Free summer meals are available to youth ages 18 and younger across New Jersey. Find your location. No ID or proof of income required.
Ari put together this 23 second video of me cooking Mu Shu Pork. Made me look like I know what I’m doing.
So, I collected this list of Philly cheesesteak restaurant reviews in 2016 from a Facebook thread, but didn’t record whose thread. I need to share it, for the couple of real gems in the list and because Ari and Jorge Ivan are in Philly today, contemplating cheesesteaks. If you’ve got a favorite spot to add, share it!
Here’s what I concluded after reading through the comments:
- Pats, Geno’s and Tony Luke’s are tourist places. Steve’s is another non-traditional spot but it gets banging reviews.
- The consensus among Philly natives is that Papi stores make the best cheesesteaks – and they only cost $5-10
- If you pay more than $10 for a cheesesteak you’re getting ripped off
This is my favorite comment 🙂 :
Vernon King: Foh dh. Who n the hell will pay beam dub on chessesteak with sesame seed long roll. When u could go to the Papi store & Get it for $4.00 or $4.50. I can buy new pair of J`s or Some Polo shirt. No State/City can make better chessesteak than ppl who was born/raised n Philadelphia,Pennsylvania hand down.
And the rest, for your reading pleasure:
All Natural Pineapple Cough Syrup
Yield: about a cup so make more if you think you may need it. This is very good stuff: good for you and good for treating your cough.
2 thick slices of fresh pineapple, peel removed, but core intact (about two good cups)
1 Tbsp honey
1/2 tsp cayenne pepper (omit or reduce for children)
a thumb sized piece of fresh ginger, peeled and sliced or rough chopped
juice of 1 lemon
Chop the pineapple roughly into chunks, including the core, which is both edible and extremely healthy. Blend everything up in a blender or food processor until smooth.
Use as is, or push the mixture through a mesh strainer to get a smoother syrup. Keep in the refrigerator and take as needed.
Via Sue Moran
Herbs, tomatoes, eggplants, scallions, we had it all in 2016. 2017 was pretty much a bust for growers though, all across our region in northern New Jersey. Rain persisted for weeks into the early summer and then it stayed cold for a while! Tomatoes don’t like cold and apparently, a lot of other veggies don’t either.
Thanks to Jim, whose Matarazzo Farm stands supplied us with what our garden wouldn’t produce, we were still able to enjoy spaghetti sauce this year made from farm-grown ingredients. Here’s Jim at the Ramsey Farmers Market taking a break to enjoy a visit from a 4-legged friend.
I’m sharing Kimi’s Super Duper Spaghetti Sauce with Italian Sausage recipe with you today. If you make it be sure and let me know how it goes for you. The sauce takes a while to make, but it’s full of tasty and healthy ingredients – and it freezes really well. If you can’t get farm fresh tomatoes, buy the most pungent smelling ones you can find in a store.
A new cookbook is on the market about which its prison chef author Prodigy Johnson of the rap group Mobb Deep writes, “This book won’t make you a better cook, but it might make you a better person.”
Knowing what to eat and how to make it is evidently such an important part of prison life that there’s an entire cottage industry of cookbooks written on the subject. Inmate survival guides often have a section on food and how to use the commissary to augment prison diets. Commissary Kitchen: My Infamous Prison Cookbook, which will be published this month, is written by Prodigy and journalist Kathy Iandoli.
In the book, Prodigy describes how his lifelong battle with sickle cell made him hyper-conscious of what he ate while incarcerated.
“I couldn’t afford to get sick in prison,” he writes. “My sickle cell is no joke, so I couldn’t eat poorly or not exercise. And everything in jail is designed to do the exact opposite.” This is just a hint of what sets Commissary Kitchen apart from other books in the genre — it’s about Prodigy’s experience of prison as much, if not more than, about the food itself…
In November, vote for the House and Senate candidates who believe in good, healthy and GMO-free food. Food Policy Action compares the food positions of 12 sets of candidates.
Here’s the scoop on Rep. Scott Garrett vs. Josh Gottheimer – New Jersey’s 5th District Congressional candidates:
Josh Gottheimer supports a strong federal safety net for seniors and food insecure families with children. He also supports fair wages and working conditions for food and farm workers. Incumbent Scott Garrett has voted repeatedly to cut hunger reduction and nutrition programs like SNAP; and he opposed measures that would reduce the misuse of antibiotics in food.
Paul Tappenden believe that food choices – not gluttony or a predisposition to being fat – are why so many Americans are overweight these days. And he offers some pretty good ideas on simple changes we can build into our eating habits that will significantly change our fat quotient.
Why are there so many over weight people in America? I have many well intentioned friends who are 30 to 40 pounds over-weight. For the most part they don’t want to be that way, and in many cases they put themselves on diets to no avail. They are not vast over eaters, yet the pounds keep creeping on
What saddens me most is that they don’t need to be that way. You see, it isn’t about calories or gluttony, it is about food choices. The disturbing fact is that the majority of industrialized foods are filled with toxins that disrupt our endocrine systems causing weight gain, chronic disease, infertility and cancer.
Even so called lite and diet foods contain these toxins, ensuring that no matter how fastidiously one diets, the results will be temporary at best.
If you think this situation will improve any time soon think again. There are entire industries built on the fact that you will be sick and obese.
So long as you eat pre-made, packaged foods, you are adding to your health and weight problems. In order to give these “foods” long shelf life and to make them palatable, companies add chemical preservatives, flavor enhancers, artificial colors and flavorings, conditioners and, to make up for the lack of nutrients, synthetic vitamins (most of which are useless at best),
The ingredients in these cheap foods are sub-standard and often toxic in their own right.
For simplicity sake I’m dividing fats into good fats and bad fats. Canola oil, corn oil, soy oil, cottonseed oil and the vast majority of oils used in industrial food preparation are bad for you, and when they are hydrogenated, as in the case with butter substitutes, Crisco etc they are even worse
The fats you should eat are butter, egg yolks (yes folks, they are both good for you and your heart), olive oil, coconut oil, avocado and even lard. Of course, these should be obtained from good organic sources, to avoid any added toxins.
There are even good and bad sugars. High Fructose corn syrup and refined white sugar are among the worst. Organic, unfiltered honey and coconut palm sugar are both low glycemic and filled with nutrients.
Most sugar substitutes are as bad for you as the sugars. In fact it has been demonstrated that Aspartame causes you to gain weight, so what good is it?
Starch turns into sugar in your system. Sugar feed diabetes and cancer, So limit the amount of starch you consume. Even whole grains can be problematic.
GENETICALLY MODIFIED ORGANISMS
The other big concern is the presence of GMO’s (mostly concealed from the consumer by law). The industry claims are that GMO’s are safe. However, even if they were (which overwhelming evidence disproves), they come heavily dosed with highly toxic pesticides, that also disrupt hormones and may cause cancer.
Limit the amount of meat you eat. Rather than eat a pound of industrial beef, eat half a pound of organic, grass fed beef. It will give you all the goodness without, growth hormones, antibiotics and GMOs (all of which make you fat). Meats also acidify the body, making it a good breeding ground for cancer cells.
The bottom line is to eat organic, fresh whole foods. If you are over weight, you will begin to see those pounds drop away and your health improve.
Hat tip to José German-Gomez for directing my attention to Paul’s post.
52 year old chef Chan Hon Meng has been a street hawker all his life. Before his Singapore food stand opens each day, customers are already queued up to buy his delicious dishes, which costs $2 Singapore – or USD$1.87 – the lowest price Michelin-starred meals anywhere in the world.
When Michelin invited Chan to receive recognition for the excellent quality of his food, the Malaysian-born chef didn’t quite believe that the invitation was real. But a few weeks later in July 2016, he beamed from ear to ear as the company spokesman welcomed him on stage and awarded Chan’s Hong Kong Soya Sauce Chicken Rice and Noodle restaurant a single, coveted star.
Producing quality, tasty food at prices low-wage workers can afford is a balancing act, and one which requires long hours and in Chan’s case, has called for personal sacrifice too. Although his suppliers have raised prices several times over the past two years, Chan has not raised his. The downside to international recognition is that although demand has caused Mr. Chan’s workdays to escalate to the 17 hour range, at the end of each day he must turn away a long line of hungry customers because provisions have run out. And, now Chan worries about how to qualify for a Michelin star again next year.
1 Kill whole ecosystems.
2 Many GMO crops have pesticides in them. Insects that survive eating them become immune to pesticides and descend on other farmers’ land like locusts, consuming everything.
3 GMO seeds are patented and are bankrupting farmers. Seeds are investments for farmers and many do not understand that GMO seeds must be “re-purchased” every year. In India, every 30 minutes a bankrupted farmer drinks pesticide to commit suicide.
4 In silent GMO forests pesticides built into the trees’ DNA poison everything except the trees. Nothing else lives: no insects, birds, animals big or small. No undergrowth.
5 We do not know the long term effect that GMOs will have on human bodies.
I urge the USDA to place strong mandatory regulations on GMO crops to protect our environment, farmers and food supply. The public needs to know what we’re ingesting & feeding our families. Big chemical companies that profit from selling GMO crops should not be allowed to influence laws. Thanks for listening!
Michael Twitty (@koshersoul) is a fascinating man I would love to share a Pesach (Passover) seder with. We could trade stories – Michael, of what being a Black Jew celebrity chef is all about … while I would tell about running my mother’s Chinese takeaway restaurant and Asian grocery store in downtown Tel Aviv. From her hospital bed, Mom said if I kept alive the business she loved so much, she felt she could win the battle to regain her health. Whatever I did or didn’t do, those who loved that vivacious wonder enjoyed Mom’s company for almost another decade after that. Mom was Israeli and my Dad is Chinese.
Tablet Mag shares a biography adventure article about Twitty, who sometimes introduces himself as a ‘Nice Jewish boy’:
<blockquoteat 37, Twitty wears a yarmulke and tzitzit, and he’s taught at Hebrew schools across the religious spectrum. And he has carved out an idiosyncratic culinary niche for himself, concocting fresh fusions that bring together elements of African-American and Jewish cuisine, and sharing his ideas around the world...
"...The topics (Twitty) deals with – culinary justice, multiculturalism – are very relevant here," (food writer Ronit Vered) said. “He’s a very complex man: African American, Jewish by choice, gay. Certainly, the issues he raises in his talks are not easy to for many audiences to digest. In a world that has a clear preference for the easy-to-digest, his complexities are very interesting. People who meet Michael end up asking themselves hard questions about how identity and community come into play in the kitchen, questions that aren’t usually raised. So if people were left with more questions than answers, then I got what I wanted..."
Getting difficult reactions from audiences is nothing new to Twitty; his plantation events often require dealing with difficult history. "It’s in the dead quiet after the laughter than I know I’ve made the dent," he said. "Food is lovely and nice, it gets us to a new place of understanding, but then you must deal with the serious stuff. I guess my model, again, is Passover. It’s a riot, right? Kids doing little plays, wine, and songs. But the best Seders are when, in-between, you get a lofty discussion of freedom and slavery and what they mean, what oppression does and how self-liberation takes place. That’s what I try to capture in how I teach and how I cook."
According to Banana Link, a not-for-profit organisation campaigning for a fair and sustainable banana trade, the big fruit companies are relocating to countries in search of cheaper labour and weaker social and environmental legislation. Many workers in countries such as West Africa, the Dominican Republic and Ecuador do not receive a living wage and face appalling working conditions including 10- to 12-hour working days and exposure to harmful chemicals.
Banana Link said that in Guatemala, one of the largest suppliers to the US, union activists have been shot when they have tried to campaign for better conditions.
I bought a nice little Le Creuset enamel-outside tea kettle second hand and when I washed it up, I spotted a little rust where the body meets the spout – and in the bottom of the spout. I googled on getting rid of rust and came across a delightful post. The technique suggested is for good advice for removing rust from a cast iron pot (which mine isn’t, exactly), but the poster’s counsel on how to choose a method out of all those offered in the thread, is absolutely wonderful! See for yourself:
May 14, 2012
Hi Cathi. I think the paint will come off with steel wool, sandpaper, or wire brush. If it’s too much work to do by hand, a battery operated portable drill can be fitted with any of the above tools. I wouldn’t use paint removers.
After that, well, what can I say that could possibly herd together the divergent (and even intolerant) seasoning advice you’ve read on this page? 🙂
You’ll have to believe somebody and follow their advice, and dismiss everyone else who says they’re wrong 🙂
Ted Mooney, P.E. RET
Pine Beach, New Jersey
Ken & Corey’s coat drive
Ken McDaniels & Corey L. Teague
Ken McDaniels says: The need is greater this year than any other year I’ve seen. Just walking the streets of Paterson and seeing so many kids who don’t have a winter coat is gut wrenching. Let’s show love and be a blessing.
Paterson turkey drive
On Saturday, November 22nd, 2014 10:30am-11:30am, 4th and Inches Foundation will be hosting The Rickey Edwards Turkey Drive at NJCDC, 32 Spruce St. Paterson, NJ. To drop off before November 22 contact Director Emanuel Capers 973-572-5223 or email TeameCapers@gmail.com.
Send us your info!