Have you ever noticed that people cook a roast so long at such a high heat that it may fall apart, but you can't chew it, and the flavor is somewhere near an old rockport? I love roast beef, but could never stand a traditional pot roast, mostly because all the flavor gets cooked out in the relatively hot oven, and long cooking time (when I first started playing with this I found my meat hit well done in about an hour, most recipes say cook for 3 hours), so I took a cue from the Bar B Que people, low and slow. Some cooks like to sear theirs first, and it does make it look pretty, and may impart some flavor, but it was more effort than it was worth to me (I'm lazy).
Ingredients:
3 lb beef roast (I prefer leaner cuts)
10 cloves garlic peeled, and halved
1 large onion quartered
2 bay leaves
4 cups beef stock
Herbs de Provenance (a wonderful spice blend that should be in every kitchen)
Kosher salt
Pepper
Directions:
place onion, garlic, and bay leaves in bottom of roasting pan. Sprinkle the herbs de provenance, salt and pepper on all sides of roast, and lay on top of onions. Add stock to pan, may need more so just covers bottom of roast. Cover and cook in a 275 degree oven for 3-3 1/2 hours or until tender. A real lean roast may require more liquid (add water to keep level) you will have a flavorful, and juicy roast
Tuesday, February 28, 2012
Friday, February 24, 2012
Vegetable beef soup
This is a simple soup that my mother in law makes, is really easy, makes a ton, and tastes pretty good. Another plus is there are no rules on what veggies get used.
Ingredients:
3 lb stew beef
4-6 cloves garlic
1 medium onion sliced
1 large can whole tomatoes
3 cups green beans (fresh or frozen, could use canned, but add them later)
3 large potatoes (cut into chunks)
2 cans kidney beans
4 carrots sliced
4 stalks celery cut into chunks
3 cans corn
2 packages frozen cut okra
salt
pepper
Italian seasoning
2 cups beef stock
water
Hot sauce
Crackers
Directions:
in a large pot brown the meat lightly (just the outside seared), then add stock, green beans, tomatoes, potatoes, carrots, celery, onions, garlic, and corn, add water to fill pot, salt, pepper, and Italian seasoning to taste (adjust during cooking, I add early, and add more later). Bring to boil, and cook for 1-2 hours, add beans, and okra, and cook for additional hour or 2 until meat and potatoes are tender.
Serve in large bowls with crackers, and a dash of hot sauce. You can add more veggies, just put them in long enough ahead that they cook, but not fall apart.
Ingredients:
3 lb stew beef
4-6 cloves garlic
1 medium onion sliced
1 large can whole tomatoes
3 cups green beans (fresh or frozen, could use canned, but add them later)
3 large potatoes (cut into chunks)
2 cans kidney beans
4 carrots sliced
4 stalks celery cut into chunks
3 cans corn
2 packages frozen cut okra
salt
pepper
Italian seasoning
2 cups beef stock
water
Hot sauce
Crackers
Directions:
in a large pot brown the meat lightly (just the outside seared), then add stock, green beans, tomatoes, potatoes, carrots, celery, onions, garlic, and corn, add water to fill pot, salt, pepper, and Italian seasoning to taste (adjust during cooking, I add early, and add more later). Bring to boil, and cook for 1-2 hours, add beans, and okra, and cook for additional hour or 2 until meat and potatoes are tender.
Serve in large bowls with crackers, and a dash of hot sauce. You can add more veggies, just put them in long enough ahead that they cook, but not fall apart.
Monday, February 20, 2012
Paczki
Growing up in Michigan paczkis were a yearly treat. They are basically deep fried jelly doughnuts, and always available for Fat Tuesday (or as they call it here Mardi Gras). You can use just about any fruit filling, but rosehip, prune, apricot, strawberry, raspberry or sweet cheese filling are considered traditional (raspberry are my favorite, and we also would get lemon). All the ones I ever had are coated with powdered sugar as well. I went on a quest to find some, and found that they all added alcohol, I don't cook with alcohol, and don't see a need for it in a doughnut (and doubt my local bakery went and bought rum just for this)
Ingredients
Dissolve yeast in warm milk, and set aside.
In large bowl combine nutmeg, eggs, sugar, and vanilla
Add butter, and mix until well blended
Add yeast mixture, and mix well
Slowly add flour, until dough is no longer sticky (after about 4 cups or so)
Knead gently
Place in bowl and cover with tea towel and allow to rise for a couple hours until doubled
punch down, and then allow to rise again
Dump onto lightly floured surface, and roll out to a 1/2 inch thickness, and use a canning jar lid (or a cookie cutter about the same size) to cut dough
let dough rise again
Fry in 325* oil until deep brown (turning while cooking)
Allow to drain, and then using a piping bag fill each with fruit, and then coat in powdered sugar, they don't keep well so either eat them, or freeze them (eating is much better of course)
Ingredients
- 1 stick butter melted
- 1 package dry yeast
- 1 cup warm (room temperature) milk
- 1/2 cup white sugar
- 1/2 tsp. nutmeg
- 4 eggs
- 1 tbs. vanilla
- 4 ½ to 5 cups white flour
- Fruit filling jam works best, will vary depending how full you make them
- Powdered sugar to coat
Dissolve yeast in warm milk, and set aside.
In large bowl combine nutmeg, eggs, sugar, and vanilla
Add butter, and mix until well blended
Add yeast mixture, and mix well
Slowly add flour, until dough is no longer sticky (after about 4 cups or so)
Knead gently
Place in bowl and cover with tea towel and allow to rise for a couple hours until doubled
punch down, and then allow to rise again
Dump onto lightly floured surface, and roll out to a 1/2 inch thickness, and use a canning jar lid (or a cookie cutter about the same size) to cut dough
let dough rise again
Fry in 325* oil until deep brown (turning while cooking)
Allow to drain, and then using a piping bag fill each with fruit, and then coat in powdered sugar, they don't keep well so either eat them, or freeze them (eating is much better of course)
Saturday, February 18, 2012
Pepper Sauce
Ok I talked about pepper sauce yesterday, it's something in almost every southern kitchen, even the restaurants keep it on the table. I had never had it before I moved south, but making it is extremely easy, as a matter of fact it's 2 ingredients vinegar (white) and hot peppers (store bought uses thai chilis, I use habaneros). Just get a jar that has a large enough opening for the peppers (I use salsa jars, but we have a nice decorative one too) fill it as full as possible with peppers (don't be afraid to press them in) then fill with vinegar, put the lid on and keep in the cabinet, let it sit for a couple of weeks, the peppers will lose their color, then pour on whatever you like (great on black eyed peas, and green beans).
Friday, February 17, 2012
New Mexico Taco Skillet
While looking for something for me to eat tonight, I came across a seasoning mix in a liquid pouch. The chef on it is one of my favorite Mexican cookbook authors Rick Bayless. It's all natural and the only thing I don't normally use that's in it is agave nectar. So I bought it, some chicken thighs, and a pack of corn tortillas. I don't make my own tortillas very often, I can never get them as thin, and the ones I get are really good. Now this isn't really a recipe as much as a review since I just followed the package directions (really easy) I did have to add just a little salt, and some hot sauce. It has a roasted pepper flavor, and I actually ended up having to share with my son (who ate a concoction of my mother in laws of hot dogs in tomatoes over mashed potatoes before I fixed mine) it wasn't bad at all, but could use just a bit more spice, if I make it again I'll probably add some fajita mix to the chicken while it browns. I should note that I have not been contacted by the manufacturer at all. Sorry the pics are fuzzy, had to use my phone since I'm at the in-laws (I don't like the hot dog stuff). Enjoy
Red beans and rice a Southern thing
This is a dish I love, but sadly it is banished from my diet since it causes my stomach pain to flare up to a point where I if lucky sleep all day, and feel like I have the flu, and at it's worst has sent me to the ER. My kids can't get enough though, and my ex and her family love it as well, so it gets made, and I find something else. It is also a very easy recipe, and there seem to be as many variations as there are people. The important thing is good quality sausage, and always start with dry beans, canned ones just turn to mush.
Ingredients:
2 lbs dry red kidney beans
1 lb smoked kielbasa sliced into chunks
1 lb conecuh sausage sliced into chunks (a good spicy sausage works if the real stuff isn't available)
1 medium onion
4 cloves garlic
salt
about half a pack of smoked pork jowls (thick bacon will work, it's just for flavoring the beans)
rice (we use instant and use 2 packs, basically you make a bed of the rice so amounts will vary based on individual tastes)
Directions:
The night before you make it soak the beans (cover with water, bring to a boil, remove from heat, and let sit overnight, but a minimum of 4 hours)
Drain soaking liquid (makes beans easier to digest)
Transfer beans to crock pot (can be done in a regular pot, but tends to stick) add pork, salt to taste (start small and add later) and cook on medium heat for 2 hours.
Add onion and garlic, and cook an additional 2 hours.
add sausages, and let cook for 1-2 hours or until beans are tender.
Serve over rice with cornbread, and pour a little peppersauce (recipe tomorrow) over top
Ingredients:
2 lbs dry red kidney beans
1 lb smoked kielbasa sliced into chunks
1 lb conecuh sausage sliced into chunks (a good spicy sausage works if the real stuff isn't available)
1 medium onion
4 cloves garlic
salt
about half a pack of smoked pork jowls (thick bacon will work, it's just for flavoring the beans)
rice (we use instant and use 2 packs, basically you make a bed of the rice so amounts will vary based on individual tastes)
Directions:
The night before you make it soak the beans (cover with water, bring to a boil, remove from heat, and let sit overnight, but a minimum of 4 hours)
Drain soaking liquid (makes beans easier to digest)
Transfer beans to crock pot (can be done in a regular pot, but tends to stick) add pork, salt to taste (start small and add later) and cook on medium heat for 2 hours.
Add onion and garlic, and cook an additional 2 hours.
add sausages, and let cook for 1-2 hours or until beans are tender.
Serve over rice with cornbread, and pour a little peppersauce (recipe tomorrow) over top
Wednesday, February 15, 2012
Is organic meat free from chemicals?
Following up my post from yesterday about the produce, I said I'd cover livestock today. Chicken is marketed as being hormone free, but if you read the label on the package it will tell you that all chicken has to be hormone free. Now organic meat is not supposed to get any hormones, or antibiotics (except as directed by a vet, who may prescribe them like a Hollywood Dr. for all we know). Here is a list of allowed synthetics:
In accordance with restrictions specified in this section the following synthetic substances may be used in organic livestock production:
(a) As disinfectants, sanitizer, and medical treatments as applicable.
(1) Alcohols.
(i) Ethanol-disinfectant and sanitizer only, prohibited as a feed additive.
(ii) Isopropanol-disinfectant only.
(2) Aspirin-approved for health care use to reduce inflammation.
(3) Atropine (CAS #–51–55–8)—federal law restricts this drug to use by or on the lawful written or oral order of a licensed veterinarian, in full compliance with the AMDUCA and 21 CFR part 530 of the Food and Drug Administration regulations. Also, for use under 7 CFR part 205, the NOP requires:
(i) Use by or on the lawful written order of a licensed veterinarian; and
(ii) A meat withdrawal period of at least 56 days after administering to livestock intended for slaughter; and a milk discard period of at least 12 days after administering to dairy animals.
(4) Biologics—Vaccines.
(5) Butorphanol (CAS #–42408–82–2)—federal law restricts this drug to use by or on the lawful written or oral order of a licensed veterinarian, in full compliance with the AMDUCA and 21 CFR part 530 of the Food and Drug Administration regulations. Also, for use under 7 CFR Part 205, the NOP requires:
(i) Use by or on the lawful written order of a licensed veterinarian; and
(ii) A meat withdrawal period of at least 42 days after administering to livestock intended for slaughter; and a milk discard period of at least 8 days after administering to dairy animals.
(6) Chlorhexidine—Allowed for surgical procedures conducted by a veterinarian. Allowed for use as a teat dip when alternative germicidal agents and/or physical barriers have lost their effectiveness.
(7) Chlorine materials—disinfecting and sanitizing facilities and equipment. Residual chlorine levels in the water shall not exceed the maximum residual disinfectant limit under the Safe Drinking Water Act.
(i) Calcium hypochlorite.
(ii) Chlorine dioxide.
(iii) Sodium hypochlorite.
(8) Electrolytes—without antibiotics.
(9) Flunixin (CAS #–38677–85–9)—in accordance with approved labeling; except that for use under 7 CFR part 205, the NOP requires a withdrawal period of at least two-times that required by the FDA.
(10) Furosemide (CAS #–54–31–9)—in accordance with approved labeling; except that for use under 7 CFR part 205, the NOP requires a withdrawal period of at least two-times that required that required by the FDA.
(11) Glucose.
(12) Glycerine—Allowed as a livestock teat dip, must be produced through the hydrolysis of fats or oils.
(13) Hydrogen peroxide.
(14) Iodine.
(15) Magnesium hydroxide (CAS #–1309–42–8)—federal law restricts this drug to use by or on the lawful written or oral order of a licensed veterinarian, in full compliance with the AMDUCA and 21 CFR part 530 of the Food and Drug Administration regulations. Also, for use under 7 CFR part 205, the NOP requires use by or on the lawful written order of a licensed veterinarian.
(16) Magnesium sulfate.
(17) Oxytocin—use in postparturition therapeutic applications.
(18) Paraciticides. Ivermectin—prohibited in slaughter stock, allowed in emergency treatment for dairy and breeder stock when organic system plan-approved preventive management does not prevent infestation. Milk or milk products from a treated animal cannot be labeled as provided for in subpart D of this part for 90 days following treatment. In breeder stock, treatment cannot occur during the last third of gestation if the progeny will be sold as organic and must not be used during the lactation period for breeding stock.
(19) Peroxyacetic/peracetic acid (CAS #–79–21–0)—for sanitizing facility and processing equipment.
(20) Phosphoric acid—allowed as an equipment cleaner, Provided , That, no direct contact with organically managed livestock or land occurs.
(21) Poloxalene (CAS #–9003–11–6)—for use under 7 CFR part 205, the NOP requires that poloxalene only be used for the emergency treatment of bloat.
(22) Tolazoline (CAS #–59–98–3)—federal law restricts this drug to use by or on the lawful written or oral order of a licensed veterinarian, in full compliance with the AMDUCA and 21 CFR part 530 of the Food and Drug Administration regulations. Also, for use under 7 CFR part 205, the NOP requires:
(i) Use by or on the lawful written order of a licensed veterinarian;
(ii) Use only to reverse the effects of sedation and analgesia caused by Xylazine; and
(iii) A meat withdrawal period of at least 8 days after administering to livestock intended for slaughter; and a milk discard period of at least 4 days after administering to dairy animals.
(23) Xylazine (CAS #–7361–61–7)—federal law restricts this drug to use by or on the lawful written or oral order of a licensed veterinarian, in full compliance with the AMDUCA and 21 CFR part 530 of the Food and Drug Administration regulations. Also, for use under 7 CFR part 205, the NOP requires:
(i) Use by or on the lawful written order of a licensed veterinarian;
(ii) The existence of an emergency; and
(iii) A meat withdrawal period of at least 8 days after administering to livestock intended for slaughter; and a milk discard period of at least 4 days after administering to dairy animals.
(b) As topical treatment, external parasiticide or local anesthetic as applicable.
(1) Copper sulfate.
(2) Iodine.
(3) Lidocaine—as a local anesthetic. Use requires a withdrawal period of 90 days after administering to livestock intended for slaughter and 7 days after administering to dairy animals.
(4) Lime, hydrated—as an external pest control, not permitted to cauterize physical alterations or deodorize animal wastes.
(5) Mineral oil—for topical use and as a lubricant.
(6) Procaine—as a local anesthetic, use requires a withdrawal period of 90 days after administering to livestock intended for slaughter and 7 days after administering to dairy animals.
(7) Sucrose octanoate esters (CAS #s–42922–74–7; 58064–47–4)—in accordance with approved labeling.
(c) As feed supplements—None.
(d) As feed additives.
(1) DL–Methionine, DL–Methionine—hydroxy analog, and DL–Methionine—hydroxy analog calcium (CAS #–59–51–8; 63–68–3; 348–67–4)—for use only in organic poultry production until October 1, 2012, at the following maximum levels of synthetic methionine per ton of feed: laying chickens—4 pounds; broiler chickens—5 pounds; turkeys and all other poultry—6 pounds.
(2) Trace minerals, used for enrichment or fortification when FDA approved.
(3) Vitamins, used for enrichment or fortification when FDA approved.
(e) As synthetic inert ingredients as classified by the Environmental Protection Agency (EPA), for use with nonsynthetic substances or synthetic substances listed in this section and used as an active pesticide ingredient in accordance with any limitations on the use of such substances.
(1) EPA List 4—Inerts of Minimal Concern.
(2) [Reserved]
(f) Excipients, only for use in the manufacture of drugs used to treat organic livestock when the excipient is: Identified by the FDA as Generally Recognized As Safe; Approved by the FDA as a food additive; or Included in the FDA review and approval of a New Animal Drug Application or New Drug Application.
The scary one is the list of specifically banned, because an unscrupulous farmer may use the fact it's not explicitly banned as being ok to use. There is only 1 chemical named as banned:
The following nonsynthetic substances may not be used in organic livestock production:
(a) Strychnine.
(b)–(z) [Reserved]
I don't tend to buy organic, especially chicken, but I buy from stores I know, and have talked to the butcher (I'm picky about meat anyway since we always had our own cows we butchered). If you can go to the slaughterhouse, they may be able to tell you about the farm (they'll know the farmer), plus it will be cheaper, and they aren't typically getting the corporate farm stuff that uses the hormones, and over-medicating (can you tell I'm not a fan of those huge farms) Now all the organic farms are supposed to keep organic, and non-organic separate, but again the inspection isn't done constantly (and just look at what has gotten overlooked on the regular side that is supposed to be inspected regularly). Not all farms that grow organic are certified either (they pay a fee that may be too high for them) so again buy local, and know who you buy from, if they have to look you in the eye on a regular basis they are more apt to be safe.
In accordance with restrictions specified in this section the following synthetic substances may be used in organic livestock production:
(a) As disinfectants, sanitizer, and medical treatments as applicable.
(1) Alcohols.
(i) Ethanol-disinfectant and sanitizer only, prohibited as a feed additive.
(ii) Isopropanol-disinfectant only.
(2) Aspirin-approved for health care use to reduce inflammation.
(3) Atropine (CAS #–51–55–8)—federal law restricts this drug to use by or on the lawful written or oral order of a licensed veterinarian, in full compliance with the AMDUCA and 21 CFR part 530 of the Food and Drug Administration regulations. Also, for use under 7 CFR part 205, the NOP requires:
(i) Use by or on the lawful written order of a licensed veterinarian; and
(ii) A meat withdrawal period of at least 56 days after administering to livestock intended for slaughter; and a milk discard period of at least 12 days after administering to dairy animals.
(4) Biologics—Vaccines.
(5) Butorphanol (CAS #–42408–82–2)—federal law restricts this drug to use by or on the lawful written or oral order of a licensed veterinarian, in full compliance with the AMDUCA and 21 CFR part 530 of the Food and Drug Administration regulations. Also, for use under 7 CFR Part 205, the NOP requires:
(i) Use by or on the lawful written order of a licensed veterinarian; and
(ii) A meat withdrawal period of at least 42 days after administering to livestock intended for slaughter; and a milk discard period of at least 8 days after administering to dairy animals.
(6) Chlorhexidine—Allowed for surgical procedures conducted by a veterinarian. Allowed for use as a teat dip when alternative germicidal agents and/or physical barriers have lost their effectiveness.
(7) Chlorine materials—disinfecting and sanitizing facilities and equipment. Residual chlorine levels in the water shall not exceed the maximum residual disinfectant limit under the Safe Drinking Water Act.
(i) Calcium hypochlorite.
(ii) Chlorine dioxide.
(iii) Sodium hypochlorite.
(8) Electrolytes—without antibiotics.
(9) Flunixin (CAS #–38677–85–9)—in accordance with approved labeling; except that for use under 7 CFR part 205, the NOP requires a withdrawal period of at least two-times that required by the FDA.
(10) Furosemide (CAS #–54–31–9)—in accordance with approved labeling; except that for use under 7 CFR part 205, the NOP requires a withdrawal period of at least two-times that required that required by the FDA.
(11) Glucose.
(12) Glycerine—Allowed as a livestock teat dip, must be produced through the hydrolysis of fats or oils.
(13) Hydrogen peroxide.
(14) Iodine.
(15) Magnesium hydroxide (CAS #–1309–42–8)—federal law restricts this drug to use by or on the lawful written or oral order of a licensed veterinarian, in full compliance with the AMDUCA and 21 CFR part 530 of the Food and Drug Administration regulations. Also, for use under 7 CFR part 205, the NOP requires use by or on the lawful written order of a licensed veterinarian.
(16) Magnesium sulfate.
(17) Oxytocin—use in postparturition therapeutic applications.
(18) Paraciticides. Ivermectin—prohibited in slaughter stock, allowed in emergency treatment for dairy and breeder stock when organic system plan-approved preventive management does not prevent infestation. Milk or milk products from a treated animal cannot be labeled as provided for in subpart D of this part for 90 days following treatment. In breeder stock, treatment cannot occur during the last third of gestation if the progeny will be sold as organic and must not be used during the lactation period for breeding stock.
(19) Peroxyacetic/peracetic acid (CAS #–79–21–0)—for sanitizing facility and processing equipment.
(20) Phosphoric acid—allowed as an equipment cleaner, Provided , That, no direct contact with organically managed livestock or land occurs.
(21) Poloxalene (CAS #–9003–11–6)—for use under 7 CFR part 205, the NOP requires that poloxalene only be used for the emergency treatment of bloat.
(22) Tolazoline (CAS #–59–98–3)—federal law restricts this drug to use by or on the lawful written or oral order of a licensed veterinarian, in full compliance with the AMDUCA and 21 CFR part 530 of the Food and Drug Administration regulations. Also, for use under 7 CFR part 205, the NOP requires:
(i) Use by or on the lawful written order of a licensed veterinarian;
(ii) Use only to reverse the effects of sedation and analgesia caused by Xylazine; and
(iii) A meat withdrawal period of at least 8 days after administering to livestock intended for slaughter; and a milk discard period of at least 4 days after administering to dairy animals.
(23) Xylazine (CAS #–7361–61–7)—federal law restricts this drug to use by or on the lawful written or oral order of a licensed veterinarian, in full compliance with the AMDUCA and 21 CFR part 530 of the Food and Drug Administration regulations. Also, for use under 7 CFR part 205, the NOP requires:
(i) Use by or on the lawful written order of a licensed veterinarian;
(ii) The existence of an emergency; and
(iii) A meat withdrawal period of at least 8 days after administering to livestock intended for slaughter; and a milk discard period of at least 4 days after administering to dairy animals.
(b) As topical treatment, external parasiticide or local anesthetic as applicable.
(1) Copper sulfate.
(2) Iodine.
(3) Lidocaine—as a local anesthetic. Use requires a withdrawal period of 90 days after administering to livestock intended for slaughter and 7 days after administering to dairy animals.
(4) Lime, hydrated—as an external pest control, not permitted to cauterize physical alterations or deodorize animal wastes.
(5) Mineral oil—for topical use and as a lubricant.
(6) Procaine—as a local anesthetic, use requires a withdrawal period of 90 days after administering to livestock intended for slaughter and 7 days after administering to dairy animals.
(7) Sucrose octanoate esters (CAS #s–42922–74–7; 58064–47–4)—in accordance with approved labeling.
(c) As feed supplements—None.
(d) As feed additives.
(1) DL–Methionine, DL–Methionine—hydroxy analog, and DL–Methionine—hydroxy analog calcium (CAS #–59–51–8; 63–68–3; 348–67–4)—for use only in organic poultry production until October 1, 2012, at the following maximum levels of synthetic methionine per ton of feed: laying chickens—4 pounds; broiler chickens—5 pounds; turkeys and all other poultry—6 pounds.
(2) Trace minerals, used for enrichment or fortification when FDA approved.
(3) Vitamins, used for enrichment or fortification when FDA approved.
(e) As synthetic inert ingredients as classified by the Environmental Protection Agency (EPA), for use with nonsynthetic substances or synthetic substances listed in this section and used as an active pesticide ingredient in accordance with any limitations on the use of such substances.
(1) EPA List 4—Inerts of Minimal Concern.
(2) [Reserved]
(f) Excipients, only for use in the manufacture of drugs used to treat organic livestock when the excipient is: Identified by the FDA as Generally Recognized As Safe; Approved by the FDA as a food additive; or Included in the FDA review and approval of a New Animal Drug Application or New Drug Application.
The scary one is the list of specifically banned, because an unscrupulous farmer may use the fact it's not explicitly banned as being ok to use. There is only 1 chemical named as banned:
The following nonsynthetic substances may not be used in organic livestock production:
(a) Strychnine.
(b)–(z) [Reserved]
I don't tend to buy organic, especially chicken, but I buy from stores I know, and have talked to the butcher (I'm picky about meat anyway since we always had our own cows we butchered). If you can go to the slaughterhouse, they may be able to tell you about the farm (they'll know the farmer), plus it will be cheaper, and they aren't typically getting the corporate farm stuff that uses the hormones, and over-medicating (can you tell I'm not a fan of those huge farms) Now all the organic farms are supposed to keep organic, and non-organic separate, but again the inspection isn't done constantly (and just look at what has gotten overlooked on the regular side that is supposed to be inspected regularly). Not all farms that grow organic are certified either (they pay a fee that may be too high for them) so again buy local, and know who you buy from, if they have to look you in the eye on a regular basis they are more apt to be safe.
Tuesday, February 14, 2012
Is that organic food free of chemicals?
Everyone is on the organic bandwagon, and I understand the reasoning, but people are also assuming that organic means chemical free, and sorry but that just is not the case. Generally they can use natural chemicals, and even a few synthetics. This list is from the US governments website listing allowed synthetics. Also keep in mind that not all organic farms will use this stuff, the big corporate ones may (if it means more money they will do it, a small farm is less likely since they are eating it too). Anyway here's the list :
top
In accordance with restrictions specified in this section, the following synthetic substances may be used in organic crop production: Provided, That, use of such substances do not contribute to contamination of crops, soil, or water. Substances allowed by this section, except disinfectants and sanitizers in paragraph (a) and those substances in paragraphs (c), (j), (k), and (l) of this section, may only be used when the provisions set forth in §205.206(a) through (d) prove insufficient to prevent or control the target pest.
(a) As algicide, disinfectants, and sanitizer, including irrigation system cleaning systems.
(1) Alcohols.
(i) Ethanol.
(ii) Isopropanol.
(2) Chlorine materials— Except, That, residual chlorine levels in the water shall not exceed the maximum residual disinfectant limit under the Safe Drinking Water Act.
(i) Calcium hypochlorite.
(ii) Chlorine dioxide.
(iii) Sodium hypochlorite.
(3) Copper sulfate—for use as an algicide in aquatic rice systems, is limited to one application per field during any 24-month period. Application rates are limited to those which do not increase baseline soil test values for copper over a timeframe agreed upon by the producer and accredited certifying agent.
(4) Hydrogen peroxide.
(5) Ozone gas—for use as an irrigation system cleaner only.
(6) Peracetic acid—for use in disinfecting equipment, seed, and asexually propagated planting material.
(7) Soap-based algicide/demossers.
(8) Sodium carbonate peroxyhydrate (CAS #–15630–89–4)—Federal law restricts the use of this substance in food crop production to approved food uses identified on the product label.
(b) As herbicides, weed barriers, as applicable.
(1) Herbicides, soap-based—for use in farmstead maintenance (roadways, ditches, right of ways, building perimeters) and ornamental crops.
(2) Mulches.
(i) Newspaper or other recycled paper, without glossy or colored inks.
(ii) Plastic mulch and covers (petroleum-based other than polyvinyl chloride (PVC)).
(c) As compost feedstocks—Newspapers or other recycled paper, without glossy or colored inks.
(d) As animal repellents—Soaps, ammonium—for use as a large animal repellant only, no contact with soil or edible portion of crop.
(e) As insecticides (including acaricides or mite control).
(1) Ammonium carbonate—for use as bait in insect traps only, no direct contact with crop or soil.
(2) Aqueous potassium silicate (CAS #–1312–76–1)—the silica, used in the manufacture of potassium silicate, must be sourced from naturally occurring sand.
(3) Boric acid—structural pest control, no direct contact with organic food or crops.
(4) Copper sulfate—for use as tadpole shrimp control in aquatic rice production, is limited to one application per field during any 24-month period. Application rates are limited to levels which do not increase baseline soil test values for copper over a timeframe agreed upon by the producer and accredited certifying agent.
(5) Elemental sulfur.
(6) Lime sulfur—including calcium polysulfide.
(7) Oils, horticultural—narrow range oils as dormant, suffocating, and summer oils.
(8) Soaps, insecticidal.
(9) Sticky traps/barriers.
(10) Sucrose octanoate esters (CAS #s—42922–74–7; 58064–47–4)—in accordance with approved labeling.
(f) As insect management. Pheromones.
(g) As rodenticides.
(1) Sulfur dioxide—underground rodent control only (smoke bombs).
(2) Vitamin D3.
(h) As slug or snail bait. Ferric phosphate (CAS # 10045–86–0).
(i) As plant disease control.
(1) Aqueous potassium silicate (CAS #–1312–76–1)—the silica, used in the manufacture of potassium silicate, must be sourced from naturally occurring sand.
(2) Coppers, fixed—copper hydroxide, copper oxide, copper oxychloride, includes products exempted from EPA tolerance, Provided, That, copper-based materials must be used in a manner that minimizes accumulation in the soil and shall not be used as herbicides.
(3) Copper sulfate—Substance must be used in a manner that minimizes accumulation of copper in the soil.
(4) Hydrated lime.
(5) Hydrogen peroxide.
(6) Lime sulfur.
(7) Oils, horticultural, narrow range oils as dormant, suffocating, and summer oils.
(8) Peracetic acid—for use to control fire blight bacteria.
(9) Potassium bicarbonate.
(10) Elemental sulfur.
(11) Streptomycin, for fire blight control in apples and pears only.
(12) Tetracycline, for fire blight control only and for use only until October 21, 2012.
(j) As plant or soil amendments.
(1) Aquatic plant extracts (other than hydrolyzed)—Extraction process is limited to the use of potassium hydroxide or sodium hydroxide; solvent amount used is limited to that amount necessary for extraction.
(2) Elemental sulfur.
(3) Humic acids—naturally occurring deposits, water and alkali extracts only.
(4) Lignin sulfonate—chelating agent, dust suppressant, floatation agent.
(5) Magnesium sulfate—allowed with a documented soil deficiency.
(6) Micronutrients—not to be used as a defoliant, herbicide, or desiccant. Those made from nitrates or chlorides are not allowed. Soil deficiency must be documented by testing.
(i) Soluble boron products.
(ii) Sulfates, carbonates, oxides, or silicates of zinc, copper, iron, manganese, molybdenum, selenium, and cobalt.
(7) Liquid fish products—can be pH adjusted with sulfuric, citric or phosphoric acid. The amount of acid used shall not exceed the minimum needed to lower the pH to 3.5.
(8) Vitamins, B1, C, and E.
(9) Sulfurous acid (CAS # 7782–99–2) for on-farm generation of substance utilizing 99% purity elemental sulfur per paragraph (j)(2) of this section.
(k) As plant growth regulators. Ethylene gas—for regulation of pineapple flowering.
(l) As floating agents in postharvest handling.
(1) Lignin sulfonate.
(2) Sodium silicate—for tree fruit and fiber processing.
(m) As synthetic inert ingredients as classified by the Environmental Protection Agency (EPA), for use with nonsynthetic substances or synthetic substances listed in this section and used as an active pesticide ingredient in accordance with any limitations on the use of such substances.
(1) EPA List 4—Inerts of Minimal Concern.
(2) EPA List 3—Inerts of unknown toxicity—for use only in passive pheromone dispensers.
(n) Seed preparations. Hydrogen chloride (CAS # 7647–01–0)—for delinting cotton seed for planting.
Then you have a list of "nonagricultural" things allowed:
The following nonagricultural substances may be used as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s))” only in accordance with any restrictions specified in this section.
(a) Nonsynthetics allowed:
Acids (Alginic; Citric—produced by microbial fermentation of carbohydrate substances; and Lactic).
Agar-agar.
Animal enzymes—(Rennet—animals derived; Catalase—bovine liver; Animal lipase; Pancreatin; Pepsin; and Trypsin).
Bentonite.
Calcium carbonate.
Calcium chloride.
Calcium sulfate—mined.
Carrageenan.
Dairy cultures.
Diatomaceous earth—food filtering aid only.
Egg white lysozyme (CAS # 9001–63–2)
Enzymes—must be derived from edible, nontoxic plants, nonpathogenic fungi, or nonpathogenic bacteria.
Flavors, nonsynthetic sources only and must not be produced using synthetic solvents and carrier systems or any artificial preservative.
Gellan gum (CAS # 71010–52–1)—high-acyl form only.
Glucono delta-lactone—production by the oxidation of D-glucose with bromine water is prohibited.
Kaolin.
L-Malic acid (CAS # 97–67–6).
Magnesium sulfate, nonsynthetic sources only.
Microorganisms—any food grade bacteria, fungi, and other microorganism.
Nitrogen—oil-free grades.
Oxygen—oil-free grades.
Perlite—for use only as a filter aid in food processing.
Potassium chloride.
Potassium iodide.
Sodium bicarbonate.
Sodium carbonate.
Tartaric acid—made from grape wine.
Waxes—nonsynthetic (Carnauba wax; and Wood resin).
Yeast—nonsynthetic, growth on petrochemical substrate and sulfite waste liquor is prohibited (Autolysate; Bakers; Brewers; Nutritional; and Smoked—nonsynthetic smoke flavoring process must be documented).
(b) Synthetics allowed:
Activated charcoal (CAS #s 7440–44–0; 64365–11–3)—only from vegetative sources; for use only as a filtering aid.
Alginates.
Ammonium bicarbonate—for use only as a leavening agent.
Ammonium carbonate—for use only as a leavening agent.
Ascorbic acid.
Calcium citrate.
Calcium hydroxide.
Calcium phosphates (monobasic, dibasic, and tribasic).
Carbon dioxide.
Cellulose—for use in regenerative casings, as an anti-caking agent (non-chlorine bleached) and filtering aid.
Chlorine materials—disinfecting and sanitizing food contact surfaces, Except, That, residual chlorine levels in the water shall not exceed the maximum residual disinfectant limit under the Safe Drinking Water Act (Calcium hypochlorite; Chlorine dioxide; and Sodium hypochlorite).
Cyclohexylamine (CAS # 108–91–8)—for use only as a boiler water additive for packaging sterilization.
Diethylaminoethanol (CAS # 100–37–8)—for use only as a boiler water additive for packaging sterilization.
Ethylene—allowed for postharvest ripening of tropical fruit and degreening of citrus.
Ferrous sulfate—for iron enrichment or fortification of foods when required by regulation or recommended (independent organization).
Glycerides (mono and di)—for use only in drum drying of food.
Glycerin—produced by hydrolysis of fats and oils.
Hydrogen peroxide.
Lecithin—bleached.
Magnesium carbonate—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Magnesium chloride—derived from sea water.
Magnesium stearate—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Nutrient vitamins and minerals, in accordance with 21 CFR 104.20, Nutritional Quality Guidelines For Foods.
Octadecylamine (CAS # 124–30–1)—for use only as a boiler water additive for packaging sterilization.
Ozone.
Pectin (low-methoxy).
Peracetic acid/Peroxyacetic acid (CAS # 79–21–0)—for use in wash and/or rinse water according to FDA limitations. For use as a sanitizer on food contact surfaces.
Phosphoric acid—cleaning of food-contact surfaces and equipment only.
Potassium acid tartrate.
Potassium carbonate.
Potassium citrate.
Potassium hydroxide—prohibited for use in lye peeling of fruits and vegetables except when used for peeling peaches during the Individually Quick Frozen (IQF) production process.
Potassium iodide—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Potassium phosphate—for use only in agricultural products labeled “made with organic (specific ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Silicon dioxide.
Sodium acid pyrophosphate (CAS # 7758–16–9)—for use only as a leavening agent.
Sodium citrate.
Sodium hydroxide—prohibited for use in lye peeling of fruits and vegetables.
Sodium phosphates—for use only in dairy foods.
Sulfur dioxide—for use only in wine labeled “made with organic grapes,” Provided, That, total sulfite concentration does not exceed 100 ppm.
Tartaric acid—made from malic acid.
Tetrasodium pyrophosphate (CAS # 7722–88–5)—for use only in meat analog products.
Tocopherols—derived from vegetable oil when rosemary extracts are not a suitable alternative.
Xanthan gum.
(c)–(z) [Reserved]
[68 FR 61993, Oct. 31, 2003, as amended as 68 FR 62217, Nov. 3, 2003; 71 FR 53302, Sept. 11, 2006; 72 FR 58473, Oct. 16, 2007; 73 FR 59481, Oct. 9, 2008; 75 FR 77524, Dec. 13, 2010]
My opinion is buy local, don't worry so much about organic, there will always be big corporate farms pushing the rules, and finding ways to make healthy, well unhealthy. If you have a local organic farmer, by all means buy from them, they deserve a little extra. Something else to keep in mind is pesticides travel on the wind (ever see a cloud after they spray?) so if an organic farm is close to a no-organic one the pesticides very well are on the produce (although not as much, well unless right next door). I've only touched on the produce side, the livestock side has some regulations too, that I'll try to make a post about tomorrow (if my memory is good enough that is). What I hope this does for you is makes you more aware of what you are buying.
§ 205.601 Synthetic substances allowed for use in organic crop production.
topIn accordance with restrictions specified in this section, the following synthetic substances may be used in organic crop production: Provided, That, use of such substances do not contribute to contamination of crops, soil, or water. Substances allowed by this section, except disinfectants and sanitizers in paragraph (a) and those substances in paragraphs (c), (j), (k), and (l) of this section, may only be used when the provisions set forth in §205.206(a) through (d) prove insufficient to prevent or control the target pest.
(a) As algicide, disinfectants, and sanitizer, including irrigation system cleaning systems.
(1) Alcohols.
(i) Ethanol.
(ii) Isopropanol.
(2) Chlorine materials— Except, That, residual chlorine levels in the water shall not exceed the maximum residual disinfectant limit under the Safe Drinking Water Act.
(i) Calcium hypochlorite.
(ii) Chlorine dioxide.
(iii) Sodium hypochlorite.
(3) Copper sulfate—for use as an algicide in aquatic rice systems, is limited to one application per field during any 24-month period. Application rates are limited to those which do not increase baseline soil test values for copper over a timeframe agreed upon by the producer and accredited certifying agent.
(4) Hydrogen peroxide.
(5) Ozone gas—for use as an irrigation system cleaner only.
(6) Peracetic acid—for use in disinfecting equipment, seed, and asexually propagated planting material.
(7) Soap-based algicide/demossers.
(8) Sodium carbonate peroxyhydrate (CAS #–15630–89–4)—Federal law restricts the use of this substance in food crop production to approved food uses identified on the product label.
(b) As herbicides, weed barriers, as applicable.
(1) Herbicides, soap-based—for use in farmstead maintenance (roadways, ditches, right of ways, building perimeters) and ornamental crops.
(2) Mulches.
(i) Newspaper or other recycled paper, without glossy or colored inks.
(ii) Plastic mulch and covers (petroleum-based other than polyvinyl chloride (PVC)).
(c) As compost feedstocks—Newspapers or other recycled paper, without glossy or colored inks.
(d) As animal repellents—Soaps, ammonium—for use as a large animal repellant only, no contact with soil or edible portion of crop.
(e) As insecticides (including acaricides or mite control).
(1) Ammonium carbonate—for use as bait in insect traps only, no direct contact with crop or soil.
(2) Aqueous potassium silicate (CAS #–1312–76–1)—the silica, used in the manufacture of potassium silicate, must be sourced from naturally occurring sand.
(3) Boric acid—structural pest control, no direct contact with organic food or crops.
(4) Copper sulfate—for use as tadpole shrimp control in aquatic rice production, is limited to one application per field during any 24-month period. Application rates are limited to levels which do not increase baseline soil test values for copper over a timeframe agreed upon by the producer and accredited certifying agent.
(5) Elemental sulfur.
(6) Lime sulfur—including calcium polysulfide.
(7) Oils, horticultural—narrow range oils as dormant, suffocating, and summer oils.
(8) Soaps, insecticidal.
(9) Sticky traps/barriers.
(10) Sucrose octanoate esters (CAS #s—42922–74–7; 58064–47–4)—in accordance with approved labeling.
(f) As insect management. Pheromones.
(g) As rodenticides.
(1) Sulfur dioxide—underground rodent control only (smoke bombs).
(2) Vitamin D3.
(h) As slug or snail bait. Ferric phosphate (CAS # 10045–86–0).
(i) As plant disease control.
(1) Aqueous potassium silicate (CAS #–1312–76–1)—the silica, used in the manufacture of potassium silicate, must be sourced from naturally occurring sand.
(2) Coppers, fixed—copper hydroxide, copper oxide, copper oxychloride, includes products exempted from EPA tolerance, Provided, That, copper-based materials must be used in a manner that minimizes accumulation in the soil and shall not be used as herbicides.
(3) Copper sulfate—Substance must be used in a manner that minimizes accumulation of copper in the soil.
(4) Hydrated lime.
(5) Hydrogen peroxide.
(6) Lime sulfur.
(7) Oils, horticultural, narrow range oils as dormant, suffocating, and summer oils.
(8) Peracetic acid—for use to control fire blight bacteria.
(9) Potassium bicarbonate.
(10) Elemental sulfur.
(11) Streptomycin, for fire blight control in apples and pears only.
(12) Tetracycline, for fire blight control only and for use only until October 21, 2012.
(j) As plant or soil amendments.
(1) Aquatic plant extracts (other than hydrolyzed)—Extraction process is limited to the use of potassium hydroxide or sodium hydroxide; solvent amount used is limited to that amount necessary for extraction.
(2) Elemental sulfur.
(3) Humic acids—naturally occurring deposits, water and alkali extracts only.
(4) Lignin sulfonate—chelating agent, dust suppressant, floatation agent.
(5) Magnesium sulfate—allowed with a documented soil deficiency.
(6) Micronutrients—not to be used as a defoliant, herbicide, or desiccant. Those made from nitrates or chlorides are not allowed. Soil deficiency must be documented by testing.
(i) Soluble boron products.
(ii) Sulfates, carbonates, oxides, or silicates of zinc, copper, iron, manganese, molybdenum, selenium, and cobalt.
(7) Liquid fish products—can be pH adjusted with sulfuric, citric or phosphoric acid. The amount of acid used shall not exceed the minimum needed to lower the pH to 3.5.
(8) Vitamins, B1, C, and E.
(9) Sulfurous acid (CAS # 7782–99–2) for on-farm generation of substance utilizing 99% purity elemental sulfur per paragraph (j)(2) of this section.
(k) As plant growth regulators. Ethylene gas—for regulation of pineapple flowering.
(l) As floating agents in postharvest handling.
(1) Lignin sulfonate.
(2) Sodium silicate—for tree fruit and fiber processing.
(m) As synthetic inert ingredients as classified by the Environmental Protection Agency (EPA), for use with nonsynthetic substances or synthetic substances listed in this section and used as an active pesticide ingredient in accordance with any limitations on the use of such substances.
(1) EPA List 4—Inerts of Minimal Concern.
(2) EPA List 3—Inerts of unknown toxicity—for use only in passive pheromone dispensers.
(n) Seed preparations. Hydrogen chloride (CAS # 7647–01–0)—for delinting cotton seed for planting.
Then you have a list of "nonagricultural" things allowed:
The following nonagricultural substances may be used as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s))” only in accordance with any restrictions specified in this section.
(a) Nonsynthetics allowed:
Acids (Alginic; Citric—produced by microbial fermentation of carbohydrate substances; and Lactic).
Agar-agar.
Animal enzymes—(Rennet—animals derived; Catalase—bovine liver; Animal lipase; Pancreatin; Pepsin; and Trypsin).
Bentonite.
Calcium carbonate.
Calcium chloride.
Calcium sulfate—mined.
Carrageenan.
Dairy cultures.
Diatomaceous earth—food filtering aid only.
Egg white lysozyme (CAS # 9001–63–2)
Enzymes—must be derived from edible, nontoxic plants, nonpathogenic fungi, or nonpathogenic bacteria.
Flavors, nonsynthetic sources only and must not be produced using synthetic solvents and carrier systems or any artificial preservative.
Gellan gum (CAS # 71010–52–1)—high-acyl form only.
Glucono delta-lactone—production by the oxidation of D-glucose with bromine water is prohibited.
Kaolin.
L-Malic acid (CAS # 97–67–6).
Magnesium sulfate, nonsynthetic sources only.
Microorganisms—any food grade bacteria, fungi, and other microorganism.
Nitrogen—oil-free grades.
Oxygen—oil-free grades.
Perlite—for use only as a filter aid in food processing.
Potassium chloride.
Potassium iodide.
Sodium bicarbonate.
Sodium carbonate.
Tartaric acid—made from grape wine.
Waxes—nonsynthetic (Carnauba wax; and Wood resin).
Yeast—nonsynthetic, growth on petrochemical substrate and sulfite waste liquor is prohibited (Autolysate; Bakers; Brewers; Nutritional; and Smoked—nonsynthetic smoke flavoring process must be documented).
(b) Synthetics allowed:
Activated charcoal (CAS #s 7440–44–0; 64365–11–3)—only from vegetative sources; for use only as a filtering aid.
Alginates.
Ammonium bicarbonate—for use only as a leavening agent.
Ammonium carbonate—for use only as a leavening agent.
Ascorbic acid.
Calcium citrate.
Calcium hydroxide.
Calcium phosphates (monobasic, dibasic, and tribasic).
Carbon dioxide.
Cellulose—for use in regenerative casings, as an anti-caking agent (non-chlorine bleached) and filtering aid.
Chlorine materials—disinfecting and sanitizing food contact surfaces, Except, That, residual chlorine levels in the water shall not exceed the maximum residual disinfectant limit under the Safe Drinking Water Act (Calcium hypochlorite; Chlorine dioxide; and Sodium hypochlorite).
Cyclohexylamine (CAS # 108–91–8)—for use only as a boiler water additive for packaging sterilization.
Diethylaminoethanol (CAS # 100–37–8)—for use only as a boiler water additive for packaging sterilization.
Ethylene—allowed for postharvest ripening of tropical fruit and degreening of citrus.
Ferrous sulfate—for iron enrichment or fortification of foods when required by regulation or recommended (independent organization).
Glycerides (mono and di)—for use only in drum drying of food.
Glycerin—produced by hydrolysis of fats and oils.
Hydrogen peroxide.
Lecithin—bleached.
Magnesium carbonate—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Magnesium chloride—derived from sea water.
Magnesium stearate—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Nutrient vitamins and minerals, in accordance with 21 CFR 104.20, Nutritional Quality Guidelines For Foods.
Octadecylamine (CAS # 124–30–1)—for use only as a boiler water additive for packaging sterilization.
Ozone.
Pectin (low-methoxy).
Peracetic acid/Peroxyacetic acid (CAS # 79–21–0)—for use in wash and/or rinse water according to FDA limitations. For use as a sanitizer on food contact surfaces.
Phosphoric acid—cleaning of food-contact surfaces and equipment only.
Potassium acid tartrate.
Potassium carbonate.
Potassium citrate.
Potassium hydroxide—prohibited for use in lye peeling of fruits and vegetables except when used for peeling peaches during the Individually Quick Frozen (IQF) production process.
Potassium iodide—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Potassium phosphate—for use only in agricultural products labeled “made with organic (specific ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Silicon dioxide.
Sodium acid pyrophosphate (CAS # 7758–16–9)—for use only as a leavening agent.
Sodium citrate.
Sodium hydroxide—prohibited for use in lye peeling of fruits and vegetables.
Sodium phosphates—for use only in dairy foods.
Sulfur dioxide—for use only in wine labeled “made with organic grapes,” Provided, That, total sulfite concentration does not exceed 100 ppm.
Tartaric acid—made from malic acid.
Tetrasodium pyrophosphate (CAS # 7722–88–5)—for use only in meat analog products.
Tocopherols—derived from vegetable oil when rosemary extracts are not a suitable alternative.
Xanthan gum.
(c)–(z) [Reserved]
[68 FR 61993, Oct. 31, 2003, as amended as 68 FR 62217, Nov. 3, 2003; 71 FR 53302, Sept. 11, 2006; 72 FR 58473, Oct. 16, 2007; 73 FR 59481, Oct. 9, 2008; 75 FR 77524, Dec. 13, 2010]
My opinion is buy local, don't worry so much about organic, there will always be big corporate farms pushing the rules, and finding ways to make healthy, well unhealthy. If you have a local organic farmer, by all means buy from them, they deserve a little extra. Something else to keep in mind is pesticides travel on the wind (ever see a cloud after they spray?) so if an organic farm is close to a no-organic one the pesticides very well are on the produce (although not as much, well unless right next door). I've only touched on the produce side, the livestock side has some regulations too, that I'll try to make a post about tomorrow (if my memory is good enough that is). What I hope this does for you is makes you more aware of what you are buying.
Monday, February 13, 2012
Vidalia Onion Dip
Found this recipe and it sounded so good I had to try it. Pretty easy. It really needs to sit in the frige for a day or 2 to be it's best. Adapted from The Neelys. Vidalia onions are a little sweeter than regular onions, bu would still be good with whatever type you have.
Ingredients:
Heat olive oil and butter in large pan over medium heat, add onions and saute until caramelized, takes about 20 minutes, be sure to stir often or they will burn. Salt and pepper to taste, and set aside to cool.
Mix sour cream, mayo, hot sauce, garlic, and chives in a medium bowl. Add onions and stir to mix, salt and pepper to taste. Refrigerate
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 Vidalia onions, chopped
- Kosher salt and freshly ground black pepper
- 2 cups sour cream
- 1/2 cup mayonnaise
- Dash hot sauce
- 1 1/2 teaspoons garlic powder
- 1/4 cup finely chopped chives
Heat olive oil and butter in large pan over medium heat, add onions and saute until caramelized, takes about 20 minutes, be sure to stir often or they will burn. Salt and pepper to taste, and set aside to cool.
Mix sour cream, mayo, hot sauce, garlic, and chives in a medium bowl. Add onions and stir to mix, salt and pepper to taste. Refrigerate
Thursday, February 9, 2012
Food Storage
As a Mormon we are instructed to keep an emergency supply of food. I know the first thing everyone thinks of is the survivalist bunker full of MRE's, but it doesn't have to be that way (unless of course you really like MRE's). What we do is have enough of our staples (flour,pasta, beans,sugar, canned goods including canned meat) to use, and for a year, and when we buy groceries we rotate from our storage space to pantry. You need to make sure you have a variety for a couple of reasons, first is shear boredom, but the more important especially with flour, is that we develop a sensitivity to gluten (if you don't already have it 1 in 100 people is suspected of having a sensitivity). You also need to keep some basic spices in your storage (mine are salt, pepper, garlic, and cumin). You also need a method of heating whatever you are going to use. A cheap camp grill, and a bag of charcoal is great to have, plus keep a lighter with it, just be sure to check them periodically, or you may find when they are needed most they won't work. Don't forget your sweet tooth either, gelatin stores well, and a treat always feels better. Now back to MRE's, there are many places that have very good freeze dried foods that don't taste like freeze dried foods. Make sure you have water as well, we have bottled water delivered, and always keep a couple extra bottles (20 gallons or so). I keep some powdered milk in my food storage, as well as instant potatoes, they don't taste as good as fresh, but they work when you can't get fresh. You will also need some form of cooking oil, or shortening, as well as sugar or honey. Rice is another item that is easy to store and makes a basic meal. Don't forget all those preserves Great Aunt Marguerite made you either. There are many other things you can store, it's really up to you, and what you would eat, there is no sense storing something that you'll never use. Also be sure to have adequate storage containers, they need to be airtight, and some items fair better if kept from light.
Here are a couple of links for information:
http://www.lds.org/ensign/1989/06/home-storage-build-on-the-basics?lang=eng
This place sent me some samples, and the food was awesome:
http://www.wisefoodsupply.com/?gclid=CLjS3YWoka4CFcqf7QodKVs8fA
This one has a list of gluten free items:
http://www.augasonfarms.com/
Remember food storage isn't just about the end of the world, it could be just a power outage, or a storm. It could even be a financial issue, something happens where you don't have income, you'll be happy to have food so you can worry about all the other things that go with that.
Here are a couple of links for information:
http://www.lds.org/ensign/1989/06/home-storage-build-on-the-basics?lang=eng
This place sent me some samples, and the food was awesome:
http://www.wisefoodsupply.com/?gclid=CLjS3YWoka4CFcqf7QodKVs8fA
This one has a list of gluten free items:
http://www.augasonfarms.com/
Remember food storage isn't just about the end of the world, it could be just a power outage, or a storm. It could even be a financial issue, something happens where you don't have income, you'll be happy to have food so you can worry about all the other things that go with that.
Tuesday, February 7, 2012
Biscuits without added sugar
Last night we had stew for dinner (just a basic one, I'll share later) and I wanted some drop biscuits like my mom used to make. I realized I didn't have the recipe, and all the ones I did have had sugar in them, I now see why we eat so much sugar, we put it in everything. I asked my mother in law, and she said she never heard of adding sugar. I asked her for her recipe, and it used self rising flour, which we are out of, so to the internet I went. Alton Brown came to my rescue, he has the recipe that is what I remember (he shapes them, I used a spoon and dropped them). You have to use shortening, oil won't work (they end up not rising, and very hard don't ask how I know).
Preheat oven to 425
Mix flour, baking powder, baking soda and salt in a bowl. Mix the butter, and shortening in until well mixed, and mixture looks like crumbs (don't be afraid to use your hands) slowly add milk and stir until it all comes together.
Use a large soup spoon and drop a dollop (golfball size almost) onto a well greased baking sheet.
Bake for 15-20 minutes or until golden brown.
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
Preheat oven to 425
Mix flour, baking powder, baking soda and salt in a bowl. Mix the butter, and shortening in until well mixed, and mixture looks like crumbs (don't be afraid to use your hands) slowly add milk and stir until it all comes together.
Use a large soup spoon and drop a dollop (golfball size almost) onto a well greased baking sheet.
Bake for 15-20 minutes or until golden brown.
Monday, February 6, 2012
Holy cow I didn't do a breakfast food yet.
I was just reading back on m y posts, and realized I haven't included anything for breakfast. I myself am not a big breakfast eater, due to my stomach issues. When I do I make French Toast about 60% of the time, nice and easy, and the kids devour it (although my kids are just as happy to eat a bowl of cereal, they may be a little weird). The important thing is make sure the pan you use is hot, and lightly greased (I use cooking spray).
Ingredients:
5 Slices of bread
2 large eggs
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg (I sometimes use allspice instead, depends on mood)
butter, syrup, and powdered sugar for topping
Directions:
Preheat greased pan
Using a fork beat eggs, milk, vanilla and nutmeg in a shallow bowl.
Lay a piece of bread in mixture, and flip, quickly place on pan and cook until egg at edges gets just dry, and flip, should have a dark golden brown color. Cook until other side is done, remove to plate, and apply butter. If making more than 5 can just add a little more milk, doing over 8 and add another egg.
Ingredients:
5 Slices of bread
2 large eggs
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg (I sometimes use allspice instead, depends on mood)
butter, syrup, and powdered sugar for topping
Directions:
Preheat greased pan
Using a fork beat eggs, milk, vanilla and nutmeg in a shallow bowl.
Lay a piece of bread in mixture, and flip, quickly place on pan and cook until egg at edges gets just dry, and flip, should have a dark golden brown color. Cook until other side is done, remove to plate, and apply butter. If making more than 5 can just add a little more milk, doing over 8 and add another egg.
Friday, February 3, 2012
Substitutions
We've all had a recipe we were dying to try, but didn't want to buy something just for one dish, or you ran out of something. You could also have my dilemma where all these new dishes use coffee and or alcohol, I don't use either one (or tea for that matter). So do we just not make something, and stick with the same old recipes? Of course not, that's what substitutions are for. Some work better than others, and the dish itself may change what gets used, play with flavors a bit and see what you think. I have gathered a few lists (and have The Food Substitution Bible in the kitchen at all times). Some make sense, others (chicken broth for beer just doesn't seem right) well maybe we'll find something eventually. so here's the list, and no it's not a complete list, just highlights of stuff I run across, and alcohol (I have a copy of that substitution list saved to my computer). Feel free to comment and add your own substitutes.
Substitute
Amaretto Almond extract (1/4 to 1/2 teaspoon for 2 tablespoons of Amaretto) or Italian soda syrup, marzipan.
Applejack or Apple Brandy Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Apricot Brandy Syrup from a can of apricots in heavy syrup, or apricot preserves
Beer or Ale A strong chicken, beef or mushroom broth
Beer or Ale (Light) Chicken broth, white grape juice or ginger ale
Bourbon Vanilla extract (1 to 2 teaspoons for 2 tablespoons bourbon), sparkling apple cider, sparkling cranberry juice, or sparkling grape juice.
Brandy Brandy or rum extract (1/2 to 1 teaspoon for 2 tablespoons of Brandy). Raspberry extract. For recipes calling for exact amounts substitute water
Champagne Ginger ale, sparkling apple cider, sparkling cranberry juice, sparkling white grape juice, soda water, or champagne extract.
Cherry Liqueur or Cherry Brandy Syrup from a can of cherries in heavy syrup, or cherry Italian soda syrup, or cherry preserves.
Cognac Apricot, peach or pear juice.
Crème de menthe non-alcoholic mint extract, mint Italian soda syrup, spearmint extract, or spearmint oil with a little water added. If green color is needed, add a drop of green food coloring.
Kahlua Chocolate extract (1 teaspoon per 2 tablespoons Kahlua)
Red Wine, sweet or dry non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, grape juice, cranberry juice, grape jelly, tomato juice, beef broth, liquid drained from vegetables, or water. Use equal amounts of liquid as called for in the recipe.
Riesling White grape juice with a pinch of powdered sugar added.
Rum White grape juice, pineapple juice, or apple juice in equal liquid amounts as called for in the recipe. Can also use these juices with 1/2 to 1 teaspoon of non-alcoholic rum, almond or vanilla extract added.
Sherry Apple juice, orange juice, pineapple juice, non-alcoholic vanilla extract (1 to 2 teaspoons vanilla extract for 2 tablespoons sherry). To substitute sherry in a marinade use ¼ cup vinegar plus ¼ cup water and 1 tablespoon sugar, or 1 tablespoon vinegar plus chicken stock or water to make up the ½ cup.
Vodka White grape juice or apple cider combined with lime juice or water.
Whiskey If a small amount is called for, it can be eliminated.
White Burgundy Non-alcoholic wine, white grape juice combined with white wine vinegar.
Wine, White, Sweet< Non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, white grape juice, apple juice, apple cider, tomato juice, chicken broth, vegetable broth, ginger ale, or water. Use equal amounts of liquid as called for in the recipe.
Wine, White, Dry Water, chicken broth, bullion , ginger ale, white grape juice, diluted cider vinegar or white wine vinegar
Wine, Red Add water, white grape juice, apple juice or broth to match the amount of wine in the recipe. Or grape juice, vegetable stock, cranberry juice, tomato juice or concord grape jelly
Wine, Heavy Equal amounts of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or non-alcoholic vanilla extract.
Now some other substitutions
Allspice 1 teaspoon * 1/2 teaspoon cinnamon and 1/2 teaspoon
ground cloves
Baking powder 1 teaspoon * 1/4 teaspoon baking soda plus 5/8
teaspoon cream of tartar
* 1/4 teaspoon baking soda plus 1/2 cup
sour milk or buttermilk or yogurt
(decrease liquid called for in recipe
by 1/2 cup)
* 1/4 teaspoon baking soda plus 1/2
tablespoon vinegar or lemon juice used
with sweet milk to make 1/2 cup
(decrease liquid called for in recipe
by 1/2 cup)
* 1/4 teaspoon baking soda plus 1/4 to
1/2 cup molasses (decrease liquid in
recipe by 1 to 2 tablespoons)
* 1/3 teaspoon baking soda plus 1/2
teaspoon cream of tartar
Cocoa 1/4 cup or * 1 ounce (square) chocolate (decrease
4 tablespoons fat called for in recipe by 1/2
tablespoon)
Coconut Milk 1 cup * 1 cup milk
Corn Syrup 1 cup * 1 cup sugar plus 1/4 cup liquid (use
whatever liquid is called for in the
recipe)
* 1 cup honey
Cornstarch 1 tablespoon * 2 tablespoons all-purpose flour
(for thickening) * 4 to 6 teaspoons quick-cooking tapioca
Cream cheese * Part skim milk ricotta cheese or lowfat
cottage cheese beaten until smooth
Cream, 1 cup * 7/8 cup whole milk plus 1/2 tablespoon
half-and-half butter or margarine
* 3 tablespoons oil plus milk to equal
1 cup
* 1 cup evaporated milk
Cream, heavy 1 cup * 3/4 cup milk plus 1/3 cup butter or
(36 to 40% fat) margarine (for use in cooking and baking)
* 2/3 cup buttermilk plus 1/3 cup oil
* Evaporated skim milk or equal parts of part-skim milk ricotta cheese and nonfat yogurt beaten until smooth
(this mixture cannot be heated because
of separation)
Cream, light 1 cup * 1 cup undiluted evaporated milk
(18 to 20% fat) * 14 tablespoons milk plus 3 tablespoons butter or margarine
Cream, sour 1 cup * 3 tablespoons butter plus 7/8 cup sour milk
* 7/8 cup buttermilk plus 3 tablespoons butter
Cream, whipped * Chill a 13 oz. can of evaporated milk
for 12 hours. Add 1 teaspoon lemon
juice. Whip until stiff.
* Beat until stiff: 1/2 cup ice-cold
water and 1/2 cup nonfat dry milk. Add
1/2 cup sugar, slowly, while beating.
Then add 2 tablespoons lemon juice and
beat until mixed well.
Cream, whipping 1 cup * 2 tablespoons lemon juice, 2
tablespoons sugar, 1 cup evaporated
milk
* 3/4 cup milk plus 1/3 cup butter (for cooking only)
Cream of tartar 1/2 teaspoon * 1 1/2 teaspoon lemon juice or vinegar
Flour, cake 1 cup sifted * 1 cup minus 2 tablespoons sifted
all-purpose flour
Flour, pastry 1 cup * 7/8 cup all-purpose flour
Flour, 1 cup * 1 cup minus 2 teaspoons all-purpose
self-rising flour plus 1 1/2 teaspoons baking
powder and ½ teaspoon salt
Herbs, fresh 1 tablespoon, * 1 teaspoon dried herbs
finely cut * 1/2 teaspoon ground herbs
Milk, buttermilk 1 cup * 1 cup minus 1 tablespoon sweet milk plus 1 tablespoon lemon juice or
vinegar (allow to stand 5 to 10
minutes)
Milk, evaporated 1 can (about * Whip until smooth:
12 ounces) 1 cup nonfat dry milk
1 3/4 cups warm water
Keep refrigerated
Milk, sweetened 1 can (about * Heat the following ingredients until
condensed 1-1/3 cup) sugar and butter are dissolved:
1/3 cup and 2 tablespoons
evaporated milk
1 cup sugar
3 tablespoons butter or margarine
1 cup * Heat the following ingredients until
sugar and butter are dissolved:
1/3 cup evaporated milk
3/4 cup sugar
2 tablespoons butter or margarine
* Add 1 cup plus 2 tablespoons dry milk
powder to 1/2 cup warm water. Mix
well. Add 3/4 cup sugar and stir until
smooth.
Molasses 1 cup * 3/4 cup sugar plus 2 teaspoons baking
powder (increase liquid called for in
recipe by 5 tablespoons and decrease
baking soda by 1/2 teaspoon)
* 3/4 cup sugar plus 1 1/4 teaspoons
cream of tartar (increase liquid
called for in recipe by 5 tablespoons)
Mustard, dry 1 teaspoon * 1 tablespoon prepared mustard
* 1/2 teaspoon mustard seeds
Sugar, brown 1 cup, firmly * 1 cup granular sugar
packed * 1 cup granulated sugar plus 1/4 cup molasses
Sugar, 1 cup * 3/4 cup granulated sugar
confectioners'
or powdered
This is not an entire list of course, but hits the high points. Don't be afraid to experiment, and make sure and taste before serving especially if substituting. I haven't come up with a good coffee substitute yet, but eventually I hope to find something.
Substitute
Amaretto Almond extract (1/4 to 1/2 teaspoon for 2 tablespoons of Amaretto) or Italian soda syrup, marzipan.
Applejack or Apple Brandy Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Apricot Brandy Syrup from a can of apricots in heavy syrup, or apricot preserves
Beer or Ale A strong chicken, beef or mushroom broth
Beer or Ale (Light) Chicken broth, white grape juice or ginger ale
Bourbon Vanilla extract (1 to 2 teaspoons for 2 tablespoons bourbon), sparkling apple cider, sparkling cranberry juice, or sparkling grape juice.
Brandy Brandy or rum extract (1/2 to 1 teaspoon for 2 tablespoons of Brandy). Raspberry extract. For recipes calling for exact amounts substitute water
Champagne Ginger ale, sparkling apple cider, sparkling cranberry juice, sparkling white grape juice, soda water, or champagne extract.
Cherry Liqueur or Cherry Brandy Syrup from a can of cherries in heavy syrup, or cherry Italian soda syrup, or cherry preserves.
Cognac Apricot, peach or pear juice.
Crème de menthe non-alcoholic mint extract, mint Italian soda syrup, spearmint extract, or spearmint oil with a little water added. If green color is needed, add a drop of green food coloring.
Kahlua Chocolate extract (1 teaspoon per 2 tablespoons Kahlua)
Red Wine, sweet or dry non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, grape juice, cranberry juice, grape jelly, tomato juice, beef broth, liquid drained from vegetables, or water. Use equal amounts of liquid as called for in the recipe.
Riesling White grape juice with a pinch of powdered sugar added.
Rum White grape juice, pineapple juice, or apple juice in equal liquid amounts as called for in the recipe. Can also use these juices with 1/2 to 1 teaspoon of non-alcoholic rum, almond or vanilla extract added.
Sherry Apple juice, orange juice, pineapple juice, non-alcoholic vanilla extract (1 to 2 teaspoons vanilla extract for 2 tablespoons sherry). To substitute sherry in a marinade use ¼ cup vinegar plus ¼ cup water and 1 tablespoon sugar, or 1 tablespoon vinegar plus chicken stock or water to make up the ½ cup.
Vodka White grape juice or apple cider combined with lime juice or water.
Whiskey If a small amount is called for, it can be eliminated.
White Burgundy Non-alcoholic wine, white grape juice combined with white wine vinegar.
Wine, White, Sweet< Non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, white grape juice, apple juice, apple cider, tomato juice, chicken broth, vegetable broth, ginger ale, or water. Use equal amounts of liquid as called for in the recipe.
Wine, White, Dry Water, chicken broth, bullion , ginger ale, white grape juice, diluted cider vinegar or white wine vinegar
Wine, Red Add water, white grape juice, apple juice or broth to match the amount of wine in the recipe. Or grape juice, vegetable stock, cranberry juice, tomato juice or concord grape jelly
Wine, Heavy Equal amounts of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or non-alcoholic vanilla extract.
Now some other substitutions
Allspice 1 teaspoon * 1/2 teaspoon cinnamon and 1/2 teaspoon
ground cloves
Baking powder 1 teaspoon * 1/4 teaspoon baking soda plus 5/8
teaspoon cream of tartar
* 1/4 teaspoon baking soda plus 1/2 cup
sour milk or buttermilk or yogurt
(decrease liquid called for in recipe
by 1/2 cup)
* 1/4 teaspoon baking soda plus 1/2
tablespoon vinegar or lemon juice used
with sweet milk to make 1/2 cup
(decrease liquid called for in recipe
by 1/2 cup)
* 1/4 teaspoon baking soda plus 1/4 to
1/2 cup molasses (decrease liquid in
recipe by 1 to 2 tablespoons)
* 1/3 teaspoon baking soda plus 1/2
teaspoon cream of tartar
Cocoa 1/4 cup or * 1 ounce (square) chocolate (decrease
4 tablespoons fat called for in recipe by 1/2
tablespoon)
Coconut Milk 1 cup * 1 cup milk
Corn Syrup 1 cup * 1 cup sugar plus 1/4 cup liquid (use
whatever liquid is called for in the
recipe)
* 1 cup honey
Cornstarch 1 tablespoon * 2 tablespoons all-purpose flour
(for thickening) * 4 to 6 teaspoons quick-cooking tapioca
Cream cheese * Part skim milk ricotta cheese or lowfat
cottage cheese beaten until smooth
Cream, 1 cup * 7/8 cup whole milk plus 1/2 tablespoon
half-and-half butter or margarine
* 3 tablespoons oil plus milk to equal
1 cup
* 1 cup evaporated milk
Cream, heavy 1 cup * 3/4 cup milk plus 1/3 cup butter or
(36 to 40% fat) margarine (for use in cooking and baking)
* 2/3 cup buttermilk plus 1/3 cup oil
* Evaporated skim milk or equal parts of part-skim milk ricotta cheese and nonfat yogurt beaten until smooth
(this mixture cannot be heated because
of separation)
Cream, light 1 cup * 1 cup undiluted evaporated milk
(18 to 20% fat) * 14 tablespoons milk plus 3 tablespoons butter or margarine
Cream, sour 1 cup * 3 tablespoons butter plus 7/8 cup sour milk
* 7/8 cup buttermilk plus 3 tablespoons butter
Cream, whipped * Chill a 13 oz. can of evaporated milk
for 12 hours. Add 1 teaspoon lemon
juice. Whip until stiff.
* Beat until stiff: 1/2 cup ice-cold
water and 1/2 cup nonfat dry milk. Add
1/2 cup sugar, slowly, while beating.
Then add 2 tablespoons lemon juice and
beat until mixed well.
Cream, whipping 1 cup * 2 tablespoons lemon juice, 2
tablespoons sugar, 1 cup evaporated
milk
* 3/4 cup milk plus 1/3 cup butter (for cooking only)
Cream of tartar 1/2 teaspoon * 1 1/2 teaspoon lemon juice or vinegar
Flour, cake 1 cup sifted * 1 cup minus 2 tablespoons sifted
all-purpose flour
Flour, pastry 1 cup * 7/8 cup all-purpose flour
Flour, 1 cup * 1 cup minus 2 teaspoons all-purpose
self-rising flour plus 1 1/2 teaspoons baking
powder and ½ teaspoon salt
Herbs, fresh 1 tablespoon, * 1 teaspoon dried herbs
finely cut * 1/2 teaspoon ground herbs
Milk, buttermilk 1 cup * 1 cup minus 1 tablespoon sweet milk plus 1 tablespoon lemon juice or
vinegar (allow to stand 5 to 10
minutes)
Milk, evaporated 1 can (about * Whip until smooth:
12 ounces) 1 cup nonfat dry milk
1 3/4 cups warm water
Keep refrigerated
Milk, sweetened 1 can (about * Heat the following ingredients until
condensed 1-1/3 cup) sugar and butter are dissolved:
1/3 cup and 2 tablespoons
evaporated milk
1 cup sugar
3 tablespoons butter or margarine
1 cup * Heat the following ingredients until
sugar and butter are dissolved:
1/3 cup evaporated milk
3/4 cup sugar
2 tablespoons butter or margarine
* Add 1 cup plus 2 tablespoons dry milk
powder to 1/2 cup warm water. Mix
well. Add 3/4 cup sugar and stir until
smooth.
Molasses 1 cup * 3/4 cup sugar plus 2 teaspoons baking
powder (increase liquid called for in
recipe by 5 tablespoons and decrease
baking soda by 1/2 teaspoon)
* 3/4 cup sugar plus 1 1/4 teaspoons
cream of tartar (increase liquid
called for in recipe by 5 tablespoons)
Mustard, dry 1 teaspoon * 1 tablespoon prepared mustard
* 1/2 teaspoon mustard seeds
Sugar, brown 1 cup, firmly * 1 cup granular sugar
packed * 1 cup granulated sugar plus 1/4 cup molasses
Sugar, 1 cup * 3/4 cup granulated sugar
confectioners'
or powdered
This is not an entire list of course, but hits the high points. Don't be afraid to experiment, and make sure and taste before serving especially if substituting. I haven't come up with a good coffee substitute yet, but eventually I hope to find something.
Wednesday, February 1, 2012
Fried rice
Ok I said I'd come up with a fried rice recipe, and I finally did. It's just basic, and needs a little tweaking, but hey it's there. I stole it from a Chinese cooking mailing list, and tweaked a couple of ingredients
Ingredients:
Wash and finely chop the onions
Lightly beat the eggs, add salt and pepper
Heat a wok, add 2 tablespoons of oil, once oil is hot add eggs, and scramble. Remove egg and clean out pan.
Add remaining oil and rice, stir fry breaking up rice with a wooden spoon, stir in soy sauce.
Once rice is heated through, add egg and onion. Serve. If desired add some diced cooked pork, or chicken when stir frying the rice
Ingredients:
- 2 green onions
- 2 large eggs
- 1 teaspoon salt
- Pepper to taste
- 4 tablespoons oil for stir-frying
- 4 cups cold cooked yellow rice
- 1 - 2 tablespoons soy sauce
Wash and finely chop the onions
Lightly beat the eggs, add salt and pepper
Heat a wok, add 2 tablespoons of oil, once oil is hot add eggs, and scramble. Remove egg and clean out pan.
Add remaining oil and rice, stir fry breaking up rice with a wooden spoon, stir in soy sauce.
Once rice is heated through, add egg and onion. Serve. If desired add some diced cooked pork, or chicken when stir frying the rice
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