Dry Aged Beef

The first advantage of dry aged beef is taste. The fact is, the more your beef ages, the more flavor is going to be tasted when you bite into it. This is since maturing the meat actually improves the total flavor that is preserved in the beef. During the real growing old process of the beef, the all-natural enzymes in the beef break down the muscle as well as the tissue which make it a great deal a lot more savory and also tender. There are 2 various means in which beef could be aged. One of the ways is by damp growing old and also one of them is dry aging. Both of them generate beef that has a lot of flavor as well as they are both typically used in the market.

Dry aging is typically one of the most typical way that beef is aged and is completed by having actually the beef positioned in vacuum closed bags which secure it from direct exposure to the outdoors. After around 2 to 3 weeks, there is a very visible various in both the texture and the preference. Dry growing old is the technique that was on a regular basis made use of up till the 1970’s when vacuum product packaging was introduced right into the meat industry. Dry growing old is an old practice where primal beef cuts were aged for anywhere between 28 and also 50 days. During the process, the exterior parts of the meat end up being difficult as well as it produces a form of crust that maintains the taste retained inside.

The 2nd perk is texture. Beef that is aged is much more tender. This means that you are going to have the ability to bite into the meat and also experience the benefits of it melting in your mouth. Beef that isn’t aged is visiting be a whole lot a lot more crunchy as well as undesirable to eat. Therefore, you are going to intend to consume aged beef over non aged beef due to this.

As you can see, there are a lot of benefits that you get from consuming aged beef. It is not just visiting be a lot more tender, more enjoyable to consume, however it is visiting be a whole lot more tasty. That is why all steaks and meat that are offered in restaurants are aged. It is just the most effective means to make sure that the meat preferences as great as possible. There are two main methods to age beef as well as both of them work independently as a terrific way to age beef making them taste fantastic.

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Healthy Popcorn Snack

Many of you might think that this is not a lot of calories, but with cheese or butter topping, the figure would be doubled or tripled. Here are some tips which can allow you to enjoy your popcorns without worrying about fat content.

  • Purchase a Snack Machine
    Readymade popcorn might taste delicious but it usually has melted butter or high fat content. Moreover, you cannot trust the quality of ingredients used. If you want to enjoy the same taste with low fat content, you must purchase a popcorn maker. These wonderful machines can facilitate you with the ease of operation and save your time. You just have to put the corn bag into the machine and wait till the snack is ready. If you are extremely calorie conscious then you can opt for hot air poppers.
  • Choose Healthy Kernel
    Choosing organic kernel is very important for making low fat and healthy popcorn. Non-organic kernel is not only fatty but according to FDA it is also extremely unhealthy. It contains harmful chemicals and low quality preservatives which can cause serious stomach infection. Therefore, choose a reliable snack store where you can find quality popcorn supplies. There are a number of online stores which offer reliable products in this regard.
  • Toppings
    You might not know but readymade toppings contain excessive amounts of sodium and magnesium salts which can cause cancer. Therefore, it is highly recommended that you should go for home made toppings. You can also try different experiments like adding caramel for a tinge of sweetness. However, mixing the flavor uniformly is a technical task.

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Eco Friendly Foods


Another self-defense champion is the broccoli. It contains compounds which protect it from pests and doesn’t require any industrial pesticide to be in good shape. Broccoli’s defenses are 100% natural and they even help keep some kinds of cancers away from humans!


Potatoes yields are relatively high and they also contain compounds to protect them from pests and diseases! The main plus of potatoes is that they require moderate amount of fertilizer and water and can last a long time without spoiling.


Great for one single reason – water consumption. A lot of the grown foods require a lot of water to be properly maintained and yield their maximum. In terms of water for fruits – oranges are the overall winner coming down with the astoundingly low 55 gallons of water per pound.

Soft cheeses

From the dairy products – cheese is probably the least offending food. Although from cheese – opt for goat or cow cheese. Look for cheese which are softer and less-processed because they require less energy to be made.

Small fishes

Meat is the name of the game for some people and there are options for that – not as sustainable as the fruits and vegetables, but less harmful than other products in their category. For fish and meat in general – the more small you go the less the impact is. Anchovies and sardines for fish and if you’re not into fish – go with chicken. Look for products with “organic”, “humane” and “grass-fed” on them so you know which meat has made less impact.

If you’re a gardener and want to go greener – try the vegetables I mentioned in this list. Most of them don’t require a lot of work to yield harvest and can be an excellent way to save some money and be sustainable in your own home. Don’t forget to hire professional garden removal for anything you can reuse!

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Pizza Toppings Beyond Pepperoni


Pizza is often known for being meat-laden; there is not a menu out there that doesn’t feature a “meat lover’s” or “all meat” pie. Next time you’re in the mood for something cheesy and delicious, go the opposite direction with your slice. Pizzerias offer an extensive selection of vegetables, like onions, eggplant, tomatoes, red peppers, broccoli, and more. Ask for a large one with all of the veggies. Tell yourself you’re being “healthy.”


Have you ever felt like your dinner had one too many tomatoes? This is much lighter than the pepperoni or cheese pies you’re used to getting. Instead of marinara, order a pie with a brush of olive oil. Ask for it to be topped with mozzarella cheese, basil leaves, and maybe some green olives. Drizzle just a little olive oil over the baked pie before eating it. This makes for a flavorful pie that is light yet satisfying, and it doesn’t have a single tomato.

Hot Wings

Ask for your dough to be spread with hot wing sauce, and then have sliced chicken or even chicken wings and bleu cheese added. You can also try this with ranch instead of hot wing sauce, with the buffalo sauce on the side. This would be a great choice for wing lovers, or for snacks or dinner during a game. You can still get celery on the side for the “healthy” part.

Bacon Cheeseburger

For this one, you can start with the plain old marinara sauce, but you’ll want to ask for cheddar instead of the more common mozzarella cheese. Add ground beef, red or white chopped onions, and diced tomatoes, and, last but not least, bacon. This one smells good, but the taste is even better.

Green Olives, Green Peppers, and Ham

This one might sound a bit strange at first, but the flavor combination works. The vinegary flavor of the green olives complements the saltier flavor of the ham, and the red peppers provide a nice, sharp contrast. Try on a traditional mozzarella and marinara pizza, or order it with pesto for a nutty complement.

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Sausages to Eat

You should check the list of ingredients listed in the sausage packaging if you are prone to milk allergies or are lactose intolerant. Don’t buy the product if any of the items you ought to stay away from appear in the list. If there is no packaging then it is always better to ask the employees in the butcher’s shop or delicatessen or bakery. Most of them would be able to guide you on the constituents of the meat and the preparation method. If they are unable to help, then it is a good idea to steer clear of these consumables.

It has been noticed that low priced sausages have a higher probability of containing dairy ingredients as compared to premium ones which have a higher percentage of meat in them. So if you are unable to find them while browsing through the store’s standard section, ask the attendants for the premium products and you may just get lucky. If there are no milk-free options available in sausages, you can opt for other varieties of meat. Cold cuts from roasts are generally a safer and delicious alternative.

Besides sausages, dairy ingredients are also found in hot dogs and luncheon meat. Producers also frequently use Casein as a meat binder. Moreover, slicers in delis may be used for both cheese and meat in which case it is a safer bet to avoid buying from that store. Another variety that you may avoid if you suffer from severe milk allergies or lactose intolerance is beef. According to the US-based Food Allergy Research & Education, though most people with dairy allergies can eat beef without any problem, one study showed that nearly 8% of children with milk allergies also developed adverse reactions to this product. So if you prefer to err on the side of caution, you may choose to skip beef completely from your menu – though we would suggest you get some tests done before you start to curtail your food options. Your doctor would be able to help you decide if you ought to skip beef at all.

There are quite a few companies that manufacture dairy-free sausages and hot dogs. You may make a readily available list of locally available produce and items that are safe to eat. This will help you avoid any time wastage or undue stress in pouring through the list of constituents and then deciding on your purchase. Your doctor or dietitian can also easily guide you on the manufactures and the products you can eat with impunity.

Juice Concentrate

The added sugars which are present in mixed juice drink blends should be avoided. For this, look for those juice concentrates which often say that they are 100% juice on the label. Whereas juice concentrates, which are known as juice drinks and juice cocktails, normally contain added sugar and preservatives.

According to the latest studies, it has been well proved that micro-nutrient dense concentrate of many fruits and vegetables eliminates the greater risk of chronic diseases. The concentrate of fruits like apples, cherries, oranges, papayas, pineapples, tomatoes and much more helps in increasing the level of micro-nutrients. Such juice concentrates decrease the inflammatory load in the body while preventing several diseases like Alzheimer’s, osteoporosis, arthritis and different heart diseases. Thus, adding fruit concentrates to a habitual diet can indeed prove very fruitful as well as beneficial for the entire health. So, if you wish to avoid the chronic inflammation and certain other infectious diseases, be sure that you take juice concentrates on a regular basis, or as suggested by your nutritionist.

Nothing is more nutritive than a fresh fruit juice. But once the liquid part is extracted from these vital foods, you can ingest and consume up to 99 percent of the food value even if you have poor digestion.

Myth: Some people believe that drinking juice daily helps them consume their daily intake of anti-oxidants and nutrients. Moreover, it is believed that there is no major difference between drinking fruit juices and consuming fruits.

Fact: But the fact here is that drinking fruit juice and consuming fruits are not the same. The reason being that several fruit juices on the shelves of supermarkets are all pasteurized. It simply means that they contain lesser nutrients. No matter how fresh and healthy the product is, it loses it’s chief nutrients after undergone the process. Moreover, if the product is exposed to air, it will lose its anti-oxidants within 20 minutes of duration.

Myth: Some think that taking medicines with fruits juices instead of water can be quite beneficial as fruits are Healthy.

Fact: This is definitely wrong, as taking medication along with other fluids other than water is terrible! No doubt fruits are healthy, but taking medication with fruit juices is entirely a different tale. As certain fruit juices like grapefruit juice can cause normal doses of medication to develop into a toxin, whereas fruit juices like orange juice may result in diminishing the effects of certain medication wiping out the useful effects from them.

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Peanut Butter

Peanut butter is made up of ground peanuts, vegetable oil and sugar or honey. Alternatively, salt might be added to the mixture for a different taste. Although peanut butter is high in calories, the spread contains many other nutrients that can benefit you.

Protein is the main nutrient in a peanut. It is important for muscle repair and growth, and adds to your balanced diet. Peanuts are also important to keep your heart healthy and avoid cardiovascular disease.

Potassium is contained in peanuts and relieves the body of heart disease and strokes. The mineral also prevents you from getting cramps because of its muscle strengthening effect.

Niacin is an amazing vitamin that helps with circulatory problems, and memory problems. It also helps with keeping your skin healthy and glowing. Not only does Niacin help with skin and circulation, but it also helps you to metabolise your food and processes anything in your stomach quicker. Better metabolism means that your chance of getting gallstones is lower.

Vitamin E is an important component when it comes to your diet. Not only does it get rid of the toxins in your body but it also helps with neurological problems.

Peanut butter contains magnesium which helps with increase your energy, is a nerve calming mineral, is a treatment for poor sleeping patterns and disorders such as insomnia and prevents headaches and migraines. Often if you have a craving for acidic foods and chocolate, your body is lacking magnesium and most nuts and legumes such as peanuts contain this element.

Besides all of the minerals and vitamins the spread has, it also carries fibre which is important to have in your system. Fibre helps with your bowel movement and improves your metabolism. Most diet plans tell you to have as much fibre as possible to get your digestive system going.

Peanut butter is the most famous spread and has been for quite some time. You can stock up on it at any cash and carry wholesale supplier. Although many people are also allergic to peanuts, if you need the minerals and vitamins that are contained in the legume, highly refined peanut oil should work for you.

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Going back to 2000 B.C. vinegar was disdained as a beverage due to its harsh acidic taste, but was soon incorporated into a myriad of foods and other uses, taking its place on the ships of the spice traders.

But perhaps getting a jump on the Chinese were the Babylonians, as recordings start about 5000 BC, when the Babylonians were using fruits to make wine and vinegar, most likely the date palm. (Let’s face it, apples were pretty scarce in Egypt.) Residues have been found in ancient Egyptian urns as far back as 3000 B.C. and, like the Chinese, it was a popular pickling agent. Centuries later, Cleopatra used vinegar daily for her many personal beauty treatments.

The Bible frequently refers to vinegar being used for bathing and embalming, and it was offered to Jesus Christ when he was crucified on the cross. In the Islam traditions, it is thought to have been a favorite of the Prophet Mohammed. Of course the European royalty were not to be left out, using it primarily in food preparation. (They weren’t big on bathing.)

Hippocrates, the father of medicine, prescribed apple cider vinegar to be mixed with honey for a variety of health complaints, including lung congestion and coughs. He theorized that vinegar could remove infection by applying it to the wounded area,which was vital for the armies of ancient Greece.

In 218 B.C. the Carthaginian general Hannibal pressed vinegar into service when he crossed the Alps. His troops discovered that heating vinegar then pouring it over large stones would dissolve them, making passage easier for their animals.

The army of King Louis XIII of France, in the early 1600’s, used vinegar to cool off the cannons of his army in their many battles. When applied to the hot iron cannons, it not only had a cooling effect, but cleaned the surface metal, thus inhibiting rust.

Not to be outdone, many armies of the Middle Ages, when some country was always waging war, found that vinegar mixed with sand formed an abrasive material that was great for cleaning armor. (The forerunner of SOS pads?)

European alchemists in the Middle Ages poured it over lead, which created a sweet tasting substance they called “sugar of lead.” It was used into the nineteenth century to sweeten bitter ciders. As we now know, lead is highly poisonous, which resulted in the early death of many cider aficionados. They also learned the hard way not to store lead in metal containers.

In 1721, once again the Bubonic Plague reared its deadly head in many French cities. The French used imprisoned convicts to bury the dead, and the tale goes that four convicted thieves survived exposure to the infected bodies by drinking large amounts of vinegar daily, infused with garlic. Today, Four Thieve’s Vinegar is still sold in parts of France.

Not merely content to invent the pasteurization process for milk, scientist Louis Pasteur also experimented with a natural fermentation process to make vinegar, around the year 1864. It became popular for pickling vegetables and fruits, as well as a meat tenderizer. Vinegar promptly found its way into the first recipe for ketchup by the Henry J. Heinz Company and forever changed the popular condiment.

Imagine a kitchen without at least one bottle of vinegar, but more likely several varieties, including apple cider, red wine and balsamic. As many flavored vinegars continue to flourish, its popularity extends to thousands of other uses, including cleaning agents, pickling, salad dressings and a myriad of others. Regardless of who created it, Vinegar is clearly a staple of the world.

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Tapas Bar

I worked one state north of where I live. When I retired, it seems that some people whom I admired and liked hanging around with got left behind along with my career. I have not been away from work so long to miss work so much, but I have missed them. They were in town on business, and several of them thought to call me. That made me feel good. No one can make you feel like you matter better than your friend.

So, it fell to me to find a good place for us to talk, and share a meal. As I perused the restaurant choices, my eyes fell upon a tapas bar. Honestly, I never have paid much attention to tapas. The name implies girl food to me. All of my visiting friends were men. But, this particular tapas bar had its own home brewery in the basement of a two-hundred-year-old house in the old town section of the oldest town in our region. For some reason, this felt right.

But, I had to be certain about what a tapas was. The name is Spanish, and basically it is meant to describe appetizers that have earned their way into main course status. They can be a hot dish or cold, and they can be constructed of meat, fish, vegetables, cheese, and most any other edible. They are small portions, as one might expect of an appetizer. Yet, the size is not meant to deny, but rather to invite mixing up the variety of the meal. Plus, tapas are served in a way that evokes the old tradition of hospitality toward guests.

It was this final bit of information that tipped me to reserve last night’s meal with my friends at the Old Towne Tapas Bar. So, how did the Spanish derive a serving style of a meal in small portions that can be shared? The tradition dates to the Middle Ages in Europe, a time in which many people who spoke different languages had begun to encounter each other with greater frequency. Until the Romans conquered them, Europeans were tribal people who lived out their lives within the borders of their ancestral territories. Once Romans conquered, they stationed outposts of soldiers in the conquered land. They established Roman government, law, and they extended roads. None of this meant that the conquered people became world travelers. Mostly, they lived where they were, and according to their customs and traditions. They just didn’t have to think so much since the Romans ran the show. Over time, the Romans no longer ran the show. The Roman Empire declined and finally it failed. But, the roads that they built remained and the tribal Europeans used them.

This is how Scandinavians, Germans, French, and others might find their way into Spain. Mostly, they did not speak Spanish, nor did they understand the customs and food of Spain. What began with the hospitality of people who lived in homes alongside the old Roman roads, developed into a disorganized system of inns with stables. The home owners encountered foreigners who could only point and grunt when they were asked if they wanted food. If there was a single pot of stew cooking in the hearth, that was the only choice for a meal. There must have been some understanding passed to the Spanish hosts that not everyone can eat boiled pig meat or whatever it was in the pot. So, why not cook a variety of foods simultaneously in several smaller pots? Why not invite your guests to sit at a long table, and place all of the pots there, to be passed, sampled, and enjoyed with shared conversation, even if folks still grunted and pointed in order to be understood? This is how tapas originated.

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Banana Squash

A banana squash is a winter squash. It is yellow/orange in color (when ripe, it is salmon colored) and is about 2 to 3 feet long. It smells like a cucumber, the meat looks similar to a pumpkin, but it has its own flavor. It can weigh up to 35lbs but is generally around 10lbs.

They are fat free, cholesterol free, sodium free, and an excellent source of vitamin A and C. They can be stored up to six months if in a dark, low humid environment and can be used in the same way as any other winter squash. It makes great stews, soups, and salad toppings. It pairs great with butter, cheese, lamb, pork belly and truffles. The best herbs/spices to use are the ones we love for winter: thyme, bay, sage, rosemary, cumin, curry, ginger, cinnamon and nutmeg.

I had no idea what to do with a banana squash when I purchased it. The following recipes were my first attempt at using a banana squash and were followed with rave reviews from family and friends. I hope you enjoy!

Banana Squash Pie

First, wash the squash and then cut the ends off. Use a serrated knife to keep from slicing your hand. Cut into pieces and scoop out the seeds. Keeping the pieces as big as you can, put them in a microwaveable bowl. You may have to do this several times in order to get all of them done. Put two inches of water in the bowl and then put the lid on. Now place in the microwave for approximately 12 minutes (until the squash is soft).

Take the squash out and scoop out the meat. It is OK to let it cool before scooping. The squash will yield more than enough, so you don’t have to be overly precise. Blend the squash (I used a food processor but you can also use a blender).

Now your squash is ready for the recipe.

  • 3 cups squash puree
  • 3 eggs
  • 1 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp all spice
  • 1/2 tsp ginger
  • 1/2 tsp vanilla extract
  • 1 1/2 can evaporated milk
  • 2 graham cracker pie crusts
  • Mix it all together and put in pie crusts. The mixture is very liquid, that is OK.
  • Bake at 425F for 15 minutes. Then turn temp to 350F and cook around 60 minutes. You test done-ness by inserting butter knife or toothpick and it coming out clean.

Banana Squash-Raisin-Walnut Bread

I had left over squash. So I made some bread.

  • Rest of squash
  • 3 eggs
  • 1 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp all spice
  • 1/2 tsp ginger
  • 1/2 tsp vanilla extract
  • 1/2 can evaporated milk
  • 3 cups Bisquick
  • Chopped walnuts
  • Raisins
  • Mix together and put in bread pans. Cook at 350F for 40 minutes.