id
int64 0
75.3k
| text
stringlengths 0
44.1k
| source
stringclasses 1
value | added
stringclasses 1
value | created
timestamp[s] | metadata
dict |
|---|---|---|---|---|---|
1,002 | Introducing The Kids Cook Monday!
By: Andie Mitchell
Published: March 14, 2011
Over the last 30 years, there has been a dramatic shift not only in what we eat, but how we eat.
The ritual of family dinner is in danger of becoming extinct. More and more kids come home to an
empty house after school; relying mostly on processed snack foods and microwavables to sustain
themselves before their parents arrive home with a takeout box. Studies show that children
who engage in regular family dinners eat more nutritious diets, get better grades in school and
develop better communication skills, so how can the modern family break this cycle and bring
back family dinner?
The Kids Cook Monday is a new initiative that gives families an effective, weekly way to keep up
family dinners. When Monday is family dinner night, the meal becomes a fun event, ensuring that
parents and kids spend quality time together every week, all year round.
You can use the beginning of the school week as an opportunity to continue teaching your
kids even after they come home from school. As your little chefs squeeze oranges, tell them
how vitamin C strengthens their immune systems to fight off colds or how the potatoes they’re
mashing first grew underground.
Columbia’s Center for Addiction and Substance Abuse found that family dinners also help foster
important life lessons. Kids who ate regularly with their families were more likely to come to
their parents with a problem and less likely to try drugs and alcohol. Parents can use Kids Cook
Monday night to check in with their kids about the weekend that’s passed and discuss plans for
the coming week.
By sustaining the tradition of family dinners, we are sustaining our health and our relationships
with each other. Food activist and author Michael Pollan writes “Shared meals are about much
more than fueling bodies; they are uniquely human institutions where our species developed
language and this thing we call culture.” Make cooking and eating together your first priority on
the first evening of each week. Keep our culture, and our children, alive and well!
For more information and a slew of fantastic recipes, check out TheKidsCookMonday.org
Follow The Kids Cook Monday on Twitter @KidsCookMonday
Find them on Facebook here! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-14T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/14/introducing-the-kids-cook-monday",
"authors": [
"Andie Mitchell"
]
} |
1,003 | Japan Deals With Food Shortages
By: Anthony Adragna
Published: March 14, 2011
Food shortages are becoming the latest challenge for the people of Japan as they struggle to rebuild from a devastating 9.0 earthquake, tsunamis and the threat of nuclear meltdowns at several plants across the country.
Supplies in grocery stores run low, particularly in the northern parts of the country. One person told CNN of two-hour waits at the supermarkets of Sendai. Many areas of the country lack electricity, running water, sanitation facilities and must endure five-hour waits for gas.
"People are surviving on little food and water. Things are simply not coming," Hajime Sato, a governmental official, told NPR.
Basic supplies like bread, rice and water are running out across much of the North. Though many shops are open in the north, restaurants are closed and residents are "stocking up" in case the nuclear situation worsens or food continues to arrive slowly.
The food crisis may continue for a long period of time. If the situation at the nuclear power plants should worsen, many fear that food and water supplies could become contaminated and unfit for human consumption. Others worry about the impact on the country's economy, which exports thousands of pounds of food annually. Singapore announced it would test Japan's produce for radiation as a precautionary measure.
Our thoughts and prayers continue to go out for the people of Japan.
Photo by The Big Picture
Comments:
Mari-Lyn Harris
March 14, 2011
What is Foodista doing to help people to donate to the food crisis in Japan, besides just reporting about it? | foodista | 2024-05-23T00:42:18.321809 | 2011-03-14T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/14/japan-deals-with-food-shortages",
"authors": [
"Anthony Adragna",
"Mari-Lyn Harris"
]
} |
1,004 | Restaurant Wants to Break Free
By: Anthony Adragna
Published: March 14, 2011
A floating restaurant in Kentucky broke free from the pier where it usually resides and drifted about 100 yards down the Ohio River. Thankfully, all 83 diners were safely rescued and no one was injured in the incident.
It's not immediately clear what caused Jeff Ruby's Waterfront Restaurant to break free on March 11. Rescue workers used ropes and ladders over the course of an hour to rescue all the diners. Water levels on the river were about three feet higher than normal at the time.
A tugboat will move the restaurant to a new location down the river. Among the diners was famed football commentator Chris Collinsworth, who is a partner in the restaurant.
Photo by New York Daily News | foodista | 2024-05-23T00:42:18.321809 | 2011-03-14T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/14/restaurant-wants-to-break-free",
"authors": [
"Anthony Adragna"
]
} |
1,005 | Vegan Whole Grain Irish Soda Bread
By: Alex Jamieson
Published: March 14, 2011
Irish Soda Bread: Vegan, Whole Grain Style!
I love being Irish. My last name is Jamieson so I get to drink whisky without guilt (ok, so it's spelled differently), and I feel a bit of undeserved pride when making Irish soda bread. This recipe contains actual whole grains, extra protein from the nuts and seeds, and tastes great when served warm with soup. Oh - and there's no cholesterol (no milk, no eggs!) so it's pretty heart healthy with its high fiber content.
Ingredients:
1 ½ cups plain, unsweetened soy milk
1 tablespoon apple cider vinegar
¼ cup fresh lemon juice
2 ½ cups whole spelt flour
½ cup white spelt flour or unbleached white flour
¼ cup barley flour
1/3 cup Sucanat, Rapadura, or other natural cane sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1/3 cup rolled oats
¼ cup millet
½ cup raw sunflower seeds
¼ cup extra virgin olive oil or grapeseed oil
2 tablespoons tahini
Directions:
Preheat the oven to 325 degrees. Lightly oil a round 3-quart glass baking dish and set aside.
Combine the soymilk, apple cider vinegar, and lemon juice in a bowl and set aside to curdle.
In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, and salt until well combined. Mix in the oats, millet, and sunflower seeds
Add the oil and tahini to the soymilk mixture and whisk well to combine. This dough should look a little lumpy and bubbly, so don’t overmix.
Place the dough in the prepared baking dish and bake for 45 to 55 minutes, or until it’s lightly browned and a toothpick inserted in the middle comes out clean. Allow the bread to cool at least 20 minutes before cutting.
Serves 10
Per serving: 401 calories, 16g fat, Omg cholesterol, 660 mg sodium, 8g fiber, 58g carbohydrate, 12g protein.
Comments:
Cathy @ What Wo...
March 14, 2011
I just made a non-vegan whole grain soda bread this weekend, but now I have to try this one! Thanks, Alex. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-14T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/14/vegan-whole-grain-irish-soda-bread",
"authors": [
"Alex Jamieson",
"Cathy @ What Wo..."
]
} |
1,006 | 2 Extremely Exclusive Restaurant Tables
By: Anthony Adragna
Published: March 15, 2011
In the restaurant business, the key word is location. It's everything. These two restaurants (well, OK, one is about to open) have pushed that idea to drum up new business.
1) Alexander's Steakhouse: This San Francisco eatery has one really terrible table. It's right in between both bathrooms in the restaurant, crammed into a tiny space. Well, Alexander's has taken a novel approach to it. They will offer customers 50% off their whole bill (food and drink) to take the terrible table. A brilliant way to drum up buzz about the restaurant and fill the restaurant completely.
2) The Cube: This brings the idea of a pop-up restaurant to a whole new level. "The Cube" is a pop-up restaurant that will open later this year at various European landmarks. At 1500 square feet, the venue can hold 18 guests for lunch ($207) and dinner ($277). Michelin star-receiving chefs will prepare food for the guests. First stop for the pop-up: Parc du Cinquantenaire in Brussels. Reservations are still available.
Photos by SF Gate/ | foodista | 2024-05-23T00:42:18.321809 | 2011-03-15T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/15/2-extremely-exclusive-restaurant-tables",
"authors": [
"Anthony Adragna"
]
} |
1,007 | 5 Brands You Never Knew Were Related
By: Kelsey Ganes
Published: March 15, 2011
At some point, we have all experienced that moment of surprise when we realize that two seemingly disconnected (sometimes even contradictory) brands are owned by the same parent company. Exploring some of these relationships helps readers better understand that natural food products may belong to a network of not-so-natural choices. This list is more about brother-brands who seemingly shouldn't be!
1. Unilever - Ben & Jerry's and Slim Fast
While many of us recognize Unilever as a common household name for toiletry products, they are actually the world's largest producer of ice cream! With the Heartbrand (represented by different names in different countries - like Algida in Italy) as well as Heartbrand, Klondike Bar and Breyer's, it is no wonder why. In almost comical juxtaposition to this frozen indulgence is one of Unilever's other leading lines - Slim-Fast diet products. Incredibly successful in the United States, it just seems like Slim-Fast should not share even the slightest bit of common ground with decadent ice cream - and yet...
2. Coca-Cola Company - Glacéau VitaminWater and Full Throttle Energy Drink
Of course, Coca-Cola is a huge company "With a portfolio of more than 3,500 beverages," according to their website- wow! Everything from Dasani bottled water to Nestea iced teas, the Simply Orange juice company (including Simply Apple, Simply Grapefruit, Simply Lemonade, etc.), Godiva Belgian Blends bottled beverages and Odwalla natural juice drinks.
3. Kraft Foods - Oscar Mayer and Boca
With its unforgettable jingle, Oscar Mayer is famous for its bologna and hot dogs -- compared to another Kraft Foods brand, Boca, a pioneer in vegan food production. And never the twain shall meet - right?
4. Kraft Foods - Mayo and Miracle Whip
Now, Kraft gets two mentions here because while we cannot deny the entertainment behind combining Oscar Mayer and Boca, the fact that Kraft Foods owns both Mayo and Miracle Whip is similarly hard to ignore. After Miracle Whip's recent ad campaign, which keeps a tally of lovers and haters, it seems like an odd juxtaposition for a single company to own a product and a leading competitor... That is, if you have tasted Miracle Whip and not yet written mayonnaise-like-spreads off completely...
5. Kellogg's - Keebler and Bear Naked
Kellogg's is an easily recognizable company - dominating the breakfast cereal aisle, they're pretty hard to miss. With brands like Carr's Crackers and Morningstar Farms in their repertoire, they are certainly a huge network of brands and products. But who would have thought that the makers of Rice Krispies and Keebler cookies would also produce super health-conscious products like Bear Naked granola? In a Keebler Elf versus whatever-made-that-paw-swipe battle, I'm banking on the elf... Plus, with friends like Snap, Crackle and Pop how could they lose?
Slim-Fast photo by: o5com | foodista | 2024-05-23T00:42:18.321809 | 2011-03-15T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/15/5-brands-you-never-knew-were-related",
"authors": [
"Kelsey Ganes"
]
} |
1,008 | 5 Pieces of Advice from a Hell's Kitchen Chef
By: Elyse Prince
Published: March 15, 2011
For all you culinary students thinking about working in a restaurant kitchen, Season 8 Hell's Kitchen contestant Boris Poleschuk is here to help you succeed with just a few simple tips. He believes that even the most seasoned chefs need a bit of humility in the kitchen, among other things. His advice the first week on the job: "Just shut up and listen. Every kitchen does things differently, and you'll have to learn 20 ways to do one thing." Classically trained at The French Culinary Institute, Poleschuk has worked in some of the best hotels and restaurants, including The Four Seasons and 11 years at the St. Regis. For the past 10 years, he's been working as a private chef and Kosher caterer in Manalapan, New Jersey. He says that even though the life of a chef can be brutal at times, with high-pressure 70-hour work weeks, no holidays, and no days off, he also says that it can be extremely rewarding. "I love food, cooking, and seeing people eat...Cooking is truly the only thing that unites people. People that love to cook are a special breed." 5 Things to Bring Your First Day in a Restaurant Kitchen: Boris Poleschuk 1. Go Forth With Sharp Knives: Make sure your knives are clean and sharp. A dull knife is as useless as an unloaded gun. All you need are three knives: A Chef’s knife, a seraded knife and a paring knife— Most chefs would agree that's it! 2. Understand the Kitchen Brigade: Every restaurant kitchen has a hierarchy. Think of the executive chef as being the general and the cook as being the private, and every one else somewhere in between. You want to make sure you know your restaurant's chain of command and who you take orders from. There's an unspoken understanding that you execute your job to the best of your ability. 3. Know How to Prepare a Piece of Fish: You have to know how to sauté a piece of fish, how to sear scallops, what kind of fish is best seared on a non-stick pan versus on a regular pan versus on a grill. It will make your life easier. 4. Become an Omelet Expert: The ability to make a perfect omelet is a sign of a well-trained chef. TV cooking shows make it look so easy, but the truth is that if you don't get the pan just the right temperature or if you don't put the eggs in the pan at just the right time, you could end up with the eggs stuck to the bottom of the pan. The perfect omelet should be pale in color, loose on the inside (what the French call baveuse), and rolled or folded - this is the classical French way. Another pointer: It’s always best to make an omelet or crepe in a non-stick pan or a well-seasoned cast iron pan. It works wonders. 5. Practice Humility: No matter how much you think you know, you don't know anything. When you step into a Michelin-star restaurant, like Gramercy Tavern or Le Bernadin, all you need to take with you is your uniform and your knives. Check your ego at the door. All you have to say is “Yes, chef. Show me how you want it done.” No matter how many covers they are doing a night, each and every dish is done like it’s the only one. For more of Boris Poleschuk's cooking tips, check out the Hell's Kitchen contestant page here. Foodista Fives is a weekly, fun food-related list shared by someone in the culinary world that relates to their line of work…Is there a chef, cookbook author, restauranteur, food blogger that you would like to see featured on Foodista Fives? Let us know in the comment section below! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-15T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/15/5-pieces-of-advice-from-a-hells-kitchen-chef",
"authors": [
"Elyse Prince"
]
} |
1,009 | Allergen Free Crème Brulee
By: Cybele Pascal
Published: March 15, 2011
Flo Makanai at Makanai, Bio, Bon, Simple requested a vanilla pudding or vanilla custard, free of the top 8 most common allergens, that was also rice-free, potato-free, and corn-free too. This was a challenge! Additionally, Flo lives in France, where I don’t believe she can purchase my go-to: Ener-G Egg Replacer. I really had to put on my thinking cap for this one. Allergen-free, vegan, no rice, potato, or corn… international shopping restrictions… I didn’t have a clue.
What I did have, however, was a kitchen blow torch. So I decided to commit myself to a Crème Brulee, and figure it out as I went along.
Read more and get the recipe at Cybele Pascal: Allergen-Free Cuisine... | foodista | 2024-05-23T00:42:18.321809 | 2011-03-15T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/15/allergen-free-creme-brulee",
"authors": [
"Cybele Pascal"
]
} |
1,010 | The History of Corned Beef and Cabbage
By: Janice Harper
Published: March 15, 2011
When Grover Cleveland took the Presidential Oath of Office in 1885, he was appalled to find that his rotund predecessor, the all but forgotten Chester A. Arthur, had transformed White House dining into an endless gastronomic banquet. The new meat-and-potatoes President Cleveland was driven to despair at the sight of all those slippery oysters on his mac-n-cheese and thought he’d never again enjoy a good meal. Then one night, appalled at the French cuisine that was being served, yet again, the President smelled an intoxicating aroma coming from the servant’s quarters. Finding his servants dining on corned beef and cabbage, the President requested they swap their food for his. And once he’d tasted their lowly boiled corned beef and cabbage, the world leader declared that he’d finally found food fit for the Gods.
This week all across America, as we celebrate St. Patrick’s Day, families will sit down to this same meal of unceremoniously boiled meat and vegetables that had brought such joy to the nineteenth century President. But curiously, the boiled dinner of corned beef (or less commonly, ham) and cabbage and root vegetables which is famed as a traditional Irish meal, is anything but a traditional Irish meal. But that’s one of the curious things about tradition – it changes continually, modifying to adapt to new conditions, new sentiments, and new ideas. In fact, there aren’t many “traditional” foods anywhere that didn’t originate sometime in the historical records, vary across regions and among families, and change many times. And that’s what makes our traditions so much fun – they are ours for the making.
And that is precisely how “boiled dinner” or corned beef and cabbage came to be the “traditional” St. Patrick’s Day meal. It was a meal modified to invoke memories of Irish cuisine, but suited to the New England and Newfoundland regions where Irish had settled following the potato famine during the nineteenth century.
Yet even potatoes, as “traditionally” Irish as the shamrock, were an agricultural innovation of the 17th century. When the British appropriated Irish lands to graze beef for export, the Irish were forced to grow their food on more marginal lands. In order to maximize caloric production on minimal land holdings, they began growing potatoes, which soon replaced porridge as the dietary staple of Irish commoners and to this day remains a central part of the Irish diet.
The beef that grazed on Irish lands remained too expensive for most Irish households to afford. But curing meats with salt had proven to be such an effective method of preserving meat, that it was an excellent source of protein for transport to supply the British Navy (which is why corned beef used to be stamped “Cured Naval Beef”) or to the British colonies to feed slave labor in the Caribbean.
The common story is that the term “corned” beef came about because the coarse salt used in curing was the size of a kernel of corn. But the word “corn” itself derived from the Old English word “corn” referring to any grain with the seed still in it. “Corning” was a curing process involving salt the size of grains, a term applied to meat as early as the mid 16th century, whereas the modern English use of the word corn to apply to corn on the cob did not become common usage until the 17th century, when it was used in the American colonies to apply to “Indian” corn.
How then, did corned beef and cabbage come to be a “traditional” Irish meal if it was not consumed by the Irish? Because pigs were common in Ireland, smoked and salted pork in the form of bacon or ham was a common source of meat protein, leading to the popularity of the ordinary peasant meal of boiled bacon back served with potatoes (often mashed) in white sauce.
When the 19th century Irish potato famine led to a mass emigration from Ireland to North America, Irish immigrants in New England and New Foundland longed for their familiar foods. But bacon back (very different from the slabs or slices of bacon in stores today) was not as common, and salt-cured “corned” beef was. Immigrant women found that boiling the locally-available “corned” beef with local vegetables, produced a meal very similar to the boiled bacon back and mashed potatoes of their homeland, even if the rich white sauce had become too expensive for most immigrant households in America and had to be abandoned. In other words, the relocated Irish relied on available foods, new or differing curing and cooking technologies, and their economic means, to transform a cultural memory into a new “traditional” feast consistent with the foods they’d had in Ireland, but not the same. And that’s how traditions are born.
Yet the history of boiling meat and potatoes extends far past the immigration of the Irish to North America. Meals of boiled meat (or fish) and carbohydrates are common throughout the world, where cooking fuel – and cooking utensils – are scarce and both must be used efficiently. With hundreds of millions of homes – mostly in the developing world – depending on wood fuel as their primary source of energy, boiled dinners may well be the most common meals humans cook.
By placing a kettle of meat (or beans) on the fire to cook through the day, a tough cut of meat (when available) or dried bean becomes tender and produces rich stock that is filling and nutritious. These peasant meals become more complex as they make their way to urban settings, where seasoning and other ingredients are added to create new classic dishes. Whether the French pot au feu, the Italian bollito misto or Vietnamese pho, “boiled dinner” is a “traditional” feast across the globe.
And the key to a good boiled dinner? Just like remembering that the last thing a microwave oven can do is bake, always remember that a good boiled dinner must never boil – it simmers (though I have tried baking it to excellent and horrid results – excellent was produced from rinsing the corned beef very well and baking it in loads of water, horrid was the result of using very little water and roasting the beef to tender – but sickeningly salty—perfection).
Finally, there is no reason you can’t innovate with your own boiled dinner recipe. While contemporary corned beef and cabbage includes an assortment of root vegetables (potatoes, rutabagas, carrots, turnips, parsnips – whatever is on hand), there is no reason you can’t omit the turnips if you don’t like them, or add onions if you do (now very common to most boiled dinner recipes, but among some purists adding an onion to boiled dinner is as shocking as boiling a baseball).
My own innovation? Years ago I realized that while boiled dinner is one of my all time favorite dinners, and probably the dinner I’d order if I ever found myself on death row and had to choose a last supper, I really don’t care much for a wedge of boiled cabbage no matter how it’s presented. So I have modified my “traditional” boiled dinner to include not just a maverick onion or two, but sautéed shredded cabbage cooked in a rich sauce of chicken stock, Dijon mustard, and bacon fat and seasoned liberally with caraway seeds. Serve with simmered corned beef, root vegetables cooked in the rich meat stock, some fresh horseradish mixed with sour cream, and mugs of Guinness stout and you’ve got a “traditional” Irish meal fit for a leprechaun.
Braised Cabbage With Bacon and Caraway Seeds
Corned Beef And Cabbage With Mustard Sauce | foodista | 2024-05-23T00:42:18.321809 | 2011-03-15T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/15/the-history-of-corned-beef-and-cabbage",
"authors": [
"Janice Harper"
]
} |
1,011 | 10 Decadent Dessert Ideas
By: Anthony Adragna
Published: March 16, 2011
For whenever that sweet tooth strikes, here are some delicious dessert options.
1. Brazilian Flan
2. Indian Pudding
3. Whoopie Pies
4. Fresh Peaches and Cream Ice Cream
5. Oktoberfest Apfelstrudel
6. Florentine Cookies
7. Cinnamon Brownies
8. Grapefruit Basil Sorbet
9. Jamaican Rum Cake
10. Ginger Persimmon Crumble Pie
Comments:
erin A
March 16, 2011
Add Double Chocolate Stout Cupcakes with Irish Cream Buttercream Frosting to that list. Made them and posted them to my blog. DELICIOUS combination of flavors!
http://www.trialanderin.com/double-chocolate-stout-cupcakes | foodista | 2024-05-23T00:42:18.321809 | 2011-03-16T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/16/10-decadent-dessert-ideas",
"authors": [
"Anthony Adragna",
"erin A"
]
} |
1,012 | Dinner and a PC
By: Anthony Adragna
Published: March 16, 2011
More people are doing it, according to a UK survey. Online viewing service SeeSaw.com interviewed 2,000 people about their dinner habits and found that 60% had eaten dinner while using a computer. 20% admitted to doing so regularly and 15% said they had watched a television program on their computer during a meal.
Perhaps more notably, close to one fourth of respondents said the PC had replaced the TV as their primary source of evening entertainment. Those numbers may spell the end of an American institution: the TV dinner. Though the origins of the TV dinner remain up for discussion, they first became popular in the 1950s by Swanson's. The introduction of already-prepared, simple to serve meals simplified the cooking process in kitchens across the country. Today, these meals account for billions of dollars in annual sales.
But maybe we'll have to start calling them by a different name.
Photo by thms.nl | foodista | 2024-05-23T00:42:18.321809 | 2011-03-16T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/16/dinner-and-a-pc",
"authors": [
"Anthony Adragna"
]
} |
1,013 | Go Against the Grain with Kasha, Couscous and Soba
By: Elyse Prince
Published: March 16, 2011
Tired of eating pasta for dinner every night? Try some different grains for a change!
Kasha/Roasted Buckwheat (pictured above): This whole grain has a toasty, nutty, almost earthy flavor. It's rich in protein, vitamin B, iron, calcium and fiber. Try the Kasha with Egg recipe below and stay tuned to Foodista for a delicious recipe for a Kasha Potato Loaf.
Kasha with Egg Recipe:
Ingredients:
1 cup Kasha, medium grain (Wolf's brand is the best)
1 egg, beaten
1/4 teaspoon salt
2 to 2 1/2 cups mushroom or onion stock
Directions:
1. In a medium bowl, combine the kasha with the egg, stirring well to combine.
2. Heat medium skillet over medium high heat and add kasha.
3. Using a wooden spoon, stir constantly until each buckwheat groat (another word for Kasha) is dry.
4. Turn off heat under skillet and add the boiling stock. Quickly cover to avoid sputtering.
5. Bring back to a boil and simmer for 10 to 15 minutes until all stock is absorbed.
Note: You may need to add 1/2 cup more of the stock, depending on how hot your pan is, so you may want to prepare 2 and 1/2 cups of stock to be on the safe side. This recipe is ideal for a side dish that calls for a light fluffy texture.
Buckwheat Noodles/Soba Noodles (pictured above): These Japanese noodles are grayish in color and slightly nutty in flavor. They are rich in protein and much lower in calories than white-flour pasta. I recommend tossing these boiled noodles with a stir fry or in soups and salads. Try the Boiled and Shocked Soba Noodles recipe below and stay tuned to Foodista for a tasty recipe for Refried Soba With Vegetables.
Boiled and Shocked Soba Noodles:
Ingredients:
16 oz. soba noodles
10 to 12 cups water
1/4 teaspoon salt
Directions:
1. Bring water to a boil over medium heat. Add salt if needed.
2. Add noodles and stir to separate them. Cover pan. Bring to a rolling boil.
3. Add 1/2 cup cold water and stir noodles. Bring to a rolling boil again.
4. Add 1/2 cup cold water and stir noodles. Bring to a rolling boil a third time.
5. Add 1/2 cup cold water and stir noodles. Bring to rolling boil again.
6. Remove from heat and let stand 2 to 3 minutes.
7. Noodles are done when they are the same color inside and out.
8. Drain. Rinse in cold water. Drain. Rinse and drain again, if needed, until noodles are cooled.
Note: This method of shocking noodles temporarily halts the cooking of the outside of the noodle so the inside of the noodle can become soft without overcooking the outside. Noodles cooked by this method will be cooked uniformly throughout. The cooking/rinse waters can be saved for later use. Cool to room temperature and refrigerate. Use within 2 to 3 days to cook other grains, soups and breads.
Couscous (pictured above): This tiny, yellow, hand-rolled semolina dough is a good source of vitamin E, selenium, folate, magnesium, fiber, and it's a low-cal grain. Look out, too, for whole wheat or barley couscous. Check out the recipe below for Oil Roasted and Steamed Couscous and stay tuned to Foodista for a Couscous Feta Salad Recipe.
Oil Roasted and Steamed Couscous
Ingredients:
2 tablespoons EVOO or melted coconut oil
1 cup couscous
11/3 cup water
2 pinches of salt
Directions:
1. Preheat oven to 350 degrees.
2. In a small skillet, saute couscous in oil until there is a nutty aroma (2 to 3 minutes).
3. Pour water over couscous and fluff with two forks as water comes to a boil; continue fluffing until all liquid is absorbed.
4. Cover skillet and place in oven for 5 minutes or until couscous is tender.
5. Fluff with a fork and serve.
Recipes by: The Natural Gourmet Institute
Comments:
Tracy Wheeler-A...
March 16, 2011
You could also have organic wild rice. Of all true rice varieties wild rice is the most nutritious. It is also very versatile and can be used in desserts, soups, salads and of course side dishes. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-16T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/16/go-against-the-grain-with-kasha-couscous-and-soba",
"authors": [
"Elyse Prince",
"Tracy Wheeler-A..."
]
} |
1,014 | Lean Cuisine Spaghetti with Meatballs Recalled
By: Christine Arteta
Published: March 16, 2011
Yesterday, Nestle Prepared Foods Co. announced a voluntary recall of packages of LEAN CUISINE ® Simple Favorites Spaghetti with Meatballs frozen dinners, UPC 13800-10390 with production code 0298595519 P. These packages were manufactured during a one-hour period in October 2010.
According to a company from Ohio, some customers reported that there were pieces of red plastic found in the meatball portion of the food. There were no reports or complaints of harm, injuries or other related adverse effects.
Nestle states that they are dedicated to food quality, and consumers’ health and safety. The company is taking full caution and necessary action to prevent possible unwanted effects the contamination might cause, like choking and upset stomach, and recalling all product packages made during that one production hour.
According to Nestle, other products are not affected by the contamination. The complaints regarding the pieces of plastic reveal that it happened only during the one hour production period. The company is recalling only this particular production code. They believe that very little remains in retail distribution.
We, as consumers, should still be vigilant and closely check the food that we buy and eat even if the production code is different or close to the mentioned code. Locate the production code on the proof of purchase panel on the right corner flap of the package below the ingredient statement. If you happen to have this product in your freezer, report it to Nestle Consumer Services at 866-606-8264 or by email at leancuisine@casupport.com. Nestle will make arrangements to retrieve the product for further examination and will provide a replacement coupon.
Photo by: Lean Cuisine | foodista | 2024-05-23T00:42:18.321809 | 2011-03-16T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/16/lean-cuisine-spaghetti-with-meatballs-recalled",
"authors": [
"Christine Arteta"
]
} |
1,015 | Pretty Blatant Rip-Off
By: Anthony Adragna
Published: March 16, 2011
So, New York Times columnist Mark Bittman has a show called the "The Minimalist" on the Cooking Channel. Looks pretty good. Eater was the first news organization to point out the really eye-catching intro for the show. It shows Bittman (or a shadowy figure) dancing with pots and pans in front of a single, bright-colored set. It looks vaguely familiar. Like I've seen it before. Check out a screenshot from the introduction:
Looks like those early 2000s ads for the iPod, right?
Eater has videos from the Bittman show and early Apple ads for a closer comparison. What do you think?
Photos by Eater/ ChaosMint
Comments:
Cynthia Grossman
August 2, 2011
even if he is ripping off the ipod commercial, it's still done rather poorly
Annette C.
<a href="http://www.ventme.com">Vent</a> | foodista | 2024-05-23T00:42:18.321809 | 2011-03-16T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/16/pretty-blatant-rip-off",
"authors": [
"Anthony Adragna",
"Cynthia Grossman"
]
} |
1,016 | 10 Great St. Patrick's Day Recipes
By: Sheri Wetherell
Published: March 17, 2011
Corned Beef and Cabbage with Mustard Sauce
The classic St. Patrick's Day centerpiece dish.
Steak and Guinness Pie
Dig into this delicious stout-flavored meat pie.
Irish Soda Bread
No Irish meal is complete without a chunk of this dense bread. For a sweeter version add raisins.
Colcannon
Creamy mashed potatoes mixed with cabbage or kale, whichever suits yer fancy.
Boxty
In Gaeilge, this potato pancake dish is known as "poor house bread."
Parsnip and Apple Soup
This easy, spice-filled soup makes the perfect side or main dish.
Dublin Coddle
A hearty and tasty bacon, pork sausage and vegetable dish. One pot is all you need!
Apple Barley Pudding
A comforting combination of apples and grains.
Irish Pound Cake
Loaded with currants, cherries, golden raisins and topped with Irish whiskey!
Black Velvet Cocktail
Can't choose between bubbly and stout? Have both! This cocktail floats champagne on Guinness.
Photos by: Jeff Kubina, TheCulinaryGeek | foodista | 2024-05-23T00:42:18.321809 | 2011-03-17T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/17/10-great-st-patricks-day-recipes",
"authors": [
"Sheri Wetherell"
]
} |
1,017 | The 10 Most Mouth Watering Moments in Film
By: Camille Willemain
Published: March 17, 2011
Food certainly arouses more senses than simply taste. The aroma, the touch, and of course the sight. For your viewing pleasure, we’ve compiled a list of the 10 most drool-worthy food scenes on film. So sit back, relax, and “eat with your eyes first”.
1. Big Night Scene, Big Night
With everything riding on one big night, chef owners Primo (Tony Shalhoub) and Secondo (Stanley Tucci) aim to deliver the most delicious and impressive meal of their career to save the business. Impress they do as guests swoon over countless courses of authentic italian fare. When Pascal (Ian Holm) a rival restauranteur bites into the traditional timpano, a flaky pastry crust filled with pasta, ragu, meatballs, chicken, and mozzarella, he stands up and screams “I could kill you” because it is that good.
2. Midnight Sandwich Scene, Spanglish
Hankering for a midnight snack, we watch Chef and Restaurateur John Clasky (Adam Sandler) lovingly prepare what appears to be the most delicious sandwich in the world. Created by famed chef Thomas Keller (The French Laundry) it’s certainly a contender. As Clasky meticulously stacks each layer of bacon, lettuce, tomato, and fried egg onto the perfectly toasted artisan bread smothered in melted monterey jack and mayo, who can help but salivate? Just as he sits down with a cold beer and raises the sandwich (dripping with runny yolk) to his eager mouth, his beautiful housekeeper Flor (Paz Vega) storms in to give him a piece of her mind. Like Clasky, our hunger is never satisfied. Fortunately the DVD features an instructional video of Keller creating the cravable sandwich with Sandler, allowing viewers to do what Clasky couldn’t: take a bite.
3. Pure Imagination Scene, Willy Wonka and the Chocolate Factory
This scene brings new meaning to the phrase “like a kid in a candy shop”. We find ourselves transformed into children marvelling over this candy created world. With trees bearing giant gummy bears, candy canes and gumballs, mushrooms made of whipped cream, and hot chocolate waterfalls, Willy Wonka (Gene Wilder) has it right when he calls this place “paradise”.
4. Spaghetti Slurping Scene, Eat Pray Love
Liz Gilbert’s () time in Italy features many drool-worthy mangia moments (indulging in an authentic Neapolitan pizza, cooking a Thanksgiving feast with friends, ordering on an elaborate spread in Italian) but the most powerful is her first meal in Rome. She sits facing an infatuated couple whose passion can’t be more evident. Single for the first time and fresh off of a divorce, the display is almost torturous. Once the perfectly twirled spaghetti coated in a thick rich tomato sauce arrives at the table her senses are immediately consumed. We see a fire and excitement in Gilbert’s eyes as she devours the entire plate, savoring each bite. A simple plate of spaghetti never looked so delicious.
5. Feast Scene, Hook
For many who love to eat, food arouses a sense of wonder. This scene from hook brings that wonder to life with a meal created solely by imagination. At the start we see what Peter (Robin Williams) sees: empty and unappealing pots and pans. However, when the food fight begins Peter’s imagination is revived and he finds himself surrounded by a spread so fantastical only a kid could think it up.
6. Lustful Eating Scene, Tom Jones
Possibly the most lascivious eating scene you’ll ever see occurs in this film based on Henry Fielding’s classic novel written in 1749. The scene begins at an Inn with Tom Jones (Albert Finney) and Mrs. Waters (Joyce Redman), a morally questionable woman Jones meets on the road who spends days trying to seduce him, sitting across from one another at dinner. When she begins suggestively feeding herself Jones can’t help but follow her lead and fall prey to temptation. Slurping soup, gobbling on shelfish, and sucking turkey off the bone never seemed so sexual. This scene will likely invoke an appetite for more than just meat.
7. Be Our Guest Scene, Beauty and the Beast
Who doesn’t love the thought of an entire staff devoted to cooking you the most delicious meal you can conjure up? With french treats like beef ragu and french souffle moving across the table like conveyor belt sushi one can only imagine the pleasure of dipping in a finger. Any restaurants out there that happy to have a guest?
8. Noodle Master Scene, Tampopo
Perhaps no scene in movie history better illustrates an appreciation of food. The noodle master (Yoshi Katô) attests that enjoying a bowl of ramen requires much more than simply slurping noodles and guzzling broth. One must lovingly stroke, gaze, and devour, letting the ramen know just how loved it truly is.
9. Dinner Scene, Babette's Feast
Imagine a meal that costs 10,000 francs... when francs were used... in 1885 to be exact. This is precisely the culinary masterpiece we see once famous Parisian chef Babette (Stéphane Audran) prepare upon winning the lottery. In an act of gratitude for the pious community that embraced her as a refugee she spends her entire winnings to serve them the meal of a lifetime. Her grand degustation menu includes turtle soup, blini with caviar, quail stuffed with foie gras and sliced black truffle in puff pastry, endive salad, french cheese, rum cake, and tropical fruits. The guests resist expressing their enjoyment (as they feel culinary indulgence is sinful) but by the meals end the indulgence becomes a holy and gracious act.
10. Opening Scene, Eat Drink Man Woman
Impressive and mesmerizing, this scene plays homage to the art of cooking. Food holds a deeper appreciation when the beautiful ingredients and meticulous techniques are considered. The chef’s (Sihung Lung) performance in creating each perfectly composed dish begs the viewer to please come to dinner.
There were many more mouth watering scenes we simply couldn’t fit on the list. What movie scenes make you want to rush out and eat exactly what was savored on screen? Tell us what ones we missed!
Comments:
Hotels in Brugge
March 18, 2011
Lovely and colorful recipes . that's good look and cool ideas for recipes i loved that . interesting this post and i just try make this recipes and i think very testy make this food so u invite..hehehe YUM!!!
Ricki
Great list. By the way, the title of the first movie you mention is simply "Big Night" and not "THE Big Night." :)
Nonna Mia
Great mix.. thoroughly enjoyed...
In Big Night, it's Stanley Tucci as Secondo!! And he is just so good .....
Camille Willemain
Hi Nonna, nice catch! Looks like the article was actually getting cut off and it was skipping over to the description of Pascal, played by Ian Holm. Glad you enjoyed the list!
Laura
The imaginary feast in The Little Princess!
Camille Willemain
Yes! I've heard people mention this one. Anyone have a clip of this scene?
Eleanor
This is a test.
Abigail
reply to test | foodista | 2024-05-23T00:42:18.321809 | 2011-03-17T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/17/10-most-mouth-watering-moments-in-film",
"authors": [
"Abigail",
"Camille Willemain",
"Eleanor",
"Hotels in Brugge",
"Laura",
"Nonna Mia",
"Ricki"
]
} |
1,018 | America Now Number 1 in Wine Consumption
By: Anthony Adragna
Published: March 17, 2011
For this week's Thirsty Thursday, some exciting news for American wine fans. Though we continue to trail many countries in terms of per capita consumption of wine, the United States consumed the largest quantity of wine in the world last year. Americans guzzled a shocking 330 million cases of wine, pushing us ahead of France who previously held the record. Of those cases, 61% of our wine originated in California (nice job keeping it local!). The estimated value of all that wine comes to $30 billion, an increase of 4% from 2009. Notably, exports of U.S. wine also jumped more than 25%, suggesting the rest of the world has begun to acquire an appreciation of American wines. Exports now make up $1.14 billion in winery revenue. Sales of sparkling wines and champagne increased more than 10% last year, and now account for 4.6% of all sales. This suggests people tend to consume those beverages more often, no longer saving them for special occasions. Just a couple of decades ago, many Americans did not consume any wine on a regular basis and the country had no international reputation. A pretty incredible transformation has occurred since then. A funny aside: This table shows the amount of wine consumption per capita across the world. Currently number one on that list: the Vatican? Raise a glass to the thriving wine industry! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-17T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/17/america-now-number-1-in-wine-consumption",
"authors": [
"Anthony Adragna"
]
} |
1,019 | Fairtrade is the New Organic
By: Kelsey Ganes
Published: March 17, 2011
It used to be that Fairtrade was another adjective tacked on to an expensive chocolate bar or overpriced bag of coffee beans, but according to a recent article, the fastest growing segment at the Natural Products Expo West - 2011 (March 10th-13th, Anaheim, CA) is Fairtrade/ethically sourced food, home and beauty products. From acai berries and coconut water to cat litter and facial wash, Fairtrade certification has grown tremendously over the past few years, threatening (in the best way possible) to become as commonplace as organic foods and products.
With locavores on the rise and a general trend towards conscientious eating amongst consumers, it is no wonder that Fairtrade certified and ethically sourced products are becoming more widely available. Recently, the Fairtrade Foundation has extended its certification program into the fishing industry. Aiming to promote social and environmental change in fish farms and their practices, the Foundation is working with small-scale farms to mitigate environmental impact and produce better quality fish. The Foundation's goal is to be able to certify Tiger and King prawns as the first Fairtrade seafood by November.
We are what we eat, so let's make sure we understand and applaud the process from (fish)farm to table.
Photo by pacificbro | foodista | 2024-05-23T00:42:18.321809 | 2011-03-17T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/17/fairtrade-is-the-new-organic",
"authors": [
"Kelsey Ganes"
]
} |
1,020 | How Many Calories Can You Afford for Lunch?
By: Elyse Prince
Published: March 17, 2011
Typically, going out for fast food is good for your wallet, bad for your waist line. But, what if you could get a fast-food meal that was also calorie-conscious?
Well, that's exactly what Stephanie Park, one of the contestants in NBC's new show "America's Next Great Restaurant," has in mind.
She aims to have a fixed-calorie fast food joint where customers can order a meal based on the number of calories they want to consume. So, instead of the customer contemplating the cost of their meal, the idea is that they are thinking more about their calorie intake and practicing portion control.
Takes the work out of thinking about your waist-line...Doesn't it?! "I'm craving a 359-wrap today" or "Should I splurge and get the 415-cal burger?"
It's unclear whether she's going to take into account fat, sugar, protein, vitamins, fiber, etc., but for those that are weight watching, the calorie count is just one of many considerations they will need to take into account.
What do you think of this "Next Great Restaurant" idea?
How many calories can you afford for lunch?
Photo by: NBC
Comments:
The Coffee Make...
March 17, 2011
That's a pretty cool idea. To that end, we noticed how many calories people consume when they get their favorite sugary, syrupy, chocolately drink from the big coffee houses. That's why we created this coffee calorie calculator:
http://www.thecoffeemakerstore.com/How-Many-Calories-Are-In-Your-Coffee-s/71.htm
It shows just how many calories are in the popular drinks at Sbux, McD's, DD's, and Caribou.
Raza
Dale
It is definitely an interesting concept. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-17T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/17/how-many-calories-can-you-afford-for-lunch",
"authors": [
"Dale",
"Elyse Prince",
"The Coffee Make..."
]
} |
1,021 | Vegan Kasha Potato Loaf Recipe
By: Elyse Prince
Published: March 17, 2011
Think of the texture of a vegetarian meat loaf, only with a flavor all its own. The nutty, earthy kasha along with the creamy potatoes and sweet caramelized onions make this a flavorful and healthy dish - one of my favorite vegetarian and vegan go-to meals.
Vegan Kasha Potato Loaf Recipe
Recipe Courtesy of The Natural Gourmet Institute
Serves: 1 loaf (approximately 8 (1/2 -inch) slices)
Ingredients:
2 cups boiling water
1/2 teaspoon salt
1 cup kasha
3 medium potatoes, peeled, cut into medium dice
3 medium onions, cut into medium dice
1/4 cup EVOO
2 ribs celery, cut into small dice
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried and ground sage
1 teaspoon caraway seeds
1 tablespoon shoyu
black pepper
Directions:
1. Preheat oven to 350 degrees.
2. In a small pot, place kasha in boiling water with salt, cover pot. Bring back to a rolling boil, turn off heat and let sit (with lid on) for 15 minutes.
3. In a medium pot, place potatoes with enough water to cover by 2 inches. Bring to a boil, covered. Lower heat and simmer until tender, but not mushy, about 15 minutes. Drain and mash potatoes coarsely; set aside.
4. In medium skillet, caramelize onions in olive oil until dark brown, adding celery in last few minutes of cooking along with salt, thyme, and sage.
5. In small skillet, roast caraway over medium heat until fragrant, about 1 minute, stirring constantly.
6. In medium bowl, mix kasha with potatoes, onion mixture, caraway seeds and shoyu. Season to taste with pepper and more salt or shoyu if desired.
7. Line a loaf pan with parchment paper and fill with kasha-potato mixture, packing tightly.
8. Bake until warmed through, about 20 minutes.
9. Let cool to room temperature before removing from pan. Slice and serve.
10. Optional: Brush the top of the loaf with oil and place loaf in the broiler for a few minutes for a delicious outer crust.
Note: As you can tell from the photo, I didn't have a loaf pan on hand, so I used a regular old baking dish which worked just fine. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-17T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/17/vegan-kasha-potato-loaf-recipe",
"authors": [
"Elyse Prince"
]
} |
1,022 | White House Garden Lands Book Deal
By: Anthony Adragna
Published: March 17, 2011
>
Seems like everyone gets one these days. Michelle Obama will write a book about the garden and about healthy eating. She also plans to include some of the Obama family's favorite recipes.
The First Lady signed a deal with Crown Publishing for the not-yet-titled book, scheduled to come out in April 2012. Obama has begun to write, and plans to include the President in the writing process. All proceeds from the book will go to charity. She received no advance.
To date, the garden has yielded more than 2,000 pounds of fresh fruits and vegetables. Obama was seen planting a third season of crops for the garden on March 16. Since coming into office, Obama has advocated the benefits of eating local food and started an anti-obesity campaign called "Let's Move!" last year (see here for a past post about the program).
Photo by: Wikimedia Commons
Comments:
Janice Harper
March 17, 2011
It's an amazing garden, straight out of Findhorn (to those of us who remember the seventies!). One of those battling chef shows did a special on making food from the Whitehouse kitchen a while back, and I've never seen anything like it -- an infinite array of psychedelic colors, vegetables and herbs that appeared to be fertilized with steroids, and all of it organic. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-17T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/17/white-house-garden-lands-book-deal",
"authors": [
"Anthony Adragna",
"Janice Harper"
]
} |
1,023 | 12 Foods with the Most Pesticides
By: Sheri Wetherell
Published: March 18, 2011
Scientists have been warning us for some time about the hazards of pesticides. Even ingesting small amounts of pesticides and other chemicals can have long-term lasting effects on our health, especially during fetal and early childhood development. Research by the Environmental Working Group (EWG) shows that people who consume an average of five of the 12 most contaminated fruits and vegetables, what they refer to as the "Dirty Dozen," per day are ingesting an estimated 10 different pesticides, whereas those who eat from the 15 least contaminated list (see below) ingest fewer than 2 pesticides daily. According to the EWG, you can lower your pesticide consumption by nearly four-fifths by avoiding the "Dirty Dozen" and instead eating the least contaminated produce. To see the full list - from best to worst - click here. The 12 Worst (Dirty Dozen) Buy organic instead!
Celery
Peaches
Strawberries
Apples
Blueberries
Nectarines
Bell Peppers
Spinach
Cherries
Kale/Collard
Greens
Potatoes
Grapes (Imported)
Foods lowest in Pesticides
Onions
Avocado
Sweet Corn
Pineapple
Mangos
Sweet Peas
Asparagus
Kiwi
Cabbage
Eggplant
Cantaloupe
Watermelon
Grapefruit
Sweet Potato
Honeydew Melon
Photo by: Debby
Comments:
Florence Horowitz
March 19, 2011
SO, is washing by letting water run on the fruit enough ... or should one not eat " Worst "fruits
Sheri Wetherell
Hi Florence,
According to the EWG, rinsing does help but does not completely eliminate the pesticides. If possible, it's best to buy organic, especially for the types on the Dirty Dozen list. I know I'm going to only buy organic now, especially celery! :)
Lamb
I'm really trying hard to make the switch to strictly organic for those top 12 worst offenders. One thing that has helped was to find an image of the list (an easy Google image search for dirty dozen) and use it as my desktop wallpaper :)
Sheri Wetherell
That's so smart! Thanks for the tip!
Raw Food Diet Zone
Great advice!! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-18T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/18/12-foods-with-the-most-pesticides",
"authors": [
"Florence Horowitz",
"Lamb",
"Raw Food Diet Zone",
"Sheri Wetherell"
]
} |
1,024 | 4 Fascinating Stories About Dining Out
By: Anthony Adragna
Published: March 18, 2011
Newspapers and magazines constantly publish stories about going to restaurants, but these four stories have been really interesting over the past couple of days.
1. Kid chef Greg Grossman failed to wow VIP guests... (New York Daily News): Greg Grossman is a 15-year-old chef, who prepared a 5-course menu for VIP guests at a pop up restaurant, using molecular gastronomy, inspired by famous artwork, in New York City. Oh, he also has a reality TV deal looming (though on hold now, apparently). Apparently the meal was not successful, evidenced by the fact that people actually returned their first courses. Grossman's mother said her son was not used to working with the catering staff.
2. Would You Pay $62,500 For a Dinner For Ten at Babbo? (Gothamist): New York City is sometimes a ridiculous and absurd place. At an auction benefiting a Brooklyn private school, someone put up a winning bid of $62,000 for a 7-course dinner and a chance to meet famed chef Mario Batali. By comparison, a public school on the Upper West Side put up a dinner for 6 at the impossible-to-get-into Rao's. Current leading bid: $1,000.
3. The Mission At a Restaurant Where the Obamas Dine (Washington Post): Apparently, most restaurants have very little notice before the First Family comes in for dinner (or lunch or snack). A member of the Secret Service will come scope out the place shortly before they come. Once the President or First Lady arrives, dozens of Secret Service people check out the restaurant. Fellow diners are searched and patted down, but then enjoy their meals around the First Family. The Obamas pay with credit cards and leave good (but not crazy tips).
4. The Crowded Restaurant Conundrum (Grub Street): The first in a series of columns about eating out. Writer Felix Salmon figures out why we endure long waits for tables, bad service and extravagant prices to go to good restaurants. The answer, in a word: status.
Photo by katrinastumpf, Cheung Fun
Comments:
Leslie
March 18, 2011
Here's more about that the auction for the table at Rao's, the impossible to get into New York restaurant:
http://www.dnainfo.com/20110307/upper-west-side/uws-school-auctions-off-dinner-at-raos-7k-orthodontia | foodista | 2024-05-23T00:42:18.321809 | 2011-03-18T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/18/4-fascinating-stories-about-dining-out",
"authors": [
"Anthony Adragna",
"Leslie"
]
} |
1,025 | A Ben & Jerry's Birthday
By: Kelsey Ganes
Published: March 19, 2011
Today is the 60th birthday of one Ben Cohen from Long Island, NY - known to most of us as the Ben of Ben & Jerry's. Perhaps the only ice cream company that can thrive in the midst of a gelato festival, Ben & Jerry have created dozens of unique flavors, punny names and thousands of smiles over the years. With over 48 flavors of ice cream currently in production (not including novelties or frozen yogurt/sorbet), they're giving ye olde 31 flavors* a run for their money by number of flavors alone!
While they always come up with fantastic flavor combinations, their celebrity-inspired blends are always the most interesting. Currently, they have jumped into the Late Night television debate, creating flavors for Steven Colbert and Jimmy Fallon - Americone Dream and Late Night Snack, respectively.
Happy Birthday, Ben! Here's to another 60 successful years!
* Despite their traditional name and number, Baskin Robbins currently has a combined 42 flavors available nationwide depending on seasonal and regional availability.
Photos by Dismas and Hede2000 | foodista | 2024-05-23T00:42:18.321809 | 2011-03-19T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/18/a-ben-jerrys-birthday",
"authors": [
"Kelsey Ganes"
]
} |
1,026 | Coffee Cake Hamantaschen Recipe for Purim
By: Elyse Prince
Published: March 18, 2011
This Purim, we're dressing up our hamantaschen as coffee cakes - It is after all a costume party!
There's nothing wrong with the classic strawberry, prune and apricot hamantaschen filling, but this coffee cake mixture, with its sweet and crunchy texture, will blow Haman's three-pointed hat right off his head!
Coffee Cake Hamantaschen Recipe
Adapted from Easy Hamantaschen Recipe
Makes: 24 Cookies
Ingredients:
Dough:
3 eggs (To make this recipe vegan, just substitute 3 tablespoons apricot puree for the 3 eggs)
1 egg beaten, for brushing the cookies before baking
1 cup light brown sugar
3/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup orange juice
5 1/2 cups all-purpose flour
1 tablespoon baking powder
Filling:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped walnuts, pecans or cashews
2 tablespoons melted butter
1 to 2 tablespoons apple butter
Directions:
1. Preheat oven to 350 degrees.
2. Grease a baking sheet.
3. In a large bowl, beat the eggs and sugar until lightly and fluffy.
4. Stir in the oil, vanilla and orange juice.
5. Combine the flour and baking powder. Stir into the batter to form a stiff dough.
Tip: If dough is not stiff enough to roll out, stir in more flour.
6. On a floured surface, roll dough out to about 1/4 inch in thickness.
7. Cut into circles using the rim of a drinking glass. Place cookies 2 inches apart onto the prepared baking sheet.
7. For the filling, mix together the packed brown sugar, cinnamon, chopped nuts, melted butter and apple butter.
8. Spoon about 2 teaspoons of the coffee cake filling into the center of each one.
9. Pinch the edges to form three corners. Brush the corners with the beaten egg.
10. Bake for 10 to 15 minutes in the preheated oven, or until lightly browned.
11. Allow cookies to cool on the baking sheet before removing.
12. Garnish with some sprinkled cinnamon and chopped nuts.
Enjoy! Happy Purim! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-18T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/18/coffee-cake-hamantaschen-recipe-for-purim",
"authors": [
"Elyse Prince"
]
} |
1,027 | Interview with the Queen of Chocolopolis, Lauren Adler
By: Janice Harper
Published: March 18, 2011
Part I of an Interview with Chocolopolis’ Founder Lauren Adler...
When Howard Schultz set out to change the way people drink coffee, few could envision just how far his mission would take him. From introducing American palates to the pleasure of a freshly-brewed dark roast to creating new business models and social spaces across the globe, the former appliance salesman’s visionary approach to the lowly cup of Joe revolutionized the global coffee market when he bought a chain of half a dozen coffee stores in Seattle by the name of Starbucks. And now Seattle entrepreneur Lauren Adler hopes to do the same with chocolate.
“I want to change people’s palates – not just in Seattle, but everywhere,” Ms. Adler, founder and owner of Chocolopolis, a Seattle-based retail store specializing in artisan chocolates, explains. She is clear about her purpose and it isn’t just to run a store. She wants people to enjoy the wonderfully nuanced and complex flavor profiles of a vintage bean to bar dark chocolate from a single estate, to be able to discern the difference between a fruity note and a smoky one, to savor a truffle through at least four bites rather than gobbling it down in one big delicious gulp. In other words, she wants to sell her customers a relationship with chocolate, not just a one-bite stand.
And she’s confident she’ll succeed.
“The more people taste the good stuff, the more they are going to want.” And she’s well prepared to meet those wants with her two retail stores – one in Seattle and another in nearby Bellevue. Each store stocks over two hundred different chocolate bars, serves piping hot drinking chocolates that puts hot cocoa to shame, and has a busy kitchen producing single-origin truffles, fruit filled barks, and such unique delights as chocolate-covered figs filled with anise-flavored ganache.
“It’s very important that we get the right ganache texture, that the flavor profile is just right, and that they’re beautifully tempered,” she explains of her own line of chocolates, pointing to the glossy deep brown enrobing an array of apricots and figs. She is not going to settle for second rate, whether in her chocolates or in her business. Indeed, walking into a Chocolopolis store feels like walking into an upscale boutique where only the finest designer selections are displayed – on clean and elegant shelves like treasured works of art.
But unlike an upscale boutique, where most of us would be tossed out on our rears if we entered wearing the wrong pair of shoes or dared be so bold to reach for a peak with bare-naked hands in need of a manicure, Chocolopolis has something for everyone. For the upscale-minded, Chocolopolis is a dream come true, where nearly anyone who enters can not only rest assured that they won’t be tossed out, but can leave with a signature bag in their hands – because splurging ten dollars on a good chocolate bar might seem outrageous, but it’s still only ten dollars which is far less than a good bottle of wine and surely not a lot to pay for all the hours of pleasure a single-origin bar can provide.
Watching Lauren Adler at work is a lesson in grace under fire, even when the only fire is the one burning within her as she talks about her dream coming true and prepares for another busy day as America’s rising Queen of Premium Chocolate. The shop hasn’t yet opened for the day, but already she’s simultaneously arranging shelves, steaming hot foamy milk to pour over lemon-lavender infused chocolate shavings, and taking customer calls. As if on cue, just as she serves me the deliciously aromatic drinking chocolate she’s prepared, a customer calls to be sure there will be hot drinking chocolate available when he brings his date to the shop later in the afternoon. She assures him that her cup runneth over and there will be no shortage of drinking chocolate on hand. You can all but hear the imaginary shriek when the gentleman pops the question over a chocolatey-rich cup of what tastes like a liquid truffle.
But then there’s the Christopher Elbow crisis – Chocolopolis may be the only store in Seattle that stocks the amazing chocolates from Kansas-based chocolatier Christopher Elbow, and now the stock is running staggeringly low and the Fed-Exed order might not arrive until late afternoon. But when it does, it won’t be long before the chocolates fly out the door at over two dollars apiece, and what better use for a couple of bills than to swap them for a single perfect Christopher Elbow chocolate – or a Chocolopolis single-origin dark chocolate truffle perhaps?
When Howard Schultz told investors he intended to sell coffee at three dollars a cup, most thought he was crazy. But those who listened – and invested – became multimillionaires. Thanks to Mr. Schultz, since we learned that coffee could be so much more than scalding brown liquid tasting like burnt sawdust, we’ve made coffee from fresh roasted beans a part of our daily diet. Now the same thing seems to be happening with chocolate – and Lauren Adler is poised to lead the retail market for fine chocolates with the ambition and vision of those food entrepreneurs before her who have dared to dream big, and eat well.
Growing up “popping Hershey’s chocolates in my mouth,” Lauren Adler never envisioned herself becoming a chocolate savant. She thought it couldn’t get much better than a Hershey’s kiss. But her chocolate addiction transformed to a passion, the first time she bit into a Bonnat Madagascar dark chocolate bar. As legend has it, the former junior investment banker was hooked the moment she tasted the fruity complexity of this, her first artisan chocolate. I asked her about that first real good candy bar, and she quickly corrected me with the levity and patience of an expert long accustomed to such faux pas.
“Chocolate bar,” she corrected, “It’s not a candy bar.” Humbled, I repeated the more accurate phrase, “chocolate bar, can you tell me about what you’ve learned about chocolate since eating that chocolate bar?” She smiled and rattled off a quick list of some of the things she’s learned.
“I started reading lots of fascinating books about the history of chocolate and the more I learned, the more I realized that the quality of chocolate depends on the quality of the cacao bean.” She pronounces the word artfully, almost lyrically: ca-COW, not CO-co. But that’s not all there is to chocolate, it turns out, as she discusses how critical the fermentation process is to quality chocolate. She continues, talking in a rapid-fire pace that seems to spring from her with all the enthusiasm and passion that have characterized her success as an entrepreneur. “For one thing,” she says, her face fully alive, her eyes nearly dancing with excitement, “we’ve learned that the flavor profile of chocolate is more dependent on terroir (soil), climate, the surrounding community, than many people realize. It’s not just the bean.”
She’s clearly educated herself, not just in the head, but on the tongue. And her educated palate has taught her that for all the rush to bean-to-bar chocolates, there’s more to a good chocolate than good politics.
“A single origin bean to bar chocolate may not necessarily meet our standards. If it doesn’t have the right flavor profile, we aren’t going to carry it.”
Her use of the inclusive “we” to describe the business that she single-handedly launched when she opened her first store in the upscale Queen Anne neighborhood in 2008, reflects the team spirit she brings to her work. Describing her employees as if they were well-loved family members, she says that putting a good team together is one of the highlights of her work. “I’ve hired a lot of young people out of college. They’re smart, enthusiastic and incredibly loyal.” And she is particularly excited about the two new chocolatiers she recently hired, both graduates of the Culinary Institute of America.
“They’re free to experiment, to figure out what works and what doesn’t, and to be as creative as they want in coming up with new chocolates. The sky’s the limit!” It’s a phrase she repeats often, and with an engaging enthusiasm that conjures images of a Chocolopolis on every block, changing the way people eat, buy and talk about chocolate.
Stay tuned for Part II . . . | foodista | 2024-05-23T00:42:18.321809 | 2011-03-18T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/18/interview-with-the-queen-of-chocolopolis-lauren-adler",
"authors": [
"Janice Harper"
]
} |
1,028 | Interview with Lauren Adler, Chocolopolis Founder Part II
By: Janice Harper
Published: March 18, 2011
This is the second part of an interview with Chocolopolis' founder, Lauren Adler. View part one here
Asked where she sees the store going in the near future, Chocolopolis founder Lauren Adler is quick to respond. “I don’t think of it as where I see the store going, but where the brand would go. I’m building a brand, not just a store.” The brand that Lauren Adler envisions is one of quality and community – an environment where people can not only be assured they will find the very best chocolates, but where they can also learn about fine chocolate in the same way that people go to their favorite wine store –and attend their tastings – so that they can learn more about wine.
“There are many parallels between chocolate and wine,” she notes, “or scotch or coffee or any product that is classified by origin.” She shows how the shelves at Chocolopolis are divided according to the origin of the chocolate – one shelf for chocolates from South America, another from West Africa, a third from her favorite region – the African island of Madagascar. “We broke it up by origin, but it could have been by type. But that would have been a very imperfect system because pretty much anything crossed between a Criollo and a Forastero is called Trinitario so that doesn’t tell you much.”
And it’s that ease with which she rattles off the three principle types of cacao beans – Criollo, Forastero and Tribitario (a hybrid of the exquisite Criollo and the robust Forastero) – that shows she may well be on to something when it comes to educating people about chocolate. “This [way of organizing the shelves] means something to people, they can relate to it. I really love figuring out how do you organize information for people to make it informative. People who are really into wine, scotch, or coffee, can appreciate learning about chocolate in this same way. People’s palates can be educated.” And so, too, can their social sensibilities, she explains.
Learning about chocolate, she points out, leads to learning about other cultures and countries. “It sparks conversation,” she says with excitement. “And a lot of people don’t know that countries like Venezuela and Columbia don’t just produce oil, but they produce cacoa, too. When we get people in here from Venezuela or Columbia, they get really excited. I mean, they know their countries produce cacoa, but they don’t find many people here who know that, so they’re excited to see their chocolate in our store.”
But Chocolopolis is more than a store, as Ms. Adler embarks on her mission to educate our chocolate palates. “I do a lot of private tasting events and before I begin, I see if people like dark or milk so that I have a feel for what they like. I use mostly dark chocolate for tastings and maybe have only one milk chocolate. So if they’re used to milk chocolates and haven’t tried many darks, I make sure they try some dark chocolate from Madagascar, because it’s more fruity. Less bitter,” she explains, adding “I don’t like bitter.”
What does she like? Which of these two hundred plus bars is her favorite? She doesn’t hesitate a moment, but jumps from her seat and points to the Venezuelan section. The one she’s thinking of is no longer available, except in her private stock – like a wine connoisseur, she has held back the best. But she points to its shabby sister, a 2008 Valrhona, at nearly ten dollars a bar. “The Valhrona Chuao, 2002 vintage,” she prattles off the label as if it were a ’61 Chateau Margeaux. “It has that bread, butter and jam flavor profile, with licoricey notes. One of my all time favorites.”
Then she moves to the Malagasy section, and points to the Patric 70% bar from Madagascar as another one of her favorites. “It’s really tart, citrusy, but usually too much for people just learning.”
“And my favorite inclusion bar is the Valrhona Manjari Orange . . . . like an adult candy bar,” she explains, with just a touch of the naughty in her voice as she confesses to the guilty pleasures of – say what? Candy? Ah, yes. But then she corrects herself and points to the Chocolopolis Fruit and Nut Bark – “No, this is my favorite inclusion bar,” she declares with the smile of a proud mother, holding the dark chocolate Chocolopolis bar rich with blueberries, cherries, hazelnuts and sea salt. “We experiment and taste everything we make until we get it right, and this one is perfect.”
Is there any food she loves more than chocolate? She ponders the question, but only for a moment, before saying with conviction, “The thing I crave is baked goods. And good smoked salmon on a boiled New York bagel. With belly lox, not Nova.” It looks like there will be plenty of belly lox in store for Lauren Adler, now that Chocolopolis is growing. With requests for franchises all the way from Detroit to Mumbai, a vision, a niche and a passion, she has everything in place to do for chocolate what Howard Schultz did for coffee. How does it feel to be living her passion, hanging out with chocolate makers and teaching people to be chocolate eaters?
“This is a lot of fun. I’ve had a lot of jobs where I could work hard,” she says, commenting on her early days as an investment banker where she learned to take on a lot of responsibility at the last minute and to get things done. But with the rising price of cacao, what does she foresee for the future of chocolate?
“The premium chocolate market has just been spiking up,” she concedes, “But this is the first time someone’s asked me this question and I haven’t known the answer.” Still, she’s confident that the market for premium chocolate will grow. “Quality is defined as $8.00 a pound and up, but quality is not just about price. It’s about so much more than that, and I want to educate people about chocolate.”
She just may be on to something – just as Schultz took Starbucks celestial in the early 90’s when the price for coffee was skyrocketing and wages were falling, now may be the perfect time for educating people about an affordable – and surprisingly healthy – luxury. For the price of a glass of good wine, anyone can take home a premium chocolate bar – and with more and more people staying – and entertaining – at home, chocolate parties are all the rage. And a demonstrated knowledge of chocolate is fast becoming a marker of a true connoisseur in the same way it once was for wine or single-malt scotch. Chocolate, it turns out, is not just the poor man’s glamour food, but the rich woman’s as well.
But behind the glamour of chocolate lies a lot of hard work. “There’s no such thing as a typical day,” Ms. Adler notes, pointing to the glass door with its handpainted Chocolopolis sign. “Just yesterday I was painting that window,” and she rattles off a list of other things she does, from doing all her own social networking with blogging, Twitter and Facebook, to “finding new products, forecasting inventories, trying to do the buying, make sure we have the right thing at the right time,” she mumbles a few other tasks, “accounting, bookkeeping, dealing with solicitors,” and up to half a dozen requests for charitable contributions each day.
How does all that hard work compare to banker’s hours? “I’m having a ball!” she concludes, as she answers another call and readies the display cases for opening. And clearly she is, and so too are all her customers who find that walking through the doors of Chocolopolis is part culinary adventure and part geo-political lesson. But most of all, a visit to Chocolopolis feels like being a kid set free in a candy store. Oops, scratch that, as Willy Wonka would say. Chocolate store! Where, as Willy Wonka did also say, you can eat almost anything . . . | foodista | 2024-05-23T00:42:18.321809 | 2011-03-18T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/18/interview-with-the-queen-of-chocolopolis-part-ii",
"authors": [
"Janice Harper"
]
} |
1,029 | Science Shows These Foods Rock
By: Anthony Adragna
Published: March 18, 2011
Several studies have come out recently suggesting the following foods may be good for your health. Some of them are expected, but others might not be.
1) Fish: Eating oily fish, chock full of omega-3 fatty acids, could reduce the risk of blindness. In particular, fish like tuna and salmon could slow the onset of age-related macular degeneration (AMD). Affecting mainly people over the age of 40, AMD starts with a black spot in the center of the eye and gradually expands. Previous research focused on men, but this new evidence show that women can benefit as well.
Wild Salmon Cakes
2) Mustard, Wasabi, and Horseradish: Researchers claim to have identified a new cancer-fighting compound abundant in mustard, wasabi, and horseradish. The allyl isothiocyanate (AITC) compound was given to rats and stopped the growth of bladder cancer by a third. Though non-conclusive, the study provides just one more reason to add these flavorings to your favorite dishes.
Wasabi Sauce
3) Alcohol: Drinking alcohol in moderation, even after age 75, could prevent against dementia. Drinking a serving or two of alcohol daily could reduce the risks by up to 30%, compared to non-drinkers. The research was conducted in Germany and found the same results for Alzheimer's disease, which is considered a specific type of dementia. An independent organization reviewed the results of the study and found them to be strong. So have a glass of wine if you want.
Riesling Wine | foodista | 2024-05-23T00:42:18.321809 | 2011-03-18T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/18/science-shows-these-foods-rock",
"authors": [
"Anthony Adragna"
]
} |
1,030 | Skippy Peanut Butter Recall
By: Sheri Wetherell
Published: March 18, 2011
Unilever recently recalled two of its reduced-fat Skippy peanut butter brands due to the potential contamination of salmonella, a common cause of food poisoning. The two brands recalled are Skippy Reduced Fat Creamy Peanut Butter Spread and Skippy Reduced Fat Crunchy Peanut Butter Spread, both in 16.3-ounce plastic jars.
UPC codes for the recalled products, located on the side of the label below the bar code, are 048001006812 and 048001006782. The best-if-used-by dates stamped on the jar lids are as follows:
MAY1612LR1
MAY1712LR1
MAY1812LR1
MAY1912LR1
MAY2012LR1
MAY2112LR1
The products were distributed in 16 states: Arkansas, Connecticut, Delaware, Illinois, Iowa, Maine, Minnesota, Missouri, Nebraska, New Hampshire, New Jersey, New York, North Dakota, Pennsylvania, Virginia, and Wisconsin.
Consumers who have purchased the recalled products should immediately discard the product and contact Unilever for a replacement coupon at 800-453-3432. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-18T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/18/skippy-peanut-butter-recall",
"authors": [
"Sheri Wetherell"
]
} |
1,031 | The Man Can (or Bacon Never Smelled So Good)
By: Kelsey Ganes
Published: March 18, 2011
Hart Main and the Man Cans (while also an awesome name for a band) has become a national sensation this week both for his awesome manly scented candles and his story. At 13 years old, Main is the founder and CEO of Man Cans, and a middle school student in Marysville, OH. After making fun of his sister (the way 13 year old boys do so well...) for selling "really girly" scented candles for school, Main had an epiphany: "the idea came to me that there weren't any man-scented candles."
With foodie scents like Bacon, New York Style Pizza, Cracker Jacks ("A prize for your nose in every can"), Bubble Gum ("Just like opening the pack of Topps Baseball cards"), Buttered Popcorn, Coffee andFlapjacks to testosterone-infused scents like Fresh Cut Grass ("the smell of fresh cut grass without all the work"), New Mitt ("A new fresh leather smell that reminds of breaking in that new glove"), Sawdust, Grandpa's Pipe, Money to Burn ("Use your tax refund to buy a candle") and Gear Head ("Smells like the auto garage") it seems like Main has got it all figured out. So far, he has sold over 500 candles and business has been booming since his story went national - the best part? In addition to making every candle by hand in his parents kitchen, as Main so eloquently writes "Green is more than just a color at Man Cans" - all of the candles use recycled paper for the wrapper and soup cans obtained by donating their contents to local soup kitchens.
At 13 years old, Main is an entrepreneur with both spunk and a penchant for community service - what could be better? | foodista | 2024-05-23T00:42:18.321809 | 2011-03-18T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/18/the-man-can-or-bacon-never-smelled-so-good",
"authors": [
"Kelsey Ganes"
]
} |
1,032 | 3 Reasons to Like White Chocolate
By: Janice Harper
Published: March 19, 2011
Call me a white girl. Not just because that’s what I am, for better or worse, but because I have finally gone to the other side and discovered that the wretched, putrid, sickeningly sweet stuff called “white chocolate” can, if made well, be absolutely delicious. Here’s why.
1. Most stuff that passes for white chocolate, the stuff called “white chips,” contains no cocoa butter and has more in common with a bar of soap than it does with chocolate. But if you pay attention to what you buy, find a high quality white chocolate with around 30% or more cocoa butter, one that has been manufactured by a premium chocolate maker, then you have something worth eating.
2. How you eat it matters. If you find a high quality white chocolate bar by one of the premium makers, you can enjoy it straight out of the wrapper. But there are also many decent white chocolates out there that might not be a thrill to eat on their own, but can be transformed into fantastic desserts – such as saffron truffles.
3. The price of cacao beans is sky-rocketing, which may end up pricing the darks right out of the market for most people. Developing a taste for premium white and milk chocolates might cushion the economic blow.
The important thing to remember is that white chocolate is like dating: most of what’s out there isn’t worth a second glance, but when you find a good one, you’re in heaven. And I fell in love when I found myself with a box of Guittard white chocolate and decided that rather than let it sit in the cupboard keeping the Jello company, I’d figure out a way to make it delicious.
After scrounging around the internet, I found some recipes for saffron truffles and there was no going back. Next I was infusing hot cream with lavender and chamomile and pouring that onto white chocolate and butter for another amazing truffle combination, and now I’m working on a green tea and roses combo that will soon be perfect. What began as something I thought fit only for decorating real chocolate, became one of my favorite guilty pleasures.
And it will be yours, as well, once you try the saffron truffles. And just in case you doubt my newfound love of the White, check out the White Chocolate Chronicles for a review of the very best white chocolate out there.
Photos by: ChocolateReviews
Comments:
Susie
March 19, 2011
For years there has been a glut of cocoa butter because the cocoa powder is in such demand. White chocolate is luscious and a great base to play around with. You have a white chocolate compadre in me!
I love both Guittard and El Rey. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-19T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/19/3-reasons-to-like-white-chocolate",
"authors": [
"Janice Harper",
"Susie"
]
} |
1,033 | 5 Truly Bizarre Restaurant Locations
By: Anthony Adragna
Published: March 19, 2011
There are lots of interesting places to go for dinner on Earth, but these places are truly unique. Would you make a reservation at any of them?
1. Stalin's Bunker: It's not entirely clear from the website itself, but it seems like a visit to Stalin's actual underground bunker in a suburb of Moscow also includes a meal in an underground restaurant. This woman's account of her visit supports that. So for a little more than $100 you too can enjoy a tour of Stalin's bunker and lunch in a restaurant decorated like the former dictator's favorite region. You can see one room of the bunker below...
2. Inside the Ruins of One of the Oldest Buildings in Rome (Da Pancrazio): During the Roman era, one of the most important social spaces in the entire city was the Theater of Pompeii. In front of the theater, the architect built a meeting spot for Roman politicians to meet (so they wouldn't have to travel long distances after the theater to hold political discussions). It was in this spot that Julius Caesar was murdered. The restaurant lies on top of the ancient theater, but guests can go below and examine the ruins. A scene from the 2010 movie "Eat, Pray, Love" was also filmed here.
3. On a Huge Rock in the Middle of the Ocean ("Rock Restaurant"): Located in Zanzibar, this restaurant is found on a huge rock several hundred feet into the ocean. The fish are freshly caught and well-prepared (according to the reviews). You have to swim out if the tide is too high, but can walk out to it much of the time. If you want to pass the time while waiting for food, you can explore the nearby beach or swim in the blue water. The restaurant itself is just three tables and very simply decorated, but the scenery makes up for it. Don't you think?
4) Inside a Church (The Spurriergate Centre): Since the 1980s, this center has been open inside the working church of St. Michael's Spurriergate in York. There are several shops where visitors can purchase items ranging from books to stained glass. Or, they can head to the restaurant and grab a bite to eat. Most ingredients are Fair Trade and the center is open for most of the year. You can check out a photo of the dining hall below.
5. A (Converted) Public Toilet (Puutorin Vessa): This quaint restaurant in the Finnish town of Turku began with much humbler origins. Puutorin Vessa was originally the public toilet for the town's first bus stop in 1933. Now, the area is flourishing with a vibrant brewery scene, but none is more famous than this one. The restaurant embraces its heritage with lots of gags and jokes throughout the inside.
Photos by: helga.glass, dapancrazio.it, mikeh2bi, JorvikDailyPhoto, Esa K
Comments:
Lindsey Toth, MS, RD
How fun! I love the one in the restaurant - they aren't kidding around when they say "fresh" caught fish! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-19T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/19/5-truly-bizarre-restaurant-locations",
"authors": [
"Anthony Adragna",
"Lindsey Toth, MS, RD"
]
} |
1,034 | Eating Meat Over the Last Century
By: Anthony Adragna
Published: March 19, 2011
Hidden inside a less interesting column is this fascinating graphic from The New York Times (read it now before the paywall goes up). Reproduced below (click on it for a larger version):
It is interesting to look at the trends in meat consumption by animal and explain why we eat the way we do.
Beef: Since beef is identified most often as being profoundly "American," its sharp rise in popularity in 1950 might surprise you. Before that year, Americans consumed beef and pork about equally. Then, fast food happened. From the 1950s to 1970s, as fast food restaurants opened across the country, the popularity of beef skyrocketed. Also, Americans just happen to like the taste of the meat. In the mid-1970s, an average American's consumption of beef reached an all-time high of 89 pounds each year. Since then, consumption is down dramatically. Concerns about cholesterol and saturated fat, along with fears about the treatment of animals, the environmental impact of raising cattle and mad cow disease have all coupled to drive down consumption. Though we consider the "Where's the Beef?" ad campaign pretty effective, beef consumption actually declined shortly after it was put into effect.
Chicken: The rise of chicken is truly remarkable. Since the 1950s, consumption of chicken products has risen continuously, with no noticeable decline in demand. Why have we fallen in love with chicken? Well, the short answer is we haven't, not completely anyways. Slate looked at how we eat chicken, and found that we overwhelmingly prefer white, breast meat over the rest of the animal. America actually exports much of their dark meat to Russia and other countries who prefer it (but exports are down). Nevertheless, the people love white meat. Thanks to the introduction of big fast food restaurants (KFC, for example), the bird received a huge boost in the 1950s. Couple that with the fact that chicken represented a healthier alternative to beef for meat lovers in the 1970s, and the industry's popularity continued to grow. Industry innovation and the popularization of new cooking techniques also helped with growth.
Pork: America's "Other White Meat" has remained fairly steady over the years. Unlike the other meats, the industry has seen quick sudden peaks and declines in consumption. According to a recent study, more than 60 percent of all pork consumed comes in the form of processed meat (sausages, bacon, hot dogs, lunch meats). Americans overwhelmingly prefer to eat meat at home, rather than eating when they go out. Though pork products are sold at most fast food restaurants, no one has developed a pork concept that has taken off like McDonald's and KFC have done for chicken. With the change to "Be Inspired" as the industry's slogan, pork producers hope they can boost Americans love for the meat.
Egg: So, not technically a meat, but eggs are included on this list because they're a byproduct of animals. Egg consumption actually declined from the 1940s through the mid-1990s before beginning to level off and grow again. For the longest time, the prevailing wisdom said that increased egg consumption would lead to higher cholesterol levels and a greater risk of heart disease. That scientific research drove the decline. Recent studies, however, seem to find no correlation between eating eggs and health problems, and America's favorite breakfast food may be poised for a comeback.
Other Meats: Fresh fish and seafood consumption has risen over the past 20-30 years. The rising popularity of Asian cuisines and the potential health benefits from eating fish regularly have probably driven the increase. Turkey consumption has also grown, driven partially by an aggressive advertising push to get people to eat it on days other than Thanksgiving. Additionally, turkey meat is leaner than most others. Veal and lamb remain non-players on the American food scene. It seems likely that most people limit their consumption of these proteins to when they go out to a restaurant.
Photo by SpecialKRB and New York Times
Comments:
Hugh
March 19, 2011
Compare this to a graphic of the incidence of heart disease, obesity, and type II diabetes, and you begin to wonder if the hypotheses that saturated fat, cholesterol and animal consumption in general have any legs to stand on.
I mean, chicken healthier? It's omega 6 to omega 3 ratio is terrible compared to the red meats, for starters.
I also wonder why there are so many faux-vegetarians that eat chicken. One chicken provides several pounds of meat whereas one cow provides several hundred pounds of meat. If you care about reducing animal suffering, beef is the way to go all day long. Plus cattle are generally treated better than chickens.
But I digress. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-19T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/19/eating-meat-over-the-last-century",
"authors": [
"Anthony Adragna",
"Hugh"
]
} |
1,035 | Get Ready For Hunger Awareness Week
By: Sheri Wetherell
Published: March 19, 2011
For the third year, Foodista will be joining the Hunger Challenge. This challenge is an exercise of empathy—to live in someone else's shoes for one week and learn how you can help fight hunger in our community. Remember every household that receives food stamps has a different situation—some are able to purchase additional food, others use food banks or receive meals from friends or family, some people have time to cook meals while others don’t have a place to cook at all. Living on $7 a day is one scenario—sign up to take the Hunger Challenge and be a part of this week-long movement.
Consider this shocking national statistic: one out of every six adults and nearly one out of four children struggle with hunger. Here in Seattle’s King County, record numbers of people don’t have enough to eat. People have to choose between paying rent and buying groceries, and children are going to bed hungry.
Will You Join Us?
Can you feed yourself for only $7 a day for five days? This is the maximum food stamp benefit (known as the Basic Food Program in Washington) for an individual. The average monthly benefit families received in February 2010 was about $245. Beginning March 21, you can take the Hunger Challenge. Visit the Foodista Blog March 21-25 to follow us in the Challenge.
Hunger Challenge rules:
Eat breakfast, lunch and dinner spending only $7 per day.
Salt and pepper don't count but all other seasonings, cooking oils, condiments, snacks, drinks, and everything else do.
Don't use food you already own.
Don't accept food from family, friends, coworkers and others. Not even the free samples from Costco!
Try to include fresh produce and healthy protein each day.
Keep track of expenses, food choices, and recipes and share your experiences on United Way of King County's blog. They’ll have a prize for the best recipe.
You can choose to do the challenge with your partner or family.
Household Size
Hunger Challenge Budget For Five Days
1
$7/day
2
$12/day
3
$18/day
4
$22/day
5
$26/day
6
$32/day
7
$35/day
8
$45/day
Consider the following:
Can you feed yourself for only $7 a day?
If you had to make a choice between buying groceries and paying your rent, how would you choose?
What compromises will you need to make?
Will you be able to provide much variety or will you need to eat the same thing all week?
If you don't know how to cook or don’t have much time too cook, does this make the challenge more difficult?
What if you don’t have access to a kitchen? What types of meals could you have?
Hunger Challenge food budgets are an estimate based on the maximum monthly Basic Food benefits for the family size. Please note that actual Basic Food benefits are based on a number of factors. Get more information about the Basic Food program here.
Register now and get involved in ending hunger for good. Or, blog for the cause!
Other ways you can help: volunteer, learn more about the Hunger Relief Now! Plan, encourage your friends and family and make your voice heard, donate to your local food bank. If you're participating in the Hunger Challenge, consider donating what you save this week on food.
Comments:
Sheila
March 20, 2011
I spend about $50 a week for our family of 3 (though the baby's only half on solid food). Hard? Sometimes. Mainly, we just don't eat much fancy food and we make things from scratch instead of buying cans and packaged mixes.
I wrote a post on this last year: http://agiftuniverse.blogspot.com/2010/01/how-to-be-snob-on-7-day.html I was in a grumpy mood because I was pregnant, working full-time, and not able to make food from scratch like I wanted to. This year I'm not offended by the food-stamp challenge, per se, but I think it's a little silly. What's the point? Are people going to give the money they save to feed the poor? THAT might be worthwhile. Otherwise, I feel like it's just making a game of something that's very serious for those of us on a limited budget.
Sheri Wetherell
Thanks, Sheila! The purpose of the challenge is to raise awareness. It's our hope, and that of the United Way, that it will inspire people to do what they can in their communities to help end hunger: donate $ or food to food banks, volunteer, provide nutritious recipes, etc. If we don't talk about the issue people forget that there are people who go without.
I personally donate to my local food bank, but I also think it's important to try and create nutritious meals and share those recipes. In my community we have a very diverse cultural mix. Someone from Mexico may not know what to do with the fresh beets found at the food bank. Educating on how to eat is important. Again, it's all about raising awareness, which I hope others don't find silly. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-19T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/19/get-ready-for-hunger-awareness-week",
"authors": [
"Sheila",
"Sheri Wetherell"
]
} |
1,036 | Kreplach Dumplings for Purim
By: Sheri Wetherell
Published: March 19, 2011
Kreplach, sometimes referred to as Jewish ravioli or wontons, are delicious pasta dumplings that are filled with meat, cheese or potatoes that are usually boiled and served in chicken soup. Their triangular shape represents Judaism's three patriarchs: Abraham, Isaac, and Jacob. They are typically served on Rosh Hashanah and as a pre-fast meal before Yom Kippur. They are also eaten on Purim, which begins today, because the tasty filling of the kreplach mimics the hidden nature of the Purim miracle.
The following recipe is a tasty trifecta of potato, meat and cheese fillings. We include a recipe for the dough, but to save time simply use wonton wrappers. You can even find kosher brands, such as Nasoya. Serve in chicken broth or, for the cheese kreplach, with sour cream and fried onions.
Potato Onion, Beef and Cheese Kreplach
Adapted from Bon Appétit
Makes 30 dumplings
For the Wrappers:
3 cups flour
1 teaspoon salt
3 eggs, beaten
3 tablespoons cold water
1 egg, beaten, for binding kreplach
1 tablespoon salt
For the Potato filling:
2 tablespoons corn oil
¾ cup onion, finely chopped
1 teaspoon garlic, finely chopped
1 egg yolk
1 cup cooked, potato, mashed
2 tablespoons fresh parsley, minced
1 tablespoon green onions, minced
1 teaspoon salt
¼ teaspoon pepper
For the Meat filling:
2 tablespoons corn oil
¾ cup onion, finely chopped
½ pound ground beef
1 egg yolk
2 tablespoons fresh parsley, finely chopped
1 teaspoon salt
¼teaspoon pepper
For the Cheese filling:
1 cup farmer cheese
¼ cup sugar
1 egg, beaten
Preparation:
For the Potato Filling:
Heat corn oil in a skillet, and sauté onions until nicely browned. At the last minute, add garlic and sauté 1-2 minutes but do not allow to brown.
In a large bowl, combine onion-garlic mixture with all other ingredients, and blend thoroughly.
For the Meat Filling:
Heat corn oil in a skillet; sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all meat is browned. Put the onions back in and sauté with meat, stirring constantly for 1 minute. Let cool.
In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.
For the Cheese Filling:
Combine all ingredients in a bowl, and blend thoroughly.
To make wrappers and cook:
Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.
Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.
On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.
Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.
Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes.
Photos by: MMChicago | foodista | 2024-05-23T00:42:18.321809 | 2011-03-19T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/19/kreplach-dumplings-for-purim",
"authors": [
"Sheri Wetherell"
]
} |
1,037 | Super Moon Pies
By: Sheri Wetherell
Published: March 19, 2011
Tonight there is a special full moon rising. This rare type of full moon, known as a Super Moon, will be the largest we've seen in 20 years! To celebrate this beautiful site we're making - what else?! - Moon Pies!
Click below for an out-of-this-world Moon Pie recipe:
Moon Pies
Photo by: doberes | foodista | 2024-05-23T00:42:18.321809 | 2011-03-19T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/19/super-moon-pies",
"authors": [
"Sheri Wetherell"
]
} |
1,038 | 2 Restaurant Signs Spark Controversies
By: Anthony Adragna
Published: March 20, 2011
Sometimes restaurants have particular policies about serving people who don't speak English. These two restaurants have taken a lot of heat over their policies.
1. Reedy Creek Family Diner (North Carolina): Restaurant owner Greg Simons endured several "uncomfortable" moments when a Spanish-speaking person came into his restaurant, but could not communicate with his staff. He is not bilingual and doesn't have anyone on his staff that speaks Spanish. Because of that fact, he put up a sign that reads "We only speak and understand American." A copy of the sign can be seen below. Somewhat surprisingly, the sign includes phrases in Spanish, "American" English, French, Russian, German and Irish (are there many Irishmen that don't speak English as well?). Simons said the sign wasn't meant to alienate anyone ("Everyone's money is green. This is not a racial barrier"), but took the sign down after he received some threatening phone calls and heard some "colorful language." Members of the community appear split on the issue, with some members telling a local news channel that people who come to the country should learn the language.
2) Keoni by Keo's (Hawaii): This restaurant adds an automatic gratuity of 15 percent to your bill if you do not speak English. The owners say 99% of their customers are foreigners who don't have similar tipping traditions in their countries. As a result, servers miss out on tips, which constitute a significant portion of their salary. The restaurant also assumes that 8% of revenue will come from tips and employees must pay taxes accordingly. The Hawaii Civil Rights Commission may launch an investigation into the practice.
Photos by:Eater/ KITV/ James Cridland
Comments:
Kathy
March 20, 2011
So, does this mean if I go into a a Spanish speaking (or any other launguage restaurant) that they need to be able to speak English to communicate with me? The owner was up front and honest and put his policy in plain sight. I'm for the owner of the restaurant.
Greg
Ok the first one is a bit harsh. It might have been diff if the guy put American English. But as for the second one hmmm couldn't the owner just tack on an automatic 15% tip to the bill? I found out after a day of eating in SOBE a few yrs back that it was pretty common for places to add on a 15% tip to the bill, after I was already tipping 15-20% tip. So the server was getting no less then a 30% from me lol. Oops.
Michelle \Clark
I'd have to take the business owners sides on this subject. Just because you want your staff to be able to understand the customer clearly does not mean you are a racist. Especially in businesses where you are dealing with food, medicine, etc....it is extremely important to be able to understand your customer's needs. And in this day and age where people are so quick to sue over everything they can.....why not try to make things easier on yourself?
I see NOTHING wrong with telling potential customers upfront that you only communicate in English.
BLB
I used to work in a restaurant at a hotel where NATO held several conferences each year. We basically worked for free during these conferences because the foreign NATO members did not tip. (The management of the hotel refused to find a "politically correct" way of reminding these NATO members that tipping is customary in the US.) As far as speaking English goes, I agree that if you come to the US, you need to be able to speak English. I wouldn't travel to China and expect everyone to be able to speak English simply because it's my native language!
Jenny
I favor the business owners. When I traveled in Europe 12 years ago, I tried to learn a few phrases or to use a dictionary so I could tell what the menu listed. In western Europe, finding English speakers wasn't as difficult as it was in eastern Europe, and I didn't speak German, which was the most common alternative. I will say that while I didn't expect anyone at the restaurant to know English, everyone I met was accommodating and interested in trying to help. It was awkward, but not uncomfortable. In fact, it was kind of fun. While I have much stronger opinions about English (versus other languages) spoken in our schools, how can there be such a fuss over restaurants? The money spends no matter what language you speak.
kara
Sorry ... I'm gonna be the person who says I think Rest #1 was wrong. It's not what they tried to do; it's how they executed it. They speak ENGLISH, not "American." Add to that, the whole bit at the bottom about God Bless America and "our great nation" ... the whole sign came across as nationalistic and a slap in the face to anyone who doesn't speak English (er, excuse me ... AMERICAN).
There's nothing wrong with a simple sign that says "No Habla Espanol". Period. But taking the time to put it in all those different languages, referring to English as "American" (cause God knows, no other country in the world speaks English), and the final jingoistic bit at the bottom ... IMO it was unnecessary and offensive.
Amy
We live in a country where the customer is always right. Aside from that fact, and coming from a multi-lingual person, the particular business owner in the first situation is incorrect in many of the language translations. Of course, the statement at the bottom that is in (American) English is not properly worded, anyway, so why expect the foreign language translations to be any different?
As for the Hawaiian restaurant, I can opine that most islanders are not that harsh and are much more welcoming to tourists. Visit the local restaurants that are off of the beaten path-- they have much more culture to offer, anyway. And that is coming from someone of Hawaiian lineage. Aloha and mahalo! :-) | foodista | 2024-05-23T00:42:18.321809 | 2011-03-20T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/20/2-restaurant-signs-spark-controversies",
"authors": [
"Amy",
"Anthony Adragna",
"BLB",
"Greg",
"Jenny",
"Kathy",
"Michelle \\Clark",
"kara"
]
} |
1,039 | 5 Tips to Making the Best Pie Crust from Pastry Chef Lauren Soutiere
By: Elyse Prince
Published: March 20, 2011
Lauren has worked in a variety of pastry kitchens, but she feels most at home making rustic desserts using the best seasonal ingredients that she can get her hands on. She trained at The French Culinary Institute in New York City and currently holds the position of pastry chef at Northern Spy Food Co., an elegant farm-to-table restaurant in Manhattan's East Village. Her perfectly baked pie was featured in New York Magazine's The Best Bet in 2010, and lucky your sweet tooth, she's here now to give you 5 tips to mastering the art of pie making.
1. Cold is your friend: At every step of the process, be sure that your ingredients are as cold as possible. You want to make sure that your butter stays firm and chunky to create flaky layers, and melted butter will get you nowhere. In the winter this is easier to maintain a low temperature, but as we move into the warmer months, taking extra steps like freezing your flour and butter (after it's been cut), using ice cubes to chill down your water, and pausing while you are rolling the dough to chill it in the fridge, can make a big difference.
2. Resist the urge to over-hydrate: Writing recipes for crust can be daunting for chefs because there is no set amount of water that should be used due to variance in flour. The best way to hydrate your dough is to add ice water in small dribbles as you mix, stopping when the dough still has some dry patches. The resting step will help your dough hydrate further, and too much water makes for a tough crust.
3. Rest your dough: Once you've mixed the dough, pack it into a disk using plastic wrap to squish the dough together (try not to touch the dough with your bare hands, this helps keep the dough cool, too - See rule 1). Put the pack of dough in the fridge and allow it to rest for at least 30 minutes (longer if possible). Resting allows the dough to evenly hydrate, brings the temperature down (see rule 1), and gives time for the gluten to relax, which helps you roll it out faster and more evenly.
4. Blind bake to avoid soggy bottoms: It's a personal preference thing whether you like soggy bottom crusts under fruit pies. If you're like me and prefer a crispy bottom crust, go ahead and blind bake (fill a shaped bottom crust lined with parchment with dry beans or pie weights) the bottom. You can still put a beautiful top crust over a blind baked one and get stunning results without having soppy wet dough under your filling.
5. Start your oven high: To ensure that all-butter crusts hold as much of their shape as possible, preheat the oven to 425 degrees F, and then when the pie goes in, lower it to 375 degrees F, and after 15 minutes go down to 350. This will help preserve all of your beautiful handiwork. If you think part of the crust is getting too dark, put a patch of foil over the dark spot.
Foodista Fives is a weekly, fun food-related list shared by someone in the culinary world that relates to their line of work…Is there a chef, cookbook author, restauranteur, food blogger that you would like to see featured on Foodista Fives? Let us know in the comment section below!
Comments:
Jennifer
March 21, 2011
Thanks so much for posting this. I find it very difficult to make good pie crust. I look forward to trying this recipe next time I make a pie. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-20T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/20/5-tips-to-making-the-best-pie-crust-from-pastry-chef-lauren-soutiere",
"authors": [
"Elyse Prince",
"Jennifer"
]
} |
1,040 | Pepsi Unveils First Green Soda Bottle
By: Anthony Adragna
Published: March 20, 2011
Citing its history as a leader in environmental sustainability, Pepsi announced that it has developed the first soda bottle made from plant-based, fully sustainable resources in hopes of creating beverage containers with greatly reduced carbon footprints. The bottle is made with bio-based raw materials like "switch grass, pine bark and corn husks." In the future, the company hopes to incorporate by-products like orange peels, potato peels and oat hulls from its food products into the bottle. A pilot production of the bottle will begin in 2012. If successful, the company plans to move into immediate full-scale commercialization of their product. The new bottle would be 100 percent recyclable. A prototype of the bottle can be seen below:
Photo by PepsiCo
Comments:
Cynthia Briggs
March 20, 2011
I'm a coke person myself, but I say good for Pepsi. This is revolutionary...enough so that I might switch - at least until coke is able to go green too. This is a fabulous step forward in solving our plastic bottle problem! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-20T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/20/pepsi-unveils-first-green-soda-bottle",
"authors": [
"Anthony Adragna",
"Cynthia Briggs"
]
} |
1,041 | Seasonal Sunday: March 20 - 26
By: Alisa Escanlar
Published: March 20, 2011
What better way to celebrate the coming of Spring but to enjoy the fruits and veggies of the season? For this week, we can expect some garlic scapes, scallions, sweet turnips and asparagus in the market. Spring peas, rhubarb, and strawberries will also start showing up soon.
Some of the winter produce may still be around like fennel, kale, and radicchio. They taste sweeter during colder months, but with the weather slowly warming up, now is the time to enjoy them along with the last of the winter squash, celery root, navel oranges, kumquats, and clementines that may soon go out of season.
So, hop on over to your nearest farmers’ markets so you can check out the bounty this early spring:
Northeast
In New York, you can find sunchokes from Rogowski Farm at the Union Square Green Market . The market is open Monday, Wednesday, Friday, and Saturday from 8am to 6 pm.
In Vermont, fresh local food can be found at Pawtucket/ Wintertime Farmers Market They are open Wednesdays at 4 pm to 7 pm, and Saturdays at 10am to 1 pm
Southeast
In Florida, great produce at low prices can be found in Jacksonville Farmers Market. The market is open 24 hours a day including holidays.
In Louisville Kentucky, you can grab some winter squash, turnips and sweet potatoes at The Bardstown Farmers Market will be open this Saturday from 9 am to 12 pm
Northwest
In Oregon, the Portland Farmers Market opened at Portland State University. The market opens Saturdays from 830am to 2pm.
In Seattle Washington sweet radishes, rutabagas, and potatoes are up at Ballard Farmers Market. The Market opens on Sundays from 10 am to 3 pm.
Midwest
In Wayne County Indiana, local produce and seasonal fruits and veggies are available at the Wayne County Farmers Market this March 26, from 9am to 12 noon.
In Chicago Illinois, Growing Home will be bringing in some fresh spinach for the Green City Market on Saturday from 8am to 1pm.
Southwest
In San Francisco, you can find organically grown beets, cabbages, and tomatoes from Heirloom Organic Gardens at the Ferry Plaza Farmers Market. The Market opens on Tuesdays and Thursdays from 10am to 2 pm, and Saturdays from 8am to 2pm.
In Houston Texas, Urban Harvest Farmers Market will be bringing in some locally produced fruits and vegetables. The market opens on Saturdays from 8am to 12 noon.
Finally, here are some recipe suggestions for this seasonal bounty:
Dairy Free Garlic Scape Pesto
Asparagus Thai Style With Squids
Turnip Fries
Photo by musicisentrophy of Flickr | foodista | 2024-05-23T00:42:18.321809 | 2011-03-20T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/20/seasonal-sunday-march-20-26",
"authors": [
"Alisa Escanlar"
]
} |
1,042 | Spring-tastic Recipes!
By: Sheri Wetherell
Published: March 20, 2011
Asparagus Goat Cheese Tart
Perfect for a sunny day luncheon.
Grilled Spot Prawns With Peas and Ginger
These sweet prawns are like mini-lobsters. Yum!
Spring Lamb With Yogurt Potatoes and Spinach
What better way to welcome spring than with a good lamb dish.
Wild Salmon Cakes
Excellent served on a bed of lightly dressed fresh mixed greens.
Gluten-Free Rhubarb, Lemon and Almond Cake
Even the gluten eater will love this scrumptious cake!
Hazelnut Crusted Pork Chops With Morel Sauce
Wild morel mushrooms are in season, so check your farmer's market! This recipe is also great with chicken.
Kumquat Sauce
Spoon this easy citrus sauce over ice cream, yogurt or pancakes.
Chard With White Wine and Parmesan
Pack in the vitamins with this healthy and tasty side dish.
Baked Chicken Breasts With Brandy Poached Pears
This is actually a simple recipe! And oh so delicious!
Apple Cheddar Palmiers
Who doesn't love apples and cheddar? These easy bites make the perfect party appetizer. Or simply an afternoon snack!
Easy Artichoke Quiche
Great for dinner or brunch!
Clericot Cocktail
A delicious white sangria-like cocktail from Argentina.
Photos by: Emm, digiyesica
Comments:
Hotels in Brugge
March 22, 2011
Lovely and colorful recipes . that's good look and cool ideas for recipes i loved that . interesting this post and i just try make this recipes and i think very testy make this food so u invite..hehehe YUM!!! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-20T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/20/spring-tastic-recipes",
"authors": [
"Hotels in Brugge",
"Sheri Wetherell"
]
} |
1,043 | 2 Transportation Fights Involving Food
By: Anthony Adragna
Published: March 21, 2011
Eating food while traveling can be one of the most stressful parts of any trip. However, it seems strange for people to come to blows over food. Well, these two people show that assumption is wrong.
1) Vegetarian Airline Passenger: Somewhere between the Dominican Republic and Newark, the situation turned bad. A 30-year-old vegetarian woman turned irate after she discovered the food she was served was not vegetarian. She complained about how she was served it, and ultimately threw the entire tray at the flight attendent (all this in mid-air). Port Authority officers met the plane when it landed, but the flight attendent did not press charges against the woman.
2) NYC Subway Rider: Though there are no formal rules against eating food on the NYC subways, it seems like fellow riders may take the law into their own hands if you do. In this case, a woman is eating some spaghetti on a Brooklyn subway car. Another woman across the car from her objects to this. At some point, the other woman says "What kind of animals eat on the train?" to the eater and her friend. A brawl begins. You can see the YouTube video below.
http://www.youtube.com/watch?v=az4qASdPD4Y
Photo by (rinse) | foodista | 2024-05-23T00:42:18.321809 | 2011-03-21T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/21/2-transportation-fights-involving-food",
"authors": [
"Anthony Adragna"
]
} |
1,044 | 2011 James Beard Award Nominations Are In!
By: Sheri Wetherell
Published: March 21, 2011
The final nominations for the 2011 James Beard Awards were announced today at the Oregon Culinary Institute in Portland, Oregon.
For chefs and restaurants (to view all of the nominees click here):
BEST NEW RESTAURANT
ABC Kitchen, NYC
Benu, San Francisco
Girl & the Goat, Chicago
Menton, Boston
Torrisi Italian Specialties, NYC
OUTSTANDING CHEF
José Andrés, minibar by José Andrés, Washington, D.C.
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, Los Angeles
Paul Kahan, Blackbird, Chicago
Charles Phan, The Slanted Door, San Francisco
OUTSTANDING PASTRY CHEF
Joanne Chang, Flour Bakery + Café, Boston
Patrick Fahy, Blackbird, Chicago
Dahlia Narvaez, Osteria Mozza, Los Angeles
Angela Pinkerton, Eleven Madison Park, NYC
Mindy Segal, Mindy's HotChocolate Restaurant and Dessert Bar, Chicago
OUTSTANDING RESTAURANT
Blue Hill, NYC
Boulevard, San Francisco
Eleven Madison Park, NYC
Highlands Bar and Grill, Birmingham, AL
Vetri, Philadelphia
OUTSTANDING RESTAURATEUR
Bruce Bromberg and Eric Bromberg
Tom Douglas
Pat Kuleto
Richard Melman
Phil Suarez
OUTSTANDING SERVICE
Canlis, Seattle
Emeril's, New Orleans
La Grenouille, NYC
Per Se, NYC
Topolobampo, Chicago
OUTSTANDING WINE SERVICE
A16, San Francisco, Shelley Lindgren
Blackberry Farm, Walland, TN, Andy Chabot
Frasca Food and Wine, Boulder, CO, Bobby Stuckey
The Modern, NYC, Belinda Chang
Picasso at Bellagio, Las Vegas, Robert Smith
OUTSTANDING WINE AND SPIRITS PROFESSIONAL
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Paul Grieco, Hearth and Terroir, NYC
Rajat Parr, Mina Group, San Francisco
Julian Van Winkle III, Old Rip Van Winkle Distillery, Louisville, KY
RISING STAR CHEF OF THE YEAR
Aaron London, Ubuntu, Napa, CA
Thomas McNaughton, flour + water, San Francisco
Gabriel Rucker, Le Pigeon, Portland, OR
Christina Tosi, Momofuku Milk Bar, NYC
Sue Zemanick, Gautreau's, New Orleans
BEST CHEF: GREAT LAKES
Michael Carlson, Schwa, Chicago
Curtis Duffy, Avenues at the Peninsula, Chicago
Bruce Sherman, North Pond, Chicago
Paul Virant, Vie, Western Springs, IL
Alex Young, Zingerman's Roadhouse, Ann Arbor, MI
BEST CHEF: MID-ATLANTIC
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Johnny Monis, Komi, Washington, D.C.
Peter Pastan, Obelisk, Washington, D.C.
Maricel Presilla, Cucharamama, Hoboken, NJ
Michael Solomonov, Zahav, Philadelphia
BEST CHEF: MIDWEST
Justin Aprahamian, Sanford, Milwaukee
Isaac Becker, 112 Eatery, Minneapolis
Colby Garrelts, Bluestem, Kansas City, MO
Tory Miller, L'Etoile, Madison, WI
Lenny Russo, Heartland, St. Paul, MN
BEST CHEF: NEW YORK CITY
Michael Anthony, Gramercy Tavern
April Bloomfield, The Spotted Pig
Wylie Dufresne, wd~50
Gabrielle Hamilton, Prune
Michael White, Marea
BEST CHEF: NORTHEAST
Tim Cushman, o ya, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Matt Jennings, La Laiterie, Providence
Tony Maws, Craigie On Main, Cambridge, MA
Eric Warnstedt, Hen of the Wood, Waterbury, VT
BEST CHEF: NORTHWEST
Matt Dillon, Sitka & Spruce, Seattle
Christopher Israel, Grüner, Portland, OR
Andy Ricker, Pok Pok, Portland, OR
Ethan Stowell, Staple & Fancy, Mercantile, Seattle
Cathy Whims, Nostrana, Portland, OR
BEST CHEF: PACIFIC
Michael Cimarusti, Providence, Los Angeles
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Daniel Patterson, COI, San Francisco
Richard Reddington, Redd, Yountville, CA
Michael Tusk, Quince, San Francisco
BEST CHEF: SOUTH
Zach Bell, Café Boulud, Palm Beach, FL
John Harris, Lilette, New Orleans
Chris Hastings, Hot and Hot Fish Club, Birmingham, AL
Tory McPhail, Commander's Palace, New Orleans
Stephen Stryjewski, Cochon, New Orleans
BEST CHEF: SOUTHEAST
Hugh Acheson, Five and Ten, Athens, GA
Craig Deihl, Cypress, Charleston, SC
John Fleer, Canyon Kitchen at Lonesome Valley, Cashiers, NC
Linton Hopkins, Restaurant Eugene, Atlanta
Edward Lee, 610 Magnolia, Louisville, KY
Andrea Reusing, Lantern, Chapel Hill, NC
BEST CHEF: SOUTHWEST
Bruce Auden, Biga on the Banks, San Antonio
Bryan Caswell, Reef, Houston
Saipin Chutima, Lotus of Siam, Las Vegas
Tyson Cole, Uchi, Austin, TX
Ryan Hardy, Montagna at the Little Nell, Aspen, CO
Comments:
Janice Harper
March 21, 2011
Kudos to the winners! But it's statistically improbable that so few women would be honored. What's wrong with this picture?
Sheri Wetherell
I agree, Janice! I think this is a problem with most "chef" awards. There are so many outstanding women chefs/restaurateurs (and journalists/authors, etc..). It is indeed unfortunate that they don't get the recognition they deserve. Maybe we should start an all female award??? :)
Elyse Prince
I have a gift certificate to ABC Kitchen - Really looking forward to trying one of the best new restaurants! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-21T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/21/2011-james-beard-award-nominations-are-in",
"authors": [
"Elyse Prince",
"Janice Harper",
"Sheri Wetherell"
]
} |
1,045 | 4 Money Saving Tips for Meal Planning
By: Andie Mitchell
Published: March 22, 2011
I love the grocery store. I really do. I could push a cart up and down those neatly lined aisles for hours if not half a day in quite the joyous state. It's an exploration of new food, a search for menu inspiration, a chance to kibitz with kindly strangers about the unit price of cereal. I probably know the supermarket staff in an oddly intimate way. And having lived in four states in one year’s time, I know the price differences of product brands and markets so well that I should probably consider a trip to The Price is Right. I could really use a six piece dinette set. Think of me as a supermarket maven, if you will. As you can imagine, this supermarket love can veer dangerously close to an empty bank account. In recent years, I've gotten better at making a list, checking it twice, and...well, meal planning. Here are my 4 best tips to make your grocery haul budget-friendly:
1. Browse the sale circulars. The night before you plan to shop, browse several of your local stores’ circulars for sales. Make a quick list of sale items that interest you. Clip any coupons for products you frequently use.
2. Spend 10 minutes dreaming up 5 recipes incorporating those sale items. If chicken thighs are on sale, but you have never cooked them before, do a quick search online for recipes using them. Try to tap into what flavors or cuisines you’re craving and build a meal around that. You should also think about ways to connect these meals through similar ingredients, so that one food can work double duty- meaning less fuss and less waste when it comes time to prepare the meals. For instance, if I roast a small chicken, I’ll be able to use the meat in a number of recipes. And if I roast root vegetables along side the chicken, I can use those leftovers in a casserole, a pasta dish, or even a sandwich.
3. List the ingredients you’ll need. Put the list into your smart phone or write it on a sheet of paper. Having a list, and sticking to it, means that you'll spend only what you need to, and avoid any impulse buys.
4. Recycle Old Meal Plans. Save old grocery lists and meal plans and use them in a rotation every few weeks. You know what worked in the past, so likely it'll work again (and save you time and energy).
What are your best tips for meal planning? The Hunger Challenge is an exercise of empathy—to live in someone else's shoes for one week and learn how we can help fight hunger.
How you can help: volunteer, learn more about the Hunger Relief Now! Plan, encourage your friends and family and make your voice heard, donate to your local food bank. If you're participating in the Hunger Challenge, consider donating what you save this week on food.
Comments:
Russell La Claire
March 21, 2011
Geez, I do just the opposite. Buy whatever catches my fancy, then invent something with it. Wife doesn't cook and has complained only a couple of times over 20 years.
However, for most folks your way is a lot more sensible, and frugal.
Janice Harper
Great suggestions, and I'm with you on draining the bank account on a grocery addiction. Two more tips: First, the obvious one, don't go shopping on an empty stomach -- and keep a power bar in the car for those last minute trips home when you don't have time to eat before a last minute dash to the store.
And second, instead of going up and down the aisles, do the perimeter first. That's where the healthier food is, the produce, meats/fish, baked goods. By then your cart is full and you realize you're already spending too much so any trips up the aisle are less likely to turn into impulse buys of what my dad used to call "dinky dainties." I love my dinky dainties, but half a dozen and the budget's blown! Avoid the inner aisles . . .
Chris
Andrea!
I love when you said, "I could push a cart up and down those neatly lined aisles for hours if not half a day in quite the joyous state." LOL! That is so me! My husband hates that on a trip to Seattle I want to stop at Whole Foods, Pikes Place Market, Central Market and Iwajimaya-all on the same trip! ( I'm usually lucky if he has the patience for even one stop!) That being said, you have some great tips! Thighs are much tastier than chicken breasts and a whole cooked chicken is divine. Grapefruit are in season and cheap- which inspires some asian inspired dishes. A small tip for a special treat- try pork belly. For such a rich and succulent meat, it only runs about $2 lb at Whole Foods and you need such a small amount for each serving. (about 1/4 to 1/3 lb per person at most).And while we are drooling over the first run of Copper River Salmon- we'll sadly pass but for a rich and flavorful Jalapeno Cheese Grits topped with just a few Smokey Seared Shrimp and some sauteed chard.
culinaryneophyte
Love this list. I, too, considered myself a supermarket maven; my friends are always calling/texting me from the market, saying, "Is this a good price?"
Another helpful hint is if you can wait for something to go on sale, do it; items/brands/products typically go on sale on a rotational basis, so if Lays potato chips aren't on sale this week [and you still have a few handfuls left in the cabinet], just wait; they'll almost definitely be on sale within the next week or two (especially if there's a party day coming up, e.g. Super Bowl, or barbecues.)
Love your site!
culinaryneophyte
Do the perimeter first -- great idea!
Andie Mitchell
Thanks very much! I agree, waiting until the products go on sale is helpful for budgeting. And then, when something like ketchup goes on sale, I buy a few to have on hand!
Andie Mitchell
Great advice Chris!! We need to plan a shopping trip together!
Andie Mitchell
It's so easy to just go to the store without much of a plan (I'm guilty too sometimes!), but I end up spending waaaay more money on impulsive ice cream treats and expensive cuts of meat, which never seem to go on sale :)
Doug Harper
Try everything, lose nothing. Be adventuress with your meals! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/21/4-money-saving-tips-for-meal-planning",
"authors": [
"Andie Mitchell",
"Chris",
"Doug Harper",
"Janice Harper",
"Russell La Claire",
"culinaryneophyte"
]
} |
1,046 | Brilliant! Throw a Stir Fry Potluck Dinner
By: Elyse Prince
Published: March 21, 2011
Who doesn't love a potluck dinner with friends? It's half the work and cost. The only problem is that you end up with a whole bunch of dishes that don't go together, too many desserts and not enough main dishes, and some really good food and some not so good. We've got a new way for you to potluck, that will save you even more money and time- and it's much more fun. Essentially, it's a potluck stir fry that you cook together! Each guest brings one or two ingredients for the recipe— So, for example, one guest brings the carrots, red bell pepper, and collard greens, another person brings the tofu, another the toasted sesame oil...You get the idea! One important tip: This only works for a few people (3 to 4). There is no way a group, of let's say 10 people, could cook this together (especially in a NYC kitchen!)— unless exceptionally organized and close! Check out the Stir Fry Potluck Recipe below, and get cooking!
Ingredients:
1 pound mushrooms, sliced
1 large onion, thinly sliced
2 red bell peppers, cored, seeded, and julienned
3 cups collard greens, chiffonade
2 packages firm tofu, well-dried, cut into large chunks
3 large carrots, cut into matchsticks
11/2 tablespoons garlic, minced
11/2 tablespoons fresh ginger, minced
1/2 cup parsley, finely chopped
4 tablespoons coconut oil
2 tablespoons Shoyu
2 teaspoons toasted sesame oil
1/2 cup chopped salted peanuts
1/4 cup toasted black sesame seeds unrefined sea salt
Directions:
1. Start cutting all your vegetables and measuring your ingredients so that they are ready to go into the wok. If you have a few cutting boards, you can split up the cutting tasks. Also, make sure your peanuts are chopped and your sesame seeds have been toasted, so they are also ready to go.
2. Preheat the oven to 450 degrees. Line a large baking sheet with foil. Toss the tofu pieces with 2 tablespoons coconut oil and sea salt. Bake for 20 to 30 minutes, or until lightly browned. (pictured below).
3. In a large wok, heat two tablespoons of the coconut oil over high heat. Start by stir-frying the garlic and ginger. Then, add the onions and move them around with a wooden spoon until the onions are translucent. Continue adding the veggies- the mushrooms, red bell pepper, carrots, collard greens, parsley and the Shoyu. Cook, stirring constantly, for a few minutes until the veggies are tender.
4. Return the baked tofu to the pan and stir everything around.
5. Add the chopped peanuts, toasted sesame seeds, and toasted sesame oil. Give a few final stirs and remove from the heat. 6. Serve immediately with some brown rice or soba noodles.
Comments:
Janice Harper
March 21, 2011
Brilliant and timely idea. I've also tried this with gumbo -- I make the base, and each guest brings a pound of seafood. To make sure we don't end up with only catfish and shrimp, I recommend -- based on means -- the seafood they can bring. Last time I did this guests brought catfish, shrimp, tasso, crawfish, fresh crab, scallops and calamari. Best ever!
Jim
What a creative and fun idea! Who doesn't love this kind of food?
Jen
Looks delicious. A perfect way to use up all the veggies and tofu in my refrigerator. Thanks! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-21T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/21/brilliant-throw-a-stir-fry-potluck-dinner",
"authors": [
"Elyse Prince",
"Janice Harper",
"Jen",
"Jim"
]
} |
1,047 | Hunger Challenge: Breakfast
By: Sheri Wetherell
Published: March 21, 2011
For breakfast on Day 1 of the Hunger Challenge I made a quick, easy and - most importantly - nutritious meal. As a nursing mother it's vital to to make sure enough "good" calories a day are consumed (about 500 more/day), even more so than when pregnant (about 300 more/day)! If not, it can lead to health problems later in life, such as osteoporosis.
But when you're on a strict budget getting those extra much-needed 500 calories a day can be both expensive and a challenge. This hearty oatmeal breakfast is inexpensive and super nutritious (and is satisfying enough for Daddy, too). Oatmeal is also great for milk production!
Tip, you get discounts when you purchase larger quantities of packaged foods, but when you buy from the bulk section you can buy small quantities and still get the discounted prices.
Apple Banana Raisin Oatmeal
Serves 2
1 cup quick oats (we bought 2 pounds bulk for $.99/lb) - $.33 for this recipe
1 large apple, diced ($.99/pound) - $.25 for this recipe
1 large banana, sliced (found at an independent market for $.29/lb!) - $.25 for this recipe
1/2 cup raisins (15-ounce can for $2): About $.35 for this recipe
Approximate cost for breakfast for 2: $1.18
The Hunger Challenge is an exercise of empathy—to live in someone else's shoes for one week and learn how we can help fight hunger. How you can help: volunteer, learn more about the Hunger Relief Now! Plan, encourage your friends and family and make your voice heard, donate to your local food bank. If you're participating in the Hunger Challenge, consider donating what you save this week on food.
Comments:
Kathy Patterson
March 21, 2011
Brilliant, absolutely love it. Look forward to more... | foodista | 2024-05-23T00:42:18.321809 | 2011-03-21T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/21/hunger-challenge-breakfast",
"authors": [
"Kathy Patterson",
"Sheri Wetherell"
]
} |
1,048 | Hunger Challenge Day 1: Common Food Bank Items
By: Sheri Wetherell
Published: March 21, 2011
Today begins day one of the United Way of King County's Hunger Challenge, a week-long exercise in empathy —to live in someone else's shoes for one week and learn how we can help fight hunger. This week, the Foodista team will create healthy meals for $7 a day (for an individual) or $12 a day (for a couple). We'll be creating meals using items commonly found at food banks (see list below) as well as with fresh meats and produce. It's easy to simply bulk up on cheap starches and we're trying to avoid that. Consider this shocking national statistic: one out of every six adults and nearly one out of four children struggle with hunger. Eating nutritiously can be a challenge for anyone, let alone on a tight budget. We hope to inspire you to do what you can to help end hunger for good. We'll be donating what we save this week to our local food bank. Common Food Bank Items
Dry beans
Rice
Peanut butter
Canned peas
Milk
Eggs
Potatoes
Onion
Canned Carrots
Yogurt
Oatmeal
Frozen corn
Stewed tomatoes
Wheat bread
Canned tuna
Macaroni and Cheese
Chicken Noodle soup
Applesauce
Pasta
Ramen Noodles
Photo by: freezelight
Comments:
Chris
March 21, 2011
A little disturbing to see how many canned & processed items are on the "common items" list.
Sheri Wetherell
Indeed it is. The processed foods I think are particularly disturbing. That's why I want to focus on how to incorporate (inexpensively) more fresh proteins and produce and use only the food bank items as part of the meal.
Kathleen Flinn
Great post. What I find interesting about this exercise is that it takes a serious effort to find good options for fresh produce. As this shows, food banks can't generally supply that, either. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-21T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/21/hunger-challenge-day-1-common-food-bank-items",
"authors": [
"Chris",
"Kathleen Flinn",
"Sheri Wetherell"
]
} |
1,049 | Hunger Challenge: The Grocery Haul
By: Andie Mitchell
Published: March 21, 2011
To kick off hunger challenge week, I went to the grocery store on a strict budget. $84 is all that my boyfriend and I would be allotted for a full 7 days according to the Basic Food Program, and by golly, $84 is what I stuck to. Here’s what I’ll be working with this week:
Vegetables: Broccoli, asparagus, butternut squash, parsley, spinach, carrots, tomato, organic cucumber, red bell peppers, romaine lettuce, garlic, onion, lime, lemon, scallions
Fruit: Frozen strawberries, frozen blueberries, bananas (I always choose ones with brown, spotty skin because they taste sweeter in my oatmeal, and in things like banana bread), grapefruits, apples, oranges
Beans and Grains: Flour, whole wheat flour, stuffing mix, whole wheat English muffins, bulk old fashioned rolled oats, quinoa, dried black beans, dried garbanzo beans, short grain brown rice
Poultry, Fish, Dairy, and Eggs: eggs, 3 cans solid white tuna fish, one 5lb whole chicken, organic lowfat cottage cheese, organic lowfat sour cream. Also, a 1 lb block of firm tofu that escaped the photo
Canned and Jarred Items: two 28 ounce cans of crushed tomatoes, salsa, tomato paste, sweet corn
Pantry Staples: French roast coffee (on sale), unsalted butter, olive oil ($5 at Trader Joe's), sesame oil, black pepper, salt, brown sugar
Special Treats: Kerrygod Irish cheddar cheese, Hershey’s special dark chocolate chips, creamy salted peanut butter
I found it very hard to stick to my imposed $84 budget. Very, very difficult, especially considering that my boyfriend Daniel and I typically spend $140 a week for all of our meals and snacks. I can’t imagine how it would work on weeks where I need to buy other household items like toilet paper, soap, and the like. I picture trying to feed young children and the many “No”s I’d have to muster when they wanted even one boxed snack food. It all must be homemade- from snacks to soups to sweets- if we’re really to make it work.
I’m happy to say that at least half of my budget went to produce, which lets me know that it is possible to buy healthy, fresh ingredients despite strict finances. Although, I did frown half a dozen times when I realized that one pound of white pasta was almost always two times cheaper than one pound of any fruit or vegetable. I can see how easy it would be to load the cart with simple carbohydrates.
Will I be able to make this bounty bend to the length of a week? Will I be able to make one roasted chicken stretch six ways to Sunday?
Stay tuned as I cook my way through the week!
How much do you typically spend on groceries each week?
The Hunger Challenge is an exercise of empathy—to live in someone else's shoes for one week and learn how we can help fight hunger. How you can help: volunteer, learn more about the Hunger Relief Now! Plan, encourage your friends and family and make your voice heard, donate to your local food bank. If you're participating in the Hunger Challenge, consider donating what you save this week on food.
Comments:
wasabi prime
March 21, 2011
It IS difficult to stay on a budget, no? We typically spend $100 or less on groceries per week, but it's probably more, as I also do periodic bulk shopping meant to last 3-4 month periods, where things like meat or staples like butter are frozen and defrosted as needed. And this is literally all our food; all meals are cooked at home with only rare restaurant/takeout meals. It's not on principle, either - this is our financial situation, and you just figure out ways to make the budget stretch. I agree with your buying strategy of sticking with basic ingredients, very little that's processed/prepared, as it's inexpensive and provides more meal options.
Julie
Looking forward to how you do this week. It is impressive you went with several organic products as well.
Sheila
Here's a tip for the bananas, since you like them brown -- many stores will occasionally put out the browner bananas in bags for a discount. I get a good-size bag for 50 cents!
Andie Mitchell
Great tip Sheila! Thanks for sharing!
Cooking games f...
Good day Management, In truth, I read in regards to this issue within world wide web.wikipedia.net and I am significantly aggravated at this moment since your impression along with wikipedia tend to be very different!! Everything you composed is about to exact same including wiki, but is not totally exact!! Anyway, I really loved through examining an entire placing i very happy to be frequented with this terrific and also nice looking web site (www.foodista.com). Cheers | foodista | 2024-05-23T00:42:18.321809 | 2011-03-21T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/21/hunger-challenge-the-grocery-haul",
"authors": [
"Andie Mitchell",
"Cooking games f...",
"Julie",
"Sheila",
"wasabi prime"
]
} |
1,050 | Nationwide Bake Sale to Help Japan
By: Anthony Adragna
Published: March 21, 2011
A nationwide bake sale effort benefiting the victims of the disasters in Japan started as an idea in the Bay Area and has spread to locations all over the country. The bake sale will take place from 10 a.m. to 2 p.m. on April 2. Proceeds benefit Peace Winds Japan. Last year a similar group of people from across the country raised more than $23,000 for the people of Haiti. They hope to top that (double, triple, quadruple) total this year. States already involved include, Oregon, Texas, Utah, Washington, New York, Massachusetts, Hawaii, North Carolina and California, with more projected to join soon. Sister bake sale efforts will occur in Akron, Ohio and Toronto, Canada on the same day.
If you want to look into corporate sponsorship, want to match donations, or just want to get involved, send an email to bakesaleforjapan@gmail.com. For what it's worth, there is an interesting column today in Canada's Globe and Mail about benefit sales and why the author is uncomfortable with them. They feel, above all else, that it is a strange notion to be eating well as so many people suffer from hunger.
Most areas across the country have other fundraising efforts underway. Consult your local newspapers and blogs for information about how you can help the victims of this horrible disaster.
Photo by Helga Weber
Comments:
Catherine
March 21, 2011
Sacramento is also doing one via my site. We are including restaurants and bakeries as well as the bloggers. http://ow.ly/4iXj3 | foodista | 2024-05-23T00:42:18.321809 | 2011-03-21T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/21/nationwide-bake-sale-to-help-japan",
"authors": [
"Anthony Adragna",
"Catherine"
]
} |
1,051 | 2 Harmless Sounding But Highly Alcoholic Drinks
By: Anthony Adragna
Published: March 22, 2011
Apparently, people didn't learn their lesson from the Four Loko debacle. Here are two (almost) kid-friendly sounding liquids that are actually highly alcoholic and will be introduced shortly. 1) Blast: When something's endorsed by Snoop Dogg (not to be confused with this guy), you know it has to be good. Blast will be a potent, fruity flavored drink that's 12 percent alcohol by volume. It comes in six yummy flavors including strawberry lemonade and raspberry watermelon. Drinks will be sold in bottles and cans. It's made by the folks at Colt 45 whose own signature alcohol contains about half the alcohol. Critics say the bottles will make drinking more attractive to underage children. No, really, that strawberry lemonade flavored bottle that will get you hammered quickly probably won't do that.
2) Root: When regular root beer just isn't enough, why not try alcoholic root beer? Starting next month, some New York City bars will start serving Root, which is just that. The creators of this magic drink researched historic root beer recipes and formed their own blend of ingredients that left out sassafras (which is now a known carcinogen). Made in small batches in Pennsylvania and completely organic, this is certainly no A&W treat.
Photo by blogs.westword.com/ Gothamist | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/22/2-harmless-sounding-but-highly-alcoholic-drinks",
"authors": [
"Anthony Adragna"
]
} |
1,052 | 2 Morally Questionable Foods to Eat
By: Anthony Adragna
Published: March 22, 2011
With the rise of large supermarkets and the global economy, the number of food options has grown exponentially. You can now find pretty much anything in a supermarket, anytime you want it. Yet, for all the added convenience, there is a trade off. Too often, that gets ignored. Here are two foods with backgrounds you might not want to know about.
1. Quinoa: Just five years ago, hardly anyone outside of Bolivia ate quinoa, considered by many to be the lost grain of the Incas. Then, out of nowhere it exploded. People in rich countries in North America and Europe suddenly developed a real taste for the crop and began demanding it as an export. The global market responded and quinoa prices more than tripled in five years. That increase has meant more money for the local farmers of Bolivia that grow it, but also means fewer Bolivians can actually afford to buy quinoa. In fact, young children in the regions where quinoa grows now turn to cheap, processed foods, and that has led to a wave of malnutrition.
Admittedly, another part of the problem comes from changing palates among younger people. They no longer prefer the taste of quinoa and would rather drink products like Coca Cola. Still, this comment from an economist to The New York Times is quite crass: “It’s kind of discouraging to see stuff like this happen, but that’s part of life and economics." As long as you're making money, right buddy?
2) Chickens: If you're looking for a reason to convince people that eating chicken is bad, look no further. A new scientific study shows that chickens are capable of feeling empathy. They can feel another's pain, which is a key component of feeling compassion. To complete the research, scientists exposed young chicks to puffs of air. They showed signs of distress, which their mothers then mirrored. Their heart rates increased as their eye temperature lowered— considered by many to be classic signs of stress.
The results are particularly important because of how chickens live on farms. They often will encounter stressful conditions or will be placed in such conditions by their owners.
Photo by karenandbrademerson/ StevenW.
Comments:
Patti
March 22, 2011
I raise my own chickens in a fairly stress-free environment. They are spoiled and pampered and never have to worry about any of the typical predators. My egg layers have names and will never be eaten. They show great signs of intelligence and humor. The meat birds are mercifully stupid. I still treat them very well and thank them and have a prayer with them when I take them for processing...
Lora
Ironic that 6 of the related posts to the "If you’re looking for a reason to convince people that eating chicken is bad, look no further" article are chicken recipes ...
Joan
Only 2?
Barnaby Dorfman
Lora..you are right about that irony! The truth is that "chicken" is by far the most searched term on our website and we have a lot of recipes for chicken added by the community. Choosing what to eat and not isn't easy for most of us. Our goal with these posts is to arm people with information so everyone can make more informed decisions.
gustoanna
whatever you say, chicken is so good in taste!!!
Sheila
I agree ... there's a world of difference between inhumane chicken production and compassionate, kind chicken raising. I wouldn't have the slightest bit of guilt about raising chickens to run around outside and be treated kindly. As it is, I have no guilt about eating chickens at all -- I don't think the fact that mother hens are distressed by seeing their chicks distressed means that they are in any way equivalent to humans. They just have a protective instinct toward their chicks. I suspect cows have the same. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/22/2-morally-questionable-foods-to-eat",
"authors": [
"Anthony Adragna",
"Barnaby Dorfman",
"Joan",
"Lora",
"Patti",
"Sheila",
"gustoanna"
]
} |
1,053 | ConAgra Launches Campaign To Fight Child Hunger
By: Anthony Adragna
Published: March 22, 2011
Food giant ConAgra has taken a significant step towards ending childhood hunger across America by partnering with Feeding America (and the Today Show's Al Roker) to stop domestic hunger in its tracks. Currently, 17.2 million American children live in food insecure households— locations where the family is unsure of or unable to provide enough food to meet the needs of everyone. Feeding America is the largest organization fighting domestic hunger (you can see a picture of one of their drives above).
Over the past two decades, ConAgra has worked to stop hunger through its "Nourish Today, Flourish Tomorrow" program. They've decided to work even harder this year. On March 19, a documentary called "Child Hunger Ends Here" aired on TV with interviews with several families fighting food insecurity. Now through August, you can help the fight. Every time you purchase a ConAgra product (there are lots, most of us do at some point) look for a special code and enter it online at the campaign's website. For every code you do, ConAgra will donate a meal to an area food bank.
Now, ConAgra comes as a company with lots of baggage. Many people oppose them and what they stand for. Many of those criticisms are quite valid. However, there is no denying that a campaign like this one can do so much good for those people who really need the help. No one is saying that you should change your purchasing habits. That said, big companies have the ability to do a lot of good and help a lot of people. We should commend them for that.
The Hunger Challenge is an exercise of empathy—to live in someone else's shoes for one week and learn how we can help fight hunger. How you can help: volunteer, learn more about the Hunger Relief Now! Plan, encourage your friends and family and make your voice heard, donate to your local food bank. If you're participating in the Hunger Challenge, consider donating what you save this week on food.
Photo by Smithfield Foods Inc. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/22/conagra-launches-campaign-to-fight-child-hunger",
"authors": [
"Anthony Adragna"
]
} |
1,054 | Eco-Friendly Wine Pouch
By: Kelsey Ganes
Published: March 22, 2011
Over the past few months, Indulge Wines has launched an interesting new product: the Astrapouch.
Essentially boxed wine sans box, the pouch promises to be eco-friendly and of course, highly portable (check out those nifty handles!). By omitting the box, the pouch design does not require any cardboard; because they are not nearly as fragile as bottled wine, transportation costs (and subsequent fossil fuel use) is greatly lessened, the pouch has the highest wine-to-packaging ratio (only 2% of the total weight is in the container!) and as if it could not get any better - the pouches are easier to chill and keep cold than other kinds of containers. These new 1.5L wine pouches (equivalent to two traditional 750mL bottles) look like oversized Capri Sun containers. While only available in California at the moment, Indulge is currently working on distribution and plans to be available nationwide by summer - just in time to hit the beach! Source: Slash Food /Indulge Wines. Photos by Indulge Wines.
Comments:
kitchen
More "eco-friendly" than a reusable and recyclable glass bottle? | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/22/eco-friendly-wine-pouch",
"authors": [
"Kelsey Ganes",
"kitchen"
]
} |
1,055 | Flaxseed Recipes for Hot Flashes
By: Elyse Prince
Published: March 22, 2011
Flaxseeds for hot flashes? - That's the latest "food-for-health" question posed by The New York Times in reaction to a recent study from the Mayo Clinic showing the effectiveness of flaxseeds on hot flashes during menopause. The small pilot study found that postmenopausal women not on estrogen who used flaxseed daily reported a 50 percent reduction in hot flashes over the course of six weeks. Whether or not flaxseeds prove to be a cure-all for hot flashes, it's worth incorporating flax seeds into your diet simply because they're good for you! They contain heart-healthy omega-3 fatty acids and compounds called lignans that may help prevent cancer. Here are some flaxseed recipes to help you get started!
1. Six-Seed Soda Bread Recipe: "The dough is littered with seeds - sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, flax seeds, and fennel seeds. It bakes into a perfect, rustic, crusty loaf of bread with relatively little effort."
2. Chickpea and Broccoli Salad with Flax-Tahini Dressing: "Flax oil, rich in omega-3 fatty acids, lends nuttiness to the creamy dressing in this salad, perfect for summer and fall lunches and suppers."
3. Olive Oil Flax Seed Challah Bread: "The fresh-baked aroma was enticing, and we gobbled this loaf up in mere minutes, as soon as I took the bread out of the oven!"
4. Fig 'n' Flax Thumbprint Cookies: "We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies."
5. Super-Easy Super-Tortillas: "This tortilla is incredibly easy to make. Only trick, as with all raw cracker type goods is it takes some prep and drying time. But once you make up a batch, you have them for a while and they are so multi-functional. Incidentally, they are also kosher for passover and a perfect antidote to all that constipating Matzoh."
For other foods that help with hot flashes check out this article from eHow. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/22/flaxseed-recipes-for-hot-flashes",
"authors": [
"Elyse Prince"
]
} |
1,056 | Gluten Free Nut Free Energy Bars
By: Cybele Pascal
Published: March 22, 2011
I don’t know about you, but I could use some energy. And I’m not talking about the kind I get from the endless cupcakes and cookies I seem to consume. I’m talking about the kind of energy that comes in an Allergy Free Energy Bar packed full of protein, complex carbs, and healthy fats.
These nutritionally dense Allergy-Free Energy Bars are perfect for breakfast, or an after-school snack. They are easy to make, and will satisfy your sweet craving, without any sugar. In the words of my husband’s Grandma Lily, “WCBB?” (“What could be bad?”)
Read more and get the recipe at Cybele Pascal: Allergen-Free Cuisine... | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/22/gluten-free-nut-free-energy-bars",
"authors": [
"Cybele Pascal"
]
} |
1,057 | Hunger Challenge: Day 1 in Review
By: Andie Mitchell
Published: March 22, 2011
Yesterday was day one of the Hunger Challenge and though I was at times painfully aware of the cost of everything that passed my lips, I managed to eat well and stay on budget! Here's the scoop on all I savored, along with a price breakdown of each meal:
Breakfast was peanut butter banana oatmeal, which admittedly is already my favorite morning dish.
¾ cup old fashioned rolled oats (.99/lb in the bulk section), cooked in water 0.33
1 Banana 0.25
2 tablespoons peanut butter 0.15
_________________
Breakfast Total: $0.73
Mid morning grapefruit: $0.59
Lunch was a heaping chicken and spinach salad with leftover chicken and asparagus that I roasted last night to have for meals throughout the week. (See more recipes using the chicken below.)
The dressing was a simple Asian-inspired mixture of one and a half tablespoons creamy peanut butter whisked with one tablespoon fresh lime juice and one teaspoon sesame oil. I would have loved to add soy sauce, but it wasn't in my budget this week. That said, the dressing was rich and delicious, nonetheless. Along with the salad, I had a sweet, crispy, local apple.
4 cups Baby spinach 0.60
1 carrot 0.10
¼ of a red pepper 0.30
¼ of a cucumber 0.10
1/5th of a whole roasted chicken (breast meat) 1.19
1 ½ tablespoons peanut butter 0.22
1 tablespoon fresh lime juice 0.10
1 teaspoon sesame oil 0.05
1 Apple 0.40
_________________
Lunch Total: $3.06
Late afternoon/ early evening I snacked on an orange and a whole wheat English muffin toasted with 2 ounces cheddar cheese.
___________________
Snack Total: $1.00
On Sunday I roasted a five pound, whole chicken so that I could use the meat in five or so different meals. I chose to make it ahead of time for two reasons: 1. It saves me nearly 2 hours of oven time during the week when I come home from work at 6:30pm, and 2. It means I can portion it out now for each of our planned meals. Surefire way to prepare a whole 4-5 lb chicken: rinse it with cold water, pat it dry with paper towel, place in a wide, shallow baking pan, rub all sides with oil, sprinkle generously with salt, bake for 1 hour 45 minutes at 400 degrees F. The skin will be crisp, but the meat will be tender and juicy. Also, roasting the bird breast-side-down will allow the juices and fat from the meat to constantly moisten the breast meat, therefore making it juicier.
Tonight, Daniel and I ate our tender chicken breast with mashed butternut squash and brown sugar, a simply prepared organic boxed stuffing mix, and asparagus roasted with olive oil, salt, and pepper. Altogether a hearty, comforting meal. Forgive me for reviving Thanksgiving in March (though asparagus is in season!). I hope to become more seasonally appropriate :)
1 whole roasted chicken 5.95
1 bunch asparagus 1.91
2 lbs butternut squash 3.50
¼ cup brown sugar 0.05
1 package organic stuffing mix .99
1 tablespoon olive oil 0.25
1 tablespoon butter 0.25
______________________
Dinner Total: $13.35
Makes 5 servings at $2.67 per serving
And because I cannot make it through a week, much less a day, without dessert, I baked almost three dozen dark chocolate chip cookies.
2 cups flour 0.25
2 sticks butter 1.00
1 ½ cups brown sugar 0.40
2 eggs 0.30
baking soda 0.02
salt free
1 bag (2 cups) dark chocolate chips 2.50
___________________________
Total $4.15
Makes 30 cookies, at $0.14 each
...and ate three cookies because I hear scientists say eating warm chocolate chip cookies is a direct flight to happiness. And that dark chocolate stains on your (once) white pajama shirt improve brain function. I never stray from science.
Total for the day: $8.42
I'm happy that I bought all of my groceries yesterday (assuming the $12/day that Daniel and I would be allotted), because knowing we've already spent our allowance takes the pressure off of eating below the $7 limit each day. I imagine some days will cost a little less, some a little more, but in the end it will all balance.
Stay tuned for day two!
How much would you guess you spend on food each day?
The Hunger Challenge is an exercise of empathy—to live in someone else's shoes for one week and learn how we can help fight hunger. How you can help: volunteer, learn more about the Hunger Relief Now! Plan, encourage your friends and family and make your voice heard, donate to your local food bank. If you're participating in the Hunger Challenge, consider donating what you save this week on food.
Comments:
Polish Mama on ...
March 22, 2011
That all sounds delicious. What exactly is the Hunger Challenge? I don't ever think about what it costs per meal in our house, just what we spend at the store. Perhaps I should.
Btw, your dinner sounded delicious and like something we would sometimes eat in my house...
kingochowdah
This is interesting. My wife keeps our finances in detail so I did a check. Last year we averaged $113.50 per week. We live in New England so many food costs are high. We try to eat as much seafood and fish (try twice a week) as we can and are "brand loyal" to many products. We shop primarily at a supermarket, Trader Joes, Sams, and some at Walmat.
I love this blog, keep up the good work. I don't like your menu as I don't care for peanut butter, but interesting, none the less.
Washington is generous though. I think (could not verify) that NH food stamps are much lower
Sheri Wetherell
Hi! The Hunger Challenge is an exercise of empathy—to live in someone else’s shoes for one week and learn how we can help fight hunger. How you can help: volunteer, learn more about the Hunger Relief Now! Plan, encourage your friends and family and make your voice heard, donate to your local food bank. If you’re participating in the Hunger Challenge, consider donating what you save this week on food.
gustoanna
Yummy!!! I love this site specially this blog it gives me a lot of ideas on how to cook delicious and nutritious food!!!
Thanks a lot, FOODISTA!!! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/22/hunger-challenge-day-1-in-review",
"authors": [
"Andie Mitchell",
"Polish Mama on ...",
"Sheri Wetherell",
"gustoanna",
"kingochowdah"
]
} |
1,058 | Hunger Challenge Dinner: Ramen Chicken Casserole
By: Sheri Wetherell
Published: March 22, 2011
Our goal for this dinner during the Hunger Challenge was to create a meal using foods typically found at a food bank. For this meal that included ramen noodles and canned cream of chicken soup. We added fresh chicken, a 12-ounce bag of frozen peas and carrots, some milk, and cheddar cheese. Though admittedly not the most beautiful dish I've ever created, it certainly was comfort food - warm and satisfying. For two people we ate heartily and still have leftovers for one lunch today. Even though some of the items are available at food banks, I've included the cost for each.
Ramen Chicken Casserole
Serves 2+ Total cost: $3.56 2 packets chicken-flavored ramen noodles (using only one of the spice packets) - $.30 total 1 can cream of chicken soup - $.99 1/2 cup milk - approx. $.11 12-ounce bag frozen peas and carrots - $2.49 (canned could also be used to lower cost) 1 large breast of chicken, roughly 7 ounces (we purchased a 4-pound chicken for $.79/lb.)- approx. $.42 1 tablespoon canola oil (we purchased a 48-ounce bottle for $3.99) - $.04 1/2 cup cheddar cheese (optional) - approx. $.50 Cut chicken breast into bite-size pieces and sauté in canola oil. Flavor with half the packet of ramen seasoning. In a saucepan, bring 5 cups water to a boil. Crush ramen noodles and add to water. Cook 3-4 minutes until noodles are done; drain. Return noodles to saucepan and add the cream of chicken soup, milk and the remaining half packet of ramen seasoning. Stir until well incorporated and bring to a low simmer over medium heat. Add chicken and frozen peas and carrots; stir. Sprinkle top with cheddar cheese and place under a broiler until cheese is melted. Season with black pepper to taste.
Note: You could also make this a tuna noodle casserole by using canned tuna and cream of mushroom soup instead.
Tip: Save the extra ramen seasoning packet for future meals or to season a vinaigrette! The Hunger Challenge is an exercise of empathy—to live in someone else’s shoes for one week and learn how we can help fight hunger.
How you can help: volunteer, learn more about the Hunger Relief Now! Plan, encourage your friends and family and make your voice heard, donate to your local food bank. If you’re participating in the Hunger Challenge, consider donating what you save this week on food.
Comments:
Marsha Sickler
March 22, 2011
Actually your ramen/chicken/cheese dish looks pretty good!I was just going to point out that you can get canola oil from Aldi Stores for $1.99 and you can buy a bag of individually frozen chicken breasts,use one and still have few left over to use another time(also Aldi store very reasonable,better than even Walmart) | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/22/hunger-challenge-dinner-ramen-chicken-casserole",
"authors": [
"Marsha Sickler",
"Sheri Wetherell"
]
} |
1,059 | The Today Show Meets Food Science
By: Andie Mitchell
Published: March 22, 2011
Dr. Nathan Myhrvold, the scientist behind the revolutionary 2,400 page cooking book, Modernist Cuisine: The Art and Science of Cooking, was featured in a special segment this morning on the Today Show. He and his team demonstrated three unique dishes: striped mushroom omelet, pistachio ice cream, and centrifuged pea butter on toast. Didn't catch Matt Lauer's reaction? Watch a clip of the segment below!
Visit msnbc.com for breaking news, world news, and news about the economy | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/22/the-today-show-meets-food-science",
"authors": [
"Andie Mitchell"
]
} |
1,060 | Top 5 Whole Foods Market Products
By: Elyse Prince
Published: March 22, 2011
When you're going to Whole Foods Market, you don't say "I'm going food shopping"— Right? You say "I'm going to Whole Foods...Wanna come?" There's also this newfound pride that comes when you've discovered a great-tasting generic brand product. You brag about the price, the taste, even the simplistic design of the box. Whole Foods, Trader Joe's —They've got the shopping experience and the generic brand-thing down pat! I'm a fan, you could even say a snob (possibly a dork!) and I can't but help share my top 5 Whole Foods Market picks. If you, too, count going to Whole Foods an activity in your day and have some favorites that I've missed, please do share! Also, too, check out my least favorite Whole Foods private label products below...It's all whole, but not all so good!
1. Whole Foods Market Seeduction Bread: No doubt you will be seduced by this totally delicious seed bread! Packed full with poppy seeds, sunflower seeds, and pumpkin seeds, this bread could easily pass for a meal on its own. Even better with some really good sliced cheese and fresh tomato slices. Check it out: Someone (aka The Bread Man) liked their bread so much, he tried to create his own version here - To be honest, though, it seems so much easier to just walk over to the bakery. $4.99 for a loaf.
2. 365 Everyday Value Strawberry Frozen Fruit Bars: These all-natural frozen fruit bars are HUGE, and packed with fresh strawberry pieces all the way through. With zero fat, and just 110 calories, your sweet tooth and your waist line will thank you. Just $2.69 per box (4 bars).
3. Whole Foods Market Organic Fettuccine: Unlike most whole-wheat pastas, this 100 percent organic durum wheat pasta has a delicious flavor and texture, and it's high in protein. Make sure to cook the fettuccine al dente and try serving with a simple chunky tomato basil sauce and some freshly grated Parmesan cheese. Only $1.99! More info here.
4. 365 Everyday Value Organic Yogurt: Really one of the best deals at Whole Foods. This yogurt is rich and creamy, and has no additives or sweeteners - Nothing but live active cultures and milk, and it's just $2.99 for 32 ounces. Delicious mixed with some honey and their bulk-aisle granola.
5. Whole Foods Market Organic Frozen Mangoes: Not all frozen fruits are created equal. But, these organic frozen mango chunks taste extremely fresh and you can't beat the price! Fresh fruit is always best in terms of nutrition and taste, but if you have to go frozen, check out the organic line of frozen fruits from Whole Foods, including organic frozen blueberries, organic mixed berries and organic tropical fruit blends. These frozen mango chunks are best mixed into smoothies (instead of using ice, which waters down the smoothie) and used to make mango sorbet and ice cream. ($2.49)
Tip: Check for coupons for these items in The Whole Deal in-store guide! Also, check out "How to Really Save Money at Whole Foods" on eHow.
Least Favorite Whole Foods Brand Products: 365 Everyday Value Peanut Butter, 365 Everyday Value Tomato Sauce, and the Whole Foods Brand Cheerios (But, do try the Joe's O's from Trader Joe's!) | foodista | 2024-05-23T00:42:18.321809 | 2011-03-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/22/top-5-whole-foods-market-products",
"authors": [
"Elyse Prince"
]
} |
1,061 | 5 Most Unusual Diets
By: Anthony Adragna
Published: March 23, 2011
Most people at some point in their lives will want to go on a diet to lose weight or meet some other sort of fitness goals. There are lots of good ways to successfully diet, but these are not recommended.
1. Master Cleanse Diet: So, to complete this diet you take laxatives every morning and every evening. Whenever you're hungry, the diet allows you to enjoy a shake made from fresh squeezed lemon juice, water, maple syrup and cayenne pepper. The theory is that the "cleansing" shake will flush out the toxins in your body. Beyoncé told Oprah that she lost 20 pounds for her role in Dreamgirls thanks to this diet. With that said, dieters will typically restrict themselves to well under 1,000 calories a day and many will gain the weight again immediately after returning to normal eating patterns.
2. Breatharianism: Supporters of this movement claim that food and water are not necessary for human survival, and that all we need is the energy from the sun's light. Not surprisingly, the risks of this type of diet are enormous and many people have died in pursuit of living without the need of food.
3. Fruitarianism: Believers in this diet, eat mainly fruits, nuts and seeds that occur naturally in nature and that can be harvested without damaging or killing the plant. Vegetables and grains are not considered part of this diet and will not be consumed. Some people will only eat fruit that has actually fallen from a plant.
4. Sleeping Beauty Diet: Now, the principle with this one is ridiculously simple. If you're asleep, you cannot eat and will most likely not feel hungry. The execution is troublesome. In order to achieve constant sleep for several days, participants in this diet will be heavily sedated for several days. When they wake up they'll be thinner, but also craving food like never before in their lives.
5. Tapeworm Diet: In the early 20th century, dieters would purchase a pill containing a tapeworm egg. Once inside, the worm would hatch and feast upon some of your undigested food, thus allowing you to eat but stay skinny. Unintended consequence: often the worms would multiply inside the dieter's body and could wreak havoc on one's digestive system. Tyra Banks actually publicized the diet on her television show recently and helped launched a second wave for the diet. This site still offers the diet.
Photo by cyclonebill
Comments:
Cynthia
March 23, 2011
Tapeworms? OMG - are they serious? ICKKK!
Helen
My mom sometimes goes on this diet where she tapes ball bearings behind her ears and rubs them for 30 seconds every hour, on the hour. For food, she alternates between a pound of vegetables and a quart of whole milk (lattes are acceptable) per a day. It's really weird. She lives in California though, so go figure.
bellatrix martinez
You just need to have a balanced diet and you'll be thin and happy :) | foodista | 2024-05-23T00:42:18.321809 | 2011-03-23T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/23/5-most-unusual-diets",
"authors": [
"Anthony Adragna",
"Cynthia",
"Helen",
"bellatrix martinez"
]
} |
1,062 | A History of Solstice Feasts
By: Janice Harper
Published: March 23, 2011
As the cold, dark winter turns to spring and the earth nudges baby sprouts into the brightening sunlight, gardeners and farmers around the globe plant seeds for a bountiful harvest to come. And while most people know that every culture celebrates the harvest in some fashion or another, fewer know that the Spring Solstice has been a time for feasting all over the world for nearly five thousand years.
At Stonehenge, for example, archaeologists have found remains of cattle and pig bones dating as far back as 4,500 years ago which indicate that the animals were moved hundreds of miles to be slaughtered for annual solstice feasts. And University of Sheffield Archaeologist Mike Parker Pearson has been studying the archaeological remains of Stonehenge to find out who fed the builders of the one of the Seven Wonders of the World in his project, Feeding Stonehenge. Today hordes of tourists, travelers, and scholars come together at Stonehenge to celebrate the coming of spring, where cordials made of Dandelion and Burdock root are shared in what is believed to be an ancient tradition dating back thousands of years.
Elsewhere the Persian celebration of Nowruz, or “New Light” marks the Persian New Year which begins with the Spring Equinox. In her book, Happy Nowruz: Cooking with Children to Celebrate the Persian New Year, author Najmieh Batmanglij provides recipes and essays on the food and feasts marking this joyous holiday. Celebrated in Iran, Central and South Asia, the Crimea and Balkans, Northwest China and elsewhere, Nowruz is a celebration of life and fertility. Children roam from house to house banging on pots and pans in anticipation of treats, reminiscent of Halloween Trick-or-Treaters. Families gather together for elaborate feasts to commemorate the New Year. Noodle soups rich with spinach and dill are served to represent the untangling of the year’s troubles, while eggs represent fertility and fish are served to welcome abundance in the coming year.
After the family feasts, people make visits to friends and distant family members, with the young first honoring their elders. Each home is readied for the procession of visitors, with pastries such as rose-drenched Baklava, and cookies rich with saffron, piled high. Fresh and dried fruits, a variety of nuts, hot tea and cold sherbet are also served.
The Jewish celebration of Passover and the Christian celebration of Easter are two other types of Solstice celebrations, with elaborate feasts to commemorate important religious events – Passover memorializes the Exodus of Jews from their enslavement in Egypt, and Easter celebrates the rising of Christ following his crucifixion. In each case, feasts to give thanks to the Lord and partake of the fruits of the earth, honoring the Solstice spirit of hope and growth, mark the beginning of Spring time.
But more importantly are the personal celebrations among families, communities, and friends which bring us together to celebrate the coming of Spring by sharing food, drink and music, whether with spontaneous feasts that friends throw together as the weather warms, or personal “traditions” that emerge when one great Solstice celebration calls for making it an annual event.
Tell us your favorite way to celebrate the Solstice, and the special foods you associate with this week of celestial wonder?
Photo by HeyRocker
Comments:
Sheila
March 26, 2011
Great article. Only one thing -- there is no such thing as a spring solstice. The solstices are the longest and shortest days of the year -- the summer and winter solstices. The beginnings of spring and fall are called equinoxes, because the night is equal in length to the day. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-23T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/23/a-history-of-solstice-feasts",
"authors": [
"Janice Harper",
"Sheila"
]
} |
1,063 | The Newest Food Truck on the Block
By: Kelsey Ganes
Published: March 23, 2011
Last Friday, another food truck hit the streets of San Diego: the Munchie Mobile, proudly owned and operated by Jack in the Box. Perhaps it is unsurprising that a fast food giant has finally jumped on the mobile-meal bandwagon, but it still feels like a betrayal of sorts. Aren't food trucks supposed to be independently owned and operated? Little pockets of indie-awesomeness drifting through the city? The underdog for which we fight and feast? Maybe not.
In an interview, Jack in the Box spokesman Brian Luscomb said, "Food trucks are a popular trend these days... and our guests have been asking, 'Why doesn't Jack offer a food truck?' So we built the biggest and baddest food truck we could possibly imagine." And oh, is it bad -- in the best possible way. Featuring a larger-than-life Jack, clad in shimmering armor, in a chariot drawn by a snarling polar bear and tiger (do you think he knows Charlie Sheen?), set against a fantastical backdrop of a off the cover of the best sci-fi or fantasy novel.
The Munchie Mobile will be meandering around Orange County over the next few months, ultimately migrating to Los Angeles this summer.
Photos from Jack in the Box Media Gallery | foodista | 2024-05-23T00:42:18.321809 | 2011-03-23T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/23/jack-in-the-box-food-truck",
"authors": [
"Kelsey Ganes"
]
} |
1,064 | Latest on Food Crisis in Japan
By: Anthony Adragna
Published: March 23, 2011
Nearly two weeks after a devastating series of disasters unfolded in Japan, the country now deals with food contamination, food shortages, and damage to their valuable export industry. Here's a quick roundup of news articles about the latest in Japan:
Radiation Found in 11 Vegetables and Tap Water: Japanese officials warned citizens to avoid 11 vegetables produced in the prefectures around the crippled Fukushima Daiichi nuclear facility. The vegetables impacted include broccoli, cabbage, turnips, parsley and other green, leafy vegetables. Previously, raw milk and spinach were found to have elevated radiation levels. The tap water in Tokyo was found to have elevated readings of radioactive material and infants were urged to not consume it. The government plans to distribute bottled water to every family with small infant children.
US Limits Japanese Imports: Fears of radiation contamination are prompting the United States to bar foods coming from prefectures that were badly impacted by the quake and nuclear situation. Milk, milk products, fresh vegetables and fruits will not be allowed into the United States until they are proven to be safe.
Sake Industry Devastated: More than 100 sake factories and facilities were located in the three worst hit prefectures. Many lost their factories from damage in either the earthquake or subsequent tsunami. This year will pose many challenges due to the lack of raw resources, fuel and infrastructure in the wake of the disasters. One factory profiled was Suisen, which employed 67 employees but still counts 11 of them as missing. On the day of the disaster, the owner stayed behind after the earthquake before fleeing to higher ground in anticipation of the tsunami. Three employees tried to save this year's crop, but had to flee to a nearby cliff as the tsunami arrived.
Photo by Foodista | foodista | 2024-05-23T00:42:18.321809 | 2011-03-23T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/23/latest-on-food-crisis-in-japan",
"authors": [
"Anthony Adragna"
]
} |
1,065 | Natural Sweetener Smack Down: Brown Rice Syrup & Gluten-Free, Vegan Chocolate Chickpea Blondies
By: Alex Jamieson
Published: March 23, 2011
If ever there was a lovely sin, sugar gluttony would surely be mine. I marvel at my ability to drain daily Super Big Gulps of Dr. Pepper back in my teen years. How does a human body even hold that much extra liquid? Today, I eat more fruit and sweet vegetables than I ever did in my teens and early 20s, and my taste buds appreciate the simple flavors of seasonal produce. Since changing my diet 11 years ago, I eat a lot less sugar, but I still enjoy desserts and chocolates. In an effort to understand the differences between my sweet mistresses, I’m logging in the second of my natural sweetener series today.
A Wikipedia search revealed “Brown rice syrup, also known as rice syrup, is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and reducing it by cooking until the desired consistency is reached. The final product is 45% maltose, 3% glucose, and 52% maltotriose.” According to Lundberg, one of the top producers of Brown Rice Syrup (BRS) and organic whole grains in the US, the thick, caramel-like syrup is “a nutritive sweetener about one half as sweet as sugar.”
I find this to be a little misleading. While the glucose composition is very low, there isn’t much nutrition to speak of in BRS. It’s not like you’re adding fiber, protein, or vitamins to your dessert. Though it is said to have a low glycemic index (25), it is not recommended for diabetics, since its sweetness comes from maltose, which can still cause blood sugar spikes. BRS can legally be labeled on foods as only a carbohydrate because it is made from rice, which is a starch, not a sugar. However, your body will still respond to it as a sugar, so don’t think this is a “free ride” food. Take caution with any added sweeteners, whether you buy them from the health food store or the corner convenience mart.
According to Mercola.com, “The World’s #1 Free Natural Health Newsletter”: “Brown rice syrup is another culprit that has a ‘healthier’ sound – but it is far from healthy. In my opinion, you should stay away from it. Besides, it’s known to contain MSG.” Dr. Joseph Mercola doesn’t offer any evidence to back up his claim that BRS is unhealthy, and only mentions that it might contain MSG. This might be true of processed foods, as MSG can be hidden on labels as almost anything (yeast extract, hydrolyzed vegetable extract are just a couple of names to look out for). HOWEVER, if you are buying jars of organic brown rice syrup, there’s no MSG hiding inside.
Here’s what I like about Brown Rice Syrup: It has a gorgeous buttery, caramel flavor that lends itself well to baking. Because of the low glucose content, it doesn’t affect my energy levels very much. For me, it is a mild sweetener. For someone with serious blood-sugar issues, like diabetics, this sweetener should be used sparingly. Find BRS in your health food store’s baking aisle, or order it by the case or by the bottle here on Amazon.
To use BRS in cooking: Substitute rice syrup in place of sugar, honey, corn syrup, maple syrup or molasses. To substitute sugar, use 1¼ cup rice syrup for one cup sugar, using ¼ cup less of another liquid in the recipe.
Chocolate Chick Blondies
From Vegan Cooking for Dummies
These gluten free bars are dense and full of nutrition. The chickpeas (aka garbanzo beans) offer substantial protein and replace the flour normally found in dessert bars. Once you cut them, these squares can be individually wrapped and frozen for later. Make a double batch and freeze half for a road trip, picnic or upcoming potluck. Preparation time: 30 minutes Yield: 6-8 servings Canola, sunflower or unrefined coconut oil 15 ounces (1 can) garbanzo beans, drained and rinsed 1/2 cup brown rice syrup 1/2 cup apple sauce 1/4 cup almond or peanut butter (crunchy is best) 2 teaspoons vanilla extract 1/3 cup ground flax seeds 2 Tablespoons brown rice flour 1/2 teaspoon baking powder 1 cup non-dairy chocolate chips
Preheat oven to 350.
Lightly coat an 8-inch baking pan with oil.
Combine all ingredients, except chocolate chips, in a food processor. Blend until smooth, scraping the sides a few times.
Pour the batter into the pan and stir in the chocolate chips.
Bake for 25 minutes.
Cool to room temperature on the counter, then refrigerate for at least 30 minutes before slicing into 8 squares. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-23T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/23/natural-sweetener-smack-down-brown-rice-syrup-gluten-free-vegan-chocolate-chickpea-blondies",
"authors": [
"Alex Jamieson"
]
} |
1,066 | Using the Whole Hog Means Sustainable Butchering
By: Kelsey Ganes
Published: March 23, 2011
At some point in your childhood, I'm sure someone looked at your and said, "Fine, but you have to eat the whole thing..." Well Mom, here goes.
Recently, a growing number of restaurants have been serving so-called nose-to-tail dinners featuring a zero-waste whole-hog feast. While this trend has been hailed for its sustainability and locavores everywhere can rejoice, the ideas may be new but the cooking process isn't. Back in the day (okay, a few centuries ago...), food has always been valued much moreso than it appears to be in today's popular culture. It would have been blasphemous to simply throw away good meat - and every part of the animal was put to good use (think black pudding). It has really only been in the past century that there has been such an apparent surplus of food to justify throwing it away - but no more! At least not for these restaurants.
Two Boston restaurants in particular have helped to reinvigorate this trend with surprising success. Posto (an Italian restaurant in Somerville) and Citizen Public House and Oyster Bar both offer whole-hog dinners for parties of 10 or more. With the price hovering in the $40/person range, this is definitely not a trend for everyone, but given that the meal is based on a zero-waste mentality and seasonally available produce, it seems hard to say no. In an interview with the Boston Globe, Chef Brian Reyelt of the Citizen Public House admits that he has been roasting a pig a night since the beginning of the year and is booked out until May.
Now, if only the restaurants let patrons pilgrimage to the farm to meet their pig in person - or is that too much?
Source: The Boston Globe
Photo by Dan Perdue
Banner photo by James Theophane
Comments:
Beverly Sowa
March 23, 2011
I agree that Americans are very separate from the sources of their food and that to not use the entire carcass is wasteful and disrepectful yet it's going to take some time for me to get used to this entree.
Rebecca Collins
I just ate bacon for my breakfast that belonged to the pigs I fed for the last time just over a week ago (the curing and smoking process took that long). I know what those pigs ate. I know how how happy and unstressed they were. I know their deaths were humane, and that their lives were wonderful. I met their mother, and whispered in one of her huge, sow-like floppy ears (while a new batch of babies ran laps around her enormous teats) that I would take good care of her babies until it was time for them to take good care of me. This morning, while my kitchen smelled heavenly, and I waited for that perfect moment of crispness so I could remove the bacon from the griddle, I said "thank you" to those pigs one more time. And then I tucked in. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-23T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/23/whole-hog",
"authors": [
"Beverly Sowa",
"Kelsey Ganes",
"Rebecca Collins"
]
} |
1,067 | Gluten Free Passion for Peru and Peppers
By: Anonymous
Published: March 24, 2011
The following article was written by Foodista friend and Gluten Free Foodie, Lisa Garza
About a year ago, I connected through Facebook with a gentleman named Nino who lived in Peru. I’m amazed that I can have a conversation with someone in another country that I have never met. I love how food connects us in so many ways. I know for me it is always one of my favorite ways to get to know someone by their favorite foods. I think the gluten free community bonds are even tighter because when you feel as though something is being taken away from you or threatens your health, it must be a priority in your lifestyle. Nino and I were instant Gluten Free Foodies friends. There isn’t a week that goes by that I don’t mention a new gluten free label sighting or a new gluten free menu. Nino picked up on that and shared his excitement for similar changes that his government is requiring too. My connection with Peru grew deeper as I began to ask questions and learn about their traditional foods. I wrote about gluten free food labeling in Peru a year ago on February 27, 2010. Since then it seems as though Peru has been calling me.
So, for the past year I have been researching and reading all sorts of information about foods in Peru. I learned that so much of the best natural gluten free grains are grown at high altitudes in the Andes. Some of the grains such as quinoa - a staple food in South America and also amaranth, have become more main stream in the US and are easier to find. After realizing that quinoa was once considered “the gold of the Incas” because it is a complete protein providing all 9 essential amino acids, I wanted to use it in everything. This is the perfect food for someone like me with celiac disease because studies have shown how important it is to get enough magnesium and riboflavin, both of which are high in quinoa. The nutty, fluffy texture was also appealing and I fell head over heels making my famous “Summertime Quinoa Salad” for every picnic. I wanted to create more recipes using quinoa and started to wonder about using it in baked goods. I started seeing quinoa flour in recipes more and more.
The search was on … where the heck do I buy quinoa flour? I searched high and low and luckily found a local company in the Seattle called Zocalo Gourmet that imports a variety of Andean heritage flours, grains, spices and more from Peru. I felt as if I found “A GLUTEN FREE TREASURE” because they import purple corn flour, sweet potato flour, mesquite flour, kañiwa - which is a cousin of quinoa and more. I contacted the company and I learned about these flours and grains and realized how beneficial they are to all of us – high in protein and fiber, low in sugar. In fact some of the flours – sweet potato and mesquite - actually help balance blood sugar levels. All are high in minerals and vitamins and perfect for baking and cooking. I couldn’t wait to experiment with these flours after I contacted the company and picked up some of the flours to create! I started to make sweet potato waffles, sweet potato rolls and sweet potato ginger cookies. I was on fire! I found my new love! I made variations with the sweet potato rolls by adding some mesquite flour and more oil to make flat bread. I couldn’t believe the aromas of the flours wafting through the kitchen when I would open the package. It was heavenly!
The mesquite flour is made from the pods of the algarroba tree in the northern coastal regions of Peru. The pod is dried and milled to produce a powder or flour. The scent and taste is floral with a bit of smoky sweetness and is a great way to enhance chocolate, caramel, and coffee flavors in baked goods. Mesquite will also enhance sweetness so that you can use less sugar in your baked goods. I couldn’t wait to get into the kitchen and bake … and devour everything I made! I want to share this new discovery with everyone.
The more I baked and cooked with the flours the more my passion grew beyond just infatuation with the Peruvian traditions. My latest lust is for Peruvian peppers that they grow to make aji – (ah-hee). Aji is a sort of condiment or spicy pepper paste that is used to make stews, sauces, marinades, or anything your imagination can dream up. The panca (pan-ka) or pepper grows 3-5 inches, with thick green skin which turns into a dark red when it is ripe. It is dried and crushed to enhance the mild fruity, smoky flavor and is used as a spice or turned into an aji. Aji panca is made by adding a little water, oil and salt to the dried Panca and mixing it well to a thick paste.
Aji amarillo, made from the amarillo pepper, is yellow and mild and is the most commonly used with a heat level of 6. The famous Chef Gastón Acurio, named the aji amarillo the post important ingredient in Peruvian cooking. Aji limo, made from the limo pepper, is hot - an 8 on a scale of 10 and is a bright vivid red orange. Limo is grown in the northern coast of Peru, the pod is 2-3 inches and changes color as it ripens. Aji amarillo and aji limo are made a little differently to preserve the heat and flavor of the pepper. They are blanched twice to take the oxygen out to preserve the color and flavor. The peppers are then crushed or mashed into a paste by adding oil and salt. The only difference in making the limo is that the some of the seeds are kept to add into the aji to increase the heat level. The heat is in the seeds!
I purchased the aji paste from Zocalo Gourmet and have enjoyed all of them for toppings on tacos; aji panca is great on eggs or with roasted potatoes and aji limo is perfect for a slow cooking pork stew, seafood and rice. Aji amarillo is the perfect complement with vegetables. I actually found some Peruvian white beans at my grocery store. I put the beans in my food processor added some sea salt, black pepper, crushed garlic and aji limo! Wow, instant party dip! So if you are looking for some something new so your taste buds will swoon, try some Peruvian natural gluten free flours, grains and aji! As I always say … Celebrate the foods that you can eat!
-Lisa Garza, Gluten Free Foodies | foodista | 2024-05-23T00:42:18.321809 | 2011-03-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/24/gluten-free-passion-for-peru-and-peppers",
"authors": [
"Anonymous"
]
} |
1,068 | Hunger Challenge Cooking Tip: Save the Peels!
By: Sheri Wetherell
Published: March 24, 2011
$ Saving Tip! Most recipes require some sort of prep when dealing with produce: peeled this, the tops removed from that, etc... When a recipe calls for peeled carrots, the tops of parsley (or other stemmed herbs), or celery with the tops removed, save the cuttings and store in a plastic bag. They can even be frozen for future use. There's still a lot of flavor in those precious bits and they'll come in handy when making a soup stock, such as chicken or vegetable!
The Hunger Challenge is an exercise of empathy—to live in someone else’s shoes for one week and learn how we can help fight hunger. How you can help: volunteer, learn more about the Hunger Relief Now! Plan, encourage your friends and family and make your voice heard, donate to your local food bank. If you’re participating in the Hunger Challenge, consider donating what you save this week on food.
Photos by: Fovea Centralis, WordRidden
Comments:
Constance Webb
March 24, 2011
Save the scraps in a container in the freezer. Add leftover salad bar, etc. When you have a sufficient quantity, slowly roast the scraps till very dark. Use the roasted craps in your soup stock for French onion or other soup.
Janice Harper
Great idea, so obvious, but never occurred to me. They can also be frozen in an empty milk carton with some water poured over, just keep adding until the carton is full, then use the whole thing for vegetable or meat stock. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/24/hunger-challenge-cooking-tip-save-the-peels",
"authors": [
"Constance Webb",
"Janice Harper",
"Sheri Wetherell"
]
} |
1,069 | Hunger Challenge Day 4: SPAM Hash and Eggs
By: Sheri Wetherell
Published: March 24, 2011
SPAM is a common item found in most food banks (see the entire list of common food bank items), so on Day 4 of the Hunger Challenge I decided to make SPAM Hash and Eggs - a great and hearty breakfast or "breakfast for dinner."
SPAM Hash and Eggs
Serves 2
Total cost: $2.00
1 can SPAM, diced (any flavor) - $1.00
1 small onion, sliced- $.15
2 large potatoes, diced - $.49
1 tablespoon canola oil for frying - $.04
2 eggs - $.32
Heat oil over medium high in a large skillet. Add diced potatoes and sauté until golden brown. Add diced onions and SPAM and continue to sauté until browned.
Serve with fried, soft boiled or poached eggs on top. Season to taste with pepper.
TIP: Store the cut remains of the onion in a plastic bag to use as flavoring in chicken stock! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/24/hunger-challenge-day-4-spam-hash-and-eggs",
"authors": [
"Sheri Wetherell"
]
} |
1,070 | Hunger Challenge Dinner: Tuna Burgers
By: Andie Mitchell
Published: March 24, 2011
The American Heart Association recommends that we consume fish twice a week, and though the fish counter is not always budget-friendly, canned tuna certainly is. These burgers are reminiscent of plump, savory crab cakes, with bright notes of lemon and fresh parsley. And the best part: each one only costs $1.56!
Tuna Burgers (makes 4) 2, 6 oz cans tuna fish, drained and flaked 1.98 1/2 cup cooked brown rice 0.30 1/4 cup finely chopped green onions 0.20 3 tablespoons minced fresh parsley 0.20 juice of half a lemon 0.35 3 tablespoons sour cream 0.30 1 egg 0.15 4 English muffins 1.25 4 leaves romaine 0.50 1 small tomato, sliced 0.99 ___________________________ Total: $6.22, or $1.56 per burger Combine tuna, rice, green onion, parsley, lemon, sour cream, and egg, and mix well with your hands. Form into 4 patties, place on a greased baking sheet and bake for 20 minutes at 400 degrees F. Serve the burgers on toasted English muffins with romaine and sliced tomato. Spread additional sour cream on each burger, if desired.
Comments:
annmarie kelly
March 24, 2011
could u send me recipes or post them on my wall on fb please don't give my email out thanks | foodista | 2024-05-23T00:42:18.321809 | 2011-03-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/24/hunger-challenge-dinner-tuna-burgers",
"authors": [
"Andie Mitchell",
"annmarie kelly"
]
} |
1,071 | Hungry for Solutions
By: Janice Harper
Published: March 24, 2011
As Hunger Awareness Week draws to a close, let us not forget that global hunger itself has increased just since the week began. It is so easy for those of us with plenty to eat to keep hunger abstract, one of those discomforting truths that are best kept distant. It happens to other people. People we don’t know. People very far away.
Yet the United Nations Food and Agricultural Organization (FAO) reports that an estimated 925 million people are suffering from hunger worldwide, and one of the three main causes of this hunger is a neglect of agriculture relevant to people in the developing countries. By shifting from multi-crop subsistence agriculture to mono-crop export production, entire societies have gone from well fed to hungry in a single generation. All those delicious foods like bananas, pineapples, sugar, and coffee have come at a hefty price to those who now work for paltry wages to grow foods for export on what was once communal land for subsistence crops. And since the 1980’s, World Bank and International Monetary Fund (IMF) policies have included requiring developing countries to devalue their currency, leading to staggering inflation and high food prices, at the same time restricting any government subsidies to help small farmers whose cash value for their crops falls when corporate agriculture competes.
The causes of hunger are rarely a shortage of food, but unequal distribution of the resources necessary to feed people – including land, agricultural inputs, labor, and income. The result of our staggering economic growth in some parts of the world has been the development of medical technologies that save lives, industrial technologies that transport, store and distribute food, and communications technologies that have provided instantaneous access to information and education. Yet one in seven people in the world lacks the nutrition necessary to live a healthy life according to the FAO, a figure that has risen by nearly a third since 1995.
When someone dies of hunger in a world abundant with food, there is something terribly wrong and out of whack. Yet every year 15 million children die of hunger, and in the time it’s taken you to read this article, an estimated 30 children have died from hunger. We wiped out small pox with the vision of a few people, and the hard work of many. We brought the World Wide Web to the world, have imagined ways to get cell phones, lap tops and Charlie Sheen to the furthest pockets of the world. We have figured out a way to tax every person on the planet. If we can stretch our imaginations in these ways, surely we can stretch them to feed the planet.
What ideas do you have for feeding the hungry? How might we market the end of hunger across the globe? | foodista | 2024-05-23T00:42:18.321809 | 2011-03-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/24/hungry-for-solutions",
"authors": [
"Janice Harper"
]
} |
1,072 | Jon Stewart vs Del Monte Single Serve Bananas
By: Barnaby Dorfman
Published: March 24, 2011
We love a good joke as much as the next person and regularly enjoy The Daily Show with Jon Stewart. However, we don't agree with some of the products he has placed in their "Pantry of Shame." For example, we happen to like Baconnaise! However, we did think that he had a point when it comes to Del Monte's new, individually plastic wrapped bananas. Check out the video segment below. Then we did a bit more digging and found out that these bananas are designed for vending machines and targeted at school programs to replace processed sugar and starch-based snacks. In part, the packaging is designed to increase shelf-life by slowing the ripening process.
The Forbes Corporate Social Responsibility blog went so far as to contact Del Monte and do an in-depth interview about the new "Single Finger Bananas," here's a short excerpt of their response:
Everyone knows that there is an obesity epidemic and healthy eating could be an important step forward to address the health and economic consequences on society. A great example of the positive contribution that the Del Monte CRT [“Controlled Ripening Technology”] single finger bananas is the fact that now school children, when they go to their school vending machine, can choose a banana instead of, let’s say, a chocolate bar or potato chips (which coincidentally also use plastic wrappers).
This is yet another example of how complicated issues of health, the environment, and media have become. What do you think? Is this a good product or rotten fruit?
Picture by Del Monte
The Daily Show With Jon Stewart
Mon - Thurs 11p / 10c
Intro - Pantry of Shame
www.thedailyshow.com
Daily Show Full Episodes
Political Humor & Satire Blog
The Daily Show on Facebook | foodista | 2024-05-23T00:42:18.321809 | 2011-03-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/24/jon-stewart-vs-del-monte-single-serve-bananas",
"authors": [
"Barnaby Dorfman"
]
} |
1,073 | The Next Junk Food Craze
By: Anthony Adragna
Published: March 24, 2011
Are you ready for it? Well, according to an article in Fast Company, one company thinks they've stumbled on the next big thing. They've invested money into developing colorful bags, hilarious new TV spoofs and a social media juggernaut. So what is this product? Baby carrots. Yeah, that's right. Baby carrots.
A couple of years ago, after many years of growth, sales of baby carrots began to fall. And fall precipitously. People wondered why. CEO Jeff Dunn led a company called Bolthouse, one of the nation's largest carrot growers, to set about finding answers. They discovered that people were actually eating the same number of carrots, but buying fewer. They opted for large carrots, sold in bulk at the supermarket. The recession made those carrots easier to buy and often times the vegetables would languish in the food drawer.
An advertising push had paid off for other crops like avocados and milk, so the carrot people decided for a new push. Previously, they had never invested any money in ads. They are now working to brand baby carrots as junk food, and not vegetables. Sales are up in the two trial markets by 10-12%. Look for a larger advertising push to begin shortly.
One of the most interesting aspects of the campaign is that the carrot makers do not plan to stress the healthiness of baby carrots in marketing them. They argue that it would be a waste of money to tell people vegetables are healthy and good for them. True, but as nutritional awareness increases, maybe people would appreciate giving their kids a cool-looking healthy lunchbox alternative.
For more, see the full article and check out some of the TV ads below. What do you think of this new campaign?
Photos by Eater/ Dan4th
Comments:
Janice Harper
March 24, 2011
Oh how funny! They should play up how eating a lot of carrots turns you orange. Get Carrot Top to pitch them as an alternative to steroids. Drench them in sugary and salty batters and deep fry in lard. Radiate them until they glow in the dark. The possibilitie are endless.
Christie Ison
My question is this....will they be the REAL baby carrots (actual, small, early-picked), or the now-prevalent ones made by shaving down bigger ones? I haven't been able to find the former for years. They were yummy and sweet. I would gladly eat those like junk food. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/24/the-next-junk-food-craze",
"authors": [
"Anthony Adragna",
"Christie Ison",
"Janice Harper"
]
} |
1,074 | Thirsty Thursday: Six Pack for Your Bike
By: Kelsey Ganes
Published: March 24, 2011
In a week showcasing beverage portability, it may be a crime to omit this better-than-it-sounds design by Walnut Architecture and Design Studios: the Six Pack Holder aka Frame Cinch. Included in their line of nifty bike accessories are things like like up-cycled leather U-lock holders and the Cedar-Sided Bicycle Seat Trunk, as well as the Bicycle Can Cage ("Bring a can of soda (or beer, or juice) along for the ride. A flat can of Coke has been called the racing cyclist's "secret weapon" - the quick jolt of sugar and caffeine is perfect to get you up the last few hills.") and the interestingly repurposed Frame Cinch (Polo Mallet Holder), seen above.
According to founder Geoffrey Franklin, the cinch was "Originally designed by and for a Hardcourt Bike Polo aficionado, we since learned that this useful item can hold all kinds of things to your bike - why not a six pack?" Eminently practical, even in the absence of polo mallets, the cinch can attach just about anything less than 14" tall to your bike frame. The leather sheath, as well as all of Walnut's products, are hand-stitched from generally recycled leather in their studio in Portland, Oregon. (Is now a bad time to mention bicycles sans top bar - i.e. designed for the fairer sex? Oops, too late.)
Photo from Walnut Studios
Comments:
Edin Goldberg
July 26, 2012
Just a practical content. I'm impressed by reading this post. Truly I was looking forward to read about it. Thanks | foodista | 2024-05-23T00:42:18.321809 | 2011-03-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/24/thirsty-thursday-six-pack-for-your-bike",
"authors": [
"Edin Goldberg",
"Kelsey Ganes"
]
} |
1,075 | Veggie Burgers: Not Just a Vegetarian Thing Any More!
By: Elyse Prince
Published: March 24, 2011
In a world where “veggie burger” means a flattened block of soy protein, studded with carrots and peas whose flavor is thankfully masked with ketchup, mustard and lots of relish, it doesn’t take a lot to build a better burger. And, according to The New York Times, chefs and restaurateurs are doing just that.
"Across the country, chefs and restaurateurs have been taking on the erstwhile health-food punch line with a kind of experimental brio, using it as a noble excuse to fool around with flavor and texture and hue. As a result, veggie burgers haven’t merely become good. They have exploded into countless variations of good, and in doing so they’ve begun to look like a bellwether for the American appetite. If the growing passion for plant-based diets is here to stay, chefs — even in restaurants where you won’t find the slightest trace of spirulina — are paying attention."
If you are looking to try some of these delicious, restaurant creations check out The New York Times best bets list: "Veggie Burgers of Note Around Manhattan". If you are looking to make your own homemade version, check out my recipe for baked lentil cheeseburgers in Foodista's Best of Food Blogs Cookbook or my recipe for veggie burgers with caramelized onions on Creative Delites. Keep in mind, these veggie burgers are baked, but you can broil, grill or even pan fry them. You can also play around with the herbs and spices, add some different veggies, or even incorporate chiles for heat. The veggie burger possibilities are endless! Enjoy! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/24/veggie-burgers-not-just-a-vegetarian-thing-any-more",
"authors": [
"Elyse Prince"
]
} |
1,076 | World's 10 Fattest Places
By: Anthony Adragna
Published: March 24, 2011
As the health care debate remains a hot button issue in politics, many people have focused their attention on the health of the American people. Scientists have demonstrated that overweight and obese people have more health problems and place a greater burden on the American infrastructure. With all that said, the United States is not the world's most obese place. The World Health Organization keeps tabs on the health of people all over the globe. They ranked the world's 10 most obese countries and the results are below (if you want to read more about the situation in Nauru, currently the world's heaviest place, see a post I did on the subject). The percentages reflect the number of people over age 15 that can be classified as overweight (with a Body Mass Index measurement greater than 25). Keep in mind that most of the countries on the list have a fraction of the population the United States does. Our crisis is clearly the largest in scope. 1. Nauru (94.5%) (Population: 9,322) 2. Federated States of Micronesia (91.1%) (Population: 111,000) 3. Cook Islands (90.9%) (Population: 19,569) 4. Tonga (90.8%) (Population: 104,000) 5. Niue (81.7%) (Population: 1,398) 6. Samoa (80.4%) (Population: 179,000) 7. Palau (78.4%) (Population: 20,879) 8. Kuwait (74.2%) (Population: 3,566,437) 9. United States of America (74.1%) (Population: 308,745,538) 10. Kiribati (73.6) (Population: 98,002) Photo by puuikibeach
Comments:
Chris
March 24, 2011
You forgot to mention- my house! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/24/worlds-10-fattest-places",
"authors": [
"Anthony Adragna",
"Chris"
]
} |
1,077 | 5 Noteworthy Food Lawsuits
By: Anthony Adragna
Published: March 25, 2011
Earlier this week, the media reported that a woman was suing Chili's restaurants after finding a sewing needle in with her ribs and mashed potatoes. In January, Taco Bell was sued because scientific tests found its ground beef to consist of just 35% meat. In New York, a woman is suing Starbucks because a barista allegedly slid a cup of boiling hot water down the counter and yelled "Catch the cup." She did not and was scalded on her belly. Unfortunately these cases are hardly unique; lots of food-related lawsuits are filed daily. Here are five of the most notable.
1. Janine Sugawara v. PepsiCo: A woman sued PepsiCo, who makes various food products in addition to sodas, because she believed "crunchberries" were real fruit. Crunchberries are part of the "Cap'n Crunch with Crunchberries" breakfast cereal. She alleged the company falsely advertised the product and misled consumers into thinking they were purchasing a product with real fruit. The woman didn't realize for four years that these colored cereal balls were not real fruit. The judge rejected her claim, and mentioned another court had rejected a lawsuit filed against the makers of "Froot Loops" for similar reasons.
2. Anna Ayala v. Wendy's: In 2005, Anna Ayala made a horrifying discovery in her bowl of Wendy's chili. A human fingertip. A swell of negative publicity ultimately cost the fast food company more than $21 million in sales. Ayala filed a lawsuit. Wendy's launched its own investigation and accounted for every fingertip on every employee's fingers. When confronted with the evidence, Ayala admitted to planting the finger in an attempt to extort money from the restaurant chain. She was sentenced to nine years in prison.
3. John Florio v. McDonald's: Veteran police officer John Florio ordered a Big Mac from the restaurant into 2005. When he bit into the order, he found shards of glass in it. Later, a man who worked as a burger flipper was accused of bringing a broken picture frame from home, grinding it into shards and placing it into the Big Mac. Florio filed a lawsuit against McDonald's and the burger flipper. Too bad, he was also making it up! A judge cleared the defendant of all wrongdoing, and found the police officer lied to authorities and even his doctor.
4. Edoardo Raspelli v. McDonald's: Another McDonald's lawsuit, but this time with a twist. The company filed a lawsuit against Italian critic Edoardo Raspelli for defamation after the man wrote some very critical comments about the restaurant. For example, "The ambience was mechanical, the potatoes were obscene and tasting of cardboard, and the bread poor. I found it alienating and vulgar." Lawyers for McDonald's called his comments "absolutely false" and said the company uses only the "finest ingredients." It's unclear where the case stands now, but the judge ordered both parties to work out their differences outside of the courtroom.
5. Athena Hohenberg v. Nutella: A California mom is suing the makers of the popular spread Nutella because she believes it makes misleading nutritional claims. Athena Hohenberg bought Nutella because she believed it was healthy for her children, but was shocked to learn it contained high levels of saturated fat and sugar. She hopes to make a class action lawsuit and to force the maker to correct misleading advertising.
Photo by walknboston
Comments:
Gary Neal
February 1, 2012
I think that it is slightly interesting that McDonald's is one here twice. I mean, how many times have we heard negative reviews of McDonald's? Well it just seems to be supported by this list. Do you know which attorney advertising company worked for these law firms?
Gary Neal
http://www.jdoptimize.com | foodista | 2024-05-23T00:42:18.321809 | 2011-03-25T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/25/5-noteworthy-food-lawsuits",
"authors": [
"Anthony Adragna",
"Gary Neal"
]
} |
1,078 | Best Fats and Oils For Your Health
By: Elyse Prince
Published: March 25, 2011
Best Oils:
Fish Oil: Fish oil is the most concentrated source of omega-3 fatty acids, and omega-3s are "good fats" that are essential to human health. Studies have shown that omega- 3 fatty acids can lower blood pressure, protect against heart disease and certain cancers. The American Heart Association recommends that people eat fish at least twice a week to increase their intake of omega-3 fatty acids. The best fish for omega 3s are herring, sable fish, wild Alaskan salmon, black cod, and anchovies (But, do stay tuned to seafood watches for environmental and health updates). Read more about the benefits of fish oil here on webMD.
Extra Virgin Coconut Oil: According to nutritionist Nicole Glassman, coconut oil "is one of the world’s hidden gems." Among other health benefits, coconut oil helps protect against heart disease, helps with digestive disorders, hormonal issues (offsets the high estrogen production), fertility problems, thyroid problems, helps to clear candida, helps with cavities, provides the body with more energy, helps to balance blood sugar, reduces the body’s need for Vitamin E, and supports thyroid function, among other things. To read more about coconut oil and it's benefits, check out the recent article in The New York Times "Once a Villain, Coconut Oil Charms the Health Food World" and "Coconut Oil - Mindful Tip of the Week" on Creative Delites. Coconut oil is also great for high-heat cooking, including browning, frying and baking, and it's highly resistant to spoilage.
Extra Virgin Olive Oil: Of all the oils, this is the best! If nothing else, get yourself a really good bottle of Extra Virgin Olive Oil. EVOO has the highest amount of heart-protective monounsaturated fats and polyphenols — antioxidants that have anti-inflammatory and anti-clotting properties. It's also been shown to lower your risk of heart disease, lengthen your life, reduce your odds of cancer and diabetes, and help you lose weight. Use for dressings and cold sauces, drizzling, or low-heat cooking.
Tip: Get this Misto Olive Oil Sprayer. I use it for spraying baking sheets and muffin tins with EVOO and other non-sticking cooking needs, instead of using Pam and olive oil and butter substitutes - AMAZING!
Flax Seed Oil: Also, a rich source of omega-3 fatty acids that have been shown to have heart-healthy effects. Flax seeds are great for skin health and boosting energy levels. There’s also some evidence it can help reduce your risk of heart disease, cancer, stroke, and diabetes. Flax seed oil is best used for condiments and salad dressings. For recipes with flax seeds and flax seed oil check out my recent post on Foodista "Flax Seeds for Hot Flashes," as well as shopping and storing tips below.
Shopping Tips: Expeller-Pressed oils are the best type to purchase. Look for the following brands: Omega Nutrition or Flora, for the best quality small bottled specialty oils.
Storing Oils: You can store flax seed oil in the fridge for about 6 weeks before going bad. I recommend freezing your flax seed oil because it will not saturate when frozen. Keep your EVOO and coconut oils in a cool, dark place. EVOO has a 18-month shelf life at room temperature and a 12-month shelf life at room temperature, once opened.
Best Fats For Baking:
Butter: I'm not going sit here and say that butter is good for your health. But, it's certainly not bad for you if consumed in small quantities. Try and get organic grass-fed butter (free or hormones and antibiotics) and always buy unsalted for baking. Store your extra sticks of butter in the freezer for ultimate freshness. If you are vegan, grapeseed or corn oil work best in baking because their flavors are neutral. For "Healthy Recipes with Butter- Say What?" check out this post on Foodista.
Ghee: Ghee is a super-clarified butter used primarily in Indian cooking. Even though, like butter, it is high in saturated fat, you are better off using butter and ghee in baking, rather than margarine or shortening because it tastes better and it's natural. Ghee is best for browning or frying, and general high heat cooking. Why is ghee better than French clarified butter? - It keeps longer at room temperature, good for people who are sensitive to milk solids, has a higher smoke point, and it's better for emulsification. Look for organic grass-fed ghee in your market or online, at pureindianfoods.com - This company offers all different kinds of delicious flavored ghee! For further reading on fats & oils, check out the book "Fats that Heal, Fats that Kill" by Udo Erasmus and "Know Your Fats" by Mary G. Enig. Sources: The Natural Gourmet Institute and WebMD.
Comments:
Danielle Apilado
March 25, 2011
You are missing Krill oil...That oil is higher quality of Omega-3 and more bio-avalible then fish oil. Krill oil doesn't become rancid, make you burp nasty fish oil, etc. Check Dr. Mecola website...http://su.pr/2QbCJh
Arlene
The reason krill oil does not make you burp is because it is absorbed faster in the body, but it is more expensive. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-25T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/25/best-fats-and-oils-for-your-health",
"authors": [
"Arlene",
"Danielle Apilado",
"Elyse Prince"
]
} |
1,079 | Food Manufacturers Will Remove 4 Billion Pounds of Packaging
By: Anthony Adragna
Published: March 25, 2011
With a growing segment of the population interested in being sustainable and conscious of the environment, food companies may have finally embraced sustainable packaging for their food. A survey of 14 of the nation's top companies found more than 1.5 billion pounds of packaging waste had been removed since 2005. Those companies now pledge to remove a further 2.5 billion pounds by 2020, according to the Grocery Manufacturers Association (GMA).
The report, entitled "Reducing Our Footprint," does not mention specific company names but outlines many success stories. Of the 1.5 billion already reduced, more than 800 million pounds of plastic and 500 million pounds of paper were saved. One company single-handedly thinned its plastic bottles and reduced waste by 2.45 billion pounds. If the companies successfully meet their goals of reducing 4 billion pounds by 2020, the overall amount of packaging waste will have decreased more than 19 percent.
Though a significant positive first step, the campaign hardly shows an evolution of companies in favor of the environment. Reduced packaging costs mean the company saves money on the vessels to carry their products and can fit more of their products onto transportation, both of which increase the bottom line. Still, if these companies can trim their packaging outputs by 19 percent, the whole world will benefit.
Photo by The Magical Adventures of SJ and Brett... | foodista | 2024-05-23T00:42:18.321809 | 2011-03-25T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/25/food-manufacturers-will-remove-4-billion-pounds-of-packaging",
"authors": [
"Anthony Adragna"
]
} |
1,080 | Retro Dessert Round Up
By: Kelsey Ganes
Published: March 25, 2011
Icebox Cake
Featuring Nabisco wafers stacked with whipped cream, covered in more whip and set up to soak up the moisture in the refrigerator (aka icebox) overnight.
Baked Alaska
What is not to love? Ice cream, meringue, American history and fire. Named in honor of the incorporation of the Alaskan territory in 1876, the original was not a flambe - however, the common presentation involves the cake splashed with dark rum and set alight.
Banana Cream Pie
With recipes dating back to the early 1900s, this recipe is an all-American favorite made popular in the 1950s - particularly in the Chiquita Banana Cookbook.
Cherry Phosphate
Updated with citric acid instead of real phosphate and made more grown up with a twist of bourbon!
Ingredients
12 oz club soda
2 tsp cherry flavored syrup (maybe like the syrup from a jar of Maraschino cherries...)
2 tsp lemon juice
Combine all ingredients in a highball glass and stir.
7 UP Cake
Recipe from The Jerusalem Post
Popular since the '50s, this Southern favorite is super moist and particularly light and airy from the soda.
Ingredients
1-1/2 cups (3 sticks) margarine
3 cups sugar
5 eggs
3 cups flour
1 tablespoon lemon extract
1 tablespoon vanilla extract
¾ cup 7-Up
Powdered sugar for dusting
Preheat oven to 325 degrees. Cream together margarine and sugar until fluffy. Beat in eggs one at a time. On a lower speed, add the flour and the extracts. Gently fold in the 7-Up and flour into a greased 10-cup bundt pan. Bake for 1-1/4 hours. Cool for about 20 minutes in pan before turning out onto wire rack to finish cooling. Dust with powdered sugar. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-25T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/25/retro-dessert-round-up",
"authors": [
"Kelsey Ganes"
]
} |
1,081 | 5 Weird Ice Cream Flavors
By: Anthony Adragna
Published: March 26, 2011
The news out of San Francisco is alarming at best: prosciutto-flavored ice cream. Local ice cream maker Humphry Slocombe teamed up with a local salumeria to produce this creation. Their first batch (10 gallons) sold out really quickly so they're making another. Here's some other odd ice cream flavors from around the world. Do you know of any weird flavors you'd like to contribute?
1. The Mash Cone: Made in the UK, this ice cream combines the main ingredients of the much-beloved dish. That means sausage, gravy, peas and potatoes go into the ice cream. Supposedly, it's quite good and a company called Aunt Bessie's dishes it up.
2. Basashi Ice: Such a mundane name does not adequately prepare someone for what's inside this Japanese ice cream. The secret ingredient is a kind of sushi, raw horse flesh actually. At the Sunshine Mall in Tokyo, you'll stumble into Ice Cream City where you can sample any kind of ice cream imaginable, including Basashi Ice.
3. Viagra Ice Cream: This ice cream promises a good time. It was available in London in 2009, from the same people who gave you Baby Gaga ice cream. Icecreamists offered the "Sex Pistol" as an ice cream and cocktail combination designed to pack a punch. It didn't actually contain viagra, but had lots of other libido boosters like gingko biloba, arginine and guarana.
4. Garlic Ice Cream: The Gillroy Garlic Festival occurs once a year and boasts pretty much everything in the world made from garlic that you could imagine. That includes garlic ice cream. In the past, festival-goers have been treated to a free sample of the unusual treat.
5. Bacon Ice Cream: This one, like the previous entry, comes straight from the United States. It can be found in an ice cream shop in Rehoboth Beach, Delaware. Other flavors in the store include barbecued ice cream and peanut butter and jelly.
Photos by kreg.steppe, baconbaconbacon.tumblr.com | foodista | 2024-05-23T00:42:18.321809 | 2011-03-26T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/26/5-weird-ice-cream-flavors",
"authors": [
"Anthony Adragna"
]
} |
1,082 | Nation's Fastest Growing Food Product
By: Anthony Adragna
Published: March 26, 2011
The yogurt industry has experienced a bit of a Renaissance and there's one main reason for that: Greek yogurt. According to a report in Business Insider, Greek yogurt sales have shot up 100% every year for the past three and now make up 19% of all yogurt sales. What makes this remarkable is that Greek yogurt is ultimately more expensive than traditional yogurt. So, consumers are willing to shell out the extra money for this product. Why?
For one thing, it has higher protein content than a traditional yogurt. Many people now elect to make Greek yogurt the backbone, if not the entire, meal. The perception is that Greek yogurt is actually more filling than traditional yogurt. Companies began by pushing the yogurt to "rich women looking for low-fat, high protein food." The strategy seems to have worked. Prices have begun to decrease and more people seem to be embracing the trend.
One particularly interesting part of the research is how few of Greek yogurt consumers seem to like the taste. Most people responded that they eat it primarily because of its health benefits, and are not motivated by its nutritional value.
What do you think? Are you a Greek yogurt fan? Do you like the taste? Respond in the comments.
Photo by Janineomg
Chelley’s Greek Yogurt Cake With Raspberry Yogurt Sauce
Comments:
Mira Dessy
March 26, 2011
I love yogurt in any form. The Greek yogurt is great as a substitute for both sweet and savory cream needs plus it's got that delicious tangy flavor that I enjoy so much.
Teresa
I love Greek yogurt! I have it for breakfast at least three times per week, mixed with berries, ceylon cinnamon, and 1 1/2 tsp of raw honey. Lovely!
Rosemary
I am not a fan Greek yogurt...primarily the taste and texture so I opt for just plain nonfat yogurt....the benefits are still there. I have it every morning with fruit and flax seed meal.....best breakfast ever....
Chris
The ultimate find is goat-greek yogurt!
Sheila
I love yogurt, Greek yogurt in particular! I make my own, though. I was getting really annoyed by how hard it is to find full-fat yogurt. I guess it's because the consumer base for yogurt is mainly health-conscious people who believe in eating lowfat -- which I don't. (I'm still health-conscious and in excellent shape, I just believe in eating fat.)
And there is the price consideration, too. The thing is, it takes much more milk to make Greek yogurt because all the whey is strained out. It takes two quarts of milk or more to make a quart of Greek yogurt. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-26T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/26/nations-fastest-growing-food-product",
"authors": [
"Anthony Adragna",
"Chris",
"Mira Dessy",
"Rosemary",
"Sheila",
"Teresa"
]
} |
1,083 | NYC Food Trucks form Federation
By: Kelsey Ganes
Published: March 27, 2011
It has been a big week for food trucks from coast to coast. Earlier this week, the food truck feeding frenzy kicked off with Air France's announcement that they will be serving up free food from Chef Joel Robuchon - the only chef in possession of 26 Michelin stars. While Chef Robuchon will not be present for the event (here is the schedule), the food will invariably change your mind about 'airplane food.'
In other news, the food trucks in New York City have decided to form a federation: "The owners behind 32 trucks selling everything from Korean tacos to grilled cheese to artisanal ice-cream are banding together to form the New York City Food Truck Association," writes Sumathi Reddy for The Wall Street Journal. He goes on to say, "The group hired Capalino + Co. to push for speedier licensing and the right to park and vend at metered spots." While the Federation is growing, several food truck owners have declined to join citing a potential conflict of interest on behalf of the lobbying firm Capalino + Co., who also represent real estate and restaurant clients - who may not always be looking out for their mobile younger cousins.
Photo by Edsel L
Source The Gothamist | foodista | 2024-05-23T00:42:18.321809 | 2011-03-27T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/26/nyc-foodtruck-federation",
"authors": [
"Kelsey Ganes"
]
} |
1,084 | Tom Colicchio Promotes HBO's Game of Thrones
By: Andie Mitchell
Published: March 26, 2011
HBO has a new series coming out, Game of Thrones, and famed chef Tom Colicchio is the man promoting it. Between March 28 and April 1, the Top Chef judge and restauranteur will be creating dishes inspired by the show, likely involving squab, rabbit, duck, and black fish. Each dish will represent one of the five regions depicted in Game of Thrones and will be served out of...wait for it...food trucks in New York and Los Angeles. Colicchio acknowledges the limitations of his mobile restaurants and says, “If I could really do it, I'd have whole goats roasting on spits, but that's really hard to do for 300 people out of a food truck.”
Wondering how much you'll have to shell out to try some of these inspired meals? Not a penny. Follow Game of Thrones on Twitter and Facebook to stay updated on the trucks' locations!
Photo by ricardodiaz11 | foodista | 2024-05-23T00:42:18.321809 | 2011-03-26T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/26/tom-colicchio-promotes-hbos-game-of-thrones",
"authors": [
"Andie Mitchell"
]
} |
1,085 | Extremely Unusual Place to Buy Beer
By: Anthony Adragna
Published: March 27, 2011
If it's not the most unusual, it's certainly a contender. A pharmacy in downtown Manhattan allows people to fill up their growlers with beer as they pick up prescriptions. Duane Reade on 72nd and Broadway has a Brew York City service counter where customers can buy or fill up their existing growlers, a 64 ounce glass jug of beer. Local craft beers are available for purchase there. At $7.99 per refill, the deal is competitive by any standard.
"It's a pharmacy, so this is interesting," one customer said. "You can buy beer here, but this is even better."
Though employees are bar staff, the counter does not sell beer by the glass. Apparently, it becomes the second pharmacy in the city with a beer counter. Photo by WORXLife/Paul Schreiber
Comments:
Lucy
March 27, 2011
72nd/Bway isn't downtown Manhattan. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-27T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/27/extremely-unusual-place-to-buy-beer",
"authors": [
"Anthony Adragna",
"Lucy"
]
} |
1,086 | Nude PETA Shower Protest Causes Car Crash
By: Anthony Adragna
Published: March 27, 2011
The latest protest from People for the Ethical Treatment of Animals (PETA) had consequences for humans in the surrounding area as well. Two PETA models were showering together, nude, along a busy stretch of road in Hollywood when one motorist collided with the car in front of him. It seems like the driver was probably distracted by the protest. By reducing the amount of meat we eat by just one pound, 2,463 gallons of water would be saved, according to statistics by PETA. The organization has drawn attention to its activities through outrageous stunts and television advertisements. A spokesman for the American Meat Association says ranchers are burdened by the expenses associated with water for their livestock and constantly work to reduce their carbon footprint.
Comments:
larry
March 27, 2011
Check out this stupid video PETA made: http://meat.org | foodista | 2024-05-23T00:42:18.321809 | 2011-03-27T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/27/nude-peta-shower-protest-causes-car-crash",
"authors": [
"Anthony Adragna",
"larry"
]
} |
1,087 | Seasonal Sunday: March 27 – April 2
By: Alisa Escanlar
Published: March 27, 2011
Don’t you just love being out in the sun? We have our market bags bursting with the colorful produce of Spring. We have artichokes, asparagus, pea shoots, rhubarb, carrots, and avocados. We spied fresh dungeness crabs, halibut, wild salmon and spot prawns gracing the local markets, too. We’ll miss cooking with kohlrabi, pumpkins and butternut squash as they make way for this season’s bounty, but nothing beats the fresh greens this season brings. It’s a wonderful time to be out and about, so take a bag with you and pay a visit to your local farmers market!
Northeast
In New York, Chappaqua Farmers Market offers delicious cucumbers, fresh greens, and oysters. They open Saturdays, from 9 am to 1 pm. In Pennsylvania, you can get your spring produce at Rittenhouse Farmers Market. They open Saturdays from 9 am to 5 pm.
Southeast
In Kentucky, delicious carrots, cabbages and broccoli are at Bardstown Farmers Market. The market opens Saturdays starting April 2, 2011 from 8 am to 12 pm. In Tampa Florida, grab some rhubarb and spring asparagus at Downtown Clearwater Farmers Market . The market opens Wednesdays from 9 am to 2 pm.
Northwest
In Oregon, you can get fresh greens, carrots and cauliflower at Ashland Tuesday Market. The market opens Tuesdays from 830 am to 130 pm. In Seattle, delicious dungeness crabs, halibut, rainbow carrots and artichokes can be found at Pike Place Market. The market opens Mondays to Saturdays from 10 am to 6 pm and Sundays from 11 am to 5 pm.
Midwest
In Wisconsin, you can find broccoli, cauliflower and cabbages at Dane County Farmers Market’s. Indoor Market opens Saturdays until April 9, 2011 from 8 am till noon. In Michigan, Coykendall Produce will be bringing sweet corn, tomatoes, and cabbages to the Flint Farmers Market. The market opens Tuesdays and Saturdays from 9 am to 5 pm and Saturdays from 8 am to 5pm.
Southwest
In California, you can get your artichokes, carrots, lettuce at Irvine Farmers Market. The market opens Saturdays from 8 am to 12 pm. In Texas, get your fill of organic fruits and vegetables from Barton Creek Farmers Market. The market opens Saturdays from 9 am to 1 pm. And finally, here are some recipe suggestions to enjoy your bounty this spring:
Grilled Artichokes Salmon In Asparagus Butter Dungeness Crab Bisque Photo by Deannster of Flickr
Comments:
Maggie
March 28, 2011
Thanks for the shout-out! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-27T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/27/seasonal-sunday-march-27-%E2%80%93-april-2",
"authors": [
"Alisa Escanlar",
"Maggie"
]
} |
1,088 | Top 5 NYC Chinatown Restaurants from Josh Beckerman
By: Elyse Prince
Published: March 27, 2011
Josh Beckerman is a professional entertainer (magician/comedian) and culinary adventurer who writes about the NYC restaurant scene for his website www.nycfoodie.com. He dines out every day at different spots all across NYC, eating everything, and entertaining everyone! Whether he is dining alone, or with a dining companion, it is always a magical culinary event! For your entertainment, we've enlisted the NYC foodie to put together a list of the best restaurants - for authentic cuisine and for what he thinks are some of the "best bangs for your buck" in NYC's Chinatown. Check them out below!
1. Tasty Hand-Pulled Noodles: "After two meals at Tasty, it has become one of my favorite restaurants in all of NYC. Not only is it the best hand-pulled noodles in town, but for $5 to $6 a dish, this is an amazing bang for your buck! I recommend everyone check this place out, even if you are not a fan of Chinatown or noodles, just go. You never know who you'll run into."
2. New Malaysia Restaurant: "A hidden gem of Malaysian cuisine. Flavorful and delicious dishes at great prices... You must order the most popular of Malaysian dishes, the roti canai ($2.95)...The best satay ($4.95) I've ever had is served here too. For sheer flavor it is a true winner. There might be more tender beef satays out there, but that peanut sauce smothered on these babies is so addictive, it had to request a restraining order against me to leave it alone...The Penang Prawns Noodle Soup ($5.95) is absolutely fabulous! The soothing and flavorful soup, has the most aromatic and effervescent shrimp and fish flavor. I would slurp this soup daily. I did twice last week. It's a true joy to eat."
3. Joe's Shanghai: "The dumplings here are so popular, they have a waiter to just take dumpling orders. Order them ($4.65 for 8!!!)! The broth is not too hot, flavorful, soothing, and wonderful! Add a little of the vinegar sauce too, for that extra tang!" Also, check out a video of the NYC Foodie's Celebrity Meal of the Week at Joe's Shanghei with Sarah Jessica Parker.
4. Pho Grand: "There are a lot of great Vietnamese restaurants in Chinatown, including the one I went to last week; Pho Grand. With flavorful and tasty crispy squid ($6.45) and fabulous Pho ($5.50), this restaurant is up there with the top."
5. Ping's Seafood: "I love dim sum, and go to Chinatown on a regular basis to consume a hodgepodge of these Chinese delights. There are a bunch of dim sum spots in Chinatown that I like, including Ping’s Seafood and Jing Fong."
Comments:
Susanna Lee
March 29, 2011
Great picks! Another personal NYC Chinatown favorite of mine is Red Egg - go here for the less hectic version of Dim Sum on a Sunday morning. There won't be carts pushed here but the fried taro is amazing. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-27T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/27/top-5-nyc-chinatown-restaurants-from-josh-beckerman",
"authors": [
"Elyse Prince",
"Susanna Lee"
]
} |
1,089 | 10 Poisonous Foods We Eat Every Day
By: Kelsey Ganes
Published: March 28, 2011
These ten fruits and vegetables (and the occasional legume) are a part of our everyday diet - and contain chemicals or compounds that are toxic to humans and other animals. From one of the most-consumed foods in the world to an apple a day, here are the top 10 poisonous foods you encounter every day...
Photo by kthread on Flickr
10. Lima Beans Also known as butter beans, lima beans contain a compound known as linamarin, which essentially becomes cyanide after an enzymatic process - but don't worry! Before they are made available for general consumption, the canned version of these legumes are processed to remove the toxin. Buy 'em dried? Make sure they are fully cooked (at least 10 minutes!) and should never be served raw.
Photo by CIAT on Flickr.
9. Cassava/Manioc Root A South American native (also known as Yuca), cassava root is a starchy tuber and the third most-consumed food in the world. While both the sweet and bitter varieties contain cyanide, the latter contains higher levels which makes it naturally pest-repellent and thus, the preferred crop. Soaking the root in water can help kick start an enzymatic process that will liberate the cyanide, but the subsequent liquid becomes toxic as a result. Unprocessed, a pound of bitter yuca can kill a cow - and certainly a person.
Photo by quinn.anya on Flickr
8. Nutmeg From the tree Myristica fragrans, the only tree to produce two spices (nutmeg and also, mace). While the chemical in nutmeg is not poisonous, it is a psychoactive neurotoxin which can cause vomiting, dizziness and hallucinations. But have no fear - the amount needed to cause a serious reaction is more than you'll find in the average pumpkin pie...
Photo by Bob Peters on Flickr
7. Kidney Beans Like other legumes (remember those lima beans?) kidney beans also contain a potentially lethal toxin - phytohaemagglutinin. Ingesting only a few beans can land you in the hospital and a whole handful will send you straight to the morgue. The toxin is easily neutralized when the bean is boiled for at least 10 minutes - but the toxin can become up to 5x more toxic at 175 F (just off boiling) than if eaten raw. Translation: if you throw raw kidney beans into the slow cooker for some chili, you may want to cancel dinner... Want to avoid the problem? Use canned beans, which are pre-treated and safe to eat.
Photo by mynameisharsha on Flickr.
6. Almonds Another natural source of cyanide! This time, all of the ingredients are present but not activated until the seed (the almond we know and love) is injured - i.e. crushed by teeth. But again, nothing to worry about - domesticated almonds do not contain this natural defense mechanics.
Photo by The Ewan
5. Tomatoes While tomatoes (the fruit) are non-toxic, atropine is present in the stems and leaves. While only one death seems to have been attributed to atropine poisoning, ingestion can cause dizziness, headaches and indigestion. Advice? Avoid tomato-leaf tea.
Photo by louis bennett on Flickr
4. Stone Fruits: Cherries, Apricots, Peaches & Plums The pits (or stones) of these stone fruits also contain cyanide. Swallowing a whole pit or two won't do a lot of damage, but much like almonds, the toxin becomes exposed when the seed is crushed or damaged - or chewed upon, making children and pets particularly vulnerable. Every year, a handful of deaths (in children and adults) are attributed to an over-indulgence in fruit pits - yikes!
Photo by Skånska Matupplevelser
3. Rhubarb Have no fear - your grandmother's strawberry rhubarb pie is still safe! The red stalks are perfectly fine, it's the dark leafy greens that are not so innocent. While the compound (oxalic acid) won't kill you, it can cause dizziness and kidney failure, coma and seizures. To be fair, you will have to eat more than the occasional leaf to have results like these - but think twice (or about a dozen times) before using the delicious-looking greens in a soup or salad.
Photo by FotoosVanRobin
2. Potatoes Ordinarily, this staple crop is harmless. However, potatoes and other members of the Nightshade family naturally contain solanine. Solanine has natural fungicidal and pesticidal properties (an obvious natural defense) and, in potatoes, develops when exposed to light - another reason to store your spuds in a cool, dark place. Once they begin sprouting or green patches appear, you may want to think twice before eating. Even after cooking, solanine is fairly potent and can cause nausea, indigestion, diarrhea, and vomiting, as well as cardiac problems and dizziness. Hallucinations, paralysis, fever, hypothermia and death have also been reported as symptoms of more severe cases.
Photo by La Grande Farmer's Market on Flickr
1. Apples Like stone fruits, apple seeds contain that pesky compound - cyanogenic glycosides - which, through an enzymatic process, turns into cyanide. While the seeds of an apple or two won't cause you any harm, there have been known deaths as a result of over-eating. While those seeds may not grow into trees in your digestive tract, they may cause a few less far-fetched health problems... Source: Environmental Graffiti
Comments:
Leandra
March 28, 2011
I get a slight dizzy feeling when eating fresh fruits, specifically strawberries. Could this be why? I have often wondered why this happens.
Janice Harper
Gives new meaning to Van Gogh's "The Potato Eaters."
But let us not forget that the greatest toxins are not in the foods themselves as much as the chemicals that are sprayed on the foods. While trace amounts may not hurt, a diet rich in chemical toxins accumulates over time and can be far more health threatening than too many fruit pits!
Shincp
Wow amazing info,
i never think some ordinary daily food have little 'devil'
very interesting and make me more caution when cooking hahaha
thank you for sharing the article
once again it's so amazing info
Florian Brody
The music to go with this blog entry is Ugly Casanova: "Here's to Now" out of the movie 180º South http://www.youtube.com/watch?v=IVHxMn8trOk
Actually, I was thinking
Said everything out loud
'Cause apricot seeds carry arsenic
That we don’t worry about
Sitting on your doorstep
Waiting for you to come home or come out
Well apple seeds have cyanide
That we don’t care about
Angela@spinachtiger
Great information. And a good reminder about pesticides. Well done.
Leon
Very interesting post! Glad to know that some of my favorite foods are not poisonous if cooked!
Marc Pacchioli
Excellent post on natural toxins in food we eat. Bruce Ames , Berkeley Biochemist, concludes that 99.9% of toxins we consume are natural. Check out this Hubpages article for some more details on natural plant chemicals. http://hubpages.com/hub/Secondary-Plant-Metabolites-Vital-Nutrients-for-a-Healthy-Diet-Natural-Chemical-Arsenal-or-Both
grgral32
OMG! I'm dead already! | foodista | 2024-05-23T00:42:18.321809 | 2011-03-28T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/28/10-poisonous-foods",
"authors": [
"Angela@spinachtiger",
"Florian Brody",
"Janice Harper",
"Kelsey Ganes",
"Leandra",
"Leon",
"Marc Pacchioli",
"Shincp",
"grgral32"
]
} |
1,090 | 2011 Wedding Food Trends
By: Sheri Wetherell
Published: March 28, 2011
Sushi / Raw Bar Succulent slices of Ahi, oysters on the half shell... Expensive, yes! Gorgeous and super healthy, yes!
Comfort Food
Glam up those homey favorites such as Mac and Cheese and Mashed Potatoes (sweet, wasabi, garlic..) by serving in martini glasses. Or, Tater Tot-filled paper cones sprinkled with a bit of truffle salt.
Soup Bar
You're thinking, "Soup at a wedding?", but a small portion, such as in a shot glass, can be just the thing. Crab Bisque or a more budget-friendly Tomato Bisque would be lovely on a cool evening, or a chilled Gazpacho on a hot day.
Crêpe Station
Who doesn't love a good crêpe?! Offer an assortment of fresh fruits and jams for the sweet tooth and and cheeses for the savory lovers. Sustainable Foods Lessen the carbon footprint of your wedding by including local and in-season foods. This could range from foraged mushrooms and greens to cage-free chickens and grass-fed beef.
Diminutive Food
Downsize everything to mini! Beef Sliders, Petite Crab Cakes, bites on a spoon, Salmon Canapes, soup shots (as mentioned above), mini savory hand pies (chicken, ham and cheese, veggie...)
Family Style
Instead of a buffet opt for serving your meal family style. Passing dishes to your neighbor can be a great conversation starter! Cross-Cultural Cuisine Mix and match cuisines from your heritages.
Regional Fare
In Massachusetts? How about a good ole New England Clam Bake. In Seattle? Try Plank Roasted Salmon with Native American Fry Bread.
Nix the Wedding Cake!
While cupcakes are still popular other individual sweet servings are popular, such as mini pies and crumbles. Or, simply go with a self-serve candy bar. Offer glass jars of your favorite sweets like cinnamon bears, lemon drops, licorice bites, Jordan almonds. Chinese take-out containers make the perfect take-home vessel for your guests!
Party Favors
Editor's Pick: custom wine labels from the bride and groom!
Photos by: FotoosVanRobin, Samdogs | foodista | 2024-05-23T00:42:18.321809 | 2011-03-28T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/28/2011-wedding-food-trends",
"authors": [
"Sheri Wetherell"
]
} |
1,091 | 4 Foods to Buy that Are Not Organic
By: Christine Arteta
Published: March 28, 2011
Going all-organic is all the rage. We buy all-natural fruits, vegetables, and things like clothes and blankets. But since organic foods are not exactly friendly to your pocket, here are some foods that can feel good about buying: 1. Avocados – It is safe to eat fruits and vegetables with thick skin like avocado. Get rid of the residue on the skin by washing thoroughly before peeling or slicing. 2. Eggs – According to research, factory eggs do not contain higher content of contaminants compared to organic eggs. Chickens are not given growth hormones that affect egg laying. 3. Frozen Food – Food frozen in plastic bags does contain high quantities of contaminants. On the contrary, risk of chemicals getting into food is amplified by heat. Remove the food from the plastic before heating or cooking. 4. Spices – The small amount you consume or use in cooking does not lead to any potential health risks.
Comments:
Lucy
March 28, 2011
In #3 I think you meant "Food frozen in plastic bags does ^not^ contain high quantities of contaminants."
Alejandra
While I recognize that buying organic is more expensive, not everyone prefers to buy organic for personal health reasons, but for the health of farm workers, wildlife and water streams.
Chris
Umm....... am in a recent dispute with the local grocer over an organic chicken. The organic Whole chicken is over $28. TWENTY EIGHT DOLLARS for one chicken. They normally run somewhere between $7-12 $15 at most. (I have a photo BTW). Organic Vs Local- I'll opt for local!
Christine Arteta
Yes. Sorry for that. does NOT | foodista | 2024-05-23T00:42:18.321809 | 2011-03-28T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/28/4-foods-to-buy-that-are-not-organic",
"authors": [
"Alejandra",
"Chris",
"Christine Arteta",
"Lucy"
]
} |
1,092 | 5 Especially Exotic Fruits
By: Anthony Adragna
Published: March 28, 2011
People throughout the world eat lots of different fruits, many of which a lot of us have never laid eyes on. Well, Foodista wants to make sure that isn't the case. Here are five fruits you probably haven't seen very many times (if you've seen them at all).
1. Chayote: This green, starchy, pear-like fruit is native to the Mesoamerica region. It can be cut up and included in salad raw, or cooked lightly, like summer squash. Regions like California and Florida have started to grow this fruit as well.
Chayote Squash (Choko)
2. Pomelo : The world's largest citrus fruit, the pomelo is also called the Chinese grapefruit in some places. It's about the size of a cantaloupe with a yellow green skin. They are often given as gifts during the Chinese New Year and considered a sign of fertility.
3. Cherimoya: This fruit is native to areas like Peru, Colombia and Equador. It's flesh is extremely sweet and has a taste similar to a combination of pineapple, bananas, and strawberries.
Cherimoya
4. Jackfruit: These guys here are native to South Asia (principally India, Bangladesh, Philippines, and Sri Lanka). The sweet flesh on the inside has a taste similar to pineapple. They are one of the largest tree fruits in the world. In addition to canned jackfruit, there's a large market of jackfruit chips.
Jackfruit Coconut Curry
5. Durian : You can find this fruit in countries like Brunei, Malaysia and Indonesia, but probably not in the hotels there. Even fans of the fruit acknowledge that it has the smell of skunk or sewage. Apparently, it's worth it, but you have to remove a thick husk to get at the fruit itself.
Durian
Photo by JOCELYN, yo./ YimHafiz
Comments:
Cooking competition
March 30, 2011
Wow. Don't know any of these fruits. Durian sounds awaful - a fruit that smells like a skunk. Yuck! haha. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-28T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/28/5-especially-exotic-fruits",
"authors": [
"Anthony Adragna",
"Cooking competition"
]
} |
1,093 | Chef Ina Garten Responds to Criticism
By: Anthony Adragna
Published: March 28, 2011
Update: The Barefoot Contessa first learned about Enzo's request this weekend and was "devastated" by criticism leveled against her. She receives around 100 requests per month, and was not aware of Enzo's request (nor that it had been rejected twice). Today, Garten called Enzo and invited him to her Food Network studios, according to a prepared statement. The statment also speaks to the demands of being a public figure:
"She contributes both personally and financially on a regular basis to numerous causes, including to Make-A-Wish Foundation. Sadly, it’s of course not possible to do them all. Throughout her life, Ina has contributed generously to all kinds of important efforts and she will continue to do so."
Garten works for charitable causes that benefit battered women, cancer patients, AIDS awareness and animal rights. The family also took to their blog and said they wished no ill will against her.
Unfortunately, this episode underscores the peril of reporting news in today's media environment. The original blog post came from a variety of news information and was certainly not based on "rumor." I still maintain that Garten's publicist did a poor job handling the situation and certainly inflamed emotions.
Food Network celebrity chef Ina Garten is in the midst of a public relations nightmare. You see, the host of "Barefoot Contessa" refused a request by a six-year-old cancer patient from the Make-a-Wish Foundation not once, but twice. Over two years.
Six year old Enzo has acute lymphoblastic leukemia and often watched Garten's "Barefoot Contessa" from his hospital bed. His wish was to cook with her. After his first request, the chef responded that her schedule was too busy. Enzo opted to wait. After the second request, he received a "definite no" from Garten, again citing scheduling conflicts. When his mom told him the news, the little boy offered simply, "why doesn’t she want to meet me?"
Her publicist offered a statement about the situation: "despite her demanding schedule, [Ina] participates and helps as many organizations as she can throughout the year, helping children and adults like Enzo with life threatening and compromising illnesses." Make-A-Wish confirmed that Garten is, and remains, a good friend of the foundation. Business Insider turned up a particularly disheartening event she did find time to do. Six people from the Hamptons each paid $100,000 for a charity lunch with Garten.
Thankfully, there is some good news from all of this. Two other Food Network chefs have stepped up to cook with Enzo. Beau MacMillan wants to fly Enzo's entire family down to a fancy resort and treat them to a complimentary meal in his five star restaurant. Oh, and he wants Enzo in the kitchen to help him prepare it. "Iron Chef" Michael Symon promised that he could stop by Enzo's house in Oregon to cook a dish with him as well.
Photo by thekitchendesigner.org | foodista | 2024-05-23T00:42:18.321809 | 2011-03-28T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/28/chef-ina-garten-responds-to-criticism",
"authors": [
"Anthony Adragna"
]
} |
1,094 | Harry and David Files for Bankrupcy
By: Anthony Adragna
Published: March 28, 2011
Oregon-based Harry & David Holdings Inc., known for its catalogs of upscale food items and fruit baskets, filed for bankruptcy due to high debt. The company filed for Chapter 11 bankruptcy, which allows them to reorganize, cut debt and continue operating. On the documents, Harry & David listed nearly $500 million in debt, including $200 million in bonds.
Two brothers, Harry and David, took over their father's pear orchards following his death in 1914. They introduced their highly popular "fruit of the month" club in 1938 and began giving fruit as gifts during the Great Depression.
Part of the trouble for the company comes from low-priced Internet competition. The company reported a net loss of $39.2 million for the fiscal year that ended in June. Importantly, the catalog and 70 stores nationwide will continue to operate as usual. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-28T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/28/harry-and-david-files-for-bankrupcy",
"authors": [
"Anthony Adragna"
]
} |
1,095 | New Study Blames Food For ADHD
By: Sheri Wetherell
Published: March 28, 2011
Just say "NO!" to additives! A recent study reported in The Lancet claims that it is food that causes attention deficit hyperactivity disorder (ADHD) and that with a restricted diet alone, many children experienced a significant reduction in symptoms.
Read the full article here
Photo by: Shifting Pixel | foodista | 2024-05-23T00:42:18.321809 | 2011-03-28T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/28/new-study-blames-food-for-adhd",
"authors": [
"Sheri Wetherell"
]
} |
1,096 | 10 Green Cleaning Techniques
By: Kelsey Ganes
Published: March 29, 2011
Go green this spring with these 10 easy cleaning tips using everyday items from your kitchen and pantry: baking soda, lemon juice, coarse salt and boiling water. Amazing what a few little ingredients can do...
For Your Bathroom
10. Baking Soda to Beat Soap Scum
Sprinkle with baking soda, scrub with a damp sponge and all of your soap scum troubles will be gone! Need something with a little more zip? Add coarse salt and crank up the elbow grease and nothing can stop you from a good, green clean.
9. Lemon Juice or Vinegar to Combat Mildew
The natural acid in lemon juice and vinegar will destroy any lingering mildew: spray or soak with the acid of your choice then scrub with a stiff brush or the rough side of a sponge.
8. Unclog Your Drains with Baking Soda & Vinegar
You remember that elementary school science experiment: add vinegar to baking soda and an instant reaction! Foaming, bubbling, spitting - the mixture goes wild until all of the fuel is gone. Now, imagine having an excuse to do that every day... But really, if a drain is being slow or is clogged, pour 1/2 cup of baking soda into the sink/shower, followed by 1/2 cup of white vinegar - if this is the shower, try to pour slowly down the drain and contain the reaction with a cup - forcing the effervescent process down the drain to destroy the clog. Be sure to rinse well with at least a quart of boiling water.
For Your Kitchen
7. Baking Soda For Countertops and Cutting Boards
Sprinkle your counters with baking soda and scrub with a moist sponge! Stains? Simply mix baking soda and water into a paste and apply liberally, allow the mixture to sit for a few minutes before scrubbing away. This also works well on stainless steel sinks or bowls and cutting boards - deodorizing as you clean!
6. Shine Your Silverware Using Aluminum Foil
Line your sink or a deep pan with foil, fill with enough warm water to cover your pieces (an inch or two) and add 1 Tablespoon of baking soda, stirring well to dissolve. Add your silver and allow the pieces to soak for ten minutes, then voila! Rinse the silverware in warm water and allow to air dry on a clean, soft cloth.
5. Lemon Juice and Salt For Your Copper
One of my earliest kitchen chores used to be polishing my mother's copper-bottomed pots - I would cover the bottom with coarse salt and then sprinkle with lemon juice and gently scrub the discoloration away with my fingers. Incredibly effective for both polishing your pots and pans and discovering any microscopic cuts or scrapes. Maybe substitute a scrub brush or sponge.
For The Rest of the House
4. Newspapers and Vinegar For Your Windows and Mirrors
While I discovered that coffee filters are about 10x more effective than paper towels when it comes to cleaning glass, using newspapers was a first - and there will be no going back! Whether you use vinegar and water (2 Tablespoons vinegar to every gallon of water, fill a spray bottle and you're ready to go) or a commercially available spray, using recycled newspapers leaves a streak free shine you can see and hear (you'll quickly understand what they mean by "squeaky clean"...) Not into the harsh vinegar smell? Try lemon juice in the same proportion. 3. Deodorize Your Carpets Sparingly sprinkle 1 cup of baking soda across the carpet of a moderately sized room; allow to stand for half an hour then vacuum it all up. Much cheaper, more effective and safer than those aerosol fragrance sprays.
2. Remove Tough Stains with Boiling Water
To remove tough stains from delicate linens without damaging the fabric or an expensive trip to the dry cleaners, try simply using boiling water. Bring a quart of water to a boil (I prefer using a tea kettle for easy pour-ability). Drape stained area of the linens over a pot or cup in the sink, or have a stalwart partner help you hold the material somewhat taught. Pour the steaming liquid over the stain (the higher you can be and still remain accurate, the better - gravity helps) until it disappears! The hot water causes the fibers to relax and allows the stain to simply drip away into the sink/pot/bucket below.
1. General Disinfectant
No need for bleach or a certain disinfectant spray. Combine 1 quart of water, 1/2 cup of liquid dish soap and 2 Tablespoons of tea tree oil - all natural and completely safe for kids and pets.
Photo by [F]oxymoron on Flickr
Comments:
Beverly Sowa
March 29, 2011
Great tips! Crocheting acrylic yarn to cover the Swiffer mop eliminates more disposible cleaning tools.
End of Tenancy ...
I love cleaning with baking soda, vinegar and lemon juice. They are really helpful and healthy. Thanks for these great tips and regards. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-29T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/29/10-green-cleaning-techniques",
"authors": [
"Beverly Sowa",
"End of Tenancy ...",
"Kelsey Ganes"
]
} |
1,097 | A Soon-To-Be-Mom's Plan For Healthy Baby Food
By: Guest Contributor
Published: March 29, 2011
Spring has sprung and I have been eagerly awaiting the season for two reasons: the return of farmers markets and the arrival of my first child. When I first found out I was pregnant, I was given a list of what I couldn’t eat – seafood, deli counter lunch meat, unpasteurized cheeses – and waved goodbye to my wine collection.
As my pregnancy has progressed, I began thinking about what it means to raise a child and feed a picky eater, something that I know I won’t have the patience for. As a soon-to-be-first-time-mom, the trickiest has got to be getting kids to eat their vegetables. While I will sneak healthy options into family favorites, like putting black beans in taco meat, I didn’t want that to be the only way my child receives added nutrition.
In planning for feeding solid foods, and preparing my pro-vegetable arguments now, I started thinking about baby food and how unappealing it looks – no wonder kids don’t want to eat their veggies! My first idea, and the one that I am going for, was to make my own. How hard can it be?
I asked for a large food processor, read a few articles, and let my imagination go. My goal is to use fresh, local ingredients – hence my excitement for the farmers markets – and freeze individual portions either in ice cube trays or specially made containers found at baby stores. Studies have shown that babies and children have just as much, if not more, taste buds than adults, so the bland, jarred food is only making parenthood harder.
So far I have come up with a few ideas paring one fruit or vegetable with a limited number of spices: salt, pepper, and one other. My favorites so far are:
• Carrots with dill
• Potatoes with tarragon
• Broccoli with garlic
• Sweet Potatoes with nutmeg
• Zucchini with cumin or cilantro
• Bananas with vanilla or maybe coconut
• Apples with cinnamon
Hopefully starting early will help limit dinner time tantrums.
Anna Reorda is a Guest Contributor on Foodista.com. She is expecting her first child in May.
Photo by: Sonia Gupta
Comments:
Mike
March 30, 2011
We too are awaiting the farmers markets and roadside fruit & veggie stands. Our kids only eat the veggies locally grown from these stands and markets. Par cooking and freezing is a great thing for fresh veggies in the winter months.
-------------
Thanks and Regards
Mike
<a href="http://blendersfoodprocessors.com" rel="nofollow">blenders and food processors</a>
Sheila
That's a good idea -- any flavor that tastes good to you is likely to appeal to a baby, so long as it's not too spicy (those little tastebuds are sensitive!). I personally go one step further, and don't puree food either. Once a baby is six months old and sitting up, he can handle soft food. Sweet potatoes, avocados, and carrots are good, cooked (if necessary) to a softish texture and cut into a french fry shape for easy holding. Baby grabs one end and just gums away! Once the pincer grasp is developed, little bites of food are good. My one-year-old basically eats what we eat now, minus a few allergenic foods we're waiting on.
For more info, look up baby-led weaning! It's a great way to raise a child interested in and accepting of the different tastes and textures in really good food. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-29T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/29/a-soon-to-be-moms-plan-for-healthy-baby-food",
"authors": [
"Guest Contributor",
"Mike",
"Sheila"
]
} |
1,098 | Chef Ina Garten Responds to Criticism
By: Anthony Adragna
Published: March 29, 2011
Update: The Barefoot Contessa first learned about Enzo's request this weekend and was "devastated" by criticism leveled against her. She receives around 100 requests per month, and was not aware of Enzo's request (nor that it had been rejected twice). Today, Garten called Enzo and invited him to her Food Network studios, according to a prepared statement. The statment also speaks to the demands of being a public figure:
"She contributes both personally and financially on a regular basis to numerous causes, including to Make-A-Wish Foundation. Sadly, it’s of course not possible to do them all. Throughout her life, Ina has contributed generously to all kinds of important efforts and she will continue to do so."
Garten works for charitable causes that benefit battered women, cancer patients, AIDS awareness and animal rights. The family also took to their blog and said they wished no ill will against her. Unfortunately, this episode underscores the peril of reporting news in today's media environment. The original blog post came from a variety of news information and was certainly not based on "rumor." I still maintain that Garten's publicist did a poor job handling the situation and certainly inflamed emotions. Food Network celebrity chef Ina Garten is in the midst of a public relations nightmare. You see, the host of "Barefoot Contessa" refused a request by a six-year-old cancer patient from the Make-a-Wish Foundation not once, but twice. Over two years. Six year old Enzo has acute lymphoblastic leukemia and often watched Garten's "Barefoot Contessa" from his hospital bed. His wish was to cook with her. After his first request, the chef responded that her schedule was too busy. Enzo opted to wait. After the second request, he received a "definite no" from Garten, again citing scheduling conflicts. When his mom told him the news, the little boy offered simply, "why doesn’t she want to meet me?" Her publicist offered a statement about the situation: "despite her demanding schedule, [Ina] participates and helps as many organizations as she can throughout the year, helping children and adults like Enzo with life threatening and compromising illnesses." Make-A-Wish confirmed that Garten is, and remains, a good friend of the foundation. Business Insider turned up a particularly disheartening event she did find time to do. Six people from the Hamptons each paid $100,000 for a charity lunch with Garten. Thankfully, there is some good news from all of this. Two other Food Network chefs have stepped up to cook with Enzo. Beau MacMillan wants to fly Enzo's entire family down to a fancy resort and treat them to a complimentary meal in his five star restaurant. Oh, and he wants Enzo in the kitchen to help him prepare it. "Iron Chef" Michael Symon promised that he could stop by Enzo's house in Oregon to cook a dish with him as well. Photo by thekitchendesigner.org
Comments:
Vanessa
March 28, 2011
Boo to her. How truly heartless. I hope this little boy gets better and that he gets to meet the other cooks on the Food Network. How sad that this lady has no time for this little boy. Is she just too greedy?? Too busy making money to care for people?? I am saddened.
Beth Hirsch
PR person did not handle that well at all.
Kiki
Why the heck does anyone care if she turned this boy down? I mean really maybe she just doesn't like kids and doesn't want to do this. Or maybe she has other reasons that are her own and are none of our business. It's not like she's spent her career trying to hold herself up as a humanitarian. She's a cook. Leave her alone.
Stuey
Her career will not recover from this. Bigger stars with hectic schedules are making time for these kids. The sad thing is that this 6 year old boy won't really understand why she doesn't want to meet him. She is a class act introducing a negative feeling in a child as they have limited time here.
Even if she turned it around, it would only be to save face and be for selfish reasons. Facebook and all sites posting this are calling for blood. Rightfully so in my opinion.
Stuey
On your death bed I hope someone turns down you dying wish.
Linda
I always thought she seemed rather uppity. With her jet-setting traveling husband, whom seems to be the center of her life. I really never enjoyed her show very much anyways. Mario and Emeril have better presence with the camera, and are do much more fun to watch! Gladia is much more fun, as is Rachel and Paula,I am sure thry all have more heart then Ms. Ina. Maybe someday, after something tragic happens to her or her family, she will realize that money is not everything.
Janice Harper
On the surface, this sounds like a very sad story and I do hope the little boy has a wonderful time with the gracious chefs who have volunteered their time.
But I see no place on this site for professional attacks, smears, or rumor-mongering that can affect someone's career. "Calls for blood," and the like do nothing but foster aggression, and usually with little or no accurate facts.
My heart goes out to the little boy, but I want no part of any smear campaign.
Lauren T
I am amazed at people's responses to this. How about it's none of your effing business what she does with her charity work. She does more for charity and good causes than ALL of us put together... give her a break. Not only is it NONE OF YOUR EFFING business... but you have no idea why she is declining to cook with this little boy.... Gawd people... work on your own lives rather than attacking other people.
Lauren
you're nice (NOT)
Janice Harper
Before further critique of The Barefoot Contessa, LA Times reports she was unaware of the request, the boy's family is requesting a sto to the "Media Madness" against her, and she has been "devastated" by the attacks: http://latimesblogs.latimes.com/dailydish/2011/03/barefood-contessa-ina-garten-to-meet-host-one-of-her-youngest-fans.html | foodista | 2024-05-23T00:42:18.321809 | 2011-03-29T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/29/chef-ina-garten-responds-to-criticism",
"authors": [
"Anthony Adragna",
"Beth Hirsch",
"Janice Harper",
"Kiki",
"Lauren",
"Lauren T",
"Linda",
"Stuey",
"Vanessa"
]
} |
1,099 | Grilled Artichokes With Basil Curry Sauce
By: Amie Valpone
Published: March 29, 2011
I’m not gunna lie. When I think of artichokes, I think of lots of work in the kitchen and that’s simply time we just don’t have, right?
I usually revert to the canned artichokes, drain them and then roast them, however, I do my best to refrain from the canned items due to their sodium count and whatnot, so…I bought a bunch o’ artichokes and had a bit of fun.
Just Me, the Chokes and a hot Grill.
Now, picture that in a tiny Manhattan apartment.
Classic, right?
That’s what I thought.
Not too time consuming, not too intense, these grilled artichokes are delicious hot, room temp or chilled. I created a tasty Basil Curry Sauce with cashews, avocado, fresh basil and curry paste for a fun dipping sauce that you can spread atop these grilled chokes.
I’ve even been using the left-over sauce to spread atop baked tofu and ontop of my eggs and toast. Pretty nifty, huh?
So, go ahead. Strike up that grill.
It’s 60 degrees in good ol’ Manhattan today and Spring is a comin’!
Yeah. It’s grill time, people.
Strike it up.
Grilled Artichokes with Basil Curry Sauce
Gluten-Free and Vegan
Serves 4
4 large artichokes
2 limes
1 Tbsp. olive oil
1/3 tsp. sea salt
1/3 tsp. freshly ground white pepper
1/2 tsp. chili powder
2 tsp. curry paste
1/4 cup fresh basil, finely chopped
1 cup cashews
1 ripe avocado, peeled, pitted and chopped
1/4 cup fresh orange juice
Fill a Dutch oven with water; add juice of 1 lime. Carefully trim leaves from artichoke tops and remove outer layers of leaves. Slice an inch off the artichoke stems and place each artichoke into the lime water. With all 4 artichokes in the lime water, cover the Dutch oven and bring to a boil; boil for 15-20 minutes or until artichokes are soft and tender. Transfer artichokes to a plate and let cool for approximately 5-10 minutes or until safe to handle.
Comments:
melissa vanni
March 29, 2011
These sounds great! Preparing artichokes is also not high on my list of foods I love to prepare, but I absolutely enjoy eating them! Thank you for the recipe. | foodista | 2024-05-23T00:42:18.321809 | 2011-03-29T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/29/grilled-artichokes-with-basil-curry-sauce",
"authors": [
"Amie Valpone",
"melissa vanni"
]
} |
1,100 | Man Caught with Shrimp Down His Pants
By: Andie Mitchell
Published: March 29, 2011
Brian McDaniel, 37, was arrested yesterday after attempting to steal a package of frozen shrimp in a Dover, Pennsylvania grocery store. McDaniel hid the shrimp in his pants and fled the store, assaulting a store security guard on his way out. He is currently being held on $10,000 bail. While the security guard admits only minor injuries, it is unclear whether the shrimp can say the same. Photo by wordridden | foodista | 2024-05-23T00:42:18.321809 | 2011-03-29T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/29/man-caught-with-shrimp-down-his-pants",
"authors": [
"Andie Mitchell"
]
} |
1,101 | National Lemon Chiffon Cake Day
By: Sheri Wetherell
Published: March 30, 2011
As if we needed a reason to eat cake! But it's always nice... Celebrate National Lemon Chiffon Cake Day with this lemon-icious recipe.
Lemon Chiffon Cake
Adapted from Epicurious.com
2 cups cake flour, sifted
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
8 eggs, separated
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup water 2 1/2 tablespoons grated lemon peel
1/2 teaspoon cream of tarter
Powdered sugar
Preheat oven to 325°F. Sift flour, sugar, baking powder and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, lemon juice, water and lemon peel. Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets. Bake cake until springy to touch, about 1 1/4 hours. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate. Dust with powdered sugar.
Photos by: Jenny Faber, Istelleinad
Comments:
Suzanne Langton
March 29, 2011
That cake in the photograph looks nothing like what the recipe is saying...????How do you make that cake in the photograph? That looks suspiciously like coconut on top of that cake..what intrigues me is what that is between the layers..(No Tube either)
Liz
I have to agree with Suzanne's comment. Why does the cake look as if it is frosted andcut in half and filled, however the recipe does not mention any of this. Sounds delicious, but I am somewhat leary of the recipe now.
Liz
Sheri Wetherell
Yes, ladies, you are correct. The photo featured is decorated differently from the recipe. It is a lemon chiffon cake but is accented with coconut. Sorry for the confusion! I'll swap out the photos to be more clear :) | foodista | 2024-05-23T00:42:18.321809 | 2011-03-30T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/03/29/national-lemon-chiffon-cake-day",
"authors": [
"Liz",
"Sheri Wetherell",
"Suzanne Langton"
]
} |
Subsets and Splits