Upgrade Boring Bread Crumbs by Sauteing Them in Butter and Herbs

It’s a focused reverence that most chefs reserve for, say, caviar. Their signature rye crumbs are meant as a finishing touch—loaded with toasty, herby flavor to crown everything from braised chicken to long-cooked vegetables. “We treat them like you would a piece of meat, cooking them in oil, butter, and aromatics,” Carbone says. “They’re perfect for bringing another layer of texture and flavor to a dish that’s already been fully cooked.”

Source: Cook Your Breadcrumbs Like You Cook Meat (Oil, Butter, Aromatics)

  • Can we generalize this by just saying everything gets better when sauteed with a half stick of butter?
  • The first step is about crushing the breadcrumbs, but a food processor would be a lot easier

😉

Alton Brown: Caramelized Onions in the Microwave

Thoroughly caramelizing onions, that is removing most of their moisture and converting the natural sugar to mahogany-dark, candy-like goodness, (not to mention the conversion of amino acids to brown deliciousness via the Maillard reactions), can be achieved on the cook-top or even in the oven. But doing so requires vigilance, careful heat control and a heck of a lot of stirring.

This method requires a glass bowl and a microwave oven. So…

Source: How to Make Caramelized Onions in the Microwave

If you just pop a plate of onions in the microwave, they’re not going to brown. Alton Brown adds some brown sugar, along with some butter for color and flavour, and some baking soda (to speed up the browning process on the stove as well).  The process takes about an hour in total.

Vegemite, Marmite: Do They Have Vitamin K?

This took a little digging, but in a 1 teaspoon (6 grams) serving there is either no vitamin K, or it is so small it does not warrant mention.  So you can eat a fair amount of it without concern, but I would still not recommend consuming an entire container to yourself in a single sitting unless you already do that regularly, and your INR has been relatively stable.

To those unaware, both vegemite and marmite are made with brewer’s yeast extract.  Vegemite is Australian/New Zealand, while marmite is British/UK.  Either is a spread you’d apply to toast. As I remember, either tastes like sadness but I digress…

Marmite/vegemite is an acquired taste for most, but it is incredibly healthy.  Very low in saturated fat, cholesterol and calories (9 calories per serving). And a good source of protein, iron and selenium, and a very good source of thiamin, riboflavin, niacin, vitamin B6, folate, magnesium and potassium.  The warning about sodium is outdated – there’s no relationship between sodium and heart disease.

Vegemite/marmite is also vegetarian, and vegan.  However some of the key ingredients of vegemite/marmite are malt extract derived from barley and yeast extract, from yeast grown on barley and wheat.  Therefore either is not gluten free.

Vegemite/marmite contains MSG, which is not the health risk myth that still persists.  But if you have an allergy to yeast, or are prone to yeast infections (IE: thrush) – consuming vegemite/marmite is not a good idea.  Allergic reactions to baker’s yeast may include a congested/runny nose and inflammation/itching of the skin.

Some Like it Hot: Men Who Enjoy Spicy Food Have Higher Testosterone Levels

Men who enjoy spicy food – are you also balding? 😉

Not everyone may have a strong threshold for spicy food. Some don’t even have the guts to partake of food dashed with chili or chili sauce because of the unbearably tingling hotness they bring to the palate. However, for men who enjoy spicy food, they were also observed to have elevated testosterone levels, according to a new study.

Source: Men Who Enjoy Spicy Food Have Higher Testosterone Levels: Report

The article says it’s only correlation – that eating spicy food is a risky/adventurous habit/stunt, so it’s unlikely that eating more spicy food will increase your testosterone levels if so inclined.

You Will Never Love Ketchup as Much as This Woman

While most of us like a splosh of the red stuff with our chips, one ketchup obsessive is planning to drown her Christmas dinner in tomato sauce.

Samantha Archer, from Harrow, London, has been obsessed with ketchup since she was five years old, and gets through more than a whopping 36 litres of the condiment a year.

Ms Archer’s two-bottle-a-week habit sees her consuming 700 g every fortnight, spending more than £200 a year on various brands.

Source: Is this Britain’s biggest ketchup fan?

I think I just threw up a little…  Put ketchup anywhere near my steak, and know that no jury would convict me 😉

Salt Isn’t Always the Enemy: 5 Cool Tricks

…though salt excels at bringing out the flavor in other ingredients (and even increases your perception of their aroma before you take a bite), it’s also delicious all on its own. Just make sure you have the right NaCl on hand: Maldon, kosher, or Celtic varieties have the large-size crystals and briny taste that make them especially good when you want to shine a spotlight on this tasty mineral.

Source: Salt Isn’t Always the Enemy: 5 Cool Tricks

Some are reading thinking “salt is just NaCl…”, how can there be different types?  Table salt has had iodine added to it for almost 100 years now to prevent gout – it was originally developed by the Swiss.  While it’s all sodium chloride, there’s additional elements in the compound to give distinct characteristics (a la sea salt).

Rapini: Everything You Need to Know

Rapini is a hearty vegetable — its bitter flavour begs to be paired with creamy, salty and slightly fatty ingredients like sausage, polenta, olive oil roasted potatoes and braised beef. Don’t be shy when pairing rapini with other ingredients; its bold colour and flavour will stand up to rich ingredients and help provide balance to hearty meals.

Source: In season: Everything you need to know about rapini

Beware!  1 cup of rapini has 112% of the daily value of vitamin K.

Recipe: Thanksgiving Burrito

Ingredients:

  • Tortilla wrap
  • Turkey (veganize as you see fit – tofu?  Tofurkey?)
  • Mashed potato
  • Stuffing
  • Corn
  • Optional: Cranberry sauce (shown), gravy, salsa

Thanksgiving Burrito

  • Yes, the picture includes black olives
  • Replace the tortilla with lefse and you got a tasty burrito
  • Butter the tortilla, crisp in a panini grill