YumSugar

Consumers Warm Up to Humanely Raised Veal

YumSugar — Thu, 29 Oct 2009 12:50:04 -0700

While the vegetarian trend has continued to rise, a meat movement is also gaining popularity. The latest subject in sustainable agriculture? Pasture-raised veal. Compared to conventionally raised veal, rose veal, as it's been dubbed, is leaner, with a blush color.

Eating veal has long been an animal-welfare issue, with opponents pointing to calves confined in stalls so tiny that livestock are unable to move. But producers of pasture-raised veal argue that the meat comes from hormone- and antibiotic-free calves who drink their mother's milk, consume pasture grass, and freely roam pastures.

Animal-rights activists are against the slaughter of young animals who have strong maternal bonds - yet according to veal proponents, calves are the same age as lamb and older than pigs when they're slaughtered. Where do you stand? Would you be more likely to eat pasture raised veal?

India's Next Big Export: Cow Urine Soda

YumSugar — Thu, 12 Feb 2009 15:00:35 -0800

Holy cow. India's oldest, biggest nationalist Hindu group, the Rashtriya Swayamsevak Sangh (RSS), plans to introduce a new soft drink made from cow urine.

The radical RSS group has long campaigned against beverages such as Coke and Pepsi, foreign imports that it believes to be a corrupt influence and a symbol of Western imperialism. In India, bovine urine is considered medicinal and is, like the cow itself, seen as sacred, particularly at religious festivals. In some traditional rituals, cow urine is consumed to purify those who belong to the lowest rung of the Hindu caste system. Although the group hasn't confirmed flavors or pricing for the drink, to be known as gau jal, or "cow water" in Sanskrit, the elixir will be mixed with aloe vera, gooseberry, and other herbs that allegedly combat diabetes, cancer, and other diseases. The RSS and its offshoots have been promoting gau jal as a cure-all since as early as 2001, but Om Prakash, the head of the RSS's Cow Protection Department, said the drink will be introduced "very soon, maybe by the end of this year." He added:

Don't worry, it won't smell like urine and will be tasty, too. It's going to be very healthy. It won't be like carbonated drinks and would be devoid of any toxins. We're going to give [American soda brands] good competition as our drink is good for mankind. We may also think of exporting it.

How do you feel about this? I think it's disgusting, but at the same time, I've promised myself that I will try anything once. Would you drink cow urine for its purported health benefits?

Source

Is the Government Mad For Not Testing More Cows?

YumSugar — Mon, 12 May 2008 10:45:27 -0700

Last Friday the Bush administration asked a federal appeals court to stop allowing meatpackers to test all animals for mad cow disease. That's right, the government wants companies to test fewer animals.

Currently, under Agriculture Department guidelines, less than 1 percent of slaughtered cows are tested for the disease. Yet due to a lower court ruling, Kansas-based Creekstone Farms Premium Beef has been granted the ability to more comprehensively test their beef. The government is hoping to stop Creekstone Farms by having the ruling overturned. They argue that widespread testing does not guarantee safety, and that companies are trying to create false assurances. They also stated that a false positive could scare consumers, and that testing would result in increased food prices.

Creekstone attorney Rusell Frye is not buying it and believes the government doesn't have the authority to stop companies from testing. He said:

This is the government telling the consumers, "You're not entitled to this information."

Call me crazy, but doesn't it seem like the more testing you do, the more likely you are to catch something wrong? The folks at Creekstone were supposed to begin testing last June, but because of this appeal the new testing process has been delayed.

So tell me, do you think companies should be allowed to test more cows? Or do you agree with the government and think that it causes false assurances?

Source

Would You Wear a Cow Suit to Score Free Food?

YumSugar — Thu, 10 Jul 2008 03:00:47 -0700

To celebrate cow appreciation day, the fast food chain Chick-fil-A is giving away free combo meals tomorrow. To score a free meal, you have to go into the restaurant dressed like a cow from head to, er, hoof. If you dress as only a partial bovine beauty then you'll score a free entree instead.

I think the idea is pretty funny, and I've done some crazy things in the name of food before, so perhaps if I actually had a Chick-fil-A nearby, I would score a free meal. What about you? Would you dress like a cow to get a free meal?

Source

Dress Up Like a Cow, Get a Free Chicken Combo Meal

YumSugar — Thu, 12 Jul 2007 08:01:38 -0700

I don't live near a Chick-fil-A, but from what I hear it's a fantastic fast food mecca. If you happen to live near one and don't mind making a fool of yourself, you should head down tomorrow (July 13th) to celebrate Cow Appreciation Day. If you come dressed as a cow, you'll even get a free combo meal. Just make sure that it's "fully dressed" and not "partially dressed" - after all, partially dressed will only get you an entree.

If you're interested and look forward to dressing as a cow, be sure to find a location near you.

National Root Beer Float Day: The First Black Cow

partysugar — Mon, 06 Aug 2007 01:18:31 -0700

With smooth vanilla ice cream, coppery root beer, and frothy foam, a root beer float is an all-American classic. Root beer was manufactured, bottled, and sold starting in 1880, and legend has it that thirteen years later, the root beer float, which is sometimes referred to as a black cow, was first invented. After glancing out the window late one night, Frank Wisner of Cripple Creek, Colorado, was inspired to float a scoop of vanilla ice cream on top of his glass of root beer. The illumination of the full moon allowed him to glimpse the snow on top of nearby Cow Mountain. The tasty treat was tremendously popular among the town's children, who then called it a "black cow."

Image Source

These Ice Cream Sandwich Molds Will Have You Seeing Stars... and Pigs and Cows

YumSugar — Thu, 02 Aug 2007 03:40:39 -0700

These little molds came out a while back, but I could not let National Ice Cream Sandwiches and the Summer of Sandwiches pass without mentioning them. They come in packs of three - a cow, a pig and a star - and are used to mold ice cream and cookies into the perfect little ice cream sandwiches. The best part is that the ice cream sandwich molds are now on sale for $10 (they were $14 last year).

Plus, if you're hesitant to order them because they're "uni-taskers", then don't fret - the folks at Lunch In A Box have used them to create perfectly molded hard-boiled eggs!

Source: Neatorama

Say Cheese! Grilled Fontina and Prosciutto Pizza

partysugar — Thu, 27 Aug 2009 10:15:24 -0700

Fontina is a creamy Italian cow's milk cheese with a texture that varies depending on the age. Typically young fontina is soft and extremely good for melting, while mature fontina is hard. Originally native to Italy's Aosta Valley, fontina is now produced in Denmark, France, and the United States. However, Italian fontina has a stronger, richer, more pungent flavor than those created in other areas. Fontina has a pale-yellow color and mild, nutty flavor that's wonderful for almost any use, whether it's eating out of hand or smashed in a sandwich. To find out how fontina made these grilled pizza bites incredibly delectable, read more.

This recipe takes advantage of fontina's wonderful melting qualities. It combines the gooey cheese with other Italian ingredients - prosciutto, pecorino romano, and basil - to make a pie that is wildly delicious and insanely addictive. I sliced the pizza into small pieces and served it as an appetizer at a recent party. It was so good, I hope to make it again soon.

Grilled Fontina and Prosciutto Pizza
From Food & Wine

When I made this pizza, I charred both sides of the dough on the grill until it was cooked and slightly puffy. Then I topped it with the garlic and cheese and finished cooking it in a 450°F oven.

Ingredients

1/2 pound fontina cheese, shredded (about 2 cups loosely packed)
1/2 cup freshly grated pecorino romano cheese (about 1 1/2 ounces)
1 1/2 pounds store bought or homemade pizza dough
Extra-virgin olive oil, for brushing and drizzling
2 teaspoons minced garlic
Two 14-ounce cans chopped Italian tomatoes, drained
1/2 cup basil leaves, cut into thin ribbons
12 paper-thin slices prosciutto di Parma, torn into large pieces

Directions

Light a grill, preferably using hardwood charcoal. Set the grill grate 3 to 4 inches above the coals.
In a medium bowl, toss the Fontina with the Pecorino Romano cheese.
Divide the Pizza Dough into 6 equal pieces; work with 1 piece at a time and keep the rest covered with a towel.
On 3 lightly oiled baking sheets, flatten and stretch the dough with your hands to form six 8-inch rounds about 1/16 inch thick; do not make a lip and don't stretch the dough so thinly that it tears. Brush the rounds with olive oil.
When the grill is hot, working in batches if necessary, gently drape the pizza dough over the hot grate and cook until it puffs slightly, the underside firms up and grill marks appear, about 1 minute. Rotate the dough once and cook for 30 seconds.
Brush the top of the pizza rounds with oil and flip them over using tongs.
Scatter one-sixth of the garlic and cheese over each pizza, followed by 3 heaping tablespoons of chopped tomatoes. Then drizzle each pizza with 1/2 tablespoon of olive oil.
Slide the pizzas near the hot coals but not directly over them. Using tongs, rotate the pizzas frequently, checking often to make sure that the undersides are not charring. The pizzas are done when the cheese is melted and the tomatoes are hot, 3 to 4 minutes.
Scatter one-sixth of the basil and prosciutto over each pizza and serve hot off the grill.

Serves 12.

Print recipe with images | without images

View 9 Photos ›

Say Cheese! Tomato and Goat Cheese Tarts

partysugar — Thu, 06 Aug 2009 11:55:37 -0700

Earlier today I teased your tastebuds with a goat cheese quiz, so it's only fair to share my current favorite goat cheese recipe: tomato and goat cheese tarts. Goat's milk has a high amount of fatty acids (much more than cow's milk) that provide the cheese with its characteristic tart flavor.

Goat cheese most commonly comes in a soft, spreadable, crumbly form, although there are hard aged varieties that have a consistency more like feta. Since goats are hardy animals that can survive in areas where cows cannot - parts of the Middle East, Africa, and the Mediterranean - goat cheese is the world's most widely consumed cheese.

I love the salty and creamy flavor of goat cheese and almost always have it in my refrigerator. To see how I paired the tangy cheese with ripe tomatoes to make this easy tart, read more.

I'm a huge fan of Barefoot Contessa's recipes, and this is another winner! The tart dough is simply puff pastry, but she adds layers of flavor with caramelized onions, Parmesan cheese, and chopped basil. I've served this tart many times, both as a main course and a side dish, in individual portions and as a slab. Sliced into smaller pieces it could even work as an appetizer.

Tomato and Goat Cheese Tarts
From Ina Garten

Ingredients

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
Crumble 1 ounce of goat cheese on top of the onions.
Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Makes 4 individual tarts.

Print recipe with images | without images

View 20 Photos ›

Say Cheese! Corn and Cotija Salad

partysugar — Fri, 14 Aug 2009 10:30:08 -0700

Cotija (pronounced co-tee-ha) is an aged, hard cow's milk cheese native to Mexico. It has a strong, salty flavor and firm quality that's ideal for grating or crumbling. Cotija is packaged and sold in blocks (or rounds) and sometimes comes pregrated. On the tongue, cotija is dry and grainy, thus it's employed to add texture to traditional Mexican dishes. To find out how I used it in this snappy corn salad, read more.

Cotija isn't much of a melting cheese, but the small shards stick to the corn kernels and provide a rich salty creaminess to this salad. Ancho chili powder packs a spicy punch, while lime juice gives a zesty tartness to the recipe. It's an excellent side to grilled steak and for a scrumptious and substantial lunch, serve over greens with avocado.

Corn and Cotija Salad
From Bobby Flay

Ingredients

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

Directions

Heat grill to high. Grill corn until charred on all sides, 10 or so minutes.* Take off the grill and remove the kernels with a sharp knife.
While you are cutting the corn, put a cast iron skillet on the grill to heat.
Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

Serves 8.

*When I made this dish, instead of grilling it, I opted to roast the corn in the oven at 450°F for 30 minutes.

Print recipe with images | without images

View 8 Photos ›