Unfortunately the way things are run today a food shortage in the land of plenty is coming. The food shortage will not be because the weather conditions threatened crops and caused less production. The animals will be perfectly healthy and they will multiply when they are allowed to. The problem that is going to set this country up for failure is going to come from our own government rules and regulations. We simply are going to be forced into a shortage of food products by the rules we have established.
Most of the products that we do manage to produce are exported to other countries. Do not blame the farmer for participating in the exportation of goods. The farmer has to have money to pay for their land, and their equipment, and the labor it takes to raise all that they produce. They also have to pay all of those taxes like everyone else. These are Land taxes, unemployment taxes, sales and use taxes, quarterly employee taxes, inventory taxes, and income taxes. When these people can sell their product for a higher rate they are going to. You really cannot fault them for doing so.
The government also controls what foods are produced and the amount of the food that is produced. They do not want too much of one food raised because that would cause the prices of the food to drop and the farmer would then have more problems. They would be raising more but earning less. The government has a solution to this problem in the form of subsidies. They actually pay the farmer to not grow a certain crop. The farmer can make the money and never break a sweat doing so. Who in their right mind would say no to that scenario? Money for not doing something would be most people's idea of a dream come true.
A lot of the people who have been watching the rising food prices and the problems that are happening around the world suggest that in April of 2012 the American population will see the price of food rise so high that they cannot afford to eat.
Experts in this area are suggesting that people take stock of their food pantries and try to prepare for these rising prices. If you can prepare yourself to the point that you can feed your family for a few months with very few purchases from a store you will make it through the food shortage period just fine.
Monday, March 7, 2011
Sunday, March 6, 2011
Simple Paleo Ice Cream Recipe
It's the festive season and watching relatives and friends gorge themselves on ice cream and tasty sweets can be painful when you're trying to stay healthy and stick to a rigid nutrition plan. I know as a follower of the paleo diet the hardest thing for me to adjust to was the lack of desserts and sweets for the paleo follower. However there is hope, by replacing regular milk with coconut milk and swapping the ultra heavy chocolate and sugar filling for natural fruits and nuts we can create gorgeous and equally delicious recipes for the paleo diet follower.
I got creative earlier and here's a simple tried and tested ice cream recipe to sate the sweet tooth of the Paleolithic patron. The trick with this is preparation and smoothness, as it's tricky at first to stop the eggs from scrambling, which completely ruins the dish. Make sure the temperature is warm enough to melt the ingredients but not too hot to make them curdle and boil, once you've got this right though you will never look back.
Ingredients:
* 400ml coconut milk
* 2 large eggs
* 3 tbsp honey
* 1/4 cup blueberries
* 1/2 cup processed strawberries
* 2 tsp cinnamon
How to make:
1. Place a heat proof bowl over a simmering pot of water. Make sure the bowl is wider than the pot so it sits on top comfortably and there is enough space under the bowl to ensure no part of it comes in direct contact with the water.
2. Place the strawberry, blueberry and honey into the bowl and heat until it's warmed through but ensure heat is low enough to prevent boiling.
3. Separately whisk the eggs. When they are thoroughly whisked slowly mix in a quarter of the wet mixture with a mixing spoon, slowly and delicately. Ensure the eggs don't scramble by maintaining a warm but not boiling temperature and constantly stirring with your spoon. Continue until all of the wet mix is mixed in and a thick creamy sauce is created.
4. Let the mixture cool off before placing into the fridge.
5. Place the mixture in a container and place in the freezer. Remove every 25 minutes for 2 and a half hours until you have a creamy ice cream.
This is a recipe that I love but it is easily customisable. Try varying the fruits in the mix and garnishing with nuts, cinnamon or any other flavours you fancy. Even sweeteners to help bring out the sharpness and taste.
I got creative earlier and here's a simple tried and tested ice cream recipe to sate the sweet tooth of the Paleolithic patron. The trick with this is preparation and smoothness, as it's tricky at first to stop the eggs from scrambling, which completely ruins the dish. Make sure the temperature is warm enough to melt the ingredients but not too hot to make them curdle and boil, once you've got this right though you will never look back.
Ingredients:
* 400ml coconut milk
* 2 large eggs
* 3 tbsp honey
* 1/4 cup blueberries
* 1/2 cup processed strawberries
* 2 tsp cinnamon
How to make:
1. Place a heat proof bowl over a simmering pot of water. Make sure the bowl is wider than the pot so it sits on top comfortably and there is enough space under the bowl to ensure no part of it comes in direct contact with the water.
2. Place the strawberry, blueberry and honey into the bowl and heat until it's warmed through but ensure heat is low enough to prevent boiling.
3. Separately whisk the eggs. When they are thoroughly whisked slowly mix in a quarter of the wet mixture with a mixing spoon, slowly and delicately. Ensure the eggs don't scramble by maintaining a warm but not boiling temperature and constantly stirring with your spoon. Continue until all of the wet mix is mixed in and a thick creamy sauce is created.
4. Let the mixture cool off before placing into the fridge.
5. Place the mixture in a container and place in the freezer. Remove every 25 minutes for 2 and a half hours until you have a creamy ice cream.
This is a recipe that I love but it is easily customisable. Try varying the fruits in the mix and garnishing with nuts, cinnamon or any other flavours you fancy. Even sweeteners to help bring out the sharpness and taste.
Saturday, March 5, 2011
Spices For Chicken
Because chicken is relatively inexpensive and fairly easy to prepare there are a vast number of recipes available throughout the world. Chicken spices and herbs are abundant and are readily available in almost any market anywhere. Spices and herbs have become abundant thanks to the explorers of the 15th and 16th century.
Open your cupboards and you'll find a spice or herb, or both that can be the beginning of a very tasty recipe. Every chef has several ways of preparing and cooking their chicken and most have a secret ingredient for their wonderful signature dish. Of course, some of these recipes vary regionally and from country to country, depending on availability and prices at the market.
Aromatic herbs are also used along with spices, thereby adding that extra punch. Sage, thyme, rosemary and basil are a good example of the aromatics that I use. When using spices, remember that sometimes a little goes a long way. I have found that marinating the chicken is very helpful in distributing the flavors evenly. Gauge your addition of salt, especially if your recipe calls for butter; make sure that you use unsalted butter so that you don't overwhelm it with too much salt.
Recipes of all kinds are available on the internet and in cookbooks, so not cooking chicken is a limitation that should not occur in your kitchen. For health reasons I prefer to bake and not fry chicken, although I enjoy fried chicken very much. There is one recipe for fried chicken that is very plain and simple. Use all white, all dark, or a combination of both. Wash the chicken and pat dry; add salt, pepper, and allspice. Deep fry in canola oil and pat dry with paper towels before serving.
A very exotic and tasty way to prepare your chicken is by using a fresh, wonderful homemade curry that you will use again and again.
Indian Curried Chicken Recipe:
Basic Curry Powder
6 dried red chiles
1 oz. coriander seeds
2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp black peppercorns
1 tsp fenugreek seeds
10 fresh curry leaves
½ tsp ground ginger
1 tbsp ground turmeric
Remove seeds from chiles. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.
Rub your Curry Powder into the chicken, as needed, about half hour to an hour before roasting in the oven at 350 degrees. A full sized chicken should take twenty minutes per pound, so use your discretion. All things said, it is not what spice you use, but, how you use it. Spices should blend in and not overwhelm. They should never be so intrusive that the essential character of the dish is lost.
Open your cupboards and you'll find a spice or herb, or both that can be the beginning of a very tasty recipe. Every chef has several ways of preparing and cooking their chicken and most have a secret ingredient for their wonderful signature dish. Of course, some of these recipes vary regionally and from country to country, depending on availability and prices at the market.
Aromatic herbs are also used along with spices, thereby adding that extra punch. Sage, thyme, rosemary and basil are a good example of the aromatics that I use. When using spices, remember that sometimes a little goes a long way. I have found that marinating the chicken is very helpful in distributing the flavors evenly. Gauge your addition of salt, especially if your recipe calls for butter; make sure that you use unsalted butter so that you don't overwhelm it with too much salt.
Recipes of all kinds are available on the internet and in cookbooks, so not cooking chicken is a limitation that should not occur in your kitchen. For health reasons I prefer to bake and not fry chicken, although I enjoy fried chicken very much. There is one recipe for fried chicken that is very plain and simple. Use all white, all dark, or a combination of both. Wash the chicken and pat dry; add salt, pepper, and allspice. Deep fry in canola oil and pat dry with paper towels before serving.
A very exotic and tasty way to prepare your chicken is by using a fresh, wonderful homemade curry that you will use again and again.
Indian Curried Chicken Recipe:
Basic Curry Powder
6 dried red chiles
1 oz. coriander seeds
2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp black peppercorns
1 tsp fenugreek seeds
10 fresh curry leaves
½ tsp ground ginger
1 tbsp ground turmeric
Remove seeds from chiles. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.
Rub your Curry Powder into the chicken, as needed, about half hour to an hour before roasting in the oven at 350 degrees. A full sized chicken should take twenty minutes per pound, so use your discretion. All things said, it is not what spice you use, but, how you use it. Spices should blend in and not overwhelm. They should never be so intrusive that the essential character of the dish is lost.
Friday, March 4, 2011
Spanish Cuisine
No one can deny that national cuisine in most of the countries is one of the things that might alert tourists' attention, and Spain is not an exception. As any Mediterranean country it combines features of its neighbors; in particular, it is related to France and Italy, being one of the best in the world for quality and variety of products. In contrast, it is impossible to talk seriously about the existence of ethnic cuisine, but it is more appropriate to consider a number of regional cuisines, each of which was influenced by climatic conditions and lifestyle. In general, Spanish cuisine is likely to use such techniques as quenching in wine (red in the south and west of the country and white in the east), baking with feta cheese and roasting on a lattice (grill). Specific for all regional cuisines is the widespread use of green sage and crushed walnuts. Before starting the checkup of main peculiarities of regional cooking traditions it will be helpful to clarify its common issues and dishes:
1.Paella is a Valencia rice dish, which in its modern form emerged in the mid-19th century. The majority of non-Spaniards consider paella as Spanish national dish in contrast to Spaniards' conviction that this dish is exclusively Valencia and is believed to be a symbol of the region.
2.Jamon (Hamon) appears to be the Spanish name of ham, delicatessen, jerked pork ham.
3.Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried squid).
4.Spain is a cheese country, where wide distribution is achieved by firm cheeses (Idiazabel, Majon, Manchego), fresh cheeses (Afuega'l pitu, Mato), blue cheeses (Cabrales, Picón Bejes-Tresviso) and cream cheeses.
5.Without any doubt wine is the basic element of all and each of the regional cuisines of Spain. Spain, along with France and Italy, appear to be three of the largest wine producers in the world.
Catalan cuisine has absorbed all that is best in Mediterranean cuisine. Basically, it is amazingly simple, based on maintaining an authentic taste of seasonal products, and traditional in its core. The Catalans are people who think in contrasts. They like to combine the incompatible ingredients and mix a myriad of using all that fresh that appears on the market. The most typical of this area is the cuisine called "Mar i Muntanya", which means "sea and mountain". This is a delicious and unusual way of mixing seafood with meat products. Such combinations include pork and scallops, tuna soup with snails, rabbit and chicken with crayfish. It is also important to note that it is here hot pepper sauce romesco is served, traditional flavored goulash with saffron, seafood, tomatoes and potatoes, which are often sprinkled on top with alioli ("ali" means "garlic" and "oli" - olive oil).
Galicia (in the north-west, the Atlantic coast) is a center of fishery industry, which delivers the best seafood, especially scallops, which are known as "a symbol of Santiago." In the city of Santiago de Compostela there is a tomb of the apostle of Santiago, and a traditional Spanish almond cake originated here, which is always decorated with a sword in the memory of the saint. The king of all dishes, of course, the octopus in Galician or pulpo a la feria, cooked in traditional copper pot, and is served on a wooden stand with potatoes, finely chopped, sprinkled with large sea salt and paprika. One more thing to taste is wines, which include also specific ones; particularly, besides simple fishermen wines, Albarino (Albariño) draws a big attention, being the white one with flavors of apricot, peach, almonds, apples and fresh herbs.
One more rich seafood region is the Basque Country, where the basic principle of cooking is a minimum of hot spices, but fresh products only. In almost every bar you will find tapas and every good restaurant participates in a competition for the best tapas of the year. However,tapas can be replaced by gambas pil pil (prawns fried in olive oil) and champerniogne pil pil (mushrooms, roasted with garlic), which are served in low round ceramic plates. Travelers also may try piperada - soft scrambled eggs with red pepper, tomatoes and garlic. San Sebastian in the Bay of Biscay is a popular fishing port from which the traditional salted cod (balacao) is provided. A special popularity is gained by cod in garlic sauce, fins of the sea pike, huge burgers made from beef on the grill and fry of the eel. There are many truffles and fresh mushrooms in the cuisine, which are fried, baked in casseroles or put in a pie. A big choice of cheeses might be a considerable question for both locals and tourists. It is worth tasting a traditional for this area cheese sort Idiazabalmade from raw sheep's milk solely and is fermented for at least two months to acquire a delicate creamy taste.
The old and new Castile is a home of many traditional Spanish dishes, where chickpeas (nutes), beans, chorizo and pisto (paste of garlic, herbs and olive oil) are in favor. The distinctive feature of this cuisine is held in Arabic influence; particularly, nutes are imported initially by Carthaginians. Traditional potato tortilla (tortilla) also hails from this area as well as it is worth tasting local roasted suckling pig and lamb steak. The pig must be weighing from three to four pounds, and only 15-20 days old. To cook it an old oven is used, in which meat becomes more tender. Visiters should not forget about the magnificent fish dishes of this area. The most popular ones arebacalao al ajo arriero (cod with garlic sauce),dos y pingada (ham and eggs), arroz a la zamorana (ricein Samoranian) and sopa de ajo (garlic soup). Wine lovers can test local winery achievements of such areas as Ribera-del-Duero (sophisticated and expensive red and rose wines), Rueda (light, fresh and fruity white wines) and Toro (highly concentrated sorts).
Moroccan culture has made a huge impact on the Andalusia cuisine as far as the Moors helped locals to get acquainted with citrus,almond and rice for paella. Cold soup gaspachois bornin Andalusia. Today it is cooked with tomatoes, olive oil, apple cider vinegar and garlic in contrast to those times, when there were no tomatoes in Europe and gaspacho was prepared from white grapes and almonds, frayed along with Moorish mortar and pestle. Andalusia can also both with classic salad of oranges and remojon (salted cod), escabeche (pickled fish) and many tapas snacks.
1.Paella is a Valencia rice dish, which in its modern form emerged in the mid-19th century. The majority of non-Spaniards consider paella as Spanish national dish in contrast to Spaniards' conviction that this dish is exclusively Valencia and is believed to be a symbol of the region.
2.Jamon (Hamon) appears to be the Spanish name of ham, delicatessen, jerked pork ham.
3.Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried squid).
4.Spain is a cheese country, where wide distribution is achieved by firm cheeses (Idiazabel, Majon, Manchego), fresh cheeses (Afuega'l pitu, Mato), blue cheeses (Cabrales, Picón Bejes-Tresviso) and cream cheeses.
5.Without any doubt wine is the basic element of all and each of the regional cuisines of Spain. Spain, along with France and Italy, appear to be three of the largest wine producers in the world.
Catalan cuisine has absorbed all that is best in Mediterranean cuisine. Basically, it is amazingly simple, based on maintaining an authentic taste of seasonal products, and traditional in its core. The Catalans are people who think in contrasts. They like to combine the incompatible ingredients and mix a myriad of using all that fresh that appears on the market. The most typical of this area is the cuisine called "Mar i Muntanya", which means "sea and mountain". This is a delicious and unusual way of mixing seafood with meat products. Such combinations include pork and scallops, tuna soup with snails, rabbit and chicken with crayfish. It is also important to note that it is here hot pepper sauce romesco is served, traditional flavored goulash with saffron, seafood, tomatoes and potatoes, which are often sprinkled on top with alioli ("ali" means "garlic" and "oli" - olive oil).
Galicia (in the north-west, the Atlantic coast) is a center of fishery industry, which delivers the best seafood, especially scallops, which are known as "a symbol of Santiago." In the city of Santiago de Compostela there is a tomb of the apostle of Santiago, and a traditional Spanish almond cake originated here, which is always decorated with a sword in the memory of the saint. The king of all dishes, of course, the octopus in Galician or pulpo a la feria, cooked in traditional copper pot, and is served on a wooden stand with potatoes, finely chopped, sprinkled with large sea salt and paprika. One more thing to taste is wines, which include also specific ones; particularly, besides simple fishermen wines, Albarino (Albariño) draws a big attention, being the white one with flavors of apricot, peach, almonds, apples and fresh herbs.
One more rich seafood region is the Basque Country, where the basic principle of cooking is a minimum of hot spices, but fresh products only. In almost every bar you will find tapas and every good restaurant participates in a competition for the best tapas of the year. However,tapas can be replaced by gambas pil pil (prawns fried in olive oil) and champerniogne pil pil (mushrooms, roasted with garlic), which are served in low round ceramic plates. Travelers also may try piperada - soft scrambled eggs with red pepper, tomatoes and garlic. San Sebastian in the Bay of Biscay is a popular fishing port from which the traditional salted cod (balacao) is provided. A special popularity is gained by cod in garlic sauce, fins of the sea pike, huge burgers made from beef on the grill and fry of the eel. There are many truffles and fresh mushrooms in the cuisine, which are fried, baked in casseroles or put in a pie. A big choice of cheeses might be a considerable question for both locals and tourists. It is worth tasting a traditional for this area cheese sort Idiazabalmade from raw sheep's milk solely and is fermented for at least two months to acquire a delicate creamy taste.
The old and new Castile is a home of many traditional Spanish dishes, where chickpeas (nutes), beans, chorizo and pisto (paste of garlic, herbs and olive oil) are in favor. The distinctive feature of this cuisine is held in Arabic influence; particularly, nutes are imported initially by Carthaginians. Traditional potato tortilla (tortilla) also hails from this area as well as it is worth tasting local roasted suckling pig and lamb steak. The pig must be weighing from three to four pounds, and only 15-20 days old. To cook it an old oven is used, in which meat becomes more tender. Visiters should not forget about the magnificent fish dishes of this area. The most popular ones arebacalao al ajo arriero (cod with garlic sauce),dos y pingada (ham and eggs), arroz a la zamorana (ricein Samoranian) and sopa de ajo (garlic soup). Wine lovers can test local winery achievements of such areas as Ribera-del-Duero (sophisticated and expensive red and rose wines), Rueda (light, fresh and fruity white wines) and Toro (highly concentrated sorts).
Moroccan culture has made a huge impact on the Andalusia cuisine as far as the Moors helped locals to get acquainted with citrus,almond and rice for paella. Cold soup gaspachois bornin Andalusia. Today it is cooked with tomatoes, olive oil, apple cider vinegar and garlic in contrast to those times, when there were no tomatoes in Europe and gaspacho was prepared from white grapes and almonds, frayed along with Moorish mortar and pestle. Andalusia can also both with classic salad of oranges and remojon (salted cod), escabeche (pickled fish) and many tapas snacks.
Thursday, March 3, 2011
Coffee Distributors For Quality Every Time
For many people, there is nothing quite like an exceptional cup of coffee, and leading coffee distributors know just what it takes to deliver a great product. Quality does not usually happen by accident, and there are several steps that are typically followed in order to provide a consistently good product to all customers. Coffee production and distribution involves more than just selecting the right beans, and coffee distributors that understand how to preserve the quality, from the sourcing, to the roasting, to the packaging can provide you with coffee that is fresh, affordably priced, and just right each time.
Careful roasting is the hallmark of a great coffee distributing company, as different roasting procedures may produce various levels of flavor and aroma in the final product. Good coffee distributors know how to bring out the best qualities of their roasted beans, and typically use a method that involves roasting the beans in single batches. Using specific temperatures and roasting times along with variances that are necessary for different coffee types only serve to enhance the final result. This method, along with using only the best green beans, virtually guarantees that a distributor can deliver good quality products each day.
A well roasted coffee involves much more than simply flipping a switch. Specific coffee characteristics will not be brought forth unless the temperature is set, monitored, and changed as needed during roasting cycles. Varying start time temperatures or keeping a more even one makes a difference as to how different beans open and eventually develop. By using specific and proven techniques, a good distributor should be able to provide an impressive variety. Single origin, custom blends and dessert coffees will likely embody the quality processes used to create these products.
Perfect roasting would likely be wasted without making use of the right sort of packaging, and successful coffee distributors are fully aware of this fact. Whether you need coffee for a small coffee house, office, or a bustling restaurant, your coffee can be consistently fresh, flavorful, and full of aroma if packaged properly. Additional products such as espressos, teas, and other coffee supplies are often part of the comprehensive service offered by standout distributors as well as equipment placement and service. A good distributor knows where to get good beans as well as how to treat them from start to finish, and customers who experience such finely roasted coffee routinely appreciate this consistent and superior level of product and service.
Careful roasting is the hallmark of a great coffee distributing company, as different roasting procedures may produce various levels of flavor and aroma in the final product. Good coffee distributors know how to bring out the best qualities of their roasted beans, and typically use a method that involves roasting the beans in single batches. Using specific temperatures and roasting times along with variances that are necessary for different coffee types only serve to enhance the final result. This method, along with using only the best green beans, virtually guarantees that a distributor can deliver good quality products each day.
A well roasted coffee involves much more than simply flipping a switch. Specific coffee characteristics will not be brought forth unless the temperature is set, monitored, and changed as needed during roasting cycles. Varying start time temperatures or keeping a more even one makes a difference as to how different beans open and eventually develop. By using specific and proven techniques, a good distributor should be able to provide an impressive variety. Single origin, custom blends and dessert coffees will likely embody the quality processes used to create these products.
Perfect roasting would likely be wasted without making use of the right sort of packaging, and successful coffee distributors are fully aware of this fact. Whether you need coffee for a small coffee house, office, or a bustling restaurant, your coffee can be consistently fresh, flavorful, and full of aroma if packaged properly. Additional products such as espressos, teas, and other coffee supplies are often part of the comprehensive service offered by standout distributors as well as equipment placement and service. A good distributor knows where to get good beans as well as how to treat them from start to finish, and customers who experience such finely roasted coffee routinely appreciate this consistent and superior level of product and service.
Wednesday, March 2, 2011
The Best Foods to Eat at Mardi Gras
There is a lot to do at Mardi Gras in New Orleans, especially eat. Since the city was born, food has traditionally played a strong role in the culture of city, and still does today. Whether you're from out of town, or a life-long native, this wonderful discussion of food will either guide you in the right direction for planning your menu for guests during Mardi Gras, or give you an idea of where to eat while you're in town.
Fried Chicken
Fried chicken is a well-loved all around the United States, especially in the South. For some reason or another, any New Orleans native can tell you that they grew up eating fried chicken on the parade route. Fried chicken is the perfect parade food because it's cheap, portable and extremely satisfying. Since you don't need utensils (or anything but napkins for that matter) to eat chicken it's very convenient for the parade route. Whether it's McCardy's or even Popeyes, the people of NOLA love to eat chicken at parades.
King Cake
You can't discuss Mardi Gras food without mentioning king cake. King cake came from Europe, and has evolved into something unique to New Orleans. The cake is composed of a simple dough, twisted and coated with sugar and cinnamon, and usually topped with frosting and sprinkles. There are many bakeries that make this delicious treat in New Orleans, and everyone has a favorite. Haydel's bakery is definitely one of the most well-known options in the city, but even if it's a generic king cake from the grocery store, it's still a great addition to the parade route.
Red Beans and Rice
While Red Beans and Rice might be difficult to serve on the parade route, many people do it. Mardi Gras is as much a celebration of the city of New Orleans as it is a celebration of life itself, and there are few dishes more quintessentially New Orleans than red beans and rice. If you cook it right, it's one of the best things you could ever have. Nothing goes better with New Orleans than a little bit of red beans.
The Roast Beef Poor Boy
This may not have been everyone's first choice for a Mardi Gras must-have, but bear with me. If you're having people over to your house, it's actually a no-brainer. To cook the roast beef, just get any recipe for roast that you can find (leave out the carrots and celery), and cook it over night for 12 hours. When you wake up, get some french bread, mayonnaise, lettuce, tomatoes and pickles, and let people go to town. If you're not from New Orleans, the roast beef is still a great option. A properly executed roast beef will be served to you warm, slathered with gravy and mayonnaise; an extremely hearty dish. You can get it from many poor boy shops around the parade route, including Tracy's in the Irish Channel neighborhood.
Fried Chicken
Fried chicken is a well-loved all around the United States, especially in the South. For some reason or another, any New Orleans native can tell you that they grew up eating fried chicken on the parade route. Fried chicken is the perfect parade food because it's cheap, portable and extremely satisfying. Since you don't need utensils (or anything but napkins for that matter) to eat chicken it's very convenient for the parade route. Whether it's McCardy's or even Popeyes, the people of NOLA love to eat chicken at parades.
King Cake
You can't discuss Mardi Gras food without mentioning king cake. King cake came from Europe, and has evolved into something unique to New Orleans. The cake is composed of a simple dough, twisted and coated with sugar and cinnamon, and usually topped with frosting and sprinkles. There are many bakeries that make this delicious treat in New Orleans, and everyone has a favorite. Haydel's bakery is definitely one of the most well-known options in the city, but even if it's a generic king cake from the grocery store, it's still a great addition to the parade route.
Red Beans and Rice
While Red Beans and Rice might be difficult to serve on the parade route, many people do it. Mardi Gras is as much a celebration of the city of New Orleans as it is a celebration of life itself, and there are few dishes more quintessentially New Orleans than red beans and rice. If you cook it right, it's one of the best things you could ever have. Nothing goes better with New Orleans than a little bit of red beans.
The Roast Beef Poor Boy
This may not have been everyone's first choice for a Mardi Gras must-have, but bear with me. If you're having people over to your house, it's actually a no-brainer. To cook the roast beef, just get any recipe for roast that you can find (leave out the carrots and celery), and cook it over night for 12 hours. When you wake up, get some french bread, mayonnaise, lettuce, tomatoes and pickles, and let people go to town. If you're not from New Orleans, the roast beef is still a great option. A properly executed roast beef will be served to you warm, slathered with gravy and mayonnaise; an extremely hearty dish. You can get it from many poor boy shops around the parade route, including Tracy's in the Irish Channel neighborhood.
Tuesday, March 1, 2011
Store Bought Chicken - Is It Safe?
The United States Government is supposed to keep its citizens safe from hazards such as terrorism, war, and unsafe drugs and foods. But the FDA (Food and Drug Administration) doesn't always do their job. One food often consumed by people, chicken, has recently been proven to contain dangerous chemicals.
In mid 2011, the FDA admitted that chicken meat sold in stores contains the toxic, cancer-causing chemical, arsenic! How does this dangerous chemical get in the meat? It's in the feed fed to the chickens!
The FDA states that arsenic is only lethal in large quantities, but who even wants small doses of a potentially lethal chemical?
Until this recent study, the FDA and chicken farmers denied that the arsenic fed to chickens ended up in the meat. Now they've discovered that it does indeed affect the meat!
Why do feed makers add arsenic anyway? It helps reduce parasites in chickens, keeping them healthier. But the real reason is it stimulates growth making the chickens bigger, quicker. Can anyone say "More Profit"?
Chickens under stress are more prone to harbor parasites. What causes stress in a chicken? Being crammed together with 20,000 other chickens on a huge, crowded farm. Which, incidentally, is how most chicken farms operate these days. Again, profit is the priority.
You can't blame chicken farmers for wanting to make profit. That's the whole point of owning a business. It just when greed takes over and overrules safety. That's when it goes too far.
In the past, the FDA and chicken industry experts stated that arsenic in chicken meat was the organic type, which I guess is safer than inorganic arsenic. However, later studies showed that arsenic is unstable, and can sometimes surface in chicken meat in the inorganic form. Much more prone to cause cancer.
According to Food and Water Watch, "Chronic exposure to arsenic is associated with increased risk for several kinds of cancer, including bladder, kidney, lung, liver and prostate." Nice. And we wonder why cancer is such a huge problem in our country!
So what's being done about the problem? Well, in 1999 the European Union banned its use, and the US poultry giant, Tyson, stopped using it fearing liability issues. But the rest of the industry kept right on using the arsenic-laced feed and the FDA or USDA hasn't taken steps to rein them in.
In 2004 a USDA researcher made an alarming discovery. She found that US chicken meat had 3 to 4 times as much inorganic arsenic as other types of poultry or meat produced in the US!
You would expect such an important finding would spur the authorities into action! Nope.
It's a shame the FDA and USDA have dropped the ball on making chicken meat safe. Chicken is such a healthy, low-fat meat. It provides protein without excess fat. How can we, as US citizens, continue to consume chicken, but safely?
Many people are raising their own chickens for meat and eggs. Cities across the US are allowing their citizens to raise a small flock, even in the city limits. Raising hens is not difficult or time-consuming. Once you have the proper equipment, they pretty much take care of themselves!
In mid 2011, the FDA admitted that chicken meat sold in stores contains the toxic, cancer-causing chemical, arsenic! How does this dangerous chemical get in the meat? It's in the feed fed to the chickens!
The FDA states that arsenic is only lethal in large quantities, but who even wants small doses of a potentially lethal chemical?
Until this recent study, the FDA and chicken farmers denied that the arsenic fed to chickens ended up in the meat. Now they've discovered that it does indeed affect the meat!
Why do feed makers add arsenic anyway? It helps reduce parasites in chickens, keeping them healthier. But the real reason is it stimulates growth making the chickens bigger, quicker. Can anyone say "More Profit"?
Chickens under stress are more prone to harbor parasites. What causes stress in a chicken? Being crammed together with 20,000 other chickens on a huge, crowded farm. Which, incidentally, is how most chicken farms operate these days. Again, profit is the priority.
You can't blame chicken farmers for wanting to make profit. That's the whole point of owning a business. It just when greed takes over and overrules safety. That's when it goes too far.
In the past, the FDA and chicken industry experts stated that arsenic in chicken meat was the organic type, which I guess is safer than inorganic arsenic. However, later studies showed that arsenic is unstable, and can sometimes surface in chicken meat in the inorganic form. Much more prone to cause cancer.
According to Food and Water Watch, "Chronic exposure to arsenic is associated with increased risk for several kinds of cancer, including bladder, kidney, lung, liver and prostate." Nice. And we wonder why cancer is such a huge problem in our country!
So what's being done about the problem? Well, in 1999 the European Union banned its use, and the US poultry giant, Tyson, stopped using it fearing liability issues. But the rest of the industry kept right on using the arsenic-laced feed and the FDA or USDA hasn't taken steps to rein them in.
In 2004 a USDA researcher made an alarming discovery. She found that US chicken meat had 3 to 4 times as much inorganic arsenic as other types of poultry or meat produced in the US!
You would expect such an important finding would spur the authorities into action! Nope.
It's a shame the FDA and USDA have dropped the ball on making chicken meat safe. Chicken is such a healthy, low-fat meat. It provides protein without excess fat. How can we, as US citizens, continue to consume chicken, but safely?
Many people are raising their own chickens for meat and eggs. Cities across the US are allowing their citizens to raise a small flock, even in the city limits. Raising hens is not difficult or time-consuming. Once you have the proper equipment, they pretty much take care of themselves!
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