Comments for Blue Kitchen

Comment on Broccoli Rabe with Pasta: An underappreciated winter green becomes a show-stealing side by Terry B

Terry B — Thu, 11 Mar 2010 19:43:10 +0000

Thanks, Pretty Far West!

Laura—I know what you mean about the coloring, but the scale and shape of the pasta makes it work, I think. If this used long pasta—linguine, for instance—I think the color thing would be an issue for me too.

I’ll have to try it with Italian sausage next, Joan Nova. But for this dish, I wanted the broccoli rabe to star.

Comment on Asian infusion: Marinating blends multiple influences in Chinese Pork Tenderloin by Terry B

Terry B — Thu, 11 Mar 2010 16:07:24 +0000

Thanks, Saint! As you can tell by my many meaty posts, I’m a major carnivore. And I especially am a fan of pork—it’s just so versatile. Sesame seeds sound like a nice finishing touch indeed. Regarding the cast iron skillet, I must admit I’m one of the few semi-serious cooks who has just never fallen in love with cast iron, even though I’ve tried numerous times.

Comment on Asian infusion: Marinating blends multiple influences in Chinese Pork Tenderloin by Saint

Saint — Thu, 11 Mar 2010 15:59:15 +0000

Pork Tenderloin is one of those classic meals that in the end really make me wonder why some people don’t like pork. Granted peoples taste in food varies from person to person, but still, it’s utterly delicious.

The only thing i would probably do differently with this recipe is utilize a cast iron skillet to create a nice solid sear around the edges and implement sesame seeds to the finished product.

Comment on What are we really eating and who’s watching it? by Terry B

Terry B — Thu, 11 Mar 2010 15:36:42 +0000

Thanks for the additional information, Staggerlee—”not found in nature” describes too much of what we consume these days.

Dani—We’re in the same boat; we mostly make do with some container gardening. That’s why we’re delighted to have access to farmers markets.

Comment on What are we really eating and who’s watching it? by Dani H

Dani H — Thu, 11 Mar 2010 07:11:43 +0000

Another of your insightful posts, Terry. It is almost to the point where I wish I lived in a house rather than apartment just so that I could raise my own vegetables. I do plan to have cherry tomatoes, herbs, and at least some pepper plants in pots on my balconies. Thanks for a very informative article. Take care.

Comment on What are we really eating and who’s watching it? by staggerlee

staggerlee — Thu, 11 Mar 2010 04:40:25 +0000

allyl cyclohexane acetate, another flavor enhancer also used as a scent enhancer in perfumes, not soluble in water but in alcohol…indeed why is it needed…

A quote from the bottom of this page”

http://www.thegoodscentscompany.com/data/rw1002541.html

“…not found in nature”, but in our food….yes

Comment on What are we really eating and who’s watching it? by Terry B

Terry B — Thu, 11 Mar 2010 04:20:00 +0000

Tara—It sounds like the pendulum may be beginning to swing in our favor. Credit not only the change in the Administration, I think, but the overall growing interest in what we eat and how it’s produced.

Ed—Again, Michael Pollan’s advice to eat real food as much as possible makes more sense than ever.

Comment on What are we really eating and who’s watching it? by Ed Schenk

Ed Schenk — Thu, 11 Mar 2010 04:01:43 +0000

The amount of additives to food is incredulous. Salt is off the scale in every commercial recipes and high-fructose corn syrup is in almost every product. A certain amount of food science is good but it’s gone over the top especially with the the way the media is manipulated.

Comment on What are we really eating and who’s watching it? by Tara @whatwechow

Tara @whatwechow — Thu, 11 Mar 2010 03:53:35 +0000

Its startling isn’t it? And all this time we thought the FDA WAS looking out for us and our food.

Comment on Broccoli Rabe with Pasta: An underappreciated winter green becomes a show-stealing side by joan Nova

joan Nova — Thu, 11 Mar 2010 00:34:19 +0000

One of my favorite pasta dishes — also good with Italian sausage.