E. coli, that plucky little strain of intestinal bacteria, has popped up in the news again. You’re probably pretty familiar with its recent appearances (Taco Bell, packaged spinach, alfalfa sprouts, and most famously ground beef – all pretty Primal foods, except for, well, one of ‘em). You may even be alarmed at its apparent ubiquity in our food supply. This time, though, you have no reason to fear it – it was traced back to a Danville, VA Nestle plant pumping out infected cookie dough – unless you’re having one of those hazy 80/20 days where it’s more like 20/80 and you wake up covered in wrappers with that weird chemical film in your mouth that can only come from processed junk. If that’s the case, you might want to exercise caution.
So what is E. coli, exactly?
I’ve gone Primal and am loving it! But now you’ve got me questioning everything – even my beloved gum. I’m an avid chewer of the stuff and had never thought twice about. I took a closer look recently and saw all kinds of things I didn’t recognize including a warning about phenylketonurics. What are they and what about all the artificial sweeteners? Would Grok chew gum? If so, what are the healthiest options?
Forget about the Iron chefs, Alton Browns, and Rachel Rays; learn from the original. Cheeseslave writes a delightful tribute to Julia Child, a TV Chef who wasn’t afraid to cook with fat.
Planning on living a hundred years? Be sure to save enough money! The Washington Post reports that Larry Haubner may lose his savings before he loses his health. He’s 107 and still pumping iron!
America is growing fatter and waiting time at the emergency room is growing longer. Coincidence? Via Trust for America’s Health and Healthbolt, respectively.
There’s no such thing as a free lunch. You’ve heard that before, right? Economic theories aside, the saying means nothing comes free. Everything is a process, including food. Most of us already know that. We know how important it is that we take the time to understand – or at least think about – where it came from and, if it was prepared for you, how and what it was made from. Food choices are a philosophy of life, a display of respect for ourselves and our surroundings. And bad food choices are more than a stomach ache!
A few weeks ago, in the name of showing a little appreciation for local farmers, I went to a chic but homey restaurant nearby to sample from their menu of locally-grown and organic ingredients. (They even have organic beer!) I tried an appetizer of roasted lamb, aged balsamico and sage, and decided right then and there this dish held all the power of the entree. I would have to replicate it.
Confit loosely translates as “cooking or preserving something in its own juices.” Typically, this refers to cooking or preserving meat in its own fat. You’ve heard of duck confit, right? It’s a simple and brilliant cooking method. If something is delicious, it just makes sense that cooking it in its own flavors is going to make it even more delicious. This need not only apply to meat. Any fruit or vegetable that has some juice to give can be cooked confit. Those cherries you keep passing up at the market (maybe because you don’t know what to put them in, except for a pie) are a perfect example.
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