AB's popcorn
Get Rich Slowly » DIY Microwave Popcorn I had forgotten about Alton Brown's DIY microwave popcorn recipe. I have done this in the past and it works well.
Get Rich Slowly » DIY Microwave Popcorn I had forgotten about Alton Brown's DIY microwave popcorn recipe. I have done this in the past and it works well.
Top 25 food hacks - Slashfood.
I had never thought of food in terms of hacking, but that is really how I think you should view it. I think that is what I like about Alton Brown. He takes a hackers approach to food, and not an artsy magic approach.
Alton Brown was on NPR's Sunday Edition this weekend. It is a story about eggnog. It was pretty interesting, and the recipes are on the web page. I capped it and turned it into an mp3 as well.
SS64.com has a set of command line cheatsheets for Oracle, windows, OS X, and Linux. This looks nice.
Just had Black beans and brown rice. We had a side of oven roasted Plantains with a balsamic vinegar sauce.
Very Nice
To clarify aspartame when heated breaks down into methanol, and other chemicals. At best it wil lose it's sweetness. At worst, it might become toxic chemicals. The end result is debated. It is best not to use it in cooking at all.
I have several family members who are diabetic so I understand the dangers of sugars as well. In the ham recipe the sugars are meant to caramelize and form a crust. I doubt diet coke would do that. The acid and other flavors would also improve the taste and tenderness. At best diet coke I suspect would add little to the flavor, but I have no clue. I haven't tried it. I think it would also depend if the ham was fresh, smoked, or cured. I would be curious to see how it turns out. I am a big ham fan ;-)
We had a fresh ham over the weekend. It was quite nice.
Squander two over at gastroblog is planning on making a ham. The original recipe called for cooking it in Coke. Squander is planning on using diet coke (even though Nigella warned against it). This is a problem because aspartame breaks down when heated; that is why you can't buy any products that need to be heated with it, and why you shouldn't add it to hot foods/baked goods etc. Squander should look for a soda made with Splenda (sucralose). Diet Rite in the US is. I am not sure about in the UK.
Some really neat crisp flavors. I keep looking for roast ox. I think my favorite is either the Marmite or the Walkers Roast Turkey with Paxo Sage & Onion Flavour Crisps.
Three websites selling grass fed (and finished) beef:
Ketchum Farms Natural Beef
US Wellness Meats
Bent Tree Farms
Another hummus recipe from the daily bread
Drain some chickpeas, and chuck them in the processor with a couple peeled cloves of garlic, the juice of one lemon, a spoonful or two (depending on how solid v liquid you like your hummus) of non-fat plain yoghurt, a teaspoon of ground coriander, a whole bunch of chopped coriander leaf, and salt to taste. I often add some cayenne pepper or chilli powder for extra heat. Just blitz everything until it reaches the consistency you want, scraping half-processed bits from the sides of the bowl as necessary. Adjust seasoning and eat with toasted wholemeal pita bread or raw vegetables for dipping. And brush your teeth when you're done - this stuff is seriously garlicky.
Hummus
Prep Time: approx. 10 Minutes. Ready in: approx. 10
Minutes. Tastes much better if it is refrigerated over night.
Makes 2 cups (16 servings).
Printed from Allrecipes, Submitted by Rhoda McIntosh
--------------------------------------------------------------------------------
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Directions
1 Place the garbanzo beans, tahini, lemon juice, salt and
garlic in a blender or food processor. Blend until smooth.
Transfer mixture to a serving bowl.
2 Drizzle olive oil over the garbanzo bean mixture.
Sprinkle with paprika and parsley.
Go see Alton live at Lenox mall.
If you don't know who Alton is, check his show Good Eats out on the Food Network.
Here is a list of food related sites that have caught me eye of late.
http://www.bobsredmill.com/catalog/index.php?action=showproducts&category_ID=7
http://deliciousdecisions.org/
http://www.eatright.org/Public/NutritionInformation/92.cfm
http://www.lundberg.com/
http://www.seedsofchange.com/
http://www.casualgourmetfoods.com/buyonline.htm#turkeysausage
http://www.nuworldfoods.com/
http://www.bobsredmill.com/
http://www.westbrae.com/
http://www.edenfoods.com/recipes/flash/recipes_index_flash.html
http://www.eberlypoultry.com/
http://www.wholeearthfoods.com/home/welcome.php4
http://www.diamondorganics.com/meat.html
A neat thread about frittatas.
An interesting idea from the Lean Plate Club chat this week was to combine a can of black beans and a box of brownie mix to make black bean brownies. The reviews have been good so far.
Alton Brown who hosts my favorite cooking show "Good Eats" Was hospitalized recently for arrhythmia. Get well soon Alton!
A neat tuna recipe from Put down the donut. I have been looking for better (or at least different) ways to eat canned tuna. It is great but can be repetitive if you are not careful.
From the AJC
Excerpt:
It's no more than a mini-stampede now, but metro Atlantans are increasingly getting the chance to fork over food dollars for once-exotic meats -- bison and ostrich -- now marketed as healthier alternatives to traditional entrees. Both are showing up on restaurant menus and in meat departments of grocery stores.
And these tidbits:
NUTRITIONAL ANALYSIS
Some alternative meats show saturated fat levels much lower than those in beef, nutritionists say. "Saturated fat raises blood cholesterol levels more than any other form of fat," said independent nutritionist Betsy Mann. "Reducing saturated fat to less than 10 percent of calories will help you lower your blood cholesterol level. The fats from meat, milk and milk products are the main sources of saturated fat in most diets."
• Lean ground beef: Per 4-ounce serving: 299 calories (percent of calories from fat, 72), 20 grams protein, no carbohydrates, no fiber, 23 grams fat (9 grams saturated fat), 85 milligrams cholesterol, 78 milligrams sodium.
• Ground bison: Per 4-ounce serving: 118 calories (percent of calories from fat, 16), 25 grams protein, no carbohydrates, no fiber, 2 grams fat (1 gram saturated fat), 70 milligrams cholesterol, 61 milligrams sodium.
• Ostrich: Per 4-ounce serving: 144 calories (percent of calories from fat, 19), 30 grams protein, no carbohydrates, no fiber, 3 grams fat (trace saturated fat), 88 milligrams cholesterol, no sodium.
• Boneless, skinless chicken breast: Per 4-ounce serving: 113 calories (percent of calories from fat, 11), 26 grams protein, no carbohydrates, no fiber, 1 gram fat (trace saturated fat), 66 milligrams cholesterol, 74 milligrams sodium.
• Pork tenderloin: Per 4-ounce serving: 136 calories (percent of calories from fat, 27), 25 grams protein, no carbohydrates, no fiber, 4 grams fat (1 gram saturated fat), 59 milligrams cholesterol, 58 milligrams sodium.
• Lean beef tenderloin: Per 4-ounce serving: 168 calories (percent of calories from fat, 41), 24 grams protein, no carbohydrates, no fiber, 8 grams fat (3 grams saturated fat), 59 milligrams cholesterol, 54 milligrams sodium.
• Fish fillet: Per 4-ounce serving: 89 calories (percent of calories from fat, 8), 20 grams protein, no carbohydrates, no fiber, 1 gram fat (trace saturated fat), 49 milligrams cholesterol, 61 milligrams sodium.
From Alton Brown's webpage a reference to a neat GA dairy that makes cheeses. I will have to order from them.
http://www.sweetgrassdairy.com/
I had cedar plank trout for dinner last night for the first time. It was very good. I was mild. I have generally shied away from freshwater fish. I will have to try this at home.
I have decided there are some aspects of the Food Network that I dislike as a concept. I love some of the informative shows (e.g., Good Eats, 30 Minute Meals), but some of them come off as ego trips for the hosts, or porn for fat people.
Looks like hickory nut cove trout farm is another option. I am contemplating getting some trout for the freezer. I need to eat more fish. The omega-3 fatty acids are good for the heart and the brain.
Rainbow Trout available year round all sizes.Grown in pure spring water, del available.
Location
1015 reeseburg road
silver creek,GA 30173
Contact Information
ronnie kilgo
706.232.1096
Georgia Grass-Fed Beef Suppliers:
Bailey Farm, William Bailey, Bartow, 478-364-3461, baileyfarm@jeffersonenergy.com
Heritage Beef from Fort Creek Farms, Bob and Susan Woodall, Sparta, 706-444-5464
Hodge Common Sense Beef, Bill and Di Hodge, Carrollton, 770-854-5614, hodgeangus@mindspring.com
Riverhills Farm, Mary and Jack Hall, Madison, 706-342-0644, riverhillsfarm@earthlink.net
Some good places to look for food products:
Eatwild
San Marzano tomatoes
Typhoo
Yankee farmers market for bison
Time has a great article about the origins of wine.