In yesterday’s food section of the Times, there was an article on seal meat. yes, those seal with their sweet round head and heart melting brown eyes. I love my meat but this is too much. I know this is a popular dish among the Inuits and some French Canadians but still - BABY SEALS???
The article, written by, Micheline Maynard goes on about how delicious it is and how it can be made into anyone. There are seal tenderloins and seal steaks, each with a deep , gamey taste. There is also raw seal tartare too, served with seaweed. The Canadians have no qualms about this , much to the disappointment of PETA and any animal lover on the planet. Seal is now a staple in a lot of restaurants in the Quebec province. The meat has been a staple of the indigenous people of Hudson Bay, for centuries. They usually eat the seal heart raw. Another part, the blubber has always been a dietary staple for them and the Eskimos.
Sorry fellow foodies I just can’t deal with eating such a cute animal. They remind me of my one cat when he’s sleeping. OK, maybe all animals, not just the seal don’t deserve to be stuck between two slices of bread . After all that‘s what soy is for. It’s just that seals are just so innocent looking and cute. How could anyone eat them? It’s like chowing down on your neighbor’s puppy.
I’m off to the other article about the hot dog wars which I’ll cover tomorrow. At least you can‘t get too worked up over a dog (well actually you can).
Thursday, July 2, 2009
Wednesday, July 1, 2009
That Cool Summery Treat - Eskimo Pie
othing says July like a cool Eskimo pie. it;s one of the best things about summer, biting into a square of sweet ice cream, surrounded by crunchy chocolate candy. It maybe messy but it's oh so good. No matter what age you are ,this frozen goodie still the best summer snack and dessert around.It's good until you hit the stick.
In the millennium long history of ice cream Eskimo Pies are a relatively new thing. They were created in 1921 by a Danish immigrant, Christan Kent Nelson . His inspiration was a little boy who came into his tore and couldn't decide between a chocolate bar and vanilla ice cream. Nelson experimented with different methods to adhere the chocolate to the ice cream. Once he perfected it he was able to get an agreement and a partnership with a chocolate maker known as Russell Stover (yes that Russell Stover). The new treat was being named "I-Scream Bars" and was changed to Eskimo pie at the suggestion of Mrs. Stover. Stover himself bought out of the business to start his own candy company. nelson then became independently wealthy from the sale of this quickly popular treat. A Canadian company Coolbrands then bought it out around Nelson;s 99th birthday in 1992. it was then sold only a couple of years ago to Dreyer's
Eskimo pies soon branched out into chocolate and strawberry ice cream flavors. Nowadays you can have them with different insides and all sorts for chocolate coatings. A popular one is coated with Nestle' s Crunch and Butterfinger. There are also ones sold with Butterfinger ice cream and Nestles' Crisp chocolate coating on top of it. To be honest the original is the best with the right mix o f candy and ice cream.
Eskimo pies are the perfect way to enjoy a hot summer's day.Have one today to celebrate the season. Enjoy it under the shade of your favorite tree.
In the millennium long history of ice cream Eskimo Pies are a relatively new thing. They were created in 1921 by a Danish immigrant, Christan Kent Nelson . His inspiration was a little boy who came into his tore and couldn't decide between a chocolate bar and vanilla ice cream. Nelson experimented with different methods to adhere the chocolate to the ice cream. Once he perfected it he was able to get an agreement and a partnership with a chocolate maker known as Russell Stover (yes that Russell Stover). The new treat was being named "I-Scream Bars" and was changed to Eskimo pie at the suggestion of Mrs. Stover. Stover himself bought out of the business to start his own candy company. nelson then became independently wealthy from the sale of this quickly popular treat. A Canadian company Coolbrands then bought it out around Nelson;s 99th birthday in 1992. it was then sold only a couple of years ago to Dreyer's
Eskimo pies soon branched out into chocolate and strawberry ice cream flavors. Nowadays you can have them with different insides and all sorts for chocolate coatings. A popular one is coated with Nestle' s Crunch and Butterfinger. There are also ones sold with Butterfinger ice cream and Nestles' Crisp chocolate coating on top of it. To be honest the original is the best with the right mix o f candy and ice cream.
Eskimo pies are the perfect way to enjoy a hot summer's day.Have one today to celebrate the season. Enjoy it under the shade of your favorite tree.
Tuesday, June 30, 2009
Sun Cooked Foods This Summer
You can use the sun for more than just tanning. You can cook with it too. Solar cooking is an eco friendly way to prepare and even bake your favorite foods. This ancient method locks in vital nutrients while providing the same use as your indoor stove. Strange but true. You can make those UV rays a part of your culinary life
Solar cooking isn't new.The ancient Romans used the sun in their various cooking methods. Skip a few centuries to the 18th when a Swiss naturalist develops the first eco friendly outdoor oven that relies entirely on solar power. Nowadays sun fueled stoves and ovens are usually seen in Third World Countries where there is no electricity and no water. They are easy to set up and easy to cook and bake with. They leave basically no carbon footprint because they utilize no water or fuel. They don't emit smoke into the air either. There are two kinds of solar ovens for today, the parabolic and hot boxes or ovens. The first requires the sun's rays to directly hit the cooking vessel and heat it. The second is a mini greenhouse where it "bakes" the food from inside. Solar ovens are not expensive . You can buy them for as low as $135 dollars. Most come with their own baking sheets and pots and pans. They're pretty easy to set up, Construct one in the morning for cooking in the afternoon.Food solar cooked has a more natural, stronger taste and this is perfect for homegrown vegetables along with cooking with fresh picked herbs from the garden.
Unfortunately solar cooking does have a downside. You can only use the oven between the sun's peak hours which are between 10 AM and 2 PM. Forget cooking on rainy or overcast days.Also be wary when cooking any meat , especially beef, chicken and fish because the bacteria may not be cooked all the way out of them. it takes some adjusting and guesswork to get a meal right. Experiment with little things like cookies or vegetable side dishes first to get the hang of it. See what works the best for you and at what time. Soon you'll be handling solar cooking like a pro.
Use the sun this summer not just for tanning but for cooking. You'll be hooked on this novel yet old idea. Not only that you can get yourself a nice color while you're baking cookies or cooking ratatouille.
Solar cooking isn't new.The ancient Romans used the sun in their various cooking methods. Skip a few centuries to the 18th when a Swiss naturalist develops the first eco friendly outdoor oven that relies entirely on solar power. Nowadays sun fueled stoves and ovens are usually seen in Third World Countries where there is no electricity and no water. They are easy to set up and easy to cook and bake with. They leave basically no carbon footprint because they utilize no water or fuel. They don't emit smoke into the air either. There are two kinds of solar ovens for today, the parabolic and hot boxes or ovens. The first requires the sun's rays to directly hit the cooking vessel and heat it. The second is a mini greenhouse where it "bakes" the food from inside. Solar ovens are not expensive . You can buy them for as low as $135 dollars. Most come with their own baking sheets and pots and pans. They're pretty easy to set up, Construct one in the morning for cooking in the afternoon.Food solar cooked has a more natural, stronger taste and this is perfect for homegrown vegetables along with cooking with fresh picked herbs from the garden.
Unfortunately solar cooking does have a downside. You can only use the oven between the sun's peak hours which are between 10 AM and 2 PM. Forget cooking on rainy or overcast days.Also be wary when cooking any meat , especially beef, chicken and fish because the bacteria may not be cooked all the way out of them. it takes some adjusting and guesswork to get a meal right. Experiment with little things like cookies or vegetable side dishes first to get the hang of it. See what works the best for you and at what time. Soon you'll be handling solar cooking like a pro.
Use the sun this summer not just for tanning but for cooking. You'll be hooked on this novel yet old idea. Not only that you can get yourself a nice color while you're baking cookies or cooking ratatouille.
Monday, June 29, 2009
Oregano The Versatile Herb
Oregano is one of the most versatile herbs you can grow. It adds spark to salads and livens up any meat. It also is a must have in Italian, Spanish and Greek dishes. if you're leery about using it don't be. It's a great improvement to any dish.
Oregano first was cultivated in the Mediterranean region where it it still used today. It's one of the hardier herbs to grow and many people have included it in their home gardens. The great thing about having an oregano plant is that you can snip the leaves off at any time and add them to your sauces or salads. Dried oregano is also good to have around . Use this in a garlic and oil rub for steaks and lamb. It imparts a smoky taste to kabobs as well.
Oregano is mainly used in tomato sauces. It brings out the tomato's sweetness and can be used in place of salt. Add a few pinches of it to your pasta or pizza sauce to rev up the flavor. It's also good in Italian dressing where this time it gives zips to the oil and vinegar.
This summer use fresh or dried oregano in your cooking and barbecuing. It may look innocent but this herb packs a wallop .It gives zing to indoor and outdoor cooking.
Oregano first was cultivated in the Mediterranean region where it it still used today. It's one of the hardier herbs to grow and many people have included it in their home gardens. The great thing about having an oregano plant is that you can snip the leaves off at any time and add them to your sauces or salads. Dried oregano is also good to have around . Use this in a garlic and oil rub for steaks and lamb. It imparts a smoky taste to kabobs as well.
Oregano is mainly used in tomato sauces. It brings out the tomato's sweetness and can be used in place of salt. Add a few pinches of it to your pasta or pizza sauce to rev up the flavor. It's also good in Italian dressing where this time it gives zips to the oil and vinegar.
This summer use fresh or dried oregano in your cooking and barbecuing. It may look innocent but this herb packs a wallop .It gives zing to indoor and outdoor cooking.
Saturday, June 27, 2009
Welcome Back Taco Bell
In the last few years Taco bell has received a bad wrap. There was news of first rats wrecking havoc in its' Greenwich Village locale . A few weeks later it made the news again when just a few miles westward, its' Plainfield, NJ location was mixing contaminated scallions into the burritos and tacos.Every foodie, including myself,was afraid to step into their local Bell. It was eat at your own risk.
That's all changed. I recently rediscovered my local one and found it just as good as when I left it. To be honest I really did miss the chicken and steak burritos. The nachos and cheese are the same (much to my delight and my cat'S who's a big cheese lover too. She likes the leftover cheese from the small cup that goes with the chips). Taco Bell has added a fresca or fresh menu where everything is lower in calories. The food is healthy and also cheap. A full lunch for three people yesterday only cost me seven bucks. Not bad when you consider Green Leaf's or even Wendy's would cost double that.
I also like the way Taco Bell branches out. They add an icy treat called Fruitista in pina colada and strawberry mango flavors. I've tried both and love them more than Rita's ices (sorry Rita's). They're like frozen Slushies with a fresh fruit taste and just refreshing after a hot day. They're also good with a meal. Another good idea is that the Bell is relying more on grilling which imparts a better taste to the chicken and steak.
Drop your fears about Taco Bell. Go back to this worthy fast food giant and rediscover their great food. You'll be happy to chow down on old favorites. You'll also be happy to try their new foods and drinks. Most of all you'll just be happy to be back.
That's all changed. I recently rediscovered my local one and found it just as good as when I left it. To be honest I really did miss the chicken and steak burritos. The nachos and cheese are the same (much to my delight and my cat'S who's a big cheese lover too. She likes the leftover cheese from the small cup that goes with the chips). Taco Bell has added a fresca or fresh menu where everything is lower in calories. The food is healthy and also cheap. A full lunch for three people yesterday only cost me seven bucks. Not bad when you consider Green Leaf's or even Wendy's would cost double that.
I also like the way Taco Bell branches out. They add an icy treat called Fruitista in pina colada and strawberry mango flavors. I've tried both and love them more than Rita's ices (sorry Rita's). They're like frozen Slushies with a fresh fruit taste and just refreshing after a hot day. They're also good with a meal. Another good idea is that the Bell is relying more on grilling which imparts a better taste to the chicken and steak.
Drop your fears about Taco Bell. Go back to this worthy fast food giant and rediscover their great food. You'll be happy to chow down on old favorites. You'll also be happy to try their new foods and drinks. Most of all you'll just be happy to be back.
Friday, June 26, 2009
Food Icons
Food icons never really go away. Unlike celebrities, they are eternal, lasting from year to year and from decade to decade. We have them in our daily lives. We make them an important part of our holiday and daily traditions.
My food icons are of course what I grew up on. I was lucky to to have Piedmontese and Swabian food all the time as well as American classics.There is and will be nothing like polenta , especially when it's fried and topped with two sunnyside up eggs. There there is spaetzle with string beans. For any kid here in the States spaghetti is always the dish of choice. This icon follows us through adulthood, winding up one of our valued and cherished food icons, Another is Coke. It's not just an icon for us Yankees but also for anyone in the workd. Who hasn't popped open a can after a game or hard work? We even put another food icon in it, vanilla ice cream to make it more of a treat.
Of course fast food restuarants. are the epitome of any kind of icon. Take McDonald's with its' classic hamburgers shakes and fries. It symbolizes American eating at it's best(or worst depneding on how you look at it. Another is Taco Bell with it's south of the border menu, symbolizing Mexican food.Diners, especially here in the Garden State, are iconic of New Jersey. Who hasn't driven through this area without stopping for a three egg omlet or a stack of pancakes, complete with a host of sides at any time of the day?.
Food icons are eternal. They never really die. They're there for us when we need them to get through tough times and to celebrate the good ones.
My food icons are of course what I grew up on. I was lucky to to have Piedmontese and Swabian food all the time as well as American classics.There is and will be nothing like polenta , especially when it's fried and topped with two sunnyside up eggs. There there is spaetzle with string beans. For any kid here in the States spaghetti is always the dish of choice. This icon follows us through adulthood, winding up one of our valued and cherished food icons, Another is Coke. It's not just an icon for us Yankees but also for anyone in the workd. Who hasn't popped open a can after a game or hard work? We even put another food icon in it, vanilla ice cream to make it more of a treat.
Of course fast food restuarants. are the epitome of any kind of icon. Take McDonald's with its' classic hamburgers shakes and fries. It symbolizes American eating at it's best(or worst depneding on how you look at it. Another is Taco Bell with it's south of the border menu, symbolizing Mexican food.Diners, especially here in the Garden State, are iconic of New Jersey. Who hasn't driven through this area without stopping for a three egg omlet or a stack of pancakes, complete with a host of sides at any time of the day?.
Food icons are eternal. They never really die. They're there for us when we need them to get through tough times and to celebrate the good ones.
Thursday, June 25, 2009
The ABC Guide To Cocktails
Yesterday’s Times Food section devoted itself almost entirely to drinks. This should be a saver section if you don’t have an anthology on cocktails or spirits. It’s a short but useful dictionary that also includes suggestions and recipes. It’s also a good guide to follow if you’re also planning on throwing a lot of parties this summer.
What I liked about the article written by Pete Wells, is that there are different spins on the ordinary. He suggests basil can be used in place of mint which makes sense. It has just a strong green taste like pepper or spearmint . It also is a great foil for fruit drinks too and works well with melon and even pineapple flavors. Another part I liked is the idea of using ginger beer or strong ginger in drinks. Sometimes regular ginger ale just doesn't cut it flavorwise and detracts from the other flavors. Adding a sharper variety give the drink an edge plus can pack a well needed wallop to any anemic cocktail.
The guide also explains drinks and what their ingredients are. I liked the lime rickey recipe and explanation. That's one drink I did always wonder about. I also finally found out what a daiquiri is . Another good recipe was the one for simple syrup. There are variations on this involving the amount of sugar as well as what to do with it. Wells not only gives perfect measurements but also great storage tips. He also adds the idea of spicing up the syrup for more interesting cocktails.
Keep yesterday's Times Food section for your summer drink guide. This is a well written mini dictionary about drinks. It'll help you be the best bartender at your summer parties.
What I liked about the article written by Pete Wells, is that there are different spins on the ordinary. He suggests basil can be used in place of mint which makes sense. It has just a strong green taste like pepper or spearmint . It also is a great foil for fruit drinks too and works well with melon and even pineapple flavors. Another part I liked is the idea of using ginger beer or strong ginger in drinks. Sometimes regular ginger ale just doesn't cut it flavorwise and detracts from the other flavors. Adding a sharper variety give the drink an edge plus can pack a well needed wallop to any anemic cocktail.
The guide also explains drinks and what their ingredients are. I liked the lime rickey recipe and explanation. That's one drink I did always wonder about. I also finally found out what a daiquiri is . Another good recipe was the one for simple syrup. There are variations on this involving the amount of sugar as well as what to do with it. Wells not only gives perfect measurements but also great storage tips. He also adds the idea of spicing up the syrup for more interesting cocktails.
Keep yesterday's Times Food section for your summer drink guide. This is a well written mini dictionary about drinks. It'll help you be the best bartender at your summer parties.
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