Some observations I'd like to share with you. updated 9/1/10
First: Chinese – I do not buy a “made in China” item if there is an alternative. Too many Americans need jobs. Although we love Chinese style cooking.
Second: Plastic – I avoid all kitchen gadgets with plastic parts and/or coverings. ALL plastic originates from OIL (fossil fuel) - Just plain not good for the environment. Rubber is OK
Third: My wife and I do not consume any beef or beef products. Not good for your health, especially the chemicals and drugs fed to the cows. Buffalo is an excellent healthy alternative.
Fourth: I don’t put ANY salt in my cooking. First off it’s bad for you and second if it’s needed it can be added at the table.
Fifth: I do favor charcoal over gas for grilling. There are many reasons, but FLAVOR is the most important! No chemical flavor from the gas.
Sixth: New “Tenderized” pork and chicken: A word of warning, the meat has been injected with up to 12% of a solution of water, potassium lactate, dextrose, sodium phosphates and salt. Why is this important? Well if you are a high blood pressure (Hypertension) sufferer, then it isn’t any good for your heart. Secondly it actually changes the flavor of the meat.
Seventh: Read the Labels: I just recently read the label on Campbell “Golden Mushroom Soup” and was amazed to find it contained Beef Stock and Beef fat and 650mg of Sodium. USDA recommendation is 1500mg max to keep your blood pressure down. So that’s almost ½ your daily allotment.
Eight: I’ve been noticing more and more “pre-peeled and cut” produce and vegetables at the market.
A word of warning – Both fruits and vegetables are at their safest in their own unblemished skins. When “convenience cut” the flesh is exposed to the growth of pathogens and bacteria. Think long and hard about trading your family’s health for just a little convenience.
Just one more thought, please don’t think all those veggies and fruit that’s nicely cut up for you are the finest and the freshest! Not so they are items with bruises and ready to spoil that can’t be put into the case. What used to be put into the “Day old rack” or given to the shelters. Yes I know you think I’m cynical? Not so; but don’t let it sit in your refrigerator, it will spoil quickly.
Some commentary on technique:
The A 2.5 oz. stainless steel sauce cup work well, or if you have the stainless egg poacher cups, they work well also for smaller ingredients.
First: Chinese – I do not buy a “made in China” item if there is an alternative. Too many Americans need jobs. Although we love Chinese style cooking.
Second: Plastic – I avoid all kitchen gadgets with plastic parts and/or coverings. ALL plastic originates from OIL (fossil fuel) - Just plain not good for the environment. Rubber is OK
Third: My wife and I do not consume any beef or beef products. Not good for your health, especially the chemicals and drugs fed to the cows. Buffalo is an excellent healthy alternative.
Fourth: I don’t put ANY salt in my cooking. First off it’s bad for you and second if it’s needed it can be added at the table.
Fifth: I do favor charcoal over gas for grilling. There are many reasons, but FLAVOR is the most important! No chemical flavor from the gas.
Sixth: New “Tenderized” pork and chicken: A word of warning, the meat has been injected with up to 12% of a solution of water, potassium lactate, dextrose, sodium phosphates and salt. Why is this important? Well if you are a high blood pressure (Hypertension) sufferer, then it isn’t any good for your heart. Secondly it actually changes the flavor of the meat.
Seventh: Read the Labels: I just recently read the label on Campbell “Golden Mushroom Soup” and was amazed to find it contained Beef Stock and Beef fat and 650mg of Sodium. USDA recommendation is 1500mg max to keep your blood pressure down. So that’s almost ½ your daily allotment.
Eight: I’ve been noticing more and more “pre-peeled and cut” produce and vegetables at the market.
A word of warning – Both fruits and vegetables are at their safest in their own unblemished skins. When “convenience cut” the flesh is exposed to the growth of pathogens and bacteria. Think long and hard about trading your family’s health for just a little convenience.
Just one more thought, please don’t think all those veggies and fruit that’s nicely cut up for you are the finest and the freshest! Not so they are items with bruises and ready to spoil that can’t be put into the case. What used to be put into the “Day old rack” or given to the shelters. Yes I know you think I’m cynical? Not so; but don’t let it sit in your refrigerator, it will spoil quickly.
Some commentary on technique:
If you are new at “quick cooking” as are many of my recipes, it will be necessary to prepare the various spices and ingredients prior to approaching the stove. I learned this many years ago, now they even have given it a name “Mise En Place” the question is, what do you do with everything?
The A 2.5 oz. stainless steel sauce cup work well, or if you have the stainless egg poacher cups, they work well also for smaller ingredients.
For somewhat larger quantities, the bowl that comes with a stainless steel 3 cup salad dressing server work well. Other stackable bowls can be used. Stackable so as the can be put on one another filled, at the stove.
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