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August 17, 2007

Tap Water is Safe Clean and Green

Is the sale of bottled water one of the great triumphs of marketing? When it turns out that Aquafina sells filtered tap water, what is the value of buying bottled water, as opposed to tap water, or filtering your own water?

Buying many high end bottled water brands appeals to snob value - the idea that we should pamper ourselves and that our tastes are more refined than mass tastes. To some extent, that applies to any bottled water. Modern marketing has a way of making everyone feel they are the best sheep in the flock.

"Kick the Bottled Water Habit" is an extract from Tom Standage's new book, A History of the World in Seven Glasses.

Standage is a little too kind to public water supply. It isn't always safe, and it often has a smell or taste, associated with the source, or with the level of chlorination, or with sitting in old cast iron and lead pipes before it reaches the tap. Seattle has good water. Winnipeg used to have good water, drawn from the bottom of a Canadian Shield lake, but algae growth in the reservoirs, aging aqueduct and water main infrastructure and chlorination means that in July, August and September, tap water smells like the contents of a leaf filled swimming pool. But you can get rid of that by running it, letting it stand and pouring it into a container for drinking water, or by filtering it. So go figure what the convenience of buying bottled water is worth.

That's a nice thing to be worried about in the first world. What about the third world? Leaving aside the anti-corporate rhetoric, clean safe water is huge issue. I want to see that movie Thirst some time.

July 2, 2007

Free Range Chicken Snobs

Mick Hume, editor of Spiked, happily skewered Hattie Ellis, author of Planet Chicken in his review, Stop Planet Chicken, I Want to Get Off. He says that if she is able to view the production of abundant cheap food as a bad thing, her values are off. Ellis is not a vegetarian but she thinks that it is only acceptable to kill and eat chickens if they have lived a full and healthy life. The problem with Hattie Ellis's viewpoint is that she would let her sentimental ideas about the welfare of chickens and her ideas about natural foods interfere with things that have made it possible to provide affordable nutition to people who don't have the time to raise free range chickens or the time and money to buy them.

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May 24, 2007

Olive Oil Weekend

My bottle of olive oil became dangerously depleted this weekend. It started with a bad moment in the purchasing department last fall. I had run out of burger patties and had spied a box of what I took to be bison burger patties in Thrifties. It was a solid frozen block of ground, and has been in the freezer for 8 months. I thought about using it in a chili, but inspiration took hold on Saturday. I have a venison cookbook by A.D. Livingstone, the food writer for Gray's Sporting Journal, a magazine for upscale rednecks (think Cy Tolliver in Deadwood). Livingstone had a recipe for venison Moussaka. I used at least a cup of olive oil to saute two eggplants. Livingstone's recipe calls for making a sauce with 1 and half cups of milk, and a couple tablespoons each of flour and butter, seasoned with a pinch of nutmeg. If he had said it was a bechamel sauce, I might have passed on the dish as too pretentious, but Livingstone just plugged it into the recipe. Livingstone believes in good food more than redneck values, obviously. My only mistake was using a liberal sprinkle of nutmeg in the bechamel instead of a pinch. It was fair bit of work - slice, dry and saute eggplant, a cooked meat sauce, a bechamel, and baking it, but not more than baking lasagna.

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March 18, 2007

Cheesy Goodness

When I traveled to Winnipeg last Christmas, I picked up the January 2007 issue of Discover Magazine, which is the annual stories of the year issue. At number 14, a medical story. In the February issue, Killer Fat. Both stories deal with the health effects of transfats - more precisely trans-fatty acids - and their ubiquity in snack foods manufactured with partially hydrogenated vegetable oils.

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May 24, 2006

Baking Bread

Over the last couple of weeks, I have started to bake bread. It started with a resolution to pack a lunch, which I have not done consistently since University. It brings back memories of Men into Space (see also the Wikipedia entry) and the lunch box I carried to grade school.

I was finding that I was not consistently eating the bread I bought at the supermarkets. The slices are light, suited for toast, not necessarily for hearty sandwiches.

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September 26, 2005

Pizza Topping Trick

This may not be a great discovery, but it worked for me. I haven't had good results with making my own pizza on a pre-made pizza shell. The topping usually doesn't taste right. I don't like frozen pizza because they use a lot some synthetic flavourings including a garlic oil on the crust, but I keep a few in the freezer for those days when I am too tired to cook anything else.

Last week I tried to make a pizza from scratch using a frozen shell, plain canned tomato sauce, and tuna, black olives, capers and grated parmesan cheese. I spread the sauce on the pizza shell and then sprinkled marjoram, oregan, and dried powdered garlic on the sauce. Then I put the flaked tuna on. Then I took a fork and stirred the topping before adding the other ingredients. It turned out much better than my past efforts. I think in my past efforts, I just sprinkled the herbs onto the sauce, and they dried out. Stirring the herbs into the sauce makes a difference. I am not sure, but other times I have used Italian seasoning which is a blend including marjoram, basil, thyme, savory, sage, oregano and other spices. I think basil tends to be overdone in many factory sauces and it may be overdone, at least for my tastes, in Italian seasoning. This pizza came out very nicely.

June 5, 2005

Pasta Sauces - Clam, etc

Pasta and sauce is a good meal. There are many pre-mixed pasta sauces for sale, packaged in jars, cans and pouches - and the sauces aren't often either bland or overseasoned. They tend to be sweet and heavy on basil and sweet-smelling herbs.

I found a recipe in the Winnipeg Folk Festival Cook book that pointed the way to making a good homemade sauce. It takes a few minutes chopping vegetables and cooking the raw ingredients - but it's easy and worthwhile

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March 28, 2005

Mushroom Spinach Lasagna

On Saturday I made a low calorie vegetarian lasagna, and it turned out very well - tasty and filling. I took the recipe from the Canadian Living 2005 Crockpot Cooking special issue, and I adapted it.

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March 8, 2005

Weight Check

A little positive news. My weight has been going up over the winter. I have been going through a reality check around diet and exercise over the last several weeks. I have made some changes, and I am starting to notice the results.

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March 3, 2005

Canned Drinks

After Steve's comments on my last entry (Portion Advice) about Weightwatcher points, I looked at the labels on a few 355 ml (12 oz) beverage cans. The Safeway house brand root beer and regular cola have 162 and 161 calories per can, respectively. Diet Coke has 2 calories per can. Schweppe's diet ginger ale, 0 calories. Schweppes Tonic Water - 130 calories. Canada Dry Tonic - not marked. Presidents Choice Brew (0.5 percent beer) is 65 calories per can. I have some regular beer in the house, but beer labels don't have nutritional data. I dug up some information.

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March 2, 2005

Portions Advice

Yesterday I wrote about portion sizes, complaining that good nutritional information tends to be published alongside luxuriously unhealthy recipes and other consumption-oriented material. On Wednesday the Free Press basically turns its Life and Entertaiment section into a Food section, with articles about cooking, recipes and a wine column. Today, I found an article out of the Canadian Press covering the start of Nutrition Month - March is Nutrition month for the Dieticians of Canada. This year they are emphasizing portion size.

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March 1, 2005

Portions

This won't be a stunning insight for many people. I knew it in an abstract way, but I haven't made a serious effort to live with it. If I, as an adult, am gaining weight in spite of regular exercise, I am eating too much. I eat too much because I eat what I buy or cook, and I am buying and serving large portions.

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February 2, 2005

February Beef Stew

The first recipe I tried in the 2005 Canadian Living Slow Cooker cooking special was a success. I adapted it a bit, mainly in spicing and preparation. It makes about 6 good servings. It's a simple beef vegetable stew.

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January 31, 2005

Magazine Recipes

When I was at the grocery checkout on Friday, I noticed that Canadian Living Magazine had a special issue of slow cooker recipes. Canadian Living does a regular monthly issues with some recipes, and articles on cooking, decorating and the domestic arts. I usually ignore the regular issues, although I guess it would be ok for a middle-aged meterosexual to browse. Canadian Living also publishes several cookbook specials every year. The cover on this one advertised that it had 135 slow cooker recipes, and tips and tricks, and when I flipped through it, there were several interesting recipes.

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January 16, 2005

Krakatau Crockpot Chili v1.0

This was an experiment. I called it Krakatau because I had been reading Simon Winchester's book about the eruption and explosion of Krakatoa a few days before I made this. I used the Dutch spelling. In spite of volcanic connotations, it is mildly spiced. I used red kidney beans, corn, beef chuck. I used dried beans which calls for extra preparation. I did not use a prepared chili powder. This recipe filled the pot, and will make enough for 8-10 people.

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January Gumbo - Crockpot

Taking a break from my medical reminiscences, more recipes. Last Saturday, I made a gumbo with chicken, sausage and shrimp in my crockpot, which cooked while I skied. That's one of the advantages of a crockpot for the way I live. I can spend some time on the food processing early in the day, turn on the pot, and have dinner ready after several hours away skiing or cycling.

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December 27, 2004

Sambal Beans

This is another dish I made for my family's pot-luck Christmas dinner. I had also made it for company in October. It's basically green beans, but with a nice spicy bite. The spice may not please some guests. This recipe made enough to serve a good helping to most of about 25 guests.

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Buttered Leeks

This is tasty. I made it for my family's pot luck Christmas dinner. Leeks are a popular ingredient in many Dutch and Dutch-Indonesian dishes and apparently in some Scots dishes, but they don't seem to be called for in too many recipes. The name also provides endless amusement for plumbers and beer drinkers.

Cooking leeks means a trip to a store with a big produce section, because the local Safeway may not have them. I have also noticed that the size of leeks varies. I found some monsters when I was cooking for company in October. I think the typical recipe assumes a more modest leek.

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Camel Stew

This is a crockpot recipe, adapted from a recipe for Mongolian mixed meat stew. I made it a few weeks ago. It's tasty, meaty, but not greasy. Once again, Claire suggested the title. She asked me if Mongolian stew had camel. I'm not sure what makes this recipe Mongolian.

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November 28, 2004

Cajun Recipes

In the course of making a crockpot jambalaya, I wondered if I should add file powder. I searched gumbo file and jambalaya and found the basic definitions and several recipe sites. Both dishes are classified as cajun or creole recipes within Southern US and Caribbean recipe classifications.

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November 27, 2004

Dalmation Chili, v. 1.0, Crockpot

No dogs are harmed in making this chili. It uses pork, and it's based on a recipe in one of Mable Hoffman's books, called Black and White chili because it uses black and white beans. The basic recipe is kind of bland and I have adapted it. Claire asked about Dalmations when I mentioned it. It has a bit of heat, but is basically mild. Very tasty though.

It's a crockpot recipe and would have to be adapted for stovetop cooking. It uses canned beans, which is simpler than soaking and cooking dried beans. There is some processing at the beginning, and then it cooks at the low heat setting for 6 hours.

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November 14, 2004

Meadowlark Chili v1.0

There is a meadowlark on the Beaudry Park sign, and I made this chili after deciding not to paddle in the early winter ice floes on the Assiniboine River on sunny, windy day in November. I started with someone else's recipe, but I changed so much that I can report this as my own experiment that turned out well. I would change a few things so don't follow each step unless you have read through to the end. On the question of spices, you may want it hotter or less spicy.

I made it in a 5 quart dutch oven, and the recipe calls for some early saute and browning, followed by simmering to reduce liquid. It is heavy on the tomatoes, light on the beans, spiced for flavour rather than for raw burning power.

The quantities filled the pot. I was cooking with a view to freezing some for quick meals later. I served Claire and myself and had enough leftovers to fill 4 25 oz (750 ml) plastic containers. I would say this should be enough, with chips and bread on the side, to make 8-10 hearty servings or perhaps a dozen smaller servings.

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