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anewkaiju · 4 years

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Top Chef Los Angeles Recap: Episode 1

These are strange times. There has always been an element of the unknown to our day-to-day, but typically it's only ever discussed or thought about in terms of limitless potential and never-ending, never-ceasing possibility. Of course, there's also always been a flip side to that element of unknown. You know it. The dread-inducing one. The one no one ever wants to bring up, delve into, wrestle with, or even talk about really. It's hard to say for sure, but that may be where we are now. Or maybe it isn't, and all will be well eventually. This shit is so strange and is going to take time to figure out, but we all have to figure it out and our best chance at figuring it out is considering our community and working together. So, we got that going for us.

These are also strange times that require certain measures to be taken to keep everything hammered down and in place. Put another way, a little TV is needed in order to provide some sort of sense of stability. Put yet another way, it'll help keep shit together. Which is how, we have ended up here. For reasons that are not entirely clear to me (yet) an idea formed in front of me that this latest season of Top Chef (the 17th one) needs to be written about. So, here we are.

The first thing to note about the new season of Top Chef is that it is an All-Star season, which just means that these are all contestants who have been on the show before and have now been invited back. This raises immediate questions in my mind concerning how one becomes a Top Chef All-Star. On what basis exactly is a chef measured to make this sort of call? This doesn't feel like something we can compare to the NBA's All-Star selection process. There, they have the fans for the starters and then league coaches and members of the press vote for the reserves. So, with this cast, are we supposed to believe these are fan favorites or have these chefs been chosen because the people who watch food most closely believe them to be the best? Little of both?

One of the other things about Top Chef and watching Top Chef, at least for me, is that maybe that stuff doesn't matter. You could try to handicap this show and identify the frontrunner and the number one contender and track everyone's progress through that lens, but that grows old eventually. In my mind, the show is at its best when someone is dialed in and making what feels like the best food they've ever made in their entire life. A lot of the time this individual making what feels like the best food they've ever made is painted as the underdog, and that's fine. Watching an underdog zig and zag their way through a competition, defy the odds and then take the title makes for pretty good entertainment. It's also one of those things where there's a lot of talk about James Beard nominations and "features in Food & Wine magazine" and it all sounds really impressive, but what do those accolades actually mean, and more importantly for our purposes, what do those accolades mean for TV? Where's your resume when you're cooking in the snow on the side of a mountain? Also, what does pedigree matter when so often on this show the judges slam someone for cutting corners or ignoring fundamentals? It's also important to note that I know almost nothing about food aside from what I have discerned from watching this show.

How food is thought about and talked about on TV and the internet has changed considerably over the last few years. In the early to mid 2000s, 'good cooking' was more often than not presented and defined as all about splashy presentation, style and a million other things going on at once. The term "celebrity chef" originated around this time to describe someone who is now famous because they cook. Your signature could just be a wild looking plate. This isn't meant to put down food artists, but perhaps some passes were given that shouldn't have been. It's like if you could talk it up enough and find the right wrapping for it then, magically, no questions are asked and what you are putting out into the world doesn't have to be fact or quality checked. This all works on the timeline too as this was also a period in history were there lots of bad rappers at the top (50 Cent, Ja Rule, etc) and the NBA was mired in this weird post-Jordan funk.

It's almost as if things had to pivot back in on itself. These days, simplicity is celebrated. Or maybe it has always been essential and I am just dumb. Either way, let's call this foggy idea the Chef's Table Effect. Now, with chefs, you want to know about their approach to food and what their mindset is like. We want to know how they look at food and how they get it. We want to learn about real, living, breathing chefs and not just be told about someone who is now famous because they cook. In early seasons of Top Chef, there were more personalties, people who just wanted to rub elbows with celebrities and put their names on restaurants. Over time, that has subsided some and when it does happen it comes across as much more transparent. The good chefs emerge no matter what. Their personalties reveal themselves in their own time (call this the Kawhi effect if you must,) and because they are making 'good' food it's all that much more enjoyable/rewarding to watch. We are in this time where food is considered in more serious terms, and as a result, we get more grounded, thoughtful food TV programming. I like to think of it as more of an actual uprising. Everyone collectively all at once had one too many exploding shrimp cocktails bathed in brandy and bedded in dry ice and began asking questions about what we are doing here exactly. With that in mind,

The episode itself was fairly straight-forward. The chefs show up. They are asked to do a mise en place, which is like a prep work drill essentially but since this is a competition show there's a real emphasis on speed and accuracy. There were artichokes, oranges and almonds, and it was explained, that the first five chefs to break down their artichokes would form a team and be allowed to leave for a kitchen right away. When this happens, all remaining chefs would stop with whatever artichoke business they may have left and shift their attention to the oranges. Once five chefs had handled their oranges sufficiently they would then become the second team and then be allowed to head for the kitchen. Everyone left with the almonds would take on the mantle of the third team, and be allowed to move to the kitchen once they were all finished. This opening challenge served mostly as a shakeout session to get things moving and for viewers at home to see if anyone is trying out a new style, whether it be a cooking flourish or a new haircut.

After the mad dash mise en place, the chefs are once again sorted into teams, although, this time around, they go into five teams of three as opposed to three teams of five. For the main challenge of this episode, each team has been asked to make a cohesive, family-style seafood meal over a single open flame and an open flame only for a table of esteemed, established chefs and cuisine writers.

here is what they presented:

Melissa: Grilled Swordfish with hot & sour sauce, ember grilled radicchio and fresno chiles

Karen: Grilled scallops, gingered plums, nuoc cham and nappa cabbage slaw

Angelo: West coast oyster with smoked bacon rice porridge

Bryan: Sea urchin, spot prawns with hibiscus ponzu and burnt avocado

Joe: Sesame and semolina flatbread with clams, fried garlic, sea urchin, pickled peppers and miso parmesan aioli

Lee Anne: Shoyu Tare Glazed Halibut with charred sweet corn and cabbage, sea urchin and uni miso beurre blanc

Gregory: Charred salmon with grilled peaches and roasted chili dressing

Jamie: Steamed mussels with ember scaled cream and toasted bread

Stephanie: Brined prawn with charred tomato sauce and roasted corn dressing

Jennifer: Spiced tuna loin over grilled kale with red pepper tahini sauce

Nini: Grilled scallops, carrots, tomatoes with charred brussels sprout & fennel salad

Kevin: Eye of swordfish braised in chorizo with coal-roasted onion, olives and peas

Lisa: Charred shrimp and scallop ceviche with candied squash, mushrooms and avocado

Bryan V.: Sablefish with corn porridge and charred leeks

Eric: Chesapeake boil with grilled prawn

It's striking looking at all of these dishes written out. Granted, this is being written from a position of hindsight, but it's so clear which dishes were a hit and which were not. Again, I'm not very bright so this isn't a food know-how thing. It's just a words thing. The most composed, concise dishes were the ones that elicited acclaim. This should maybe be a working rule. If the description of your dish runs over a line long, then you might be in trouble. (You might be looking at Lisa's dish and noticing that it runs over, but it's just barely. She's a great chef who is being oddly slept-on already. She went all the way to the final in her season and has a very no nonsense, quiet drive.)

Anyway, the judges loved Gregory, Jamie and Stephanie's meal with Gregory taking the overall win. Joe, Lee Anne and Bryan had far and away the least liked dish. The challenge called for a family-style meal, indicating that everything will end up on the same plate, so the two sauces made that one flatbread mad soggy. Joe went home for it. (Lee Anne ran into some issues on the grill, but these things happen and Padma said there was a lot to like about her dish. Lee Anne was also on the very first season of Top Chef and the last time anyone saw her was a few seasons back when she surprise-returned. In that episode, the challenge was to cook over an open flame in four feet of snow on the side of a Colorado mountain. Lee Anne was four months pregnant. After she knocked out her dish, she seemingly achieved clarity and announced to everyone that she was going home to prepare for the birth of her child.)

For whatever reason, it tends to take a few episodes before the show really starts moving. There will probably be a few more wild-sounding challenges under even more wild-sounding circumstances. Based off of the "this season on Top Chef" tease shown at the end of the episode, the competitors visit at least one museum and at least one stadium. The official title of this season is Top Chef: Los Angeles which would suggest that everything will be contained to the city of Los Angeles as opposed to the entire state.

There was also a moment in the tease where actor Danny Trejo, star of Machete, Machete Kills and the forever-stuck-in-development Machete In Space, can clearly be seen visiting the Top Chef kitchen which is wildly encouraging.

#bravo #tv #top chef #recap #review #writing

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total-food-service · 5 years

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American Cancer Society Hosts 14th Annual Taste of Hope

The American Cancer Society hosts the 14th Annual Taste of Hope on Thursday, May 23rd, 2019 at the Metropolitan Pavilion in New York. Read now at TotalFood.com:

The American Cancer Society hosts the 14th Annual Taste of Hope on Thursday, May 23rd, 2019 at the Metropolitan Pavilion in New York. This years’ Volunteer Host Committee includes Alyssa Reiner, Danny Burstein, Harry Carson, David Alan Basche, Rebecca Luker, and Clarke Thorell. Event Co-Chairs Mark D. Friedman and Jamie Koffvolunteered for 9 months to produce this signature culinary, wine, and…

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#American Cancer Society #CBS News #chef #Chef Michael Lomonaco #Chris Wragge #Corporate Honoree #Culinary Honorees #Dana Cowin #Food & Wine Magazine #Michael Lomonaco #Otto Cedeno #Otto’s Tacos #Porter House Bar and Grill #Ralph Scamardella #Survivor Honoree #TAO Group Restaurants #Taste of Hope

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investmart007 · 6 years

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NASHVILLE, Tenn | Remastered" finds stories behind Tennessee's iconic brands

New Post has been published on https://is.gd/lOcvPW

NASHVILLE, Tenn | Remastered" finds stories behind Tennessee's iconic brands

NASHVILLE, Tenn.— A miniseries that airs beginning this month highlights the personal stories behind six iconic Tennessee brands.

The Tennessee Department of Economic and Community Development says the companies featured in the series include Jack Daniel’s, Lodge Cast Iron, St. Blues Guitars, United Record Pressing, Barrett Firearms Manufacturing and Prophetik Haute Couture.

The miniseries “Remastered” was shot and produced last year. It includes appearances by John Rich of country music duo Big & Rich; Laura Daily, chief merchant for Cracker Barrel; Ketch Secor of Old Crow Medicine Show; and Hunter Lewis, editor in chief of Food & Wine magazine.

The first episode is scheduled to air at 7 p.m. CDT July 11 on RFD-TV. New episodes will air on Wednesdays.

By Associated Press

#Community Development #Department of Economic #Food & Wine magazine #Lodge Cast Iron #Nashville #Prophetik Haute Couture #Tenn #TodayNews

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babygruenwald · 6 years

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They say wine gets better with age. That’s not really true. Not if you leave the cap off.

Baby Gruenwald, Guest Editor, Baby Food & Adult Wine Magazine (July 3rd, 1993)

#baby gruenwald #wine #baby food #wine country #magazine #guest editor #old hollywood #golden age of hollywood #1993 #cork #vintage

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xbluexflowerx · 6 years

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Rintori prompt - as a star Olympian, Rin tries to get rid of damaging relationship rumors by hiring a fake live-in/spouse. Nitori somehow gets roped into it and is a natural at faking a newlywed-type relationship (which wasn't too far off from senpai-worship, but now with "appropriate" clingy tendencies). Everyone (including their friends) believe it's 100% real, and after a few months of pretending Rin doesn't know if he'd be ready to let go of this fake relationship.

This was a beautiful prompt,I could have made this into a multi-chaptered fic but I reined myself in!

…

Playboy Rin Matsuoka seen with another girl onhis arm after a night out.

He rolled his eyes as he read thearticle, despite the fact that were usually just friends and he was quiteclearly gay the media loved to pair Rin off with every girl he as much aslooked at.

His management were insistent hestarted creating a more positive persona, a loving relationship for thetabloids to lap up. The advice was all well and good but where was he supposedto magically find a boyfriend?

“Rin!” Ai shouted, letting himself inwith his spare key. “They had those shrimp chips you love at the market so Igrabbed you a couple bags.”

“Thanks.” Rin replied as a bag wastossed across the room into his awaiting hands.

Rin watched as Ai unpacked the rest ofhis shopping, some things for Rin and some for himself. He rolled his eyesslightly, you’d believe the man lived here with the amount of stuff he leftaround the place. When in reality he lived across town in a house share withthree other people – his budget much lower than Rin’s.

So, Ai ended up spending most of histime in Rin’s spacious pent house, only really using his own house to sleep in.Rin thought the whole exercise was pointless, why was Ai paying for a house henever used? He’d suggested they live together – they’d done it at school so howdifferent could it be? But Ai always declined, said he’d feel too guilty thathe wouldn’t be able to help pay.

Instead, he paid for other people tolive in a house while using Rin’s facilities for free. But apparently that madesense to Ai.

“What are they saying about you thistime?” Ai asked, leaning over the back of the sofa to see the gossip magazinein Rin’s hand. Ai knew the only time he ever brought them was if he wasfeatured.

“The usual.” He muttered, handing Aithe magazine.

“Hmm.” He nodded, eyes scanning thearticle. “Matsuoka seems to spend most ofhis off-season swimming in and out of girl’s knickers. Interestingphrasing.”

“Yeah.” He agreed with a blush.Somehow discussing his sex life with Ai was embarrassing, albeit his fake sexlife.

“Oh well.” Ai shrugged, dropping themagazine back on Rin’s lap. “Once you start swimming again they will forget allthis crap and become real journalists again.”

“I suppose.” He agreed.

“Right, I’m making waffles. Would youlike some?” He asked, pulling his waffle iron out of the cupboard. Apparently,he didn’t want to leave it at his own place because people had a tendency toborrow and not clean up after themselves.

“Go for it.” Rin replied, following Aiinto the kitchen.

Rin sat at the bar stool as he watchedAi flit around the room, grabbing everything he needed out of the cupboardswithout even pausing to ask Rin where things were kept. He was sure Ai knewthis house better than he did.

“How was work?” Rin asked.

“Oh, the usual.” Ai shrugged. “Peopleordering meat meals and then getting angry with me because I should have knownthey were vegetarians. Having to take a quail’s egg back to the kitchen becausethe yolk was too runny, then again because it was too firm. And having to openseven bottles of red wine for a couple to try before deciding they’d rather thewhite.”

Rin shook his head at Ai’s tales, heworked as a waiter in a high-class restaurant (three Michelin stars) with avery lucrative cliental. Who felt that because they earnt more in an hour thanAi does a month they had the right to treat him like trash.

“Why do you put up with it?” Rin askedin disbelief.

“It puts food on the table.” Heshrugged, gesturing to the waffle mixture. “Besides, they’re always generoustippers.”

“They should be! The amount of shitthey put you through.” He scoffed.

Ai rolled his eyes playfully butignored the comment, he and Rin lived in different worlds now. Sure, they werestill friends but Rin was in a position to call people out on their bullshitand get away with it. Ai just had to grin and bear it.

Rin smiled as he watched Ai pour thebatter into the iron, his tongue sticking out in concentration. A habit hehadn’t managed to shake since school.

“Here, have the first waffle. I knowyou always want it.” Ai smiled, plating up and putting it in front of Rin.

Another habit that never changed washow he treated Rin, sure he no longer called him senpai but he still acted likeit. Always putting his needs first, always in awe of him, always blushing whenhe complimented him. Not that Rin would ever complain of course.

He loved having Ai around. He cooked,he cleaned, he entertained and he provided comfort on his darker days. It waslike having a housewife without the sex.

And suddenly an idea struck him. Theperfect spouse to get his management off his back.

“Ai! Date me!” Rin shouted, sprayingwaffle everywhere.

“E-excuse me?!” Ai exclaimed.

“I need a fake boyfriend and you’d beperfect for it.” He grinned.

“Oh, I don’t know.” He mumbled, avoidRin’s eye.

“Please, it would get the media off myback.” He begged.

“I just don’t think it would work.” Heshrugged, the waffles long forgotten now. “It would come out too quickly thatit was fake.”

“Not if we’re the only two people whoknow it’s fake.” He suggested. “It won’t be all that different to now, we’reclose friends anyway we’d only need to amp it up slightly.”

“And what about our family? Ourfriends?” Ai frowned. “We’d be lying to them.”

“It will only be for a couple ofweeks, a month tops! Then we just say we realised we’re better as friends andact like it never happened.” He said, thinking it was quite possible thegreatest plan he’d ever had.

“Fine.” He reluctantly agreed. “Butonly for a month, I’m not lying any longer than that.”

“Thank you!” He shouted, runningaround the counter to grab Ai in a hug. “I really appreciate it.”

“Yeah, yeah.” He rolled his eyes,going back to their food.

…

Rin decided Friday night would be thebest time to show off his new relationship, he was often followed around then.People trying to catch him drunk and disorderly. But tonight, they would begetting more than they bargained for.

“Are you sure this is a good idea?” Aihissed, tightening his hold on Rin’s arm – no different from usual really.

“It’s fine.” He nodded. “Remember, it’sonly for a month.”

“Okay.” He bit his lip.

As Rin and Ai walked towards the barthe paparazzi came crawling out of the woodwork. Bulbs flashing. Blinding Ai tothe point he had to grip Rin for guidance, the red head much more immune to thecamera.

“Guys night out?” One bravephotographer asked.

“Not quite.” Rin chuckled, shaking hishead.

So much as stand next to a woman andhe was having sex with them, have a guy practically hanging off him and theywere just good friends.

He waited for the paparazzi to understandhis meaning but they continue to stare at him blankly, obviously he was goingto have connect the dots for them.

“This is my boyfriend.” He grinned,pressing a kiss on Ai’s head who squeaked at the gesture.

Just like that, the cameras were wildagain, snapping and flashing every shot they could of Ai. Rin put a protectivearm around Ai and guided him through the flashes, ignoring all the questionsflying around them.

How long have you been together?

Where did you meet?

What is it like dating Rin Matsuoka?

They hounded the couple until theyreached the bar, letting them slip through the doors in a final flurry ofphotos.

“Wow.” Ai sighed, once they werefinally alone. “That was intense.”

“You’ll get used to it.” He shrugged.

“Not sure I want to.” He pouted.

Rin laughed at his response and tookhis hand, leading him through the bar with a soft smile while knowing the cameraswould still be watching their backs.

…

Suddenly a back log of photos seemedto appear in the papers. Every trip out, every meal, every shop, every time Aihad let himself in and out of Rin’s place. Where the tabloids hadn’t once caredabout the appearance of Ai they were suddenly all over it like a rash.

“How do they find all this out?” Aimoaned, reading yet another article about himself.

“What do you mean?” Rin asked,glancing over his shoulder.

“AiichiroNitori, nicknamed Ai by his boyfriend, has known the swimmer since theyattended Samezuka Academy together. Despite being a year younger than Rin the pairgrew close during Aiichiro’s first year at the school.” He read.

“That sort of information isn’t thathard to find out.” Rin shrugged. “Just call the school and it will all be onrecord.”

Ai gave him a withering look before hecontinued.

“Thecouple were on the swim team together and Aiichiro always looked up to Rin andlonged to swim with him. However, the feelings weren’t returned as a closepersonal friend said ‘Rin would often shout and snap at Ai but that anger wasobviously just unresolved sexual tension’.”

“I wonder who they found to say that.”Rin frowned, usually ‘close personal friends’ were people he’d said two wordsto once upon a time.

“Aiichiro was so desperate to impress hissenpai at school he took private lessons from a mutual friend.” He carried on, barely registering Rin’s input.“A source reveals that Rin was driven madby jealousy of these lessons and would often turn up unannounced to intervene.”

“How long do they talk aboutSamezuka?” He blushed, he had been a little jealous that Ai had turned toSousuke instead of him but he didn’t realise others had noticed as well.

“For at least five paragraphs.” Hegroaned, skimming down to later in the article. “Despite being photographed leaving Rin’s penthouse apartment multipletimes Aiichiro does not live with his boyfriend but in a house share. Hisroommates have said that Rin has asked him to move in countless times but isalways rejected due to Aiichiro’s fear of commitment. Where are theygetting this from?”

“I mean it’s only a half lie, I haveasked you to move in.” He laughed, slipping an arm around Ai’s shoulder in agesture that had become second nature to him over the past couple of weeks.

“Yeah, but I said no because I don’twant to be a freeloader not because I’m scared of commitment.” He groaned, Rinshrugging in response. “We can hardlyblame Aiichiro for being hesitant, Rin has left a trail of broken hearts aslong as his swimming career.”

“Ridiculous.” He rolled his eyes as Ailaughed and skipped to the end of the article.

“Rinhas been looking positively giddy since he finally opened up about hisrelationship with Aiichiro and those loving looks cannot lie, he has clearlyfallen hard for the man. A friend of the pair has reportedly said ‘in time Aiwill get on the same page as Rin, but after feeling like he’s been an annoyancefollowing Rin around most of their friendship he’s not ready to put himself outthere yet’. Chin up Aiichiro! Looks like senpai finally noticed you.” Hegroaned. “Least they’re talking about you more positively now.”

“Then the plan is working.” Hegrinned.

“I guess.” He nodded, looking at allthe pictures in the magazine. He would never admit it out loud but they lookedgood together, well he at least thought so. Rin probably thought he could dobetter. Let’s be honest if Ai hadn’t been the only single one in their group offriends he would not have been first choice as a fake boyfriend.

“Hello?” Rin said, answering his phonethat Ai hadn’t even noticed was ringing.

“Rin-chan!” Nagisa shouted down thephone causing the red head to flinch slightly at the volume.

“What’s up Nagisa?” He laughed.

“Me and Rei-chan are having everyoneover for drinks tonight. Want to come?” He asked.

“Sure, got nothing else to do thisevening.” He agreed.

“Great! And bring Ai-chan with you.It’s been so long since we’ve seen him.” He said, his voice holding no room forargument.

“Oh course.” He stuttered, they’d notreally talked about to handle this situation with friends. He and Ai haddecided they’d be the only ones who knew the truth but hadn’t announced therelationship to their friends. Who had obviously read about it in the tabloids.

“See you tonight!” Nagisa cried,hanging up the phone.

“Bye.” Rin said to the dial tone,nervously swallowing before turning to Ai.

“What’s wrong?” Ai asked withconcerned frown.

“We’re going to go to Nagisa’s fordrinks tonight.” He explained.

“That’s hardly terrible news.” Helaughed, rolling his eyes at Rin’s dramatics.

“He thinks we’re a couple.” Rin saidquietly, as if it would change the truth.

“Oh.” He bit his lip. “Well I supposewe should have seen it coming.”

“So, we just carry on acting?” Heasked.

“I guess so.” Ai shrugged, pretendingto busy himself with the magazine in his hands.

“Okay.” He awkwardly nodded.

Lying for the paparazzi was one thingbut lying to their friends was something else, they were sure to see straightthrough them. But as Rin sat there, absentmindedly stroking Ai’s shoulder, theshorter man leaning into him, he thought they might have perfected their fakerelationship. Maybe nobody would know after all.

…

“I always knew it!” Nagisa declaredloudly, Rei cringing as he drunkenly sloshed wine everywhere – thankfully itwas only white.

“Knew what?” Makoto asked,purposefully ignoring Haru’s drunk, wandering hands.

“That Rin-chan and Ai-chan were inlove.” He rolled his eyes.

“Love?” Rin spluttered, Ai blushingand looking into his glass.

“Yes!” Momo cheered, shaking Sousuke’sarm. “We used to always say that, it was obvious even in high school. Wasn’tit?”

“Sure.” Sousuke nodded, wishing Momowould stop his incessant shaking.

“I don’t think it was that bad.” Rinstuttered.

“Yeah it was.” Momo nodded. “Ai usedto gush and gush about you, when I first met you both I assumed you’d alreadysealed the deal.”

“And Rin-chan wasn’t much better!” Nagisagiggled. “It was always Ai this and Ai that. And when I started calling himAi-chan too you should have seen the look on his face!”

“A bit like the look be has now.” Haruteased, lounging against Makoto.

“Can we just drop it?” Rin groaned, wrappingan arm around a self-conscious Ai. “I’m sorry we didn’t tell you but do wereally have to spend the whole night talking about us?”

“Yes!” Nagisa and Momo shouted inunison.

“Sorry Rin.” Rei apologised, trying tosilence Nagisa with more wine. “We’re just happy for you both.”

“We’re glad you both finally actedupon your feelings.” Makoto smiled.

“Like you were any better.” Aigrumbled, finally deflecting the attention back to a flushed Makoto.

Rin laughed as his friend blushed andstumbled over his words, glad to finally have the spotlight off his ‘relationship’but maybe they had a point. If all his friends thought they were good togetherperhaps they were right.

He looked over at Ai with a softsmile, his loud laugh filling the air, wrapping around him in warmth. Maybethere was something there after all.

…

Rin sighed as he watched Ai, dressedin an old shirt of Rin’s that was too big as make shift pyjamas, yawning as hemade himself a large coffee. They’d gotten quite good at this whole fakerelationship, it had almost become second nature to them. Just how they behavedaround each other now. But it had all been fake right? Every look, every touch,every kiss, it hadn’t been real, even if he’d wished it had been. Now, it allhad to come to an end.

But was Rin ready to give Ai up?

“It’s been a month.” Rin said, aiming fornonchalance as he took a sip of his coffee.

“Oh yeah.” Ai nodded. “I guess weshould break up then.”

“Yeah.” He agreed. “Or we could not.”

“Rin?” He swallowed nervously, maybeeverything they’d been feeling wasn’t one sided after all.

“I don’t know.” He shrugged awkwardly.“I always felt like there was something out of place between us, I thought itwas just the distance since we left school but now I think it’s this.”

“This?” Ai questioned, not ready toreally believe Rin’s words.

“Yeah, this relationship. Having youaround all the time, holding you, kissing you, going on ridiculous dates withyou. It didn’t feel strange, it just felt right.” He admitted. “Please tell meI wasn’t the only one who felt it?”

“No, you weren’t.” He shook his head witha smile. “I felt it too, maybe I always felt it but didn’t realise.”

Rin smiled at Ai’s confession, leaningacross the table to effortlessly steal a kiss. It was different from the onesthey’d done for the public, this one was loving, it was special and it was justtheirs.

“So, are we dating now?” Rin askedagainst Ai’s lips.

“Have been for the last month, thanksfor noticing.” He teased.

Rin rolled his eyes but captured hislips in a kiss all the same. It may have started out as a publicity stunt buttheir relationship had finally blossomed into something real.

…

#rintori #rin matsuoka #nitori aiichirou #my writing #free!

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luvabigglassored · 4 years

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When is it OK to Eat Food With Mold On It?

In this season of food gifts and party leftovers, this article, previously published by My Recipes, is particularly important and worth sharing & re-sharing. #ThisGirlLovesToEat

“We’ve all let something languish in the fridge a bit longer than we realized. It’s not unreasonable to look at a single patch of mold on a strawberry and wonder if the whole lot has to be tossed. But what about a…

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#ThisGirlLovesToEat #cheese #Food & Wine Magazine #Food Safety #Health #Healthy Eating #mold

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nourishmebymonishaashokan · 5 years

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What is more effective: Diet or Exercise?

Before I answer that, think about your meals that you had yesterday. Were they healthy enough to skip your workout today?

Before gulping down that extra glass of wine that your friend insisted you to have in a party, do you ever pause and say NO and instead think about a 4 km run in the morning?

There are unlimited ways in which society influences human food and fitness behaviour. We get influenced by what we hear instead of combing through options that are best for us.

Don't we usually design our weight loss journey depending on what our friends are following?

Based on what we hear that worked for someone else?

If a particular diet worked for him then it should work for me, if functional training did magic to his body, it should sculpt my body too. Really? If it was so smooth then we all could use each other's ways of dealing with life problems and in one snap get what we want. But fortunately we have a gazillion ways to handle everything in life.

Health seems to be in vogue these days as everyone talks about it and works out in the gym to get a noticeable body and a sense of pride. But how many of us believe in working out for a simple reason that it feels good, makes you happy and keeps you calm and fit?

Being a nutritionist and a health consultant I often get clients with targets like weight loss for an upcoming party/wedding or vacation pictures.

These targets can be pressurising and the weight loss experience, even with best results, is more like a pain instead of gain. Is it really worth it?

Ask yourself, Are you really eating right ?

How do you know that ?

How do you know how much calories to reduce every time to maintain a consistent weight loss progress?

You workout everyday. But is your workout aligned with your fitness goals?

With the help of TV, Internet, magazines we have become jack of all trades, but refuse to hire a master yet. We can splurge on unhealthy lunches and dinners but we think twice before committing to a wellness program for our health. We brush our teeth everyday, take bath, change clothes as it is personal hygiene. But are we doing our exercises so diligently? No right? Because till today health is just external and not personal yet.

Every week there is a new diet craze taking everyone by storm. We can be influenced by all the fads but we cannot manipulate our body into believing the same. So the body responds to what is nourishing. A good health is a result of daily physical activity and a well balanced nutrition dense diet. The amount of energy you need to intake in your diet depends upon what your goal is. But remember, there are no shortcuts to long lasting results.

The best thing to do is focus on increasing your body metabolism instead of going obsessive standing on that weighing machine after every sip that you intake.

How to Rev up your metabolism

1) Drink water and lose weight

Yeah! Well if it sounds too simple then may be it is. Water is the most important and usually forgotten nutrient from our life. Yes hydration of body plays a huge role in reviving up metabolism by water induced thermogenic effect.

Be workout friendly

Don't worry u don't have to spend an extra hour in the gym for that.

Do not overtrain but be prepared to push yourself a little more than yesterday. Kick up your cardio routine and put some muscle behind it with strength training. High intensity interval training has proved to be extremely effective in burning body fat.

The number of calories burned are increased when you transit from resting to exercise phase.

But you know what the good news is?

Your body continues to burn calories even post your exercise, to replenish the oxygen stores in the muscles while you are recovering.

3) Eat...now eat....then eat....go on ....and finally... eat....

Yes just like how interval workout boosts your metabolism even post working out, interval eating in the right quantity and right food can amplify your metabolism leading to faster burning of calories, as eating is like an internal workout for your body. Eating a balanced meal followed by a healthy snack every two hours ensures that it constantly leaves your body working in order to digest the food. But it also means that you don't overload calories consumed in the process, because at the end of the the day you cannot trick your body into burning more or less calories by just manipulating meal frequency.

Super foods to skyrocket your metabolism

Proteins- our body burns more calories to digest protein hence pushing the body to work a lot more. Foods like nuts, fish, lean meats, eggs, dairy products and lentils are rich in proteins .

Green vegetable like beans broccoli, carrot not only raise your metabolism but also rich in vitamins and minerals act as antioxidants in the body.

Also some functional foods help a great deal in amping body metabolism. Such foods are nutritionally dense and are required in trace quantity like almonds, walnuts, flaxseeds, cinnamon, hot pepper, chia seeds.

A lot of people incorporate healthy habits in their daily life but miss consistency. And then they are bound to be confused about Diet or workout?

This has been an ongoing confusion for many of us. Should we go to a nutritionist or join a gym??

So let me tell you, "you can't out-exercise a bad diet"

Many people think if they work out in the gym everyday, they can go home and reward themselves with whatever they want to eat or calories don't count on the weekend. It certainly doesn't work like that. If today you decide to grab a burger and think that you will go to the gym in the evening for your regular workout to compensate, then stop right there! Put that burger down my friend, because you would need to workout at least 90 minutes at good intensity just to create a small deficit of calorie and lot of which also depends on your metabolism.

In order to lose weight you should burn more calories than you consume which makes it important to consume good nutrition dense food along with daily exercise.

Just like a car needs timely fuelling, your body needs good nutrients at regular intervals. Having said that, an unused car for long, can lead to a dead battery, and so can your body, which makes it imperative to use your body physically to its greatest potential.

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waterinxthelungs · 7 years

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Thaddeus’s hoarding list of hoarding!

For my own personal reference, and in case anyone is curious. Thaddeus is not a messy hoarder like the kind you see on TV. He is actually quite meticulous in his organization and has a specific way of going about it. It’s probably kind of weird, but it doesn’t need to make sense to anyone but him.

Thaddeus’s House

- One piano, three smaller electric keyboards - Three acoustic guitars, one electric guitar - Three guitar amps (Because “they all sound different”) - Three violins - One saxophone - A plethora of music books and sheet music - Six different cameras that use film; each one dates to around the 1960s-70s, and one of them prints polaroid film. He still has polaroid film. - Dark room photography equipment - Not really a ‘hoard’ thing but he took up stop-motion animation once. This project lasted far too long for resulting in a 3-second stop-motion animation that is recorded on a video tape. He never pursued the hobby again. Don’t ask him about it you’ll make him sad. - A fuck ton of movies spanning the last century. He has a working VHS player and VHS tapes in addition to DVDs and stuff. - Several dozen records, consisting of a variety of genres - Three record players. Only one of them still works - Antique jewelry and precious gems that are rumored to have been recovered from the Titanic - A chandelier from the Titanic - Antique jewelry that is actually from the Titanic - A dinner tray that is probably from the Titanic or a hotel, he forgets - Two candelabras from the Titanic (he was only going to take one, but he thought that it would get lonely) - Six fancy bathrobes from different hotels - An unreasonable number of snow globes, in addition to a miscellaneous collection of knickknacks like collectible shot glasses, pretty sea shells, geodes, clocks, and music boxes. These things decorate his house. - Far too many books to count. He has a home library of books from each decade since the 1900s, and possibly some that are even older. Everything is alphabetized. Novels, encyclopedias, text books, manuscripts, comic books, pin-up magazines, porn lol, almanacs, etc etc. Thaddeus has worked to keep each of them in good order and has managed to restore some. A few he will not touch--or allow anyone else to touch--without special cotton gloves to protect the pages from the skin’s natural oils. He gets very upset when one of his books finally deteriorates from age.

- Fancy crystal wine glasses and dinnerware - Dated wines and liquor - One of those big alien-shaped novelty cups that you would find at a carnival - Probably, like, 60 towels - He has a few cute aprons. His favorite one has strawberries on it. - Three ammo boxes - Military medals. Some are his, some aren’t - The brake pedal of a WWII plane - A small gun collection consisting of three rifles and six revolvers - At least a dozen boxes of waterproof matches. They blew his mind when he first learned what they were - He has a chia pet. It’s a cute turtle. - Actually, he has a bunch of houseplants, which is kind of odd considering his allergies. He has a preference for growing his own food and herbs (”herbs,” heh), so that’s his reasoning behind it. They have practical use, at least. - Sex toys (we won’t get into specifics, just know that he has them) - A fuckton of clothes, whatever he could salvage over the last century. A majority of it is dated fashion.

In addition to the ‘main’ hoard Thaddeus has in his house, he also has multiple sub-hoards that he has stashed around each of the islands. They’re there for him “just in case,” which is why he never seems to be without something he needs at any given time, specifically alcohol at least until recently. They consist of a wide range of miscellaneous items, ranging from tools to snacks, similar to caching.

#( consider this a masterlist of sorts lol i'll update it as i think of more things tbh because this became quite the monster #i'll add it to his pages too )#ooc

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thcscout · 4 years

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How To Make Premium Cannabutter | Food & Wine Recipes

Before cannabis can be used in a recipe, it must go through an activation process. Follow along to see how this premium cannabutter can be used in everyday recipes.

Find the full recipe here, https://www.foodandwine.com/recipes/premium-cannabutter

#Cannabis #Edibles #Foodie

Ingredients 3.5 grams cannabis flower (about 1/8 ounce) 3 tablespoons distilled water 1 cup unsalted butter (8 ounces),…

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redteamjanitor-blog · 7 years

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Repost, don’t reblog

BOLD any which apply to your muse! Feel free to add to the list!

WHAT ARE YOUR MUSE’S AESTHETICS?

[ COLOURS ] red. brown. orange. yellow. green. blue. purple. pink. black. white. teal. silver. gold. grey. lilac. metallic. matte. royal blue. strawberry red. charcoal grey. forest green. apple red. violet. navy blue. crimson. cream. mint green. bubblegum pink. sky blue. pale jade.

[ ELEMENTS ] fire. ice. water. air. earth. rain. snow. wind. moon. stars. sun. heat. cold. steam. frost. lightning. sunlight. moonlight. dawn. dusk. twilight. midnight. sunrise. sunset. dewdrops.

[ BODY ] claws. long fingers. fangs. teeth. wings. tails. lips. bare feet. neck. shoulders. legs. freckles. bruises. canine. scars. scratches. wounds. burns. fingernails. spikes. feathers. webs. eyes. hands. sweat. tears. feline. chubby. curvy. short. tall. normal height. muscular. piercing. tattoos. athletic. hair. fur.

[ WEAPONS ] fists. legs. sword. dagger. spear. bow & arrow. hammer. shield. poison. guns. shotguns. baseball bats. axes. throwing axes. whips. knives. throwing knives. pepper sprays. tasers. machine guns. slingshots. katanas. maces. staffs. wands. powers. magical items. magic. rocks. mud balls. claws. teeth. stealth. strategy.

[ MATERIALS ] gold. silver. copper. platinum. titanium. rose gold. diamonds. pearls. rubies. sapphires. emeralds. amethyst. metal. iron. rust. steel. glass. wood. porcelain. paper. wool. fur. lace. leather. silk. velvet. denim. linen. chiffon cotton. charcoal. clay. stone. asphalt. brick. marble. dust. glitter. blood. dirt. mud. smoke. ash. shadow. carbonate. rubber. synthetics. ribbon.

[ NATURE ] grass. leaves. trees. bark. roses. daisies. sunflowers. tulips. lavender. petals. thorns. seeds. hay. sand. rocks. roots. flowers. fungi. ocean. river. frozen lake. meadow. valley. forest. desert. tundra. savanna. rain forest. caves. underwater. coral reef. beach. waves. space. clouds. mountains. snow. mist. pond.

[ ANIMALS ] lions. wolves. foxes. eagles. owls. falcons. hawks. swans. snakes. turtles. ducks. bugs. spiders. birds. whales. dolphins. fish. sharks. horses. cats. dogs. bunnies. penguins. praying mantises. crows. ravens. mice. lizards. werewolves. unicorns. pegasus. dragons. squirrels.

[ FOODS/DRINKS ] sugar. salt. candy. bubblegum. wine. champagne. hard liquor. vodka. beer. coffee. tea. spices. herbs. apple. orange. lemon. cherry. strawberry. watermelon. vegetables. fruits. meat. fish. pies. desserts. chocolate. cream. caramel. berries. nuts. cinnamon. burgers. burritos. pizza. ambrosia. eggs. milk.

[ HOBBIES ] music. art. watercolors. gardening. smithing. sculpting. painting. sketching. fighting. writing. composing. cooking. baking. sewing. training. dancing. acting. singing. martial arts. self-defense. war tactics. electronics. technology. cameras. video cameras. video games. computer. phone. movies. theater. libraries. books. magazines. cds. records. vinyls. cassettes. piano. strings. violin. guitar. electronic guitar. bass guitar. harmonica. harp. woodwinds. brass. flute. bells. exploring. playing cards. poker chips. chess. dice. motorcycle riding. eating. sleeping. climbing. running. jogging. parkour. studying.

[ STYLE ] lingerie. armor. cape. dress. tunic. vest. shirt. boots. ankle boots. heels. leggings. trousers. jeans. skirt. jewelry. earrings. necklace. bracelet. ring. pendant. hat. beanie hat. crown. circlet. helmet. scarf. brocade. cloaks. corsets. doublet. chest plate. gorget. bracers. belt. sash. coat. jacket. hood. gloves. socks. masks. mittens. cowls. braces. watches. glasses. sun glasses. straw hat. visor. eye contacts. makeup. ribbons. hoodie.sweater. converses. tennis shoes. boxers. briefs. boxer briefs. shorts. cargo. cropped pants. crop top. cuffed pants.

[ MISC ] balloons. bubbles. cityscape. light. dark. candles. growth. decay. war. peace. money. power. percussion. clocks. photos. mirrors. pets. diary. journal. fairy lights. madness. sanity. sadness. happiness. optimism. pessimism. loneliness. family. friends. clan. assistants. co-workers. enemies. loyalty. smoking. drugs. kindness. love. hugs. kisses. cuddles. spring. summer. autumn. winter. farmland. countryside. suburban. village. badlands. wasteland. teams.

tagged by: @red-boston-batter

tagging: @feudejcie and whoever else, really!

#📟 Off the record. (OOC) 📟#❓ Who am I? (About the muse) ❓#📰 Curious little thing. (Memes) 📰

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digestinol · 4 years

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Travel and Irritable Bowel Syndrome (IBS)

It seems that many believe that once the pandemic is over, everyone is going to want to travel….somewhere! Doesn't matter where, as long as its somewhere new, and somewhere away from home! And we couldn't agree anymore...We've been hibernating for months, so a nice, little vacation, even if it’s a 3 day weekend will do us all very good. And even if you suffer from Irritable Bowel Syndrome (IBS) or any other digestive disease, you should also make a point to let nothing stop you from getting away and have some fun with family and friends too. That is as long as it is safe to do so.

On one of our last articles, we shared with you 10 best kept secrets for traveling with IBS. Today, we'll add 10 more, to give you even more ideas and more confidence that you can also have that great vacation with peace of mind.

1. No cheating prior to your trip

It’s your brother's birthday and he made spicy chicken wings for his party. Even if you are craving some of these, you should have brought your own meal, because you know that in just a week you are going to an amazing travel destination.

With that being said, don't cheat and mess up your healthy diet. The last thing that you'll want is to have flare ups right before the trip and no one wants to leave town in the middle of a flare-up.

2. Cooking while traveling? I thought I was on vacation!

While staying at a beautiful hotel is nice, nothing is going to bring you more peace of mind, than booking a suite with a small kitchen. Imagine the convenience of making your favorite home-cooked meals, which you know will do your body so good.

It’s invaluable to say the least, especially if you are on a strict diet.

You can still try new restaurants, but we suggest making your own meals as much as you can for your body's most ultimate comfort.

Cook 4 portions a day, so that you have for 2 days and put them in the freezer. Also, it might be convenient to bring some tupperware if you want your food on the go, while visiting the town.

If suites are not available at the hotel, try different options, like vacation homes, Air B&B, etc.

Not only may the rooms might be bigger and cozier, you would possibly have your own room, instead of sharing, but you'll also have a washer and dryer too.

3. Parla Italiano?

If you are traveling overseas, not everyone knows or speaks english and we can't expect them to do so either.

Knowing how to ask for the bathroom or what you can’t eat and being able to explain it in any language is the key to comfortable travel with Irritable Bowel Syndrome (IBS). Be prepared to learn a little bit of the language from the country you'll be visiting.

Key phrases like these can be very helpful:

• Where is the closest bathroom?

• Left or Right?

• How far is the bathroom?

• Please, no onions on my meal

• Please, no spicy

• Do you sell bottled water?

• Thank you

You can write these down on recipe cards and take them along with you on your trip to show the waiters.

Also, do some research into the local food (and how they call it) before you leave, to get an idea of what you can and cannot eat.

4. Be App Friendly

Don't be afraid of using apps. They can make your life so much easier and stress free!

Get an app for your smartphone or tablet that helps locate bathrooms around the world, including free ones like Sit or Squat (the app designates clean bathrooms as “sit” and less-clean ones as “squat”) or Toilet Finder, which lists more than 70,000 public restrooms.

To make it even more convenient, there's also translation apps, which immediately convert what you want to say in the language of your choice. Not only can you use these with Irritable Bowel Syndrome (IBS) related troubles, but for just about anything, like figuring out when the next train comes or where can you buy an umbrella, etc?

5. Don’t ignore symptoms

One of our clients told us she was in Mexico and needed to use the restroom right away.

She was right in front of a little coffee shop, which had a sign that said: "Restroom only for Clients".

She had 3 water bottles in her purse, but she thought outside the box and purchased another bottle from the coffee shop, which gave her immediate access to their restroom.

When you feel your Irritable Bowel Syndrome (IBS) acting up, don’t just ignore it, do something about it so you can continue with your daily itinerary just fine. You may have to adjust your diet and take the day a bit slower.

In some cases, even if your friends stay out in the town and want to explore more, you may have to come back to the hotel to stay closer to a bathroom and even take a little nap to recuperate. But understand this is a much better option for you, so you can enjoy the rest of the days ahead. A little sacrifice can go a long way.

6. No tempting, please!

When traveling, it’s easy to be tempted to try different desserts and local foods, even wine and coffee, but do yourself a favor and even if your friends are tempting you, be firm and stick to your daily healthy diet. It’s not worth feeling miserable all day or night, or even worse, running to the bathroom every 20 minutes. You have to be smart and learn to say no, when needed.

Some people with Irritable Bowel Syndrome (IBS) may get away with 1 or 2 bites, but if you are in doubt, is better to stay away than being sorry later.

7. New Bathroom Rules

Did you know that in many countries, using the restroom is not complimentary? Always carry enough change in your purse, just in case, as many bathrooms are by pay-for-entry only.

8. Be creative at lunch and dinner time

Your family made reservations at this very popular restaurant, but you read the menu and know there's nothing for you to eat there. Be creative and make your own meal instead. You can look at the sides or ask your waiter for something basic, like rice and steamed vegetables. Most restaurants can also provide you with grilled chicken or a simple salad with your favorite toppings. Maybe you can add a soup of the day, but don't be shy to ask about the exact ingredients it may contain.

This is where the phone translator app comes in very handy! Also, if there are certain restaurants on the list of must visit locations while traveling, google online for their menus before you leave. It will save you time and hassle, and you can know right away what you'll have. Recipe cards are also helpful for writing the restaurant's name and the meal of your choice.

9. Prepare for a possible flare-up on the road

Don't forget to pack your medicine for your trip. These are just as important as taking your passport with you.

Pack laxatives if you suffer from constipation. It’s also helpful to pack medicine that you know it does your body good for headaches, flu, fever, etc... It will save you a lot of time and you'll worry less if you have them handy in your suitcase or purse already.

10. Good books for company

In the event you are not feeling well and you have to miss a tour, don't blame yourself or get upset. This will only aggravate your symptoms and you don't need any more flare ups. Think positive and enjoy a day all to yourself in bed or balcony.

A good book or magazine will be an ideal companion to keep you busy while being alone in your hotel room. Enjoy a warm bath and if you are feeling like walking a bit, go explore your beautiful hotel. Check out the pool area, gardens, lobby, etc...You can take very nice photos too, at your hotel. Many times, travelers are so busy while on tours that they barely spend time in their hotel and they miss its unique architecture and landscapes. It will also be a good idea to check out your hotel restaurants and their menu to see what you'll enjoy for lunch or dinner later on.

Digestinol

Digestinol is an all-natural supplement that helps support and promote digestive health as well as support your immune system. Its biggest benefit is the ability to target and reduce inflammation within your digestive system. Inflammation along your digestive system is one of the main reasons for pain/discomfort associated with digestive disorders. It can help with both constipation as well as diarrhea, because it gets your body back to normal so the amount of fluid in your colon is regulated the way it should be.

What is Digestinol?

Our product contains AMP (Aloe Mucilaginous Polysaccharides) which is an all-natural molecule found in the aloe vera plant. It is known to enhance the body’s immune system due to its anti-inflammatory, antioxidant, anti-bacterial and anti-viral properties. We have a 97-98% success rate reported from people who take Digestinol as directed for 90 days or longer.

If you are not interested in prescription medications to treat your condition and prefer a more natural approach, Digestinol makes all-natural capsules that contain a very specific form of Aloe Polysaccharides to target the inflammation along your digestive tract.

These capsules also provide your body with the nutrients that it is lacking in order to take back control of itself. Digestinol isn't just Aloe Vera powder, Aloe Vera (contains Aloein) which irritates your digestive system and can cause diarrhea. Digestinol undertakes very specific additional steps in order to remove the Aloein during their extraction process to focus on only the beneficial portions of the Aloe Leaf, the long chain Aloe Mucilaginous Polysaccharide molecules.

Since Digestinol is 100% all-natural it doesn't bring along the side effects that other chemically based prescription medications have. We tell our customers to think of Digestinol as an all-natural digestive system specific vitamin that reduces inflammation and provides your body with specific nutrients that allow it to take back control of itself.

Our Digestinol capsules will also help to balance the good and bad bacteria levels in your body allowing it to regain control of its normal operations.

For more information, visit us at www.Digestinol.com or:

Facebook – https://www.facebook.com/Digestinol

LinkedIn – https://www.linkedin.com/in/digestinol-research-ba1651116

Tumblr – http://digestinol.tumblr.com

Digestinol Blog – http://digestinol-blog-digestinol.com

Instagram - @Digestinol

Twitter - @Digestinol1

#digestinol InflammatoryBowelDisease IBD irritablebowelsyndrome IBS UlcerativeColitis UC Crohns CrohnsDisease digestivedisorder digestivedise

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myweightlosstodaycom · 4 years

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Plate with a keto diet food. Fried egg, bacon, avocado, arugula and strawberries. Keto breakfast.

From Publishers Weekly

Despite its title, almost every recipe in this book uses meat, fish or eggs. A collaboration between Manning, a former vegan, and Desmond, an unabashed meat lover, the aim is to help Americans, who they believe eat far more meat than is healthy or good for agricultural sustainability, compose meals that are both tasty and filling without having a slab of meat as the overbearing star ingredient. Instead, meat appears in smaller quantities supplemented by layers of flavor in the form of additional savory ingredients that should keep people who usually expect lots of meat from noticing the difference. In a burger recipe, for example, black beans and bulgur are mashed together with a minimum of ground beef to make a patty that is full-size, fully delicious and less meaty; similarly, a recipe for gyros uses a small amount of lamb amped up with tzatziki sauce and fava beans fragrant with lemon, garlic and fresh herbs. Manning and Desmond encourage preparing meat more healthfully, as well as substituting lighter forms of meat or even tofu in some cases, and many of the recipes can be made vegetarian. Overall, Desmond’s meat-loving side often seems to win out, which may disappoint readers looking to make bigger changes, but the baby-step approach is likely to be much more palatable for many others. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Meals that are both tasty and filling without having a slab of meat as the overbearing star ingredient” —Publisher’s Weekly

“The authors of the new book Almost Meatless make a satisfying case for eating less meat and more vegetables and grains…The resulting dishes are healthier, less expensive and beautifully balanced.” —Chicago Sun Times

“The recipes look good enough for carnivores to enjoy as well” —Tampa Tribune

“This way of eating makes sense not just for saving money, but, as the authors say in the subtitle, for the planet.” —Newsday

“Show[s] that a less meatcentric diet than the typical American one can still be satisfying and delicious” —Library Journal

“Filled with recipes that use only a small amount of meat in each dish, a flavorful accent rather than the star of the show” —Boston Globe

From the Publisher

* More than 60 satisfying recipes that de-emphasize meat without sacrificing flavor and protein. * Includes vegetarian variations on meat-based recipes for flexitarians and part-time meat eaters. * One-third of all Americans are looking for ways to reduce meat in their diets.

About the Author

Erstwhile vegetarian JOY MANNING is the restaurant critic for Philadelphia magazine, where she also writes for their Daily Taste blog. She was previously senior editor at Philadelphia Style. She lives in Philadelphia, Pennsylvania.

CHAPTER 1: A BIT OF CHICKEN

Chicken is a dinnertime staple, prized for its versatility and ability to complement other ingredients.

The average American eats 80 pounds of chicken a year. That’s substantially more than the roughly 65 pounds of beef and 60 pounds of pork we also consume. For decades, people ate around the same of amount of beef and chicken, but during the past 25 years, as the media began to report extensively on the obesity epidemic and other health risks associated with the consumption of red meat and saturated fats, shoppers became more and more inclined to choose boneless, skinless chicken breasts.

But the way we eat chicken isn’t always healthful. Fried chicken, the most commonly enjoyed kind in the United States, certainly doesn’t help reduce cholesterol. Replacing beef with chicken works only if you eschew the fried stuff and choose the leanest (and least flavorful) chicken options. And those lean and mean recipes, based on poached boneless, skinless chicken breasts, offer little culinary excitement. Blah meals don’t benefit your health if you don’t eat them.

There’s another way to think about and cook with chicken. Instead of focusing on the fat grams in every portion, cut back significantly on the total amount of chicken you eat. We strongly recommend against ordering chicken at a restaurant, where it is almost surely from a factory-farmed bird. It’s easy to enjoy homemade, high-quality chicken dishes with these recipes.

Chicken marries wonderfully with a wide variety of flavorful vegetables and grains. Meals that offer different flavors and textures can be extremely healthful and much more enjoyable than a slab of bland white meat. Starting with a whole chicken is a secret weapon in the battle for big flavor. Chicken bones, rich in gelatin, add depth and body to dishes. Skin creates fond (the foundation of a great soup, stew, or sauce), lends a satisfying layer of flavor, and protects delicate white meat from the direct heat of cooking. It’s also easy to discard before the dish is served.

Finally, we want to encourage you to seek out the best chicken you can find. In Philadelphia, where we live, we have terrific farmers’ markets, where you can get truly free-range, organic birds directly from the farmer who raises them. Wherever you shop, don’t be afraid to grill management on the provenance of the chickens. Today’s commercial poultry industry, exempted from the USDA’s humane slaughter act because chickens are not legally considered livestock, raises birds in generally abhorrent conditions. Taglines like Òall naturalÓ and Òfree rangeÓ have become all but meaningless in the market. The designation Òfree rangeÓ now simply means that chickens have some limited and often unused access to the outdoors. You can look for the Òcertified humaneÓ label that goes on some products that conform to the Certified Humane Raised & Handled program’s standards.

The reality is that these better chickens are much more expensive–sometimes more than twice as expensive–than their factory-farmed counterparts. But the cost reflects the farmers’ own expenses. They forgo the cheap corn-based, chemical-laced feed that fattens the birds in a matter of weeks in favor of more natural methods. Savvy shoppers pay premium prices for farm-raised, organic birds, but they get chicken chock-full of robust flavor. You can maximize your investment by learning how to get more flavor from less chicken, how to cut a whole chicken into parts, how to freeze poultry for later use, and how to use the bones to make flavorful stock (page 131).

Asian Lettuce Wraps

These wraps are the perfect appetizer for a small, casual dinner party or an exotic entrŽe for two or four. Dark meat chicken thighs won’t dry out in the high heat of the wok, and they take on the intense flavors of this recipe’s homemade marinade and stir-fry sauce. What’s more, the recipe can just as easily become a salad. By tearing up the lettuce leaves and tossing them with the slaw, you’ll make a crunchy, cool bed of greens for the chicken and peanut toppings.

Serves 4

Chicken

1 teaspoon fish sauce

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

2 tablespoons orange juice

2 tablespoons plus 2 teaspoonsvegetable oil

1 (2-inch) piece fresh ginger, peeled and minced (about 1 tablespoon)

2 cloves garlic, minced (about 1 tablespoon)

1/4 teaspoon dried chile flakes

1 scallion, green and white parts, sliced

8 to 12 ounces boneless, skinless chicken thighs (about 4 thighs, or 2 thighs and 2 legs), cut into small cubes or strips

Slaw

3 tablespoons rice wine vinegar

2 tablespoons orange juice

1/4 teaspoon dark (Asian) sesame oil

1/2 teaspoon salt

1/4 teaspoon grated fresh ginger

1 thick carrot (about 4 ounces), cut into 1/8-inch strips

1 cucumber, cut into 1/8-inch strips

2 stalks celery, sliced 1/4 inch thick diagonally

2 to 3 scallions, white and green parts, sliced on the diagonal

16 lettuce leaves (romaine, Boston, Bibb, or green or red leaf)

2 tablespoons roasted salted peanuts, coarsely chopped

to marinate the chicken, make a marinade by combining the fish sauce, soy sauce, vinegar, orange juice, the 2 tablespoons oil, the ginger, garlic, chile flakes, and scallion in a medium bowl. Add the chicken and stir to coat the meat. Cover the bowl and place in the refrigerator, letting the chicken marinate for at least 30 minutes.

Meanwhile, to prepare the slaw, whisk together the vinegar, orange juice, sesame oil, salt, and ginger in a large bowl. Toss the vinaigrette together with the carrot, cucumber, celery, and scallions. Taste for seasoning and adjust as needed.

to prepare the lettuce, rinse and pat the leaves dry. Transfer to the refrigerator until ready to use. (If you choose romaine, use the leafy top part of the lettuce for the wrappers. You can tear off the stiffer bottom stem half, chop it up, and add it to the slaw for extra crunch if you like.)

to cook the chicken, heat the 2 teaspoons oil in a large skillet or wok over medium-high heat. Add the marinated chicken and marinade and cook for 5 to 7 minutes, stirring often, until firm to the touch and beginning to brown. Stir in the peanuts.

to assemble and serve, set out the slaw and chicken in bowls along with a platter of the lettuce. Wrap a scoop of slaw and chicken in each lettuce leaf. Have a napkin handy!

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Almost Meatless: Recipes That Are Better for Your Health and the Planet Paperback – April 1, 2009 From Publishers Weekly Despite its title, almost every recipe in this book uses meat, fish or eggs.

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