Jun 16, 2010
Jun 15, 2010
Mario Cantone does Julia Child
Cute - Comedian and actor Mario Cantone appeared recently on the Rachael Ray show, and pulled out an impromptu impersonation of our favorite celebrity cook. I couldn't figure out how to embed the video here, but here's the link.
I found the beginning of the interview a bit annoying, but you can skip straight to Our Lady Julia by going ahead to 2:30. Enjoy!
via Slashfood
I found the beginning of the interview a bit annoying, but you can skip straight to Our Lady Julia by going ahead to 2:30. Enjoy!
via Slashfood
Jun 2, 2010
Want locally-sourced, humanely-raised meat? Read this and act now!
Joe Cloud, from T&E Meats, says, "Small, community-based meat processing plants have become an endangered species in America, done in by an ocean of super-cheap industrial meat and the challenges and costs of meeting one-size-fits-all regulations..."
The USDA has evidently introduced new regulations for higher testing requirements that will essentially prevent local farmers from being able to process and provide meat to their local customers.
Joe Cloud explains, "Now, the reason these rules are being proposed is clear: millions of pounds of recalled hamburger, e. coli food poisoning incidents and distrust by consumers and foreign trading partners of U.S. produced meat. But these problems have arisen at plants that handle thousands of animals a day in extremely fast-moving production lines.
The USDA needs to recognize that "One Size Fits All" inspection no longer works. The risks arising from mega agribusiness plants are far different from community-based plants and they should be regulated appropriately. This does not mean lowering the hurdles for small processors. Rather it means tailoring regulations to the scale and risks of an operation. That way we can provide what the consumer wants – safe AND local food, not just the shrink-wrapped anonymous meat in the supermarket."
You can help: pass on your opinion before June 19th!
"The USDA is accepting comments on this matter until June 19th, 2010. The original deadline was April 19. You can learn more at the Association of American Meat Processors web site, or the Niche Meat Processors Assistance Network.
Please submit a comment if you care about community-based meat processing and humanely produced meats. Your comments really do matter. Submit your comments to the email address DraftValidationGuideComments@fsis.usda.gov or to the Docket Clerk, USDA, FSIS, Room 2-2127, 5601 Sunnyside Avenue, Beltsville, MD 20705."
The USDA has evidently introduced new regulations for higher testing requirements that will essentially prevent local farmers from being able to process and provide meat to their local customers.
Joe Cloud explains, "Now, the reason these rules are being proposed is clear: millions of pounds of recalled hamburger, e. coli food poisoning incidents and distrust by consumers and foreign trading partners of U.S. produced meat. But these problems have arisen at plants that handle thousands of animals a day in extremely fast-moving production lines.
Small plants operate quite differently. At T&E, for example, we process around 20 animals a day. I know which farmer delivered each animal, often because that same farmer wants his butchered animal back so he can sell it. We're not mixing thousands of animals of unknown provenance into piles of hamburger meat and then sending it all around the country.
Perhaps a large plant slaughtering 5,000 animals per day can afford its own lab and microbiology staff, and can pass the cost along to the consumer. And perhaps they should, given the recalls arising from these large-scale facilities. But most small plants can’t handle it.
You can help: pass on your opinion before June 19th!
"The USDA is accepting comments on this matter until June 19th, 2010. The original deadline was April 19. You can learn more at the Association of American Meat Processors web site, or the Niche Meat Processors Assistance Network.
Please submit a comment if you care about community-based meat processing and humanely produced meats. Your comments really do matter. Submit your comments to the email address DraftValidationGuideComments@fsis.usda.gov or to the Docket Clerk, USDA, FSIS, Room 2-2127, 5601 Sunnyside Avenue, Beltsville, MD 20705."
Savory Cherry Compote
Holy cow, this looks and sounds delicious. Both my dear F and I love them as-is, but I think my purist streak just ended with "a quick and easy savory compote made with fresh cherries, walnuts, rosemary, and shallots in a wine reduction." I can't wait to try this!
* 3 Tbsp olive oil
* 2 Tbsp minced shallots (can sub red onion)
* 2 1/2 cups pitted cherries, quartered
* 1 cup walnuts, chopped
* 1 Tsp minced rosemary
* Salt and pepper to taste
* 1/4 cup Port, red wine, cassis, or cherry juice (or water)
* 1 Tbsp honey
Method
1 Heat the olive oil in a pan in a frying pan on medium high heat. Add the shallots and sauté until they just begin to color on the edges, about 2-3 minutes. Stir a few times while they’re cooking.
2 Add the walnuts, rosemary and cherries and stir everything to combine. Turn the heat down to medium and cook until the cherries are soft, about 4-5 minutes, stirring occasionally. Add a little black pepper and taste for salt.
3 Pour in the Port, wine or cassis and the honey, and stir again. Boil this down slowly until the softening cherries and the liquid cook down to a syrupy texture.
Makes a couple cups, enough to accompany meat dish for 4 to 6 people. Serve with pork chops, pork tenderloin, seared duck breasts, or baked chicken.
via Simply Recipes
* 3 Tbsp olive oil
* 2 Tbsp minced shallots (can sub red onion)
* 2 1/2 cups pitted cherries, quartered
* 1 cup walnuts, chopped
* 1 Tsp minced rosemary
* Salt and pepper to taste
* 1/4 cup Port, red wine, cassis, or cherry juice (or water)
* 1 Tbsp honey
Method
1 Heat the olive oil in a pan in a frying pan on medium high heat. Add the shallots and sauté until they just begin to color on the edges, about 2-3 minutes. Stir a few times while they’re cooking.
2 Add the walnuts, rosemary and cherries and stir everything to combine. Turn the heat down to medium and cook until the cherries are soft, about 4-5 minutes, stirring occasionally. Add a little black pepper and taste for salt.
3 Pour in the Port, wine or cassis and the honey, and stir again. Boil this down slowly until the softening cherries and the liquid cook down to a syrupy texture.
Makes a couple cups, enough to accompany meat dish for 4 to 6 people. Serve with pork chops, pork tenderloin, seared duck breasts, or baked chicken.
via Simply Recipes
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