Here's one for the ladies that I didn't know about.
Here's something you didn't know about your diet soda: It might be bad for your kidneys. In an 11-year-long Harvard Medical School study of more than 3,000 women, researchers found that diet cola is associated with a two-fold increased risk for kidney decline. Kidney function started declining when women drank more than two sodas a day. Even more interesting: Since kidney decline was not associated with sugar-sweetened sodas, researchers suspect that the diet sweeteners are responsible.
Link here. I do not care for diet soda and do not drink it. I prefer my sodas sweetened with real sugar, not corn syrup.
I use Allrecipes all the time. But I also like to watch Chef John's video recipes at foodwishes.com . He has good recipes and entertaining videos. I have learned lots of useful techniques by watching him and Diners, Drive-ins, and Dives which is also good for coming up with creative ideas for recipes.
As I've gotten more experience in home cooking, I've gotten a better feel for something my mom used to do. She used to not use measuring spoons/cups etc, instead relying on her eyes and tastebuds. But I countered that it's at least important to write down one's own recipes so that they can be passed down.
Anyways, one of the things I like about Chef John's videos is that in addition to the recipes, it is useful to watch him assemble a dish to get a feel for time-saving (and clean-up avoiding) techniques.
Come join us each Saturday morning at Watauga County Farmers' Market!
The market has so many things to love: fresh and nutritious local foods, beautiful handmade crafts, face-to-face interactions with the farmers who grow your food, scrumptious breads, jams, jellies, and cheeses made by community members, meat and eggs from local farmers, and of course the friendly social atmosphere of "Boone's Town Square."
I had purchased steaks from the $5 vendor a month ago and they were good, but I wondered if there was a quality premium reflected in the price since there were no locational or much in the way of transportation differences. I decided to ask someone who ought to know who I should purchase from and s/he said to get the $5/lb pound. Perfect!
At the other end of the L was another vendor whose grass-fed ground beef was priced at $6.75/lb. I'll be checking for convergence the next time I go.
The description of the professor's farmer's market sounds an awful lot like the farmer's market in Mankato, including the price divergence of seemingly perfect substitutes. But I don't recall ever seeing meat for sale at ours. I don't know why that is, but at that price it probably wouldn't matter, at least for ground beef. I buy virtually all my ground beef from a local butcher in Mankato and I pay around $3.89 per pound. I don't know if the cattle were "grass fed" or even what "grass fed" precisely means. I also don't know all the ins and outs of the price of ground beef set by my butcher relative to the sellers at the professor's farmer's market. But I know the ground beef I buy is damn tasty. And cheaper. Yay!
On Saturday, pork aficionados will meet up in Des Moines, Iowa, for the fifth annual Blue Ribbon Bacon Festival, billed as America's "premier" bacon celebration.
The event, which sold out all 4,000 tickets in 25 minutes, offers something to make every swine lover swoon: unlimited bacon samples, a bacon-eating contest, educational lectures, a bacon-themed songwriting contest and crowning of a new bacon queen. Organizers plan to serve up about three tons of the fatty strips.
They're also prepared for a bit of oinking from outsiders.
A group of vegetarian doctors has been skewering Iowans over the event for months. Neal Barnard, president of the Physicians Committee for Responsible Medicine, says he wants to publicize the flip side of bacon.
He says the PCRM plans to hand out fliers with warnings about how bacon "rotting in your mouth" potentially has various health risks, including cancer and diabetes.
"With so much attention focused on this most unhealthful food, we want to make sure our message is there," says Dr. Barnard.
Article here, via Doug Mataconis. Speaking of bacon, one of our local butchers, Schmidt's, has made a raspberry chipotle bacon. It's an interesting blend of flavors, and the raspberry is only hinted in the taste. But I'm not particular to the bacon's gritty heat. I don't mind the heat, but the grit took something away from the bacon in my humble opinion.
My Missouri friends whom I tailgate with when I get back to Mizzou games have made it into the local newspaper in Columbia. I told you it was a big deal! :-)
It’s not just families in the RV lot, either. On the other end of the lot, the “Big Old Bounders” have set up shop. Led by Brad Perry, a former Tiger quarterback from 1981-83, and Craig Franklin, a professor from the Veterinary School, the group has turned the southwest corner of the lot into a party zone unlike any other, at least in their opinion.
“It’s the best party in Columbia,” Franklin says confidently through a long cigar. “Absolutely.”
If it’s not the best, it’s likely the most meticulously planned. The Bounders hold weekly planning meetings where they decide what to cook, what games to play and even try their hand at poetry.
Craig's emails the week before the game are excellent. The article gives an example of one.
“Come one, come all and join the bounder crew./Don’t forget to bring a dish and a bev or two.
"Sign the tent to document your stay/And join in on all the games to play.
"Eleven o’clock start; breakfast wraps at nine/Post game will bring lots more food oh so fine.
"Be bold and wear lots of gold/Definitely put the pink and green on hold,” the last four stanzas of this season’s opening salvo read.
They bring boards for cornhole and even glowing Frisbees to toss once the sun goes down. Ladder golf and washers equipment are also on hand in case anyone wants to play. They have customized plastic cups. There’s a binder where Franklin takes T-shirt orders. They are convinced they have the best tailgate.
“You can ask people in St. Louis,” Franklin says. “They know about it.”
There are even people in Minnesota who know about it, and the Bounders do it up right. Do you think I drive the 7.5 hours from Kato to Columbia for the game alone?
If you people really believed in global warming in the form that you would like to foist that belief on the common folk, that quoted line above would have sounded to you as something on the moral level of first, torture a small, cute kitten....
1½ teaspoons active dry yeast 2 tablespoons extra virgin olive oil, more for coating dough 1½ tablespoons salt 1 tablespoon sugar 5 cups bread flour.
It's not a dough for people who make meals on the spur of the moment since it requires overnight refrigeration and sitting at room temperature for four hours prior to using.
So what's wrong with the recipe? Nothing, unless you are one who's preachy about others' carbon footprints. The yeast cells will produce carbon dioxide when it eats the sugar. I liken carbon dioxide to yeast farts. The yeast reproduces and the baby yeast eats more sugar and farts some more. That's what causes the dough to rise.
So keep that in mind the next time the NYT's tells us to get rid of our incandescents. And let's hope the NYT doesn't suggest having beer, wine, or spirits with our pizza. Fermentation of those adult beverages also requires yeast which also produces carbon dioxide. That's why we call those little bubbles in our beer carbonation.
You have decided that we, the members of the common clave,
people of the land - you know, morons - eat too much salt and must be protected
♪♫ I’ve got hypertension!
So you are going to make food companies take the salt out
of our processed food, our lunchmeats, our soups, our cheese - gradually, so
that we won’t notice a difference.
♪♫ No taste
But you should know we’re more attentive and clever than
you realize, and we have the ability to season our own food, even if that means
putting on more salt.
♪♫ Where’s my
salt shaker? ♪♫
But because you are so smart and
know what’s best for us, you’ll continue to dictate, legislate, and regulate like
it’s going out of style, to mold us into your vision of perfection, all on the
taxpayers’ backs.So here’s to you, Mr.
Nanny State FDA Regulator.
♪♫ Mr. Nanny State
FDA Regulaaaaaaaaaaatoooooooooooor! ♪♫
Inspired by this and with all due apologies to the Anheuser-Busch corporation and Bud Light.