Thursday, January 26, 2012
Stupid Stuff People do on the Internet
"For the love of 3rd grade English!!"
"Thank you, internet for giving us all the information at our fingertips...and what do we do with it?! we play farmville..."
Monday, January 23, 2012
Tips for Using Spices
Tips For Using Spices
So you’ve stocked your cupboard and are eager to spice up your meals. But what to add to what? The possibilities for seasoning are endless, but to get you started here's a list with some tried and true matches. Don’t be limited by traditional uses, though — some of the most exquisite dishes come from unexpected seasonings.
Beans (dried) — cumin, cayenne, chili, parsley, pepper, sage, savory, thyme
Beef — basil, bay, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme
Breads — anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme
Cheese — basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme
Chicken — allspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme,
Corn — chili, curry, dill, marjoram, parsley, savory, thyme
Eggs — basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme
Fish — anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, tarragon, marjoram
Fruits — allspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint
Lamb — basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, savory, tarragon, thyme
Potatoes — basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme
Salad Dressings — basil, celery seed, chives, dill, fennel, garlic, horseradish, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme
Salads — basil, caraway, chives, dill, garlic, lemon peel, lovage, marjoram, mint, oregano, parsley, rosemary, tarragon, thyme
Soups — basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, thyme
Sweets — allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary
Tomatoes — basil, bay, celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo file, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme
Complimentary Herbs
As a beginner, you may want to stick with herbs and spices that are known to complement each other. Common flavor families include:
Bouquet Garnis — basil, bay, oregano, parsley
Herbal — basil, marjoram, rosemary, thyme
Hot — chili peppers, cilantro, cumin, garlic
Pungent — celery, chili peppers, cumin, curry, ginger, black pepper
Spicy — cinnamon, ginger, black pepper, star anise
Sweet — allspice, anise, cinnamon, cloves, nutmeg
An easy method for testing herb and spice combinations is to mix them with small amounts of a mild cheese, like cream cheese. Allow them to sit for at least an hour, then sample your blends, noting which flavors you most enjoy. Be sure to label the samples so you’ll know how to duplicate or modify each to suit your taste.
For Every Thing, There is a Seasoning
If you enjoy cooking with herbs and spices, you find creative cooking opportunities everywhere. You can make your own blends (curry powder or pumpkin pie spice, for example), herb vinegars, herbal cheese, teas, jellies… But don’t neglect the endless possibilities for everyday cooking. A pinch of this, or a teaspoon of that, will make all the food you serve special.
So you’ve stocked your cupboard and are eager to spice up your meals. But what to add to what? The possibilities for seasoning are endless, but to get you started here's a list with some tried and true matches. Don’t be limited by traditional uses, though — some of the most exquisite dishes come from unexpected seasonings.
Beans (dried) — cumin, cayenne, chili, parsley, pepper, sage, savory, thyme
Beef — basil, bay, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme
Breads — anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme
Cheese — basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme
Chicken — allspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme,
Corn — chili, curry, dill, marjoram, parsley, savory, thyme
Eggs — basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme
Fish — anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, tarragon, marjoram
Fruits — allspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint
Lamb — basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, savory, tarragon, thyme
Potatoes — basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme
Salad Dressings — basil, celery seed, chives, dill, fennel, garlic, horseradish, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme
Salads — basil, caraway, chives, dill, garlic, lemon peel, lovage, marjoram, mint, oregano, parsley, rosemary, tarragon, thyme
Soups — basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, thyme
Sweets — allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary
Tomatoes — basil, bay, celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo file, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme
Complimentary Herbs
As a beginner, you may want to stick with herbs and spices that are known to complement each other. Common flavor families include:
Bouquet Garnis — basil, bay, oregano, parsley
Herbal — basil, marjoram, rosemary, thyme
Hot — chili peppers, cilantro, cumin, garlic
Pungent — celery, chili peppers, cumin, curry, ginger, black pepper
Spicy — cinnamon, ginger, black pepper, star anise
Sweet — allspice, anise, cinnamon, cloves, nutmeg
An easy method for testing herb and spice combinations is to mix them with small amounts of a mild cheese, like cream cheese. Allow them to sit for at least an hour, then sample your blends, noting which flavors you most enjoy. Be sure to label the samples so you’ll know how to duplicate or modify each to suit your taste.
For Every Thing, There is a Seasoning
If you enjoy cooking with herbs and spices, you find creative cooking opportunities everywhere. You can make your own blends (curry powder or pumpkin pie spice, for example), herb vinegars, herbal cheese, teas, jellies… But don’t neglect the endless possibilities for everyday cooking. A pinch of this, or a teaspoon of that, will make all the food you serve special.
Friday, January 6, 2012
Thursday, January 5, 2012
Farm Stand Forced to Close
http://www.farmtoconsumer.org/jones-family-farm-stand.htm
"According to a press release the couple issued on November 18th:
The farm stand was a quaint, 200-square foot building located near the road, a self-service facility selling pasture-based meats and freshly caught seafood on the honor system. For nearly two and a half years, the system worked smoothly and made neighbors feel welcome.
This is not the first time the farm has faced harassment by local officials.
The Jones' report:
"According to a press release the couple issued on November 18th:
Compliance would cost us tens of thousands of dollars, as well as consuming vast amounts of time. However, neither Mr. Laws (the code enforcement officer) nor Mr. Geniuch (the building official) is willing to tell us what exactly we need to do in order to comply before we submit a permit and commit to carrying out all required improvements. Our elected officials inform us that they have no capacity to protect us from these officials. We have neither the financial ability nor the desire to write a blank check to conform to pointless standards.So, on November 30th, the Jones Family Farm was open to the public for the last time.
The farm stand was a quaint, 200-square foot building located near the road, a self-service facility selling pasture-based meats and freshly caught seafood on the honor system. For nearly two and a half years, the system worked smoothly and made neighbors feel welcome.
This is not the first time the farm has faced harassment by local officials.
The Jones' report:
We have been criminally prosecuted for having livestock escape (finally dropped after 10 lost work days and $2000 in lawyer fees), informed by Paul Turner, deputy fire marshal that we need to mow standing grass to avoid "fire risk" (standing grass is otherwise known as cow food, and as such is an economic asset for us), turned in for placing a travel trailer on our own property (not, actually against the law), we are continually harassed by Betsy Wingren, the county health inspector, mostly with pointless, time consuming demands to replicate and triplicate documentation we already provide to state and federal health authorities (Ms. Wingren provided the complaint to the planning department that has resulted in our farm-stand closing), just as a sampling."
Monday, January 2, 2012
Alton Brown Diet
Alton Brown on Dr Oz
video
List 1: Foods to Eat Daily
List 2: Foods to Eat Three Times a Week
List 3: Foods to Eat Once a Week
List 4: Foods to Never Eat / Foods to Avoid at All Times
video
List 1: Foods to Eat Daily
- Dark leafy greens
- Nuts
- Carrots
- Green tea
- Whole grains (toast oats B4 cooking = nutty flavor)
- Fruits
List 2: Foods to Eat Three Times a Week
- Yogurt
- Cauliflower
- Broccoli
- Sweet potato
- Avocado
- Oily fish
- Tofu
List 3: Foods to Eat Once a Week
- Red meat
- White starch
- Desserts
- Alcohol
List 4: Foods to Never Eat / Foods to Avoid at All Times
- Soda
- Processed meals
- Canned soups
- “Diet” anything
Wednesday, December 21, 2011
Soy Myths Exposed
Good Fermented Soy: Nato (vitamin K2), Misso, & Tempe.
Bad GMO Soy: Tofu, Isolated Soy Protein, Soy Milk, Soy Formula (far worse than conventional formula - 20x higher hormones than birth control pills, have high levels of aluminum and manganese).
It affects your thyroid and is worst for the next generation.
Babies Share Body
Twins born with two heads and one body
I couldn't imagine being their mom. To know most people would consider her children a freak show.
I also wonder how their body functions with two brains. Do they both have control of their limbs and who wins when they want to do different things? Are there two entries into their stomach and lungs? Was the mother and father completely healthy when they conceived? Is it genetic?
I couldn't imagine being their mom. To know most people would consider her children a freak show.
I also wonder how their body functions with two brains. Do they both have control of their limbs and who wins when they want to do different things? Are there two entries into their stomach and lungs? Was the mother and father completely healthy when they conceived? Is it genetic?
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