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By Janet Evans
Friday, Aug 8 2008, 05:39 PM
My son and his wife brew their own beer. Last night they introduced us to a savory beer flavored with sage, and another one that they asked me to smell and guess what it was before I sipped it. The aroma was familiar, but I couldn’t quite pick it up. When I tasted it, I said, “bacon!” My son said it was interesting that I said that, but no, it was a smoked flavored beer. Smoked malt. Well, I tasted bacon. It was alright, not my favorite flavor for a beer.
Maybe bacon can be used in anything....
How about some chocolate covered bacon?
"It sounds so wrong. But it tastes just right, says Joseph Marini III, a fourth-generation candy maker who is selling the bacon bonbons at the Santa Cruz Boardwalk seaside amusement park.“It's not just for breakfast any more,” he says with a grin."
A piece of bacon about to be coated in chocolate
at Marini's candy shop at the Boardwalk amusement park
in Santa Cruz, Calif., Friday, July 11, 2008. Chocolate-coated
bacon is just the latest incarnation of the wackier-the-better fair food philosophy.
(AP Photo/Eric Risberg)
Read the story at MSNBC HERE
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By Janet Evans
Monday, Aug 4 2008, 07:21 AM
In California....
That nasty cancer-causing chemical acrylamide will be no more in potato chips. No longer in fries and tater tots, either. And companies will pay, including Heinz and Frito-Lay.
"Acrylamide is produced when potatoes and other starchy foods are cooked at high temperatures. It is used industrially for treating sewage, and its presence in food was unknown in 1990 when California listed the chemical as a cancer-causing substance under Proposition 65. That initiative, passed in 1986, requires companies to post warnings of exposure to substances that cause cancer or birth defects.Swedish scientists were the first to detect acrylamide in food in a 2002 study. The U.S. Food and Drug Administration is studying the chemical but has not imposed nationwide restrictions. The FDA has advised consumers that they can reduce the levels of acrylamide in fried potatoes by not over-browning them while cooking.
The settlement requires the potato chip producers to reduce acrylamide to 275 parts per billion in three years, a low enough level to avoid a Prop. 65 warning label. That amounts to a 20 percent reduction for Frito-Lay and an 87 percent reduction for Kettle Chips, Brown's office said. Little or no reduction will be needed for most Cape Cod chips, but one product, Cape Cod Robust Russets, will require a warning label, the attorney general said."
So why aren't there nationwide restrictions?
Read complete article HERE
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By Janet Evans
Tuesday, Jul 29 2008, 06:38 AM
Last night I was watching the show “Unwrapped” out of the corner of my eye. Have you ever seen the show? It’s pretty interesting. It tells you how certain foods were manufactured.
One food caught my attention. I had never heard of it before. Being a girl who grew up eating a lemon a day as a snack…yes, I said it (my family liked lemons, and fresh rhubarb too…with salt on it (no, not sugar) I thought this sounded interesting. But actually it would be too sour for even the likes of me. This product comes out of Texas.
Pickle Pops Frozen Pickle Juice Treats Combine Popular Taste & Health Benefits. Pops proving popular as fundraising product for schools and sports teams.
www.bobspicklepops.com ( Seguin , Texas ) -- It's an increasingly popular novelty snack treat that may sound a bit hard to swallow. But Bob's Pickle Pops pickle juice treats are growing in popularity nationally and providing unexpected health benefits for kids, adults and seniors alike. They are uniquely packaged frozen treats made, not from just the brine left over from pickling, but from freshly squeezed pickles, much like an apple or orange is pressed. The USDA was so intrigued by the distinctive frozen "vegetable" product they granted Bob's Pickle Pops their blessings to distribute them to the schools across the country. "We use 100% of the pickle," says Bob's Pickle Pops Co-Founder David Millar . "We realize it is hard to imagine that someone thought of the idea of creating a frozen treat made from pickle juice," he says. "But once people try them they are hooked – and we are happy to supply them with this refreshing treat." The product was created by John Howard owner of Outerskate roller skating rink and arcade in Seguin , Texas . He has been freezing pickle juice for the kids and adults and sells out every night. Surprised by the sales, he decided there was a market worth investigating. The company is also creating flavored offerings such as Spicy Pickle Pops that are proving to be very popular. The company is also catering to the cravings of expectant mothers with this unique sour snack. But it isn't just to quench the craving, it is to provide the heretofore little-known health benefits of pickle juice for anyone from kids to pregnant women to diabetics.
Well, if kids and adults get used to eating Pickle Pops, I can see them stop eating them eventually for the reason I stopped eating lemons. All that acid is a good way to lose the enamel off of your teeth! It's amazing what people can come up with to sell though.
Pickle Pops
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By Janet Evans
Sunday, Jul 27 2008, 08:05 AM
What?
The boost from caffeine…
It never even occurred to me as a kid, let alone a young teen, to ask or think about having a cup off coffee. Not once. Now it’s commonplace to see a Starbucks with teens hanging out or kids walking around with espresso.
As teens keep staying up later then ever, they’re more tired during the day. They need that extra lift. Now we have energy drinks. Some of these drinks are oozing with caffeine. And schools aren’t happy about it…
“School officials across the country aren't as buzzed about caffeinated energy drinks as some of their students. They're worried about young people gulping down too much caffeine—and getting so hyper that they lose focus on their studies.
"Being hepped up on caffeine can be a distraction to your learning," said Joe Trybulski, principal of Hillsborough Middle School in central New Jersey.
The Hillsborough school, with more than 1,200 seventh and eighth graders, is among a growing number across the country that have banned or are considering banning energy drinks from their campuses.
Trybulski has found parents supportive of the ban since it went into effect in April, and teachers haven't had to take energy drinks away from any students.
"They get enough junk all over the place so I support it," Pam Christian said as she picked up her 13-year-old son, Sam, on one of the last days of school in June.
Sam Christian said a lot of students like energy drinks. "But it may just hurt us instead, because of all the caffeine," he said.
Energy drink industry representatives said they don't market directly to children, that the cost of around $2 to $4 a can is geared toward adults, and that the drinks generally have less caffeine than coffee.
"Are you going to start carding kids at coffee houses and candy shops?" said Craig Stevens, a spokesman for the Washington, D.C.-based American Beverage Association, which has energy drink companies among its members.”
A variety of energy drinks are available; the skinny "bullet" can shape is popular
Read the complete article from CBS Here
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By Janet Evans
Friday, Jul 18 2008, 11:42 AM
Holy tomatoes…the all clear has been given.
What was thought to be bad is now good!
"As of today, FDA officials believe that consumers may now enjoy all types of fresh tomatoes available without concern of becoming infected with salmonella Saintpaul," the outbreak strain.”
Read the story from My Way
So it is now safe to indulge in all types of tomato activity….
Dip your hot dog in homemade catsup.
Coat those ribs in homemade BBQ sauce.
Put a giant slice of beefsteak tomato on your burger.
Make your favorite pasta sauce out of Roma tomatoes.
Or…try this….
Two gangs fight by help of 10 tons of rotten tomatoes. 1st price is a keg of lager ... Note: Certain hot peppers are still on the Beware list
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By Janet Evans
Friday, Jul 18 2008, 06:40 AM
Sam Calagione (Founder/President of Dogfish Head), and next to him
is Rob Tod (Founder of Allagash Brewing).
I found my summer beer of choice for this year thanks to my son and daughter-in-law, who were visiting from Colorado over July 4th.
They make their own beer, but went out to pick up a few different types while they were visiting. One that they brought home was just right for a hot summer day.
If you’ve ever eaten a ripe peach but ate the fruit around the “pit” you may have noticed it is more of a sweet/sour flavor. Dogfish Head makes Festina Peche, and it reminded me of that fruit around the peach pit.
Festina Peche
Availability: Summer
Release Date: June 1st each year
A refreshing neo-BerlinerWeisse fermented with honest-to-goodness peaches to (get this!) 4.5% abv!
Because extreme beers don't have to be extremely boozy! Available in 4-pack and draft during the sweaty months.Sadly, there are only two breweries left in Berlin still brewing the BerlinerWeisse style which is characterized by its intense tartness. There were once over 70 breweries in Berlin alone making this beer! In addition to fermentation with an ale yeast, Berliner Weisse is traditionally fermented with lactic cultures to produce its acidic or green apple-like character. It is delicately hopped with a pale straw color and served as an aperitif or summertime quencher. To soften the intense sourness, Berliner Weisse is traditionally served with a dash of essence of woodruff or raspberry syrup.
In our Festinal Peche since the natural peach sugars are eaten by the yeast, the fruit complexity is woven into both the aroma and the taste of the beer so there is no need to doctor it with woodruff or raspberry syrup - open and enjoy!
~~~~~~~~~
It's got to be served ice cold and forget the bottle...you need it in a glass to enjoy the beauty of it..a Pilsner is perfect. And Woodman's has a HUGE beer selection.
Dogfish Head Craft Brew Ales
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By Janet Evans
Friday, Jul 11 2008, 11:02 PM
Eat your food, there are people starving in__________________
Enter name of country ….
During my childhood the country of choice was “China.”
I cringe when I think of being told that statement.
It was the thing to do during the 60s…
Maybe not everyone went through that, but I know from talking to others, they did too.
So I was supposed to eat more than I really wanted to because there were starving children in China?
My eating and cleaning my plate made it better?
Oh, wait…don’t waste any food on your plate…not when there are starving people in China.
I’m still cringing and would never think to say such a thing.
Then there's "waste not, want not."
That's the new motto of Britain.
Because of the economy and food shortages, they are being encouraged to think back to the time when the did have actual food rationing, during wartime.
"Well, of course, in the war years it was not only immoral to waste food — this was one of our slogans then — it also was illegal," said Marguerite Patten, 92, who worked at the Ministry of Food during World War II and urges a return to those more thrifty days.
"I know it's old fashioned, but some old fashioned things are worth doing," she said. During the war, Nazi Germany's U-boats crippled the flow of ships carrying food to Britain. Diets were tightly controlled by rationing. Bananas and pineapples became exotic treats, and enterprising housewives traded recipes for baked hedgehog and carrot fudge."
Britain Urging Return To Wartime Frugality í here
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By Janet Evans
Thursday, Jun 26 2008, 09:52 PM
I like love very good chocolate.
I know I’ve said that before.
But sometimes the little kid in me creeps back in.
The one who loved that old fashioned candy bar made with overly sweet, sort-of grainy, (I’ll say it) cheap chocolate.
I didn’t have a whole lot of candy when I was a kid. I lived out in the country in Connecticut in a small home, with five brothers and sisters, on a lot of land. We had a huge garden with a fruit orchard…organic fruits and vegetables; lots of flower gardens and organic berry patches.
Milk?
We went to a farm and it was put in bottles with thick cream floating on top.
Eggs?
We went to the chicken farm and got fresh eggs…I think they were still warm.
Soda?
We made our own…only root beer. I still make it…in glass bottles that I saved in two wooden crates from American Soda Co. I have two bottle cappers, too. Nothing better than a yeasty glass of cold homemade root beer. Ask Mrs. Meinhart’s third grade class from back in 1984-85 at old Ben Franklin School. I taught the whole class how to make it. Each student bottled their own, it brewed for a week on the rooftop, and then we all enjoyed it together. Great memories.
Anyway, my favorite old-time candy bar?
Sky Bar.
Chocolate candy bar with four molded centers--fudge, vanilla, peanut and caramel
It’s made by Necco (New England Confectionery Company). Check out their link...you'll be surprised at which of your favorite candies they make.
You may not have ever had a Sky Bar...but it gives you a variety of candy bars all in one. It's all you could want in an old fashioned candy bar.
I bet you've had this ….
Necco Assorted Wafers
Sugar treat with eight pastel colors and flavors--Chocolate, lemon, lime, orange, clove, wintergreen, cinnamon, licorice
(I only like the rolls of all chocolate :)
In the past few years, Nostalgic candy shops have come back. Kids can now have some of the candy from long ago.
Oak Creek has Debbie’s Sweets and Treats
8880 S. Howell Ave.
Suite 300
Oak Creek, WI 53154 Retail Store Hours
Monday through Friday - 10 a.m. to 7 p.m.
Saturday - 9:30 a.m. to 5 p.m.
Sunday - 11 a.m. to 5 p.m.
What’s your favorite old fashioned candy?
P.S.
I was so disappointed when Bonomo Turkish Taffy stopped being made in 1989.
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By Janet Evans
Saturday, Jun 21 2008, 09:31 AM
Fresh Strawberry Freezer Jam
2 cups (1 pint) fresh strawberries, mashed
1-1/2 cups sugar
2 teaspoons powdered fruit pectin
Using glass, microwave-safe mixing bowl, combine mashed berries, sugar, and pectin. Microwave on High 3-4 minutes, or until comes to a full rolling boil. Then reduce to Half Power and cook 5 minutes more, or until mixture is slightly thickened. Pour into hot jars or freezer containers. Cover and refrigerate or freeze.
It’s picking time for strawberries!
Have you ever gone? It’s work but there are more difficult fruits or vegetables to pick.
I like fresh jam and used to go through a more difficult cooking process. But I have since found a freezer jam that works just as well. This recipe is for a two cup batch, in case you would like to try it on those that you pick or even on those right from the store. Or you could use this on raspberries, which is another favorite of mine.
These berries pictured were picked yesterday and must be made into jam today. That’s usually the case with fresh picked when the season has been very wet. I was given a gift this year…I didn’t have to pick these. My father-in-law picked 50 lbs. himself and shared some with the family.
He picked at:
Walvoord Farm Berries - Strawberries
Hotline updated daily: 262-878-0488. 21632 Plank Road (Highway A), Kansasville, 3 miles north of Union Grove on County Highway A, 1one half miles west of Highway 45. 7 am to 6 p.m. daily. Strawberries and peas. Berry picking will start between June 15 and 19.
He’s been going there for years since Elegant Farmer stopped offering strawberry picking.
Here is a link to other area picking sites:
Pick Your Own ç here
Even if you don't want to make this recipe to put in jars and freeze, why not give this jam recipe a try to just make a bowl of it to keep in your fridge for a couple weeks for breakfast or an evening snack? It will be the best jam you ever had, because you made it. It's so easy...anyone can do it.
Well, I have to get busy...I have about a dozen jars of jam to make!
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By Janet Evans
Thursday, Jun 12 2008, 07:12 AM
125 Healthiest Supermarket Foods in America
They may not be your choices.
But they are the healthiest choices….
They are the choices from across America, so some may not be available in our local stores; but if you really want something…you could order it online.
Here's a sampling.....
BEST BEER
Guinness Draught
There may be better-tasting beers out there, but do any of them have fewer calories than this Irish stout?
So far, we haven’t found one.
Per bottle: 125 calories
BEST ICE CREAM
Breyer's All Natural Mint Chocolate Chip
Packs fewer calories per serving than other leading brands but still tastes delicious.
Per ½ cup: 150 calories, 17 g carbs, 1 g fiber, 8 g fat
BEST EVERYDAY READY-TO-EAT TUNA
Starkist Flavor Fresh Pouch Chunk Light in Water
 A convenient classic. Per 2 oz: 60 calories, 13 g protein
And for the other 122 items....
from Mens Health.com à here
(Don’t worry women, you can eat these foods too!)
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By Janet Evans
Tuesday, Jun 10 2008, 11:55 AM
Mark Roh, U.S. Food and Drug Administration's acting regional director holds a bag of tomatoes
being tested for salmonella bacteria at FDA's southwest regional research lab, in Irvine, Calif.,
Monday June 9, 2008, where microbiologists are working to trace the source of the outbreak.
McDonald's, Wal-Mart and other U.S. chains have halted sales of some raw tomatoes as federal
health officials work to trace the source of a multistate salmonella food poisoning outbreak.
(AP Photo/Kevork Djansezian)
I’m not sure what’s more scary.…the tomatoes in the photo or the scientist!
Anyway…lately, it’s always something.
Another salmonella scare.
What…did we just not used to find out about all of them?
Did they just get overlooked or not reported?
That’s what I’m thinking.
Sure…we’re a society that’s eating out more.
I know that must be part of it.
But it sure does seem like every time we turn around, there's another food scare.
See which tomatoes are safe and which are not...
Read about it at U.S. News & World Report í here
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By Janet Evans
Saturday, May 24 2008, 06:01 PM
And I’m sure you will agree with me.
No matter how you feel about fast food restaurants.
No matter how you feel about upscale restaurants versus chain restaurants.
I don’t ever want to see any legitimate restaurant or business in Franklin go out-of-business.
I was out running errands today in Franklin.
While at Lowe’s I noticed Toppers Pizza is now open.
The parking lot was empty.
I hope they get some business, although I’m sure a lot of it will be take-out and delivery.
I’ve never tried it yet…but I will give them a chance.
Click below for their online site:
P.S.
When I crave "real" pizza...this is where I have to go:
Mr D's II
11078 W National Ave
Milwaukee, WI 53227
(414) 321-1572
The only drawback....you smell like you were frying dough all night when you leave the place, so leave your coat in the car, and they only have canned and bottled beverages (but they do have bottled beer). No atmosphere, but east coast pizza (except it's cut into squares!!!).
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By Janet Evans
Tuesday, May 20 2008, 06:50 AM
With more teens getting less physical education in school, eating fewer balanced meals at home, and spending more time on the computer, anything they can do to keep off a few pounds can help.
A good breakfast can do just that….
Lean Teens Eat Breakfast
Among teenagers, eating breakfast helped adolescents weigh less, exercise more and overall have a much healthier diet than their non-breakfast eating peers, according to researchers from the University of Minnesota School of Public Health.
The researchers followed over 2,000 teenagers in the Minneapolis/St. Paul area, and tracked their weight, eating patterns and other lifestyle habits for five years. The article, which was published in the journal of Pediatrics in March of 2008, stated that the teenagers were just under 15 year of age at the start of the study.
Studies have indicated that breakfast eating declines during adolescence. Some data reveals that only 14% of 12-19 year olds consistently eat breakfast. The purpose of this study was to explore the association between eating breakfast and weight change within a five year period in an adolescent population.
The findings revealed that children who ate breakfast regularly were more healthy overall. In addition, breakfast eaters in this study had a lower body mass index (BMI), according to the authors. BMI measures weight relative to height. The higher the BMI, the more overweight a person is. Teenagers in the study who consistently skipped breakfast weighed on average about 5 pounds more compared to teenagers who included breakfast in their everyday routine.
In this study, although breakfast eaters consumed a greater amount of energy, carbohydrates, and fiber, they consumed lower percentages of total calories from saturated fat. This dietary intake has been shown to improve energy balance and weight control since fiber rich foods (foods most consumed at breakfast) contributeto better glucose and insulin control which leads to an increased satiety and ultimately lower body weight.
This study supports the importance of consistent breakfast consumption in improving overall dietary intake, contributing to healthy weights and promoting a healthy lifestyle in youth. As the rates of breakfast consumption declines throughout the teenage years and early adulthood, the impact of consistent breakfast consumption may be an important indicator of an overall healthful lifestyle pattern in adolescents. Furthermore, thefact that regular consumption of breakfast is associated with a healthier weight and less weight change over time, may serve as an important message to teenagers who are engaging in unhealthy dietary behaviors, such as skipping breakfast, in their effort to lose weight. Educational efforts should focus on the importance of breakfast whether it is consumed at home or at school. In addition, education that promotes healthful breakfast (whole grain cereals, fruits, low fat milk) is important since diets that include nutrient and fiber rich food have been shown to have a positive effect on weight and disease reduction.
This is an excerpt from The Breakfast Scoop, Vol. 1, No. 3, an electronic newsletter covering issues related to breakfast and school breakfast programs. It is made possible by a partnership of the Wisconsin Department of Public Instructionand the University of Wisconsin-Extension Wisconsin Breakfast Newsletter Website http://www.uwex.edu/ces/flp/food/schoolbreakfast/newsletter.cfm
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By Janet Evans
Thursday, May 15 2008, 06:35 AM
It’s all Gouda…
No problem.
Wisconsin still keeps the #1 spot as the nation's top cheese producer, beating out California.
For a while there, and just for a while, it was thought that California had a chance of overtaking Wisconsin and taking our "Cheese head" title with it.
About half of the 9.7 billion pounds of cheese made in the U.S. comes from the two states, according to the National Agricultural Statistics Service. Production has grown much more rapidly in California in the past decade as large plants opened there year after year.
Wisconsin's lead in annual production shrank to about 164 million pounds in 2007, according to NASS. Last July, California came within less than 6 million pounds of Wisconsin in monthly production.
But then the gap started growing again, reaching 30 million pounds in March.
The quick shift is partly due to two plants closing in California in 2007, while two opened in Wisconsin this year, [Dick] Groves said [longtime owner of the Madison-based trade publication, Cheese Reporter.]
This is good news.
While, besides cheese, we're also known for beer, sausages, and cranberries, somehow I can't see our football fans wearing a foam Pilsner glass or brat on their heads during games. It just wouldn't be the same.
And, we might have had to replace the "Dairy" in "Dairy State" with something like, well, I don't know, apples or something clever like that.
Maybe one of the reasons we produce so much cheese here in Wisconsin is because of our demand for cheese curds....
Seriously, can you get them anywhere else? And if you can, are they as fresh as ours?
Do they "squeak?" I think not...
So, to celebrate, why not have a little California w(h)ine with some Wisconsin cheese this weekend.
Both states will thank you.
From the Fresno Bee
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By Janet Evans
Thursday, May 8 2008, 06:55 AM
Calorie counting at restaurants?
Not as far as I’m concerned.
Sorry, but as much as the government wants me to know that Burger King's Double Whopper w/Cheese has 1010 calories or that McDonald's Deluxe Breakfast (Lg. size Biscuit) w/o Syrup & Margarine has 1140 calories in order to try to shame me into purchasing a side salad (20 calories) with no dressing, I’m not going to look. Okay…I don’t order those food items…but someone does. It doesn’t matter though, I still don’t need to be told the calories I’m eating.
It's my choice in the end, though. If I don’t want to look at it, I don’t have to. I know there are people who are looking; and counting. If I’m going to go to a fast food restaurant I’m not just going to order a salad. To me, a salad accompanies a meal at a nice restaurant. I just can’t do it. I just wonder why the salad people are in a fast food restaurant in the first place? Although, I’ve noticed there are a lot of varieties of salads now for the skinny bunch.
I find the best way to lose 10-15 pounds is the liquid way. The first time for me was by cutting out regular soda and going to diet instead. I never thought I would be capable of doing that. I hated the taste. Then I finally let those two words one of my doctors (who’s really overweight) always said sink in, “wasted calories.” That was the easiest way to lose 10 pounds. I figure if someone who drinks a couple alcoholic drinks everyday would cut those out, they could lose 15 pounds easily (vodka martini - 210 calories, beer - about 45 calories, wine - about 100 calories).
But then came along McDonald’s Iced Coffee (280 calories) and Starbucks Peppermint Mocha (222 calories). The cost is a detour for the Starbucks…It seems like in four sips that little cup is gone…and so is $4 for what was just some glorified hot chocolate.
Summer is always bad….Kopp’s is hard to resist. Boy, that can really put on the pounds. And as much as some people might not want a Dairy Queen in the neighborhood…just having it closer than Kopp’s is going to make it just as appetizing for a Tropical Blizzard (about 675 calories). Ding, ding, ding…the calories are adding up and the picture in my head is like looking at a slot machine...loser! But I get three ice cream cones.
So, back to the original theme of this post. Shame! That’s what its all about. It wasn’t that hard for people to ask for the information, or have it printed in a pamphlet on the counter, was it? Next they’ll have meat cutting charts of beef steers and pigs up on the signs next to the pictures of the hamburgers and ribs.
 
And to please PETA, how about a before shot of the animals when they were frolicking on the farm before they were butchered? That will shame you too.
Chicken Nugget
Maybe all this shaming will just make you turn around and leave.
Now that will be good for business.
So, now that you’ve read my rant, you can read about Manhattan....
"City health inspectors began issuing violation notices on Monday to restaurants that did not have calorie counts posted beside the prices on their menu boards."
"By day’s end, five restaurants had been cited, the health department said. They were Dunkin’ Donuts at 445 Park Avenue South, at East 30th Street; McDonald’s at 1560 Broadway, at West 46th Street; Popeye’s, at 321 West 125th Street, between Frederick Douglass Boulevard and St. Nicholas Avenue; Sbarro at 22 West 34th Street, next to the Empire State Building; and TGI Friday’s at 677 Lexington Avenue, at East 56th Street."
Read the article in the New York Times
5 Restaurants in Manhattan Get Citations Over Calories × here
Shame on them!
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By Janet Evans
Sunday, Apr 27 2008, 10:15 AM
We recently purchased a new gas grill.
It's not an easy task anymore.
It's like buying a major appliance.
I saw grills priced between $200 and $1,800.
We finally settled for one based on quality, the size for the average amount of people we would be cooking for, and the price I was willing to pay without feeling too ripped-off.
Did I get the one I wanted? Not exactly.
That one was just a little too large so we settled for the next one down.
Honestly, I miss the old-fashioned Weber charcoal grill (I can't believe I said old-fashioned about a grill)!
At least that's done so now I can make one of my favorite kabob recipes.
Yum!
Barbequed Pork & Apple Kebabs
Ingredients
Serves 4.
- 1/2 cup apricot jam
- 2 tablespoons cider vinegar
- 1 tablespoon tomato paste
- 2 tablespoons olive oil, plus more for grill
- Coarse salt and ground pepper
- 1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes
- 1 medium red onion, cut into 8 wedges
- 1 Granny Smith apple, peeled and cut into 8 wedges
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Directions1. Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
2. Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
3. Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
4. Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more. |
from Martha Stewart’s Everyday Foods
I'm glad we got that grill though.
Our other one was shot.
If we hadn't, I might have had to have gone back to my Girl Scout leader days and made a “Buddy Burner,” which, by the way, everyone should make at least once in their lives, especially if you have kids.
There is no way better to cook bacon and French toast than on a Buddy Burner. French toast cooked in bacon grease, outside while camping, or even in your back yard, on the back side of a recyclable coffee can. No pan to wash.
Now that's living!
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By Janet Evans
Thursday, Apr 24 2008, 06:40 AM
A sample of muscle grown without an artificial scaffold.
(Photo: Wired / Tissue Genesis)
Are you a scientist?
A food chemist?
If so, this might be just for you....
"People for the Ethical Treatment of Animals [PETA] is offering a million-dollar prize for the “first person to come up with a method to produce commercially viable quantities of in vitro meat at competitive prices by 2012.” “In vitro” and “test-tube grown” are not ideas one usually associates with meat. The meat-substitute niche is currently occupied largely by soy in all its miraculous if slightly disappointing forms."
Hmmm..
Sounds like it might end up being rubber band -type meat to me.
But with the food crisis going on in third world countries, who knows what the future might hold?
Though, the cost of test-tube meat would probably cost a lot of moo-lah....
Read the rest of the editorial from the New York Times
Million Dollar Meat ÷ here
And for a history lesson…
From Popular Science, June 1936 (via Modern Mechanix)
Life from the Test Tube ÷ here
And some fun
Future Food ÷ here
We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.
Winston Churchill
Popular Mechanics
March 1932
As for me…as much as I love a medium-rare filet mignon, leg of lamb, prime rib, duck l'orange and yes, a good kosher all beef hot dog, I’d rather stick to vegetables than live off of “in vitro” meats.
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