Somebody’s Already Suing the US Government Over New Dietary Guidelines Issued Just Hours Ago

This morning, the USDA and the Department of Health and Human services finally issued a new set of American dietary guidelines. Just a few hours later, the first lawsuit over those same dietary recommendations was announced.

Source: Somebody’s Already Suing the Government Over New Dietary Guidelines Issued Just Hours Ago

Dietary cholesterol has little to no impact on your bodies total cholesterol.  But you can’t make an omelette without breaking a few eggs… 😉

Keep Super Sticky Dough from Binding to Your Hands With a Little Oil

…during the holiday season, no matter how vigilant you are about following these commandments, sometimes you still need a little help, some extra assurance, a few aces up your sleeve.

So we gathered 52 of our smartest tips—the tricks and techniques picked up from years of experience and experiments but that don’t necessarily fall under the Great Baking Laws—and put them in one place.

Source: Our 52 Favorite Tips for Smarter Holiday Baking

I had a similar problem with a recipe not too long ago, incredibly sticky. Instead of wasting a ton of dough into the kitchen sink I thought I’d try nitrile gloves, clean hands to do clean stuff and doughy hands to do doughy stuff. Turns out… the dough won’t stick to nitrile gloves!

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.

The FDA Just Approved Transgenic Chickens That Make Medicine

The U.S. Food and Drug Administration has given the thumbs up to a genetically modified chicken that produces a drug in its eggs. It’s the latest addition to a growing area in medicine known as “farmaceuticals.”

Source: The FDA Just Approved Transgenic Chickens That Make Medicine

Neither the chicken or the egg will be allowed to enter into the food supply.  Too bad, might’ve made an interesting omelette 😉

This isn’t the first so-called “animal drug”.  The FDA has already approved GM goats that produce an anticoagulant in their milk, and a drug for treating hereditary angioedema that’s produced by transgenic rabbits.

A Foolproof 5-Ingredient Ice Cream, No Cooking Required

A spectacular summer ice cream recipe with just two steps and five ingredients.

…while most recipeswith or without eggsrequire some cooking, today’s creamy blackberry lemon ice cream does not. Instead, it relies on sweetened condensed milk to thicken the mixture.

Source: Only 2 Steps and 5 Ingredients Stand Between You and This Ice Cream

Summer ice cream?  Ice cream is always in season.

Couple of points to be made:

  1. The recipe calls for half-and-half – effectively off limits for lactose intolerant, and depending on strictness – vegetarianism.  There is vitamin K in half-and-half too – we don’t get out unscathed either.
  2. Evaporated milk is not condensed milk.  Or, I need to find a recipe that uses evaporated milk… 😉
  3. All traditional ice cream has a custard base (cream, milk, sugar, and egg yolks). For more information on that, see this NYTimes article.  The difference between frozen custard and ice cream is mainly two things (and one of them is not a non-custard base): 1) milk fat percentage; and 2) serving temperature.

Soak Pasta Instead of Boiling It for Easier Baked Pasta Dishes

Here’s something I’ve always wondered: when baking pasta, as in, say, lasagna or baked ziti, why do you always cook the pasta first? Aren’t you inviting trouble by cooking it once, then proceeding to put it in a casserole and cooking it again? Well, there’s the obvious first part of the answer to this question: pasta needs to absorb water as it cooks—a lot of water, around 80 percent of its own weight when perfectly al dente. So, add raw pasta directly to a baked pasta dish, and it will soften all right—it’ll also suck up all of the moisture from the sauce, leaving it dry or broken.

Source: The Food Lab: For Easier Baked Ziti, Soak, Don’t Boil Your Pasta

I thought the pasta drew moisture from the sauce.  It does… resulting in dry sauce. I’ve always wondered about those pastas marketed as not needing to be boiled first—how are they different from regular pasta or is this just some marketing ploy? Anyway, traditionally recipes recommend boiling the pasta first.

The 20 Best Full-Fat Foods for Weight Loss

…now I can get fat 😀

It’s time to get fat.

Not around your waist, but on your plate: A new report from the Credit Suisse Research Institute found that more and more of us are choosing whole-fat foods over skim, lite, fat-free or other modern monikers of leanness. And while many health organizations like the American Heart Association still want us to cut down on fat—particularly saturated fat—this full-fat trend may be a healthy rebellion against those decades-old credos, according to recent studies.

Source: The 20 Best Full-Fat Foods for Weight Loss

The article fails to mention why fat is good in our diet: fat soluble vitamin uptake is greatly improved when consumed with fat.  So I don’t know why they listed protein as something that is improved by eating fat…

Be mindful of how much vitamin K there is in the suggested foods:

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:

Make Fluffy Scrambled Eggs By Poaching Them

Wait, what? Yes, you read the title correctly. Although scrambling and poaching are two different egg-cooking techniques, you can make perfect scrambled eggs by poaching them.

Source: Make Fluffy Scrambled Eggs By Poaching Them

And then, apparently, float it in a puddle of butter. Yum. <—Completely non-sarcastic, butter makes everything better. Butter is my favorite food group 😉