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The "Women of the Corn" Share More than Maize at Yo'on Ixim

Bonnier Corporation Privacy Policy

This policy was last updated on May 16, 2018.

At Bonnier Corporation, your privacy is important to us. This Privacy Policy applies to all of the products, services, and websites offered by Bonnier Corporation and its subsidiaries or affiliated companies (collectively, "Bonnier").

To better protect your privacy, we provide this notice explaining our privacy practices and the choices you can make about the way your information is collected and used by Bonnier.

Bonnier acts as a “data controller” for the purposes of the EU’s General Data Protection Regulation. Bonnier has appointed a Data Protection Officer for you to contact if you have any questions or concerns about Bonnier’s personal data policies or practices. The Data Protection Officer’s contact information is as follows:

Jeremy Thompson, General Counsel Bonnier Corporation 460 N. Orlando Ave., Ste. 200 Winter Park, FL 32789 [email protected]

If you have any questions about this Privacy Policy, or to check your information to verify, update or correct it, please write to us via e-mail at [email protected], or via postal mail at:

Privacy Department Bonnier Corporation 460 N. Orlando Avenue, Suite 200 Winter Park, FL 32789

You may also ask for a summary of the information that we have retained, how we have used it, and to whom it has been disclosed. For your protection, we may require that you authenticate your identity before we provide you with any information.

Note: For questions related to your magazine subscription, please visit the respective magazine’s customer service website.

An overview of the information that Bonnier may collect

You are able to take advantage of many Bonnier products, services, and websites without providing any information that personally identifies you by name, address, or other personally-identifying information. We only collect personally-identifying information when you voluntarily submit it to us.

Sometimes, we need personally-identifying information in order to provide you with the products and services that you request. Depending upon the product or service, we may ask you for a variety of personally-identifying information. This might include, for example, your name, address, e-mail address, telephone number, gender, and birth date. We may also ask for other information about you, such as your credit card information (when you are making a purchase), interests, income, or education level. We consider certain identifying information "sensitive." This includes your credit card number, income level, or any other information that would normally be considered confidential. Some types of personal information will NEVER be requested or collected, such as information on your race or ethnic origin, political opinions, trade union memberships, religious beliefs, health, sex life, or sexual orientation.

You may choose not to provide us with any personally-identifying information. In that case, you can still access and use many portions of our websites; however, you will not be able to access and use those portions of any Bonnier website that require your personal information.

Many Bonnier websites include community features, such as online forums and message boards. Information that is posted in these areas becomes public information and the use that any third party makes of this information is beyond our ability to control. You should exercise caution before disclosing any personally-identifying information in these public venues. If you elect to submit content that includes information that can be used to identify you, you must assume that the content can and will be displayed on any website on the Internet.

At some Bonnier sites and through certain promotions, you can submit personally-identifying information about other people. For example, you might submit a person's name and e-mail address to send an electronic greeting card; or, if you order a gift online or offline and want it sent directly to the recipient, you might submit the recipient's name and address. Some Bonnier websites also provide referral services to help you inform a friend about our websites, products, or services. The types of personally-identifying information that we collect about other people at pages like these may include the person's name, address, e-mail address, or telephone number. We will only ask you for the information about your friend that we need in order to do what you request.

Our properties may feature Nielsen proprietary measurement software, which will allow you to contribute to market research, such as Nielsen TV Ratings. To learn more about the information that Nielsen software may collect and your choices with regard to it, please see the Nielsen Digital Measurement Privacy Policy at http://www.nielsen.com/digitalprivacy.

We allow third-party companies to serve ads and/or collect certain information when you visit our web site. These companies may use information you have shared (e.g., click stream information, browser type, time and date, subject of advertisements clicked or scrolled over, e-mail address) during your visits to this and other Web sites in order to provide advertisements about goods and services likely to be of greater interest to you. Our partners use this information to recognize you across different channels and platforms over time for advertising, analytics, attribution, and reporting purposes; any information collected is stored in hashed or non-human-readable form. These companies typically use a cookie or third-party web beacon to collect this information. To learn more about this behavioral advertising practice or to opt-out of this type of advertising, you can visit http://www.networkadvertising.org or http://www.aboutads.info/choices.

Bonnier websites sometimes may offer contests, sweepstakes, or promotions that are sponsored by or co-sponsored with identified third parties. By virtue of their sponsorship, these third parties may obtain personally-identifying information that visitors voluntarily submit to them in order to participate in the contest, sweepstakes, or promotion. Bonnier has no control over the third-party sponsors' use of this information. If a third-party sponsor beyond our control will obtain information that you supply us, we will notify you at the time we collect the information from you. For certain promotions, only those who provide us with the requested personally-identifying information will be able to order products, programs, and services, or otherwise participate in the promotion's activities and offerings.

Some of our websites contain links to other sites. By clicking on these links, you will leave the website operated by Bonnier and this Privacy Policy will no longer apply. These other sites' information practices may be different than ours. You should consult the other sites' privacy notices, as we have no control over information that is submitted to, or collected by, these third parties.

How we use the information we collect

We use the personally-identifying information that you provide us to fulfill your requests for our products, programs, and services, to respond to your inquiries about offerings, and to offer you other products, programs, or services that we believe may be of interest to you. We sometimes use this information to communicate with you, such as to notify you when you have won one of our contests, when we make changes to subscriber agreements, to fulfill a request by you for an online newsletter, or to contact you about your account with us. We do not use your personal information to make automated decisions.

We may syndicate the publicly available content of our community areas to unaffiliated third-party websites, using RSS or other technologies. The information you have shared in the community areas may be included in this syndication.

We will use the personally-identifying information that you provide about others in order to provide the products or services that you have requested; for example, to enable us to send them your gifts or cards. If you provide us someone else's personally-identifying information for referral purposes, we may use that information to invite them to visit our websites or to provide them information about our products or services.

If you provide us with your e-mail and/or postal address, we may include that address in e-mail and/or postal address lists that we sell, trade, or rent to third parties. These lists will never contain sensitive information. If you do not wish for your e-mail or postal address to be shared with companies not owned by Bonnier who want to market products or services to you, you have the opportunity to opt out, as described below. You may also opt out of the receipt of any marketing materials from Bonnier as described below.

We may transfer your sensitive personally-identifying information to other Bonnier offices for internal management and administrative purposes. In addition, your personal data will be transferred to other Bonnier offices where necessary for the performance or conclusion of our contractual obligations to you or for your benefit. Transfers of personally-identifying information may also be made where necessary for the establishment, exercise, or defense of legal claims. We do not transfer personal information internationally.

Bonnier will only share your sensitive personal information with outside companies or individuals in any of the following limited circumstances:

When we use trusted businesses or persons to process personal information on our behalf. Before sharing any personal information with outside parties, we require that these parties agree to process such information based on our instructions and in compliance with this Privacy Policy and any other appropriate confidentiality and security measures.

When we have a good faith belief that access, use, preservation, or disclosure is necessary to (a) comply with applicable law, regulation, or legal process; (b) enforce the applicable Terms of Service or other agreements and policies on the Company's Websites; (c) detect, prevent, or otherwise address fraud, security, or technical issues; or (d) protect against imminent harm to the rights, property, or safety or Bonnier, its users, or the public as required or permitted by law.

When you consent. Before we share your sensitive personal information outside of the previously listed circumstances, we will ask you for permission first. Please note that this only applies to sensitive information, as defined above.

We may also use, transfer, sell, and share aggregated, anonymous data about our users for any legal purpose, such as analyzing usage trends and seeking compatible advertisers and partners. In no event will this aggregated data contain any information that could be used to identify individual users of our products or services.

How we protect the safety and integrity of the information we collect

We take appropriate physical, electronic, and procedural measures to safeguard and protect your personal information. We use a variety of security measures, including encryption and authentication, to maintain the confidentiality of your personal information. We store your personal information on systems behind firewalls that are only accessible to a limited number of persons, each of whom is required to keep the information confidential. We also take appropriate measures to secure the transmission of sensitive personal information from your computer to the Company's computers. When you transmit sensitive personal information to us, like credit card information, we offer the use of a secure connection to our servers. To the extent you select the secure connection method or your browser supports such functionality, all credit card account information that you supply is transmitted via secure encryption technology. Regardless of these measures, no system connected to the Internet or data transmission sent over the Internet can be guaranteed to be 100% secure. We will provide notice if we become aware of any security breach that may affect any sensitive personal information pertaining to you that we have stored on our systems.

Bonnier employees, agents, and contractors who have access to personally-identifying information are required to protect this information in a manner that is consistent with this Privacy Policy and may not use the information for any purpose other than to carry out the services they are performing for Bonnier. These individuals are bound by confidentiality obligations and may be subject to discipline, including termination and criminal prosecution, if they fail to meet these obligations.

Bonnier only collects personal information that is relevant to the purposes for which it will be used. Though we do take appropriate steps to review and update the information that we store to ensure that it is accurate, complete, and current, we also depend on you to update or correct your personal information when necessary.

You may correct or delete any or all of the personal information you have provided to us at any time. Many of our websites provide means to review and update the personal information that you have provided on that website. To inquire about personally identifiable information that Bonnier has collected about you, or about other ways to correct factual errors in that information, please send us an e-mail at [email protected]. (Note: Do not use this email address to send questions about your subscription. Instead, please visit the respective magazine’s customer service website.) To protect your privacy and security, we will take reasonable steps to help verify your identity before granting access or making corrections. We will decline to process requests where we cannot verify the identity of the requester. We may also decline to process requests that are automated, repetitive, systematic, or impractical, or that might jeopardize the privacy of others.

In some limited circumstances, such as to resolve disputes, troubleshoot problems, and enforce our policies, we may retain some of information that you have requested us to remove. Therefore, you should not expect that all of your personal information will be completely removed from our databases in response to your requests.

We only use the information we collect for purposes consistent with this policy. If we propose to use your personal information for purposes beyond that explained in this policy, we will provide appropriate notice before doing so and we will provide you with the means to opt out of those uses. We will not use your sensitive personal information for any purposes other than those described in this Policy unless we have obtained your consent.

Your privacy options

If you prefer not to receive e-mail communications from other companies, you may choose to remove yourself from any e-mail lists that we provide to third parties for marketing purposes by sending us an e-mail at [email protected]. You will still receive information from Bonnier and its various brands, but we will not share your address information with anyone else.

If you prefer not to receive postal communication from other companies, you may choose to remove yourself from any postal mailing lists that we provide to third parties for marketing purposes by sending us an e-mail at [email protected], or writing us at P.O. Box 6364, Harlan, IA 51593-1864. You will still receive information from Bonnier and its various brands, but we will not share your address information with anyone else.

We only want to communicate with you if you want to hear from us. If you prefer not to be contacted at all, you may opt out of receiving any communications from us at any time by notifying us at [email protected]. You may also notify us by sending mail to the following address:

Online Marketing Department Attn: Privacy Preferences Bonnier Corporation 460 North Orlando Avenue, Suite 200 Winter Park, FL 32789

In all requests, please tell us what communications you would like to opt out of, what means we have been using to contact you (such as your e-mail or postal address), the date of your request, and a way to reach you in case we need to personally contact you in an effort to comply with your request. We reserve the right to send you certain communications, such as technical alerts, without offering you the opportunity to opt out of receiving them.

Enforcement and Compliance with this Privacy Policy

We take our Privacy Policy seriously and we regularly review our own compliance with this Policy. If you have any questions or concerns about this Policy, or if you think that we have used your personal information in a manner inconsistent with this Policy, please contact us at:

Privacy Department Bonnier Corporation 460 North Orlando Ave., Suite 200 Winter Park, FL 32789

If we receive a complaint from you, we will contact you in an attempt to address your concerns. If we are not able to resolve a complaint, we will participate in appropriate independent recourse mechanisms as necessary.

Bonnier Corp. Website Data Disclosure

This policy was last updated on May 25, 2018

Bonnier Corp. and its brands use cookies to identify your individual device so that we and our third-party partners can efficiently target you with content and advertisements that will be relevant to you, based on the pages you visit on our site(s) and other websites across the internet.

Bonnier may collect information such as the type of browser you use, your operating system, your IP address, the type of device you are using to access the site, and the domain name of your Internet Service Provider. This information, by itself, does not permit individual identification, meaning that you will remain anonymous. However, if you elect to provide us with personally-identifying information during your visit, that information may be linked to your IP address, or to your email address where we may have that on file through other Bonnier Corp. products or services.

When you visit our websites, we and our third-party partners send cookies — small, removable data files – to your computer. We use cookies to uniquely identify your browser, which allows us to enhance and personalize your online experience at Bonnier websites. For example, cookies allow us to recognize you when you return to a website and present relevant content to you when you visit. Most browsers are initially set up to accept cookies, but you can configure your browser to warn you when cookies are sent, or to refuse all cookies. Some of the features and services of Bonnier websites may not operate properly if your cookies are disabled. Cookies, by themselves, do not provide us with any personally-identifying information.

On our websites, we may also use tiny graphic images called pixel tags, web beacons, or clear gifs. These tiny images help us to analyze our users' online behavior and collect other data, such as page views or advertising responses. Pixel tags also allow us to send you email in a format that you can read, and let us know when you have opened an email message from us. Pixel tags may also be used to deliver cookies. Some of our websites also use third-party advertising companies to serve ads when you visit. These companies may use non-personally-identifying information about your visits to this and other websites in order to provide advertisements about goods and services of interest to you.

We work with reputable third parties that provide data tracking and collection technologies in order to:

Present or serve the advertisements you may see at Bonnier websites;

Deliver and track email communications;

Process purchase orders through e-commerce transactions;

Fulfill print and digital subscription orders; and

Provide marketing leads to third-party organizations (where you have agreed to allow us to do so).

These companies may collect information about you on our behalf. We require that these parties agree to process any such information based on our instructions and in compliance with this Privacy Policy and any other appropriate confidentiality and security measures.

We allow third-party companies to serve ads and/or collect certain information when you visit our website. These companies may use information you have shared (e.g., click stream information, browser type, time and date, subject of advertisements clicked or scrolled over, email address) during your visits to this and other websites in order to provide advertisements about goods and services likely to be of greater interest to you. Our partners use this information to recognize you across different channels and platforms over time for advertising, analytics, attribution, and reporting purposes; any information collected is stored in hashed or non-human-readable form. These companies typically use a cookie or third-party web beacon to collect this information. To learn more about this behavioral advertising practice or to opt-out of this type of advertising, you can visit www.networkadvertising.org or www.aboutads.info/choices.

You may correct or delete any or all of the personal information you have provided to us at any time. To inquire about personally identifiable information that Bonnier has collected about you, or about other ways to correct factual errors in that information, please send us an e-mail at [email protected].

If you have previously accepted Bonnier Corp.’s use of cookies, but now wish to reject that instead, please visit our Site Opt Out page.

For information on the data we store and how we use your data, please view our Privacy Policy.

Source: https://www.saveur.com/consent.php?redirect=https%3a%2f%2fwww.saveur.com%2fwomen-corn-puebla-mexico-yoon-ixim%3fdom%3drss-default%26src%3dsyn

#read more #see more #check it out #interesting #learn more

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agendahammer79-blog · 5 years ago

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The Chicken Wings of the Sea

At first glance, puffer fish may not appear the most appetizing of foods: the northern puffer, a club-shaped fish that can grow to eight to 10 inches and inflates into a spiny ball under duress, is unappealing by design. Famously, the variety of puffer fish most often served in Japan contains a poisonous toxin and requires special regulations for its preparation. But beneath the spines and despite the tetrodotoxins lies a succulent white fish, says Bryan Voltaggio, a Top Chef alum who just opened the Estuary in Washington, D.C., along with his brother, and Top Chef winner, Michael Voltaggio. And while sushi restaurants in the U.S. have long served the fish, increasingly, it’s appearing on restaurant menus in a different form.

“It’s probably one of the greatest little snacks that comes out of the water,” Bryan Voltaggio says. “They can be a very easy finger food.”

At Estuary, puffer fish tails are marinated in mirin (a Japanese rice wine) and tamari and quickly roasted in oil. Though not battered and fried, the fish tails get slightly crispy. They’re served with tartar sauce that’s folded with a little bit of banana for sweetness, plus a side of pickled banana peppers. Voltaggio likens the experience of eating them to eating chicken wings, due to the small bone that runs down the center of the tail.

In recent months, versatile preparations of the Atlantic Ocean’s northern puffer fish — especially puffer fish tails, or the portion of the fish from just behind its head to its tail fin — have been spotted at restaurants in the United States fried like fish sticks, breaded like Buffalo wings, and even grilled with spices. The particular puffer fish used in the U.S., Sphoeroides maculatus, is one of more than 150 varieties of puffer fish and can be found in estuaries and bays along the Eastern seaboard. And it’s having a moment.

Are puffer fish and blowfish the same thing?

The fish goes by several names, and all of them — puffer fish, fugu, blowfish — refer to the same family of scaleless fish with a rough and spiky skin. Some are poisonous, while others, like the northern puffer fish, are not. Other names include blow toads, swelling toads, sea squab, honey toad, and sugar toads, all references to the way the fish bloat up like amphibians.

Puffer fish tails at the Dabney

The Dabney

Where can you find puffer fish in the U.S.

In the United States, nontoxic puffer fish can be found most often on the East Coast, and commonly in Southern cooking. The fish are known for their firm but tender white meat, and over the past few years, restaurant chefs have taken note.

In addition to the Voltaggio brothers at Estuary, chef Jeremiah Langhorne of the Dabney in D.C. has served his own version of puffer fish, or sugar toads, since the restaurant opened in 2015. Langhorne’s dish is prepared in a manner similar to Buffalo wings. The cuts of fish arrive headless and are trimmed to remove fins and outer membranes. They’re then doused in spiced buttermilk marinade, dredged in flour, and deep-fried before a final glaze. Over the years, Langhorne says, he has tried to change the recipe, “but our guests revolted, so we changed it back.”

The fish has also been spotted at popular New York City spots Frenchette and Lilia. At Lilia, it appears under the name “blowfish” and is served grilled with lemon salmoriglio and cracked coriander. At Frenchette, one of Eater’s 2018 Best New Restaurants, the restaurant prepares the tails in a chile butter and grills them, bone-in. Eater NY critic Ryan Sutton suggests pairing the dish with pet-nat, a bubbly wine produced without the addition of yeast or sugar.

How do restaurants source puffer fish?

Langhorne’s sugar toads are sourced and fished from the waters of the Mid-Atlantic region. According to Langhorne, the fish were originally reeled in as a bycatch product, swept along with other, more desirable species in commercial fishing. “But now, due to their growing popularity, some boats are fishing for them as a primary catch,” he says. The Voltaggios, too, source locally, through the J.J. McDonnell fish company, based in Maryland, which provides clean tails that require minimal trimming at the restaurant.

Blowfish tails at Frenchette

Louise Palmberg/Eater NY

So what’s the deal with the poisonous puffers?

While the Northern puffer fish are not poisonous, other varieties of puffer fish contain a toxin that’s deadly to predators and humans alike. The poisonous puffer fish served in Japan, known as fugu, require careful handling prior to consumption. Chefs working with the fish must be certified to do so. They use specific techniques to remove the flavorful flesh from the parts of the fish that contain the toxin tetrodotoxin, which serves as a self-defense mechanism in the face of predators and proves up to 1,200 times more poisonous than cyanide for humans.

Fugu has been eaten for centuries and the poisonous fish remains a highly sought-after ingredient, perhaps because of the associated risk. Due in part to the meticulous care required to prepare puffer fish, countries around the world have banned it from restaurants, while others have sought varieties of puffer fish that do not contain the poisonous toxin and are therefore manageable to prepare.

The carefully handled poisonous puffer fish are most often served sashimi style, fanned out in the shape of a chrysanthemum flower (perhaps ironically, considering the deadly risks of the fish, the flower is a Japanese symbol of longevity). Fugu can also be fried, chicken wing style, or cooked into a soup or rice porridge. The flesh can be chewy if cut thicker, but is known to have a subtle but appealing flavor.

In the U.S., importing poisonous puffer fish is heavily regulated but not outright banned. The FDA cautions against buying puffer fish from any unknown sources, and has advised that the only approved puffer fish importer is Wako International in New York, which acquires the fish from facilities licensed to prepare it by the Japanese government. But for chefs like the Voltaggios and Langhorne, Northern puffer fish provides another way to bring a less familiar ingredient to customers, without the risk.

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Source: https://www.eater.com/2019/4/22/18507808/blowfish-tails-puffer-fish-fugu-sugar-toads-restaurant-trend

#read more #see more #check it out #interesting #learn more

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agendahammer79-blog · 5 years ago

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1-pot Chickpea Curry with Turmeric Rice

This post was in partnership with the New Chapter Inc. — we only partner with brands that are NS approved and all our opinions are authentic and remain our own.

Chickpea Tomato Curry with Turmeric Rice is a hearty vegetarian-friendly entree that’s sure to be a crowd-pleaser.

Whether you’re a newbie to healthy eating or a seasoned health enthusiast, you’re going to love this easy Chickpea Tomato Curry with Turmeric Rice dish made with warming spices, including our favorite here at NS, turmeric.

If you’re ever looking for a warming, comforting, nourishing, and filling meal that’s made in about 20 minutes, then look no further. This Chickpea Tomato Curry with Turmeric Rice is a great entree dish to make on the weekends for plenty of leftovers for a quick lunch the next day.

The great thing about this entree recipe, it’s made as a vegetarian meal so you can explore hearty plant-based recipes, but also you can add additional proteins as you like. Either way, I think you’re going to love this one!

Another tip upon serving is to garnish this with a fresh squeeze of lime and fresh chopped parsley for a boost of flavor and as another boost of vitamin C. Vitamin C can help your body absorb plant-based sources of iron, which is found in chickpeas.

Not only is this recipe delicious and incredibly easy to make, but it also packs a nutritional punch. The chickpeas are a good source of plant-based protein and turmeric contains antioxidants that have been shown to help reduce cell damage.

Antioxidants:

The compound in turmeric that gives it its yellow hue is called curcumin. This compound is a strong antioxidant that has been shown to have powerful anti-inflammatory properties. Powerful antioxidants like the ones found in turmeric may help reduce the risk of diseases.

Try the Fermented Turmeric Booster Powder by New Chapter, they take great care with the quality of their products which contribute to overall health and taste great in this recipe.

Why fermented? The fermentation of the Turmeric Booster Powder helps to unlock immune-boosters called beta glucans. Beta-glucans help enhance the immune system and fight inflammation which works with the turmeric to help support heart and brain health. New Chapter ferments their nutrients to make them more vital and available and something your body can actually absorb.

Lycopene:

Lycopene is a carotenoid, the most notable and highly studied antioxidant when it comes to tomatoes. The compounds in tomatoes, lycopene, in particular, have been linked to helping fight a variety of cancers (1), help improves circulation, decrease high blood pressure (2), reduce cholesterol (3), reduces cardiovascular risk (4), and reduction in metabolism syndrome (5).

Magnesium:

The chickpeas in this recipe contain magnesium, which is an important mineral in our body and plays a key role in 300 cellular functions in the body including muscle function, protein synthesis, blood sugar control, and blood pressure regulation.

It’s also been shown to help decrease PMS, headaches (such as migraines), and can be used to help relax digestive muscles which can reduce constipation.

Healthy Fats:

The coconut milk in this recipe provides healthy fats that help store energy, as well as insulate our bodies and protect our vital organs. They also help us digest fat-soluble vitamins such as A, D, E, and K to keep our brains, cells, hormones, tissues, hair, skin, and nails healthy, and provide the structural component to many cell membranes which are essential for cellular development.

Still scared of fats? The fat contained in this recipe has its health advantages. It contains mostly medium chain triglycerides (or MCT), which your body digests better and uses more easily for energy. You can read more about healthy fats here.

Protein:

You’ll get a nice boost of plant-based protein from the chickpeas in this recipe. Proteins which break down into different amino acids, are needed by every single cell in our body and work to keep our bodies healthy by providing energy, hormonal production, immune health, enzymes, storage/transportation of other molecules, turning off certain hunger hormones, rebuilding tissue and muscle and maintaining lean body mass (hello muscle).

It’s the one macronutrient I give a little bit more love and attention to when coaching clients – making sure they have enough and the right mix of carbohydrates and healthy fats to support their goals and health.

Source: https://nutritionstripped.com/1-pot-chickpea-curry-with-turmeric-rice/

#read more #see more #check it out #interesting #learn more

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agendahammer79-blog · 5 years ago

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Chilaca Pork Stew

Photo by Holly A. Heyser

I fell in love with chilaca chiles the moment I learned about them, which, I am not ashamed to say, is fairly recently.

Chilaca chiles are long, slender, medium-hot chiles from Mexico. Think poblanos, only stretched out and a bit spicier. Pronounced chee-LAH-kah, they are popular in Michoacan, which is where many of the Mexican immigrants here in the Sacramento area came from.

I first heard about them in Diana Kennedy’s book From My Mexican Kitchen: Techniques and Ingredients, which I bought some years ago.

I later saw an entry for them in a book I am currently obsessed with, Marciel Presilla’s Peppers of the Americas, which has entries on all sorts of chiles from the US down to far South America.

As a side note, Maricel notes that there is an amazing woman in Indiana who raises maybe 1000 kinds of chiles and sells seedlings. She’s known as the Chile Woman, and I highly recommend here. Tell her I sent you…

Then, one day, in a local Mexican market, I saw the prettiest chilacas, some a full foot long. I had to buy them. See the serrano in the corner? Yeah, that’s how big these chiles are.

Photo by Holly A. Heyser

I sliced some crosswise for a sort of Mexican stir fry, and they were kinda cool: inky forest green on the outside, light green on the inside. I then made a green salsa with some that were just cut up. It was, well, just OK.

Where chilaca chiles really shine is as rajas, which means strips in Spanish. Most of you who know what rajas are know them as a poblano thing, and that they are. But chilacas are better. They shred nicer, and in longer strips.

I blister all my chiles directly on my gas burners, which is a far superior way to do this than using the broiler, which will overcook any chile, but especially a thin-walled chilaca. You could blister them directly over a hot wood fire, too, which would be even better.

If you don’t know how to fire-roast chiles, here is a tutorial.

How did I use my chilaca rajas? In this wonderful, comforting Mexican stew I found in another of Kennedy’s books, her My Mexico.

It is a fascinating technique, basically a reverse seared stew: You simmer the pork first, remove some broth, let the pot simmer dry until the pork’s fat renders, then fry the tender pork chunks in its own fat.

A quick, tomato-based sauce coats the pork, the chilaca rajas go in, and you’re ready to rock. This can be eaten as a stew, over rice, or in tacos or a burrito.

You’ll find chilacas in the produce section of Mexican markets. You can also find them dried, where they are an entirely different thing: chile pasilla. If you want to grow some, The Chile Woman has seedlings, or you will find them as pasilla chiles in most catalogs, after what a chilaca becomes once it’s ripe.

Chilaca Pork Stew

Obviously I use chilaca chiles here, but don't get hung up on it. You can use the easier-to-find poblanos instead, which are in most supermarkets. Everything else is easy to find.

Course: Main Course

Cuisine: Mexican

Serves: 6 people

Author: Hank Shaw

Ingredients

6 to 9 chilaca or Anaheim chiles, or 4 to 6 poblanos

2 pounds pork shoulder, cut into 2-inch chunks

6 to 8 cloves garlic, peeled and crushed

2 to 4 avocado leaves, or bay leaves

Salt

1 pound plum tomatoes

3 to 6 large tomatillos, husks removed

3 to 5 serrano chiles, stems removed

Black pepper to taste

Instructions

Roast the chilacas or other chiles as directed here. Remove the stems and seeds and tear into long strips, You can cut the trips shorter if you want. Set aside.

Set the pork in a Dutch oven or other large pot and cover with water. Add the crushed garlic and avocado or bay leaves and bring to a simmer. Add salt to taste. Simmer for a good 30 minutes, partially covered.

Add the tomatoes, tomatillos and serranos to the pot, whole. Let them cook in there for 10 minutes. Fish them out, along with some of the crushed garlic cloves, and puree them in a blender with some of the broth. Set aside.

Let the pork continue to simmer until it is mostly tender. For wild pigs this could be an hour. Store-bought will be about another 20 minutes or so. Let the broth cook down while this is happening, but don't let it dry out just yet. Once the pork is tender, ladle out most of the broth and use for something else. It's tasty.

Allow the pot to cook dry. There should be a few tablespoons of fat rendered off the pork, if not, add some (or oil). Let the now-tender pork fry in its own fat. The debris that came off the pork while simmering will brown. Pick out the bay leaves and discard.

When the pork is nicely browned, add the chilaca chiles and the sauce in the blender. Scrape up any browned bits from the bottom of the pot, let this all simmer for 10 minutes and serve.

Pork Recipes

You can find all sorts of recipes for pork, wild or store-bought, here on Hunter Angler Gardener Cook!

Source: https://honest-food.net/chilaca-chile-recipe/

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agendahammer79-blog · 5 years ago

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My Inspiration for the Fall Collection

Inspiration for the Fall Collection

This summer, while I was planning the Fall Collection, I was getting nostalgic for the styles that used to be. As you know, I haven't jumped on the "all the new things" bandwagon. I am constantly struggling to find inspiration that feels like me. I'm not interested in a trendy home. I'm interested in a home that feels comfortable, and cozy, and like it is lived in by my family.

Autumn is maybe the most nostalgic season for me. Unlike spring, we're not craving new and fresh, we are craving old and comfortable, even traditional.

While I was looking for inspiration for the Fall Collection, I came across a lot of several years of vintage Martha Stewart Living Magazines, various years spanning 1993-2003. This was my dreaming era. This was when I was in middle, high school and college. I flipped through these same pages dreaming of the home and family I'd have one day.

When they arrived, I started a little tradition - I would get up really early and sit on the back porch under a blanket and read them cover to cover before anyone else got up. Now, they live here, stacked up on the bench in my office.

The tear pages below became my inspiration for this season. I used colors for the block prints and new wrapping papers directly from their pages. I'm sure you'll recognize many of the images, as that's what good inspiration does for us - it sticks with us and lives in the back of our memories until it resurfaces in the form of a favorite color, a familiar scent or a favorite season.

I've integrated inspiration pages from the magazines with products from my Fall Collection.

Gold Fleur Block Print Napkin

Acorn Tag

Acorn Tablets & Note Card Sets

20" Acorn & 22" Gold Fleur Block Print Pillows

Fluted Tart Pan + Mini Fall Cutters used for the Pecan Tart Perfect Green Pitcher

Satin Ribbons

Satin Ribbons + French Green Fleur Wrap

Mini Acorn & Leaf Cutters used for the Pretty Pot Pie Gold Fleur Tea Towel, $12

Baked Donuts

Fall is Donut season for us. We especially love cake donuts covered cinnamon and sugar - on a fall day, with hot cider or coffee - there is nothing better. These maple glazed are climbing the list though. Recipe coming soon.

Donut Essentials : Donut Baking Pans + Disposable Pastry Bags

The sofa is arranged with two 22" Large Gold Fluer Pillows + two 20" Medium Acorn Pillows.

Acorn Block Print Napkins, 4 for $34

Gold Fleur Block Print Pillows

Spice Cake made in 8" cake pans with Cream Cheese Frosting neatly piped with Disposable Piping Bags (18" works best for this) and smoothed with Offset Spatula.

Stone Pouring Measures

Stone 5" Pots with Lids

Acorn Tea Towels Acorn Rectangle Pillows

French Green Gift Tags Gold Fleur Block Print Pillows

Green Fleur Wrapping Paper with Gift Tag Cream Diamond Dot Napkins with Antique Gold Satin Ribbon

Slate Ticking Stripe Pillows + Velvet Pillows

Where do you find your inspiration? Of course, when I can't find things I want, I create them. I look forward to a fall season of new ideas, recipes and inspiration to share with you.

Shop the Fall Collection >

Source: http://jennysteffens.blogspot.com/2018/09/my-inspiration-for-fall-collection.html

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agendahammer79-blog · 5 years ago

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agendahammer79-blog · 5 years ago

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Eat Like a Girl is ELEVEN today (insert startled emoji!)

Eat Like a Girl turns 11 today! ELEVEN. Eleven years since I finally sat down at my desk in my small flat with the long hallway and desk, and tiny kitchen with a hatch and bright yellow worktop (it was a dream of a 70s design, complete with carpeted loo and avocado toilet seat).

I had wanted to write for years but had only written about science up to that point. Most of you will know that my background is in Physiology and then Technology. I was so comfortable writing about hormones, body clocks (especially them, I still find them fascinating) and the bodies adaptations to extreme environments. But to write about other things in an area where I was still learning? I was afraid but I really wanted to.

That desire was so strong and it had been growing over the years. It grew to a point where I could no longer ignore it or pretend that it was not what I wanted to do. It is still a fierce force, and I know that I haven’t been blogging too much on here that much lately, so that might be hard to see. The blog has moved from the centre of what I do to a part of it. I plan to write here more though and I have lots of recipes and travel stories to share.

Life has been pulling me in lots of different directions but this year I have chosen to slow down on the travel front and reorient myself in London. This has been an excellent decision and as much as I love to travel there was just no time to do the other things that I need and want to do. I will still travel a lot, just much less than before. As I look forward I feel some anxiety about things unfinished (Project Bacon – my next book – but almost there!) and not started (so many things and these are many of the drivers for me travelling less), and maybe when I get on top of this I will feel freer. I know though that the real freedom likes in feeling more fulfilled by my work and by what I create.

I desire to be more immersed in my writing, recipes and stories, I want to be more prolific, and I want to be better. I hope for the time to create the room in my head to tell better stories, to take better photographs, make some more videos and share recipes that brighten your meal times. This is almost part of the issue, there is so much that I want to do, it is almost crippling sometimes.

When one of my food photos was shortlisted for an award one year into blogging. I have come a long way since but look at that happy face.

When I think back to that day eleven years ago and I see myself, I want to sit myself down and say, relax and enjoy the ride, it is all going to be ok. I have learned so much, about food, about people, about myself, about the obstacles that would present themselves and how I would manage them. There will always be obstacles and life will always be complicated. That is ok.

There will be times where it is hard (the best things always are), and there will be bigger better times where I know that I am absolutely doing the right thing. When I look at something I have made, shot or written and enjoy my work and know that I am doing good things. Even better, when I get a lovely message, comment or email. They light my day up when they arrive.

I want to share that with you too. Don’t be afraid to put yourself out there and make mistakes. It was the best thing that I ever did, and things are still changing and evolving. Error teaches us better ways. Creativity is the nature of the human spirit. We all have it.

Have a lovely Tuesday evening folks and enjoy the rest of your week. Thanks as always, for keeping things so interesting.

Comments

Niamh

Cooking and travelling, and sharing it all with you.

More from Favorite Family Recipes:

Source: https://www.favfamilyrecipes.com/the-best-dinner-rolls/

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agendahammer79-blog · 5 years ago

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Listen Up! Cooking By Podcast - Prescott eNews

Cooking podcasts? Shouldn’t there be pictures or something?

This week we have been drinking from a figurative fire hose in order to find some sweet podcasts to make your tastebuds and earbuds smile. This topic is so broad that we have had to narrow it down a bit. So, we’ve left out some of the podcasts that are exclusively nutrition based, and are too broad, or to narrow. Should get us to few that are just right. This one is already begging for a sequel, so we would love to hear if there are some other favorites out there.

Cooking Everything Outdoors Podcast

Cooking-Outdoors with Gary House, is a primal cooking show glorifying outdoor cooking. If your idea of the culinary arts, involves in a desire to commune with the ancient forces of fire, and the lost outdoors, this is for you.

Cooking-Outdoors was established in 2008 and just keeps growing. Gary is the host of “Cooking Everything Outdoors” featured on iTunes and YouTube and regularly featured on the Outdoor Cooking Channel, TMP Outdoors and Country TV, New Zealand. He has judged many cooking competitions including the World Championship Dutch Oven Competition in Utah. Here at Cooking-Outdoors you will learn everything you need to know, and then some, about grilling, true BBQ, Camp-style cooking and Dutch oven cooking. He shares with you some delicious recipes, tips, techniques and his own secrets to creating the best food you have ever had. This is a video podcast, so you can see every step. He loves to cook outdoors and is always coming up with new recipes and techniques that you are sure to enjoy.

Available at iTunes and YouTube

The Kitchen Counter

For a home cook who is starting to adventure in the kitchen, the Kitchen Counter might be the resource that you need. With a variety of recipes, and guests, host Roger will take you through the techniques and trails of making a great meal. Perhaps you are even wondering if you are cut out for cooking at home (hint: you definitely are), or maybe you feel like you don’t have the time or the know-how. Don’t worry, The Kitchen Counter is there for you.

Available at iTunes and kitchencounterpodcast.com

Cookery by the Book

Coming from the West Village in New York City. Suzy Chase brings out cookbooks and authors to discuss their stories and recipes. A long list of long form interviews and topics, that cover the ground all the way from Korean BBQ to Indian Dosa. This is an eclectic collection that can bring cultures, and food, and ideas, and simmer them all together. This would be perfect to have on, while you're drinking a cup of coffee at your kitchen table and planning your meals.

Available at iTunes, and cookerybythebook.com

The Gastropod Podcast

And now for something completely different. Every two weeks Co-hosts Cynthia Graber and Nicola Twilley serve up an episode that looks at the history and science of food. Each episode looks at a different food and/or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers. They interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to understand the world through food. If you want to dig a little deeper into the world of fascinating foods, this could feed your interest.

Available on iTunes, Stitcher, Soundcloud, or at Gastropod.com

Cooking by Ear

Host Cal Peternell, believes you can cook. He would know. He taught Martha Stewart about Tokyo Turnips, trained a new generation of Chefs, and served a host of celebrities. All while presiding as the Head Chef at the world-renown Chez Panisse Restaurant in Berkeley, California. He also is a New York Times best selling author, winner of the IACP Award, with a new book coming out in the Fall. He and his guests can get a little salty. But he will talk you thru great recipes and throw in a few tricks that will make you a more knowledgeable cook.

Available at cookingbyearpodcast.com, iTunes

Source: https://www.prescottenews.com/index.php/features/columnists/listen-up-all-about-podcasts/item/32523-listen-up-cooking-by-podcast

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agendahammer79-blog · 5 years ago

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Texas Caviar-ish with Pressure Cooked Black Eyed Peas & Black Beans

** This post is sponsored by Kuhn Rikon, whose products I have loved for years. Thank you for the support.**

I first tasted Texas Caviar shortly after I moved upstate, 5 years ago now, at a party with Ben’s work friends. I found it completely addictive and piled my plate with heaps of the bean-y salsa, but feeling too shy to ask the host for the recipe, I went home and googled for it.

I soon learned why I loved it so much: sugar! Texas Caviar, I learned, traditionally is very, very sweet. Every recipe I found also called for canned beans, canned corn, and often canned chilies.

Deterred by the sugar and the cans, I mostly forgot about the salsa, also called Cowboy Caviar, until very recently when I tasted it again at a friend’s house and once again found it completely delicious. Feeling less shy, I asked for the recipe, and immediately learned, once again, why I loved it so much: sugar!

I wanted to give the recipe a go, cutting the sugar way back, and cooking the beans from scratch. I did some research online and read that black eyed peas in stovetop pressure cookers require no soaking and cook in five to six minutes. Five to six minutes! Black beans, I read, similarly require no soaking and cook in about 25 minutes.

It was time to give bean cooking a go in the DUROMATIC® Pressure Cooker. As noted last week, the Duromatic is a stovetop pressure cooker made by Kuhn Rikon with Milk Street’s Christopher Kimball. Last week I used the Duromatic to make Marcella Hazan’s tomato sauce, which I used in one of my favorite summer recipes: eggplant involtini with homemade ricotta and parmesan.

Friends, I am astonished by how quickly and perfectly the beans are cooking up in the Duromatic. Bean cooking can feel like a chore or something not suited for weeknight cooking, but I wouldn’t hesitate to cook beans now any night of the week.

Also, I am finding I like Texas Caviar just as well with very little sugar. For one, the peppers, onions, and corn—I’m using fresh, raw corn here—are all so sweet right now, rendering additional sugar hardly necessary. Second, for me at least, more than sweetness, it’s all about a lot of acid in these sorts of bean-y dips. I’ve used both vinegar and fresh lime juice in this less authentic take on the salsa, which I’ve been spooning over scrambled eggs, tucking into burritos with rice and cheese, and, of course, piling atop tortilla chips.

Here are a few more details about the Duromatic pressure cooker:

• Manufactured in Switzerland • Energy efficient: up to 70% energy saving • Fast: up to 70% reduction in cooking time • Healthy: retains vitamins and minerals • High-quality 18/10 stainless steel • Suitable for all cooktops: induction, gas, ceran, cast, electric, halogen • Superthermic® Sandwich base engineered for fast and even heat distribution • Three separate safety features and automatic lid lock • Pressure indicator with integrated 2-level overpressure valve

Instagram friends, I will be giving away a Kuhn Rikon Duromatic Pressure cooker in my feed shortly. Stay tuned! Have a great long weekend.

Texas Caviar ingredients:

To cook black eyed peas…

…place them in the Duromatic with water and salt.

Close the lid, bring it to high pressure over high heat.

In 3 to 4 minutes, you will see two red lines. You’ll also hear a loud hissing sound, which will be your signal to turn the heat down to low. Cook at this level for five minutes; then turn off the heat and let the valve release naturally, which will take about 15 minutes.

Remove the lid to find your cooked black eyed peas.

Drain the black eyed peas. Repeat with black beans, cooking the black beans for 25 minutes.

Transfer cooked beans to a large bowl.

Chop up your vegetables and herbs.

Add them to the bowl.

Add dressing, a mix of olive oil, vinegar, salt, and sugar.

Add fresh lime.

Grab some chips.

Serve immediately.

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Description

I cooked both the black beans and the black-eyed peas in my Duromatic® Pressure Cooker, a new stovetop pressure cooker made by Kuhn Rikon and designed by Christopher Kimball of Milk Street. Incredibly, no soaking is required here, and the beans cook up quickly and perfectly: once the Duromatic comes to pressure, the black eyed peas cook for 5 minutes, the black beans for 25 minutes.

Notes:

Texas Caviar traditionally is very sweet. I’ve cut the sugar back from 1/2 cup to 2 teaspoons, but honestly I think I’d like it just as well with no sugar at all. I’ve offered starting measurements for the oil, vinegar, and sugar, but dress these beans to taste: add more sugar if you like; add more vinegar and fresh lime, too, if you like acidity (beans do!); and more oil if necessary.

1 cup of dried beans will yield about 2.5 cups cooked, which is the amount you’ll need for each bean here, but know that you can cook more than 1 cup of beans at a time. Beans freeze beautifully. Store them in their cooking liquid.

Ingredients

for the beans:

1 cup dried black beans

1 cup dried black-eyed peas

kosher salt

for the Texas Caviar:

2 heaping cups cooked black beans

2 heaping cups cooked black eyed peas

1 large red onion, finely diced to yield 2 cups (or more or less)

2 ears corn, shucked, kernels removed

2 to 3 red (or other) bell peppers, finely diced

6 scallions, thinly sliced, white and green parts

1 -2 jalapeños, finely chopped

1 large bunch cilantro, finely chopped

1/4 cup olive oil, plus more to taste

1/2 cup vinegar, such as apple cider, white balsamic or red wine, plus more to taste

2 teaspoons sugar, optional, plus more or less to taste

juice of one lime, plus more to taste

tortilla chips, for serving, I love the Xochitl brand

Instructions

Cook the black beans: Place the beans along with 4 cups water and a teaspoon of kosher salt into the your stovetop pressure cooker. Close the lid. Turn the heat to high. When the two red lines of the valve are visible, reduce heat to low—the valve should drop to reveal only 1 line but it’s OK if it does not—and cook for 25 minutes. Turn off the heat. Let valve release naturally, which should take between 15-20 minutes. Remove lid. Taste a bean to ensure it is cooked through. If it is not, simmer until it is. If using the beans immediately, drain and set aside; if not, store the beans in their cooking liquid.

Cook the black eyed peas: Place the beans along with 4 cups water and a teaspoon of kosher salt into the your stovetop pressure cooker. Close the lid. Turn the heat to high. When the two red lines of the valve are visible, reduce heat to low—the valve should drop to reveal only 1 line but it’s OK if it does not—and cook for 5 minutes. Turn off the heat. Let valve release naturally, which should take between 15 minutes. Remove lid. Taste a bean to ensure it is cooked through. If it is not, simmer until it is cooked. If using the beans immediately, drain and set aside; if not, store the beans in their cooking liquid.

Make the Texas Caviar: Transfer cooked beans to a large bowl. Add all of the vegetables and herbs. Season with 2 teaspoons kosher salt. In a small bowl, stir together the olive oil, vinegar, and sugar if using. Pour dressing into bowl of beans and vegetables. Add the lime juice. Toss to combine. Taste. Add more salt by the 1/2 or full teaspoon. Add more vinegar — I always do — 2 to 4 tablespoons at a time. Add more fresh lime for more acidity and brightness. Add more sugar if you wish. Once you have your seasonings right, serve the caviar with chips or spoon over scrambled eggs or tuck into a burrito.

Source: https://alexandracooks.com/2018/08/30/texas-caviar-ish-with-pressure-cooked-black-eyed-peas-black-beans/

#read more #see more #check it out #interesting #learn more

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agendahammer79-blog · 5 years ago

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Why Is Anyone Falling For This "Fraternities Are Banning Hard Liquor" Thing?

It seemed like a refreshingly altruistic and selflessly motivated move when the North-American Interfraternity Conference announced a new initiative to ban hard liquor last week. Specifically, the resolution requires all member fraternities—which covers more than 6,000 chapters around the country—to implement a policy by Sept. 1, 2019, "that prohibits the presence of alcohol products above 15% ABV in any chapter facility or at any chapter event, except when served by a licensed third-party vendor."

The Washington Post called the move "long overdue"; the New York Times quoted Judson Horras, the NIC's president and chief executive, calling it, “probably the most important thing we could do"; and the Chronicle of Higher Education said this was, "another sign that national fraternity leaders are phasing out their traditional hands-off approach." Certainly, any attempt to curb dangerous behavior is better than no attempt at all, but that's a lot of credulous coverage for a rule that appears effectively toothless.

All fraternities claim to have banned hazing. How could they not? To do anything but would imply that a tax-exempt organization tacitly endorses what amounts to peer torture.

And yet, every year, college kids die during hazing events. Last year alone, there were four publicly known hazing-related deaths, which constitutes a troubling uptick after ten students died from fraternity hazing events the previous five years combined. Many more members, or merely friends of members, suffered injury or assault at fraternity-sanctioned parties or chapter houses. And with negligible exception, these incidents involved drinking to excess—another activity which fraternities claim to regulate or forbid. The hierarchy of fraternity governing in the country is complicated, but whether at the North-American Interfraternity Conference level, the "name brand" fraternity level, or the local chapter level, most or all policies in place designed to curb and control the consumption of alcohol at fraternities.

These bans are self-evidently designed to deter the worst behaviors that often accompany large groups of unsupervised men on the cusp of adulthood. But from the fraternity's perspective, they're also designed to serve as a mitigating legal force against the occasionally cataclysmic results of that behavior.

Beta Theta Pi, the fraternity where Tim Piazza died at the Penn State chapter last year after being forced to imbibe dangerous amounts of alcohol as part of a hazing ritual, for example, explicitly stipulates that, "No member can organize, encourage, or participate in drinking games, including any activity that requires drinking as part of the rules or phases of the activity. Examples include consuming shots equating to one’s age, beer pong, dares, 'century club,' or any other activities involving the consumption of alcohol under duress or encouragement." Their "Risk Management Policy" goes on to say that "alcohol is not allowed" at certain events such as "recruitment / rush," and "new member / pledge events," as well as "[a]ny ritual events." Kegs are also banned.

But none of that helped the 19-year-old Piazza, who died after languishing for hours in a drunken stupor with serious injuries he sustained after falling down the stairs. Security camera footage showed that although the other members of the fraternity were aware of his fall and his inebriated state, he was left without medical attention until the following day. That security footage, and the sensational details that were uncovered in the grand jury that followed, were enough to induce Beta Theta Pi to settle with Piazza's parents just this week for an undisclosed amount.

The Penn State chapter house was closed following Piazza's death, and the settlement includes a "legally binding" plan to make all Beta Theta Pi houses alcohol- and substance-free by August 2020. Dozens of other frats have had their local chapters suspended or disbanded for instances of sexism, racism, or violence in recent years—but any lasting change to the national culture would be an exception to the norm in the wake of a fraternity-related tragedy.

It would ascribe a level of unscrupulousness that I wouldn't want to be on the hook for to say that fraternities actively encourage flouting of their alcohol regulations. But at the very least, they reap the benefits of looking the other way when the rules are broken. Fraternities are technically charitable organizations—charitable organizations that bring in millions of dollars each year from member dues. And while those members might be interested in the networking opportunities that fraternities flaunt, it's the social life that really draws in eager freshmen. No one makes movies about dry fraternities. And there are plenty of reasons why the North-American Interfraternity Conference's highly publicized ban should be taken with a very large grain of salt.

When I asked the NIC's Chief Communications officer, Heather Kirk, a series of questions about the practical application and policing of what would amount to a massive overhaul in undergraduate behavior, she responded only that, "Each fraternity will implement the policy with its chapters, holding members and chapters accountable as necessary through their adjudication processes." I have since followed up to ask if there is any material difference to this new rule and existing rules that members are demonstrably not held accountable for—when was the last time a fraternity brother was apprehended for playing beer pong?—and have yet to hear back.

A cynical person might start to wonder why fraternities bother with all these rules at all if they don't intend to enforce them—at least not with any regularity. And with the heavy-handed caveat that of course the NIC would like to induce its members to stop drinking themselves and others to death but can only do so much to combat willful recklessness, there is a cynical answer.

In 2014, Caitlin Flanagan (yes, the byline should give you pause, but even Flanagan critics agreed she got this part right) wrote a 15,000-word cover story for The Atlantic looking at "The Dark Power of Fraternities." Buried amongst the devastating details of specific instances is a bunch of legalese about liability, but what it boils down to is this: When something bad does happen, policies like these various alcohol bans help fraternities shift blame from the organization onto the misbehaving brothers, who likely didn't realize they were breaking the rules by engaging in classic fraternity behavior.

"For fraternities to survive," she writes, "they needed to do four separate but related things":

Take the task of acquiring insurance out of the hands of the local chapters and place it in the hands of the vast national organizations; develop procedures and policies that would transfer as much of their liability as possible to outside parties; find new and creative means of protecting their massive assets from juries; and—perhaps most important of all—find a way of indemnifying the national and local organizations from the dangerous and illegal behavior of some of their undergraduate members.

The insurance issue is overcome by essentially "self-insuring." A group of fraternities pool a large sum of money, obtained via member dues, into the Fraternity Risk Management Trust—from which settlements to people like the Piazzas is paid out. They have to do this since no normal insurance company would supply a policy to such risky ventures. But the indemnification issue is where things get a little craven. If someone does get hurt, or worse, and a lawsuit is brought against the fraternity and some of its members—those who supplied the birthday shots, or bought the keg for the binge drinking, for example—the fraternity is responsible for defending itself, but it can avoid having to cover the legal fees or insurance payout of any defendants who broke a fraternity rule. As Flanagan writes, "Any plaintiff’s attorney worth his salt knows how to use relevant social-host and dramshop laws against a fraternity; to avoid this kind of liability, the fraternity needs to establish that the young men being charged were not acting within the scope of their status as fraternity members. Once they violated their frat’s alcohol policy, they parted company with the frat."

In the most egregious instances, the fraternity would likely still be found liable even with lip service policies in place, because it'd be easy enough to prove negligence. And it would be entirely reasonable to say that the young men who haze each other or sexually assault women at their house parties should be held individually accountable for their behavior and that in this way, the fraternity's rules are functioning just fine. Danger is often the result of broken laws—and is that the law's fault?

But it's not really about culpability—or at least it shouldn't be. I'm willing to give fraternities the benefit of the doubt that these policies are actually about protecting the safety and well-being of the students who join them. So why aren't they working?

I spoke to Doug Fierberg, a lawyer who has made a practice of representing victims of "school violence"—which means he spends a lot of time suing fraternities. He was quoted in Flanagan's article describing the various alcohol-related risk management policies as "primarily designed to take the nationals’ fingerprints off the injury and deaths.”

I wanted to know if he thought this new policy was any better. "It’s a step in the right direction," he said. "Is it going to stop some of the injury and death? Yes. Is it going to stop all the injury and death? No."

Then he told me about case he just settled on behalf of a pledge who was assaulted at the University of Chicago chapter of Phi Delta Theta, the same national fraternity where a Louisiana State University freshmen died last year after an alcohol-based hazing ritual.

Phi Delta Theta is a dry fraternity. But it's not really dry, is it?

"As a matter of policy it has been dry for years; but as a matter of fact, no," Fierberg said. "And part of the reason it's not dry as a matter of fact is because of the dangerous management structure of fraternities."

By that, Fierberg means 18- to 22-year-old men who not only have an outsized influence on the overall governing of these million-dollar national organizations but who also are the only grassroots enforcement for any of these policies. Dorms would be unsafe without security guards or RAs, too, he reasons, and that lack of oversight is at once what makes fraternities so appealing and so dangerous.

"This is one of the important things that’s needed to change," Fierberg says about the NIC's newest attempt to curb alcohol consumption. "But standing alone it’s going to have to swim upstream against the structures in place."

The positive media attention around this new rule feels self-serving at a time when fraternities should be seriously reckoning with what, if any value, they provide to their young and impressionable cohorts, who exist in a strange hybrid space between customers and employees. Fraternities simultaneously make victims and perpetrators of the young men who pay them for that opportunity, and even in the latter case the system should be held accountable.

It's willfully disingenuous for the NIC to tout the benefits of any particular policy while knowingly not enforcing other similar rules. Specifically: alcohol bylaws intended to be policed by intoxicated college kids seem designed to fail. But frankly it doesn't matter how well-meaning these top-down edicts are if the end result doesn't make the system safer. Fraternities are large, powerful organizations that have an all-consuming influence on the lives of hundreds of thousands of young people in this country. We should expect more of them than to try their hardest.

Source: https://munchies.vice.com/en_us/article/wjye4z/why-is-anyone-falling-for-this-fraternities-are-banning-hard-liquor-thing

#read more #see more #check it out #interesting #learn more

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agendahammer79-blog · 5 years ago

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Vegan Miso Glazed Eggplant (Nasu Dengaku)

Many years ago when we first moved to Australia from Singapore, I was on a Japanese food bender. I trawled every weekend market for the perfect Okonomiyaki and sat at many sushi trains sampling as many Agedashi Tofus, Sashimis, Inari and Nigiris as I could. But I never tried Nasu Dengaku, until one fine day when Hayden Quinn came over to my (then tiny) kitchen for a cooking and filming session. I cannot remember what I cooked, but the memory of Hayden’s Miso Glazed Eggplant that he cooked that day is still fresh in my mind.

It was simply the most divine eggplant dish I had ever had and what affected me the most was how simple it was to cook it. I remember it took nearly an hour and half to cook in my extremely temperamental, primitive, 20 year old oven. I remember Hayden checking every few minutes, literally willing it to cook faster. Because it is actually a really quick recipe. So of course when my spunky new kitchen was installed a few years later and a shiny oven awaited, this Miso Glazed Eggplant was one of the first dishes I tested in it. And it only took thirty minutes to cook. Phew!

Miso Glazed Eggplant or Nasu Dengaku as it is traditionally known, is a Japanese eggplant dish made of grilled eggplant glazed with a thick miso sauce. There are many vegan and non-vegan versions out there sporting a myriad of eggplant varieties. But this recipe I share today which I have been cooking for nearly five years is not only the most delicious and flavour packed but also the most good looking.

If you google Miso Glazed Eggplant, you will find all kinds of pictures. Some really pretty, but most quite unappetising (although I am sure they would taste delicious). Because this is such a fantastic plant based recipe, vegan and gluten free friendly and possibly a great dinner party dish; I wanted it to look great as well. So after testing with many different sized eggplants and sauces, these were my takeaways –

A. Use medium sized black plump eggplants. Not the thin Lebanese eggplants or the tiny Thai eggplants but a medium sized black eggplant that you would use to roast for Baba Ghanoush. These eggplants are often called Black Globe or Black Beauty or as in my supermarket/farmer’s market – eggplant.

B. Salt makes eggplant cry. The salting process is very important in eggplant dishes where you want the end result to be firm and delicious, not wet and sloppy. After scoring the eggplant as shown in the pictures, always salt it. You can do this by rubbing a small pinch of salt over the cut side of the eggplants and leaving them for about 30 minutes. The water (which won’t be a lot) can be mopped up with paper towels.

C. The temperature and cooking times are very important. So make sure you follow them. The cooked texture of eggplant has to be silky and succulent but still firm.

D. Always glaze the eggplant with the miso sauce again after baking and just before serving. This looks amazing on the browned caramelised eggplant and also adds an extra flavour kick. Serve the leftover sauce on the side for anyone wanting an even more boost on their eggplant.

E. The garnishes really make the eggplant pop. Especially micro herbs (the purple of shiso) and the white sesame seeds.

This dish is a great starter before dinner. Alternatively, with the addition of coconut-matcha rice, some quick pickled radishes and greens; it becomes a very satisfying lunch. If you make this recipe, I would love to see your feedback and rating in the comments below. Share your eggplant pictures with me on Instagram using #cookrepublic

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Description

adapted from Hayden Quinn’s Dish It Up

tested – 10+ times

Ingredients

4 medium sized black eggplants

generous pinch of sea salt flakes

2 tablespoons mirin

2 tablespoons cooking sake

2 tablespoons raw sugar

1 tablespoon Shiaoxing wine

1 tablespoon sesame oil

1 teaspoon finely grated ginger

80g white miso paste

white and black sesame seeds, finely sliced chives, micro herb – to garnish

Instructions

Pre-heat oven to 200C (convection)/180C (fan-forced).

Wash the eggplants and pat dry. Cut the eggplants in half, length wise.

Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.

Place the eggplants cut side up in a shallow rimmed baking tray.

Sprinkle with salt and gently rub the salt over the flesh.

Rest for 30 minutes.

Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.

Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.

Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.

Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.

Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.

Source: https://www.cookrepublic.com/vegan-miso-glazed-eggplant-nasu-dengaku/

#read more #see more #check it out #interesting #learn more

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agendahammer79-blog · 5 years ago

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Herb Crusted Rack of Lamb

This delicious Herb Crusted Rack of Lamb is so much easier to make than you think! With a handful of ingredients and ready in a matter of minutes, this rack of lamb is perfect for your next dinner party!

Usually we only cook lamb for Easter, by lately my husband has been on a lamb kick so in the past couple weeks we’ve had lots of lamb. Lots of grilled lamb chops and now this delicious herb crusted rack of lamb. And there will be more lamb coming your way, because I have a huge leg of lamb in the freezer just waiting for me to make a star out of it.

Growing up my mom only used to make lamb for Easter because she isn’t a big fan of it. As a matter of fact even when she cooked it she never ate it, it was mostly for my dad and us kids. I’m really looking forward to making that leg of lamb the way my mom makes it, I’m sure you’ll love it because it’s loaded with garlic and cooked to perfection.

However, for now, let’s enjoy this gorgeous rack of lamb, because it is a beautiful thing. Lamb is so great and the great thing about it is that it cooks so fast. Of course it all depends on how you love to eat your lamb, wether you love it more rare or more medium to well done.

We like ours more medium-rare which I think it’s just perfect because I feel that at this temperature the meat just melts in your mouth.

CRAVING MORE LAMB? TRY THESE RECIPES:

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Herb Crusted Rack of Lamb

Course: Main Course

Cuisine: American

Servings: 4

Calories: 202 kcal

Author: Joanna Cismaru

Ingredients

1 1/2 lb rack of lamb (8 ribs)

1/2 tsp salt or to taste

1/2 tsp pepper or to taste

1/3 cup breadcrumbs I used Panko

1/4 cup mint fresh, chopped

2 tbsp parsley fresh, chopped

1/4 tsp red pepper flakes

3 cloves garlic minced

1/2 tsp salt or to taste

1/4 tsp pepper or to taste

1 tbsp olive oil

2 tbsp Dijon mustard

Instructions

Preheat your oven to 450 F degrees.

Season the rack of lamb with salt and pepper. Set aside.

In a small bowl combine the breadcrumbs, mint, parsley, red pepper flakes. garlic, salt and pepper.

In a large skillet heat the olive oil over medium-high heat. Add the rack of lamb and sear on all sides, about 2 minutes per side or until browned. Turn the heat off.

Brush the rack of lamb with Dijon mustard on both sides then press the breadcrumb mixture over the lamb. The mustard should help with the breadcrumb mixture sticking to the lamb.

Transfer the skillet with the rack of lamb to your oven and bake for 18 minutes to 25 minutes or until a thermometer inserted in the thickest part of the lamb registers your desired temperature. Read recipe notes for temperatures.

Let the rack of lamb rest for about 5 to 10 minutes before cutting into chops.

Recipe Notes

Let the lamb rest for a few minutes before slicing into it, this will result in a juicier meat, plus some carryover cooking will occur, taking the internal temperature of the lamb higher by about 5 more degrees.

The cooking time totally depends on how big your rack of lamb is and how you prefer it cooked.

Use a meat thermometer to accurately tell if your lamb is cooked. Insert a meat thermometer into the thickest part of the meat that's not touching the bone. Use the below temperatures to cook it to your liking:

Rare - 115 F to 120 f

Medium-rare - 120 F to 125 F

Medium - 130 F to 135 F

Medium-well - 140 F to 145 F

Well done - 150 F to 155 F

I served this rack of lamb with these roasted potatoes as seen in the pictures.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts

Herb Crusted Rack of Lamb

Amount Per Serving (2 chops)

Calories 202 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 3g 15%

Cholesterol 48mg 16%

Sodium 789mg 33%

Potassium 257mg 7%

Total Carbohydrates 8g 3%

Protein 16g 32%

Vitamin A 6.3%

Vitamin C 5%

Calcium 4.3%

Iron 11.3%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://www.jocooks.com/recipes/herb-crusted-rack-of-lamb/

#read more #see more #check it out #interesting #learn more

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agendahammer79-blog · 5 years ago

Text

Saying Young Cooks Need to ‘Pay Dues’ Before Finding Success Is Kind of Bullshit

“Why do you think you can write a memoir at age 29?”

This is the question chef Kwame Onwuachi asks himself, seated across from me at a table as the final lunch guests of the day leave the sunny Kith and Kin dining room.

It’s the same question that Washington, D.C., asked when he set out to open his first restaurant, an ambitious, pricey affair that would tell his life story, weaving Creole and Nigerian culinary influences through a multi-course tasting menu.

“I’ve heard it a lot,” he says. “I just want people to know that everyone has a story.”

Onwuachi spent his formative years in the Bronx, learning from his mother’s cooking at home and at her catering company. After teen years spent dealing drugs, Onwuachi began working in restaurants (and on a ship) and started his own catering business. His passion and obvious talent for cooking led him to the Culinary Institute of America, where he studied while working in a local restaurant and running his catering company to cover tuition costs. He externed at Per Se, and then after graduating worked in the kitchen at Eleven Madison Park.

Both experiences were educational, but as he describes in his memoir, Notes From a Young Black Chef, which hits shelves April 9, Onwuachi was also subjected to racism both personal and systemic. In the book, he calls out specific chefs in the Per Se and Eleven Madison Park kitchens, still something of a rare practice in the chef-memoir genre. “It’s not easy to call out people,” Onwuachi says. “I think it’s important if you want change to occur, if you want people to listen. With this book, I want everyone to listen. This book is for everyone. It��s not just for young black chefs, it’s just not for chefs of color. It’s just not for chefs. It’s for everyone to know that no matter what happens in life, you should just keep going.”

He left EMP to tour with the Dinner Lab, basically doing pop-ups and competing with (and consistently beating) other chefs as part of a fundraising program. Eventually, two D.C. entrepreneurs offered Onwuachi and his culinary schoolmate and fellow EMP (front-of-house) alum Gregory Vakiner a seemingly blank check to build the restaurant of their dreams, which would be the Shaw Bijou. While that restaurant was under construction, Onwuachi competed on Top Chef Season 13, finishing in the final six. His profile on the show added flames to the fire of the hype around the Shaw Bijou, and when the restaurant closed only three months after opening, it came as a shock to everyone — including the chef.

As I wrote at the time of the closure, the meta-narrative around the Shaw Bijou was troubling. A major bone of contention within D.C. was that the Shaw Bijou was too expensive, at $185. In his memoir, Onwuachi reveals the domino effect of mismanagement that led the team to need the cash from early, high-cost ticket sales. And it wasn’t just that the Shaw Bijou would be expensive. It was the audacity, as some saw it, of such a young chef (he was only 26) opening his first restaurant project at such a high price point.

Looking back, it’s impossible not to wonder whether it wasn’t also that some of the D.C. dining public simply wasn’t open to a young black chef charging so much money and asserting his confidence in the fine dining space at all. The glee with which some corners of the internet cheered the closure says a lot more about dining culture in 2017 than just the enduring power of schadenfreude; it also tells us that the restaurant industry and its diners still believe big breaks are “deserved” or “earned,” even as the goal post for what it takes to be “deserving” isn’t fixed in place.

In the first chapter, Onwuachi writes, “More infuriating is the question about to whom I should have been paying dues. It seems like the only ones keeping track are the white guys with tall hats. And how did those guys get into the club? By paying dues to older white guys with even taller hats.”

In fall 2017, he burst back onto the D.C. dining scene with Kith and Kin, which has continued to gain steam, earning positive reviews from former Eater national critic Bill Addison and the Washington Post’s Tom Sietsema. When I sat down with Onwuachi earlier this month, it was only two weeks after he learned of his place on the James Beard Award semifinalist list for rising star chef. He’s back in the spotlight again, and maybe this time, people won’t insist he’s there too soon.

This interview has been condensed and edited for clarity.

Hillary Dixler Canavan: One major theme you really wrestle with in the book is the meaning of paying dues. Specifically, what happens when you’re paying dues to people who don’t look like you, who operate in systems that are meant to keep you out. But also, you understand why one would have wanted to work at Per Se or EMP before doing something on their own.

In the mythology of professional kitchens, there’s the idea that kitchens are for outsiders. It’s this rag-tag crew of people and if you’re a misfit out there, you’re welcome in here. In reality, there are a lot of people for whom professional kitchens are a very unwelcoming place, for many women, LGBT people, people of color. Do you feel there’s a way for this industry to make room for young people that are in that period without defaulting into the dues-paying mentality that seems to be inherently stacked against them?

Kwame Onwuachi: As a young professional of color too, you teeter on: Okay, I go here to this restaurant. I “pay my dues” and then I’ll eventually get to open up my own restaurant. The reality is you go there, nine times out of 10 it’s the unspoken racism. The not moving you up, the let’s try again in a year and see where we’re at.

It’s not necessary. For me, I had my own path and I got exposed to fine dining, one from living in New York City, two going to the CIA and seeing the opportunities that were there for the externship program. For me, it was a different narrative. At Per Se, I didn’t get paid to work there. That’s now a real reality for people in general, but where I come from, where we take care of our families: It’s a very collaborative effort, when we’re at home, I pay some of the electric bill and everyone pitches in to make ends meet. That’s not a reality for everyone.

It shows the systematic oppression. I don’t think it’s necessarily intentional, but I remember there was another kid that was an extern there and he lived downtown near Per Se. Yes, he didn’t get paid either but his rent was paid for, his parents sent him money every weekend, and he was able to get there [easily]. I had to travel all the way from the Bronx and spend two hours in transit to get to Per Se. It’s not an equal, level playing field. When I get there, I’m exhausted before I even step through the door. I remember one chef telling me I was the laziest person he had ever met in his entire life after I had to work at 6 a.m. as a backup chef for Chopped [a paid job], just so I could afford to pay rent to come here. I was noticeably tired. No one asked, “Hey, are you okay?” It was like, “What are you doing? You’re so lazy. You know that? You’re the laziest person I’ve ever met in my entire life.” Meanwhile, I’m there working for free, busting my ass.

I think what it’s gonna take to change that scope is a little more diversity within the critics, more diversity with editorial staff. It’s gonna take more diversity with people of color within the staff of these large houses in order to really seek out these places from these people of color that may not have had the opportunities to work at places like Per Se or Madison Park, or go to the CIA, or even have the opportunity to have a restaurant like this. This is amazing. I’ve worked really hard for it. I’m very proud of it. There’s a lot of people doing pop-ups, or they have a small restaurant that’s open for dinner, or it’s been passed on throughout their family. They got a chance to send their kid to culinary school, but they still have to go back home and help run that restaurant. That is what it’s going to take in order to change things around a little bit.

HDC: And of course this isn’t unique to the restaurant world. In many professions, young people hear “it’s not your time yet, pay your dues, head down.” And then there can be a real backlash against people who put themselves out there when they feel ready to instead of when they are told they’re ready.

KO: Yes, when they’re told they’re ready.

HDC: I also wonder about if some of the conditions on the ground change, would that aspect of it change? If paying dues doesn’t mean the same thing for every person. If the person next to you at Per Se was paying his dues but living rent free, it’s different.

KO: It’s a lot different.

There are a lot of people that have worked their whole lives and then they get a chance to work in a restaurant, maybe like mine, and they can get a little bit of experience. They may feel that they are ready. Who am I to say that they’re not ready to go on and do their own thing?

Who are they paying their dues to? If anything, you’re paying your dues to yourself. When you feel like you’re ready, you should be able to go out and do whatever you put your mind to. This is a very short life we live. I would hate for someone not to strive for something and always have that what if I would’ve just done this.

HDC: In the book, it seems like you’re arguing that the whole concept of dues-paying in your own story was a way to validate certain types of experiences and not others. That there is a whole range of experiences that might be relevant.

KO: It depends on what you want to do.

HDC: Related to that, one thing that surprised me is that you really named the names. You didn’t shy away from saying this is who I worked for, here’s how they behaved. Did you have any hesitation about being so honest?

KO: There’s always some apprehension when you’re, for lack of better words, being an open book. Are people going to shun me or judge me for this? Or will they be upset at me because I named names, or how dare I speak about these things that should be left in the kitchen? I think that that’s bullshit and there is no bravery in that, on my end. How am I going to prevent that from happening to the next person if I don’t openly talk about it? Give real examples about it. That’s when things stop.

When people realize, Oh man, I’ve done that. I shouldn’t do that anymore. I didn’t know that these small little racist jokes affect people. When you’re a chef, most people are just like, “Yes chef” to you. I deal with that in my own kitchen. I’m like “Hey, how’s it going?” They’re like, “Good, chef.” I tell my sous chef, “Go see how it’s actually going over there. They are just telling me it’s all good.”

We need to know that our words matter. Especially if it’s some sort of harassment. We don’t talk about racism in the terms of harassment a lot. We talk about it as yes, if something major happens like if someone was racially profiled or it is a hate crime, or something like that.

The small, subtle jokes go unheard. Those are the ones that hurt the most because they are usually in front of a large group of people. If you understand it for what it is, then it’s like you’re not cool. “We’re just joking around.” But I didn’t start joking like this. Why do you feel that you could do this?

You just have to push through that small little area of uncomfortability. Whether it’s speaking up, speaking out, or just believing in yourself.

HDC: Right now, naming names has been such a powerful part of the #MeToo movement, too.

KO: It’s important to name your abusers. I don’t have to be excited about it. I’m just telling the story. I think that’s the same thing with the #MeToo movement. They are saying what happened and that it’s not okay. It takes a lot of bravery and I’m so proud of the women that have come forward and said that, because it has sparked change. I’ve noticed it in the industry.

A lot of friends that have restaurants now have sensitivity classes around sexual harassment. We have it here about racial equality as well. I think that that’s something that needs to be talked about more and more, to have people feel included, feel welcome.

HDC: Another theme of the book is that you are still young; it’s very much about a young person finding their voice and their career path. With the opening of the Shaw Bijou and Kith and Kin under your belt, with a book now under your belt, what’s your sense for young chefs who do feel ready to express their voice? Do you feel like you have any takeaways? Is your thinking about doing that different now than it was before?

KO: Not really. I think people learn in different ways. For me, I learn a lot by doing. I couldn’t have opened a restaurant that’s successful without having another restaurant that either went well or didn’t go well. I can only learn as much as I can with being hands on. I think it depends on the chef. I have a lot of chefs that look like me in my kitchen, which is amazing. They are like, how did you do it? I’m like: “I started to do pop-ups and then I traveled around the world. Then I got an opportunity to open up a restaurant and I was scared as hell, but I did it. I failed. I tried again, and that was it.” When they are like, “What should I do?” I’m like, I don’t really have the answers for you, what you should do specifically. I know as a cook I can give you what you need to work on as a cook: Hone your craft, more importantly. Keep your station clean. The normal things of being a good chef, that’s the foundation. To garner exposure, there is a multitude of things you can do. You can start writing. You can start doing YouTube videos. You can start doing pop-ups. You have to do what makes sense for you. Maybe you want to open up a food truck after this. You can go right into that after working in this kitchen. If you want to open up a restaurant this big, maybe start with a smaller one. It depends on the person, really.

If you’re ready to do anything, I would just try it. I’ve never written a book before and I did this. When are you gonna be ready for something unless you just do it?

Hillary Dixler Canavan is Eater’s restaurant editor.

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Source: https://www.eater.com/2019/3/21/18266033/kwame-onwuachi-memoir-notes-from-a-young-black-chef-interview-paying-dues

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agendahammer79-blog · 5 years ago

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Kimchi Cauliflower Fried Rice Keto, Paleo, Whole30

Easy Keto Kimchi Cauliflower Fried Rice comes together with your favorite protein and it’s ready it just about 15 minutes. This easy and quick Kimchi Cauliflower Fried Rice recipe is also paleo, Whole30 with vegan options. If you have never had Kimchi Cauliflower Fried Rice, life is about to change. Don’t miss this simple Keto Kimchi Cauliflower Fried Rice recipe, made extra easy with my secret weapon!

To know me, it to know my excitement for all things food! More importantly, beyond my simplistic love of food and cooking, it’s the real special things, like knowing where my food comes from, why it’s good for me, the impact that my food choices make on the environment and my health – that’s where I get real giddy. It’s just a true nerdy love affair, from top to bottom.

Anytime I can connect with my food on a deeper level, I jump at the chance. The wonder of the whole process is truly so special to me and I find each bite tastes so much better and each meal is so much more meaningful when I can slow down and acknowledge the full process and the full journey the food took to my plate. Our food is so much more than seeds, soil, sun and water. It’s love, it’s passion and it’s so so much work! We cannot ever take for granted the amount of energy that goes into our food.

I am so excited that in just a few weeks I will be up in the Pacific North West touring Cascadian Farm’s amazing land, learning about their process, the love, care and passion that goes into growing their food and to connect with my food on that deeper level. To me, these socially conscious companies are the true innovators in the food industry right now, they are the stewards of our planet, doing the extraordinary when it’s so easy to just opt for prioritizing automation, bottom lines and mass food production. Can I get an amen?!

I will certainly be taking you all along for the ride at Cascadian Farm over on my Instagram, so make sure you are following along there, and I will absolutely be sharing more after my trip here, along with another recipe, for sure.

In the meantime, I want to share a recipe that I just LOVE to make on busy weeknights. Cauliflower Fried Rice is a staple around here and there are so many iterations of this recipe in our household, at this point. I gave my standard Cauliflower Fried Rice recipe a bit of makeover for this Kimchi Cauliflower Fried Rice, by adding another layer of flavor, plus the benefits of fermented kimchi. (Since cooking fermented foods will kill most of the probiotics, I do recommend adding additional uncooked kimchi on top to maximize the benefits)

Using Cascadian Farm’s Recipe Cauliflower Blend with Stir Fry Vegetables, this Kimchi Cauliflower Fried Rice recipe is an absolute breeze, it’s actually kind of stupid how easy this is. Start to finish it’s ready in just about 15-20 minutes and it’s take-out level delicious, without the junk. You are getting plethora of veggies, which means a beautiful array of nutrients and colors!!

Excited to share more with about my upcoming trip, but in the meantime, make this super easy Kimchi Cauliflower Fried Rice, cherish each bite, celebrate the work that went into every meal you enjoy and never stop being in awe of your food!

Kimchi Cauliflower Fried Rice

2 tablespoons ghee, avocado oil or other cooking fat

1 cup kimchi (more or less to taste), cut into bite-sized pieces

2 cloves garlic, finely minced

1 tablespoon fresh ginger, finely minced

1 - 2 cups cooked protein, chicken, pork, beef cut into bite-sized pieces or shredded, other options: shrimp or 3 eggs, scrambled

5 cups Cascadian Farms Frozen Riced Cauliflower Blend with Stir-Fry Vegetables* (1.5 packages)

2 tablespoons kimchi juice

1 tablespoon coconut aminos (you can also use soy sauce or tamari)

sea salt, to taste

Additional kimchi, cut into bite-sized pieces

1 fried egg (per person)

1-2 tablespoons chili paste or sriracha for topping

sesame oil and/or sesame seeds for topping

crispy / roasted seaweed, cut into thin pieces

thinly sliced scallions

microgreens

To a wok or a large skillet over medium-high heat, add ghee or other cooking oil, add the chopped kimchi, garlic and ginger. Cook for several minutes until the kimchi starts to brown a little, 3 to 5 minutes. Add any cooked protein (not scrambled eggs or shrimp). Heat through. Give it a couple minutes.

Add the Cascadian Farms Frozen Riced Cauliflower Blend with Stir-Fry Vegetables, along with the Kimchi juice and coconut aminos. Reduce heat to medium. Cover the wok or skillet and cook for 3 minutes. You want the veggies to be no longer frozen and barely tender but definitely not mushy.

Take the lid off, increase the heat to medium-high, cook another minute, add scrambled eggs if using or cooked shrimp. Turn off the heat. Taste and add sea salt to taste, if necessary (likely it will not be).

Serve the Kimchi Cauliflower Fried Rice topped with a fried egg, sesame oil, toasted seaweed or nori sheets, srirarcha or sesame oil, scallions, microgreens, etc

if using straight up frozen cauliflower rice, I recommend using 3 cups cauliflower rice and adding approximately 2 cups of additional frozen or already cooked veggies, stir-fry veggies like broccoli, mushrooms, carrots, peppers, onion, etc. Add at the same time as the cauliflower.

If you are gluten-free, be sure to buy a kimchi that is gluten-free and always look for hidden sugar or other shady ingredients. Better yet, find an amazing recipe online and make your own.

3.5.3229

This post was created in partnership with Cascadian Farm and the Feedfeed. I’m proud to work with brands that care about the health of its consumers and the planet. As always, all opinions and text are my own.

Source: http://tasty-yummies.com/kimchi-cauliflower-fried-rice/

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