Smoothies are drinks that are basically made from mixing fruits with liquids, with some flavor and nutrient enhancers added. There is no established rule as to what kind of fruits or additives to combine and you can invent you own recipe to suit your taste and nutritional needs. However, there are ingredients that are used by many, a preferred ingredient. One of these is yogurt, as many people like to enjoy a glass of smoothie yogurt mix.
Yogurt has been a health food for centuries. Our forefathers learned of its benefits long ago and even without the use of technology they have learned the technique of fermenting milk. Today, yogurt is made by introducing specific bacteria into milk. These bacteria act on the milk, consuming the natural sugars in it and excrete lactic acid. The acid causes the milk to curdle and gives it its sour taste. It is also the presence of the acid that inhibits growth of bad bacteria. Yogurt is nutritious because it contains protein, calcium, riboflavin and, vitamins B6 and B12. Although these nutrients are also found it milk, some consider yogurt to be healthier because people who are lactose-intolerant can consume it. The beneficial bacteria found in it aids in digestion and cures diarrhea.
Smoothie yogurt mixes combine the health benefits of yogurt and fruits. The addition of the dairy product significantly increases the absorption of vitamins and minerals since the smoothie will be easily digested. In addition, yogurt improves the bioavailability of other nutrients that are mixed with it, especially calcium and B-vitamins. Hence, if the fruits contain these nutrients, the body can obtain more benefits from them.
A sample recipe of a simple but nutritious smoothie yogurt mix has one cup of mango slices, one cup of yogurt, sweetener and ice cubes. These are mixed together in a blender until smooth and can be enjoyed after minimal preparation. This drink contains only 180 calories and provides thirty percent of a person's daily calcium needs. Aside from the nutrients provided by the yogurt, the mango also contributes its share of the good stuff. It has fiber and contains the vitamins A, C and E, which fight free radicals that cause cellular damage. The minerals potassium, iron and selenium are found in mangoes. With such an easy-to-make and non-fattening drink, a person can help his body fight disease, look and feel younger, have a healthier heart, have clearer skin, have better circulation and become more active. All these come from the substances found in both the fruit and yogurt.
A smoothie yogurt mix is the perfect combination that provides the needed health benefits that most people lack. Fortunately, this mixture tastes great too; and making this drink a daily habit will not be a problem at all.
Sunday, August 16, 2009
Tuesday, July 28, 2009
Burn Stomach Fat
Does your stomach hang over the waistband of your pants? It’s okay if it does and it is okay to admit that you wish it wasn’t there. Nobody wants to have belly fat. We all want to lose stomach fat. Whether you are male or female you know that having "a gut" is something that you want to avoid having.
Diet and exercise are the fundamentals to burning stomach fat and losing weight. Diet pills may help, but you’ll still need to reduce the amount you eat and do some exercise. Personally I prefer the natural way of looking after my body, rather than popping pills that may or may not be good for me!
What’s interesting is when you learn the true secrets of how to burn fat, all you have to do is make a few easy adjustments to your lifestyle and you start seeing changes within the first week! And these changes are what keep you going till you meet your goals.
What are these changes do I hear you ask? Easy – the 3 main principles to burning stomach fat is to eat food in a way that maximizes your metabolism, lift weights to maximize your metabolism even further, and do cardiovascular training to burn body fat directly.
Having 5 to 6 small meals every day will increase your metabolism in a number of ways: your body will think food is readily available, so it will avoid going into starvation mode and happily spend away those calories through increased metabolic activity; your digestive system uses lots of calories when it’s at work, so if you keep it working all the time by eating frequently, you’ll be burning calories all throughout the day.
Lifting weights increases metabolism by building muscle. Muscle tissue is highly metabolically active, so if you increase your muscle mass, you’ll be burning calories while you sleep! I advise focusing on the larger muscle groups – your legs, back and chest. Working out your abdominal muscles does nothing to burn fat in that area. You have to aim to lose general body fat rather than just stomach fat (there’s no way to just lose stomach fat on its own I’m afraid).
Aerobic cardiovascular exercises such as jogging, swimming and cycling at a steady pace are known to use fat for fuel. Doing this in the morning before breakfast is thought to increase fat-burning efficiency by up to 300%! This is because the sugars in your body are depleted overnight while you sleep, so when you exercise in the morning the body almost immediately resorts to burning fat for fuel.
Applying these simple principles is all you need to really master how to burn stomach fat fast. But if you want to make things even easier for yourself, Click Here to have a look at the Fat Loss 4 Idiots website,Fat Loss 4 Idiots is purely about fixing your diet, so if you don’t want to sweat your Butt off in the gym doing intense exercise, this plan is for you! This diet WILL work for you.
It shows you how simply changing your diet alone will make you lose 9lb every 11 days. This proven ‘9lb in 11 days’ system can be repeated over and over until you reach your desired weight. Fat Loss 4 Idiots teaches you exactly what to eat to lose fat, fast.
Diet and exercise are the fundamentals to burning stomach fat and losing weight. Diet pills may help, but you’ll still need to reduce the amount you eat and do some exercise. Personally I prefer the natural way of looking after my body, rather than popping pills that may or may not be good for me!
What’s interesting is when you learn the true secrets of how to burn fat, all you have to do is make a few easy adjustments to your lifestyle and you start seeing changes within the first week! And these changes are what keep you going till you meet your goals.
What are these changes do I hear you ask? Easy – the 3 main principles to burning stomach fat is to eat food in a way that maximizes your metabolism, lift weights to maximize your metabolism even further, and do cardiovascular training to burn body fat directly.
Having 5 to 6 small meals every day will increase your metabolism in a number of ways: your body will think food is readily available, so it will avoid going into starvation mode and happily spend away those calories through increased metabolic activity; your digestive system uses lots of calories when it’s at work, so if you keep it working all the time by eating frequently, you’ll be burning calories all throughout the day.
Lifting weights increases metabolism by building muscle. Muscle tissue is highly metabolically active, so if you increase your muscle mass, you’ll be burning calories while you sleep! I advise focusing on the larger muscle groups – your legs, back and chest. Working out your abdominal muscles does nothing to burn fat in that area. You have to aim to lose general body fat rather than just stomach fat (there’s no way to just lose stomach fat on its own I’m afraid).
Aerobic cardiovascular exercises such as jogging, swimming and cycling at a steady pace are known to use fat for fuel. Doing this in the morning before breakfast is thought to increase fat-burning efficiency by up to 300%! This is because the sugars in your body are depleted overnight while you sleep, so when you exercise in the morning the body almost immediately resorts to burning fat for fuel.
Applying these simple principles is all you need to really master how to burn stomach fat fast. But if you want to make things even easier for yourself, Click Here to have a look at the Fat Loss 4 Idiots website,Fat Loss 4 Idiots is purely about fixing your diet, so if you don’t want to sweat your Butt off in the gym doing intense exercise, this plan is for you! This diet WILL work for you.
It shows you how simply changing your diet alone will make you lose 9lb every 11 days. This proven ‘9lb in 11 days’ system can be repeated over and over until you reach your desired weight. Fat Loss 4 Idiots teaches you exactly what to eat to lose fat, fast.
Wednesday, July 15, 2009
Food That Burns Fat Fast - Food That Burns Fats With Health Benefits As Well
We all know that we need to consume food that burns fat fast and that exercise is not the only thing that helps you lose weight. You should also be aware that with the food you eat, you might be harming your chances of losing weight. This means that the need for a balanced diet is very important.
Experts suggest that nutrition is a good source of food that burns fat that can help you to lose weight if taken correctly as they are foods rich in protein and fiber.
You should also stay away from foods that can quickly accumulate fat. Examples of some of these fat-accumulating foods are fast food, fried food, pizza, pasta, sweets, desserts and tidbits. Avoid foods high in sugar. The reason is that if they are not healthy and the sugars remain in the form of fats in the body.
For a full breakdown, here are some of the food that will help you lose excess weight in your stomach.
Eggs
One might think that the eggs have cholesterol, and you are right. You have been warned. The egg puts excess fat in the body. If you do not know the amount of cholesterol in eggs, then take away the egg yolk. The egg white is the one that helps in the break down of fats in the stomach.
Low Fat Dairy Products
Studies have shown that women who consume low-fat dairy products lost at least 70% of their fats. These products not only help the bones but are also a good source of food that burns fat fast.
Beans
There are several types of beans to help you to lose weight - white beans and broad beans just to name a few - and they are very rich in protein and fiber. But ensure that the seeds are not boiled or fried, as these grains are rich in unhealthy fat and contain lots of sugar.
Experts suggest that nutrition is a good source of food that burns fat that can help you to lose weight if taken correctly as they are foods rich in protein and fiber.
You should also stay away from foods that can quickly accumulate fat. Examples of some of these fat-accumulating foods are fast food, fried food, pizza, pasta, sweets, desserts and tidbits. Avoid foods high in sugar. The reason is that if they are not healthy and the sugars remain in the form of fats in the body.
For a full breakdown, here are some of the food that will help you lose excess weight in your stomach.
Eggs
One might think that the eggs have cholesterol, and you are right. You have been warned. The egg puts excess fat in the body. If you do not know the amount of cholesterol in eggs, then take away the egg yolk. The egg white is the one that helps in the break down of fats in the stomach.
Low Fat Dairy Products
Studies have shown that women who consume low-fat dairy products lost at least 70% of their fats. These products not only help the bones but are also a good source of food that burns fat fast.
Beans
There are several types of beans to help you to lose weight - white beans and broad beans just to name a few - and they are very rich in protein and fiber. But ensure that the seeds are not boiled or fried, as these grains are rich in unhealthy fat and contain lots of sugar.
Wednesday, June 24, 2009
Veggie Might: Strawberry Rhubarb Crumble Nostalgia, Co-opted
Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.
For the last few days, I’ve been in a sweet, tangy, gooey haze of nostalgia created both in my imagination and in my kitchen. Just sweet enough, not too rich, it’s been delicious.
Everyone I know has a mother, grandmother, great grandmother, aunt, or second-cousin Shirley who made the best strawberry-rhubarb pie/cobbler. Except me. Sort of.
A couple weeks ago, on my Lehigh Valley excursion, I bought my first rhubarb. I’ve never used it before, and to my knowledge, never had it at home. I was excited to try it. When I got my stalks home, I tried a piece raw. It reminded me of a Granny Smith apple. But I decided to trust what I’d heard and cook it with something sweet.
My first exposure to rhubarb was in a cobbler at an NYC restaurant where I used to work. It was there I learned that rhubarb is commonly paired with strawberries and sugar because of its natural tartness. Everyone, co-workers and customers, had a story: “Oh my aunt made the best rhubarb pie. My mother’s strawberry-rhubarb cobbler was the best you’ve ever tasted.”
Maybe, I would think, but I’d never had it before. I didn’t even know what rhubarb looked like. To my knowledge, no one in my past ever baked with rhubarb. My finicky dessert issues, for once, were not to blame for my culinary cluelessness.
Then I called my mom. Apparently my Grandma C made the most amazing strawberry-rhubarb pie ever. Dad got on the phone and confirmed Mom’s claim. He went on: his grandma (who I never met), plus Great-Grandma (Mom’s grandma, who I knew well) made great rhubarb pies too.
How did I miss all these pies? I usually remember rejecting foods out of hand; I feel guilty about it. Well, this recipe made up for lost time.My friend, who ate it, called me by my full name in exclamation. “Leigh Angel, I like your cobbler!”
Crumble, to be exact. This recipe developed via a culinary game of telephone, much like recipes passed down through the generations. Everyone makes a tweak and sends it on. I got it from the delightful blog, everybody likes sandwiches, who got it from Smitten Kitchen, who got it from Nigella.
The secret to this recipe, according to Nigella and SK, is the baking soda. It converts a standard crisp topping into a lighter, crumbier topping, without upping the amount of butter. Essentially, you get more delicious warm sugary, buttery bang for your buck. As a matter of fact, the els recipe reduced SK’s butter amount, and I reduced hers a bit more.
This crumble is a pretty dang easy and healthy dessert for one so delicious. I used these cute little ramekins instead of a casserole dish, but I overfilled them—only getting five servings and thanking SK for recommending foil to line my baking sheet. It still came in at under 300 calories and 8g fat per serving. If I'd used a casserole dish, I would have gotten six servings out of the recipe.
I used organic strawberries from the farmers’ market, which pushed up the price a bit. If you find cheaper fruit, the cost will go way down. But let me tell you, these berries were better than any from the grocery store.
If my parents were nearby, I would hope they would like this as much as Grandma C’s (or Great-Grandma’s or Grandma F’s). Or at least enjoy the trip down memory lane.
Strawberry Rhubarb Crumble
Serves 5
Adapted from many places, but Everybody Likes Sandwiches most recently.
Filling
5 stalks rhubarb, chopped into 1” pieces
1 scant qt. strawberries, quartered (about 1 lb)
juice of one lemon
1/4 cup granulated sugar
3 tbsp cornstarch
pinch of allspice
Topping
1 cup flour
1 tsp baking powder
1 tbsp brown sugar
3 tbsp granulated sugar
zest of one lemon
1/4 c melted butter (I used Earth Balance vegan margarine.)
1) Preheat oven to 375 degrees.
2) (If making individual crumbles, mix the following in a medium bowl. If using a casserole, mix directly in baking dish.) Combine rhubarb, strawberries, sugar, cornstarch and nutmeg. Add lemon juice. Stir thoroughly.
3) In another bowl, combine all topping ingredients. Stir until you get some clumps.
4) Sprinkle topping with your hands evenly over the fruit.
5) Bake for 40-50 minutes until the topping is golden and the fruit is saucy.
6) Allow to cool and serve with ice cream/nondairy frozen dessert of your choice. Maybe you’ll cry a little from happiness and nostalgia. It’s okay. It happens.
Approximate Calories, Fat, and Price per Serving
292 calories, 9g fat, $1.62
Calculations
5 stalks rhubarb: 55 calories, 0g fat, $2.17
3 cups strawberries: 150 calories, 0g fat, $4.50
juice + zest of one lemon: 12 calories, 0g fat, $0.25
1/4 cup + 3 tbsp granulated sugar: 366 calories, 0g fat, $.25
3 tbsp cornstarch: 87.8 calories, 0g fat, $.17
pinch of allspice: negligible calories and fat, $.02
1 cup flour: 337.5 calories, 1g fat, $.21
1 tsp baking powder, negligible calories and fat, $.02
1 tbsp brown sugar: 52 calories, 0g fat, $.04
1/4 c melted butter: 400 calories, 44g fat, $.48
TOTALS: 1460.3 calories, 45g fat, $8.11
PER SERVING (TOTALS/5): 292 calories, 9g fat, $1.62
For the last few days, I’ve been in a sweet, tangy, gooey haze of nostalgia created both in my imagination and in my kitchen. Just sweet enough, not too rich, it’s been delicious.
Everyone I know has a mother, grandmother, great grandmother, aunt, or second-cousin Shirley who made the best strawberry-rhubarb pie/cobbler. Except me. Sort of.
A couple weeks ago, on my Lehigh Valley excursion, I bought my first rhubarb. I’ve never used it before, and to my knowledge, never had it at home. I was excited to try it. When I got my stalks home, I tried a piece raw. It reminded me of a Granny Smith apple. But I decided to trust what I’d heard and cook it with something sweet.
My first exposure to rhubarb was in a cobbler at an NYC restaurant where I used to work. It was there I learned that rhubarb is commonly paired with strawberries and sugar because of its natural tartness. Everyone, co-workers and customers, had a story: “Oh my aunt made the best rhubarb pie. My mother’s strawberry-rhubarb cobbler was the best you’ve ever tasted.”
Maybe, I would think, but I’d never had it before. I didn’t even know what rhubarb looked like. To my knowledge, no one in my past ever baked with rhubarb. My finicky dessert issues, for once, were not to blame for my culinary cluelessness.
Then I called my mom. Apparently my Grandma C made the most amazing strawberry-rhubarb pie ever. Dad got on the phone and confirmed Mom’s claim. He went on: his grandma (who I never met), plus Great-Grandma (Mom’s grandma, who I knew well) made great rhubarb pies too.
How did I miss all these pies? I usually remember rejecting foods out of hand; I feel guilty about it. Well, this recipe made up for lost time.My friend, who ate it, called me by my full name in exclamation. “Leigh Angel, I like your cobbler!”
Crumble, to be exact. This recipe developed via a culinary game of telephone, much like recipes passed down through the generations. Everyone makes a tweak and sends it on. I got it from the delightful blog, everybody likes sandwiches, who got it from Smitten Kitchen, who got it from Nigella.
The secret to this recipe, according to Nigella and SK, is the baking soda. It converts a standard crisp topping into a lighter, crumbier topping, without upping the amount of butter. Essentially, you get more delicious warm sugary, buttery bang for your buck. As a matter of fact, the els recipe reduced SK’s butter amount, and I reduced hers a bit more.
This crumble is a pretty dang easy and healthy dessert for one so delicious. I used these cute little ramekins instead of a casserole dish, but I overfilled them—only getting five servings and thanking SK for recommending foil to line my baking sheet. It still came in at under 300 calories and 8g fat per serving. If I'd used a casserole dish, I would have gotten six servings out of the recipe.
I used organic strawberries from the farmers’ market, which pushed up the price a bit. If you find cheaper fruit, the cost will go way down. But let me tell you, these berries were better than any from the grocery store.
If my parents were nearby, I would hope they would like this as much as Grandma C’s (or Great-Grandma’s or Grandma F’s). Or at least enjoy the trip down memory lane.
Strawberry Rhubarb Crumble
Serves 5
Adapted from many places, but Everybody Likes Sandwiches most recently.
Filling5 stalks rhubarb, chopped into 1” pieces
1 scant qt. strawberries, quartered (about 1 lb)
juice of one lemon
1/4 cup granulated sugar
3 tbsp cornstarch
pinch of allspice
Topping
1 cup flour
1 tsp baking powder
1 tbsp brown sugar
3 tbsp granulated sugar
zest of one lemon
1/4 c melted butter (I used Earth Balance vegan margarine.)
1) Preheat oven to 375 degrees.
2) (If making individual crumbles, mix the following in a medium bowl. If using a casserole, mix directly in baking dish.) Combine rhubarb, strawberries, sugar, cornstarch and nutmeg. Add lemon juice. Stir thoroughly.
3) In another bowl, combine all topping ingredients. Stir until you get some clumps.
4) Sprinkle topping with your hands evenly over the fruit.
5) Bake for 40-50 minutes until the topping is golden and the fruit is saucy.
6) Allow to cool and serve with ice cream/nondairy frozen dessert of your choice. Maybe you’ll cry a little from happiness and nostalgia. It’s okay. It happens.
Approximate Calories, Fat, and Price per Serving
292 calories, 9g fat, $1.62
Calculations
5 stalks rhubarb: 55 calories, 0g fat, $2.17
3 cups strawberries: 150 calories, 0g fat, $4.50
juice + zest of one lemon: 12 calories, 0g fat, $0.25
1/4 cup + 3 tbsp granulated sugar: 366 calories, 0g fat, $.25
3 tbsp cornstarch: 87.8 calories, 0g fat, $.17
pinch of allspice: negligible calories and fat, $.02
1 cup flour: 337.5 calories, 1g fat, $.21
1 tsp baking powder, negligible calories and fat, $.02
1 tbsp brown sugar: 52 calories, 0g fat, $.04
1/4 c melted butter: 400 calories, 44g fat, $.48
TOTALS: 1460.3 calories, 45g fat, $8.11
PER SERVING (TOTALS/5): 292 calories, 9g fat, $1.62
Food Network, the Decline of Stand and Stir Programming, and Where to Go From Here
Earlier this week, True/Slant’s Michael Greenberg wrote a scathing open letter to Bob Tuschman, the SVP of Programming at Food Network. In it, he rails against their lineup as of late. A few key quotes:
As a food freak, I agree with some of Michael’s points. I want gentle, informative instruction in my cooking shows, not all this reality stuff. Why so many cake wars when you can show Ina, Giada, and (oh lord, please bring her back) Sara?
Because (with the notable exception of Ace of Cakes), verité programming becomes pretty dull after awhile. Look, it's nice that you can make fondant that looks like Shrek. But can someone tell us how to create fondant in the first place? I’ve watched approximately 50,000 Food Network shows, and I don’t think I’ve ever seen step-by-step instructions.
However.
As someone working in cable television, I think Michael’s out of his mind.
When it comes to TV, righteous indignation tends to garner support. Especially on the internet, it rallies idealists to your side. But often, it ignores real-life situations like technology, demographic shifts, industry changes, and financial needs. Michael may lament Food Network turning into VH1, but you know what? VH1’s ratings have never been higher than the last few years, when reality programming has taken over the schedule. However you feel about Bret Michaels or Guy Fieri, they run rings around Charlie Rose and C-Span.
At its heart, television is a business. An occasionally ruthless, often pandering business that’s chief purpose is to make money for advertisers. It does that through ratings, and subsequently, will broadcast almost whatever it takes to garner those eyes. In some cases, that’s Food Network Challenge. In others, it’s the truly charming Diners, Drive-Ins, and Dives. It still others, it’s Unwrapped (which - I feel like I’ve seen the same dang conveyor belt 200 times now).
However you feel about these shows, they rate. Someone is watching this stuff. Usually, it's me. Or you. Or your mom. If you don't like it, change the channel. It's not like there aren't a million other options.
If you want elegance, pick up a Julia Child cookbook. Read Saveur or Bon Appétit. Change the channel to PBS, where I’m pretty sure you’ll never see Lidia Bastianich competing on Chopped (which I actually think is a fun show). As with music or movies, it's up to each individual to take advantage of non-traditional outlets, if they so choose.
But if you want cooking shows designed to appeal to the widest possible swath of Americans, go to Food Network. Because odds are, you’re one of those people, and there is absolutely nothing wrong with that. Odds are, Alton Brown, Emeril, or even Ray-Ray got you interested in cooking in the first place. Odds are, you’ve watched one of those reality shows and thought, “Wow. I didn’t know you could do that with celery root.”
Ultimately, this it isn’t to say we shouldn’t reach for the stars, or try to get the best possible programming on television for all to see. The quality of our mass media says a lot about the intellectual interests of our country. What it IS to say is that we have to accept that certain outlets are businesses. They exist to make money, not to achieve indie cred.
So readers, I turn this one over to you. If you ran Food Network what kind of shows would you create? What would they look like? Who would host them? What kind of cuisine would you make? What issues would you tackle?
“The Next Food Network Star sucks. It’s not entertaining. It has nothing to do with actual culinary skill. And it’s another troubling step in the ultimate devaluation of your network’s brand.”“Nowadays, prime time on the Food Network is all about competition shows and reality non-fiction programming — and it’s all about folks looking to make a name and buck. The food is just an afterthought for you, Bob, and it’s really starting to grate on me.”
“It looks like my beloved Food Network has succumbed to the reality-show dreck that pollutes other once-innovative TV networks, like MTV and VH1.”
As a food freak, I agree with some of Michael’s points. I want gentle, informative instruction in my cooking shows, not all this reality stuff. Why so many cake wars when you can show Ina, Giada, and (oh lord, please bring her back) Sara?
Because (with the notable exception of Ace of Cakes), verité programming becomes pretty dull after awhile. Look, it's nice that you can make fondant that looks like Shrek. But can someone tell us how to create fondant in the first place? I’ve watched approximately 50,000 Food Network shows, and I don’t think I’ve ever seen step-by-step instructions.
However.
As someone working in cable television, I think Michael’s out of his mind.
When it comes to TV, righteous indignation tends to garner support. Especially on the internet, it rallies idealists to your side. But often, it ignores real-life situations like technology, demographic shifts, industry changes, and financial needs. Michael may lament Food Network turning into VH1, but you know what? VH1’s ratings have never been higher than the last few years, when reality programming has taken over the schedule. However you feel about Bret Michaels or Guy Fieri, they run rings around Charlie Rose and C-Span.
At its heart, television is a business. An occasionally ruthless, often pandering business that’s chief purpose is to make money for advertisers. It does that through ratings, and subsequently, will broadcast almost whatever it takes to garner those eyes. In some cases, that’s Food Network Challenge. In others, it’s the truly charming Diners, Drive-Ins, and Dives. It still others, it’s Unwrapped (which - I feel like I’ve seen the same dang conveyor belt 200 times now).
However you feel about these shows, they rate. Someone is watching this stuff. Usually, it's me. Or you. Or your mom. If you don't like it, change the channel. It's not like there aren't a million other options.
If you want elegance, pick up a Julia Child cookbook. Read Saveur or Bon Appétit. Change the channel to PBS, where I’m pretty sure you’ll never see Lidia Bastianich competing on Chopped (which I actually think is a fun show). As with music or movies, it's up to each individual to take advantage of non-traditional outlets, if they so choose.But if you want cooking shows designed to appeal to the widest possible swath of Americans, go to Food Network. Because odds are, you’re one of those people, and there is absolutely nothing wrong with that. Odds are, Alton Brown, Emeril, or even Ray-Ray got you interested in cooking in the first place. Odds are, you’ve watched one of those reality shows and thought, “Wow. I didn’t know you could do that with celery root.”
Ultimately, this it isn’t to say we shouldn’t reach for the stars, or try to get the best possible programming on television for all to see. The quality of our mass media says a lot about the intellectual interests of our country. What it IS to say is that we have to accept that certain outlets are businesses. They exist to make money, not to achieve indie cred.
So readers, I turn this one over to you. If you ran Food Network what kind of shows would you create? What would they look like? Who would host them? What kind of cuisine would you make? What issues would you tackle?
P.S. Quite a few Serious Eaters compared Food Network's current slate to MTV's lifestyle programming, which I thought was interesting. MTV stopped playing videos because they’re pretty much the lowest-rated things you can put on TV without resorting to infomercials. Kids aren’t the same as they were in 1987 – they’re not going to watch a Ne-Yo video and then stick around for the Jonas Brothers. Also, get off my lawn!
P.P.S. This didn't relate to inexpensive, healthy food in the least. We'll get back to that tomorrow, I promise.
(Photos courtesy of The Morning News and Operation Bon Appetit.)
P.P.S. This didn't relate to inexpensive, healthy food in the least. We'll get back to that tomorrow, I promise.
(Photos courtesy of The Morning News and Operation Bon Appetit.)
Tuesday, June 23, 2009
Tuesday Megalinks
Today it's recipe lists, weight loss for the very tall, and an infuriating article from the Gray Lady. Tuesday, I like you!
Ad Age: Consumers Say They Want Healthy, But Aren’t Buying it
Oh, yikes. You know those calorie counts they’re starting to post on fast food menus? Apparently, they’re not making/they won’t make much of a difference in what good citizens are ordering. This is perplexing.
Casual Kitchen: The Hummus Blogroll – 16 Easy to Make Hummus Recipes
As I am currently obsessed with all things hummus-related (we’re even watching Don’t Mess With the Zohan, where it figures in prominently), this is my favorite post of the moment. Chipotle Hummus? Thai Basil Hummus? Avocado Hummus? I’ve died and gone to Hummeaven.
Chow: RSVP to My Damn Invite
Yarg. We’re all adults here! Tell me if you’re coming to my party! Because next time you show up without notice and bring 16 hot dogs with no buns, I’m making them out of your shirt.
Consumerist: More People Are Getting Their Food Straight From Farms
Thanks to CSAs, pick-yer-owns, and various related services, farm-procured edibles have jumped about 100% in ten years. Disillusionment works, people!
Consumerist: Sorry, You Are Too Tall for Weight Watchers
WW Online doesn’t cater to those 6’10” and over. Sorry, Shaq.
Frantic Home Cook: 50 Pasta Salads, Just in Time for Summer
Woo hoo! Just … woo hoo! (Thanks to Casual Kitchen for the link.)
Frugal Dad: How Many Nights a Week Do You Eat Out?
Good post made better by solid cross-section of comments and experiences. This is a habit I’m still desperately trying to break. Or at least curb a little.
The Kitchn: Help! I Have the Palate of a Child
Great post with a title that reminds me of my favorite Stephen King line, after someone asked him why he writes such fanciful horror tomes: “I have the heart of a small boy. And I keep it in a jar on my desk.”
The Kitchn: Good Question – How Should I Store Brown Sugar?
Why, in a acid-free plastic cover, so you don’t bend the corners or muss the liner notes. Oh … wait. Not this Brown Sugar? Sorry. I got confused.
The Kitchn: What’s Your Favorite Warm Weather Breakfast?
Come for the picture. Stay … well, stay for the picture, too. It’s a nice picture. But the comments are good, too.
Like Merchant Ships: Library Bag – Green Garden Dip
Okay, I don’t want to creep her out or anything, but every time Meredith posts something like this, it makes me want kids, like, right now. Oh, and there’s a ranch dip recipe.
Money Saving Mom: Is it Possible to Lose Weight on a Budget?
Umm … yes. But again, more in the comments!
New York Times: How Food Makers Captured Our Brains
Hint: it wasn’t with a net. It was with regular foods, combined in certain ways so as to stimulate the reward system hardwired into our brains. They blinded us with neuroscience!
New York Times: With This Burger, I Thee Wed
This article’s been making the rounds the last week or so, and I have to say – I flat-out hate it. It reeks of privilege and condescension, and I can’t tell if it’s the subject or that it’s being called a trend. Readers, thoughts?
Science Daily: Living Near Fast Food Outlet Not A Weighty Problem For Kids
Huh? This goes against popular science and widely-accepted research. Michael Pollan, are you listening? If so, sweet! You have excellent ears.
The Simple Dollar: The Truth About Grocery Store Flyers
The circulars are my supermarket bibles, but Trent has some well-founded reservations. The quantity sales are a pain in the butt, man.
(Photos courtesy of Tasty Planner, Calgary Public Library, and Psi Xperience.)
Ad Age: Consumers Say They Want Healthy, But Aren’t Buying it
Oh, yikes. You know those calorie counts they’re starting to post on fast food menus? Apparently, they’re not making/they won’t make much of a difference in what good citizens are ordering. This is perplexing.
Casual Kitchen: The Hummus Blogroll – 16 Easy to Make Hummus RecipesAs I am currently obsessed with all things hummus-related (we’re even watching Don’t Mess With the Zohan, where it figures in prominently), this is my favorite post of the moment. Chipotle Hummus? Thai Basil Hummus? Avocado Hummus? I’ve died and gone to Hummeaven.
Chow: RSVP to My Damn Invite
Yarg. We’re all adults here! Tell me if you’re coming to my party! Because next time you show up without notice and bring 16 hot dogs with no buns, I’m making them out of your shirt.
Consumerist: More People Are Getting Their Food Straight From Farms
Thanks to CSAs, pick-yer-owns, and various related services, farm-procured edibles have jumped about 100% in ten years. Disillusionment works, people!
Consumerist: Sorry, You Are Too Tall for Weight Watchers
WW Online doesn’t cater to those 6’10” and over. Sorry, Shaq.
Frantic Home Cook: 50 Pasta Salads, Just in Time for Summer
Woo hoo! Just … woo hoo! (Thanks to Casual Kitchen for the link.)
Frugal Dad: How Many Nights a Week Do You Eat Out?
Good post made better by solid cross-section of comments and experiences. This is a habit I’m still desperately trying to break. Or at least curb a little.
The Kitchn: Help! I Have the Palate of a ChildGreat post with a title that reminds me of my favorite Stephen King line, after someone asked him why he writes such fanciful horror tomes: “I have the heart of a small boy. And I keep it in a jar on my desk.”
The Kitchn: Good Question – How Should I Store Brown Sugar?
Why, in a acid-free plastic cover, so you don’t bend the corners or muss the liner notes. Oh … wait. Not this Brown Sugar? Sorry. I got confused.
The Kitchn: What’s Your Favorite Warm Weather Breakfast?
Come for the picture. Stay … well, stay for the picture, too. It’s a nice picture. But the comments are good, too.
Like Merchant Ships: Library Bag – Green Garden Dip
Okay, I don’t want to creep her out or anything, but every time Meredith posts something like this, it makes me want kids, like, right now. Oh, and there’s a ranch dip recipe.
Money Saving Mom: Is it Possible to Lose Weight on a Budget?
Umm … yes. But again, more in the comments!
New York Times: How Food Makers Captured Our BrainsHint: it wasn’t with a net. It was with regular foods, combined in certain ways so as to stimulate the reward system hardwired into our brains. They blinded us with neuroscience!
New York Times: With This Burger, I Thee Wed
This article’s been making the rounds the last week or so, and I have to say – I flat-out hate it. It reeks of privilege and condescension, and I can’t tell if it’s the subject or that it’s being called a trend. Readers, thoughts?
Science Daily: Living Near Fast Food Outlet Not A Weighty Problem For Kids
Huh? This goes against popular science and widely-accepted research. Michael Pollan, are you listening? If so, sweet! You have excellent ears.
The Simple Dollar: The Truth About Grocery Store Flyers
The circulars are my supermarket bibles, but Trent has some well-founded reservations. The quantity sales are a pain in the butt, man.
(Photos courtesy of Tasty Planner, Calgary Public Library, and Psi Xperience.)
Monday, June 22, 2009
Poached Eggs and Hardboiled Eggs: Eggs Two Ways, No Yolking
It’s been five days, and the Husband-Elect and I have successfully polished off our haul from last week’s trip to the Farmer’s Market. (Friends helped.) While we appreciated the ground beef, liked the bacon very much, and freakin’ loved the bread, the highlight of our booty (heh) was undoubtedly the carton of eggs. The EGGS. Who knew?
Lemme explain.
Okay, you know how supermarket eggs are? Runny, pale yellow yolks with flimsy whites and shells that break if you look at them the wrong way? Farmer’s market eggs are not like that at all. They have bright orange yolks with a silky, almost syrupy texture. They have substantive whites you can actually bite into. They have thick, brownish shells that seem almost twice as hard as store-bought eggs.
But best of all, they’re not just eggs. They’re EGGS. They taste like the eggs you remember as a kid. Or like regular eggs, turned up to 11. Or like eggs on ‘roids. (Alex Rodregguez?) If supermarket eggs are regular humans, farmer’s market eggs are the X-Men – regular humans, but way better. Like with claws and telekinesis and stuff.
I prepared our EGGS two ways this past weekend: poached and hard-boiled. Neither method uses oil, butter or cream, which cuts down on the fat. And the techniques – one from The Kitchn, the other from Chocolate & Zucchini – are basically foolproof. I’m an idiot when it comes to hardboiling, and Clotilde’s way hasn’t failed me yet. I owe her something in return. Perhaps a really good egg?
I do need to mention: today I learned there may be an issue with pasteurization and farm-fresh eggs. If you’re nervous, you might want to avoid the poaching and skip ahead to hardboiling. Either way, you’ll feel eggscellent in the end. Eggstra special. Eggceptional, even. (Sorry.)
Whirlpool-Style Poached Eggs
Makes 1 serving
Adapted from The Kitchn.
1 egg
1/2 tablespoon salt
1/2 tablespoon white vinegar
Salt and pepper to taste
1) Add 1 quart of water, salt, and vinegar to a medium pot. Bring it to a boil. Drop heat to medium-low and simmer, making sure the bubbles remain pretty low-key. Using a slotted spoon, create a gentle whirlpool in the pot.
2) Get out a teacup and crack your egg into that cup. Very gently, lower the teacup into the whirlpool and set the egg free. It should migrate to the middle of the pot.
3) Cook the egg 3 1/2 to 4 minutes. (Try not to go over.) Gently remove egg with your slotted spoon, and let some of the water drip back into the pan. Stick egg on plate. Salt and pepper to taste. Eat.
NOTE: If you’re having multiple eggs, I might do this one at a time. Otherwise … collisions. Yolk everywhere. Dogs and cats, living together. Mass hysteria.
Hardboiled Eggs
Makes 1 serving
Adapted from Chocolate & Zucchini.
1 large egg
Salt and pepper to taste
1) Get out a medium pot. Gently place the whole egg in the pot. and "cover with cold water by a 1/2-inch or so." Put it on the stove and turn the heat to medium-high. Once it starts boiling, kill the heat and cover the pot. Do not touch it for 7 minutes. (No more, no less.)
2) While egg is sitting, fill a medium bowl with cold water and a few ice cubes. After 7 minutes, put the egg in the ice bath. Let it sit 3 minutes.
3) This is all from Heidi, and it's genius: "Roll egg lightly on cutting board, hard enough so shell will crack, but not so hard you mangle it." (Why did I never think of this?) Peel your egg. Add some salt and pepper. Serve. To yourself, presumably.
Approximate Calories, Fat, and Price Per Serving for Both Dishes
74 calories, 5 g fat, $0.50
Lemme explain.
Okay, you know how supermarket eggs are? Runny, pale yellow yolks with flimsy whites and shells that break if you look at them the wrong way? Farmer’s market eggs are not like that at all. They have bright orange yolks with a silky, almost syrupy texture. They have substantive whites you can actually bite into. They have thick, brownish shells that seem almost twice as hard as store-bought eggs.
But best of all, they’re not just eggs. They’re EGGS. They taste like the eggs you remember as a kid. Or like regular eggs, turned up to 11. Or like eggs on ‘roids. (Alex Rodregguez?) If supermarket eggs are regular humans, farmer’s market eggs are the X-Men – regular humans, but way better. Like with claws and telekinesis and stuff.
I prepared our EGGS two ways this past weekend: poached and hard-boiled. Neither method uses oil, butter or cream, which cuts down on the fat. And the techniques – one from The Kitchn, the other from Chocolate & Zucchini – are basically foolproof. I’m an idiot when it comes to hardboiling, and Clotilde’s way hasn’t failed me yet. I owe her something in return. Perhaps a really good egg?
I do need to mention: today I learned there may be an issue with pasteurization and farm-fresh eggs. If you’re nervous, you might want to avoid the poaching and skip ahead to hardboiling. Either way, you’ll feel eggscellent in the end. Eggstra special. Eggceptional, even. (Sorry.)
Whirlpool-Style Poached Eggs
Makes 1 serving
Adapted from The Kitchn.
1 egg1/2 tablespoon salt
1/2 tablespoon white vinegar
Salt and pepper to taste
1) Add 1 quart of water, salt, and vinegar to a medium pot. Bring it to a boil. Drop heat to medium-low and simmer, making sure the bubbles remain pretty low-key. Using a slotted spoon, create a gentle whirlpool in the pot.
2) Get out a teacup and crack your egg into that cup. Very gently, lower the teacup into the whirlpool and set the egg free. It should migrate to the middle of the pot. 
3) Cook the egg 3 1/2 to 4 minutes. (Try not to go over.) Gently remove egg with your slotted spoon, and let some of the water drip back into the pan. Stick egg on plate. Salt and pepper to taste. Eat.NOTE: If you’re having multiple eggs, I might do this one at a time. Otherwise … collisions. Yolk everywhere. Dogs and cats, living together. Mass hysteria.
Hardboiled Eggs
Makes 1 serving
Adapted from Chocolate & Zucchini.
1 large eggSalt and pepper to taste
1) Get out a medium pot. Gently place the whole egg in the pot. and "cover with cold water by a 1/2-inch or so." Put it on the stove and turn the heat to medium-high. Once it starts boiling, kill the heat and cover the pot. Do not touch it for 7 minutes. (No more, no less.)
2) While egg is sitting, fill a medium bowl with cold water and a few ice cubes. After 7 minutes, put the egg in the ice bath. Let it sit 3 minutes. 
3) This is all from Heidi, and it's genius: "Roll egg lightly on cutting board, hard enough so shell will crack, but not so hard you mangle it." (Why did I never think of this?) Peel your egg. Add some salt and pepper. Serve. To yourself, presumably. Approximate Calories, Fat, and Price Per Serving for Both Dishes
74 calories, 5 g fat, $0.50
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