Are You a Macho Man? Smash Your Supersize Food and Read Food Scrounge News to Find Out

Click on the Food Scrounge News tab for factoids on the go.

Macho Mike recreatin' at the billiard parlor

Macho Mike recreatin’ at the billiard parlor

Real Men Don’t Eat Veggies, Except Pizza. Low Cal Slurpees are Antidote to Pica and Food Scrounge News

For all the news that ain’t, click on the Food Scrounge News tab.

Mr. Mike avoiding veggies at the Broke Spoke in Kiln

Mr. Mike avoiding veggies at the Broke Spoke in KIln

Onions – To Your Health & Flavor

Spring onions, shallots, or just plain old yellow onions are featured in many recipes as we move into warmer weather.  The link below describes onion’s role as a flavor enhancer for foods.  Several recipes are included.  Text color is a little light but you should be able to read it – I wish mag publishers wouldn’t use fancy font colors.  Stick to black.


The almost Cajun trilogy

The almost Cajun trilogy

Have onion haters in the family?  It likely isn’t the flavor causing the “yuk” reaction, it is onion’s texture.  In my mass quantity days students will ask to have onions removed from recipes.  When you do this the flavor is removed as well, which students don’t like either.  The solution?  Mince or puree the onions (run through the buffalo chopper or food processor) or use onion powder.  “Yuk” texture gone, flavor intact.

Cyborgs Overindulge with Mouth Sprays After Eating Vegamite Spiked with Meat Glue and Reading Food Scrounge News

Don’t put all your eggs in the same basket.

Click on the Food Scrounge News tab for the latest alien vs overweight American food news.



BBQ Rubbed Pork Tenderloin with Pineapple Salad – No Scrounging Necessary

BBQ pork tenderloin with pineapple salad

BBQ pork tenderloin with pineapple salad


Occaisionally the moon and stars align.  Last Saturday I actually had ALL the ingredients listed for this recipe!! It is from May 2012 Women’s Day.  You’ll need:

1 1/4 lb pork tenderloin

1 Tbsp brown sugar

2 tsp ancho or other chili powder (I used ancho.  It has less heat than other chili powders)

Kosher (or flake) salt and pepper

3 Tbsp lime juice

1 Tbsp olive oil

1 15 oz can black beans, rinsed and drained

1/2 small pineapple, peeled, cored, cut into small pieces or 1 15 oz can pineapple chunks in juice, drained

1 red or green pepper, thinly sliced

1 jalapeno, seeded (optional)

1 cup fresh cilantro leaves

2 cups leaf lettuce torn into small pieces or baby lettuce

Heat oven to 400 degrees F.  Either line a rimmed baking sheet with foil or spray the sheet with no-stick spray.  Combine the sugar, chili powder, 1/2 tsp each salt and pepper.  Rub pork with spice mixture and transfer to the baking sheet. Roast until internal temperature is 145 degrees F, 18 – 22 minutes.  I prefer non-pink pork, so I roasted the meat for about 40 minutes.  Your choice.  Let pork rest for at least 5 minutes before slicing.

While pork cooks, whisk together the lime juice, olive oil, 1/2 tsp each salt and pepper in a large bowl.  Add the beans, pineapple, bell pepper, jalapeno, cilantro, and lettuce.  Toss to combine.

Slice pork tenderloin into half inch slices.  Place pork on top of salad mixture.  Leftover salad (if any) is even better the next day.

Serves 4

Main ingredients


Pineapple salad

Pineapple salad


Pork with salad. Deglazed pan juices on pork

Nutrition analysis: 348 kcal, 8 g fat, 784 mg sodium, 37 g protein, 8 g fiber

Don’t overlook “mundane” reads such as Women’s Day.  They actually test their recipes, unlike some food mags.  Until next time, happy scrounging!

Hot Flashes? Sleepy? Overweight? Follow your Road Buddies to France and Food Scrounge News

Click the Food Scrounge News tab for more info on what you should, and shouldn’t do.

Mr. Mike on '57 NSU

Mr. Mike on ’57 NSU

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