- Producer18/10/201610 Ways to Control Food Cravings Without Going CrazyYou decide to change your lifestyle to lose weight and improve overall health. That’s why you opt for healthier foods and feel perfectly happy with the progress. Then, you start craving certain unhealthy foods, and these cravings become even more...
- Producer27/09/2016Make Hummus, Not WarAnother unarmed black man loses his life. The protests that have ensued aren't so much about Keith Lamont Scott's death, as they are about the life that preceded it, and the lives that succeed it. Notice that the Black Lives Matter...
Comments27/09/2016 #1 Brian McKenzieBLM is unfortunztely the same lie that was sold in Ukraine under the brand name Maidan - as it is funded from the same source (Soros) and founded upon the same agenda ~ expect same and similar results. I.E. soon artillary will be shelling enclaves in the names of Peace, Unity, Patriotism. Justice is a blind whore that is quick and ready for a roll for any that have the cash to lift her gown.
- 26/09/2016I love to cook, and photograph food. I try to inspire others to not only be a good cook but to present your creations with pride.
- 06/09/2016There is now a sixth taste – and it explains why we love carbswww.newscientist.com Sweet, salty, bitter, sour, umami – and “starchy”? It seems we can sense bread-like flavours associated with complex carbohydrates as a taste in their own...
- 05/09/2016Scientists have found a sixth taste – and it clarifies why people love carbsgrendz.com Scientists have found evidence that humans can pick up a sixth taste associated with carbohydrate-rich foods. Not only could the discovery see a new flavour added to the list of tastes, which currently includes salty, sweet, sour, bitter, and umami,...
- 02/09/2016Different Ways Of Preserving Food Products - What Experts Have To Say
Fresh produce is not available everywhere and at all seasons. Keeping this in mind there are several ways and methods which has evolved to keep the supply of fresh produce steady. Yes this might not be fresh in literal terms but still work in the same way as fresh....
Different Ways Of Preserving #Food #Products - What Experts Have To SayDifferent Ways Of Preserving Food Products - What Experts Have To Saywww.indianproductnews.com Fresh produce is not available everywhere and at all seasons. Keeping this in mind there are several ways and methods which has evolved to keep the supply of fresh produce...
- 19/08/2016PMMI Exclusive: Packaging material reductionwww.meatingplace.com Packaging serves many purposes, but in the meat industry preserving and protecting food quality ranks number one. As a result, processors are challenged to not only protect food quality, but also...
- Producer14/08/2016Do you want to taste a "Liquid Salad"?You can try in the restaurant Disfrutar Barcelona where you'll discover what you don't know yet about tastes and textures. 1 Michelin Star after the first year, managed by the most 3 creative chefs in the world. Oriol, Eduard and Mateu.If you want...
- 11/08/2016La Meteo que viene: EL MITO DE LA ALIMENTACIÓN "LIGHT" (Baja en grasa). RECUERDA: GRASA=BUENA; AZÚCAR=MALOlameteoqueviene.blogspot.com.es
Comments11/08/2016 #2 Joaquim VivesAsi pues, tratemos el tema desde la medicina pero tambien desde el punto de vista la de la bioquimica y de la genetica, confiar en que la industria esta en fase de progresion para solucionar las tendencias descritas en el articulo y pensar que descubrimos los beneficios e inconvenientes de cada situacion pero que la tendencia general es la mejora: hace 100 años, la gente moria por intoxicaciones alimentarias y ahora es rarisimo. Ahora, gracias a la medicina y a todo lo que descubrimos de la alimentacion y a su evolucion, vivimos mas, somos mas altos,....
Bravo por el articulo que permite que el consumidor aprenda!11/08/2016 #1 Joaquim VivesMuy bueno! Bravo.
Solo tengo un pero que es que todo esta orientado hacia una idea de dieta disociada y esto se aleja de la situacion real de los consumidores. Creo que se debe pues tratar la situacion real. Ahi, ingerir carbohidratos con grasas tiene efectos importantes en cuanto a la regulacion del peso... No cuestiono los beneficios de las grasas destacados, estoy de acuerdo en todo, solo en el sobrepeso. Cuando se consumen elementos combinados nuestro metabolismo elige quemar lo que es mas facil y por tanto, guardar aquello mas complejo. Ya veis por dinde voy... Entonces, deberiamos hablar de las proteinas... El metabolismo humano es complejo y existen particularidades muy complejas; por que algunos no comen nada y engordan y a otros les pasa lo contrario. Bien, una de las causas es donde tiene cada uno de nosotros el liston del "quemar" o "almacenar". Aqui es donde se centran enormes estudios, para poder regular ese liston. Digo esto porque si bien es verdad todo lo explicado de la insulina y el azucar, cada undividuo sufre procesos difetentes de acumulacion de grasa por el efecto de mychos factores y en especial de la propia genetica que regula el metabolismo.
Para acabar: estoy en la industria alimentaria, valido casi la totalidad de lo dicho en el articulo pero.... Hay gente que trabaja y que quiere trabajar bien. En comida preparada se puede hacer porqueria pero tambien buen producto. Y creerme, cada vez hay mas de este segundo caso. Ademas, las fibras estan cada dia mas presentes en productos carnicos y otros y esto es ya una tendencia de la industria, substituyendo proteinas demasiado "aisladas" y almidones y azucares.
- Producer26/07/2016Pomegranate Finally Reveals its Powerful Anti-Aging Secret Pomegranates have always been praised for their delicious taste, but it was only recently that they were presented as having anti-aging potential. According to a recent study published in Nature Medicine, pomegranates contain a precursor of...
- Producer17/07/2016Vegan, vegetarian,... No secrets for my company!!!Working since long time now, our company has already the best solutions for the vegetarian and vegan versions of traditional Spanish products like salamis and chorizos! Combination of ingredient and processes know-how and the bests technologies...
- 12/07/2016Fried rice cooked with salmon and green onions in teriyaki sauce and a drizzle of oyster sauce.Salmon Fried Rice With Green Onions - DelishPlanwww.delishplan.com You are only 30 minutes away fro this simple yet savory fried rice dish cooked with salmon and green onions in teriyaki sauce and a drizzle of oyster...
- 09/07/2016Who knows more about this? What are the actives or principles used?Antimicrobial Packaging Market worth 10.006 Billion USD by 2021.www.linkedin.com The report "Antimicrobial Packaging Market by Base Material (Plastics, Biopolymer, Paperboard, Others), Antimicrobial Agents (Organic acid, Bacteriocins, Others), Technology (Controlled...
Comments09/07/2016 #1 Pamela L. WilliamsJoaquim, I found a website; frontiers in Microbiology that discussed the good and bad side of this packaging. Shared by the U.S. National Institute of Health; http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4468856/ View moreJoaquim, I found a website; frontiers in Microbiology that discussed the good and bad side of this packaging. Shared by the U.S. National Institute of Health; http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4468856/ . I'm thinking this is sounding a lot like giving animals antibiotics, which now has been linked to antibiotic resistance. They mention the potential for resistance to the antimicrobials by pathogenic microorganisms Close
- 09/07/2016Dehydrated Onion - A New Way Of Using Onions
When we talk of Indian cuisine, onion is one of the most important ingredients in a preparation of a curry. So how do you start using an onion? You must be thinking what a weird question it is as everybody peals the onions chops and uses it....
#DehydratedOnion - A New Way Of Using #OnionsDehydrated Onion – A New Way Of Using Onionsdryfoodguide.wordpress.com When we talk of Indian cuisine, onion is one of the most important ingredients in a preparation of a curry. So how do you start using an onion? You must be thinking what a weird question it is as...
- 08/07/2016¿Qué sorpresas podemos encontrarnos en cada país ?¿Qué intoxicación alimentaria es más frecuente según donde viajes?www.eldiario.es Ser aventurero está bien, pero cuando se trata de los alimentos que ingerimos, serlo en exceso puede conllevarnos riesgos...
- 21/06/2016How Are Onions Dehydrated And Packed?
Onion is the main item used in many food items. Onions make every item taste good. Thus, dehydrated onions are good food storage items. Onions add flavor to main dishes, sauces, meats, salads, nutrition to rice & beans etc.....
How Are #Onions #Dehydrated And Packed?Dehydrated Garlic : Garlic Food Products in India: How Are Onions Dehydrated And Packed?garlic-food-product.blogspot.com
Korea has their version of one of my southern favorites; known as chittlins back home - here it is known as makchang. It is an acquired taste, it is after all pig intestine, yes - the poo highway. It is washed, soaked, sliced And boiled before any other cooking process is attempted. They can be served as breaded and deep fried like calamari ( the rings are highly similar) or you can have them seared over the hot grilled coals, or marinated and baked in a thick BBQ sauce. However, somebody took the extra effort, they had threaded veges, cheese curd, bacon, garlic or peppers through the hole. It was simply amazing.
Comments21/06/2016 #2 Mamen DelgadoLove this dish!! In Spain we have another version which is called "callos a la madrileña", like "callos Madrid style", and I LOVE it!! It is made with cow intestine instead of pig, and you cook them in a pot with "morcilla" which you can translate as "blood sausage" but it has nothing to do with a sausage really... And it's a winter dish very popular in Madrid. Just to think about it and your pic make my mouth water... 😂
- 21/06/2016In an meshing of foods and language, here Marina Orlova in her Hot for Words for her Russian lessons introduces. Kasha - oatmeal from wheat, barley, buckwheat, oats, or even other heated grain type (I love the Heated Grape Nuts). Share this video
Marina paries with Blagoveshchensk. Which as far as I can tell is a lark, there are no recipes for such a kasha.....it is an outpost on the Russia Far East bordering China. An area remote and harsh, it was a punishment to be stationed here in Stalin's time. The only thing I could find is that the have been known to eat a lot of liver and considered a delicacy.... So I tried calf liver, onions, mushrooms, and a thick gravy sauce over the oatmeal. It may not have been what Marina meant, but it has become a breakfast favorite of mine.Hot for Words: Porridge Learn Russian with Marina! Today learn how to say...
- Grammy's Favs: Chocolate Hot Tomales:
Mole is a traditional Mexican Regional Chocolate Spice - it is the mix of sweet and hot that is both subtle and punchy. She kept it is a thick crock, and it always seemed to be never ending. She would never tell me how she made it - but I did see her 'cutting' the paste to thin it down for cooking with Chickory Coffee; I still have not perfected her recipe for it.
1 1/2 cups pulverized Mexican chocolate
10 ounces unsalted butter - grammy always forked in about 2 tbsp of bacon lard
1 tsp salt
1 1/2 tsp baking powder
4 cups fresh coarse-ground corn masa
About 1 cup milk
2/3cup coarsely chopped semisweet chocolate
You will need the corn husks from fresh shucked ears, use the internal softer color almost translucent ones. (save the cobbed corn for weekend grillin)
Grind up the hard chocolate I use a coffee grinder. In a big bowl, mix butter, lard, sugar, salt, baking powder on medium until fluffy. Now, slowly add in the masa, lower speed - add the milk - add another dallop or two of butter - make sure the batter is not runny, more like cake batter and be a bit stiff. Refrigerate for an hour - have a beer.
Steam up the corn husks, Grammy had a Sterno heated serving dish, stack them in batches to cover the bottom of the pan and cover with a 1/2 of water over the top.
Roll out the Masa flat, about between 1/8 & 1/4 inch thick and 6 inch squares. Down the center- the Pig....
The pork meat is soaked in butter milk overnight,
For the Pork:
4 pounds pork shoulder
2 large onions, quartered
8 cloves garlic
2 bay leaves
2 tablespoons kosher salt
1 tablespoon black peppercorns
Add ingredients to Crock Pot- fill with water, you know the level by now, put on medium and go away for two hours. The meat should be fork tender when you get back - don't throw out that stock - it is great base for CHILI.
This is more artsy that Grammy ever made it - but hers' were still ever as enticing.
- Grammy's Favs: Huevos con Chorizo:
Scrambled eggs that will spoil you from nearly any other. At the base is fresh eggs, usually 6 (!) and Chorizo. The Sausage is a rarity in restaurants because of how it is made and what portions of the pig are in it - I won't tell you - Google is your friend. But it is a spicy and smoked sausage that has no planetary equal. The eggs are whisked with a thick cream, several shots of Tabasco, thrown in a hot skillet that has a good dose of bacon grease remnants to it. Fresh peppers, onions, tomatoes and carrots add out the egg dish. Grammy always had a batch of diced carrots that were soaking in brandy and brown sugar; they were amazing in this 'breakfast'. Saddle them next to beans, rice, grits, potatoes and of course thick cut BACON. And go put on the FAT Pants - ya gonna need 'em.
Guilty confession.... I have been known to load this up with a lot of Pepper Jack Cheese - Grammy would never approve.
You can also add potatoes to this - but you have to grill that up in the bacon grease FIRST, let them brown, then the egg, sausage mixture. I have also done Hominy in here - but you have to soak those over night, unless you are using the canned version.
- Grammy's Favs: Pozole:
Another long slow stew that fills you up and warms you twice when I used the left-overs to fill tortillas and ate them in makeshift burritos. So delicious. It is a long slow broil of hominy - nestled in with a beef shank or ham hock - the meat is fork tender at the end of the event. This is a several hour event as the simmer takes most of the day. Grammy's was red with tomatoes, chili pepper and fresh red peppers. It was a zippy affair; and always made the kitchen smell amazing.
2 lbs pork butt roast
1 yellow onion, cut in quarters
1 garlic bulb, cut in half
3 bay leaves
5 dried ancho chilis, seeds and stem removed
5 dried guajillo chilis, seeds and stem removed
1 yellow onion, roughly chopped
6 garlic cloves
Few sprigs of fresh oregano
2 19oz cans hominy, drained and rinsed
Put pork, 1 onion cut in quarters, 1 garlic bulb cut in half, 3 bay leaves, salt and pepper in LARGE Crock Pot - fill with water (leave about an 1.5 inches from the crest of the decanter) Let stew for 2 hours on MED.
Now for the sauce, fry up chilis, sliced onion, 6 cloves garlic, in a seasoned bacon pan, a shot of whiskey and about 1/2 cup water. IF you don't like spicy food, you will have to remove the seeds from the chilis and soak them in water before cooking in the pan, use that water to add to this grill. Sizzle about 3 mins, and then into the blender with a dash of oregano. Hit PUREE.
After the two hours, pull out the pork, and cut it into 1/2 cubes. Add the Hominy (after you have washed and drained them) to the pot, put the pork back in the crock, TAKE OUT the BAY Leaves, Add sauce, put pot on LOW - and let bubble for 1/2 hour.
Serve topped with Radishes, cabbage, onions and plenty of tortilla chips.
- Grammy's Favs: Tacos
These are not the hard shell Orteca or Old El Paso things you find down the Wally World aisle. They are small corn/masa tortillas that are slices of heaven when warm; stuffed with grilled meat, topped with radish, onion, and greens. the greens were normally a chopped spinach or collard green event; and definitely put a flavor to it that was never found anywhere else. Lettuce never appeared. The grated cheese never was on the table, and it was never put on her tacos. If you needed to zip them up - limes and a red fire chutney were always on hand.
Slice up 3 lbs of flank steak or rump roast into thin strips. put into a LARGE zip-bag with the following marinade. NO GROUND BEEF in Grammy's Tacos
3 cups of orange juice
1 Shot Whiskey
1 tblsp of lime juice
1 tblsp of ground cumin seed
1 tblsp of diced garlic
1 tblsp of finely chopped cilantro
1 tsp all spice
1 tsp pepper
Grill up meat in seasoned bacon pan - shut up, we all die - might as well go fat and happy; eat that damn bacon, it will tide you over until the meat is cooked.
Grammy liked to grill the meat with onion slices, bell pepper fingers and jalapenos. When it is brown, and seared - all is ready, less than 5 mins.
Serve over two white flour tortillas
You can do chicken, pork, fish, even gator meat.
- Grammy's Favs: Birria:
Steamed beef, goat, veal, pork, or even lamb. Grammy would use whatever was fresh from the farm, or on sale at the market; the one rule - never any chicken. NEVER. The meat was steamed her big cauldron pot in a muddle of her spices and served up as a THICK stew full of extra-moist and tender meat. She used the pressure cooker for this - I prefer the slow cooker - it gives me more eye control over the mix.
4 guajillo chiles
4 ancho chiles
1 cup hot water
1 pound top round, cubed for stew
1 pound baby back ribs, cut into 1-inch pieces
2 1/2 quarts water
6 garlic cloves
2 fresh bay leaves
6 sprigs thyme
1 tablespoon ground cumin
1 tablespoon Mexican oregano
Grill up the chilis - in a pan 'seasoned' with bacon grease. Sizzle them up for about 3 minutes, then toss them into the blender, with a shot of whiskey.
Place everything in the LARGE crock pot, add the beef and ribs, water, onion, and garlic cloves. Let simmer on high for an hour. Add the bay leaves, thyme, chili puree, cumin, oregano, salt, and pepper, put cooker on low - walk away, come back in two hours. Add the sauce of 1/2 cup red wine vinegar,2 garlic chopped cloves, 1 teaspoon ground chili piquin, let rest and cool for a bit. Serve with garnish of diced onions, sliced limes & chopped cilantro - Saddle it next to Cornbread.
* Don't forget to REMOVE those Bay leaves.