New Jersey has these kind of addicts all over the state. They love and crave this substance so much they'll go to great lengths to get it. Luckily there are suppliers who can cater to these needs and wants. What is this that has ordinary , law abiding citizens go rogue just for a drop?
Raw milk, a substance that is completely illegal in my state. Neighboring states, New York and Pennsylvania have laxer laws than ours regarding milk and this is where a lot of addicts get theirs. Raw milk is considered dangerous by some health professionals because it's not pasteurized and homogenized. The first gets rid of the bacteria that is in all milk and the second basically breaks down the fat globules that result in cream. It may produce in a better milk however it lacks taste and texture. This is what raw milk addicts hate.
The stuff is supposedly heaven with a rich creamy flavor. First timers who drink it are usually hooked by the initial sip. Raw milk can be made into fresh butter (yum!!) along with cheese, sour cream and buttermilk. There are many recipes from puddings to pancakes that involve these by products. Don't be afraid to buy it if your state allows it. Raw milk does have a lot of benefits, despite what has been said. it has all twenty amino acids and full doses of vitamins and minerals. It's chock full of calcium which is good for everything for fighting cancer to building stronger bones and teeth.Raw milk also has beneficial bacteria and this is great for making your own "Activia" style yogurt.
Consider yourself blessed if you live in a dairy state that allows for the sale of raw milk. This is a delicious and beneficial drink that is perfect plain but also in recipes. Try to get a few bottles today and taste what raw milk addicts are raving about.
Monday, August 29, 2011
Saturday, August 27, 2011
Hurricane Cuisine Part Two
Yesterday I wrote about hurricane cuisine - what do do during a hurricane and shortly after. That was for people who are going to ride out this catastrophe and its' aftermath at home . However there are those who are also in shelters and may be not be allowed home for a few days. What to do then? Again , just improvise but use your brains. be smart about your choices and what to do when you return home.
The first thing if you can read this or yesterday's column good. You have some power and access to the Internet. You may be reading this off your phone or IPad.Hopefully it's not in a shelter however if it is , just stay calm. Your backpack should have your favorite crackers and cookies along with bottled water and energy drinks. These are the best to take with you - after all they're portable comfort foods and feel like home. If you haven't and you still have time to shop,get some juice boxes and Gatorade for the kids.Bananas and apples are the fruits to take with you. They're not going to spoil as fast as other fruits and they're less messy too. Jello and pudding cups are another good choice. They're full of vitamins plus they're easy and fun to eat, especially for the kids.
When you get home be prepared to scour your fridge. Hopefully it was emptied before you left however if not , then clean out. Food can last up to two or three days in a closed fridge or freezer. Throw out any fresh cuts of meats and milk that smell bad. Mayo will keep twenty four hours as do some creamy salad dressings Toss those if there's an unusual or sour odor.Most cheeses will keep as some veggies. This also applies to some frozen foods and dinners. If your fridge has completely gone without power for more than tow or three days and you're not there to cook the food, then toss it. Start fresh with whatever your stores will have.
In a few days things will more or less get back to normal. In the meantime, make the best of this foodwise. Be creative but above all be smart. Make the right choices when you're in the shelter and when you return home.
The first thing if you can read this or yesterday's column good. You have some power and access to the Internet. You may be reading this off your phone or IPad.Hopefully it's not in a shelter however if it is , just stay calm. Your backpack should have your favorite crackers and cookies along with bottled water and energy drinks. These are the best to take with you - after all they're portable comfort foods and feel like home. If you haven't and you still have time to shop,get some juice boxes and Gatorade for the kids.Bananas and apples are the fruits to take with you. They're not going to spoil as fast as other fruits and they're less messy too. Jello and pudding cups are another good choice. They're full of vitamins plus they're easy and fun to eat, especially for the kids.
When you get home be prepared to scour your fridge. Hopefully it was emptied before you left however if not , then clean out. Food can last up to two or three days in a closed fridge or freezer. Throw out any fresh cuts of meats and milk that smell bad. Mayo will keep twenty four hours as do some creamy salad dressings Toss those if there's an unusual or sour odor.Most cheeses will keep as some veggies. This also applies to some frozen foods and dinners. If your fridge has completely gone without power for more than tow or three days and you're not there to cook the food, then toss it. Start fresh with whatever your stores will have.
In a few days things will more or less get back to normal. In the meantime, make the best of this foodwise. Be creative but above all be smart. Make the right choices when you're in the shelter and when you return home.
Friday, August 26, 2011
Hurricane Cuisine Part One
As everyone is well aware of, Hurricane Irene is about to visit the East Coast this weekend. This is a monumental one - almost on a par with the lethal Hurricane Katrina.Power will definitely be out and that means no refrigeration and possibly no stoves or microwaves. This is going to be a tricky time for those who are staying home and cooking. What to do?Improvise.
Everyone should have stocked up on the basics by now. peanut butter is an excellent source of protein and can making tasty and filling sandwiches for those of any age. Other good sources are deviled ham and chicken . Again these can work as tasty and filling sandwich spreads and add herbs such as tarragon and celery seed to liven up their flavors. Think Italian cold cuts too to get you and your family through these upcoming days. Salami is a good choice. It can last up to a week along with some others such as capacolla and soppressata. You can make sandwiches and even add them to omelets (more on those later).
If you're lucky enough to have gas then use it. You'll have to especially if you have perishables such as eggs or even raw meat in your fridge. Be creative. With the eggs you can make omelets along with the English breakfast style fried bread for breakfast or even lunch. Another good idea is pasta. Just boil water to cook it and use canned sauce. Another spin is utilizing milk for cream sauces . Remember use the perishables first so they don't become rotten or spoiled. This is also a good time , believe it or not to , clean out the freezer. Most people probably have enough in theirs to last them through to Tuesday or Wednesday. There's no need to go out and get more food. Most supermarkets will be closed or worse - damaged by the storm.
Hurricanes play havoc with everything - including people's meals. However you can restore order to your eating routine with everything from canned goods to some creative cooking. Don't let Irene spoil your meal plans. Fight back with some good food.
Everyone should have stocked up on the basics by now. peanut butter is an excellent source of protein and can making tasty and filling sandwiches for those of any age. Other good sources are deviled ham and chicken . Again these can work as tasty and filling sandwich spreads and add herbs such as tarragon and celery seed to liven up their flavors. Think Italian cold cuts too to get you and your family through these upcoming days. Salami is a good choice. It can last up to a week along with some others such as capacolla and soppressata. You can make sandwiches and even add them to omelets (more on those later).
If you're lucky enough to have gas then use it. You'll have to especially if you have perishables such as eggs or even raw meat in your fridge. Be creative. With the eggs you can make omelets along with the English breakfast style fried bread for breakfast or even lunch. Another good idea is pasta. Just boil water to cook it and use canned sauce. Another spin is utilizing milk for cream sauces . Remember use the perishables first so they don't become rotten or spoiled. This is also a good time , believe it or not to , clean out the freezer. Most people probably have enough in theirs to last them through to Tuesday or Wednesday. There's no need to go out and get more food. Most supermarkets will be closed or worse - damaged by the storm.
Hurricanes play havoc with everything - including people's meals. However you can restore order to your eating routine with everything from canned goods to some creative cooking. Don't let Irene spoil your meal plans. Fight back with some good food.
Thursday, August 25, 2011
Roadie Cooking
Bands and musicians usually have a bad time of it foodwise. There's all those greasy spoons and fast food joints that they have to eat at due to their hectic schedules.If they're lucky they'll be staying at a chain hotel where there's a somewhat decent restaurant. However some bands have it easy. They bring a chef with them and enjoy home cooked, good quality dishes. At times even the fans benefit.
This was chronicled in yesterday's New York Times Dining section. The article, written by Times Dining regular, Jeff Gordinier, dealt with the musical group, the Zac Brown Band, This is a rootsy Georgia based band and their "chef" Rusty Hamlin's cooking reflects it. Mr. Hamlin does all their cooking in a 54 foot 26 wheel silver and blue trailer appropriately named Cookie. He is lucky enough to experience the bounties of the areas where they drive through. It's the best of locavore dining with a twist. he scours local farmer's markets for different area vegetables and fruits to incorporate in his recipes.
What does Mr. Hamlin make? Good Southern cooking that involves fresh instead of deep fried. There is a recipe for a pocketknife cole slaw which is a twist on the traditional. There is cabbage but also bell peppers and tomatoes along with the kick of cayenne and the heat of mustard. There is the traditional Southern ham but with it comes with braised Brussels sprouts and red eye gravy. There is als a meet and greet so fans can not only get to meet the band but also enjoy the Southern hospitality and Mr. Hamlin's all natural creations. Fans were treated to a yummy moonshine vinaigrette and a creamy polenta made with gouda, wild mushrooms and snap beans.
Lucky is the band that has its' own chef. This is true of the Zac Brown Band who has Mr. Hamlin to create amazing food using local produce. Now that rocks!
This was chronicled in yesterday's New York Times Dining section. The article, written by Times Dining regular, Jeff Gordinier, dealt with the musical group, the Zac Brown Band, This is a rootsy Georgia based band and their "chef" Rusty Hamlin's cooking reflects it. Mr. Hamlin does all their cooking in a 54 foot 26 wheel silver and blue trailer appropriately named Cookie. He is lucky enough to experience the bounties of the areas where they drive through. It's the best of locavore dining with a twist. he scours local farmer's markets for different area vegetables and fruits to incorporate in his recipes.
What does Mr. Hamlin make? Good Southern cooking that involves fresh instead of deep fried. There is a recipe for a pocketknife cole slaw which is a twist on the traditional. There is cabbage but also bell peppers and tomatoes along with the kick of cayenne and the heat of mustard. There is the traditional Southern ham but with it comes with braised Brussels sprouts and red eye gravy. There is als a meet and greet so fans can not only get to meet the band but also enjoy the Southern hospitality and Mr. Hamlin's all natural creations. Fans were treated to a yummy moonshine vinaigrette and a creamy polenta made with gouda, wild mushrooms and snap beans.
Lucky is the band that has its' own chef. This is true of the Zac Brown Band who has Mr. Hamlin to create amazing food using local produce. Now that rocks!
Wednesday, August 24, 2011
Norwegian Good
Norwegian - and actually any Scandanavian cooking has always been maligned. People make fun of the supposed overuse of herring or lutefisk. There are always jokes about reindeer meat and lingonberries. However the Scandinavian peninsula is suddenly a culinary hot spot. It's featuring fresh dishes cooking the way the Vikings cooked and foodies are loving this modern Viking invasion.
This was the subject of Julia Moskin''s article in today's New York Times Dining section. In it, she explores the old techniques of drying, smoking along with pickling and curing. Even modern utensils are nixed for the more classic shells, juniper, hay and twigs as kitchen tools. Garden scraps are also used as decorations as opposed to fancy sauces swirled into patterns, The food itself wouldn't be out of place at a Viking feast. Yes there was reindeer but also moose and bear cooked with vegetables. This last is a true Lapp dish that 's now turning culinary heads.
Modern classics are also made however they have a distinct Northern European twist, Creme brulee is baked but it's with Danish cream. There is also a sourdough battered haddock served on juniper branches. Root vegetables , another Nordic staple, are plated with a sauce of cream whisked with vinegar, fermented beer and garnished with salted cod roe. Sweet dishes such as lemon shortbread is placed on a cloud like bed of perfumed lavender cream. Apples and oatmeal are scented with earthy hay and pine aromas. These were seen in the Manhattan restaurant Compose and created by Nordic chef Marcus Phillips.There seems to not be a dearth of salmon and creamed herring. The new batch of cooks want to stick with the idea of purity, freshness along with simplicity and ethics in cooking. Simple but effective.
Scandinavian cooking is now the hottest cuisine on the planet. Chefs and foodies are appreciating the rustic yet sophisticated way of using natural ingredients and equipment to create unique dishes. It's a take on the modern with roots going back one thousand years.
This was the subject of Julia Moskin''s article in today's New York Times Dining section. In it, she explores the old techniques of drying, smoking along with pickling and curing. Even modern utensils are nixed for the more classic shells, juniper, hay and twigs as kitchen tools. Garden scraps are also used as decorations as opposed to fancy sauces swirled into patterns, The food itself wouldn't be out of place at a Viking feast. Yes there was reindeer but also moose and bear cooked with vegetables. This last is a true Lapp dish that 's now turning culinary heads.
Modern classics are also made however they have a distinct Northern European twist, Creme brulee is baked but it's with Danish cream. There is also a sourdough battered haddock served on juniper branches. Root vegetables , another Nordic staple, are plated with a sauce of cream whisked with vinegar, fermented beer and garnished with salted cod roe. Sweet dishes such as lemon shortbread is placed on a cloud like bed of perfumed lavender cream. Apples and oatmeal are scented with earthy hay and pine aromas. These were seen in the Manhattan restaurant Compose and created by Nordic chef Marcus Phillips.There seems to not be a dearth of salmon and creamed herring. The new batch of cooks want to stick with the idea of purity, freshness along with simplicity and ethics in cooking. Simple but effective.
Scandinavian cooking is now the hottest cuisine on the planet. Chefs and foodies are appreciating the rustic yet sophisticated way of using natural ingredients and equipment to create unique dishes. It's a take on the modern with roots going back one thousand years.
Tuesday, August 23, 2011
Disaster Strikes Beware!
Today we had a really unusual event today - an earthquake here in New Jersey.It started in Mineral, Virginia and radiated out up here to the Manhattan area. It seems that we're not immune to any natural disasters whether the rare earthquake or more common hurricane. This means one thing - be prepared. Always.
The one thing everyone should always stock up on is water. Remember that water and gas lines are the first hit and usually rupture.This means a lack of drinking water. If you have do have water, be careful about drinking it. Boil it first if you do if there is a warning (usually the TV news warn about it as do social media such as Facebook and Twitter).Also pack Gatorade or any energy drink that's chock full of electrolytes in case the weather is hot and humid. This is helps in staunching any dehydration that may occur.
What about food? Thnk camping when you prepare for a diaster. Energy bars should be the number one food item. They last the longest and give you the protein and energy you need. Beef jekry or any dried food is good to pack up too. It lasts a few days and can provide with some nutrition. You can also buy ready to pack meals. These are small cups of nutrition packed meals , mostly pasta based with different meats. These are so vacuum packed that they can last up to five years. These are usually bought on line and a case is just seventy dollars.
Distaster strikes - anywhere. Never take your situation for granted. Be prepared always!
The one thing everyone should always stock up on is water. Remember that water and gas lines are the first hit and usually rupture.This means a lack of drinking water. If you have do have water, be careful about drinking it. Boil it first if you do if there is a warning (usually the TV news warn about it as do social media such as Facebook and Twitter).Also pack Gatorade or any energy drink that's chock full of electrolytes in case the weather is hot and humid. This is helps in staunching any dehydration that may occur.
What about food? Thnk camping when you prepare for a diaster. Energy bars should be the number one food item. They last the longest and give you the protein and energy you need. Beef jekry or any dried food is good to pack up too. It lasts a few days and can provide with some nutrition. You can also buy ready to pack meals. These are small cups of nutrition packed meals , mostly pasta based with different meats. These are so vacuum packed that they can last up to five years. These are usually bought on line and a case is just seventy dollars.
Distaster strikes - anywhere. Never take your situation for granted. Be prepared always!
Monday, August 22, 2011
Ahh Tea!!!!
With fall's busy schedule just around the corner, it's nice to just kick back with a good cup of tea. There's nothing as soothing as a hot mug after a wild and stressful day. The best part is that there are regular and herbal ones that are perfect for unwinding .Just soak a bag , wait for it to brew and enjoy a mini vacation from life's daily problems.
Herbal teas are great for those days when you just feel like running away. You can easily buy loose leaves at tea stores like Teavana or just pick up a box of Celestial Seasonings at your local grocery store. Mint tea is not only yummy but also relaxing.Peppermint tea is a great way to end a day. It's also soothing also on a stressed out stomach. A hot mug helps to relieve any heaviness after a big meal. The same goes for spearmint. Chamomile is another tea that helps to "de-stress" and cure digestive problems..Its' lovely flowery flavor reminds one of sun kissed gardens and sunny days too.
Exotic teas are also fine way to end a work day. A ginger or cardamon infused brew can revive you for an evening out or give you a second wind to deal with family. Red tea or rooibos, from South Africa is a sweet almost root beer tasting one that goes well on its' own or with natural sugar. Fruit teas or tisanes made with peaches, apples and lemons along with dried oranges and limes are also good. Again a cup of one of these is perfect before bedtime or with a good book. They're also tasty with a plate of simple shortbread cookies on the side.
Teas are the perfect escape after a hard day at work or at school. Stock up on a few flavors for the busy crazy days ahead.They're the perfect antidote for stress.
Herbal teas are great for those days when you just feel like running away. You can easily buy loose leaves at tea stores like Teavana or just pick up a box of Celestial Seasonings at your local grocery store. Mint tea is not only yummy but also relaxing.Peppermint tea is a great way to end a day. It's also soothing also on a stressed out stomach. A hot mug helps to relieve any heaviness after a big meal. The same goes for spearmint. Chamomile is another tea that helps to "de-stress" and cure digestive problems..Its' lovely flowery flavor reminds one of sun kissed gardens and sunny days too.
Exotic teas are also fine way to end a work day. A ginger or cardamon infused brew can revive you for an evening out or give you a second wind to deal with family. Red tea or rooibos, from South Africa is a sweet almost root beer tasting one that goes well on its' own or with natural sugar. Fruit teas or tisanes made with peaches, apples and lemons along with dried oranges and limes are also good. Again a cup of one of these is perfect before bedtime or with a good book. They're also tasty with a plate of simple shortbread cookies on the side.
Teas are the perfect escape after a hard day at work or at school. Stock up on a few flavors for the busy crazy days ahead.They're the perfect antidote for stress.
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