Last Viewed Food Blogs (316)

My dad used to work in a grocery store when I was a kid and sometimes bring home Pomegranates. I have no idea how much they cost then, but now they are nearly $3 each now, unless you shop at Walmart where you can get them for less than $1 each. They probably had to reduce the price as no one was buying them.

So... I bought some and now I remember why I haven't had any for so many years. It's all about the amount of work to get those freaking little seeds out!

I did check out a video on the best way to do it as there are many different methods.
What I did find strange is they eat the seeds, where I sorta chew on them then suck the juice then spit out the seeds. Yeah, the flavor is tart.

........

A sustained muscle spasm is called a muscle cramp. Leg muscles, especially the quadriceps (thigh), hamstrings (back of thigh), and gastrocnemius (calves), are most likely to cramp, but any skeletal muscle in the body can cramp. A "charley horse" is another name for a muscle cramp.



"In the 1890s, an old horse named Charley was used in the old Chicago White Sox ballpark to pull a roller across the infield. He was old and his muscles would get so stiff he could hardly walk. Players and spectators who caught a cramp thought of the old horse and started calling the condition a charley horse.

Deep vein thrombosis (DVT) occurs when a blood clot forms in one of the deep veins of your body, usually in your legs, but sometimes in your arm. The signs and symptoms of a DVT include: Swelling, usually in one leg (or arm) Leg pain or tenderness often described as a cramp or Charley horse.
WHAT FOODS CAN CAUSE MUSCLE CRAMPS?
Refined carbs like white bread are devoid of nutrients.
Excessive red meat consumption is bad due to nitrates.
Fast food is full of trans fats.
Foods with refined sugar such as packaged muffins are full of artificial ingredients.
Salty foods can wreak havoc on the body.


Will be continued...in the
Comment section..

Anyone else here like Broccoli? I could live of it

I design and sell kitchens for a living. While many of my associates do housing developments, I get the single custom projects. Medium to high-end gourmet kitchens and sometimes a client would actually be a professional chef.
Architectural drawings (what once were called blueprints) come to us with house design and a generic kitchen that gets approved by the country building division. The contractor and trades bid against the architectural drawings. Architects rarely go beyond the concept layout. Since it's custom, it's my job to take the concept to a finished design that not only works, but is aesthetically pleasing.
We have to ask how they want the layout and designate different areas for food storage, prep, cleaning, etc. Some clients entertain guests while they cook, others want the kitchen to themselves and bring out the food like it was a surprise. If it's a Kosher kitchen, we have to provide a layout for 2 sinks, and double of nearly everything including 2 dishwashers.

Most of my clients want spices adjacent to the range top. However, in a (large) working kitchen, food preparation and cooking are in two locations.
I'm glad large hearth-style hoods with spice storage are no longer in fashion, it presented the problem of heat in the general area that wasn't a good place to keep spices. I always asked... if they wanted, they got it.
The one thing I learned from a real chef is they don't season the food over the stove. It's done at the time of food prep and that's typically in a different location.
Not everyone has time to peel & press fresh garlic for each meal, that means most use powdered garlic. If you remove the cap from the bottle and you see garlic stuck around the perforated holes, you know they've been shaking powdered garlic directly over cooking food and the steam rising makes the garlic stick.

Stuffed clams for dinner tonight. Yum !

Now it's time for "very berry" pie (a mix of raspberry, blackberry & blueberry).

Mmm mmmmm! I don't know about anywhere else, but corn on the cob is a 'thing' here. Every year, we wait impatiently for those first ears of corn to ripen. The first corn on the cob of the season hit the outdoor kiosks this past week and is it ever good! I always frequent one family's kiosks as they only sell Jubilee corn on the cob, the absolute best and sweetest.

Even when I was a little girl, Dad & Mom would load all five of us kids up in the station wagon and head out to the valley (where I live now) to buy Jubilee corn. Sure, I've had other corn, peaches and cream, which is very prevalent here, but it doesn't compare to the Jubilee. The route I take for my bike ride is full of cornfields now, although I think much of it is 'cow' corn - completely different from the Jubilee, although I think the cows enjoy theirs as much as I enjoy mine.

I used to strip the husks off the corn and boil it like my Mom used to, but found barbecuing it in it's husk far more flavourful. That first mouthful of corn tonight, I'm sure my tastebuds were having an o*gasm. Juicy, super sweet, firm but not tough. There's absolutely nothing like it.

It looks like the vegetable du jour will be corn on the cob until we can't get it anymore (September), and I'm sick of it (I don't think there is such a thing). Tonight's dinner, bbq'd ribs and corn on the cob. Now that's a meal!

I use a fair amount of pure virgin olive oil in salads and for cooking. Usually purchased in small bottles, organic whenever there is a sale. A few weeks ago while shopping at the local farmers market I saw 3 liter cans of olive oil on sale. I would pass this at the normal price and the special sale caught my attention. But... who needs 3 liters?

I held on to one empty bottle waiting for this and last night I finished off another small bottle. It was time and I decided to open the 3 liter can.
Unable to find a funnel, I poured from the can into an 8 ounce plastic cup.

Glug, glug, glug... I had to squeeze the can and back off as it wasn't pouring smoothly. The spout was small and the oil too thick for air to come into the can while the oil came out. It reminded me of motor oil... heavy viscosity and if you pour too fast it splatters.

I pinched the end of the plastic cup into a V-shape and started pouring into one of the small bottles. Going as slow as possible it's was similar to coming out of the can. Too much oil flow and it clogged the opening and spilled over the top of the bottle!

What a stinking mess I had made. 20 paper towels later and filling the cup several times, I was able to refill both small bottles, wipe up and move on to other things.

Rethinking for the next episode. this could easily be enough oil to last me for 2 years...
The next time I do this I'll be better prepared with a funnel or turkey baster or something more efficient in transferring from a can to a small bottle.

Organic food promises to be healthier and more sustainable.

The European Union plans to reach organic production on 25 percent of its agricultural land by 2030, up from 9.1 percent in 2020. The United States, in contrast, isn’t putting big bets on organic, which still represents less than 1 percent of total American farmland. Instead, the USDA promotes climate-smart agriculture by investing $1 billion in regenerative commodity pilot projects. But which is the better move?
Organic requires too much land
Organic farming isn’t more climate-friendly than conventional agriculture when looking strictly at emissions. In a comparative analysis of the environmental impacts of different agricultural production systems, Michael Clark and David Tilman at the University of Minnesota found that “organic and conventional systems did not significantly differ in their greenhouse gas emissions.” But that’s not all that matters.
Land use is organic’s achilles heel. The analysis concluded that organic farms require 25 to 110 percent more land to produce the same amount of food than conventional systems because organic yields are lower. That’s terrible news for the climate because land use comes with a so-called “carbon opportunity cost.”
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When not used for farming, the same land could host natural ecosystems such as forests and grasslands that store much larger amounts of carbon than agricultural soils. But agriculture keeps taking over more and more natural ecosystems instead of returning fields to nature, thus continuing to fuel the climate and biodiversity crises.
The resulting need to limit agriculture’s land use — alongside profitability concerns — keeps many farmers and environmentalists laser-focused on securing high yields. Advances in breeding, pesticides and fertilizers, machinery and farm analytics have led to an impressive yield increase over the past decades. For example, global soy yields have increased by 150 percent since 1961. Organic yields couldn’t compete with such rapid advancements, hampering its growth.
Carbon costs aren’t the only concern
Why hasn’t this yield disadvantage deterred organic’s advocates and practitioners, including European legislators?
One reason is that organic farming offers many other social and environmental benefits. BIPOC workers and rural communities suffer disproportionately from unsafe pesticide use on conventional farms. Organic soils tend to be healthier, increasing their resilience to extreme weather events such as floods and droughts — an essential consideration as the impacts of global warming will intensify over the coming decades. In low and middle-income countries, moving to industrial agriculture doesn’t tend to deliver an overarching improvement in local communities’ social, economic and environmental conditions.
Many practices that are branded as regenerative have been cornerstones of organic agriculture for decades.
Organic is also a more transparent way of promoting climate-smart farming. Many practices such as crop rotations, intercropping, cover cropping, reduced tilling and composting that are now branded as regenerative have been cornerstones of organic agriculture for decades. Organic farming is clearly regulated, third-party verified and labeled for consumers.
While the system certainly has flaws, it seems to me that it would be much easier to continue building on organic to support climate-smart practices rather than inventing a new regenerative ecosystem of regulation, enforcement and communication. I wish more food brands embarked on that path.
Other experts argue that the land use difference isn’t (or doesn’t have to be) as large as these studies estimated and question the dominating “feed the world” narrative. They argue that we need to consider the proper evidence to realize organic’s superiority. Many indigenous communities and smallholder farmers wor

More common than we think. In the USA, some 30K cases yearly, with up to 10% being fatal ! Well, after a lunch at a street vendor's truck this week, it hit me hard. Cholera style watery stool trips to the crapper, head ache, mild fever, tiredness and belly discomfort. These usually resolve on their own with no treatment, other than rest and not eating. Gradual progression of diet to clear liquids, and so on. But on the good side of things, I've lost almost 10 pounds, and still have little appetite. Aa-V.

As always, I have to be completely honest with you.

The reality is, that I have absolutely no idea,

what I actually ate tonight.

I can tell you this, it was very good.

Moments ago, I just went back and looked at the label, after I wolfed the meal down tonight.

I was very hungry after softball practice.

The label said something like Josh Rogan Vindaloo.

Now, I do know that vindaloo in Indian cooking has something to do with extra spicy.

And the dish was nice & spicy And clearly, it was Indian cooking.

I bought it from a reputable place. So, I sincerely hope and trust,

that eating this meal was not cannilbalism.

I hope Josh did not fall into the pot.

However, if that was the case, he certainly had......

good taste.