Trick Or Treat Halloween Facts And Fun

Today is the ultimate candy day.By now millions of kids in the US alone have garnered, their fair share of Twix, KitKats ,Smarties and anything else totally not nutritious.It's a fun day of celebrating since Irish and Scottish immigrants first came here bringing the traditions of Samahain or All Hallow's Night with them. Not surprisingly this is also a money making holiday for candy companies.Michael Moss did comparative article in Wednesday's New York Times Dining section. He found out that candy sales last Halloween hit a whopping 217 million up 2 per cent from the previous year( in all fairness, that was when Superstorm Sandy hit and people were more worried about survival than Mars Bars)However due to a summer time increase this year, coco lovers eased upon their addiction.The reason for the increase? Cocoa butter.This is the fat of the pod that gives chocolate it's rich,satisfying taste,Food chemists have tried subbing in other cheaper oils bit to no avail.Chocolate is what it is because of that cocoa butter.Still we crave it thanks to our love of it.We also love the variety of those Halloweens treat bags too.Most candy companies now sell two or three different kinds so they can push lesser like types on consumers.This is not a new marketing ploy.Kellogg's was doing its early as 1941" variety mini cereal box packs.A variety also tricks our brains into wanting us to eat more.We feel the need to sample and try everything, Eating one kind will also make us feel fuller quicker.thanks tour brain acclimating to just the one taste and texture.A variety pack of two or three different kinds turns our brain into race car veering left and right ,leavings with a still hungry feeling. Of course there is an antidote to this: an old fashioned candy recipe.Today's New York Times Weekend section,Friday File, compiled by Mary Jo Murphy printed out snippets from past Halloween reports.Mostly it was all apple bobbing whether the get together was from the 1890s or 1920s.However there was the Halloween party report from a century ago that offered a recipe .It called for fresh coconut straight from, well the coconut and then toasted in an oven.. boil a cup of molasses with brown or white sugar, along with a teaspoon of vinegar (I'd recommend the apple cider kind) and a tablespoon of butter.It is ready when it hits the hard candy stage(dribble a few drops In cold water.It should be hard and crackly), add the coconut, stir well and then pour into a buttered pan.Let the candy get hard and the break into bite sized pieces.Actually you can sub in any kind of nuts, for the coconut to create brittle.If you want to add a modern spin, dip the pieces into dark chocolate.If you feel the coconut brittle is too sweet, then add a scant tablespoon of sea salt to add some zing and dash. store in a covered tin. Halloween is nothing but fun treats.Enjoy it it wisely, don't go wild.Enjoy that candy wisely.

Keep Those Eggs To Yourself

Tonight is Mischief Night , or if you're in my neck of the woods Goosey Night, this from the medieval English Guise Night. It's a night of punking and pranking. Unfortunately it and a few other fall festivities result in wasting important food stuffs. This in a time when people here in the US are starving.

Ask any true blue American about Mischief or Cabbage night pranks and they will tell you that, yes they've thrown a few eggs in their day or smashed a few pumpkins. What a true waste of food (not to mention causing serious damage. Not to many people know that egg albumin, or the white part can take off car paint,it's something to do with it binding with toxic substances like lead). It's also dangerous lobbing them at passing cars. It's not water that will quickly bead off. The yolk and shell will gook up and then the wipers will only spread it. This is also the time for those merry  happy pranksters to take those pumpkins and smash them.Well ,this is good for the raccoons who love pumpkins however it's bad for the family who was relying on that big squash for  food. They could have used the flesh for puree for either a filling soup or for pie filling, The seeds can also be re purposed and baked  to become tasty snacks.  That pumpkin lying in the road  could have also been  used to make bread,

Another Cabbage Night prank is the famed Mentos in diet Coke. (for those of you true innocents who don't know what it is or who have never seen it done on The Big Bang Theory).Originally it was wintergreen Lifesavers threaded onto a pipe cleaner and then plunged into a bottle of diet Coke. The gas from the mints propelled the soda out in a foamy geyser. When the candy company found out about this trick  they changed the candy's diameter, making them wider and impossible to dunk. It turns out , much to the delight of kids and science teachers that Mentos do the same trick.Don't do this , The geysers can reach up to five feet (if you use the whole roll) and create accidents and damage. It ruins siding as well as hurts and scares any animal life. A less, but equally, insidious prank is chucking apples on the road and hurled against houses. Again this is a blatant waste of food and there are people who would truly appreciate a good , ripe apple. Hurling them at passing cars or dropping them from overpasses can result in serious multicar accidents. Save them for the homeless and the food pantries. Apples are versatile and can be used in everything from oatmeals to cakes and of course to make applesauce.

Mischief Night is about mischief making however it 's more of a sin when you use food to do so. Put down the egg,s the apples and those Mentos. Don't squash the pumpkins. Food should be treasured , not wasted on mindless pranks. Besides if you want to cause impish damage, go for the toilet paper. Less trouble , more mess.

A Steak By Any Other Name

Ever hear of a flat iron or tri tip steak?What about a porterhouse chop?If you haven"t then don't feel so culinary clueless.These are all pieces of beef and pork that have been rebranded or renamed.Butcher shops and grocery stores are giving ordinary cuts fancy new names in order to make them salable and tempting to consumers.Think about that as you're grilling your bavette more on that later. Kim Severson got the confusing job of untangling and deciphering these new meat names and where they originated in her article in today's Dining section of The New York Times. She herself had been on a quest for the tri tip, a triangular cut of beef that resembles a large ,fat marbled liver.It is hugely popular in California where it's turned into sandwiches or barbecued by just about everyone.However it's only native to the Golden State.She has tried to find it on the East Coast and the South but to no avail.It just isn't offered..Certain butchers ,depending where they're located stick to certain cuts that sell well..Also different joints of meat are called by different names also. A chuck might be labeled as pot roast.A pork chop is now called a porterhouse chop(and not to be confused with a porterhouse steak).The US Meat Council realizes those disparity and will issue a more uniform method to accurately naming cuts and chops.The flank or skirt steak you always order in your favorite,local steak house will now be the same kind you put on your grill.The new labels will have the common name for the cut followed by the type of animal it came from along with the meats characteristics.It is then followed with the barest of cooking instructions such as grill for best results. Ms .Severson also writes about the clever ploys meat sellers use to sell less manageable tougher cuts.That cut, the bavette is really a fancy moniker for flap steak.The inventor, CoryCorman who runs a grass fed beef farm in Oregon wante to give the difficult cut a name that would be both fancy and intriguing.It is a chewy piece, hard to cook into tenderness and hard on the gums to eat.Once it was renamed, it became a must have for chefs in Portland,this practice is common in artisinal butcher shops where simple parts are renamed to attract trendy home chefs.Another problem is that they cut the meat using Europeans or their own standard.Yes, this results in meat lovers trying cuts they normally would not but it does put strain on the pocketbook.What they don't tell buyers is that the meat is going to be tougher or chewier and may need an extra kick in marinAting or a certain way of cutting it up.Even large scale meat purveyors have succumbed to this ,despite the problems that it has caused.Look at the porterhouse chop.The beef people don't like this and how the pork industry have stolen the name from them. re naming also gets people to try different cuts other than the widely popular skirt and flank types. It opens up a home chef's range , letting them experiment with different methods, rubs and marinades. A rose by any other name will smell as sweet. Will a flank steak renamed taste just as delicious? Probably, if the home chef knows what to do with it.

Halloween Ready

Halloween brings about not only trick or treaters and candy but also parties.What makes a memorable holiday get together? Fun food with a scary theme.Just make sure you're well stocked.That alone can bring fear to any party thrower, not enough eats and hungry guests. One of the first new rules of party giving is know your audience.If you're having a kid do , make sure you 've received lists of allergies along with likes and dislikes.If you can ,go gluten free .This is a benefit to any fretful parent and it also is easier on the kids.You also don't have to emphasize what is safe and not safe to eat.There are several flour brands that make gluten free flour so you can use it for pizzas, cakes and cookies ,along with cupcakes.Also if you're worried yourself about what your own will eat think a healthy party.Tacos are great for kids, Have platters full of vegetables and salsa that they can stuff.If meat is not a problem, then think chicken for the stuffing.Also serve a refreshing cranberry and seltzer sangria(call it bat blood to spook it up)Keep away from the sugary sodas and juices.You can also end with a fun bob for apples.For more variety add pears too. The sliced fruit can be dipped in caramel . You can also have favor bags filled with apples along with grain bars and all natural cookies( try the Nature's Path brand,They have a variety of sandwich cookies and choclate cip along with mint wafers).Try to stay away from the obvious.Fellow parents may not appreciate bringing home a hyper kid, high on candy corn. Adult Halloween parties can be a little more daring food wise.It's still nice to serve healthy and there's actually a wide variety of dishes to choose from.Wings are a must have, but instead of frying, try baked. Chicken wings with a home made honey mustard or a honey Ginger sauce..Ribs are another tasty party dish.Again baking is your best option.Another fun idea is sliders.Nothing beats mini burgers with various dipping sauces.You can also make mini pulled pork sliders.Serve with cones of baked sweet potato and regular fries.You can even male both ,thanks to using both racks in your oven.Both can be zinged with basil or cayenne pepper.Serve with homemade catsup or salsa.Again you bob for apples but you could also hollow them out and fill with the potent apple Jack or hard cider.Another fun idea is filling them with buttery caramel and chopped pecans as an inside out candy apple.You could also have grape spiders for dessert nibbles.Take black or deep purple grapes and stick dark chocolate pretzels curves in them to recreate legs.To make the spider limbs, break thin twisty pretzels, and save the curved parts.Dip these in melted dark chocolate. For a smoother , shinier coating , add a few drops of vegetable oil to the candy before melting. A tasty All Hallows party is a memorable one.Treat your tricksters to tasty and somewhat healthy party foods.They thinks you've bewitched them with your pots full of yummy foods.

Gifts For The Home Chef

With the holidays a mere two months away, it's time to think about what to get the home chef. To be honest , someone who loves to cook and bake is about the easiest person to shop for. He or she  may need new gadgets to replace the old ones or may need new pots or pans.There's also new inventions and ingredients that make surprising and exciting gifts.

Before you even think about shopping, assess what the receiver has or needs in the kitchen. If their blender is not working up to par, then you know what to buy for them.Are their knives getting dull? Then either gift them with a sharpening stone or a new set. Do they like working with spices? Time to get a new improved spice rack. Another must is fishing. Ask about the kitchen in general or if they've tried any new dishes. If your favorite home chef is into Mexican  then get a fajita pan  along with different chiles.If they're swooning about French cuisine, then you know they'd be over the moon about a crepe pan. Also look around their kitchen as well. Frayed dish towels tell you a replacement set would be well appreciated.A shortage of microwave dishes means  you that buying a new, more diverse set . Also check their stocks. Nothing beats gift baskets full of much needed olive oils or bags of soup ingredients. Appliance gifts are a bit different.If you're thinking about giving a new stove, dishwater or fridge , bring the home chef with you. Mak for this e sure all warrantees and insurance are in your home chef's name too.

Then there is the fun side of foodie and home chef gift giving. There are so many cooking centric items out there, it really is hard to pick any kind of gift. One of the best and most comprehensive stores  for this  kind of shopping is Sur La Table. I highly recommend it because it has a cornucopia of appliances  plus food stuffs such as the kit for making doughnuts (along with the doughnut pans to make a tasty baked treat) The store also carries a broad variety of rubs from a lively espresso to a Parmesan one for roasted veggies. Sur la Table also has an extensive collections of special pots and pans along with excellent quality cutlery and carving boards. Of course cookbooks are a must give. Nothing is as fun as an old fashioned cookbook that can be leafed through or pored over. There are ones for almost every taste , both literally and figuratively. My favorite is Dr. Mayim Bialik's (Amy Farrah Fowler on "The Big Bang Theory") Mayim's Vegan Table.This is a great book for both vegans and non vegans alike, with her cool  takes on pancakes , tofu sausage and sprout and potato croquettes/ There are some other greats from Chris Kimball of America's Test Kitchen , along with Women's Day,.

Shopping for a foodie or home chef is the  easiest chore. You can buy them anything kitchen related or food centric and it will be a big hit. With any luck they will use it right away to make you a tasty thank you treat!

Those Other Fall Fruits

By now everyone is probably applied out.They're all over , from groceries to pick your own.They're in everything from galettes to ciders to candied treats.However they're are some interesting other fall fruits out there.They"re a refreshing escape from Granny Smith mania. The elegant pear is another fall fruit that often is overlooked for the apple.There are just as many different types as the apple.There are close to fifty different varieties with the Anjo,Bosc and Sickle pear being the most popular in the US.One tasty one, and popular right now is the French butter variety. supermarkets feature these.The flesh is sweet ,almost candy like in taste with a thin crunchy skin.These are the best for baking and cooking, however they truly make a refreshing snack or dessert.One of the best to cook with is the Bosc.This golden yellow beauty hold's it's shape while cooking .It also has more of a pear aroma than the other kinds.Sickles are the tiniest, being able to fit on the palm of one's hand.As for recipes, they are more classy than the typical fruit ones.A cake topped with them is the perfect end to a dinner with friends? Sorbet is a different yet fresh way to use the fruit.The sorbet can be used as a palate cleanser too between courses or just as a dessert.Home chefs can also use pears in salads too.Think a chicken ,celery and pear salad for a Sunday brunch, or a crisp Asian styled salad that pops and snaps with French butter pears and snow peas. Other Autumn fruits are the much overlooked quince and pomegranate.Quince is a sort of hard sell because it has to be cooked first.The raw fruit is only good when it's going bad.Quince was actually the source for marmalade ,and the jam's name comes from the Portuguese word for quince.It is also the main ingredient in the Northern Italian treat frutta mustarda, a tarty confection of the fruit's syrup, and mustard, along with preserved peaches ,pears and cherries.it is also good in jam,as well as some beef and lamb recipes.The last two are huge in the Arab culture,and many ceremonies often feature a meat dish with it.Another choice is serving homemade quince jam with cheese as many Italians do.Pomengrante is another fall fruit that is both healthy and tasty.The fruit is having a moment right now thanks to it being so heart healthy.It also reduces joint pain as well.The juice can add Zing to regular apple cider but is also amazing in champagne.It's festive in guacamole but can also add lift to any salad.Try it with spinach or kale for an interesting spin.Pomegranate juice is an interesting ingredient in a meat sauce for pork, or even better, duck. Forget the apple. Try the other fall stars, pears, quinces and pomegranates.They are elegant and unusual, perfect for a different spin on fall harvests!

The Recipe For Invention

Invention is usually born out of need Some of the greatest kitchen gadgets of the 19th and 20th Centuries have come from need.It still continues in this century with a lot of great ideas.To be honest it's the easiest now.If you have a novel idea for making kitchen prep or storage easier , then let it be known . You'd be surprised as who's interested. Foodie Pantry encourages inventors with new ideas.If you have something you feel needs publicity, contact FP at Lizrwriter@aol.com.Samples are always welcome, along with any background info. Also if there are any new foods , treats or drinks,you can also contact us.There's nothing like being on the cutting edge with anything newly created.I've interviewed some interesting inventors like David Tennant who created the very handy and very useful Crackem along with foodie entrepreneurs who cashed in on their and their family's recipes.The blog is always on the look out for the latest inventions, trends ,techniques along with gadgets and methods. There are also other outlets in which to promote brand new ideas.There is Kickstarter which is the most honest.They have a food section where inventors, cooks and bakers can receive funding for their projects.In fact contributors raised close to fifty six million dollars supporting and funding inventors and food innovators.There have been over three thousand successfully funded Kickstarter campaigns.Everyhing from microwave egg scramblers to oyster farms have befitted from other's generosity . It 's also great way to get in on the ground floor of something big.Another site is Quirky.This is just a so so site and more of a popularity contest.On the plus side if your invnetion or foodstuff does do well you can make a lot of money.Also Quirky let's you participate in the manufacturing process of other items, from naming them to deciding on the color and price points.Kitchen inventors should absolutely stay away from Invent Help and Davidson.These two companies,probably linked or somehow related ,are the biggest scam artists ever.They pressure new inventors into buying their package for an initial one thousand dollars.Three months later they meet again with inventors and pressure them into buying the whole package deal for ten grand.Sadly they do not allow any reneging or canceling .Both companies go through a half hearted attempt in drawing brochures for the inventors project , sometimes there is literally a year's wait to hear from them again.Kickstarter is the really the best way to go. Necessity and the wish for an easier kitchen and more interesting pantry are the mothers of invention.If you have created,baked or cooked, let the world know.Also let us at the pantry.We'd be happy to help you on the road to success and stardom!