Tag Archives: Eating

How Bee Vomit isn’t as Bad as You Think


Honey is made from Nectar and Bee Vomit.  How is that so you ask?? Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as Honeydew), by regurgitation, enzymatic activity, and water evaporation.   An Adult Bee’s diet is primarily made up of three types of food Honey, Nectar and Pollen. Nectar actually begins in the leaves of plants. The plant draws in carbon dioxide and water and produces


vector-bee-honey-free-vector-graphics

 

            Links

 

  1. Is honey made from bee sick

  2. Honey is bee poop? Or is it vomit?

  3. The Honey Bee Life Cycle 

  4. Beebase – Beekeeping information resource for Beekeepers

  5. Bee Regulation – BC Laws

  6. B.C. celebrates Day of the Honey Bee

  7. Hobby beekeeping | Compliance and management


 8875305

Local Bee Farms

  1. Bees Please Farms | Backyard Bees and Chickens 

  2. Urban Bee Honey Farm

  3. BC Honey Producers’ Assoc.

  4. Fredrichs Honey – Fine Honey Products

  5. Bees, Fruit Pollination, Honey & Beeswax


 

Bacon Appetizers

Bacon-Appetizer

Servings 12  Prep: Cook: Total:


Ingredients:

  • 1 package club Nabisco Saltine Crackers
  • 1 pound thin sliced Smoked Bacon (or more depending on number of crackers)
  • Grated Kraft Parmesan Cheese Shredded Cheese
  • Optional Alternative: Brown Sugar instead of Parmesan Cheese

Directions:

  1. Lay crackers (as many as you want) face up on a cookie sheet. Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker. Place the bacon wrapped crackers onto a baking sheet that has a rack on it. Place in a 250-degree oven for about 2 hours.



28 Food Porn Sites that are Not TasteSpotting

close up photo of man cooking meat

Photo by Min An on Pexels.com


So this is our list Of Food Porn Sites on Straight Outta My Kitchen.  Site’s that have mouth-watering photo collection of recipes, cooking, baking, kitchen adventures, food industry and media news created by a community of food lovers from foodie’s to home cooks to professional chefs.  


  1. Tasteologie

  2. Dishfolio

  3. eRecipeCards

  4. Finding Vegan

  5. Refrigerator Soup

  6. Liqurious

  7. Opensource Food

  8. Foodieview

  9. Knapkins

  10. Foodepix

  11. Bakeolicious

  12. FoodPorn

  13. RecipeNewZ ∗

  14. FoodSpreading 

  15. Photograzing

  16. Tasty Kitchen

  17. TasteStopping

  18. Food Porn Daily

  19. Foodyub 

  20. My Recipe Magic          

  21. Tastespotting               

  22. Fridgg                                  

  23. Healthy Aperture      

  24. Yumgoggle                   

  25. Dishfolio                     

  26. RecipeChart               

  27. Dessertstalking   


∗ No longer up & running

Do you have a Food Porn that you go to? Don’t see it on the list let me know in the comments below.


Don’t forget to rate this post

 

One Side Effect of Sugar That No One Is Talking About.

berries blackberries blueberries bowls

Natural vs. Artificial Sugar

The main difference between natural sugar and high fructose corn syrup is The Balance Of Fructose And Glucose In High-Fructose Corn Syrup.  As the name suggests, there is more fructose in the syrup than in regular sugar. The difference, however, is that an apple contains fibre and other nutritious elements that outweigh its sugar content.  So how does an excess of sugar Make One Gain Weight

How It Works

When you ingest sugar, the Liver Metabolizes the fructose and converts it into fat. The spike in triglycerides also leads to a reduced amount of HDL cholesterol (or the ‘good’ kind of cholesterol).

What Too Much Sugar Can Do to You 

Sugar Too Much Of A Sweet Thing

Ingesting too much sugar hurts the metabolism and, over time, it weakens it. This causes Metabolic Dysfunction, meaning your insulin stops working properly. This is one major side effect that most people are unaware of.

This side effect can Directly Lead To obesity, heart disease, and type II diabetes. In addition, added sugar is especially addictive. So the more sugar you eat, the more likely you’ll become addicted and reliant on it. The best way to cut back on your sugar intake is to be aware of what and how much you eat. A Sugary Treat every once in a while is normal. Overindulgence in anything is where it gets dangerous. So, overall eat those foods with high sugar in moderation and remember Healthy Eating May Be Easier Than You Think.


“The Best Thing Since Sliced Bread”

Meaning: It’s A Big DealHoly Sliced Bread


When a Commercial Bread Slicer hit the market in 1928, it was a very big deal. To be perfectly clear, mankind has had the ability to  cut bread for a long time. It’s not as if people just grabbed whole loaves and gnawed on them like apples for 6,000 years until 1928. But up until that point, people had to slice their own bread.

It became a mechanised process, with uniformly shaped and sliced loaves, and bags of sliced bread became a staple in American households in the 1930’s. The phrase itself probably comes from a Wonder Bread Ad Campaign. The Atlantic wrote a whole story all about this one.



Read These Links

  1. Bread Slicer History – Invention of the Bread Slicer

  2. 41 Catchy Bread Slogans & Taglines


 

11 Pretentious Food Terms


One of the biggest complaints people have with the food industry is the pretentious attitude.  The food world is full of people and establishments who reek of self-importance. We’ve developed a culinary lexicon that has become so convoluted, The gastro-glossary of words around the word is long and often confusing with many kitchen terms that chefs fully understand confusing their customers when they hit the menus in the dining room.


1.Hand-anything – hand-chopped, hand-pulled, hand-cut, hand-glazed…

Wow. What an ingenious method. So ingenious in fact that every grandma since the dawn of civilisation has been using this innovative method to prepare food.

2. Artisanal

So over-used, it’s losing its meaning. I mean, if every bakery down the road calls itself “Artisanal”, which really sounds more like “I’m just starting out, don’t have the funds or the time to do more than this”, then where is the line drawn between a true artisan and a wannabe?

3. Bespoke

Custom-crafted cocktails, madam? Yeah, and that $30 price tag that comes along with it. It’s all right. I’ll stick to that glass of boring wine.

4. Deconstructed

Oh, the things you learn from Master Chef. Here I was thinking that “Deconstructed” dishes meant the creator thought of a concept BEFORE he started plating the dish. But in reality, it seems like deconstructed is just a convenient term for when things start going awry in the cooking or plating process!

5. Foraged

Ok, yes so maybe those darn Chanterelle Mushrooms were really foraged from some forest in Scandinavia but, I’m not quite sure how to react when I see foraged items in urban city centres. Maybe I shouldn’t diss that poor weed growing out of the asphalt streets, after all.

Oh, how “lucky” am I that there are at least 5 artisanal bakeries in my neighbourhood – so I can learn essential skills in life, like being able to tell the difference between a fougasse and a flatkaka

Yes, and please charge me $30 for that alcohol-infused bespoke strawberry smoothie

What lovely mushrooms growing in the grass patch next to my car park. I wonder if I should forage for them?

6. Curated

We get it. You studied the fine arts of vegetables and have personally “Curated” what should appear on my plate. Heaven forbid, that damn carrot ruining the verdant look of lush forest greens.

7. Chef’s Menu or Omakase

This isn’t so much about the words Chef’s Menu or Omakase. It’s the way the staff hold on to the information about what’s on the menu with secrecy befitting the CIA.

Yes, it is a damn secret, I know. But really, I am already sitting at your restaurant, willing to splash out the moolah, so what’s up with not telling me even as I order the Chef’s Menu about what I am getting? Yes, they ask you about allergies and there’s always religious considerations. But what if you don’t have any of those restrictions but you just don’t really, really like a particular food? Like you may love some bacon bits in your appetiser but you absolutely cannot handle a full-on pork belly for a main. Do you just blanket tell them you don’t eat pork and miss out on trying other dishes of theirs?

8. No-description menus

You know, the ones that read like this – Beef|Pearls|Citrus and you’re like what?? What am I ordering, guys?

9. Giving me a geography lesson I do not need

Like telling me that the line-caught fish is from Moldova or something. Wait, do they even fish in Moldova? 

10. Giving me a French lesson that, again, I do not need

Yes, it’s a beautiful language where even saying “you’re a bloody ass of a cook” sounds so fancy, but it’s OK. You can still call a mashed potato a mashed potato and if it’s the silkiest, creamiest mash I have ever eaten, I will not care that it wasn’t a pomme puree.

11. Mouthfeel

Only usually ever uttered by the most pretentious wannabes, it’s meant to tell the rest of us plebeians that really, you are using ALL your senses when you dine. Clever girl.

Would this be more interesting if I said it was a locally-harvested Tiger Prawns, accompanied by hand-tossed gluten-free pasta in a prawn head organic chilli oil?

Curated puffs of delight, swimming in hand-pulled milk from a free range, organic bovine farm from the Scottish Highlands

“Oh, the mouthfeel of a Dragon Fruit”, she exclaimed, sighing with pleasure. Oh, did you mean you like the way the seeds pop in your mouth, say like, fizzy pop candy?


WHAT EXACTLY IS PROCESSED FOOD ANYWAY?

rabbit chocolate

Photo by Giftpundits.com on Pexels.com

If it’s boxed, bagged, canned or jarred and has a list of ingredients on the label, it’s processed. Methods used to process foods include:

  • Canning

  • Freezing

  • Refrigeration

  • Dehydration

  • Aseptic Processing

Processed foods have been altered from their natural state for “safety” and convenience reasons. And scary as it seems, about 90 percent of the money that Americans spend on food is used to buy processed items.

List Of Processed Food

Processed Fruits & Vegetables

Yes, even fruits and vegetables these days are being processed and sold.  Here are a few examples of processed fruits & vegetables:

  • Canned Fruits

  • Canned Vegetables

  • Frozen Fruits

  • Frozen Vegetables

  • French Fries

  • Ketchup

  • Pie Fillings

  • Jams & Jellies

  • Fruit Juice

  • Vegetable Juice

  • Tomato Soup

  • Tomato Pasta Sauce

  • Potato Chips

  • Corn Chips

  • Dried Fruits

  • Dried Vegetables

Processed Meats

Meat is a healthy part of most diets, but all too often they are processed and packaged to make them more convenient.  Check out these examples of processed meats:

  • Canned Meats (SPAM, Most Tuna Fish, etc)

  • Cured Meats (Lunch meats)

  • Ham

  • Sausage

  • Bacon

  • Some Frozen Meats

  • Gelatin

  • Chicken Nuggets

  • Most Pre-Cooked Meats

  • Cured Meats

  • Bologna

Processed Baked Goods

Baked goods are almost always processed when found in the supermarket.  Occasionally you will find freshly baked options but even those may have processed ingredients so make sure you ask how they were prepared before buying.

  • White Rice

  • Flour

  • Bread

  • Rolls

  • Buns

  • Bagels

  • Bread Sticks

  • Pizza Crusts

  • Taco Shells

  • Muffins

  • Macaroni

  • Pasta

  • Cake (and Cake Mixes)

  • Pie Crusts

  • Cookies

  • Pop Tarts (and similar foods)

  • Doughnuts

  • Pastries

Fast (Convenient) Foods

This is the one category where most people know that the foods are processed.  Despite this, however, they are still extremely popular.

  • Pizza Rolls

  • Microwave Pizza

  • Frozen Dinners

  • Granola Bars (and bagged granola)

  • Almost all Energy Bars

  • Protein Bars

  • Jalapeno Poppers

  • Microwave Tacos

  • Microwave Burritos

  • Raman Noodles

  • Most Canned Soups

  • Roasted & Salted Nuts

Dairy Foods

Dairy is another category where most people don’t realise that these foods are processed.  There are some items in this category that can be part of a healthy diet, but keeping the processing to a minimum is a good practice.

  • Cheeses

  • Cheese Foods

  • Milk (In some areas you can get raw milk, which is not processed)

  • Yogurt

  • Kiefer

  • Cream Cheese

Snack Foods

Snack foods are typically going to be heavily processed and should always be avoided completely or at least minimise as much as possible.

  • White Sugar

  • Brown Sugar

  • Powdered Sugar

  • Corn Syrup

  • Rice Syrup

  • Pudding

  • Soft Candies

  • Marshmallows

  • Caramel

  • Honey (You can buy raw honey, which is not processed)

  • Ice Cream

  • Whipped Cream

  • Chocolate

  • Shredded Coconut (You can buy unprocessed coconut in some areas, which is not processed)

  • Sugar Substituted (Equal, Sweet & Low, etc)

  • Maple Syrup

  • Hard Candy

Processed Beverages

Drinks, other than water, are almost always going to be processed in the supermarket. If you want to drink something unprocessed, consider juicing your own fruit at home.

  • Apple Juice

  • Orange Juice

  • Grape Juice

  • Grapefruit Juice

  • Cranberry Juice

  • Juice Flavored Drinks

  • All Soda

  • Instant Breakfasts

  • Flavored Waters

  • Coffee (you can buy raw coffee, which is unprocessed)

  • Tea (You can buy raw tea, which is unprocessed)

Oils, Fats, Salts & More

Oils, fats, and other products are typically going to be processed.

  • Cooking Spray

  • Margarine

  • Salad Dressings

  • BBQ Sauce

  • Most Seed Oils

  • Refined Oils

  • Peanut Butter

  • Cashew Butter

  • Mayonnaise

  • Soy Sauce

  • Vegetable Oils

Bring Home The Bacon

Meaning: Go earn money

This one has many interpretations. Some believe it started in a tradition in Dunmow England where the Dunmow Flitch was given every four years to a couple who impressed the town through their strength of fidelity. The prize? A big ol’ side of bacon.

1135d-2a3602_e70b21c692044d9c802d0b19851d55cfmv2

However most believe the term derives from a 1906 lightweight boxing title match with Joe Gans. Bacon was a slang term for your body (and by extension your livelihood or income) since the 1700’s. Joe’s mother told her son before the fight, “Joe the eyes of the world are on you. Everybody says you ought to win. Peter Jackson will tell me the news and you bring home the bacon.” This quote was published in The New York Times, and caught on, creating one of the tastiest expressions ever.

A Quick Science Lesson

Chalkboard

Let’s stop and think about what food is for a moment.  Food is organic material, coming from either Plants, Animals, or Fungus.  Meat comes from a slaughtered animal that has been dissected piece by piece and ground up into hamburger meat or dipped in batter to later be fried. Vegetables grow right up out of manure from the ground. Mushrooms are, in fact, a fungus.

Food is inherently unsanitary. Food comes from once-living things that have been harvested, taken apart and repackaged in hopes of arriving at their final destination before decomposition sets in.

In short, food is kind of gross when you think about it, and it can get even grosser if you don’t know how to properly prepare, store and cook it.

Of course, the point we’re trying to make here isn’t just that food starts out icky, but rather, that health concerns should be of the highest priority when working in the food industry.

The fact is that food is not merely prone to come in contact with germs and parasites and the like, but that food is inherently tainted. Food inherently carries bacteria and other pathogens. Keeping food safe for your customers or dinner guests is not a matter of preventing the food from coming into contact with germs, but of keeping those germs to a minimum, killing bacteria through freezing and cooking processes, and in keeping the food as safe and healthy as possible.

The bottom line is that, every time you eat anything, you are ingesting potentially harmful bacteria and all sorts of other nasties, but, fortunately, the human immune system is quite capable of dealing with E. coli or salmonella… in small doses, at least.

With this in mind, we give you…

A Brief Lesson in Pathogens

We’ll begin with a brief definition of a pathogen-

A pathogen, or a germ, is identified as being a biological agent capable of causing disease or illness to its host.

The body itself is capable of defending against common pathogens by way of the human immune system, as well as through helpful bacteria which occur in the human body’s normal flora However, should this defence system, either the human immune system or helpful bacteria be damaged in any way, such as through chemotherapy, HIV, or antibiotics (often taken to kill existing pathogens), then pathogenic bacteria or viruses can easily infect, proliferate and, in some cases, become terminal.

The fact is that every pathogen is capable of killing its host. Without a defence system in place, there is nothing to keep bacteria from simply eating and eating away at the host without cease.

A number of pathogens, such as Yersinia pestis, believed to have been the cause of the Black Plague, and the Malaria protozoa, have been responsible for casualties on a massive scale.

Types of Pathogen

Pathogens can be either viral, bacterial, fungal or pr ionic.

Viral pathogens generally fall into the families of:

· Adenovirida

· Herpesviridae

· Hepadnaviridae

· Flaviviridae

· Picomaviridae

· Retroviridae

· Orthomyxoviridae

· Paramyxoviridae

· Papovaviridae

· Rhabdoviridae or

· Togaviridae.

Notable viral pathogens include smallpox, influenza, measles, chickenpox, Ebola, the mumps and rubella.

Interestingly, the vast majority of bacterial pathogens are either harmless or, in fact, beneficial, but there are those that can lead to infectious disease. The most common bacterial disease is T.B., or tuberculosis, which is caused by Mycobacterium tuberculosis, a bacteria which affects about two million people, with the majority being in sub-Saharan Africa.

The most common strains of food borne bacterial pathogen include shigella, campylobacter and salmonella. Pathogenic bacteria can cause infections including tetanus, typhoid fever, diphtheria, syphilis and even leprosy (though this is hardly common in the 21st Century). Bacterial infections are generally dealt with by way of antibiotics.

Fungal pathogens are capable of causing disease in humans, animals and even plants. This type of pathogen typically infects immuno-compromised people or vulnerable individuals with weakened immune systems. The majority of antibiotics cannot be used to treat fungal infections as fungi and their hosts both have eukaryotic cells.

A prion is a pathogen that does not contain nucleic acids. Associated conditions include Mad Cow Disease and Creutzfeldt-Jakob Disease.

Transmission

Pathogens can be transmitted in several ways. Here we’ll deal with airborne, blood borne and food borne pathogens.

Blood borne pathogens are not necessarily transmitted strictly through contact with blood, but can also be transmitted through other bodily fluids such as saliva, mucus and tears.

Airborne pathogens are those which are transmitted through the air. This can include those transmitted through sneezing, coughing, or simply those drifting in the air.

Not to alarm you, but the air you breath is literally packed with all sorts of bacteria and other substances, including, but not limited to, dead skin flakes and microscopic bits of faecal matter. There is simply no getting away from airborne pathogens. While more extreme measures of controlling airborne pathogens may be put in place in places such as hospitals and treatment centres, the primary method for dealing with airborne pathogens is simply in ensuring that they do not cause infection.

The truth is that food will come into contact with pathogens, and so, proper cooking and clean hands are a requisite in keeping these pathogens from spreading and causing infection or disease.

Food borne pathogens are those which are, of course, transmitted through food.

Understanding Salmonella

The chief offender with regards to salmonella would be, of course, poultry. Typically, poultry contracts salmonella due to unhygienic thawing methods. It is of course common to use ice water to thaw chicken, but using, say, warm water, instead, can easily attract bacteria and cause it to multiply. This is because the melt water contains condensation from the chicken, which proves to be a literal Petri dish for the minuscule amount of the bacteria already in the water.

This same principle applies to all other foods, as well. Unclean food, food not prepared to the proper temperatures, food left out for too long are all breeding grounds for the minuscule amounts of salmonella in the water and air to thrive and multiply.

E. Coli

E. Coli, or Escherichia Coli, is a gram negative bacterium most commonly found in the lower intestine of warm blooded animals. The majority of E. Coli strains are, perhaps surprisingly, harmless. Several other strains, however, can be responsible for serious food poisoning in humans.

The harmless strains of E. Coli are actually a part of the normal flora of the human gut and can actually benefit the host by producing vitamin K, as well as preventing the establishment of pathogenic bacteria within the intestine.

E. Coli can typically only survive outside of the body for brief periods of time, however, food that has not been prepared properly makes for a fertile breeding ground for the bacteria, and should infection occur, serious and life threatening complications can possibly take place.

The Severity of the Situation

As mentioned above, pathogens are everywhere. They’re in every meal you eat, they thrive on your hands and they’re in the air you’re breathing right now. It’s simply a fact of life that germs are everywhere, even on Mars (if those fossils recovered in the mid-nineties are to be believed).

The importance of serving safe and hygienic food, then, is quite a priority. We can never ensure that the food that we serve is one hundred percent free of pathogens, but we can, fortunately, make sure that those pathogens are kept to safe enough levels that the average individuals immune system will be able to efficiently deal with any germs that come in contact with the body.

Here we will emphasise the number one point…

Wash your Hands

c4577-2a3602_de0b6f24c2e448fcb3a6160c6ee76830mv2We’ll warn you here and now that you should expect us to “get on our high horse” about this one a few more times before this text is finished. The fact is that keeping your hands clean is the absolute number one best method for preventing the spread of pathogens in a kitchen environment.  Keep your hands clean, apply latex gloves any time you need to come in direct contact with food, and your battle with food borne pathogens is already half-won.

Link’s

  1. Canadian Partnership for Consumer Food Safety Education 

  2. Food Safety Network 

  3. Foodservice and Hospitality Magazine 

  4. Health Canada