The Wooden Spoon Controversy

Wooden spoons are one of the key utensils in any chef;s arsenail. Yet there is a controversy with howto clean them?Is it just hot water? Do you use soap and what kind?What can you do to get those wooden gems sparkling.

Wooden spoons are a mut for any home chef who loves to cook sauces and soups. They're getting a lot fo usage right now thanks to home chefs cooking up a lot during thiese chilly days. Wood is a better medium than plastic which could melt or become deformed thanks to high heat. Cermaic spoons can cause chips.For millennia wooden spoons are the best. They absorb heat and don;t turn red hot like metal ones do.They are the workhorses of a modern kitchenand that means they can get dirty quickly. According to Maki Yazawa, a writer for The New York Times Wirecutter zine wooden spoons should be washed with unscented dish soap and warm water.  Use a sturdy sponge like Scotch Brite (which can be bought in four packs at any grocery)The next step is drying it with a towel or paper towel.Just pat gently and then let air dry preferably overnight or at least for a few hours.

There is an extra step if the wood looks dry. Use a splash of food grade mineral oil such as Thirteen Chef Mineral OIl or Howard Cutting Board OIl. Keep in mind since wood is porous it will absorb oil over time to hydrate it . Every now and then it does need extra oil.This will prevent it from cracking and splintering which could lead to bacterial build up. Add a few drops at a time  of the mineral oil and rub it on the surface using a paper towel. Don;t aggressively rub it in. The spoons just needs to be well coated. A bit of excess oil isn;t a big deal. This does require downtime for the oil to soak in. Do this before vacation or on a week where you won;t be needing the spoon.How do you know you;ve applied a sufficient amount of oil? Drip water on it and see if the droplets hold their shape.If they're absorbed into the would then more oil is needed. The wood is still "thirsty". You could also just gently wash the spoons as you would regular spoons and then let them air dry. This works for many including myself.

Wooden spoons are a big part of home cooking. Treat them well and they'll last a long time. Sometimes even the studiest tools need tender loving care.

Hurricane Hampers

Bad enough we still have a pandemic to deal with, we now have hurricanes. What makes it worse is that we can't really rely on friends, family and neighbors now for food or supplies. We have to build our own stores , with whatever we have around.

One of the worse things about any bad storm is that the electricity is usually cut off. That means all that frozen food you stocked up on may go bad. Keep in mind that those burgers can be grilled on your barbecue (which may be your only way of cooking for a few days).Frozen veggies can be thawed out and boiled for sides or then cooled for salads.Also have a hurricane hamper or cooler where you can put any of the frozen packages for a few days. Store your milk and dairy here as well as your eggs. Nearby streams can also be used for refrigeration. Just make sure the wildlife doesn't get to the food first. Eggs  should be used first, whether in dishes or as scrambled and omelets. Refrigerated eggs can easily turn bad and the yolks and whites become breeding ground for bacteria. The shell doesn't even have to be broken. Try also, to cook the leftovers first. They too can turn bad quickly. Repurpose them into different dishes with different spins. Again these can be reheated on your outdoor grill. Just put them into foil packets and roast for fifteen to twenty minutes.

As for your hurricane hamper. make sure you have enough for three meals. Think beef , chicken,pork or turkey jerky for lunch or dinner. They provides protein as well as something filling. There are several different brands such as Jack Links and Oberto's, the last features turkey.  Some cold cuts such as pepperoni will keep too and make great fillings for sandwiches.Cheeses will keep without refrigeration and, are again excellent sources of protein. The kids will love any kind of cheddar but adults will appreciate Gouda and Edam. Have crackers and bread for the slices and squares. Veggies will keep for a few days and should be added to the hurricane hamper.Salad dressings don't have to be refrigerated and you can buy a few to liven up the  produce. You can also make your own with using olive oil, any kind of vinegar and different herbs and spices. Try a garlic infused one with red wine vinegar or a honey one with apple cider vinegar.Veggies can be grilled too. Stock up on grillables like eggplant, tomatoes, cauliflower and onions These can be turned into tasty sheet pan meals or spins on ratatouille. Ice cream is off the table but you can satisfy sweet tooths with fresh fruit such as cherries, blueberries and peaches. These will keep. Another treats are cookies and for a healthier bite graham crackers. Get marshmallows and chocolate to make a special treat s'mores. These will be a welcome bite.

Hurricane hampers are a must during these strange days. Be prepared. Be stocked up and ready for whatever the weather brings you.

Cleanses For A Cleaner You

Maybe it's time for a cleanse or a detox. It;s been a rough comfort of months  thanks to eating all those comfort foods along with junk, alcohol and soda. Yet what works? What's the best and the right one for you? There are so many different ones, whether they're cleanses and detoxes.

First is there a difference? More or less, yes. Often a cleanse involves supplements or pills to eliminate substances along with focuses solely on the digestive tract. Detox strive to support your body's natural elimination process. Cleanses can aid in losing weight, since they flush out water carbohydrate stores and stool. Some doctors and nutritionists pooh-pooh them. However you will read glowing reviews all over the Internet from people who have tried them. If you're still a bit leery about them, then go gentle. Start with a detox water  cleanse instead. Water already flushes out toxins and free radicals. Drinking it also reduces the fat around a fatty liver and can help in losing weight.Add lemon and cucumber for both flavor and getting rid of the bad stuff. Want to get rid of that bacteria floating around you? Then mix water with apple cider vinegar and lemon juice. Sweeten with a tiny bit of maple syrup. If you're braver you can work your way up to a juice cleanse. This is where different juices, from both veggies and fruits are blended together for a power drink. Spices such as ginger and turmeric are added , not only for flavor but for their antioxidant properties and immune boosting systems.

I am going to go through a gallbladder cleanse myself. After a few months of gobbling down cookies  and soda along with sneaking fries every now and then, my gallbladder is suffering. I do not want to get it yanked out in the middle of a pandemic. I also don't want to wind up with colon cancer sometime down the road, because that is one of the detrimental side effects of gallbladder removal. It is a six day prep and a heavy duty two day flush. For those who are considering it, read  the how to's. The best I've discovered come from The Cultured Palate site. This is a site devoted to natural cooking and baking and has a lot of keto recipes. I'll explore those later in the summer. The flush from there comes from Dina Marie Oswald who was a registered nurse. It starts with drinking apple juice or eating apples for six days . Doing this softens the gallstones  with the apple's malic acid.  On the seventh day it's then guzzling down three cups of Epsom salts to open the bile duct and to promote stool production. It;s then chugging a mix of olive oil and lemon or grapefruit juice.Rest overnight and then there's another cup of Epsom salts in the morning. Gallstones are promised to come out and with them no pain. Am I anxious? Yes, but I have nothing to lose but those pesky stones.

If you feel like you're bloated or not well, then go for a detox or a cleanse. You'll probably feel better. Just pick the one that's right for you. You'll feel comfortable do it then.

Good Foods, Good Teeth

Our teeth usually are the last body part we think of when we eat. Yet they, like our bones, need  healthy foods to thrive . A bad diet can lead to  bad dental problems which could lead to bad heart problems. The best way to avoid these is to give your choppers a diet rich in nutrients . The reward? A bright white smile!

There are reasons why parents freak out over their kids eating too much candy or soda.  These are loaded in sugar which mixes with bacteria. This then turns into an acid which breaks down tooth enamel. Also , a passion for sweets lasts well into adulthood and it;s hard to get out  the habit of wanting them. Start the little ones early with healthier treats such as apple or  pear slices.  Surprisingly bananas and raisins are high in sugar and not good for developing teeth. Kids love colas and other fizzy sweet drinks.Even juices are suspect, Let them drink milk or chilled water. What about flavored seltzer? There' no sugar in it, true, but the carbonation resulting from a hit of carbon dioxide can cause acids to form in the mouth. Even if you make it at home using a SodaStream, there;s a huge risk of cavities forming. A better bet is a chilled decaf herbal tea however make sure it's distilled. It can create problems in children so you may want to stick with fruit infused waters. These are easy to make,It's just taking any kind of fruit like pineapples or berries and infusing them in chilled water for four hours.

It's not too late for any adult to adopt a tooth healthy diet. Unfortunately our sugar habits are very much ingrained in us. One of our worst habits is imbibing too much coffee. Thanks to all these coffee shops, we're a country hooked on it. Caffeine does cause problems as well as creating halitosis or bad breath . It reacts with the mouth's bacteria which forms the corrosive acid that destroys enamel. You can have  your java fix but drink it quickly. Don't spend the day sipping it. That can lead to more harm. Also brush your teeth or at least rinse them after your daily cup. The same advice applies to tea too. Avoid the sugary extras like those chocolate and caramel drizzles or that pound of sugar you put into  your cappuccino. We have a tendency to snack  and unfortunately on the wrong kinds of food. Nix the afternoon Skittles and Oreos. As with kids, apples and pears are the best for your teeth. The fruit's rough flesh scrape the teeth much like a toothbrush. They also stimulate the mouth to produce more saliva which washes away the bacteria.  Raw carrots and celery  are also good for the teeth and also scrape away bacteria. If you do seriously crave sweets then go for dark chocolate. It's rich in flavanoids which help in oral health.

A healthy diet means healthy teeth. Eat right and you can have that bright white smile. It's not good genes that produce good bicuspids and canines. It good food.

The Sweet Side Of Vinegar

Vinegar is a kitchen staple. everyone has a bottle of either red wine, apple cider or balsamic. Thanks to the fermentation craze, home chefs are making it at home. This complex ingredient is actually the easiest to create. It just takes wine, cider or time.

It fascinated famed chef and regular contributor , Tejal Rao in today's issue of the New York Times Food section.There is a steadily growing  swath of enthusiasts , from professional chefs to home ones who are creating bottles of their own. Vinegar's name , come from  the French vin aigre - sour wine yet it can be made from fruits,vegetables (!)grains and syrups. Th earliest ones were probably made from leftover wines and bumper crops, Ancient kitchens between the Tigris and Euphrates Rivers were the first to try the process.Before refrigeration there was absolutely no way to stop fermentation. Ripe fruit produced alcohol. It changed to the fermented liquid during the warmer months.It was not just a preservative but a flavoring agent according to Michael Harlan Turkell, a writer and maker of honey vinegars. He is the author of Acid Trip, his 2017 cookbook devoted to all things vinegar. it also formed the base of dipping sauces.Once it made it' leap it persisted into modern times. Like wine it was made in different ways all over the world.Coconut and nipa palms provided sap that could be mixed with water and sap  Saki produced rice vinegar.

Is vinegar hard to make at home? No. At its' most basic it's just fermented wine..It just requires oxygen, bacteria and alcohol.Anyone can start with ready made alcohol, a bottle of wine you had lying around, or even hard cider or saki.Homemade alcohol can be made with fermented fruit such as peaches and water. Enthusiasts also buy pH meters to read acidity, but the only other items necessary are a wide mouthed jar and a cheesecloth for straining. There is also a starter or mother that Amazon sells for around ten dollars. It 's a clear disc of acetobacteria and cellulose that forms naturally on the top of vinegar. Once mastered you can create almost any flavor. Chef Misti Norris of the Dallas pop-up restaurant Petra and the Beast, creates all sorts of acidic concoctions from local mustang grapes mixed with passion fruit, peony flowers and figs Her apartment is full of glass containers and covered oak barrels. she plans on selling them later this year. Other restaurant owners such as Jori Jayne Ende, of  Lady Jayne/s Alchemy and fish  & Game in Chatham, New York uses leftovers from carrots and tomatoes to brown bread and even tomato. and sour cherry.  Her barrels contain everything from pith and seeds to  cores and peels. . They are left to ferment in a wine base to create vinegars that she'll use in a variety of dishes such as snails.

Fermenting is the hottest culinary trend right now. Start with creating a vinegar with any favorite wine or cider. it'll be a nice addition to the kitchen pantry.

Spring Cleaning Your Kitchen

It's almost time for Spring cleaning and that means getting the kitchen in good shape. Yup throw out that black gunky stuff that was party food at Christmas, get rid of the appliances that don't work and defrost the freezer. A cleaner kitchen makes for a better one and now is the time to do it.



The most important thing is getting rid of food. Cold cuts can last only up to three days unless they;re the vacuumed packed ones. Then you can keep them two to three weeks tops. veggies will get wilty and brown - not to mention nasty smelling. Check expiration dates. Those salsas you bought for the Superbowl are more or less OK, depending on how much air has been let into the jar (Oxidation is food's worst enemy. it;s causes a lot of bacterias to grow over night). Also check pantries too. Flours only last so long otherwise they get wormy (little weevils tend to appear). Sugar is more or less OK as is coffee.



Another idea for Spring kitchen cleaning is to check your appliances Make sure they work properly. If their cords are starting to look frayed then toss them. You can easily get replacements (and on sale too at this time of year!) . Another idea is sharpening your knives .It's always good to have them rehoned once o twice a year.Of course the big thing is defrosting the fridge. This is an excellent time to also make sure that it's working properly. Check wires and underneath.Spring is also a good time to reassess the stove to see if it too is working properly.



Spring cleaning extends to every corner of the house, especially the kitchen. Start fresh by reassessing and throwing out. You'll be able to enter the season with a healthier, updated cooking and eating area.

Careful What You Eat

Today was not a good day foodwise.I wound up with a mild case of food poisoning at one of my favorite buffets.I think the ice cream was slightly sour and the machine was not up to par.I could have also been a case of the cream used being old. I should have guessed when the taste was slightly off. Should have paid more attention to that.

This brings me to the topic of spoiled food in general. When in doubt throw it out. I can't tell you how many times I've tossed out milk because it just wen t bad on me. Or tomatoes that turned rotty overnight.Or bananas that just went black and mushy. Sometimes it's the stores fault for selling old food, sometimes it's ours for hanging on to it to long. That has happened to me with puddings and cheeses. I've kept them well after their expiration date. Not a good thing. My mom's cousin always dates her food and throws it out after a week. Maybe this is a bit excessive but at leas she doesn't have to worry about food poisoning.Bacteria builds up on anything organic and can cause all sorts of problems with a foodies innards.

This has taught me a lesson.Stick to the fruit in your favorite buffet. Hopefully you won't go through the mess I just experienced. Also if it's unnaturally sour spit it out.

A Foodie's Nightmare - Food Poisoning!!!!

What does every foodie fear?

Salmonella.

Unfortunately sometime in our lives we're going to run against some form of food poisoning. It could innocently happen if we buy spoiled food or wind up going to a questionable restaurant. The problem is that it's something that won't go away despite all this modern processing and washing technology. Yet we can be prepared for it and know what to do when we've been stricken.

Food poisoning essentially is a bacterial infection. It begins with the food being contaminated by anything from bacteria and viruses to surprisingly enough environmental toxins or toxins occurring within the food itself, (such as mushrooms, seafood, plants and even shrubs) There are six variations of food poisoning with salmonella being the most common. The deadliest is E coli which can lead to the most severe symptoms and death. During these hot days be especially careful and wary of what you eat and where you eat it. You can get a mild form known as traveler's diarrhea through food that has been handled by unclean hands or food that's been stored in old or broken down refrigeration.This usually happens when you go away , especially to countries that don't enforce sanitary conditions in their restaurants. The disease can also occur in your own kitchen. You can acquire botulism through improperly canned food where too much air is allowed in during the canning process. This infects the product, allowing it to be a breeding ground for bacterial strains. Even every day foods such as egg yolks, chicken beef, pork and fish can be potential ticking time bombs. Also be wary of leaving out dairy products and salad dressing. A milder variety known as Staphylococcus aureus bacteria which is common in dust and air can contaminate and cause stomach discomfort.

Believe me you'll know when you get the symptoms between the vomiting and stomach discomfort (due to the intestines becoming inflamed).The best bet is to just ride it out. If it's severe call your doctor or head straight to your nearest ER. The very old and the very young may have ot be hospitalized because food poisoning affects them the worst. You'll either have to give a stool sample, along with a blood one. The food will also be tested to see what kind of food poisoning you have. Once you get home you'll be on a bland diet of broth and toast.Stock up on drinks such as Gator Ade that will help get your electrolyte levels up to par. Avoid any drink made with milk. Most doctors recommend the BRAT diet for about a week This consists of Bananas, Rice, Applesauce and Toast. Sometimes a little sip of brandy a few days later helps but that's only if you're up to it. You probably won't feel like eating or drinking anyway. Just rest and take a little holiday.

To keep your kitchen a safe haven, wash down cutting boards, plates and utensils that have come in contact with any raw meats. Keep reminding the spouse and the kids to constantly wash their hands after using the bathroom. As for the food , throw any rotting or bad smelling food straight into the garbage. Don't buy any dented canned food. Throw any any damaged cans that you have in your house. (this even includes pet food. Your cat or dog can also suffer from some kind of food poisoning as well).

This summer be safe and sound when it comes to eating. Pay attention to where and what you're ingesting. Nothing dampens summer fun than a nasty bout of food poisoning. Trust me on this, I know.