Save Almost-Expired Milk From The Trash by Making Milk Jam

Long before Dan Barber led the charge on the food-waste crusade, line cooks have been scrappy about using every last scrap (hello, profit margin). Now it’s time you stopped throwing away half of what’s in your vegetable drawer. We asked Abra Berens, the chef at Stock in Chicago (a café that, because of its location inside a produce market, specializes in making deliciousness from on-the-verge ingredients), to teach you how to make something lovely from the wilty, frosty depths of your fridge and freezer. Below, Berens shares more ways to save.

Source: Don’t You Dare Throw Out that Wilty Lettuce

FYI: Organic milk is ultra-pasteurized, giving it a longer shelf life (because it tends to stay on the shelf longer). The only reason I know this is because the ultra pasteurization means you can’t make cheese with it.

Organic Milk and Beef Have More Good Fats, But Not Enough to Impact Your Diet

Good news for people who buy organic milk and beef: there may really be more good omega-3 fatty acids in those products than their non-organic counterparts. The not-so-good news: they’re still expensive, and the nutritional difference won’t make much of a dietary impact.

Source: Organic Milk and Beef Have More Good Fats, But Not Enough to Impact Your Diet

What about grass fed, you ask?

About the same amount of omega-3s as organic beef. In terms of the fat content, ratio of good to bad fats might be better due to choice of feed. Overall, could be better for you but only slightly and it’s still expensive!

Use Coffee Instead of Water in Your Batter for a Rich, Flavorful Cake

Whatever your stance on cake mixes, you can agree on one thing: they can always stand a little improvement. Thankfully, mixes are incredibly easy to soup up; substitute an ingredient here or add an ingredient there, and you’ll have all the flavor of a homemade cake, with all the ease of a boxed mix. Here are eight awesome ways to make your boxed cake mix taste homemade.

Source: 8 Tricks That Make Boxed Taste Like Homemade

Please warn those to whom you serve the cake that you put coffee in it. It’s a rare sensitivity, but coffee really does make some sick.

This Video Debunks 10 Misconceptions About Your Favorite Beverages

To be clear – tap water is more heavily regulated than bottled water, and the presenter makes sure to say that the actual water quality depends on location (obviously Flint and WV are outliers).

The Best Chocolate for Making Amazing Hot Chocolate from Scratch

With January comes the excitement of a new year, resolutions, layers, and the inevitable moment the temperature reads, “Feels like -4° F.” For those freezing mornings and cozy winter nights, there’s warming, filling, silky, chocolate-y hot chocolate to make us feel better and help us thaw out.

Source: How to Make the Best Hot Chocolate, According to the Experts

You can try milk (or milk substitute), straight cacao powder, two course salt granules, two drops of vanilla extract, and a little bit of honey. Before discovering cacao powder (again, not crappy Hershey cocoa powder), I was melting 85% dark chocolate…

4 Simple Tricks to Make Way Better Scrambled Eggs

One tip is to use dairy… which of course isn’t great for the lactose intolerant.  My recipe for scrambled eggs uses water.

I haven’t had an issue with scrambled eggs that I could not solve with Sriracha.  How much vitamin K in Sriracha you ask? It’s better than ketchup/catsup.

Why You Shouldn’t Drink Water After Eating Spicy Foods

My uncle had some tomato plants on his patio that a squirrel would constantly steal.  My uncle finally got fed up with the varmint, he put a habanero plant right next to his tomato plants.  Sure enough, an hour later, he heard a bunch of flopping happening on his patio. The squirrel was all over the place and a partially eaten habanero was laying on the floor.

The squirrel didn’t return to take anything more from the patio. 😀

10 Stubborn Food Myths That Just Won’t Die, Debunked by Science

Every other week, new research claims one food is better than another, or that some ingredient yields incredible new health benefits. Couple that with a few old wives’ tales passed down from your parents, and each time you fire up your stove or sit down to eat a healthy meal, it can be difficult separating food fact from fiction. We talked to a group of nutritionists and asked them to share the food myths they find most irritating and explain why people cling to them. Here’s what they said.

Source: 10 Stubborn Food Myths That Just Won’t Die, Debunked by Science

Some of the myths have been covered on their own:

9 Best New Proteins for Weight Loss

It burns fat. It builds muscle. And it tastes awesome.

It’s easy to love protein. All of our favorite foods — burgers, steaks, pork chops, bacon — are  packed with it. And with the ever-growing popularity of whey-protein shakes, we’re taking in more of this essential muscle maker than ever before.

But are we eating the right kind?

Source: 9 Best New Proteins for Weight Loss

The article mentions a “complete protein”, which I understood to have been debunked.  Much as I love hummus, it is high in calories.  I did hemp seeds for a while, but trendy stuff costs.  You can get as much by combining sesame, sunflower and pumpkin seeds…

Five Simple Buttermilk Substitutions for Batters and Baked Goods

Maybe you don’t want to buy buttermilk for a recipe that calls for just half a cup of it, or maybe you’ve already started cooking and just realized you need buttermilk and don’t have any. Nothing matches the pure taste of buttermilk exactly, and if you really want to taste that flavor—if you’re making dip perhaps—you should try and stick with the real thing. But if you’re baking or making pancakes, don’t worry about using a substitute.

Source: The Best Buttermilk Substitutes

My five – they forgot milk + lemon juice.  Someone claimed it was vegan… but it is vegetarian, depending on your practice.