Hurricane Eating Safety Tips

Now that Sandy is in our midst, it's time to think about beating safely.There are so many factors to consider.Hopefully this will only be until Wednesday .Until then here are some tips. Water is one of your most vital essentials during this time.Make sure everyone, including animal companions have at least one gallon of water per each day.This can be used for coffee and tea as well.If you run out and there,s a problem either boil it or put an eyedropper full of bleach to decontaminate it. Juice and even Gatorade are good energy boosters.Have boxed milk for kids and toddlers in case the stores are flooded out for a few days. As for food every fridge should have the basics right now.Make sure you have eggs and milk along with bread.If anything you can always make French toast even if you just have oil to fry it.Any kind of block cheese is good as well.One, it keeps, and two it's a good source of protein. It's also versatile because you can have it hot or cold.Fruit and some veggies will keep.Have pears ,apples and plums around because these can be kept for a few days without rotting. They're also a good source of natural sugar, excellent for an energy boost. For all my readers stuck in this cataclysmic event ,please don't panic .It will get better.If you're lucky to be at home ride it out with the above hurricane essentials.Stay safe.Stay dry,Stay well fed.

Hurricane Cuisine

Thanks to Hurricane Sandy, most of the East Coast will experience hurricane cuisine  tinned food and bottled water mixed with whatever is in the freezer. Anyone can get creative with whatever is in their kitchen, providing they have gas and/or electricity.It's also a time to take out the grill again if need be.

Usually a freezer can keep its 'temps until the second day without power. Don't keep opening it otherwise you'll lose the food inside. Instead concentration what's in the refrigerator part. If you're lucky you 'll have eggs. Paired with almost anything, from meats to cheese to veggies, you can create a nice omelet that the family can enjoy. Cheeses can be melted and made into a Welsh rarebit or fondue.Again bread can be dipped into this as well as boiled potatoes. You can also use the extra veggies along with tinned tuna  or any meat as a hearty salad.

What happens when the freezer goes? Again try to be creative.TV dinners may be hard to cook because they may require the microwave. You can cook some in your oven if you do have a gas stove. For some of the other frozen foods, you;re going to have to get creative and possibly drag out the grill. Frozen burgers can be thawed and cooked , if you have a gas grill. If you have an electric try to use a neighbor's hibachi of there is one. Freezers also keep all that extra sauce you made with your tomato harvest. Thaw it out and make either soup or sauce.Ice cream melted down can be mixed with milk for a malted.

Hurricane cuisine can be much like the phenomena itself, wild daring , outrageous. Yet out of that can come substantial and, yes, even nutritious food, Don't fear it. work with it.

Peanut Butter And Pickles

Peanut butter is great on its' own .It'a phenomenal with chocolate and even bananas. With pickles? Surprisingly yes. More an dmore people are going for a pickle and peanut butter combo.

This crazy combo was a feature of Wednesday's New York Times DIning section. Dwight Garner, who seems new to The Times experimented with it in the DeGustibus column,It actually has been around for generations, wit h Mr. Garner's father eating it durng his law school days. Even Southern grannies have made this for lunches and snacks .If it's still gross imagine as a sophisticated version of PB & J.

How the sandiwch is made is important  Mr. Garner suggests Clausen's or any pickle that has a slight sweetness. (I would suggest the sugary gherkins) to itl Bread and butter pickles work just fine as well. It should be crunchy and hold up to the creaminess of the peanut butter. As for the peanut butter itself, stay away from crunchy and try a classic like Smuckers.Also put it all on a good white breadsuch as Arnold's.

Peanut butter is good. So are pickles. Together they create an interesting treat.

Reclaiming Quiche

Quiche is one of those foods that goes through waves of popularity. It was hot from t he Sixties to the Eighties and then fell out of favor. Some restaurants serve it still as do grocery stories, however' the recipe is so far from the original, that's it not really quiche. That's about to change. Some new recipes are emerging that restore the dish back to all its' Gallic glory.

It was the topic of an article in yesterday's New York Times Dining section. City Kitchen by Dave Tanis. Mr. Tanis explores true quiches, those light , eggy pies with even lighter and crispy crusts, These are the closest f not the exact of what French groceries sell as well as what is made in homes. What makes them lighter is what they're baked in. Most Americans bake kitchens in deep dish pie plates. Don't!This ruins the texture. Bake any quiche in a shallow dish with a removable bottom.This ensures a creamy filling with a slightly unctuous or oild texture.

Mr. Tanis gives some good recipes Of course he includes the classic quiche Lorraine,..However instead of the usual ham he suggests bacon along with Gruyere instead of the usual Swiss.There is also a tasty crab meat one that;s seasoned with fresh tarragon and chives. The trio is rounded out by a quiche with herbs and goat cheese.It has scallions and thyme along with parsley. There is a double surprise of lemon zest and the goat cheese placed at the quiche's bottom. These are great for not only Sunday brunches but for a Saturday night dinner too.

Qucihes made right are wonderful. Use these recipes with the proper baking equipment to create a true Gallic tarte salee or savory quiche. It's like tasting the best that France has to offer

The Most Perfect Dumplings

New York City is known for it's big Chinese community. The community has given the city some of the best recipes and dishes from Beijing duck to dumplings. It's the last that making waves again. Dumplings are becoming hot again  -although they never went out of style.There are some new variations as well as traditional dumplings too.

New York Times Dining regular, Jeff Gordonier has  the lucky assignment of tasting and rating some of New York''s best dumplings.He has found traditional ones in Queens' Flushing where there is the second largest Chinese population in the world. Here dumplings are made the old fashioned way but with a spin - lamb is used. The ingredient, more suited to Mongolian tables, are a big draw at Mission Chinese Food on Manhattan's Lower East side. These were so popular that the restaurant;s chef and recipe's creator, Danny Bowien has made close to 1,000 on some days.

The dumpling takes on a funky New York neighborhood twist too. Mr . Gordonier was also fortunate to try the pretzel dumpling which has a funky inside and a chewy pretzel like outside. The inside can be made of a tasty pork a d scallion or a variation on chicken parm. There are also fillings such as pad Thai, cheesesteak and barbecued pork. Another restaurant, the trendy Brooklyn Red Farm creates dumplings that look like small golden crabs,complete with black sesame seed eyes. Dumplings are easy to make at home as well and you can try these with any number of ingredients.

Dumplings are definitely hot right now however there was never a time when they weren't popular. Go to Manhattan to sample these tasty treats. If not make them yourself, whether with the traditional or new trendy ones. Either way ,it makes for some good eating.

Salmon- Is It Good Or Bad?

We all hear the plus side of eating salmon.Yet, surprisingly there is a down side to this healthy fish.It can be bad for you at times. What's the up side of this tasty dish?What's the bad side? Are there many benefits  - or just one or two?

Salmon is one of the most popular fishes to eat. Everyone love;s the rich flavor and the meaty flesh, which is more textured that most fish.It's also very versatile too. Salmon can be used as a main dish or added to a salmon.You can grill, char or broil it.The plus side of it it's good for strengthening your muscles as well as tissues. It is chock full of Omega-3 which will lower your cholesterol.It also is responsible for preventing the  eye disease macular degeneration. Eating salmon will improve skin tone as well as making your hair shiny.The fish is full of the necessary Vitamin D, which helps in preventing breast and prostrate cancers.

Yet  salmon, especially farmed can have a dark side. Fish raised in a contained environment can absorb PCBs,dioxins, dieldrin and toxaphene, Dieldrin is a banned pesticide that is easily soaked up by the fish .Why a pesticide is in a contained area  is puzzling, however it is there. Toxaphene again is another pesticide that still persists in the environment. Both it and dieldrin can cause liver, and kidney cancer. However the risks for these are small in comparison to the benefits. The best bet is getting wild salmon which costs a little more than the farmed but is trouble free.

Is salmon good or bad for you? Mostly it's good. The risks from chemicals are small and practically non existent if you buy the wild variety. It's a good food, excellent for your health as well as being just downright delicious. Don't stop eating it.

Chelsea's Hip Bakeries

Chelsea is now one of New York City's hottest and hippest neighborhood. This is where you cool restaurants and shops along with the celebs and stars that shop there. The area also boasts a wide array of bakeries as well. Two of the most famous is Billy's and Blossoms.. These provide both tourists and locals with a wide array of cakes, cookies, and that still trendy treat, the cupcakes.

Billy's Bakery located on Ninth Ave , between 21st and 22nd Street, It also has locations in again the still popular Tribeca as well as The Plaza Food Hall near midtown. The bakery supposed was started by two friends however there is also the understory that the bakery was started by the famed Magnolia's bakery's workers who stole that bakery's most famous recipes. Whatever is the real story, the cakes and cookies are heavenly . Their mini cheesecakes are packed with flavor. The chocolate one is full of dense rich, crumbs while the texture is super creamy. The cakes all have a homemade from the Fifties taste and look. The cookie sandwiches. filled with homemade butter cream are to die for and a local favorite.

A few doors down is Blossom, a bakery with a twist. All their products are made without butter , eggs and milk. It's a division of the famed Blossom Vegan Restaurant (which is right across the street from the bakery)Unlike Billy';s they offer savory treats such as the Breton version of the croissant Koiugn Amann- a fine feat to pull off because regular ones are laced with butter.Their cakes are varied, as are their cupcakes. The vanilla ones are the best,It's a dense old fashioned cake made with a buttery blob of icing on top. The chocolate ones are intense and really don't need the frosting. However the best is Blossom's biscotti. These are not the traditional cylinder shaped ones but large spread out almond cookies that resemble oatmeal cookies. These are a mix of almond and crunch  = sheer perfect in every  bite.

Whether you love in trendy Chelsea or just visiting stop by either Billy's or Blossom for a cupcake and a coffee. Both have different world views and recipes yet a common thread  to make the best baked goods. Their goal has been met . Go to either or both for a satisfying bite of sweetness.