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securepain9-blog · 6 years ago

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New Research: Common Personal Care Ingredient May Cause Newborn Bowel Obstruction with 80% Mortality

Is your baby’s colon worth having pretty eyelashes?

Would you trade your child’s ability to poop for a pretty smelling shampoo?

Let’s make a deal: You get convenient spray sunscreen, your newborn gets bowel surgery. Sound like a plan?

This is the trade-off pregnant women using conventional beauty products may be making every day because of the ingredient oxybenzone, recently under fire for harming coral reefs and even possibly getting removed from the GRASE (Generally Recognized as Safe and Effective) list by the FDA.

For now though, you can still find this toxic endocrine disruptor in mainstream sunscreens as well as “lip balms, shampoos and conditioners, body fragrances, mascaras, hand and dish soaps, and insect repellents, but also single-use plastic packaging and toddler pacifiers and teethers,” according to a press release from Haereticus Environmental Labs just this morning.

Oxybenzone in Sunscreens and Personal Products may Cause Birth Defect Hirschsprung’s Disease

Women in their first trimester of pregnancy (a portion of which happens before the woman is generally even aware she’s pregnant, by the way) are susceptible to their babies developing Hirschsprung’s Disease, a birth defect in which nerve-cell networks don’t form in the lower colon and rectum. Once born, the baby will have trouble or will be unable to poop and requires surgery to correct, or roll the dice on an 80% mortality rate. (DiNardo, J & Downs, CA, Can oxybenzone cause Hirschsprung’s Disease? Journal of Reproductive Toxicology, March 2019)

I admit I had never heard of Hirschsprung’s Disease, although I think I know someone who has it and just didn’t know its name. But it’s not actually that rare – 1 in 5,000 babies born in the U.S. are afflicted with this serious birth defect, running pretty similar to Crohn’s Disease, our family’s personal cross to bear, as far as rate of diagnosis.

To put this in perspective, are you afraid of your child getting cancer? Dude. I am. Terrified.

The American Cancer Society estimated that about 10,590 children in the United States under the age of 15 would be diagnosed with cancer in 2018. About 4 million American babies are born each year. If we assume that, since cancer is the second leading cause of death for kids under age 15 and 80% of child cancer patients survive, we can multiply 4 million babies per year times 15 years to run some numbers, that means the percent chance of your baby being born with Hirschsprung’s is actually slightly greater than being diagnosed with cancer in a given year.

We already know that oxybenzone (and octinoxate, although that chemical isn’t pegged in this study) is a potent endocrine disruptor, interfering with sexual development of children and fertility in adults. Now we know that oxybenzone also causes this birth defect. In fact, if a newly pregnant mother uses the recommended daily application of a conventional sunscreen containing 6% oxybenzone (very common concentration), her baby may have blood levels as high as 384 parts per billion, potentially toxic at the cellular level.

This new study is corroborated by several recent scientific findings. Another study found a correlation between high levels of oxybenzone contamination in pregnant mothers’ urine and their babies developing Hirschsprung’s Disease. Another study showed that oxybenzone can interfere with cell development in exactly the way Hirschsprung’s happens. (And PS, for those of you afraid of cancer already – oxybenzone is linked to that too.)

We Must Avoid Oxybenzone!

But at least we can just avoid these ingredients while pregnant, right?

NO! Because they’re so ubiquitous in the environment as they wash off everyone else’s bodies into the water supply, even bathing can cause an exposure. 🙁 Plus oxybenzone is fat-soluble and can stay in the body for weeks after exposure.

Dr. Denis Dudley M.D., an OB/GYN specializing in Fetal Maternal Medicine & Reproductive Endocrinology confirms that oxybenzone is “especially harmful to the most vulnerable among us – the unborn, young or adolescent children, and couples trying to conceive. They are linked to reproductive, metabolic, or neurological disorders, and several cancers.”

A 2019 study in the Clinical Dermatology Research Journal by DiNardo and Downs questions whether sunscreens containing oxybenzone (among other active ingredients that I’ve been rallying against for years) should even be considered for use on children at all. In the meantime, children are getting their “sun-safe” application of these chemicals on a daily basis, especially as we head into summer.

Are the fear centers in your brain going off yet? They ought to be. Here’s how Hirschsprung’s works:

Outcry Against Endocrine Disrupting Toxic Chemicals Needed

In response to this new study about Hirschsprung’s Disease potentially being caused by oxybenzone, Lara Adler, an environmental health educator whom I interviewed on the Healthy Parenting Connector, warns, “While everyone is exposed to environmental chemicals and are affected to some degree, pregnant women are the most vulnerable population. Fetal development is an incredibly sensitive process that can be altered with the introduction of endocrine disrupting chemicals like oxybenzone.” (See her interview here.)

She calls for health practitioners to feel a grave responsibility to educate their patients, helping them understand why they need to avoid endocrine disruptors like oxybenzone. Wouldn’t it be great if OBs started sharing with new moms-to-be about how to make a simple swap from conventional sunscreen to a mineral-based option? There are many good ones to choose from (my family has tested over 100 personally, so believe me, we know!).

It’s time for parents to put up a fuss about this – the industry will only listen when the consumers speak with their money, their social shares, their very loud outcry against toxic ingredients that are probably harming our babies, our children, and our possibility of future grandchildren (not to mention coral reefs, ocean life, and your own reproductive health)!

Tropical locations are getting on board more and more with banning these ingredients, but we really need sunscreen brands to commit to removing oxybenzone and other endocrine disrupting chemicals for a true shift to happen. Whole Foods just announced that both oxybenzone and octinoxate are not allowed in their stores…won’t it be great if all of Amazon would follow???

In reality, sunscreen shouldn’t even be used as often as it is. Dr. Keira Barr, a dermatologist I interviewed on the Healthy Parenting Connector, along with Craig Downs, PhD., one of the authors of the Hirschsprung’s study, both recommend shade and sun-protective clothing as the first line of defense. (See Dr. Barr’s interview here.)

Your Action Steps:

STOP buying conventional sunscreens

READ ingredients on other personal products, watching for oxybenzone – put them back on the shelf!

SHARE this post with your friends

SPEAK UP against oxybenzone, especially if you live in an ocean area where legislation may soon be coming to ban these chemicals

If you’re frustrated that these chemicals are already in our water supply, share as often as possible so we can STOP the buildup more quickly!

Read the entire research study here, galley proof.

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Source: https://www.kitchenstewardship.com/research-oxybenzone-hirschprungs-disease-birth-defect/

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securepain9-blog · 6 years ago

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2018 Thanksgiving Sides Roundup

It’s that time of the year! Thanksgiving is this week, and we’re bringing you our top 10 delicious (and nutritious) Thanksgiving sides to complement that delicious meal you’ll be enjoying in this 2018 Healthy Thanksgiving Sides Roundup. We hope you have the best time ever in the company of good people. We’re so thankful for having you be a part of the Food Heaven community, and wish you a joyous holiday season!

Now let’s get this countdown started!

1. Sheet Pan Spicy Green Beans & Tofu

2. Creamy Yuca Mash

3. Prune-Glazed Brussels Sprouts

4. Hasselback Garlic Sweet Potatoes

5. Roasted Cranberry Kale Salad

6. Roasted Rosemary Fingerling Potatoes w/ Homemade Ranch

7. Light Jalapeño Cornbread

8. Creamy Butternut Squash Mashed Potatoes

9. Creamy Artichoke Greek Yogurt Dip

10. Herb Roasted Whole Cauliflower

Source: https://foodheavenmadeeasy.com/2018-thanksgiving-sides-roundup/

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securepain9-blog · 6 years ago

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FOR THE LOVE OF FOOD: Plastics are more dangerous than you think, farmers are in crisis, and mindful people feel less pain

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week plastics are more dangerous than you think, farmers are in crisis, and mindful people feel less pain.

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

What inspired you this week?

Source: https://www.summertomato.com/for-the-love-of-food-plastics-are-more-dangerous-than-you-think-farmers-are-in-crisis-and-mindful-people-feel-less-pain

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securepain9-blog · 6 years ago

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Ultimate Guide to Shopping at Trader Joe’s

Ultimate Guide to Shopping at Trader Joe's - Don't Waste the Crumbs

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Source: https://dontwastethecrumbs.com/2018/09/shopping-trader-joes/

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securepain9-blog · 6 years ago

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Nahm Chef Pim Techamuanvivit Is Opening a New Restaurant in San Francisco

Pim Techamuanvivit of innovative San Francisco Thai restaurant Kin Khao and, more recently, acclaimed Nahm in Bangkok, will open a large new restaurant at Japantown’s Hotel Kabuki (1625 Post Street), the San Francisco Chronicle reports. The new project, teased in June, will be called Nari and is to serve Thai food with a seafood focus. Boasting a significantly larger kitchen than the more limited facilities at Kin Khao in Union Square, Techamuanvivit’s new restaurant space also comes with a much larger dining room, with seating for 95.

Nari, which means “women” in Thai, is indeed woman-focused, a testament to the recipes Techamuanvivit learned from female relatives and friends. The chef grew up in Bangkok, and grew to prominence as an early food blogger before opening her San Francisco restaurant in 2014 and receiving a Michelin star. This May, she took the helm at Nahm in Bangkok, the first in Thailand to be awarded a Michelin star.

The Hotel Kabuki, a Joie de Vivre property, already operates a Japanese-inspired bar, which got an overhaul and exciting new cocktails this January. Nari will join it as soon as Spring 2019, with its own bar area and a private dining room. Caroline Nassif of Lundberg Design is reportedly behind the look of the new project. Meanwhile, Kin Khao chef de cuisine Meghan Clark will lead the kitchen at Nari, while another longtime Kin Khao chef, Cecile Macasero, will become that kitchen’s chef de cuisine.

Source: https://sf.eater.com/2018/10/23/18015410/nari-hotel-kabuki-pim-techamuanvivit-kin-khao-sf-japantown

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securepain9-blog · 6 years ago

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Marco Pierre White Turned Down Michelin (Again) at New Singapore Restaurant

British chef Marco Pierre White, an iconoclast who famously renounced the three Michelin stars bestowed upon his self-titled London restaurant, is at it again, asking the Michelin Guide not to send inspectors to his new Singapore restaurant.

That restaurant, the English House, opens this week in a colonial shophouse with a focus on British classics. Ahead of the opening, White told news outlet Channel News Asia that the Michelin Guide had already contacted him to potentially include the restaurant in its Singapore guide, and he turned the offer down. “Because I don’t need Michelin and they don’t need me,” he told the outlet.

Given that the English House was not yet open, there were no guarantees as to how many stars the restaurant might have been awarded, if any. White’s situation at the English House is different than the situation at his restaurants in the ’90s, as he seems to have preemptively asked Michelin not to send inspectors — even though Michelin inspectors typically go in anonymously, and without contacting restaurants ahead of time. Of course, that means Michelin could opt not to comply with White’s request.

This is far from the first time that a chef or restaurateur has said no to Michelin: White himself handed back all of his stars in 1999, including those from Restaurant Marco Pierre White (later named the Oak Room), where he was the youngest chef to earn three stars at the time. He retired from working as a chef, although he later returned as a restaurateur. In 2015, White elaborated on his opinions of Michelin: “The people who gave me Michelin stars had less knowledge than me,” he told the Guardian. “You have to place a value on something that is given to you: that’s why it was so easy for me to walk away. They had no value for me.”

Chefs have cited various reasons for wanting to avoid the Michelin guide in the past, but it typically comes down to one thing: the high pressure that results from stars. Such pressures include the costs of maintaining stars (as with French restaurant Le France), high or unrealistic expectations from customers (earlier this year, chef André Chiang closed his eponymous Singapore restaurant, renouncing his stars in the process), or the excessive workload, for example, as when a Thai street vendor began drawing long lines after earning one star.

But handing back stars isn’t necessarily a straightforward process: As Michelin noted when French chef Sébastien Bras wanted to get his restaurant Le Suquet à Laguiole out of the guide, a representative noted that “the guide isn’t made for restaurateurs, but for customers,” and that it would have to consider Bras’s request. Some restaurateurs get around this by simply closing their restaurant down, or making major changes to service.

However, situations like White’s, where a chef asks inspectors not to visit, seem less common — though it is perhaps a smart move.

• Marco Pierre White takes CNA Lifestyle on a tour of his first restaurant in Asia, The English House [E] • Why Chefs ‘Give Back’ Their Michelin Stars [E] • 3-Michelin-Star French Restaurant Wants to Be Removed From the Dining Guide [E] • Top Singapore Restaurant Will Close, Asks to Return Michelin Stars [E]

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Source: https://www.eater.com/2018/9/12/17850256/marco-pierre-white-turned-down-michelin-english-house-singapore

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securepain9-blog · 6 years ago

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Kerabu Timun

This is a simple and packed-full of flavor cucumber appetizer. In this recipe, I used homegrown cucumber, shallots, and chilies.

Kerabu Timun/Cucumber

Ingredients

2 Medium-Sized Cucumbers, peeled & sliced 2 tsp Sea salt 1 to 2 Fresh Red Chilies 2 Tbsp Dried Shrimps, soaked in boiling water for 10 minutes, lightly pounded 4 Shallots 1 to 2 tsp Sugar, or to taste

Sambal Belacan 3 Red Chilies, chopped & pounded 2 Green Chilies 2 to 3 Thai Bird's Eye Chilies, pounded 1 tsp Toasted Belacan/Shrimp Paste, pounded Bog Pinch of Salt Kalamansi of Lime Juice

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Method

Mix cucumber with salt and marinate for about 15 minutes. Then pat-dry with towel.

In a mixing bowl or a large plate, combine the cucumber, pounded sambal belacan, shallots, dried shrimps, and mix well. Toss well and season with sea salt and lime juice.

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Source: http://www.seasaltwithfood.com/2018/08/kerabu-timun.html

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securepain9-blog · 6 years ago

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SPOTTED ON SHELVES (SEASONAL EDITION) – 11/14/2018

Here are some new seasonal products found on store shelves by your fellow readers. If you’ve tried any of them, share your thoughts in the comments.

(Spotted by Amanda Y at Target.)

(Spotted by Sarah R at Trader Joe’s.)

Our reviewer Rachel covered these when they were shown at the Summer Fancy Food Show. (Spotted by Rachel L at Harmon Face Values.)

(Spotted by Dan at Woodman’s Markets.)

(Spotted by Sylvia at Rite Aid.)

(Spotted by Sylvia at CVS.)

(Spotted by Robbie at Walmart.)

(Spotted by Rachel C at Target.)

(Spotted by Amanda Y at Kroger.)

(Spotted by Caitlin J at Walmart.)

(Spotted by Crystal N at Safeway.)

Thank you to all the photo contributors! If you’re out shopping and see an interesting new product on the shelf, snap a picture of it, and send us an email ([email protected]) with where you found it and “Spotted” in the subject line. Or reply to us (@theimpulsivebuy) on Twitter with the photo, where you spotted it, and the hashtag #spotted. If you do so, you might see your picture in our next Spotted on Shelves post.

Also, if you want to send in photos and are wondering if we’ve already covered something, don’t worry about it. Let us worry about it.

Here are a few posts that might interest you:

Source: https://www.theimpulsivebuy.com/wordpress/2018/11/14/spotted-on-shelves-seasonal-edition-11-14-2018/

#read more #see more #check it out #interesting #learn more

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securepain9-blog · 6 years ago

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Next Week's Meal Plan: A Budget Meal Plan for a Family of Four — Next Week's Meal Plan

When we asked our Meal Planning Club members what meal plans they needed more of, cheap, budget, and inexpensive all topped the list (after easy, of course!). And I am right there with you all — a budget meal plan is what my family needs most. Not just post-holidays, but at least once a month I find we need to rectify our grocery spending.

This week's meal plan is all about budget dinners. We're shopping the pantry and freezer first, buying bulk ingredients we can use across multiple dinners, and using proteins like beans and eggs to cut down on costs.

Welcome to This Week's Meal Plan

I believe meal planning is the secret to stress-free weeknight dinners. Since I'm frequently asked by friends and family what I'm cooking for dinner each week, I share my weekly meal plan here. Whether you're just learning to meal plan and looking for a real-life example of how this works or you're an old pro on the hunt for inspiration, here's a peek at how I'm feeding my family this week.

New to meal planning? Start here.

Monday: Pepperoni Pizza Baked Pasta

From the pantry I'm pulling pasta and a jar of pasta sauce, and we also have some mozzarella that needs to be used up. The only ingredients I'll buy for this bake are pepperoni (which will also top Friday's pizza) and broccoli to roast alongside this in the oven.

Tuesday: Tex-Mex Migas

This meal qualifies as both taco Tuesday and breakfast for dinner in our house. You'll notice the ingredients (eggs, tortillas, avocados, green onions, salsa) also appear in Wednesday and Thursday's meals as well.

Wednesday: Baked Black Bean and Avocado Burritos

A special request from my daughter, these bean and cheese burritos are easy and use up tortillas, corn, and beans from the fridge and pantry. I'll skip the adobe called for here — I'm out and don't want to budget for it now — and use a leftover salsa from Tuesday's migas.

Thursday: Breakfast Grain Bowl Mix

I have an embarrassing volume of miscellaneous grains in my pantry that I need to use up, and these grain bowls will do just that. As for toppings? Whatever vegetables, proteins, and sauces are left in the fridge (or scrounged from the freezer) at this point will go into each bowl. Perhaps leftover broccoli from Monday, a fried egg, some sautéed spinach from the freezer. For my kids, I might take these a little more sweet than savory and top their bowls with yogurt, maple syrup, and frozen berries.

Friday: Homemade Thin-Crust Pizza

I usually budget about $20 every week for a large half-cheese, half-pepperoni pizza from our favorite local place, but with this very budget-conscious week that isn't possible. Instead, I'll make pizza crust the night before and we can have individual pizzas for just a few dollars a serving. Monday's leftover tomato sauce, pepperoni, and cheese will have given me two meals for about the same cost.

Click below to get more tips, insights, and ideas from our Meal Plan Club crew and readers like you.

Source: https://www.thekitchn.com/budget-family-meal-plan-264975

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securepain9-blog · 6 years ago

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Low-Carb and Low-Glycemic Irish-Inspired Recipes For St. Patrick’s Day

posted by Kalyn Denny on March 8, 2019

This round-up has all my favorite Low-Carb and Low-Glycemic Irish-Inspired Recipes For St. Patrick’s Day; enjoy!

Click to PIN Low-Carb and Low-Glycemic Irish-Inspired Recipes for St. Patrick’s Day!

Even if you don’t have even the tiniest bit of Irish blood, you’re still probably aware that St. Patrick’s Day is coming up this month, so I’m sharing my Low-Carb and Low-Glycemic Irish-Inspired Recipes For St. Patrick’s Day to inspire you to start planning now to cook something special for that day! I don’t remember my mom ever cooking special food for St. Patrick’s Day, but for years I loved cooking corned beef, cabbage, and soda bread for my partly Irish dad, who loved all those dishes.

However, since I’ve been a food blogger I’ve learned that many foods Americans cook for this holiday are not really Irish at all. And definitely I’m not claiming that my favorites in this post are authentic Irish recipes, but still they’re a fun way to celebrate the day. There are also some tasty ideas here for using leftover corned beef, but if you’re not lucky enough to have some of that you can just buy corned beef in the deli to make some of these dishes.

My favorite way to cook corned beef is this delicious Pressure Cooker Corned Beef with Creamy Horseradish Sauce. And even though corned beef like this is more Irish-American than authentically Irish, I make it every year for St. Patrick’s Day!

If you’re not an Instant Pot fan, you can’t go wrong with mySlow Cooker Corned Beef with Veggies and Horseradish Sauce. I skip the potatoes to make it a little more diet-friendly, and I’d go easy on the carrots too if you’re watching your carbs.

This Low-Carb Roasted Cabbage with Lemon, is a dish I’d happily eat any time of the year, and it’s a perfect side dish if you’re cooking corned beef in the Instant Pot or the slow cooker! PLEASE don’t skimp on the lemon; that’s what makes this so amazing.

One famous authentically Irish dish is Colcannon, a combination of mashed potatoes and cabbage or kale, and my recipe for Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan is a tasty low-carb version of this famous Irish dish. This definitely tastes a lot better than it looks, I promise and it’s also a great side dish for corned beef!

If you don’t mind a little fusion food for St. Patrick’s Day, this Roasted Cabbage with Lime and Sriracha would also make a nice spicy side dish for corned beef!

Sausage is a popular food in Ireland, so I think we can get away with calling this Low-Carb Roasted Lemon Cabbage and Sausage Sheet Pan Meal an Irish-inspired dish.

If you have leftover corned beef you can’t go wrong with this easy, easy Low-Carb Fried Cabbage with Corned Beef! You can buy corned beef at the deli to make this as well!

Or make Low-Carb Fried Cabbage with Bacon instead if you prefer! What they call bacon in Ireland is a thicker version of what we’d call Canadian Bacon in the U.S. but did you know that Bacon and Cabbage is a traditional Irish dish?

If you don’t cook corned beef, you can also use corned beef from the deli to make this AMAZING Leftover Corned Beef Low-Carb Reuben Bake.

If you do get some leftover corned beef, this Leftover Corned Beef Soup with Sauerkraut and Tomatoes is another tasty option to use up the corned beef! You can use less tomatoes for this soup too if you’d like it to be even lower in carbs.

And finally it couldn’t be St. Patrick’s day without Irish Soda Bread, and this one has plenty of memories for me. My dad always wanted to go to Ireland, and the last few years of his life I enjoyed trying different versions of Irish Soda Bread with him. Of course it was really Irish-American Soda Bread, but dad never knew that, and probably wouldn’t have cared. This 100% Whole Wheat Brown Irish Soda Bread that’s baked in a loaf pan was probably dad’s favorite of all the ones we tried. Of course this isn’t low in carbs, but it’s a more low-glycemic version of this famous bread. (My blog also has White Whole Wheat and Oatmeal Irish Soda Bread and 100% Whole Wheat Sweeter Irish Soda Bread if you don’t mind a carb splurge for St. Patrick’s Day!)

More St. Patrick’s Day Foods:

The BEST Low- Corned Beef Recipes ~ Kalyn’s Kitchen Kalyn’s Top Ten Low-Carb and Keto Recipes with Cabbage ~ Kalyn’s Kitchen The BEST Slow Cooker Corned Beef Recipes ~ Slow Cooker or Pressure Cooker The BEST Instant Pot Corned Beef Recipes ~ Slow Cooker or Pressure Cooker

Are you cooking anything special for St. Patrick’s Day? Let us know in the comments how your family likes to celebrate!

posted by Kalyn Denny on March 8, 2019

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Source: https://kalynskitchen.com/friday-favorites-five-favorite-recipes/

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securepain9-blog · 6 years ago

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Try this Sous-Vide Wild Boar Stew Because Fall is Coming

Photo: Claire Lower, Graphic: Angelica Alzona

My grandfather was an eater of many meats—even possum—but he did not care for the texture of wild boar. His recipe for wild boar stew was simple—cook the boar with various vegetables, then “throw the meat in the garbage and keep the broth.” It is worth noting that he was not exactly the cook of the family, but the fact remains that feral pig can be quite tough if not cooked with care.

This is part of Will It Sous Vide? the column where I usually make whatever you want me to with my immersion circulator.

Make Your Own 'Dirty Water Dogs' With a Sous-Vide Setup

Hot dogs are the ultimate easy crowd pleaser. They’re already cooked, so you don’t have to worry…

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Let that crazy porcine hang out for at least eight hours or up to 12. I found the meat had just a touch more chew than I like at eight, but it was still much more tender than most other stewed meat I’ve eaten. Ten is pretty much perfect, but I slept through my alarm so didn’t take this batch out until the 12-hour mark. Luckily, that extra two hours did nothing to change the flavor or texture.

Now, you could eat this meat straight out of the bag, and it would be fine, but that’s all it would be. When I first tasted wild boar after removing it from its little hot tub, I was disappointed. It wasn’t bad, but it wasn’t as tender as I had thought it would be, and the flavor didn’t blow me away. Frankly, I wasn’t even sure it was good enough to tell you about. I chilled it in an ice bath and—somewhat morosely—put it in the fridge.

The next day, I tried it again and found (with great relief) that the period of chilly rest had greatly improved both the texture and flavor of the meat, and I happily ate it throughout the long weekend. Though it is filling, the herbs and peppers keep it from being too rich to enjoy during these not-quite-fall days, and the easily shredded meat doubles as a superb taco filling or rice bowl topper. Though I can’t say with 100% certainty my grandfather would have loved it, I’m pretty sure he would have. I know he would have at least enjoyed it more than possum, which only earned a “not too bad.”

Source: https://skillet.lifehacker.com/try-this-sous-vide-wild-boar-stew-because-fall-is-comin-1828805318

#read more #see more #check it out #interesting #learn more

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securepain9-blog · 6 years ago

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REVIEW: Taco Bell Diablo Tortilla Chips

Taco Bell’s Diablo Tortilla Chips are the most devilish and ominous looking chips I’ve ever seen. It’s hard to get more menacing than black chips with red seasoning that come in a bag with a warning label. The only ways I could think of to make them more intimidating is if the inside of the bag was a dark portal to hell and after opening it a claw made from the chips jets out to try to drag you into the netherworld.

The chip’s flavor honors Taco Bell’s Diablo Sauce. It’s a limited time only addition to the Taco Bell Tortilla Chips line that made its debut earlier this year with three flavors — Mild, Hot, and Classic.

The second thing I noticed about these, right behind reminding me of death, is how hearty they are. They feel thicker and sturdier than Tostitos or Doritos and could handle any dip you put in front of it. But there’s no need for any because they have a lot of flavor.

They also have some heat.

If you’re not familiar with Diablo Sauce, you should know these chips are spicy. To me, they’re below or equal to Flamin’ Hot products. The first few have a nice burn. But at a point, they seemed to get less spicy. It’s as if my mouth got slightly numb, so I couldn’t feel the hot peppers as much. While I didn’t feel the need to grab a glass of water, I did need to grab a tissue because the spiciness made my nose run a little.

On the back of the bag, it says they have a hint of lime. My definition of a “hint” is different and, to me, these have more than a hint. But that’s fine with me because the lime flavor is what makes these stand out. The citrus cuts through the heat a little, which might explain the previously mentioned drop in spiciness, and it also helps make the peppery flavor stand out, which kind of reminds me of taco seasoning, but super spicy.

If you’re a fan of the sauce, you’ll very much enjoy Taco Bell’s Diablo Tortilla Chips. They are spicy AND flavorful. A minor downside is that the seasoning doesn’t make your fingers look like you’ve been crawling through hell. Sucking on the seasoning that builds up on fingers from eating Cheetos and Doritos is satisfying, so I’m disappointed I don’t experience something like that with these. But, overall, these are heavenly.

Purchased Price: Too much from eBay Size: 3.5 oz. bag Purchased at: eBay (currently a 7-Eleven exclusive, will be available in more stores later this year) Rating: 8 out of 10 Nutrition Facts: (1 oz.) 140 calories, 8 grams of fat, 0.5 grams of saturated fat, 0 grams of trans fat, 0 milligrams of cholesterol, 110 milligrams of sodium, 16 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, and 2 grams of protein.

Here are a few posts that might interest you:

Source: https://www.theimpulsivebuy.com/wordpress/2018/10/25/taco-bell-diablo-chips-review/

#read more #see more #check it out #interesting #learn more

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securepain9-blog · 6 years ago

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To Bloom or Not to Bloom: How to Get the Most Out of Saffron

[Photographs: Vicky Wasik]

When I was growing up, I used to love watching my mother add saffron to dishes. She treated each stamen with all the respect such a precious commodity deserves—starting with giving the spice monger the third-degree in order to ensure the spice's quality and ending by adding every last drop of steeped saffron tea to her goat biryani or kheer. Tending to saffron with care is a time-honored family tradition: My grandmother would even store her saffron in a locked cabinet, safely tucked between her wedding jewelry and passport.

The stamen of the temperamental crocus is so highly regarded that it has been cultivated and traded for millenia. Each vibrant purple flower blooms one week out of the year and produces just three stamens, which are still picked by hand—hence the steep price saffron commands. (For more information, check out our guide to shopping for saffron.)

Thankfully, when used properly, a little saffron can go a long way, so it’s not as much of a budget-breaker as it seems.

Different recipes and dishes will call for various ways to incorporate saffron. Here are the most common means of adding saffron to a dish, so you can decide for yourself what works best for your recipe.

Just keep in mind that saffron is similar to a dried herb, in that it needs heat and hydration to draw out all of its aromatics, not to mention its rich golden color—tossing a couple of threads into a salad or a sheet tray of roasted veggies won’t get you far. Use one of the methods below to get the most out of every strand.

Also, much like any dried herb or spice, saffron doesn't have an indefinite shelf life. To get the most color and flavor out of your saffron, try to use it up within one year of purchase. Older saffron will begin to lose its flavor and color, and grow brittle—so use it or lose it!

Grind Saffron Into a Powder

Ground saffron is most often called for in Persian recipes, such as the crispy rice dish called tahdig and many polows (layered rice dishes) and stews. It’s also my favorite way of utilizing saffron for any dish, so I tend to adapt recipes to incorporate saffron using this method, from a heady saffron and honey ice cream to these lemony chicken thighs.

Packets of already powdered saffron are available for purchase, but because you can never truly know what’s in them, it's always best to grind your own. I start by grinding a fat pinch of saffron threads in a small mortar and pestle. Once the threads have begun to break down, I add a pinch of sugar, which acts as an abrasive, to reduce the saffron into a fine powder. Though you can use salt in its place, sugar is the more traditional abrasive since it has less of an impact on the final seasoning of a dish.

Once the saffron is ground, I dissolve it in a couple of tablespoons of hot water, which instantly becomes densely aromatic, taking on a deep sunset hue. This liquid is ready to add to a dish at any stage, but I like to take a cue from my mother, adding most of the saffron-infused liquid early on and holding on to a few drops for a finishing touch.

Make a Saffron Tea

One of the most common ways of adding saffron to a dish is to first steep it in water, like a tea. This is an easy method that requires nothing more than time and heat. I start by roughly crumpling the stamens between my fingertips before covering them with a couple of tablespoons of warm water or milk.

I use boiled water that has had a moment to cool just slightly to draw out the best aromatics and color from the saffron while minimizing any bitter or metallic flavors. I treat saffron much like matcha tea, brewing it in water between 160°F (71°C) and 170°F (77°C). After fifteen minutes of steeping, the liquid will grow deep orange in color and is ready to add to a dish at any stage.

Add Saffron Directly to Dishes

Recipes that use a lot of liquid and take some time to cook can coax out saffron’s flavor and color without the need for a blooming step. With just a pinch tossed in and with no additional prep, dishes like risotto alla Milanese and bouillabaisse have enough liquid and simmering time to draw out saffron’s subtle flavors.

The key is to add the saffron early on, allowing it enough time to bloom in the cooking liquid. Some recipes also call for an early step of dry toasting or oil toasting the saffron first, which makes the stamens more brittle, so they break apart in the stew or paella.

Armed with these three methods of adding saffron to dishes, there’s no reason for saffron sticker shock. Even though it’s a pricey addition, you can be sure you're getting the most out of those stamens with a little hydration and time.

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Source: https://www.seriouseats.com/2018/09/how-to-use-saffron.html

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securepain9-blog · 6 years ago

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Rhubarb Mint Margarita

Say cheers with a Rhubarb Mint Margarita! Give margaritas a springtime twist with a simple syrup made with rhubarb and mint!

Every morning the birds have been chirping me awake – and not the alarm on my iPhone (which, funny enough, is the ringtone I use to wake up!) – but the ones outside my window, which are apparently very busy and chatty at around 5:30 am. Their springtime chatter makes me feel like Snow White each morning, waking to their early chirps, and if there wasn’t a screen on the window, I’m convinced they would fly in and perch on my bed for a conversation!

It’s spring, my friends, and to make it feel more official, I spotted my first bunch of rhubarb from the market! And this spring week is extra special since we are celebrating my husband’s birthday. I plan on making his favorite rhubarb cake, but we really need to toast with something special, so that calls for a Rhubarb Mint Margarita.

Margaritas are one of my favorite cocktails, and I love how adding a simple rhubarb mint syrup elevates the drink and adds that sweet and sour tang which makes so much sense in a margarita!

How can you go wrong with rhubarb, mint, and tequila? I can’t think of a better way to celebrate spring…and spring birthdays!

CELEBRATE MARGARITA WEEK!

This year I’m joining Kate from ¡Hola! Jalapeño and many of my fellow bloggers to celebrate Cinco de Mayo with the 4th annual Margarita Week! Follow #MargaritaWeek for lots of margarita inspiration!

MORE MARGARITA RECIPES TO TRY

Watermelon Lime Margaritas Green Apple Margarita Margarita Bars Guyabano Margarita Slushie from Rezel Kealoha Smoky Carrot Mezcal Margaritas from Floating Kitchen Pineapple Margaritas from Foolproof Living Mezcal Margarita Fizz from Vanilla and Bean Simple Lavender Margarita from The Almond Eater

Say cheers with a Rhubarb Mint Margarita! A simple rhubarb syrup with mint gives a classic margarita a springtime twist, perfect for your next fiesta!

Course Beverages

Cuisine Mexican

Keyword beverages, cocktails, drinks, margarita, mint, rhubarb

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Calories 295kcal

Author Liren Baker

Rhubarb Mint Margarita

3 oz Tequila

1 oz Rhubarb Mint Syrup see recipe below

1 oz lime juice

1 teaspoon Cointreau

1 wheel of lime

1 rhubarb ribbon (thinly sliced rhubarb)

Rhubarb Mint Syrup

1/2 pound rhubarb cut into 1/4-inch pieces

1 1/2 cups water

1 cup granulated sugar

1 sprig mint

Rhubarb Mint Syrup

Place the rhubarb and water in a saucepan over medium heat and bring to a low boil. Lower heat and simmer for 5 minutes or until the rhubarb is tender.

Puree in a food processor or using an immersion blender and strain through a fine strainer or cheesecloth, discarding solids. Return the rhubarb to the saucepan, along with the sugar. Simmer for about 5 minutes.

Remove from heat, drop in mint, and completely cool.

Strain and store in a glass container in the refrigerator until ready to use.

Source: https://kitchenconfidante.com/rhubarb-mint-margarita

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securepain9-blog · 6 years ago

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How Do We Punish Bad Men While Protecting Restaurant Workers?

This is Eater Voices, where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer? Don’t worry, we’ll pair you with an editor to make sure your piece hits the mark. If you want to write an Eater Voices essay, please send us a couple paragraphs explaining what you want to write about and why you are the person to write it to [email protected].

Just over a year after several women came forward to Eater NY to accuse chef and restaurateur Mario Batali of sexual misconduct, the New York Times reported that his business partners at B&B Hospitality Group said he would “no longer profit from the restaurants in any way, shape or form.”

In December, Batali’s business partner of 20 years, Joe Bastianich, told New York magazine that business across their nearly two dozen restaurants had declined as much as 30 percent since the allegations against Batali were made public. But people are still eating in these restaurants: Some are completely unaware of the allegations, and others know but still want to enjoy a good meal at a popular restaurant, maybe one that was hard to get a table at before.

While this is great news for an industry that’s finally had to face its long-standing toxic and misogynistic culture, many other men accused of similar or worse conduct are still making money off the daily sales in their restaurants, despite widespread calls for boycotts. Though the intention of this #grabyourwallet-inspired movement is to show solidarity with the victims of these men, the drop in profits can trickle down to front-of-house employees who rely on tips.

When the news of Batali’s long awaited divestment broke, commenters on Twitter (including one whose profile identified them as a sommelier and managing partner of a restaurant) argued that diners should be boycotting Batali’s restaurants and that the employees of these restaurants could “literally work anywhere else in NYC in the front or back of house. Because nobody should work for a man who assaults and rapes women if they don’t have to. There are boundless restaurant jobs available right now in New York.”

The comment itself highlights a major problem with boycotting these restaurants: the perception that nobody should work there “if they don’t have to.” But many people still “have to,” and making the call about which reasons are justified shouldn’t be left up to internet commenters.

Leaving isn’t as easy it seems. I was assaulted by a coworker at the restaurant where I worked as a waitress and was pushed out of the job after reporting my attacker. Despite the bad experience I had there, I would have preferred to stay at a job I knew my way around. In the restaurant industry, especially for front-of-house workers who depend on tips, seniority and shift scheduling is everything. Longtime employees of men exposed by #MeToo, some of whom may never have experienced or witnessed this bad behavior, may have to give up a good schedule that they built their lives around. They’ll likely have to say goodbye to regulars and to the stability and confidence that comes from working at a job for years.

While employees may end up making less money if they stay at the restaurant being boycotted, they’ll also lose money if they start a new job and get put on the less-profitable lunch shifts. I can certainly understand why someone might choose to stay where they know how to do the job already and wait it out until the bad man (whether the owner or a fellow coworker) is gone for good, because that’s what I wanted to do. Anyone leaving runs the risk of landing a job in a restaurant that might be more physically or mentally draining than the one owned by the accused man.

At the high-profile restaurants where owners were accused of sexual misconduct, like Babbo, the Spotted Pig, and Boot & Shoe Service in Oakland, front-of-house employees are often career servers who have been betrayed by these men even if they weren’t victims of the alleged behavior themselves. They believed in the restaurant enough to invest their time and lives into it, and now the rug has been pulled out from under them. To be clear, the “blame” for damage wrought on staff earnings by boycotts rests firmly with the men who hurt their staff. But when we boycott the business to put a financial strain on these men, we do damage to the pocketbooks of the employees who stay. It’s yet another way these men have harmed and betrayed their employees.

Boycotting also, wrongly, puts the burden of change on customers rather than the men; it reinforces the unfair system in which customers, who through their tips are a main source of income for restaurant workers, are left holding the bag when it comes to providing those workers a living wage (a system, it’s worth noting, that creates unequal power dynamics that result in harassment).

A boycott may show solidarity with victims, but it ultimately treats the symptoms, not the actual sickness that runs rampant in restaurants. Unless the entire industry works to undo the systems that have helped to perpetuate this bad behavior for years, it will continue. Rather than further punishing those who may find themselves stuck working in these restaurants, we need to find a way to support workers so they feel empowered to find stable, lucrative work elsewhere.

Restaurant owners can support front- and back-of-house workers by abandoning the unspoken pact of not poaching employees from other restaurants. Instead, restaurant owners with positions open on staff should loudly signal when they’re hiring — and make it clear that employees from these scandal-plagued restaurant groups are welcome to apply.

Hiring managers must be aware of the potential biases that come with hiring people who worked in restaurants run by bad men. Don’t judge an employee based on their employer’s behavior; let them know that their resume hasn’t been stained because of their employer. Don’t assume that women who worked in these restaurants were victims or could be potential whistleblowers in your restaurant. Don’t assume that men were complicit in the restaurant’s misogynistic or toxic environment. Give every candidate a fair shot.

Now is the time for all restaurant operators and managers to reflect on the culture of their workplace, improve its policies around harassment, and prove to current and prospective employees that a safe and healthy work environment is a top priority. At the bare minimum, all restaurant employees should receive thorough harassment training that goes beyond those comically outdated corporate videos from the ’90s. Yes good training is costly — making it a strain for smaller businesses. But it must be centered as an operational necessity, just like functioning kitchen equipment is.

Show the talented folks stuck working at restaurants where their labor lines the pockets of the men who hurt their coworkers why working for you will be better — and live up to that promise by becoming a leader in the fight to remove toxic behavior from restaurants.

A culture shift in the industry will take time. The workers who have been victims of harassment or who are stuck working at restaurants still owned by men accused of harassment shouldn’t have to wait. It would be helpful for outside organizations like Restaurant Opportunities Center United (ROC), the James Beard Foundation, and local job-placement nonprofits to offer support to employees of these restaurants by helping them find new, comparable employment. Perhaps there could even be a dedicated fund that operates like unemployment insurance, helping tied workers over until they get a new job.

As a diner, I’m still navigating how I can show solidarity and support to both victims of these men and the employees who still work in their restaurants. As someone who worked front of house for over a decade, I sympathize with how difficult a decision it can be to leave a restaurant you’ve worked at for years, and I understand the stress of relying on the dining public’s generosity as your source of income. Systemic change is still far off, but I believe in this industry’s ability to make it happen.

In the meantime, Ken Friedman is still profiting off sales at the Spotted Pig. Who’s hiring?

Ashley Goldsmith is a San Francisco-based writer who covers food, travel, and women’s issues. Vance Lump is a freelance illustrator in the Pacific Northwest. Editor: Hillary Dixler Canavan

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Source: https://www.eater.com/2019/3/25/18274542/metoo-restaurants-boycott-support-employees

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securepain9-blog · 6 years ago

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Nutrition Counseling with Jess

Food Heaven is now offering nutrition counseling!

Whether you’re someone who has a specific nutrition topic you want to address, or you need long-term counseling and accountability to help you achieve your health goals, I’d love to help.

In each one-on-one session, I’ll listen to your nutrition concerns and help you explore your relationship to food (and your body) in depth. I’ll work with you to develop achievable goals (that you’re comfortable with), and provide scientifically-based guidance on what to eat to meet your needs.

I have experience working in diverse settings and have counseled clients of all ages; all are welcome.

Sessions are offered online.

Interested? Click here to learn more!

Source: https://foodheavenmadeeasy.com/nutrition-counseling/

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securepain9-blog · 6 years ago

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Vella Kozhukattai (Sweet Modak)

1. Lets prepare the filling first. Add jaggery and coconut together in a skillet.

2. In low heat, saute until the jaggery melts and the mixture thickens. Add the cardamom to the mix and toss well.

3. Tip: If it does not thicken well, add a little rice flour along with little drops of ghee and cook further for few seconds until it thickens. While still warm, take a small piece of this filling (it will be sticky, you can grease your palms with ghee) and make a small ball.

4. Repeat for all the filling. (Its hard not to take a ball and put it in your mouth. Its addictive!!!)

5.

Alternatively lets prepare the cover. There are two ways to go about this.

Method 1:

Traditionally raw rice is soaked for few hours, the water is drained very well and then ground into flour. This flour is used to make this recipe. For those short on time and looking for easier/quicker version, next method is for you.

Method 2:

I most often end up using this method since I find myself short on time to go about grinding the rice flour at home. So I resort to buying ready made store bought ones. If you are using Rice flour from the stores, you have to take care about few points. Sift the rice flour well - even two to 3 times. This is to remove debris etc. Set aside.

6. The quality of rice flour will vary and hence the amount of water used (instead of 1-1/4 cups) will vary. It might need more or less. So try this trick to find out what works best. Bring the recommended amount of water to boil along with salt and Ghee.

7. When its boiled, remove 1/4 cup of water and set aside. You can otherwise heat only 1 cup to boil in one skillet and another 1/4 cup or so in another skillet. Take this skillet off heat and set it in a counter.

8. Add the rice flour to the 1 cup of boiled water.

9. Using a wooden spoon give it a stir. It will be hot. It should come together into a mass all clumped together.

10.

Tip 1: If you find that this is too dry and not sticky, then add the additional boiled water you set aside, drop by drop, until it comes together.

Tip 2: If you find this too sticky and not pliable, you can use additional few sprinkling of rice flour/maida (all purpose flour) until it does. Make sure too much flour is NOT added. The taste might get affected. That's why its preferable to go with less water and then added if needed than vice versa.

Let it sit for few minutes until its cool enough to handle. It should still be hot - only just enough to enable you to handle the dough. Dont let it get cold. Set aside two small bowls - one with oil/ghee, another with warm water. Grease your hands with Ghee and start kneading the dough. The idea is to make it pliable - into a smooth consistency like that of chapathi dough. The difference is that while chapathi dough has gluten and will stretch, rice flour lacks the gluten and will not be stretchy. The dough will be smooth but yet slightly sticky. Can you see my fingers coated with sticky dough? Yet it looks smooth.

11. Grease your palms well and break off a small piece from the dough. You should be able to rotate the dough into an extremely smooth ball - see like below?

12. Alternate now between dipping your fingers and greasing it with ghee and warm water for preparing the rest of the steps. Using your thumb and other fingers , make a small crater in the ball you made. Like an inverted cone. You should be using both your hands for this one ( I needed the other hand to take a shot of this step, hence you see my right hand is missing but I used it nevertheless to make that depression;)).

13. Slowly rotate and go around making this crater until it looks little bigger like this one. You are need to make sufficiently big enough to be able to drop in the rounds of filling you made earlier.

14. Drop the sweet filling you made into the depression.

15. Very slowly brings the ends together over the top of the filling. Be gentle.

16. Bring it together so that you can pinch the top, sealing the filling. Pinch to make a small horn.

17. You can always pinch off excess dough.

19. Repeat with rest of the dough. Now steam them for about 10-15 minutes. You know its done when the color slightly changes and the cover becomes little translucent.

Source: http://chefinyou.com/2018/09/10/vella-kozhukattai/

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