Statistics show that of those who contract the habit of eating,
very few survive. ~Wallace Irwin (1875 – 1959)
Embarking on a new venture is becoming increasingly time-consuming, so I am having to make quick work if I am to continue my daily posts, which I want wholeheartedly to continue.¬† Today, I’m recapping some miscellaneous topics addressed before, just to demonstrate that my food ideas are not out-of-the-ordinary.¬† We all need a little validation now and again, and I’ve linked to my previous posts.
It’s nice to see how foods circulate through the blogosphere, and yesterday I found black rice on Eat, Drink & Be.¬† I first spoke about black rice, Forbidden Rice actually, back in January after discovering it in the bulk food department.¬† With the hip title calling it the ‘new brown,’ the short description does it the disservice of presenting reasons why some may not like it.¬† I’d much rather focus on why people will like it; they can try it and decide for themselves.¬† True, it is a heartier rice rather like brown rice but it has much better kernal separation than brown.¬† In fact, black rice combines the best of both:¬† mega nutrition, cooking times identical to white rice resulting in a finished product that has a nutty flavor and is nicely separated for salads or side dishes.¬† I’m sure it’s only a matter of time before someone refines it and puts it in a box, doubling the price and selling it with much marketing mumbo jumbo.¬† Beat the crowds.¬† Look for it in the bulk department and experiment with it to find the way of serving it that best suits.
BAG IT NOT
Long a believer in minimal packaging – probably from the frustration of needing a utility knife to open the packaging of a new utility knife – this month and at several other times before, I advocated avoiding packaged fresh vegetables for a variety of reasons.¬† One of those reasons was to avoid bacteria that can thrive in a moist, closed environment.¬† Mark Bittman has a post about just such occurrences.
I can’t help but show a quote that sums it up succinctly:
One hopes that senators putting final touches on the Food Safety Modernization Act will take note:¬† It is the large produce companies distributing packaged goods across the country that are endangering the health of consumers.¬† It is not the small producers and local growers at farmers‚Äô markets – though they may end up paying for the problem through increased fees and unnecessary regulations.
And in June, at the beginning of the summer season fresh fruit fiesta, I offered a preparation for making Brandied Fruit for use in the late fall and winter.¬† Kelly Meyer, writing for Culinate had a post on the same, extolling the virtues of canning the easy, alcoholic way.¬† But where I used rum, her mother used brandy.¬† And Kelly describes another way of brandying fruit, with wine, but this is a more involved process.¬† In any case, brandied fruit makes a stellar dessert when added to cakes or put over ice cream.¬† It even flames!
SEE SIDEBAR FOR PREPARATIONS & INFORMATION