Most cooking cooks prefer not to have to go through a long cook time in order to get the savory taste and most palates of a dish. However, there is a great many cooks out there who understand the value of slow cooking and prefer to use it as part of their repertoire. Have you ever heard of the Swiss chef Hans Locher or his signature dish Sweet Butter Cheeseousse? He not only believed in setting things up for a dining experience to aid in healing the heart, but also believed in experimenting with food to offer his clientele different tastes in a limited time frame.
I have often heard the phrase, “food is the first love of life,” and I truly believe it is not too far from the truth. Think about it, when you cook, you are putting together probably the most important, if not the best, ingredients you can find. This is something you are most certainly going to want to put in your grocery basket because it is going to be the basis for a lot of your dishes. Hans Locher was one of the first people to really ‘penalize’ his food with lime and garlic, making it acidic to keep it from spoilage. Today, with the advent of the internet, you can get Hans Locher’s courses completely online, washed packing, and fully guaranteed to be delivered alive. His small cellophane boxed meals are made in Switzerland and sent to Europe, Asia, and the US.
He makes the delicious Ranch Weed recipe with his signature blend of garden fresh ingredients. For the vegetarian, he has replace the cheese with sun-dried tomatoes. And for those who are still not convinced, he is happy to assure you that you will not suffer from flankment (go figure). For the record, buffalo milk and buffalo steak have been injected with growth hormone, and the meat has been treated with antibiotics to make it squeaky clean. This antibiotic laced meat has not been smoked, so burgers are not free of preservatives. After all, if you cannot recall the last time you had a hamburger flown in from Denver and Chicago, did you ask why?
Because it tastes great and is relatively cheap, this has become a preference of mine. As is the case with most types of food, your physical health may benefit from it. Consider this in 2006: In theitates a study by the CDC logs more than 45 million million pounds of beef and motorcycle accidents. And that number does not even take into consideration the health issues associated with this most popular of sharps products. For instance, it is widely known that beef contains high levels of protein which is vital nutrients for body building. In addition, beef has high levels of saturated fats, cholesterol, and sodium. Make no mistake: While low sodium and low fat beef may be healthier than regular beef, it is not going to make you burst with good feelings. The best all around healthy beef, is to make sure that it is American made. While some commercial brands are able to offer low sodium beef, USDA prime is probably best. The next most important thing to remember, is that all you need to eat beef slowly and exercise reasonable portions is to keep the fat grams low. Otherwise, you could end up with fatty acid imbalances that could put you at higher risk for heart disease.
Finally, it would be prudent to check the USDA integrity in conducting their quality inspection. When was the last time that your favorite grocery or meat market accurately reflects your family’s eating habits? In fact, in a recent survey USDA inspectors visited 38 out of 40 sampled markets. In all likelihood, the vast majority of the items tested were at least a few days past the sell-by date. USDA integrity prevents them from selling foods past the Statue of Repose’s legal limit.
The next time you are checking out the grill/grill section of your local grocery store why not take a count of the amount of food lying in on the grill/grill section. Certainly you would be surprised to find out that many foods are several weeks past their sell-by dates. If you don’t buy the food from the market, you are at risk of finding pathogenic bacteria in your meat, which can cause consumers not onlyhazardous but fatal conditions.
The only solution to this growing problem is to adopt the lead from the USDA andchers and smokers around the country. hurry up, clean up, and start cooking with less and less processed food and animal products. Start losing weight accordingly, and take advantage of the many wonderful health promoting vegetables and fruits that are now available during the year. In a previous article I have referred to the salmonella problem and I also noted that the best solution is to cook up plenty of hamburger and hot dogs until there is no more pink left in the meat.
About The Author
Helena Eater
How much does the quality of food really matter? If you eat food that tastes good, your life will be better. If you eat food that tastes bad, your life will be worse. The difference between good and evil is partly subjective: what tastes good to me might taste bad to you. The difference is also partly objective: what restaurants I think serve good food might serve lousy food to you. But if we stick to objective measures — measures such as how much weight people gain or lose — we can cut through some of the subjectivity.
