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If your interested in food and/or cooking, I'm sure you've come across all the labels that catacorize our foods we consume. There's "natural", "farm fresh", "whole", "healthy", "organic", "good", "nutritious", just to name a few. It gets a little overwhelming trying to keep up with the categories, the prices, the trends and the information. Talk about a convoluted mess!
Truth be told, there really is no clarity to what food is really about in the US. It seriously takes a determined effort to tease out the truth regarding food production and real nutritional benefit of the commodities that are being offered to the US public under the guise of "food". Now, don't everone get in an uproar over what I'm saying. Just do your own research as to what constitutes real nutrition, what you eat and what is involved in the production of that food regarding it's affects on your body and your health. Maybe then, when the average consumer becomes more educated to the fact that there is a problem, we all can have real talks about the food policies that dictate what we eat and what are food markets are doing. In the meantime, remember two things: 1) I, Elaine Parny, wrote this blurp and 2) do your own research. It's easy, especially with the use of the internet. As usual, here are a few links to get you thinking. Bon Apetit! http://leda.law.harvard.edu/leda/data/605/Gold_au_redacted.html http://www.eatright.org/About/Content.aspx?id=8383 http://www.examiner.com/nutrition-in-sacramento/food-misinformation-is-the-hottest-nutrition-controversy http://www.khlaw.com/showpublication.aspx?Show=608 http://www.goodreads.com/book/show/315425.In_Defense_of_Food_An_Eater_s_Manifesto (I am not endorsing this book or encouraging you to purchase this product. I have included this link so that you might see that there are people writing books on critical food issues and that food is not just about cookbooks.) http://www.time.com/time/health/article/0,8599,1917458-1,00.html
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This week went by way too quickly! Hopefully, I will have my new post up tomorrow. In the meantime, check out the new pics I've uploaded from our culinary tour, A Taste of Le Berry that we took in May of 2010. We are working on an itenerary for 2011 and we would love to have you visit with us for a week in Le Berry, the central region of France, Chef Roland's home country.
Bon Apetit! I know this is not the typical season to bring up Sorbet, however, I would like to post something this evening and, at the moment, my tired brain popped out sorbet, one of my favorite desserts, as well as something great for refreshing the palate. Honestly, I've yet to try my hand at making some sorbet, but, I love it when Chef Roland makes it for me! Here are some articles describing sorbet and how it is made.
Bon Apetit! http://www.wisegeek.com/what-is-sorbet.htm http://www.sorbets.com/Sorbet_Videos--vv-sorbet_recipe-Howto-1-xmcVPWYhRrU.htm http://www.sorbets.com/Sorbet_Videos--vv-sorbet_recipe-Howto-1-GsKriT_xW:g.htm http://www.google.com/images?hl=en&q=sorbet&wrapid=tlif12874525816251&um=1&ie=UTF-8&source=univ&ei=pfe8TOvfJoXGlQesva3-Cw&sa=X&oi=image_result_group&ct=title&resnum=7&ved=0CEgQsAQwBg If you are in the Ozarks area and would like to have a fantastic site to host your wedding or special event, we know of a picture perfect location right here in SE Missouri. Chateau Charmant is ideal for the perfect romantic setting for your wedding. The Chateau is also available for large events and banquets. Take a look!
http://branson.weddings.com/Local/branson-Chateau-Charmant/VendorDetail.aspx/CAR-333950 This article has nothing to do with the IQ of your veggies, or yours, for that matter. I just learned this evening that "nutrient density" is the ratio of nutrients to calories in your food items. For example, most vegetables have a high "nutrient density" because they have a signigicant amount of nutrients and usually a fairly low caloric number. You can eat more and get satisfied usually without taking in a large number of calories, in addition to scoring higher with nutrients that can directly affect your health and well being. Sounds good to me!!
Just to satisfy our hunger to know more, I'll find us some good articles to "gnaw" on. Bon Apetit! http://en.wikipedia.org/wiki/Nutrient_density http://nutrition.about.com/od/nutrition101/a/nutrient_dense.htm http://www.drfuhrman.com/library/article17.aspx http://www.whfoods.com/genpage.php?tname=george&dbid=81 Recently, I heard Chef Roland sharing with someone that it took him almost 40 years to develop his skills at making sauces. So many of us are happy with ketchup, or other condiments, or we have just evolved to believe that some flour and a boullion cube makes sauce and we are happy with that, so we don't know what the fuss about making sauce is really about. Actually, your sauce can make or break a good meal. Such a little detail but, well worth it. I thought we could take a little look at some interesting articles on the subject that will make it clearer that there really is something to be desired in the making of sauce.
Bon Apetit! http://www.reluctantgourmet.com/sauces.htm http://rouxbe.com/how-to-cook/how-to-make-sauce http://www.graspr.com/videos/Great-Brown-Sauce http://www.themainmeal.com.au/TipTechniques/Secrets+to+success/How+to+make+a+great+pan+sauce+for+beef+or+lamb/How+to+make+a+great+pan+sauce+for+beef+or+lamb.htm I really like achcronyms but, when people use them without defining them, it makes it difficult to understand what they are talking about. I just learned a new acrocnym today : GMO, Genetically Manipulated Organism. Sounds SciFi, doesn't it?
First, I'm posting this information because I believe most people don't know what GMO stands for. Secondly, I'm determined to bring a little understanding "to the table" so that, as consumers, we can become a little more educated to what the food issue are that are facing us today that could, possibly, have serious consequences with our quality of life and our very health. A standard to determine what is truely good food which is actually healthy for you and provides you with optimum benefits, in addition to good taste, is to remember, you are what you eat. If we ingest nutritionally empty, toxic laden or molecularly incompatible substances that are pawned off as "food", we will reap the results of poor health, premature death and a diminished quality of performance of mind and body. Of course, I am, by no means, an expert to speak in the field of food nutrition. But, I am a concerned food consumer that is extremely concerned with the quality of the food supply in the United States of America and the poor quality of health that seems to inflict so many needlessly, rendering them helpless victims to the explotation of the pharmaceutical industry. So, here are some links that might get you to thinking and to do your own research that will help you to form your own opinions and beliefs as to the food supply chain and it's relationship to the health industry. Bon Apetit! http://www.csa.com/discoveryguides/gmfood/overview.php http://www.saynotogmos.org/ http://www.foodconsumer.org/newsite/Safety/gmo/this_toxic_food_is_banned_in_europe_0910101126.html http://www.youtube.com/watch?v=jAP6ZtfP9ZQ First, I would like to take this opportunity to thank all of you who have visited our site/blog over the last week, or so. I apologize that I have not written any new post for the last week. Since moving my parents from San Antonio up to Springfield, Missouri, we have become extremely busy! I'm so tired by the end of the day (I'm at their house Monday through Friday) and I'm just ready to go to bed. Thank you, again, that so many of you have been kind enough to visit for the first time and thank you for those of you who have stayed with us, even with no new postings.
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Elaine ParnyWhen Roland and I met, I was one of those people who opened the box or can and warmed up the family meal. After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with. Archives
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