Category Archives: Food

If It’s Plant Based It Isn’t Meat – Period.

I love a black bean burger as much as any vegetarian or vegan but….

But Ethan Brown, the CEO of Beyond Meat says it’s time to rethink that definition.

“The reason we want to use the word meat is that we firmly believe that this is a piece of meat. That if you look at meat not in terms of its origin… but if you look at meat in terms of composition – we are hitting all of those key points of composition,” Brown said

Source: Cattle industry fighting to bar “meat” and “beef” from plant-based protein packaging – CBS News

He keeps using the term “plant-based meat” just isn’t. He can firmly believe all he wants but meat comes from animals and you get even more specific with the terms “beef”, “pork”, and “poultry”. It is confusing to the consumer when the terms “meat” or “beef” are used in the labeling to describe a plant-based protein source.

Barton Parsley

Saturday, 27-Jun-2015

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Leftovers may be good for you.

Now this is interesting. It has been found that when white rice, when cooked with fat and then refrigerated, has about 50% fewer digestible starches when reheated than fresh cooked rice. And it isn’t just rice:

A previous study in 2009 also showed that freshly cooked legumes, cereals, and tubers had significantly higher levels of resistant starch after multiple cycles of heating and cooling. The resistant starch in peas, which had the most dramatic change, increased by 115 percent.

via Why Leftover Pasta Might Be Healthier Than Fresh | Mother Jones.

The article has a bunch of other interesting ways that we can make our food healthier for us.

Too Much Sugar Really Is Bad For You

If you drink three sugary drinks a day you stand a greater risk of impotence, if you are a man, and a greater risk of just dying, if you are a woman, than People who don’t have all that added sugar in their diet.

That the findings of a new study from the University of Utah.

About 35 percent of the high-sugar females died, twice the 17 percent death rate for female control mice. Those who ate more sugar initially had higher birth rates, perhaps due to the extra energy. The rates declined as the study progressed, partly because more of them died.

While the death rate for both male groups was the same — 55 percent, due to the competition for territory — the high-sugar males acquired and held 26 percent fewer territories than control males. They also produced one-quarter fewer offspring, as determined by a genetic analysis.

via Three-soda-a-day sugar habit could be toxic, Utah study finds | The Salt Lake Tribune.

Coincidentally, according to this article these are the same symptoms seen in children born from parents who are also first cousins.


Obesity, Corn, GMOs

Still think GMO corn and soy isn’t a health hazard? New studies show that GMO foods may be making you fat. A study out of Norway is giving us indication that these foods meant to feed the hungry masses may be creating hungry masses.

The study fed one group of cattle, pigs, salmon and rats GMO corn and soy while another group was fed non-GMO corn and soy. They also ran the test feeding two groups of rats GMO fed salmon and non-GMO fed salmon. The results?

Krogdahl notes: ” The ones who had fed on GM corn were slightly larger, they ate slightly more, their intestines had a different micro-structure, they were less able to digest proteins, and there were some changes to their immune system.” This fact that ‘they were less able to digest proteins’ has huge implications in the biochemistry of amino acids necessary for all life processes. This not only may relate to a rise in obesity, but to increases in many modern diseases. These diseases include diabetes, digestive disorders, inflammatory bowel disease, colitis, autism spectrum disorders ASD ADD, autoimmune diseases, sexual dysfunction, sterility, asthma, COPD and many more.

via Obesity, Corn, GMOs | Cornucopia Institute.

GMO foods are changing us. The problem is that it doesn’t seem it changes us for the better. Personally I would advise people to avoid GMO foods except for the fact that it is impossible to do so in the US because of food suppliers aren’t allowed to tell us what is GMO and what isn’t.


Heart Attack Grill’s Unofficial Spokesman Died of a Heart Attack

I’m not really sure that this is news. I mean I would love to have one meal in this restaurant and I see no real problem with people choosing a place like this to eat once a month. It sounds like this guy ate there every day.


Easy Chocolate Mug Cake.

This is so easy and so quick I’ll probably never lose weight now.

Easy Chocolate Mug Cake.
Recipe type: Quick Desert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
A quick and easy brownie-like cake in a mug. Just the thing for when your sweet tooth hits you.
  • 4T. Sugar
  • 4T All Purpose flour
  • 2T Unsweetened Cocoa Powder
  • 1 Pinch of Salt
  • 2T Butter (or vegetable oil)
  • 3T Water
  1. In a decent sized coffee mug mix the dry ingredients together.
  2. Melt the butter and add it and the water to the mug.
  3. Mix until well blended. Make sure you mix around the edge of the bottom well so that all the ingredients are moistened and smooth.
  4. Place the mug into the microwave on high for 1 minute and 40 seconds.
  5. Let cool for about five minutes.
  6. Enjoy!



Dan has gotten into hexaflexagons and I have to admit they are neat. But it also turns out they can be tasty. :)

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Now the question is, do you have the patience to build these? I think I’d probably just give up and use the tortilla whole.




Rosemary Smoked Chicken

Okay, last night I grilled some chicken breasts on my charcoal grill/smoker. This had a slight twist to it. I washed and coated each breast with olive oil and then added a tad of salt and fresh ground pepper then I sprinkled the chicken with Mrs. Dash. That wasn’t the twist.

While out on my patio I noticed my rosemary shrub needed a little heavier pruning to get one branch out of the way of my path across the patio. I cut the limb off, stripped off some leaves and crushed them then added that to the chicken. The chicken then was covered and placed in the refrigerator for about thirty minutes.

When I placed the chicken on the grill I also placed the rest of that rosemary branch on the back of the grill away from direct heat. The rosemary started smoking and things were smelling good. After taking the chicken off the grill and trying this I’ve decided I’m probably going to have to replace that rosemary shrub before next year.

I don’t care what it looks like just give me taste!

A Florida tomato grower decided to breed his tomatoes for taste instead of looks. Now he’s having to fight a state marketing committee for the right to sell his tasty but misshappened fruit out of state.

I love tomatoes but I’ve given up eating them between mid-December and March because the ones I get then, while pretty, just have no taste. This marketing committee may explain the reason for that.

I wonder what a letter writing campaign might accomplish?

My New Smoker

Last weekend I picked up a Char-Broil Silver Smoker and assembled it. This week I’ve used it twice for grilling. This weekend being Memorial Day weekend I’m going to put it to the test of smoking. My plan is to use it to grill with Saturday and Sunday and then Sunday night start smoking a rack of ribs and a pork roast. Tonight I’ll rub down the meat.

As a grill this smoker has worked suprisingly well. The firebox isn’t large enough to cook a large amount of food but for the three of us it does quite well. Supposedly I can also use charcoal in the smoke chamber for grilling larger amounts of food but I think I’m going to refrain from doing that. I’m much better at smoking and barbequeing than I am at grilling.

Barbeque Rub

Note:This is a reprint from Justin’s Journal October 12, 2002. There appears to be some problems with the old weblog’s PHP script retrieving the archives. Because I’m going to be doing barbeque this weekend I wanted this recipe available.

I’ve got some folks coming over tomorrow afternoon for a barbeque. Just a few minutes ago I finished preparing the pork shoulder roast for smoking in the morning. I mixed up about a cup of my special rub and covered this 4lb. roast with the rub, covered the roast with plastic wrap and put it back in ther refrigerator. I really should have done this about two days ago if I wanted a really superb barbeque roast but this will still be long enough for it to be a pretty doggone good barbeque.

I’ve got a friend who runs “The Deck Chef” website who has some very good rubs for sale but I like my own. If you won’t tell anyone else I’ll share the recipe with you. Shhh, though, remember this is a secret recipe.

  • 2 T. Sugar
  • 2 T. Brown Sugar
  • 2 T. Salt
  • 2 T. Ground Cumin
  • 4 T. Paprika
  • 2 T. Chile Powder
  • 1 T. Cayenne Pepper (maybe a little bit more Cayenne Pepper)
  • 1 T. Freshly cracked black pepper.

Just throw all these ingredients together in a bowl and then mix until the seem to be mixed about as well as they can be. Put this in a shaker of some sort and sprinkle liberally over your meat. It’s called a rub but there isn’t a need to rub this stuff in, it’ll ball up on you and not completely cover the meat. Just cover the meat with it, wrap it up in butcher paper or plastic wrap and put it back in the refrigerator at least overnight. Two days will make it better.

Sometimes I’ll add a little rubbed sage to the mixture, other times maybe a little rosemary gets added. If you have a favorite herb go ahead and add it to it. The key that I’ve found is, though, not to stray too far from this basic rub when playing around with different ingredients. You can add just about anything you want to give it your own special flavor just as long as one or two things is all that you add.

Tomorrow, around 7a.m. I’ll get up and go fire up the smoker. Around 8:30 I’ll put a cup of wet hickory chips on the charcoal, add water to a pan that will sit between the fire and the meat and then place the meat on the rack. Around 3p.m. the meat will be ready for the finishing sauce and at 3:30 it will be ready to pull from the bone and serve.

Good barbeque requires time… and a few bottles of beer.