Einstein Bros is now offering a seasonal menu that includes a “roasted turkey breast sandwich… spiced with cranberry ginger chutney and offered on an artisan wheat bread.” Sure, it’s seasonal. But I bet if they sell well they could jump to the regular menu. Regrettably, it’s hard to get nutrition info on the seasonal items.
So, where do we see the “Thanksgiving sandwich” pop up next? A quick web search suggests that it’s the item to have on seasonal menus everywhere. I miss La Madeleine more now.
In Closing:this is what parental consent laws do; I see what you did there; killing Big Bird will cut 0.01% from the national budget; not only dumbed down, but deliberately made unreadably dull; stamps; debunking; let them be responsible but remember that we’re checking up on your oversight; and a new mom.
It turns out that we need not fear a global bacon shortage. Prices may go up, but since I expect prices to go up on pretty much all foodstuffs (already seeing it on some products), I refuse to panic. Maybe now they’ll have to stop making that bacon-infused-lunchmeat crap.
In Closing: how to waste time while imaging that you are doing “marketing“; student loans and the default thereupon; ain’t I a woman too; you can’t reform schools successfully without addressing poverty; but clearly jobs are going overseas because we have too much regulation and lazy workers, right?; and when the ACLU and the Heritage Foundation agree, either something is a serious problem or you need to be on the lookout for other signs of the apocalypse.
As nearly as I can tell, it started with a regional chain called Capriotti’s and a sandwich known as The Bobbie. It’s basically “Thanksgiving Dinner on a sub bun”: Turkey, cranberry sauce, stuffing, and mayo. Delicious if a bit carb-heavy.
Then a local sandwich shop called Eddie D’s threw down with their own version. As Eddie himself put it, “I call it the Robert, because it’s the Bobbie’s daddy.” It’s served hot with turkey, melted cheese, stuffing, cranberry sauce and you can order it with hot gravy. Also delicious.
Expect some variation to come to fine dining near you and then eventually filter down to the casual dining set. The other day I was exposed to Marche Bacchus’s take on the Thanksgiving sandwich. Their version features housemade cole slaw, swiss cheese, caramelized onions, and cranberry coulis. A huge improvement over the turkey panini they used to serve.
I think this trend could be the next Slider of the culinary world.
In Closing:Iceland wants banksters in jail; and that’s why they fear Occupy; why is this not an election talking point?; food safety rules delayed; she gets it (BTW, love the content hate the font); walking changes linked to cognitive decline; loose lips sink viruses; upscale pawn shops (because the economy is so great); spoiled; doesn’t everyone need an espresso maker in their car??; seriously; the mayor is a cat; and why we wear pants.
Maybe you remember a while back that I ragged on Paula Deen for the hypocrisy of hyping cake on the same magazine cover proclaiming she was going to talk about living with diabetes.
Well, that’s still bad. But at least she seems to be getting her own dietary house in order.
This week’s People Magazine features Paula on the cover, 30 pounds lighter than she used to be. She’s eating fruits and vegetables — without reducing them to cake form first. She’s giving up some of the decadent stuff she’s made over the years. She’s trying to exercise. And she’s trying to give up smoking.
Credit where credit is due. Keep up the good work, Paula.
In Closing:maybe letting the kid roast was higher “risk” than letting her have sunscreen (should people with that little judgement be in charge of children, ever?); sad; the problem isn’t really what they think; the Truth about Fast And Furious; get used to it! It’s a medical term for crying out loud! VAGINA!!!; physical activity and breast cancer risk; and a dictator’s worst nightmare.
Maybe you heard the story of a blogger who was threatened with jail time for blogging about his experience in a non-mainstream diet called “Paleo” or “Primal” eating. Never mind for just a moment that his diet doesn’t conform to what The Experts think it should. That wasn’t the issue at all: the issue and his “crime” is that he was giving dietary “advice.”
That’s exactly what the American Dietetic Association is trying to make illegal across the nation: giving “advice” without having their name-branded license. Don’t believe me? Go on to page 3 where you’ll learn about a lady with a freakin Masters Degree in Human Nutrition who was told by her state to shut down her practice of, well, nutrition. Now, if she’s not an expert, I’m really not sure who would be!
So, could I run afoul of these laws by pointing out that veggies are good for you?
What if I link this article on how sugarmay be bad for you? Never mind that too much sugar is absolutely bad for you, that article was written by journalists, not dietitians or nutritionists.
How about if I link to this infographic about nutrition for athletes and those who wish to get into shape?
This is foolishness and must be stopped.
In Closing: the case that will show “stand your ground” laws have gone overboard involves a grade school teacher who was killed because the stereo was a little loud; Depak Desai has some ‘splainin to to to the bankruptcy court; funny how you can be a loose cannon when you aren’t running for anything; he admits it; anybody surprised??; Click and Clack retiring; electric race car going up the mountain; I thought impersonating a police officer was a crime?; yeah right; and have a great weekend.
Sure, Paula. Let’s discuss “Life with Diabetes.” How about we start by talking about the importance of laying off the “Fresh Berry Cakes”? Even the American Diabetes Association says “sweet treats” are for “special occasions.” I get the impression that around the Deen household, Tuesday counts as a special occasion. The Mayo Clinic suggests that a diabetic’s carbohydrates should come from “fruits, vegetables, whole grains, legumes (beans, peas and lentils) and low-fat dairy products.” I don’t see “cake” anywhere on that list. Add to that the latest research showing that fatty acids can “impair insulin action and lead to abnormally high blood sugar.” So yeah, the berries are fine, in moderation. The cake, not so much.
I’m not a doctor, and I’m not a nutritionist, but no research has ever found that large amounts of simple sugars are good for diabetics. If you have diabetes, pre-diabetes, metabolic syndrome, or are overweight (and therefore at risk of all the above), you should really talk to your doctor instead of making Paula Deen recipes.
Crap like this is why diabetics have complications. “Carb-smart” my tuchus.
In Closing: Hmm, maybe the Principal having a hissy fit in front of cameras over an event that the mayor thought was a great thing was a bad idea; “excuse me, before I tase you do you have any underlying health conditions or drugs in your system?”; turns police work into a freaking video game (right, totally not gonna abuse that!); Apple and the iPhone; Oof, it is that time of year; and Bill Clinton chilling out with porn stars.
Apparently it’s just too hard to slap a couple slices of pre-cooked bacon onto your sandwich. That beats last week’s winner, bacon flavored sunflower seeds:
The baconization of America has gone too far, people.
When I got out of college, I wasn’t much of a cook. Most of what I made wasn’t awful, but much of it wasn’t good either. Still, I never bought those Hamburger Helper type products, and I have gradually stopped using most processed foods. Over the years, I’ve learned a lot. Here are some things that trust me, you really can do at home.
Whip Butter: Put some softened — not melted! — butter and some milk (or half-and-half) in the mixer. If it’s unsalted butter, add a teaspoon of salt. Start your mixer fairly while everything mixes up or you’ll spray milk everywhere. Keep turning it up gradually until it’s set to the highest setting. Keep going until that stuff is light and fluffy! Put it in a container in the fridge and enjoy for a week or two. Oh, whatever shall you enjoy that butter on? How about some homemade sourdough bread?
Sourdough Starter: Until recently, I kept a starter in the fridge. Let’s start with a film:
The short version is mix whole wheat flour with bottled or filtered water (chlorine in tap water kills microorganisms that would make you sick, but it will also kill yeasts). Put it out someplace covered with cheesecloth to keep bugs out. Once it’s going, you can use a folded paper towel and rubber band instead. Add some more water/flour mix every day until it gets foamy. Feed daily if you leave it out, weekly if you put it in the fridge.
Caesar Dressing: Ok, there are two intimidating parts to making this at home. First is called “coddling the egg.” Put a small pot of water on the stove. Use a pin to poke a small hole in the big end of the egg. Put it in boiling water for a minute. The other “hard” part is the emulsion. More on that in a minute. Toss a clove of garlic, a couple tablespoons of lemon juice, your choice of a total of 2 teaspoons of anchovy paste/Worchestershire/both (I use both), fresh ground pepper, and everything you can scrape out of 2 coddled eggs into a blender. Turn it on, and keep blending even after it looks blended. Now comes the “tricky” part: very slowly add a half cup of olive oil. Seriously, very slowly. That’s the key to the emulsion. Once you’re done, toss that stuff with some romaine hearts and parmesan and call it done.
Devein Shrimp: Ok, I admit this one is a little gross. Recently, my partner got “a great deal” on a box of frozen shrimp, and we discovered that they were whole. Get some water running because you’re going to need it. If they still have heads, you’ll need to twist their little heads off. Then follow these easy tips. By the time dinner is ready, you will have forgotten the shrimp heads.
Seasonings: I am mystified by those little packets of things like “taco seasoning” or “Italian seasoning” sold in every grocery store. Come on folks! I know it seems more expensive to buy things like garlic powder, chili powder, cumin, oregano, and basil, but a bottle of each will last quite a while through many meals. And you’ll probably get a lot less salt and preservatives too.
And don’t even get me started on canned soup as an “ingredient.” Expensive, loaded with crap you don’t need, and not nearly as good as making your own sauces.
In Closing: more Facebook; income inequality and job creation; honestly in the so-called pro-life movement; just change how we grade the test so more people pass; and crash.
Recently, people have been having a lot of success losing weight on a gluten free diet. It worked because people on these diets knew they couldn’t eat cookies, candies and cakes. They know that they have to look carefully in ingredient lists for things that might contain gluten, and for some of them this is a matter of life and death. Now I see “gluten free bakeries” and all kinds of chemistry lab crap labeled “gluten free” and I see the end of gluten free dieting on the horizon.
First and foremost, even the CEO points out that they will be baked right alongside the gluten-containing pizzas. For pity sakes, there’s gluten all over a pizza shop. There is no guaranty that these pizzas will in fact be gluten free by the time they reach your home. I find it unlikely they will be. So right off the bat, we know that this product is not aimed at people with a genuine gluten sensitivity or Celiac Disease. If you really must avoid gluten, you really must still avoid these pizzas.
Second — and of great importance to the kind of people who think they are eating healthier by avoiding gluten — I can’t find a word about what this gluten free crust is made of. Not wheat, obviously. What kind of flour is involved: soy, almond, tapioca? Sawdust? The fact that they won’t come out and say “made from wholesome [insert foodstuff here] flour” makes me suspect that this is just another chemistry lab experiment, for which they will charge an additional $3.
Cheesy.
If you really are craving pizza and really don’t want to (or can’t!) eat gluten, you really need to check out this review of alternative homemade pizza crusts. Many are vegetarian. A few are vegan.
In Closing: public banking?; Body by Marilyn; black holes; Empire State Building goes green (and saves money); Buffett says to pay attention to more than the news; losing weight can prevent and sometimes even cure diabetes; truth; and interest rates.
When I was a kid, any decent grocery store had a butcher counter. The butcher was there every day. He could help you pick a cut of meat for your recipe, or grind some beef for you, or get “specialty cuts” for you. If you only needed a small roast and all that was out were big ones, he could cut a big one down for you. And of course, he always had lollypops for little kids. Of course, some things were out of his realm — bison, lamb, venison, kosher or halal meats for example — and for that you’d have to go to a specialty butcher shop.
A lot of grocers still have something they call a butcher counter, but it’s not what it used to be. Most of the meat that gets sold comes to them already packaged and ready for sale. A small amount of meat is in the counter, mostly common items like ground beef and chicken breasts, and sale items. The “butcher” is also responsible for the meager selection of seafood, often half of it pre-cooked shrimp in various sizes, along with seasonal items like salmon in Springtime. The “butcher” himself knows cuts of meat, but he’s unlikely to know much about meatpacking. I really only know one traditional grocer in town that has a real butcher, and that’s a kosher butcher in a heavily Jewish neighborhood. Ask him about chopped liver and you’ll get a regular dissertation.
Some stores don’t even have that much. Just try to find a butcher in a Wal-Mart Supercenter or a Fresh And Easy. Every bit of meat arrives shrink wrapped, much of it half-frozen. What’s in the cold case is what they’ve got. The end.
So this brings me to an interesting discovery. Some ethnic markets still have actual butchers! That’s right, a human being who hacks up cows and chickens and pigs and sells the parts. I don’t worry about “pink slime” in the ground beef from my local Asian grocery store, because I have every reason to believe there’s a guy dumping chuck steak into a grinder in the back. Because most of the clientele isn’t interested in traditionally Western cuts, things like sirloin and filet mignon are downright cheap. This particular store even has a fish counter where you can buy frozen or fresh seafood (some of it still swimming). And as if that’s not enough, the produce is fresh, plentiful, and inexpensive. We also have a terrific Hispanic superstore that has a whole section devoted to different kinds of bananas. Shopping at these alternative stores is also a great way to stay away from heavily processed “Standard American Diet” foods.
So do yourself a favor: head out to your local ethnic market and see what they’ve got. You might have a new favorite grocery store!
