Archive for March, 2006

a meal

"The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found."

Calvin Trillin


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the best hamburger

“Sacred cows make the best hamburger.”
Mark Twain (Samuel Langhorne Clemens) 1835-1910

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Beard On Food

“Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”

James Beard, 'Beard on Food' (1974)

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good food

“A man who loves good food has a way of making it gravitate toward his kitchen.”
Angelo Pellegrini, 'The Unprejudiced Palate' (1948)

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Food Trends

Even before I started working for Celebrity Foods, I heard about food trends on the West Coast. It seems that today it’s not just celebrities that are getting a makeover, but food is too. From organic farming to kitchen-specific technology, consumers are being encouraged to do more than just slice and dice. The most popular food trends I found mentioned online are specific growing techniques, eating habits, and specialized cookware and appliances.

Some specific growing technique trends becoming more popular are organic farming and heirloom vegetables. Organic farming is a form of agriculture that does not include synthetic fertilizers and pesticides, or genetically modified organisms. It includes “outdoor grazing for livestock and poultry.” Heirloom vegetables are vegetables that are grown from a specific seed, over and over again, usually by a family of generations and generations of growers.

Since the American Heart Association revised their dietary guidelines, a slew of companies are encouraging healthier eating habits that also have some variety to them. Hyatt Hotels Corporation revised its Cuisine Naturelle menu to include a Vegetarian Pouch with Couscous and a Salmon Spiral with Tabbouleh Salad. Food For Flight, based in the Fairmont Vancouver Airport, which is an airport and hotel in British Columbia, is a food service that offers prepared meals to go for busy travelers or hotel guests. Folks either order through room service or by calling the restaurant and placing a take-out order.

Although the ‘ol stand by can opener is still around a buck, engaged couples are putting specialized cookware and appliances on their gift list. Cast iron fry pans and French ovens from Le Creuset , KichenAid standing mixers, as well as Krups Power Xtreme Premium mixer used to crush ice ever so quietly but with great strength top the list.

Tomato, tomatoe, super tomato – brought to me by an airport or cooked in a pan costing more than my car payment. As long as it keeps me tickin, I don’t care what it’s called and how it’s prepared. How ‘bout you? What do you think?


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What’s the Beef?

Well, with all the news on chemically injected beef in the supermarkets, who knows what the “beef” really is when you order a burger from a restaurant these days. One of the many reasons I’m glad I work for Celebrity Foods – I know what the beef in my burger is – natural. Anyways, lean beef is still recommended by nutritionists and doctors as part of a healthy diet. Beef is rich in iron which helps prevent fatigue (i.e. workaholic syndrome) and zinc which helps keep our immune systems healthy to hopefully keep us from getting sick too much. So, in the spirit of trying to stick to a healthy diet and keeping the masses happy, here’s a fun recipe for beef.


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 Beef Burgundy III Prep Time:20 MinutesCook Time:2 Hours Ready In:2 Hours 20 MinutesServings: 6  


·                     2 pounds sirloin tips, cubed ·                     1 medium onion, chopped ·                     12 ounces mushrooms, chopped ·                     2 tablespoons butter ·                     1 (10.75 ounce) can condensed golden mushroom soup ·                     1/2 cup Burgundy wine


In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and sauté until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.


If you’d like more info on nutrients in beef or how to prepare beef, check out the company resource guide on it –


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Veggin Out

When I’m veggin out to the tube, I usually snack on chips and salsa, but I’m going to start mixin up my snack time a bit on the weekends to include vegetables like carrots and spinach dip. Vegetables are full of many nutrients that keep us healthy, like Vitamin A found in carrots, which helps us maintain good vision. So, I thought I’d share this tasty veggie recipe with you.


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Grilled Santa Fe Vegetable Kabobs

Ingredients2 tablespoons oil 2 tablespoons vinegar 1 tablespoon McCormick Santa Fe Spice Blends 4 cups assorted vegetables, cut in 1 inch cubes

DirectionsCombine oil, vinegar and Spice Blends. Toss vegetables with Spice Blends mixture. Place vegetables on skewers. Grill or broil until crisp tender.

If you’d like more info on nutrients in vegetables or how to prepare vegetables, check out the company resource guide on it –


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