#(tomato puree as in like tomato sauce. not the concentrated stuff that comes in a tube) | Explore Tumblr Posts and Blogs

pikkaria-blog · 4 years

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Does Food Photos Makes You Crave?

Privileged insights of nourishment photography that make desires

Behind most expert nourishment photographs is a beautician who deceives the watcher. These duplicities go from a pinch of lipstick to blush a strawberry, to "milkshakes" produced using pureed potatoes. It isn't so much that nourishment beauticians are liars and cheats. They're just in the matter of spontaneous creation.

By and large, to finish a photograph shoot, beauticians are relied upon to unravel any given emergency on the spot. No tzatziki on set? Manage with the mayonnaise or whipped cream in the ice chest. A customer needs that turkey skin to look "somewhat more red"? Better have nourishment shading close by.

"When shooting, you can't stop and state: 'Hello, ugh, I overlooked this,'" clarifies Denise Stillman, an Orange County-based nourishment beautician who's been in the business for a long time. "You simply need to ensure you [bring enough materials on set to] consider every contingency and afterward [ask yourself], 'What else can turn out badly?'"

Be that as it may, not all things are faked. The item the sponsor is attempting to sell is constantly highlighted, clarifies Stillman. When, for instance, she shoots an advertisement for Breyers, she shoots the genuine frozen yogurt. However, on the off chance that she's styling Gay Lea Foods' whipped cream, the frozen yogurt it rests on can be made of anything – insofar as it looks flavorful.

In the case of shooting a TV plug or print commercial, a nourishment beautician's objective is regularly to underline a fixing's common magnificence.

"I'm similar to hair and cosmetics for nourishment," says Charlotte Omnès, a beautician situated in New York. "At the point when you see models stroll down the runway, they don't resemble that. In any case, after they come out of cosmetics, no doubt about it.'"

On the off chance that you need your Instagram nourishment photographs to look like Bon Appétit covers, we've gathered some genius tips that will help. Six nourishment beauticians served us their insider facts on the best way to make regular dishes look prepared for their nearby ups.

pureed potatoes give the presence of mass

For a delectable looking enchilada, include crushed potato. Photo: Photo by Rick Gayle. Nourishment styling by Kim Krejca.

Mexican nourishment can't generally photogenic. Nobody knows this better than Kim Krejca, a Phoenix-based beautician who works with a ton of south-western food. "Enchiladas with sauce seeping into the beans [are] not outwardly charming," she says. "You need to change that yet at the same time be consistent with the nourishment."

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To give the enchiladas the presence of massiveness (as observed above), she stuffed them with moment pureed potatoes, a beautician's go-to filling since they are anything but difficult to make and shape. At that point Krejca added meat and veggies to the closures where the tortillas open up. To complete the dish, she utilized a warmth weapon to make the cheddar dissolve impeccably on top.

Tacos

Tacos: attempt restorative wipes, paste, and WD-40. Photo: Photo by Rick Gayle. Nourishment styling by Kim Krejca.

In actuality, tacos are a flavorful wreckage. To make them satisfactory on camera, Krejca stuck two tortillas together and set corrective wipes behind the meat to keep the shells open. For dim and succulent looking hamburger, she painted the pieces with a dark colored sauce called Kitchen Bouquet, made of water and nourishment shading. Krejca then showered the loading up with WD-40, her distinct advantage to make Mexican nourishment sparkle. Stillman utilizes red peppers instead of diced tomatoes for an increasingly lively shading and pours corn syrup on beans so they look wet and new.

Oat

Do you incline toward your oat dry or with hair cream? Photo: Photo by Chris Elinchev at Small Pond Productions. Nourishment styling by Tamara Kaufman.

Promotion

This may demolish your craving, yet the milk utilized in grain photographs is generally phony. Since the genuine stuff rapidly makes cornflakes look spongy, nourishment beauticians have thought of options. Right now, based Tamara Kaufman utilized Wildroot, a white hair cream for men with a sunscreen salve like consistency that numerous beauticians pine for. Krejca favors the old fashioned technique for white paste, which photos simply like the genuine article. At the point when geniuses do utilize genuine milk, it's just an extremely limited quantity. As indicated by Michelle Rabin, a Toronto-based nourishment beautician, you can put the most excellent bits of grain in a bowl loaded up with vegetable shortening and spread it with a dainty layer of milk. "The shortening opposes the fluid and it would seem that the entire bowl is loaded up with hills of grain," she says. "The pieces will remain entirely fresh for quite a while."

Espresso: watered down soy sauce and gelatin give a smooth look

For a smooth-looking espresso, attempt water and gelatin. Photo: Photo by Beth Galton. Modifying by Daniel Hurlburt. Nourishment styling by Charlotte Omnès.

Dark espresso is difficult to work with in light of its sleek sheen. In a latte or cappuccino, the froth will rapidly vanish. Right now, utilized a blend of Kitchen Bouquet, water and gelatin to give the espresso a smooth look. When absolutely necessary, Rabin has utilized watered-down soy sauce and once needed to ad lib with cream and sauce browner on the arrangement of a well known Canadian brand. "I see that board I chipped away at and I'm similar to: 'That is clever, in light of the fact that that is not an espresso,'" she says. Kaufman utilizes the genuine article whenever the situation allows, yet includes drops of foamy water around the border with an eyedropper to reproduce new blend. The foam, beauticians state, is regularly produced using channeled cleanser froth.

Turkey: it might be crude and ridiculous inside, yet the skin looks great

Half-cooked turkey is frequently highlighted in promotions. Photo: Photo by Marshall Troy. Prop styling by Grace Knott. Nourishment styling by Charlotte Omnès.

Each home culinary expert knows it's difficult to make a winged creature fresh outwardly and damp within. Fortunately, nourishment beauticians just need to concentrate on feel, which implies they never completely cook one. "It is significant not to overcook them so the skin remains looking damp, stout and succulent," says Omnès. "These are viewable prompts that make your mouth water when you take a gander at it." New-York based beautician Brian Preston-Campbell says he frequently cooks five or six turkeys for a couple of hours each to get that "impeccable saint winged animal". "It's as yet crude and sort of ridiculous inside," he says. "It's sort of terrible yet it's about the finished result in the photograph."

Right now, nailed down the turkey's skin so it wouldn't tear in the stove. She lined the container and stuffed the flying creature with a water-splashed paper towel so it would steam rather than turn fresh. To accomplish that dark colored, shimmering look, she brushed the turkey with a blend of water, Kitchen Bouquet and dish cleanser.

Frozen yogurt or whipped cream: shortening, corn syrup and icing

Icing in addition to icing sugar makes an amazing looking frozen yogurt. Photo: Photo by Beth Galton. Correcting by Ashlee Gray. Nourishment styling by Charlotte Omnès

On the off chance that frozen yogurt were a human model, she would be a diva. The pastry is difficult to form, and in case you're not styling in a refrigerated space, dissolves rapidly. To stay away from the cerebral pain, specialists regularly go to different fixings. To make the "dessert" on the left, Omnès blended icing in with icing sugar (the cone on the privilege is the genuine article), yet the most well-known phony frozen yogurt formula is a mix of vegetable shortening, powdered sugar and corn syrup.

For other smooth sweets, beauticians have numerous hacks. For a dab of whipped cream, Omnès utilized a non-dairy half and half that "doesn't wither or sob". Kaufman lean towards Barbasol shaving cream yet takes note of: "The lady who erroneously attempted a chomp was not satisfied." For milkshakes, Stillman utilizes acrid cream since it's thick and simple to whirl.

Beverages: that chilly glass? It's splash on antiperspirant

cola glass

FacebookTwitterPinterest If your beverage does not have the correct sheen, simply shower some antiperspirant on it. Photo: Alamy

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Beauticians don't squander genuine liquor except if the advertisement is for liquor. To make mixed drinks, Omnès blends nourishment shading in water, a stunt Kaufman additionally uses to make "chardonnay" from weakened Kitchen Bouquet. In truth, the fluid itself is the sideshow. "The most significant part about mixed drinks are the obvious signals," says Omnès – prompts, for example, ice, bubble, air pockets and foam. "They [make the drink] look invigorating."

For solidified beverages like margaritas and daiquiris, the masters depend on ice powder, bits of gelatin that resemble squashed ice when blended in with fluid. They additionally utilize counterfeit plastic or acrylic ice shapes, which don't liquefy under the hot camera lights and vaseline on the edge of margaritas. To make ice, Stillman covers a lager mug with splash on antiperspirant and utilizations a blend of Scotchguard and glycerin to make sodas look frigid cold with dabs of buildup. "What an issue it would be something else," says Stillman. "Along these lines, you can pick the degree of wetness on the glass."

Hot pasta: incense gives the presence of steam

That minute when steam ascends from pasta like fog over a mountain is difficult to catch normally on camera. Kaufman conceals a tin foil bundle of steam chips inside the pasta bowl and adds water to make fume. To get a similar impact, she has likewise lit incense and later evacuated the stick with Photoshop, while different stunts include a garments steamer or tobacco smoke. By a long shot the most fascinating technique is to microwave water-splashed tampons (cotton balls fill in also) and cover them behind a dish. "I have them in my unit in the event of some unforeseen issue," says Kaufman. Despite the system, she says steam ought to consistently be shot against a dim foundation.

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mysteira6 · 5 years

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Christmas SF: A Franstatic Confession

Inspired by @xxkoichiixx on Tumblr. Continuation of A Franstastic Holiday

“I wonder what would’ve happened if I didn’t pass out…”

With his mind fantasising about the many possibilities, Sans’ eyes widened in pure shock. Some of the thoughts swimming in his head were pretty decent, others were…

Oof. He should probably stop agreeing to watch anime with Alphys on his off-days.

“GAAAA! WHAT THE HECK AM I THINKING?!” He hollered, burying himself in his hands in an attempt to shrink himself. His face was a deep cobalt in nothing but embarrassment as the events of last night replayed in his mind.

Meanwhile, downstairs in the living room, Frisk continued to sip her tea, which had long turned cold in her hands. Who asked her to engage in a staring contest with Sans when he wasn’t even looking her a few hours ago? Now it tasted horrible.

Her blush deepened when she heard the skeleton screaming upstairs and instantly remembered how Sans wanted to brew that tea for her that morning. Despite its overwhelming bitterness, she downed the cup to its last drop. “Let’s pretend that I don’t hear anything… ” She muttered to herself as she wondered when Papyrus would come home.

Somehow, after a number of hours, they were still the only two people in the house.

Frisk had opted not to go home despite what her intuition told her, rationalising with the fact that Sans was still slightly sober (after a whole morning? No Frisk, no.) and probably needed someone to help him if he had a bad hangover headache. Especially after considering what he did last night, too.

While she was cooking some lunch for the both of them, the brunette also received a phone call from Toriel, stating that she, Papyrus and some monsters were stuck at Asgore’s house due to a snowstorm last night. It wasn’t very strong, but it brought a lot of snow to the roads, covering the streets with a snow white layer of ice. Undyne, Alphys and Mettaton were safe at Alphys’ house as well. It would take at least a day for all the snow to go away naturally (thank goodness that the sun was up) and even then they needed help to shovel it all away. Guess she was stuck with Sans now.

… Yeah. Stuck with Sans.

Frisk was not one for guilty pleasures, but this was an opportunity she didn’t really want to miss. Yes, she was still embarrassed. Yes, she still dismissed the events that happened last night to be a dream. Yes, she had a gut feeling that he remembered everything he did and was a blushing mess now.

But… what he said last night…

“So Frisk, wanna try calling me ‘cute’… one more time?”

“It feels like you’re underestimating me…”

“And that I’m nothing but a cute skeleton to you… ”

“Then tell me…”

“I wanna hear you say it.”

And, at the beginning… That kiss…

Despite her initial shock, she had to admit; that kiss was sweeter that what she thought. Better than what she had expected from the skeleton. He was lazy, often sleeping and almost never willing to make an effort to flirt with her. Frisk had already loved that about Sans, and with what happened last night, she was falling for him even more.

Her thoughts were interrupted by a moan from upstairs, cueing her to look up and ignore her cooking for a moment. At first, she thought that it might have been from a neighbour, but her guesses were proven wrong when another moan was heard. Must be Sans… She wondered to herself, pouring a glass of water for him. Here comes that bad hangover after drinking all that ketchup. She would never understand how he gets drunk on tomato sauce but that was a question to be answered on another day.

Frisk had intended to walk upstairs with confidence and determination, but it became increasingly obvious that it was not happening. As she climbed the steps, she felt that her heart was in her throat and as soon as she was in front of it, she found that her feet would not dare to step into his room. Her mind just kept walking back to whatever happened in the living room less than a day ago.

Eventually, she steeled enough courage to knock the door. “Sans? You okay in there?” She called out to him.

No response. Maybe he fell back asleep? The brunette had knocked on the door again and repeated the same question but all she got was silence. Not even a scuffling sound.

She eventually gave up and hovered her hand over the doorknob, only to remember that Sans’ room can be really dark and hard to navigate in. The first time she stepped into his room, she could barely find her way around. Instead, she placed the glass near the doorway, figuring that she should probably get him some hangover pills from the medical cabinet in the bathroom.

Little did she know that the silence was intentional.

~~~~~~~~

As soon as she stepped into the bathroom, the teenager headed for the large mirror over the sink, opening it to reveal shelves of medicine, bandages and antiseptic materials. She quickly scanned through all the bottles of pills, spotting out the right one she needed. As soon as she reached for the glass bottle and closed the cabinet door, she heard a low voice behind her.

“Kid?”

She froze for a split second before turning around and recognising the figure behind to be Sans, albeit really groggy and out of place. His eye sockets were drooping and there was a frown inscribed on his face. Wearing nothing but a white t-shirt and black basketball shorts, he placed a hand on her shoulder as if to balance himself.

“Sans! You startled me,” She mumbled, trying to support his surprisingly staggering weight. “You shouldn’t be walking around after having so much ketchup last night,”

“Yeah… last night, yeah…” He muttered under his breath, another hand raising to massage his skull. “Sorry kid but can ya help me back to my room? I’m not feeling too good,”

Hearing his voice all low and unsteady made her worried. Maybe he really bit more than he could chew last night. “Sure thing, Sans,” She reassured him, placing the bottle of pills on the table and wrapping his left arm around her shoulders. She could come back for the meds later, but Sans had to be in bed or he’ll end up getting dizzy and disoriented.

In a slow but steady fashion, Frisk managed to get the sleep skeleton out of the bathroom and walk him down the hall. She took extra care not to accidentally spill the glass of water from earlier and entered his dark room.

“Don’t you ever turn on the lights in here, or you know clean up, Sans?” She asked him, avoiding any obstacle on the floor. She wasn’t really expecting a reply, but got one from the semi-asleep skeleton anyway. “Never… had the need to,” He mumbled.

The human shook her head in disappointment as she stepped towards the bed. “What do mean that you never had the need to? I can barely walk or see anything in here!”

“Good… good…” Sans said again, seemingly oblivious to what Frisk had just said. After that, she gave up on trying to maintain conversation with the skeleton, mostly because of his loopiness.

But that was when something unexpected happened. Right then and there, she heard him lean close to her ear and whisper something she was not anticipating.

“If it’s so dark, that means I have the upper hand,”

In the flash of an eye, Frisk found herself being lifted off the ground and tossed onto a soft, cushioned surface. Before she could even comprehend the fact that she was laying down, she found herself face to face with a pair of piercing, pure white eyes, with one of them slowing changing its colour to an azure hue. There was something in the air, like a fizz, similar to the type of magic Toriel would use to cook on the stove. Only this fizz was much less concentrated, dispersed and spread throughout the room, and she could feel it pecking all over her face.

Hovering over her was a familiar yet foreign face, determined, focused eyes that were looking straight at her own. She felt some tension in her neck and dared not to tear away from that fierce gaze coming from the skeleton. She didn’t even know this could happen.

Before another minute could pass by, he leaned in closer to her face, his skull nearing her lips. Her heart was pounding and she could feel her face warming up. She could only widen her eyes in shock as he connected their lips together in a intimate kiss, just like last night.

Frisk could not move, how could she? Worried if a single shake of her hands would trigger a negative reaction, she remained as stiff and still as a statue. Sans sensed this too easily and broke away from the kiss, his eyes softening to form a deep, concerned expression.

Had he pushed it too far?

“Frisk?” He whispered lowly, a name that he rarely called her. Below him was a full-blown red-faced human girl who was biting her bottom lip and shutting her eyes tight, calling forth his deeper instincts. Part of him wanted to continue, and yet another part of him worried if this treatment was too much for the kid. “You okay?”

At this point, Frisk felt like she had been holding her breath for a very long time and at his question, she was finally able to let loose the air in her lungs. Panting, she replied softly. “W-w-w-what was that?”

Sans smiled sheepishly. “Uh…. Too far?” He murmured in embarrassment. “I thought you liked that kind of stuff though,”

“I-well-um…” Frisk stuttered and turned her head to the side in an attempt to dodge the question, which made her look all the more adorable in his eyes. In fact, everything about her right now was adorable. Huh, if she thought he was ‘cute’ last night, perhaps he should return the favour…

“Oh, I see,” He whispered seductively, placing his left elbow down on the bed as his fingers combed through her hair. “You do like this, don’t you?”

Frisk was speechless. Her throat went dry. Her mind kept screaming some words that she wanted to say to him, but her mouth just couldn’t make a single sound. Again, she was captivated by his glowing blue eye, attracted to it like a moth to a flame.

“Yeah, I bet you even dream of me doing this right~?” Sans continued, shifting the weight of his body to his left arm so that he could caress her face with his other hand. His fingers cupped her cheek while his thumb drew closer to her lips as he began to tease her. “Cat got your tongue, huh? Well, I happen to know the best way to make you talk… Unless you tell me not to,”

Ba-bump, ba-bump, ba-bump… Her heart was drumming in her chest, beating faster and faster by the second. She willed with all of her strength to say something, anything to the monster on top of her.

Meanwhile, Sans chuckled, lowering his hand from her face. “Aw, look at that. I barely said a word earlier and you’re all red because of it. Guess I was being real frisky now, wasn’t I?” He smirked as she raised her hands to cover her face. Despite her embarrassment, he still wanted to see her face a little more. With a snap of his fingers, his levitation magic managed to grab ahold of Frisk’s hands and pin them to the bed, giving him full view of her face. “Don’t hide your face,” He ordered gently. “I like seeing how flustered you get when I talk like this-”

“I LIKE YOU A LOT!”

Immediately, Sans stopped talking. He was almost gonna tell her not to interrupt him anymore that day, but her words shocked him. ‘I like you a lot’? Was that supposed to be-

At the same time, Frisk, who had miraculously regained her voice, began to blurt out many things. “I like how you’re always sleepy all the time and you look cute when you fall asleep! I like how you’re always so laid-back and cool without you even realising it! I like how you care very much about me and always looked out for me ever since I was a little kid even till now! I like how you’re always caring towards all monsters and you love your brother so much and-”

“Woah woah woah, slow down!” Sans stopped her immediately after that last bit, now playing the role as the flustered one. ‘Cool’? ‘Caring’? ‘Cute’ appeared again as a descriptor for himself, but this time, he didn’t really mind.

“Are you…. Are you serious, kid?” Sans inquired, shifting over to the left to sit next to the human girl on the bed. “You think I’m… all those things?”

Frisk sat up as well, curling into a ball and hugging her legs to her chest. There was a small awkward silence between them for a while before she spoke again. “Yeah… I know it’s weird,” She admitted.

The skeleton turned to her in slight disbelief. “Well, I mean… It is uncommon for a human to love a monster,” He began. “But I didn’t say that I hate it or anything like that,”

“What you did just now…” Frisk remarked softly. “Tell me, was it on purpose? Or was it because you’re still drunk?”

Silence.

…

“ … No.”

Surprised, she lowered her legs into a cross-legged position and stared at him. “Really?” She asked in bewilderment.

“Yeah, I wasn’t faking it,” He answered, his face slowly forming a smile. “You know I’ve never really been good with words, kid. And trying to kiss you while I am not drunk is actually really difficult. In fact, I might just conk out now,” And with that, his head dropped to her lap, startling her. “Oh!”

He chuckled again at her reaction. “But if I really have to put it in words,” He continued, reaching out for her face again. “I really do care about ya, Frisk. I’m, uh, pretty greedy and I don’t want to lose you to anyone else, if you catch my drift.”

Hearing this made her smile and even in the dark room, Sans could see it. He could also see her leaning down to plant another kiss on his skull as his cheeks turned blue. “You skele-dork,” She sighed. “This is why I love you.”

“And I love you too,” he replied, kissing her again.

Thanks, Frans-senpai for the inspiration! And I’m so sorry for my late fic for your comic...^ ^;;;;

#sf #sans #frisk #christmas #drabble #my writing #frans #sans x frisk #frisk x sans #literature #confession

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electronictimetravelzombie · 3 years

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What Is Tomato Paste & How to Use It

Tomato paste is an essential pantry staple to have on hand for whipping up delicious, deeply flavored meals-it can transform a ho-hum recipe, like a soup or sauce, into something really special. A little bit goes a long way, though, which is why you will most often find tomato paste in small 6-ounce cans. With most recipes only calling for a tablespoon or two of tomato paste, even if you buy the tiniest can, you will still have so much leftover. You can always refrigerate the rest (and hope you remember to use it before it starts growing mold) or freeze it for use down the road (read more on the best way to do this below). Or, better yet, you could make the shift from canned tomato paste to tomato paste in a tube (maybe our favorite option). Here is what you need to know about tomato paste in general, why you should try buying it in a tube, and what to make once you have it.

What Is Tomato Paste?

First things first. What is tomato paste, anyway? Tomato paste is basically super-concentrated tomato sauce. If you take tomatoes and cook them down, strain the skin and seeds from the mixture and continue to cook the sauce down until it forms a thick consistency, you get sachet tomato paste. Manufactured tomato pastes often include a stabilizer, like citric acid, and salt (you can also find no-salt-added options), and sometimes herbs and spices. There are also options for double-concentrated and triple-concentrated tomato ketchup, meaning it is even more potent.

Why You Need Tomato Paste in Your Pantry

The benefit of using tomato ketchup sachet over other canned tomatoes (like tomato puree, crushed tomatoes or diced tomatoes) or even fresh tomatoes, is that you get the deep tomato flavor without all the extra water, making it great for recipes where you do not want a ton of liquid, like meatloaf or taco filling. Tomato paste can be used to intensify flavor over time in slow-cooked recipes or can quickly add a burst of flavor in quick 30-minute recipes for weeknights. To get the most flavor potential out of your tomato paste, plan to add it early on in the cooking process before adding liquids like water, broth or other canned tomatoes. This way, the tomatoes have the chance to caramelize and develop even further.

Tomato Paste in a Tube Exists and You Need It in Your Life

Yes, it exists and yes, you need to buy it. Tubed tomato paste is a convenient alternative to canned tomato paste that lets you use just what you need, without worrying about what to do with the rest of the can. It is made the same exact same way as the canned stuff but is packaged in a convenient squeezable tube with a screw cap that preserves the bulk tomato paste for longer. Most tubes are 4.5 ounces and yield 9 tablespoons, which is comparable to the 6-ounce cans that contain 10 tablespoons of tomato paste. Look for tubed tomato paste on the shelf next to the canned tomato ketchup, or if your grocery store does not carry it, you can buy it here. While it is a little pricier than its canned counterpart-$3.79 for a 4.5-ounce tube versus $1.19 for a 6-ounce can-you will ultimately get more value out of the tube by wasting less.

How to Use Tomato Paste

There are so many delicious ideas for how to use tomato paste. Want to whip up a quick homemade tomato sauce? What about a creamy tomato soup to go along with your grilled cheese? Tomato paste is a key ingredient that will add tons of tomatoey flavor quickly. Beyond the obvious option of using 220L drum tomato paste to make a tomato-heavy recipe, like sauce or soup, you can also use tomato paste to elevate the flavor of other recipes-like we did in this Jackfruit Sloppy Joes recipe, in the dipping sauce for these Air-Fryer Zucchini Fries and in our Slow-Cooker Butter Chicken recipe.

When to Use Tomato Paste in a Tube

All of these recipes use tomato paste in different ways and call for just a few tablespoons, which is where tomato paste in a tube comes in handy, so you can use just what you need.

Rather than using store-bought taco seasoning that can be super high in sodium, try the homemade variation in this stuffed sweet potato recipe that uses tomato paste to add extra flavor.

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365-money-diary · 3 years

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DAYS 15-21

DAY FIFTEEN [JAN 15]

8:40 AM - Wake up feeling sore AF. I should’ve stretched after playing, but I obviously didn’t. I also feel like my stomach didn’t eat itself from the inside out while I was sleeping so that’s nice too. Make a chemex and get to work.

10:00 AM - eat plant yogurt.

11:00 AM - eat a few carrots and a clementine.

12:30 PM - make a greek salad for lunch with a La Croix - this is the last of the salad ingredients until Thursday essentially. Shed a singular tear.

3:00 PM - I am a tiny bit hungry. Eat a piece of rye toast.

4:14 PM - I wanted to start working out 45 minutes ago ugh. OK here we go. The hour goes by a lot faster than I expected which is nice. Rinse off and cook an early dinner – Reubens and potatoes.

8:00 PM - I wanted to drink alcohol but I’m too full from dinner to even enjoy it. Heat up chamomile tea instead. I want to work on my blog but K wants to hang instead and I’m in no position to deny the closeness. We play some Mario Kart, watch 30 for 30 about BC and the mob, and turn in early.

DAY FIFTEEN TOTAL: $0

DAY SIXTEEN

8:30 AM - Make chemex and eat a clementine. My sister (S) asked me and my brother (B) to listen to a 20 minute session on the app Mined about codependency. I take a stab at it and get some good notes.

10:00 AM - Landscaper is going to show up any second so I move my car and pick up dog poop. Text with S more about my cousin’s virtual baby shower tomorrow and go in on some cute stuff from PBKids. Total is $64.05 and she venmos me $32. $32.05

11:15 AM - I actually have a lot of stuff I need to do this weekend though right now I’m too annoyed at my neighbor to focus. Long story short – he has been wanting our dead grapefruit tree for like 6 months and keeps asking if he can cut it down. I said sure. But then he asked our landscaper to do it for him? It’s weird. I mostly don’t care because it’s gone, but the nerve he had to insert himself is wild. $120

12:00 PM - Make Tofu tacos for breakfast and make a to-do list of stuff I want to accomplish today. (post cauliflower leek soup, put away records, barre throw away things my mom has forced me to take out of her house over the years, wipe doors)

6:00 PM - Eat 2 rice cakes. I only manage to get the cauliflower leek soup up, put away the records, and throw away the stuff mom gave me. I think today ended up being a little bit overwhelming emotionally with the landscaper plus the codependency session so I’m kind of burnt.

7:00 PM - Make pad thai for dinner. Can’t stop snacking on Swedish fish. Drink an old fashioned while K and I watch Night Stalker. Realize part way through that the reason I keep eating Swedish Fish is because something feels off. I fall asleep around 11:30 knowing it’s my blood pressure and that if it doesn’t fix over night I’ll get right to it in the morning.

DAY SIXTEEN TOTAL: $152.35

DAY SEVENTEEN

8:00 AM - Wake up feeling like I’ve been hit by a bus. Ugh. I’ve been struggling with an iron deficiency for a while and have it mostly fixed but I still have occasional days where my blood pressure really gives me issues.

9:00 AM - Peel myself out of bed and drink some soy sauce. Sounds disgusting but sodium is the only thing that truly helps AND it works fast. Drink a chemex and a boat load of water. Work on posting the cauliflower leek soup

10:00 AM - S calls and I take a walk to chat. I’m still feeling really down from the blood pressure but I know walking will help. It’s actually really nice to get outside. I should do this again later tonight.

11:00 AM - More soy sauce, more water, more coffee. Have a good direction for where I want to go today. Just taking it one task at a time based on how I feel and granting myself the grace.

12:30 PM - Feel good enough to start moving which is great because once I can get over the initial fog with this blood pressure stuff, moving is what keeps me feeling better. Wipe down the doors and then attend a virtual baby shower for my cousin E.

3:00 PM - Make broccoli fried rice for lunch. I prefer the cauliflower but the store was out of it. I feel like this broccoli stuff would taste great with some kind of cilantro hummus situation but that’ll be for another day I suppose.

3:30 PM - Back to cleaning! The bathrooms are always terrible and today is no exception. It’s always hard to tell if I even make progress because everything is white and the grout is stained orange. Give up after an hour and a half.

6:30 PM - Tag team folding a couple loads of laundry with K while we watch NBA. This week ends bittersweet for my fantasy team. He beat me in one but I’m in first place in the other. Officially 3-1 and 4-0.

8:00 PM - Eat leftover pad thai for dinner.

DAY SEVENTEEN TOTAL: $0

DAY EIGHTEEN

8:30 AM - Wake up feeling like I was hit by a smartcar, so a little better! Today is MLK day and I’m grateful for the extra day off. Make a Chemex, drink some soy sauce, and watch an episode of The Challenge. Pure barre charge comes thru. $15

9:30 AM - Get started on dusting the entire house. It’s been a few weeks since I’ve done this due to lack of Swiffer 360 dusters. It takes forever but honestly our house hasn’t looked this good in years. Swap out the lightbulbs in the bathrooms and the bedroom, shower, and eat a plant yogurt.

11:30 AM - Have a sibling zoom call with S&B I walk while we chat and it’s honestly really nice to get outside.

1:30 PM - Start shooting my recipe for lasagna rollups. Eat a cup of cauliflower leek soup and a few pretzel rods while I cook. It takes a while but I think they turn out great.

4:00 PM - Eat a lasagna roll and watch an episode of The Challenge. I haven’t worked out in 400 years (read: yesterday and the day before.) and it’s low key killing me, so I suit up and do the thing.

6:00 PM - That was mildly painful. Low cal burn, couldn’t focus to save my life - new moves so lots of pausing during transitions. Oh well. At least I did it.

7:00 PM - Eat two more lasagna rolls for dinner. K and I watch Terrorism Close Calls and I drink a vodka + vanilla seltzer + orange peel.

DAY EIGHTEEN TOTAL: $15

DAY NINETEEN

8:30 AM - It’s appraisal day. Ugh. So excited to get this over with. Make a chemex and open my work stuff. I have a lot to do but have a feeling I won’t be able to concentrate very well until after the appraisal is over. On a nice note - I am feeling leaps and bounds better from yesterday and the day before.

10:00 AM - Eat a plant yogurt and finish out the rest of my coffee. Meet with my teammates about an outstanding task and then do the random stuff around the house to prep for my appointment.

12:00 PM - Here goes nothing! K and I leave the house with KP and walk her around the block a few times until the appraisal is done. As much as I feel like my anxiety should be gone, it’s not. I think particularly because today is really busy with work. K and I hang out outside on our laptops for a bit to let the house air out before going back inside.

1:00 PM - Eat broccoli fried rice for lunch with a Polar seltzer. Snack on a pretzel rod and some Swedish Fish while it heats.

3:00 PM - Eat the last of the cauliflower leek soup and a few carrots.

5:30 PM - Make a nuun and do a barre live stream. My focus today is so much better but my cal burn is abysmal again. Rinse off and heat up lasagna rolls for dinner. Snack on Swedish Fish while they heat. I really wish I had wine right now because I can feel my body could use the extra help blood pressure-wise but I won’t get my alcohol delivery until Thursday. Sigh.

8:00 PM - Idk whats up but my body is asking for more food so I eat tortilla crumbs and salsa and some dark chocolate. Make vegan ham brine for seitan. Realize I’m out of liquid smoke and buy a 6 pack from Amazon. $15.37

9:30 PM - It’s official, this iron thing is killing me. Ugh. Now I know. I’ll be more conscientious of my supplements, I promise! Finish editing photos of Thousand Island Dressing, watch The Challenge and call it a day.

DAY NINETEEN TOTAL: $15.37

DAY TWENTY

8:30 AM - Still feeling off from iron. This is seriously the worst it’s been in MONTHS. Worst part - it takes 4 weeks for you to produce new blood cells so I can only assume this will happen again since there was a substantial gap in my supplementing.

9:00 AM - Make a chemex, prep the seitan ham dough and bake. I chat with Google support for an account I’m having problems with. The person’s name is Swastika. Feels like a bad omen for inauguration day. Eat 2 clementines and pretzel rod.

12:20 PM - Starving. Decide on Lasagna roll ups for lunch with a Polar.

2:00 PM - Finish my work for the day. I have on my list of things to do that I want to test this orange spice bread for the blog.

3:00 PM - Spice bread in the oven. Do a round of dishes to prep for tonight’s grocery run. It doesn’t come out great and I eat two slices.

5:15 PM - Do a barre live stream and it goes really well. Super focused, super strong, super sweaty. One more class to go for the challenge this month! Rinse off and continue prepping the kitchen and do the final bake on the ham.

7:05 PM - Ensue grocery madness. Incoming of onions, bananas, lemons, limes, bell peppers, cucumbers, cheese, cheeze, tortilla chips, tomatoes, dark chocolate, green beans, broccoli, jalapeños, low carb tortillas, bread, oranges, potatoes, cilantro, chickpeas, romaine, celery, clementines, spring mix, frozen burritos, apples, oat milk, tofu, soyrizo, brussels sprouts, eggs, grapes, frozen peas, vegan sour cream, taco seasoning, tomato paste, chipotle peppers in adobo sauce, corn, black beans, avocados, mushrooms, snap peas, pineapple, vegan mayo, carrots, rice noodles, seltzer, beets, cauliflower, parsley, pumpkin seeds, thyme, plant yogurt, garlic, riced broccoli, white rice, gf pretzels, micro arugula, & black olives. $327.69

8:15 PM It takes over an hour, but everything is washed and put away! Make air fried broccoli with miso butter and veggie sandwiches for dinner.

9:00 PM - Make a crappy drink with flavored vodka. The only thing I have in my house is shooters left over from my sister’s bachelorette party. She’s now divorced if that gives you any idea of how long this stuff has been sitting around. More alcohol comes tomorrow at least! Eat a few Swedish fish.

9:30 PM - Play Mario Kart, watch The Challenge, and call it a night.

DAY TWENTY TOTAL: $327.69

DAY TWENTY-ONE

8:30 AM - Chemex and work. Alcohol is coming sometime this AM from my friend J who has a wholesale hookup. Much like everything else in the pandemic, I just buy in bulk. It’s easier that way!

10:30 AM - Eat a slice of orange spice bread for breakfast. It’s definitely growing on me but I think I need to adjust a few things before shooting/posting. J drops off my booze order. I got 2 crates of wine (24 bottles total), a bottle of bourbon, rye, mezcal, rum, and st. germaine. She says it was $400 but I pay her more. $450

11:00 AM - Start prepping chile de arbol salsa & stuff for this week’s salad - spring mix, roasted tofu with taco seasoning, avo, chipotle ranch dressing, cilantro, green onion, black beans, tomatoes and corn. YUM. Eat salad with a La Croix.

3:00 PM - I get the appraisal back! My house came in at $390k. (I bought it for $245k) OMG! Eat a celebratory slice of orange bread.

6:45 PM - Finish class 15/15 for the barre challenge. 11 more months to go. hah! Rinse off, roast potatoes for veggie sandwiches. Pour a celebratory glass of wine.

8:30 PM - Pour another half glass. What a week! End up going on a walk with K & KP which was really nice. I need to get out more. This weekend I will. Stay tuned. ~*~*~

DAY TWENTY-ONE TOTAL: $450

0 notes

liu-lang · 6 years

Photo

I made palak paneer (amongst other things, post w/ tiny kitty coming up !) yesterday ! I thought I’d share some photos documenting the process as I find it actually lends itself to a wonderfully flavoured final product. And I have my own method of cooking it. By no means am I a cooking expert. I cook from memory of my childhood, things close to my heart tt make me feel at home. The measurements I’m using are for food for a week for my boyfriend to share w/ his Dad too. I save some for myself as well throughout the week. It makes quite a large batch by my standards. I also like things spicy so feel free to omit any of the chili I include.

A few more additionally things to address. I prefer to use whole spices when I can. Growing up, your family blended their own spices and rempah then stored it for later use in various dishes. This allowed you to control the flavour you wanted and you could create any blend you wanted. And families developed their own recipes and blends to pass down and share. But I know spices are expensive. To simplify the list of ingredients and reduce the steps, you can use pre-made garam masala spice blend. Essentially you can boil the ingredients down to : spinach, onion / tomato paste, yoghurt, garam masala and paneer.

Also I have the privilege of time, transport and the existence of Asian grocery stores to get these ingredients. Food is a lot cheaper there but also a lot of it comes w/o packaging and is not pre-prepared. So it does take time, effort and energy to prepare the ingredients even before cooking them. I cook once a week on weekends. I go to the grocery store on Saturday morning and spend pretty much the whole Saturday afternoon cooking. The cooking involves cleaning in between esp. if I’m using the food processor for multiple things. Then there’s the final kitchen clean up. If you guys have any questions or suggestions, feel free to reach out !

Ingredients for palak puree (spinach puree)

4 bunches of spinach

1 bunch of coriander

1 bunch of mint

6 bird’s eye chili (you can de-seed if you want to reduce spiciness - I just split it down the middle then I use scissors to snip them into tiny bits straight into the food processor)

Half a garlic bulb (more to taste if you’d like)

2 cm of ginger (I peel the ginger then slice on the thinnest setting on my mandolin then I roughly chop the slices)

Water and ice for the ice bath

Ingredients for the onion / tomato paste

2 to 3 chopped tomatoes (I used roma tomatoes bc they’re cheaper @ the store, any tomatoes would do, you can even use tin tomatoes if tt’s easier for you. Make sure to drain excess liquid from tinned tomatoes. If using fresh tomatoes and you want to ensure the paste is not too watery, you can omit the seeds and more mushy chunks)

1 small to medium onion (I quartered them then sliced the quarters w/ my mandolin then chopped the slices, white or yellow onion is fine)

Ghee or oil or butter to fry tomatoes and onion

150 ml of tomato sauce or paste from a tin

2 tablespoons sambal pedas (this is more spicy stuff so omit if you’d prefer. you can use from a bottle or prepare from scratch which is another recipe for another time. I always had some prepared from scratch growing up from my mum’s side of the family)

1 tablespoon tamarind concentrate

More garlic cloves sliced thinly if you’d like

1 or 2 bay leaves

½ teaspoon of cumin powder

½ teaspoon fenugreek powder

¼ teaspoon of tumeric powder

¼ teaspoon galangal powder

¼ teaspoon cardamom

¼ teaspoon cinnamon

1 to 2 teaspoons of chili powder (I used lal mirch but don’t worry if it’s not available to you)

1 tablespoon caraway seeds

1 teaspoon black pepper

50 ml water or broth (you can add more if you’d like to thin it out more)

Ingredients for yoghurt

64 g of whole milk, full fat yoghurt (greek yoghurt is good and seems to be the most accessible. I like to use goat milk yoghurt. not a yoghurt but you can use dahi too)

60 grams cashews (dry roasted or raw)

Zest from 1 lemon

1 tablespoon honey

Some heavy cream if you’d like to thin it out more

Ingredients for paneer

450 g of paneer (cubed)

Ghee or oil or butter to fry paneer in

Paper towel and plate to soak up excess oil

Method

Spinach puree

Rinse the spinach, coriander, mint. Chop off the stems from the bottom. Roughly chop the leaves so they fit in the pot better

Fill up your pot about ½ way w/ water. Bring to a boil, add a pinch of salt if you’d like.

Add the leaves in stages if you don’t have a big enough pot. The leaves cook down and become smaller. I did everything in 2 batches. Add more water if necessary.

Cover w/ lid and periodically check on it and smoosh it down more to make space for more leaves. Boil for 3 to 5 minutes or until blanched (not too soggy but not raw either)

Strain the leaves and immediately add them to the ice bath you prepared in a big enough bowl. Let them chill out for a few minutes. A mixing bowl works well. The ice water helps them keep their bright green colour.

Drain the leaves and put them in a food processor or blender with the chili, garlic and ginger. Process until smooth and well blended. Make sure to scrape the sides. If it’s not blending well enough, add some water but not too much or the end product could be runnier than intended.

Onion tomato paste

Dry fry the bay leaf and all the spices. Then take the spices and grind them together into a fine powder. (My roommate has a mini coffee grinder thing she uses for whole coffee beans. It works well for spices, just be sure not to put too much in at once which could jam the blades and affect how finely ground your spice mix will be)

In the same pan, heat oil or ghee or butter and fry the chopped tomatoes and sliced onions. Add in the sliced garlic.

Once everything is softened and you see tiny bubbles popping up and the fat is separating (as in the above picture) add the ground spice mix.

Dump the tomatoes / onion / spices into the food processor. Don’t forget to take out the bay leaf. Add the sambal and tamarind. Add the water / broth to the consistency you’d prefer. Blend everything together.

Yoghurt

Soak the cashews in small bowl of hot water until soft (usually 30 minutes is good)

Spoon yoghurt into food processor. Add lemon zest, honey and cashews

Blend until the cashews are in tiny bits. Add heavy cream to thin out and blend again.

Paneer (if you want it to be healthier or you’re scared of oil, you can skip the frying. just cube the paneer to the size you’d like and continue to “putting everything together”. when you buy paneer I think it’s ready to use)

Cube the paneer (some places do big chunks but I like smaller cubes)

Heat the ghee or butter or oil to fry the paneer until lightly browned or golden brown (I love a super crispy exterior and a soft, chewy interior) You can put a lid on the paneer and reduce the heat to let it fry w/o splattering hot oil everywhere. Make sure to move the paneer cubes around so tt one side doesn’t become too burnt. But don’t move them so much tt they don’t brown

Once it’s fried to your preferences, the paneer will be super hot so carefully remove it onto a plate w/ a paper towel. (I used a slotted spoon thing to scoop them out in batches. You can also dump it into a strainer but hot oil is scary)

Putting everything together

In a big enough pan start by adding spinach puree. Push it around until it’s heated up

Then add in the tomato / onion paste. Cook together for about 5 to 7 minutes on low to medium heat.

Lower the heat and add the cashew yoghurt mixture (you don’t want it to be too hot, risking the dairy curdling, also add in small amounts, don’t dump the whole thing in. I think I did it in 2 steps here). Depending how much yoghurt you’re adding, the colour will change.

Slowly stir until fully blended on low heat

Add in the paneer cubes

Stir together a final time and enjoy !

#cooking #personal

6 notes · View notes

easyfoodnetwork · 4 years

Text

From the Strategist: The 52 Canned Goods (From Cockles to Corn) Chefs Keep in Their Pantries

Photo-Illustration: Courtesy of the retailers.

Chefs recommend their favorite foods preserved in cans and jars, from the Strategist

Shelf-stable food items have, needless to say, never been more popular. The bean business, in particular, is booming — according to recent reports, Goya’s sales have increased some 400 percent. But for those whose legume repertoires are beginning to feel a tad stale, it might be worth considering other areas of the canned and tinned universe, many of which are also quickly gaining traction. Anchovies, long the topping “held” from a dish, are taking center stage on Instagram (in sandwiches, on heaps of linguine), and humble canned tuna has shifted from the back of the pantry to front and center. Not to mention the fact that there’s something specifically delightful about eating a perfectly salty, spicy, or sweet item (whether it’s a smoked oyster or a sour cherry) plucked straight from a completely contained package. To find out the tinned, jarred, and canned foods chefs and home cooks are stocking their pantries with, we asked everyone from Ernesto’s Ryan Bartlow, who suggested a tin of splurge-y white asparagus, to Nom Wah’s Julie Cole, who recommended stocking up on Campbell’s Cream of Celery — which she calls “the Ferrari of canned soups.”

Best tinned and jarred fish

Don Bocarte Anchovies

Four of the chefs and home cooks we talked to topped their list of tinned goods with Don Bocarte Anchovies. “The creme de la creme of anchovies are Don Bocarte salt cured anchovies packed in olive oil,” says Nialls Fallon, a partner at Hart’s, Cervo’s, and The Fly. “They taste like butter and melt in your mouth — I could drink the oil when I’m done it’s so damn good.” Fallon told us that the anchovies come from the Bay of Biscay and are “painstakingly gutted and fileted by hand, then packed in large barrels in concentric circles with salt added after each layer.” Then they’re aged for several months, and rinsed and packed by hand in Spanish olive oil. Danny Bowien of Mission Chinese is a fan, too, as is Julia Sherman, of Salad for President and Angie Mar, chef at the Beatrice Inn.

Agostino Recca Anchovies Fillets in Olive Oil

Michael Schall, co-owner of Bar Camillo and Locanda Vini e Olii says that his restaurant’s “No. 1 choice” for tinned food are these anchovies from Agostino Recca. “I am just addicted to them, as are a lot of our customers.” (This customer can attest to their addictive qualities.) Schall says the anchovies have a just-right amount of saltiness, and are “big enough to feel substantial if you are eating them by themselves.” But if eating straight anchovies sounds like a lot, Schall says they’re great for cooking, too: “Melt them in the pan with some olive oil and a clove of garlic, toss with freshly cooked spaghetti, and you have one of the best all-time afternoon pasta dishes.” Chef and farmer Phoebe Cole-Smith is a fan of the Agostino Recca anchovies, as well.

Cento Anchovy Flat Fillets in Olive Oil

For something a bit less expensive, Carolina Santos Neves, executive chef of American Bar, recommends this Cento tin, which she says, despite the low price are still high-quality enough to eat on their own.

Ortiz Sardines In Olive Oil

Bart van Olphen, sustainable fishing advocate, chef, and author of The Tinned Fish Cookbook, is a fan of Ortiz tinned goods, as well, and told us about these sardines. “I love sardines, but buying the right quality makes the difference between having a great experience or never wanting to eat them again,” he says. “Ortiz is famous for its quality. The cooking process is very particular. The sardines are gutted and then precooked before being trimmed to the size of the can. Cheaper brands only cook the sardines once.”

Cabo de Peñas Razor Shell Clams in Brine

If clams are more your thing, Sherman told us that these from Cabo de Penas — “I love all the tinned seafood by Cabo de Penas,” she says. “But these are especially good. They are super clean and briny — eat them straight from the can.”

Ramon Pena Cockles in Brine

My favorite splurge is a tin of cockles from Ramon Pena in Spain,” says Fallon. “They’re expensive, but worth it.” Fallon says the cockles, which are tiny clams, are the size of a dime and tear-shaped. The cockles are pricey because of how difficult they are to harvest: “They are hard and dangerous to source, by hand from the rocky coastline, then meticulously and perfectly cooked, removed from their shells, and placed in order in a round tin,” Fallon says. “Their milky white color is surrounded by clear briny salty water — it’s so elegant, and pure and really a treat.”

Cabo de Peñas Small Sardines

Nick Perkins, partner at Hart’s, Cervo’s, and The Fly, says that Cabo de Penas is also the go-to brand of tinned fish for his restaurants. “They’re just old school and really solid,” he says. “They also just do really solid sardines and mackerels, which are cost effective.” His favorite are the brand’s baby sardines.

“These are sustainably certified sardines, and beautifully hand-packed with high-quality olive oil,” says Fallon. “A real savory, firm and earthy style.” He told us he’ll go for the classic plain olive oil, or the ones packed with dried chillies.

Matiz Sardines in Olive Oil

This pack of sardines comes recommended by Alissa Wagner, co-owner of Dimes (who also told us about her favorite spices). “They’re a great option for both your health and the health of our planet,” she says. “Sustainable and packed with Omega 3’s, these little fish are a great upgrade for simple salads or enjoyed on some grilled bread with roasted cherry tomatoes and fresh herbs.”

Bela Sardines Lightly Smoked Organic Cayenne Pepper

Andy Xu, Executive Chef at The Odeon, told us that Bela is his preferred sardine brand: “They’re lightly smoked, so there’s an added depth of flavor,” he says.

American Albacore Tuna

Sometimes you just want good old-fashioned canned tuna. Van Olphen suggests trying this tin, which is from a brand founded by one of the families behind the American Albacore Fishing Association. “Their West Coast fishery was the first in the world to obtain a certification for seafood sustainability from the Marine Stewardship Council,” says Van Olphen.

Dongwon Tuna in Kimchi Sauce

“I’m honestly just eating a lot of canned tuna, like Jessica Simpson,” says Bowien of his quarantine meals. “In Korea, canned tuna is such a thing, and you can get it at 711, open it up, and just eat it — especially the kimchi-flavored ones.” Bowien says this tuna from Dongwon is one of his favorites. “I eat it a lot — it’s good quality canned tuna, not fancy — I literally open up the can and dump it on top of hot rice.”

Zallo White Tuna Belly in Olive Oil

Ryan Bartlow, chef-owner at Ernesto’s, says that when it comes to tuna, this, from Zallo, is an easy favorite. “It’s from Bizkaia, Spain, and is perfect eaten on its own, or doused with a little minced onions, salt, olive oil and espelette,” Bartlow says. “At Ernesto’s we serve them with our Gildas.” He also notes that the stately packaging makes it a great gift for the friend who can never have too much tuna (which, right now, is most every non-vegetarian friend).

Interpage International Cod Liver In Own Oil

Van Olphen told us he believes in the “head-to-tail philosophy” when it comes to fish: “Where we’re not just eating the fillet, but also the cheeks or liver, for example.” He describes these cod livers as “soft” and “elegant” and says they work with lots of different dishes. “One of my very favorite ways is to serve it with some reduced orange juice mixed with a bit of lime and sesame oil, sprinkled with pomegranate seeds and pink peppercorn on top,” he says.

Ever since I was little I’ve loved large smoked oysters or mussels,” says Carolina Santos Neves, executive chef of American Bar. “My pick these days are Reese and Patagonia Provisions for their sustainably sourced Mussels — I’ll eat them plain or on toasted buttered sourdough bread.”

Ekone Smoked Habanero Oysters

If you want smoked oysters with a bit more zing, Fallon says these Ekone oysters are one of his favorites. “You can have them as a snack with a beer,” he says. “They’re hot! And chewy, and smoky, and really good with mayo or cream cheese on a cracker.”

JOSE Gourmet Spiced Calamari in Ragout Sauce

“The baby squids are prepared by hand — they removed the tentacles and stuff them into the tube of the squid, then hand pack them with a rich tomato ragout sauce,” says Fallon of this spicy option. “Smoky and meaty in flavor and texture, really delicious.” He’s a fan of the baby octopus in olive oil, as well.

Best tinned and canned meats

Underwood Deviled Ham Spread

“I’ll admit that I haven’t had deviled ham spread for a very long time, but one of my favorite sandwiches as a child was this stuff on pepperidge farm white bread with a thin layer of butter,” says Cole-Smith. “I have a few tins of it in my emergency preparedness food kit, because it means I can quickly relive my childhood, using crackers as a vehicle.” Cole-Smith says that in a pinch, “and if you close your eyes,” the deviled ham spread is like “a ‘poor man’s jambon au beurre.’”

Hénaff French Pork Countryside Pate Pâté De Campagne

Perhaps you prefer pâté. Food writer Ashley Mason says that a can of this pork pâté will have you feeling like you’re enjoying “a lazy afternoon on the French countryside” in no time. “Just add a bottle of wine, a baguette, and some crunchy cornichons,” she says.

Best tinned and canned peppers and chiles

Formaggio Kitchen Piparras Peppers

“I discover a lot of my favorite cans and glass jar items from Formaggio,” says chef and food artist Laila Gohar. “They do a really great job at finding products from around the world that are really delicious.” One of her favorite jarred goods from Formaggio are these peppers. “They’re spicy and briny and add a nice bite to a lot of dishes,” she says. “I just like to nibble on them plain, too.”

Xilli Salsa Macha

If you’re looking for a chili sauce with a smoky flavor, Wagner suggests these Xilli Chipotles. “Blend them with yogurt and a little lime juice and salt for a fantastic sauce,” she says. “I love this one on fish tacos.”

Best canned and tinned beans and legumes

Best tinned and canned fruits and vegetables

J. Vela Extra Thick Primera White Asparagus

These tinned white asparagus also come recommended by Bartlow. “We use this product in the restaurant in two different dishes,” he says. “It’s a component in our Ernesto’s salad, as well as a white Asparagus pintxo in the pintxo bar … white asparagus conserva is always in the house.”

Ortiz Piquillo Peppers Stuffed With White Tuna

Mason says that the Spanish peppers used in these are “fire-roasted before being stuffed with fatty Spanish tuna.” Mason suggests having them with cheese and crackers, or if you want something more hearty, “Swap the Ritz for a toasted, sliced baguette and you have tapas.”

Fenn Shui — Pickled Fennel Root in Rice Vinegar, Ginger, Thai Chile

Mason is also a fan of this jarred fennel root, which is pickled in rice vinegar with ginger, orange zest, and fiery Thai chiles. “They’re as crunchy and refreshing as cucumbers,” she says. “Try them in your next burger.”

Best tinned and canned sweets

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from Eater - All https://ift.tt/2KIPhbd https://ift.tt/2YgMsWL

Photo-Illustration: Courtesy of the retailers.

Chefs recommend their favorite foods preserved in cans and jars, from the Strategist

Best tinned and jarred fish

Don Bocarte Anchovies

Agostino Recca Anchovies Fillets in Olive Oil

Cento Anchovy Flat Fillets in Olive Oil

Ortiz Sardines In Olive Oil

Cabo de Peñas Razor Shell Clams in Brine

Ramon Pena Cockles in Brine

Cabo de Peñas Small Sardines

Matiz Sardines in Olive Oil

Bela Sardines Lightly Smoked Organic Cayenne Pepper

Andy Xu, Executive Chef at The Odeon, told us that Bela is his preferred sardine brand: “They’re lightly smoked, so there’s an added depth of flavor,” he says.

American Albacore Tuna

Dongwon Tuna in Kimchi Sauce

Zallo White Tuna Belly in Olive Oil

Interpage International Cod Liver In Own Oil

Ekone Smoked Habanero Oysters

JOSE Gourmet Spiced Calamari in Ragout Sauce

Best tinned and canned meats

Underwood Deviled Ham Spread

Hénaff French Pork Countryside Pate Pâté De Campagne

Best tinned and canned peppers and chiles

Formaggio Kitchen Piparras Peppers

Xilli Salsa Macha

Best canned and tinned beans and legumes

Best tinned and canned fruits and vegetables

J. Vela Extra Thick Primera White Asparagus

Ortiz Piquillo Peppers Stuffed With White Tuna

Fenn Shui — Pickled Fennel Root in Rice Vinegar, Ginger, Thai Chile

Best tinned and canned sweets

from Eater - All https://ift.tt/2KIPhbd via Blogger https://ift.tt/35n4rfB

#Blogger #cooking #Eater #food #recipes

0 notes

instantdeerlover · 4 years

Text

From the Strategist The 52 Canned Goods (From Cockles to Corn) Chefs Keep in Their Pantries added to Google Docs

From the Strategist The 52 Canned Goods (From Cockles to Corn) Chefs Keep in Their Pantries

Photo-Illustration: Courtesy of the retailers.

Chefs recommend their favorite foods preserved in cans and jars, from the Strategist

Best tinned and jarred fish Don Bocarte Anchovies

Agostino Recca Anchovies Fillets in Olive Oil

Cento Anchovy Flat Fillets in Olive Oil

Ortiz Sardines In Olive Oil

Cabo de Peñas Razor Shell Clams in Brine

Ramon Pena Cockles in Brine

Cabo de Peñas Small Sardines

Matiz Sardines in Olive Oil

Bela Sardines Lightly Smoked Organic Cayenne Pepper

Andy Xu, Executive Chef at The Odeon, told us that Bela is his preferred sardine brand: “They’re lightly smoked, so there’s an added depth of flavor,” he says.

American Albacore Tuna

Dongwon Tuna in Kimchi Sauce

Zallo White Tuna Belly in Olive Oil

Interpage International Cod Liver In Own Oil

Ekone Smoked Habanero Oysters

JOSE Gourmet Spiced Calamari in Ragout Sauce

Best tinned and canned meats Underwood Deviled Ham Spread

Hénaff French Pork Countryside Pate Pâté De Campagne

Best tinned and canned peppers and chiles Formaggio Kitchen Piparras Peppers

Xilli Salsa Macha

Best canned and tinned beans and legumes Best tinned and canned fruits and vegetables J. Vela Extra Thick Primera White Asparagus

Ortiz Piquillo Peppers Stuffed With White Tuna

Fenn Shui — Pickled Fennel Root in Rice Vinegar, Ginger, Thai Chile

Best tinned and canned sweets

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floridaindependentblog · 4 years

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Not so long ago, cannabis was nothing but a touchy subject in society.

It was seen as the reserve of wayward youth, hippies, and hip-hop artists. These days, though, it’s morphed into what’s set to be a $146 billion industry by 2025.

Never before has marijuana been so widely accepted. Moreover, as legalization spreads across the country (and the world), its acceptance and use is only set to grow.

And as that happens, so does the desire to experiment with it in new and interesting ways.

Knowing how to use terpenes properly can be a mighty help in that endeavor! If standard rolling and smoking have become a bit of a bore, then terpenes can add a novel and flavorsome twist.

However, first, you have to learn how to use them! Sound like a plan?

Keep reading to discover more about using terpenes in cannabis products.

What Are Terpenes?

First, let’s take a look at a definition. For anyone new to the topic, what actually are terpenes?

In simple terms, terpenes are molecules found in the cannabis flower that create its unique aroma and flavor. As every weed connoisseur knows, every strain of pot has its own unique smell and taste.

There are up to 100 terpenes found in the cannabis flower, and the signature aroma of each strain is determined by the specific terpenes within it. Beyond their aromatic influence, terpenes also contribute to the medical benefits of marijuana.

Interestingly, terpenes aren’t restricted to the cannabis flower. These molecules are found in all sorts of flora and fauna, creating the unique aromas we associate with the flowers and plants we come across in life.

It’s possible to harvest these terpenes and use them as ‘ingredients’ in everything from essential oils to cannabis edibles.

Want to keep learning about terpenes? You can find out more by following this link.

How to Use Terpenes with Cannabis Products

With a definition behind us, it’s time to address the main subject. Here are five key things to know about the proper use of terpenes with cannabis products.

1. Dilute Them Before Use!

The first thing to know is that terpenes come in concentrated form.

As such, they can be overpowering, and even dangerous, when used in pure form.

Food grade terpenes simply aren’t designed to be consumed like this. All sorts of negative repercussions can arise from contact with undiluted terpenes.

It doesn’t matter whether you’re cooking up a batch of space cakes or smoking a spliff. It’s of utmost importance that you dilute the terpenes prior to ingesting them. Be aware that they aren’t soluble in water though.

Diluting your terpenes is reliant on viscous fluids such as coconut oil, hemp oil, or alternative cannabis plant extracts.

2. Apply Heat to Aid Dilution

Diluting terpenes is something of a science.

You should never make estimated guesses when performing this process. Hoping for the best is a recipe for disaster! Instead, you need to work out the specific measurements required.

Of course, these specifics depend on your exact situation and preferences. Some people, for example, recommend that you start with a 3% concentration of terpenes. Then, as you grow accustomed to that level, increasing over time.

When you’ve calculated the number of milliliters/grams required for your needs, it’s time to combine the terpenes with your selected oil.

To facilitate this process, try heating the solution. The heat will speed things along and ensure that this homogenization process is successful.

3. Go Organic for Best Effects

The quality of terpenes varies as much as the quality of marijuana itself.

Alas, you can’t guarantee the same positive experience from every brand/supplier. The first rule for finding the good stuff is to buy from reputable sources in the industry.

Next, though, make sure you opt for fresh and organic terpenes over synthetic varieties. Sure, you might pay a little extra, but the benefits make it a worthy investment.

4. Revitalize Old Weed

With your terpene solution ready to go, it’s time to consider some specific uses for it.

Of course, the general idea is to add a novel burst of flavor to ‘ordinary’ weed. However, terpenes come in far handier than that. A good example is how it can revitalize old marijuana.

Let’s face it, nobody enjoys stale marijuana. It lacks both the potency, aroma, and taste that you’ve come to expect. Thankfully, terpenes can be used to enhance the experience immeasurably.

Think of it like dousing your Dad’s dodgy cooking in tomato sauce. Even if the brunt of the meal is no good, the added condiment makes it altogether more palatable.

Exactly the same thing happens when you add terpenes to your stale bag of pot.

5. Self-Medicate

Of course, cannabis should never be used as a standalone treatment, or as a replacement for doctor’s orders.

Nonetheless, the positive impact of marijuana on a wide variety of medical issues is now widely accepted. Depression and anxiety are just two examples of problems that can be helped by consuming pot.

Even better, research is beginning to show that terpenes might also have a therapeutic role to play on these debilitating conditions.

Though far more scientific research is required, the preliminary findings represent good news for anybody seeking alternative treatments for challenging mental and emotional experiences.

Time to Wrap Up

Canna-business in America is growing at an impressive rate.

What was once a contentious topic, and a pastime of societal reprobates has now hit the mainstream! Of course, it remains contentious in some circles.

There’s no stopping the monumental rise of the marijuana industry. As new states and entire countries begin the legalization process, the acceptance and use of pot are becoming increasingly widespread.

It’s got to the point where traditional weed-smoking methods are considered old-school. More people than ever before are looking for new and exciting ways to spice things up.

As we’ve seen, terpenes offer the perfect way to do exactly that. Hopefully, this post has explained how to use terpenes to enhance your cannabis experience.

Looking for more articles like this one? Search ‘cannabis’ on the blog now!

The post The Complete Guide on How to Use Terpenes With Cannabis Products appeared first on Florida Independent.

#Cannabis

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goodlifexplorers-blog · 5 years

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Every parent at some point in their children’s lives with deal with picky eaters. Children’s palates change so much during their first years that is hard as a parent to know what a toddler will or will not eat on a weekly basis.

Currently in our household, we are dealing with a fussy or picky eater. My otherwise food-loving toddler decided a few months ago that he no longer loves vegetables and that he would only eat fruit, eggs, chicken strips, pasta, bread, potatoes and rice. You know, the toddler favorites. He still eats most fruits I put in front of him, but as a concerned parent, I wanted him to branch out and eat more vegetables as well. So I started trying out different strategies to get him to eat more of the good stuff.

Over these past few months, there were some things that resonated with me and also some valuable finds! So I thought I would share with you in case you are also dealing with a picky eater.

For those who prefer videos, check out my collaboration with Beech-Nut® Naturals™ on YouTube.

Tips on how to deal with a picky eater

[ 1 ] Be a role model

Kids will emulate what their parents do, so it’s only natural they will want to eat what you eat. Any good habits that you want your kids to have will have to be learned from you. Eat as many vegetables you can during meals and snacks and let them see you.

[ 2 ] Serve vegetables with every meal

Even if your kids don’t eat certain vegetables or are stuck in the “white foods”(bread, pasta, potatoes) phase, serve it with every meal. If kids see it on the table, it’s more likely they will associate that as a normal event and consider vegetables an essential part of every meal.

[ 3 ] Don’t stick with what they will eat

I made this mistake, because it was much easier and I thought my son would starve if he didn’t eat anything, but kids won’t starve. If they are hungry, they will eat. By giving them just things they will eat, you are perpetuating those bad habits and possibly raising even pickier eaters.

These days, I serve 1/3 of food I know he will eat, 1/3 of food he eats sometimes and 1/3 of food that he doesn’t eat.

Of course, if you notice your child is loosing weight or shows signs of hunger, it’s time to talk to a pediatrician. There are other things that can be happening such as sensory issues or problems with chewing.

[ 4 ] Hide vegetables

Some people say you shouldn’t do this, because 1) you can create distrust in your children and 2) children should learn to eat vegetables in their natural form so they know where they come from.

I disagree with these points, because 1) food is complex – we don’t eat vegetables by itself all the time. Some of the best dishes are combinations of flavors, so if I want my child to be exposed to a diverse world of food, I need to introduce it early and 2) children can, should and will learn where food comes from with other activities such as grocery shopping, gardening, field trips and books.

My philosophy is if hiding veggies gets them to eat it, then so be it. My son doesn’t eat carrots by itself. I’ve tried raw, steamed, mashed, puree, roasted… He just doesn’t like it. But he loves my carrot applesauce muffins, which are packed with carrots.

Most adults have likes and dislikes and I don’t think it is different for children, which brings me to the next point.

[ 5 ] Don’t stress

I used to have that dreaded mom guilt and feel like I was failing, because my child had suddenly decided that chicken fingers was the only thing he would eat. Or so I thought.

Once I started really paying attention, I realized he eats a lot more. He will eat virtually any fruit and there are some vegetables he never says no to. This kid can eat his weight in tomatoes, corn, peas, beans and cucumbers. So, why should I be stressing out if he doesn’t like broccoli and carrots? I shouldn’t and neither should you.

[ 6 ] Try different preparations

As I mentioned before, I tried every preparation for carrots there is and my son still doesn’t like it, but he will eat some vegetables raw or cooked better. It’s about texture. So if your child is not eating green beans one way, try another. You might be surprised.

[ 7 ] Be consistent

Don’t overwhelm you child with every vegetable you see in the store, but continue to present it with every meal. Consistency is key. Even if they don’t eat, make it available. I put small amounts in his tray and if he doesn’t eat it, that is fine. It feels like a waste, but sometimes a few pieces make it in and internally I do a happy dance.

[ 8 ] Act like it’s no big deal

I used to make such a fuss if he ate or didn’t eat something. Then I realized that my son was starting to use food to manipulate me. He would bring things to his mouth and wait for my reaction and either spit it out or throw it on the floor. Now, I act like it doesn’t affect me one way or the other. I keep the celebrations internal so he doesn’t associate any food with my reaction. Sometimes, when introducing him to something new I will serve it to him and walk away and watch him from a distance. That way he is free to form his own judgement on a new food.

[ 9 ] Go back to puree

This was so surprising to me. Recently I was working with Beech-Nut, a brand I used when introducing Roark to solids. One day, I had a thought while looking at the jars- will he eat it if I gave it to him now?

I used a jar with vegetables that he usually doesn’t eat and lo and behold, he ate it – the whole jar and asked for more. I was stunned and of course elated, but how didn’t I think of that before?

[ 10 ] Remove distractions

You know that first point of being a role model and that kids will emulate what you do? Well, my husband and I were a childless couple for over 10 years of marriage and we developed some bad habits – watching tv during dinner was one of them. Naturally, our son picked up on this and became hooked as well. He would take ages to eat, because he was so distracted.

Now, I remove all distractions and the only thing to entertain him is his food and our conversations. No more TV or phones are allowed at dinnertime. R eats much faster and is more deliberate on how he eats. He likes to use utensils and that takes concentration at his age.

[ 11 ] Serve vegetables with a dip

R loves humus and will eat almost anything dipped in it. Most times he will just lick it off the vegetable, but sometimes he will take a bite. Humus is super healthy so either way, I see that as a win. He also loves tomato sauce, so I give him vegetables to dip in it. Other dips could be yogurt, peanut butter or even dressing.

[ 12 ] Get kids involved if they are old enough

R is too young for cooking. He likes to watch, but can’t quite help yet. However, he loves grocery shopping. I let him pick fruit and when we get home, I let him try it. Recently he picked some plums and loved them.

[ 13 ] Remember it’s just phase

Children’s palates change a lot faster than ours. What your child liked or disliked a month ago, may not be what he/she likes now. That’s ok. Just keep introducing the same things and also new foods, and eventually they will find foods they love.

Sure, some people never grow out of being a picky eater, but most of us eat more than 5 foods, right?

[ 14 ] Don’t force it

It causes trauma when you try to force feed a child. I know this from first hand experience. I was a picky eater and when I 4-6 years old, a family member tried to make me eat raw tomatoes by force feeding it to me.

I didn’t eat raw tomatoes until I was in my late twenties and I only eat it now when it’s mixed with other things like bruschetta or salsa. So please, don’t force feed your children.

I hope these tips on how to deal with a picky eater help you find a trick that works for your child. Remember, parenting is hard work and although there are many books on the subject, every child is different. Listen to your gut and do whatever works for you!

If you have any more tips, I would love to hear it. Please leave them in the comments below!

Jana

Tips on how to deal with picky eater #tips #parenting #blogger #toddler #momlife #motherhood Every parent at some point in their children's lives with deal with picky eaters. Children's palates change so much during their first years that is hard as a parent to know what a toddler will or will not eat on a weekly basis.

#fussy eater #hacks #how to deal with picky eaters #how to get kids to eat more vegetables #motherhood #parenting #tips #toddlers

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itsjaybullme · 7 years

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7 'M&F Hers' Health and Fitness Tips to Live By

1 of 7

1. Get Outside

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We can't say it enough: There are plenty of reasons to get outside, whether for your workouts or for fun. Research from Scandinavian Journal of Work, Environment & Health shows that outdoor exercise lowers blood pressure and boosts mental health more than staying indoors. “Whether you’re kayaking, rock climbing, horseback riding, or mountain biking, outdoor activities give you a chance to breathe in some fresh air, soak in some vitamin D, and recharge,” says Jennifer Pharr Davis, a hiker, author, and owner of Blue Ridge Hiking Company, who has hiked six continents, explored trails in all 50 states, and set the endurance record on the 2,185-mile Appalachian Trail.

It can also work your muscle in new, different ways. Setting a one-rep max in the gym is one thing, but “if you’re setting a new PR on a trail run, barrel rolling a kayak for the first time, or biking farther than you ever have before, you’re always up against natural obstacles that are pure and relentless,” Davis says. They are guaranteed to expose your weaknesses and “shock” your muscles with new challenges.

Finally, in the wilderness, “you’re always welcome and reminded that you are beautiful and that your body can do amazing things,” Davis says. There, you’re stripped of judgment and other hurdles that may have worked their way into your life. Research shows that hiking can even boost creativity by up to 60%.

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2. Eat More Fruits and Veggies

Moya Mcalister

Eat more fruits and vegetables because, besides more exercise, there really isn’t any better, more studied way to get healthier, avoid disease, and live longer. The latest study on the nutritious nosh is from the University of Southern California, and it focuses on fruits and veggies with a high potassium content, like sweet potatoes, avocados, spinach, beans, and bananas.

"If you eat a typical Western diet," said McDonough, "your sodium intake is high and your potassium intake is low. This significantly increases your chances of developing high blood pressure." When dietary potassium is low, the balancing act uses sodium retention to hold onto the limited potassium, which is like eating a higher sodium diet, she said.

Try to get at least 10 servings (or cups) of fruits and vegetables per day, and besides the ones mentioned above, go for stuff like apricots, coffee, clams, beet greens, kiwi fruit, cabbage, watercress, hot peppers, Swiss chard, squash, tomatoes, cauliflower, spinach, and celery to get the most potassium out of your food.

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3. Reduce Stress With Deep Breathing

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If you’re feeling blue, try adding some deep breathing to your cooldown. Research from Rutgers University shows doing some focused meditation along with aerobic activity can help fight symptoms of depression and anxiety among adults with and without depression disorders.

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4. Mute Your Stress With Sound

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We all love to listen to those nature recordings made to help you sleep because they contain chill and comforting environments like summer rain storms, jungle noises at night, and ocean waves crashing on the shore—they naturally make you more calm and take you out of your head. But no one really knows why they do that; so, to find out, the scientists at the Brighton and Sussex Medical School in the U.K. recently put together a study that examined people who listened to natural sounds while in a functional MRI machine.

“We are all familiar with the feeling of relaxation and 'switching-off' that comes from a walk in the countryside, and now we have evidence from the brain and the body, which helps us understand this effect,” said lead author Cassandra Gould van Praag, Ph.D. “This has produced results, which may have a real-world impact, particularly for people who are experiencing high levels of stress.”

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5. Always Be Aware of the Risks

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You’ve certainly heard the expression “no pain, no gain,” but there’s such a thing as pushing it too hard in your workouts. And the consequences can go far beyond sore muscles and fatigue. Athletes who overexert themselves to an extreme point can develop a condition called rhabdomyolysis, a breakdown of muscle tissue that can lead to kidney failure, heart damage, and even death.

Although relatively rare, rhabdo affects approximately 26,000 people in the United States each year. Athletes who do high-intensity or extreme endurance workouts are often among those who feel the effects of rhabdo.

Find out what causes it and how to stay safe here.

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6. Get Your Greens

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The latest superfood to add some color at the juice bar: Chlorophyll, the pigment that gives plants and algae their green color, has been rising in popularity for its variety of health benefits. Chlorophyll is linked with cancer prevention, since it can bind with potential carcinogens and keep them from circulating through the body, says Sonya Angelone, R.D.N., a spokesperson for the Academy of Nutrition and Dietetics. “It’s also been found to promote healthy skin by reducing the number of cold sores because it has an antiviral effect and can speed up healing time,” she adds.

Your best source of the nutrient is green vegetables, says Angelone. Try making a smoothie with spinach, carrots, cucumbers, bell peppers, and tomatoes, then add fresh lemon or lime juice and some hot pepper sauce. “This spicy drink energizes me so I avoid the afternoon slump,” she notes. Plus, “it has a lot of fiber, which helps feed good-gut bacteria, and plenty of vitamins, minerals, and other phytochemicals.”

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7. Strike a Pose

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Yoga has plenty of benefits, including weight loss, a better immune system, and back pain relief. But if you're still not convinced that it should be a regular installment in your workout plan, consider your longterm brain health to be another plus.

Female yogis (or yoginis) over 60 who practiced at least twice a week for at least eight years had better brain structure than women of the same age and activity level who had never practiced yoga or meditation, according to a study published in Frontiers in Aging Neuroscience. Specifically, their brains maintained more thickness in the left prefrontal cortex, the area of the brain associated with things like memory and attention.

"In the same way as muscles, the brain develops through training," Elisa Kozasa of Hospital Israelita Albert Einstein in São Paulo, Brazil, a researcher involved in the study, said in a press release. "Like any contemplative practice, yoga has a cognitive component in which attention and concentration are important."

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kickoffme-blog · 7 years

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20 Healthy (Alcoholic) Drinks to Sip This Weekend

New Post has been published on http://www.kickoffme.com/20-healthy-alcoholic-drinks-to-sip-this-weekend/

20 Healthy (Alcoholic) Drinks to Sip This Weekend

Sure, an ice-cold margarita (or two) can be a refreshing treat, but most cocktails are huge sugar bombs, thanks ingredients like simple syrup, juice, and sweet liqueurs. Not all cocktails are nutritional landmines, however, and healthy alcoholic drinks do exist. We’ve rounded up 20 drinks that won’t totally ruin your diet—just in time for 4th of July weekend.

And while we know the word “healthy” is relative when it comes to booze, there are several ways to make occasional imbibing decidedly guilt-free. But remember: Everything in moderation. A few glasses of brut Champagne is OK, a few bottles is not.

1. Red wine

The antioxidants found in red wine, such as flavonoids and a substance called resveratrol, have heart-healthy benefits, so feel free to enjoy a glass or two.

2. Though if you’re looking to cut calories, go white

Red wine may have the health benefits, but white wines tend to be slightly lower in calories. Light whites such as Riesling and pinot grigio have fewer calories than those with higher alcohol content such as Chardonnay and sauvignon blanc.

MORE: 3 Perfect Cocktails for the Fourth of July: One Red, One White, and One Blue

3. Basic Bloody Mary with fresh tomato juice

The problem with these—though made with healthy tomato juice—is that pre-made mixes are typically packed with salt and additives. Try ditching the pre-bottled stuff and use no sugar-added, low-sodium tomato juice instead. From there, add in your fixings like one shot of vodka, a squeeze lemon, a teaspoon of horseradish, and a nice big celery stalk.

4. Dark and Stormy—that’s more like a Light and Stormy

This classic cocktail is made with fresh rum and ginger beer, which is packed with artificial sweeteners. Instead, mix 1 shot of light rum with two shots of sugar-free ginger ale and serve over ice.

5. White sangria without sugary extras

Sangria is wine-based, but it’s also packed with sugar, brandy and, often, ginger ale. To cut major calories, use white wine, tons of chopped fruit (we like apples, strawberries, pears, and peaches) and seltzer. You won’t miss the sweet stuff at all.

6. Tom Collins sans sugar

This lemonade-like cocktail is typically mixed with gin, sugar, lemon juice, and club soda. To lighten it up, use a shot of gin, fresh-squeezed lemon juice, and top with seltzer. No penalties if you don’t have a Collins glass.

7. Light White Russian

This creamy dessert drink is packed with fat and calories, but it’s possible to still get the taste using lighter ingredients. Instead of heavy cream or half and half, combine chilled coffee with skim milk. From there, add a shot of vodka and lots of ice. Yum!

8. Margaritas done light

Most margaritas are loaded with calories, as they usually include sugar-filled liqueurs and mixers, like triple sec or simple syrup. Instead, combine tequila with fresh lime juice. If that’s too strong, pour in a dash of orange liqueur, but only a dash, as that’s where the calories are.

9. Healthier mimosa

Overall, orange juice and Champagne aren’t the worst ingredients, but you can still cut calories by using only fresh-squeezed OJ and replace half the bubbly with seltzer.

10. Guinness (yes, really!)

Despite its reputation, this super-thick Irish beer isn’t as caloric as you’d think. In fact, according to Men’s Fitness, a serving of the stout brew clocks in at just 126 calories, which is 19 less than a Budweiser and 24 less than a Heineken. Guinness also contains just under 10 carbs, which is less than something like Sam Adams Boston Lager (18 carbs per serving). Why? It’s partly due to Guinness’ low alcohol content.

MORE: 5 Premixed Cocktails That Actually Aren’t Terrible for You

11. Vodka and club soda

It might be a bit on the snoozy size, but this clean cocktail is a sure bet when it comes to low-cal imbibing. Spice it up with lots of fresh lemon, lime, or even sliced cucumber.

12. Mojito with honey, not syrup

Mojitos are typically loaded with simple syrup, which is quite easy to replace. Muddle a sliced lime with fresh mint leaves, and add rum, club soda and a half-teaspoon of honey for a touch of sweetness sans extra calories.

13. Champagne—but check the label

All sparking wines have sugar—it’s required for fermentation—but there are measures you can take to cut calories. According to Shape, it pays to stick with Brut nature varieties of Champagne (“brut” signifies that little extra sugar has been added), Cava (Spain’s sparking wine), and sparking wine from the U.S, as these regions have stricter rules about added sugar than Italy, the home of prosecco. Shape pointed out that a five-ounce glass of brut nature bubbly has about 120 calories, compared to around 175 for a non-brut variety.

14. Straight bourbon

You don’t have to sacrifice flavor for health: According to Gizmodo, Bourbon generally ranges between 97 and 110 calories per 1.5 ounces, and it’s packed with complex flavors unlike, say, vodka.

15. Spicy michelada

This zesty drink features a bottle or can of light lager mixed with lots of low-cal extras like fresh lime, Worcestershire sauce, hot sauce, pepper, sea salt, and ice.

16. A seasonal hot toddy

Unlike eggnog, this classic winter cocktail won’t pack on the pounds and it’ll keep you toasty. Combine 1 to two ounces of scotch, whiskey, or bourbon with hot water, a little honey, lemon juice, and either cloves, a cinnamon stick or star anise.

17. A classic martini

Martini culture has been muddled with high-cal impostors like Cosmos, apple martinis, and—the biggest offender—creamy dessert martinis. Take a cue from “Mad Men” and enjoy a classic vodka or gin martini, which is mixed with dry vermouth and include no fattening additives. Those bleu cheese-stuffed olives, however, are another story.

18. Gin and tonic—with less tonic

A refreshing gin and tonic might not seem terribly bad for you, but tonic water is made with high fructose corn syrup or sugar and clocks in at over 125 calories per can or small bottle. Instead, try mixing gin with club soda and only adding a small splash of tonic for fizzy sweetness.

19. Lighter Pina Colada

Everyone knows that pina coladas are a one-way ticket to calorieville thanks to the use of lots of rum and super-thick cream of coconut. In fact, some versions pack in more calories than a Big Mac! However, there are ways to still get the fruity flavor without all the guilt. One way: Replace cream of coconut with coconut milk or even coconut water.From there, add a shot of rum and fresh pineapple juice.

20. A French 75 with a colored twist

This bygone cocktail usually mixes Champagne, lemon juice, cognac or gin, and sugar. Instead of the sugar, add a small splash of antioxidant-packed pomegranate juice or kidney-healthy cranberry concentrate (that’s 100% pure cranberry juice). Not only will it taste super-tangy, but it’ll have a seasonal red tint.

Originally published August 2014. Updated June 2017.

June 28, 2017 7:28 am (Source)

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easyfoodnetwork · 4 years

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Photo-Illustration: Courtesy of the retailers. Chefs recommend their favorite foods preserved in cans and jars, from the Strategist Shelf-stable food items have, needless to say, never been more popular. The bean business, in particular, is booming — according to recent reports, Goya’s sales have increased some 400 percent. But for those whose legume repertoires are beginning to feel a tad stale, it might be worth considering other areas of the canned and tinned universe, many of which are also quickly gaining traction. Anchovies, long the topping “held” from a dish, are taking center stage on Instagram (in sandwiches, on heaps of linguine), and humble canned tuna has shifted from the back of the pantry to front and center. Not to mention the fact that there’s something specifically delightful about eating a perfectly salty, spicy, or sweet item (whether it’s a smoked oyster or a sour cherry) plucked straight from a completely contained package. To find out the tinned, jarred, and canned foods chefs and home cooks are stocking their pantries with, we asked everyone from Ernesto’s Ryan Bartlow, who suggested a tin of splurge-y white asparagus, to Nom Wah’s Julie Cole, who recommended stocking up on Campbell’s Cream of Celery — which she calls “the Ferrari of canned soups.” Best tinned and jarred fish Don Bocarte Anchovies Four of the chefs and home cooks we talked to topped their list of tinned goods with Don Bocarte Anchovies. “The creme de la creme of anchovies are Don Bocarte salt cured anchovies packed in olive oil,” says Nialls Fallon, a partner at Hart’s, Cervo’s, and The Fly. “They taste like butter and melt in your mouth — I could drink the oil when I’m done it’s so damn good.” Fallon told us that the anchovies come from the Bay of Biscay and are “painstakingly gutted and fileted by hand, then packed in large barrels in concentric circles with salt added after each layer.” Then they’re aged for several months, and rinsed and packed by hand in Spanish olive oil. Danny Bowien of Mission Chinese is a fan, too, as is Julia Sherman, of Salad for President and Angie Mar, chef at the Beatrice Inn. Agostino Recca Anchovies Fillets in Olive Oil Michael Schall, co-owner of Bar Camillo and Locanda Vini e Olii says that his restaurant’s “No. 1 choice” for tinned food are these anchovies from Agostino Recca. “I am just addicted to them, as are a lot of our customers.” (This customer can attest to their addictive qualities.) Schall says the anchovies have a just-right amount of saltiness, and are “big enough to feel substantial if you are eating them by themselves.” But if eating straight anchovies sounds like a lot, Schall says they’re great for cooking, too: “Melt them in the pan with some olive oil and a clove of garlic, toss with freshly cooked spaghetti, and you have one of the best all-time afternoon pasta dishes.” Chef and farmer Phoebe Cole-Smith is a fan of the Agostino Recca anchovies, as well. Cento Anchovy Flat Fillets in Olive Oil For something a bit less expensive, Carolina Santos Neves, executive chef of American Bar, recommends this Cento tin, which she says, despite the low price are still high-quality enough to eat on their own. Ortiz Sardines In Olive Oil Bart van Olphen, sustainable fishing advocate, chef, and author of The Tinned Fish Cookbook, is a fan of Ortiz tinned goods, as well, and told us about these sardines. “I love sardines, but buying the right quality makes the difference between having a great experience or never wanting to eat them again,” he says. “Ortiz is famous for its quality. The cooking process is very particular. The sardines are gutted and then precooked before being trimmed to the size of the can. Cheaper brands only cook the sardines once.” Cabo de Peñas Razor Shell Clams in Brine If clams are more your thing, Sherman told us that these from Cabo de Penas — “I love all the tinned seafood by Cabo de Penas,” she says. “But these are especially good. They are super clean and briny — eat them straight from the can.” Ramon Pena Cockles in Brine My favorite splurge is a tin of cockles from Ramon Pena in Spain,” says Fallon. “They’re expensive, but worth it.” Fallon says the cockles, which are tiny clams, are the size of a dime and tear-shaped. The cockles are pricey because of how difficult they are to harvest: “They are hard and dangerous to source, by hand from the rocky coastline, then meticulously and perfectly cooked, removed from their shells, and placed in order in a round tin,” Fallon says. “Their milky white color is surrounded by clear briny salty water — it’s so elegant, and pure and really a treat.” Cabo de Peñas Small Sardines Nick Perkins, partner at Hart’s, Cervo’s, and The Fly, says that Cabo de Penas is also the go-to brand of tinned fish for his restaurants. “They’re just old school and really solid,” he says. “They also just do really solid sardines and mackerels, which are cost effective.” His favorite are the brand’s baby sardines. “These are sustainably certified sardines, and beautifully hand-packed with high-quality olive oil,” says Fallon. “A real savory, firm and earthy style.” He told us he’ll go for the classic plain olive oil, or the ones packed with dried chillies. Matiz Sardines in Olive Oil This pack of sardines comes recommended by Alissa Wagner, co-owner of Dimes (who also told us about her favorite spices). “They’re a great option for both your health and the health of our planet,” she says. “Sustainable and packed with Omega 3’s, these little fish are a great upgrade for simple salads or enjoyed on some grilled bread with roasted cherry tomatoes and fresh herbs.” Bela Sardines Lightly Smoked Organic Cayenne Pepper Andy Xu, Executive Chef at The Odeon, told us that Bela is his preferred sardine brand: “They’re lightly smoked, so there’s an added depth of flavor,” he says. American Albacore Tuna Sometimes you just want good old-fashioned canned tuna. Van Olphen suggests trying this tin, which is from a brand founded by one of the families behind the American Albacore Fishing Association. “Their West Coast fishery was the first in the world to obtain a certification for seafood sustainability from the Marine Stewardship Council,” says Van Olphen. Dongwon Tuna in Kimchi Sauce “I’m honestly just eating a lot of canned tuna, like Jessica Simpson,” says Bowien of his quarantine meals. “In Korea, canned tuna is such a thing, and you can get it at 711, open it up, and just eat it — especially the kimchi-flavored ones.” Bowien says this tuna from Dongwon is one of his favorites. “I eat it a lot — it’s good quality canned tuna, not fancy — I literally open up the can and dump it on top of hot rice.” Zallo White Tuna Belly in Olive Oil Ryan Bartlow, chef-owner at Ernesto’s, says that when it comes to tuna, this, from Zallo, is an easy favorite. “It’s from Bizkaia, Spain, and is perfect eaten on its own, or doused with a little minced onions, salt, olive oil and espelette,” Bartlow says. “At Ernesto’s we serve them with our Gildas.” He also notes that the stately packaging makes it a great gift for the friend who can never have too much tuna (which, right now, is most every non-vegetarian friend). Interpage International Cod Liver In Own Oil Van Olphen told us he believes in the “head-to-tail philosophy” when it comes to fish: “Where we’re not just eating the fillet, but also the cheeks or liver, for example.” He describes these cod livers as “soft” and “elegant” and says they work with lots of different dishes. “One of my very favorite ways is to serve it with some reduced orange juice mixed with a bit of lime and sesame oil, sprinkled with pomegranate seeds and pink peppercorn on top,” he says. Ever since I was little I’ve loved large smoked oysters or mussels,” says Carolina Santos Neves, executive chef of American Bar. “My pick these days are Reese and Patagonia Provisions for their sustainably sourced Mussels — I’ll eat them plain or on toasted buttered sourdough bread.” Ekone Smoked Habanero Oysters If you want smoked oysters with a bit more zing, Fallon says these Ekone oysters are one of his favorites. “You can have them as a snack with a beer,” he says. “They’re hot! And chewy, and smoky, and really good with mayo or cream cheese on a cracker.” JOSE Gourmet Spiced Calamari in Ragout Sauce “The baby squids are prepared by hand — they removed the tentacles and stuff them into the tube of the squid, then hand pack them with a rich tomato ragout sauce,” says Fallon of this spicy option. “Smoky and meaty in flavor and texture, really delicious.” He’s a fan of the baby octopus in olive oil, as well. Best tinned and canned meats Underwood Deviled Ham Spread “I’ll admit that I haven’t had deviled ham spread for a very long time, but one of my favorite sandwiches as a child was this stuff on pepperidge farm white bread with a thin layer of butter,” says Cole-Smith. “I have a few tins of it in my emergency preparedness food kit, because it means I can quickly relive my childhood, using crackers as a vehicle.” Cole-Smith says that in a pinch, “and if you close your eyes,” the deviled ham spread is like “a ‘poor man’s jambon au beurre.’” Hénaff French Pork Countryside Pate Pâté De Campagne Perhaps you prefer pâté. Food writer Ashley Mason says that a can of this pork pâté will have you feeling like you’re enjoying “a lazy afternoon on the French countryside” in no time. “Just add a bottle of wine, a baguette, and some crunchy cornichons,” she says. Best tinned and canned peppers and chiles Formaggio Kitchen Piparras Peppers “I discover a lot of my favorite cans and glass jar items from Formaggio,” says chef and food artist Laila Gohar. “They do a really great job at finding products from around the world that are really delicious.” One of her favorite jarred goods from Formaggio are these peppers. “They’re spicy and briny and add a nice bite to a lot of dishes,” she says. “I just like to nibble on them plain, too.” Xilli Salsa Macha If you’re looking for a chili sauce with a smoky flavor, Wagner suggests these Xilli Chipotles. “Blend them with yogurt and a little lime juice and salt for a fantastic sauce,” she says. “I love this one on fish tacos.” Best canned and tinned beans and legumes Best tinned and canned fruits and vegetables J. Vela Extra Thick Primera White Asparagus These tinned white asparagus also come recommended by Bartlow. “We use this product in the restaurant in two different dishes,” he says. “It’s a component in our Ernesto’s salad, as well as a white Asparagus pintxo in the pintxo bar … white asparagus conserva is always in the house.” Ortiz Piquillo Peppers Stuffed With White Tuna Mason says that the Spanish peppers used in these are “fire-roasted before being stuffed with fatty Spanish tuna.” Mason suggests having them with cheese and crackers, or if you want something more hearty, “Swap the Ritz for a toasted, sliced baguette and you have tapas.” Fenn Shui — Pickled Fennel Root in Rice Vinegar, Ginger, Thai Chile Mason is also a fan of this jarred fennel root, which is pickled in rice vinegar with ginger, orange zest, and fiery Thai chiles. “They’re as crunchy and refreshing as cucumbers,” she says. “Try them in your next burger.” Best tinned and canned sweets Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. For more information, see our ethics policy. from Eater - All https://ift.tt/2KIPhbd

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milenasanchezmk · 7 years

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My 16 Favorite Fat Sources (Plus My Latest Big-Ass Salad)

Going ketogenic has made me hone in on my fat sources even more than before. This is an essential practice for anyone seriously pursuing a ketogenic diet. As fat will comprise the majority of your calories, you need to maximize the nutrition you’ll obtain from the fats you choose. You could technically go keto using canola oil, refined coconut oil, and MCT oil powder—many of the ketogenic formulas used in epilepsy clinics are highly processed and refined—but I wouldn’t recommend it. Micronutrients still matter. They arguably matter even more when your food sources are restricted.

I try to get whole food fats. If the fat is isolated and extracted, I try to make sure it’s rich in micronutrients. If it’s low in micronutrients, I make sure I have a good reason to consume it.

There are many reasons. Some rooted more in nutrition, some more in pleasure, some convenience.

So what are my favorite fat sources? How do I use them? What do I find so appealing?

Extra Virgin Olive Oil

From the historical precedent (1000s of years of heavy use in the Mediterranean and Levant), the clinical support (hundreds of trials showing beneficial effects), and the light peppery finish, it’s difficult for anyone to deny the beauty and enduring utility of a good bottle of extra virgin olive oil. I’ll. Even though EVOO is quite robust in the face of high heat, I still prefer using it in certain dressings and for lightly grilling fish, just to preserve the delicate flavor.

Go to a farmer’s market and buy the local olive oil that tastes best to you. Absent that, the EVOOs from California are usually quite good (and real).

Extra Virgin Avocado Oil

I rifled through dozens of avocado producers to find the perfect source of extra virgin avocado oil so that I could sell the best product, sure, but also because I wanted the best for myself. That’s ultimately how I come up with any of my projects and businesses—to scratch my own itches. It seems to be working, because I haven’t had a tastier oil that asserts itself without losing its capacity to work with other foods. EVOO doesn’t work with everything. EVAO, in my experience, does.

This one’s quite good. And all our Primal Kitchen dressings are made with avocado oil.

Coconut Milk in Smoothies and Curries

In powder form, coconut milk creates the creamiest, smoothest protein (whether whey or collagen) powder I’ve ever tasted, which is why I added it to Primal Fuel and Collagen Fuel. Plus, it’s a great source of medium chain triglycerides, special fatty acids that convert directly into ketones.

The fact that it’s a traditional fat used by many successful Pacific Islander cultures, sometimes in copious amounts, without any indication of poor health consequences is another mark in its favor.

I like Aroy-D in the small cartons.

Egg Yolks

Gram for gram, egg yolks are the most nutrient-dense fat around. And they’re not just something you scramble. They’re legitimate culinary fats. No, you won’t sauté your veggies in egg yolk. That wouldn’t work. Egg yolks can provide the backbone of a salad dressing, like classic Caesar or one of my personal favorites (yolks, sesame oil, minced garlic, lemon juice, kosher salt, pepper, and a little avocado oil to round it out). You can drop them whole into sauces right after you turn off the heat to thicken. They blend well into smoothies and hot coffee.

Go for local pastured eggs if you can get them. If not, many grocery stores are starting to offer very good pastured eggs, and not just the health food stores. Vital Farms pastured eggs are very good and available pretty much everywhere, like Target and major grocery stores.

Emmental Cheese

Maybe next year it’s aged gouda. And the year after that, pecorino romano. but right now, I’m really digging Emmental cheese. If you haven’t had it, Emmental is a medium-hard Swiss-style cheese. It’s not intense like an aged gouda. It’s nutty and mild, so you have to really listen to the flavors to extract the most pleasure.

True Emmental comes from raw, grass-fed cow milk. Look for that kind.

It’s also my current favorite on my latest version of my Big-Ass (Keto) Salad. Emmental, along with avocado and avocado oil-based Caesar dressing, is in part what makes me call it my “fat bomb” salad. As most of you know, my Big Ass Salad has always been the centerpiece to my day, but it’s even more important now. It’s become a crucial vehicle for the delivery of my daily fat intake during my keto stretches. If you haven’t already, go check out my new and improved Big-Ass Keto Salad. Try it, and let me know what you think.

Avocado

Slice it, smash it, spread it, Jeb it, even grill it. Avocado is the greatest. Even though I have ample access to all the avocado oil and avocado oil-based mayos and dressings I want, I still return to the humble avocado. Maybe it’s because I like the fiber and potassium. Maybe it’s because I like reducing the inflammatory load of my meals.

California hass all the way.

Grass-Fed Butter

These days, I mostly use grass-fed butter on any steamed veggie that enters my mouth. Broccoli, spinach, kale, cauliflower, and dozens more. I’ll also dip shrimp in melted butter.

Kerrygold is a stalwart and available almost everywhere.

Bacon Fat for Sautéing Veggies and Frying Eggs

Man can’t live on bacon alone. It’s just not feasible or advisable to obtain the bulk of your calories from bacon strips. But if you keep some bacon fat around for sautéing veggies and frying eggs, you’ll always have that hint of bacon. Now, some caveats. I cook my bacon slow over low heat, which reduces oxidative damage to the fats. My bacon comes from pigs fed oats and barley, which creates a more oxidatively-stable fatty acid profile (higher in MUFAs, lower in PUFAs) and imbues the fat with more actual antioxidants. Don’t know what the pigs ate? The harder/firmer the raw bacon, the more saturated/monounsaturated/stable it’ll be.

Aim for pastured and/or firm bacon.

Ghee

I err on the side of tradition, usually. And if I’m making an Indian curry or sautéing some okra with mustard seed, turmeric, and ginger, I stick with ghee. That’s what these recipes were “meant” to include, and it tastes great. Ghee’s also a good option for high heat searing, since the proteins and lactose (which burn) have been completely removed.

I love the brown butter ghee from Tin Star.

Red Palm Oil

If I’m eating starch, I’ll often turn to red palm oil. A couple of red potatoes, baked, smashed (skin on), then doused with red palm oil, sprinkled with crunchy salt and a ton of cracked black pepper? Almost no one in the history of the world has eaten this, let alone eats this on a regular basis, but it’s really good. It’s also quite good on butternut squash (less starchy than potatoes) with turmeric, salt, and black pepper. (Both versions are strictly for my non-keto days.)

As for African dishes, I’m far from an expert. What seems to work is sautéing garlic, onions, tomatoes, and ginger in red palm oil, then adding some protein (chicken or fish, usually), and stirring in a nut butter and perhaps some hot pepper toward the end.

Best stuff I’ve had came from a random West African market, sold in mason jars marked only with the country of origin. The redder the better. Good to look for sustainable sourcing, too. If you don’t have any of those nearby, this one’s good too.

Mac Nut Butter

I’ll eat other nuts, like Brazils (selenium) and almonds (magnesium), but I don’t consider them to be fat sources. They’re certainly rich in fat. They just have other macronutrients, too. Mac nuts are basically pure fat. Mac nut butter, if it comes from really good mac nuts (and there can be some duds), is so sweet and buttery that I consider a spoonful of it a worthy dessert.

I usually grind my own in the food processor.

Coconut Butter

Talk about dessert. A big spoonful of coconut butter provides a whopping dose of medium chain triglycerides and other saturated fats, plus fiber and manganese. I vastly prefer using a blend of coconut butter and bone broth to plain coconut milk when making curries. And that spoonful will really take the edge off while allowing you to remain ketogenic.

Artisana’s is the best I’ve had.

Tahini

Hummus shmummus. I like hummus. I really do, especially given my updated stance on legumes. But for the time being I’m strictly keto, and I can’t really eat more than a tablespoon of hummus and hope to maintain. Luckily, tahini—the sesame paste that’s integral to good hummus—is great on a spoon. If you get a good source, it’s actually quite sweet and, again, qualifies as a keto dessert. Tahini also works well in salad dressings.

MCT Oil

Sometimes coconut fat isn’t enough. Sometimes I want a more concentrated source of medium chain triglycerides to boost ketone production, like before a workout. These days, myfavorite pre-workout meal is a Collagen Fuel smoothie with extra MCT oil. The collagen fills my glycine reserves in preparation for connective tissue loading and healing, and the MCTs provide a bit more oomph.

I keep both powdered MCT oil and liquid on hand.

Whipped Cream with Mascarpone Cheese (and Lime Zest) on Berries for Dessert

The beauty of being fat-adapted is that you realize “sweet” is relative. The minuscule amounts of lactose in whipped cream and mascarpone are plenty sweet enough, especially combined with a bowl of ripe blackberries, strawberries, and raspberries. If it’s not, you can add a pinch or two of sugar (or brown sugar, or honey, or even just stevia) to increase the sweetness without incurring too many carbs.

Throw the cream and mascarpone in a metal bowl using a 2:1 cream to mascarpone ratio and whip it up using an electric beater. And don’t forget the lime zest.

Steamed Heavy Cream in Coffee

What can I say? I’ve tried doing coffee black. If it’s a lighter roast, I can do it. But I still prefer steamed heavy cream in my coffee, and I’m done feeling bad about that. Sorry, barista in a bowtie. Now, you don’t need much. If you’re trying to increase fat intake, you can add more. If you just like the taste, I find a splash or two (as opposed to a glug or two) is plenty.

I grab something organic from Whole Foods or Trader Joe’s.

That’s it for today, folks. Those are my favorite fat sources, as of right now. The list might change. It’ll probably grow; I don’t think I’ll suddenly tire of heavy cream or become convinced that coconut fat is killing us all.

What about you? What are your favorite fats? How do you eat them?

Thanks for reading. Take care, be well!

0 notes

fishermariawo · 7 years

Text

My 16 Favorite Fat Sources (Plus My Latest Big-Ass Salad)

I try to get whole food fats. If the fat is isolated and extracted, I try to make sure it’s rich in micronutrients. If it’s low in micronutrients, I make sure I have a good reason to consume it.

There are many reasons. Some rooted more in nutrition, some more in pleasure, some convenience.

So what are my favorite fat sources? How do I use them? What do I find so appealing?

Extra Virgin Olive Oil

Go to a farmer’s market and buy the local olive oil that tastes best to you. Absent that, the EVOOs from California are usually quite good (and real).

Extra Virgin Avocado Oil

This one’s quite good. And all our Primal Kitchen dressings are made with avocado oil.

Coconut Milk in Smoothies and Curries

I like Aroy-D in the small cartons.

Egg Yolks

Emmental Cheese

True Emmental comes from raw, grass-fed cow milk. Look for that kind.

Avocado

California hass all the way.

Grass-Fed Butter

These days, I mostly use grass-fed butter on any steamed veggie that enters my mouth. Broccoli, spinach, kale, cauliflower, and dozens more. I’ll also dip shrimp in melted butter.

Kerrygold is a stalwart and available almost everywhere.

Bacon Fat for Sautéing Veggies and Frying Eggs

Aim for pastured and/or firm bacon.

Ghee

I love the brown butter ghee from Tin Star.

Red Palm Oil

Mac Nut Butter

I usually grind my own in the food processor.

Coconut Butter

Artisana’s is the best I’ve had.

Tahini

MCT Oil

I keep both powdered MCT oil and liquid on hand.

Whipped Cream with Mascarpone Cheese (and Lime Zest) on Berries for Dessert

Throw the cream and mascarpone in a metal bowl using a 2:1 cream to mascarpone ratio and whip it up using an electric beater. And don’t forget the lime zest.

Steamed Heavy Cream in Coffee

I grab something organic from Whole Foods or Trader Joe’s.

What about you? What are your favorite fats? How do you eat them?

Thanks for reading. Take care, be well!

0 notes

watsonrodriquezie · 7 years

Text

My 16 Favorite Fat Sources (Plus My Latest Big-Ass Salad)

I try to get whole food fats. If the fat is isolated and extracted, I try to make sure it’s rich in micronutrients. If it’s low in micronutrients, I make sure I have a good reason to consume it.

There are many reasons. Some rooted more in nutrition, some more in pleasure, some convenience.

So what are my favorite fat sources? How do I use them? What do I find so appealing?

Extra Virgin Olive Oil

Go to a farmer’s market and buy the local olive oil that tastes best to you. Absent that, the EVOOs from California are usually quite good (and real).

Extra Virgin Avocado Oil

This one’s quite good. And all our Primal Kitchen dressings are made with avocado oil.

Coconut Milk in Smoothies and Curries

I like Aroy-D in the small cartons.

Egg Yolks

Emmental Cheese

True Emmental comes from raw, grass-fed cow milk. Look for that kind.

Avocado

California hass all the way.

Grass-Fed Butter

These days, I mostly use grass-fed butter on any steamed veggie that enters my mouth. Broccoli, spinach, kale, cauliflower, and dozens more. I’ll also dip shrimp in melted butter.

Kerrygold is a stalwart and available almost everywhere.

Bacon Fat for Sautéing Veggies and Frying Eggs

Aim for pastured and/or firm bacon.

Ghee

I love the brown butter ghee from Tin Star.

Red Palm Oil

Mac Nut Butter

I usually grind my own in the food processor.

Coconut Butter

Artisana’s is the best I’ve had.

Tahini

MCT Oil

I keep both powdered MCT oil and liquid on hand.

Whipped Cream with Mascarpone Cheese (and Lime Zest) on Berries for Dessert

Throw the cream and mascarpone in a metal bowl using a 2:1 cream to mascarpone ratio and whip it up using an electric beater. And don’t forget the lime zest.

Steamed Heavy Cream in Coffee

I grab something organic from Whole Foods or Trader Joe’s.

What about you? What are your favorite fats? How do you eat them?

Thanks for reading. Take care, be well!

0 notes