From the category archives:
Our American dairy men and women have a proud tradition of providing us with quality dairy products. Their hard work and dedication to farming not only produces healthful foods, it also keeps our farmland intact and safe from development.
{ 3 comments }
Recently I have been looking allot at our home budget to see where we could “tighten our belts” like many of you who read this are doing. Being a chef who cooks and eats a huge variety of foods, our grocery bills can be staggering
{ 0 comments }
Most cartons of milk in the supermarket show a picture of cows contentedly grazing on grass. Unfortunately, 85 to 95 percent of the cows in the United States are now being raised in confinement, not on pasture. The only grass they eat comes in the form of hay, and the ground that they stand on is a blend of dirt and manure.
{ 0 comments }
The latest fiasco in the U.S. livestock industry is that thousands of hogs and chickens have been raised on feed contaminated with melamine, the same chemical that has sickened thousands of cats and dogs. According to the U.S.D.A., some meat from those hogs and chickens has already entered our food supply.
{ 0 comments }
Raw food presents lesser problems to your digestive system. The absence of oil and other harmful cooking ingredients allows your digestive system to quickly and smoothly digest food and eliminate waste from your system without making you experience any acidic reaction.
{ 0 comments }
Back to Pasture. Since the late 1990s, a growing number of ranchers have stopped sending their animals to the feedlots to be fattened on grain, soy and other supplements. Instead, they are keeping their animals home on the range where they forage on pasture, their native diet. These new-age ranchers do not treat their livestock with hormones or feed them growth-promoting additives.
{ 0 comments }
These curing ingredients are required to achieve the characteristic flavor, color and stability of cured meat. Nitrate and nitrite are converted to nitric oxide by microorganisms and combine with the meat pigment myoglobin to give the cured meat color. However, more importantly, nitrite provides protection against the growth of botulism-producing organisms, acts to retard rancidity and stabilizes the flavor of the cured meat.
{ 0 comments }
A delicious change of taste coupled with an appetizing nut brown smoked color makes this meat highly desirable as a festive treat or a special meal any time of year. There are two types of smoked turkey, a cured or pumped smoked bird and a smoke-cooked bird with no added ingredients.
{ 0 comments }
Just as you keep a copy of a good recipe, you should keep notes on the formulation and processing procedures of your favorite smoked and cooked sausage. Ingredients, times, temperatures and end results should be noted. This will help to make a better sausage the next time.
{ 0 comments }
Good sausage begins with good meat. Beef, veal, pork, lamb, mutton and poultry are all suitable for use in sausage. If you slaughter your own animal, meat from the head, trimmings, and the thin cuts can be saved for sausage. Meat from the neck and back of poultry, and meat from the entire carcass of spent fowl are used. Salt is necessary for flavor, aids in preserving the sausage, and extracts the “soluble” meat protein at the surface of the meat particles
{ 0 comments }
| « Feb |
|
Apr » |
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | 31 | ||||
(5.00 out of 5) (5.00 out of 5) (5.00 out of 5) (5.00 out of 5) (5.00 out of 5) (5.00 out of 5) (5.00 out of 5) (5.00 out of 5) (5.00 out of 5) (5.00 out of 5)
