What Does It Take To Fuel A Blog…

March 27, 2012 1 comment

image

Avery Brewing Co.  Boulder Co.  The Reverend Belgian style quadruple ale.

Well ok, maybe not, depending on what you plasm on writing and the time of day.  Mornings I would have to go with coffee.  In the evening though, this high gravity ale is a winner.  The 10% ABV certainly will loosen the tongue. 

So beside evening blogging, what would I pair this with?  Avery’s website suggests gyros or spicy mussels, which I’m not entirely down with.  I think gyros are too greasy, at least the ones I’ve had, and spicy might not go well either.  You see this is a very sweet ale given the high alcohol content which is a result of a very high original specific gravity.  So greasy food would make for a very heavy meal.  The sweetness would be lost in spiciness.

I would Almost say that this, in small quantities, would go well with dessert.  Maybe a tart cherry pie or spice cake.  Or with a savory entre’ of herbed chicken or salmon, maybe even a very simple steamed crab, shrimp, or cockles and mussels.

Advertisements
Categories: Uncategorized Tags: , ,

I Can’t Say This Any Better…

March 21, 2012 Leave a comment

So I’ll just post the whole thing here. I’m sure they won’t mind me helping to get the word out.

 

The science is clear. BPA is dangerous. It’s time for FDA to stop allowing BPA to be used in our food packaging. Send a message to the FDA before its March 31st decision.

The FDA decides on March 31st if it will ban BPA in food packaging.
Dear Friend,

The toxic chemical bisphenol A (BPA) was recently banned in California from being used in baby bottles and sippy cups.

But thanks to the lobbying of the American Chemistry Council and other chemical manufacturers, BPA continues to be allowed in food and beverage packaging including the lining in most canned food and soup.

The FDA can put a stop to it. The agency will decide on March 31st whether or not to continue allowing bisphenol A (BPA) to be used in food packaging. It needs to stand up to industry pressure and protect us from this dangerous chemical.

Tell the FDA: No BPA in food packaging!
BPA is a hormone disruptor that has been linked to a long list of serious health issues, including breast cancer, prostate cancer, early puberty, miscarriages and brain and heart disorders.1

It’s so ubiquitous, it’s even used in things like store receipts and plastic bags, and it is estimated that BPA can be found in 90% of our bodies.2

FDA’s deadline comes in response to a formal petition filed in 2008 by the Natural Resources Defence Council. FDA failed to respond, and finally in December, a federal judge said it must make a final decision on BPA in food packaging by March 31st.3

Early last year, FDA admitted that BPA use raised “some concern,” reversing a long maintained position that BPA was safe in low doses, as evidence mounted rapidly of BPA’s health risks, which in addition to increased propensity for some diseases, include infertility and behavioral problems in children.

The science on BPA is clear, and its health impacts are far reaching, and deeply concerning. BPA isn’t safe to be used in food packaging and the FDA needs to take action to protect us from BPA:

Take Action Now

Thank you for fighting to keep us safe from toxic chemicals.

Elijah Zarlin, Campaign Manager
CREDO Action from Working Assets

SAVEUR 100: Corned Beef and Cabbage Recipe

March 19, 2012 4 comments

With St. Patrick’s day just passed, I have to say I was highly disappointed in the corned beef brisket I bought.  It was fairly tough and really quite salty.  My plan for next year, or maybe some time this summer is to corn my own beef.  Maybe it won’t even be a brisket, I might opt for a slightly more tender cut like the tritip.  I’ve always found Saveurto be a good starting place for recipes, so I’m thinking of giving this one a try. 

SAVEUR 100: Corned Beef and Cabbage Recipe – http://pulse.me/s/73JMz

I’ll certainly keep everyone informed and of course pictures will be taken.

Oil…

February 29, 2012 2 comments

This will make eating more expensive.

I don’t think there is a any part of the food chain that oil doesn’t effect.  No, I’m not talking about Extra Virgin here.  I’m talking crude.

This article from Yahoo finance discusses some of the reasons why gas prices are likely to rise in the coming months.  That’s only gas prices though.  Unfortunately the price of oil and gas effect far more than just what you put in your car.  The things you have to really think about in the cost of food, are all the other things that go into getting that food from the farm to your table.  Some form or distillate from oil goes into pretty much every aspect of food production.  From chemical fertilizers to transportation, to packaging.  All of it involves oil.  So if the price of gas goes up, you can bet that the price of all other petroleum based products will rise as well.

For example, it takes 1.2 gallons of oil to produce a single bushel of feed corn.  Because of government subsidies, corn is by far the cheapest way to fatten animals quickly.  The cattle industry says it takes about 16 pounds of grain (corn) to raise 1 pound of meat.  Most beef cattle are slaughtered at somewhere around 1200 pounds.  That would mean that a steer would be fed somewhere around 19,000 – 20,000 pounds of grain in it’s lifetime.  At 60 pounds per bushel, that comes to 316  to 335 bushels of grain (corn) per animal.  If it takes 1.2 gallons of oil to produce 1 bushel that comes to 380 to 402 gallons of oil just to raise the cow.  There are 42 US gallons in 1 barrel of oil, this means every cow raised for beef needs 9 to 10 barrels of crude oil.  At this point we haven’t done any more than bring the animal into this world and feed it.  With the current average cost of a barrel of crude being about $113, that means up to this point the cow has cost in oil somewhere between $1017.00 and $1130.00.

No, I’m not calling on people to be vegetarians.  It takes as much if not more money to bring enough variety of vegetables to the table to make a vegetarian diet healthy.  So that isn’t the answer either.  The reality is that because of the price of oil and gas, we are also on the brink of a food crisis.  We produce so little of what we buy in the supermarket locally.  Not only do we get food trucked in from factory farms in California, Texas, and Florida, we also have it flown in from other parts of the world.  Tomatoes and grapes from Chili are common in the markets during the winter months.  Also because size and appearance are much more important that nutritional value and sustainability, we’ve consolidated the majority of our food production to certain areas.  Idaho potatoes, Washington Apples, Wisconsin Dairy (currently being usurped by California), Florida Oranges, all these areas are known for their products for a reason, and it has little to do with quality and more to do with what grows best there and what would bring the biggest subsidies.

I don’t know that I have a real solution though.  The best answer is to find local growers and buy from them.  Better still would be to grow as much of you’re own food as you can using heirloom seeds so that you aren’t tied to Monsanto and its evil genetically modified, franken seeds.

Categories: Bad Ideas Tags: , , , , ,

Who Doesn’t Love Bacon…

February 8, 2012 1 comment

There is just something about bacon that makes people swoon.  From the cured pork belly to the strange, not sure what it really is, vegan bacon.  I have heard that bacon is the gateway meat.  Its smokey, pork goodness perched atop a cheeseburger has corrupted more than one Jewish person.  While vegan bacon, whatever that is, might “satisfy” its formed to look like meat, but it is the real thing that so often seduces the weaker vegans and vegetarians back into the light of omnivorous feeding.

So in keeping with the wonder that is the main subject of this post…

Here’s my recipe for bacon salad dressing

  • 4 slices of streaky bacon
  • 2 Tbsp of lime juice (fresh squeezed from the lime please)
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp honey
  • Rendered fat from the bacon

Cut bacon into small pieces and put into a frying pan.  Render the fat and brown the bacon pieces.  Remove the cooked bacon from the pan, drain and reserve.  Put the lime juice, cider vinegar, honey and bacon fat into a small blender or mini food processor container (the Magic Bullet, as seen on TV is great for this) and wiz it up for a few seconds to emulsify it.

According to my family, this dressing went really good on the micro greens and blackberry salad I served tonight.

My gift to you, enjoy.

What ever happened to femininity…

January 16, 2012 Leave a comment

I have some wonderfully beautiful women friends.  They come in all sizes and shapes, and I love them all.  They are the ones who make me ask this question.  Not because they aren’t paragons of feminine beauty, but because my lady friends represent the gamut of physical shapes.

What you are about to see may be shocking:

This was posted on Face Book by a number of my female friends.  I think it speaks for itself.

I think that the women in both sets of pictures are beautiful, but why won’t advertisers acknowledge this.  The average size woman in the United States currently is a size 14.  Yet designers and advertisers push thin models.  From Modeling Advise.com “In checking around it looks like for Fall 2003 they are back to tall and very thin – 5′ 9 to 5’10”, size 2 to 4 but I think they would love size 0.”  In general they advise women that size 6 – 8 in the norm, but if you look at any of the runway models during any fashion event, you know that not a one of them is anywhere near the larger sizes.

Either way, that is a far cry from the average woman.

If in the past, the average model was roughly one size smaller than the average woman, than today’s fashion models should look more like size 12 model Katya Zharkova:

Is it possible for fashion designers and advertisers to come a little closer to this?  Just a little closer to reality…

New Research Every Day…

January 6, 2012 Leave a comment

On a daily basis I read articles, see news stories, hear pundits, experts and crackpots, telling me what to eat.

Eat these five foods to prevent cancer.

Foods to eat now to jump start your weightloss.

End obesity now, eat this.

Prevent heart disease by eating more of this.

New foods high in antioxidants.

I’ve always believed that food is good medicine, but this is taking it way too far.  The way some of these read you would expect that the FDA to have them classified as drugs.  Some of them, if the claims are to be believed, should require a prescription.  Other ones you would think should be illegal, classified as a drug.  Wouldn’t be funny to see the police busting down doors and hauling people away for having an ounce of pomegranate seeds.

The biggest problem I see with all these kind of articles and stories is that they all seem to espouse the same thing.  Eat more fruits and vegetables.  Eat even more whole grain foods because these are the magic foods that will make you thin, live forever, and keep you from having any kind of cancer.  While I can get behind the eating of more vegetables, I can’t agree with eating more grain.

You see, the plagues of the modern age, heart disease, cancer, obesity, began long ago when man started farming and domesticated grains.  And its only gotten worse through genetic manipulation of grain plants, making the yield greater.   Dr. William Davis, discussed this in his book Wheat Belly.  He says that there is a certain physical shape, that of the belly being distended and bloated, that he sees in his practice that indicated a diet high in wheat and grain products.  Dr. Davis, is a cardiologist by the way.  His patients are predominantly over weight, heart disease sufferers.  I, like he, see the correlation between a diet high in grains, whole or otherwise, and obesity and heart disease.  Yet the USDA and FDA still push the company line that grain is good.

The best advise I can give for people wanting to lose weight, prevent heart disease, and all the problems of aging.  Don’t eat grains.