Yep, the good folks at Sous Vide Supreme are doing a promotional giveaway of one of their superb sous vide appliances—and a vacuum sealer! (Details below.) About ten years ago, sous vide cooking (cooking food at low precise temperatures) entered the professional kitchen in America. It’s now solidly in the home kitchen with various devices for sale. For the best price/quality ratio, Sous Vide Supreme has, since its arrival in 2009, been my favorite tool. It’s fabulous for home use. I slow-cook beef ribs for 48 hours for tender and juicy ribs. You can transform eggs in ways no other method can. I love putting a soft-boiled egg into soups, as in the above ramen dish. I use it monthly to make a big batch of yogurt. It’s a great water bath for cooking custards, meatloaf, Read On »

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I had one of the most inspiring days of my life Monday, watching Austrian farmer/butcher Christoph Wiesner kill and dress a hog. See video below of evisceration shot by Austrian journalist Jürgen Schmücking, covering Pigstock TC and Michigan wines and beers. We met on Marc Santucci’s farm, on a warm fall day, surrounded by leaves, apple trees, and tall grass. The pigs were rooting in an open-air pen, where the slaughter took place. Christoph stunned the pig with a bolt. He explained that it was important to do this with the pig in its natural position—less stress on both animal and muscle, which can be harmed by the acidity produced by stress. He was nervous and I could see it, his own heart pounding, taking deep breaths. He petted the pig and made loving noises to Read On »

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These are some things to remember when reading the new study on organic foods, via Good.

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Some chicken feed is laced with medications that are arsenic based, so know what they are eating, via Good.

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What follows is an example of the best of all possible processed foods. In an effort to be better connected with the food I eat, I visited the Schmidt Family Farms in Medina, Ohio. It’s managed by Susan Schmidt, whose specialty is honey. She gave me some of her good stuff and it’s the best honey I’ve ever tasted. By far. Tastes like the actual wildflowers around her home. Susan’s farm is organic. She gives Bradley Cramer, who works in a music store in Medina, a small part of it to raise chickens on during the summer. (“People don’t realize that chicken is a seasonal food,” he told me.) He keeps them in large hoop cages that he wheels around the pasture every day so they have fresh bugs and stuff to eat. He tried letting Read On »

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