The Colonel Is For Sale

 Kentucky Fred Chicken has been a part of the American table for decades. Now it's up for sale. Is anyone up for buying that special secret recipe of eleven herbs and spices?Or any of the Colonel's items? There seems to be more interest in him than in his chicken,

Regular contributor Kim Severson wrote about this in today;s New York Times Wednesday Food section. Kentucky Fried Chicken has been around since the late 1930s It  is more popular in Japan and China. The Japanese dress up figurines  of Harlan Sanders, the Colonel as Santa Claus and his meal is the must have Christmas dinner..In China, the home of most of the world's KFC restaurants he;s a respected elder.In the African countries of Nigeria and Kenya Colonel Sanders is the symbol of quality and cleanliness. In the  US he;s really not considered that important on the fast food scene. His home in Shelbyville Kentucky, a town in the middle of lush Kentucky  horse country is up for sale. The family that brought his property from him wants to move on. This week they'll auction off the house and his personal items and that includes his special recipe for the fried chicken batter. There is still the restaurant named for his second wife Claudia, but that's also closing the restaurant owners and the Sanders' good friends Tommy and his wife have kept open. Regulars will be upset not getting not only the chicken bu the country ham and rolls the size of muffins.

There will still be KFC. sanders sold it in 1962 for two  million dollars. He tremendously regretted that. , as still visited  franchises and berated managers on how they prepared the chicken.The chain was later  acquired by Pepsi in 1997 and then the company morphed into Yum brandsThey also have Taco Bell and Pizza Hut. They do still have the family meals first created not by the Colonel but by  his first franchisee Pete Harman. Harman already had a restaurant in Salt Lake City and came up with the meal plan of packing  several chicken pieces in a bucket with rolls and gravy. They coined the famed phrase "finger licking good and ) dubbed Sanders the "ColoneL" However there are also now chicken sandwiches and nuggets to compete with Popeye;s and Mc Donald's.There is also boneless chicken served with such sauces as chimichurri ranch and sticky chicky sweet and sour. The Colonel's image is also being rebranded. He's shown as a experimenting with exploding pressure cookers which cooked the original chicken and  also throwing pots of gravy on the floor. He;s am anti corporate finger licking machine who will dance on a boardroom table or climb a skyscraper to advertise a value  meal.

What will happen to all the Colonel's items and restaurant. Hopefully it will be bought by a foodie fan who can carry on the legacy. They will have the special recipe. They can run with it.

Jif And Ramen

 Is it true you can put peanut butter on anything?It seems that way. The classic peanut butter brand Jif has gone way out side theirwhell house and created a peanut butter ramen. It's a strange combination , probably taking after Chinese and Thai dishes that feature peanuts.Yet does it take like these recipes?

I had to find out when I saw the Jif Ramen in my local Acme's soup aisle. It looked intriguing but the peanut butter part was kind of off putting. Yet I  had to try it.

Unlike regular ramen which has an oil veggies and flavoring packets this just has a dried peanut powder.

It looks like red powder and that gave me hope.  Would it be spicy? Would it have ground chilis and hoisin sauce?

No. It was pure dried peanut butter. It cooked up the same way as ramen. Pour boiled water over the mix of flavoring and noodles. Let sit for about five to six minutes..

It wasn't;t bad but if I get this in the future I will add a few drops of hoisin sauce and a tiny pinch of ground hot pepper.It would add a lot to it. The peanut flavor was interesting and a change from the usually veggie or chicken flavored ramens. There is  a lot to eat , with the noodles.

Can peanut butter be mixed on anything? Nowadays, yes Jifs take on ramen is an interesting one. Try it if you love peanut butter.

Road Trip Goodies

 This is the time for road d\trips whether an  hour to the beach or longer to another state. You have to eat and drink on the road. What to eat? what to drink Do you go healthy ? Or just gobble up junk.

If you;re by yourself you can indulge in chips and cookies for a short while. The best bet is to bring foods that wont cause any distress on the road. Healthy snacks like Sun Chips are perfect, Unlike potato chips they're made from whole grains lie whole wheat and brown rice flour. They're also lower infant and calories than regular chips and come in such tasty flavors as Garden Salsa(a must have) Harvest Cheddar and French Onion. You can get little bags but the bigger ones will last. Potato chips are another fun road trip snack but try the lower sat ones. Lay's have these in ripple and plain and they 're not soaked in sodium.  You could also get baked versions. They are healthier, being lower in fat and calories however their taste is so so.Try flavored almonds o rpistachios Almonds are are great snack for a relatively long road trip. They have flavor but not fat and offers dietary fiber for digestion. This is great because you don't want stomach issues on vacation. Pistachios are another good nibble.The also promote gut health which helps in keeping the stomach normal. As for drinking fill your Stanley cup with water. Mix in a few flavor drops. Mio has some tasty flavors such as fruit punch,watermelon  and strawberry.

WHat happens when the kids come on a road trip? Go for the Goldfish. This kid classic is non sticky and non messy which makes it perfect for little travelers. Buy cute containers from Dollar Tree or Dollar General to store them  r buy a new backpack to store these containers. Pick out different flavors such a as the Original  to Pizza to Pretzel. Also consider pretzels too these too leave minimal crumbs and are easy to eat.However don;t give them to little ones under they age of four.They can easily become a choking hazard. Pretzel sticks are good along with rods For toddlers consider making pancakes the night before and cutting them into strips. Dip them in sugar to make them tastier. Oat puffs are also good for a long trip as are rice husks o cheese crackers. Kids will want fzzy  drinks because they feel this is a special occasion. Stick to juice or chocolate milk boxes to quench thirst.Older kids can enjoy watermelons chunks along with grapes for hydration.Cookies are also a must for whatever age you're traveling  with. Oreos and chocolate chip cookies are fun diversions, perfect to snack on.

Road trips need food. Drivers and their passengers need sustenance. Fill the car up with tasty snacks and drinks for those highways and byways.

Chez Panisse Still Perfect At Fifty-Five

 There some some institutions that stand the test of time. The great eatery Chex Panisse is one of them .It has been around since 1971 thanks to it's chef Alice Waters. Chef Waters has created a menu that is amazing and iron clad.It has gone strong through through its five and a half decades.

Regular contributor and chef herself, Tejal Rao l had the lucky chance to eat and review Chez Anisse in Wednesday's New York Times Food section. The restaurant was started in 1971 by the great and innovative chef Alice Waters who introduced good French restaurant cuisine to Americans and the slow food movement.  Hers is a farm to table cuisine, the initial one that influenced generations of young American chefs and taught people how to rethink cooking and eating. Chez Panisse still has her imprint . even thought it seems to have slightly changed. The restaurant is divided into two separate dining rooms with two separate kitchens. The downstairs half is run by chefs Amy Dencler and Martin Fabre while the upstairs is run by Nathan Alderson and Ann Cromley. downstairs there is a set menu that;s not a tasting but has four tight courses. A cheese menu can be added. There are pricey, however,One menu for this Monday is $135 while the dinners for the rest of week are  a whopping.$175 per person.

Is the food worth the price? Yes. There are smaller dishes in the bar, namely zucchini blossoms with small zucchini still attached.  There are also ala carte dishes as well.The salads(despite the scare of ingesting Cylospora) are finely calibrated offering fresh cranberry  bean and fennel with anchovies lemons and eggs. Chef Tejal loved the gougere, a cheesy choux  paste puff along with creamy butter beans swimming in broth and topped with olive oil and a halved hard boiled egg.The bar menu has Gulf shrimp so small they could easily be added to their fish stock. However they're fried and served whole with a splotch of lemon aioli. There are many strawberries dishes, thanks to the restaurant's relationship with supplier Swanton Berry Farm.Berries are surrounded by an airy Pavlova and freshly whipped cream. They rpdocued delicious savory and sweet baked goods. Their  lamb pie was beautifully browned and crispy all over while their almond cake. This had a deeply golden top that bubbled at the center.It was topped with early blueberries in a dark syrup and whipped cream.

Chez Panisse is legend. It has and will draw people who crave good food in simple yet elegant recipes. It is the creme de la creme of American restaurants.

 

The Most Perfect Picnic

 A picnic is the most idolized  and romantized meal. Yet there are times when the who outdoor dining can go south - quickly. There is a guide to help create that perfect meal - perfect for th park, for the beach and lake and even perfect for the back yard.

Regular contributor and supervising video producer for NYT cooking offers a great guide in Wednesday's New York Times Wednesday Food section.Keep on mind that these menus can;t take the heat. what does that mean? Wisely choose dishes and ingredients. Keep mayo based salads and foods along with leafy vegetables, soft cheeses fruit and seafood to a minimum. If there has to be potato salad  Mr. Vaughn recommends using a creamy tahini instead of mayo then adding plenty of herbs and pepperoncini ,yellow peppers for bite.Also consider the sandwiches. Don;t use lettuce which can get soggy and ruin the whole sandwich.Instead try a thinly sliced cabbage slaw. Another don;t do is chop food there at the picnic. The charcuterie board should already be preset  with cold cuts ,grapes already sliced cheeses and veggies.Also preslice sandwiches into manageable segments, placing them cut side up.This allows guest to grab them without creating a mess or touching other portions. Also  keep chips and dips to a minimum too. Bags of just chips and pretzels work well here.'

Picnics require ice = lots of it Dry ice can be used like even planner Suzette Louis-Jean  of  La TAS  Events in New Jersey . However dry ice can be tricky to get. Settle for an insulated bag or cooler filled with cubes.The more important fact is how to pack ot.It should be on the bottom to prevent anything delicate from being crushed. Unfortunately ice melts quick in hot weather, Have reliable friends bring extra - namely two bags each.Overestimate how much will be needed. There is never enough ice. Mr Vreeland also recommends using frozen fruits to chill lemonade, fruit punch and tea. Add frozen cherries and pineapple to tropical drinks and add  frozen peaches to iced tea. Besides have ice coolers make sure to pack airtight storage stackable storage containers. These are excellent for preventing leakages and save room in the car or tent. Rimmed baking sheets and plastic cutting boards are other must haves.. Lay things on these on, their bigger flatter slices to prevent any toppling.Pad and secure everything with kitchen towels to prevent containers from falling. Mr.Vreeland also gives recipes for potato salad, Italian sandwiches, pine apple coconut punch and brownies

It is possible to have the perfect picnic. Just follow the instructions to do so and enjoy.It's an idullic meal out in the fresh air,

College Food Banks

 Universities and food banks usually don't go together but they do. There are hundreds of students and their families that are food insecure. They need fresh produce as well as nutritious basics to thrive in a school situation of intense classes and coursework.LUckily this is where their schools fi  in offering all sorts of  necessities for a healthy collegiate life.

What's in a college food bank ro pantry? The same that's in a regular food pantry. At Fairleigh Dickinson's Teaneck -Hackensack campus the food pantry is the size of a small convenience store. It's called the Knight's (after the school mascot) Pantry, located n  topfo the cafeteria and next to the campus bookstore.It offered easy meals  like Ramen and Hot pockets to make at the Student Union Building (r any dorm with a small microwave) There are also containers of Mac and cheese as well as canned soups.There are important foods such as cereal,granola bars and crackers. Sometimes there are apples and bananas a,especially in the fall when the students go back. This is open for both dor students and commuter ones. Commuter students can bring home some basics for their families too. The school's Madison New Jersey campus has their own pantry The Devils Care. Both have an Amazon wish list   which includes kitchen items like oven mitts and spaulas, ,OTC medications and such basics as hot cocoa mix, instant soups and boxes of pasta.

Other schools have this too. Rutgers has a similarly named Knights Pantry along with a mobile pantry. They too have the basics. Unlike FDU RUtgers offers such dairy products as milk and yogurt along with meats and produce They also offer baby products like wipes and diapers for those students who have little ones. They take both monetary donations as well as actual ones. F you are an alumna of any of these schools then donate There are so many students coming from finance challenged households  (Rutgers ,Newark campus has one in four students who  face food insecurity) Kids simply cant afford decent meals . These help them combat hunger .A well fed student is one that doesn't have concentration problems and can focus better without hunger gnawing at them. Donating to a school's library or garden is nice Donating to their students' food pantry is infinitely better. Campuses themselves can also chip in. Many have enough land to create gardens such as Montclair College in Montclair ,New Jersey where one thousand square feet is dedicated to growing veggies and fruit. The harvests are then donated to the school's food pantry, Red Hawk Pantry.

If you want to do good by your alma mater, then donated to your school's food pantry. The next generation of students will appreciate this. Give to the school that gave you your education

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Steak The Perfect Summer Sizzle

 What's better on a grill than  a steak.It makes for the perfect barbecue .No matter what the cut ,there's something about a crispy exterior and a buttery soft inside. Add some flavorings and butter and its the greatest meal.

What cuts are perfect for the barbecue? There is rib eye,  Riley mignon, New York strip and Porterhouse to choose from. Rib eye is considered the creme de la creme of steaks to go out on the grill.Choose a cut that is rich in marbling. What is marbling? It's visible streaks of intramuscular fat that run throughout the muscle in any cut. This liquiifies when heated and provides a self basting effect. The me;Ted fat infuses the beef with a savory richness and velvety texture These well marbled slices provide a robustness and an indescribable juiciness. Thickness is also important in grilling.It distributes the hears and cooks more evenly It should be an inc and a half thick.It provides size to sufficiently sear both sides over high heat, allowing the interior to remind pink and juicy,Never barbecue a think steak.They're easily overcooked in the middle  while maintaining a crisp outside. Keep in mind that filet mignons  and Porterhouse should be two inches thick and three inches thick for tomahawk and cowboy steaks.(both of these are Ribeyes).

For less expensive cuts consider butcher cuts. These are the steaks without the pedigree of the popular and higher priced steakhouse cuts. There is the outside skirt steak which comes from the diaphragm muscle.It receives a lot of exercise and has a deep flavor.It is also surprisingly marbled which means it's flavor is rich and juicy.It has a thick strong grain so cut against it for a more tender bite. There is also the bavette cut or the flap meat.It has a thick grain with a loose texture which means it crisps up beautifully over hot coals. The flavor is very beefy with a hint of minerality. You could also go for the picanha.This is the foundation of the Brazilian style. also known as the sirloin cap it;s a triangular cut and firm.It can be cut into several pieces to be grilled or as one big piece. Most home chefs are familiar with hangar steaks, These are long course grained cuts from the plate primal or the cow;s belly. There is moderate marbling which adds juiciness while the overall flavor is intensity beefy with a subtle mineral edge. A more popular and affordable cut is the flank cut .It has moderate marbling, a bold beef essence and a tender bite when cut against the grain.

These are the cuts that are perfect for your summer grilling. ENjoy them . Revel in their crunchy crispiness and tender pink inside. This is what steak should be.

Ready For A Wild Weather Summer

 To say the weather has been acting up this summer is an understatement RIght now there are tornado warnings around the New York City metro area. Tropical storms and hurricanes loom . These all can be a breeze to manage food wise. It's just selecting the right foods to exist on.

Water is usually the first thing affected. Make sure you have plenty of bottled water . This can be used for not only drinking but for adding to soups and baby formulas. Make sure everyone - including cats and dogs have their share too for complete hydration. Should you also pack soda and juices? Yes but keep in mind that drinks like Coke and Sprite will also make you thirsty  so balance them with water. You could add flavored water enhancers to  Stanley cups or Bubba containers (your local dollar store has their versions of these for much less). You get hydration plus taste. Instant coffee is also good because the caffeine can power you during some difficult situations. What about milk? It should be powdered however it can last in a fridge for four hours in an unopened fridge. The same applies to nut and oat milk. What about milk boxes.? If they've been out more than four hours then  no.THey're unsafe. Toss them   The same applies to dairy creamer. Toss it after two hours . Use powdered as well to flavor coffees..A;spwait before you buy any milk from stores. They too probably have had power outages so their milk and creamers may not be safe.

As for food - think canned. Canned proteins such as deviled chicken and ham along with fish like tuna salmon, mackerel, anchovies and sardines are also good. They can be made into salads or just eaten on bread or rolls as a sandwich. Beans are anothe protein that's a must have. Chickpeas are versatile and can be eaten straight from the can or be mashed into hummus. Any bean can be made into a patty . You don;t even needs eggs t bind then=m. Potato flakes or even oats can be subbed in instead. Veggies  - save for lettuce  right now can be eaten. A panzanella salad can easily be made with leftover bread, and sliced tomatoes. Just add shelf stable olive oil.  You can also create a hearty cold dish by using sliced tomatoes ,canned tuna and cannellini beans.Dried herbs can flavor it  as can salt and pepper. Sliced peppers mixed with tuman orslamon is also a good hearty and easy dinner to make. You can also use avocados, whether for bread or as a salad.  Keep fruits like apples and plums along with bananas for a quick snack or dessert. Snack cakes like Little Debbie or Oreos can hold too. Keep cereal ready for breakfast along with jams and jellies.

It's tornado seasonIt's soon to be hurricane season.Be prepared for when they happen. You'll feel better with filling foods and drink.

Salad Doesn't Always HavE To Be Green

 Thanks to cyclospora green salad is off the table. Yet its a staple, especially in summer dining.Whatto do? There are so many alternatives.By the end of summer, you many not even want a traditional greens alad.

Keep in mind that frozen is usually your best friend in this case.I've found that some of my best broccoli and green bean salads come from the frozen veggies packages. These are easy.No washing,No worries if they're bad. Just steam in the microwave for six minutes or more then add the dressing. It's then chilling the greens for at least two hours.I;be even made these in the winter ,just to add veggies to a meal. You could also add some almonds to the green beans  along with crumbled feta cheese and a dash of lemon juice.Broccoli salad could also have some freshly grated cheddar to it for more flavor. Frozen bell peppers can also be made into a similar salad. So far the fresh versions of these seem to be safe so you can easily make a salad with them.Try all three colors  for something colorful along with roasting them on your grill first. You could easily add leftover grilled flank steak to make it more nutritious and substantive . A simple olive oil and red wine vinegar will do here. Asparagus may not be in season right now but the frozen kind makes for a great side dish Again use a simple vinaigrette here along with a sprinkling of freshly grated Parmesan cheese.

Tomatoes and beans will never do anyone wrong and the first is definitely safe if garden grown. There are so many tomato salad recipes that every day can have a different one. One of my favorites is my version of panzanella. This is classic Tuscan UMbrian and Tuscan salad where tomatoes and stales bread are soaked in olive oil,tomato juices and vinegar. Some add sliced or diced onions to it but I like mine with just tomatoes and good ,squishy Italian bread. The bread is torn into bite size pieces.Usually it's  left to harden for a day or it;s crisped in an air fryer . It's up to you how to have the bread. I usually add in oregano and garlic powder. This is so good that it can be eaten as a main course ,especially with a side of burrata cheese or as a side with steak or chicken.Romato and bean salad is another tasty alternative to green salad. Use white beans which work the best with them. They;re sweet creaminess is the perfect foil for the tomatoes' tanginess.  Beans themselves are the perfect base for a salad.  YOu could make three bean salad but make it the more fun cowboy caviar. This is a zingy collection of black eye peas black beans ,onions corns and peppers. The dressing is a simple vinaigrette unless you want to add salsa instead.

Forget those pesky greens. You can make  an equally delicious salad using other veggies and beans. Try any of these if you want a different spin on a summer classic.

Rethinking Julia Child's French Chef

 Julia Child opened up American kitchens to a way of cooking that was both simple and sophisticated. Now local PBSstations  is bringing back her French Chef  shows. Can it hold up sity to sixty-five - almost seventy years later? Yes.A new generation can easily learn from her.

Julia Child , surprisingly didn't set out as a cook or chef - or even a career in anything remotely culinary. She was born in 1012 in Petaluma California, named Julia Carolyn McWilliams.She came from an old New England family that moved to the Golden State early in the Twentieth Century .Julia went back to her Massachusetts roots to attend Smith College. She majored in History where she planned on becoming either a novelist or magazine writer.She graduated, going back to Petaluma after a magazine stint in New Yrok City. Her first foray into cooking was creating shark repellent for  sharks during her time in the OSS. During this time, during the Second World War she was stationed in Kandy Sri Lanka where when met her husband Paul Child, another OSS employee. He had lived in Paris and knew the world of haute cuisine. THey moved to Parus where she went to the famed Cordon Bleu  academy. Her first cookbookMastering The Art of French Cooking led to an appearance on a Boston news show. She created an omelet for them on air and this led to to The French Chef. The show was a triumph ,introducing reluctant home chefs to different cooking techniques and mastering such tasks like carving poultry and creating crusts.

Does her advice still hold up.?Yes !!!! This new generation is  interested .They were, after all, raised on the Food Channel where there was more flashy showmanship  than actual cooking. Novice chefs are eager to learn about boef Bourguignon with its' wine rich sauce and addition of tiny vegetables.Her episodes show the practical like how to use endives in salad to creating a three course dinner menu. There is also the fancy - also perfect for those first dinner parties  where home chefs can make homemade mayonnaise,lobster a l'Americaine and chocolate souffle. Watching her show was a refresher course in how to.  The one I watched was about quickest and crusts. She showed how to sift flour and create a good crust. She goes old school by adding dried beans in aluminum foil to have the crust bake evenly. These shows were made in the Sixties and early Seventies so there's no fancy gadgets to do all the work - which is better. Doing such there is a communion between chef and the ingredients. Being tactile allows the home baker to know when the dough is ready to proof or if the veggies and herbs  are finely chopped enough.

Is Julia Child relevant now? Absolutely yes. A new generation should be watching her to get accurate cooking lessons without the flash.

The New Relocated East Wok

 Sometimes an upgrade isn't always good for a restaurant. The food can go down in quality while going up in price. Old favorites are knocked off the menu . Even a new location can be bad. However for East Wok, formerly of Saddle Brook, New Jersey now in the neighboring town of Elmwood Park changing locations was a glow up.

I;be always loved East Wok. They have the best chicken on a stick as well as a very lush shrimp in lobster sauce Their soups have gotten me through a number of colds and stomach flus. Their chefs produced some of the best food in the worst space possible. All those great dishes were created in a cubby hole in an ancient strip mall. It was tiny , without any air conditioning./ Anyone could see the need for a move.

Move they did - to a corner shop with a revamped kitchen and new floors. This (above) is so much better than their old eatery. There are marble floors and a lovely bathroom. Seats and table line the curved windows where you can see the main street.

Their always delicious fried dumplings and spring rolls actually taste better. Is it because of the air conditioned and bigger kitchen Maybe? Or the fact that its a joy to be in? Maybe. They have added to their menu too. I am dying to try their salt and pepper tofu and chicken as well as their new seafood dumplings.There is also Mala style different meats and tofu, cooked with fiery dry Szechuan peppers..East Wok still has their lunch specials that has the main meal with the choice of wonton or egg drop soups and a soda.

If you're looking for a great Chinese restaurant to visit this weekend stop in at the newly relocated East Wok.It's a great place to get a variety of different Asian dishes. The food is beyond delicious.

EAST WOK
234A Market Street,

Elmwood Park ,New Jersey 07407

Tell.201-556-0032

A Better Grilled Chicken

 There is nothing as tasty or versatile as grilled chicken.It makes for a tasty sandwich on a kaiser roll, with naoy,.It's perfect in Caesar salads.It;s just good on its own, with a few veggies on the side. The problem with it is that it can also get dried out while cooking .Thsi results in tough,stringy meat. Yet there are ways to combat this.

Regular contributor and chef Genevieve KO gives tips and hints in her article in yesterday's New York Times Wednesday section. There is also a recipe that will be perfect for this easy to make classic. It starts with the bird itself. Home chefs could go to chicken farms and get a small bird around four to eight ounces.Commercially s9old breasts are larger which means more meat but much less flavor.It isn;t only the lack of fat that gives them no flavor but also the monotony of texture , the inch or more of uniform threads and a cottony dryness. Still these can be tasty - surprisingly. The ideal option is a chicken that;s been recently slaughtered.Supermarkets wont have this info so look  the latest sell by r use by dates Also looks for terms :fresh" and keep refrigerated which means the meat is not frozen.Also how it;s cut matters .Cut the breast to a third of its' original height by slicing two shutters. Start with a deep slit from the center of the meat Thus can be done on the other side too. Once cut the chicken breast can be smacked into a thin layer Use the palm of the hand for this.The fibers are now not only shortened but also run in different directions which makes for a good chew.

The next step is to marinate quickly.It bolsters flavor but only gives flavor to the outside.A thin breast only needs fifteen to thirty minutes to fully marinate . Ms Ko's recipe has olive oil, lemon juice and garlic. This ensures the meat tastes well and browns perfectly.There are also two cups of mixed ,fresh herbs such as parsley, cilantro basil and mint,The herbs char nicely and bring freshness.Adding kosher salt keeps the meat tender and moist. The grill should be hot. The heat is right when a hand is held three to five inches above the grate .On a gas grill it's should be on the higher side of medium high and with charcoal the lumps should be asked over and glowing red beneath a grey white surface.Remove the meat earlier.If it;s still raw it can go back on the grate to cook more.These breasts should be done in only five minutes and should be opaque without with just the faintest tinge of pink like a faint blush.T o check for doneness, put the meat on a plate cut open so the top and bottom are exposed. It can be placed back on the grill for only a minute if it['s still too raw.

A good chicken breast should be juicy and flavorful. Following these steps will ensure such. It will be a great dinner,full of juicy ,tasty meat.

NY Is A Burger Town

 New Yrkers are lucky. Visitors to the great city are lucky. Why? it's a burger city. There are so many different kinds and variations of this American classic in New York and it's boroughs.

The New York Times Wednesday Food section  put together a compiliation  of the best burger joints in New York today. Editor Nikita Richardson led the group consisting of Becky Highes,Ryan Sutton,Mahira Rivers and Luke Fortney.They went all over the boroughs and tasted some of the best patties. They found nineteen top choices that would make any burger lover weep. One of the best cheeseburgers is in Gramercy Park. Joe Juniors gives an  open faced one dripping with American cheese.There is also fried onion burger at Hamburger America It's served with passable fries and an frosty Arnold Palmer (a blend of iced tea and lemonade) For those who love a good organic burger there is the grain fed one at the Lower East Side's Eel BarChef Aaron Crowder uses meat fromhe flanl and the front leg to create a juicy, flavorful patty.Fans  f special sauce should grab the burger at Bar Americano.It;sa tasty mixture of brisket chuck and short rib and smothered in The best of cheeses Grueyere. There is also Bou  Jiamoat Famous Food which has a burger made out of pork belly.There is also the original Hamburg steak at Cafe O Te in Brooklyn. There is also the Pakistan influenced one at BK Jani's in trendy Williamsburg.

Burgers can come in other meats and even forms. Try Mommy Pai's chicken burger created by Ann Redding who was born in Thailand. She loved Mc Donal'ds as a child and her sandwich s an homage to them.It has Thai influences too with sour mustard greens.There is also the lamb burger at the Gramercy Parkl L'Express.It is a nine ounce patty spiced with Moroccan flavors, cumin, coriander and cinnamon.Pf course there are sausage and fish patties too. Try the bratwurst burger at Wekstatt.This is a brat inspired pork patty topped with Gouda cheese and bacon onion jam. To make it more German it[s served on a pretzel bun there is also chorizo frita at Frita Batidos. They also offer vegan and beef patties too. Fish can be turned into a tasty round.Win Son Bakery offers a shrimp burger made from seasoned shrimp paste and served on a milk bun,Mariscos  E; Submarino has their version and served with Muenster cheese.Tuna is also versatile and Greenpoint Fish and Lobster Company turned it into a smash burger served with special sauce and cheddar.

New York City is a burger city. Try any of these tasty patties for  great lunch or dinner. They're the best of the best.

Yet Another Summer Outbreak

 Summer is supposed to be the time for good eating and healthy harvests. Unfortunately there are some summer s that re overwhelmed by an unwanted visitor - a  nasty little parasite. This year cyclosora makes an appearance  - right when vacation time kicks in.

This little bug has been bothering stomachs and plans for the past few weeks.It's been hitting the US hard however thankfully it's avoided Europe, Africa and South America.Asia has been spared as well along with Australia It may seem into Canada and Mexico so be careful when visiting those neighboring countries.This is not the first outbreak.There have been several over the years, usually. coming out every two years or so. What is this bug?It's a microscopic organism usually spread through contaminated food or water. It can easily be contracted by swimming as well as eating.It spreads fast through berries, lettuce and cilantro. The symptoms are downright nasty, resembling those of stomach flu.There are bouts of watery and explosive diarrhea, along with stomach cramps, bloating and gas. Sometimes there is also low grade fatigue and fatigue . Weight loss and lack of appetite is also common too.Keep in mind that the parasite doesn't go into effect right away. It does take two to three weeks after ingesting contaminated food for it to kick in. Focus on the BRAT diet, bananasa,rice applesauce and tea. Drink plenty of fluids to replace what fluid has been lost.

How to avoid it. Stay away from lettuce ,especially the bagged kind and salad kits. Go for the heads of fresh lettuce  but remove the outer layers first. Usually handpicked veggies  and fruits may have  it, thanks to workers having poor sanitary conditions while picking.Wash all store bought produce in hot or warm water for twenty minutes and then thoroughly dry. Should you use apple cider or white vinegar  to wash them? Contrary to popular belief ,this was not help. It has the same efficiency as hot water. Another good idea is to have the veggies cooked. Forget the gazpacho  - as delicious as it is_ and go for the ratatouille. This is an easy bake or saute of tomatoes, eggplants and peppers. It;s perfect served with thick slices of French bread. Grilled veggies are another way to go. Brush them in olive oil and pop on the grill. As for fruit, stick to rind or peel  ones like bananas, avocados and oranges. If you do have a hankering for berries then think frozen ones .These are cleaned thoroughly then treated with ascorbic acid (Vitamin C) and then frozen. You could also cook fruit and create compotes and crisps.Also try baking fruits into pies or bread if you truly crave them/

Yet another bug to ruin the summer. Be smart . Be savvy in what you eat. Avoiding cylospora is avoiding major trouble.

Fun Frosty Treats

 This is the summer for hot , HOT weather. It'd even too hot for the kids to play at the beach or in the pool. If that's the case keep them inside and creative. Have them make cooking treats for a fun snack or dessert.

One of the tastiest treats is a chocolate covered frozen banana. This is a super easy make with just a banana and semi sweet chocolate chips. You'llk need long wooden skewers which you can buy anywhere from the dollar stores like Dollar Tree and Dollar General.to  grocery storeThe bananas should be big and rip. Prep the fruit first. Place the bananas on a parchment line baking sheet and then melt  the chocolate. This can be done in thirty seconds increments in the microwave. Do this until all the chocolate is melted.Hold the banana over the bowl of melted chocolate and ladle the chocolate over it, slowly rotating the banana until  the batch is all covered. You can also roll them in sprinkles, shredded coconut (an absolute must) or chopped nuts. Another sweet treat is banan ice cream. Again take bananas and cut them into chunks Keep them in the freezer overnight and then take out. Put the pieces in a food chopper and blend until  the banana chunks become smooth custardy consistency . You can add peanut butter for more creaminess. My favorite way of having it is with chocolate syrup and whipped cream.

Of course the kids can try their hand at homemade popsicles. Before you embark on this, make sure you have the right molds.Temu has  amold set of twelve  for  as low as $1,77 while Wal-Mart has them. on hand for $2.02 They do have better made ones,, a ten piece one  now on sale for $9.99. Kohl's also offers something similar at $11.19  for six.A fun and colorful version is a fruit and yogurt one. Use one pound of any sort of fresh fruit and two cups of vanilla yogurt. This will make for ten popsicles. It starts with pureeing the fruit in a food processor .Pour into a resealable bags or squeeze bottle when done. Do the same with the yogurt, spooning it int either resealabe bags or squeeze bottles. (Actually squeeze bottles will be a better choice if kids are making them.) Swirl the two ingredients into the mold,c resting swirls and whirls. when they;re all done, pop in the freezer to solidify over night.Eliminate the yogurt if you want all fruit ones. Soften any flavor ice cream and then spoon into cupcake papers. Add a bit of either chocolate or caramel sauce and then refreeze until the cakes become solidly again. Take out ofthe freezer and decorate with whipped cream and sprinkles or any kind of candy. Top with a cherry for a more festive look.

A super hot day needs a super cold and fun treats. Make any of these to keep the kids chilled and happy. They;ll love making and eating them.

 

Budget Cuisine

 There is a phenomena right now . Maybe though, it;s not so much of a phenomena. More and more people are now shopping at the cheapest places available for not only kitchen ware but food as well. It's even has a name - sort of = Dollar Tree or Dollar General Cuisine. Thanks to food insecurity in this country many are relying on these places along with food pantries to survive.

Dollar Tree and Dollar General do have really good kitchen ware. I 've bought quilted pot holders at the first and they are as nice as any that you;d byuy at Macy's or Kohls for far more. Both have excellent utrnils and gadgets along with containers for storing  food. The food offered is pretty varied and interesting too. My Dollar General has fresh fruit and vegetables which can come in handy when making everything from sautes to ratatouille. I can even make something as fancy as gazpacho or tomatoes Provencale using all ingredients from Dollar General and probably for under ten dollars too. What I recommend buying from Dollar General is any products from their inhouse brand Clover  Valley. Their products like their ranch salad dressing is very creamy and a much better price then what you;d find at Acme or Stop &Shop. Their Clover Valley chocolate syrup , tastes better than Hershey;s and can be used in a number of desserts and drinks (think a frosty , frothy egg cream). Dollar Tree has an excellent array of cookies, snack cakes, snacks and candy. The Mrs Freshley's brand of Swiss rolls are much better than Rake's yodels They're moister and have a lot more creamy filling. They're a great snack for only five quarters.

There are also the Dollar Tree and Dollar General chefs. Check out Tik Tok Chef Moe. He is an inspiration . He shows shoppers what to buy an what to use. There are flavor profiles to create the tastiest meals.Many meals are under ten dollars which is perfect for those on a budget. There is also Doilar Tree Dinners  which provides in store shopping guidance - like Chef Moe - and ow to cook these meals. She makes a five dollar Cajun rice dinner with sausage and Cajun rice, She can also stretch twenty bucks to cover four meals !!!!. This is important for those who are receiving help Many Dollar Tree chefs are single moms and dads who have to feed three to four kids. This is hard but they miraculously manage to create  a full diner,  Sauces go a long way as does pasta which can be served hot or even cold as a salad. Rice is helpful too because it can be cooked and then refried into tasty cakes squares. Canned tuna or chicken can be mixed with egg , bread crumbs and various dried herbs to for m croquettes. Soups are great too because they can double as sauces too or have sausage or veggies added to them to stretch .

We're living in a time of food insecurity. People and especially kids have to eat. This is why it's important to visit lifesavers like Dollar Tree and Dommar General

Dollar General Haul

 It;s getting tougher and tougher to food shop on  a budget. Thankfully there are stores like Dollar Genral and Dollat Tree to help out with feeding the family.These stores actually have pretty good choices and at a good price too,

I had my Dollar General haul today.. Tehy;re a bit more expensive than Dollar Tree but they have really good choices and fun ones at that. Dinner was Lily's Toaster Grill,s I bought them in plain and garlic flavored.Theyr'e from Lily.

Pop them in the microwave for three minutes and they;re just as good as homemade. I really liked these and they;re perfect with a couple  of pickle slices or cherry tomatoes.

Another Dollar General  must have is their mac an d cheese bowls. These are from in house brands Clover Valley (which also makes excellent croutons and salad dressing) It;a a cheap dinner at $2.95 as opposed to grocery store brands that can cost as high as eight dollars.!

The store also has fresh veggies, fruits and baked goods. Their French rolls, croissant like rolls filled with chocolate or vanilla buttercream are the perfect dessert. It;s like someone stuffed a cupcake inside a croissant.

These make for yummy desserts and are perfect chilled.

Times are tough. Shop at your local DOllar General to combat the rising high prices. There;s' some good food choices out there that can stretch your dollars.

The Greatest American Dish Potato Salad

 What is the greatest American dish> It could be hamburgers or French fries. it could be turkey and gravy. yet since it;s summer and salad season - it's potato salad. This mix if spuds ,onions,eggs and mayo is the dish of the summer reflecting everyone's heritage and taste.

Regular contributor and James Beard winner, Wesley Morris,a food historian wrote about this classic in yesterday's New York Times Wednesday Food section. He believes it truly is an American dish because anyone from the most novice home chef to the most experienced one can make it. Every ethnic group in this country has there version of it. The Spanish invented it, first dressing the newest sensation from the New World with boiling them in wine or vinegar and serving then with herbs. Yet it was the Germans who recharged the recipes for Kartoffelslat ,  a warn version with bacon eggs and herbs.It changed in the 1920's when mayo was added and became a cold dish.In Peru ,it;s insalata rusa and in Spain it's ensaladilla rusa , both made with potatoes carrots and peas.Sometimes  cubed beets are added with mayonnaise.The Japanese version has rice win e vinegar added while the French version calls for a light vinaigrette plus a heavy sprinkling of such fresh herbs as tarragon chervil ,parsley and chives.

Mr Morris gives his recipes. he has been making his mother version since  the age of eleven.By the time he was fourteen he took on more responsibility , mincing the celery, pulverizing a dozen eggs, peeling and dicing the potatoes and drizzling n the mustard. What kind of potatoes are recommended? Mr Morris uses Yukon Gold which are always recommended He also uses a yellow onion and  four meaty celery stalks. Five hard boiled eggs are also used  a long with a cup of mayonnaise. A sweet pickle relish is mixed in to give the salad a sweet flavor. Don;t use a dill pickle one because I would be too tangy.A quarter to a half cup of mustard is used to tingle the salad its' traditional yellow hue. Remember to use the freshest one (check the experiation date when buying it)White granted sugar is added - but just a tiny pinch to meld out the other flavors. He sprinkled hot paprika on the finished salad l Sweet paprika along with the tiniest pinch of cayenne can be subbed in too. There should be a subtle hotness that's felt at the back of the throat

America's favorite salad and side has to be potato salad. It is  a perfect blend of textures and flavors. What better to celebrate a country on its' 250th anniversary?

The Branding Of Simple Berries

 Years ago it was a big deal to go strawberry and blueberry picking in June and early July. There was a thrill to getting baskets and and finding ruby and sapphire gems, stealing a few to nibble on while picking Not any more. Berries are now a year round food tat has been well branded and well cultivated.

Regular contributor julia Moskin wrote about this new way of seeing and selling simple fruit in today's New York Times Wednesday Food section. Branding fruit is nothing new. Dole did it with their pineapple in 1933 Chicquita branded their banana in 1944. However it's reached new heights with the Twenty-First Century. A popular company and staple in many produce aisles, Driscoll's now offers all sorts of berries year round. It used to be that any kind of berry, from blackberry to raspberry cane out during the summer  and early fall. Now comsumers can get them all year round whether for smoothies cakes, or just healthy snacking.They can be seen around the world, from Costcos in Korea to bakeries in Dubai. In just the past decade alone strawberries have gone from a fragile seasonal fruit to a worldwide refrigerator staple. Global production has tripled since 2000 according to research from the UN's Food and Agriculture. Berries are the fastest growing category in American produce.

Driscoll's is behind that growth. The company started out as a small multifamily farm in 1904, with Ed Reiter, a farmer from Alsace France and Ed Driscoll. Along with Thomas Loftus the three formed a partner ship to protect and promote strawberries in northern Shasta County, California, North of Sacramento.  Driscoll strawberries were first sold in San Franscisco. Every crate was  wrapped in ribbon, giving them the name Banner. Driscoll's started breeding new varieties of berries in the 1920's after a blight  and then patented them in 1957 after taking ten years to develop. Now there are panels to evaluate and rate everything about all the berries they produce. There are 210 strains of raspberries  p[produce but only two  will actually make it to market.  For example Maravilla raspberries many look great on the outside but taste tart dry or stiff. The mission across Driscoll's thirty-five test plots is to eliminate them. Try test not only for the overt sweetness and raspberry flavor but also undertones of cotton candy rose and banana to name a few. Also how they're grown is evaluated for easy picking  for the workers.

Berries are not what they used t9o be .Thanks to Driscoll's they['re an international brand that everyone , n o matter where they are can have. They;re not just fruit anymore.They're super fruit.

Healthy Summer Eating

 After a weekend of celebrating - and still some celebrating it;s time to look at good , healthy eating. Tis is the perfect time of year for it. There are so many fruits and veggies to use.It;s impossible NOT to eat nutritiously .

Look to the fruits of the season for dessert. A simple peach or plum is the perfect breakfast on the go.  Slice them into the latest morning craze = overnight oats. Put the oats in a small container with enough milk. These will soak the grains until they;re a pudding like mash. The oats themselves are healthy and using plant, nut or low fat milk also adds toteir nutritional value. Slice any often stone or pitted fruits in them along with berries  such as strawberries,raspberries and blueberries Sweeten with all natural honey or agave. Hot oatmeal can benefit from fresh fruit slices as well along with cold cerial such as Rice Krispies  and Cheerios. Even a meal as decadent as brunch can be made healthy. Think the egg substitute Just Egg with such fresh veggies as spinach and bell peppers in a tasty omelet Whole wheat Crepes can be made and filled with both sauteed veggies for a savory main  course or fresh fruit and Greek yogurt for the dessert. Serve with mocktails for added fun.

Lunches and dinners can be made with the harvests of the season. The Spanish cold soup gazpacho is the perfect lunch or dinner course.It is so delicious that you'll want to put in on your meal rotation two to three times a week.It's a blended mix f tomatoes, green bell peppers, cucumber ,olive oil and red wine vinegar.Chill it for two to three hours in the fridge before serving .I;ts great with a crusty whole wheat bread but also crackers work too. Another favorite veggie dish is ratatouille. This Southern French classic starts with sliced eggplants, tomatoes , onions and garlic. I prefer the stovetop method where the veggies are cooked in a skillet in olive oil plus a tablespoon of the plant butter Melt. I also sub in zucchini - which is in abundance right now for the eggplant since the eggplant sometimes has a bitter taste. Do use fresh picked herbs to flavor this. It goes well with a crusty bread but try a whole wheat boule wit it to sop up the sauces.Any stuffed veggie is a good lunch or dinner. Us brown rice and spicing for fillings for tomatoes , peppers and mushrooms

It;s time to eat healthy again.It;s easy to do in the summer. The harvests are in full force right now and it's time to take advantage of them.