Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers.
Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad.
Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. Now make your fat, juicy patties with your hands.
The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes.
Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy.
Spice Islands stopped making Mei Yen Powder several years ago, according to Tan. You can recreate it, she says, by mixing nine parts salt, nine parts sugar and two parts MSG. “If a recipe calls for 1 teaspoon of Mei Yen Powder,” she writes, “use 2/3 tsp of the dry recipe (above) mixed with 1/8 tsp of soy sauce.”
Everyone knows the old tale, eat too many carrots and your skin will turn orange. But what happens if you eat too much Kraft Mac & Cheese?
A dorm-room delicacy, and the unofficial national dish of Canada (where it’s better known as Kraft Dinner), this cheesy meal-in-a-box is infamous for its unnaturally orange appearance.
Like many of the foods and candies found in supermarkets across North America, Kraft Mac & Cheese is loaded with artificial food dye in quantities that, until recently, have been unknown to the general public.
Many foods found in supermarkets across North America are loaded with artificial food dye in quantities that, until now, have been unknown to the general public.
Researchers at Purdue University’s Nutrition Science department in Lafayette, Indiana took a rainbow of common foods and put them under the microscope to determine just how much dye manufacturers put in some of their most popular products.
Their findings were published in the Medical Journal Clinical Pediatrics.
Laura Stevens, lead researcher of the study, says that as expected many bright red and orange foods contain high amounts of dye, however there were a few items that surprised her.
“Finding red dye in cherry pie filling was pretty odd, you’d would think the cherries would make it red enough.”
Tests have been conducted in the past looking for links between consumption of food dye and behavioral issues in children. Stevens says the tests, conducted in the 1970s and 1980s, used a baseline of 27 milligrams of mixed dyes – around half the amount of dye found in an 8 oz. serving of Burst Cherry Kool-Aid.
Stevens says tests were also done to observe the effects of children on higher doses of dye — around 50 to 100 milligrams. “They found conclusive links between consuming these high levels and behavioral problems.
However at the time they didn’t think children would ever be able to consume that much dye,” says Stevens.
That was then. In today’s world of orange sodas, green cupcakes and technicolored candies Stevens says a child can easily consume a 100 milligrams of dye in a single meal.
Recently some manufacturers have taken proactive steps toward addressing the issue. Whether as a marketing ploy, or out of general concern, more and more foods are being marketed with claims like “contains 100% natural dyes” and other similar slogans.
Pepperidge Farms, makers of the immensely popular snack, Goldfish, made the switch to natural dyes for the popular kid’s snack a few years ago.
Last November Kraft announced they were reducing the amount of red and orange dyes in their cheese powders, dimming the hue from Day-Glo to merely neon.
Stevens hopes the new research will help future studies into the effects food dyes have on the body. Until then it looks like we’re stuck with artificially green pickles and unnaturally red cherry pie.
Van Gogh’s Sunflowers (1888) ‘This was the painting that inspired the project – the first time I saw it I loved the colours and shapes of the flowers. I recreated it with peppers, coffee beans, ancient grains and lentils.’
I love food,’ says Moscow-based photographer and food stylist Tatiana Shkondina. ‘
The flavours, the freshness, how it looks…’ Last autumn, inspired by Van Gogh’s Sunflowers, she began to recreate her favourite paintings using food.
The series includes Dalí clocks made out of pancake batter, Malevich’s Black Square created with caviar and Hokusai’s Red Fuji made from rice, salmon and green tea.
After they were photographed, the creations had to be thrown away, ‘because I use fresh products.
And I love that: beauty can exist only for a moment and doesn’t have to last for ever.’
Steak and cauliflower cooked in charcoal – but don’t use cheap briquettes.
Photograph: Katherine Anne Rose for the Guardian
Dirty food, to most people, is burgers served in doughnuts, deep-fried birthday cakes or some diabetes-inducing culinary challenge served in a hubcap.
Thankfully, we’ve moved on. It’s no longer 2014. This summer, for me, is going to be all about dirty barbecue.
This has nothing to do with the other dirty food. This is way more literal. The late, great Josh Ozersky cooked me some dirty steaks last year.
If I’m honest, Ozersky had had a few bourbons and they could have been a little better, but he learned this trick from my mentor and United States barbecue guru Adam Perry Lang, who also taught me a few years ago.
He calls it “clinching”.
Most people fear the meat will burn, but it won’t. Photograph: Katherine Anne Rose for the Guardian
Dirty cooking is awesome in its simplicity. Instead of using fancy grills and barbecues, just grill the food directly in or on the hot charcoal. The most important thing is to use decent charcoal.
Don’t use cheap briquettes and dispense with chemical lighter fuels, too.
Get some nice charcoal online or from your local butcher that is made from wood and nowt much else – there are plenty of companies that sell additive-free briquettes.
You don’t even really need a barbecue, just charcoal, air and something to cook. I
f you have a normal barbecue, use that without the grill. Or you could “acquire” something like a metal shopping basket, placed on a few house bricks and filled with charcoal.
You could probably use a cake cooling tray on some concrete or an old colander. Be innovative. All you need is something to put the charcoal in, air to get to the coals and a base that won’t go up in flames.
This bar, which debuted in 1923, was the first chocolate bar to be marketed as nutritious; advertisements touted the nut-packed treats as “candy made good.”
Though Sperry’s Chicken Dinner was discontinued in the 1960s, its success helped spawn the power bar industry, paving the way for brands like Clif and Luna, whose bars offer vitamins alongside hearty doses of chocolate, caramel and more.