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Why You Should Make Your Own Dog Food – Jughandle’s Fat Farm

Dog Food is sooooo important to the health and longevity of your dog’s life that there are no good reasons not to make food for your four legged family member.

The Pet Food Institute says:

People have fed, domesticated, and kept dogs and cats for work and/or pleasure for millennia. While scientists aren’t yet certain exactly when these animals transitioned from work animals (employed primarily to guard livestock, assist with the hunt, or catch vermin, etc.) to our best friends, dogs and cats have a long history of living with humans.

A Long-Standing Relationship

Research suggests that dogs were domesticated 16,000 years ago, and possibly were keeping company with humans for more than 30,000 years. By 2000 BCE, humans were giving consideration into what to feed their dogs. Roman poet and philosopher Marcus Terentius Varro wrote a manual on farming, “Farm Topics,” that advised providing dogs with meat and bones, and barley soaked in milk.

Near the end of the 14th century, Gaston III, the eleventh Count of Foix Count in Southwestern France and an avid hunter, wrote a book in which he described how his beloved greyhounds were to be cared for. This included reference to what they were to be fed: bran bread, some of the meat from the hunt, and if the dog was sick, goat’s milk, bean broth, chopped meat or buttered eggs.

In common households during the middle ages and through the mid-19th centuries however, little consideration was given to feeding dogs, as a dog’s diet was much like that of its owners, consisting of whatever owners could spare, such as knuckles of bone, cabbage, potatoes, onions and crusts of bread. In the mid-1800’s, a dog or cat’s diet may have been more slightly more varied in cities where it was common for people to purchase horse meat for their pets, as working horses would die in the city streets.

Since then, dogs and cats have become an integral part of our households, and the scientific understanding of pet nutrition and food safety has advanced to help better protect the health of four-legged family members.

With the Industrial Revolution and rise of the middle class in the 19th century, families with disposable income began to keep domesticated dogs and cats as companion animals – rather than just as working animals.

Businessman James Spratt introduced the first commercially-prepared pet food in England in approximately 1860. After seeing dogs being fed leftover biscuits from a ship, Spratt formulated the first dog biscuit: a mix of wheat meals, vegetables, beetroot and beef blood. Spratt’s business venture was a success, meeting a new market demand and selling to English country gentlemen for sporting dogs.

A British public company took over Spratt’s formula and production began at a U.S. operation in about 1890. Additional companies began to develop their own recipes for biscuits and dry kibble, using the current nutritional knowledge of the time period. Canned dog food, “Ken-L Ration,” was introduced in 1922. Its main ingredient was horsemeat, which was considered an acceptable ingredient source at the time. Our understanding of and relationship with horses has since evolved, and as they have become pets, there is no longer a market for horse meat.

Horse meat

Eat What?

Safety Standards for Pet Food

Since commercial pet food was first introduced over a hundred years ago there have been evolving quality and safety standards for the industry, but….  As we all know a growing percentage of all of our goods are being produced and shipped from China.  There seems to be a lag in the product protection needed for the consumer.

A disturbingly large number of pets lives were lost or cut short due to tainted food and treats produced in China in the last few years.  If you buy commercial pet food, please research its quality and ask your Vet what they think.

Nutrition

The following is a chart of the average calorie needs for dogs.  Or go to this site.

calorie chart

Calories for your dog

Example

My dog Raizin is a female Chocolate Lab around 4 years old and weighing in at roughly 80 lbs.

Chocolate Lab

Raizin

According to the chart above, Raizin needs around 1250 cals per day if she doesn’t get any exercise.  She usually gets to run and ride so she burns a few more calories than that.  We like to change her foods every so often to keep her interested.  Right now she is getting ABOUND Lamb & Brown rice recipe. The product is distributed by an American company out of Ohio and sold at Kroger, but it doesn’t say where it’s made.  I kept looking and found the Dog Food Advisor.

Abound Dog Food (Dry)

Needless to say Raizin isn’t getting any more ABOUND.  Check out the DOG FOOD ADVISOR site for your dog food.

Ten Great Selections
from Our Best Dog Food Lists

SO LETS MAKE OUR OWN

Most dog foods have a protein, lamb, beef, chicken or fish.  They also contain rice, peas & carrots.  That’s not hard to do.

What We are Doing How

Breakfast – Raizin seems to be most hungry in the morning.  I usually have poached or fried eggs and so does Raizin.  She likes her eggs over light mixed into a cup of dry kibble with about an ounce of cheese grated on it.  Around 600 calories.

Lunch – 1 hamburger patty. Around 300 calories

Dinner – What ever we are eating I’ll make a serving for Raizin.  Chicken, beef, fish etc.  She also gets carrots, peas and brown rice.

Recipe Sites

Healthy Home Made Dog Food Recipes

10 Best Natural Homemade Raw Dog Food Recipes

Top 20 homemade dog food recipes your dog will love

Spoil Your Older Dog with These Homemade Soft Dog Treats

What is good for your dog

Conclusions and Recommendations

I can already hear the shouts that cooking for another mouth is hard and expensive.  Considering the cost of dog food, another 1600 calories isn’t that expensive.  Plus if you look at the list of ingredients in the dog food, it’s as long as your arm.  That can’t be good.

I want my dog to be healthy, happy and live a long life.  I’m sure you do too. Try it for a while.  Maybe just once or twice a week. – Jughandle 

 

Baking Soda vs Baking Powder, what’s the difference – Jughandle’s Fat Farm

Baking Soda vs Baking Powder, what’s the difference?  When should we use one over the other?  Are there any other uses for either, than baking or cooking?

If you are a serious cook, you should be able to rattle off the answers to those questions instantly.

Baking is more of a science than an art.  Chemistry and exact proportions are very important to achieving a quality finished product consistently.

Dough Rising

The holes are formed by the expansion of CO2 as the dough rises and sets.

Baking Soda

Sodium bicarbonate, sodium bicarb, bicarb soda, bicarbonate, and bicarb are all names for the same thing – NaHCO

It is a salt made up of sodium and bicarbonate molecules.  For a more in-depth explanation and chemistry, go to Wikipedia.  Sodium Bi-carbonate is used for many things but since our many focus is cooking, let us look at that first.

the leavening difference

without and with

Cooking

In cooking Sodium bi-carbonate is called Baking Soda.  By providing CO2, its primary use is as a leavening agent in batters and dough such as pancakes and breads, but is also used to crisp up the batter in fried foods.  Baking soda is very alkaline and in too large a quantity can leave sodium carbonate, which has a bitter or soapy taste.

What you need to remember is that Baking Soda releases CO2, carbon dioxide gas, that causes the batter or dough to rise by expanding within the lattice like structure of protein, known as gluten, in the dough.  The gluten traps the CO2 gas as it forms to make the bread or batter rise. 

Ok, now dig deeper and recall a little high school chemistry.  Baking Soda, aka: Sodium Bi-carbonate, is a base.  A base will decompose in the presence of of heat, starting at 180 deg F, but give up only half of its its CO2 leaving, proportionately, more of its bitter, soapy flavor, relative to the gas, in the final product.

You may also recall that a base and an acid have a strong chemical reaction.  In the case of Baking Soda, if you also use an acid such as a phosphate, cream of tartar, lemon juice, yogurt, buttermilk, cocoa vinegar or even a sourdough batter, you can create a reaction that will release much more of its CO2. Remember that unlike batter or dough that has no acid, which will only rise when CO2 is released at 180 deg when baking.  When your acid and baking soda are mixed the reaction will start immediately and you will need to hurry and start the cooking.

Additionally

You might find useful the fact that when adding baking soda to your coating for fried foods, your crust will be more crispy.  The reason for the crispiness is that the emerging CO2 leaves passages for steam to escape from the food not only keeping the breading from being soggy but also preventing the crust from being blown off during cooking.

Baking Powder

Let us now consider, baking powder.  Not the stuff with a thousand uses that you put open in the refrig, but the powder in a round can that that said
“Double Acting” on it.

Baking powder generally contains around 30% sodium bicarbonate combined with calcium acid phosphate, sodium aluminium phosphate  or cream of tartar, which are activated by adding water, not needing acid.  Having both the Baking Soda and other additives make it “double acting”.

While baking soda is alkaline; the acid used in baking powder helps to avoid the metallic, bitter, soapy taste when the chemical change during baking creates sodium carbonate.

Tipsbulletin.com

Tips bulletin is a very informative site that gives tips on all sorts of different topics.  The following are excerpts from their 50+ Amazing Uses of Baking Soda

1. Clean Your Bathtub

Bathtub Cleaner Recipe

  • Baking soda (1/2 Cup)
  • Coarse salt (1 Tbsp)
  • Dish soap (1 Tbsp)
A safe and effective way to wash your bathtub, sink, and surrounding tile is by sprinkling a light layer of baking soda on a clean, damp sponge and scrubbing the tub as usual. Thoroughly rinse the bathtub and wipe it dry with a clean towel.

Baking soda also works well to clean fiberglass and glossy tiles. For extra cleaning power, you can make a paste with the baking soda for a deep-down clean.

9. Clean Furniture

Baking soda is an excellent product if you need to clean or remove marks from painted furniture or walls. Apply baking soda to a clean damp rag or sponge and lightly rub the area that you need to clean.

Baking soda works especially well to clean patio furniture. Using a clean, dry cloth, remove the residue from the furniture or wall. This method will even work for removing crayon marks from your walls and furniture.

17. Natural Fruit and Vegetable Scrub

Even if you buy organic produce, it is important to make sure to wash your fruits and veggies before consuming them. Not only can this get rid of any pesticides that may have seen use during the growing of the produce, but it can remove bacteria from your food.

Baking Soda Uses: Keeps Produce Fresh

You can make a natural produce cleaner by adding one teaspoon of baking powder to one tablespoon water. The paste is an excellent way to get rid of unwanted bacteria and pesticides from your produce.

23. Extinguish Grease Fires

If you encounter a minor grease fire in your kitchen, you can use baking soda to put it out quickly. Pouring baking soda on the fire will instantly stifle the flames. When the baking soda is heated, it discharges carbon dioxide and produces water.

The carbon dioxide doesn’t support combustion like oxygen. It smothers the fire, allowing the water that has formed to cool the fire to below the temperature needed for ignition.

31. Deodorize Recycling Bin

You can make sure your recycling bin doesn’t smell by adding baking soda to the top of the container every time you add to the container.

You can also clean the recycle bin with baking soda after it is empty. Place some baking soda on a damp sponge and wipe down the inside of the recycle bin, followed by a thorough rinse with warm water.

And many others – Check it out – Jughandle

Foods that raise your metabolism – Jughandle’s Fat Farm

Foods that raise your metabolism.  These are the Holy Grail of dieting and losing weight.  My wife used to eat almost as much as I do but she weighs 122 and I weigh 300 lbs.  The difference is that her metabolism is that of a hummingbird.  She can lose weight by just saying the words.  I can look at a picture of food and gain 2 lbs.

What I need are foods I can eat that will raise the rate my body metabolizes it.  I know that it sounds like a pipe dream but if you keep reading you just might learn something like I did. – jug

Milk, Whole Grain Cereal, Oats

Fuel for the furnace to start the day

 

Milk, Whole Grain Cereal, Oats – 10%

Secret Ingredients: Calcium, complex carbohydrates, and fiber

How they work: Complex carbohydrates and fiber pump up metabolism by keeping insulin levels low after you eat. That’s good, because spikes in the production of insulin send a signal to the body that it’s time to start storing fat. In order to stockpile fat, your body has to slow down your metabolism, causing you to burn fewer calories, says Margaret McNurlan, Ph.D., a professor of nutrition and medicine at the State University of New York at Stony Brook. Since oatmeal breaks down slowly in the stomach, it causes less of a spike in insulin levels than foods like bagels, she says.

Besides helping to keep insulin production down, eating breakfast can also help stoke your daily calorie burn. When the U.S. Navy studied the metabolisms and eating habits of a group of its personnel, it found that eating breakfast helped raise the men’s metabolisms by as much as 10 percent. “By skipping meals, you slow down your metabolism and prime your body to store fat,” says McNurlan.

The calcium in milk is a metabolic trigger as well. A University of Tennessee study found that dieters who consumed between 1,200 and 1,300 milligrams (mg) of calcium a day lost nearly twice as much weight as dieters getting less calcium.

 

Jalapenos, Habaneros, Cayennes – 25%

Secret Ingredient: Capsaicin—the chemical in peppers that gives them their bite

How it works: By speeding up your heart rate.

A study from the late ’80s found that eating a single spicy meal can boost your metabolism by up to 25 percent, with the spike in calorie burning lasting for up to 3 hours after you finish eating. More recently, a study from Laval University in Quebec found that men who consumed coffee plus red pepper-packed snacks and meals were able to burn nearly 1,000 more calories a day than a control group.

Small snacks can also help keep your body from running out of fuel-preventing those 3 p.m. office blahs. “When you restrict the number of calories your body has for fuel, your metabolic rate can drop temporarily,” says Susan Roberts, Ph.D., chief of the energy-metabolism laboratory at Tufts University in Boston. That makes it easier to pack on the pounds and harder to burn them off again

Read more: http://www.menshealth.com/mhlists/abs_diet_foods/Jalapenos_Habaneros_Cayennes.php#ixzz0bNGaPZYO

Green Tea and Coffee

A Good Team for burning fat

Green Tea, Coffee – 80 calories a day

Secret Ingredients: Caffeine and a chemical in the tea called EGCG

How they work: Caffeine helps speed up your heart rate. The faster your heart beats, the more calories you burn. EGCG works in a similar way, but instead of revving up your heart, it causes your brain and nervous system to run more quickly-also helping you burn more calories.

In studies, researchers found that a combination of caffeine and a 90-mg dose of EGCG taken three times a day can help you burn an extra 80 calories a day. And that’s just when your body’s at rest. A study conducted by the Canadian government found that soldiers who consumed caffeine in the 12 hours prior to a physical-fitness test not only were able to work out longer before becoming exhausted, but also consumed more oxygen while working out. The body’s oxygen requirements are directly related to the speed of-guess what-your metabolism, so the more oxygen you use, the more calories you burn during your workout.

 

Lean meat

Lean Protein

Lean Beef, Pork, Chicken, Turkey – 5%

Secret Ingredient: Protein

How it works: It takes more energy for your body to digest the protein in meat than it does for it to digest carbohydrates or fat, according to Doug Kalman, R.D., director of nutrition at Miami Research Associates, a nationally recognized pharmaceutical-research facility. “That means that the more protein you eat, the harder your body has to work to digest it, and the more calories you’ll burn in the process,” he says.

When researchers at Arizona State University compared the benefits of a high-protein diet with those of a high-carbohydrate diet, they found that people who ate a high-protein diet burned more than twice as many calories in the hours following their meal as those eating carbs. Even better, researchers in Denmark found that men who substituted protein for 20 percent of the carbs in their diets were able to boost their metabolisms, increasing the number of calories they burned each day by up to 5 percent.

Read more: http://www.menshealth.com/mhlists/abs_diet_foods/Lean_Beef_Pork_Chicken_Turkey.php#ixzz0bNGwBAFG

Salmon, Tuna and Mackerel

Cold water fish

Salmon, Tuna, Sardines

Secret Ingredient: Omega-3 fatty acids

How they work: By altering levels of a hormone called leptin in your body. Several recent studies suggest that leptin directly influences your metabolism, determining whether you burn calories or store them as fat.

Researchers at the University of Wisconsin found that mice with low leptin levels have faster metabolisms and are able to burn fat more quickly than animals with higher leptin levels. The best way to lower your leptin? Eat fish.

Mayo Clinic researchers studying the diets of two African tribes-one of which frequently ate fish and one of which didn’t-found that fish eaters had leptin levels nearly five times lower than the levels found in tribes that primarily ate vegetables.

The good news, if you don’t like fish: Fish-oil supplements may work just as well as the stuff with scales. French researchers found that men who replaced 6 grams of fat in their diets with 6 grams of fish oil were able to boost their metabolisms and lose an average of 2 pounds in just 12 weeks.

Read more: http://www.menshealth.com/mhlists/abs_diet_foods/Salmon_Tuna_Sardines.php#ixzz0bNH2FvGF

 

Observations and Conclusions

If you are trying to find ways to help yourself loss weight, I can’t think of a better way to start than by eating your way to a smaller body.  If you count the percentages beside each of the headings above you’ll see that you can raise your metabolism by at least 40% just by eating.

I’m giving it a shot and I’ll let you know how I’m doing.  Please do the same. – jughandle

Is High-fructose Corn Syrup Mad Science? – Jughandle’s Fat Farm

High-Fructose Corn Syrup, Aka: HFCS.  Is the Devil, Right?

I’m a huge opponent of high-fructose corn syrup otherwise known as HFCS.  That said, I will do my best to remain neutral and explain why.  This topic is not black and white.  There are many shades of gray.

A Little Chemistry

Our body uses glucose and Fructose (monosaccharides) as its energy sources and both are “simple sugars”.  The most important monosaccharide is glucose because it is already at the state where the body’s enzymes can initiate metabolism and doesn’t need to be processed further.  Most other more complex sugars and carbohydrates need to be processed in order to be turned into glucose by the body.  Glucose is also our “blood” sugar.  The body’s pancreas produces insulin in response to elevated levels of glucose in the blood as well as the energy regulating hormone leptin. Not so with fructose.

Fructose is a natural sugar found in fruits and vegetables.  It is also added to foods and beverages to sweeten them.  The problem lies in the metabolic pathway fructose has in the body.  Fructose is not the preferred energy source for muscles or the brain as is glucose and tends to be treated more like fat in the body than sugar.  Fructose can only be metabolized by the liver and is more fat-producing than glucose.  More importantly, fructose does not cause insulin to be released or leptin to be produced.

Because Fructose isn’t the body’s primary energy source it builds up in the body and is stored in the liver as triglycerides (fat) while the body’s insulin response is only to the glucose.

chemistry

Chemistry

The History Of HFCS vs Sucrose

High-fructose corn syrup (HFCS) is a fructose-glucose liquid alternative sweetener to sucrose (table sugar), and was first introduced to the food and beverage industry for mass use in the 1970s.  HFCS is not meaningfully different in composition or metabolism from other fructose-glucose sweeteners like sucrose, honey, and fruit juice concentrates.

Sucrose is 50% glucose and 50% fructose.  There are basically two types of commonly used HFCS, HFCS-42 and HFCS-55.  42 is only 42% fructose and 55 is 55% fructose.

Food formulators quickly moved to HFCS as a replacement for sucrose, and its use grew between the mid-1970s and mid-1990s. Its sweetness is comparable with that of sucrose, it has improved stability and functionality, and is much easier to use because it is already a liquid.

Even though the use of HFCS today is roughly equal to sucrose use in the United States, the world’s preferred sweetener is sucrose: greater than 90% of the  sweetener used worldwide is sucrose.

Table Sugar

Sucrose

The Good

HFCS is less expensive to produce than sucrose.  Sucrose comes from countries that are somewhat unstable and the basic crop price can fluctuate wildly.  When sugarcane is processed into sucrose it is a solid gradual that must be dissolved in water to the proper concentration before it can be used.  HFCS is produced as a liquid, ready to use and is more easily transported.

Even though the product is called High-Fructose corn syrup, it has only slightly more (55%) or slightly less (42%) fructose than does sucrose which has 50% fructose.  The Corn Refiners Association has petitioned the United States Food and Drug Administration to change the name simply to “corn sugar”.  So far they have been denied.

The Bad And Ugly

I’m not going to hit you with a bunch of numbers.  All I need to say is that obesity in America is at an all time high.

Why

As I see it there are many reasons why, pick a few of these.

  • Food is easier to get
  • It is “cool” to over eat, there are even eating contests
  • Serving sizes are much larger
  • Everything has sugar or sweetener in it
  • Prepared or fast-food is now more common and easy to get when time is short
  • There are many more places to get food than ever before
  • Deserts, candy and sweet foods that were once considered a treat are now readily available at any time.
  • There are many more “snack” foods flooding the market
  • School children are NOT required to exercise for the most part
  • TV and Computers have taken over play time where playing outside and physical games once dominated
  • The general public is not sufficiently educated as related to nutrition and diet

Conclusions and Recommendations from the Farm

For the first time in modern history the average life expectancy has dropped in the US.  The reasons given mostly revolved around obesity and heart disease.  

My research has lead me to conclude that high-fructose corn syrup is no worse for us than ordinary table sugar.   The problem is that we are consuming many times the sugar than is healthy.

The chart above shows that in 1822, the average American ate the amount of sugar found in one of today’s 12-ounce sodas every 5 days. Now, we eat that much every 7 hours.  We are now eating roughly 100 pounds of sugar apiece each year.

Since you are reading my rants on the Fat Farm you are doing the best thing you can to improve your health. Educate yourself.  As always don’t believe a thing I say.  Research, trust but verify.  Put in the time and do the work.  Ask questions. – jughandle

 

CNN Obesity among all US adults reaches all-time high

Your Drinking Water

This blog, which I first posted 5 years ago, and many many others, have posted various warnings about our drinking water from our taps.  These warnings are REAL, people!  This country may have the best drinking water in the world, but that doesn’t mean it is safe to drink over years.

The sad part about re-posting this blog in 2018 is that NOTHING has changed.  It’s gotten worse if anything!

Tap Water is NOT Drinking Water

water from the tap

Tap Water

 

 

 

 

 

 

 

 

 

 

 

 

Tight municipal budgets as well as a lag in technology have caused water-treatment plants to stick with the old standard of using chlorine or rather, chloramine to “shock” the water we drink.  The process has worked for many years but not so much any more.  It seems that chlorine can and does react with organic matter in the water coming from the reservoir to form toxic by-products that have been linked to bladder and liver cancer.

What isn’t being removed

Most municipal water authorities, test and treat for heavy metals in the water, such as lead, mercury and such.  But did you know that some contaminants aren’t even screened, let alone removed.  Those include, but are not limited to, pharmaceutical drugs like prosac, Consumer-product chemicals such as PFOA which is the chemical used to coat clothing and nonstick pans.  BPA which is used on receipts, plastics and canned-food linings is also present in our water, and the new one, “artificial sweeteners“.   Anything we flush down the toilet has the potential to end up in our water supply.

Are you STILL drinking bottled water?

STOP!!!!!

Bottled-water

Bottled Water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you are, then you didn’t get the memo that 50 percent of all bottled water is supplied from the same place your tap water comes from.  Worse than that, the government water sources have to make public the contaminates they test for and which ones they remove.  Bottled water companies don’t have that requirement.  Bottled water has a shelf life too.  Bacterial can develop in those bottles and toxins from the plastic can leach into the water also.

What are we to do?

Filter your potable water.  Find a filter that fits your budget and paranoia level and USE it!  The best of what is available to us now are reverse osmosis systems.  I use one in our house, but they have expensive filters that need to be replaced every 6-12 months and other maintenance is very important to keep them working properly.

EWG’s Updated Water Filter Buying Guide – click here

reverse osmosis

Reverse Osmosis System

 

 

 

 

 

 

 

Above is a diagram of how a reverse osmosis filtration system works. The EWG deems this system, currently, the most effective.

Be safe, drink lots of filtered water – jughandle

 

How to Make the 5 Basic Sauces

No, the French didn’t invent the 5 basic sauces, known as “Mother Sauces”.

The Romans started using sauces around 200 AD to mask the flavor of spoiled meat.  Obviously those sauces were strong and heavy.

For the last couple of hundred years the French have dominated sauce creations.  They have what are known as the five foundation sauces or the base sauces for everything else.  They are bechamel, mayonnaise, veloute, brune  and the blonde sauce.

Today’s modern savory sauces are Bechamel (white sauce), veloute (blond sauce), Brown (demi-glace or Espagnole sauce), hollandaise (butter sauce) and tomato (red sauce).

Many, many savory sauces can be made from the base of these 5 sauces.  Over time I will give you the recipes for many of those but today I’ll start with the 5 basic savory sauces which will also be posted in a “sauce” category under recipes.

1.  Bechamel is just a white sauce made from butter, flour and milk, seasoned with salt and nutmeg.  The following recipe is courtesy of Mario Batali

 

Ingredients

  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg

Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

2.  veloute (blond sauce) is similar to a white sauce in that you start with a roux mixture (equal parts of butter and flour), but the difference is that the blond sauce is finished with chicken stock instead of milk.

 

Ingredients

Directions

In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

3. Brown Sauce is a very complex rich sauce when made correctly.

Ingredients

  • 1 veal shank
  • 2 veal knuckle bones
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 5 tablespoons tomato paste, divided
  • 2 tablespoons unsalted butter
  • 1 onion, cut in half
  • 1 garlic bulb, cut in half
  • 2 celery ribs, cut in chunks
  • carrots, cut in chunks
  • 1 bunch fresh thyme
  • 1 bottle dry red wine
  • 1 quart water
  • 1 quart beef broth, low sodium
  • Bouquet Garni, (thyme, parsley, bay leavespeppercorns

Directions

Place the veal shank and knucklebones in a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in a preheated 350 degrees F oven for 45 minutes. When the veal pieces are brown, brush them with 3 tablespoons of tomato paste and season again. Raise the oven temperature to 450 degrees F and return the pan to the oven for 15 more minutes. Melt butter in a large stockpot over medium heat. Saute the mirepoix (diced carrots, celery and onions) vegetables and thyme in the butter to coat then stir in the remaining tomato paste and continue cooking until the vegetables are caramelized. Pour in the red wine to deglaze, stir. Transfer the browned bones to the stockpot. Whisk in the water and broth. Add the bouquet garni and bring the sauce to a boil. Simmer gently for about 3 hours, skimming periodically. Strain the sauce through cheesecloth or a chinois to remove the bones and vegetable solids. Continue to cook for 1 hour more, skimming any foam that rises to the top, until the sauce is reduced to 2 cups and nicely thickened. Taste for strength and seasoning. May whisk in a pat of softened butter to finish the sauce.

Serve with meats or poultry.

4. Hollandaise sauce is a butter based sauce flavored with lemon.  Hollandaise can be difficult to make (or easy to break) but the following is a very easy method I’ve been using for years with good results.

Ingredients

  • 4 large eggs yolk only
  • 1 c butter
  • 8 ts lemon juice
  • 1/2 t hot pepper sauce Tabasco
  • 1/8 t cayenne pepper
  • 2 Ts white wine vinegar

Directions

for Hollandaise Sauce

* Place the egg yolks in the food blender or food processor and season with salt and freshly milled black pepper and then blend thoroughly until the yolks lighten in color.
* Heat the lemon juice and white wine vinegar in a small pan until it just simmers.
* Turn the blender on again and slowly add the hot liquid in a steady stream. Turn the blender off.
* Using the same pan, melt the butter over a gentle heat until it just starts to foam.
* Turn the blender on again and trickle in the melted butter, a little at a time.
* Turn the blender off and scrape the sides of the blender clean with a spatula before giving it one last blitz to incorporate everything.

5. Tomato or Red Sauce is obviously a tomato based sauce. There are infinite variations you can accomplish from this.

 

 

Ingredients

  • 1/4 cup extra-virgin olive oil
  • Spanish onion, 1/4-inch dice
  • garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt

Directions

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

 

That’s it for the basic sauces Fat Farmers.  Enjoy making different variations and let me know what you did. – jughandle

The Basic Rules of Food Combining

Yes, there are a few basic rules of food combining.  If you think about it, eating the proper foods together makes a lot of sense.  Protein and starches are digested differently in the body so you wouldn’t want to eat them together because proteins produce acid and starches produce alkaline in the stomach, counteracting each other causing your food to rot in your stomach producing gas.

The following are the basic rules of food pairing or combining you should follow to have a smooth digestive system – jughandle

This comes from an article found at http://www.trustedhands.com/content/fcbeg.pdf

Basic Rules

  1.  Do not eat proteins and starches together. That’s right – no more meat sandwiches. Your body requires an acid base to digest proteins and an alkaline base to digest starches. Proteins and starches combine well with green, leafy vegetables and non-starchy vegetables, but they do not combine well with each other.
  2.  Generally fruits should be eaten alone or with other fruits. If fruits seem too sweet, then eat a handful of nuts (80% fruit, 20% nuts). Fruits digest so quickly that by the time they reach your stomach, they are already partially digested. If they are combined with other foods, they will rot and ferment.
  3. Melons digest faster than any other food. Therefore, you should never eat melons with any other food including other fruits. Always eat melons on their own.
  4. Do not mix acid and/or sub-acid fruits with sweet fruits at the same meal. Acid fruits, such as grapefruits, pineapple, and strawberries, can be mixed with sub-acid fruits, such as apples, grapes, and peaches, but neither of these categories can be mixed with sweet fruits, such as bananas, dates, or raisins.
  5. Eat only four to six different fruits or vegetables at one meal.
  6. Fats and oils combine with everything (except fruits) but should be used in limited amounts because while they won’t inhibit digestion, they will slow it down.
  7. Wait the following lengths of time between meals that don’t combine:

a. Two hours after eating fruit.

b. Three hours after eating starches.

c. Four hours after eating proteins.

How to Fix it if you Screw Up

· If you eat PROTEIN and STARCH during the same meal, eat some legumes.

· If you eat NUTS, eat an acid fruit with them.

· If you still eat DAIRY, make sure to eat an acid fruit.

· If you overloaded on PASTA, eat an apple the next morning.

· If you’ve eaten too much PROTEIN, eat papaya the next morning.

· If you’ve, eaten too much SUGAR, eat grapes the next morning.

· If you’ve eaten too much SALT, eat watermelon the next morning.

Conclusions

Eat Proteins like nuts, seeds, soybeans, lentils, meats, fish, milk and eggs and cheese with vegetables such as green beans, cucumber, sprouts, artichokes, mushrooms, lettuce asparagus, beets, turnips, spinach, onions and others but avoid eating Proteins with Starchy carbohydrates like carrots, parsnips, corn, brown rice, pasta, bread, potatoes and others.  Vegetables go well with both proteins and carbohydrate starches, but avoid eating proteins and starchy carbs at the same meal.

Different foods take different lengths of time to digest in the body.  It only makes sense to keep your meal simple, limiting the number of different foods eating at one sitting to no more than 4 or 5.

– jughandle

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