Lost Coast Brewery: Love at First Sip
Sometimes, you just need a good cold beer. Alcoholism and binge drinking are a serious problem, but enjoying good beer is like enjoying good wine: you drink it for the flavor, not for the alcohol. For me there’s only one beer that will satisfy my beer-tooth, and that’s a nice cold Great White from the Lost Coast Brewery in Eureka California.
During my three years of stud at Humboldt State University I -like most college students- drank, a lot. As I got older and wiser I decided Natty-Light and Keystone were for beer-pong playing, girl chasing, want-to-be ‘bros’ and that I needed to start drinking a more sophisticated beer. Fortunately, there was a beacon of hope located in nearby Eureka, the Lost Coast Brewery and Café.
Some have labeled Lost Coast’s lighter beers as ‘girly’, so it comes to no surprise that the creators of the company are women, Barbara Groom and Wendy Pound. In 1986 the wheels were put in motion to create their own brewery and the two took frequent trips to pubs and breweries in England and Wales, studying beer and creating their own beers at home. Next they found a home for the brewery and café, a 100 year old building in Eureka called the Pythian Castle. In 1990 they opened their doors to the people of Humboldt county and have been growing ever since. As demands rose, they had to open a separate brewery to accommodate their thirsty customers and retailers.
The Lost Coast Brewery now sells to 19 different states and produce about 30,000 barrels each year, making them the 49th largest brewery in the country. One factor that makes their beer so delicious is the cool humid climate of the Humboldt Redwoods and the fresh sea air from the bay nearby. In my correspondence with Shauna Carter, the companies sales executive assistant, I learned that the secret to making great beer is using the freshest ingredients and they don’t use any animal by products in the production of their seven varieties of beer.
The proof is in the beer itself, but also in their awards. With over a 100 awards in their 17 years of business, Lost Coast is worth giving a try. Locally you can find Lost Cost Brewery’s delicious beers at Safeway, Raleys, and Bevmo. If you can find it, the seasonal Winterbraun is a creamy brown ale variety with roasted chocolate and caramel malts that’s great to drink even on a cold winter’s night.
Their other great beers include: Downtown Brown, a dark smooth brown ale: Raspberry brown, a raspberry twist on their delicious Downtown Brown; Alleycat Amber, a full amber ale made with caramel malt; 8-Ball Stout, a dark creamy stout with robust roasted malts and heavy hops; Lost Coast Pale Ale, a balance of Munich malts and Cascade and Chinook hops; and my favorite Lost Coast’s Great White made with citrus, two-row malted barley, mountain water, and a secret blend of Humboldt Herbs.
So if you’re lucky enough to stumble upon one of these delicious brews, go ahead and give it a try if you’re tired of the same old watered down flavorless beers. If you ever happen to be up in Humboldt County, be sure to visit their Brewery and café. Not only does the beer taste even more amazing on tap, they have award food that goes great with their beers as well. Cheers!
www.lostcoast.com
Melissa Kilmer
Sunday, December 9, 2007
Sunday, October 21, 2007
Artificial Sweeteners vs. Stevia
Artificial Sweeteners vs. Stevia: Which is the better no Calorie Sweetener?
One is an artificial substance created with chemicals, the other is sweeter than sugar it self. Both have zero calories. One of them is completely natural and another is a chemical concoction or even altered from of refined sugar. One is legal for sale and to be used as a food additive and one has been banned as a food additive by the FDA.
Artificial sweeteners are chemically processed sugar substitutes that are approved by the FDA despite numerous studies suggesting the harmful side effects of using these products; include turning into formaldehyde when broken down in our system; while stevia is a natural substance containing no calories, is 10 to 15 times sweeter than sugar, and some studies suggest that it may also improve diabetes, metabolic syndrome, and hypertension yet is banned as a food additive by the FDA. Stevia can be sold as supplement or supplement additive however since supplements aren’t regulated by the FDA the same way foods are.
So why would the FDA ban stevia as a food additive but allow harmful artificial sweeteners to be sold and used as food additive? I consulted the FDA’s website and found letter after letter of complaint sent to the FDA asking for explanation of why possibly cancer causing artificial sweeteners are allowed but not stevia. The only explanation I could find was that stevia was under review for toxicity despite the fact that it has been used for centuries around the world and is legal and widely used in many other countries including Australia, Japan, New Zealand, and Canada.
Some have suggested this ban is due to the governments tie with the artificial sweetener industry, which was originally banned in 1911 but was lifted between world wars to combat the sugar shortage to keep people at home happy, despite know that it does in-fact cause cancer in animals. With the popular use of artificial sweeteners in everything from sugar free gum to diet soda’s, some have suggested that there is corporate influence for keeping artificial sweeteners on the market and keeping stevia banned as a food additive.
So what is so great about stevia beside the fact that it doesn’t have any of the harmful qualities as artificial sweeteners? Not only does it have zero calories, is sweeter than sugar, is all natural, is safe for people with diabetes and hypoglycemia, it doesn’t cause your blood glucose to fluctuate which helps prevent heart disease and diabetes, there are over 200 studies proving it’s safety-despite what the FDA may say-and it can even be used to make sugar free honey when fed to honey bees. That’s pretty amazing if you ask me. Most importantly you can cook with stevia like regular sugar but in much smaller amounts and there are lots of stevia recipes to take the guesswork out of the conversion.
The only positive to artificial sweeteners I can find is that they have no calories. That’s it. The rest of the information I found was either playing down the results of studies showing that they are unsafe for human consumption or information from studies showing that they are unsafe for human consumptions and dates of banning and lifting of those bans of these artificial substances.
The best thing you can do is do your own research, and if you’re lucky enough to find stevia labeled as a supplement in a store try it, keeping in mind a little goes a long way. With obesity and diabetes on the rise, it’s smart to limit sugar in your diet for better health and stevia is the best way to satisfy your sweet-tooth naturally while cutting back on sugar.
One is an artificial substance created with chemicals, the other is sweeter than sugar it self. Both have zero calories. One of them is completely natural and another is a chemical concoction or even altered from of refined sugar. One is legal for sale and to be used as a food additive and one has been banned as a food additive by the FDA.
Artificial sweeteners are chemically processed sugar substitutes that are approved by the FDA despite numerous studies suggesting the harmful side effects of using these products; include turning into formaldehyde when broken down in our system; while stevia is a natural substance containing no calories, is 10 to 15 times sweeter than sugar, and some studies suggest that it may also improve diabetes, metabolic syndrome, and hypertension yet is banned as a food additive by the FDA. Stevia can be sold as supplement or supplement additive however since supplements aren’t regulated by the FDA the same way foods are.
So why would the FDA ban stevia as a food additive but allow harmful artificial sweeteners to be sold and used as food additive? I consulted the FDA’s website and found letter after letter of complaint sent to the FDA asking for explanation of why possibly cancer causing artificial sweeteners are allowed but not stevia. The only explanation I could find was that stevia was under review for toxicity despite the fact that it has been used for centuries around the world and is legal and widely used in many other countries including Australia, Japan, New Zealand, and Canada.
Some have suggested this ban is due to the governments tie with the artificial sweetener industry, which was originally banned in 1911 but was lifted between world wars to combat the sugar shortage to keep people at home happy, despite know that it does in-fact cause cancer in animals. With the popular use of artificial sweeteners in everything from sugar free gum to diet soda’s, some have suggested that there is corporate influence for keeping artificial sweeteners on the market and keeping stevia banned as a food additive.
So what is so great about stevia beside the fact that it doesn’t have any of the harmful qualities as artificial sweeteners? Not only does it have zero calories, is sweeter than sugar, is all natural, is safe for people with diabetes and hypoglycemia, it doesn’t cause your blood glucose to fluctuate which helps prevent heart disease and diabetes, there are over 200 studies proving it’s safety-despite what the FDA may say-and it can even be used to make sugar free honey when fed to honey bees. That’s pretty amazing if you ask me. Most importantly you can cook with stevia like regular sugar but in much smaller amounts and there are lots of stevia recipes to take the guesswork out of the conversion.
The only positive to artificial sweeteners I can find is that they have no calories. That’s it. The rest of the information I found was either playing down the results of studies showing that they are unsafe for human consumption or information from studies showing that they are unsafe for human consumptions and dates of banning and lifting of those bans of these artificial substances.
The best thing you can do is do your own research, and if you’re lucky enough to find stevia labeled as a supplement in a store try it, keeping in mind a little goes a long way. With obesity and diabetes on the rise, it’s smart to limit sugar in your diet for better health and stevia is the best way to satisfy your sweet-tooth naturally while cutting back on sugar.
Sunday, October 14, 2007
Eat Your Veggies
Eat Your Veggies
I’ve spent almost 10 years in an on again off again relationship. I decided it was finally time to commit. There’s a lot that has to be given up, mainly beef, pork, poultry, fish and seafood. That’s right; I’ve finally converted to vegetarianism for good. But why would someone choose to not eat meat when it’s so accessible, you don’t even have to hunt the animal yourself like people once had to? That’s the exact reason.
Factory farms are one of the biggest reasons to not eat meat. “On today's factory farms, animals are crammed by the thousands into filthy windowless sheds, wire cages, gestation crates, and other confinement systems” (GoVeg.com). You can find an endless amount of horror stories about today’s farm animals from their birth until their death. Some animals don’t even make it to adulthood, “Every year, more than 100 million of these young [male] birds are ground up alive or tossed into bags to suffocate,” (GoVeg.com).
It’s hard to think about all the animals suffering, and most people put it easily out of their minds so that they continue to eat their favorite meals that have been fed their whole lives, that are familiar, that they’re used to. But with our growing population, factory farms have become worse and worse to feed our growing nations’ appetite.
Factory farming is bad for animals, bad for the environment, and bad for people. Think of the pesticides used on the foods that animals eat, if you know anything about bioaccumulation that means those pesticides end up in the flesh of the animals. Since the animals are in cramped conditions there is disease and infection among the animals, so farmers must treat them with drugs and antibiotics, which end up in you too. “Research has shown that vegetarians are 50 percent less likely to develop heart disease, and they have 40 percent of the cancer rate of meat-eaters” (GoVeg.com).
Another reason you may not want to support the meat industry is its effect it is having on our environment. Factory farms waste water, use one third of the raw materials used in the use are consumed by the farm animal industry, contribute to soil erosion, and raising farm animals creates more greenhouse gases than all of the cars and trucks in the world combines, adding carbon dioxide, methane and nitrous oxide to the atmosphere (GoVeg.com).
You may be thinking, how much of a difference does it really make? All those little particles, the pesticides, the antibiotics, the steroids, add up. Think of all the meat you eat in a year, and if even a fraction of a percent of that is contaminated, you will end up consuming at least one meat sized portions of these contaminates a year. Does that sound very yummy? Hardly yummy at all if you ask me.
What are delicious though are fresh fruits, vegetables, legumes, whole grains, and, if you choose, eggs and dairy products as well, all preferably organic. Organic products are grown without the use of pesticides or chemicals, which is better for you and the environment. Organic dairy and organic free range hen eggs are best as well. If you don’t believe it, try it for yourself. You can taste the difference, but you can also feel the difference in your wallet. That’s why organic is best when possible, but if you can’t afford these, not eating meat is a good first step towards eating all around better food.
What you eat is a personal choice. If you want eat food that is good for you, good for animals, and good for the planet, vegetarianism and veganism are two options you should look into. The more research you do, the more reasons you’ll find to make the switch to a healthier lifestyle.
I’ve spent almost 10 years in an on again off again relationship. I decided it was finally time to commit. There’s a lot that has to be given up, mainly beef, pork, poultry, fish and seafood. That’s right; I’ve finally converted to vegetarianism for good. But why would someone choose to not eat meat when it’s so accessible, you don’t even have to hunt the animal yourself like people once had to? That’s the exact reason.
Factory farms are one of the biggest reasons to not eat meat. “On today's factory farms, animals are crammed by the thousands into filthy windowless sheds, wire cages, gestation crates, and other confinement systems” (GoVeg.com). You can find an endless amount of horror stories about today’s farm animals from their birth until their death. Some animals don’t even make it to adulthood, “Every year, more than 100 million of these young [male] birds are ground up alive or tossed into bags to suffocate,” (GoVeg.com).
It’s hard to think about all the animals suffering, and most people put it easily out of their minds so that they continue to eat their favorite meals that have been fed their whole lives, that are familiar, that they’re used to. But with our growing population, factory farms have become worse and worse to feed our growing nations’ appetite.
Factory farming is bad for animals, bad for the environment, and bad for people. Think of the pesticides used on the foods that animals eat, if you know anything about bioaccumulation that means those pesticides end up in the flesh of the animals. Since the animals are in cramped conditions there is disease and infection among the animals, so farmers must treat them with drugs and antibiotics, which end up in you too. “Research has shown that vegetarians are 50 percent less likely to develop heart disease, and they have 40 percent of the cancer rate of meat-eaters” (GoVeg.com).
Another reason you may not want to support the meat industry is its effect it is having on our environment. Factory farms waste water, use one third of the raw materials used in the use are consumed by the farm animal industry, contribute to soil erosion, and raising farm animals creates more greenhouse gases than all of the cars and trucks in the world combines, adding carbon dioxide, methane and nitrous oxide to the atmosphere (GoVeg.com).
You may be thinking, how much of a difference does it really make? All those little particles, the pesticides, the antibiotics, the steroids, add up. Think of all the meat you eat in a year, and if even a fraction of a percent of that is contaminated, you will end up consuming at least one meat sized portions of these contaminates a year. Does that sound very yummy? Hardly yummy at all if you ask me.
What are delicious though are fresh fruits, vegetables, legumes, whole grains, and, if you choose, eggs and dairy products as well, all preferably organic. Organic products are grown without the use of pesticides or chemicals, which is better for you and the environment. Organic dairy and organic free range hen eggs are best as well. If you don’t believe it, try it for yourself. You can taste the difference, but you can also feel the difference in your wallet. That’s why organic is best when possible, but if you can’t afford these, not eating meat is a good first step towards eating all around better food.
What you eat is a personal choice. If you want eat food that is good for you, good for animals, and good for the planet, vegetarianism and veganism are two options you should look into. The more research you do, the more reasons you’ll find to make the switch to a healthier lifestyle.
Sunday, October 7, 2007
Canadian Food Columnist Marion Kane:Savior of Cooking
Journalist Profile: Marion Kane
Everybody has one true love, and for Marion Kane, that love is food. Reflected in both her writing and her life, Marion Kane has been sharing her love of food with readers in Canada and her food loving celebrity friends and icons. Having just written her last article for the Toronto Star in August of 2007, Kane has given readers over 20 years of recipes, insight, and inspiration and invited readers to share thier passion for food with those around them.
More and more I see the death of what was once an honored special time shared among family friends: the home-cooked meal. The most recent evidence of this was when a friend excitedly suggested we bake cookies. We went to the store to get supplies, which I thought meant butter and chocolate chips or some kind of special nuts, but instead she headed for the refrigerated cookie dough section. Needless to say, I was mortified.
But Kane’s column was more than just about cooking, it was about life and provided real insight into the world of food in a way that only a journalist can. In her 20 years of column writing she interviewed many amazing people. She became friends with the late cooking legend Julia Child, shared an intimate lunch with actress Sofia Lauren, and corresponding with an ex-Mafia cook in the witness protection program who was working on a cookbook.
Food is the one thing that links everyone from glittering celebrities to people you’d run into on the street. That very thing happens to Kane frequently, all types of people stopping her on the street who read her column. From fire fighters to a little old Latvian woman who had fled a concentration camp there stopped her to tell her how much they loved her column and discuss their favorite foods and swap recipes like they had just run into an old friend from years ago. Being able to connect with that broad of an audience as a writer must be a really unique and fulfilling experience that most journalists would have a hard time achieving.
So to bring back an earlier point, home cooks are dwindling fast. Maybe here in the States it’s our lack of inspiration. Love or hate figures like Martha Stewart or Rachel Ray offer little inspiration in comforting, warm, homey, and social meals, giving short cut solutions or snobbish recipes that would only spark the interest of those who could afford expensive restaurants but will never take the effort to actually do it themselves. So here we are. Who will stick up for those of us in the middle of those who want to fake it and those who will never make it?
This is where talented, passionate journalists like Marion Kane are needed. Someone to remind us of the recipes our grandparents lovingly prepared for for our parents, and if we were lucky enough, for us as well. Someone to remind us that there is a whole world outside the take-out box. Someone to remind us that we are what we eat, and that food is to be shared and cherished among family and friends, not wolfed down when we get a spare moment for a bite to eat. Parents can cook with children, spouses can cook special meals together, friends can gather for a potluck style feast, and carefully planned and prepared dinner parties can become stylish weekend events once again with the right inspiration.
Although her days of writing are over at the Toronto star, Kane will soon be starting her own online blog on her website at marionkane.com. Hopefully she will continue sharing her love of cooking and life with readers across the web and inspire others to follow in her footsteps, bringing us back to the table, and rekindle our love of good home-cooked food.
To learn more about Marion Kane go to www.marionkane.com
Everybody has one true love, and for Marion Kane, that love is food. Reflected in both her writing and her life, Marion Kane has been sharing her love of food with readers in Canada and her food loving celebrity friends and icons. Having just written her last article for the Toronto Star in August of 2007, Kane has given readers over 20 years of recipes, insight, and inspiration and invited readers to share thier passion for food with those around them.
More and more I see the death of what was once an honored special time shared among family friends: the home-cooked meal. The most recent evidence of this was when a friend excitedly suggested we bake cookies. We went to the store to get supplies, which I thought meant butter and chocolate chips or some kind of special nuts, but instead she headed for the refrigerated cookie dough section. Needless to say, I was mortified.
But Kane’s column was more than just about cooking, it was about life and provided real insight into the world of food in a way that only a journalist can. In her 20 years of column writing she interviewed many amazing people. She became friends with the late cooking legend Julia Child, shared an intimate lunch with actress Sofia Lauren, and corresponding with an ex-Mafia cook in the witness protection program who was working on a cookbook.
Food is the one thing that links everyone from glittering celebrities to people you’d run into on the street. That very thing happens to Kane frequently, all types of people stopping her on the street who read her column. From fire fighters to a little old Latvian woman who had fled a concentration camp there stopped her to tell her how much they loved her column and discuss their favorite foods and swap recipes like they had just run into an old friend from years ago. Being able to connect with that broad of an audience as a writer must be a really unique and fulfilling experience that most journalists would have a hard time achieving.
So to bring back an earlier point, home cooks are dwindling fast. Maybe here in the States it’s our lack of inspiration. Love or hate figures like Martha Stewart or Rachel Ray offer little inspiration in comforting, warm, homey, and social meals, giving short cut solutions or snobbish recipes that would only spark the interest of those who could afford expensive restaurants but will never take the effort to actually do it themselves. So here we are. Who will stick up for those of us in the middle of those who want to fake it and those who will never make it?
This is where talented, passionate journalists like Marion Kane are needed. Someone to remind us of the recipes our grandparents lovingly prepared for for our parents, and if we were lucky enough, for us as well. Someone to remind us that there is a whole world outside the take-out box. Someone to remind us that we are what we eat, and that food is to be shared and cherished among family and friends, not wolfed down when we get a spare moment for a bite to eat. Parents can cook with children, spouses can cook special meals together, friends can gather for a potluck style feast, and carefully planned and prepared dinner parties can become stylish weekend events once again with the right inspiration.
Although her days of writing are over at the Toronto star, Kane will soon be starting her own online blog on her website at marionkane.com. Hopefully she will continue sharing her love of cooking and life with readers across the web and inspire others to follow in her footsteps, bringing us back to the table, and rekindle our love of good home-cooked food.
To learn more about Marion Kane go to www.marionkane.com
Sunday, September 30, 2007
Preventing Food Poisoning is Cool
Ever great journey begins with one step, and the first step in cooking is learning that basics of kitchen safety. Ever had food poisoning? I spent a weekend with food poisoning and it was no fun. That was the result of a cook forgetting their basic kitchen safety rules. Ever gotten a nasty cut while slicing and dicing? That’s another catastrophe that could have been prevented with a little knowledge of cooking safety.
The best guard against food poisoning is getting the freshest meat available and using it as soon as possible, this will prevent bacterial growth. Once you get it home, rinse it in cold water before cooking, making sure not to drip raw meat juices on anything that will come in contact with anything that won’t be getting cooked. Once cleaned it should be seasoned, marinated, or thrown straight into whatever it’s getting cooked. Once its starts cooking, it isn’t done until its juices run clear and no raw meat remains. You may have to slice open whatever piece of meat your cooking to be sure, and keep cooking if you find any raw meat, especially with ground meats because unlike regular cuts of meat where bacteria is primarily on the surface of the meat, the surface of the meat gets incorporated throughout the ground meat, increase your chances of illness causing bacteria not getting killed in the cooking process. And of course, wash your hands and anything raw meat as touched thoroughly with hot soapy water to prevent cross contamination.
Another sneaky way germs can get you sick is when they stick around on your cutting boards, counter tops, and sponges. Cutting boards, especially wooden cutting boards, can suck up and hold onto bacteria, putting you at risk. Soaking your cutting boarding in hot soapy water with a little bleach thrown in once a week or right after contact with raw meat is a good way to keep your cutting board from becoming a bacteria breeding ground. Before and after you cook you should also thoroughly clean your counters with a disinfect it to prevent your food from picking up any unseen trouble makers. As for your sponge, if you use your dishwasher daily you can toss it in there, or microwave it daily for a minute or two to kill all bacteria. Replacing your sponge every week or so is a good idea and a new kitchen towel should be used each day as well. Also it’s a good practice to wash your hands before and after cooking to prevent in germs from going into your food, or you taking away any germs with you after you’re done cooking.
Although it’s not too common today, botulism is another way you can get sick from food. Typically if you have a can of food that is bulging or bent in anyway, it may have botulism, a type of bacteria found when things are not canned or jarred in proper sanitary conditions.
Lately there have been a lot of occurrences of food poisoning in the news from fresh fruits and vegetables. All fruits and vegetables should be thoroughly washed. Melons and tough skinned fruits like avocados can be washed on the outside with antibacterial soap and rinsed thoroughly. Leafy vegetables, the likely culprit of my weekend encounter with food poisoning, should be purchased fresh and used as soon as possible, rinsed thoroughly, washed with fruit and vegetable cleaners available at most supermarkets, and then dried thoroughly. Of course if this vegetable is being recalled and has reports of consumers getting E-coli. from consuming it, this probably won’t do the trick and you should steer clear.
So there you have it. Follow these guidelines and you’ll be much less likely to give yourself or loved ones an experience they would like to forget.
Happy cooking!
-Melissa Kilmer
The best guard against food poisoning is getting the freshest meat available and using it as soon as possible, this will prevent bacterial growth. Once you get it home, rinse it in cold water before cooking, making sure not to drip raw meat juices on anything that will come in contact with anything that won’t be getting cooked. Once cleaned it should be seasoned, marinated, or thrown straight into whatever it’s getting cooked. Once its starts cooking, it isn’t done until its juices run clear and no raw meat remains. You may have to slice open whatever piece of meat your cooking to be sure, and keep cooking if you find any raw meat, especially with ground meats because unlike regular cuts of meat where bacteria is primarily on the surface of the meat, the surface of the meat gets incorporated throughout the ground meat, increase your chances of illness causing bacteria not getting killed in the cooking process. And of course, wash your hands and anything raw meat as touched thoroughly with hot soapy water to prevent cross contamination.
Another sneaky way germs can get you sick is when they stick around on your cutting boards, counter tops, and sponges. Cutting boards, especially wooden cutting boards, can suck up and hold onto bacteria, putting you at risk. Soaking your cutting boarding in hot soapy water with a little bleach thrown in once a week or right after contact with raw meat is a good way to keep your cutting board from becoming a bacteria breeding ground. Before and after you cook you should also thoroughly clean your counters with a disinfect it to prevent your food from picking up any unseen trouble makers. As for your sponge, if you use your dishwasher daily you can toss it in there, or microwave it daily for a minute or two to kill all bacteria. Replacing your sponge every week or so is a good idea and a new kitchen towel should be used each day as well. Also it’s a good practice to wash your hands before and after cooking to prevent in germs from going into your food, or you taking away any germs with you after you’re done cooking.
Although it’s not too common today, botulism is another way you can get sick from food. Typically if you have a can of food that is bulging or bent in anyway, it may have botulism, a type of bacteria found when things are not canned or jarred in proper sanitary conditions.
Lately there have been a lot of occurrences of food poisoning in the news from fresh fruits and vegetables. All fruits and vegetables should be thoroughly washed. Melons and tough skinned fruits like avocados can be washed on the outside with antibacterial soap and rinsed thoroughly. Leafy vegetables, the likely culprit of my weekend encounter with food poisoning, should be purchased fresh and used as soon as possible, rinsed thoroughly, washed with fruit and vegetable cleaners available at most supermarkets, and then dried thoroughly. Of course if this vegetable is being recalled and has reports of consumers getting E-coli. from consuming it, this probably won’t do the trick and you should steer clear.
So there you have it. Follow these guidelines and you’ll be much less likely to give yourself or loved ones an experience they would like to forget.
Happy cooking!
-Melissa Kilmer
Sunday, September 23, 2007
Start your day
Start your day, and your cooking conquest off right!
With the sound of your shrieking alarm you wake, stumble to the kitchen, and put on a pot of coffee. While this morning ritual is fine and good, there are more activities in your kitchen that you can add to your morning routine beyond making coffee. While time is a valid constraint and concern, there is still a way to cook yourself a quick satisfying breakfast. After all, breakfast is the most important meal of the day.
Most people cringe at the thought of meatless alternatives, such as soy bacon and sausages, but not only are they more delicious than you’d expect, and so much healthier, they can be made in under a minute in your microwave. They’re worth a try and they can add a good amount of protein to your morning meal, which will help you feel fuller and more satisfied than an all carbohydrate breakfast.
Along with your meatless sausage or bacon, you can quickly make scrambled eggs by whisking eggs with a tablespoon of milk per egg and salt and pepper to taste, cook over medium heat while your meatless breakfast patties are in the microwave and your toast is in the toast.
Pancakes can also be made easily, without a mix, in the time it takes to heat a griddle with flour, milk, eggs, and little baking powder. A good way to tell when its time to flip the pancakes is when the edges begin to dry a half inch in and the bubbles have popped on the surface of the uncooked side. Instead of using butter, there are many butter like spreads that contain zero trans-fat or hydrogenated oils and good dose of heart health Omega 3 fatty acids. Also when it comes to maple syrup the real thing is better for several reasons. Not only does it taste amazing, but unlike artificial syrups, it’s made from natural sugars, not high fructose corn syrup, the main ingredient found in sodas. While a bottle of Mrs. Butterworth looks awfully cute on the table, go for the real thing if you want your breakfast to be delicious.
On weekend mornings there’s only one place where you can find me: the kitchen. Scones, coffee cakes, home fries, fried, poached, and scrambled eggs, banana bread, biscuits, crepes, muffins, cinnamon rolls, bagels, and on very, very special occasions you’ll find fresh made bear claws there. With a little practice and patience, you can have all of these fresh from the pan or the oven, just the way you like, when you want it, and all while you’re still in your pajamas.
A personal favorite, scones, are not only incredibly easy and quick to make, but are so delicious straight from the oven that the thought of buying a scone sitting all day, cold, in a case at your favorite coffee house will never cross your mind again. Most recipes will have you mix flour, baking powder, a little salt, and some sugar together in a bowl, then incorporate cold butter. When doing this it’s best to work quickly, first slicing the butter into one eighth inch tabs then rubbing the pieces into the butter with your finger tips until there are no more big chunks of butter remaining and the mixture resembles course crumbs. Next you will beat together milk or cream with and egg with a fork and add this to the flour mixture, mixing with the same fork, until the mixture forms a loose ball with some flour still unincorporated. This will keep the dough from sticking when you turn it onto a bread board or other flat, clean surface. Once this is done press the dough into a ball and flatten it, folding it over and flattening it again into a small disk 7-8 times. Then this disk is cut into 8 pieces or so and sprinkled with sugar. The scones are cooked until golden brown, usually 10 to 15 minutes, which will give you time to clean your kitchen while you wait for your delicious scones.
So in just 20 minutes you can have hot delicious scones right from your oven and share them with your roommates, family, or sweetie.
It’s a pretty sweet way to start your day. Happy cooking!
-Melissa Kilmer
With the sound of your shrieking alarm you wake, stumble to the kitchen, and put on a pot of coffee. While this morning ritual is fine and good, there are more activities in your kitchen that you can add to your morning routine beyond making coffee. While time is a valid constraint and concern, there is still a way to cook yourself a quick satisfying breakfast. After all, breakfast is the most important meal of the day.
Most people cringe at the thought of meatless alternatives, such as soy bacon and sausages, but not only are they more delicious than you’d expect, and so much healthier, they can be made in under a minute in your microwave. They’re worth a try and they can add a good amount of protein to your morning meal, which will help you feel fuller and more satisfied than an all carbohydrate breakfast.
Along with your meatless sausage or bacon, you can quickly make scrambled eggs by whisking eggs with a tablespoon of milk per egg and salt and pepper to taste, cook over medium heat while your meatless breakfast patties are in the microwave and your toast is in the toast.
Pancakes can also be made easily, without a mix, in the time it takes to heat a griddle with flour, milk, eggs, and little baking powder. A good way to tell when its time to flip the pancakes is when the edges begin to dry a half inch in and the bubbles have popped on the surface of the uncooked side. Instead of using butter, there are many butter like spreads that contain zero trans-fat or hydrogenated oils and good dose of heart health Omega 3 fatty acids. Also when it comes to maple syrup the real thing is better for several reasons. Not only does it taste amazing, but unlike artificial syrups, it’s made from natural sugars, not high fructose corn syrup, the main ingredient found in sodas. While a bottle of Mrs. Butterworth looks awfully cute on the table, go for the real thing if you want your breakfast to be delicious.
On weekend mornings there’s only one place where you can find me: the kitchen. Scones, coffee cakes, home fries, fried, poached, and scrambled eggs, banana bread, biscuits, crepes, muffins, cinnamon rolls, bagels, and on very, very special occasions you’ll find fresh made bear claws there. With a little practice and patience, you can have all of these fresh from the pan or the oven, just the way you like, when you want it, and all while you’re still in your pajamas.
A personal favorite, scones, are not only incredibly easy and quick to make, but are so delicious straight from the oven that the thought of buying a scone sitting all day, cold, in a case at your favorite coffee house will never cross your mind again. Most recipes will have you mix flour, baking powder, a little salt, and some sugar together in a bowl, then incorporate cold butter. When doing this it’s best to work quickly, first slicing the butter into one eighth inch tabs then rubbing the pieces into the butter with your finger tips until there are no more big chunks of butter remaining and the mixture resembles course crumbs. Next you will beat together milk or cream with and egg with a fork and add this to the flour mixture, mixing with the same fork, until the mixture forms a loose ball with some flour still unincorporated. This will keep the dough from sticking when you turn it onto a bread board or other flat, clean surface. Once this is done press the dough into a ball and flatten it, folding it over and flattening it again into a small disk 7-8 times. Then this disk is cut into 8 pieces or so and sprinkled with sugar. The scones are cooked until golden brown, usually 10 to 15 minutes, which will give you time to clean your kitchen while you wait for your delicious scones.
So in just 20 minutes you can have hot delicious scones right from your oven and share them with your roommates, family, or sweetie.
It’s a pretty sweet way to start your day. Happy cooking!
-Melissa Kilmer
Monday, September 17, 2007
It’s a fact of life: everybody’s got to eat. But what, and how? Do you take the easy route and catch a bite to eat at a nearby restaurant, chowing down on something that could have been dropped on the floor for all you know, and was most likely deep fried or otherwise laden with something artery clogging? Or do you venture into the scary world of home cooking?
With a little a knowledge, know how, and a dash of passion for good food, you can create something far more delicious, healthy, and satisfying meal yourself.
While collecting ingredients and the time may seem like a daunting hassle, a little planning ahead can save your butt when you’re tired, hungry and need to eat now.
You know what you love, so keep the basic elements of your favorite cuisine on hands. If you love Italian, keeps a variety of pastas and canned tomatoes, etc on hand. You should have everything you need besides fresh meat and produce to make your favorite meals so that in a pinch a quick trip and short grocery list are all that are required to make your meal a reality.
There are three basic consumers: vegans, vegetarians, and the give-me-what-you-gotters. Each eater has their own specific needs. Vegans will need to stock up on beans, nut butters, and frozen corn in order to meet their nutritional needs plus a variety of canned and frozen fruits and vegetables. Vegetarians will need to stock up on these items as well, plus keep eggs, yogurt, cheeses and butter on hand to make delicious meals. And last but not least, the give-me-what-you-gotters can add canned fish, frozen chicken breasts, and canned broths to the above lists.
With these items already on hand you can create a meal seemingly out of thin air. Have nothing but pasta and peanut butter? With the help of a few spices you can turn the two into noodles with spicy peanut sauce. Out of Easy-Mac? A bit of butter, flour, cheese and milk make a delicious sauce for bite sauce pasta you cleverly had on hand.
Not only is cooking yourself practical, it’s a great skill to have. Trying to impress your new love interest? Both guys and girls can impress their special someone with a meal that’s delicious, beautifully presented, and from the heart.
In the weeks to follow you’ll get tips and techniques to make scrumptious, hearty, and health meals, snacks, and desserts right in your home. You’ll also be able to explore healthy alternatives to your favorite fattening foods.
Take for instance french fries, which are not French, but french-cut, can be made healthier by first micro waving a potato for a few minutes, slicing it into wedges, spraying them with little olive oil, seasoning with salt, garlic, anything you like really, and placing them on a baking sheet to cook for 15 minutes at 425 degrees F until golden and crispy.
There’s a multitude of clever alternatives to make your favorite foods healthier, and it’s worth taking the time to seek them out. Your health is extremely valuable, but you don’t have to sacrifice flavor when eating healthy. Yes, candy bars and ice cream are delicious, but there are many nutritious foods that taste great too, and once you find and develop a taste for delicious healthy food you won’t miss those tasty heart stopping treats.
Happy cooking!
With a little a knowledge, know how, and a dash of passion for good food, you can create something far more delicious, healthy, and satisfying meal yourself.
While collecting ingredients and the time may seem like a daunting hassle, a little planning ahead can save your butt when you’re tired, hungry and need to eat now.
You know what you love, so keep the basic elements of your favorite cuisine on hands. If you love Italian, keeps a variety of pastas and canned tomatoes, etc on hand. You should have everything you need besides fresh meat and produce to make your favorite meals so that in a pinch a quick trip and short grocery list are all that are required to make your meal a reality.
There are three basic consumers: vegans, vegetarians, and the give-me-what-you-gotters. Each eater has their own specific needs. Vegans will need to stock up on beans, nut butters, and frozen corn in order to meet their nutritional needs plus a variety of canned and frozen fruits and vegetables. Vegetarians will need to stock up on these items as well, plus keep eggs, yogurt, cheeses and butter on hand to make delicious meals. And last but not least, the give-me-what-you-gotters can add canned fish, frozen chicken breasts, and canned broths to the above lists.
With these items already on hand you can create a meal seemingly out of thin air. Have nothing but pasta and peanut butter? With the help of a few spices you can turn the two into noodles with spicy peanut sauce. Out of Easy-Mac? A bit of butter, flour, cheese and milk make a delicious sauce for bite sauce pasta you cleverly had on hand.
Not only is cooking yourself practical, it’s a great skill to have. Trying to impress your new love interest? Both guys and girls can impress their special someone with a meal that’s delicious, beautifully presented, and from the heart.
In the weeks to follow you’ll get tips and techniques to make scrumptious, hearty, and health meals, snacks, and desserts right in your home. You’ll also be able to explore healthy alternatives to your favorite fattening foods.
Take for instance french fries, which are not French, but french-cut, can be made healthier by first micro waving a potato for a few minutes, slicing it into wedges, spraying them with little olive oil, seasoning with salt, garlic, anything you like really, and placing them on a baking sheet to cook for 15 minutes at 425 degrees F until golden and crispy.
There’s a multitude of clever alternatives to make your favorite foods healthier, and it’s worth taking the time to seek them out. Your health is extremely valuable, but you don’t have to sacrifice flavor when eating healthy. Yes, candy bars and ice cream are delicious, but there are many nutritious foods that taste great too, and once you find and develop a taste for delicious healthy food you won’t miss those tasty heart stopping treats.
Happy cooking!
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