Tiny Amounts Defined - Micro Blog

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I was looking at an online recipe for Guacamole, when I noticed the recipe called for "1/8 teaspoon of hot sauce." I thought it was funny to see it worded that way; that amount is typically referred to as "a dash." After clicking through the site for a bit, I noticed instructions for 1/8 teaspoon of this and 1/16 teaspoon, more commonly known as a pinch, of that. I wondered why the writers of the site veered from the common cooking vernacular. I did some research, and discovered articles, such as the one at EHOW.COM, which refer to dashes & pinches as subjective measurements. It may be that the site's writers used the teaspoon fraction because many people think dashes & pinches are subjective measurements. They're not.

Terms Defined:
1 dash = 1/8 tsp
1 pinch = 1/16 tsp (1/2 dash)
1 smidgen = 1/32 tsp (1/4 dash)
1 nip = 1/64 tsp (1/8 dash)

I'm not sure how much flavor a single dash of hot sauce will add to a dip, personally. Yet, if you do need to add a dash, or less, of something to a recipe, most measuring spoon sets come with a 1/8 teaspoon measure. There are also special measuring spoons made if you need to accurately measure anything less than a dash.
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The Recipe Project - Micro Blog

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The world of food is crowded with cookbooks, cooking shows, and food blogs. Even Gwyneth Paltrow, who's not necessarily a food celebrity, has a cookbook on the market. After awhile, the newest cookbook, cooking show, and food blog looks like every other cookbook, cooking show, and food blog out there. Monday's Fresh Air broadcast though, signed off with a fun song from a group called One Ring Zero. The song, "Brains and Eggs" is a lyrical version of a recipe for just that, calves brains and eggs.


"Brains and Eggs" by One Ring Zero
The song is a single from One Ring Zero's The Recipe Project. The Recipe Project is a cookbook with recipes from; Mario Batali, Michael Symon, John Besh, and other chefs; which have been set to music on an accompanying CD. If all the songs are as catchy and upbeat as "Brains and Eggs," this will be a fun cookbook to own, when it's released on October, 15th 2011.

Question: What's your favorite food related song? Leave your answer in the comment section.
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But I Like Salt

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I'm a junkie for salty and savory foods; I always have been. When my parents would take the family to Dairy Queen, for a treat, my brothers would order sundaes and I'd ask for an order of salty French fries. Even now, my idea "dessert" is often a big bowl of popcorn with extra salt, pretzels, or some kind of chip. My favorite pizza toppings are even salt ridden anchovies. I love the stuff. Thus, it initially broke my heart when my doctor put me on the low-salt Dash Diet last week.

Yes, after multiple readings of high blood pressure, in the neighborhood of 148/100, a few tests were done. According to the results, my cholesterol levels are excellent, but my blood pressure IS too high, so I need to cut back on salt and take medication. The medication I didn't mind, but the new limit of 2,400mg of sodium per day threw me. On the way home, I began making a mental catalog of all the foods I could no longer have. I even chuckled at the idea that I can have all the fat laced steak I want, I simply can't salt the meat.

After a quick stop to fill my prescription & buy a few varieties of Mrs. Dash salt substitute, I went home to do some online research on low-salt foods. Within a few hours, I had a pretty fair list compiled of foods I could still eat. (See list below, which prints as 1 page.)

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Low Sodium Foods 1-150 mg per serving Beverages Beer, wine, coffee, tea Fruit drinks, soda pop, Kool-Aid Breads and Cereals Breads, white, whole grain Cakes, cookies, crepes, doughnuts Cereals: cooked, granola, puffed rice,puffed wheat, Shredded Wheat Crackers: graham, low salt, melba toast Pasta: macaroni, noodles, spaghetti, rice Condiments Butter, margarine, oil Horseradish, mustard, spices, herbs, sugar, syrup, Tabasco, vinegar Dairy Products Cheeses: cream, Monterey, Mozzarella, Ricotta, and other low salt types Cream: half & half, sour, whipping Ice cream, sherbet Milk Non-dairy creamer Fruits and Vegetables All fresh fruits and vegetables Frozen fruits and vegetables (without sauces) Vegetables, canned: low sodium or rinsed Main Dishes All unprocessed meats, fish, and poultry Eggs Peanut butter Tuna: low sodium or canned that you rinse Snacks Low salt products Nuts, unsalted Popcorn, unsalted

Medium Sodium Foods 150-250 mg per serving Bread and Cereals Biscuits, rolls, muffins - 1 Pancakes - 1 Ready-to-eat cereals - 3/4 cup Saltine crackers - 6 Sweet roll - 1 Condiments Gravy - 2 tablespoons Ketchup - 1 tablespoon Mayonnaise - 2 tablespoons Pickles, sweet - 2 small Relish - 2 tablespoons Salad dressing - 1 tablespoon Soy sauce, low sodium Dairy products Cheeses - 1 oz Cottage cheese - 1/2 cup Pudding - 3/4 cup Vegetables Tomato and vegetable juice - 1/2 cup Vegetables, canned - 1/2 cup Snacks Corn chips - 1 cup Potato chips - 1 cup Snack crackers - 5-10

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First, I was thrilled to see beer, wine, and coffee made the low sodium list. I was also tickled to see Tobasco, horseradish, mustard, herbs, sugar, syrup, and butter residing there. Also on the low list are fresh fruits and vegetables; unprocessed meats, fish, and poultry; eggs, peanut butter, ice cream, and most other dairy products. Then we have medium sodium foods such as cheese, biscuits, sweet rolls, muffins, gravy, ketchup, mayonnaise, salad dressings, and tomato juice. "If I can't eat well, utilizing these foods," I told myself, "then I'm not as creative as I give myself credit for."

One of the most hope inspiring parts of the low sodium list was the inclusion of spices. Coriander, cumin, Hungarian paprika, Spanish smoked paprika, cinnamon, nutmeg, cardamom, allspice, chili flakes, onion powder, black pepper, and a host of other spices each add a unique flavor to food. Basically, the plant's essential oils are what produce the flavors in question. When such oils gather in a part of the plant, other than the leaf, and that part is harvested as a flavoring, we call it a spice. Leaves containing such oils, and harvested as flavorings, are herbs, which also add a wide range of flavors to foods. Because these flavorings are plant based, they're sodium free, when used in their purest forms.

Since herbs and spices are sodium free, I can mix;
1 tablespoon black pepper,
1 tablespoon onion powder,
1/2 tablespoon garlic powder,
1/2 tablespoon crushed red pepper,
1/2 tablespoon dried thyme,
1/2 tablespoon dried rosemary,
and 1/2 tablespoon dried fennel;
place my favorite cut of steak in a shallow pan and pour 12 ounces of ale on the steak and marinate for hour in refrigerator. Remove steak from ale, mix 2 teaspoons of brown sugar with 1/2 teaspoon of the spice mix, rub mixture on both sides of the steak, and let the steak marinate with dry ingredients for 1/2 hour. Preheat a skillet or grill to med high heat, add vegetable spray, or vegetable oil, braze to desired doneness, and enjoy a delicious low sodium steak.

Mixing the spice rub myself, rather than buying a pre-made steak seasoning, will allow me to control the level of sodium. I'm experimenting with other strategies as well. Chili flakes add a kick to potatoes and most veggies. For that matter, ground black pepper goes a long way toward picking up soups, stews, and corn on the cob.

Now, I'm not going to go completely Pollyanna here, and tell you everything's rosy. No, I'm definitely going to miss some things including, Salami, Pastrami, bacon, breakfast sausage, anchovies, heavily salted popcorn, pretzels, etc..., but I'll adjust. Plus, let's not be stupid, there WILL be days I'm extra careful during breakfast & lunch, so I can nice dinner out.

Will it be easy? No. Yet, by adding 50 parts self control to 50 parts culinary creativity, I think I can pull this low sodium thing off, I really do.

Woolwich Dairy's Triple Creme Goat Brie - Micro Blog

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I love Goat Cheese. I love, love, love Triple Creme Brie. Thus, when I came across Triple Creme Goat Brie, from Woolwich Dairy, at New Seasons Market I had to snatch up a helping of the delicacy.

The seller explained to me, that Woolwich Dairy pumps butter fat into their Triple Creme Goat Brie to give it that rich Triple Creme texture, which eaters expect. Served at room temperature, this cheese is butter soft a spreadable. The goats' milk gives the product a slightly stronger and tangier flavor than typical Brie, without being overpowering.

I paid $9.00 for the 6.5oz (180g) wheel of Triple Creme Goat Brie, which may be considered, by some, to be slightly on the spendy side. However, as I enjoyed it on flatbread, alongside a salad and a good glass of wine, I found it to be worth the price.

I give Triple Creme Goat Brie 9 out of 10 stars.
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Sweet Cheeks 2010 Vintage Riesling - Micro Blog

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I was at Renaissance: Wine & Cigars on Saturday, and wanted a light sweet white wine with notes of green apple. The charming proprietor steered me toward Sweet Cheeks 2010 Vintage Riesling from Crow, Oregon in the Southern Willamette Valley. I took it home and drank a glass with a lunch of Huntsman, Fromager d'Affinois, Smoked Maple Leaf Gouda, 'Buffalo Wing/Blue Cheese spread' (made from a dry mix, sour cream, and mayo), grilled flat bread, and dark plumbs.

The official description of the wine speaks of honeysuckle, apricot, and peach flavors. Yet, I agree with seller I bought it from; crisp green apple is the dominant flavor in this wine. Hints of apricot and peach do lie just underneath the apple, though. The combination of flavors, and just the right level of acidity, made Sweet Cheeks 2010 Vintage Riesling pleasant to drink against the salty blue veins of the Huntsman, the creaminess of the d'Affinois, the smokiness of the Gouda, and the spice of the spread.

At a $14.00 price point, this is a real bargain. I give Sweet Cheeks 2010 Vintage Riesling 8 out of 10 stars.
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Kids' Stuff

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I was at a cafe with a friend of mine, the other day, when a toddler wandered over to our table to show us the remnants of his half eaten slobber ridden cookie. A few evenings later, the same friend and I were at an Italian restaurant when we were treated to a 3 year old girl's rendition of the "wiggle butt dance." Standing on her chair, at a nearby table, she rhythmically gyrated her hips to and fro, while singing "Wiggle butt, wiggle wiggle butt," at a more than adequate decibel level.

While I'm typically not known for being a grouch, when I pay good money for Mushroom Ravioli and a Summer Ale, or even a cafe burger and a Coke, I want to be able to enjoy my meal without being annoyed by someone's kid. Is that unreasonable? I don't think so.

Before I begin to rag on kids too much, I need to point out that not all children share this deficit in basic etiquette. My 4 year old nephew, Abram, can sit up in his seat, order his meal and sides from the server, and maintain a relatively quiet presence through the meal. Near the end of the meal, when a understandable degree of boredom sets in, my brother, or sister-in-law, will take Abram for a walk to let him stretch his legs.

Yet, too many parents don't take the time to teach their brood how to behave in a public place. Thus, I applaud the actions of Pennsylvania restauranteur, Mike Vuick, of McDain's Restaurant. After receiving multiple complaints, Vuick banned children under 6 years of age from his establishment. In his own words, according to The Huffington Post, "Although kids may be at the center of their parents' universe, they aren't at the center of everyone else's too."

Frankly, I'd be for restaurants excluding kids under 12 or 13 years of age, or offering "adult only" dining rooms. OK, a restaurant's bar or lounge is an adult only room, but sometimes adults want to enjoy a nice steak, quietly, outside of a bar atmosphere. They should have that right.

Kids need to eat too though, so where should they be welcome. Well, family chains, such as Denny's and IHOP, and fast food joints are perfectly appropriate places for kids to learn public dining manners. Most family chains have children's menus and fun coloring pages to keep tiny hands occupied and happy. Many fast food places have boxed kids' meals and even small play grounds where little tikes can expel excess energy in appropriate ways.

Now, somebody out there just clucked their tongue and scoffed, "Yeah buddy, but fast food is making our children obese." They're referring to meals, such as; Wendy's Kids' Meal which includes a Chicken Sandwich, French fries, and chocolate Frosty delivering 770 calories & 34 grams of fat; KFC Kids Meal with Popcorn chicken, potato wedges, string cheese, and soda totaling 800 calories & 1,800 milligrams of sodium; and the A&W Kids Meal offering Cheeseburger, French fries, and soda for 780 calories & 9 grams of saturated fat.

In response to such trends gaining public attention, McDonald's has announced the release of a healthier Happy Meal. According to McDonald’s own website, the new Happy Meal will be available in some of their restaurants as early as September 2011, and available in all 14,000 restaurants by the end of the March, 2012. The new Happy Meal will come standard with a quarter cup of apple slices, and a new smaller size French fries (1.1 ounces) to accompany the child's choice of a hamburger, cheeseburger or Chicken McNuggets. Choice of beverage will include cartons of new fat-free chocolate milk and 1% low fat white milk, or soda. For those customers who prefer a side choice of apples only, two bags of apple slices will be available, upon request.

Right now, a Happy Meal consisting of a hamburger, fries, and kids' regular Coke delivers 590 Calories & 20 grams of fat. Upon implementation of their health initiative, a Happy Meal consisting of a hamburger, fries-and-apple combo, and kids' regular Coke will deliver 470 calories and 14 grams of fat. The same meal, with McNuggets replacing the hamburger, will go from 520 calories and 23 grams of fat to 410 calories and 17 grams of fat.

While I think such changes are positive steps forward, I feel a need to address the tongue clucker's original statement. Such meals are not making kids obese. Parents buying kids such meals multiple times per week, then allowing those kids to watch TV and play computer games all day, instead of burning energy outside, is what's making kids obese. The meals themselves are perfectly fine when consumed as a bi-weekly, or even monthly, treat. In between such special trips to their favorite burger stand though, they should be getting; fruits, veggies, dairy products, and whole grains; at home, and burning those calories in fun and/or productive ways.

I like kids, I really do. I simply enjoy them more when they've been taught good manners by parents who are on the ball. Yes, they need to enjoy the treat of eating out occasionally. Let's simply let them enjoy eating at appropriate places, until they develop a proper level of social etiquette.
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