FacebookRssYouTubeXPinterest

Food

The Future of Food

Summer Corn Field The Future of Food Being tired of the computer the other night I was looking for a place to relax. There is a lot online that makes me tense. Well, for one thing, I work a lot online. Technology changes daily now and I am not the only one who feels the thing is alive and thinking. Anyway, I thought I would go to Hulu.com to see what would relax me. Needless to say, I found a program, a documentary I thought would be fun and relaxing. It turned out not to be relaxing but raised my anger and kept me awake for a good part of the night. The documentary The Future of Food is long, about an hour and a half. It is an in-depth investigation into how engineered foods have found their way onto our grocery shelves. Little did I realize that 90% of the variety of our natural foods has disappeared since the beginning of the 20th century. This is a video that is worth watching. It makes me angry. There are big companies that have patents on life. Did you know that? I didn't. I didn't know you could patent bacteria and plants. The subject is corn and Monsanto is an agricultural company. Who says they apply innovation and technology to help farmers around the world produce more while conserving more? They help farmers grow yield sustainably so they can be successful, and produce healthier foods, better animal feeds, and more fiber, while also reducing agriculture's impact on our environment. Well, Monsanto also sues small farmers. They sue small farmers for having a genetically altered corn plant in their crops that they have no idea how they got there. These plants have shown up in Mexico. Not only did Monsanto sue farmers with this corn but they won because the judge said they had a patent on the corn. This is crazy. The average person on the street doesn't know about what is in this video and the Bush administration did not help us know about it either. After watching this video I have a better appreciation of organic food and a high awareness of what is in the grocery store, especially because I am one of these highly allergic people. Our grocery stores are filled with artificial food. It also has made me aware of the damage a big corporation can do just because they have money and all they care about is making more. [...]

By |2024-02-27T10:36:36+00:00August 3rd, 2009|Organic Food|0 Comments
Read More

Karen’s BBQ

My BBQ Beef Recipe from time to time I have found a receipe , that I love. This one however, was passed down from my grandmother to my mother to me. 1 green pepper, chopped 1 1/2 lbs. of ground buffalo, or organic beef 1 small bottle of catshup 1 large can of stewed, chopped tomatoes pickling spice. saute pepper, cook beef, mix it all together and take a piece of gauze or a old handkerchief and put in the center about 3 teaspoons of pickling spice. Tie it with a piece of string and drop the end with the spice into the BBQ mix. Cook about two or more hours. The pickling spice gives it an outstanding taste. Leftovers taste better.

By |2015-04-15T15:07:56+00:00June 21st, 2009|BBQ|0 Comments
Read More

Country Ribs & Kraut: A Comfort Classic Food

Hi everyone, below is a recipe for Country Ribs… Okay, please send us your country recipes and I will post them and give free advertising to the ones who I like.. Our fairground season is looming. Let's make them your recipes and we will make a County fairgrounds cookbook for fundraising for organizations. I will set up a method to post recipes online on our site…. well, our layout person will design a method to do this…as soon as I can sneak it into his busy list..I will twist his arm Country Ribs & Kraut 2 to 2-1/2 pounds pork country-style ribs (4 ribs) 3 large tart apples, cored and cut into wedges (about 6 cups) 1 16-ounce can sauerkraut, rinsed and drained 2 cups shredded red cabbage 1 cup chopped onion 1/4 cup chicken broth 1/4 cup packed brown sugar 1/2 teaspoon caraway seed 1/4 teaspoon salt 1/4 teaspoon ground nutmeg or allspice 1/8 teaspoon pepper Dash ground cloves Arrange Country Ribs & Kraut in a single layer in a shallow roasting pan. Broil 5 to 6 inches from heat for 20 minutes, turning frequently or until browned. Drain well. Meanwhile, in a 3-quart rectangular baking dish combine apples, sauerkraut, cabbage, onion, broth, brown sugar, caraway seed, salt, nutmeg, pepper, andcloves. Season ribs with additional salt and pepper, if desired. Place Country Ribs & Kraut on top of sauerkraut mixture, pushing ribs down into the mixture. Cover tightly with foil. Bake in a 325 degree F oven for 1 to 1-1/2 hours or until meat is tender. Remover from oven. Serve immediately or cool slightly. Divide mixture into two 1-1/2- or 2-quart rectangular baking dishes. Cover the dishes with foil; chill for at least 2 hours or up to 24 hours. When ready to serve, reheat, covered, in a 350 degree F oven for 30 to 35 minutes or until hot. Spoon juices over ribs. Serve with a slotted spoon. Makes 4 servings.

By |2024-03-03T15:30:01+00:00April 20th, 2009|Contests, Cookbook|0 Comments
Read More

Crescent Moons Filled with Sweet Potato Bliss: Countyfairusa

Sweet Potato Crescent Dumplings 1 can refrigerated crescent dinner rolls 1 can (15 oz.) sweet potatoes in syrup, drained (reserve syrup) ½ cup (1 stick) butter or margarine ⅔ cup sugar ⅛ teaspoon ground cinnamon dash ground nutmeg, optional ½ cup of reserved syrup ¼ cup pineapple juice Preheat oven to 350 degrees. Separate crescent roll dough into 8 triangles. Spoon a couple of the sweets potato chunks onto large end of the crescent. Roll up from large end to the smaller tip, enclosing the sweets potatoes inside. Place in a lightly buttered 8 or 9 inch square baking pan. Combine butter, sugar, and spices in small saucepan. Heat until butter is melted. Pour hot mixture over top of filled crescents. Combine reserved ½ cup syrup and pineapple juice and pour over top. Bake for about 45 minutes or until golden brown and crispy on top.

By |2024-03-04T06:08:41+00:00April 15th, 2009|Baking, Recipe|0 Comments
Read More

Here we go again

know I have brought this up before. But, I just read another article put out by PRWeb about Sugar Rush Overload consumption in children. The book is by – Dr. Scott Olson ND, the author of a new book, Cigarettes, He says the amount of sugar in children’s diets is amazing and that most of it is coming in from soda and fruit juice. Sugar Rush Overload Consumption We we all know that going to the county fair is a source of large amounts of sugar. Sugar he states is enticing. That is the problem it seems to me. We are all in need of a fix. Sugar is a fix. It is instantaneously gratifying. You know I have seen them, the fat kids at the county fair They sometimes are too fat to get into our inflatables… they simply weigh to much. Obesity is a serious problem from Sugar Rush Overload. No one wants to exercise, no one wants to give up soda ( ah, or the sponsorship of the event by the soda companies). Maybe, just maybe we should find new and creative ways to help our kids other then to feed them stuff that is not good for them The only way the county fair and the schools for that matter will change is when we as responsible parties insist they do. Perhaps we should ask the fat kids if they really really like being fat.

By |2024-03-26T13:18:32+00:00October 20th, 2008|Children, Fair Food|0 Comments
Read More

Moos Ham Crown Mold

Moos Ham Crown Mold is Gelatin molds were so popular back when I was growing up. And my mother (Moo as we called her) was the queen of the molded salad. She had meat salads, seafood salads, fruit salads, aspics, desserts and more. It seemed that we never had a weekend meal or a party in those days without at least one gelatin molded salad. And often there were two or three set out before us. I wasn't a big fan at the time. I had a few that I loved but many I refused to touch. Yea, I know. Dumb kid who didn't know what was good. Today Moos Ham Crown Mold salads are sort of out of favor. Probably because of the prep time required. You can't just make it and eat. You have to wait a couple of hours for the salad to set up. I've made it my goal to single handedly bring back the molded salad. Here's one of my mother's meat salads that I adored as a kid. Please enjoy. Moos Ham Crown Mold Detailed 1 envelope gelatin ½ cup water 1 can jellied consommé 1 lb. fresh ham, shredded ½ cup mayonnaise ½ cup light cream ½ t. prepared mustard ½ cup celery, finely chopped ½ cup Swiss cheese, chopped 2 T sweet pickle relish ½ medium cucumber, thinly sliced Soften gelatin in water. Stir in consommé and heat to dissolve gelatin. Stir constantly. Pour into a medium-size mixing bowl. Place inside a larger bowl filled with ice water to cool rapidly. Stir occasionally until it thickens. Shred ham in food processor. Should make about 3 cups. In a bowl, combine mayonnaise, cream and mustard. Fold into gelatin. Add ham, celery, cheese, and pickle relish. Pour into a 6-cup mold and chill for at least 2 hours.

By |2024-03-03T13:53:18+00:00September 14th, 2008|Ham|0 Comments
Read More

Food and Fairs going greener? greasy food leftovers

Here is a result of corndogs and other Greener Greasy fair food — besides the wonderful taste and for most of us, the guilt we feel after we eat — is biodiesel. in 2006, the Oregon state fair developed a policy that vendors had to collect leftover grease from which a contractor converts into biodiesel, an average of 2,800 gallons per each fair. This is good but, not eating some of the stuff would be of course better for the average American. Hey here is a new way for us to power things… if we all did this imagine what would happen. Maybe, our cars would pass gas… umm fart. Hey a farting car! I wonder if people realize that corndogs can be used as fuel? What do you think the average teenager would say to that? According to the pyramid of nutrition, each individual’s balanced diet should include eight servings of fruits and veggies daily, six servings of carbohydrates (rice, pasta etc.), four servings of dairy products and two servings of meat products. That also includes drinking eight glasses of water. Food and Fairs going greener greasy sustainable county fairs : Do you see greasy corndogs on the above list? My grandson recently visited and he lived while he was with me, on corndogs, and chicken fingers… primarily. Eat fruit..? Whats that? Of course if he continues to live on that,,, he might get indigestion and not have to go to school. Have you ever had a conversation about good healthy food with an eleven year old? Needless to say what a diet of drinking exclusively cola products can do your growth at that age. People don’t realize how inexpensive and easy it is to make biodiesel fuel. Raw materials cost little — used cooking oil, leftover methanol from chemistry researchers and potassium hydroxide (lye) from the hardware store — the associate professor of chemical and petroleum engineering a can brew up biodiesel for less than $1 a gallon Greener Greasy. Eco-Friendly county fairs Within a year or two perhaps every single one of KU’s diesel-burning vehicles and pieces of equipment — from buses to lawnmowers, tractors and anything else — will run on a B20 blend of fuel (20 percent biodiesel). There are no oil wells in Chicago but there are a lot of restaurants. What did restaurants do before there was bottled cooking oil? The city of San Francisco is on a roll…. plans are now under way to turn the copious amounts of [...]

By |2024-03-26T13:37:23+00:00September 1st, 2008|California, Chicago, Illinois, Oregon, San Francisco|1 Comment
Read More

Around the World with Chicken Wings

Well I have always believed that the United States is the home of chicken wings. I mean what’s more American than sitting down with a basket of crispy wings? Well, it turns out that while we may be the spiritual home, different cultures are adding their flavors. Here are three wing recipes that will give you a bit of international flair without leaving a basic American dish behind. Please try them all and enjoy. I recommend making more than one recipe so that you can have a couple of great flavors at the same time. Around the World with Chicken Wings: Chinese Chicken Wings Start with 18 or about 3 lbs of chicken wings Olive oil 3 green onions cut into 3” pieces ½ c. soy sauce 1/3 c. sherry ½ cup chicken broth (avoid too salty brands like Campbell’s) ¼ c. catsup 3 whole star anise seeds 2 T sugar ¼ t. ground ginger 1 large head iceberg lettuce, shredded. Cut the tips of the wings off at joint and discard. Then cut the remaining two sections at the joint. Heat oil in 5 qt. Dutch oven and sauté wings until golden. Add about 2/3 of the green onion pieces. Stir constantly. Reduce heat. Remove wings so as to pour off excess oil then return wings and onions to the pot. Add soy sauce, sherry, chicken broth, catsup, anise, sugar and ginger. Cover and simmer 25 minutes, stir occasionally. Uncover and cook 10 minutes longer, stirring frequently (until almost all liquid is absorbed and wings are tender. Serve warm or cold on a bed of lettuce leaves. Garnish with remaining green onion pieces. Japanese Chicken Wings Start with about a dozen wings (about 2 1/3 lbs) 1 medium clove garlic 1 piece of fresh ginger (about 1”x1”), peeled ½ c. Japanese rice wine (sake) ½ c. soy sauce ¼ c. firmly packed light brown sugar ¼ t. dried hot red pepper flakes Remove the tips from the chicken wings and discard. Cut through the remaining two joints to separate. Place one 1-gallon plastic bag inside another and place the wings inside. Place the bags (and their contents) in a large bowl. To make the marinade, drop the garlic and the ginger through the feed tube of a food processor with the metal blade in place and the motor running. Process until finely chopped, about 10 seconds. Scrape down the work bowl, add the remaining ingredients, and process for 5 seconds. Pour the marinade over the bagged [...]

By |2024-03-26T13:56:03+00:00August 25th, 2008|Chicken|1 Comment
Read More
Go to Top