Gimme Sugar The Soft Drink Controversy

There's a major controversy in the New York metro area. It seems that besides a tax on sugary drinks there are also commercials showing the bad side of drinking too much of the stuff. It's annoying.It's not that I'm from NJ and find pontificating from a mayor that's not my own irritating. I just don't like to be told what to do with my eating habits. Neither do others.

I can understand the need to show smoking and alcohol PAs. Too much of either is deadly and can harm others. However what one chooses to eat or drink with one''s meal is another matter. Yes,sugary drinks are bad for every and anyone - kids or adults - whether it's soda , sweetened teas or coffees. Yet, Coke and Snapple are a part of our everyday diets, much more than cigarettes or a bottle of beer could ever be. We could switch over, It's easy to wean yourself off them. Yet that let that be your choice - not one made fo r you or me

As far as regulating sugar intake - why let it stop at drinks? Every processed food has some form of it in them. Do we tell people not to indulge in French or Russian salad dressing because those have sugar. Do we cut out Girl Scout cookies or the occasional morning Danish? What about the chocolate? Will there be a ban on white and milk chocolate because it's not as healthy as dark? Then do we go after fruit because that contains sugar too - as does corn . It gets ridiculous after a while, doesn't it?

How far will it go? Will we wake up one day and find the Sugar Police at your doors? The illegal white stuff won't be cocaine anymore, that's for sure. Just think Prohibition could be brought back - not for Jack Daniels but for Pepsi!

Finding The Perfect Sake

Sake is one of those beverages that people, think they know but really don;t. A lot of Americans only think there's one brand or one kind and that it goes with anything Asian.They're wrong , of course. Like any alcoholic beverage, there are varying degrees along with varied ingredients and tastes.Like any wine , liquor or champagne, once acquainted it becomes a lifelong love.

This was explored in yesterday's New York Times Dining section. There was an very good and interesting article by Jeff Gordinier, a new Dining regular. he explores the different kinds out there and in the city where sake is king - Las Vegas. yes that Las Vegas, home of cheese and cheap liquor. It 's also a hangout for "whales" high rolling gamblers mostly from Asia who demand the best food and drink. One of the best sakes served on the Strip is the twelve year old aged Frozen beauty or Ancient beauty(think of it as the Angel Champagne of sake) that sells for $2,300 a 750 ml. bottle.

There are several different kinds out there. One,Maborishi, is made from the yeast of apple peels which adds to the drinks' aroma. After all it's a fermented drink (not quite classified as wine or beer)made solely from fermented rice and water. There's also one called Ice Dome which ferments in an igloo and sells for forty dollars a bottle. Most Japanese restaurants serve Sudo Honke sake made form Japan;s oldest brewery. The brewery was started in 1141 and has been in the Sudo family for an amazing fifty-five generations.

Sake isn't complicated. It's a brew , not unlike other alcoholic beverages with a fermenting process and different types. Like with any alcoholic drink , once it's tried it will be a favorite.

Pepperoni Pizza Kind Of Italian

Here's a question - is pepperoni pizza really Italian?

Surprisingly not. There is no such thing on pizzerias in Italy. In fact it;s an American invention There is no pepperoni in Italy, It's kind of a hybrid food sort of what fortune cookies are to Chinese cuisine. However it is the most popular choice for pizza lovers through out the US. Why? because it goes well with the cheese and tomato sauce.

Julia Moskin explored the whole myth and story of the pie in today's New York Times Dining section. Pepperoni is an American invention probably taken from Calabrese and Abruzzese sausage recipes. These last are infused with red chilis and super hot, not unlike America's most popular brand. Hormel. The Hormel pepperoni is similar to these, fine grained with a slightly smoky flavor and a bright red coloring. Many chefs will refuse to top a pizza with it. They choose lardo a finer salami that can be sliced over fresh from the oven pies.

Mid America does demand pepperoni on its'pizzas. Let's face it it is the tastiest of all the toppings. it;s got a lot going for it too. Cooked up it leaves a spicy oil that mixes in with the mozzarella and tomatoes. Most like their pepperoni crispy edged, sort of like fried Taylor ham. It gives a kind of crunchiness to an ordinarily soft dish. Most pepperoni used in Manhattan pizzerias are cut fresh. Pre cut slices can be tough which ruins the whole pie.

Pepperoni pizza may not be truly Italian, but it is truly loved .It'ss an American classic. It goes right up there with game day, wings and beer

Soup Homemade Vs Canned Controversy

This is the weather when soup reigns supreme. It;s the perfect lunch after a morning shoveling snow. It's the ideal light supper on a Sunday night after a day of skating skiing or even just walking. The question is to make it fresh or open a can? What's best? What's easiest? There in lies the question

Of course fresh , homemade soup is the healthiest for you. You don't have all that extra sodium that soup companies add to theirs. You also know the ingredients are fresh and at times organic. You can tailor the mixes to fit your families likes and dislikes as well as allergies. However they are time consuming t make. There is a lot of prep time for ingredients such as squash , broccoli and cauliflower Seafood has to be precooked and shelled. Meats have to be deboned and cut up. if you make too much you'll have a freezer full til June.

Canned soups do have an allure to them. One it;s just opening up the can and dumping it into a waiting saucepan. This is a plus for the more complicated soups such as Italian wedding and any of the clam chowders.Also you don;t have to go on a wild goose chase of the out of season ingredients such as broccoli or tomatoes. The down side are the sodiums along with the preservatives which can trigger allergic reactions. You can buy all natural organic soups however some taste like dish water.

The best bet is to make the soups you're familiar with and buy the more complicated ones . Vary between then them. Any soup is good , especially during these cold times.

Just The Simple Things

Sometimes all it takes is a simple sandwich to satisfy a foodie. I found that out yesterday when all I wanted for dinner was just a peanut butter sandwich . Nothing fancy , nothing elaborate . Just something comforting , tasty and easy to make. I'm not alone . A lot of foodies just prefer something easy yet delicious.

Let's face it how many of us have come home and only ate a bowl of cereal and milk. It may not be the best dinner but it's still satisfying. Or how many have just had a baloney and mustard sandwich after a hard day's work. I can't even recount the number of times friends have just eaten nothing but a yogurt and coffee or fried up a couple of burgers to be put on white bread. Even a dish like mashed bananas and chocolate syrup makes a simple treat. Skip the iced cream, skip the whip cream and sprinkles. Just the fruit and sweetener will do it.

It's always good to have easy stuff in the pantry.Now is the time to stock up on Spaghetti-os along with Ramen soups . Have a large jar of peanut butter on the ready along with crackers. You can make mini sandwiches with these two if you need a quick dinner or snack.Even cans of deviled chicken and ham can be made into pates with just a dash of spice and some mayonnaise. Spread this over roils or croissants. for lunch. Keep extra eggs because you can make egg salad for sandwiches.

There;s nothing like eating something uncomplicated that doesn't require a lot of prep time. it could be a sandwich or even just a bowl of oatmeal. Whatever it takes to satisfy, then go for it.

The Sweet Side Of Vinegar

Vinegar is the much maligned condiment. It's also second a s in oil and vinegar. People talk about sour type s that have a vinegar personality or face. yet, this kitchen necessity is very much needed for all sorts of dishes. Its gives everything from dressings to marinades their wonderful flavor.
Vinegar has been around for about 10,000 years. The ancient Babylonians used it to preserve foods while Hannibal used it to crumble rocks during his passage through the Alps. even Cleopatra drank pearls dissolved in vinegar to win a bet. Vinegar is an all natural by product of aerobic bacteria mixing with wine or cider. You can even use it for cleaning because it gets rid of germs and bacteria easily. There are several different kinds from red wine to balsamic along with malt and apple cider. My favorites are the red wine and cider. I'm a big fan of the last because you can make a wonderful light Waldorf salad with it. Balsamic vinegar, that delight of foodies the world over has been around since the medieval period . It originated in Emilia Romano and is made through an aging process of twelve years It also involves pouring older vinegar in with freshly made ones.

Vinegar is not just for salads You can also use it in pickling which was it;s original use. Chutneys and relishes call fo r it as do slaws. The famed German dish sauerbraten starts off with a vinegar marinade. A lot of barbecue recipes call for marinating the meat in red wine vinegar. This produces a much more tender texture and it's perfect them for mixing with the actual sauce Vinegar is also used in making the well known Chinese hot and sour soup. A few tablespoons of rice wine vinegar gives the soup its' famous bite.

Vinegar doesn't mean sourness. It's a great addition to any dressing or dish. Try all sorts from balsamic to red wine to cider. Soon enough you'll be adding it to everything

Rice A Tility

Rice is one of the most versatile foods in the kitchen. it can be used a side , a main a dessert and a s flour. It can come in a variety of different types for simple or gourmet dishes. You can add anything to it from spice to sugar to make it unique and tasty.



Savory rice dishes are great for an evening and even a party meal. There' s nothing as sophisticated yet homey about risotto that perfect Northern Italian concoction made with arborio rice. Arborio is a little different than regular rice . The grains are shorter and fatter than regular rice and are also high in starch. This lends to the creaminess of such dishes as risotto Milanese, an easy and lovely saffron rich dish. Milanese and regular risotto (made with tomato and chicken gizzards) are good dishes during these snowy days.If you prefer a regular rice dish then stick with the spicy yet satisfying gumbo. The gumbo can be made first and then poured over white or brown rice. Another fun and excellent recipe is the party perfect paella. It's a blend of all sorts of meats from seafood to chicken to sausage along with peppers , corn and tomatoes. This is a great and again easy dish to make.



Rice can also be used for desserts too. Try leftover brown or white in rice pudding. Again you can vary this sweet, by adding raisins, chocolate chips or nuts to produce something that's either decadent, healthy or mix of both. Some risoterrias or rice restaurants (New York City has one or two of these) sell rice flour products such as cookies.Rice flour is great for kids who have gluten and wheat allergies. You can also buy rice flour at certain groceries.



Rice is certainly one of the most versatile kitchen staples. You can make it anyway savory or sweet and never be disappointed. Always have some on hand for some great dishes!