tag:blogger.com,1999:blog-62286807026789041182023-11-16T07:16:07.458-08:00Foodie Friend JohnJohn Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-6228680702678904118.post-73008665339720009612017-06-09T05:42:00.001-07:002017-06-09T09:11:26.503-07:00Houston's Star Fish Takes Seafood to a Whole New Level<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Houston has been blessed with yet another new concept from Cherry Pie Hospitality. Lee Ellis and Jim Mills have managed to overwhelm my tastebuds along with most of my other senses yet again. It isn't very often when you know that certain restaurateurs are dedicated to their craft. The kind of passion that goes into every aspect of a diner's experience is obvious and such attention to detail is rare. When you listen to them talk about how they formulate recipes, procure their ingredients, and the care and techniques they employ in preparing meals for diners, you just know you're in the right spot. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This beautiful aquarium greets you upon entering Star Fish. </span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Star Fish is aesthetically cutting edge and casual at the same time. It's not a great idea to show up without a reservation. However, my dining companion and I took our chances at 8:00 PM on a Wednesday night and found the place teaming with people. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Yet, there was no sense of pretense as we entered and were warmly greeted my the host staff.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The expansive bar stocks some serious spirits. </span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We were lucky to get a spot at the bar and settled in for the 30 minute wait. Time flew as we chatted and watched the bartenders handcraft some amazing looking cocktails. The aromas of the food and the drinks were intoxicating on their own. The "Celtic Kavanagh" comes complete with a freshly torched rosemary garnish. Whether you order one or not, you will appreciate the attention to detail and pyrotechnics involved in the making of the drink. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Laurie's Old Fashioned with apricot infused bourbon.</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I watched in earnest as the bartender poured two types of bitters along with an apricot infused bourbon into my glass, then enrobed a Luxardo cherry in a fresh peel of orange. It truly is a drink to be savored and just the thing to take the edge off of a long day. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once we settled in at our table we were both incredulous at what the menu had to offer. A meal could be made of appetizers alone. We decided to start with a dozen Atlantic oysters. I lifted the photo above from the Star Fish web site because honestly, neither of us thought to take a picture until there was nothing but a pile of shells left on our plate! (See below.)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Since one of us ordered the grilled whole Gulf red snapper we were in for a bit of a wait so we managed to kill the time by ordering the Korean style glazed spare ribs. They were served with picked daikon radishes and carrots. The vegetables provided a wonderful juxtaposition to the rich just ever so sweet falling off the bone tender ribs.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The whole Gulf red snapper comes either fried or grilled. We ordered the grilled version, which tasted as though it was swimming in the Gulf moments before being cooked. The dish really is large enough for two to share. Once again the accompaniments were perfect. The spinach was delicious and did I mention the butter fries yet? </span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The pan roasted Halibut was served with a creamy shrimp sauce and buttered rice. Another beautifully executed dish. The flavors were deep, rich and fresh. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now back to those fries... I have to call this dish a rebirth of the potato. Fries, chips, call them what you may, are served in many ways, drowned in gravy and cheese curds, chili and cheese, etc. In some parts the world they dip their fries into more than just ketchup (mayonnaise or aioli come to mind). But how they are fried is pretty standard. We've all had fast food fries cooked in basic vegetable or canola oil. I've had them cooked in olive oil and even in duck fat. I've also had fries that are par cooked at a lower temperature and then fried a second time at a higher temperature to achieve a delicious crunch. However, Butter Fries take fries to an entirely new level. The flavor and texture of these fires is simply hedonistic. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The list of what I can't wait to get back and try is extensive and will require several trips. I can't wait to dive into the puffy lobster tacos, pan fried crab cakes, PEI mussels, or wood grilled oysters, all items just from the appetizer menu. The shrimp and lobster soup, jumbo lump crab meat and avocado over cucumber salad, as well as the southeast Texas shrimp and andouille gumbo are literally calling me back. Pan seared diver scallops, Star fish bouillabaisse and Rohan duckling also await. It's just going to take patience and time to work my way through the menu. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I've somewhat scratched the surface at what you can find at Star Fish, but there is something for everyone, carnivores included. I'm going to take a wild guess that even the cheeseburger would be a pretty good bet! <a href="http://www.starfishhouston.com/menu.php" target="_blank">Explore the menu yourself here. </a></span></div>
John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-89841566338021737882016-12-16T22:19:00.000-08:002016-12-16T22:19:35.850-08:00What to look for when shopping at the grocery store!<h3 class="post-title entry-title" itemprop="name" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white;">As a self proclaimed foodie, with a bit of training, I've been cooking and shopping on my own since I was in the fourth grade. The neighborhood grocery store (</span>Weingarten's) was literally across the street from our first residence in Houston. Being the oldest of 3 children, my mother often had her hands full with my two younger sisters so I would volunteer to walk over and pick up the essentials when there just weren't enough hours in the day for mom to get everything done. </span><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">I dutifully followed instructions which included details on how to pick fresh fruits, vegetables, meat, poultry, and occasionally I came back with some ice cream or some other treat that wasn't actually on the shopping list. </span><div>
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Today I consider myself a relatively savvy shopper and I do a lot of cooking and baking. I am constantly surprised by the choices people make at the market. I know this might sound silly to some readers, but I see people on the produce aisle walk up and toss the first box of berries they encounter into their cart without the least bit of inspection. I recently felt obliged to let a woman know that the raspberries she cheerfully placed in to her cart were already moldy. Upon inspection, she thanked me and put them back. I of course felt obliged to also inform store management. </span></div>
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Whether you are just going out on your own for the first time in the world or have been at the shopping game for a while now, it is helpful to keep a few key thoughts in mind when shopping for fruits and vegetables. Pick up apples, pears, oranges, grapefruits, bananas, mangos, etc. and make sure they are not bruised or blemished. Look for soft spots, as they are a precursor to ugly bruises. Citrus should be heavy for its size and not have a white haze on the surface. The skins should be nice, bright, and not discolored. If you buy a whole pineapple, pick it up and smell it, if it doesn't smell of pineapple, it is not ripe, make sure the leaves are not dried out. Strawberries should smell like strawberries! Try to learn what produce is seasonal and not grown half way around the world and imported. Seasonal, local grown produce is always best. </span></div>
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">As for vegetables, think as you choose what you'll be eating or feeding your family. Look for the freshest leafy greens, tomatoes (I'm aware they are technically a fruit) should be relatively firm, free of bruises and actually of a nice red color. Cucumbers, all types of squash, and even eggplant should be firm, heavy for their size and blemish free. Stalks of celery should be bright green, firm and fresh. Mushrooms should be firm with a fresh smooth appearance the surface should be dry and appear plump and the freshest mushrooms will still have a closed veil covering their gills. Onions, shallots and garlic should also be heavy for their size, not discolored and have tight fresh looking outer skins. Be careful to peel back the first layer or two of leaves when picking cabbage, making sure the head has not been damaged in shipping. Carrots usually come in bags, as do many types of lettuce, mushrooms, cut up fruit, along with other produce. Check packaging, sell by, and expiration dates. The longer the date, the longer the food will stay good in your refrigerator and the less food will eventually go to waste. </span></div>
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px;">It is astonishing how much food goes to waste in the United States. According to an <a href="http://www.huffingtonpost.com/2012/08/21/food-waste-americans-throw-away-food-study_n_1819340.html" target="_blank">article in the Huffington post that cites the Natural Resources Defense Council (NRDC)</a>, Americans waste or throw away nearly half their food. According to the 2012 report a family of four throws away an average of $2,275.00 worth of food a year. </span></div>
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">What prompted be to make this entry were recent observations in the grocery store. I thought surely people must know better. But then I ran across the following article on <a href="http://www.foodnetwork.com/how-to/packages/smart-shopping/how-to-buy-fresh-meat-and-seafood.html" target="_blank">The Food Network's web site on how to pick the freshest meat and seafood.</a> The article goes into detail about how to choose the freshest beef, poultry, lamb, pork, fish, shrimp, clams, mussels, and oysters. It is a great read for anyone that shops for food. So I came to the conclusion that this information some folks could really benefit from knowing. </span></div>
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Then of course there is the relatively new (in our country) focus on organic foods, produce, grass fed beef, free range chicken, etc. I lived London in the late 1990's and I was quickly educated on terms I never really took seriously before such as organic, GMO, growth hormones, antibiotics and how they relate to our food supply. Concerns about genetically modified foods and pesticides made it to the forefront in the UK and Europe long before the average American became informed. </span></div>
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Earlier this year I posted an article focusing on which foods are best to buy organic. I think this is a good time to revisit this helpful information from Dr. Andrew Weil M.D. and the Environmental Working Group. </span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzyuNamf0H5-aDI96EzcIGqaxOA7rKT-2-ea0uxmUnch_j1eSdEDRdW_b9j6aAHeGO3Zd465W_7fxqnkI1OVRhlgirrhyphenhyphenuj7TOTVQjhDUN5U_F4yOg6hGjeYFAY4KKCzJR-QbwApyj5n6/s1600/drweil_1305224748_15.jpg" imageanchor="1" style="color: #888888; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzyuNamf0H5-aDI96EzcIGqaxOA7rKT-2-ea0uxmUnch_j1eSdEDRdW_b9j6aAHeGO3Zd465W_7fxqnkI1OVRhlgirrhyphenhyphenuj7TOTVQjhDUN5U_F4yOg6hGjeYFAY4KKCzJR-QbwApyj5n6/s320/drweil_1305224748_15.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px;">Dr. Andrew Weil M.D.</td></tr>
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">I have been following U.S. trained physician, author, holistic health and integrative medicine specialist and all around health "guru" Dr. Andrew Weill for some time.</span><br style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px;"><br /></span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"></span><br style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<a href="http://www.drweil.com/" target="_blank"><span style="color: #888888;">Dr. Andrew Weil</span> </a>has an ongoing partnership with the <a href="http://ewg.org/" style="color: #888888; text-decoration: none;" target="_blank">Environmental Working Group (EWG)</a>, a nonprofit organization that advocates for policies that protect global and individual health. Together they are spreading the word on one of EWG’s most valuable pieces of research - a <i><a href="http://www.ewg.org/foodnews/" style="color: #888888; text-decoration: none;" target="_blank">Shoppers' Guide to Pesticides in Produce</a></i>. The list is based on the results of pesticide tests performed on produce and collected by federal agencies over 9 years. <o:p></o:p></div>
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Nearly all of the data used took into account how people typically wash and prepare produce - for example, apples were washed and bananas peeled before testing. <o:p></o:p></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n3hhr8SX5gYB1kvKjKAA60I-NdskF4Xwb9ezfr5ErSGZa0YaXXs7udLWLEn3Yjtco7VUs7RKiVLx2JOfRWSFMTVaylovAlecYcAjCfafNgiheKelZbT73BEyywmUpDf2J-M4uoDAgk7A/s1600/produce.jpg" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n3hhr8SX5gYB1kvKjKAA60I-NdskF4Xwb9ezfr5ErSGZa0YaXXs7udLWLEn3Yjtco7VUs7RKiVLx2JOfRWSFMTVaylovAlecYcAjCfafNgiheKelZbT73BEyywmUpDf2J-M4uoDAgk7A/s320/produce.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></b></div>
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<b><span style="color: #333226; font-size: 14pt;">The Clean 15 - Foods You Don't Have to Buy Organic<o:p></o:p></span></b></div>
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Of the fruit and vegetable categories tested, the following "Clean 15" foods had the lowest pesticide load, and consequently are the safest conventionally grown crops to consume from the standpoint of pesticide contamination:<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Avocados<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Sweet corn<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Pineapples<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Cabbage<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Sweet peas (frozen)<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Onions<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Asparagus<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Mangoes<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Papayas<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Kiwi<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Eggplant<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Grapefruit<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Cantaloupe (domestic)<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Cauliflower<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Sweet potatoes<o:p></o:p></div>
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Why should you care about pesticides? The EWG points out that there is a growing consensus in the scientific community that small doses of pesticides and other chemicals can have adverse effects on health, especially during vulnerable periods such as fetal development and childhood. <o:p></o:p></div>
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Dr. Weil maintains that pesticides are toxins and that they cannot be good for you. But the big question is how bad are they? They can be toxic to the nervous system, disrupt endocrine functions, and may increase risks of Cancer and other chronic diseases. So we should all be trying to take action to minimize our exposure to pesticides. According to Dr. Weil data supports that people who eat organic foods, find that measurable pesticide levels in their (body) tissues drop. <o:p></o:p></div>
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<b><span style="color: #333226; font-size: 14pt;">Dirty Dozen Plus - Foods You Should Always Buy Organic<o:p></o:p></span></b></div>
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At the opposite end of the contamination spectrum we have the "Dirty Dozen <b>Plus</b>". These foods had the highest pesticide load, making them the most important to buy organic - or to grow organically yourself:<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Apples<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Strawberries<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Grapes<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Celery<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Peaches<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Spinach<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Sweet bell peppers<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Nectarines (although Dr. Weil specifies imported)<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Cucumbers<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Cherry tomatoes<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Snap peas (imported)<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Potatoes<o:p></o:p></div>
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<b>Plus</b> these which may contain organophosphate insecticides, which EWG characterizes as "highly toxic" and of special concern:<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Hot peppers<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Kale and Collard Greens<o:p></o:p></div>
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•<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span>Blueberries (Dr. Weil adds domestic blueberries to round out his list)<o:p></o:p></div>
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So how realistic is it that all people will or can afford to eat organic? There is a way to start moving in the right direction without breaking the bank. <o:p></o:p></div>
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According to Dr. Weil, if you simply shift to eating foods on the clean 15 list, (these are foods you can buy conventional versions of), you will have a measureable drop in tissue accumulations of pesticides. <o:p></o:p></div>
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Keep in mind that maintaining your family's health is not the only reason to choose organic food. Even though we can peel some foods such as mangoes, avocadoes and bananas, making them safe for consumption, pesticide and herbicide use contaminates groundwater, ruins soil structures and promotes erosion. They can also cause damage to local ecosystems and may be a contributor to what is called "colony collapse disorder," the sudden and mysterious die-off of pollinating honeybees that threatens the American food supply.</div>
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To help promote the health of the planet as well as your own health, it's best to buy organic whenever possible, including when you are purchasing all produce. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzLniBowL9YZTyH_9F6H9JXMlXVw4uqTPgL8jQsDcHC1TPlOgNZQXcMIXiKZThkWftQKDuUl8z-7uVACz3g4BE3vW7hUlvJr9OW8PjFJrL8LNICS3yjHjQ1db0mgaeU3ltP50Rqrz67c4/s1600/Screen+Shot+2016-01-16+at+3.03.48+AM.png" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzLniBowL9YZTyH_9F6H9JXMlXVw4uqTPgL8jQsDcHC1TPlOgNZQXcMIXiKZThkWftQKDuUl8z-7uVACz3g4BE3vW7hUlvJr9OW8PjFJrL8LNICS3yjHjQ1db0mgaeU3ltP50Rqrz67c4/s320/Screen+Shot+2016-01-16+at+3.03.48+AM.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div>
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<o:p>Here is a very useful tool when trying to sort out which foods are best to integrate into your diet, and which to omit. The EWG's food Scores Calculator is a huge database of thousands of food items and ingredients. You can find the </o:p>EWG Food Scores Calculator at <a href="http://www.ewg.org/foodscores" style="color: #888888; text-decoration: none;">http://www.ewg.org/foodscores</a> where you can even download an app for your mobile device. </div>
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-91224842786344046592016-11-19T00:37:00.003-08:002016-11-19T15:57:30.925-08:00What Makes Your Thanksgiving Traditional?<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2dk2glA8iFmqB1Ev-z4ujFer1RSJeIqYYqYeY7_e4FhAXIAbBizxNUm9M5NmZFZAwfNcxaocO9C37Zozdl5Z7OJlVZNsWud1XjYfbBnk_B9As9XDZnYZATsMgKpIIPw1xL3GhSqwyKF2/s1600/Thanksgiving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2dk2glA8iFmqB1Ev-z4ujFer1RSJeIqYYqYeY7_e4FhAXIAbBizxNUm9M5NmZFZAwfNcxaocO9C37Zozdl5Z7OJlVZNsWud1XjYfbBnk_B9As9XDZnYZATsMgKpIIPw1xL3GhSqwyKF2/s320/Thanksgiving.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The one holiday ALL Americans can celebrate is Thanksgiving. It is a time when all religions and cultures can come together and be thankful for the blessings granted to us all as citizens of the United States. Every family has favorite dishes, from turkey and other proteins to sides, breads, cake and pies. But with so many dishes to prepare time management is essential to a successful meal. How do you decide what to make from scratch or semi-homemade and what to buy ready to serve? </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There are always options, but I've posted three favorite dishes here that will definitely amp up any Thanksgiving table and are worth making from scratch. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5idgft0j7Ln-c4jsvU_Fg8nCkHmvUdh20rC59TVzmHbpCf9tXpxHHcX7KBJPyDDCvzjkwHqxSFadmhjF6KtpoudC9ud_eyRDFtkajO-R5Af3FaRla0QqIXBJz2AXpa1RthpOs2EB26uY/s1600/sweetpotatopralinecasserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5idgft0j7Ln-c4jsvU_Fg8nCkHmvUdh20rC59TVzmHbpCf9tXpxHHcX7KBJPyDDCvzjkwHqxSFadmhjF6KtpoudC9ud_eyRDFtkajO-R5Af3FaRla0QqIXBJz2AXpa1RthpOs2EB26uY/s320/sweetpotatopralinecasserole.jpg" width="320" /></a></div>
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<blockquote id="yui_3_16_0_ym19_1_1479093861090_783050" style="-webkit-padding-start: 0px; background-color: white; font-variant-ligatures: normal; margin: 1em; orphans: 2; widows: 2;" type="cite">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5590" style="-webkit-padding-start: 0px;"><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5592" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_5994" style="-webkit-padding-start: 0px; font-size: small;">Alex Patout’s Sweet Potato Casserole with Praline Topping</span></span></b></span> </div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> This recipe has graced my family's Thanksgiving table since the first time it appeared over </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> a decade ago! It's </span><span style="font-family: "arial" , "helvetica" , sans-serif;">worth</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> the extra effort and every calorie because it is so delicious! </span><br />
<blockquote id="yui_3_16_0_ym19_1_1479093861090_783050" style="-webkit-padding-start: 0px; background-color: white; font-variant-ligatures: normal; margin: 1em; orphans: 2; widows: 2;" type="cite">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5604" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6040" style="-webkit-padding-start: 0px; font-size: small;">5 large sweet potatoes or yams</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5610" style="-webkit-padding-start: 0px;"><span id="yui_3_16_0_ym19_1_1479093861090_783213" style="-webkit-padding-start: 0px; font-size: small;">½ cup (1/4 pound) butter, softened</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5616" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6041" style="-webkit-padding-start: 0px; font-size: small;">½ cup sugar</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5622" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6033" style="-webkit-padding-start: 0px; font-size: small;">2 eggs, beaten</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5628" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6032" style="-webkit-padding-start: 0px; font-size: small;">1 teaspoon vanilla</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5634" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6034" style="-webkit-padding-start: 0px; font-size: small;">1/3 cup milk</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5640" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6035" style="-webkit-padding-start: 0px; font-size: small;">½ cup heavy cream</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5646" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6031" style="-webkit-padding-start: 0px; font-size: small;">1 cup light brown sugar</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5652" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6029" style="-webkit-padding-start: 0px; font-size: small;">1/3 cup melted butter</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5658" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6030" style="-webkit-padding-start: 0px; font-size: small;">1 cup chopped pecans</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5664" style="-webkit-padding-start: 0px;"><span style="-webkit-padding-start: 0px; font-size: small;"> </span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5670" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6028" style="-webkit-padding-start: 0px; font-size: small;">Preheat the oven to 350*F. Scrub sweet potatoes or yams well and place them in the oven. Bake until tender, about 40 minutes, and remove. When they are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. Mash well. You should have about 3 cups (it's fine if your potatoes come out to 3 1/2 cups). </span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5676" style="-webkit-padding-start: 0px;"><span style="-webkit-padding-start: 0px; font-size: small;"> </span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5682" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6022" style="-webkit-padding-start: 0px; font-size: small;">Mix the softened butter into the mashed yams or sweet potatoes along with the sugar, eggs, vanilla and milk. Pour into a baking pan or casserole dish large enough to hold the potato mixture. Don’t forget to allow some room for the topping.</span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5688" style="-webkit-padding-start: 0px;"><span style="-webkit-padding-start: 0px; font-size: small;"> </span></span><span class="yiv2354262522" id="yiv2354262522yui_3_16_0_1_1447733715271_5694" style="-webkit-padding-start: 0px;"><span id="yiv2354262522yui_3_16_0_1_1447733715271_6075" style="-webkit-padding-start: 0px; font-size: small;">Bring the cream to a simmer in a small saucepan. Add the brown sugar and stir until it dissolves. Cook the mixture over medium/medium high heat until it reaches the soft-ball stage on a candy thermometer. Remove from the heat and stir in the butter and the chopped pecans well. Pour this mixture over the yams. Bake until very hot and beginning to brown. Serves 6-8. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9kskhoM_FZ1s_UVFsu1mLVf6QcMmt57B3McYYnRjSHACuefktyqLPPsZAafgvQQJTjHL1g5EPdCyDj_-sDF3hAfnJFg7Y0V2do8sQRstwV_MPflNmtzU57PWgMxGmkUUcDAvtHx9ViY5/s1600/Green+Bean+Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9kskhoM_FZ1s_UVFsu1mLVf6QcMmt57B3McYYnRjSHACuefktyqLPPsZAafgvQQJTjHL1g5EPdCyDj_-sDF3hAfnJFg7Y0V2do8sQRstwV_MPflNmtzU57PWgMxGmkUUcDAvtHx9ViY5/s320/Green+Bean+Casserole.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b> Green Bean Casserole with Cremini Mushroom Sauce</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> 1 pound shallots, thinly sliced </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> 1/3 cup plus 3 tablespoons all-purpose flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> Vegetable oil for frying</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> Salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> 2 1/2 pounds fresh green beans</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> 2 tablespoons unsalted butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> 1 medium onion thinly sliced </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> 1/2 teaspoon cayenne pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> Freshly ground pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> 1 pound cremini mushrooms, stems discarded, caps thinly sliced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> 1/2 cup crème fraîche</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> 2 tablespoons fresh lemon juice</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On a large rimmed baking sheet, toss the shallots with 1/3 cup of the flour; shake off any excess flour. In a large, deep skillet, heat 1 inch of oil until shimmering. Add the shallots in 2 batches and fry over moderate heat until very crisp, about 3 minutes. Using a slotted spoon transfer to paper towels, then sprinkle with salt. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large pot of boiling salted water, cook the beans until just tender, about 5 minutes. Drain and refresh under cold running water; drain and pat dry. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Melt the butter in a large, enameled cast-iron casserole. Add the onion and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the paprika, cayenne and a large pinch of pepper; cook for 1 minute, stirring. Add mushrooms, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook, stirring, until browned, about 5 minutes longer. Stir in the remaining 3 tablespoons of flour and gradually stir in the stock until smooth. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Simmer the mushroom sauce over low heat, stirring, until thickened, about 5 minutes. Stir in the crème fraîche, lemon juice and beans. Cover and simmer, stirring occasionally, until the beans are heated through, about 5 minutes. Season with salt and pepper and transfer to a large glass or ceramic baking dish. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the over to 400F. Cover the Casserole with foil and bake until bubbling, about 20 minutes. Uncover, scatter the shallots over the top and serve. 10 servings. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>MAKE AHEAD </b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The assembled casserole can be refrigerated overnight. Let return to room temperature before baking. The fried shallots can beeped overnight in an airtight container. Recaps in a 350<span style="background-color: white; orphans: 2; widows: 2;"><span style="color: #333333;"><span style="font-size: 14.6667px;">° oven and let cool. </span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; orphans: 2; widows: 2;"><span style="color: #333333;"><span style="font-size: 14.6667px;"><br /></span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; orphans: 2; widows: 2;"><span style="color: #333333;"><span style="font-size: 14.6667px;"><b>NOTES</b> </span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; orphans: 2; widows: 2;"><span style="color: #333333;"><span style="font-size: 14.6667px;">Cremini mushrooms are actually baby portobellos and can be replaced in this recipe with a variety of small mushrooms from white button to chanterelle. </span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsp24zCvrjsNcMu9yemcJY1yefMtMHJSarVNwXk9S_79OwZgVNG_nkfSL0wkmSSmk9H6twWTQqBoM0An58pn4abEay_fSubAO2VwCBQqi-tN5bBmXTPp4fJX0JdDLseQ1sJUxp-BJXQZvP/s1600/sausage-cornbread-stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsp24zCvrjsNcMu9yemcJY1yefMtMHJSarVNwXk9S_79OwZgVNG_nkfSL0wkmSSmk9H6twWTQqBoM0An58pn4abEay_fSubAO2VwCBQqi-tN5bBmXTPp4fJX0JdDLseQ1sJUxp-BJXQZvP/s320/sausage-cornbread-stuffing.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; orphans: 2; widows: 2;"><span style="color: #333333;"><b>Sausage Cornbread Stuffing</b></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">I always thought stuffing referred to when you actually stuff your turkey with a bread/cornbread or a variety of fillings. However, I have been informed that anything south of the Mason-Dixon Line is referred to as dressing whether or not it has been cooked inside the bird or not. That being said there are many ways to prepare dressing. I prefer the old fashioned way made with homemade cornbread, however there are many versions to choose from. So whatever you call it, enjoy it! I like this recipe because it is takes dressing to a new level, especially if you make your cornbread from scratch the day before. I might add about a cup of roasted chestnuts to the </span>recipe next time I give it a go! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><b>Ingredients</b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">Extra-virgin olive oil</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">1</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;"> large onion, small dice</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">3 ribs celery, small dice</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">Kosher salt</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">1 pound spicy sausage, casing removed, broken into bite-size chunks</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">3 cloves garlic, smashed and finely diced</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">3/4 cup coarsely chopped walnuts</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">10 sage leaves, finely chopped</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">3 sprigs rosemary, leaves finely chopped</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">1</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">0 cups stale cornbread, cut into 1-inch cubes</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">2 cups dried cranberries</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">3 to 4 cups chicken stock.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br style="background-color: white; font-variant-ligatures: normal;" /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">Preheat the oven to 350 degrees F. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">Recipe courtesy of Anne Burrell 2009</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br style="background-color: white; font-variant-ligatures: normal;" /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-variant-ligatures: normal;">© 2016 Television Food Network, G.P. All Rights Reserved.</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br style="background-color: white; font-variant-ligatures: normal;" /></span><br />
<br />John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-59380296412965238632016-09-16T22:57:00.001-07:002016-09-16T23:54:27.914-07:00Where Food and Organic Produce Come Together in a Master Planned Community<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">John Karas, Realtor<br />jkaras@andreasnoddy.com<br />Cell: 832.483.604<br />Office: 713.781.4663</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">As those of you who listen to my monthly </span><span style="font-family: Arial, Helvetica, sans-serif;">reports on The Cleverley Radio Show or follow my blog know, I am a realtor and foodie. Over time I have become more and more interested in organic and locally grown food. Imagine my excitement when I discovered a new community that has it's own organic farm where residents can lease space to grow their own fruits and vegetables. The development also boasts a Community Shared Agriculture program, a planned weekly farmer's market as well as "you-pick" areas where residents can pick their own fruits and vegetables. There are also educational opportunities available for residents getting started with an interest in growing their own produce. </span><span style="text-align: center;"> </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">The community is <a href="http://www.harvestgreentexas.com/" target="_blank">Harvest Green </a>and it is strategically located in Fort Bend
County, between Katy and Sugar Land, which gives
residents the option of several routes to make their daily commute.</span><span style="font-family: 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: small;"><o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I sold a home to one the very first residents in the community and I have to say they are one happy family. More than 10 home builders are involved in building the new homes with prices starting from as low as the $240's and to above the $430's. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The resident only farm club provides the opportunity for home owners to lease their own plots of land and grow whatever they choose as long as they do not use pesticides and follow the rules of the <a href="https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program" target="_blank">FDA's National Organic Program</a>. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Harvest Green bills themselves as </span><span style="font-family: Arial, Helvetica, sans-serif;">Fort Bend County’s newest and most innovative 1,300 acre master-planned community and "agri-hood". They are indeed the first Houston-area development centered around a community farm.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As the community grows and programs are put in place residents will have access to just-picked produce, neighborhood gatherings where they can form friendships over casual wine dinners, and a place where their children will gain an appreciation for the environment as they watch crops grow. Harvest Green truly is a master planned community unlike any other in the greater Houston area.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I can not stress the importance of having a realtor represent you when purchasing a new home, I am familiar with this community and it's builders. I would like nothing more than to hear from you if you would like more information about Harvest Green. I am happy to take you on a personal tour the community. My goal is to place clients in communities that are right for them and to negotiate important details on their behalf. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Feel free to contact me for more information on Harvest Green or any other community you are interested in potentially purchasing a new home. I specialize in representing buyers as well as sellers, and can even help you with leasing a property anywhere in the Houston area. </span></div>
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-51433814548134853882016-06-18T00:43:00.001-07:002016-06-18T00:43:12.842-07:00Real Estate Update<div class="separator" style="clear: both; text-align: center;">
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I recently posted that I started a career in Real Estate last year and I'm happy to report I'm making my way forward! I am getting ready to close on a house I recently listed in Briargrove Park that I was able to put under contract in just 4 days!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuzh6ltNhdFT4RSYDZ4RjzZRXltJKCy-DEty94Udp4Rapmuq1v6cBNO88TdJeBiQX6px4Y0xXFNeP8dP6-SdDMD5qRnCDnYg5cstUYtaZDW0yPhG-i16byABFrqw_PyG_rkea-bFhxRgb/s1600/DSC_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXInTz0NWTlOiHZECqGv5AGpro5-J63-xxIqfBpiYrxOSGW_JnYPsWkO7xo7Gwg-iC737IQtuEhqLsBBRPOnWxGDWliN2DyCcjPxN9we-gqCHJFmQNh0lhfnD7KS4LfQP2KPNvLhl4Lol/s1600/sale+pending.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXInTz0NWTlOiHZECqGv5AGpro5-J63-xxIqfBpiYrxOSGW_JnYPsWkO7xo7Gwg-iC737IQtuEhqLsBBRPOnWxGDWliN2DyCcjPxN9we-gqCHJFmQNh0lhfnD7KS4LfQP2KPNvLhl4Lol/s200/sale+pending.jpg" width="135" /></a></div>
I feel very blessed to have to the opportunity to be working with Andrea Potts Snoddy at Andrea Snoddy & Associates LLC, she has been an amazing mentor. To be in an environment where integrity, client loyalty, and attention to detail are foremost has made me feel all the more at home.<br />
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I have done residential leases, worked with buyers as well as sellers to meet my clients' every expectation. Speaking of leases, I just started working with the owner of a small apartment complex in Afton Oaks to list some apartments in the very heart of Houston.<br />
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<a href="http://www.har.com/4311-w-alabama-st--4/rent_75954710" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCyZNZU5y6BN7Y06qiHQd2PXVcRHzXSOi60ULol7TN0v4r3C5V4zQgOwTTeKrSzMqPffTcsurkbRbCDqXTjke6EGz8bJ3KPSQHovdvcKYe_Pn3yeT3PTgBaBA-Hh8SgEY1y2kIDM7ej8w/s320/Afton+oaks.jpg" width="320" /></a></div>
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The complex was built in 1965 and has been superbly maintained. There is only one unit available for lease at the moment but there will be others coming up soon. <a href="http://www.har.com/4311-w-alabama-st--4/rent_75954710" target="_blank">Click here to find out more</a> about this spectacular opportunity to live in an area surrounded by the newly emerging River Oaks Distrct, Highland Village and the Galleria at an amazingly affordable price. </div>
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I have also sold homes in the growing Fort Bend area. The commute into the Galleria area from this beautiful home is a lot faster than you might imagine. It just took some creative searching to find a niche neighborhood. We closed on this home last November. It touched my heart when this client recently called me one evening as he was pulling into his driveway to thank me for finding his dream home. He said that every time he comes home he can't believe he owns this house! That really touched my heart. </div>
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<a href="http://www.harvestgreentexas.com/" target="_blank">Harvest Green </a>is area I hope to be telling you all about more soon. It is in Fort Bend and has amazing amenities including an organic farm co-op. So far I have placed one family in this amazing neighborhood and they love it. </div>
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You may recall this home I had on the market last year. We had a remarkable opportunity to lease it to a wonderful family. However, it may be going back on the market for sale again soon. Stay tuned. </div>
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Please let me know if I can help you with your residential real estate needs. I work with customers in any and all price ranges in and around the Houston area. I'm even working with a new client to find some acreage "in the country" to build on. You can reach me at (<b>832) 483-6604 or email me at jkaras@andreasnoddy.com. </b></div>
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<br />John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-79759508489724082482016-06-17T23:28:00.002-07:002016-06-17T23:28:59.021-07:00Apple Cider Vinegar! Fact or Fiction?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOggljbI0ypWw7vUkAz6fdczAYdV9Kk3gDUj-SPh4vGzLmE_CMY4kyplTfjNm_hKyJPP38NBc_L5z_2dZE8B5EbqPHUWxOWKHqqP8-adOZ_ElAFDX28wcK3lpqhxD8-cdwGtXS3xEGolY/s1600/cider+vinegar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOggljbI0ypWw7vUkAz6fdczAYdV9Kk3gDUj-SPh4vGzLmE_CMY4kyplTfjNm_hKyJPP38NBc_L5z_2dZE8B5EbqPHUWxOWKHqqP8-adOZ_ElAFDX28wcK3lpqhxD8-cdwGtXS3xEGolY/s320/cider+vinegar.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">For a while now I've been hearing that there are keen health benefits to apple cider vinegar, especially the organic variety, so I decided to read up on it and found two main sources of information that seemed pretty reliable. </span><br />
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<span style="font-family: inherit;">Of course Dr. Mehmet Oz, is renowned as a health expert and offers advice on many levels. It seems he has been touting the benefits of Apple Cider Vinegar for some time now. </span><br />
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<span style="font-family: inherit;"><a href="http://www.doctoroz.com/slideshow/surprising-ways-use-apple-cider-vinegar" target="_blank">Dr. Oz claims that the miracle substance is good for:</a> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KVq0eCoMjmby8R4bmKGkvBScIg5gcZ8f1iocDNtoHchDXXyeifzLQwnNgtraTmXxX4brmM3zBDlYRD9mnnOLhpulojn7tR_H46R9NrLrfr81wQwhpqrFIN_3163abWv7tqY_xqBxIj3-/s1600/dandruff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KVq0eCoMjmby8R4bmKGkvBScIg5gcZ8f1iocDNtoHchDXXyeifzLQwnNgtraTmXxX4brmM3zBDlYRD9mnnOLhpulojn7tR_H46R9NrLrfr81wQwhpqrFIN_3163abWv7tqY_xqBxIj3-/s200/dandruff.jpg" width="200" /></a></div>
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<li><span style="font-family: inherit;">Dandruff Removal - Salon sprays can be costly, but with apple cider vinegar, your dandruff destroyer will cost only pennies per spray. Just mix equal parts (about 1/4 cup each) apple cider vinegar with water in a spray bottle. Spray onto your hair after shampoo, let sit for 15 minutes and rinse. Use twice per wink and you should be flack free in no time. One theory suggests that the acidity in the vinegar makes it hard for the fungus to grow on your scalp.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpQwIzwmOQrn0iu6Jg7fQMEOMXWQHE4_i84k1ATDTfQhACT8_i4-g8e30P_T6L5U8x6n69u70-jKq7IfkxLLtgWj_9aRvlaA08i-cDoj6yEzAYHNimEG9wlGZZ4TERATy4UkRh-yIQZGQ/s1600/sore+throat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpQwIzwmOQrn0iu6Jg7fQMEOMXWQHE4_i84k1ATDTfQhACT8_i4-g8e30P_T6L5U8x6n69u70-jKq7IfkxLLtgWj_9aRvlaA08i-cDoj6yEzAYHNimEG9wlGZZ4TERATy4UkRh-yIQZGQ/s200/sore+throat.jpg" width="200" /></a></div>
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<li><span style="font-family: inherit;">Sore Throat - If you suffer from chronic sore throats, but don't want to overdose on cough syrup, turn to apple cider vinegar. Mix one teaspoon apple cider vinegar, one teaspoon cayenne pepper and three teaspoons clover honey in a glass of warm water for an easy elixir. All three ingredients will work together to hep you heal: Apple cider vinegar and honey have antibacterial properties, and the capsaicin in hot peppers helps alleviate pain. If that sore throat is due to allergies, apple cider vinegar packs an extra punch, since it also breaks up mucous and sinus congestion. According to Reader's Digest - a</span><span style="background-color: white; font-family: inherit;">s soon as you feel the prickle of a sore throa</span><a href="http://www.rd.com/health/conditions/sore-throat-remedies-home-gargles/" style="-webkit-transition: all 250ms ease; border: 0px; box-sizing: inherit; cursor: pointer; font-family: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; transition: all 250ms ease; vertical-align: baseline;">t</a><span style="background-color: white; font-family: inherit;">, employ germ-busting apple cider vinegar to help head off the infection at the pass. Turns out, most germs can't survive in the acidic environment vinegar creates. Just mix 1/4 cup apple cider vinegar with 1/4 cup warm water and gargle every hour or so.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJe2oaItJswj8wQ_qhMpwZaWgDggjptcX2QsHvBKF8Yp5uJxz4JHLKD0Fpyh0wqGd_QwV_xlr_-6oCIHCC9hjnZvMOoGr_8kRYk7Wyw35TzeG5C4W3KiUnbGt0I6IyqfsplG-XzDyRScgr/s1600/foot+odor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJe2oaItJswj8wQ_qhMpwZaWgDggjptcX2QsHvBKF8Yp5uJxz4JHLKD0Fpyh0wqGd_QwV_xlr_-6oCIHCC9hjnZvMOoGr_8kRYk7Wyw35TzeG5C4W3KiUnbGt0I6IyqfsplG-XzDyRScgr/s200/foot+odor.jpg" width="200" /></a></div>
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<li><span style="background-color: white; font-family: inherit;"><div class="" style="clear: both; text-align: left;">
<span style="background-color: transparent; font-family: inherit;">Eliminate Foot Odor - </span><span style="background-color: white; font-family: inherit;">Make amazing foot deodorizer wipes by pouring one-cup apple cider vinegar over baby wipes. (Thick single-use size paper towels will also work.) Soak the wipes overnight in the fridge, then store in a zip-lock bag to use as needed. The acids in the apple cider vinegar will alter the pH level of your skin, which fights off bacteria that cause smelly feet. In a pinch, these wipes also make great all-natural underarm deodorizers. Don’t be thrown off by the vinegar smell – it will dissipate once it dries.</span></div>
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<span style="background-color: white; font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8chaKeLnRQNwEEun5gy0sJ_N_29oRh4he3vLI_KmoILsMWbaYMsAaAciGx3BUg6n3YBhntlAnmZU9r9y_gLdEtgVGKyICs-sRpPory20qW9RxI5KzsvgtsI1xa607tpQvPzmRcHnno99/s1600/digestive+system.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8chaKeLnRQNwEEun5gy0sJ_N_29oRh4he3vLI_KmoILsMWbaYMsAaAciGx3BUg6n3YBhntlAnmZU9r9y_gLdEtgVGKyICs-sRpPory20qW9RxI5KzsvgtsI1xa607tpQvPzmRcHnno99/s200/digestive+system.jpg" width="200" /></a></span></div>
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<span style="background-color: white; font-family: inherit;">Balance your digestive system -</span><span style="background-color: white; font-family: inherit;"> Apple cider vinegar may just be the solution to help your digestive issues. To reduce gas, dilute a tablespoon of enzyme-rich apple cider vinegar with a cup of water or tea, and drink before a meal. This will also combat constipation, since the vinegar stimulates digestive juices that help your body breakdown food. You can also take a dose as soon as you feel heartburn symptoms coming on for a quick fix. Some theories suggest that heartburn occurs because of low stomach acid levels; so vinegar brings that level up. If you hate the taste of this mixture, try adding a dollop of honey.</span></div>
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<span style="background-color: white; font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQd_Gycz8CrKclXXTgH3ISmRncflpMFNgvhNLBt56wKzDA_1LjvVDre4gZ62sLSpXnIcwJmkR2ODxRgdkWPwxQ6-wpOglh7dG774kS3K-v6DB-B3leUKErkg6gN5qqtDV_cUOYY9UAzQJ/s1600/clear+skin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQd_Gycz8CrKclXXTgH3ISmRncflpMFNgvhNLBt56wKzDA_1LjvVDre4gZ62sLSpXnIcwJmkR2ODxRgdkWPwxQ6-wpOglh7dG774kS3K-v6DB-B3leUKErkg6gN5qqtDV_cUOYY9UAzQJ/s200/clear+skin.jpg" width="200" /></a></span></div>
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<span style="background-color: white; font-family: inherit;">Clear up your skin - </span><span style="background-color: white; font-family: inherit;">Apple cider vinegar can do wonders for your skin. For an all-natural astringent, apply a washcloth soaked in diluted apple cider vinegar to your face. Afterward, the protective acidic layer will make your skin feel smoother, absorb excess oil and reduce fine lines. This works by restoring the proper pH levels to your skin, and beta-carotene helps to counter future skin damage. Plus, a dab of diluted apple cider vinegar left overnight on age spots, pimples or acne scars will help reduce their appearance.</span></div>
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<span style="background-color: white; font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWzCiXtrtIcPbezH6E-mhGiGZF3_oc66pUPxGql6DCE-mRzJsNSQoDGSWSTyBVq72C-A-Jp2O3uaK-HFyY3Mk1B8iaDnQZO6Hmmtnrsd-tfPbW5v9WyWhIzvwqRLrSJ9oTr65IQWfx12k/s1600/sun+burn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWzCiXtrtIcPbezH6E-mhGiGZF3_oc66pUPxGql6DCE-mRzJsNSQoDGSWSTyBVq72C-A-Jp2O3uaK-HFyY3Mk1B8iaDnQZO6Hmmtnrsd-tfPbW5v9WyWhIzvwqRLrSJ9oTr65IQWfx12k/s200/sun+burn.jpg" width="200" /></a></span></div>
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<span style="font-family: inherit;">Heal a sunburn -</span><span style="font-family: inherit;"> Burnt to a crisp after a day in the sun? Apple cider vinegar to the rescue! Try adding a cupful or two to your bath to neutralize the burn. After soaking for 10 minutes, the apple cider vinegar will have helped restore your skin’s pH levels and your skin will feel cool and soothed.</span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxGW89_njXZpPPb8f8SNkXEiOwqI03rOXWymfJXktLirAccOZSKzx-evCZ2rGlPEHVNwaoW8D-TAT4KajXD7pAV2O34_6KOud5N262NHffWmfXhwBFqcILG_pOCODiEMGfGnrhdncsPfM/s1600/whiten+teeth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxGW89_njXZpPPb8f8SNkXEiOwqI03rOXWymfJXktLirAccOZSKzx-evCZ2rGlPEHVNwaoW8D-TAT4KajXD7pAV2O34_6KOud5N262NHffWmfXhwBFqcILG_pOCODiEMGfGnrhdncsPfM/s200/whiten+teeth.jpg" width="200" /></a></span></div>
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<li><span style="background-color: white; font-family: inherit;">Whiten your teeth - </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 15px;">Yellow teeth are no match for apple cider vinegar. For stubborn stains, rub apple cider vinegar directly on your teeth then rinse with water. Be careful not to do this too often, as it can break down tooth enamel. For a less abrasive whitening mouthwash, mix one teaspoon of apple cider vinegar with a cup of water, then swish around in your mouth.</span></li>
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-6939308890767952352016-06-17T18:39:00.000-07:002016-06-18T02:13:36.968-07:00Over 10 Million Pounds of Flour Recalled<div style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAqM2niCTxc3C8Fk0M5xhtizMW24ttwkWfG-DZLUqlB3p0j2wMpygV4GGvIfC-BrNFheJ-H8pmIJm67HsQ98z2VFqP0tKsv5uastsSSaNLh1lOra8M9wTT93SB2x5YspFxEEO5vEn_IxO/s1600/General+Mills+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAqM2niCTxc3C8Fk0M5xhtizMW24ttwkWfG-DZLUqlB3p0j2wMpygV4GGvIfC-BrNFheJ-H8pmIJm67HsQ98z2VFqP0tKsv5uastsSSaNLh1lOra8M9wTT93SB2x5YspFxEEO5vEn_IxO/s320/General+Mills+Logo.jpg" width="320" /></a></div>
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After hearing recent rumors that Gold Medal and Wondra brands of flour have been recalled and contaminated with the E. coli virus, I decided to visit the General Mills website to find out more. While the claims have not been traced directly back to General Mills, over 10 million pounds of flour have been recalled according to major new sources such as NBC New, USA Today, and Fortune Magazine. Just below is the official statement from General Mills. Here you will find a complete list of the flours to be on the look at for. Also, towards the end of my post see what advice the CDC has for you. </div>
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MINNEAPOLIS, Minnesota – General Mills is collaborating with health officials to investigate an ongoing, multistate outbreak of <i style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">E. coli</i> O121 that may be potentially linked to <em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gold Medal</em> flour, <em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Wondra </em>flour, and Signature Kitchens flour (sold in Safeway, Albertsons, Jewel, Shaws, Vons, United, Randalls, and Acme). Out of an abundance of caution, a voluntary recall is being made. To date, <i style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">E. coli</i> O121 has not been found in any General Mills flour products or in the flour manufacturing facility, and the company has not been contacted directly by any consumer reporting confirmed illnesses related to these products.</div>
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State and federal authorities have been researching 38 occurrences of illnesses across 20 states related to a specific type of <i style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">E. coli</i> (<i style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">E. coli</i> O121), between December 21, 2015, and May 3, 2016. While attempting to track the cause of the illness, CDC found that approximately half of the individuals reported making something homemade with flour at some point prior to becoming ill. Some reported using a General Mills brand of flour.</div>
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Based on the information that has been shared with General Mills, some of the ill consumers may have also consumed raw dough or batter. Consumers are reminded to not consume any raw products made with flour. Flour is an ingredient that comes from milling wheat, something grown outdoors that carries with it risks of bacteria which are rendered harmless by baking, frying or boiling. Consumers are reminded to wash their hands, work surfaces, and utensils thoroughly after contact with raw dough products or flour, and to never eat raw dough or batter.</div>
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“As a leading provider of flour for 150 years, we felt it was important to not only recall the product and replace it for consumers if there was any doubt, but also to take this opportunity to remind our consumers how to safely handle flour,” said Liz Nordlie, president of General Mills Baking division.</div>
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Although most strains of <i style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">E. coli</i> are harmless, others can make you sick. <i style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">E. coli</i> O121 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. Seniors, the very young, and persons with compromised immune systems are the most susceptible to foodborne illness. </div>
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Any consumers concerned about an illness should contact a physician. Anyone diagnosed by a physician as having an illness related to <i style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">E. coli</i> O121 is also urged to contact state and local public health authorities.</div>
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The recall affects the following retail flour products that could be currently in stores or in consumers’ pantries. It includes six SKUs (stock keeping units or UPC codes) of <em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gold Medal</em> flour, 2 SKU’s of Signature Kitchens flour and 1 SKU of <em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gold Medal Wondra </em>flour.<span style="background-color: #fefefe; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> </span></div>
<ul style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0.6875em 0px 0.6875em 1.0625em; padding: 0px; vertical-align: baseline;">
<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;">If you have any of the products listed below, they should not be used. </li>
<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><strong style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Consumers</strong>, please <a href="http://consumercontacts.generalmills.com/ConsolidatedContact.aspx?page=http://www.generalmills.com&js=True" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; color: #1999ce; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">visit this page</a> to ask additional questions of our consumer relations team or you can also call us at 1-800-230-8103</li>
<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/blogger.g?blogID=6228680702678904118" name="specific" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; color: #1999ce; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: underline; vertical-align: baseline;">For</a> additional information on this recall, please visit the <a href="http://blog.generalmills.com/2016/05/general-mills-announces-flour-recall/?_ga=1.138603571.1607057797.1466212266" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; color: #1999ce; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: underline; vertical-align: baseline;" target="_blank">General Mills blog.</a><div style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;">
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<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><strong style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Media </strong>can reach the General Mills communications team at 763-764-6364 or at <a href="mailto:media.line@genmills.com" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; color: #1999ce; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: underline; vertical-align: baseline;">media.line@genmills.com</a><div style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; font-style: inherit; font-variant: inherit; font-weight: 400; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;">
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The specific products in the recall include: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CYk2lqB6gcE54ncC7pWpJXgWQdYqcu7HEnFNvkj6gIV7t-l0erhMpMD6aaGax3YuP2TdaNyHjTc8j3wjqBmJav9H9BwmdC5kpwwZ3RsOWh2dwt1NMQn6N7P9s4tLgFpIQaPRMJYzM4Qk/s1600/wondra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CYk2lqB6gcE54ncC7pWpJXgWQdYqcu7HEnFNvkj6gIV7t-l0erhMpMD6aaGax3YuP2TdaNyHjTc8j3wjqBmJav9H9BwmdC5kpwwZ3RsOWh2dwt1NMQn6N7P9s4tLgFpIQaPRMJYzM4Qk/s200/wondra.jpg" width="87" /></a></div>
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<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">13.5 ounce </span><em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></em><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gold Medal Wondra</span></li>
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<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Package UPC </span>000-16000-18980</div>
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<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Recalled Better if Used by Dates </span>25FEB2017 thru 30MAR2017</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZFO_Th42eZLuHOjErjacx0qAUTm1ZfebzjsO2adgiEqRUryNt_qyf-Og5l-t5RrA0GKQd7XCPQTGVcB1T-zRUHkBQiZ-Xm4XTR-vE6NAk36zqHt_rx3W0sXuBONdW1__HRzOAuMPjt-o/s1600/gold-medal-all-purpose5LB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZFO_Th42eZLuHOjErjacx0qAUTm1ZfebzjsO2adgiEqRUryNt_qyf-Og5l-t5RrA0GKQd7XCPQTGVcB1T-zRUHkBQiZ-Xm4XTR-vE6NAk36zqHt_rx3W0sXuBONdW1__HRzOAuMPjt-o/s200/gold-medal-all-purpose5LB.jpg" width="141" /></a></div>
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<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 pound<em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gold Medal </em>All Purpose Flour</span></li>
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<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Package UPC </span>000-16000-10710</div>
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<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Recalled Better if Used by Dates </span>25MAY2017KC thru 03JUN2017KC</div>
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<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">5 pound<em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gold Medal </em>All Purpose Flour</span></li>
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<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Package UPC </span>000-16000-10610<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;" /></span></div>
<div style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Recalled Better if Used by Dates </span>25MAY2017KC, 27MAY2017KC thru 31MAY2017KC, 01JUN2017KC, 03JUN2017KC thru 05JUN2017KC, 11JUN2017KC thru 14JUN2017KC</div>
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<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span></div>
<ul style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 14px; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0.6875em 0px 0.6875em 1.0625em; padding: 0px; vertical-align: baseline;">
<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">10 pound</span><em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gold Medal </em><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">All Purpose Flour</span></li>
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<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Package UPC </span>000-16000-10410</div>
<div style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Recalled Better if Used by Date</span>s 02JUN2017KC,03JUN2017KC</div>
<div style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<br /></div>
<ul style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 14px; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0.6875em 0px 0.6875em 1.0625em; padding: 0px; vertical-align: baseline;">
<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">10 pound <em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gold Medal </em>All Purpose Flour- Banded Pack</span></li>
</ul>
<div style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Package UPC </span>000-16000-10410</div>
<div style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Recalled Better if Used by Dates </span>03JUN2017KC, 04JUN2017KC, 05JUN2017KC</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPtwJ_GGY9VIxBk04i1LL88CztVCPYS4gffaadm0m8-XSXcZCaOVMAwQ1zCwKdlCKMMbZx-B70PgTZX6lR9uwBXpb4nk0b4Xz7HFf56u_sVlSmEn4lh31giHB7AT3AgQk8pMwZgTdyS8f/s1600/gold-medal-unbleached-5LH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPtwJ_GGY9VIxBk04i1LL88CztVCPYS4gffaadm0m8-XSXcZCaOVMAwQ1zCwKdlCKMMbZx-B70PgTZX6lR9uwBXpb4nk0b4Xz7HFf56u_sVlSmEn4lh31giHB7AT3AgQk8pMwZgTdyS8f/s200/gold-medal-unbleached-5LH.jpg" width="141" /></a></div>
<ul style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 14px; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0.6875em 0px 0.6875em 1.0625em; padding: 0px; vertical-align: baseline;">
<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">5 pound<em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gold Medal</em>Unbleached Flour</span></li>
</ul>
<div style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Package UPC </span>000-16000-19610</div>
<div style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Recalled Better if Used by Dates </span>25MAY2017KC, 27MAY2017KC, 03JUN2017KC, 04JUN2017KC</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8UAph-BlHqQQseIlQMS8Wx5t7IgLkVbdYRbD-vR4KSmzLkaJZ-l-LJy5YP_rBeozMYLTq4WiCxEeHlpTb8RN-1H3bl3l5y116gX40LXTb2yHH4w52MyCFf6OjtU2tjFCaow65Tukun6E/s1600/signature-bleached.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8UAph-BlHqQQseIlQMS8Wx5t7IgLkVbdYRbD-vR4KSmzLkaJZ-l-LJy5YP_rBeozMYLTq4WiCxEeHlpTb8RN-1H3bl3l5y116gX40LXTb2yHH4w52MyCFf6OjtU2tjFCaow65Tukun6E/s200/signature-bleached.jpg" width="200" /></a></div>
<ul style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 14px; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0.6875em 0px 0.6875em 1.0625em; padding: 0px; vertical-align: baseline;">
<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">5 pound Signature Kitchens All Purpose Flour Enriched Bleached</span></li>
<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><div style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Package UPC </span>000-21130-53001</div>
<div style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Recalled Better if Used by Dates </span>BB MAY 28 2017</div>
</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickj655HqSCOlH-BzQfP0iwcGcXzf7Nj4bdaFBxIyMuU5rA6l5xw3fP7Sd3cZ7wm-8MzKBLVAG3kWOfT0NG9hS62TOUE1EvKNnfDOuL_Kq9Kvkq9zgriHtWCGQ4SeJedCp0rSywR5nJSa2/s1600/signature-unbleached.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickj655HqSCOlH-BzQfP0iwcGcXzf7Nj4bdaFBxIyMuU5rA6l5xw3fP7Sd3cZ7wm-8MzKBLVAG3kWOfT0NG9hS62TOUE1EvKNnfDOuL_Kq9Kvkq9zgriHtWCGQ4SeJedCp0rSywR5nJSa2/s200/signature-unbleached.jpg" width="200" /></a></div>
<ul style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 14px; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0.6875em 0px 0.6875em 1.0625em; padding: 0px; vertical-align: baseline;">
<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">5 pound Signature Kitchens Unbleached Flour All Purpose Enriched</span></li>
</ul>
<div style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Package UPC </span>000-21130-53022<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br style="-webkit-font-smoothing: antialiased; box-sizing: border-box; margin: 0px; padding: 0px;" /></span></div>
<div style="-webkit-font-smoothing: antialiased; background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: Lato, Arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Recalled Better if Used by Dates </span>BB MAY 27 2017</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0XIykEMs4ndP68f5ikvTqvbh2SSaLtRsmn8hxSsHY4vTrPFM3YKYCf9PgRqoyw9HKYuZg1Mzu0nYFnJbuXWMcT8O-6sZclcvRN0NQwMWSbQ5MW1uUofoK7yFj3kPtxH_AsQU4UUJsFT6/s1600/self-rising.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0XIykEMs4ndP68f5ikvTqvbh2SSaLtRsmn8hxSsHY4vTrPFM3YKYCf9PgRqoyw9HKYuZg1Mzu0nYFnJbuXWMcT8O-6sZclcvRN0NQwMWSbQ5MW1uUofoK7yFj3kPtxH_AsQU4UUJsFT6/s200/self-rising.jpg" width="157" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<ul style="background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: lato, arial, sans-serif; font-size: 14px; line-height: inherit; margin: 0.6875em 0px 0.6875em 1.0625em; padding: 0px; vertical-align: baseline;">
<li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 0.875em; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 0px 0.64285714em; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 pound<em style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Gold Medal</em>Self Rising Flour</span></li>
</ul>
<div style="background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: lato, arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Package UPC </span>000-16000-11710</div>
<div style="background-color: #f3f3f3; border: 0px; box-sizing: border-box; color: #444444; font-family: lato, arial, sans-serif; font-size: 0.875em; line-height: 1.5em; margin-bottom: 0.64285714em; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Recalled Better if Used by Dates </span>23AUG2016KC<span style="font-size: 0.875em; font-style: inherit; font-variant: inherit;">1</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">According to Food Safety News, <span style="color: #1a1a1a;">“Illnesses started on dates ranging
from Dec. 21, 2015, to May 3, 2016. Ill people range in age from 1 year to 95,
with a median age of 18,” according to the CDC outbreak announcement.</span></span></div>
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<span style="color: #1a1a1a;"><span style="font-family: inherit;">Additional victims could be
identified because it takes several weeks for illnesses to be reported to
officials after an E, coli infection is diagnosed, CDC reported.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a;"><span style="font-family: inherit;">Of 21 victims, 16 reported that
they or someone in their household used flour in the week before they became
ill. Of 22 victims, nine reported eating or tasting raw homemade dough or
batter before becoming ill.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a;"><span style="font-family: inherit;">A dozen of 22 victims reported
using Gold Medal brand flour. Three victims reported eating or playing with raw
dough at restaurants, according to the CDC.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #1a1a1a;"><span style="font-family: inherit;">As of May 31, the states with
outbreak patients were: Alabama 1, Arkansas 1, Arizona 2, California 1,
Colorado 4, Iowa 1, Illinois 4, Massachusetts 2, Maryland 1, Michigan 4,
Minnesota 3, Missouri 1, Montana 1, New York 1, Oklahoma 2, Pennsylvania 2,
Texas 2, Virginia 2, Washington 2 and Wisconsin 1.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.cdc.gov/ecoli/2016/o121-06-16/advice-consumers.html" target="_blank"><span style="font-family: inherit;">The Centers for Disease Control (CDC) offers these recommendations on their website: </span></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Advice to Consumers</span></div>
<div class="syndicate" style="font-family: lato, 'helvetica neue', helvetica, arial, sans-serif;">
<div class="mSyndicate">
<ul style="margin: 0px 0px 10px 25px; padding: 0px;">
<li style="line-height: 25px;"><span style="font-family: inherit; font-weight: 700;">Consumers should not use any of the recalled flour and should throw it out.</span><ul style="margin: 0px 0px 0px 25px; padding: 0px;">
<li style="line-height: 25px;"><span style="font-family: inherit;">If you stored your flour in another container without the packaging and don’t remember the brand or better by date is, throw it out to be safe.</span></li>
<li style="line-height: 25px;"><span style="font-family: inherit;">Consumers should thoroughly wash the containers before using them again.</span></li>
</ul>
</li>
<li style="line-height: 25px;"><span style="font-family: inherit; font-weight: 700;">Eating raw dough can make you sick.</span><ul style="margin: 0px 0px 0px 25px; padding: 0px;">
<li style="line-height: 25px;"><span style="font-family: inherit;">Flour or raw eggs used to make raw dough or batter might be contaminated. </span></li>
<li style="line-height: 25px;"><span style="font-family: inherit;">Bake items made with raw dough or batter before eating them. Follow the recipe or instructions on the package</span></li>
<li style="line-height: 25px;"><span style="font-family: inherit;">Do not taste raw dough or batter. Even tasting a small amount could make you sick.</span></li>
</ul>
</li>
<li style="line-height: 25px;"><span style="font-family: inherit; font-weight: 700;">Clean up thoroughly after baking.</span><ul style="margin: 0px 0px 0px 25px; padding: 0px;">
<li style="line-height: 25px;"><span style="font-family: inherit;">Wash any bowls, utensils, and other surfaces that were used when baking with hot water and soap.</span></li>
<li style="line-height: 25px;"><span style="font-family: inherit;">Wash your hands with water and soap after baking.</span></li>
</ul>
</li>
<li style="line-height: 25px;"><span style="font-family: inherit; font-weight: 700;">Contact your healthcare provider if you think you may have become ill from eating raw dough.</span><ul style="margin: 0px 0px 0px 25px; padding: 0px;">
<li style="line-height: 25px;"><span style="font-family: inherit;">Most people infected with STEC develop diarrhea (often bloody) and abdominal cramps an average of 3-4 days after swallowing the germ.</span></li>
<li style="line-height: 25px;"><span style="font-family: inherit;">More information about signs and symptoms of STEC infection is available on the <a class="tp-link-policy" href="http://www.cdc.gov/ecoli/2016/o121-06-16/signs-symptoms.html" style="color: #075290;">Signs & Symptoms page</a>.</span></li>
</ul>
</li>
</ul>
<h2 style="line-height: 32px; margin: 10px 0px;">
<span style="font-family: inherit; font-size: small;">
Advice to Restaurants and Retailers</span></h2>
<ul style="margin: 0px 0px 10px 25px; padding: 0px;">
<li style="line-height: 25px;"><span style="font-family: inherit; font-weight: 700;">Restaurants and other retailers should not sell or serve any of the recalled flour.</span><ul style="margin: 0px 0px 0px 25px; padding: 0px;">
<li style="line-height: 25px;"><span style="font-family: inherit;">If you stored your flour in another container without the packaging and don’t remember what the brand or better by date is, throw it out to be safe</span></li>
<li style="line-height: 25px;"><span style="font-family: inherit;">Restaurants and retailers should thoroughly wash flour storage containers before using them again.</span></li>
</ul>
</li>
<li style="line-height: 25px;"><span style="font-family: inherit; font-weight: 700;">Clean up thoroughly after baking.</span><ul style="margin: 0px 0px 0px 25px; padding: 0px;">
<li style="line-height: 25px;"><span style="font-family: inherit;">Wash any bowls, utensils, and other surfaces that were used when baking with hot water and soap.</span></li>
<li style="line-height: 25px;"><span style="font-family: inherit;">Wash your hands with water and soap after baking.</span></li>
</ul>
</li>
<li style="line-height: 25px;"><span style="font-family: inherit; font-weight: 700;">Always practice food safety for raw dough.</span><ul style="margin: 0px 0px 0px 25px; padding: 0px;">
<li style="line-height: 25px;"><span style="font-family: inherit;">Do not give customers raw dough to play with or eat. It is not safe to eat or play with raw dough, whether made from recalled flour or any other flour.</span></li>
<li style="line-height: 25px;"><span style="font-family: inherit;">Bake items made with raw dough or batter before serving or selling them. Follow the recipe or instructions on the package.</span></li>
</ul>
</li>
</ul>
</div>
</div>
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-87407910458603733192016-05-28T03:12:00.002-07:002016-05-28T03:20:24.940-07:00World Health Organization Revises Health Guidelines Around Beef Consumption<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWzQ5nowRJdRCxtDIVVgKRwVdOhbnspChapUdyZTJdSHvLYHYyjXa68YtN69XzlrCXu2-6tSIBMPFhroHFwFA324Zg10WwLMbTVTPm24yqty2cH6lFeGwOrAOs4aNYCg7RyjLGSPYGWBK/s1600/T-Bone.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWzQ5nowRJdRCxtDIVVgKRwVdOhbnspChapUdyZTJdSHvLYHYyjXa68YtN69XzlrCXu2-6tSIBMPFhroHFwFA324Zg10WwLMbTVTPm24yqty2cH6lFeGwOrAOs4aNYCg7RyjLGSPYGWBK/s200/T-Bone.png" width="200" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Of course the conundrum... quandary... and ultimate dilemma of what is actually going on with our food continues. Being an educated consumer is not an easy thing to do in an age where conflicting studies and new information are continually being released. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I found a <a href="http://www.pbs.org/newshour/updates/faq-exactly-processed-meat-avoid-questions/" target="_blank">PBS article</a> on the recently revised health guidelines around the consumption of beef by the World Health Organization (WHO) was other alarming to me. </span><span style="color: #151515;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The <a href="http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045(15)00444-1/fulltext" target="_blank">report</a> from the
WHO’s International Agency for Research on Cancer and published in The Lancet, Oncology, now labels processed meats as
“carcinogenic to humans,” meaning their consumption can cause cancer. The
report also classifies red meat as “probably carcinogenic to humans.”</span></span><br />
<span style="color: #151515;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<br />
<div class="MsoNormal">
<span style="color: #151515;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The report from the
WHO’s International Agency for Research on Cancer (IARC) now labels processed
meats as “carcinogenic to humans,” meaning their consumption can cause cancer.
The report also classifies red meat as “probably carcinogenic to humans.”<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #151515; mso-bidi-font-family: SourceSansPro-Bold; mso-bidi-font-size: 18.0pt;">What counts as red meat? What counts as
processed meat?</span></b><span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Red meat is any meat that comes from a
mammal. That means meat from cows (beef and veal), pigs (pork), sheep (lamb and
mutton), horses, goats and bison all count as red meat.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">White meats come from fish and poultry.
The color difference is dictated by the amount of blood in the tissue, which
plays into why red meat is more likely to cause cancer.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGIUunjEhBXpxP96SWbzLi-_KE62JBA9LHgQqnxhOMKzFCR5Q1wvdoZsNW_BWJcgnjowFmWU011rK8QjZ0KGCqvyN7muAHFlBPW0OLd8XGbNrI4j6kdYGUidf3Po-mJ0PDSYwEZEfydId/s1600/hoagies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGIUunjEhBXpxP96SWbzLi-_KE62JBA9LHgQqnxhOMKzFCR5Q1wvdoZsNW_BWJcgnjowFmWU011rK8QjZ0KGCqvyN7muAHFlBPW0OLd8XGbNrI4j6kdYGUidf3Po-mJ0PDSYwEZEfydId/s200/hoagies.jpg" width="200" /></a></div>
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<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Processed meats are any meats that aren’t
fresh. People typically think of processed meat as only referring to pork and
beef, but this category can also include poultry (chicken, turkey, duck) and
fish. A processed meat, according to the WHO panel, has been modified from its
natural state, either “through salting, curing, fermentation, smoking, or other
processes to enhance flavor or improve preservation.” <o:p></o:p></span></span></div>
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<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This includes sausages, hot dogs, corned
beef, beef jerky, canned meat, meat sauces, lunch meats and bacon.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #151515;">The WHO group “classified consumption of
processed meat as ‘carcinogenic to humans’ on the basis of sufficient evidence
for colorectal cancer.” Colorectal cancer is the second most lethal form of
cancer in the U.S., causing nearly 50,000 deaths per year according to the National Cancer Institute</span><span style="color: #151515;">. Processed meat was also linked to a higher
incidence of stomach cancer.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #151515;"><br /></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Red meat carries a slightly lower risk,
the group says, but is still “probably carcinogenic to humans.” Aside from the “strong
mechanistic evidence” related to colorectal cancer, the “consumption of red
meat was also positively associated with pancreatic and with prostate cancer.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #151515; mso-bidi-font-family: SourceSansPro-Bold; mso-bidi-font-size: 18.0pt;">How does processed meat compare to smoking
and other carcinogens?</span></b><span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The IARC deals in strength of evidence.
For this agency, scientific evidence either points to a compound causing cancer
in humans or it doesn’t. To classify carcinogenic status, it separates agents
into five groups:<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Group 1 – carcinogenic to humans<o:p></o:p></span></span></div>
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<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Group 2A – proba<o:p></o:p></span></span><span style="color: #151515; font-family: "arial" , "helvetica" , sans-serif;">bly carcinogenic to humans</span></div>
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<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Group 2B – possibly carcinogenic to humans<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Group 3- not classifiable<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Group 4 – probably not carcinogenic<o:p></o:p></span></span></div>
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<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Of the millions of chemicals in the world,
the WHO only 118 agents fall into group 1. This group includes tobacco smoke, asbestos,
aflatoxins (a chemical sometimes found in organic peanut butter), coal
emissions from indoor stoves and as of this morning, processed meat.<o:p></o:p></span></span><br />
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="color: #151515; mso-bidi-font-family: SourceSansPro-Regular; mso-bidi-font-size: 18.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">For more information the Who provides a helpful <a href="http://www.who.int/features/qa/cancer-red-meat/en/" target="_blank">Q&A</a> on the carcinogenicity of the consumption of red meat and processed meat on their web site. </span></span></div>
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<!--EndFragment-->John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-49623088701160730942016-03-19T04:34:00.000-07:002016-03-19T05:06:32.076-07:00Tuna Recall Alert! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0rDTQcdRKhcKUs4DFPQl1RXRVjlyUWJOPkwZHygSPkF0V4Drv19hNUndh2EqcTKGJjGpH2JT05YoISAxks4khV9aKr0QZcPVtdBoXOXIdRsJqHl1LpoMjIQSEpQLAGuTv1EGizvWHh5U/s1600/BB+RECALL+ALERT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0rDTQcdRKhcKUs4DFPQl1RXRVjlyUWJOPkwZHygSPkF0V4Drv19hNUndh2EqcTKGJjGpH2JT05YoISAxks4khV9aKr0QZcPVtdBoXOXIdRsJqHl1LpoMjIQSEpQLAGuTv1EGizvWHh5U/s1600/BB+RECALL+ALERT.jpg" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">H-E-B is voluntarily recalling 224 cases of Hill Country Fare brand 5-ounce Chunk Light Tuna in Oil.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">H-E-B said the recall was initiated because the product, produced at a co-packer, may have been undercooked due to an equipment malfunction, which was uncovered during a routine inspection. Store officials said the undercooking could result in the tuna spoiling, which could lead to life-threatening illness if eaten.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The recall affects Hill Country Fare brand 5-ounce canned Chunk Light Tuna in Oil sold at H-E-B stores in single cans between Feb. 24 and March 16. H-E-B said the best-by date printed on the bottom of the can has the date Feb. 9, 2019, and has product lot code 6O9FZ SCEES.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Customers who purchased the product can return it to the store for a full refund. Customers with any questions or concerns may contact H-E-B Customer Service at 1-855-432-4438. The lines are open Monday-Friday from 8 a.m. to 5 p.m.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "\22 arial\22 " , "\22 helvetica\22 " , sans-serif;">A</span><span style="font-family: "\22 arial\22 " , "\22 helvetica\22 " , sans-serif;"> voluntary recall of select cans of tuna fish has also been issued by bumble Bee and Tri-Union Seafoods. Bumble Bee recalled about 32,000 cases of their Chunk Light Tuna cans, while Tri-Union Seafoods recalled 2,745 cases of their Chicken of the Sea brand. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="http://www.bumblebee.com/recall-march-2016/" style="font-family: arial, helvetica, sans-serif;" target="_blank">Click here for exactly which Bumble Bee UPC codes</a><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"> might be in your home and </span><a href="http://www.fda.gov/safety/recalls/ucm491206.htm" style="font-family: arial, helvetica, sans-serif;" target="_blank">here for details about which Chicken of the Sea </a><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;">cans to be concerned about.</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></span>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Bumble Bee states some of the cases may have been contaminated during a factory sterilization process. The company says eating that tuna could be life-threatening, but there are no reports of anyone getting sick. The company states, this recall is out of an "abundance of caution." However, they are avoiding customers to throw away the recalled products. If you would like more information or a reimbursement, call 1-888-820-1947 from 9 a.m. to 6 p.m. eastern time. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Meanwhile the FDA stated that the recall is "due to process deviations that occurred in a co-pack facility not owned or operated by Bumble Bee. These deviations were part of the commercial sterilization process and could result in contamination by spoilage organisms or pathogens, which could lead to life threatening illness if consumed."</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCtSeYI23hTHb24nnmbBWlUwQoiXapTKIdWTsMWozyxkQh_UGSBnsiVMWQGmfNdmtQxEsFRUmMaAvfgPYzRssKNIDAru7gjpQTLvn4D9Afh-FS6maWhtCE7ScQWEJFxWQWYWJblHDFEAa/s1600/Chicken+of+the+sea+oil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCtSeYI23hTHb24nnmbBWlUwQoiXapTKIdWTsMWozyxkQh_UGSBnsiVMWQGmfNdmtQxEsFRUmMaAvfgPYzRssKNIDAru7gjpQTLvn4D9Afh-FS6maWhtCE7ScQWEJFxWQWYWJblHDFEAa/s1600/Chicken+of+the+sea+oil.jpg" /></span></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">According to the FDA, the Chicken of the Sea r</span><span style="background-color: white; color: #333333;">ecall "has been initiated because the product may have been undercooked due to an equipment malfunction, which was uncovered during a routine inspection. These deviations were part of the commercial sterilization process and could result in contamination by spoilage organisms or pathogens, which could lead to life-threatening illness if consumed. There have been no reported illnesses to date connected with the affected products, and Tri-Union Seafoods LLC is issuing this voluntary recall to ensure the highest level of safety and quality."</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: large;"><br /></span></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: large;">It is recommended that all consumers check their tuna cans at home against the information provided by the FDC. Consumers can take the tuna back to the store where they purchased it for a full refund. </span></span></span><br />
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-6599894578862114732016-01-16T01:17:00.000-08:002016-12-15T23:10:26.350-08:00The best produce to buy Organic! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzyuNamf0H5-aDI96EzcIGqaxOA7rKT-2-ea0uxmUnch_j1eSdEDRdW_b9j6aAHeGO3Zd465W_7fxqnkI1OVRhlgirrhyphenhyphenuj7TOTVQjhDUN5U_F4yOg6hGjeYFAY4KKCzJR-QbwApyj5n6/s1600/drweil_1305224748_15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzyuNamf0H5-aDI96EzcIGqaxOA7rKT-2-ea0uxmUnch_j1eSdEDRdW_b9j6aAHeGO3Zd465W_7fxqnkI1OVRhlgirrhyphenhyphenuj7TOTVQjhDUN5U_F4yOg6hGjeYFAY4KKCzJR-QbwApyj5n6/s320/drweil_1305224748_15.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dr. Andrew Weil M.D.</td></tr>
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I have been following U.S. trained physician, author, holistic health and integrative medicine specialist and all around health "guru" Dr. Andrew Weill for some time.<br />
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<a href="http://drweil.com/" target="_blank">Dr. Andrew Weil</a>
has an ongoing partnership with the <a href="http://ewg.org/" target="_blank">Environmental Working Group (EWG)</a>, a nonprofit
organization that advocates for policies that protect global and individual
health. Together they are spreading the word on one of EWG’s most valuable pieces
of research - a <i><a href="http://www.ewg.org/foodnews/" target="_blank">Shoppers' Guide to Pesticides in Produce</a></i>. The list is
based on the results of pesticide tests performed on produce and collected by
federal agencies over 9 years. <o:p></o:p></div>
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<span style="mso-bidi-font-family: Arial;">Nearly all of the
data used took into account how people typically wash and prepare produce - for
example, apples were washed and bananas peeled before testing. <o:p></o:p></span></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n3hhr8SX5gYB1kvKjKAA60I-NdskF4Xwb9ezfr5ErSGZa0YaXXs7udLWLEn3Yjtco7VUs7RKiVLx2JOfRWSFMTVaylovAlecYcAjCfafNgiheKelZbT73BEyywmUpDf2J-M4uoDAgk7A/s1600/produce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n3hhr8SX5gYB1kvKjKAA60I-NdskF4Xwb9ezfr5ErSGZa0YaXXs7udLWLEn3Yjtco7VUs7RKiVLx2JOfRWSFMTVaylovAlecYcAjCfafNgiheKelZbT73BEyywmUpDf2J-M4uoDAgk7A/s320/produce.jpg" width="320" /></a></b></div>
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<b><span style="color: #333226; font-size: 14.0pt;">The Clean 15 - Foods You Don't Have
to Buy Organic<o:p></o:p></span></b></div>
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<span style="mso-bidi-font-family: Arial;">Of the fruit and
vegetable categories tested, the following "Clean 15" foods had the
lowest pesticide load, and consequently are the safest conventionally grown
crops to consume from the standpoint of pesticide contamination:<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Avocados<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Sweet
corn<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Pineapples<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Cabbage<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Sweet
peas (frozen)<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Asparagus<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Mangoes<o:p></o:p></span></div>
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(domestic)<o:p></o:p></span></div>
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potatoes<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Arial;">Why should you
care about pesticides? The EWG points out that there is a growing consensus in
the scientific community that small doses of pesticides and other chemicals can
have adverse effects on health, especially during vulnerable periods such as
fetal development and childhood. <o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Arial;">Dr. Weil
maintains that pesticides are toxins and that they cannot be good for you. But
the big question is how bad are they? They can be toxic to the nervous system,
disrupt endocrine functions, and may increase risks of Cancer and other chronic
diseases. So we should all be trying to take action to minimize our exposure to
pesticides. According to Dr. Weil data supports that people who eat organic
foods, find that measurable pesticide levels in their (body) tissues drop. <o:p></o:p></span></div>
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<b><span style="color: #333226; font-size: 14.0pt;">Dirty Dozen Plus - Foods You Should
Always Buy Organic<o:p></o:p></span></b></div>
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<span style="mso-bidi-font-family: Arial;">At the opposite
end of the contamination spectrum we have the "Dirty Dozen <b>Plus</b>".
These foods had the highest pesticide load, making them the most important to
buy organic - or to grow organically yourself:<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Apples<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Strawberries<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Grapes<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Celery<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Peaches<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Spinach<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Sweet
bell peppers<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Nectarines
(although Dr. Weil specifies imported)<o:p></o:p></span></div>
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tomatoes<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Snap
peas (imported)<o:p></o:p></span></div>
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<b><span style="mso-bidi-font-family: Arial;"><br /></span></b></div>
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<b><span style="mso-bidi-font-family: Arial;">Plus</span></b><span style="mso-bidi-font-family: Arial;"> these which may contain organophosphate
insecticides, which EWG characterizes as "highly toxic" and of
special concern:<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Hot
peppers<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Kale
and Collard Greens<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="mso-bidi-font-family: Arial;">Blueberries
(Dr. Weil adds domestic blueberries to round out his list)<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Arial;">So how realistic
is it that all people will or can afford to eat organic? There is a way to
start moving in the right direction without breaking the bank. <o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Arial;">According to Dr.
Weil, if you simply shift to eating foods on the clean 15 list, (these are foods
you can buy conventional versions of), you will have a measureable drop in
tissue accumulations of pesticides. <o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Arial;">Keep in mind that
maintaining your family's health is not the only reason to choose organic food.
Even though we can peel some foods such as mangoes, avocadoes and bananas, making
them safe for consumption, pesticide and herbicide use contaminates
groundwater, ruins soil structures and promotes erosion. They can also cause damage
to local ecosystems and may be a contributor to what is called <span style="mso-spacerun: yes;"> </span>"colony collapse disorder,"
the sudden and mysterious die-off of pollinating honeybees that threatens the
American food supply. <o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Arial;">To help promote
the health of the planet as well as your own health, it's best to buy organic
whenever possible, including when you are purchasing all produce. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzLniBowL9YZTyH_9F6H9JXMlXVw4uqTPgL8jQsDcHC1TPlOgNZQXcMIXiKZThkWftQKDuUl8z-7uVACz3g4BE3vW7hUlvJr9OW8PjFJrL8LNICS3yjHjQ1db0mgaeU3ltP50Rqrz67c4/s1600/Screen+Shot+2016-01-16+at+3.03.48+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzLniBowL9YZTyH_9F6H9JXMlXVw4uqTPgL8jQsDcHC1TPlOgNZQXcMIXiKZThkWftQKDuUl8z-7uVACz3g4BE3vW7hUlvJr9OW8PjFJrL8LNICS3yjHjQ1db0mgaeU3ltP50Rqrz67c4/s320/Screen+Shot+2016-01-16+at+3.03.48+AM.png" width="320" /></a></div>
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<o:p>Here is a very useful tool when trying to sort out which foods are best to integrate into your diet, and which to omit. The EWG's food Scores Calculator is a huge database of thousands of food items and ingredients. You can find the </o:p>EWG Food Scores Calculator at <a href="http://www.ewg.org/foodscores">http://www.ewg.org/foodscores</a> where you can even download an app for your mobile device. </div>
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-45784954214177374532016-01-16T00:41:00.001-08:002016-02-20T01:10:13.266-08:00A little about what I do for a living! <div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvDP3Jd1VCbW1bCJxiwKQvdkkGEzmP2HmRLtTyCnJHyVUkcWh5RAXdOJcj5Uoz8ycJ9nwQTO-WQF6PRKdxpmhCEn8_lP34Ku8nuSxkoH_qwh_uPngrPTHQ7qBd8zNkr0BwIQwQ3GgF2L6/s1600/Prof+Photo+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvDP3Jd1VCbW1bCJxiwKQvdkkGEzmP2HmRLtTyCnJHyVUkcWh5RAXdOJcj5Uoz8ycJ9nwQTO-WQF6PRKdxpmhCEn8_lP34Ku8nuSxkoH_qwh_uPngrPTHQ7qBd8zNkr0BwIQwQ3GgF2L6/s200/Prof+Photo+copy.jpg" width="163" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Realtor photo! </td></tr>
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<div>
I read people's blogs and occasionally wonder why they blog, what they do for their real jobs, etc.. Well, just in case you were wondering. I am a Realtor in Houston, Texas. I've also always had an ongoing interest in the culinary arts and had the luck to learn from one of the most respected chef's in the world, Jacques Pepin. I took technique classes from Chef Pepin and have built on that knowledge to become a formidable home cook. In my career I have done a lot writing which explains how this blog was born. I enjoy writing about food and restaurants and look forward to watching the blog evolve. </div>
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My background includes, media/communications and marketing. I decided to reinvent myself a couple of years ago, and actually carried through with the lunacy in June of 2015. I still work as a strategic marketing consultant but I have really enjoyed real estate and I'm staying busier than I ever expected. I have completed several sales, leases and enjoy working with both buyers and sellers. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqiClcJcebGg4hAGNlkt-Ks_tEXcAOguzc98R0a1OU63uFRwic2knqvezvCtDsEqlJU_NI_5-q2cybAmVdq9b6YG1RknUurSGGgfmyHTgB-STN2ScAcihDny84dtcdg0ledIPqkZcYjKm/s1600/pool+area+pergola.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqiClcJcebGg4hAGNlkt-Ks_tEXcAOguzc98R0a1OU63uFRwic2knqvezvCtDsEqlJU_NI_5-q2cybAmVdq9b6YG1RknUurSGGgfmyHTgB-STN2ScAcihDny84dtcdg0ledIPqkZcYjKm/s320/pool+area+pergola.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An Oasis in the heart of Tanglewood I recently had on the market was quickly snapped up. </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_p8AGa_K9pkrZCVFRDmZ5hDtEgbtj5ReXSYN-rl8Cju8phsGlsSlJzEPjfYzAgbleWYkOEvxTQxRBWwoz2XqzYC2Kq5M4LDeys1VS54W6eKsa7lMUFO8MQU4BsN7L9hWtdpzlBv8wzC2/s1600/Front+Elevation+Dusk+Ver.+2.png" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_p8AGa_K9pkrZCVFRDmZ5hDtEgbtj5ReXSYN-rl8Cju8phsGlsSlJzEPjfYzAgbleWYkOEvxTQxRBWwoz2XqzYC2Kq5M4LDeys1VS54W6eKsa7lMUFO8MQU4BsN7L9hWtdpzlBv8wzC2/s320/Front+Elevation+Dusk+Ver.+2.png" width="320" /></a></div>
<div>
My philosophy is to help others, the same way I would like to be helped when it comes to one of the biggest decisions my clients will ever make in their lives. Where will they live? I always appreciate a no pressure approach when it comes to life and take that approach with my clients. I listen to their needs, preferences, and criteria and respond with targeted choices that meet their requirements. It's working out pretty well so far. I had a call from a recent customer a few weeks ago that put things in perspective for me. He called just as he was pulling into the driveway of his new home and said, </div>
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"I love my house. I just wanted to tell you that I still can't actually believe it's ours. Thank you for finding our dream home". </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn0yaalhXTPvZVmRtJ4tQvy8F4-eSm6Yx2PIVHD5DPskLKH_Ai36ZF2539-0XRpbhP3MUl-5kzJtg6SIZCvuyDVw86yUAOk7AdsclFpha-pvkcqZ2xn3C2xU0U_qQoGSD_kADZhuler2Y/s1600/AS%2526S_Logo_FINAL_Color.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn0yaalhXTPvZVmRtJ4tQvy8F4-eSm6Yx2PIVHD5DPskLKH_Ai36ZF2539-0XRpbhP3MUl-5kzJtg6SIZCvuyDVw86yUAOk7AdsclFpha-pvkcqZ2xn3C2xU0U_qQoGSD_kADZhuler2Y/s320/AS%2526S_Logo_FINAL_Color.jpg" width="320" /></a></div>
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That phone call confirmed that I am doing the right thing at this point in my life. I am lucky to have had my start with Andrea Snoddy & Associates, a boutique agency. Andrea is a stellar realtor with over 26 years of experience and she is always there for her customers and her agents. I look forward to what the future will bring in my new career. But most of all I can't wait to meet my next customers. Please let me know if I can help you buy or sell a home in the Houston area. You can reach me at 832.483.6604, email: jkaras@andreasnoddy.com or visit <a href="http://har.com/johnkaras" target="_blank">my page at Houston Area Realtors (HAR)</a> to explore available consumer search tools and to send me specifics about your property search.<br />
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-46225412913331542942015-12-19T02:14:00.000-08:002015-12-19T02:14:24.730-08:00Holiday Food in a Hurry! <div class="separator" style="clear: both; text-align: center;">
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While the holidays can be a stressful time of the year, the thought of cooking or even preparing food for a small gathering can be overwhelming. </span><div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">So here are a few simple ideas that can make an otherwise stressful process pretty easy. You don't have to make everything yourself. As a matter of fact, you don't have to make anything at all if you really don't want to. There are many prepared foods you can "just put together" that taste amazing and can even satisfy the savviest of your foodie friends. However, you can also impress people with a small amount of effort. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">One of my favorite red's is a very affordable bottle<br />from the Rhone region of France. </span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You can keep the drinks selection simple. Red and white wine, a couple of different beers, and soft drinks are enough to get any party started. Of course the sky is the limit and you can always mix a couple of pitchers of your favorite holiday cocktails ahead of time. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Everyone loves nibbles, so pick up a couple of snack mixes and put them out in small or medium bowls. Visit the bulk section of the grocery store for some fancy variations. Roasted cashews, almonds, pecans, or pistachios are always popular. Check your market for sweet or savory spiced variations. Wasabi peas work for those with nut allergies. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Marinated olives are also pretty easy to find at your local grocery store these days, check the salad bar or ask at the deli counter where you can find them. If you can't find them marinated, it is as simple as sprinkling them with a bit of olive oil and dried oregano or thyme. Specialty food markets have many many variations of olives. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pick a nice platter or wood cutting board and put out a variation of cheeses. Pick a soft cheese such as brie, a good piece of white cheddar, gruyere, a blue cheese (such as Cambozola), etc. Add some olives, nuts, and even some salami slices, grapes, and put out a variety of crackers. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You can work magic with goat cheese. Pick up a piece of goat cheese, and sprinkle it liberally with balsamic vinegar, then a bit of olive oil. Add some sliced fresh basil leaves and put it out with crackers. For a different take, drizzle some honey over the goat cheese, and sprinkle with toasted pine nuts and serve with crackers. (Thank you Foodie Friend Susan Hugart for the delicious honey variation!)</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">You can find my favorite Alexian Pate your </span><br style="font-family: Arial, Helvetica, sans-serif;" /><span style="font-family: Arial, Helvetica, sans-serif;">deli counter or prepackaged as pictured.</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">One of my favorite platters consists of a piece of brie cheese, a nice thick slice of pate (my favorite is Alexian, 2% truffle), and a nice pile of very thinly sliced prosciutto from the deli. I love to add some marinated tomatoes (I find them in Houston on the olive bar at Central Market). Decorate the platter/board with a small bunch of basil leaves, a few lemon wedges (a sprinkle of lemon juice compliments the pate very well) a small bowl of olives, sliced baguette, and crackers (I'm partial to the little square french toasts you can find at most stores for this platter). Your guests can create an endless variation of combinations as they enjoy this tray. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Savory pinwheels really can make an impression and they are so easy to make. You'll have them ready for the oven before it even preheats. You'll need three ingredients: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 box of defrosted Pepperidge Farm puff pastry (there are 2 sheets in the box). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sliced Provolone cheese (prepackaged is fine)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove the puff pastry from the box while you preheat the oven to 400 F. Make sure to keep the pastry refrigerated until you are ready to use it. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Unfold the sheet and layer the provolone onto the puff pastry in a single layer and then add a single layer of prosciutto, leaving at least a quarter inch border across the top and sides. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Roll the sheet up into a round cylinder. Slice the cylinder into 1/3 inch slices with a sharp knife and arrange the pinwheels on a sheet pan, leaving about 2 inches in between each piece. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">(NOTE: If your puff pastry has become too soft to slice evenly, you can put it into the fridge to firm up before slicing.) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake for about 15 minutes or until they are nice and lightly golden brown. Serve warm or at room temperature. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">A variation of this is to use pesto and parmesan cheese instead of the provolone and prosciutto. Just spread the puff pastry with a good amount of pesto and sprinkle liberally with grated parmesan. Proceed to bake 15 minutes or until lightly golden. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">If you need something a bit more substantial, pick up a spiral sliced ham from your local grocery or specialty store and set it out with some small party rolls, or a hearty sliced loaf of bread and some nice grainy mustard. As an alternative you could pick up sliced boneless turkey breast and serve warm or at room temperature. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">For something sweet, a trip to your local bakery should suffice. But for a quick dessert, that looks like you worked all day, I suggest a Trifle. Trifle's can be one of the easiest things to put together. Do a quick google search to find a plethora of recipes or literally just wing it. Here is have simplified <a href="http://www.foodnetwork.com/recipes/ina-garten/red-berry-trifle-recipe.html" target="_blank">a recipe from the iconic Ina Garten.</a> All you need to have on hand: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="letter-spacing: 1.100000023841858px; line-height: 24px;">1 cup of you favorite berry preserve or jam (i.e.: raspberry or strawberry) </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large; letter-spacing: 1.100000023841858px; line-height: 24px;">Your favorite liqueur (framboise, orange, or even cognac) or you can opt to use a little fruit juice such as pineapple or orange. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large; letter-spacing: 1.100000023841858px; line-height: 24px;">2 half pints fresh raspberries</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large; letter-spacing: 1.100000023841858px; line-height: 24px;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large; letter-spacing: 1.100000023841858px; line-height: 24px;">1 half - pint blackberries or blueberries </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large; letter-spacing: 1.100000023841858px; line-height: 24px;">Wash and dry the berries, slice the strawberries and mix all berries </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="letter-spacing: 1.100000023841858px; line-height: 24px;">together in a bowl. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large; letter-spacing: 1.100000023841858px; line-height: 24px;">Cut the pound cake into1/2 inch slices and spread each slice on one side with jam. Set aside.</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large; letter-spacing: 1.100000023841858px; line-height: 24px;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="letter-spacing: 1.100000023841858px; line-height: 24px;">Place a layer of cake, jam side up, in the bottom of a trifle bowl or 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle lightly with liqueur or juice. Top with a layer of berries and then with pudding. Repeat the layers ending up with a third layer of cake (jam side down).</span></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large; letter-spacing: 1.100000023841858px; line-height: 24px;"> Pile the whipped cream over the top and you have a very impressive desert. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="letter-spacing: 1.100000023841858px; line-height: 24px;">Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment or with a hand mixer. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="letter-spacing: 1.100000023841858px; line-height: 24px;">I hope you have found even one suggestion on this post helpful and I wish you all a very Happy Holiday season free of cooking stress! </span></span></div>
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-26157477939629737402015-11-25T00:30:00.001-08:002015-11-25T23:21:09.519-08:00Second Annual Thanksgiving Throwdown! This year's dish? Pumpkin Pie! <span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I was invited to "wrangle" pumpkin pies at the Second Annual Thanksgiving Throw Down on the <a href="http://www.facebook.com/cleverleystone" target="_blank">Cleverley Radio Show</a> last week. As official wrangler my job was to coordinate all entires and provide blind samples of 6 pies for three judges to decide which pie tasted best, was the most imaginative and finally was the best looking. As the official wrangler, I was not allowed to influence the judges by offering my opinions... which was tough, because I usually have pretty strong opinions! </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Chef Kiran Verma's Pumpkin Pie</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The winner for best tasting pie was unanimous and I am happy to add that it was also my choice. Congratulations to Chef Kiran Verma of Kiran's Indian Restaurant! When it came down taste this was one of the best pumpkin pies I have ever put in my mouth. The crust was fresh, buttery and crisp and the filling was light and custardy with a diverse but not overpowering spice blend with subtle Indian nuances that left you wanting more. The good news is that Chef Kiran is making this pie available as part of her <a href="http://kiranshouston.com/events/kirans-thanksgiving-at-home" target="_blank">"Kiran's Thanksgiving at Home" </a> Make sure to read through the offerings here because even if you aren't looking to totally outsource your Thanksgiving meal, you can certainly add creative element's when it comes to sides and of course deserts. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircyG6Fm8SdreXXbWZauwtk7u4PgX8f99g8uPXwLu3xUpXQXuana6Ha6Vthc6d78AIY0qv6iSAaAlKF_Y9VuvFbWFKTzs8dDlyHbH8wmCLw5A-Xfp4Q4l2MY2t1ansoy7Kpf7SS-o7tm8O/s1600/Kiran%2527s+tandoori+turkey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircyG6Fm8SdreXXbWZauwtk7u4PgX8f99g8uPXwLu3xUpXQXuana6Ha6Vthc6d78AIY0qv6iSAaAlKF_Y9VuvFbWFKTzs8dDlyHbH8wmCLw5A-Xfp4Q4l2MY2t1ansoy7Kpf7SS-o7tm8O/s320/Kiran%2527s+tandoori+turkey.jpg" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tandoor Roasted Turkey</span></td></tr>
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<span style="color: #17100c; font-family: "arial" , "helvetica" , sans-serif; font-size: large; font-style: inherit; line-height: 27px; text-align: center;">The Tandoor roasted turkey is another culinary feat featured in the Houston Chronicle last year. </span><span style="font-size: large;"><a href="http://foodiefriendjohn.blogspot.com/2014/11/turkey-with-twist-that-will-make-you.html" style="font-family: Arial, Helvetica, sans-serif; font-style: inherit; line-height: 27px; text-align: center;" target="_blank">The recipe can be found here on an earlier post in my blog.</a><span style="color: #17100c; font-family: "arial" , "helvetica" , sans-serif; font-style: inherit; line-height: 27px; text-align: center;"> </span></span><span style="color: #17100c; font-family: "arial" , "helvetica" , sans-serif; font-size: large; font-style: inherit; line-height: 27px; text-align: center;"> I have big Greek family, and one of the things we do well is cook. However, Kiran's pumpkin pie will be on our desert table this year. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LhEPGfcCCPSyH9YBwuU8-L4564jRMC9BERaJ5ELU1lYZA3hul0wZtvJnwdYuj1qh8lT-6GVcw0XiVltmXCDJG5c6oy7nKH-GojNDcU09BqZp73J1lgFpjw8UjOdB0Ej-iR7eNmCHFJuG/s1600/B%2526B+Butcher%2527s+Pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LhEPGfcCCPSyH9YBwuU8-L4564jRMC9BERaJ5ELU1lYZA3hul0wZtvJnwdYuj1qh8lT-6GVcw0XiVltmXCDJG5c6oy7nKH-GojNDcU09BqZp73J1lgFpjw8UjOdB0Ej-iR7eNmCHFJuG/s320/B%2526B+Butcher%2527s+Pie.jpg" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">B & B Butcher's Pumpkin Pie</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Now, on to the best looking pie! The award went to Ben Berg's B&B Butchers for their version of pie which included a surprise ingredient. There was a layer of artisanal bacon between the crust and the filling adding a savory slant to the flavor profile. Also incorporated into the pie was Dr. Pepper.. Yes, that is correct... Dr. Pepper. On top are more sweet and savory elements such as whipped cream, candied bacon bits, along with a drizzle of a Dr. Pepper based sauce. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The pie is available as part of B&B's <a href="http://bbbutchers.com/menus-2/the-butcher-shop-thanksgiving-menu/" target="_blank">"Butcher Shop Thanksgiving Menu"</a> which includes a plethora of other choices from turkey to prime rib and a melange of traditional sides and deserts. If you haven't been to B&B's yet to dine or to sample the the fare available at the Butcher shop, get there as fast as you can. You can thank me later. And don't forget to pick up some of New York's finest bagels, made right here in Houston at the Butcher shop. Tell Bob, John sent you! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhmOmA5vzEVRrQOXSQ2ZF9c6jcsdFiP3HaTsiz90jfpozJKE5y-bhw1p9s8RQ4XW5KBuhXWzVvZOpuJh-xBpx-eEQdYkohPeDor8NI66LM7zPivn_V2XVom3dGdmoKy6sl6EyX4aB9TWq/s1600/Lady+Luck+Pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhmOmA5vzEVRrQOXSQ2ZF9c6jcsdFiP3HaTsiz90jfpozJKE5y-bhw1p9s8RQ4XW5KBuhXWzVvZOpuJh-xBpx-eEQdYkohPeDor8NI66LM7zPivn_V2XVom3dGdmoKy6sl6EyX4aB9TWq/s320/Lady+Luck+Pie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif;">Lady Luck's Pumpkin Pie</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Finally, the pie that won for most creative was submitted by Facebook Houston Foodie Friend member, chef and caterer Lauren Kelly of Lady Luck Catering. Lauren's pie had a distinct chocolate topping that set it apart from the others while it also delivered a traditional pumpkin flavor profile. I found the addition of pecans to the filling to be quite pleasing. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTt5AbOb3FZydq6zu63p21FpeXrh8a7ooIZoTHcr_er4mg4-hUwyRvrZ5iM_Z5m5mmZx8RAS0jhpcR3tSxwfW5RrGi4au6XGQHVGq37_zdn0I4If4afG70-hFnaF_8lK8SqK6b4cVKxv5/s1600/lady+luck+pink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTt5AbOb3FZydq6zu63p21FpeXrh8a7ooIZoTHcr_er4mg4-hUwyRvrZ5iM_Z5m5mmZx8RAS0jhpcR3tSxwfW5RrGi4au6XGQHVGq37_zdn0I4If4afG70-hFnaF_8lK8SqK6b4cVKxv5/s320/lady+luck+pink.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Pies to go from Lady Luck! </span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">You can order pies throughout the holiday season from Lady <a href="http://www.ladyluckcatering.com/" target="_blank">Luck Catering on line</a>. Also, look for Lady Luck Catering on <a href="https://www.facebook.com/profile.php?id=29620959&pnref=story" target="_blank">Facebook</a>. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-15658605075359253602015-09-19T00:08:00.001-07:002015-09-19T00:17:47.711-07:00It's Fall, Did someone say Pumpkin Roll?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Tikaa Cone's Pumpkin Roll</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You see them ready made in bakeries, grocery stores and even at Costco. But wouldn't it be great if you could whip one up yourself with ingredients you already have in your fridge and pantry? </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I ran across this recipe my friend Tikaa Cone published on her blog <a href="http://www.totallytikaa.com/" target="_blank">www.totallytikaa.com</a>. I always call Tikaa the "Country" Martha Stewart because she has exquisite style with a very down home feel. Her family and home are straight out of a Southern Living magazine spread. Tikaa likes to keep things simple and that's what attracted me to try this recipe. I think it may take more than one try to perfect the technique, but it's not hard and there isn't a long list of ingredients to pull together. In interest of full disclosure Tikaa found the recipe on a friend's YouTube channel so if you would like to see step by step instructions go to <a href="https://www.youtube.com/watch?v=PNFiukgtlSc" target="_blank">Kristin Gehm's post</a>. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 3 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 2/3 cup 100% Pure Pumpkin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1 cup Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1 teaspoon Baking Soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1/2 teaspoon Cinnamon (heaping) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3/4 cup Flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b> Ingredients for Filling </b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 8 ounces of Cream Cheese, softened </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 2 tablespoons Butter, softened </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 3/4 teaspoon Vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> 1 cup Powdered Sugar </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat over to 375F. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Prepare a 10X15 jelly roll pan (cookie sheet with sides). Lightly grease the pan with Crisco and then line with a sheet of wax paper or parchment paper and then grease the paper as well. I used non stick parchment and it worked best. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a stand mixer, beat three eggs together lightly. Add the pumpkin puree and mix until incorporated. Add sugar. In a small bowl whisk together baking soda, cinnamon, and flour. Blend the flour mixture with the other ingredients and beat until well combined on medium to medium high speed. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Scrape batter into cookie sheet spreading it out evenly. Bake for 13-15 minutes until lightly brown and springy to the touch. While the cake is baking lay out a tea towel or kitchen towel and cover it liberally with a good dusting of powdered sugar. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove Cake from oven and while still quite warm, turn it over onto the sugar coated towel. Carefully remove wax paper. Fold the end of the towel over the cake and slowly roll it into a cylinder keeping it as tight as possible as you go. Let the cake cool for at least an hour. You can store it in the fridge until you are sure it is no longer warm. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mix together cream cheese and butter until light and fluffy. Add vanilla and beat a bit longer. Carefully add the powdered sugar and beat until light and fluffy. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When the cake is totally cool, carefully unroll it and spread frosting over entire cake, making sure to leave a small border around the edges. Carefully, roll it back up as tightly as possible so it maintains a circular shape. Sprinkle with additional sifted powdered sugar. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You can serve immediately or chill first. </span></div>
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com1tag:blogger.com,1999:blog-6228680702678904118.post-22253912831376050872015-04-24T20:34:00.001-07:002015-04-25T19:27:05.851-07:00Oxheart - A much anticipated experience leaves me wondering<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvcWRrJ4reBD5xEuGBmz1BVkbjDiDmiR_uhFvA4ZawSXMeJyLd2PXKKKG-OIqV-HfjrAu9VBJROv4WsatCBbnCb4wLtKcGOoV9FABS4obPzzVzShyq7yLt30RQUtKQrVI5h3bnax-nhp5/s1600/menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvcWRrJ4reBD5xEuGBmz1BVkbjDiDmiR_uhFvA4ZawSXMeJyLd2PXKKKG-OIqV-HfjrAu9VBJROv4WsatCBbnCb4wLtKcGOoV9FABS4obPzzVzShyq7yLt30RQUtKQrVI5h3bnax-nhp5/s1600/menu.jpg" height="327" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">There are times when great reviews coupled with an intense national buzz about a local restaurant makes us want to run out and see what all the excitement is about right in our own back yards. Of course it's never easy to actually get a table at such avant-garde eateries. And this my foodie friends is what spurred my acute interest in dining at Oxheart Restaurant in Houston's warehouse district. Chef Justin Yu has cooked in Chicago, Napa, Denmark, as well as Belgium but returned to Houston last year to open Oxheart. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I
found the building and interior, stark, retro and modern all at once – an
inviting setting where the food can take center stage. I read that the menu was
seasonal and that it changes more often that seasonally to showcase locally sourced ingredients. I joined a group of 5 friends who were all eager to try Oxheart. (6 is the largest party the restaurant can accommodate at one table.) We booked about a month in advance, which allowed for a good amount of anticipation to build. I checked the menu weekly to witness for myself how it might change over time, but it stayed exactly the same. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">There are two tasting menus to choose from, one of which is vegetarian. Both consist of six courses. You may also opt for a drinks pairing menu to accompany your meal. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvy9j0jk45LNSHVS_9PnyudGxEDEBYxCIFQ_pNOaiNKmmFRZMpqLIX4-j4WM_vEDBQWfXb6exJfwM5nu_a05H4IpmyLlzUNn6DaJUWpISWqla7rLGQIxYpGHonq7XDnpJw3XhjnkF-Hht/s1600/Beets.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvy9j0jk45LNSHVS_9PnyudGxEDEBYxCIFQ_pNOaiNKmmFRZMpqLIX4-j4WM_vEDBQWfXb6exJfwM5nu_a05H4IpmyLlzUNn6DaJUWpISWqla7rLGQIxYpGHonq7XDnpJw3XhjnkF-Hht/s1600/Beets.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="color: #141823; display: inline; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 13px; line-height: 18px; outline: none; text-align: left; width: auto;" tabindex="0">Dried beets soaked in tangerine juice, with kaffir lime, shiso, and mandarin peel</span><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList" style="color: #141823; display: inline; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><span class="fcg" style="color: #9197a3;"> </span></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Our first course was the dried beets soaked in tangerine juice, with kaffir lime, shiso and mandarin peel. It was evident that a great deal of thought and labor went into this plate, but in the end it didn't make an impression. I just don't see how some thinly sliced pickled beats draped over a few tangerine segments would taste much different. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJRzCBNm7N59U49ZK1PIEhawxrB4-4QBFDiBcA7Yk6dmSIO6RbnPcjfIap7_fVu7ae_8-PWJylAxKd6XQcjn1en0ZEzqo_pze2E2SYgjQ7hicvtLOrA-I4cUWza1aiQvzMakgnGCrs_1g/s1600/sun+chokes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJRzCBNm7N59U49ZK1PIEhawxrB4-4QBFDiBcA7Yk6dmSIO6RbnPcjfIap7_fVu7ae_8-PWJylAxKd6XQcjn1en0ZEzqo_pze2E2SYgjQ7hicvtLOrA-I4cUWza1aiQvzMakgnGCrs_1g/s1600/sun+chokes.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #141823; line-height: 25.920001983642578px; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Slowly roasted and charred sunchokes brushed with honey, jasmine tea and salted cream</span></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">My favorite dish of the night came next, the slowly roasted and charred sunchokes brushed with honey, jasmine the and salted cream really were impressive. The texture and caramelization of sunchokes was outstanding. Combined with the sauces on the plate the taste was memorable and left me wanting more. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOIS2jI_YuBb08Sr1ISa5VSpnjRmPZjlWPGkDIjO1nGXtpv_sfMRjGNAQhhVDeEFam_hbEgt7p7Y8gkyrdXtt1TurOMWj_Zih1bVW0O2ir0SjamX4h0N7vGyFvCwQUgfyypIx4Cv6ozG9/s1600/radish+and+crawfish.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOIS2jI_YuBb08Sr1ISa5VSpnjRmPZjlWPGkDIjO1nGXtpv_sfMRjGNAQhhVDeEFam_hbEgt7p7Y8gkyrdXtt1TurOMWj_Zih1bVW0O2ir0SjamX4h0N7vGyFvCwQUgfyypIx4Cv6ozG9/s1600/radish+and+crawfish.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="color: #141823; display: inline; font-family: helvetica, arial, 'lucida grande', sans-serif; line-height: 18px; outline: none; text-align: left; width: auto;" tabindex="0">Black Spanish radishes and a sofrito of dried shellfish, with steamed gulf crawfish and fragrant herbs</span><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList" style="color: #141823; display: inline; font-family: helvetica, arial, 'lucida grande', sans-serif; line-height: 18px; text-align: left;"><span class="fcg" style="color: #9197a3;"> </span></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Next up
was the <span style="color: #10131a;">Black Spanish radishes and a sofrito
of dried shellfish, with steamed gulf crawfish and fragrant herbs. Once again,
it was evident that a lot of time went into this elaborate dish. But many of my
fellow diners were left wondering whether it was worth it. </span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QxwFHo0h8cYOTov8DRfzeuDXfIVvPPCmNRZrPxlkb_81Mjlm8I1vrhch8yqN5na5SHUndo-gjI7w9di8e5gukpm7WSM3YozHILJlydCP6ccBw_nl1sUrWp4l6XDo77amHklKig8UR9SA/s1600/Soup.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QxwFHo0h8cYOTov8DRfzeuDXfIVvPPCmNRZrPxlkb_81Mjlm8I1vrhch8yqN5na5SHUndo-gjI7w9di8e5gukpm7WSM3YozHILJlydCP6ccBw_nl1sUrWp4l6XDo77amHklKig8UR9SA/s1600/Soup.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; line-height: 18px; text-align: left;">Stew of preserved allium and 'indica' rice, with charred scallions</span></td></tr>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">The fourth course was quite complex in its simplicity. My first reaction to the </span><span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; line-height: 18px;">stew of preserved allium and 'indica' rice, with charred scallions </span><span style="font-family: Arial, Helvetica, sans-serif;">was that again too much time was spent on something unremarkable but as I took in a second spoonful the flavors began to build and I thoroughly enjoyed my portion. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgIMJyV0B7mI7anWsbC0pOwlG9bpug8bSVFaaw_GZiEsFaFV1r-7j2OUiijosYeqciJMHCDT_67sRe70zsFnzrxUzYbCSQvPuG51-F42E8lTq8qYpSPCMv72zpXXcc-Rfz_kzkHc1PFQI/s1600/wild+boar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgIMJyV0B7mI7anWsbC0pOwlG9bpug8bSVFaaw_GZiEsFaFV1r-7j2OUiijosYeqciJMHCDT_67sRe70zsFnzrxUzYbCSQvPuG51-F42E8lTq8qYpSPCMv72zpXXcc-Rfz_kzkHc1PFQI/s1600/wild+boar.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="color: #141823; display: inline; font-family: helvetica, arial, 'lucida grande', sans-serif; line-height: 18px; outline: none; text-align: left; width: auto;" tabindex="0">Lightly smoked wild boar, with pork thailande, fermented mustards, and kohlrabi</span><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList" style="color: #141823; display: inline; font-family: helvetica, arial, 'lucida grande', sans-serif; line-height: 18px; text-align: left;"><span class="fcg" style="color: #9197a3;"> </span></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The final savory course was the lightly smoked wild boar with pork thailande, fermented mustards, and kohlrabi. The presentation was impressive however, I did not need to know that the wild boar was trapped in West Texas and that it had been fed a strict diet of acorns for the last 6 weeks of its life. The dish itself was adequate. However, I believe this dual treatment of pork missed the mark. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9noyzWrdLUhmJ08HdB6IqoQY28Ay8CRZCIsPniIS_VL2QN69S8Bv7pKwgtlmPlKYkArP4UjaQjPP-aUaXMtSJawVMoAnkttKEVrL2BfAmbOIPGhp7yv0v0mSwvWkScdPn4Kmh0bMrJ7f/s1600/IMG_0637.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9noyzWrdLUhmJ08HdB6IqoQY28Ay8CRZCIsPniIS_VL2QN69S8Bv7pKwgtlmPlKYkArP4UjaQjPP-aUaXMtSJawVMoAnkttKEVrL2BfAmbOIPGhp7yv0v0mSwvWkScdPn4Kmh0bMrJ7f/s1600/IMG_0637.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; line-height: 18px; text-align: left;">Carrot mousse glazed in Greenway coffee, with sable breton and citrus</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The dessert course was quite petite and pleasing to the eye. Great care was once again clearly employed in creating the small carrot mousse glazed in Greenway coffee, with sable breton and citrus. Unfortunately, the flavor was even less than subtle. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Overall the meal fell quite short of my expectations. My adventurous dining companions resoundingly shared my sentiment. Which leads me back to how the anticipation built over time would have been hard to live up to. I must say that the service at Oxheart is beyond reproach. The staff is courteous, respectful and very knowledgeable and that is something to be very thankful for when it is such a rarity these days. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Would I go back? Probably not for a long time and only if the seasonal menu piqued my interest. </span><br />
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com1tag:blogger.com,1999:blog-6228680702678904118.post-37426386133892968832015-04-24T20:14:00.002-07:002015-04-24T20:14:56.402-07:00Fresh Ricotta - There is no substitute! <div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ueV_xBA9G9cx4VlP12CNaGcj_9srfymOXqvLph7wI1p26vvL8F10hfaInbWpxSupiPsfvRayiDGpFBpzO53ITfd64cTNhb8szRLgcUiXOJbDkw9r_cWoS7VdHeCRpfgHeUk3Lgwl47Mq/s1600/Ricotta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ueV_xBA9G9cx4VlP12CNaGcj_9srfymOXqvLph7wI1p26vvL8F10hfaInbWpxSupiPsfvRayiDGpFBpzO53ITfd64cTNhb8szRLgcUiXOJbDkw9r_cWoS7VdHeCRpfgHeUk3Lgwl47Mq/s1600/Ricotta.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Fresh Ricotta</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I recently set out on a quest to source fresh ricotta cheese in Houston, I am sad to report I was unsuccessful. I wanted the type of ricotta that you can get when you walk into any Italian market in New York, New Jersey or Philadelphia. The type of market I profoundly wish would open in Houston. I found prepackaged whole milk ricotta in local stores which would have worked, but I was really seeking an exceptional quality ricotta. I have not yet been to Houston Dairymaids, where I have been told I might find fresh ricotta. Instead I decided to make a bold culinary move (bold for me) and research how to make ricotta at home. I was pleasantly surprised as to how easy the process appeared. So, I began experimenting and what you see here is the result</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The active time involved is basically the amount of time it takes to measure 4 ingredients and bring them to a boil. I highly encourage you to try your hand at creating this creamy delight. I believe you will be very glad you did and I venture to say you'll never buy ricotta at the grocery store again. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients</b></span><br />
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<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" style="box-sizing: border-box; display: inline-block; line-height: 1.38em; padding: 7px 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span class="quantity" style="box-sizing: border-box;">4</span> cups whole milk </span></span></li>
<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" style="box-sizing: border-box; display: inline-block; line-height: 1.38em; padding: 7px 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span class="unit" style="box-sizing: border-box;">2 cups </span><span class="name" itemprop="ingredients" style="box-sizing: border-box;">heavy cream</span></span></span></li>
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<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" style="box-sizing: border-box; display: inline-block; line-height: 1.38em; padding: 7px 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span class="quantity" style="box-sizing: border-box;">½</span> <span class="unit" style="box-sizing: border-box;">teaspoon</span> <span class="name" itemprop="ingredients" style="box-sizing: border-box;">sea salt</span></span></span></li>
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<li style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><span class="ingredient" style="box-sizing: border-box; display: inline-block; line-height: 1.38em; padding: 7px 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span class="quantity" style="box-sizing: border-box;">3</span> <span class="unit" style="box-sizing: border-box;">tablespoons</span> white wine vinegar</span></span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="line-height: 22.079999923706055px;"><br /></span><b>Method</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />Bring milk, cream, and salt to a boil in a medium saucepan over medium heat. Remove from heat. Add vinegar and stir gently until mixture starts to curdle. Let stand 4 minutes.<br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPmFTjhpYhFIIBqGXkxcoFGePUYK0vAEgogk7yTvNXLnmi_1eDlBgVyr-LL2sI-xV77XX0m3G3Ys8CiU4-i5_ZBvblipE-6w3d9pRyS7sJgjWo5bCmDpj1woREltwXM8-03qLkGGsfAIy/s1600/ricotta+straining.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPmFTjhpYhFIIBqGXkxcoFGePUYK0vAEgogk7yTvNXLnmi_1eDlBgVyr-LL2sI-xV77XX0m3G3Ys8CiU4-i5_ZBvblipE-6w3d9pRyS7sJgjWo5bCmDpj1woREltwXM8-03qLkGGsfAIy/s1600/ricotta+straining.jpg" height="240" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pour mixture into a fine-mesh sieve lined with 2-3 layers of cheesecloth set over a medium bowl. Let stand for at least 25 minutes. The longer it strains the thicker the cheese will become, I find that 1-2 hours will yield a very firm texture. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br />Cover and chill cheese in the refrigerator until ready to use. </span>John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com1tag:blogger.com,1999:blog-6228680702678904118.post-44417701457439754732015-01-10T06:31:00.002-08:002015-01-10T06:31:36.109-08:00What to cook when it gets cold?<div class="MsoNormal">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It’s been just about as cold as it gets during winter in
Houston lately and that’s had me thinking about cooking comforting,
uncomplicated, and relatively easy meals. This first one is a soup, comes together rather
quickly and can be served within an hour from start to finish. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Potato Leek Soup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tablespoons olive oil (more if needed to cover bottom of
your pot)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 leeks*, white and light green parts only, cleaned well and
finely sliced or chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 cloves of garlic, peeled and left whole</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 large shallot finely sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">½ cup white wine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Small bunch of fresh thyme tied together with kitchen
string. (If you don’t have fresh a couple of teaspoons of dry will do)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 bay leaf</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 lbs potatoes but into chunks (Yukon Gold or Russet) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6 cups low sodium chicken broth (more if necessary to cover
potatoes)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">½ <span style="mso-spacerun: yes;"> </span>teaspoon
fresh ground pepper (white if you have it)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">½ cup sour cream or crème fraiche </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">½ cup heavy cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sour cream, chives or finely sliced green onions for garnish</span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Heat a heavy bottomed 4-5 quart pot (I prefer an enameled
cast iron pot) over medium heat. Add olive oil, leeks, garlic and shallot and
cook over medium heat until the vegetables have wilted and become translucent,
but not browned. Add white wine to deglaze. </span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Stir in thyme and bay leaf, salt, pepper and potatoes. Pour
in the chicken broth and bring to a simmer. Cover and continue to simmer until
the potatoes are fork tender. </span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Remove the thyme and bay leaves. Let pot cool slightly and
then puree using an immersion blender. Alternately, you can puree in a blender
or food processor in batches. Pay attention not to overfill your container if
you need to work in batches. Return to pot. If the mixture is too thick you may
add more broth to bring it to a desired consistency. Stir in sour cream until
it melts into the soup. Stir in cream. Adjust seasonings and serve. Garnish
with a big dollop of sour cream, and minced chives or green onion. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">* To clean leeks – Cut off the tops and bottoms of the
leeks, then cut in half lengthwise. Rinse each half under running water making
sure water gets to each layer and to remove any sand and grit between the
leaves. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqD8p66iVErn19kgnaPWIDu2qCxp_UwtWzsgTSTGbsaSn3HJS_vDX-XGx7NokfGQzEpap27j5MVBU-YSVRKe4HvKN5V8m1-zgNWvCTbZ02Thg6qsz-ZNnE8td7vfNUfVfwG6drM5KdyvoX/s1600/Goulash+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqD8p66iVErn19kgnaPWIDu2qCxp_UwtWzsgTSTGbsaSn3HJS_vDX-XGx7NokfGQzEpap27j5MVBU-YSVRKe4HvKN5V8m1-zgNWvCTbZ02Thg6qsz-ZNnE8td7vfNUfVfwG6drM5KdyvoX/s1600/Goulash+copy.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The second recipe requires more cooking time than it does
prep time, but you can have this delicious meal on the table for dinner in just
over an hour once you get it simmering. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">My cousin Marcella Lolos shared this recipe with me years
ago after she cooked it for dinner one night and I love it. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Marcella’s Hungarian Goulash</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tbs olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tb butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3-4 lbs stew meat (cubed)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 large onion chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 garlic cloves minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">½ tsp dry mustard</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tsp paprika</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">¾ cup ketchup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tbs Worcestershire sauce </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Tbs brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 cups water (or enough to cover meat)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add olive oil and butter to a heavy bottomed 5-6 quart pot (I
prefer enameled cast iron). Brown meat in batches over medium high heat until
nicely caramelized. Reserve meat. </span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add onions to pot on medium heat and stir until they become translucent
and slightly caramelized. Add garlic and stir for one minute. Stir in dry
mustard, paprika, ketchup, Worcestershire sauce, and brown sugar. Return meat
to pot. Add about a teaspoon of salt and 1/2 teaspoon of fresh ground pepper,
then pour in enough water to cover meat by at least half an inch. <span style="mso-spacerun: yes;"> </span>Bring to a simmer. Cover and continue
simmering about an hour or until meat becomes tender and sauce reduces and
begins to slightly thicken. <span style="mso-spacerun: yes;"> </span>Serve over
buttered noodles.</span></div>
John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-72852919235495330032015-01-09T23:27:00.001-08:002015-01-10T06:31:59.430-08:00Aji Peruvian Cafe - The next best thing if you can't get to Machu Picchu<div class="separator" style="clear: both; text-align: center;">
<a href="http://ajiperuviancafehouston.com/home/2779731" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9zIiQ8i_bDXHJ-O_mAbukqXkxS5JTTctFkZJeeNzrRW-n9FSD-30e1AXTLJua8vvfvicYdKhyphenhyphenGxFKqGFcnwstk6yeRAawiMtVt7xpQtOYEkwJsggznwr37pBETSREgaNOoM0HKb0Nfa1/s1600/Aji+logo.png" /></a></div>
<div>
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I was recently indoctrinated to the wonders of Peruvian cuisine when I was invited to an impromptu dinner by my commercial real estate broker and cousin, Gus Lagos. Gus knows a good thing when he sees it, so he was quick to invite me to Aji located off the beaten path in West Houston. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YJrz5KQIsAIudVWQtr9lLJ03In4gglyoxv4bkl8B2fIAOJ1byUX4-YTNJPSPF4WmbyuPMCEUpOOPXIH1Y5c-u7ACl_igbbGwE42ry_t2lj4t-ISIP3Y-I7mnadmFx8DkC4s-keefo7Mr/s1600/starter.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YJrz5KQIsAIudVWQtr9lLJ03In4gglyoxv4bkl8B2fIAOJ1byUX4-YTNJPSPF4WmbyuPMCEUpOOPXIH1Y5c-u7ACl_igbbGwE42ry_t2lj4t-ISIP3Y-I7mnadmFx8DkC4s-keefo7Mr/s1600/starter.JPG" height="192" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Causitas</span></td></tr>
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<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">We were warmly greeted by co-owner Pilar Forkel upon our arrival. One thing Pilar does not lack is personality. She is a breath of fresh air and was eager to describe the national dishes of Peru. That evening I sampled causitas, mashed potatoes flavored three different ways and topped with Peruvian chicken salad. Each iteration was replete with it's own flavor and sauce. </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXcIFJrJFbHACap7HEpa8nQTtUwSuswYy0I4QS0YQVXm5CiShpLfNFVoLJVRtMaF0u134jUdyTADDyAzVkK9dmG8JFHtb4YHE2iWxc0GbsYvGTTRqke3hJthNNMeGjLdZRchkPhbDv9GK/s1600/Seafood1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXcIFJrJFbHACap7HEpa8nQTtUwSuswYy0I4QS0YQVXm5CiShpLfNFVoLJVRtMaF0u134jUdyTADDyAzVkK9dmG8JFHtb4YHE2iWxc0GbsYvGTTRqke3hJthNNMeGjLdZRchkPhbDv9GK/s1600/Seafood1.JPG" height="200" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Picante de Mariscos</span></td></tr>
</tbody></table>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The Picante de Moriscos bursted with fresh flavors from the sea and was enrobed in a spicy cream sauce, served with rice and deftly fried yucca. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgeNMkbq4ALiayraxFmJS1PQyRbknKQak1yerLihGNrL7XMc5C38fToQbqMIPX3qraFcZ4xa10k_rlp0y-EslwOuou2KIRotWwwP2YhsUvBY6vu_DTQwNWxbbweoBZjkc9YNw-H05TCmI/s1600/lomo+saltado.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgeNMkbq4ALiayraxFmJS1PQyRbknKQak1yerLihGNrL7XMc5C38fToQbqMIPX3qraFcZ4xa10k_rlp0y-EslwOuou2KIRotWwwP2YhsUvBY6vu_DTQwNWxbbweoBZjkc9YNw-H05TCmI/s1600/lomo+saltado.JPG" height="203" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Saltado de Carne</span></td></tr>
</tbody></table>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The Saltado de Carne, which is tenderloin stir fried with onions, garlic, tomatoes, and cilantro has left me wanting to have this dish again. The flavors are terrific. </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgww0ugcWe_J1z6bPL3Rzh1F_KHgZO_kRb7LYPmc-7Qg7gp4rbm-ww0UutmtqkwSbzQxWB28EsZFD-ezKwIW4PgnI7utp3xDEnBfLiVFq8M42aDFpnokujRR8e1SYOcdDksGRfI98eoMFen/s1600/Tres+Leches.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgww0ugcWe_J1z6bPL3Rzh1F_KHgZO_kRb7LYPmc-7Qg7gp4rbm-ww0UutmtqkwSbzQxWB28EsZFD-ezKwIW4PgnI7utp3xDEnBfLiVFq8M42aDFpnokujRR8e1SYOcdDksGRfI98eoMFen/s1600/Tres+Leches.jpg" height="320" width="249" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Tres Leches Cake</span></td></tr>
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<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">That evening we finished the meal with a most different version of the South American sensation, Tres Leches Cake. It was layered with a filling that was described as fruit based. I am somewhat of a Tres Leches aficionado and I have to say I found it absolutely delicious. It's unusual to find a layered Tres Leches rendition and especially one so moist. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It was inevitable that I had to make a return visit to Aji, so within about two weeks I was back, this time with my dear friend and fellow foodie Susan Poe in tow. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iE5WVhobSzp08Fi-oFM9z_oGY0Q4Ee5rlnmGztgWH_46DZMKjFvoffTtaS9zMS2dasR8GqcxYbXo4ta98YL4_gV084-dgm7BjXH3xZMgQC5jYKjJOdZ5SKu54DuPM0ya_kvJsHF3I4RH/s1600/drink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iE5WVhobSzp08Fi-oFM9z_oGY0Q4Ee5rlnmGztgWH_46DZMKjFvoffTtaS9zMS2dasR8GqcxYbXo4ta98YL4_gV084-dgm7BjXH3xZMgQC5jYKjJOdZ5SKu54DuPM0ya_kvJsHF3I4RH/s1600/drink.jpg" height="320" width="213" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">One of the most refreshing drinks I've ever had is a Chicha Morada and it's made from purple corn. I had never heard of it, but it's such a surprising mix of flavors including hints of cinnamon and fruits. I have asked Pilar to please bottle and sell this elixir. You must try one when you visit! There are also many fresh Peruvian juice drinks on offer. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeuTW8mXQjhLt4kdhQxaJ6ErHZInPSlcyo5CBSpwQ8U_6wTpn-GMTloPlfpdY_WgB5l_oqXWLU-vX-sWFeRamzjsTvHyWB8jRTS6HzTQkWAGSphm6BfvK9p8u1ZlwBF36HtO4MiWe9zJ3/s1600/pork+sandwhiich.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeuTW8mXQjhLt4kdhQxaJ6ErHZInPSlcyo5CBSpwQ8U_6wTpn-GMTloPlfpdY_WgB5l_oqXWLU-vX-sWFeRamzjsTvHyWB8jRTS6HzTQkWAGSphm6BfvK9p8u1ZlwBF36HtO4MiWe9zJ3/s1600/pork+sandwhiich.JPG" height="256" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Fried Pork Sandwich</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I couldn't deny Susan the opportunity to try the Causitas, and they were just as good if not better than what I remembered from my first visit. But I was anxious to sink my teeth into one of the Peruvian sandwiches on the menu. I chose the fried pork. The pork is not breaded. It is simply deep fried and layered with thinly sliced sweet potato slices and salsa criolla. Trust me on this one. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">topped with the aforementioned beef </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">saltado, so how bad could it be?! The sauce gets it's vibrant color from cilantro and a Huancaina sauce. I feared it would be pasty but it was smooth and silky with an unusual hint of evaporated milk that mellowed out the flavors. </span></h1>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Chocolate Cake with dulce de leche filling</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Once again desert was unavoidable. This apparent Peruvian specialty marries a dense chocolate layer cake with dulce de leche and a thick creamy chocolate frosting. If I had to do it again, I would have ordered a tall glass of cold milk to go with it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">All in all Aji Peruvian Cafe is a small local restaurant that brings something different to the neighborhood. There isn't a plethora of Peruvian restaurants in Houston and I welcome this newcomer whole heartedly. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ahi does not however come onto the scene without a touch of controversy. The chef and some three employees who are all quite happily turning out dish after dish to locals and Peruvians from all parts of town used to work at another much larger Peruvian restaurant called Latin Bites. Co-Owner of Latin Bites, Carlos Ramos has made accusations in an actual press release that Aji has allegedly copied many of Latin Bites' recipes. Having researched Peruvian cuisine in the last few weeks it is my opinion that both restaurants serve traditional Peruvian dishes and that's where the similarities end. I don't believe Aji's meager eight tables could possibly be a threat to the few other Peruvian restaurants in town. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">If you live in West Houston Aji Peruvian Cafe should be on your restaurants to try in 2015 list. Maybe they should be on your list even if you don't live nearby. </span><br />
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-16557301237276665592014-12-18T15:53:00.003-08:002015-01-09T19:58:35.684-08:0060 Degrees Mastercrafted – Pretense does not live here! <div class="separator" style="clear: both; text-align: center;">
<a href="http://60degreesmastercrafted.com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mXRx26_6kdso2ej9kI8uuzmHnx_kmX_SCsKR_MANfTd0uaKXFIF8bUHRgt4FhFK5RE9zfKaRvxtKzGdJHx6DA-TZ8xyiteFeDjQhGPh-wX3ypgVQoBDSio-iI4DrVxNJVeNv_VWhyphenhyphenm8e/s1600/60+degrees+logo.png" height="166" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">How disappointing is it when you arrive at a new restaurant
and find that the atmosphere is far too pretentious? Unfortunately, I believe this
is all too often the norm when we seek a fine dining experience. After all
haute cuisine often goes hand in hand with haute atmosphere. The antithesis of
this phenomenon is quite noticeable upon crossing the threshold into Austrian born Certified Master Chef Fritz
Gitschner’s 60 Degrees Mastercrafted. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The staff at 60 Degrees Mastercrafted are ever so hospitable, passionate and committed to making your dining experience something extraordinary.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rNtRsaskvbSqTitzwOm-EqhJ3IMBBeOAnjbrF8EBmIKPFkTnE2xjeRQ9rw_A0v3Mrbb648YTWKUHlmFM3UCf07t2O2IggUw75PD0r7zy95uDYvo7VKlfu8ZQXXfZKL59I0XwSVCtaMcj/s1600/Texas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rNtRsaskvbSqTitzwOm-EqhJ3IMBBeOAnjbrF8EBmIKPFkTnE2xjeRQ9rw_A0v3Mrbb648YTWKUHlmFM3UCf07t2O2IggUw75PD0r7zy95uDYvo7VKlfu8ZQXXfZKL59I0XwSVCtaMcj/s1600/Texas.jpg" height="320" width="257" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">This beautiful painting graces one of the walls as you enter the restaurant. </span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The comfortable decor is modern Texana and it is obvious that great attention has been paid to every detail. This kind of inviting atmosphere does not create
itself and even though the classically trained chef, doesn't classify his "ranch to table" outpost as fine dining, 60 Degrees delivers on every level, from ambiance to food. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><a href="http://60degreesmastercrafted.com/meet-the-chef" target="_blank">Chef Fritz’s pedigree is quite impressive</a>. Only 65 individuals hold the title of </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Certified Master Chef in the U.S. and Chef Fritz is one of them. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">With a menu that encompasses Chicken Schnitzel, Honey Brined Duck Breast, Gulf Seafood Cioppino along with several treatments of Akaushi beef, my dining companion and fellow foodie Lavada Golden Varner and I quickly realized that one visit would clearly not be enough to get a complete taste of this restaurant. However, we did our best to sample what we could on this trip. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEWMQyiEUc_NydNRv8ZlO8jZBdrOUjxc1nDNvh7ayobfnQ93akORlBJL8tYobTUFlK5FazCMEbGycGOTFO2ngjFmYwMkAgFiHcPIZdiMkc5LZgUOS8Jyc_xYLyr9kJ-I1hmtc67kdK1Fy/s1600/Pork+Belly.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEWMQyiEUc_NydNRv8ZlO8jZBdrOUjxc1nDNvh7ayobfnQ93akORlBJL8tYobTUFlK5FazCMEbGycGOTFO2ngjFmYwMkAgFiHcPIZdiMkc5LZgUOS8Jyc_xYLyr9kJ-I1hmtc67kdK1Fy/s1600/Pork+Belly.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="border: 0px; color: #726659; font-family: 'Open Sans', Arial, sans-serif; font-size: 14.166666030883789px; font-weight: 700; line-height: 21.000001907348633px; margin: 0px; padding: 0px; text-align: start; vertical-align: baseline;">Pork Belly</span><span style="background-color: #f9f7f3; color: #726659; font-family: 'Open Sans', Arial, sans-serif; font-size: 14.166666030883789px; line-height: 21.000001907348633px; text-align: start;"> grilled asian braised, satay sauce, kimchi vegetable slaw, lotus chips</span></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">We embarked on our culinary journey across Chef Fritz's menu with a tasting of several starters. I'd already had the pleasure of sampling the Tejas Chili, which has made its way onto my 'what I might want to have as a last meal" list. The tender Akaushi beef chunks melt in your mouth. Akashi beef in chili you ask? This is the only type of beef served at 60 Degrees Mastercrafted. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqd6cDi_t-H1S6Y6Y4T1Cv0RouHSAetc9m4CuL7qYqpKL5puEcqejqVJx52ZaCkoVpPFOVzr2dj-vXiQT6_WLXBUH_-zMnSDK0J1wT7w568xRN_HfqmgQLynfz2JfKWLp7QXJwCbVsq8hf/s1600/Chicken.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqd6cDi_t-H1S6Y6Y4T1Cv0RouHSAetc9m4CuL7qYqpKL5puEcqejqVJx52ZaCkoVpPFOVzr2dj-vXiQT6_WLXBUH_-zMnSDK0J1wT7w568xRN_HfqmgQLynfz2JfKWLp7QXJwCbVsq8hf/s1600/Chicken.JPG" height="230" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="border: 0px; color: #726659; font-family: 'Open Sans', Arial, sans-serif; font-size: 14.166666030883789px; font-weight: 700; line-height: 21.000001907348633px; margin: 0px; padding: 0px; text-align: start; vertical-align: baseline;">Faux Dove</span><span style="background-color: #f9f7f3; color: #726659; font-family: 'Open Sans', Arial, sans-serif; font-size: 14.166666030883789px; line-height: 21.000001907348633px; text-align: start;"> grilled akaushi bacon wrapped chicken breast, stuffed with jack cheese and jalapenos, prickly pear barbecue sauce</span></span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Though I'm not usually a big fan, the glorification of pork belly continues across the dining scene in Houston. That being said, the pork belly here was impeccable. The asian treatment is truly inspirational and the satay sauce was a perfect accompaniment to the lean pork, all making for a perfect bite. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The "Faux Dove" is another "do not miss". This bacon wrapped chicken breast stuffed with jack cheese and jalapeño, served with a smear of tasty thick barbecue sauce is nothing if not completely comforting. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">A couple of lighter starters also made their way on to our table. The Seafood Campenchana, bursting with fresh from the sea shrimp and lump crabmeat, delivered a clean bright taste. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Qq5ibmvXFTi34hb3TEY1Jrn8fsi36qizROyil68xm9Bjuy95oRkIZCilYHd1UP0Y14UXFM0btPU_TTz1YqLTqp_2qnMgIvzuxgq0xS9Z4GDgppuFC9_g90v6eEC_TinSq8KIvPGp5KS9/s1600/Salmon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Qq5ibmvXFTi34hb3TEY1Jrn8fsi36qizROyil68xm9Bjuy95oRkIZCilYHd1UP0Y14UXFM0btPU_TTz1YqLTqp_2qnMgIvzuxgq0xS9Z4GDgppuFC9_g90v6eEC_TinSq8KIvPGp5KS9/s1600/Salmon.JPG" height="307" width="320" /></a></td></tr>
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<span style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Salmon Sampler</span> Smoked salmon, salmon pastrami, pickled red onion, capers, eggs, pretzel sticks</div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The Salmon Sampler was also noticeably fresh. Both the smoked, and pastrami salmon delivered on flavor along with a firm texture. The accompanying pickled onion, capers, and mild sauce played well with both types of salmon. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">A sampling of the starter menu might just be the best way to experience 60 Degrees being that there is a plethora of small and medium plates from which to choose. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #726659; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 21.000001907348633px;">Our server Robert prepares to carve the main course - </span><span style="color: #726659; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 21.000001907348633px;"><b>Cowboy Steak </b>30 oz, bone-in rib eye. </span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Lavada and I however were "in it to win it", so we braved forward and ordered the Cowboy Steak for two, a 30 ounce bone in rib eye steak served with a chili corn sauce and avocado relish. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Accoutrements for the Cowboy Steak</span> </td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The beef was juicy and melt in your mouth tender and </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">would have stood well on it's own, however Chef Fritz being classically trained as he is, delivered three more sauces including </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">a Bordelaise sauce, a Bernaise sauce and a melted butter steak sauce. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_IRcSO-9hctc77gGQ3YwNx8kZYCourCLU9k2znN6TAaVZ2Cp41LMiFITMojHo4L9LxKIsCgxsNQG-Kr_ifjwkMfqMNWBsnoIZ8l69boN_XcNWUECHenHCjl5J9-YIbQr64x4SpLaxEW_/s1600/Veggies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_IRcSO-9hctc77gGQ3YwNx8kZYCourCLU9k2znN6TAaVZ2Cp41LMiFITMojHo4L9LxKIsCgxsNQG-Kr_ifjwkMfqMNWBsnoIZ8l69boN_XcNWUECHenHCjl5J9-YIbQr64x4SpLaxEW_/s1600/Veggies.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Mixed Vegetables</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FjRcZCmnQluVNdLXF6Zdqhcw3JTYGbS-OkR5J9VjvR_02waTlmO8ivqJqm1CIegdYH8rNmH8qWbPx42BWmjCng2e1x_r3utj8ba_1ZkWFcogaNGujy2Hc7YEokiuwl_B8q8N_CMy9MN0/s1600/mashed+potatoes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FjRcZCmnQluVNdLXF6Zdqhcw3JTYGbS-OkR5J9VjvR_02waTlmO8ivqJqm1CIegdYH8rNmH8qWbPx42BWmjCng2e1x_r3utj8ba_1ZkWFcogaNGujy2Hc7YEokiuwl_B8q8N_CMy9MN0/s1600/mashed+potatoes.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Fork smashed potatoes with crispy onions</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Let's not forget the side dishes. The fresh vegetables literally tasted as if they had just been harvested for our table and were well seasoned with fresh herbs. The fork mashed potatoes topped with shoestring fried onions were creamy and buttery. </span></span></div>
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<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Arial, Helvetica, sans-serif;">Slice of Heaven Cake</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Finally, we tasted two desserts. The Slice of heaven cake, a recipe from Chef Fritz's mother has earned it's name for a reason. The angel food cake, meringue and homemade strawberry preserves with whipped cream and basil chips all come together as if to envelop your tastebuds in a creamy dream. </span></span><br />
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<tr><td class="tr-caption" style="font-size: 15.552000045776367px;"><span style="font-family: Arial, Helvetica, sans-serif;">Milk chocolate Hazelnut Crunch Mousse</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">And finally the Milk Chocolate Hazelnut Crunch Mousse topped with a thick chocolate ganache and perfectly segmented Tahitian vanilla glazed orange supremes packed a wonderful and unexpected crunch that was so good, I made a mental note to find out whether I could order this as as a full sized dessert for my birthday. </span></span><br />
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<span style="font-size: large;">By the end of our meal Lavada and I had to be wheeled to our cars by the cheerful staff and accommodating valets. Chef Fritz has quickly ascended the ranks in my book of most famous Austrians. </span></span><br />
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<span style="font-size: large;">60 Degrees Mastercrafted is a restaurant that leaves you wanting more. More of what you've already discovered is fabulous and the insatiable desire to try what you've not had yet. In the words of another famous Austrian... "I'll be back". </span></span><br />
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-59444426305550271702014-11-25T10:34:00.000-08:002014-11-25T10:34:06.909-08:00Turkey with a twist that will make you beg for more! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwS-5Co-nbIASrgw_vZC3CmBmWaCfe4DhzswVIV6vZAfuQOvygV9hn8W1f8KI2HXAcx4Vienknb9fkb_LGfkBLRkKu3DlEhD_NvHpCO8nQciczTWKKlP8h2SMi_Dgq7n_59dmLegycLxre/s1600/Kiran's%2Btandoori%2Bturkey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwS-5Co-nbIASrgw_vZC3CmBmWaCfe4DhzswVIV6vZAfuQOvygV9hn8W1f8KI2HXAcx4Vienknb9fkb_LGfkBLRkKu3DlEhD_NvHpCO8nQciczTWKKlP8h2SMi_Dgq7n_59dmLegycLxre/s1600/Kiran's%2Btandoori%2Bturkey.jpg" height="320" width="223" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Kiran Verma's Tandoori Turkey</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Last weekend I had the privilege of appearing on The Cleverley Radio Show in Houston again and it was really a magical show. We had Chef Kiran Verma with us as a judge for a cranberry throw down and she brought with her one of the most amazing roasted turkeys I have ever had. Even though most of us don't have tandoors in our homes, Chef Kiran maintains the recipe is easily adaptable to a home oven. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Since I can not attend what sounds like an amazing <a href="http://kiranshouston.com/events/thanksgiving-2014" target="_blank">Thanksgiving dinner at Kiran's </a> I plan on imploring Chef Kiran to make this delicious turkey a "holiday special". Meanwhile, she has been gracious enough to share the recipe with me and I am in turn passing it along for the betterment of humanity. Reach out and let me know if you attempt this recipe! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">All the best and Happy Thanksgiving! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.0" style="color: #141823; line-height: 10.416666030883789px;">From Kiran Verma, chef/owner of Kiran's. This recipe calls for a 12- to 14-pound free-range turkey.</span><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3" style="color: #141823; line-height: 10.416666030883789px;"><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$1:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$3:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$4:0">Brine</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$5:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$7:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$8:0">5 quarts of water</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$9:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$10:0">1cup coarse salt</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$11:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$12:0">4 bay leaves*</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$13:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$14:0">2 tablespoons whole coriander seeds*</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$15:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$16:0">1 tablespoon dried juniper berries*</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$17:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$18:0">2 tablespoon whole black peppercorns*</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$19:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$20:0">1 tablespoon fennel seeds*</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$21:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$22:0">1 teaspoon black or brown mustard seeds</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$23:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$24:0">1 bottle chardonnay (if it's not drinkable, it's not for cooking)</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$25:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$26:0">*toast these ingredients in a dry hot skillet and add to the brine mixture</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$27:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$29:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$30:0">Tandoori Turkey Marinade</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$31:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$33:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$34:0">2 pounds sour cream</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$35:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$36:0">4 cups Greek yogurt</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$37:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$38:0">2½ ounces garam masala*</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$39:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$40:0">8 ounces chopped garlic</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$41:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$42:0">4 ounces sliced garlic</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$43:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$44:0">4 ounces chopped ginger</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$45:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$46:0">3 ounces Serrano pepper, minced</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$47:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$48:0">2 cups lemon juice</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$49:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$50:0">2½ ounces fenugreek</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$51:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$52:0">¹⁄8 cup paprika</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$53:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$54:0">¹⁄8 cup chili powder</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$55:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$56:0">3 ounces kosher salt</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$57:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$58:0">*All spices can be found at Indian markets</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$59:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$61:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$62:0">Filling for turkey</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$63:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$65:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$66:0">2 medium red onions, chopped</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$67:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$68:0">20 cloves peeled garlic</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$69:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$70:0">2 celery stalks, chopped</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$71:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$72:0">2 whole poblano peppers</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$73:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$74:0">2 cinnamon sticks</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$75:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$76:0">4 black cardamom pods</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$77:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$78:0">1 teaspoon whole cloves</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$79:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$80:0">1 teaspoon whole black peppercorns</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$81:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$82:0">2 whole carrots, sliced</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$83:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$84:0">4 sprigs sage</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$85:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$86:0">4 sprigs thyme</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$87:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$88:0">4 bay leaves</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$89:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$90:0">1 stick unsalted butter</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$91:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$93:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$94:0">Gravy</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$95:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$97:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$98:0">½ pound unsalted butter</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$99:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$100:0">¼ cup all-purpose flour</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$101:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$102:0">2 cups chopped red onion</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$103:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$104:0">¼ cup white wine</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$105:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$106:0">¼ cup Cognac</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$107:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$108:0">½ cup heavy cream</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$109:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$111:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$112:0">Instructions: Brine the turkey for 8-10 hours in the refrigerator using a brining bag and ingredients listed above for brining. Remove turkey from brine and pat dry with paper towel. Discard brining solution.</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$113:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$115:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$116:0">For the marinade: Puree all marinade ingredients in blender, and pour marinade into roasting bag. Add the turkey and turn it in the bag to coat with marinade. Tie the bag, and arrange the turkey with the breast side down in a large heavy roasting pan. Refrigerate this overnight. Take the turkey out of the marinade, stuff the cavity with filling ingredients, and place back into the roasting bag. Let the turkey stand in the bag at room temperature for a couple of hours.</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$117:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$119:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$120:0">Preheat your oven to 400 degrees. Turn the turkey breast side up, and create steam holes in the roasting bag. Roast turkey for 40 minutes at 400 degrees.</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$121:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$123:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$124:0">Reduce the heat to 375 degrees and roast until the thermometer reads 160 degrees.</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$125:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$127:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$128:0">Be sure to insert thermometer in the thickest part of the thigh. Reduce heat further to 300 degrees, and cook for 2 hours.</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$129:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$131:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$132:0">Take the turkey out of the oven, and cut the bag open. Be careful about steam and juices as they will be very hot. After removing the bag, put the turkey back in the oven for about 20 minutes at 375 degrees until the breast is deeply browned.</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$133:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$135:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$136:0">Take the turkey out of the oven and transfer it to a platter. Let it rest for half an hour. While the turkey is resting, strain the juices into a large sauce pan, and spoon the fat from the surface.</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$137:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$139:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$140:0">Simmer this over medium heat, until the sauce is reduced to about 4 cups. This should take about 15 minutes. Set aside.</span><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$141:0" /><br data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$143:0" /><span data-reactid=".zi.1:3:1:$comment493186300818282_493718307431748:0.0.$right.0.$left.0.0.1:$comment-body.0.3.0.$end:0:$144:0">Gravy: In a large heavy-duty sauté pan, melt the butter and sauté the onions until they are lightly browned. Sprinkle in the flour, and cook until browned. Add the cognac and wine, and cook for a couple of minutes. Then add your strained juices from the turkey that you had previously reduced into a sauce and set aside. After a couple of minutes, add the cream and cook through until warm.</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">By the way Cleverley just happened to win the cranberry throw down! I just thought I'd include her recipe here as well! </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXSesdS9GEZXRWbYjXQvv7om4MhpNBUm9B-tpW4kaIr8qHQjH80jUB_3s6PMysju7T3_xVmatJDH5n1DeuUF-fQhL5mdtrheAJ3lH4wRdm_GEUYF-oCcJAJsK5xuiwWkOqqnNyKD3cyjs/s1600/Cleverley's%2B%2BCranberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXSesdS9GEZXRWbYjXQvv7om4MhpNBUm9B-tpW4kaIr8qHQjH80jUB_3s6PMysju7T3_xVmatJDH5n1DeuUF-fQhL5mdtrheAJ3lH4wRdm_GEUYF-oCcJAJsK5xuiwWkOqqnNyKD3cyjs/s1600/Cleverley's%2B%2BCranberries.jpg" height="239" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="background-color: white; color: #141823; line-height: 18px;">Cleverley's Raw Cranberry Crush</span><br style="color: #141823; line-height: 18px;" /><br style="color: #141823; line-height: 18px;" /><span style="background-color: white; color: #141823; line-height: 18px;">Ingredients</span><span class="text_exposed_show" style="color: #141823; display: inline; line-height: 18px;"><br />1 12 oz. bag of fresh cranberries, rinsed<br />1 cup sugar (or more to taste)<br />1 whole navel orange, chopped, pits removed<br />2 Fuji apples, peeled, chopped, core removed<br />1Bosc pear, peeled, chopped, core removed<br />Lemon zest from 1/2 lemon<br />Fresh ginger zest, pinch, peeled removed<br />3 slices pickled jalapeno<br />Cumin powder, scant pinch<br />Salt, scant pinch<br />2 tablespoons Grand Marnier or Cointreau, (to taste)<br />Garnish: Fresh cilantro<br /><br />Directions<br />1. I prefer to buy organic produce when available. Thoroughly wash all produce. I like to use a commercial vegetable wash solution (available in grocery stores) to make sure that produce is clean.<br /><br />2. Chop cranberries, orange, apples, pear and jalapeños together in a food processor. You may have to do this in batches. Make it as chunky or as smooth as you like. You use the whole orange (including the peel). You do not use apple or pear peels.<br /><br />3. Place mixture in large glass or ceramic bowl. Add sugar and mix well with wooden spoon.<br /><br />3. Zest 1/2 a lemon and a pinch of peeled raw ginger into mixture and stir.<br /><br />4. Add scant pinch of cumin and stir. Be very careful not to add too much cumin as it can overpower very easily. Taste mixture. Add more cumin if necessary, but be careful.<br /><br />5. Add scant pinch of salt. Stir. Again, add very little salt. Taste mixture. If you add too much cumin or salt, just grind up and add more cranberries, oranges, apples, pears until it tastes right.<br /><br />6. Add Grand Marnier or Cointreau to taste. This ingredient may be omitted if you wish.<br /><br />7. Sauce is finished. Sauce is best if refrigerated overnight before serving. To serve, garnish with fresh cilantro.<br /><br />8. This sauce can also be used as a roasting glaze on ham, pork loin, chicken, etc.</span></span>John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-56406348430168281162014-11-02T22:09:00.001-08:002014-11-03T07:01:11.934-08:00A casual birthday celebration goes wrong at Pondicheri in Houston, TX<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Where to take a special relative for a belated birthday
celebration on a Sunday night? Answer: Wherever she chooses! Hence we dined at
Pondicheri as it is located near the office of my dear cousin Marilyn Vilandos who
is a very hard working Houston attorney with little spare time. Although I
would have preferred a more upscale setting, I acquiesced since
Pondicheri offers “table service” at dinner. I am not one to highlight negative
dining experiences, for the most part I try not to say anything at all until I
give the restaurant a second chance. Truth be told I've been to Pondicheri thrice before and it's been acceptable, although never stellar. </span></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Tell tale signs were in abundance as our dining experience
got underway. Owner Anita Jaisinghani was at the front of the house as we
entered. It is usually reassuring to see an owner on the premises, but Ms. Jaisinghani was not up to playing the role of hospitable restaurant
owner. There was no sign of acknowledgement, greeting or even a smile from her
on this particular evening. I found this a bit disappointing. </span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Our server seemed very blasé about our encounter as he
mumbled the one special of the evening. Upon quickly delivering our hot Chai, I had
to flag him down for a form of sweetener, as there was none on the table. There
were no spoons in the utensil holder that I believe should only have a place on
the table during breakfast or lunch when table service is not offered. </span></div>
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<br /></div>
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<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">We ordered papdi chaat and saag paneer samosas as starters.
The chaat was average at best, but the samosas were a real disappointment, as
the dough was not cooked through. It was literally elastic and raw on the inside as I cut through it. </span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3Z_Wr7b7hEpepQ8bj0L5o4bo1rnKa2ex_YMkHG8dAk9ir0rFnNQHpE8vvHjDjliPYk4g66m9PaHZRMJui-X6lRvJnvc2ghoy_7zjj6B8Y6_5kCyi68dc7i8jyKsBmT3lFykjOGwC2ZCW/s1600/Thali.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3Z_Wr7b7hEpepQ8bj0L5o4bo1rnKa2ex_YMkHG8dAk9ir0rFnNQHpE8vvHjDjliPYk4g66m9PaHZRMJui-X6lRvJnvc2ghoy_7zjj6B8Y6_5kCyi68dc7i8jyKsBmT3lFykjOGwC2ZCW/s1600/Thali.JPG" height="245" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Rancher Thali</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">For dinner I ordered the “Rancher” thali with butter chicken, sayel
lamb, smoked eggplant, kachumber, tumeric rice and naan bread. I also ordered
paratha with yogurt and pickle. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">There was a ridiculous lack of chicken and lamb on my thali,
all told I would estimate it did not surpass 2-3 ounces, the sauce on the butter
chicken was passable but the sayel lamb was quite watery. The smoked eggplant,
kachumber, rice and naan were acceptable. The purpose of a thali is to
experience multiple dishes but as you can see from my one photo of the evening,
the portions are severely anemic. As a bonus there was a thimble of something
resembling rice pudding, I refrain from calling it Kheer, because it was
gelatinous and hard, as if it had been sitting on a refrigerator shelf for a
long long time. The paratha was apparently made of potato, although there was no mention of potato on the menu. </span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Marilyn chose an unremarkable dosa filled with
eggplant and keema. Needless to say, we did not stay for dessert. </span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">It is disappointing when a special evening is impacted by
poor service and inferior food.</span> </span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CCaBoY6_4zHx1C1Q6kgizyxlecmNQ844lHjpm5_15HvmVeAnDbMdur8N9K043ICMTBVCGDcfrfEDE4eYsZsslA8vWkZz-wF7TyavW3NGf-ckoXEshi8n1iFACCC3yoZLNkmdZ640It6c/s1600/Coconut+cream+pie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CCaBoY6_4zHx1C1Q6kgizyxlecmNQ844lHjpm5_15HvmVeAnDbMdur8N9K043ICMTBVCGDcfrfEDE4eYsZsslA8vWkZz-wF7TyavW3NGf-ckoXEshi8n1iFACCC3yoZLNkmdZ640It6c/s1600/Coconut+cream+pie.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Coconut Cream Pie</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Luckily we made the best of it by laughing it
off and going to Del Frisco’s Grille for dessert where we ordered the most
sublime coconut cream pie! </span><span style="font-family: Arial, Helvetica, sans-serif;">The portion size should be outlawed and is large enough to
feed at least three. It just goes to prove that all you really need to make an evening a success is good company! </span></span></div>
John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com1tag:blogger.com,1999:blog-6228680702678904118.post-26128984790398801472014-08-25T23:01:00.001-07:002014-08-25T23:47:53.595-07:00Get to Tony’s before Houston Restaurant Weeks come to a close September 1st!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOxsEjpoYpIW49nJDfHgveEtpINWxjKpB7jhsHqQRDhNU7Eup2Q87fznqobkZUXpToq-jxBjFTRz1QnUPTcij0BDlSKJjF7waa2jsTqqKhA8NMc25oyPsX2gYg0tPLfRmyAjmBwOk2wsP/s1600/Table.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOxsEjpoYpIW49nJDfHgveEtpINWxjKpB7jhsHqQRDhNU7Eup2Q87fznqobkZUXpToq-jxBjFTRz1QnUPTcij0BDlSKJjF7waa2jsTqqKhA8NMc25oyPsX2gYg0tPLfRmyAjmBwOk2wsP/s1600/Table.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Beautiful table settings are still de rigueur at Tony's</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I had the opportunity to visit Tony’s during Houston Restaurant
Weeks (HRW) and it was one of the best dining decisions I’ve made during the
month of August. </span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBakzML3Xf1BMReQxE-aRSa1TJYFUuA-ctngLB467VtdnVew_mZStPjGW1K8cZVMP_9zjLZ1rCc_aFf3lutLz9Xzs10tRSoyLFTxbWZ7fTKvXSCFchFfr7vY0Arm-HELLOec8V6AI5_Ph/s1600/Tony's%2BKitchen.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBakzML3Xf1BMReQxE-aRSa1TJYFUuA-ctngLB467VtdnVew_mZStPjGW1K8cZVMP_9zjLZ1rCc_aFf3lutLz9Xzs10tRSoyLFTxbWZ7fTKvXSCFchFfr7vY0Arm-HELLOec8V6AI5_Ph/s1600/Tony's%2BKitchen.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The kitchen in full swing on a Wednesday night!</span></td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It had been a long time since I’d been to Tony’s and my
experience validated every memory I have tucked away from my childhood and
adult life. This iconic Houston landmark was the first place my uncle Artie wanted to
dine when he’d come visit from New York for good reason. Tony Vallone had the
best Houston had to offer and he still does. Vallone has made a very smart
decision naming Kate McClean the first female executive chef of Tony’s. Chef
Kate keeps the kitchen in good order while turning out amazing plates. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The HRW menu allows diners to have the full Tony’s
experience down to your own personal soufflé. It’s worth every penny of the $8
supplement. But I’m getting ahead of myself!</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXvOfZbM8o2CreCMIbOkXq1HzOp4Ny8hv46wDKVrDGb9mptyURJTwTInz9xHNMbNLHms1UmfDmDi2T4E4YreP9Mzd5UDCGtokUyStpFcXczyawPRvBwykVvy8QHur1MDUnb_jVcSIMT60/s1600/sqush+ravioli.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXvOfZbM8o2CreCMIbOkXq1HzOp4Ny8hv46wDKVrDGb9mptyURJTwTInz9xHNMbNLHms1UmfDmDi2T4E4YreP9Mzd5UDCGtokUyStpFcXczyawPRvBwykVvy8QHur1MDUnb_jVcSIMT60/s1600/sqush+ravioli.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Pansoti</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I started with Pansoti, squash filled pasta, with a Parmesan puff, and sage essence. The pasta, sauce, and filling were sublime.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCygejTdsuJ5YcIm5iiMdAP0sy_05f2pP4LMhJOFJu3-OoHmySCy-EImOgGMSbm9IQ2moMQKBmEiaDl2W3TB6B1Qej4iyhWprCKMt8bd6SsCFDbqrGFtyYvy2PAykv-56joznA8VJvstj/s1600/duck.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCygejTdsuJ5YcIm5iiMdAP0sy_05f2pP4LMhJOFJu3-OoHmySCy-EImOgGMSbm9IQ2moMQKBmEiaDl2W3TB6B1Qej4iyhWprCKMt8bd6SsCFDbqrGFtyYvy2PAykv-56joznA8VJvstj/s1600/duck.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Roasted Hudson Valley Duckling</span></td></tr>
</tbody></table>
</span></o:p></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">For my main course I chose the roasted Hudson Valley
Duckling with Oregon bing cherries, almonds, and venetian black rice.<span style="mso-spacerun: yes;"> </span>The duck was well executed, if only
slightly overdone for my taste, but the sauce more than made up for any
shortcomings as did the inventive venetian black rice. </span></div>
<div class="MsoNormal">
<o:p><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiE83pc5ue1blPG5I3WSohnmq8K-unFTYUUsN4djrqDJj6UqZ2jFpolqUPGy24fYERY3avEkxJBLq0-pJJ7-ljuc57wavDapID6LozXP44UDS9SGeeD1xXhTWPqc64XjvSKm3HUG6Mgv2/s1600/Tangerine+speckled+trout.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiE83pc5ue1blPG5I3WSohnmq8K-unFTYUUsN4djrqDJj6UqZ2jFpolqUPGy24fYERY3avEkxJBLq0-pJJ7-ljuc57wavDapID6LozXP44UDS9SGeeD1xXhTWPqc64XjvSKm3HUG6Mgv2/s1600/Tangerine+speckled+trout.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Speckled Trout</span></td></tr>
</tbody></table>
</span></o:p></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">One of my dining companions ordered the seared speckled
trout with stone ground Sicilian blood orange emulsion. This entrée was
absolutely flawless. </span></div>
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</div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2S3lqaEEse_tngMSo4wNwK5lBnD2kCtL5BLf8ulhxeVByvtlifM10k6fFI7XWJoHb2r0e_KOOAM4sfCVJQvipeNEnF9LOBcSbskhqCOMY1S5LViBm0JT9mKHNw_jmDJKxeqIjNgWn43O/s1600/Crostada.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2S3lqaEEse_tngMSo4wNwK5lBnD2kCtL5BLf8ulhxeVByvtlifM10k6fFI7XWJoHb2r0e_KOOAM4sfCVJQvipeNEnF9LOBcSbskhqCOMY1S5LViBm0JT9mKHNw_jmDJKxeqIjNgWn43O/s1600/Crostada.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Crostata</span></td></tr>
</tbody></table>
</span></o:p></div>
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<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">For dessert I had a berry crostata, with a praline ice
cream. A different take on a classic crostata, but an absolute success as the
tart berries provided a welcomed contrast to the ice cream and sweet crumb
topping.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-YF9-cAFzR4wxpud-wVsSAMl_AQ6HM6mUa222tQ_pPX7LjTuJK4vILEIxLWnCbl1YlfK9qOXcR6WRmuelJqOhVwHgcsK1Q-vbA_pb-NdTlatNwQmDSaSnomtSvATdBnVMoOt5UQbuw0Hh/s1600/Tuxedo+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-YF9-cAFzR4wxpud-wVsSAMl_AQ6HM6mUa222tQ_pPX7LjTuJK4vILEIxLWnCbl1YlfK9qOXcR6WRmuelJqOhVwHgcsK1Q-vbA_pb-NdTlatNwQmDSaSnomtSvATdBnVMoOt5UQbuw0Hh/s1600/Tuxedo+cake.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Tuxedo Cake</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">As luck would have it, there was soufflé at my table as well
as Tony’s eponymous chocolate tuxedo cake. Suffice it to say, that there were several good reasons to share around our table.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCaaotYEnCMxgz8VfuTpsTWq5ylt89bSUknwvmRjwn4Jw2ZT7p4YVfsAzL_CzWe_qZHjoE_LgLtuQADuL3ourYxAd8DaeEtr8L8erhGdoEwhZ9syi0ozx0LUR_4Vp2sHTVUhD34jDOXyn/s1600/Souffle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCaaotYEnCMxgz8VfuTpsTWq5ylt89bSUknwvmRjwn4Jw2ZT7p4YVfsAzL_CzWe_qZHjoE_LgLtuQADuL3ourYxAd8DaeEtr8L8erhGdoEwhZ9syi0ozx0LUR_4Vp2sHTVUhD34jDOXyn/s1600/Souffle.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Chocolate Souffle </span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It’s great when HRW reminds you of what is great about our
great city of Houston. Mr. Vallone, it won’t be as long before I return
and</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">you can make sure Chef Kate
has a lot do with my sentiment.</span></div>
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-80918354386690742212014-08-15T23:09:00.001-07:002014-08-15T23:09:06.050-07:00Houston Restaurant Weeks Brunch at Brennan’s!<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">If you’re having a hard time choosing a brunch spot as you
peruse the Houston Restaurant Weeks (HRW) <a href="http://www.houstonrestaurantweeks.com/">web site</a>, you really don’t
have to go past the B’s! I visited
Brennan’s last weekend and was blown away by the noteworthy HRW brunch menu
which is offered on both Saturday and Sunday.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTQSuWdnvNiBbb3-BZn0hUg12nCDzfXFBVzRTRiYgGwVu3612Vl8ZwZsyjEAOfJCAeCGnokUDesLQ6NURz3muDpguKP_ziVJYW_cL-ZWElCnkmigWbDXTyCK3u4dbO1fxVpNT91k79xH2/s1600/Menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTQSuWdnvNiBbb3-BZn0hUg12nCDzfXFBVzRTRiYgGwVu3612Vl8ZwZsyjEAOfJCAeCGnokUDesLQ6NURz3muDpguKP_ziVJYW_cL-ZWElCnkmigWbDXTyCK3u4dbO1fxVpNT91k79xH2/s1600/Menu.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Brennan's HRW Brunch Menu</span></td></tr>
</tbody></table>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It’s hard to believe Chef Danny Trace and staff can manage such a great value and still make a $4.00 contribution to the Houston Food Bank on behalf of
every brunch guest.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4qu_X8fuWQ67nF0qkqZaszfzWplhG8V0k-AW2-zS6xPjCtw6uHVf-x1XKz1d6qZcYMpPGPEB8hBmoHBZIvKRHUmaowTb8XQl-A90tJyhyr2-n84OoQ3F0HfTkL0da7LWFpLCZTniK2yA/s1600/Shrimp+remoulade.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4qu_X8fuWQ67nF0qkqZaszfzWplhG8V0k-AW2-zS6xPjCtw6uHVf-x1XKz1d6qZcYMpPGPEB8hBmoHBZIvKRHUmaowTb8XQl-A90tJyhyr2-n84OoQ3F0HfTkL0da7LWFpLCZTniK2yA/s1600/Shrimp+remoulade.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Shrimp Remoulade</span></td></tr>
</tbody></table>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The menu includes Brennan’s famed turtle soup as a first
course, as well as a portion of Shrimp Remoulade ($3.00 up charge) large enough
to be an entrée on it’s own.</span></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjDm23ASZ-5tWS5Uz98V4ydTNko9kc28VMNtZk_Jn3xbikJiWVcOuwSKiAjVM6urVC82BTdZCE0kyXOkw_7PiBoLJnJluNnaoQd08-OWqGL2vU2sRrnN6TW4eYU__-JMRqkcZfbC1KspL/s1600/Eggs+benedict.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjDm23ASZ-5tWS5Uz98V4ydTNko9kc28VMNtZk_Jn3xbikJiWVcOuwSKiAjVM6urVC82BTdZCE0kyXOkw_7PiBoLJnJluNnaoQd08-OWqGL2vU2sRrnN6TW4eYU__-JMRqkcZfbC1KspL/s1600/Eggs+benedict.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs Benedict</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Speaking of entrées, it is hard to pass up the classic Eggs
Benedict, however tempting the Texas Pecan Crusted Catfish and Chicken Creole
may sound.<span style="mso-spacerun: yes;"> </span>There is something for
everyone, with the Creole Ratatouille Tart rounding out the selections. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7s6nhSyObb5RC4YMGB0xKaBP53DS0x6C6MiOlpTE2gA77Jut5Rod_3Q2lVHQQS3GNgiCiyAGTTiua_dADwnPGU_J5suR0zb3Kpph03gcxsqCyNk8nPUVMKHvHXhgB1jTOUDha4s995Ox/s1600/Brennan's%2BBrunch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7s6nhSyObb5RC4YMGB0xKaBP53DS0x6C6MiOlpTE2gA77Jut5Rod_3Q2lVHQQS3GNgiCiyAGTTiua_dADwnPGU_J5suR0zb3Kpph03gcxsqCyNk8nPUVMKHvHXhgB1jTOUDha4s995Ox/s1600/Brennan's%2BBrunch.JPG" height="221" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Brunch with Friends </span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Brennan’s has always been the epitome of fine dining in
Houston. The elegant main dining room with its high back chairs makes you feel
like you could stay here for a very long time. Attention is paid to even the
smallest detail and such commitment does not go unnoticed. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAB9pNUdTvl6VeepGRpqT-UdLVtYG7pQZVqR44gfCtfmhcdH_v2xme7-DYWP8IOHA5wWULvLfdlhJSEG26xZKhvMJ5YBaxlCuqwoiQaBQ6NAF_InqvrM8k6XBbz8FJBgnUIVhq3Zkhii65/s1600/Banana's%2BFoster2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAB9pNUdTvl6VeepGRpqT-UdLVtYG7pQZVqR44gfCtfmhcdH_v2xme7-DYWP8IOHA5wWULvLfdlhJSEG26xZKhvMJ5YBaxlCuqwoiQaBQ6NAF_InqvrM8k6XBbz8FJBgnUIVhq3Zkhii65/s1600/Banana's%2BFoster2.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Let's the games begin!</span></td></tr>
</tbody></table>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When it came time for dessert, our server Greg, whipped up
one of the best Banana’s Fosters I have ever had, all prepared tableside with
great finesse. I swore I was only going to eat a couple of bites, but the
perfectly caramelized bananas and velvety ice cream got the better of me. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9J9GyQgQUVMw23W9qnl82BJivojg2yBre-QaXxHvOlmabKFA8wh6Dd7iGGdQd3Ene97b3bUt5IPloRAa3mu46InaOmNBY8p02Kr46E66qnO-bhrRS3jkgKywBWhqmVYMBOIAddKgKIN5/s1600/Banana's%2Bfoster4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9J9GyQgQUVMw23W9qnl82BJivojg2yBre-QaXxHvOlmabKFA8wh6Dd7iGGdQd3Ene97b3bUt5IPloRAa3mu46InaOmNBY8p02Kr46E66qnO-bhrRS3jkgKywBWhqmVYMBOIAddKgKIN5/s1600/Banana's%2Bfoster4.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">It takes talent</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82N_5lzrmKTYc_tKgtosRv2Ua-OAPMcyaiqmmJexyV7XgicO4A_4gtYc6cLv74zY4PeBccOIwAHmhNkhxF_drtwVRrhuyaau5DPcD1kv85FUkqb06pWyettvnq5VlSCAnz1f2yyS33VGX/s1600/Baana's%2BFoster%2B5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82N_5lzrmKTYc_tKgtosRv2Ua-OAPMcyaiqmmJexyV7XgicO4A_4gtYc6cLv74zY4PeBccOIwAHmhNkhxF_drtwVRrhuyaau5DPcD1kv85FUkqb06pWyettvnq5VlSCAnz1f2yyS33VGX/s1600/Baana's%2BFoster%2B5.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">How cinnamon sparks when introduced to flames! </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyl9mZtgB4NS5iibFfQUWFz107dhTj-TxV6awzzLg1f7Q3oqbnzvXYBzALVdlJLENHP65fZIXGdCVa7JoQYI-Izf-V2eCpzem-5qKyTkmEwb24V9i8TtW1DS9Of0IppofxEUkd5OlCkWv0/s1600/Banana's%2BFoster%2BPlated.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyl9mZtgB4NS5iibFfQUWFz107dhTj-TxV6awzzLg1f7Q3oqbnzvXYBzALVdlJLENHP65fZIXGdCVa7JoQYI-Izf-V2eCpzem-5qKyTkmEwb24V9i8TtW1DS9Of0IppofxEUkd5OlCkWv0/s1600/Banana's%2BFoster%2BPlated.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Banana's Foster</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It’s quite impressive how Brennan’s can offer such a complete
dining experience for just $25.00 during HRW. On Sunday you get all this and a
wandering Jazz band too! And as luck would have it there are five weekends in August 2014, giving us only more opportunity to "dine out and do good"!</span></div>
John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com1tag:blogger.com,1999:blog-6228680702678904118.post-1644485903707748392014-08-10T23:29:00.000-07:002014-08-15T22:33:19.892-07:00An Evening at Caracol<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJbzUnFiaNvWstSKmUcH_mCl1pXR-qFjWUii9thnkUZqrY_GRoZDawj854OPe8dZOXVcknlB0fEiez-bvP9g-TJWo3bYBgiT79UBL5RuacM83G-_vsUXXXgNoMaHuNUr-RVqJ3M-YQI1A/s1600/hrw_logo_2014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJbzUnFiaNvWstSKmUcH_mCl1pXR-qFjWUii9thnkUZqrY_GRoZDawj854OPe8dZOXVcknlB0fEiez-bvP9g-TJWo3bYBgiT79UBL5RuacM83G-_vsUXXXgNoMaHuNUr-RVqJ3M-YQI1A/s1600/hrw_logo_2014.jpg" height="320" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">houstonrestaurantweeks.com</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I had the opportunity to experience the Houston Restaurant
Weeks (HRW) menu at Caracol restaurant last week. While Caracol is clearly a hip,
cutting edge, destination eatery, a certain sincerity comes across from the
staff that I have to believe emanates from owners Tracy Vaught and acclaimed
Chef Hugo Ortega. Each of the couple’s hugely successful restaurants (Prego,
Backstreet Café, Hugo’s, and Caracol) are participating in Houston Restaurant
Weeks, and I see that as a humble nod towards the city of Houston.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">There is no doubt that the staff here takes your dining experience quite seriously.
What makes Caracol so endearing during a time that can be considered a dining
renaissance in Houston, is how well looked after they make you feel as the
kitchen turns out consistent, high quality food.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLQGlV_e5gwbs8W6WxFqKGIW3fPcpimruGWW-HQPQ0OmoVFtP5rtGvQtqK0AtP4x3AYd0l1WHLVioS-gaUpJokAZweoOIflazehyphenhyphenCR3NUhAZnSUBNghZ8IPg_HKiLsiH3jToClNGFZkkN/s1600/Starter+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLQGlV_e5gwbs8W6WxFqKGIW3fPcpimruGWW-HQPQ0OmoVFtP5rtGvQtqK0AtP4x3AYd0l1WHLVioS-gaUpJokAZweoOIflazehyphenhyphenCR3NUhAZnSUBNghZ8IPg_HKiLsiH3jToClNGFZkkN/s1600/Starter+2.jpg" height="320" width="255" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Campechana Estilo</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It is obvious that a lot of thought has gone into the <a href="http://www.houstonrestaurantweeks.com/restaurants/caracol/">four prix
fixe menus</a> created especially for Houston Restaurant Weeks. The menus
include “Vegetarian, Ocean Lover, On Dry Land, and Our Style,” options, each
designed to be a unique dining experience. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3vBfn8cM9YBY_ZWmTjyoNMMxbn49kssjy3zaZkxWKlBOS9FjFLsA-Fs7ihEdEC8iWzukWb7N8hxFaabBkUl_dV5FRRpWknDjJFbkSnMRE4L20wHteO7Ln-wO5P9U0z9CZ2KoXMbPIBZP/s1600/Starter2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3vBfn8cM9YBY_ZWmTjyoNMMxbn49kssjy3zaZkxWKlBOS9FjFLsA-Fs7ihEdEC8iWzukWb7N8hxFaabBkUl_dV5FRRpWknDjJFbkSnMRE4L20wHteO7Ln-wO5P9U0z9CZ2KoXMbPIBZP/s1600/Starter2.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ceviche de Caracol</td></tr>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">I uncharacteristically chose the “Ocean Lover” option. Through
a delig</span><span style="font-family: Arial, Helvetica, sans-serif;">htful mix up, I was presented with Campechana Estilo instead of Gazpacho Rojo as my “amuse”. This presented no problem for me even though my
next course was Cerviche de Caracol. Both of these dishes involve well turned out cold seafood
components but the difference really stops there. <span style="mso-spacerun: yes;"> </span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmqxNBCgZ0ITDt4KdIV0kyh1ltgWkZaqhLkHh4xpXGaUHPQVS9-Lpb8mDchz0e_GhzXNF057uizrNZJCxf0NdIhZhqjDm8KUao8aqsbSsCqNnyjxs4tZEPPqsulwtJNtiv9DEeaSDb8H2/s1600/Fish.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmqxNBCgZ0ITDt4KdIV0kyh1ltgWkZaqhLkHh4xpXGaUHPQVS9-Lpb8mDchz0e_GhzXNF057uizrNZJCxf0NdIhZhqjDm8KUao8aqsbSsCqNnyjxs4tZEPPqsulwtJNtiv9DEeaSDb8H2/s1600/Fish.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pescado Alcaparrado a la Plancha</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Striped bass took center stage as my main course, in a
tomatillo-caper sauce with crispy shallots. The fish was cooked medium with a
skin that was perfectly crisp and hard to resist. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxw65ksL3kv7pSuFnaU3ci8Iqj72SSsFDXqJQaRC4nkMK6rLumpMGCk3Inec1eP8R3uk3KBLlCBR8fWNtl88oJIv4jP_CJbOM4o7HmQ0clbfyfkePFOZQgKAzgEqO8GLGfi-8TWS0CDgl/s1600/Dessert.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxw65ksL3kv7pSuFnaU3ci8Iqj72SSsFDXqJQaRC4nkMK6rLumpMGCk3Inec1eP8R3uk3KBLlCBR8fWNtl88oJIv4jP_CJbOM4o7HmQ0clbfyfkePFOZQgKAzgEqO8GLGfi-8TWS0CDgl/s1600/Dessert.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4 style="background-color: white; box-sizing: border-box; color: rgb(85, 85, 85) !important; font-size: 11.80555534362793px; line-height: 16.66666603088379px; margin: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Piña Rostizada</span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Rum roasted pineapple, with coconut ice cream perched atop a
pistachio cake followed for dessert. The pistachio cake was a bit lackluster
but hardly noticeable as the pineapple and coconut ice cream were superb. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Noteworthy dishes from the "Our Style" menu included mussels and a crispy roasted duck leg. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0GGXs02x9c2UhXp-QhDFXOA1bUDSHdPdNi6PwS2mGEm8gRHQJoTB6d7TrHVIe5livYw4H4Z8XujY56ABqnJ4wHXV-OAy30mHJFUZB3M2jwESNNfKRJQECa8MIZsvL5AhxKHIPp-wIVMb/s1600/Mussels.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0GGXs02x9c2UhXp-QhDFXOA1bUDSHdPdNi6PwS2mGEm8gRHQJoTB6d7TrHVIe5livYw4H4Z8XujY56ABqnJ4wHXV-OAy30mHJFUZB3M2jwESNNfKRJQECa8MIZsvL5AhxKHIPp-wIVMb/s1600/Mussels.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Mejilones en Verde</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrrEGnR8yVAS3shiQWdtvKsmoWaiAqsF2sskigVMqWtQwpwnpvLCVPSoFQRfBLM5ZyjiSQUgRL0O5GA30JQXlpLqKrzbMdmSE5Y2H9-2EtiQVgI59LuJxmeA9EW4IopnQwQ3Co9aApAK9/s1600/Duck.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrrEGnR8yVAS3shiQWdtvKsmoWaiAqsF2sskigVMqWtQwpwnpvLCVPSoFQRfBLM5ZyjiSQUgRL0O5GA30JQXlpLqKrzbMdmSE5Y2H9-2EtiQVgI59LuJxmeA9EW4IopnQwQ3Co9aApAK9/s1600/Duck.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Pato en Pipian Rojo</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Take the opportunity to dine at Caracol during HRW. The restaurant donates $7 for every dinner ordered from the HRW menu which means The Houston Food Bank can provide 21 meals to Houston's hungry population. </span></div>
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0tag:blogger.com,1999:blog-6228680702678904118.post-31441628607208231422014-08-08T20:18:00.000-07:002014-08-08T23:21:57.970-07:00Table on Post Oak does HRW proud!<div class="MsoNormal">
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<span style="font-size: large;">If you’ve been reading my new blog, you know how passionate I am
about Houston Restaurant Weeks and what a great organization it benefits! With
over 200 restaurants to choose from, it makes it hard to decide where to dine. This
week I lunched at the recently opened Table on Post Oak.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWeCa29f7uZF7uaqQTFtgS1Jauj1wAwm7wzL_qRk_E1vmVBZPBs47duALC-OxdJ-0Lw3JPyv53fUreeC9sYFQTkFIPL6yJzoZQnWT3LyFXUXDhk4qmcpD3nvIkxUqdG478Xaxi9B6b1Fho/s1600/Table+Menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWeCa29f7uZF7uaqQTFtgS1Jauj1wAwm7wzL_qRk_E1vmVBZPBs47duALC-OxdJ-0Lw3JPyv53fUreeC9sYFQTkFIPL6yJzoZQnWT3LyFXUXDhk4qmcpD3nvIkxUqdG478Xaxi9B6b1Fho/s1600/Table+Menu.jpg" height="320" width="226" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Table on Post Oak Menu</span></td></tr>
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<span style="font-size: large;">Executive Chef Manuel Pucha has managed to put together a
great menu all the way around, but his THREE course lunch stands out amongst
the crowd.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCIMygWgiZyTmYTrmeMWJuFOmoecnc5ks5oWcEP9XwHuB6kYPO1V_CliL1WF6p2GZWfzd4h0hRcLYYUMK_zfopfSpWnjkADQk7IU5OUsg0GSFo0P_rcqfqWDMiFvgxElCWc29GxuOl0ww/s1600/Becky+at+Table.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCIMygWgiZyTmYTrmeMWJuFOmoecnc5ks5oWcEP9XwHuB6kYPO1V_CliL1WF6p2GZWfzd4h0hRcLYYUMK_zfopfSpWnjkADQk7IU5OUsg0GSFo0P_rcqfqWDMiFvgxElCWc29GxuOl0ww/s1600/Becky+at+Table.jpeg" height="320" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Becky Eckerman, aka Princess Kate (as in Middleton)</span></td></tr>
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<span style="font-size: large;">My former Deloitte colleague, Becky Eckerman, aka Princess Kate (as in Middleton) and I had a hard time deviating from the same menu choices until it
came to dessert.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjpOyD81jo-Ax8woH4JFoda1VgozMM4mIaP_mFmZaVcrtfMtNL80z-89UfmQBmJ_1isu7FXBncVyPvHidKxB0FCOSJapUsYUDv2sjXtQ_OQmK8yIMaQfs7b17YeSyKa0qAyOjbSyRB2KX/s1600/Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjpOyD81jo-Ax8woH4JFoda1VgozMM4mIaP_mFmZaVcrtfMtNL80z-89UfmQBmJ_1isu7FXBncVyPvHidKxB0FCOSJapUsYUDv2sjXtQ_OQmK8yIMaQfs7b17YeSyKa0qAyOjbSyRB2KX/s1600/Salad.jpg" height="320" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Beet and Goat Cheese Salad</span></td></tr>
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<span style="font-size: large;">We both started with a beautifully plated Beet and Goat Cheese Salad. The balance of flavors and textures was interesting and very
pleasing all the way around. The creaminess of the herb crusted goat cheese
along with the crunch of the pistachios and sweetness of the golden beets was
blissful. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8nr7XyYM1hBgVEsKQyMLKxb7GAlVaOnpTl3KJmYp4EJTW-fDVbFUII8vvMbl1_520wxlZdrwHQIASCzDc4qbDQQzk_RyLk8ag93wbtXdZ_1R7qpF-TF8CRk-teUhyphenhyphen2I8RSlye1dfas87/s1600/Table+Tortellini.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8nr7XyYM1hBgVEsKQyMLKxb7GAlVaOnpTl3KJmYp4EJTW-fDVbFUII8vvMbl1_520wxlZdrwHQIASCzDc4qbDQQzk_RyLk8ag93wbtXdZ_1R7qpF-TF8CRk-teUhyphenhyphen2I8RSlye1dfas87/s1600/Table+Tortellini.jpeg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Short Rib Tortellini</td></tr>
</tbody></table>
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<span style="font-size: large;">Neither of us could resist the Short Rib Tortellini. While
the pasta was a bit on the lesser done side of al dente, the dish was reminiscent
of the best of fall and summer rolled into one. A textural triumph, the hearty
beef flavors successfully came together with the bright fresh summer vegetables. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcgP1e17gkoTVogbcBKHrhMeAGe-x31YaAw1CbG_vhcpQgar7TWyAmrw24CTflAd3dQuxk_3bPNwUm8XME3WPifA_VdvRRSVWdYX3t-8CulDCTFcyM0EEMG1ZKh_JSaE8Dca8-1Isa_p2/s1600/Table+Dessert.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcgP1e17gkoTVogbcBKHrhMeAGe-x31YaAw1CbG_vhcpQgar7TWyAmrw24CTflAd3dQuxk_3bPNwUm8XME3WPifA_VdvRRSVWdYX3t-8CulDCTFcyM0EEMG1ZKh_JSaE8Dca8-1Isa_p2/s1600/Table+Dessert.jpeg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Berry Frangipane</td></tr>
</tbody></table>
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<span style="font-size: large;">It’s not often you can use the word whimsical to describe
food, but the Berry Frangipane was just that. The artful presentation made this
dessert a feast for the eyes. The small pastry squares packed a delightful
almond flavor while the tiny meringues, and small pools of raspberry sauce and
lemon thyme anglaise floated on the plate emulating a Salvador Dali painting. </span></div>
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<span style="font-size: large;">Alas, I could not get a picture of the Peach Parfait, due to circumstances beyond by control. The glass vessel it was served in came smeared with the luscious ice cream within, making it impossible to photograph. Such are the hazards of blogging about food, the kitchen doesn't always know to have each dish photo ready. HOWEVER, this was one of the best deserts I've had during HRW. (It's going to be hard to beat Del Frisco's Double Eagle's Lemon Doberge cake.) The poached peach, melba sauce and crunchy almond streusel married quite well with the vanilla ice cream. </span></div>
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<span style="font-size: large;">Drop me a comment if you are able to experience Table during HRW, I'd enjoy comparing notes! </span></div>
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John Karashttp://www.blogger.com/profile/02679458496913410659noreply@blogger.com0