Saturday, October 28, 2006

don't eeeeeeeeat meee-ee-ee-ee


I have to. You're so tasty.

Friday, July 21, 2006

10 things I hate about...food

Everyone loves ketchup. But, it's made from floor sweepings. Reprinted here strictly without permission are the major health risks posed by America's ten favorite foods.

From: http://www.fitamerica.com/famd/articles/10topfoods.asp

1. Hamburgers:

• Considered a “high risk” food because of the poor heath standards under which they are manufactured.

• The time consuming process for making processed meats creates high bacteria counts and putrefaction of the meat which need to be treated with chemicals.

• Putrefaction causes meat to turn green which is then dyed with red chemicals to appear fresh. Unless marked otherwise, hamburger will always contain red dyes.

• Hamburgers are made with the unusable, worst leftovers of the slaughterhouse…much of which comes right off the floor. Any meat “part” that cannot be sold on its own merit is ground up and used for burger. This includes hooves, bone, snout, ears and other animal parts.

• Because burger parts all come from the animal, “pure beef” can be used on the label!

• Most hamburger contain the flavor enhancer, “MSG” (monosodium glutamate) which causes headaches and allergic reactions. MSG is a chemical used to fatten up laboratory animals and will ultimately make you fat when consumed.

• The beef industry is the largest user of antiobiotics in the world to offset the dangerous bacteria housed in its meats. This has resulted in America’s growing resistance to antibiotics.

• Ground beef is more likely to harbor life-threatening E-coli than any other food.

• Hamburgers are the single biggest food item that inflicts the most damage on the American diet….Billions served….billions spent on doctor visits and hospital bills.

• The hormones fed to cattle can make you fat through meat consumption.

• A Cheeseburger contains more than 100% of your TOTAL daily recommended fat intake!

• Burger King Double Whopper with Cheese has 1150 calories and 76! grams of fat with 33 of them saturated, plus a whopping 1,530 mg. of sodium!

• Burger condiments like pickle, lettuce, tomato, etc. are all treated with cancer causing chemical sulfites that are used to maintain a false freshness in the vegetables.

• Most burgers contain 1090 mg of sodium! (45% of daily recommended Daily Value) and can promote water retention.

2. Hot Dogs:

• Like hamburgers, hot dogs are considered a “high risk” food because of the poor heath standards under which they are manufactured.

• The time consuming process for making processed meats creates high bacteria counts and putrefaction in the meat which need to be treated with chemicals.

• Putrefaction makes meat turn green which is then dyed with red chemicals to appear fresh.

• Hot dogs are made with the unusable, worst leftovers of the slaughterhouse…much of which comes right off the floor. Any meat “part” that cannot be sold on its own merit is ground up and used for hot dogs. This includes hooves, bone, snout, ears, beak, claw and other animal parts.

• Because hot dog parts all come from the animal, “pure beef” or “100% turkey” can be used on the label!

• All hot dogs contain the flavor enhancer, “MSG” (monosodium glutamate) which causes headaches and allergic reactions. MSG is a chemical used to fatten up laboratory animals and will ultimately make you fat when consumed.

• Hot dogs have nitrites which are thought to cause stomach cancer, leukemia, brain tumors, and bladder cancer.

• Fillers and non-meat binders used to hold hot dog meat together can be anything from cereal, non-fat dry milk, or soy which adds more carbohydrates and processed ingredients)

• Synthetic collagen casings are used to form the hot dogs. Highly carcinogenic.

• Contains up to 40% of its content in undisclosed saturated fats.

• When the buns are baked they release a powerful toxin called acrylimides which is a known carcinogen and causes nerve damage

3. French Fries:

• French fries are very toxic.

• In order to make French fries, they must be cooked at high temperatures which cause the chemical, acrylimide to be released. Acrylimides are a known cancer causing agent that also causes nerve damage.

• Potatoes are grown in the ground and have a higher pesticide absorption level than almost any other food product.

• Fries are cooked in oxidized oil that is re-used for weeks at a time!

• Potatoes have a very high glycemic index meaning it turns to sugar very quickly in the body. Eating a baked potato (or equivalent quantity of French fries) is the sugar equivalent of a large piece of chocolate cake!


4. Oreo Cookies:
THE NUMBER ONE COOKIE IN AMERICA
(6 cookies = serving size)

• Predominantly made up of 23 grams of straight-line sugar.

• Chocolate is LAST ingredient listed which means chocolate is the least of the ingredients.

• 370 empty calories with almost no nutritional benefits – you could eat 2 whole chicken breasts for the same amount of calories!

• 6 cookies have 12 grams of fat, 2.5 grams of saturated fat and 40 carbs – more than 50% of your daily carbohydrate allowance in only 6 cookies.

• Oreo cookies will set you up for craving more sugar within 3 hours.

• "Natural flavors" are manufactured chemicals to make Oreos taste like great chocolate cookies. Highly processed foods have these flavor enhancers which are nothing more than carcinogenic chemicals with no natural flavors of their own.

• The Nabisco Company refused to disclose how many transfats there are in Oreo cookies – they termed that information as ‘classified’!

• High sugar content. Sugar causes wrinkles.



5. Pizza:

• Commercial pizzas are made exclusively of 5 genetically modified foods:

o Cheese "food" (Contains only 10% cheese - it cannot even be called real cheese)

o Enriched white flour which has been bleached of natural vitamins and minerals BUT has been "enriched" by adding back a miniscule amount of synthetic vitamins.

o Tomato sauce made from tomato-like substances that produce their own pesticides, IN YOU

o Wheat in the pizza crust is genetically modified.

o Contains cottonseed oil. Cotton is not a "food", therefore it can be sprayed with anything farmers want. The seed carries most of the poison of the cotton plant. The USDA and the FDA do not cooperate with each other in making sure this is safe to eat. It is not. Plus, it is highly hydrogenated and dangerous to your health.

• Pizza is baked at such a high temperature, the crust will form acrylimides which is a known cancer causing agent that can also cause nerve damage.

• Pepperoni & sausage toppings are “high risk” processed meats which add lots of nitrites, chemicals, preservatives, and saturated fats.



6. Soda:

• The active ingredient in Coke is phosphoric acid. On the Ph scale, it is very acidic and can dissolve a nail in about 4 days.

• High acid content in the body makes it very difficult to lose weight.

• Soda will leach the calcium out of your bones and promote osteoporosis.

• There are 10-12 teaspoons of empty calorie sugar in one can of soda.

• Diet sodas with artificial sweeteners will promote sugar cravings because sweeteners are “sweeter” than sugar.

• Colorings used in sodas are cancer-causing.

• Soda is called "liquid candy" because of the high sugar content. Like drinking a candy bar!

• High fructose corn syrup, a major ingredient:

o Damages proteins.
o Is stored in the body as fat.
o Is made from corn, which is modified food that produces its own pesticides.



7. Chicken Tenders:
(Usual serving size is 6)


• Made from unusable chicken parts – rarely made from whole white meat.

• A typical 340 calorie serving is typically 50% fat.

• Heavily breaded for substance. Very high carbohydrate content.

• Carcinogenic acrylimides are released in the high temperature frying. Can cause nerve damage and cancer.

• Contains the flavor enhancer, “MSG” (monosodium glutamate) which causes headaches and allergic reactions. MSG is a chemical used to fatten up laboratory animals and will ultimately make you fat when consumed.

• Contains phosphates which make the body acidic, making it impossible to burn fat properly. You will store fat and not lose weight.

• Some chicken nuggets (McDonalds) contain aluminum which is toxic to the brain and poisons the metabolism.

• Deep fried in oxidized oil that is re-used for weeks at a time!



8. Ice cream:

• High in fat content. 1 serving (usually 4 ounces!) can provide as much as 50% of your recommended fat for the day.

• High in carbohydrates. 1 serving is almost 40% of your total recommended carb intake for the day.

• High in sugar which promotes sugar cravings and causes skin to wrinkle.

• Full of hydrogenated and transfats which are unnatural and:

o elevate cholesterol
o clog arteries
o create free radicals (which may cause cancer)

• Hormones put into cows to increase milk production will slow your metabolism, and can cause breast and ovarian tumors, cysts and cancer.



9. Donuts:

• The average donut contains approximately 300 calories.

• 1 donut provides more than 50% of your recommended daily carbohydrate intake.

• High in salt content which will promote water retention.

• Donuts are deep fried in oxidized oil that is re-used for weeks at a time!

o Dunkin Donuts changes the oil every 300 dozen!
o Oils at high temperatures developed rancidity and free radicals which can:

> Poison and slow your metabolism
> Seriously threaten your health.

• High sugar content which promotes sugar cravings and ages skin.



10. Potato Chips: America’s #1 snack food

• Americans today consume more potato chips than any other people in the world. As a world food, potatoes are second in human consumption only to rice.

• It takes 4 pounds of potatoes to make 1 pound of potato chips.

• Very calorie dense. A small 2 oz. bag has over 300 calories.

• Potato chips are deep fried in oxidized oil that is re-used for weeks at a time!

• Deep fried at high temperatures which cause the chemical, acrylimide to be released. Acrylimides are a known cancer causing agent that also causes nerve damage.

o When you eat 1 single serving bag of potato chips you may be eating up to 500 times more acrylamide than the maximum level allowed in drinking water.
o A single potato chip could contain as much acrylamide as is allowed for a glass of drinking water!

• High in hidden saturated fats.

• High sodium/salt content promotes water retention.

“ HEALTHY CHIPS” LIKE BAKED LAYS OR
THOSE CONTAINING OLESTRA CAN BE
MORE DANGEROUS TO YOUR HEALTH
THAN REGULAR CHIPS.

• Baked Lays, almost as calorie dense as original Lays, are a highly processed mixture of dehydrated potato and food starch pressed into a chip shape, full of carcinogenic chemicals.

• Olean/Olestra potato chips.

Can cause "anal oil leakage" or a variety of gastrointestinal problems, as reported on the bag.

Block fat absorption which alters your body’s ability to absorb valuable nutrients contained in the healthy foods you eat.

Stops your body from properly absorbing carotenoids and other valuable phytochemicals that protect your body from heart disease, cancer and macular degeneration.
_____________________________________________________________________________
Back to the five pints:

Join me, won't you? I'm giving up all ten of these things for one year.
Okay, okay, I already didn't eat burgers. I almost never eat ice cream. Very rarely do I eat potato chips or oreos.
But, I drink diet soda a lot. That will be a hard one to give up. And yes, I love hot dogs, although I have about 6 per year. But I recently had some blood work done and it showed that I had high cholesterol. So I think I will give all of these foods up for one year and see how I'm doing at the end of the next.
I'm pretty sure that as soon as I start down this path (Let's say August 1), people will be offering me Oreos and french fries all the time. But I'll be strong and will shun them all.

Monday, June 19, 2006

still not obsessed...(i.a.n.o.w.D.o.c. part 2)


Sometimes when you're not sure, you've just got to take the plunge.



Above is the gorgeously cooked pork leg we intended to use in our shepherd's pie. Did I forget to mention that E impregnated it with cloves of garlic before we braised it? Well, she did. I can tell you that a lot of this baby did not make it into the pie, it was so f'n good.



To make the sauce the meat was added to in the photo above, we strained out the braising sauce (using out potato ricer, no less) then added the remainder of the vegetable stock and ale and boiled it down for a while. Then we added the meat, and eventually the vegetables:


We then got the potatoes that we had previously removed from the fire, took off the aluminum foil, peeled them, and riced them into mash. The mash was added to the top of the pie:


Meanwhile, E was making her signature Challah bread that won us 1st place at the non-sanctioned competition in Fall River Mills two weeks ago. It came out great:








And, for the coup de grace (no, the 'C' is not silent, America), we reveal the shepherd's pie! The extra heat on the bottom towards the end made the gravy boil up a bit too much through the top, but the end result is a pie not to be messed with.



How good was it, Johnny? In truth, I'm still eating it today. The next day, we were shepherds and got the flock out of there.

i am NOT obsessed with Dutch oven cooking



No matter what Sam from Becks and Posh says, I am NOT obsessed with Dutch oven cooking.

I'm obsessd with good Dutch oven cooking. (insert smiley emoticon here).
This weekend, E and I decided to make shepherd's pie in the DO while we were camping by the McCloud river in Northern California. All of the images are clickable with much larger versions avialable - blogger limits the size and amount of images in each post, yay.


Above is our idyllic campsite, chosen because Fowler's campground was all full up this weekend. We got the un-sharpened end of the stick this time though, the campground's water was contaminated with E. coli thanks to the beef ranchers upstream, so camping was free! We had brought our own water and so we got to stay in a double lot for the price of zero automobiles. I cleaned off the grill with my new brush asbestos I could and fired up the coals. Laid the pork out on it and foil-wrapped potatoes directly in the coals, as below:



Our plan had been to cook a gigantic leg of lamb and use its meat to
make the pie with. However, someone decided that the best thing to do
with our lamb was forget it at home. So instead we got this awesome leg
of swine and planned to brown it on the grill then braise it with the sauce
we made of red wine, duchesse de borugogne Belgian trappist ale, onions,
vegetable stock, and herbs. Running low on coals, we made use of my camp stove, shown above, to provide the bottom heat for the small Dutch oven. True, that's not International Dutch Oven Society-sanctioned, but this also wasn't a competition -- just good, clean fun (though I wouldn't call it sober in any way!!) Below you can see the detail of the awesome braising sauce we made:



As we were using my smallest Dutch oven, the leg had a lot of incidental contact with the roof, wich turned out to be an unintentional bonus. Look how nice and brown it got on all sides--early in the experiment I had worried that it would even get cooked all the way.


Due to the aforementioned limit on image quality and quantity, you will have to tune in next time to see how it all turned out.

Thursday, June 15, 2006

old food



So, my freezer was full. I apologize for all the terrible photos, they are analog in nature. What you're seeing is a little jar of veal terrine (perhaps the only use of beef I will ever admit to), ice cube trays and mason jars full of turkey stock, phyllo dough, ice packs, a leg of lamb, falafel, green chilis, a gallon of clam chowder, and the list just goes on and on. We decided to clean house, so to speak, on this mother.

So we thawed the lamb for about a day then plunked it on the grill, shown below, with some mesquite coals and a bit of rosemary wood:

Then I set about making a sauce for it. I combined the veal, stock, and trimmings from the leg in a bowl. To this I added about half a bottle of pomegranate 'molasses' and some water.


The rosemary here is just for show. So, I boiled these down for about 45 minutes on a low setting, and the sauce came out great. It didn't matter that I overdid the lamb a bit because the dryness was overcome by the great flavor of the sauce. Call me simple, but I find that lamb, rosemary, and pomegranate always go well together.

Monday, June 12, 2006

state UN-fair


So we participated in another Dutch oven cook-off last weekend. We had fun and were glad to have friends with us there who had never done one of these before but who also had a great time.
Unfortunately the citizens of the tiny hamlet where the cook-off took place were convinced that the diets of frontierfolk consisted mainly of items from Safeway and Burger King. If it wasn't beef, beef, beef, they weren't interested.
Oh well, their loss. We still had a great time and cooked some excellent food. We'll think of it as a warmup round for our next (sanctioned) competition.

Wednesday, May 17, 2006

the cangrejan death-rattle

Watch as my friends put six crabs to death. They used my kitchen, which was uncharacteristically clean.

Wednesday, April 19, 2006

i haven't stopped eating

your intrepid host on his way to some seafood delights
You know what? I eat well. I do so often. I just don't always tell you about it.
Furthermore, I often don't have time to report on what it is I'm doing. Some amazing things have happened in my life recently. But rather than talk, talk, talk I'm going to let the pictures do the talking. By my reckoning this post should be worth at least 13,000 words.

The effeminate males show us why they survived the caveman days


Oysters the aforementioned graciles shucked


This place is a meat market - huh huh. The meat rack at Café Rouge in Berkeley.


What we bought from Rouge.



How it looked after I smoked it.
Grey skies at night.


The delta doesn't require 4WD, but it helps.


We've got some great FFA activities this year, and I'd like to see more of that.


Clams amongus


?El cangrejo guards the other mariscos


Chow DUH!


DUH v.2.0