Check out the blog Another Year Without Groceries; it details one family’s efforts to avoid using “big produce” and select local and sustainable. (Make sure to read “why we are doing this” and “the rules”.) Certainly, climate allows or disallows a set amount of food production, but I admire what they are doing.
Author: greenwordchef
Yahoo has a new series of video clips featuring chef Fabio from Top Chef. There are only six videos currently, but they’re enjoyable and appear to be well prepared and edited. Check out one of the latest for some tips on making meatballs!
Ushahidi: Burger Map
You may not have heard of Ushahidi before, but it is creating a more prevalent social presence in today’s media-rich world. Ushahidi takes the concept of mapping to a new wiki-laden level. Rather than the classic paper map, or even online map, it takes user content and comments and integrates them with a mapping feature. One food-related use that has emerged is Burger Map. Whereever one might be in the world, someone can find good burger recommendations from peers. Individuals can also add to the Burger Map to build upon the utility.
It has gained a following through its social activism uses, but follow your hunger to the Burger Map!
HK
I’ve been a fan of Hell’s Kitchen, but let me quantify that two ways. I’ve been more a fan of Chef Ramsay because I enjoy seeing his kitchen standards for fine cuisine. As of late, I’ve found the show more to be about the reality TV and drama and less about the cooking and the food. I still enjoy watching it, but I know the shock value drama is what helps get the ratings. I found a Chef Ramsay recipe (you’ll need to scroll down) for risotto and shimp.
All Things Bayless
Back during Season 1 of Top Chef Masters, I remember cheering for Rick Bayless to win it all. He seemed like a nice guy, and I’ve always enjoyed the flavor of Mexican cooking. The above video showcases his techniques for preparing a surely delicious poblanos rajas. I’ve burned peppers before for a roasted red pepper and corn soup (it was tasty). I love the not-too-hot flavor of poblano peppers. They’d be wonderful prepared this way, and it wouldn’t take long using the basic ingredients Chef Rick mentions to create a quick and delicious dish.
Pricey Park Food?
Image from article
Food prices are constantly rising, but there’s another type of inflation involving high-end ingredients in seemingly innocent foods. Next up- the classic hot dog. I can’t say that I’d pay 80 bucks for the product as created- I’ve had some meals that weren’t cheap, but I think I’ll pass on this one. I wonder how many they’ve sold…
http://www.thepostgame.com/blog/chompions/201107/coming-next-week-80-hot-dog
New link added- National Mustard Museum
I’ll admit it; I’m biased about mustard. There are some foods that can be so wonderfully complex, and mustard is one of them. I’m a fan of complex food with variety in flavor. I ordered some merchandise from the online store for gifts, and they included an obligatory catalog of the wonders of available mustard. I haven’t yet been to the National Mustard Museum, but it’s certainly on my future travel itinerary. (How great would a vacation based on good food experiences be?)
Bugged by Bug Repellent?
A highlight in the 8/14/11 Variety section of the Star Tribune (startribune.com/lifestyle) showed an organic alternative to combat the outdoors’ perhaps most pesky inhabitants: insects. The product is Intelligent Nutrients Certified Organic Bug Repellent. It’s free of pesticides and DEET, most importantly. Elizabeth Dehn, the writer of the article, states “trust me, it works”.
I’m not a fan of getting bitten, but I’ve been leery of spraying on readily available brand name bug spray because of its ingredients. (Though I don’t know too many people who enjoy its odoriferousness, either.)
It’s not a great idea to go without some sort of defense due to West Nile and similar diseases. Here is one option for those who don’t like traditional bug sprays.
http://www.intelligentnutrients.com/cart/products.php?product=Certified-Organic-Bug-Repellent-Serum
Standardized Food
Image from article
There’s a grand range of food available in the world. We all fall somewhere on a continuum of adventurousness in eating. I’m not saying I’d be the first to try some of the most extreme examples, but having a curious palate can assist in finding new and outstanding dishes that would otherwise have remained unknown. If you’re already found epicurean bravery, great! If not, and you’re willing to try (and you like vegetables), vegetables are a great place to start. They are perhaps not as intimidating as some proteins.
For those of us who belong to community supported agriculture groups (CSAs), you may get some new foods in that weekly produce box. (CSAs provide produce for a yearly membership fee, and can be local, organic, and sustainable to reduce the carbon footprint.) I am occasionally left searching for a recipe to fit a previously unused veggie. Usually, I win two ways: I find a recipe I can use again, and I have a flavorful dish I did not know before.
What’s in a name…. organic
(Photo post from article)
Life is keeping my number of posts down for the time being… unfortunately. As we get into gardening season and the start of the earliest harvests, there are ever-increasing options for fresh food. Some foods are safer than others when buying non-organic. What’s the difference between organic and traditionally produced… produce?
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