Tuesday, August 24, 2010

Smash Burger in Folsom

The NorCal Burger with fries

A new to Northern California burger joint opened in Folsom a few months ago.  It was highly anticipated as a place that makes burgers really well and has some unique combo's.  I was also told they also have very good shakes made with dryers ice cream.

So I had to go see what it was all about.  Smash Burger is located in Folsom at 703 E. Bidwell near Wales St.

I decided to try the signature NorCal Smash Burger which consisted of Brie Cheese, Apple wood smoked Bacon, sliced balsamic-marinated tomatoes, grilled onions, lettuce and mayo on a sourdough bun.

It was a good burger, had a very good presentation, service was nice and the burger and fries were tasty.  The combo of flavors was good, but I must admit, not my favorite.

All in all it was a good experience, but I think I'll stick to making my own gourmet burger combo's.

Cheers!
Dave

Tuesday, February 9, 2010

Red Meat - Q & A from WebMD

Does eating red meat increase the risk of dying from heart disease or cancer?

It’s a question that keeps coming up, fueled by research and high-profile campaigns by advocacy groups on both sides of the debate.

WebMD asked the experts, looking for answers about disease risk, health benefits, and what role red meat should play in the diet.

Here’s what they had to say.

1. Does eating red meat increase the risk of cancer and heart disease?

A: For heart disease, the answer is pretty clear. Some red meats are high in saturated fat, which raises blood cholesterol. High levels of LDL cholesterol increase the risk of heart disease.

When it comes to cancer, the answer is not so clear. Many researchers say they do raise the risk, especially for colorectal cancer.

A recent National Institutes of Health-AARP study of more than a half-million older Americans concluded that people who ate the most red meat and processed meat over a 10-year-period were likely to die sooner than those who ate smaller amounts. Those who ate about 4 ounces of red meat a day were more likely to die of cancer or heart disease than those who ate the least, about a half-ounce a day. Epidemiologists classified the increased risk as “modest” in the study.

The meat industry contends there is no link between red meat, processed meats, and cancer, and says that lean red meat fits into a heart-healthy diet. A meat industry spokeswoman criticized the design of the NIH-AARP study, saying that studies that rely on participants to recall what foods they eat cannot prove cause and effect. “Many of these suggestions could be nothing more than statistical noise,” says Janet Riley, a senior vice president of the American Meat Institute, a trade group.

2. If eating red meat does increase the risk of cancer, what’s the cause?

A: That’s not clear, but there are several areas that researchers are studying, including:

  • Saturated fat, which has been linked to cancers of the colon and breast as well as to heart disease.
  • Carcinogens formed when meat is cooked.
  • Heme iron, the type of iron found in meat, may produce compounds that can damage cells, leading to cancer.

3. Are there nutritional benefits from eating red meat?

A: Red meat is high in iron, something many teenage girls and women in their childbearing years are lacking. The heme iron in red meat is easily absorbed by the body. Red meat also supplies vitamin B12, which helps make DNA and keeps nerve and red blood cells healthy, and zinc, which keeps the immune system working properly.

Red meat provides protein, which helps build bones and muscles.

“Calorie for calorie, beef is one of the most nutrient-rich foods,” says Shalene McNeil, PhD, executive director of nutrition research for the National Cattlemen’s Beef Association. “One 3-ounce serving of lean beef contributes only 180 calories, but you get 10 essential nutrients.”

4. Is pork a red meat or a white meat?

A: It’s a red meat, according to the U.S. Department of Agriculture. The amount of myoglobin, a protein in meat that holds oxygen in the muscle, determines the color of meat. Pork is considered a red meat because it contains more myoglobin than chicken or fish.

5. How much red meat should I eat?

A: Opinions differ here, too. Most of the nutritionists that WebMD contacted suggested focusing on sensible portion sizes and lean red meat cuts, for those who choose to eat it.

Ask yourself these questions, recommends Alice Lichtenstein, DSc, professor of nutrition at the Human Nutrition Research Center on Aging at Tufts University.

  • Are you taking in more calories than you’re burning off?
  • Is red meat crowding out foods such as fruits, vegetables, and whole grains?

“People don’t need to give up red meat,” says Christine Rosenbloom, PhD, RD, a nutrition professor at Georgia State University. “They need to make better selections in the type of meat they eat and the portions.”

6. What are some of the leanest cuts of red meat?

A: For the best red meat cuts, look for those with “loin” in the name: Sirloin tip steak, top sirloin, pork tenderloin, lamb loin chops.

  • Beef: Also look for round steaks and roasts, such as eye round and bottom round; chuck shoulder steaks; filet mignon; flank steak; and arm roasts. Choose ground beef labeled at least 95% lean. Frozen burger patties may contain as much as 50% fat; check the nutrition facts box. Some grilling favorites are high in fat: hot dogs, rib eyes, flat iron steaks, and some parts of the brisket (the flat half is considered lean).
  • Pork: Lean cuts include loin roasts, loin chops, and bone-in rib chops.

7. What are the criteria for a lean cut of red meat?

A: Meats can be labeled as lean if a 3-ounce serving contains less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol.

If you’re buying beef, check the U.S. Department of Agriculture grading, too. Beef labeled “prime” is the top grade but is also highest in fat, with marbling, tiny bits of fat within the muscle, adding flavor and tenderness. Most supermarkets sell beef that is graded as “choice” or “select.” For the leanest red meat, look for a select grade.

8. Is grass-fed beef a leaner red meat choice than grain-fed?

A: Grass-fed beef is leaner than grain-fed, which makes it lower in total fat and saturated fat. Grass-fed beef also contains more omega-3 fatty acids. But the total amount of omega-3s in both types of beef is relatively small, says Shalene McNeil of the National Cattlemen’s Beef Association. Fish, vegetable oil, nuts, and seeds are better sources of omega-3s.

9. Can grilling red meat cause cancer?

A: High-temperature cooking of any muscle meat, including red meat, poultry, and fish, can generate compounds in food that may increase cancer risk. They’re called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

10. How can you reduce potential cancer-causing compounds when grilling?

A: Several steps help prevent these compounds from forming or reduce your exposure to them.

  • Choose lean red meat cuts when grilling to reduce the chance of flare-ups or heavy smoke, which can leave carcinogens on the meat.
  • If grilling, cook over medium heat or indirect heat, rather than over high heat, which can cause flare-ups and overcook or char meat. Limit frying and broiling, which also subject meat to high temperatures.
  • Don’t overcook meat. Well-done meat contains more of the cancer-causing compounds. But make sure that meat is cooked to a safe internal temperature to kill bacteria that can cause food-borne illnesses. For steaks, cook to 145 to 160 degrees Fahrenheit; for burgers, cook to 160 degrees.
  • Marinate. Marinades may reduce the formation of HCAs. Choose one without sugar, which can cause flare-ups and char the meat’s surface.
  • Turn meat frequently. Use tongs or a spatula rather than a fork to avoid releasing juices that can drip and cause flare-ups. Do not press burgers with a spatula to release juices.
  • Don’t grill as much meat. Instead of a steak, try a kabob that mixes meat, fruit and vegetables. Plant-based foods have not been linked to HCAs.
  • Trim fat from meat before cooking, and remove any charred pieces before eating.
  • Consider partially cooking meats and fish in the oven or microwave before finishing on the grill.

Friday, January 8, 2010

Chicken Soup For The Soul

Grandma always said, "Chicken soup is good for you!"

It's winter time, the weather is dreary and dark... and it's cold outside, but it makes for a nice setting to make a large batch of chicken broth.

Cooking up a batch of broth always warms the entire house with a very nice aroma that lasts all day long as I slowly cook the broth on the stove for hours on end. Chicken broth is nice to have around - it's used in a wide variety of recipes for soups and sauces that we make.

I like to make a big batch of broth and freeze it in small containers and jars to have on hand whenever a recipe calls for it. Sure I can (and do) use the packaged broth and the cubes to make broth, but to me, having home made broth is the absolute best, and for me its fun to make.

Chicken broth is good to make when you have left over chicken or turkey bones and parts from a prior dinner - why waste them? Make a good batch of chicken broth and you can get more bang for your buck out of your poultry and you'll have some home made chicken broth on hand when you need it.

I found that occasionally the supermarkets have chicken on sale and you can get a whole chicken or parts (thighs etc 4-5lbs) for around $5 or $6 dollars, which will make about 5 quarts of broth.
My favorite, and what I consider a good basic recipe, is the one by Alton Brown. It's got a good foundation and I like his ideas for techniques to get the most out of all the flavors.

Grab a very large pot that can hold 2 gallons of water, and a steamer basket (see photo)

Here's the recipe which can be found on the Food Network website

Ingredients

4 pounds chicken carcasses, including necks and backs

1 large onion, quartered

4 carrots, peeled and cut in 1/2

4 ribs celery, cut in 1/2

1 leek, white part only, cut in 1/2 lengthwise

10 sprigs fresh thyme

10 sprigs fresh parsley with stems

2 bay leaves

8 to 10 peppercorns

2 whole cloves garlic, peeled

2 gallons cold water

Directions

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.