BuzzSugar

I Like Food: Munchies from Musicians

BuzzSugar — Tue, 24 Apr 2007 06:58:45 PDT

In my mind, rock music and yummy food truly are two great tastes that taste great together. So Kara Zuaro is a girl after my own heart: She's compiled a book of recipes from rockers including the Hold Steady, the Decemberists, Ted Leo and the Pharmacists, My Morning Jacket, and the Mountain Goats called I Like Food, Food Tastes Good.

Now, I tend to associate rock show food more with "hey, is that pizza place still open?" than with elaborate gourmet delicacies, so I'm excited to see that Camera Obscura apparently has a way with veggie paella and the Drive-By Truckers make a mean banana pudding. On the other end of the scale, there's Strung Out's Rock 'n' Ramen (two ramen flavors, not one) and this, um, recipe from freak-folker Devendra Banhart:

RIGHT ON!!!!!!
here is my favorite recipe for:
AFRICANAS RICAS!
you shall require!
many bananas!
a box of graham crackers!!!
two eggs!!!
SOUR CREAM!!
HONEY!

Those of you in New York can check out one of the book's release parties scheduled throughout the next couple of weeks. In the meantime, head over to YumSugar to see Grizzly Bear's recipe for pecan pie.

Source

It's a Fact - Indie Rock Hearts Food Too

YumSugar — Tue, 24 Apr 2007 06:58:31 PDT

I guess it's official, indie rock and food do go hand in hand.

Last month I told you about Dinner With the Band (a webshow featuring Sam Mason and touring indie bands) and now I'm telling you about a new book called I Like Food, Food Tastes Good by food writer Kara Zuaro. The book, which comes out today (and has got me and my gal BuzzSugar all excited), is a compilation of recipes from over 100 indie raaawwwk bands, including: Belle & Sebastian, Devendra Banhart, Interpol, The Mountain Goats, The Decemberists, They Might Be Giants and (my current favorite experimental folk quartet) Grizzly Bear (with a killer sounding pecan pie - recipe after the jump).

The best part is that Zuaro has left the recipes as the artists submitted them (I hear that Banhart's is exactly what you expect). Plus, the NYC release parties sound like they'd be a blast to check out too.

For those of us that can't make the release party, we'll have to make do with making the recipes on our own. To get started, have a look at Grizzly Bear's Pecan Pie,

Grizzly Bear Pecan Pie by Ed’s Droste’s Mom
From I Like Food, Food Tastes Good

Like heavily sedated woodland sprites, the three members of Grizzly Bear play forest folk that is as magical as it is mellow. In their spare compositions, breathy vocals and subtle electronic squeaks melt between clarinet tones and wind chimes. It’s fitting that lead singer Ed Droste submitted this simple and homey dessert, which turns out to be far greater than the sum of its parts.

1 cup dark brown sugar
1 stick of butter
1 cup corn syrup (look for the Karo brand-it has a blue label)
4 eggs
1 teaspoon vanilla
1 bag of pecans
1 prepared pie shell (or graham-cracker crust)
Vanilla ice cream (optional)

1) Take dark brown sugar and stick of butter and melt in saucepan.
2) Take off heat and add syrup.
3) In a bowl, mix eggs with mixer or whisk, if need be.
4) Add eggs and vanilla to cooled butter mixture.
5) Pour into prepared pie shell and put pecans on top.
6) Bake in preheated 350° oven until center is not all gooey-about 45 minutes.

Vague instructions I know, but that is what my mom said, and every time I make it, it is so good. I get my mom to make it every time I come home. Haha. So yum. Needs vanilla ice cream on top.

Makes one pie.

Print recipe with images | without images Source: Time Out New York

Adventures in Ingredients: Indian Bitter Melon

Camilla Salem — Tue, 07 Feb 2012 14:10:57 PST

To me, Berkeley Bowl is a sacred place worthy of a weekly pilgrimage. Perhaps the ultimate food-lover's grocery store, this massive Berkeley, CA, food emporium carries a huge selection of goods from around the world, and at great prices. I consider it a must stop for friends visiting the Bay Area, so why not share my adventures?

The most remarkable part of the store is probably the produce, which is clearly labeled to identify where each item comes from. The international and bulk sections offer never-ending inspiration, the meats and seafoods offer countless options and price points, and I always find myself mesmerized by fruits and vegetables from around the world that I've never seen before.

Case in point: Indian bitter melon. I grabbed five or six of these a week ago in an effort to learn about new exotic foods. Knowing nothing at all, I selected these purely based on the fact that they seemed sort of reptilian and would be fun to photograph. As the days went on (and as the bitter melon sat in the crisper drawer of my refrigerator), I became more hesitant, not sure what I was thinking.

Finally, I braved up, opened my computer, and did a little research. As it turns out, Indian bitter melon, or karela, is a commonly cooked vegetable in Indian cuisine. It's described all over the Internet as an "acquired taste," and apparently soaking it in salt water helps to remove some of the bitterness. I found recipes for stuffing and sautéing with various spices. The health benefits of this strange vegetable are plentiful, particularly in managing diabetes, and typically, I can convince myself to like anything if it's good for me.

To find out what I did with these and what I thought of them, keep reading.

Truffle Mac and Cheese

OnSugar Blog — Fri, 20 Jan 2012 11:55:45 PST

Winter's prime time for comfort foods, and what could be more reassuring on a bleak day than truffle mac and cheese? Cooking in Pajamas expounds.

You could go to a restaurant and pay $15 for a bowl of this decadent pasta, or simply make it at home for a fraction of the price. That's right. You can make this at home for a surprisingly reasonable price. The secret is truffle oil.

The use of truffle oil has become controversial in culinary circles. Ask any chef what they think of truffle oil, and they will most likely turn up their noses and declare it to be an unacceptable substitute to the real thing. One of the biggest reasons for this is that many truffle oils on the market do not contain any actual truffles. They use a synthetic ingredient to duplicate the aroma of the truffle, but their are a few brands that contain natural truffle to infuse the oil.

Keep reading for her truffle macaroni and cheese secrets.

3 Ways to Beat Fat Cravings

Leta Shy — Tue, 17 Jan 2012 04:08:56 PST

Fat makes food taste good, but as we know, too much of this good thing is decidedly bad. A new study has even found that some people may be wired genetically to crave a higher amount of fatty foods than those who lack the fat-craving gene variation.

Whether or not you're wired to crave fat, being more conscious of how much you are consuming can help you reduce those cravings. Take control of your taste buds with these three ways to beat fat cravings.

Make a "Do Not Order" list: I love this tip from Hungry Girl Lisa Lillien: never order your favorite unhealthy food when dining out. Even when you have the best intentions, you risk overindulging by finishing an entire restaurant-sized order of fries or heaping pile of buttery mashed potatoes. Save those fatty can't-stop-eating-it treats for your next home-cooked meal; you'll be able to make substitutions and tweak the recipe to make it healthier, and practice portion control.

Read on for more tips for beating your fat cravings.

Ruth Reichl: "American Food Is the Best in the World Right Now"

Susannah Chen — Sat, 14 Jan 2012 11:23:06 PST

This weekend, food artisans from around the country are being honored in the second annual Good Food Awards, which celebrate American food producers who enhance the country's agricultural landscape and help to build community. While the awards are relatively new to the gastronomic landscape, they're already backed by some of the country's biggest food influencers, such as Whole Foods, and seminal culinary figures, like Ruth Reichl.
Ruth is currently the editorial adviser at Gilt Taste, another cosponsor of this weekend's Good Food Awards. The author, former New York Times food critic, and final Gourmet editor sat down with me over dinner at Mission Chinese Food to talk more about good food and future projects.

YumSugar: Tell me about the partnership between Gilt Taste and the Good Food Awards. How did it come about?
Ruth Reichl: I've known Sarah [Weiner, the director] for a long time, and we've been talking about this for a long time. When I went to Gilt Taste, it just seemed like a seamless, natural partnership, finding and supporting food artisans in America.

YS: You're the keynote speaker at this year's Good Food Awards. What kind of a legacy do these awards create?
RR: It's hard for younger people to understand how bad things were in America, a time when all food was essentially industrial. There were no farmers markets. I have an interview with Wolfgang Puck that I did in 1982 where he goes, "Six years ago, there was no decent food in America." Now, there's this explosion of farmers markets, and while so much of the world is abandoning their food heritage, Americans are reclaiming theirs before it gets lost . . . We have these two completely parallel, simultaneous, and opposite tracks: on the one hand, people with money who eat organic, sustainable, handmade food. But if you're a poor person, you're stuck eating stuff that's cheaper than food and that will kill you. Food safety in this country becomes a worse and worse issue; we import more and more food; 80 percent of the antibiotics in this country go to perfectly healthy animals. We have a real crisis on the one hand - and on the other hand, we have, for the first time, an awareness of it. Which is quite stunning.

I really do think American food is the best in the world right now, because of the people making the kind of food that goes to the Good Food Awards. We have to nurture it, and make sure that it doesn't just stay with us in this little enclave.

YS: There's movement toward eating a plant-based diet. What do you think of that?

To find out her answer, keep reading.

Grillades and Grits: Get Your Brunch on!

OnSugar Blog — Thu, 05 Jan 2012 11:00:06 PST

Grillades and grits are a trademark dish in New Orleans. If you can't make the trip to Nola, Food Orleans shows you how to recreate the experience in your own home.

If you've never had or heard of grillades and grits, then I apologize for not mentioning them earlier. They're one of the two most wonderful things to eat for brunch in New Orleans (shrimp and grits being the other). I've never been to anyplace in town for brunch that didn't offer one or both of these goodies. Grillades (gree'-awds) are made of beef, veal, or pork; I haven't encountered a rabbit version yet, but I won't be surprised when I do. The beef is a thin, flat cut of top round or chuck - something that can withstand a long, slow cooking. It simmers in a pot with the trinity (onion, celery, bell pepper), garlic, and a little jalapeno - not traditional, but I really like it - until the rich broth thickens and intensifies, so what you get is a powerfully flavored beef "stew" that is perfect over creamy cheese grits. This is a great Louisiana recipe to try if you're hankering for some thick, rich goodness but you don't feel up to stirring a roux, because you don't have to. The small amount of flour used in the browning of the beef will produce all the roux you need.

Read ahead for the grillades and grits recipe.

Save on Eating Out in 2012 With These 12 Realistic Tips!

Emily Co — Fri, 30 Dec 2011 03:05:07 PST

One of the hardest thing to budget in the past year was eating habits, according to SavvySugar readers. Of course, there is always the simple solution of just eating at home more often, but you can still cut your food bill here and there when you're eating out. We've given you plenty of tips in the past on how to save when eating out so we're rehashing some of the best ones as well as throwing in some our new frugal ideas! Here they are:

Use coupons. Go to Restaurant.com and enter in a coupon code for restaurant.com that'll get you a $25 voucher for only $2. You can find the coupon code by searching the keyword "restaurant.com" on the coupon site RetailMeNot. Buy a local Entertainment book worth $15 that will give you lots of buy one get one free coupons for restaurants.

Don't eat out when you're dining solo. Try to save your meal excursions for when you're with friends and family. This means that if you're planning on grabbing a quick bite by yourself, it's better to prepare something at home to eat instead. A big part of the joy of eating out is ambiance and company, so save your money and skip grabbing quick meals when you're alone.

Ration meals with friends. Even if you're saving all your meals out for when you have company, don't be too liberal when you're scheduling them. Try to rotate among different people if you're planning on having one-on-one dinners and space it out. Remember you can always catch up with people over drinks or during a fun activity so don't feel bad about skipping dinner.

Opt for lunch: Oftentimes, the lunch menu is a lot cheaper than dinner. When meeting up with people, try to opt for lunch as your preferred meal. Be sure to also pick their lunch specials.

Read on for more tips.

Doctors Say We Should Bribe Our Kids to Eat Well

BabyCenter — Wed, 21 Dec 2011 08:33:21 PST

We're excited to share this post from our partners at BabyCenter! Every week, we will be bringing you the best parenting and lifestyle stories from the experts at BabyCenter, including this post from Dr. Lisa Dana about convincing kids to eat healthy foods.

A study out of the University College London in the United Kingdom says yes. Reuters reported on the study.

Children rewarded with a small sticker after eating 3 to 4 bites of a previously disliked vegetable would ultimately change their attitude toward the vegetable. After the 12 day experiment, kids who were rewarded with stickers, would change their opinion from “yucky” to “okay” or “yummy.”

Related: Teaching Bad Sleep Habits

The experiment compared three different groups of children. One group was rewarded with a small sticker after eating vegetables, one group received verbal praise, while the control group was simply offered the vegetable without praise or rewards for eating. The vegetables in the study included carrots, celery, cucumber, red pepper, cabbage and sugar snap peas.

The children in the reward group gave higher ratings to the previously disliked vegetable, and they were more likely to eat it 3 months later.

Jane Wardle, a researcher on the project emailed Amy Norton of Reuters, “We would recommend that parents consider using small non-food rewards, given daily for tasting tiny pieces of the food - smaller than half a little finger nail.”

I have never been an advocate for the reward system. Why do we need to bribe kids to do something that is ultimately good for them. Also, when do the rewards stop? I believe that if we start healthy eating habits early, then babies and toddlers will love these healthy foods from the beginning.

When parents tell me that their toddlers and children are picky with vegetables, I suggest they keep trying. At meals, offer vegetables first, and if you are out and about, bring it along as the snack option. You should also expect to offer it at least 15 different times before giving up on a particular food.

As the kids get older, I speak directly to the kids about healthy eating options. I remind them how important vegetables are for their growing bodies. I also tell them that no one, including their parents wants to argue about food at meal time. Meal time should be more relaxing. For these older picky eaters, I ask that when they return for their annual check up in a year, that they try to expand their repertoire by at least 3 -4 new foods.

*Note: The advice provided in this blog is for informational purposes only and is not a substitute for medical diagnosis, advice or treatment for specific medical conditions

More great stories from BabyCenter.com:
7 guilt trips moms can do without
7 gifts you pray your kids don't get this year
Do you spoil your kids? Should I?
Do the kids sit at a different table?
You know you're a mother when . . .

The No-Diet Trick to Reducing Belly Fat

Shape — Thu, 15 Dec 2011 04:07:27 PST

We are excited to share one of our fave stories from Shape here on FitSugar. This week Shape turns to Cynthia Sass, a registered dietitian with master's degrees in both nutrition science and public health.

In a new study published in the Journal of Obesity, researchers at the University of California, San Francisco found that mastering mindful eating and reducing stress effectively prevented weight gain, even without dieting, and that the women who experienced the greatest reduction in stress lost the most belly fat. In a nutshell, mindful eating is about being aware of your eating patterns and thoughts rather than acting on autopilot.

In this study, 24 of the 47 stressed, overweight or obese women were randomly assigned to practice mindfulness, while the other 23 served as a control group. The mindful group participated in weekly sessions for nine weeks, which included an intense meditation retreat, stress reduction, learning to recognize hunger and fullness, and become more aware of taste. They were asked to spend 30 minutes a day meditating and practicing mindful eating. These women experienced significant reductions in cortisol, a stress hormone linked to an increased appetite and more belly fat, and were able to maintain their body weight while reducing belly fat. In contrast, the women in the control group continued to put on pounds and saw no reduction in cortisol.

If you're like a lot of my one-on-one clients you may be thinking, "I don't have 30 minutes a day to meditate!" I hear you. But in my private practice I have found that a little mindfulness goes a long way. Check out my previous post about how practicing eating slowly, even just once in a while, can help raise your eating antennae. You can even practice by eating chocolate!

Learn more about how chocolate helps with losing weight after the break!