a garden in riotous bloom
Beautiful. Damn hard. Increasingly useful.
Entries tagged with food.acquiring 
17 July 2015 23:38 - "Or saving my appetite"
rosefox: A head with challah for brains. (food)
Very important info for people who eat a lot of rice and rice-based products, especially celiac/GF folks:

In January 2015, Consumer Reports put together a major report on arsenic in rice, including recommended consumption quantities for adults and children.

Primary takeaways:

1) Eat grains other than rice (CR's report includes info on arsenic content in various grains); if you really want to eat rice, eat rice grown outside the U.S.; if you really want to eat rice from the U.S., eat basmati rice from California.

2) For once, white rice is healthier than brown rice.

3) Rinse rice before cooking it, and cook it like pasta: use lots of water, and drain the excess water when the rice is cooked.

4) If you eat products made with rice, like GF pasta or rice crackers, check the manufacturer's website for a statement about arsenic testing and/or rice sourcing. There's a good compilation of manufacturer statements here.

I strongly encourage reading the entire report; it's pretty sobering stuff. Please share this info widely.
rosefox: A cheerful chef made out of ginger. (cooking)
Tonight's dinner: pork stewed in beer.

Recipe from The Nero Wolfe Cookbook )

We fried up the trimmed-off bits of pork and a few scraps of onion in the leftover butter. They were amazing and tided us over until 10 p.m. when dinner was finally ready. Now I remember why we used to shop in advance rather than attempting to shop and cook after work.

The pork was tender and succulent; the sauce was thick and rich and perfect for sopping up with chunks of bread. (I do think it could have used a bit more depth of flavor and perhaps a little sweetness; I blame that partly on using a fairly nondescript ale and partly on our geriatric bay leaves, which really need to be replaced. Next time, might add a little sweetish white wine, or maybe some white balsamic vinegar.) We have four small or two large servings of leftovers, and I think they will make excellent lunches.

Incidentally, the meat at Whole Foods is vastly superior to that at Fairway. I still love Fairway for everything else, but for charcuterie Whole Foods definitely wins.

We also bought veggies--Brussels sprouts, carrots, red bell peppers, green beans, another Vidalia--and chicken* and coconut milk. A few of the carrots were sacrificed tonight for maple ginger thyme carrots, since I didn't get to make them the other night. We'll turn the rest into curry on Thursday. Mmm, curry.

* Specifically, chicken thigh.

(Spent on groceries today: $58. Total since 8/7/08: $150. That's about the weekly budget I was hoping for, which is excellent. Now to curtail day-to-day spending on other things. Fortunately, with plenty of leftovers for lunch and doing freelance work at the library rather than at cafes, I don't have much that I want to spend money on.)

Since the carrot recipe has since vanished, here it is:

GLAZED CARROTS WITH MAPLE SYRUP
contributed by Shady Maple Farm

Serves 4

Ingredients:

1 lb carrots, cleaned and sliced thickly on diagonal
1 tablespoon butter
3 tablespoons grade A maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon thyme leaves

Directions:
Cook the carrots in salted boiling water for 5–8 minutes, until tender-crisp. Drain thoroughly. Add the butter, maple syrup, ginger, and thyme to the carrots. Cook, uncovered, on medium heat until the syrup boils. Continue cooking uncovered until the syrup is reduced and thickened and the carrots are glazed, approximately five minutes.

*Ginger adds heat to this simple dish, while thyme adds flavor and visual appeal.
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