#soy milk maker costco

[stefinatelychen]

I didn't have much of a chance to stock up on food like most others were doing before the effects of Covid-19 started hitting the United States and things started shutting down/changing over here because I was working so much. The rest of my family is in Southern California, and they had stocked up beforehand because they work normal daytime hours and they have each other to depend on.

Beyond that, my brother-in-law has always been a bit neurotic and has always prepared for worst case scenarios -- so he was one of the people hoarding tons of water, toilet paper, and canned food at Costco prior to the mandates for social distancing. I thought that he was being paranoid (because he has a history of being paranoid) and because I was so damn busy working, I didn't really dig into what was going on with COVID-19. I had read SOME articles that were part of a series called "The Coronavirus Diaries" on Slate yet still it all seemed distant.

It wasn't until my sister urged me to stock up on food that I did -- and I did a pretty minimal amount of stocking up for three main reasons: I still wasn't taking it too seriously (I thought that if anything, my reason for not being able to access food would be because people were panic-buying, and that that would settle down over time), I was too broke to stock up on much (I work in the service industry - most of us live paycheck to paycheck), and a lot of the hoarders had taken out a lot of the food that I normally buy.

About a month and a half (maybe two) prior to the point where people started panic-buying at the grocery stores in my city, I had started experimenting with eating vegetarian -- sort of on a whim, after watching Okja (which was also a random spontaneous decision). There are several reasons to go veggie/vegan: ethical reasons (loving animals, loving the planet), health and nutritional reasons, reasons related to grossness/cleanliness/neuroticism, etc. I see validity in all of those but in all honesty, much of what I do in life is random more than anything. I like absurdity, I like challenging myself to do something that the 5-year-younger version of me would never have thought I would do (moving to Austin, TX from Los Angeles was another one of those spontaneous, absurd choices - a high school/college me saw me nowhere else but on the coasts or somewhere foreign, working towards a career in the arts rather than working full time in the service industry in the middle of the country). So I thought, "vegetarianism - why not now? Okay, now it is." It would astound my mom if she knew -- 8 year old me was always picking all the meat out of the dishes she served, and she had raised us to be carnivores.

Anyhow, it was actually good timing to go vegetarian. By the time I was used to eating vegetarian and no longer craved meat (in fact, I find veggie meats to be more delicious and interesting tasting now... but that's probably because I taste fatigue on all things easily -- from jobs to music to food to drinks to even a good amount of people -- so this may be yet another phase), the panic-buyers were clearing out all the meats in the grocery stores. The only things left were vegetarian and vegan meats. So no problem there at first - I stocked up on all sorts of veggie meats from both the fresh and frozen sections (Beyond Burgers, Dr. Praeger's, Gardein, Morningstar, BOCA...).

Veggies were hard to find - even in the frozen section. I wound up settling for a very ordinary bag of GOYA's frozen carrot-corn-pea medley. I also bought ice cream for the first time in months (probably because the shopping experience at HEB was so stressful -- there were still a lot of people in there and some people weren't trying to stay 6 feet away from anybody at all, and there was a weird energy to the entire store... plus grocery shopping has always been a stressful thing in the past for me because (1) people are generally so spatially unaware, and it annoys me and (2) I am the worst decision-maker ever because I am overly analytical to the point where decisions wear me out, AND I am prone to marketing (packaging, "sale" markers, strategic price points, etc.) so I have to do a lot of filter-ing/second guessing and will myself to listen to the things I remember from psychology books about marketing/decision-making). The groceries I picked up weren't TOO different from what my normal run has been like for the past few months, with the exception of toilet paper and pasta (because there was none left of either).

I deliberately chose not to get snacks because I knew that I'd be home all the time, and I'd feel compelled to boredom eat, and if it was there I would most definitely consume it. I settled for ice cream and cereal as dessert items for when I was really craving some sugary-stress treats for when PMS would hit.

Everyone was buying milk - but luckily for me, I switched to oat milk a year or so ago and have loved it more than any other milk (almond, dairy, coconut, walnut, soy).

Before COVID-19, I was often the only roommate at home during the daytime. I'm pretty introverted at home. I'm outgoing a lot of times outside of my home and work, so a lot of people don't assume this. But home is my sanctuary - it is my place to recharge. I deliberately chose to work night hours at a bar when I first started living here because I loved having the apartment to myself as often as possible. I absolutely love cooking and find it meditative -- but only when there is nobody else around. I'm not a fan of talking to people while I'm focused on the food, or of even being around anyone. For whatever reason, it turns the experience of cooking from a meditative/relaxing act to a stressful one for me. So I used to cook a lot more before the mandates to stay home, and I was really taking my time in the kitchen (and enjoying having the entire space of our tiny kitchen to myself) - taking pleasure in mincing garlic, chopping vegetables, boiling water, cooking pasta... letting the smells fill the room... sometimes listening to a podcast while I cooked, or just listening to the soothing sounds of boiling water, crackling oil, sizzling sauteed vegetables, the knife on the chopping board... it was so simply therapeutic.

Then my roommate started working at home a little over a week ago. I just can't spend time in the kitchen anymore. He brought home his 3-monitor computer setup from work, and it doesn't fit in his room (he mentioned that he had to clean out his room first before putting his computer setup in there, but now I think he's just resolved to stay in the common area) so he's now permanently camped out on our dining table in the common area. We have an open set-up where the living room, dining room, and kitchen are all one big shared area, so there is no real privacy once you leave your room. He has become a permanent fixture of that space, and now when I leave my room, he is never not there.

Most of the time, I do not feel like interacting because I am (1) cranky from not going out much and having my balance of seeing the world, seeing other individuals, and (2) he is (endearing but...) a chronic talker. He is one of those people who feels compelled to fill the empty air with empty speech - small talk that is well-meaning but damaging to the psyche of a cranky, hyper-sensory, internet-dwelling girl like me who doesn't want to talk to anyone until she's ready (it's ok, I know I'm not sunshine and flowers), especially at 10 AM in the morning.

He is probably harmless to most other people but to me, I just don't have the capacity to process him yet sometimes (a lot of times) when all I want is to go to the kitchen to grab water and hydrate without talking to anyone. I'm just not a patient person, and I'm too passive to the self-crippling point. I also don't hate people, and have the knee-jerk tendency to want to express care and let everyone be heard even if I am dying inside and will hate both them and myself after-the-fact for a passionate 15-40 minutes. Yes, I'm aware that it’s a problem. 

</journal>

[liposuctionbeforeandafter]

Kirkland 1 organic milk nutrition facts

Kirkland 1 organic milk nutrition facts; Despite the fact that none of the one-dairy animals appraised brands reacted to our review demand, we had the capacity to establish that these brands, at the season of our examination, were getting a few or the majority of their natural milk from “processing plant ranch” sources. We directed our examination here through meetings with various industry sources and through governmentally looked after records.

In 2017, it was affirmed by means of milk plant codes that CostCo sources probably a portion of their milk from Aurora Organic Dairy. Aurora is the biggest manufacturing plant natural dairy maker in the USA, with various modern scale activities in Texas and Colorado. After formal legitimate grievances were documented by The Cornucopia Institute, 10 years back, USDA agents discovered Aurora in “stubborn” infringement of the law, incorporating wrongfully getting regular cows and restricting cows without nibbling. Aurora may at present be evading the natural necessities for touching, as uncovered by the article “Why Your ‘Natural’ Milk May Not Be Organic,” distributed in The Washington Post on May 1, 2017.

Shockingly, there is an inborn restriction in private-name natural items: natural customers will in general need to know where their sustenance is coming from and how it is delivered. Private-mark items darken these realities. For example, none of the private-mark brands were open enough to take part in the dairy review and scorecard. Kirkland 1 organic milk nutrition facts.

The main concern to private-mark natural items is that they are “purchaser be careful.” We urge buyers to be cautious and contact stores to affirm who is providing their private-name milk, or to simply pay a for name-brand milk exceedingly appraised in the scorecard, from ranchers and brands that are happy to be straightforward in their business rehearses.

Ownership structure 1 No answer

Milk Supply 1 No answer

Organic Production 1 No answer

Disclosure of Information for Verification 1 No answer

Organic Certification 1 No answer

Other Labels/Standards 1 No answer

Grass-fed 1 No answer

Soy Free Ration? No answer. Soy is likely used in feed.

Pasture 1 No answer

Times Milked 1 No answer

Cull/death Rate 1 No answer

Replacements 1 No answer

Calves 1 No answer

Antibiotic Use 1 No answer; animals given antibiotics may be introduced back into food stream after withdrawal times.

Hormone Usage 1 No answer; hormones may be used therapeutically

Farm Support 1 No answer

Procurement of Ingredients 1 No answer

Extra Credit 1 None

Kirkland 1 organic milk nutrition facts

#gallery-2 margin: auto; #gallery-2 .gallery-item float: left; margin-top: 10px; text-align: center; width: 33%; #gallery-2 img border: 2px solid #cfcfcf; #gallery-2 .gallery-caption margin-left: 0;

Kirkland 1 organic milk nutrition facts

[milenasanchezmk]

6 Food Products I Love to Hate and 5 I Just Love

Any old time readers remember the Fuming Fuji? He was the lovable yet ornery food critic of early MDA who railed against chocolate milk, cocoa puffs, chicken fries, applesauce (he was seriously biased here), and frozen waffles. He’d get a little carried away, and we eventually had to put him down (ironically, by turning him into applesauce), but his heart was in the right place. Today, I’m paying homage to the Fuming Fuji by having a little fun with some of today’s more absurd food offerings. Then I’ll follow up with some that I’m enjoying these days.

Let’s go:

1. Peeled Sumo Mandarins in Shrink Wrap

Whole Foods is a great store. They carry the best brand of mayo, for one. And two, they offer some of the most nutrient-dense food around. But now and then I find myself raising an eyebrow (or two) at something on the shelf.

Last year, they began offering pre-peeled sumo mandarin oranges in plastic shrink wrap. Because mandarin oranges weren’t already expressly bred to be easy-to-peel. Because orange peels weren’t crafted by evolution to protect the delicious interior. Because even if you were able to somehow peel your own orange, what the hell are you going to do with the peel?

2. Fried Gluten with Peanuts

The anti-Primal, fried gluten with peanuts has everything you’re not supposed to eat on strict paleo or Primal:

Gluten.

Rancid soybean oil (both frying and storage medium).

Soy.

Sugar.

Legumes.

And it’s all packaged in a can no doubt lined with ample BPA. If you were to toss a pallet of these into a CrossFit box, the universe would implode on itself.

3. Gluten-Free Water

The best satire is indistinguishable from reality. I’m pretty sure that Clara Gluten-Free Water is a real brand whose earnest mission is to give you “peace of mind throughout the day,” but boy is it tough to tell from the “portraits” of the water to their commitment to a diverse customer base (intended for anyone “at a vipassana retreat or simply working as an account manager at an award-winning boutique ad agency”) to the odd phrases they coin (“lifestyle-oriented individual”).

Who am I kidding. I’m going to start drinking this stuff and get on the righteous path. Who could say no to this face?

4. The Juicero

Ah, how I love the hubris on display when Silicon Valley tries entering the food space. From Soylent diarrhea to shmeat to disappointing vegan “mayo,” it rarely goes right. The Juicero is another example.

A $700 juicer that used proprietary packets of fresh produce, like a Keurig coffee maker only for kale juice, the Juicero just never made sense to me. How could such a set-up—shipping refrigerated single-serving produce packs—work?

It hasn’t. The company just announced they’re pulling out and issuing refunds for the Juicero.

5. Unicorn Froot Loops

I just don’t understand the “unicornization” of foods. What makes Unicorn Froot Loops unicorn Froot loops? I assumed they would have severed cereal horse heads with horns interspersed with the loops, but that doesn’t appear to be the case. They’re just different colored loops. There’s a unicorn on the box. Is that it?

Do kids really like unicorns so much that they’ll clamor for Unicorn Froot Loops? Is there a huge demand for unicorn-themed foods? Sure, put enough sugar in it and they’ll eat it, but what specifically about the unicorn is drawing people in?

Maybe if these were made of real unicorn meal, I’d sing a different tune. That’d be a healthy high-protein breakfast. I imagine magical beast flesh has plenty of undiscovered micronutrients, too. Oh well.

6. Yoni Beer

It was inevitable, in hindsight. Of course they were going to make beer using vaginal bacteria. I’m actually surprised it took this long. After all, “The secret of the beer lies in her vagina.” You get this message in fortune cookies, for crying out loud.

Look, I’m not going to disparage reproductive organs. But, well, the vagina a person chooses to consort with is a personal decision. I don’t just want any vagina’s lactic bacteria in my beer.

Then there’s the inevitable question I’m sure we’re all wondering right now: when’s the male version coming out—and will it derive active cultures from smegma? How long do we seriously have to wait?

But enough negativity. What do I love?

1. Turkey Legs at Disneyland

My kids are grown. I have no real reason to brave the crowds and visit Disneyland. And the product I’m about to recommend isn’t good enough to get me to go anymore. But when I did go, when my kids were of age and I did go to Disneyland, the turkey legs were a lifesaver. I still think about them.

There’s no gussying it up: It’s just a big tender smoked turkey leg. For about $9, you get around a pound of meat and sinew and tendon and gelatinous unctuousness. I’ll happily wait in line for Star Tours if I’ve got a turkey leg to gnaw on.

2. The SousVide+

Mike and Mary Dan Eades are good friends of mine, so when they asked me to highlight their upcoming SousVide+ I was more than happy to do it. Then I got to try the thing, and came away even more enthusiastic.

3. Chili Peppers

The farmer’s market has been great for fresh chilis lately. I’m loving fresno and serrano chilis, or any chili with moderately high heat that retains its fruitiness. There’s even a stand that sells Thai chilis on the vine. Just look around at your local market, as there are many different types. Ask to try them! I keep a tupperware container full of chopped chilis, garlic, shallots, and ginger that I can quickly add to stir fries without messing up a cutting board or getting hot chili residue all over my hands.

I’m also really into dried ancho chilis, which I eat like fruit bark. Seriously. Try it. I got the idea after listening to a podcast episode of “Conversations with Tyler” with Mark Miller, where they do a dry chile tasting and discuss how to choose dried chilis. Even better is a handful of dried ancho chili strips mixed with beef jerky.

On the powder front, chipotle chili powder is essential. Mix it with cumin and garlic powder for an incredible addition to any meat dish.

4. Wide Mouth Canning Jars

I’ve been pickling a fair bit of produce. Stuff like sauerkraut and kimchi, while delicious and not that hard, still take a bit more effort than I’m willing to expend these days. Plus, you have to worry about keeping torn up cabbage that loves to float submerged under the brine. It’s a big headache.

Instead, I’ve been pickling whole garlic cloves (I just get the big bag of organic peeled cloves from Costco), various spices like ginger and turmeric, small onions and shallots, and all the chili peppers I just mentioned. It’s great. Add the produce to the wide mouth canning jar, fill with salty brine (teaspoon of salt per cup of water or thereabouts), and wait for bubbles to start appearing. The relative density of the ingredients means keeping them submerged is simple. Sometimes I’ll spruce it up with a few dashes of fish sauce, or maybe a layer of olive oil at the top.

5. Short Rib “Steaks”

My new favorite “steak” is the short rib. Not the Korean cut with the little bone islands dispersed throughout, though that’s great, too. I prefer the English cut with the whole rib bone. To get a “steak,” I use a sharp knife to separate the meat from the bone. I season the meat with salt and pepper, throw it in the oven for 15-20 minutes at 270°, then sear it over high heat for a minute on each side. Even better—you can reserve the bone for soup.

Perfection.

That’s it for today, everyone. Do you have any personal favorites (or absurd discoveries) to add? Share ’em on the board, and have a great week.

[fishermariawo]

6 Food Products I Love to Hate and 5 I Just Love

Any old time readers remember the Fuming Fuji? He was the lovable yet ornery food critic of early MDA who railed against chocolate milk, cocoa puffs, chicken fries, applesauce (he was seriously biased here), and frozen waffles. He’d get a little carried away, and we eventually had to put him down (ironically, by turning him into applesauce), but his heart was in the right place. Today, I’m paying homage to the Fuming Fuji by having a little fun with some of today’s more absurd food offerings. Then I’ll follow up with some that I’m enjoying these days.

Let’s go:

1. Peeled Sumo Mandarins in Shrink Wrap

Whole Foods is a great store. They carry the best brand of mayo, for one. And two, they offer some of the most nutrient-dense food around. But now and then I find myself raising an eyebrow (or two) at something on the shelf.

Last year, they began offering pre-peeled sumo mandarin oranges in plastic shrink wrap. Because mandarin oranges weren’t already expressly bred to be easy-to-peel. Because orange peels weren’t crafted by evolution to protect the delicious interior. Because even if you were able to somehow peel your own orange, what the hell are you going to do with the peel?

2. Fried Gluten with Peanuts

The anti-Primal, fried gluten with peanuts has everything you’re not supposed to eat on strict paleo or Primal:

Gluten.

Rancid soybean oil (both frying and storage medium).

Soy.

Sugar.

Legumes.

And it’s all packaged in a can no doubt lined with ample BPA. If you were to toss a pallet of these into a CrossFit box, the universe would implode on itself.

3. Gluten-Free Water

The best satire is indistinguishable from reality. I’m pretty sure that Clara Gluten-Free Water is a real brand whose earnest mission is to give you “peace of mind throughout the day,” but boy is it tough to tell from the “portraits” of the water to their commitment to a diverse customer base (intended for anyone “at a vipassana retreat or simply working as an account manager at an award-winning boutique ad agency”) to the odd phrases they coin (“lifestyle-oriented individual”).

Who am I kidding. I’m going to start drinking this stuff and get on the righteous path. Who could say no to this face?

4. The Juicero

Ah, how I love the hubris on display when Silicon Valley tries entering the food space. From Soylent diarrhea to shmeat to disappointing vegan “mayo,” it rarely goes right. The Juicero is another example.

A $700 juicer that used proprietary packets of fresh produce, like a Keurig coffee maker only for kale juice, the Juicero just never made sense to me. How could such a set-up—shipping refrigerated single-serving produce packs—work?

It hasn’t. The company just announced they’re pulling out and issuing refunds for the Juicero.

5. Unicorn Froot Loops

I just don’t understand the “unicornization” of foods. What makes Unicorn Froot Loops unicorn Froot loops? I assumed they would have severed cereal horse heads with horns interspersed with the loops, but that doesn’t appear to be the case. They’re just different colored loops. There’s a unicorn on the box. Is that it?

Do kids really like unicorns so much that they’ll clamor for Unicorn Froot Loops? Is there a huge demand for unicorn-themed foods? Sure, put enough sugar in it and they’ll eat it, but what specifically about the unicorn is drawing people in?

Maybe if these were made of real unicorn meal, I’d sing a different tune. That’d be a healthy high-protein breakfast. I imagine magical beast flesh has plenty of undiscovered micronutrients, too. Oh well.

6. Yoni Beer

It was inevitable, in hindsight. Of course they were going to make beer using vaginal bacteria. I’m actually surprised it took this long. After all, “The secret of the beer lies in her vagina.” You get this message in fortune cookies, for crying out loud.

Look, I’m not going to disparage reproductive organs. But, well, the vagina a person chooses to consort with is a personal decision. I don’t just want any vagina’s lactic bacteria in my beer.

Then there’s the inevitable question I’m sure we’re all wondering right now: when’s the male version coming out—and will it derive active cultures from smegma? How long do we seriously have to wait?

But enough negativity. What do I love?

1. Turkey Legs at Disneyland

My kids are grown. I have no real reason to brave the crowds and visit Disneyland. And the product I’m about to recommend isn’t good enough to get me to go anymore. But when I did go, when my kids were of age and I did go to Disneyland, the turkey legs were a lifesaver. I still think about them.

There’s no gussying it up: It’s just a big tender smoked turkey leg. For about $9, you get around a pound of meat and sinew and tendon and gelatinous unctuousness. I’ll happily wait in line for Star Tours if I’ve got a turkey leg to gnaw on.

2. The SousVide+

Mike and Mary Dan Eades are good friends of mine, so when they asked me to highlight their upcoming SousVide+ I was more than happy to do it. Then I got to try the thing, and came away even more enthusiastic.

3. Chili Peppers

The farmer’s market has been great for fresh chilis lately. I’m loving fresno and serrano chilis, or any chili with moderately high heat that retains its fruitiness. There’s even a stand that sells Thai chilis on the vine. Just look around at your local market, as there are many different types. Ask to try them! I keep a tupperware container full of chopped chilis, garlic, shallots, and ginger that I can quickly add to stir fries without messing up a cutting board or getting hot chili residue all over my hands.

I’m also really into dried ancho chilis, which I eat like fruit bark. Seriously. Try it. I got the idea after listening to a podcast episode of “Conversations with Tyler” with Mark Miller, where they do a dry chile tasting and discuss how to choose dried chilis. Even better is a handful of dried ancho chili strips mixed with beef jerky.

On the powder front, chipotle chili powder is essential. Mix it with cumin and garlic powder for an incredible addition to any meat dish.

4. Wide Mouth Canning Jars

I’ve been pickling a fair bit of produce. Stuff like sauerkraut and kimchi, while delicious and not that hard, still take a bit more effort than I’m willing to expend these days. Plus, you have to worry about keeping torn up cabbage that loves to float submerged under the brine. It’s a big headache.

Instead, I’ve been pickling whole garlic cloves (I just get the big bag of organic peeled cloves from Costco), various spices like ginger and turmeric, small onions and shallots, and all the chili peppers I just mentioned. It’s great. Add the produce to the wide mouth canning jar, fill with salty brine (teaspoon of salt per cup of water or thereabouts), and wait for bubbles to start appearing. The relative density of the ingredients means keeping them submerged is simple. Sometimes I’ll spruce it up with a few dashes of fish sauce, or maybe a layer of olive oil at the top.

5. Short Rib “Steaks”

My new favorite “steak” is the short rib. Not the Korean cut with the little bone islands dispersed throughout, though that’s great, too. I prefer the English cut with the whole rib bone. To get a “steak,” I use a sharp knife to separate the meat from the bone. I season the meat with salt and pepper, throw it in the oven for 15-20 minutes at 270°, then sear it over high heat for a minute on each side. Even better—you can reserve the bone for soup.

Perfection.

That’s it for today, everyone. Do you have any personal favorites (or absurd discoveries) to add? Share ’em on the board, and have a great week.

[watsonrodriquezie]

6 Food Products I Love to Hate and 5 I Just Love

Any old time readers remember the Fuming Fuji? He was the lovable yet ornery food critic of early MDA who railed against chocolate milk, cocoa puffs, chicken fries, applesauce (he was seriously biased here), and frozen waffles. He’d get a little carried away, and we eventually had to put him down (ironically, by turning him into applesauce), but his heart was in the right place. Today, I’m paying homage to the Fuming Fuji by having a little fun with some of today’s more absurd food offerings. Then I’ll follow up with some that I’m enjoying these days.

Let’s go:

1. Peeled Sumo Mandarins in Shrink Wrap

Whole Foods is a great store. They carry the best brand of mayo, for one. And two, they offer some of the most nutrient-dense food around. But now and then I find myself raising an eyebrow (or two) at something on the shelf.

Last year, they began offering pre-peeled sumo mandarin oranges in plastic shrink wrap. Because mandarin oranges weren’t already expressly bred to be easy-to-peel. Because orange peels weren’t crafted by evolution to protect the delicious interior. Because even if you were able to somehow peel your own orange, what the hell are you going to do with the peel?

2. Fried Gluten with Peanuts

The anti-Primal, fried gluten with peanuts has everything you’re not supposed to eat on strict paleo or Primal:

Gluten.

Rancid soybean oil (both frying and storage medium).

Soy.

Sugar.

Legumes.

And it’s all packaged in a can no doubt lined with ample BPA. If you were to toss a pallet of these into a CrossFit box, the universe would implode on itself.

3. Gluten-Free Water

The best satire is indistinguishable from reality. I’m pretty sure that Clara Gluten-Free Water is a real brand whose earnest mission is to give you “peace of mind throughout the day,” but boy is it tough to tell from the “portraits” of the water to their commitment to a diverse customer base (intended for anyone “at a vipassana retreat or simply working as an account manager at an award-winning boutique ad agency”) to the odd phrases they coin (“lifestyle-oriented individual”).

Who am I kidding. I’m going to start drinking this stuff and get on the righteous path. Who could say no to this face?

4. The Juicero

Ah, how I love the hubris on display when Silicon Valley tries entering the food space. From Soylent diarrhea to shmeat to disappointing vegan “mayo,” it rarely goes right. The Juicero is another example.

A $700 juicer that used proprietary packets of fresh produce, like a Keurig coffee maker only for kale juice, the Juicero just never made sense to me. How could such a set-up—shipping refrigerated single-serving produce packs—work?

It hasn’t. The company just announced they’re pulling out and issuing refunds for the Juicero.

5. Unicorn Froot Loops

I just don’t understand the “unicornization” of foods. What makes Unicorn Froot Loops unicorn Froot loops? I assumed they would have severed cereal horse heads with horns interspersed with the loops, but that doesn’t appear to be the case. They’re just different colored loops. There’s a unicorn on the box. Is that it?

Do kids really like unicorns so much that they’ll clamor for Unicorn Froot Loops? Is there a huge demand for unicorn-themed foods? Sure, put enough sugar in it and they’ll eat it, but what specifically about the unicorn is drawing people in?

Maybe if these were made of real unicorn meal, I’d sing a different tune. That’d be a healthy high-protein breakfast. I imagine magical beast flesh has plenty of undiscovered micronutrients, too. Oh well.

6. Yoni Beer

It was inevitable, in hindsight. Of course they were going to make beer using vaginal bacteria. I’m actually surprised it took this long. After all, “The secret of the beer lies in her vagina.” You get this message in fortune cookies, for crying out loud.

Look, I’m not going to disparage reproductive organs. But, well, the vagina a person chooses to consort with is a personal decision. I don’t just want any vagina’s lactic bacteria in my beer.

Then there’s the inevitable question I’m sure we’re all wondering right now: when’s the male version coming out—and will it derive active cultures from smegma? How long do we seriously have to wait?

But enough negativity. What do I love?

1. Turkey Legs at Disneyland

My kids are grown. I have no real reason to brave the crowds and visit Disneyland. And the product I’m about to recommend isn’t good enough to get me to go anymore. But when I did go, when my kids were of age and I did go to Disneyland, the turkey legs were a lifesaver. I still think about them.

There’s no gussying it up: It’s just a big tender smoked turkey leg. For about $9, you get around a pound of meat and sinew and tendon and gelatinous unctuousness. I’ll happily wait in line for Star Tours if I’ve got a turkey leg to gnaw on.

2. The SousVide+

Mike and Mary Dan Eades are good friends of mine, so when they asked me to highlight their upcoming SousVide+ I was more than happy to do it. Then I got to try the thing, and came away even more enthusiastic.

3. Chili Peppers

The farmer’s market has been great for fresh chilis lately. I’m loving fresno and serrano chilis, or any chili with moderately high heat that retains its fruitiness. There’s even a stand that sells Thai chilis on the vine. Just look around at your local market, as there are many different types. Ask to try them! I keep a tupperware container full of chopped chilis, garlic, shallots, and ginger that I can quickly add to stir fries without messing up a cutting board or getting hot chili residue all over my hands.

I’m also really into dried ancho chilis, which I eat like fruit bark. Seriously. Try it. I got the idea after listening to a podcast episode of “Conversations with Tyler” with Mark Miller, where they do a dry chile tasting and discuss how to choose dried chilis. Even better is a handful of dried ancho chili strips mixed with beef jerky.

On the powder front, chipotle chili powder is essential. Mix it with cumin and garlic powder for an incredible addition to any meat dish.

4. Wide Mouth Canning Jars

I’ve been pickling a fair bit of produce. Stuff like sauerkraut and kimchi, while delicious and not that hard, still take a bit more effort than I’m willing to expend these days. Plus, you have to worry about keeping torn up cabbage that loves to float submerged under the brine. It’s a big headache.

Instead, I’ve been pickling whole garlic cloves (I just get the big bag of organic peeled cloves from Costco), various spices like ginger and turmeric, small onions and shallots, and all the chili peppers I just mentioned. It’s great. Add the produce to the wide mouth canning jar, fill with salty brine (teaspoon of salt per cup of water or thereabouts), and wait for bubbles to start appearing. The relative density of the ingredients means keeping them submerged is simple. Sometimes I’ll spruce it up with a few dashes of fish sauce, or maybe a layer of olive oil at the top.

5. Short Rib “Steaks”

My new favorite “steak” is the short rib. Not the Korean cut with the little bone islands dispersed throughout, though that’s great, too. I prefer the English cut with the whole rib bone. To get a “steak,” I use a sharp knife to separate the meat from the bone. I season the meat with salt and pepper, throw it in the oven for 15-20 minutes at 270°, then sear it over high heat for a minute on each side. Even better—you can reserve the bone for soup.

Perfection.

That’s it for today, everyone. Do you have any personal favorites (or absurd discoveries) to add? Share ’em on the board, and have a great week.

[cristinajourdanqp]

6 Food Products I Love to Hate and 5 I Just Love

Any old time readers remember the Fuming Fuji? He was the lovable yet ornery food critic of early MDA who railed against chocolate milk, cocoa puffs, chicken fries, applesauce (he was seriously biased here), and frozen waffles. He’d get a little carried away, and we eventually had to put him down (ironically, by turning him into applesauce), but his heart was in the right place. Today, I’m paying homage to the Fuming Fuji by having a little fun with some of today’s more absurd food offerings. Then I’ll follow up with some that I’m enjoying these days.

Let’s go:

1. Peeled Sumo Mandarins in Shrink Wrap

Whole Foods is a great store. They carry the best brand of mayo, for one. And two, they offer some of the most nutrient-dense food around. But now and then I find myself raising an eyebrow (or two) at something on the shelf.

Last year, they began offering pre-peeled sumo mandarin oranges in plastic shrink wrap. Because mandarin oranges weren’t already expressly bred to be easy-to-peel. Because orange peels weren’t crafted by evolution to protect the delicious interior. Because even if you were able to somehow peel your own orange, what the hell are you going to do with the peel?

2. Fried Gluten with Peanuts

The anti-Primal, fried gluten with peanuts has everything you’re not supposed to eat on strict paleo or Primal:

Gluten.

Rancid soybean oil (both frying and storage medium).

Soy.

Sugar.

Legumes.

And it’s all packaged in a can no doubt lined with ample BPA. If you were to toss a pallet of these into a CrossFit box, the universe would implode on itself.

3. Gluten-Free Water

The best satire is indistinguishable from reality. I’m pretty sure that Clara Gluten-Free Water is a real brand whose earnest mission is to give you “peace of mind throughout the day,” but boy is it tough to tell from the “portraits” of the water to their commitment to a diverse customer base (intended for anyone “at a vipassana retreat or simply working as an account manager at an award-winning boutique ad agency”) to the odd phrases they coin (“lifestyle-oriented individual”).

Who am I kidding. I’m going to start drinking this stuff and get on the righteous path. Who could say no to this face?

4. The Juicero

Ah, how I love the hubris on display when Silicon Valley tries entering the food space. From Soylent diarrhea to shmeat to disappointing vegan “mayo,” it rarely goes right. The Juicero is another example.

A $700 juicer that used proprietary packets of fresh produce, like a Keurig coffee maker only for kale juice, the Juicero just never made sense to me. How could such a set-up—shipping refrigerated single-serving produce packs—work?

It hasn’t. The company just announced they’re pulling out and issuing refunds for the Juicero.

5. Unicorn Froot Loops

I just don’t understand the “unicornization” of foods. What makes Unicorn Froot Loops unicorn Froot loops? I assumed they would have severed cereal horse heads with horns interspersed with the loops, but that doesn’t appear to be the case. They’re just different colored loops. There’s a unicorn on the box. Is that it?

Do kids really like unicorns so much that they’ll clamor for Unicorn Froot Loops? Is there a huge demand for unicorn-themed foods? Sure, put enough sugar in it and they’ll eat it, but what specifically about the unicorn is drawing people in?

Maybe if these were made of real unicorn meal, I’d sing a different tune. That’d be a healthy high-protein breakfast. I imagine magical beast flesh has plenty of undiscovered micronutrients, too. Oh well.

6. Yoni Beer

It was inevitable, in hindsight. Of course they were going to make beer using vaginal bacteria. I’m actually surprised it took this long. After all, “The secret of the beer lies in her vagina.” You get this message in fortune cookies, for crying out loud.

Look, I’m not going to disparage reproductive organs. But, well, the vagina a person chooses to consort with is a personal decision. I don’t just want any vagina’s lactic bacteria in my beer.

Then there’s the inevitable question I’m sure we’re all wondering right now: when’s the male version coming out—and will it derive active cultures from smegma? How long do we seriously have to wait?

But enough negativity. What do I love?

1. Turkey Legs at Disneyland

My kids are grown. I have no real reason to brave the crowds and visit Disneyland. And the product I’m about to recommend isn’t good enough to get me to go anymore. But when I did go, when my kids were of age and I did go to Disneyland, the turkey legs were a lifesaver. I still think about them.

There’s no gussying it up: It’s just a big tender smoked turkey leg. For about $9, you get around a pound of meat and sinew and tendon and gelatinous unctuousness. I’ll happily wait in line for Star Tours if I’ve got a turkey leg to gnaw on.

2. The SousVide+

Mike and Mary Dan Eades are good friends of mine, so when they asked me to highlight their upcoming SousVide+ I was more than happy to do it. Then I got to try the thing, and came away even more enthusiastic.

3. Chili Peppers

The farmer’s market has been great for fresh chilis lately. I’m loving fresno and serrano chilis, or any chili with moderately high heat that retains its fruitiness. There’s even a stand that sells Thai chilis on the vine. Just look around at your local market, as there are many different types. Ask to try them! I keep a tupperware container full of chopped chilis, garlic, shallots, and ginger that I can quickly add to stir fries without messing up a cutting board or getting hot chili residue all over my hands.

I’m also really into dried ancho chilis, which I eat like fruit bark. Seriously. Try it. I got the idea after listening to a podcast episode of “Conversations with Tyler” with Mark Miller, where they do a dry chile tasting and discuss how to choose dried chilis. Even better is a handful of dried ancho chili strips mixed with beef jerky.

On the powder front, chipotle chili powder is essential. Mix it with cumin and garlic powder for an incredible addition to any meat dish.

4. Wide Mouth Canning Jars

I’ve been pickling a fair bit of produce. Stuff like sauerkraut and kimchi, while delicious and not that hard, still take a bit more effort than I’m willing to expend these days. Plus, you have to worry about keeping torn up cabbage that loves to float submerged under the brine. It’s a big headache.

Instead, I’ve been pickling whole garlic cloves (I just get the big bag of organic peeled cloves from Costco), various spices like ginger and turmeric, small onions and shallots, and all the chili peppers I just mentioned. It’s great. Add the produce to the wide mouth canning jar, fill with salty brine (teaspoon of salt per cup of water or thereabouts), and wait for bubbles to start appearing. The relative density of the ingredients means keeping them submerged is simple. Sometimes I’ll spruce it up with a few dashes of fish sauce, or maybe a layer of olive oil at the top.

5. Short Rib “Steaks”

My new favorite “steak” is the short rib. Not the Korean cut with the little bone islands dispersed throughout, though that’s great, too. I prefer the English cut with the whole rib bone. To get a “steak,” I use a sharp knife to separate the meat from the bone. I season the meat with salt and pepper, throw it in the oven for 15-20 minutes at 270°, then sear it over high heat for a minute on each side. Even better—you can reserve the bone for soup.

Perfection.

That’s it for today, everyone. Do you have any personal favorites (or absurd discoveries) to add? Share ’em on the board, and have a great week.

[cynthiamwashington]

6 Food Products I Love to Hate and 5 I Just Love

Any old time readers remember the Fuming Fuji? He was the lovable yet ornery food critic of early MDA who railed against chocolate milk, cocoa puffs, chicken fries, applesauce (he was seriously biased here), and frozen waffles. He’d get a little carried away, and we eventually had to put him down (ironically, by turning him into applesauce), but his heart was in the right place. Today, I’m paying homage to the Fuming Fuji by having a little fun with some of today’s more absurd food offerings. Then I’ll follow up with some that I’m enjoying these days.

Let’s go:

1. Peeled Sumo Mandarins in Shrink Wrap

Whole Foods is a great store. They carry the best brand of mayo, for one. And two, they offer some of the most nutrient-dense food around. But now and then I find myself raising an eyebrow (or two) at something on the shelf.

Last year, they began offering pre-peeled sumo mandarin oranges in plastic shrink wrap. Because mandarin oranges weren’t already expressly bred to be easy-to-peel. Because orange peels weren’t crafted by evolution to protect the delicious interior. Because even if you were able to somehow peel your own orange, what the hell are you going to do with the peel?

2. Fried Gluten with Peanuts

The anti-Primal, fried gluten with peanuts has everything you’re not supposed to eat on strict paleo or Primal:

Gluten.

Rancid soybean oil (both frying and storage medium).

Soy.

Sugar.

Legumes.

And it’s all packaged in a can no doubt lined with ample BPA. If you were to toss a pallet of these into a CrossFit box, the universe would implode on itself.

3. Gluten-Free Water

The best satire is indistinguishable from reality. I’m pretty sure that Clara Gluten-Free Water is a real brand whose earnest mission is to give you “peace of mind throughout the day,” but boy is it tough to tell from the “portraits” of the water to their commitment to a diverse customer base (intended for anyone “at a vipassana retreat or simply working as an account manager at an award-winning boutique ad agency”) to the odd phrases they coin (“lifestyle-oriented individual”).

Who am I kidding. I’m going to start drinking this stuff and get on the righteous path. Who could say no to this face?

4. The Juicero

Ah, how I love the hubris on display when Silicon Valley tries entering the food space. From Soylent diarrhea to shmeat to disappointing vegan “mayo,” it rarely goes right. The Juicero is another example.

A $700 juicer that used proprietary packets of fresh produce, like a Keurig coffee maker only for kale juice, the Juicero just never made sense to me. How could such a set-up—shipping refrigerated single-serving produce packs—work?

It hasn’t. The company just announced they’re pulling out and issuing refunds for the Juicero.

5. Unicorn Froot Loops

I just don’t understand the “unicornization” of foods. What makes Unicorn Froot Loops unicorn Froot loops? I assumed they would have severed cereal horse heads with horns interspersed with the loops, but that doesn’t appear to be the case. They’re just different colored loops. There’s a unicorn on the box. Is that it?

Do kids really like unicorns so much that they’ll clamor for Unicorn Froot Loops? Is there a huge demand for unicorn-themed foods? Sure, put enough sugar in it and they’ll eat it, but what specifically about the unicorn is drawing people in?

Maybe if these were made of real unicorn meal, I’d sing a different tune. That’d be a healthy high-protein breakfast. I imagine magical beast flesh has plenty of undiscovered micronutrients, too. Oh well.

6. Yoni Beer

It was inevitable, in hindsight. Of course they were going to make beer using vaginal bacteria. I’m actually surprised it took this long. After all, “The secret of the beer lies in her vagina.” You get this message in fortune cookies, for crying out loud.

Look, I’m not going to disparage reproductive organs. But, well, the vagina a person chooses to consort with is a personal decision. I don’t just want any vagina’s lactic bacteria in my beer.

Then there’s the inevitable question I’m sure we’re all wondering right now: when’s the male version coming out—and will it derive active cultures from smegma? How long do we seriously have to wait?

But enough negativity. What do I love?

1. Turkey Legs at Disneyland

My kids are grown. I have no real reason to brave the crowds and visit Disneyland. And the product I’m about to recommend isn’t good enough to get me to go anymore. But when I did go, when my kids were of age and I did go to Disneyland, the turkey legs were a lifesaver. I still think about them.

There’s no gussying it up: It’s just a big tender smoked turkey leg. For about $9, you get around a pound of meat and sinew and tendon and gelatinous unctuousness. I’ll happily wait in line for Star Tours if I’ve got a turkey leg to gnaw on.

2. The SousVide+

Mike and Mary Dan Eades are good friends of mine, so when they asked me to highlight their upcoming SousVide+ I was more than happy to do it. Then I got to try the thing, and came away even more enthusiastic.

3. Chili Peppers

The farmer’s market has been great for fresh chilis lately. I’m loving fresno and serrano chilis, or any chili with moderately high heat that retains its fruitiness. There’s even a stand that sells Thai chilis on the vine. Just look around at your local market, as there are many different types. Ask to try them! I keep a tupperware container full of chopped chilis, garlic, shallots, and ginger that I can quickly add to stir fries without messing up a cutting board or getting hot chili residue all over my hands.

I’m also really into dried ancho chilis, which I eat like fruit bark. Seriously. Try it. I got the idea after listening to a podcast episode of “Conversations with Tyler” with Mark Miller, where they do a dry chile tasting and discuss how to choose dried chilis. Even better is a handful of dried ancho chili strips mixed with beef jerky.

On the powder front, chipotle chili powder is essential. Mix it with cumin and garlic powder for an incredible addition to any meat dish.

4. Wide Mouth Canning Jars

I’ve been pickling a fair bit of produce. Stuff like sauerkraut and kimchi, while delicious and not that hard, still take a bit more effort than I’m willing to expend these days. Plus, you have to worry about keeping torn up cabbage that loves to float submerged under the brine. It’s a big headache.

Instead, I’ve been pickling whole garlic cloves (I just get the big bag of organic peeled cloves from Costco), various spices like ginger and turmeric, small onions and shallots, and all the chili peppers I just mentioned. It’s great. Add the produce to the wide mouth canning jar, fill with salty brine (teaspoon of salt per cup of water or thereabouts), and wait for bubbles to start appearing. The relative density of the ingredients means keeping them submerged is simple. Sometimes I’ll spruce it up with a few dashes of fish sauce, or maybe a layer of olive oil at the top.

5. Short Rib “Steaks”

My new favorite “steak” is the short rib. Not the Korean cut with the little bone islands dispersed throughout, though that’s great, too. I prefer the English cut with the whole rib bone. To get a “steak,” I use a sharp knife to separate the meat from the bone. I season the meat with salt and pepper, throw it in the oven for 15-20 minutes at 270°, then sear it over high heat for a minute on each side. Even better—you can reserve the bone for soup.

Perfection.

That’s it for today, everyone. Do you have any personal favorites (or absurd discoveries) to add? Share ’em on the board, and have a great week.

The post 6 Food Products I Love to Hate and 5 I Just Love appeared first on Mark's Daily Apple.

Article source here:Marks’s Daily Apple

[watsonrodriquezie]

6 Food Products I Love to Hate and 5 I Just Love

Any old time readers remember the Fuming Fuji? He was the lovable yet ornery food critic of early MDA who railed against chocolate milk, cocoa puffs, chicken fries, applesauce (he was seriously biased here), and frozen waffles. He’d get a little carried away, and we eventually had to put him down (ironically, by turning him into applesauce), but his heart was in the right place. Today, I’m paying homage to the Fuming Fuji by having a little fun with some of today’s more absurd food offerings. Then I’ll follow up with some that I’m enjoying these days.

Let’s go:

1. Peeled Sumo Mandarins in Shrink Wrap

Whole Foods is a great store. They carry the best brand of mayo, for one. And two, they offer some of the most nutrient-dense food around. But now and then I find myself raising an eyebrow (or two) at something on the shelf.

Last year, they began offering pre-peeled sumo mandarin oranges in plastic shrink wrap. Because mandarin oranges weren’t already expressly bred to be easy-to-peel. Because orange peels weren’t crafted by evolution to protect the delicious interior. Because even if you were able to somehow peel your own orange, what the hell are you going to do with the peel?

2. Fried Gluten with Peanuts

The anti-Primal, fried gluten with peanuts has everything you’re not supposed to eat on strict paleo or Primal:

Gluten.

Rancid soybean oil (both frying and storage medium).

Soy.

Sugar.

Legumes.

And it’s all packaged in a can no doubt lined with ample BPA. If you were to toss a pallet of these into a CrossFit box, the universe would implode on itself.

3. Gluten-Free Water

The best satire is indistinguishable from reality. I’m pretty sure that Clara Gluten-Free Water is a real brand whose earnest mission is to give you “peace of mind throughout the day,” but boy is it tough to tell from the “portraits” of the water to their commitment to a diverse customer base (intended for anyone “at a vipassana retreat or simply working as an account manager at an award-winning boutique ad agency”) to the odd phrases they coin (“lifestyle-oriented individual”).

Who am I kidding. I’m going to start drinking this stuff and get on the righteous path. Who could say no to this face?

4. The Juicero

Ah, how I love the hubris on display when Silicon Valley tries entering the food space. From Soylent diarrhea to shmeat to disappointing vegan “mayo,” it rarely goes right. The Juicero is another example.

A $700 juicer that used proprietary packets of fresh produce, like a Keurig coffee maker only for kale juice, the Juicero just never made sense to me. How could such a set-up—shipping refrigerated single-serving produce packs—work?

It hasn’t. The company just announced they’re pulling out and issuing refunds for the Juicero.

5. Unicorn Froot Loops

I just don’t understand the “unicornization” of foods. What makes Unicorn Froot Loops unicorn Froot loops? I assumed they would have severed cereal horse heads with horns interspersed with the loops, but that doesn’t appear to be the case. They’re just different colored loops. There’s a unicorn on the box. Is that it?

Do kids really like unicorns so much that they’ll clamor for Unicorn Froot Loops? Is there a huge demand for unicorn-themed foods? Sure, put enough sugar in it and they’ll eat it, but what specifically about the unicorn is drawing people in?

Maybe if these were made of real unicorn meal, I’d sing a different tune. That’d be a healthy high-protein breakfast. I imagine magical beast flesh has plenty of undiscovered micronutrients, too. Oh well.

6. Yoni Beer

It was inevitable, in hindsight. Of course they were going to make beer using vaginal bacteria. I’m actually surprised it took this long. After all, “The secret of the beer lies in her vagina.” You get this message in fortune cookies, for crying out loud.

Look, I’m not going to disparage reproductive organs. But, well, the vagina a person chooses to consort with is a personal decision. I don’t just want any vagina’s lactic bacteria in my beer.

Then there’s the inevitable question I’m sure we’re all wondering right now: when’s the male version coming out—and will it derive active cultures from smegma? How long do we seriously have to wait?

But enough negativity. What do I love?

1. Turkey Legs at Disneyland

My kids are grown. I have no real reason to brave the crowds and visit Disneyland. And the product I’m about to recommend isn’t good enough to get me to go anymore. But when I did go, when my kids were of age and I did go to Disneyland, the turkey legs were a lifesaver. I still think about them.

There’s no gussying it up: It’s just a big tender smoked turkey leg. For about $9, you get around a pound of meat and sinew and tendon and gelatinous unctuousness. I’ll happily wait in line for Star Tours if I’ve got a turkey leg to gnaw on.

2. The SousVide+

Mike and Mary Dan Eades are good friends of mine, so when they asked me to highlight their upcoming SousVide+ I was more than happy to do it. Then I got to try the thing, and came away even more enthusiastic.

3. Chili Peppers

The farmer’s market has been great for fresh chilis lately. I’m loving fresno and serrano chilis, or any chili with moderately high heat that retains its fruitiness. There’s even a stand that sells Thai chilis on the vine. Just look around at your local market, as there are many different types. Ask to try them! I keep a tupperware container full of chopped chilis, garlic, shallots, and ginger that I can quickly add to stir fries without messing up a cutting board or getting hot chili residue all over my hands.

I’m also really into dried ancho chilis, which I eat like fruit bark. Seriously. Try it. I got the idea after listening to a podcast episode of “Conversations with Tyler” with Mark Miller, where they do a dry chile tasting and discuss how to choose dried chilis. Even better is a handful of dried ancho chili strips mixed with beef jerky.

On the powder front, chipotle chili powder is essential. Mix it with cumin and garlic powder for an incredible addition to any meat dish.

4. Wide Mouth Canning Jars

I’ve been pickling a fair bit of produce. Stuff like sauerkraut and kimchi, while delicious and not that hard, still take a bit more effort than I’m willing to expend these days. Plus, you have to worry about keeping torn up cabbage that loves to float submerged under the brine. It’s a big headache.

Instead, I’ve been pickling whole garlic cloves (I just get the big bag of organic peeled cloves from Costco), various spices like ginger and turmeric, small onions and shallots, and all the chili peppers I just mentioned. It’s great. Add the produce to the wide mouth canning jar, fill with salty brine (teaspoon of salt per cup of water or thereabouts), and wait for bubbles to start appearing. The relative density of the ingredients means keeping them submerged is simple. Sometimes I’ll spruce it up with a few dashes of fish sauce, or maybe a layer of olive oil at the top.

5. Short Rib “Steaks”

My new favorite “steak” is the short rib. Not the Korean cut with the little bone islands dispersed throughout, though that’s great, too. I prefer the English cut with the whole rib bone. To get a “steak,” I use a sharp knife to separate the meat from the bone. I season the meat with salt and pepper, throw it in the oven for 15-20 minutes at 270°, then sear it over high heat for a minute on each side. Even better—you can reserve the bone for soup.

Perfection.

That’s it for today, everyone. Do you have any personal favorites (or absurd discoveries) to add? Share ’em on the board, and have a great week.

[fishermariawo]

6 Food Products I Love to Hate and 5 I Just Love

Any old time readers remember the Fuming Fuji? He was the lovable yet ornery food critic of early MDA who railed against chocolate milk, cocoa puffs, chicken fries, applesauce (he was seriously biased here), and frozen waffles. He’d get a little carried away, and we eventually had to put him down (ironically, by turning him into applesauce), but his heart was in the right place. Today, I’m paying homage to the Fuming Fuji by having a little fun with some of today’s more absurd food offerings. Then I’ll follow up with some that I’m enjoying these days.

Let’s go:

1. Peeled Sumo Mandarins in Shrink Wrap

Whole Foods is a great store. They carry the best brand of mayo, for one. And two, they offer some of the most nutrient-dense food around. But now and then I find myself raising an eyebrow (or two) at something on the shelf.

Last year, they began offering pre-peeled sumo mandarin oranges in plastic shrink wrap. Because mandarin oranges weren’t already expressly bred to be easy-to-peel. Because orange peels weren’t crafted by evolution to protect the delicious interior. Because even if you were able to somehow peel your own orange, what the hell are you going to do with the peel?

2. Fried Gluten with Peanuts

The anti-Primal, fried gluten with peanuts has everything you’re not supposed to eat on strict paleo or Primal:

Gluten.

Rancid soybean oil (both frying and storage medium).

Soy.

Sugar.

Legumes.

And it’s all packaged in a can no doubt lined with ample BPA. If you were to toss a pallet of these into a CrossFit box, the universe would implode on itself.

3. Gluten-Free Water

The best satire is indistinguishable from reality. I’m pretty sure that Clara Gluten-Free Water is a real brand whose earnest mission is to give you “peace of mind throughout the day,” but boy is it tough to tell from the “portraits” of the water to their commitment to a diverse customer base (intended for anyone “at a vipassana retreat or simply working as an account manager at an award-winning boutique ad agency”) to the odd phrases they coin (“lifestyle-oriented individual”).

Who am I kidding. I’m going to start drinking this stuff and get on the righteous path. Who could say no to this face?

4. The Juicero

Ah, how I love the hubris on display when Silicon Valley tries entering the food space. From Soylent diarrhea to shmeat to disappointing vegan “mayo,” it rarely goes right. The Juicero is another example.

A $700 juicer that used proprietary packets of fresh produce, like a Keurig coffee maker only for kale juice, the Juicero just never made sense to me. How could such a set-up—shipping refrigerated single-serving produce packs—work?

It hasn’t. The company just announced they’re pulling out and issuing refunds for the Juicero.

5. Unicorn Froot Loops

I just don’t understand the “unicornization” of foods. What makes Unicorn Froot Loops unicorn Froot loops? I assumed they would have severed cereal horse heads with horns interspersed with the loops, but that doesn’t appear to be the case. They’re just different colored loops. There’s a unicorn on the box. Is that it?

Do kids really like unicorns so much that they’ll clamor for Unicorn Froot Loops? Is there a huge demand for unicorn-themed foods? Sure, put enough sugar in it and they’ll eat it, but what specifically about the unicorn is drawing people in?

Maybe if these were made of real unicorn meal, I’d sing a different tune. That’d be a healthy high-protein breakfast. I imagine magical beast flesh has plenty of undiscovered micronutrients, too. Oh well.

6. Yoni Beer

It was inevitable, in hindsight. Of course they were going to make beer using vaginal bacteria. I’m actually surprised it took this long. After all, “The secret of the beer lies in her vagina.” You get this message in fortune cookies, for crying out loud.

Look, I’m not going to disparage reproductive organs. But, well, the vagina a person chooses to consort with is a personal decision. I don’t just want any vagina’s lactic bacteria in my beer.

Then there’s the inevitable question I’m sure we’re all wondering right now: when’s the male version coming out—and will it derive active cultures from smegma? How long do we seriously have to wait?

But enough negativity. What do I love?

1. Turkey Legs at Disneyland

My kids are grown. I have no real reason to brave the crowds and visit Disneyland. And the product I’m about to recommend isn’t good enough to get me to go anymore. But when I did go, when my kids were of age and I did go to Disneyland, the turkey legs were a lifesaver. I still think about them.

There’s no gussying it up: It’s just a big tender smoked turkey leg. For about $9, you get around a pound of meat and sinew and tendon and gelatinous unctuousness. I’ll happily wait in line for Star Tours if I’ve got a turkey leg to gnaw on.

2. The SousVide+

Mike and Mary Dan Eades are good friends of mine, so when they asked me to highlight their upcoming SousVide+ I was more than happy to do it. Then I got to try the thing, and came away even more enthusiastic.

3. Chili Peppers

The farmer’s market has been great for fresh chilis lately. I’m loving fresno and serrano chilis, or any chili with moderately high heat that retains its fruitiness. There’s even a stand that sells Thai chilis on the vine. Just look around at your local market, as there are many different types. Ask to try them! I keep a tupperware container full of chopped chilis, garlic, shallots, and ginger that I can quickly add to stir fries without messing up a cutting board or getting hot chili residue all over my hands.

I’m also really into dried ancho chilis, which I eat like fruit bark. Seriously. Try it. I got the idea after listening to a podcast episode of “Conversations with Tyler” with Mark Miller, where they do a dry chile tasting and discuss how to choose dried chilis. Even better is a handful of dried ancho chili strips mixed with beef jerky.

On the powder front, chipotle chili powder is essential. Mix it with cumin and garlic powder for an incredible addition to any meat dish.

4. Wide Mouth Canning Jars

I’ve been pickling a fair bit of produce. Stuff like sauerkraut and kimchi, while delicious and not that hard, still take a bit more effort than I’m willing to expend these days. Plus, you have to worry about keeping torn up cabbage that loves to float submerged under the brine. It’s a big headache.

Instead, I’ve been pickling whole garlic cloves (I just get the big bag of organic peeled cloves from Costco), various spices like ginger and turmeric, small onions and shallots, and all the chili peppers I just mentioned. It’s great. Add the produce to the wide mouth canning jar, fill with salty brine (teaspoon of salt per cup of water or thereabouts), and wait for bubbles to start appearing. The relative density of the ingredients means keeping them submerged is simple. Sometimes I’ll spruce it up with a few dashes of fish sauce, or maybe a layer of olive oil at the top.

5. Short Rib “Steaks”

My new favorite “steak” is the short rib. Not the Korean cut with the little bone islands dispersed throughout, though that’s great, too. I prefer the English cut with the whole rib bone. To get a “steak,” I use a sharp knife to separate the meat from the bone. I season the meat with salt and pepper, throw it in the oven for 15-20 minutes at 270°, then sear it over high heat for a minute on each side. Even better—you can reserve the bone for soup.

Perfection.

That’s it for today, everyone. Do you have any personal favorites (or absurd discoveries) to add? Share ’em on the board, and have a great week.

[cristinajourdanqp]

6 Food Products I Love to Hate and 5 I Just Love

Any old time readers remember the Fuming Fuji? He was the lovable yet ornery food critic of early MDA who railed against chocolate milk, cocoa puffs, chicken fries, applesauce (he was seriously biased here), and frozen waffles. He’d get a little carried away, and we eventually had to put him down (ironically, by turning him into applesauce), but his heart was in the right place. Today, I’m paying homage to the Fuming Fuji by having a little fun with some of today’s more absurd food offerings. Then I’ll follow up with some that I’m enjoying these days.

Let’s go:

1. Peeled Sumo Mandarins in Shrink Wrap

Whole Foods is a great store. They carry the best brand of mayo, for one. And two, they offer some of the most nutrient-dense food around. But now and then I find myself raising an eyebrow (or two) at something on the shelf.

Last year, they began offering pre-peeled sumo mandarin oranges in plastic shrink wrap. Because mandarin oranges weren’t already expressly bred to be easy-to-peel. Because orange peels weren’t crafted by evolution to protect the delicious interior. Because even if you were able to somehow peel your own orange, what the hell are you going to do with the peel?

2. Fried Gluten with Peanuts

The anti-Primal, fried gluten with peanuts has everything you’re not supposed to eat on strict paleo or Primal:

Gluten.

Rancid soybean oil (both frying and storage medium).

Soy.

Sugar.

Legumes.

And it’s all packaged in a can no doubt lined with ample BPA. If you were to toss a pallet of these into a CrossFit box, the universe would implode on itself.

3. Gluten-Free Water

The best satire is indistinguishable from reality. I’m pretty sure that Clara Gluten-Free Water is a real brand whose earnest mission is to give you “peace of mind throughout the day,” but boy is it tough to tell from the “portraits” of the water to their commitment to a diverse customer base (intended for anyone “at a vipassana retreat or simply working as an account manager at an award-winning boutique ad agency”) to the odd phrases they coin (“lifestyle-oriented individual”).

Who am I kidding. I’m going to start drinking this stuff and get on the righteous path. Who could say no to this face?

4. The Juicero

Ah, how I love the hubris on display when Silicon Valley tries entering the food space. From Soylent diarrhea to shmeat to disappointing vegan “mayo,” it rarely goes right. The Juicero is another example.

A $700 juicer that used proprietary packets of fresh produce, like a Keurig coffee maker only for kale juice, the Juicero just never made sense to me. How could such a set-up—shipping refrigerated single-serving produce packs—work?

It hasn’t. The company just announced they’re pulling out and issuing refunds for the Juicero.

5. Unicorn Froot Loops

I just don’t understand the “unicornization” of foods. What makes Unicorn Froot Loops unicorn Froot loops? I assumed they would have severed cereal horse heads with horns interspersed with the loops, but that doesn’t appear to be the case. They’re just different colored loops. There’s a unicorn on the box. Is that it?

Do kids really like unicorns so much that they’ll clamor for Unicorn Froot Loops? Is there a huge demand for unicorn-themed foods? Sure, put enough sugar in it and they’ll eat it, but what specifically about the unicorn is drawing people in?

Maybe if these were made of real unicorn meal, I’d sing a different tune. That’d be a healthy high-protein breakfast. I imagine magical beast flesh has plenty of undiscovered micronutrients, too. Oh well.

6. Yoni Beer

It was inevitable, in hindsight. Of course they were going to make beer using vaginal bacteria. I’m actually surprised it took this long. After all, “The secret of the beer lies in her vagina.” You get this message in fortune cookies, for crying out loud.

Look, I’m not going to disparage reproductive organs. But, well, the vagina a person chooses to consort with is a personal decision. I don’t just want any vagina’s lactic bacteria in my beer.

Then there’s the inevitable question I’m sure we’re all wondering right now: when’s the male version coming out—and will it derive active cultures from smegma? How long do we seriously have to wait?

But enough negativity. What do I love?

1. Turkey Legs at Disneyland

My kids are grown. I have no real reason to brave the crowds and visit Disneyland. And the product I’m about to recommend isn’t good enough to get me to go anymore. But when I did go, when my kids were of age and I did go to Disneyland, the turkey legs were a lifesaver. I still think about them.

There’s no gussying it up: It’s just a big tender smoked turkey leg. For about $9, you get around a pound of meat and sinew and tendon and gelatinous unctuousness. I’ll happily wait in line for Star Tours if I’ve got a turkey leg to gnaw on.

2. The SousVide+

Mike and Mary Dan Eades are good friends of mine, so when they asked me to highlight their upcoming SousVide+ I was more than happy to do it. Then I got to try the thing, and came away even more enthusiastic.

3. Chili Peppers

The farmer’s market has been great for fresh chilis lately. I’m loving fresno and serrano chilis, or any chili with moderately high heat that retains its fruitiness. There’s even a stand that sells Thai chilis on the vine. Just look around at your local market, as there are many different types. Ask to try them! I keep a tupperware container full of chopped chilis, garlic, shallots, and ginger that I can quickly add to stir fries without messing up a cutting board or getting hot chili residue all over my hands.

I’m also really into dried ancho chilis, which I eat like fruit bark. Seriously. Try it. I got the idea after listening to a podcast episode of “Conversations with Tyler” with Mark Miller, where they do a dry chile tasting and discuss how to choose dried chilis. Even better is a handful of dried ancho chili strips mixed with beef jerky.

On the powder front, chipotle chili powder is essential. Mix it with cumin and garlic powder for an incredible addition to any meat dish.

4. Wide Mouth Canning Jars

I’ve been pickling a fair bit of produce. Stuff like sauerkraut and kimchi, while delicious and not that hard, still take a bit more effort than I’m willing to expend these days. Plus, you have to worry about keeping torn up cabbage that loves to float submerged under the brine. It’s a big headache.

Instead, I’ve been pickling whole garlic cloves (I just get the big bag of organic peeled cloves from Costco), various spices like ginger and turmeric, small onions and shallots, and all the chili peppers I just mentioned. It’s great. Add the produce to the wide mouth canning jar, fill with salty brine (teaspoon of salt per cup of water or thereabouts), and wait for bubbles to start appearing. The relative density of the ingredients means keeping them submerged is simple. Sometimes I’ll spruce it up with a few dashes of fish sauce, or maybe a layer of olive oil at the top.

5. Short Rib “Steaks”

My new favorite “steak” is the short rib. Not the Korean cut with the little bone islands dispersed throughout, though that’s great, too. I prefer the English cut with the whole rib bone. To get a “steak,” I use a sharp knife to separate the meat from the bone. I season the meat with salt and pepper, throw it in the oven for 15-20 minutes at 270°, then sear it over high heat for a minute on each side. Even better—you can reserve the bone for soup.

Perfection.

That’s it for today, everyone. Do you have any personal favorites (or absurd discoveries) to add? Share ’em on the board, and have a great week.

[milenasanchezmk]

6 Food Products I Love to Hate and 5 I Just Love

Any old time readers remember the Fuming Fuji? He was the lovable yet ornery food critic of early MDA who railed against chocolate milk, cocoa puffs, chicken fries, applesauce (he was seriously biased here), and frozen waffles. He’d get a little carried away, and we eventually had to put him down (ironically, by turning him into applesauce), but his heart was in the right place. Today, I’m paying homage to the Fuming Fuji by having a little fun with some of today’s more absurd food offerings. Then I’ll follow up with some that I’m enjoying these days.

Let’s go:

1. Peeled Sumo Mandarins in Shrink Wrap

Whole Foods is a great store. They carry the best brand of mayo, for one. And two, they offer some of the most nutrient-dense food around. But now and then I find myself raising an eyebrow (or two) at something on the shelf.

Last year, they began offering pre-peeled sumo mandarin oranges in plastic shrink wrap. Because mandarin oranges weren’t already expressly bred to be easy-to-peel. Because orange peels weren’t crafted by evolution to protect the delicious interior. Because even if you were able to somehow peel your own orange, what the hell are you going to do with the peel?

2. Fried Gluten with Peanuts

The anti-Primal, fried gluten with peanuts has everything you’re not supposed to eat on strict paleo or Primal:

Gluten.

Rancid soybean oil (both frying and storage medium).

Soy.

Sugar.

Legumes.

And it’s all packaged in a can no doubt lined with ample BPA. If you were to toss a pallet of these into a CrossFit box, the universe would implode on itself.

3. Gluten-Free Water

The best satire is indistinguishable from reality. I’m pretty sure that Clara Gluten-Free Water is a real brand whose earnest mission is to give you “peace of mind throughout the day,” but boy is it tough to tell from the “portraits” of the water to their commitment to a diverse customer base (intended for anyone “at a vipassana retreat or simply working as an account manager at an award-winning boutique ad agency”) to the odd phrases they coin (“lifestyle-oriented individual”).

Who am I kidding. I’m going to start drinking this stuff and get on the righteous path. Who could say no to this face?

4. The Juicero

Ah, how I love the hubris on display when Silicon Valley tries entering the food space. From Soylent diarrhea to shmeat to disappointing vegan “mayo,” it rarely goes right. The Juicero is another example.

A $700 juicer that used proprietary packets of fresh produce, like a Keurig coffee maker only for kale juice, the Juicero just never made sense to me. How could such a set-up—shipping refrigerated single-serving produce packs—work?

It hasn’t. The company just announced they’re pulling out and issuing refunds for the Juicero.

5. Unicorn Froot Loops

I just don’t understand the “unicornization” of foods. What makes Unicorn Froot Loops unicorn Froot loops? I assumed they would have severed cereal horse heads with horns interspersed with the loops, but that doesn’t appear to be the case. They’re just different colored loops. There’s a unicorn on the box. Is that it?

Do kids really like unicorns so much that they’ll clamor for Unicorn Froot Loops? Is there a huge demand for unicorn-themed foods? Sure, put enough sugar in it and they’ll eat it, but what specifically about the unicorn is drawing people in?

Maybe if these were made of real unicorn meal, I’d sing a different tune. That’d be a healthy high-protein breakfast. I imagine magical beast flesh has plenty of undiscovered micronutrients, too. Oh well.

6. Yoni Beer

It was inevitable, in hindsight. Of course they were going to make beer using vaginal bacteria. I’m actually surprised it took this long. After all, “The secret of the beer lies in her vagina.” You get this message in fortune cookies, for crying out loud.

Look, I’m not going to disparage reproductive organs. But, well, the vagina a person chooses to consort with is a personal decision. I don’t just want any vagina’s lactic bacteria in my beer.

Then there’s the inevitable question I’m sure we’re all wondering right now: when’s the male version coming out—and will it derive active cultures from smegma? How long do we seriously have to wait?

But enough negativity. What do I love?

1. Turkey Legs at Disneyland

My kids are grown. I have no real reason to brave the crowds and visit Disneyland. And the product I’m about to recommend isn’t good enough to get me to go anymore. But when I did go, when my kids were of age and I did go to Disneyland, the turkey legs were a lifesaver. I still think about them.

There’s no gussying it up: It’s just a big tender smoked turkey leg. For about $9, you get around a pound of meat and sinew and tendon and gelatinous unctuousness. I’ll happily wait in line for Star Tours if I’ve got a turkey leg to gnaw on.

2. The SousVide+

Mike and Mary Dan Eades are good friends of mine, so when they asked me to highlight their upcoming SousVide+ I was more than happy to do it. Then I got to try the thing, and came away even more enthusiastic.

3. Chili Peppers

The farmer’s market has been great for fresh chilis lately. I’m loving fresno and serrano chilis, or any chili with moderately high heat that retains its fruitiness. There’s even a stand that sells Thai chilis on the vine. Just look around at your local market, as there are many different types. Ask to try them! I keep a tupperware container full of chopped chilis, garlic, shallots, and ginger that I can quickly add to stir fries without messing up a cutting board or getting hot chili residue all over my hands.

I’m also really into dried ancho chilis, which I eat like fruit bark. Seriously. Try it. I got the idea after listening to a podcast episode of “Conversations with Tyler” with Mark Miller, where they do a dry chile tasting and discuss how to choose dried chilis. Even better is a handful of dried ancho chili strips mixed with beef jerky.

On the powder front, chipotle chili powder is essential. Mix it with cumin and garlic powder for an incredible addition to any meat dish.

4. Wide Mouth Canning Jars

I’ve been pickling a fair bit of produce. Stuff like sauerkraut and kimchi, while delicious and not that hard, still take a bit more effort than I’m willing to expend these days. Plus, you have to worry about keeping torn up cabbage that loves to float submerged under the brine. It’s a big headache.

Instead, I’ve been pickling whole garlic cloves (I just get the big bag of organic peeled cloves from Costco), various spices like ginger and turmeric, small onions and shallots, and all the chili peppers I just mentioned. It’s great. Add the produce to the wide mouth canning jar, fill with salty brine (teaspoon of salt per cup of water or thereabouts), and wait for bubbles to start appearing. The relative density of the ingredients means keeping them submerged is simple. Sometimes I’ll spruce it up with a few dashes of fish sauce, or maybe a layer of olive oil at the top.

5. Short Rib “Steaks”

My new favorite “steak” is the short rib. Not the Korean cut with the little bone islands dispersed throughout, though that’s great, too. I prefer the English cut with the whole rib bone. To get a “steak,” I use a sharp knife to separate the meat from the bone. I season the meat with salt and pepper, throw it in the oven for 15-20 minutes at 270°, then sear it over high heat for a minute on each side. Even better—you can reserve the bone for soup.

Perfection.

That’s it for today, everyone. Do you have any personal favorites (or absurd discoveries) to add? Share ’em on the board, and have a great week.

[cynthiamwashington]

6 Food Products I Love to Hate and 5 I Just Love

Any old time readers remember the Fuming Fuji? He was the lovable yet ornery food critic of early MDA who railed against chocolate milk, cocoa puffs, chicken fries, applesauce (he was seriously biased here), and frozen waffles. He’d get a little carried away, and we eventually had to put him down (ironically, by turning him into applesauce), but his heart was in the right place. Today, I’m paying homage to the Fuming Fuji by having a little fun with some of today’s more absurd food offerings. Then I’ll follow up with some that I’m enjoying these days.

Let’s go:

1. Peeled Sumo Mandarins in Shrink Wrap

Whole Foods is a great store. They carry the best brand of mayo, for one. And two, they offer some of the most nutrient-dense food around. But now and then I find myself raising an eyebrow (or two) at something on the shelf.

Last year, they began offering pre-peeled sumo mandarin oranges in plastic shrink wrap. Because mandarin oranges weren’t already expressly bred to be easy-to-peel. Because orange peels weren’t crafted by evolution to protect the delicious interior. Because even if you were able to somehow peel your own orange, what the hell are you going to do with the peel?

2. Fried Gluten with Peanuts

The anti-Primal, fried gluten with peanuts has everything you’re not supposed to eat on strict paleo or Primal:

Gluten.

Rancid soybean oil (both frying and storage medium).

Soy.

Sugar.

Legumes.

And it’s all packaged in a can no doubt lined with ample BPA. If you were to toss a pallet of these into a CrossFit box, the universe would implode on itself.

3. Gluten-Free Water

The best satire is indistinguishable from reality. I’m pretty sure that Clara Gluten-Free Water is a real brand whose earnest mission is to give you “peace of mind throughout the day,” but boy is it tough to tell from the “portraits” of the water to their commitment to a diverse customer base (intended for anyone “at a vipassana retreat or simply working as an account manager at an award-winning boutique ad agency”) to the odd phrases they coin (“lifestyle-oriented individual”).

Who am I kidding. I’m going to start drinking this stuff and get on the righteous path. Who could say no to this face?

4. The Juicero

Ah, how I love the hubris on display when Silicon Valley tries entering the food space. From Soylent diarrhea to shmeat to disappointing vegan “mayo,” it rarely goes right. The Juicero is another example.

A $700 juicer that used proprietary packets of fresh produce, like a Keurig coffee maker only for kale juice, the Juicero just never made sense to me. How could such a set-up—shipping refrigerated single-serving produce packs—work?

It hasn’t. The company just announced they’re pulling out and issuing refunds for the Juicero.

5. Unicorn Froot Loops

I just don’t understand the “unicornization” of foods. What makes Unicorn Froot Loops unicorn Froot loops? I assumed they would have severed cereal horse heads with horns interspersed with the loops, but that doesn’t appear to be the case. They’re just different colored loops. There’s a unicorn on the box. Is that it?

Do kids really like unicorns so much that they’ll clamor for Unicorn Froot Loops? Is there a huge demand for unicorn-themed foods? Sure, put enough sugar in it and they’ll eat it, but what specifically about the unicorn is drawing people in?

Maybe if these were made of real unicorn meal, I’d sing a different tune. That’d be a healthy high-protein breakfast. I imagine magical beast flesh has plenty of undiscovered micronutrients, too. Oh well.

6. Yoni Beer

It was inevitable, in hindsight. Of course they were going to make beer using vaginal bacteria. I’m actually surprised it took this long. After all, “The secret of the beer lies in her vagina.” You get this message in fortune cookies, for crying out loud.

Look, I’m not going to disparage reproductive organs. But, well, the vagina a person chooses to consort with is a personal decision. I don’t just want any vagina’s lactic bacteria in my beer.

Then there’s the inevitable question I’m sure we’re all wondering right now: when’s the male version coming out—and will it derive active cultures from smegma? How long do we seriously have to wait?

But enough negativity. What do I love?

1. Turkey Legs at Disneyland

My kids are grown. I have no real reason to brave the crowds and visit Disneyland. And the product I’m about to recommend isn’t good enough to get me to go anymore. But when I did go, when my kids were of age and I did go to Disneyland, the turkey legs were a lifesaver. I still think about them.

There’s no gussying it up: It’s just a big tender smoked turkey leg. For about $9, you get around a pound of meat and sinew and tendon and gelatinous unctuousness. I’ll happily wait in line for Star Tours if I’ve got a turkey leg to gnaw on.

2. The SousVide+

Mike and Mary Dan Eades are good friends of mine, so when they asked me to highlight their upcoming SousVide+ I was more than happy to do it. Then I got to try the thing, and came away even more enthusiastic.

3. Chili Peppers

The farmer’s market has been great for fresh chilis lately. I’m loving fresno and serrano chilis, or any chili with moderately high heat that retains its fruitiness. There’s even a stand that sells Thai chilis on the vine. Just look around at your local market, as there are many different types. Ask to try them! I keep a tupperware container full of chopped chilis, garlic, shallots, and ginger that I can quickly add to stir fries without messing up a cutting board or getting hot chili residue all over my hands.

I’m also really into dried ancho chilis, which I eat like fruit bark. Seriously. Try it. I got the idea after listening to a podcast episode of “Conversations with Tyler” with Mark Miller, where they do a dry chile tasting and discuss how to choose dried chilis. Even better is a handful of dried ancho chili strips mixed with beef jerky.

On the powder front, chipotle chili powder is essential. Mix it with cumin and garlic powder for an incredible addition to any meat dish.

4. Wide Mouth Canning Jars

I’ve been pickling a fair bit of produce. Stuff like sauerkraut and kimchi, while delicious and not that hard, still take a bit more effort than I’m willing to expend these days. Plus, you have to worry about keeping torn up cabbage that loves to float submerged under the brine. It’s a big headache.

Instead, I’ve been pickling whole garlic cloves (I just get the big bag of organic peeled cloves from Costco), various spices like ginger and turmeric, small onions and shallots, and all the chili peppers I just mentioned. It’s great. Add the produce to the wide mouth canning jar, fill with salty brine (teaspoon of salt per cup of water or thereabouts), and wait for bubbles to start appearing. The relative density of the ingredients means keeping them submerged is simple. Sometimes I’ll spruce it up with a few dashes of fish sauce, or maybe a layer of olive oil at the top.

5. Short Rib “Steaks”

My new favorite “steak” is the short rib. Not the Korean cut with the little bone islands dispersed throughout, though that’s great, too. I prefer the English cut with the whole rib bone. To get a “steak,” I use a sharp knife to separate the meat from the bone. I season the meat with salt and pepper, throw it in the oven for 15-20 minutes at 270°, then sear it over high heat for a minute on each side. Even better—you can reserve the bone for soup.

Perfection.

That’s it for today, everyone. Do you have any personal favorites (or absurd discoveries) to add? Share ’em on the board, and have a great week.

The post 6 Food Products I Love to Hate and 5 I Just Love appeared first on Mark's Daily Apple.

Article source here:Marks’s Daily Apple