Friday, December 31, 2010
Wednesday, December 29, 2010
.....and I'm busy cooking up something special for my last post of the year!
::Serious blogging face::
So be sure to check back on Friday to see what I have in store for you!
Let us begin...
(1) FLORENCE AND THE MACHINE – KISS WITH A FIST
This song pumps me up like no other.
And come on, who doesn’t like a catchy danceable jam?
I know I sure do.
(2) JAY Z FEAT. MR HUDSON - YOUNG FOREVER
DUFFY’S CHERRY CRICKET – DENVER COLORADO
NUTRITION LABELS ARE COMING TO MEAT
"Well, it only took 10 years, but finally the feds have put out a new set of regulations that will require most meat sold in grocery stores to carry nutrition labels.
Now, don't go badgering the butcher just yet. The new ruleswon't take effect until the start of 2012. That will give him and the rest of the food industry time to get their label makers ready.
The labels will be sort of like the ones already on most packaged foods. They'll show how many calories and how much fat, cholesterol, and other nutrients are contained in a standard serving of that kind of meat or poultry, such as a tenderloin steak or chicken breast.
Why do we need meat labels? It's pretty common to see ground meat that's already labeled as 90 percent lean, right. Well, the officials say current labels that just say don't give consumers enough information about how much fat they'd eat by buying a particular variety of meat. (Here's an overview.)
Food and nutrition guru Marion Nestle told USA Today the labels "be very helpful to people who are bewildered by what's in meat." But, she predicted, "people will be quite shocked at the calories and fat."
If you can't wait for the labels but are patient with the Internet, you can round up some of the nutrition information yourself. Here's a ground beef calculator the Agriculture Department's research shop devised. Or for a broader range of meats and other foods, you can search in this big but not very friendly database, also from the USDA."
I love this.
[[Today’s food clip]]
(1) HILAH COOKING - HOW TO MAKE TAMALES
(2) FOOD WISHES – GARLIC SPAGHETTI
Sunday, December 26, 2010
HANDHELD SMOKER: THE SMOKING GUN BY POLYSCIENCE
Avocados are valued chiefly for their oil content, which gives them their buttery texture and flavor. The trees bloom in the spring and the earliest varieties start to bear in late autumn. At the beginning of the season, oil levels in most varieties are low; these increase as the months go by, but this change is not very evident from the fruit's outward appearance.
In fact, to keep growers from prematurely harvesting fruit that will disappoint buyers with its low oil content, the California Avocado Commissionpublishes a schedule of maturity release dates, organized by variety and fruit size. This calendar, which changes somewhat each year depending on the maturity of the crop, applies to all growers, at farmers markets as well as commercial shippers."
(1) MOROCCO & SPAIN
(2) MAZZO – AMSTERDAM
For interior, architectural and conceptual creative output, they turn most often to Concrete of Amsterdam, a 25-member company founded in 1997 by the 37-year-old Wagemans. Concrete is a kit of three companies: Concrete Architectural Associates (architecture, design concepts), Concrete Reinforced (urban design) and Models+Monsters (scale models).
The prolific gentlemen's latest cooperation is Mazzo. It is a cool reincarnation of a notorious disco in a strange and ugly building on Rozengracht. The building may be odd but not that unusual in Amsterdam. Its spaces of varying heights and widths could have posed a problem, but for Concrete, they offered an opportunity to create an inviting yet industrial-feeling atmosphere and a place that is flexible without seeming temporary.
Mismatched chairs, exposed brick walls, rough wooden shelving, sepia-toned images and GUBI and MOOOI lighting manage to give the mismatched spaces a cozy sense of an impromptu meeting place where moms could meet for lunch and moguls could convene for an important deal."