tag:blogger.com,1999:blog-321436692024-03-13T13:13:21.879-04:00WinepairingsRecipes, wine pairings and thoughts on food.Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-32143669.post-69217305191923565962008-12-30T19:48:00.001-05:002008-12-30T19:49:39.457-05:00Moving DayI've moved: Kitchen Sojourn. I'll do a proper farewell post when I have the proper time.Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com2tag:blogger.com,1999:blog-32143669.post-49307873360478514612008-10-13T08:07:00.005-04:002008-10-13T08:18:04.486-04:00More evidence on the dangers of high fructose corn syrupAs the Corn Refiners Association continues their pr campaign, more media sources are beginning to pay attention, though probably not with the intended results. First up, NaturalNews.com reinforces high fructose corn syrup's main ingredient is corn. While the ads ask, "What's wrong with corn?" the answer might just be, "Plenty."
Well here is another question that no one really thinks about. Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-79939229158308172482008-10-03T16:38:00.002-04:002008-10-03T16:43:24.883-04:00Feds shutter pesticide testing program
Photo credit: Shawn Econo
The Bush administration closed a government program that has tested pesticide levels "in fruits, vegetables and field crops" for the past eighteen years. The White House states the $8 million price tag is too steep, according to The Seattle Times:
Data from the 18-year-old Agricultural Chemical Usage Program administered by the U.S. Department of Agriculture (USDA) Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-20871047103613461402008-10-01T15:26:00.005-04:002008-10-01T15:59:54.056-04:00Wednesday Newsbites for 10/01/2008
photo credit: Left Hand Rotation
Why you should eat fat
Salon.com interviews Jennifer McLagan about her new book, Fat: An Appreciation of a Misunderstood Ingredient, With Recipes. In it she describes some of the benefits of eating animal fat over manufactured, polyunsaturated fats, and lingers on the succulent, savory taste fat brings to food. Just in time for World Vegetarian Day!
Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com1tag:blogger.com,1999:blog-32143669.post-51510516888819076712008-09-30T14:47:00.007-04:002008-09-30T15:15:32.007-04:00October 1 is world vegetarian day
In celebration, eat a vegetarian! Just don't make it about speed because they're usually pretty nimble. Instead, use your meat-fueled endurance. If you stalk them patiently, they'll eventually tire and you can make your move.
The North American Vegetarian Society has dubbed October 1 World Vegetarian Day to celebrate the start of Vegetarian Awareness Month, a time to be aware of all Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com1tag:blogger.com,1999:blog-32143669.post-30707576208844194262008-09-29T16:24:00.001-04:002008-09-29T16:25:41.666-04:00Lovely conversation with Alice WatersFrom NYT:
Why do you think involving children in growing food and preparing it can make such a big difference for kids?
My solution is not to try to feed children in the same way that fast food nation does — which is to figure out a gimmick to get them to eat something. It’s to bring them into a whole relationship with food that’s connected to nature and our culture.
No other country thinks Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-58253962599155635042008-09-29T11:06:00.007-04:002008-09-29T11:57:32.155-04:00Spicy Cajun sausage with kale and maple bacon polenta
Several days ago I bought some Cajun sausage. I wasn't thinking about it. In fact, I planned to get a pork tenderloin for roasting, but the sausage was there, all fatty and delicious, and I suffered some kind of pork fugue. I snapped back to reality, sausage in my cart, blinking in the produce section's harsh flourescent lights. I brought the sausage home, stashed it in the back of the Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com3tag:blogger.com,1999:blog-32143669.post-9096486256415684452008-09-26T15:12:00.005-04:002008-09-26T16:50:12.143-04:00Friday fundamentals: meat restCooked meat has been through a lot. Exposure to heat excites cells, alters secondary and tertiary peptide bonds (science!) and denatures proteins. Makes them contract. It can be messy business and is why a freshly cooked, cut steak spills so much juice on your cutting board. To make sure that juice ends up where it's supposed to--your stomach--let cooked meat rest.
By cooked I mean seared,Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-50807286064523445122008-09-25T13:28:00.005-04:002008-09-25T13:34:26.699-04:00Mark Bittman: what's wrong with the food we eatA sobering talk from 2007:
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It makes me wonder how long a single cow could feed my family and whether or not that option is even open to me. I bet the answers are a long time and no.
Thanks to Cooking up a StoryGreg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-87156852911862489202008-09-25T09:27:00.004-04:002008-09-25T09:46:45.890-04:00Food photography lessons from Vegan Yum-YumA commenter asked me to a do a food photography tutorial. I'm honored by the request and still plan to put together a short film detailing some of my techniques. Until then, I'd like to direct you to a comprehensive food photography tutorial courtesy of Vegan Yum-Yum. An excerpt:
Plan AheadDo as much as you possibly can ahead of time. Food should be photographed as soon as possible after Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-66386033663605587092008-09-24T15:58:00.006-04:002008-09-24T16:09:46.701-04:00Let kids farmBeautiful sentiment from Honest Meat:
I think it is dangerous for kids to live in sterilized worlds thinking that food comes from Safeway. I say, let kids ride pigs, let them jump up and down on hay trailers, let them gingerly collect warm eggs right out from under the hens rump, let them know how our food is produced and where it comes from. Let them know the people who produce the food, let Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-80268601632397552732008-09-24T15:22:00.003-04:002008-09-24T15:34:29.105-04:00Genetically modified meat a-ok according to FDAFrom Gourmet's Politics of the Plate:
There’s a chance that Aqua Bounty’s genetically modified (GM) fish will arrive at a supermarket near you within the next year—without a label indicating that you are about to serve your family GM seafood.
Last week the Food and Drug Administration took a giant step toward allowing the meat of GM animals into the nation’s food Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-32963451588082560152008-09-23T11:50:00.004-04:002008-09-23T12:06:15.105-04:00Pairing wine with vegetables
In last week's Kitchen Window on NPR, Natalie MacLean provided advice for those who are looking to increase their vegetable intake while still enjoying wine with dinner.
White wines generally pair better with vegetables than reds, as they often have complementary herbal, grassy aromas. My favorite white for veggies is sauvignon blanc, especially from New Zealand. Its aromas of asparagus, Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com2tag:blogger.com,1999:blog-32143669.post-43673757955680485862008-09-22T06:00:00.005-04:002008-09-22T10:53:05.161-04:00Documentary film, Food, Inc., examines modern food productionVia Serious Eats:
The buzz at the Toronto Film Festival this month was all about food. The new documentary, "Food Inc.," premiered at the festival to rave reviews. Entertainment Weekly called it "an important movie, one that nourishes your knowledge of how the world works," the Los Angeles Times labeled it "a riveting cautionary tale," and Variety says it's "a civilized horror movie for the Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-81383500232661677192008-09-19T10:54:00.008-04:002008-09-19T14:11:22.055-04:00Honey lime fish fillets with peppers and plantains
This post originally appeared in the September issue of Satellite Magazine
Summer ends this month. It's official. We're back in Florida, exotic locations forgotten, summer travels fading like so many old photographs. But being back in Florida doesn't mean an end to wonderful food. Florida has rich, diverse culinary traditions that range from Old South and West African traditions that Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-26137911584085406772008-09-14T21:47:00.003-04:002008-09-15T19:32:35.343-04:00Truly perfect oatmeal
Starbucks recently updated their breakfast menu. According to news sources, the new menu features items with fewer calories and more protein than their previous breakfast items, coffee cake and Rice Krispies' treats. The new menu contains the Chewy Fruit & Nut Bar, a Multigrain Roll, an Apple Bran Muffin and Perfect Oatmeal. The oatmeal is "finished with your choice of dried fruit, nut Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com5tag:blogger.com,1999:blog-32143669.post-81229638227794661232008-09-08T12:26:00.003-04:002008-09-08T19:19:09.894-04:00Be mindful and plan your menu
A brief, lovely post at The Kitchn offers the following:
Speaking on a panel about the philosophy of Slow Food, [Carlo] Petrini, the movement's founder, exhorted us to "try every day to consume a little bit less." Hand in hand with over-consumption is waste, and we can start to tackle the problem by examining the contents of our own refrigerators. Dig out the "Jurassic Park rabbit" and stash Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com2tag:blogger.com,1999:blog-32143669.post-49632445783612458202008-09-07T08:30:00.006-04:002008-09-16T15:26:05.369-04:00The cupcake's reign must come to an end
photo credit: jek in the box
While boozing recently in celebration of a friend's birthday party, the birthday girl reveled there would be cupcakes later. As I'm sometimes wont to do, I tiraded on the cupcake's criminality for about five, maybe ten minutes before a well-tuned waiter asked whether or not I needed another heffeweissen. "Yes, please," the party said in unison.
I can get prettyGreg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-2468698918691367102008-09-06T09:19:00.000-04:002008-09-06T09:20:28.013-04:00Corn Refiners Association tells us "Hey, it's ok in moderation."The Corn Refiners Association, "the national trade association representing the corn refining (wet milling) industry of the United States," has come out with a series of ads and a website aimed at reducing American's growing mistrust towards high fructose corn syrup:
The commercials maintain a couple things. First, that Americans don't really know the effects high fructose corn syrup (HFC) Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-48741929302510207532008-09-03T05:40:00.000-04:002008-09-03T05:41:14.504-04:00Wednesday news bites for September 3, 2008Photo credit: Bookgrl
Farm to school programs improving quality of school lunch program
Nutritiondata.com reports on a University of Minnesota effort to bring better foods to the nation's children by "introducing fresh local produce into school cafeterias..." It's a banner idea and one I think should be implemented everywhere. If Alice Waters can make it happen in Berkeley, then why not whereGreg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-66132718818493704602008-09-01T07:34:00.003-04:002008-09-01T07:40:29.422-04:00A new take on egg salad makes for a delicious, nutritious breakfast
I love traditional breakfast foods. They're fantastic--fatty, sweet and so, so bad for you. One of life's fantastic thrills is breakfast for dinner. Who doesn't love it? Waffles with the nightly news. Eggs and bacon on an evening patio.
But breakfast at breakfast time? Forget it. If it's a weekday, I have to go to work. And on the weekends I have other things to do. I like to get a Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-82764110428349936142008-08-29T06:01:00.006-04:002008-08-29T08:23:38.895-04:00Stuffed Peppers - delicious, rustic fare in about 30 minutes
Over two years ago I started paying more attention to cooking. Not recipes, but cooking. The way ingredients go together. The way flavors combine. Techniques for controlling heat and moisture. It's been an excellent ride, and here is where many might expect me to say that it's a ride now over.
Not so.
I often think about the value of cooking. What it's brought into my life and how the Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com4tag:blogger.com,1999:blog-32143669.post-7690491189468121812008-08-27T05:55:00.009-04:002008-08-27T07:18:37.472-04:00Wednesday news bites for August 27, 2008Photo credit: ewanr
To Eat Local, Kill Local
The case of eating local meat often runs up against NIMBY syndrome (not in my back yard). If you want to do it right, however, you have to make some tough choices. Chris Cosentino and others speak out in an article in San Francisco Magazine.
FDA: Irradiating Spinach, Lettuce OK to Kill Germs
Cool. No, seriously. What else will it kill? You Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0tag:blogger.com,1999:blog-32143669.post-47749894774578897322008-08-24T18:26:00.005-04:002008-08-26T23:37:42.593-04:00Tandoori Chicken
My monthly food column as it appeared in the August issue of Satellite Magazine
When people think of national cuisines, they traditionally think of French, Italian or Chinese. These are mother nations, and many of the ingredients and techniques pioneered there spread throughout various regions and across the world's oceans. But India has some of the world's richest culinary traditions and isGreg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com4tag:blogger.com,1999:blog-32143669.post-56233686501389961932008-08-20T05:56:00.000-04:002008-08-20T05:57:58.051-04:00Wednesday news bites for August 20, 2008Feed kids real food, not drugs
Culinate.com tackles doctors' latest recommendations that kids get drugs to help them lower cholesterol. Culinate's shocking recommendation? Stop feeding kids chemicals and candy and give them some real food.
Food for thought
The American Conservative magazine suggests food culture is no longer just the concern of hippy liberals and their dirty farmer's markets.Greg Turnerhttp://www.blogger.com/profile/09588747805287294100noreply@blogger.com0