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Lunacy We all gotta eat, right? (Food Porn)

momofthegoons said:
Yesterday was a bit blurry.... and I didn't get these posted up. And, of course, I didn't get pics of everything served. But....here's a bit of what we had on Christmas.

Cheese tray - Cotswold, Caramelized onion Boursin, and Brie with sour cherry preserves.

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Barbecue meatballs

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The small glasses are for Akavavit... :biggrin:

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Almost burnt the potatoes! This is Ina Garten's au gratin potatoes with fennel.

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Last minute pic... excuse the dirty fork and knife... I had started eating and remembered I didn't have a pic. Bacon wrapped filets

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Click to expand...
Absolutely gorgeous :thumbsup::worship:!
 
I got a nice trout today, and hungrily ate his left filet grilled as a sandwich before I could get near my camera!
I then proceeded to make tomorrow's lunch and dinner for tomorrow, for a leisurely break from the kitchen until New Years Eve.
For Lunch tomorrow:
Baked Trout basted with Tomato/Sour Cherry/Lime/Rum Glaze, Lime/Cilantro Rice, Steamed Chard.
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For Dinner tomorrow:
Turkey Meatloaf Soup
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**For use in Stuffing I will make on Wednesday is a sweet, unseasoned Soffritto, spices/herbs to be added as the stuffing is made.
Game Hens will receive this stuffing up the butt on New Years Eve.
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BAck in my CIA daze (Chickens In Abundance, Cash In Advance) not the creepy Spooks we all love to hate. For Aspiring Gastronomes and would be future TV chefs lmao, Owning, learning and applying knowledge by Harold Mcgee books were required. YT wasn't around in the 90's.
 
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Been trying to replicate nandos at home..
Its not quite nandos but still pretty good..
Not hot enough...
Is nandos an american thing?? Do you guys have nandos there ???
 

The USDA’s new labeling for genetically modified foods goes into effect Jan. 1. Here’s what you need to know.​

The agency has done away with familiar terms like ‘GMOs’ and has built in loopholes for tiny producers, and foods made with meat and eggs​

A farmer holds soybeans from the previous season’s crop at his farm in southern Minnesota on July 18, 2018. Most soy grown in the United States are conventional, herbicide-tolerant GMOs. Though regulators say GMOs are safe, health and environmental worries have persisted and companies will soon have to disclose when products have bioengineered ingredients. (Jim Mone/AP)
By Laura Reiley
January 1, 2022 at 6:00 a.m. EST



Starting Jan. 1, labels at the grocery store are about to get a makeover on foods that have been genetically modified.

The goal was to get rid of the patchwork of different labels for foods and ingredients that have been scientifically tinkered with, according to the U.S. Department of Agriculture. However, the move also puts a greater burden on consumers to do their homework to understand what the labels mean, food advocates say.
Foods that previously were labeled as containing “genetically engineered” (GE) ingredients or “genetically modified organisms” (GMOs) will now be labeled as “bioengineered,” or come with a phone number or QR code guiding consumers to more information online.

The changes are part of the USDA’s new rules on controversial modified crops and ingredients. Previous labeling requirements were governed differently on a state-by-state basis. By providing a uniform, national standard for labeling bioengineered foods, “it avoids a patchwork of state labeling regulations,” a USDA spokeswoman said in a statement.

The move is universally confounding food safety advocate groups. Eating bioengineered foods poses no risk to human health, according to the National Academy of Sciences and the Food and Drug Administration. However, watchdog organizations say the new rules contain too many loopholes for consumers who want to avoid these foods.
“The worst part of this law is the use of the term ‘bioengineered’ because that’s not a term most consumers are familiar with,” said Gregory Jaffe, director of the project on biotechnology for the nonprofit Center for Science in the Public Interest. He said this choice was in large measure because “GMO” had come to be perceived as pejorative.


Other advocacy groups such as the Center for Food Safety say the rules don’t go far enough and will leave the majority of genetically modified foods unlabeled. And the new rules discriminate against the more than 100 million Americans who do not have access to smartphones or cell service, because companies will be allowed to rely on smartphone-based scannable QR codes to share information with consumers.
The organic food industry is booming, and that may be bad for consumers
The new rule requires food manufacturers, importers and retailers to disclose information whether foods are bioengineered or use bioengineered ingredients, doing away with well-established terms like “genetically engineered” and “GMO” on labels. However, other kinds of official certifications like USDA Organic and NON-GMO Project Verified will be allowed.

Manufacturers of dietary supplements must also comply, but restaurants and other food service establishments do not have to abide by the new rules.

Food companies say the timing is terrible. Instituting this change in the middle of a pandemic and supply-chain crisis puts an undue burden on an industry already reeling, according to trade groups for food companies and manufacturers. Betsy Booren, a senior vice president for the trade group Consumer Brands Association, said that while the organization supports a uniform framework for the disclosure of modified foods, it has urged government officials to temporarily pause the new rules.
“We believe the government must take a ‘do no harm’ position right now that allows companies to focus on delivering essential products to consumers,” she said.
USDA officials maintain that they designed the standard to balance the need to provide information to consumers with the interest in minimizing costs to companies, while adding that those costs could be passed on to consumers, according to a USDA spokesperson.


Here’s what consumers need to know about the new National Bioengineered Food Disclosure Standard:

WHAT TO KNOW​

What is a bioengineered food?​

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A “bioengineered” plant or animal has had a new gene inserted into it to give it a useful trait, like making it resistant to a pest or disease, or enhancing its nutritional value. “Contains bioengineered food ingredients” means that at least one ingredient in the food — the soy protein in a plant-based burger, for instance — contains DNA from a new gene.
At this time, only a handful of foods on the market are bioengineered, including some apples, canola, corn, eggplants, papayas, pineapples, potatoes and salmon. Most fruits, vegetables, grains, seeds and beans don’t have a genetically modified version.
The new bioengineered label from the USDA. (U.S. Department of Agriculture)

What will the disclosure look like on food packages?​

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Food products will either have a round green label that says “bioengineered” or “derived from bioengineering,” or a label that will list a phone number to call or text for more information, or a QR code that takes you to an online disclosure.

If a food package doesn’t have a QR code or “BE” food label, is it free from genetically modified ingredients?​

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Not necessarily, and here’s where the loopholes come in, food advocates say. Under the new rule, a food does not contain genetic material if the genetic material is not “detectable.” If one or more of a food’s ingredients comes from a modified plant but the ingredients themselves contain no DNA from that plant, the label may carry a “derived from bioengineering” disclosure. But that’s voluntary. So, starches, oils and sweeteners made from bioengineered plants, but are so highly processed that no DNA remains, may not be labeled.


And the USDA has built in some wiggle room, setting a threshold at 5 percent for the “unintended” presence of genetically engineered ingredients, so highly processed foods made from genetically engineered crops — like sodas, candies and cooking oils — would be exempt from the rules, if they fit under that 5 percent threshold. The European Union’s standard is about five times lower, at 0.9 percent.
“Consumers are left not knowing if it’s not present or if a food company just chose not to disclose,” said Peter Lurie, president of Center for Science in the Public Interest.
The total health and climate consequences of the American food system cost three times as much as the food itself
Another loophole, Lurie said, is that the new disclosure rules don’t cover products that list meat, poultry or eggs as their first ingredient or their second ingredient after water, stock or broth. This means many prepared foods in the freezer aisle — meat lasagna or chicken burritos — may contain modified ingredients without disclosure.

Is an animal product considered a bioengineered food if the animal ate bioengineered feed?​

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No. For instance, the milk from a cow that ate bioengineered alfalfa is not considered a bioengineered food.

How do food companies validate their claims about ingredients?​

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There are three ways for a company to demonstrate to the USDA that modified genetic materials aren’t in their foods. Companies can keep records that show the food comes from a non-bioengineered crop or source; they can keep records verifying the food has been subjected to testing that genetic modification wasn’t detected; or they can keep testing records that confirm the absence of modified genetic material.
Five myths about corn

How will the new rule be enforced?​

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The USDA will respond to complaints. There will be no in-store spot checks of food products. Anybody who suspects a violation may have occurred can file a written complaint with the USDA’s Agricultural Marketing Service website.
“The already overburdened consumer is going to have to spend four times as much time in the supermarket reading labels,” said Andrew Kimbrell, executive director of the Center for Food Safety. “And now they’ll have to be USDA citizen investigators to make sure this law has some consequences.”
 
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www.bettycrocker.com

Baked Scotch Eggs

While London department store Fortnum & Mason claims to have invented Scottish eggs in 1738, they’ve become a modern favorite thanks to their frequent appearance at fairs and Renaissance Festivals. With our recipe for Baked Scotch Eggs, you can enjoy them in the comfort of your kitchen—or on the...
www.bettycrocker.com
 
Lunch:
Salmon Pasta in Rum Sauce: Grilled Atlantic Salmon Collar, Elbows, Spinach, Braised Leek Greens.
Sauce: Gold Rum - Heavy Cream, Tomato, Tomato Jam, Parmesan, Sriracha, Lemon, Garlic, Olive Oil, Kosher Salt.
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I'm working on my chocolate chip/chunk cookies. I just got done making my own dark brown sugar. The brown sugar is very, intense ? That might not be the adjective I'm looking for ? Maybe more flavor than store bought . My chocolate, I'm using 100 gram bars , 3 to be exact , one is 72%, 50%, and a milk chocolate, and semisweet chips maybe 70 grams worth ( the chips help to give body to the cookie, you can use all bars ). Sounds like too much chocolate ? Nonsense :biggrin: ! You know what I learned with cookies ? For a great cookie, people eat with their eye's first. I learned to dress them up before I bake them. I make the dough and weigh them out to 60 grams, then I roll them into balls and decorate with more chunks and chips, and a blast of Maldon sea salt. The cookies will spread so I arrange separate chunks of chocolate close to the top of the cookie . My butter is Kerry gold, and I'm using vanilla, and Kahlua. I'm trying to find some heirloom flour that's milled here in Tempe, Az (bedroom city) but for now King Arthur flour is my brand. Now it's resting for 48 hrs. before baking :thumbsup: . These are pretty good size cookies and they will spread out. I will cook 6 cookies per pan, you can fit 8 in a half sheet, but anymore and they'll spread together. The waiting is the hardest part :lmao:!

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