‘Jamie Oliver made it possible for me to cook a decent meal in under an hour.’
My wife got me hooked on Jamie Oliver when he was known as The Naked Chef. Which was one of the dumbest monikers ever created for marketing purposes. He wasn’t naked, and to this day I’m still not sure why he was called that. His recipes are quick, easy and often come out looking like the photos.
Today he’s been quietly building a food empire over in the UK – akin to what Martha Stewart has done, without all the nasty stuff that is her extended personality (I seem to have the habit of running into people who’ve met and/or worked with her and, wow, the stories I’ve heard). (And I will say I do miss her paint line at K-Mart. Great palettes.) [Read more →]
Stevia has been around a long time. I’ve had it growing in the garden, it grows like mint. A little bitter, but a really sweet edible leaf. And: no calories, an excellent alternative sweetner. I found out about it around 10 years ago. It’s cheap to grow, a natural product and a frightening concept for chemical-based sweetner companies.
And as of December 2008, the FDA has finally, provisionally approved a version of it for public consumption (with a trick in there to help Big Business, click on the provisionally link). It’s been a wait, but with choices of chemicals such as Aspartame or Sucralose – as a soda junky that’s avoiding HFCS and sugar – I’ve been waiting a long time. [Read more →]
Image via Earthfirst
Does High Fructose Corn Syrup (HFCS) have to be in everything? Not just sodas, but meat products, bread, soups – corn flakes, ketchup, pickles (pickles?? wtf?), applesauce, ice cream, salad dressings . . .
Even Kentucky Fried Chicken has a honey flavored sauce (pictured). Because just plain honey didn’t quite work. It really needed some tinkering.
Image via Soloflex