Sunday, January 22, 2012

Cook the Perfect Steak

If you're a foodie you should check out  Food52. There are lots of recipes and videos like this one there. You should also check out the Serious Eats article they mention in the video.

Saturday, January 21, 2012

Friday, January 20, 2012

Think About This

Yes, I know it's a commercial for a major brand but it does make an important point. Eat locally. It's better for everyone. Eat Real. Eat Local.

Thursday, January 19, 2012

National Popcorn Day

Image by veggiefrog via Flickr

Today is National Popcorn Day.  I've always known that corn was sacred to many indigenous cultures in the Americas but I didn't know that Aztecs actually popped it. That 's just one of the interesting things you can learn at the popcorn website.

I don't eat a lot of corn since I found out that most corn in North America is genetically modified. I do occasionally get a craving for popcorn so I look for organic and non-GMO. There are many ways to top popcorn but my favorite way is to cover it in caramel. Yup, I have a sweet tooth.

Easy Popcorn Balls

1/2 C. butter
3 C. brown sugar
1 C. light corn syrup
1 (14 oz.) can sweetened condensed milk
1 tbsp. vanilla extract
4-6 quarts (16-24 C.) popped corn (unpopped kernels removed)

1. In a heavy saucepan, combine butter, sugar, and corn syrup. Bring to a boil.
2. Pour in condensed milk. Return to a boil. Boil five minutes.
3. Remove from heat. Stir in vanilla extract.
4. Pour hot caramel over popcorn and stir with a wooden spoon or spatula.
5. Grease hands and form popcorn mixture into balls.
6. Let balls cool on greased cookie sheets or waxed paper

Here's another way to make popcorn balls.

You can dress your treat up with all kinds of decorations and add-ons including:

  • Food coloring
  • Edible glitter
  • Melted white, milk, or dark chocolate (on top)
  • Melted peanut butter or butterscotch chips (on top)
  • Nuts (peanuts, pecans, cashews, etc.)
  • Chocolate or white chocolate chips (inside)
  • Peanut butter or butterscotch chips (inside)


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Monday, January 16, 2012

Spicy Sweet Potato Fries

I bought Alexia Spicy Sweet Potato Fries last night. I admit it. I was lazy. I didn't want to buy sweet potatoes and make my own. I just wanted to dump some on a cooking sheet and wait 22 minutes. These julienne fries were perfect. Just the right amount of spice.

I could conceivably make these if I had all the spices: sea salt, chipotle peppers, onion powder, garlic powder, chili pepper, yeast extract and jajapeno pepper powder. Then I'd need mustard, cilantro, cornstarch, rice flour, sugar and tapioca. I'm sure there's a recipe out there somewhere but for now it's easier to buy these. So there.

I suggest that you spread them out on the cooking sheet so that they don't touch and that you turn them a couple of times during the next 22 minutes. If you don't they won't get crispy and that would be a shame.

I ate them with a little Japanese mayonnaise and some organic ketchup. Yummy.

Monday, January 2, 2012

Harvest Jellied Headcheese

There are very few foods from my childhood that I still eat. When I was a kid I actually hated headcheese but, a few years ago, I had a craving. I was lucky enough to have a great butcher who made it. Then I moved. I now live in a neighborhood that seems to be anti-headcheese. The only way I can have it is if I buy jellied headcheese from a company called Harvest Meats.

I've got to tell you that, especially when compared to the butcher I used to buy from, the Harvest headcheese is a vastly inferior product. The picture above was taken of the last package I bought. That huge, empty brown area is pure jelly. It ran right through the roll. I was not a happy camper. On top of the excess jelly, this product is way too salty.

Headcheese is such a simple thing it boggles the mind that someone could mess it up so badly. I guess I"ll be travelling back to the old neighborhood whenever the craving gets too strong. I definitely won't be buying this product again.