#its made of a lot of spices but also a lot of citric acid

[carnival-core]

Got this soda today and it's branding honestly isn't even false advertising I never been more confused about whether I liked or hated something it just halts my brain

[singlemaltrussell]

American Whiskey Review #35, #36, #37 & #38 Indiana 5yr Rye (2017 Cadenhead's), Frey Ranch Straight Rye, New Riff B-i-B Rye, Kings County Distillery Empire Rye

I've managed to maintain a pretty consistent rye focus this summer, but being still pretty early days in my exploration of that style, this is the first time I've really sat with a few different bottles and drilled down into the separate characters as a side by side.

The reviews have been assembled over the past month, starting out as Frey Ranch vs Kings County, but as I spotted New Riff on my shelf, adding in another 100 proof 100% rye seemed to make sense. Of course, once I did that, how could I not add an MGP into the mix?

I figured these four were similar enough in some aspects (approximate age and ABV) for a decent comparison and contrast.

—------------

Indiana 5yr Rye Cadenhead's

I’m making the assumption that this bottle is MGP, but I haven’t heard anyone suggest it could be anything else and honestly, at this point, if I hear “Rye” and “Indiana” it’s the only name in my head. I’m also pretty sure it’s the 95/5 mashbill, but again, [Disclaimer] this is all gleamed from whisky chatter.

Between Cadenhead’s and SMWS, there have been a refreshing amount of decently priced, Independently Bottled American Whiskies on sale in the UK market in recent times. Makes a nice change.

_______

Category: Rye

Bottler: Cadenhead's (CA)

Series: Authentic Collection

Vintage: 2017

Bottled: Summer 2023

Age: 05 years old

Cask: Barrel

№ of bottles: 222

ABV: 55%

_______

**𝙽𝚘𝚜𝚎**: No idea if this is a thing, but unbaked rye sourdough? A lot of sweet and citric orange jellies where the sharpness overlaps with ethanol, that does eventually mellow. Wet cut grass, and also earthy caraway seed, with that earthiness veering slightly into brown cardboard. Lots of Log Cabin syrup brings the vanilla after sitting for a while.

**𝙿𝚊𝚕𝚊𝚝𝚎**: Honeycomb toffee dissolves into orange squash and sunflower oil. I get fennel, but it’s the green bits up top.

**𝙵𝚒𝚗𝚒𝚜𝚑**: Finely ground black pepper brings tight tannins that quickly melt and relax into buttercream with a herbal flush of fresh peppermint and curly parsley. The barrel char shows some coffee-bean acidity, but manages to stay on the right side of bitter.

_______

**𝙽𝚘𝚝𝚎𝚜**: Easy sipping and not too aggressive for its ABV, nice texture and a measured spice. This has all the herbal green notes that I know can be a bit divisive in the world of Rye, but I thought it all worked together.

The palate was quite basic but was also my favourite bit. The oily orange and crunchy sugar combo is a winner made just that little bit more interesting by the fennel shoots.

Solid MGP at a price that doesn’t sting. If you like MGP (like I do), then I doubt this would disappoint.

Hats off Cadenhead’s. Keep em coming.

----

**𝚂𝚌𝚘𝚛𝚎**: 8 *𝑹𝒚𝒆 𝑻𝒉𝒆 𝑵𝒖𝒎𝒃𝒆𝒓𝒔*

—------------

Frey Ranch Straight Rye

This was catnip for me. As a grain nerd, I'm a sucker for a good farm to glass story, and Frey Ranch spins a nice tale of Colby and Ashley: 5th generation farmers going their own way to create a 100% winter rye from their 1500-acre farm 4000 ft above sea level (which is still somehow the lowlands) in Fallon, Nevada.

If you’re curious about what “winter rye” means, it’s what it sounds like - rye sown in September - October that grows throughout the winter season and is harvested in spring.

It also has to be said, the Frey Ranch bottles are pretty sweet. Chunky AF. Really nailed the visual branding there.

_______

Category: Rye

Distillery: Frey Ranch

Mashbill: 100% Winter Rye

Age: 6 years

Cask: New charred oak

Batch №: 9

ABV: 50%

_______

**𝙽𝚘𝚜𝚎**: Cinnamon-spiced cherrywood meets Crème brûlée, Hot Cross Buns and Cointreau-enriched vanilla Coke.

**𝙿𝚊𝚕𝚊𝚝𝚎**: Lightly grassy on the approach, but becoming denser honey-butter, and rich, brown sugar-dusted rice pudding that’s almost but not quite cut by red berry coulis. A generous shake of white pepper and chilli flakes brings some heat and dryness.

**𝙵𝚒𝚗𝚒𝚜𝚑**: Barrel char pipes up as tannic cocoa solids and burnt sugars, but any astringency is deftly countered by the slick texture of corn oil, rising malty Ovaltine and sugar cookie dough. At the very end, cool green dill and spearmint face off against buzzing Szechuan and cardamom.

_______

**𝙽𝚘𝚝𝚎𝚜**: At 6 years old, this is possibly the oldest bottle in the review.

It has quite a sweet palate but it's offset by the spice and bitter notes that give it a good amount of crowd-pleasing depth.

Usually I get the rye-dough notes in the nose, but here, it arrived almost at the very end in conjunction with malty tones and slick corn oil. With that and the spicy coolness, it left me consistently in a place of wanting more.

Well adjusted and nicely put together. I’d love to hear more about Frey Ranches production, especially around mashing and fermentation.

I went out on a limb to buy this bottle without due diligence in researching, but I am 100% happy with my purchase.

----

**𝚂𝚌𝚘𝚛𝚎**: 8.3 *𝑨𝒍𝒕𝒊𝒕𝒖𝒅𝒆 𝑨𝒅𝒋𝒖𝒔𝒕𝒎𝒆𝒏𝒕*

----

—------------

New Riff Bottled-in-Bond Rye

𝙿𝚛𝚎𝚊𝚖𝚋𝚕𝚎: Before this, I knew New Riff by reputation only. A relative newcomer, from their distillery in Newport Kentucky, they've made a name putting out whisky presented at a baseline of Bottled-in-Bond stats or better. Not too shabby.

Also worth a note, Larry Ebersold, of Seagrams/MGP fame was heavily involved as a consultant in the early days.

Larry created the 95/5 rye/malted barley mashbill, and is one of the people credited with really getting a handle on dealing with the famously difficult grain.

New Riff has tweaked the recipe further by swapping out the 5% malted barley for malted rye.

_______

Category: Rye

Distillery: New Riff Distilling

Region: Kentucky

Bottler: Distillery Bottling

Series: Kentucky Straight Rye Whiskey - Bottled in Bond

Vintage: 2017

Bottled: 2021

Mashbill: 95% rye/5% malted rye

Age: 4 years

ABV: 50%

_______

**𝙽𝚘𝚜𝚎**: Sweet and tart Dried cherries and cranberries, with chocolate orange following closely. The chocolate has a bit of carob to it, and there's a tiny bit of fresh green herbs that reads like tarragon to me. Vanilla ramps up as cream soda, and the oak registers as dusty nutmeg. I get a little solvent with it too, like freshly stained wood and there's a powdery mint quality like newly unwrapped Doublemint gum.

**𝙿𝚊𝚕𝚊𝚝𝚎**: Sweet, herbal and fruity, with the cream soda from the nose joined by a fair bit of artificial cherry and Chicory leaves balancing the sweet with bitterness. Dry cinnamon gets bolstered by a couple twists of cracked pepper and crushed chillies

**𝙵𝚒𝚗𝚒𝚜𝚑**:Dark Chocolate covered morello cherries get a red fruit signal boost by way of raspberry coulis, couched in browned butter. The chocolate recedes to clearer wood char but spearmint keeps it sweet and coolly, herbaceously menthol.

_______

**𝙽𝚘𝚝𝚎𝚜**: I expected to like this, but it was still surprising how much it ended up connecting. The New Riff is quite sweet, but red berries and chocolate together, was hard not to love.

I wonder how else their production differs from MGP? I would be surprised if that 5% barley/rye switch alone was responsible.

Great stuff. Fun and sippable, but with a good amount of individual character - the extra berryness of it all jussst gave it the edge against the Frey Ranch.

----

**𝚂𝚌𝚘𝚛𝚎**: 8.4 *𝑭𝒐𝒓𝒆𝒔𝒕 𝑭𝒓𝒖𝒊𝒕 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑪𝒐𝒎𝒑𝒐𝒕𝒆*

----

Kings County Empire Rye

I already know Kings County from a previous review of their BiB bourbon, where I may have overscored it, but also undoubtedly enjoyed it.

On the strength of that, and the perfect amount of a gift card, I picked up another 200ml glass flask of theirs, which this time is their Empire Rye.

The “Empire” designation meant nothing to me, but luckily I didn't have to dig too deep to find out that is a not-quite-legal definition stating that to sport that label, the whisky in question would need to be 75% New York grain, distilled to 160 proof or less, and aged for a minimum of two years in charred, virgin oak at maximum filling strength of 115 proof.

I haven’t been able to verify the ages of the liquid that went into this particular batch, but it seems to change between each one. Could have a combination of various ages up to 6 years.

_______

Category: Rye

Distillery: Kings County Distillery

Region: New York

Bottler: Distillery Bottling

Series: Straight Rye Whiskey

Mashbill: 80% NY Danko rye /20% English malted barley.

Age: 2y>

ABV: 51.0%

_______

**𝙽𝚘𝚜𝚎**: Chocolate covered, brandy soaked cherries and maple sugar flapjacks bring a mix of fruit and grains - all quite dark and decadent. I got more forward sarsaparilla than vanilla, but it is still there as a backdrop of buttery waffles that exists alongside damp pine.

**𝙿𝚊𝚕𝚊𝚝𝚎**: Another oily and slightly grassy approach, but much less green here. Crème brulee skews towards dense dairy and toasted sugars but it keeps getting earthier, becoming dark chocolate kahlua cake and quite sticky on the teeth. Malty too. There's an overlap with that and the tannins, which makes me think of Ovaltine and red wine mixed together. In a good way.

**𝙵𝚒𝚗𝚒𝚜𝚑**: Rounded molasses rye bread and wet charred wood charged by electrostatic Szechuan tingles and eucalyptus. A bit salty and mineral in the tail, like buttery pebbles, and with the eucalyptus evolving into fresh peppermint leaves as the heat fades.

_______

**𝙽𝚘𝚝𝚎𝚜**: These were all good, but this was my favourite.

It's the least sweet and the most rounded to my tastes, incorporating a bit of salt and dark molasses that I really liked.

It's lucky these smaller bottles exist because otherwise, at the price KC sits at, I might have let it pass me by.

I have a feeling that my love of scotch means that the 20% malted barley may be what makes the difference here.

I love the idea of 100% ryes, but my history with single malt has likely molded my palate towards a preference of having barley in the mashbill.

----

**𝚂𝚌𝚘𝚛𝚎**: 8.5 *𝑲𝒊𝒏𝒈 𝑶𝒇 𝑻𝒉𝒆 𝑯𝒊𝒍𝒍*

----

________

**𝚂𝚌𝚊𝚕𝚎**

𝟿.𝟼 - 𝟷𝟶 𝚃𝚑𝚎𝚘𝚛𝚎𝚝𝚒𝚌𝚊𝚕𝚕𝚢 𝙿𝚘𝚜𝚜𝚒𝚋𝚕𝚎

𝟿 - 𝟿.𝟻 𝙲𝚑𝚎𝚏‘𝚜 𝙺𝚒𝚜𝚜

𝟾.𝟼 -𝟾.𝟿 𝙳𝚎𝚕𝚒𝚌𝚒𝚘𝚞𝚜

𝟾 - 𝟾.𝟻 𝚅𝚎𝚛𝚢 𝙶𝚘𝚘𝚍

𝟽.𝟼 - 𝟽.𝟿 𝙶𝚘𝚘𝚍

𝟽 -𝟽.𝟻 𝙾𝙺, 𝚋𝚞𝚝…

𝟼 - 𝟼.𝟿 ��𝚐𝚛𝚎𝚎 𝚝𝚘 𝙳𝚒𝚜𝚊𝚐𝚛𝚎𝚎

𝟻 𝙽𝚘

𝟺 𝙽𝚘

𝟹 𝙽𝚘

𝟸 𝙽𝚘

𝟷 𝙸𝚝 𝙺𝚒𝚕𝚕𝚎𝚍 𝙼𝚎. 𝙸‘𝚖 𝚍𝚎𝚊𝚍 𝚗𝚘𝚠

[wellwaytea]

6 Myths Of Tea That We Need To Leave Behind in 2021

After water, tea is the most consumed drink in the whole world. This drink isn’t just tasty but comes with numerous benefits. However, due to its immense popularity, it has also been surrounded by a lot of speculation. Hence, here are some of the most popular myths about tea and the facts you should know.

Tea Is bad For You

This is completely not true. In fact, it can be highly beneficial for your health. The properties present in tea can boost your immune system and stimulate your heart function. It is also potent with polyphenols which provides the tea with its rich taste and health benefits. Additionally, when you combine it with numerous spices and herbs, it can even help alleviate your mood and reduce stress. Drinking a warm glass of tea everyday is a fantastic way of boosting your health.

Herbal Tea Don’t Have Caffeine

This is one of the most popular myths about . Herbal tea is made by steeping plant barks, roots, seeds, herb or flowers in hot water. However, you must keep in mind that not all herbal teas are caffeine free. Some popular herbal tea that contains caffeine include yerba mate tea and guarana tea so make sure that you read the label before you purchase your herbal teas.

Black Tea Isn’t As Healthy As Green Tea

Even though green tea is much more popular than black tea, there isn’t much of a difference when it comes to benefits. Both contain powerful anti-oxidants. The tea leaves become black or green after the process of oxidation and fermentation. During this process, the anti-oxidants present in Green tea are transformed into theaflavins which is present in black tea.

Tea Is More Beneficial When We Don’t Add Anything

This isn’t true. In fact, when we add lemon juice or other type of citric acid to tea, it can aid in preserving the flavonoids in tea resulting in better benefits. The health benefits of tea are derived from flavonoids. You can even combine other ingredients like honey or ginger for additional effects.

Milk Can Neutralize The Health Benefits Of Tea

This is a very common myth and is a complete misbelief. Mixing milk with tea will not eliminate its health benefits but it might improve the taste for some people. Milk is also potent with calcium which is amazing for healthy bones. Research shows that the whether you add milk or not, the amount of catechins absorbed from tea remains unchanged.

Loose Tea And Tea bags Are The Same

Even though its much easier to prepare tea with tea bags, loose tea is more beneficial. The leaves present in tea bags are fanning’s and dust from broken tea leaves. As a result, they have fewer aroma and essential oils in comparison to loose tea. For health benefits, its always better to go for loose tea.

Wellway Tea Store strives to provide only the best herbal teas. For centuries, various exotic herbs have been used to brew teas in India, and we continue this age-old tradition combining it with innovation and modern-technology.

[professorpalmarosa]

I made Fullmetal Alchemist-inspired bath bombs!

Remember how I said that I have a secret side project in the works for this year? Here’s the big reveal: it’s a Fullmetal Alchemist story focusing on a pair of minor characters who only appeared in a light novel (The Land of Sand) and the 2003 version of the series. This guy in particular...

The Unholy Man of the North will be 2003 anime canon-compliant (rather than Brotherhood-compliant) and takes place 1 year after the original series ended. Russell Tringham (a young alchemist who has stolen Ed’s identity before) falls back on old habits, convinces someone he’s Edward Elric...and ends up getting kidnapped by foreigners. Before long, he’s dragged into a political conspiracy to rid the Drachman tsar of his family’s spiritual advisor: a priest the tsar’s brother-in-law believes may be performing some old, occult variant of what Amestris calls alchemy.

While I won’t be releasing this story to anyone other than beta readers until the first draft is complete (I’m about 50,000 words in), I can share a related creative endeavor with you.

Russell and his brother Fletcher created an artificial Philosopher’s Stone (a “Red Stone”) that, while powerful, didn’t quite measure up to the real thing. That had me thinking: what if I made a luxury blend...then intentionally tried to dupe it with ingredients I often use as substitutes? Here’s how it turned out!

Details are listed below, including the recipe if you want to try making “Cruelty-Free Philosopher’s Stones/Red Stones” at home!

Philosopher’s Stone Bath Bomb

Essential Oils:

Frankincense Carteri (2g)

Elemi (1g)

Finger Root (1g)

Clove (1g)

Mandarin (1g)

Cedarwood (Texan) (1g)

Colorants:

Red 40 Blooming Dye (Activated)

Red 23 Blooming Dye (Activated)

Red Oxide

Red Mica (for sparkle)

Look at this pretty color! The pink tint comes from the Red 23--but don’t overdo it! Add too much pink colorant and you’ll be pink too! This is what the mixture looked like before I added baking soda and citric acid.

Red Stone Bath Bomb

Essential Oils:

Frankincense Serrata (2g)

Myrrh (1g)

Ginger CO2 Supercritical (1g)

Cardamom (1g)

Blood Orange (1g)

Cedarwood (Himalayan) (1g)

Colorants:

Red 40 Blooming Dye (Activated)

Red Oxide

Red Mica (for sparkle)

Additional Additives:

Bath-grade pop-rocks (5g)

The first thing to note about the Red Stone blend is that it doesn’t have the splash of pink that the Philosopher’s Stone blend does. This is because I excluded the Red 23 blooming dye and traded it for more Red Oxide. This is what the mix looked like prior to adding the baking soda and citric acid. In person, it kind of looked like half-congealed blood...

The bath water was gorgeous, though! After the froth and foam died down, the color was the exact same shade as the Red Water in the anime! The scents played nicely together and I found myself dozing off in the water.

However, I’m not sure if it was the oils in this bomb or something else--but my sleep suffered after using the leftovers. I woke up from a very vivid nightmare at 2 AM and had to pee (Myrrh can stimulate your kidneys in higher doses, so my sleeping in the bath probably didn’t do me any favors).

Once I returned to bed, it was near impossible to turn my brain off again. It was going into overdrive with ideas and only let me rest again after I wrote everything down. A small silver lining to the nightmare: it did give me some pretty good ideas for the story I’m writing...so at least there’s that?

Now for a bit of good news, the Red Stone didn’t stain me or my tub! Once it went down the drain, the only thing that lingered was the smell. And even that disappeared by 2 AM.

Procedure

Mix wet ingredients (essential oils and carrier oil. For these blends, I used coconut and have some notes regarding that in the “Tips & Safety Warnings” section)

Mix all dry ingredients (300g Sodium Bicarbonate, 15g Cream of Tartar, 5g Kaolin Clay, 5g Rassoul Clay, 10g SLSA, 3g Titanium Dioxide) except Citric Acid (150g)

Mix dry ingredient blend with wet ingredients until color and texture is consistent.

Add Citric Acid and mix evenly.

Pour into molds and allow to cure for 1-2 days

Tips & Safety Warnings

1. NEVER handle essential oils with your bare hands! These chemicals are VERY potent and your body can absorb them through your skin. You should always wear gloves when handling these sorts of projects.

2. Coconut Oil solidifies at room temperature! This means that you’ll need to heat it up when you’re mixing your wet ingredients. If you’re making multiple batches at the same time, it’s also possible your coconut oil will resolidify. I made a poor man’s double boiler in my lab out of a bowl of hot water and just let the containers where I’d mixed my wet ingredients float on top of the water. It kept them in a liquid state until I was ready for them. Of course, you could always substitute for another (easier) carrier like Rosehip or Argan Oil--but I wanted to include this in case you’re using Coconut.

Take a look at the oils I’ve mixed in this photo. See how it’s getting cloudy? That’s the coconut oil resolidfying:

3. Too much Red 23 may stain you and your bathtub! I haven’t had any problems with Red Oxide or Red 40, but Red 23 (which is what gives the Philosopher’s Stone its pinkish hue) and I have a love/hate relationship. It’s a beautiful colorant and a little goes a long way, but it can stain you like nothing else if you overdo it!

4. If you are using mica colorant in your bath bomb, be sure to include a little Polysorbate 80 to your wet ingredients too! Mica can make your bombs sparkle and glitter, but it will stick to EVERYTHING if you don’t add Polysorbate 80!

5. If you plan to make these for yourself or as gifts, please look up contraindications and potential side effects of overexposure to these oils first. Some oils are not safe for children, people with certain medical conditions, or people taking certain medications. Some people may also be allergic to certain ingredients and the scent of myrrh makes some people nauseous (three guesses why it went in the Red Stone blend). Just be cautious and conscientious!

End Result

Here are the two blends side by side. There’s only one Philosopher’s Stone in the image, but it’s rather obvious which one it is thanks to the Red 23.

I’m mildly creeped out by how similar the scent profiles are to the two blends. Sometimes I’ll substitute one of these oils for another when I’m running low in a popular blend, but this was my first time literally using ALL substitutes to make a dupe. Here are my notes:

The first thing you smell in both stones is a rich, luxurious, resin-like scent. This is because both synergies contain Frankincense (which is a resin oil) and a secondary resin oil (Elemi in the Philosopher’s Stone and Myrrh in the Red Stone).

Although both stones contain a citrus oil; you only smell traces of it in the Red Stone and it’s almost nonexistent in the Philosopher’s Stone. There’s two reasons this may have happened. My Blood Orange essential oil is fresher than my Mandarin oil, so it may be more potent. Also, Blood Orange just has a stronger scent profile in general. Mandarin’s an oil I often substitute for Sweet Orange or Tangerine since it plays nicely with a lot of stuff and doesn’t try to steal the show. Blood Orange does.

The Philosopher’s Stone has a peppery bite to it that the Red Stone does not. I suspect the culprit is the Finger Root, which is a “sister smell” to the Ginger I used for the Red Stone blend. Finger Root is a lesser-known oil that I sometimes interchange with Ginger or Turmeric in my synergies. It’s got a slightly earthier smell than Ginger (which is mildly sweet on top of its spice), and packs a bit more heat. It’s also possible that the eugenol content of the Clove Bud oil I used was super high, but the company I got it from didn’t provide a chemical breakdown of the batch. I have no way of knowing.

The Red Stone gives off a weird “burning” smell that the Philosopher’s Stone does not. My guess is it’s the difference between the two Cedarwood oils. Texan Cedarwood (which I used in the Philosopher’s Stone) has a dry firewood smell to it when paired with Sage, but is much milder than Himalayan Cedarwood (which smells a bit more like the “cedar” most people are familiar with). Also, the Red Stone’s secondary resin oil is Myrrh: which can amplify warm smells like Turmeric, Black Pepper, or Cinnamon when mixed in a blend. I think the Myrrh and Himalayan Cedarwood mixed together to cause that effect.

The scent profile is about an 85% match, but that 15% difference puts it almost in an aromatherapeutic uncanny valley: like it’s “not quite right” but close enough to fool someone if they sniffed these two blind and didn’t know they were different blends.

I highly recommend trying both scents out if you aren’t allergic to any of the ingredients. It’s a fun activity, and one I’m hoping to do a live demo for at a convention in the future!

[infasiadavismsu-blog]

Who is the founder of Nissin top ramen instant noodles?

Inventor, and founder a guy named Momofuku Ando who's native to Japan Taiwan.

Where are ramen noodles made ?

Momofuku Ando the founder of Nissin foods top ramen noodles, began a journey to the united states where he observed Americans eating noodles without bowls and chopsticks, which is how global cup noodle came along. In 1972 Nissin established its company the united states in California which is where the first instant ramen was made and sold. There is currently two factories in the united states in Gardena, California, and Lancaster, Pennsylvania.

What is in the noodles ?

Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Palm Oil, Salt, Contains Less than 2% of Autolyzed Yeast Extract, Calcium Silicate, Citric Acid, Disodium Guanylate, Disodium Inosinate, Dried Leek Flake, Garlic Powder, Hydrolyzed Corn Protein, Hydrolyzed Soy Protein, Maltodextrin, Monosodium Glutamate, Natural and Artificial Flavor, Onion Powder, Potassium Carbonate, Powdered Chicken, Rendered Chicken Fat, Sodium Alginate, Sodium Carbonate, Sodium Tripolyphosphate, Soybean, Spice and Color, Sugar, TBHQ (Preservative), Wheat. Contains wheat, soybean ,egg and milk

Where did the ingredients come from?

Nissin Ramen instant noodles were invented in Taiwan ,Japan.

What is their life like?

Taiwan Japan is very crowded it's now modernized like America, so it has similar technology, but is used more efficiently than Americans use technology. Some people consider Taiwan as being expensive some think its cheaper than the US.

What is the impact of  top ramen chicken noodles on the local community where it is produced?

"As global demand for palm oil has skyrocketed, so has the need for large numbers of laborers on plantations," according to Humanity United, a non-profit social welfare group, "This has resulted in widespread exploitation of workers and a reliance on forced and child labor. Many of the workers on palm oil plantations are recruited, often with unethical and misleading practices, from the most vulnerable and marginalized populations, such as migrant workers or Indigenous communities, and have little or no access to political recourse. A lack of documentation of labor conditions as well as geographic isolation of many plantations further enables exploitation of workers and exacerbates the vulnerabilities of already marginalized populations” according to humanity united .

Where it is consumed?

Instant ramen noodles are consumed by college students, young working professionals, people looking for a quick cheap meal, and even prisoners all over the USA. “China’s global demand for instant noodles is the highest, according to the World Instant Noodles Association.”

What is the relationship of the people where Nissin instant ramen noodles are made Do they eat it?

Nissin manufacturing factories are here in the United States. Most people do eat the ramen noodles because it's not expensive, and America has a lot of poverty areas. Its quick so its good when you're trying to get a quick tasty inexpensive meal this is the go-to meal for most Americans.

Do they work in the factory that makes it? How much do they earn?

People who live near the Nissin factories do work there the highest paid employee in the factory is making about 55,000 a year. Nissin factories have 201 to 500 employees and make about $100 to $500 million in revenue per year.

How much has the ramen noodles affected people life were they are made? Has it affected people in the community differently based on age, gender, or class?

“Ramen noodles are particularly unhealthy because they contain a food additive called Tertiary-butyl hydroquinone (TBHQ), a preservative that is a petroleum industry byproduct. They're also incredibly high in sodium, calories and saturated fat. The containers packaging these noodles aren't helping much either”. Sodium is one of the major problems that is helping America become the fattest country due to the foods Americans intake.  Gender or age don't really play a part when it comes to ramen noodles, but class does people that can't afford decent meals regularly eat a lot of these ramen noodle meals. They are one of the cheapest meals that can feed an entire family. Mostly middle class and poor people eat ramen noodles in America.

What is the environmental impact of making a nissin ramen noodles ?

Nissin ramen noodles are one of the main contributions of deforestation due to the high amount of unsustainable palm oil used to make them.

Sources:

https://www.alternet.org/environment/how-instant-ramen-noodles-are-destroying-rainforests-killing-orangutans-and-promoting

https://www.glassdoor.com/Overview/Working-at-Nissin-Foods-USA-EI_IE29053.11,27.htm

https://humanityunited.org/labor-exploitation-and-human-rights-abuses-within-the-palm-oil-sector/

https://www.instacart.com/food-lion/products/36166-top-ramen-chicken-flavor-ramen-noodle-soup-3-oz

http://nissinfoods.com/products/top-ramen-noodles

[imsopopfly]

To the person who said ‘it’s literally all poison’ - just because you don’t recognize a name doesn’t mean it’s some horrible chemical. I’m looking through these ingredients and this looks perfectly safe and edible, though I can’t imagine something made primarily of mung beans could taste anything like egg. Normally I wouldn’t go through a list of ingredients like this, but I’ve seen a lot of this recently, both with people getting scared over food AND medicines. So I figure it might be helpful to talk about what’s REALLY in this because it’s a good demonstration for how a lot of foods that look like they have weird gross dangerous sounding junk just…don’t.

So: the first four are pretty self explanatory. You’ve got your water, your mung beans (protein isolate just means they’ve processed the beans a bit and are just using their proteins. This is a common process for many vegetarian substitutes. Other common protein isolates come from soybeans and mushrooms), canola oil that went through a fancy press, and onions. What about the rest though? Let’s look at them!

Gellan gum: this is a common gelling agent made from bacterial fermentation (if that sounds scary just keep in mind this is the same process used to make most cheese). It’s used in a lot of things to help the texture. You can find it in various yogurts, ice cream, and jellies.

Natural Carrot Extractives: basically they’re just using carrot juice to add some color to the substance.

Natural Flavors: now this is the most suspect one because this can cover a lot of things. This is often used to obscure proprietary flavor formulas and I think the ability to use this label should be done away with. Nearly every food does this. It won’t contain anything too dangerous but there is a slight chance it might contain something you’re allergic to if you have some rare allergies.

Natural Turmeric Extractives: Turmeric is a spice with a really nice yellow color. Here they have extracted substances from it rather than using whole turmeric because turmeric has a strong enough flavor that it would mess with the taste profile but they REALLY want that yellow color so it will look like egg and not sad bean paste.

Potassium Citrate: this is one of the compounds found in citric acid. It’s found in many fruits and on its own acts as a mild preservative to help keep food fresh longer. It’s completely safe and is actually used as medicine for people who get kidney stones due to its ability to regulate acidity and promote kidney health. In this case however it is likely being used for its preservative properties.

Salt, sugar, and tapioca syrup are all self explanatory.

Soy lecithin: now there is some controversy around this one but that’s because it’s soy-derived and there is a bit of an argument going on about whether or not soybeans are actually good for you. Anyways, this stuff is basically soybean oil extract. It’s used as an antioxidant, a flavor protector, and an emulsifier. It’s safe to ingest as long as you don’t have a soy allergy. Also it’s in practically everything these days because it keeps stuff from losing its flavor.

Tetrasodium Pyrophosphate: this is a salt used as a thickening agent. It’s commonly used to add texture to foods and is also used in some toothpaste to promote dental health. In this case it is likely here to create a more egg like texture since mung bean paste is generally a lot softer than eggs. Now you may look this one up and get alarmed because it has ‘twice the toxicity of table salt’. Don’t be. The toxicity of table salt means how much salt you’d have to ingest before it hurts you. For this stuff, it’s half that amount. You’ll never get anywhere near toxicity levels of this stuff because only very small amounts are needed to do the texture thing, and you’re probably not just going to be eating straight up tetrasodium pyrophosphate with nothing else.

Transglutaminase: this enzyme is another binding agent and texture aid. The transglutaminase in most foods is produced through microbes, but they’re not the only thing that can make it - in fact, our own bodies produce transglutaminase! The human body uses it to repair damaged tissues! Isn’t that cool?

Nisin- this is a food preservative. It extends shelf life and deters the growth of harmful bacteria. It’s used in most foods today. How do we get it? It’s produced by the same bacteria that we use to make cheese! There’s actually a lot of research going on about nisin right now, as a modified version of it, Nisin Z, could prove to be a powerful antibiotic and helpful in fighting certain bacterial illnesses. It’s role in this food is twofold: one, it extends the shelf life, and two, it works to prevent contamination by food borne pathogens lije salmonella and e. Coli.

Tl;dr none of these compounds are dangerous to humans though I wouldn’t be able to say whether or not it’s actually a good egg substitute without trying it first.

[culinarywhirlpool]

The tincture useful or harmful?

Tincture is an alcoholic drink that is produced on the basis of various ingredients.

Just do not confuse such a liquid with medicinal options that bear the same name. It is very easy to prepare the tincture, thanks to the infusion of fruits, spices, herbs and seeds on pure alcohol. During infusion, all biologically active substances and essential oils pass into alcohol.

Tinctures can be sweet or bitter, depending on the ingredients in the drink. Most often, berry juices, citric acid and various syrups are used.

Such liqueurs contain a lot of sugar, but the strength of the drink is no more than 30 degrees. Various roots, herbs, leaves, citrus zest, etc. are used to make bitters tinctures.  

An interesting fact - in one tincture, several and up to a couple of dozen ingredients can be used, and they can be either fresh or dried.

To store this alcoholic drink, in order to avoid the loss of its consumer qualities, it is necessary to choose a container made of dark glass, which should be tightly closed with a lid.

The benefits of the tincture include a large amount of vitamins and minerals. They have a positive effect on immunity and improve the functioning of the cardiovascular system. When consumed in small quantities, the drink removes harmful substances from the body.

The tincture is used not only as an independent alcoholic drink, but also as an ingredient for preparing various drinks and dishes. Berry and fruit tinctures are used in confectionery and baked goods.

The tincture can be harmful to people when consumed in large quantities, as this can lead to alcoholism. It should also be borne in mind that a person may have an individual intolerance to the components of such an alcoholic drink.

Appetite comes with eating...

[derma-essentia]

14 Natural Easy Ways to Get Glowing Skin

Why it's difficult to get glowing skin? You may be doing a lot of effort for your skin but not exactly in the right way. Everyone has different skin types and different ways to treat the skin. So first you need to find out your skin type normal, dry, and oily skin.

So you need different (solution) glowing skin secrets, not just a day cream or night cream will give you what you need.

 After all, you are applying chemicals on your face and what you can expect from that, try to become Priyanka Chopra.

We are not here to question; we are here to get answers "how do get glowing skin, naturally?" Let's read the article.

Beauty tip:

Cucumber lotion to hydrate the skin

Black tea for oily skin

The honey mask to hydrate

Coffee grounds to erase

Turmeric to say stop to redness

Cottage cheese to hydrate

Butter as a makeup remover

Egg whites to hydrate

The steam bath to open the pores

Cold to tighten pores

Lemon to lighten the complexion

An oatmeal bath to nourish the skin

The infusion to have a peachy complexion

Tomato to regulate oily skin

Cucumber lotion to hydrate the skin

Our body is made up of water, and water is the main source of our healthier life.

Tip to hydrate your skin: cucumber. In pure form, the seed and peel cucumber will inure to acacia honey and organic almond milk to create powerful moisturizing lotion! 

Apply the mask morning and evening on a clean face and rinse. They must: the recipe can be stored for 4 days without any problem! 

Black tea for oily skin

To breathe in boiling water, cooled black tea will multiply its field of action to guarantee you healthy and non-oily skin. This beauty tip is to be done morning and evening will be applied using a previously "infused" cocoon. 

Recommendation: repeat this activity for 2 weeks.

The honey mask to hydrate

With many regenerating properties and known to help the skin heal, honey is the ultimate natural ingredient to get glowing skin. Applied to the face as a mask, honey will deeply hydrate your skin. And give lots of benefits.

Click to read: The Ultimate Guide To Skin Tightening

Coffee grounds to erase

The coffee grounds are used in the paste as a scrub is a right solution to get glowing skin. It will help by getting rid of impurities!

Recommendation: Scrub your skin once or twice a week.

Turmeric to say stop to redness

We all know about turmeric and its benefits, so how could I skin this from my Beauty tips list.

To alleviate the persistent redness on the epidermis, it will be necessary to put the hand in the "paste". Pick from your cooking spices, turmeric powder, and coconut oil.

Cottage cheese to hydrate

Tip to hydrate your skin: Combined with two tablespoons of honey and a few drops of lemon juice, the cottage cheese in your fridge is applied like a mask on the face. 

If you are stuck with cottage cheese, yogurt will do just as well!

Butter as a makeup remover

Another alternative to olive oil, butter is a good natural makeup remover and to get glowing skin. 

The other good news: butter has anti-wrinkle and moisturizing properties as well... So give it a try.

Egg whites to hydrate

Moisturizing and softening, this recipe based on egg whites and always with a touch of honey, will hydrate your skin without nourishing it with chemicals. 

Make sure to add brewer's yeast with regenerating and purifying properties.

The steam bath to open the pores

Say Goodbye to blackheads! Without regret, we go through the house “steam bath” to clean the pores and free them of their excess sebum.

A boiling pot placed under your face covered with a towel (to keep the steam in) will be a good compromise.

Cold to tighten pores

If the cold keeps, it also helps tighten facial pores! Take an ice cube (miniature or large version) and slide it morning and evening for 20 seconds on the T zone (nose, chin, forehead) of your face. 

Recommendation: prefer a large reusable ice cube, which after several uses will polish and smooth out and will be more practical to use!

Lemon to lighten the complexion

Squeeze the juice of half a lemon devoid of pulp and add some mineral water to it. Then soak a cotton pad in the substance and leave on the face for 2 minutes then rinse. 

In addition to guaranteeing you a peachy complexion, a lemon will tighten the pores of the epidermis.

An oatmeal bath to nourish the skin

Ideal for dry skin, the oatmeal infused in your hot bath will deeply hydrate your skin! Pour into a filter (coffee) or a half-stocking, two good handfuls of oatmeal then close the bag and let infuse in a hot bath for the magic to work. Bonus: use the sachet as a washcloth to fully enjoy all the benefits of oat juice.

The infusion to have a peachy complexion

The decoctions promise to be your best allies on the beauty side. Start by boiling water, then infuse your choice: parsley, sage leaves, or lettuce, to extract all the soluble ingredients. 

Recommendation:  Then do a 10-minute steam bath. 

Tomato to regulate oily skin

Rich in citric acid, this fruit (yes, yes) is conducive to the elimination of blackheads. Cut thin slices of well-washed organic tomato and place them on your face, avoiding the eye area. Leave on for about 10 minutes, and then rinse with mineral water.

Thanks for reading these I hope you like it and apply these remedies to get glowing skin.

[dailyfruitwine-blog]

5 PERFECT FRUIT WINES TO REVIVE YOUR WINE PARTIES

Can a well-made fruit wine be used to add that extra pizzazz to your wine parties? It sure can! From the biblical time, the wine has its own significance. It is even believed that Jesus turned water into wine for a wedding procession and even towards the end of his life, it was used at the Last Supper with significant symbolism. Back then, wine was not a filtered and processed version as we are lucky to have it now.

Wine has become a must-have commodity in all occasions and even a small get-together as it now holds an important cultural essence among a lot of communities, this includes wine parties.

Visit website :How to Make Wine from Fruit

Initially, people were not much familiar with the varieties it now has, eventually, after a lot of research and experiments, many new varieties came into the limelight.

Apart from the classical grape wines, we now have a wide and exclusive option of wine prepared from different fruits, which are rich in nutrients and acquires a different taste and belongs to different parts of the world.

Classic wines are not made overnight. They undergo extreme processes and are stored for years which gives it the taste it has. Different variety of fruits that are used to make the greatest wines is combined with yeast and is further processed using the most well-known process of fermentation. The new addition of fruits in the list includes strawberries, blueberries, blackberries, apples, cranberries, elderberries and many more, making them a nice alternative in wine parties along with the classical options of red and white wine.

The whole concept of getting your favorite fruit in a bottle attracted a major portion of the population, and the added health benefits made these wines insanely popular amongst the masses.

What to have at your wine parties:

Some of the people’s favorite wines, always a hit at wine parties and which were proved to be the greatest inventions of all times are:

1. Strawberry wine

Wine alone has got numerous benefits, but combining it with the nutritional benefits of strawberries is what made this new variety one of its kind.

This rosy smelling drink, with cancer-fighting capabilities, filled with vitamins, great source of potassium, zero cholesterol and of course the capability of providing a young and glowing skin has made this a perfect drink for your mind, body, heart, and soul.

Strawberries as elegant, this fruit looks, sounds, tastes and conjoining it with a drink as elegant as wine will not only fulfill all the nutritional requirements of the body but will add life to your party too.

2. Rose Hip Wine

Though this wine requires a minimum of two years of storage before consuming, the sweet and strong flavor what we get is totally worth it. This incredible fruit wine is prepared with an even incredible procedure by fermenting rose hips with yeast and citric acid. These hips from the “Rugosa Rose plant” are filled with Vitamin C, A, E, B-complex and essential minerals such as iron, magnesium, zinc, sulfur, silicon etc..

Not only Rosehip wine acts as an antioxidant, but also treats diabetes, prevents colon cancer, improves cardiovascular health, skin health, treats rheumatoid arthritis and much more.

Visit website : Blueberry Wine Recipe

3. Redcurrant and White currant wine

More than experimenting, it was a constraint for the people living in northerly cool areas, where the cultivation of grapes is a little troublesome because of the adverse climatic conditions. At such places with extreme weather these fruits are easy to produce. White Currant, also known as beige currant is a great source of Vitamin C, B1 and a rich source of iron, copper, and magnesium.

Red currant, on the other hand, is moderate in terms of calories and are rich in Vitamin C and K and can be distinguished by its unique tart-y flavor. With potassium and calcium found in abundance, red currant is a complete package in terms of nutritional value.

4. Banana Wine

Yes, you read it right! Though not commercially famous and its production is done at a very small scale, mainly in East Africa. This wine has got a clear, sparkly appearance, with more shelf-power than banana beer, as banana beer gets spoiled easily and is not stored for a long period of time.

In Tanzania, banana wine is made by the usual fermenting of peeled, mashed, ripe bananas, by adding water (to make the thick mash dilute), yeast and adding sugar to the “banana mash”. Depending on the strain of yeast and the quantity of sugar added to the mash, the sweetness, and alcohol level in the final product changes from batch to batch.

Loaded with potassium, which is so obvious, manganese and vitamins, it is mostly preferred by the health conscious strata. This fruit wine acts more as a health tonic and controls blood pressure while aiding digestion, preserving memory and uplifts mood and prevents kidney disorders too.

Visit website : Fruit Winemaking

5. Lychee Wine

Solely belongs to Chinese cuisine, this golden, rich wine is sweet and made of 100% fresh lychee fruit. Talking about Chinese liquor, people use lychee wine more like a dessert wine as it counters the spices in Asian cuisine. Lychee wine captures the subtle flavor of berry in wine. The wine has got a unique flavor, but not much overpowering. With the distinct fragrance of the lychee fruit and it is less acidic the wine tastes both sweet and pungent, at the same time.

“Non-grape” wines, what we call fruit wines, are the perfect refreshment for people looking for a change of taste from the traditional wines, however, for developing a taste for the drink one should start with grape wine and then move on these exciting new categories. Rich in flavonoids, an antioxidant compound found in some fruits, helps to prevent chronic diseases such as heart disease and cancer. Nitric oxide present in lychee regulates blood flow and lowers blood pressure. Nutrients such as magnesium, copper, iron, vitamin C, manganese, and folate, are found in high amount and it helps in blood circulation and its formation as well.

So, with all the above in mind, enjoy a well-made wine at your wine parties, no matter what it is and toast the best that life has to offer!

[tanytours]

lab 1

Visit to a Grocery Store

 Hii….In this part of my blog I will talk about my experience of exploring a Spanish grocery store as a part of our project. The store was named Librairie Espanola.  It was situated on the Boul St-Laurent Street. There were a lot of stores along the street. The store was not that big. There was no customer when we got there.

The old woman there was friendly and kind and helped to get the desired information.

The store ambience was quiet calm and exotic. Except from the food items, we also saw antique pieces of jewellery, traditional footwear and clothing as well. The five that we researched include:

1. Grain

This is called Bomba Rice. It primarily cultivated in the Eastern parts of Spain and can absorb water two or three times without bursting thus can soak up surrounding flavours while remaining firm. Therefore, we need more water to cook bomba. It is the most expensive type of rice from Spain. It is usually used for authentic paella.

 Information taken from : https://www.mercurynews.com/2012/08/27/paella-rice-bomba-vs-arborio/

 2. Products of animal origin

This is called Jámon Serrano and is used extensively in the customs and cultures of all Spanish region.

According to the wikipedia source, "Jamón serrano means “Serrano ham”, literally “ham from the sierra, or mountain range”. It is dry-cured Spanish ham. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called “mountain ham”. It is usually made from white pigs called Lendrace. This aged hams were not that expensive in Spain. It is generally served in thin slices, occasionally diced."

 Information taken from: https://en.wikipedia.org/wiki/Jam%C3%B3n_serrano

 3. Dry goods

According to Wikipedia, Turron is a “southern European nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is recognized  as a traditional Christmas dessert in Spain.” It is a very old, traditional sweet of Moorish (Arabic) origin. It has been a popular sweet for centuries, even outside Spain’s borders. The one we tried was crunchy with almond, caramel, and sesame seeds. It was caramelized  and tasted  good!

 Information taken from: https://en.wikipedia.org/wiki/Turr%C3%B3n

 4. Canned and/or transformed products

Coeur D’artichauts, archaist entiers and Asperges Blanches de Navarre are all different kinds of canned and preserved food items which are either pickled or preserved in water and citric acid to avoid contamination and thus increase the shelf life. These can be then used in cooking directly and can be stored for a longer duration. The owner at the store told us to be careful of the sodium content in it.

 Information taken from:

www.google.com

  5. Seasonings

There are 3 main Spanish seasonings – salt, paprika and azafrán( safron) mostly used by people in Spain. These seasonings add to the flavour of the dishes. They do not have a peculiar taste but have a rough texture. The carmencita seasoning have salt, pepper, paprika, rosemary, nutmeg and caraway as its main ingredients whereas the sazonador seasoning have garlic powder, onion powder, monosodium glutamate, salt, parsley, oregano, cumin as its ingredients.

 Information taken from:

https://spanishsabores.com/2015/07/12/spice-up-your-life-with-these-essential-spanish-seasonings/

  Alfajores

An Alfajore is a traditional confection found in Argentina. The main ingredients are flour, honey, almonds, hazelnuts, dulce de leche. (Caramel)Classic alfajores filled with dulce de leche and rolled in shredded coconut. Using cornstarch and egg yolk instead of whole egg contribute to its tenderness. Alfajores are most commonly sold around Christmas. The traditional Spanish alfajores has been produced in this town (where it is called an alajú) since ancient times, and the recipe has been traditionally handed down from father to son.

Reference: Information gathered from the store keeper, www.wikipedia.org

When I tried it, it gave me a flavour similar to  a dessert in my country called 'nankhatai'.

[markclutch2-blog]

Skewer This: 19 Kickass Kebabs for Your Cookout

[Photographs: Morgan Eisenberg, Joshua Bousel, J. Kenji López-Alt]

I love putting kebabs on the menu when I'm planning a cookout—they're infinitely variable, easy to prep ahead of time, quick to cook, and pre-portioned for easy serving. We've got plenty of recipes to make sure all your guests are happy, from Thai- and Balinese-style chicken satay to pork kebabs marinated with Cuban mojo and vegetarian skewers marinated with balsamic vinaigrette. That's just the start, though—check out our guide to grilled skewers and you'll be coming up with your own recipes in no time.

A note on equipment: Not all skewers (the sticks themselves) are created equal, so check out our favorites before you settle for whatever's on sale. (And here's a tip for how to assemble your kebabs without pricking yourself.)

Chicken

[Photograph: Emily and Matt Clifton]

Chicken skewers often rely on long marinades to build flavor, but this intense lemon-garlic marinade only needs a few minutes to do its thing. We pair the chicken with tomatoes, which we grill on separate skewers since they cook up a lot quicker. For a hit of freshness, serve the kebabs with a basil chimichurri.

Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri Recipe »

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[Photograph: J. Kenji López-Alt]

If you've never tried making yakitori, negima is the easiest way to start. The simple dish is nothing more than skewers of chicken thigh and scallion that are grilled and brushed with homemade teriyaki sauce. Want something slightly more involved? Check out our recipe for tsukune, or Japanese chicken meatballs.

Japanese Chicken Skewers With Scallion (Negima Yakitori) Recipe »

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[Photograph: Vicky Wasik]

These skewers also draw inspiration from Japan, but instead of teriyaki sauce they get marinated in a tangy mixture of soy sauce, vinegar, mirin, and sugar known as nanbansu, which is often used as a sauce for fried chicken. You can use either breast meat or thigh meat, or both. Just remember to reserve some of the nanbansu to serve as a dip alongside.

Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) Recipe »

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[Photograph: Shao Z.]

In case you hadn't noticed, we're big fans of using chicken thigh for kebabs—it's juicier and more flavorful than chicken breast. Here we give the chicken even more flavor by marinating it with coconut milk, fish sauce (to up the umami), curry powder, garlic, shallot, and red pepper.

Grilled Curry Chicken Kebabs Recipe »

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[Photograph: Morgan Eisenberg]

These sweet and savory Vietnamese-inspired chicken skewers are marinated in orange juice and fish sauce and brushed with a caramel glaze made of light brown sugar, rice vinegar, garlic, ginger, shallots, honey, and more orange juice and fish sauce. For texture we roll the skewers in crunchy sesame seeds and sliced almonds after the final coat of the glaze.

Crispy Caramel Chicken Skewers Recipe »

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[Photograph: J. Kenji López-Alt]

Our version of classic Thai satay is made with pieces of chicken thigh marinated in a mixture of coconut milk, fish sauce, palm sugar, and a variety of aromatics and spices. The most time-consuming part of the recipe is making the dipping sauce—if you want to cheat you can make a quick version with just chunky peanut butter, store-bought curry paste, lime juice, soy sauce, garlic, and sugar.

Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce Recipe »

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[Photograph: Morgan Eisenberg]

These skewers are a riff on chicken saltimbocca, but to balance out the saltiness of the prosciutto, we thread a few chunks of semifirm peaches on for a bit of sweetness. We also double up on the sage; sage leaves go on the skewer, but chopped sage is included in the light white wine marinade, which flavors the chicken and helps it stay juicy while on the grill.

Grilled Chicken and Peach Saltimbocca Skewers Recipe »

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[Photograph: Morgan Eisenberg]

All it takes is some fresh herbs and a handful of pantry ingredients to create the marinade for these flavorful chicken skewers. The punch of Dijon mustard and fresh lemon juice is balanced out by honey, while fresh tarragon keeps the skewers tasting fresh and light.

Grilled Tarragon-Mustard Chicken Skewers Recipe »

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Pork

[Photograph: J. Kenji López-Alt]

There's more to satay than the Thai chicken version. To expand your horizons, check out this Balinese pork shoulder satay. The marinade, dipping sauce, and glaze are all made with a spice paste made from lemongrass, dried chilies, garlic, shallots, coriander, white pepper, and sugar. We make the paste with both a mortar and pestle (for the best flavor extraction) and a food processor (to save time and energy).

Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce Recipe »

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[Photograph: Shao Z.]

Thick, sweet, funky gochujang is a great alternative to more ubiquitous chili condiments like Sriracha and chili-garlic sauce. Here we mix it with honey, sake, and soy sauce to make a marinade for pork belly and vegetables. Gochujang is fairly tame in terms of heat—this dish isn't as scary as the color might make you think.

Grilled Pork Belly Kebabs With Sweet-and-Spicy Gochujang Marinade Recipe »

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[Photograph: Joshua Bousel]

These pork kebabs are marinated with Cuban mojo, a tangy sauce made with sour-orange juice and garlic—if you don't have access to sour oranges, a mix of orange juice and lime juice will work. Sweet mangos are perfect for balancing the acidic sauce, but make sure to use firmer, slightly underripe ones so that they don't fall off the skewers.

Mojo-Marinated Pork Kebabs With Mango Recipe »

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Beef

[Photograph: Shao Z.]

While not as well known as the food of Thailand or Vietnam, Cambodian cooking is well worth exploring. Much of the country's cuisine is based on kroeung, aromatic flavor pastes that form the foudnation for all sorts of dishes. In this recipe that means aromatics like lemongrass, bay leaves, thyme, citrus zest, and cinnamon, which we mix with fish sauce and oil and use to coat strips of sirloin or flank steak.

Cambodian Grilled Lemongrass Beef Skewers Recipe »

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[Photograph: Joshua Bousel]

These easy beef kebabs use one sweet-and-savory sauce for both the marinade and the glaze. We start with what is essentially a teriyaki sauce base and add ginger, garlic, red pepper flakes, and pineapple juice. To go with the juice we add chunks of pineapple to the skewers, along with red onion and bell pepper.

Ginger-Teriyaki Beef Kebabs Recipe »

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[Photograph: Joshua Bousel]

If you're not going to serve steak at your cookout, then how about kebabs packed with all the flavors of a classic steakhouse dinner? These hearty sirloin tip, mushroom, and onion skewers are marinated in a steak sauce-style mix of Worcestershire, Dijon mustard, and soy sauce.

Steakhouse Kebabs Recipe »

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Lamb

[Photograph: J. Kenji López-Alt]

Walk into an Indian market and you're bound to find pre-packaged seekh kebab spices, but you're much better off making the mixture from scratch. Our version uses a blend made with spices like black peppercorns, coriander seed, paprika, and amchur powder. Made of dried mango, amchur adds a wonderful sour note to the kebabs—if you can't find it then use citric acid powder, tamarind paste, or lime juice in its place.

Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers) Recipe »

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[Photograph: J. Kenji López-Alt]

If you've ever had the cumin lamb burger from New York's Xi'an Famous Foods, then you already know that lamb is very popular in parts of China. Yang rou chuan is a street food favorite in Beijing made by grilling lamb shoulder chop with a mixture of cumin and chili flakes—our version also adds granulated garlic, fennel seeds, and Shaoxing wine.

Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe »

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Vegetarian

[Photograph: Joshua Bousel]

These meatless skewers are made with zucchini, red onion, grape tomatoes, and halloumi—a squeaky Cypriot cheese that works wonderfully for grilling. To flavor the cheese and veggies we turn to an olive oil, lemon juice, vinegar, garlic, oregano, and mint vinaigrette.

Halloumi and Vegetable Skewers Recipe »

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[Photograph: Joshua Bousel]

To make vegan-friendly skewers we keep the zucchini, red onion, and grape tomatoes and swap the cheese out for yellow squash and bell pepper. You can add other vegetables if you'd like, but make sure to go with sturdy ones that can hold up to being skewered and grilled.

Balsamic Vegetable Skewers Recipe »

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[Photograph: J. Kenji López-Alt]

Yakitori is really all about the chicken, but that doesn't mean there isn't room for a few vegetable sides. Grilled shishito peppers brushed with teriyaki sauce are one of my favorite yakitori pairings. Be sure to double-skewer the peppers—I've learned the hard way that it's basically impossible to flip them otherwise.

Grilled Skewered Shishito Peppers With Teriyaki Glaze Recipe »

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Thinking About Going "Saltless" or "Sugarless"? Things You Should Consider

Cravings for Salt and for Sugar

If you, like me, are either diabetic, overweight, or both, I'll bet your Doctor has told you, on more than one occasion, "Cut down on salt and stop using sugar." While it's easy to avoid adding sugar or sprinkling salt on our food, there are just too many places where salt and sugar hide. Processed meats, cheeses, prepared soups, Chinese take-outs, non-diet soda drinks, and even the lowly restaurant-prepared green leafy salads are all prime suspects.

Salt, is a conundrum Spice. Salt, chemically known as Sodium Chloride, is one of those minerals that are both beneficial and toxic to life. Also known by its chemical moniker, NaCl, salt in its various forms will be actively sought out by living creatures, instinctively. Everybody remembers putting out salt licks for wandering animals, especially in the winter months.

But there is a dark side: too much salt leads to liquid retention and in some cases, death.

Since ancient times, salt has been prized, either as an additive for foods or a preservative. Meat was regularly salted for long ocean or caravan trips between ancient peoples.

Our word for "money", salary, derives from a Roman custom of paying their troops in salt instead of hard currency.

For most of us in these modern ages, the foods we eat have been processed to include salt. Accordingly, we tend to overindulge our bodies in salt. While it is true that we need about 2.5 grams, or about 2500 mg salt daily for life, our modern foods typically give us more than the without our adding more salt.

Did you know that even salads served at restaurants are loaded with salt?

What do we use in place of Salt?

We could switch to some form of salt substitute. There are a number of readily available salt substitutes on the market, and almost all of them are based on some form of Potassium Chloride (KCl).

For most people for KCl is that it does stimulate our taste buds in a manner similar to NaCl salt. The down side is that for a considerable number of us, KCl leaves a bitter, metallic after taste.

Commercial formulations include "NoSalt," straight KCl, NuSalt, and blends of NaCl and KCl, "SoSalt," a blend of KCl and lysine. All of those are designed to stimulate our taste buds to trick us into thinking we're tasting "salt."

But there are alternatives. If you go on-line, you'll find a host of articles that describe alternatives to Sodium Chloride (NaCl), notably herbs, citruses, and spices that also trick the body into believing its encountering NaCl.

While this article does not purport to be the "be all, end all" of salt substitutes, it recognizes that we do get a lot of salt 'naturally' through our processed foodstuffs.

Another downside of using Potassium Chloride-based salt substitutes is that the body does retain both NaCl and KCl. In the case of Potassium, we can easily overdose ourselves with Potassium and indeed 'poison' ourselves with too much Potassium.

Overdosing from Potassium is called Hyperkalemia." Symptoms of hyperkalemia include but are not limited to, muscle weakness, tiredness, tingling sensations, or nausea. Severe overdoses can cause slow heartbeat, weak pulse and severe drops in blood pressure. Other symptoms reported include stomach pains, general feeling sick, and diarrhea. Other symptoms include: fatigue or weakness, a feeling of numbness or tingling, nausea or vomiting, problems breathing, chest pain, palpitations or skipped heartbeats.

But how can we eliminate adding salt to our diet without also adding Potassium? One of the most effective ways is to use a salt substitute that is potassium free, but still manages to stimulate our salivary glands is the same way that salt does.

Salt Substitutes:

We've already mentioned the more popular commercially available salt substitutes: NoSalt, SoSalt, and the like. All of these types of products are various forms of Potassium Chloride.

As we've also noted, most people don't notice the taste difference, a sour, metallic aftertaste.

Coupled with the possibility of getting too much Potassium in your diet, these Potassium-based salt substitutes are not that healthy for you.

Fortunately, there are other salt substitutes on the market. These operate by stimulating receptors in the mouth that make us feel like we've ingested salt. The most effective contain some form of citrus or citric acid.

I have tried six commercially available products, Bragg™ Sprinkle Herb and Spice Seasoning, Mrs. Dash™ Salt Free Seasonings, Lawry's™ Salt Free 17 Seasoning, Benson's™ - Table Tasty Salt Substitute, Kirkland Organic No-Salt Seasoning, and Chef Paul Prudhomme's Magic Seasoning Blends Magic Salt Free Seasoning.

All are acceptable alternatives to Potassium-based salt substitutes.

However, you may find others. There are even recipes on-line for concocting your own salt substitute that are sodium-free.

In this article, when I call out for "salt substitute", feel free to use whatever brand or version suits your fancy.

Sugar Substitutes:

There are a number of sugar substitutes on the market. Some contain natural ingredients, some contain only artificial ingredients.

I have tried most of them, and try to stay away from any artificial sweetener containing aspartame and similar artificially created ingredients.

Processed natural sweeteners, made from naturally occurring plant extracts, such as Swerve™, Stevia™, Monk fruit and sugar alcohols (such as erythritol or xylitol) tend to taste sweeter than sugar (Stevia™ is 200X sweeter than sugar). However, there are downsides for most of them.

Stevia (Stevia rebaudiana Bertoni)

The Stevia plant gets its sugary sweetness from a series of compounds, especially steviosides and rebaudiosides, that are estimated to be 150-400 times sweeter than common sugar. Because of the ease of processing, the commercial product named Stevia™ is usually made from Rebaudioside-A, or just "Reb-A". Reb-A does, however, leave a bitter, unpleasant licorice aftertaste.

Other Rebaudiosides, notably Reb-D and Reb-M, are more "sugar-like", and do not have any aftertaste. Reb-D is the most prevalent, and sugar substitutes containing Reb-D are now appearing in the marketplace. Their containers are clearly marked with "Reb-D". One such product is Stevia Naturals™, that has a taste very close to "real" sugar.

Erythritol

Erythritol, in granular form, dissolves slowly in liquids, but the powdered "confectioner's " form is preferred: it dissolves much quicker.

Erythritol is not generally a 1:1 replacement for sugar. The ratio is more like 1: 1?, requiring a third more Erythritol than its sugar counterpart. However, the aftertaste of straight Erythritol is not as satisfying as sugar.

Monk Fruit Extract

Combinations of Monk Fruit extract and Erythritol do indeed taste much like sugar, and are affordable and acceptable alternatives to sugar, especially in baking. I've used this commercially available combination to make very good pancakes and waffles.

Xylitol

Xylitol is one of the compounds categorized as sugar alcohols. Chemically, sugar alcohols have a molecular composition that replicates and combines traits of both sugar and alcohol, hence the name. Naturally occurring compounds, sugar alcohols can be found in many fruits and vegetables. Humans also produce small amounts of Xylitol by way of normal metabolism.

However, Xylitol is not calorie free.

Sugar contains, on average, 4 calories per gram.

Xylitol contains 2.4 calories per gram.

Xylitol has 40% less carbs than sugar, but it still has carbs. Because of its low glycemic index, Xylitol is a very good sugar alternative for weight management and for diabetics and pre-diabetics.

Sugar alcohols tend to have low glycemic indexes - the measure of how the compound elevates blood sugar. Xylitol has a glycemic index of 7, while sugar has a glycemic index of 60-70.

Sugar alcohols, although technically a carbohydrate, tend not to raise blood sugar levels while giving the impression that you are ingesting sugar. Sugar alcohols are popular sweeteners for soft drinks and for low carb products.

You use Xylitol as a 1:1 direct replacement for sugar.

Norm Huffnagle got serious about cooking when his wife bought him a wok in 1988, and he never looked back! Although more of a 'gourmand' than a 'gourmet, he does 'dabble' in that arcane art to the point that he has been invited back to do repeat performances. Norm specializes in ancient Chinese dishes, various flavors of Chilis, contemporary Portuguese cuisine, and occasionally in fiery Mexican preparations. Recently applying his skills to weight management and healthy living, Norm recommends Julien Robideaux' latest eBook, "Ditch the Salt - Not the Savor", available on Amazon at http://amzn.com/B07S788TZG.

Article Source: https://EzineArticles.com/expert/Norm_Huffnagle/721035

Article Source: https://ift.tt/2nyW2E1

[turkeyfeet8-blog]

Vegan baba ganoush

It’s crazy how moving to a different area of the same city can change your experience of the place completely. Before we bought this house, we were renting in an area of Bristol that we had been told is quite sought after. Having lived in London – a buzzing multicultural hub – for years, we weren’t that convinced about living in a sleepy, one dimensional suburb, but the rental we found was pet-friendly with a big sprawling garden and it was close to Duncan’s family, so we went for it.

Sadly, it never really felt like us and, being the only foreigner in the entire street, I was quite miserable living there, to be honest. Initially, I put it down to tired decor and a bit of cultural shock after 4 years of living under the blue Greek skies, but the feeling never quite passed and it wasn’t until we moved here that I realised how that area wasn’t where we should have ever lived in the first place!

This house is a complete opposite. We love it here and in a space of merely a month we already feel much more connected to the local community here than we did in 1½ years at the old place. We are a short bus or bike journey away from the centre of town yet there are quite a lot of green areas on our doorstep where we can run. The demographic on our street alone is much more varied and multicultural and that’s reflected in the types of grocery stores that are just a stone’s throw away.

My local grocery store carries lots of fantastic fresh produce, spices, dry pulses and loads of Turkish, Lebanese, Palestinian and other Middle Eastern products that I am slowly exploring, one by one. I already got to know all of the staff as I am at that store daily. They sell fresh Turkish pide bread there and I’m totally addicted to it. I grill it on a hot griddle pan, lightly coated in olive oil, and then season with salt and pul biber (mild Turkish chilli). It’s soooo good that I have to ration it out to myself or else I can see myself doubling in size in no time at all…

I am also a fan of aubergine (or eggplant) dips and aubergines in general and I recently discovered a new thing that allows me to whip up a perfect accompaniment for my grilled bread in no time at all. The miracle ingredient is smoked aubergine flesh sold in glass jars, which, when seasoned with garlic, tahini and pomegranate molasses transforms into a delightful, smoky dip inspired by a Middle Eastern classic – baba ganoush. I have it alongside hummus, spicy green olives, a mountain of green salad and a few wedges of grilled Turkish pide. It’s my lunch of dreams at the moment…

Even if you aren’t able to find smoked aubergine flesh where you live, you can still make this dip very easily. All you need to make your own smoked aubergine is a gas burner and a fork. And please do not let the unappetising colour of this dip make you miss out on its delicious flavour. Whenever I place it on the table for my guests, it is certainly the last dish anyone reaches for and it’s usually after asking me what’s in it. But once the smoky, nutty and garlicky notes hit their tastebuds, they are truly sold and keep on coming back for more.

PS: If you make my vegan baba ganoush, don’t forget to tag me on Instagram as @lazycatkitchen and use #lazycatkitchen hashtag. I love seeing your takes on my recipes!

serves: 4-6 as starter

prep: 10 min

cooking: 10 min

Ingredients

480 ml / 460 g / 2 cups of smoked aubergine pulp* (or 2 medium aubergines)

1-2 garlic cloves, adjust to your liking

½-¾ tsp level salt, more to taste (½ tsp if you used jarred pulp, which often contains salt)

2 tsp lemon juice

2 heaped tbsp tahini

1½ tsp pomegranate molasses (or more lemon juice)

¼ tsp ground cumin (optional)

a handful of pomegranate seeds, to garnish

fresh parsley, finely chopped

1-2 tsp extra virgin olive oil, to garnish (optional)

Method

If using aubergines rather than a ready smoked pulp (see below), pierce the aubergines with a knife so that the steam can escape whilst they are cooking. If you have a gas hob, switch the burner on and place an aubergine (one at a time) directly on the burner. Using metal tongs or a fork, turn the aubergine every 2-3 minutes so that a new area of skin is exposed to a naked flame with each turn. Allow them to sit on the burner for as long as it takes the skin to blacken, blister and the inside to collapse significantly.

As soon as each aubergine is done, place it in a large bowl and cover it with a tight fitting lid or a piece of cling film so that the skin is easier to take off.

While the aubergines are resting, chop the garlic roughly and then smash it with a pinch of salt and the blade of a knife until you get a fine paste. Place it in a small bowl and cover with 2 tsp of lemon juice and set aside – this will mellow out the garlic’s flavour.

Once the aubergines are cool enough to handle, cut them in half and scoop out all the flesh using a spoon. Place the flesh on a sieve and leave for a bit (the longer the better) to allow all the excess liquid to drain away.

Using a fork, mash the aubergine flesh and mix in salt, tahini, pomegranate molasses, cumin (if using) and mellowed out garlic.

To serve, transfer the dip in a bowl, garnish it with pomegranate seeds, chopped parsley and extra virgin olive oil, if using. It tastes best the day after it has been made.

Notes

*If you live in a multicultural city like Bristol, look for jars of smoked aubergine flesh in a store that carries Turkish groceries. They are really good, usually only just preserved with some citric acid and sometimes a bit of salt and garlic. The two brands I like are SERA and TAT and Közlenmiş patlıcan (grilled aubergine in Turkish) is what is written on the label. They are delicious and a life saver if you are an aubergine addict like myself 😛 .

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

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Source: https://www.lazycatkitchen.com/vegan-baba-ganoush/

[daddyslittlejuliet]

Human Food for Dogs: What Can Dogs Eat?

The post Human Food for Dogs: What Can Dogs Eat? by Martha M. Everett appeared first on Dogster. Copying over entire articles infringes on copyright laws. You may not be aware of it, but all of these articles were assigned, contracted and paid for, so they aren’t considered public domain. However, we appreciate that you like the article and would love it if you continued sharing just the first paragraph of an article, then linking out to the rest of the piece on Dogster.com.

I used to call my dog the canine vacuum. He kept my carpets clean, sucking up any food I accidentally dropped (as long as it wasn’t something healthy like fruits or vegetables). In retrospect, I should not have been so cavalier. Many foods humans eat are toxic to dogs. But let’s face it: Most of us enjoy slipping our dogs a bit of what we eat now and then. And that can be OK as long as we know what foods and amounts are safe. So, when it comes to human food for dogs, what can dogs eat and what should dogs definitely avoid? Can dogs eat bread? What about fruits and vegetables? And can dogs eat nuts or fish?

Human food for dogs — the basics

What human food is okay for dogs to eat?. Photography ©PK-Photos | E+ / Getty Images.

“There are some key differences,” says Dr. Deborah Linder, DVM, research assistant professor at Cummings School of Veterinary Medicine at Tufts University in North Grafton, Massachusetts.

Dogs and humans digest and metabolize food differently, and a dog’s digestive system cannot break down some of the foods people eat, Dr. Linder warns. And we all know that some of the things we eat are not particularly healthy.

Most commercial dog foods provide a balanced diet with all the nutrients a dog needs. As long as your dog’s essential needs are met through an easily digested quality dog food, he shouldn’t need anything more. But you can feed your dog some other foods as healthy, low-calorie snacks.

“It’s perfectly safe to give up to 10 percent of the total calories from treats without unbalancing the diet,” says Dr. Linder, a veterinary nutrition specialist and diplomate of the American College of Veterinary Nutrition.

Before sharing your table scraps, be aware that there are concerns about human food for dogs beyond toxicity: allergic reactions, raw vs. cooked, bacterial infections from E. coli and Salmonella, weight gain, elevated salt levels, choking hazards and bones that can break teeth or splinter, causing internal blockages or punctures.

“Anything you give should be fully edible and not cause an obstruction,” Dr. Linder says. The keys to safely feeding your dog are education, moderation and introducing new foods slowly to monitor for adverse effects.

Remember: Each dog is unique. Factors like size, weight, age, breed, medical conditions and activity level affect what foods and amounts you should feed, so always check with your veterinarian before trying to feed any human food to your dog. As Dr. Linder says: “Know your pet.”

Human food for dogs — what’s safe to share … and what’s not?

So which of our favorite people foods can we safely share with our four-legged friends? Here’s our lowdown on what your chow hound can chow down:

Can dogs eat bread?

Check the ingredients on the back of the bread package before giving a small piece to your dog. This portion is way too big! Photography ©jtyler | Getty Images.

Bread is the staff of life, and yes, dogs can eat it. Barley, rye and wheat do contain the protein gluten, but gluten sensitivity is uncommon in dogs (with the exception of a rare genetic disorder in Irish Setters).

While dogs can develop an allergy to any protein source, gluten poses no higher risk than other proteins. Unless your dog has a gluten sensitivity, it’s OK to feed plain white, whole-wheat or whole-grain bread with no spices or raisins (raisins are toxic to dogs).

As with any baked good, check the ingredients list on the package before serving.

On the other hand, raw dough that contains yeast is a no-no. Fermenting yeast cells produce alcohol (alcohol is toxic to dogs), and the dough can expand internally.

Can dogs eat dairy?

Though most dogs love cheese, it is high in both fat and salt. Try a low-fat cheese like mozzarella. Photography ©igorr1 | Getty Images.

Lactose intolerance poses the main concern with dairy products. Lactose, a sugar found in milk and milk products, can be difficult for some dogs (and people) to digest. As long as your dog is not lactose intolerant, milk is OK in small quantities.

Cheese — which many dogs love — also is OK, but due to its high fat and salt content, consider a low-fat cheese, such as mozzarella. Eggs that are thoroughly cooked are an easily digested protein source; never feed raw eggs due to the risk of Salmonella.

Avoid ice cream. Although there can be lactose issues with yogurt, it’s a better option that offers calcium and can aid digestion. Choose plain yogurt without added sugar or xylitol, a sugar substitute that is toxic to dogs.

A great option — some companies actually make ice cream-style treats specifically for dogs. When in doubt, consult your veterinarian.

Can dogs eat fish?

Fish can be a good source of omega-3 fatty acids, which some studies show act as an anti-inflammatory and can help with joint pain.

Salmon should be thoroughly cooked to kill parasites and bacteria; be sure to remove the bones.

Shrimp also is OK if fully cooked and served plain without the shell. Fresh cooked tuna that has been deboned is fine; canned tuna packed in water and served plain is OK, too.

Can dogs eat fruit?

Many fruits can be a healthy, low-calorie snack for dogs. They are water- and nutrient-dense foods rich in vitamins, minerals, fiber and antioxidants. Feed fresh fruits, as many canned fruits are packed in sugary syrup. Frozen fruits can be OK, too, as long as they are thawed first.

Always wash fresh fruits and remove rinds, skin, peels, shells, cores, pits, stems, leaves and seeds, as they are choking hazards and, in some cases, can be toxic to dogs. With larger fruits, cut them into pieces before serving. Be aware that citric acid can cause stomach upset in some dogs. And never feed your dog wild berries that are not definitively identified and safe.

As long as you follow the above precautions, you can feed your dog several fruits, including apples, apricots, bananas, blackberries, blueberries, cantaloupe, coconut, mango, oranges, pineapple, pumpkin, strawberries and watermelon.

Although the meat of cherries is not poisonous to dogs, the fruit’s small pit can cause big problems by becoming lodged in the throat or digestive tract. Best to avoid this bite-sized hazard and its preserved sugary form: maraschino cherries.

These fruits should never be fed to dogs: grapes, lemons, limes and raisins.

Can dogs eat meats?

Despite their name, hot dogs are not good for dogs. Photography ©Barna Tanko | Getty Images.

Like their wild canid ancestors, dogs can eat meat. It’s a good source of protein — with precautions. Fresh, lean meat is preferable, and all meat should be thoroughly cooked to prevent food-borne illnesses from parasites and bacteria (best not to cook in microwave ovens, as they can cook unevenly).

Grind the meat or cut it in bite-sized chunks to help prevent choking, and do not feed bones. Remove fat and skin, and serve plain, as sauces, gravies and seasonings might include ingredients your dog should not have. Beef, chicken (watch out for chicken bones, though) and turkey are fine. Pork and pork products like bacon and ham might best be avoided due to fat, salt and high calorie counts.

Hot diggity dog, what could be better for a dog than a hot dog? Well, lots of things. Hot dogs are a category unto themselves, as easily fitting under “Meats” as “Salty Foods” alongside processed lunch meats (think “bologna”). Dogs can eat hot dogs, but there’s a difference between “can” and “should.”

Despite their name, hot dogs are not good for dogs. They can contain lots of sodium (added both for flavoring and curing), fat, sugar and garlic (garlic is toxic to dogs).

And while hot dogs are considered a ready-to-eat meat, the U.S. Food and Drug Administration notes on its website: “Although hot dogs are fully cooked, those at increased risk of foodborne illness should reheat hot dogs … until steaming hot before eating due to the threat of listeriosis.”

What’s more, hot dogs pose a choking hazard. If you feed hot dogs to your dog, check the ingredients list on the package and also look to see that they are uncured; reduced fat; made from grass-fed beef; and free of preservatives, artificial colors and artificial flavors. Cook and cut them before serving.

Can dogs eat nuts?

Nuts are a good source of protein, but they can be high in calories and salt, hard to digest and a choking hazard. Even nuts that are safe for dogs — like shelled cashews and shelled peanuts — should be unsalted and limited in quantity.

Others, such as almonds, pecans, pistachios and walnuts, are best avoided. And definitely say nuts to macadamia nuts — they are toxic to dogs.

Just as peanuts are safe for dogs, so is peanut butter. And it’s a favorite for many dogs (and a people favorite to watch a dog smack off the roof of his mouth). The best peanut butter to feed is plain, unsalted and raw (meaning it’s made with unroasted peanuts). Most importantly, be certain it does not contain the sweetener xylitol, which is toxic to dogs.

Can dogs eat prepared foods?

Here’s the dish on prepared dishes: It might be tempting to feed a dog from your plate, but it’s not a good idea. Many ingredients in prepared meals (whether takeout or delivery, restaurant leftovers, store-bought or even your neighborhood potluck party) can be harmful to dogs, including chives, garlic and garlic powder, leeks and onions and onion powder.

And recognizing garlic and onion poisoning can be tricky because symptoms can take days to develop. Because you don’t know what ingredients might have gone into that soup, sauce, salad dressing, marinade, pizza and toppings, stuffed potato or confection, curb the desire to offer your dog prepared foods.

You can have your cake and eat it, too, but your dog can’t, and that’s just the way the cookie crumbles.

Can dogs eat popcorn and other salty foods?

Air-popped, unsalted, and unbuttered is a snack dogs can eat. Photography ©Ljupco | Getty Images.

You don’t want a salty dog. While dogs need some salt, too much salt not only will make your dog thirsty, it also can lead to dehydration, hypertension (high blood pressure), kidney failure, heart disease and sodium poisoning.

Avoid excessively salty foods and snacks (particularly for dogs with a heart condition) like processed lunch meats, pickles, potato chips, pretzels, and, yes, fast foods (including French fries).

Not to ruin all the fun, popcorn is a snack dogs can eat if it’s air-popped, unsalted and unbuttered. Watch for un-popped kernels that can be a choking hazard and get caught in teeth.

Can dogs eat vegetables?

Some veggies can be a healthy and nutritious snack, but only a few pieces — not a bowlful! Photography ©rmarnold | Getty Image.

Like fruits, vegetables that are safe for dogs are healthy, water- and nutrient-dense, low-calorie foods packed with vitamins, minerals, fiber and antioxidants. Plain, fresh vegetables are preferable, as many canned vegetables contain added salt, but frozen veggies can work as long as they are thawed or cooked.

Always wash fresh vegetables first; most can be served raw or cooked, and steaming is a good cooking method. Grate larger vegetables or cut them in small pieces to avoid choking. The list of safe vegetables is long and includes broccoli, carrots, cauliflower, celery, cucumber, green beans, green peas, lettuce and zucchini.

Corn also is safe for dogs, but not corn on the cob — the cob is a choking hazard. Dogs can eat red tomatoes as long as they are ripe, but discard the leaves and stem.

Mushrooms cut both ways. Store-bought mushrooms are considered safe for dogs, but never feed wild mushrooms. There are about 10,000 known species of mushrooms, some of which are poisonous, so don’t take a chance with any found fungi. Given this, you might want to avoid mushrooms altogether.

Can dogs eat chocolate?

Chocolate ranked fifth among the ASPCA’s 2017 Top Pet Toxins. Photography ©Fenne | Getty Images.

While people love chocolate (and studies suggest it has human health benefits), sad to say this people favorite is not sweet on dogs. Chocolate (as well as cocoa and coffee) contains compounds called methylxanthines that are toxic to dogs.

The darker the chocolate (bittersweet and semisweet dark chocolate, cocoa powder and unsweetened baking chocolate), the more dangerous, but even milk chocolate and white chocolate should not be given to dogs.

Chocolate ingestion by pets is so common that the ASPCA Animal Poison Control Center puts chocolate in its own category separate from other foods. Last year, the total number of calls the center received about chocolate worked out to nearly 50 a day, ranking chocolate fifth among the ASPCA’s 2017 Top Pet Toxins.

Be vigilant, especially with so many occasions popular for giving chocolate: Valentine’s Day, Easter, Halloween and Christmas. Think of it this way: Now you can have that chocolate all to yourself.

Still confused on human food for dogs? Dogs should never have these 14 things:

Alcohol and Products Containing Alcohol

Caffeine

Chives

Chocolate

Garlic and Garlic Powder

Grapes

Leeks

Lemons

Limes

Macadamia Nuts

Onions and Onion Powder

Raisins

Xylitol (a sugar substitute)

Yeast dough

What does human food for dogs have to do with canine obesity?

Extra weight impacts a dog’s quality of life. Photography by studio37th / Shutterstock.

It’s not just what you feed your dog, but how much. Let’s chew the fat about the weighty issue of obesity.

Fifty-six percent of dogs in the United States are overweight or obese, according to a 2017 clinical survey by the Association for Pet Obesity Prevention (APOP).

That record number equals an estimated 50 million dogs, with more than 36 percent of those overweight and nearly 20 percent obese. And it’s a growing problem.“It’s the most common health threat,” says Dr. Ernie Ward, DVM, founder of the Ocean Isle, North Carolina-based APOP, which has been tracking rising pet obesity rates since 2006.

“It’s not just an aesthetic or unsightly condition,” Dr. Ward says. Fat tissue pumps out thousands of potentially harmful chemicals, hormones and compounds that can lead to cancer, high blood pressure, kidney failure, heart disease, reduced life expectancy, orthopedic disease, chronic inflammation, and respiratory and skin disorders, he says. Extra weight also impacts a dog’s quality of life, such as the ability to go for a walk or climb stairs.

Obesity is a complex disorder linked to many factors, including genetics, but overfeeding and under exercising are serious problems.

There is some good news. Dr. Ward says sharing some human foods with dogs, in moderation, might benefit your dog. “Dogs and people co-evolved eating many of the same things,” Dr. Ward says. It comes down to understanding “the nutritional value of the food,” he says, and taking into account your dog’s unique nutritional and caloric needs.

Dr. Ward advocates what he calls “the hybrid menu”: a combination of quality commercial dog food and whole foods (unprocessed, unrefined, without additives and artificial substances).

Because highly processed packaged food undergoes high heat and pressure that can alter fats and proteins, Dr. Ward suggests blending in things like lean protein sources and fresh, crunchy vegetables.

“By adding some of these whole foods, you’re getting all the complex fibers, all the real protein and fats that are contained in the natural state, which is ideal for digestibility,” Dr. Ward says. “Simply adding some broccoli, celery, zucchini to their regular kibble every day can have tremendous health impacts over time. Those little, simple things can make a big difference.”

This piece was originally published on June 29, 2018.

Thumbnail: Photography ©EuToch | Getty Images.

St. Louis-based freelance writer Martha M. Everett has lived on both coasts covering everything from Washington to Westminster. More interesting, her Keeshond-mix rescue, Trooper, helped set a World Record for the Most Dogs in Costumed Attire.

Editor’s note: This article first appeared in Dogster magazine. Have you seen the new Dogster print magazine in stores? Or in the waiting room of your vet’s office? Subscribe now to get Dogster magazine delivered straight to you!

Read more about what human food for dogs on Dogster.com:

Sardines for Dogs? Can Dogs Eat Sardines?

Olive Oil for Dogs — 8 Reasons to Add It to Your Dog’s Diet

Coconut Oil for Dogs? 10 Reasons to Try It

The post Human Food for Dogs: What Can Dogs Eat? by Martha M. Everett appeared first on Dogster. Copying over entire articles infringes on copyright laws. You may not be aware of it, but all of these articles were assigned, contracted and paid for, so they aren’t considered public domain. However, we appreciate that you like the article and would love it if you continued sharing just the first paragraph of an article, then linking out to the rest of the piece on Dogster.com.

[jeffreyrwelch]

Human Food for Dogs: What Can Dogs Eat?

The post Human Food for Dogs: What Can Dogs Eat? by Martha M. Everett appeared first on Dogster. Copying over entire articles infringes on copyright laws. You may not be aware of it, but all of these articles were assigned, contracted and paid for, so they aren’t considered public domain. However, we appreciate that you like the article and would love it if you continued sharing just the first paragraph of an article, then linking out to the rest of the piece on Dogster.com.

I used to call my dog the canine vacuum. He kept my carpets clean, sucking up any food I accidentally dropped (as long as it wasn’t something healthy like fruits or vegetables). In retrospect, I should not have been so cavalier. Many foods humans eat are toxic to dogs. But let’s face it: Most of us enjoy slipping our dogs a bit of what we eat now and then. And that can be OK as long as we know what foods and amounts are safe. So, when it comes to human food for dogs, what can dogs eat and what should dogs definitely avoid? Can dogs eat bread? What about fruits and vegetables? And can dogs eat nuts or fish?

Human food for dogs — the basics

What human food is okay for dogs to eat?. Photography ©PK-Photos | E+ / Getty Images.

“There are some key differences,” says Dr. Deborah Linder, DVM, research assistant professor at Cummings School of Veterinary Medicine at Tufts University in North Grafton, Massachusetts.

Dogs and humans digest and metabolize food differently, and a dog’s digestive system cannot break down some of the foods people eat, Dr. Linder warns. And we all know that some of the things we eat are not particularly healthy.

Most commercial dog foods provide a balanced diet with all the nutrients a dog needs. As long as your dog’s essential needs are met through an easily digested quality dog food, he shouldn’t need anything more. But you can feed your dog some other foods as healthy, low-calorie snacks.

“It’s perfectly safe to give up to 10 percent of the total calories from treats without unbalancing the diet,” says Dr. Linder, a veterinary nutrition specialist and diplomate of the American College of Veterinary Nutrition.

Before sharing your table scraps, be aware that there are concerns about human food for dogs beyond toxicity: allergic reactions, raw vs. cooked, bacterial infections from E. coli and Salmonella, weight gain, elevated salt levels, choking hazards and bones that can break teeth or splinter, causing internal blockages or punctures.

“Anything you give should be fully edible and not cause an obstruction,” Dr. Linder says. The keys to safely feeding your dog are education, moderation and introducing new foods slowly to monitor for adverse effects.

Remember: Each dog is unique. Factors like size, weight, age, breed, medical conditions and activity level affect what foods and amounts you should feed, so always check with your veterinarian before trying to feed any human food to your dog. As Dr. Linder says: “Know your pet.”

Human food for dogs — what’s safe to share … and what’s not?

So which of our favorite people foods can we safely share with our four-legged friends? Here’s our lowdown on what your chow hound can chow down:

Can dogs eat bread?

Check the ingredients on the back of the bread package before giving a small piece to your dog. This portion is way too big! Photography ©jtyler | Getty Images.

Bread is the staff of life, and yes, dogs can eat it. Barley, rye and wheat do contain the protein gluten, but gluten sensitivity is uncommon in dogs (with the exception of a rare genetic disorder in Irish Setters).

While dogs can develop an allergy to any protein source, gluten poses no higher risk than other proteins. Unless your dog has a gluten sensitivity, it’s OK to feed plain white, whole-wheat or whole-grain bread with no spices or raisins (raisins are toxic to dogs).

As with any baked good, check the ingredients list on the package before serving.

On the other hand, raw dough that contains yeast is a no-no. Fermenting yeast cells produce alcohol (alcohol is toxic to dogs), and the dough can expand internally.

Can dogs eat dairy?

Though most dogs love cheese, it is high in both fat and salt. Try a low-fat cheese like mozzarella. Photography ©igorr1 | Getty Images.

Lactose intolerance poses the main concern with dairy products. Lactose, a sugar found in milk and milk products, can be difficult for some dogs (and people) to digest. As long as your dog is not lactose intolerant, milk is OK in small quantities.

Cheese — which many dogs love — also is OK, but due to its high fat and salt content, consider a low-fat cheese, such as mozzarella. Eggs that are thoroughly cooked are an easily digested protein source; never feed raw eggs due to the risk of Salmonella.

Avoid ice cream. Although there can be lactose issues with yogurt, it’s a better option that offers calcium and can aid digestion. Choose plain yogurt without added sugar or xylitol, a sugar substitute that is toxic to dogs.

A great option — some companies actually make ice cream-style treats specifically for dogs. When in doubt, consult your veterinarian.

Can dogs eat fish?

Fish can be a good source of omega-3 fatty acids, which some studies show act as an anti-inflammatory and can help with joint pain.

Salmon should be thoroughly cooked to kill parasites and bacteria; be sure to remove the bones.

Shrimp also is OK if fully cooked and served plain without the shell. Fresh cooked tuna that has been deboned is fine; canned tuna packed in water and served plain is OK, too.

Can dogs eat fruit?

Many fruits can be a healthy, low-calorie snack for dogs. They are water- and nutrient-dense foods rich in vitamins, minerals, fiber and antioxidants. Feed fresh fruits, as many canned fruits are packed in sugary syrup. Frozen fruits can be OK, too, as long as they are thawed first.

Always wash fresh fruits and remove rinds, skin, peels, shells, cores, pits, stems, leaves and seeds, as they are choking hazards and, in some cases, can be toxic to dogs. With larger fruits, cut them into pieces before serving. Be aware that citric acid can cause stomach upset in some dogs. And never feed your dog wild berries that are not definitively identified and safe.

As long as you follow the above precautions, you can feed your dog several fruits, including apples, apricots, bananas, blackberries, blueberries, cantaloupe, coconut, mango, oranges, pineapple, pumpkin, strawberries and watermelon.

Although the meat of cherries is not poisonous to dogs, the fruit’s small pit can cause big problems by becoming lodged in the throat or digestive tract. Best to avoid this bite-sized hazard and its preserved sugary form: maraschino cherries.

These fruits should never be fed to dogs: grapes, lemons, limes and raisins.

Can dogs eat meats?

Despite their name, hot dogs are not good for dogs. Photography ©Barna Tanko | Getty Images.

Like their wild canid ancestors, dogs can eat meat. It’s a good source of protein — with precautions. Fresh, lean meat is preferable, and all meat should be thoroughly cooked to prevent food-borne illnesses from parasites and bacteria (best not to cook in microwave ovens, as they can cook unevenly).

Grind the meat or cut it in bite-sized chunks to help prevent choking, and do not feed bones. Remove fat and skin, and serve plain, as sauces, gravies and seasonings might include ingredients your dog should not have. Beef, chicken (watch out for chicken bones, though) and turkey are fine. Pork and pork products like bacon and ham might best be avoided due to fat, salt and high calorie counts.

Hot diggity dog, what could be better for a dog than a hot dog? Well, lots of things. Hot dogs are a category unto themselves, as easily fitting under “Meats” as “Salty Foods” alongside processed lunch meats (think “bologna”). Dogs can eat hot dogs, but there’s a difference between “can” and “should.”

Despite their name, hot dogs are not good for dogs. They can contain lots of sodium (added both for flavoring and curing), fat, sugar and garlic (garlic is toxic to dogs).

And while hot dogs are considered a ready-to-eat meat, the U.S. Food and Drug Administration notes on its website: “Although hot dogs are fully cooked, those at increased risk of foodborne illness should reheat hot dogs … until steaming hot before eating due to the threat of listeriosis.”

What’s more, hot dogs pose a choking hazard. If you feed hot dogs to your dog, check the ingredients list on the package and also look to see that they are uncured; reduced fat; made from grass-fed beef; and free of preservatives, artificial colors and artificial flavors. Cook and cut them before serving.

Can dogs eat nuts?

Nuts are a good source of protein, but they can be high in calories and salt, hard to digest and a choking hazard. Even nuts that are safe for dogs — like shelled cashews and shelled peanuts — should be unsalted and limited in quantity.

Others, such as almonds, pecans, pistachios and walnuts, are best avoided. And definitely say nuts to macadamia nuts — they are toxic to dogs.

Just as peanuts are safe for dogs, so is peanut butter. And it’s a favorite for many dogs (and a people favorite to watch a dog smack off the roof of his mouth). The best peanut butter to feed is plain, unsalted and raw (meaning it’s made with unroasted peanuts). Most importantly, be certain it does not contain the sweetener xylitol, which is toxic to dogs.

Can dogs eat prepared foods?

Here’s the dish on prepared dishes: It might be tempting to feed a dog from your plate, but it’s not a good idea. Many ingredients in prepared meals (whether takeout or delivery, restaurant leftovers, store-bought or even your neighborhood potluck party) can be harmful to dogs, including chives, garlic and garlic powder, leeks and onions and onion powder.

And recognizing garlic and onion poisoning can be tricky because symptoms can take days to develop. Because you don’t know what ingredients might have gone into that soup, sauce, salad dressing, marinade, pizza and toppings, stuffed potato or confection, curb the desire to offer your dog prepared foods.

You can have your cake and eat it, too, but your dog can’t, and that’s just the way the cookie crumbles.

Can dogs eat popcorn and other salty foods?

Air-popped, unsalted, and unbuttered is a snack dogs can eat. Photography ©Ljupco | Getty Images.

You don’t want a salty dog. While dogs need some salt, too much salt not only will make your dog thirsty, it also can lead to dehydration, hypertension (high blood pressure), kidney failure, heart disease and sodium poisoning.

Avoid excessively salty foods and snacks (particularly for dogs with a heart condition) like processed lunch meats, pickles, potato chips, pretzels, and, yes, fast foods (including French fries).

Not to ruin all the fun, popcorn is a snack dogs can eat if it’s air-popped, unsalted and unbuttered. Watch for un-popped kernels that can be a choking hazard and get caught in teeth.

Can dogs eat vegetables?

Some veggies can be a healthy and nutritious snack, but only a few pieces — not a bowlful! Photography ©rmarnold | Getty Image.

Like fruits, vegetables that are safe for dogs are healthy, water- and nutrient-dense, low-calorie foods packed with vitamins, minerals, fiber and antioxidants. Plain, fresh vegetables are preferable, as many canned vegetables contain added salt, but frozen veggies can work as long as they are thawed or cooked.

Always wash fresh vegetables first; most can be served raw or cooked, and steaming is a good cooking method. Grate larger vegetables or cut them in small pieces to avoid choking. The list of safe vegetables is long and includes broccoli, carrots, cauliflower, celery, cucumber, green beans, green peas, lettuce and zucchini.

Corn also is safe for dogs, but not corn on the cob — the cob is a choking hazard. Dogs can eat red tomatoes as long as they are ripe, but discard the leaves and stem.

Mushrooms cut both ways. Store-bought mushrooms are considered safe for dogs, but never feed wild mushrooms. There are about 10,000 known species of mushrooms, some of which are poisonous, so don’t take a chance with any found fungi. Given this, you might want to avoid mushrooms altogether.

Can dogs eat chocolate?

Chocolate ranked fifth among the ASPCA’s 2017 Top Pet Toxins. Photography ©Fenne | Getty Images.

While people love chocolate (and studies suggest it has human health benefits), sad to say this people favorite is not sweet on dogs. Chocolate (as well as cocoa and coffee) contains compounds called methylxanthines that are toxic to dogs.

The darker the chocolate (bittersweet and semisweet dark chocolate, cocoa powder and unsweetened baking chocolate), the more dangerous, but even milk chocolate and white chocolate should not be given to dogs.

Chocolate ingestion by pets is so common that the ASPCA Animal Poison Control Center puts chocolate in its own category separate from other foods. Last year, the total number of calls the center received about chocolate worked out to nearly 50 a day, ranking chocolate fifth among the ASPCA’s 2017 Top Pet Toxins.

Be vigilant, especially with so many occasions popular for giving chocolate: Valentine’s Day, Easter, Halloween and Christmas. Think of it this way: Now you can have that chocolate all to yourself.

Still confused on human food for dogs? Dogs should never have these 14 things:

Alcohol and Products Containing Alcohol

Caffeine

Chives

Chocolate

Garlic and Garlic Powder

Grapes

Leeks

Lemons

Limes

Macadamia Nuts

Onions and Onion Powder

Raisins

Xylitol (a sugar substitute)

Yeast dough

What does human food for dogs have to do with canine obesity?

Extra weight impacts a dog’s quality of life. Photography by studio37th / Shutterstock.

It’s not just what you feed your dog, but how much. Let’s chew the fat about the weighty issue of obesity.

Fifty-six percent of dogs in the United States are overweight or obese, according to a 2017 clinical survey by the Association for Pet Obesity Prevention (APOP).

That record number equals an estimated 50 million dogs, with more than 36 percent of those overweight and nearly 20 percent obese. And it’s a growing problem.“It’s the most common health threat,” says Dr. Ernie Ward, DVM, founder of the Ocean Isle, North Carolina-based APOP, which has been tracking rising pet obesity rates since 2006.

“It’s not just an aesthetic or unsightly condition,” Dr. Ward says. Fat tissue pumps out thousands of potentially harmful chemicals, hormones and compounds that can lead to cancer, high blood pressure, kidney failure, heart disease, reduced life expectancy, orthopedic disease, chronic inflammation, and respiratory and skin disorders, he says. Extra weight also impacts a dog’s quality of life, such as the ability to go for a walk or climb stairs.

Obesity is a complex disorder linked to many factors, including genetics, but overfeeding and under exercising are serious problems.

There is some good news. Dr. Ward says sharing some human foods with dogs, in moderation, might benefit your dog. “Dogs and people co-evolved eating many of the same things,” Dr. Ward says. It comes down to understanding “the nutritional value of the food,” he says, and taking into account your dog’s unique nutritional and caloric needs.

Dr. Ward advocates what he calls “the hybrid menu”: a combination of quality commercial dog food and whole foods (unprocessed, unrefined, without additives and artificial substances).

Because highly processed packaged food undergoes high heat and pressure that can alter fats and proteins, Dr. Ward suggests blending in things like lean protein sources and fresh, crunchy vegetables.

“By adding some of these whole foods, you’re getting all the complex fibers, all the real protein and fats that are contained in the natural state, which is ideal for digestibility,” Dr. Ward says. “Simply adding some broccoli, celery, zucchini to their regular kibble every day can have tremendous health impacts over time. Those little, simple things can make a big difference.”

This piece was originally published on June 29, 2018.

Thumbnail: Photography ©EuToch | Getty Images.

St. Louis-based freelance writer Martha M. Everett has lived on both coasts covering everything from Washington to Westminster. More interesting, her Keeshond-mix rescue, Trooper, helped set a World Record for the Most Dogs in Costumed Attire.

Editor’s note: This article first appeared in Dogster magazine. Have you seen the new Dogster print magazine in stores? Or in the waiting room of your vet’s office? Subscribe now to get Dogster magazine delivered straight to you!

Read more about what human food for dogs on Dogster.com:

Sardines for Dogs? Can Dogs Eat Sardines?

Olive Oil for Dogs — 8 Reasons to Add It to Your Dog’s Diet

Coconut Oil for Dogs? 10 Reasons to Try It

The post Human Food for Dogs: What Can Dogs Eat? by Martha M. Everett appeared first on Dogster. Copying over entire articles infringes on copyright laws. You may not be aware of it, but all of these articles were assigned, contracted and paid for, so they aren’t considered public domain. However, we appreciate that you like the article and would love it if you continued sharing just the first paragraph of an article, then linking out to the rest of the piece on Dogster.com.

[jackiedluke]

Block & Tackle (Troon Vineyard Recent Releases)

You know that your brand is in trouble when, instead of talking about your forty-plus-year history in a nascent wine region, or your long hours of sun, 1300-foot vineyard elevation, diurnal temperature shifts of over fifty degrees Fahrenheit, or any of the other factors that make your terroir an ideal place for ripening interesting grape varieties, all anyone can mention is how your family business heir apparent allegedly got blowies during a commercial airplane flight.

That Troon Vineyards is now, only five years removed from that controversy, viewed as an Applegate Valley pioneer and a purveyor of some of Southern Oregon’s most promising and interesting wines is a minor PR miracle, made possible through the yeoman’s work provided by a combination of team players: new owners Bryan and Denise White (a Texas couple who started with the acquisition of nearby O’Neill Vineyard, then purchasing Troon in 2017), pedigreed winemaker Steve Hall, and impossibly indefatigable general manager Craig Camp.

Take heed!

When Napa-area veteran Camp came on board at Troon to help get the entity into more attractive sale shape, he told me that he was immediately impressed with the potential, given how good the wines already were. He focused first on ensuring that the operational and marketing basics were on solid footing – “block and tackle, man, block and tackle.” The additions of foot-treading and Biodynamics to the mix helped to put the finishing touches on the approach, and Troon was, in a very real sense, thus reborn as a brand.

What hasn’t changed is that Troon’s small vineyard location is capable of some excellent winegrowing magic when the right varieties are planted. Troon is more or less surrounded by the Siskiyou Mountains, near a wider section of the Applegate River, with river bench soils that consist of pieces of ancient seabed, granite, and sediment. “We have a mostly Northern California climate here,” Craig noted, “with a shorter growing season. So we can produce wines with European ‘weights.‘”

Put another way, as winemaker Steve Hall noted when summarizing Troon’s current approach, “you do what can to make something… beautiful…”

2017 Troon Vineyard Vermentino (Applegate Valley, $16)

Speaking of beautiful… or, at the very least, substantially pretty… Southern OR seems an unlikely spot for what Steve Hall called “a kind of dangerous animal all-around,” but Vermentino shines here. This example is bright, citric, focused, and lovely, with lees notes rounding out a mineral, nutty backbone.

2017 Troon Vineyard Cuvée Rolle (Applegate Valley, $20)

Ten percent Marsanne (picked the same day) is added to this slightly more substantial Vermentino take; it’s less nutty, more floral, and a lot more tropical than its more modest little sister label. It’s also broader, richer, and more textural, which means that you can swap it on unsuspecting Chardonnay lovers.

2017 Troon Vineyard Roussanne (Applegate Valley, $35)

Unique and characterful, you’ll need to bring your penchant for a pleasing astringent “bite” when drinking this white. It’s worth it, too, for the tropical fruit and white flower aromas, hints of saline and herbs, and its smooth, broad oiliness.

2017 Troon Vineyard Kubli Bench Blanc (Applegate Valley, $35)

A blend of Marsanne and Viognier, this might be the most excellent “sleeper” wine in Troon’s white lineup. Flowers, citrus, stone fruits, and perfume kick things off, followed by a beguiling, fleshy/flinty/mineral entry that moves to a broad, sexy, silky palate. The finish is long, structured, and demands attention.

2017 Troon Vineyard Riesling Whole Grape Ferment (Applegate Valley, $20)

I love this little oddball. Technically, this is an orange wine, and while it’s not quite cloudy, you do get the rosé-not-quite feel from the amber color and visual density. There’s ample skin astringency, of course, but it’s in the form of lime and citrus pith, the way that orange peels make their way into a good plate of orange chicken at your favorite Chinese food joint. The bottom line is that this is an orange wine of which you can actually enjoy an entire glass, which puts it into somewhat rarefied territory.

2016 Troon Vineyard Cuvée Côt Malbec (Applegate Valley, $30)

The words “elegant” and “Malbec” aren’t often used in close proximity of one another, but in this case the use case is justified. Remember what Camp said about “European weights?” I think he had this red in mind at the time. Spices, herbs, green tobacco, plums, earth, leather, and tart red berry fruits, it’s hard not conjure up images of good Cahors when sipping this homage to the European patrimony of the grape.

2015 Troon Vineyard Tannat (Applegate Valley, $35)

Even in its best forms, Tannat is a grape that’s a hard sell outside of a steakhouse. Having said that, there’s something about the Troon site that tames this grape’s burly tannins and makes for a pleasant experience without having to wait eight years for things to soften up first. The textbook stuff is all there: tobacco, leather, deep and dark sour cherry fruit, cocoa, and a crap-ton of acidity and structure. But you can get away with pouring this one even if you’re not within chomping distance of a slab of meat.

2015 Troon Vineyard M*T Cuvée Pyrénées (Applegate Valley, $50)

Troon’s flagship red is a mix of Malbec and Tannat, and that mix is a complex beast. First, there are more delicate aspects: violets, herbs, spices, plums, and silkiness. Then, there are the rough-and-ready compliments: tobacco, smoke, dark red fruits, and leather. Its penchant for being demanding doesn’t stop once it’s in your mouth, either – that’s where you have to come to terms with the tensions between the wine’s grip/power and its lithe, almost electric finish. I wish more wines like this were being made out West.

Cheers!

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