short and spazzy

I like to break things so I can fix them. twitter. flickr. linkedin.

Posts tagged food

Jul 18

There’s one other wrinkle and has to do with people’s taste for salt. Campbell’s soup, for example, just announced yesterday that [they] can’t sell low-sodium soups and so they’re adding salt back. And part of the reason they can’t sell it is that if you’re on a high-salt diet, food that isn’t salty tastes terrible to you. And if you’re on a low-salt diet it takes three to six weeks to get accustomed to being on a low-salt diet, and then everything you eat tastes salty. And so the more salt in the food supply the more salt people need to bring the flavor you associate with salt. That complicates things, too.


So from a public health standpoint, if you want to deal with the percentage of the population that seems to be extremely responsive to a low-salt diet, what you want to do is get the sodium level in the food supply as low as you can. And that makes the people who sell salty food go nuts. And it makes the people who like salty foods go nuts. They think the food tastes bland. And so there are different stakeholders in this system who have very different views, and that accounts for the level of passion, I think, in a situation where the science is murky.

The Salt Wars Rage On: A Chat with Nutrition Professor Marion Nestle: Scientific American

Jul 4
cream cheese lime coconut basil cookies. on Flickr.
8 oz cream cheese, 2 oz butter, 2 eggs, 2 cups flour, 3/4 cup sugar, about 9 packets of http://www.truelemon.com/true-lime.html, some lime juice, some sweetened coconut, a handful of shredded basil leaves, splash of vanilla extract, dash of baking powder, dash of baking soda, pinch of sea salt. And baked for about 12 minutes at 350 minutes. They should be done just as the edges starts looking golden brown!

cream cheese lime coconut basil cookies. on Flickr.

8 oz cream cheese, 2 oz butter, 2 eggs, 2 cups flour, 3/4 cup sugar, about 9 packets of http://www.truelemon.com/true-lime.html, some lime juice, some sweetened coconut, a handful of shredded basil leaves, splash of vanilla extract, dash of baking powder, dash of baking soda, pinch of sea salt. And baked for about 12 minutes at 350 minutes. They should be done just as the edges starts looking golden brown!


Dec 8

“This is the first time I blessed hamburger,” said the Rev. Ed Sombilon of Holy Trinity Roman Catholic Church in Fort Lee, N.J. “But God works in mysterious ways, even crooked ways.”

The operators of a new outpost of New York Burger Company, scheduled to open next week at 470 West 23rd Street, cooked up the ceremony along with their publicist in the hopes that the blessings — or at least the media attention they would draw — would help the restaurant succeed in a spot where so many had failed.

Clergy and New York Burger Co. Team to Fight Jinx - NYTimes.com

Nov 24
sarahfrank:

For my friendly treat swap SALTS, my new neighbor Elysia made and hand delivered fudge tucked with bacon and truffle oil in the most adorable lil’ packages! Each one I ate (five? what?) was like opening a tiny birthday present!


I got my hands on a piece and can attest to the deliciousness. Thanks to Sarah for sharing in the bacon joy.
And that reminds me, I really need to get some of Vosge’s flying chocolate pigs as stocking stuffers this year. Probably not as Hanukkah gifts though.

sarahfrank:

For my friendly treat swap SALTS, my new neighbor Elysia made and hand delivered fudge tucked with bacon and truffle oil in the most adorable lil’ packages! Each one I ate (five? what?) was like opening a tiny birthday present!

I got my hands on a piece and can attest to the deliciousness. Thanks to Sarah for sharing in the bacon joy.

And that reminds me, I really need to get some of Vosge’s flying chocolate pigs as stocking stuffers this year. Probably not as Hanukkah gifts though.


Nov 22

There is no crusade against unhealthful food in our house. Some might argue that unhealthful food is all we let Sam eat. His breakfast eggs are mixed with heavy cream and served with bacon. A typical lunch is full-fat Greek yogurt mixed with coconut oil. Dinner is hot dogs, bacon, macadamia nuts and cheese. We figure that in an average week, Sam consumes a quart and a third of heavy cream, nearly a stick and a half of butter, 13 teaspoons of coconut oil, 20 slices of bacon and 9 eggs. Sam’s diet is just shy of 90 percent fat. That is twice the fat content of a McDonald’s Happy Meal and about 25 percent more than the most fat-laden phase of the Atkins diet. It puts Sam at risk of developing kidney stones if he doesn’t drink enough. It is constipating, so he has to take daily stool softeners. And it lacks so many essential nutrients that if Sam didn’t take a multivitamin and a calcium-magnesium supplement every day, his growth would be stunted, his hair and teeth would fall out and his bones would become as brittle as an 80-year-old’s.

Evelyn, Sam’s twin sister Beatrice and I don’t eat this way. But Sam has epilepsy, and the food he eats is controlling most of his seizures (he used to have as many as 130 a day). The diet, which drastically reduces the amount of carbohydrates he takes in, tricks his body into a starvation state in which it burns fat, and not carbs, for fuel. Remarkably, and for reasons that are still unclear, this process — called ketosis — has an antiepileptic effect. He has been eating this way for almost two years.

Epilepsy’s Big, Fat Miracle - NYTimes.com

Oct 21
bakeitinacake:

Here’s another delicious brownie bite! I had some batter left over from the salted-caramel brownies, so I made some Pretzel m&m cupcakes too! These have a small handful of m&ms baked inside and on top, and they’re topped with salted caramel buttercream, a drizzle of caramel, and some crushed pretzel m&ms. Chocolate. Salt. Sweet. Swoon.
Here’s the recipe!

(One of) the reason why I will be 300 pounds by the end of the year…

bakeitinacake:

Here’s another delicious brownie bite! I had some batter left over from the salted-caramel brownies, so I made some Pretzel m&m cupcakes too! These have a small handful of m&ms baked inside and on top, and they’re topped with salted caramel buttercream, a drizzle of caramel, and some crushed pretzel m&ms. Chocolate. Salt. Sweet. Swoon.

Here’s the recipe!

(One of) the reason why I will be 300 pounds by the end of the year…


Oct 19

Sep 27
“These old varieties are still needed to provide genes to protect commercial varieties against new threats ranging from pests to climate change, and to confer new attributes. Such older varieties are mostly held in trust by commercial and international institutions, either in the form of seeds held in cold storage or plantings in places like Pavlovsk.”

The battle to save Russia’s Pavlovsk seed bank | Environment | guardian.co.uk

Happen to be in the middle of reading The Wind Up Girl right now. For Pete’s sake, save the damned seeds. Also, maybe I have to stop reading post-apocalyptic fiction late at night.


Sep 22
notcotblog:

Available this year for the Mid-Autumn…

I don’t know if this is the best thing ever, or another way Starbucks is evil. Either way, I’m fairly certain they’ll never make the versions with egg yolks in them. 

notcotblog:

Available this year for the Mid-Autumn…

I don’t know if this is the best thing ever, or another way Starbucks is evil. Either way, I’m fairly certain they’ll never make the versions with egg yolks in them. 


Sep 1
“I am not a French gourmet. I am a practical cook. An American, Urbana-born, and go at things as I have taught myself, free-style, and will make a cookbook in my own way. When I cook, I want to eat in the immediate future. I can cook for my wife or the whole family as easily as for me. And, as Travis Bickle says, “anytime, anywhere.” To be sure, health problems now prevent me from eating. That has not discouraged my cooking. Now cooking is an exercise more pure, freed of biological compulsion.”

The pot and how to use it - Roger Ebert’s Journal

Roger Ebert and cooking - NYTimes



If you ever need culinary inspiration, Ebert’s blog entry on using rice cookers should do it. The man also has one of the best twitter feeds around.


Aug 13
“Here’s how it works: I create a burger, call it “The Bits Burger” and broadcast it to Twitter or Facebook. Each time someone orders my special creation, I get 25 cents credit in the restaurant and my burger rises up the leaderboard. The more customers order my burger, the higher it goes and the more credits I get, until I’m eating free.” Making Lunch a Social Networking Game - Bits Blog - NYTimes.com

Aug 6