11 ways to lower cancer risk while grilling

Some people may be reconsidering plans to grill hot dogs and steak based on a new report supporting the link between red and processed meats, and increased colorectal cancer risk. But, experts at The University of Texas MD Anderson Cancer Center say that small changes to what — and how — you grill can keep cancer off the menu.

• Skip processed meats like bacon, ham, pastrami, salami, sausage, hot dogs and pepperoni
• Eating too much red meat like pork, lamb and beef (including hamburgers) can raise a person’s cancer risk. Try grilling skinless chicken breasts and fish instead.
• Charring, burning or grilling meat, poultry and fish over high temperatures causes heterocyclic amines (HCAs) to form. These HCAs can damage a person’s genes, raising the risk for stomach and colorectal cancers.
•  Fish contains less fat and cooks faster than meat and poultry.
• Lightly oil the grill; this keeps charred materials from sticking to your food. 
• Cook meat, poultry or fish in the microwave or oven for two to five minutes, then finish them on the grill. Less grill time means less exposure to cancer-causing chemicals.
• For a charcoal grill, spread the coals thinly or prop the grill rack on bricks. This reduces the heat by increasing the distance between your food and the coals. And, use barbecue briquettes and hardwood products, such as hickory and maple. They burn at lower temperatures than softwood (pine) chips.
• Cleaning the grill after each use prevents harmful chemicals from building up and transferring to your food.
•  Marinating meat in vinegar, lemon juice and herbs such as mint, rosemary, tarragon or sage can reduce HCA formation by as much as 96%. Just 30 minutes can help.
• Cancer-causing polycyclic aromatic hydrocarbons (PAHs) form in the smoke when fat from meat, poultry or fish drips onto the heat source. That PAH-filled smoke then coats your food. Curb exposure to PAHs by trimming fat from meat before grilling. Or, choose cuts labeled “lean.”
• No barbecue should be a meat-only affair. Grilling fruits and veggies is a great way to load up on vitamins and nutrients that help your body fight off diseases like cancer.

Mexican guacamole -- As you like it

Mexican guacamole

We all love guacamole with tortilla chips. But also consider using it as a sandwich spread or as a topping for chicken or fish. This simple recipe is divine as is, but you also can personalize it by using your choice of Add-Ins, which you'll find at the end of the recipe. For easy preparation, here's the best way to open an avocado: Cut it lengthwise around the pit and gently twist the halves to separate them. Remove the pit by striking it with the blade of a sharp knife, then twist to remove. Use a spoon to scoop out the avocado flesh.

Mexican guacamole

1 fully ripened Mexican avocado, halved, pitted, and peeled
1 tablespoon minced onion
1 teaspoon minced jalapeño pepper
¼ teaspoon salt

Makes about ¾ cup

In a small bowl, mash the avocado with a fork to make a slightly chunky mixture. Stir in the onion, jalapeño, and salt.

Server with Chips and enjoy

Four Houston food trucks ranked best in the nation

Four Houston food trucks ranked best in the nation

 

 

Houston food trucks have earned four coveted spots in The Daily Meal’s 2013 rankings of the best food trucks in the United States, topping other Texas cities in the number of mentions.

The food website ranks Bernie’s Burger Bus as the top food truck in Houston and No. 18 nationwide, followed by Eatsie Boys (which opened a brick-and-mortar cafe earlier this year) at No. 35, Oh My Gogi! BBQ at No. 36 and Coreanos at No. 91.

The food website only ranks actual trucks, so food-service vehicles that must be pushed, pulled, or otherwise moved without its own power were not considered.

Other Texas food trucks making the list include Austin’s East Side King at No. 6 and Hey you Gon Eat or What at No. 89, San Antonio’s Rickshaw Stop at No. 7, Dallas’ Easy Slider at No. 79 and the Food Shark in Marfa at No. 44.

The Daily Meal canvassed more than 40 cities and consulted popular review sites and critical appraisal, said Tim McGeever, the site’s public relations manager.

When Should You Wash It...

 



When Should You Wash It...

Have you ever wondered how long you can go without washing your sheets, pj's, or jeans?  Simply smelling or looking at them doesn't always do the trick.  On the other hand, washing something too often can shorten its lifetime.  Here are some helpful tips on when it's time to toss your pillow and other things into the laundry basket.

Bed sheets should be washed at least every other week.  If you sweat at night, wash your bed sheets weekly.  On the other hand, pillows and comforters can be cleaned 2 or 3 times a year.  An easy reminder: Wash them when the seasons change.  After someone's been sick, throw all their bed linens in the washer.

After a few good nights' sleep, toss your pajamas in the wash.  If you're a before-you-go-to-bed showerer, you can wait a few extra nights between washings.

Not everything you wear gets dirty after you've worn it once.  Jackets, dresses, or jeans can be worn several times before they need a cleaning.  When your denim jeans start to lose their stretch, it's time for them to hit the washing machine.

When it comes to bath towels, they need a spin in the washer after 3 or 4 uses.  To keep towels from getting musty-smelling in between washes, make sure to hang them up and give hem room to air dry thoroughly.  Towels that are used after a workout will need to be washed more often.
Every now and then I like to toss my shower curtain liner in the wash.  I find this helps prevent it from getting mildew stains.  If your bathroom sees heavy foot traffic, the bath mat may need to be washed weekly.  Smart shopping tip: Increase the time between washes by purchasing a reversible bath mat.

STRAWBERRY UPSIDE DOWN

Found the following on one of my facebook feeds and decided it sounded so good i had to give it a try. i have to say that i wasn't disappointed, so i hope you enjoy and give it a try you will be pleased.

FRESH STRAWBERRY UPSIDE DOWN CAKE
2 CUPS FRESH STRAWBERRIES CRUSHED
1 (6 OZ PACKAGE STRAWBERRY JELLO
3 CUPS MINIATURE MARSHMALLOWS
1 PACKAGE YELLOW CAKE MIX

Pour strawberries in 9x13 cake pan
Sprinkle Strawberry Jello on top
Add min. marshmallows
prepare cake mix from package directions and pour over it all. Bake in 350 oven about 40 to 50 minutes when toothpick comes out clean let sit about 15 min. run a knife around the edges and turn onto serving tray. Refrigerate. YUM YUM

*** Homemade Febreze ***

will be giving this a try and see if its worth it

*** Homemade Febreze *** 

What you'll need:
1/8 Cup of fabric softener (I used Downy April Fresh)
2 tablespoons Baking Soda
Hot tap water
Spray bottle (I used my empty 27 oz. Febreze bottle)

Preparation:
Using a funnel, pour fabric softener and baking soda into your spray bottle. Fill spray bottle with hot tap water and shake well. Don't forget to twist the nozzle over to the LOCK position if you're using a Febreze bottle, or you might fall on your hiney. Now go spray every fabric surface in your house and take a nap on your very comfortable and now un-stinky couch. :)

Store-bought Febreze: $5.59 (Varys by Location)
Homemade Febreze: $0.15
Total Savings: $5.44

Brown Sugar-Mustard Glaze

Brown Sugar-Mustard Glaze

Ingredients

1/2 cup packed brown sugar

3 tablespoons honey

1 tablespoon Dijon mustard

1 tablespoon pineapple juice                         

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.

How to Prepare a Ham

Choose a size

Keep it fresh
If you're not planning to serve the ham right away, keep the ham refrigerated and sealed in its original packaging. This way the ham will stay fresh until the "sell by" date. When it has been taken out of its original packaging, keep the ham wrapped tightly and refrigerated. The ham should be consumed within 4 to 6 days after unwrapping.

Freezing tipsIf you plan to freeze your ham, keep it sealed in its original packaging and place it in the freezer as soon as possible. Freeze before the "sell by" date. The ham may be kept frozen for up to 60 days. To thaw, place the ham in your refrigerator for 24 to 48 hours before serving. Don't thaw at room temperature.

Heating instructionsBone-in quarter ham or bone-in half hamHeat oven to 350 degrees F and remove all packaging from the ham, including the plastic disk covering the bone. Cover ham; or for best results, wrap ham completely in foil and place cut-side down in a shallow pan. Heat for 1 to 1 1/2 hours. (Don't overheat ham; ham is already cooked.) Remove from oven and discard foil. Serve as-is or glazed.
Bone-in whole hamHeat oven to 350 degrees F and remove packaging from ham. Cover ham; or for best results, wrap ham completely in foil and place fat-side-up in a shallow pan. Heat for 2 hours. (Don't over heat; ham is already cooked). Remove from oven and discard foil. Serve as is or glazed.
Boneless half ham or boneless whole hamHeat oven to 300 degrees F and remove packaging from the ham. Cover ham; or for best results, wrap ham completely in foil and place fat-side-down in a shallow pan. Heat boneless half ham for 1 to 1 1/2 hours. Heat boneless whole ham for 1 1/2 to 2 hours. (Don't overheat; ham is already fully cooked.) Remove from oven and discard foil. Serve as is or glazed.
*Due to variations in ovens, cooking time and temperature may require adjustment.

Glazing instructions
Use the enclosed glaze mix packet for a delicious honey glaze. After the ham is heated, increase oven temperature to 425 degrees F. Place ham fat-side-up in pan. Spoon or brush the prepared glaze on top and between slices. Bake for 10 minutes. Watch carefully. Then remove from oven and serve.

How to carve ham
Carving a bone-in ham is simple. Just follow these 3 easy steps.

	1. On a large cutting board, place ham on its side. Along the natural fat lines, slice the ham into three sections. This allows the ham to separate easily from the bone. Trim the fat from each section.
	2. Carve each ham section across the grain of the meat.
	3. Place sliced ham on a serving platter.

Food Safety: Cookout & Picnic Safety

Picnic basket, charcoal, paper plates? Check. Hamburgers, hot dogs, coleslaw, potato salad? No problem.
E. coli, salmonella, other assorted microorganisms? Not on your life.
According to the Retail Foods Division at the Texas Department of Health, you need to take extra precautions with food safety when preparing a picnic or backyard barbecue. That means:

• Cold food should be kept at 41 degrees F or less.
• Hot foods should be kept at 140 degrees F or higher.
• A cooler filled with ice will keep foods well chilled.
• Pack beverages in one cooler and perishables in another.
• Grilled food can be kept hot until served by moving it to the side of the rack, just away from the coals where it can overcook.

But protecting yourself, your family, and friends from food-borne illness and food contamination begins far in advance of slapping the meat on the grill. Be sure to follow these food preparation suggestions.

DefrostingCompletely thaw meat and poultry before grilling so it cooks evenly. Use the refrigerator for slow, safe thawing. Microwave-defrost only if the food will be placed on the grill immediately.

MarinatingAlways marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don't reuse marinade.

Pre-cookingIf you partially cook food in the microwave, oven, or stove to reduce grilling time, do so right before the food goes on the grill.

Cooking
Use a meat thermometer to eliminate guesswork. But if you don't have one, look for signs that the food is done. When you cut into the food, juices should run clear. Hamburgers should be medium well to well done and brown in the middle. Poultry should have no pink to it.

Cross-contaminatingDon't place cooked food back on the plates or pans that held the raw meat or poultry. Serve the food right away. Food shouldn't sit out for more than an hour - and not more than 30 minutes in hot weather.

Leftovers that have been off the grill for less than an hour can be taken home safely in a cooler filled with ice. Drain water from the ice chest regularly.

Shamrock Cookies

Yield: 32 cookies

Prep 25 mins 

Chill 2 hrs 

Bake 350°F 8 mins

Ingredients

• 3/4
  cup butter (1-1/2 sticks)
• 2/3
  cup sugar
• 1/4
  teaspoon salt
• 1
  egg
• 1/4
  teaspoon peppermint extract or vanilla
• Few drops green food coloring
• 2
  cups all-purpose flour
• Green colored sugar

Directions

1. In a large mixer bowl beat butter with an electric mixer on medium speed until softened (about 30 seconds). Add sugar and salt and beat until fluffy.

2. Add the egg, peppermint extract or vanilla, and a few drops of green food coloring. Beat mixture well.

3. With mixer on low speed gradually add flour to butter mixture and beat well.

4. Divide dough into 3 equal parts. Shape each part into a roll about 1 inch thick and about 8 inches long. Roll each in green colored sugar. Wrap rolls in plastic wrap. Chill in refrigerator for at least 2 hours or up to 1 week.

5. Unwrap rolls. Slice crosswise so the slices are 1/4 inch thick. To shape each shamrock, place 3 slices of dough with sides touching in a shamrock shape on an ungreased cookie sheet. Cut a stem from a fourth slice and attach to the shamrock (save the rest of this slice for cutting other shamrock stems). Gently push the slices together so each leaflet curves in slightly.

6. Bake in a 350 degree F oven about 8 minutes or until edges are light brown. With a pancake turner lift the cookies onto a cooling rack to cool. Makes 32 cookies.

From the Test Kitchen

• Store the baked cookies in a tightly covered container at room temperature up to 3 days. Or, store the baked cookies in a freezer container in the freezer up to 2 weeks.

Summer Safety Tips

with spring just around the corner many of us will be dusting off the grill. Either it be gas, wood or charcoal we all need to remember a few safety tips. Combining explosive fuels with food, hot metals, and large groups of people can cause be a recipe for disaster if you are not careful. Of course, there is more to outdoor cooking safety than just the fire.

1. Fire

Fire is the most destructive force in the universe and you are inviting it into your backyard for a little cookout. First thing you need is a fire extinguisher. Next you need to know your fire and know how to control it. Every year grills and smokers cause thousands of fires, hundreds of injuries, dozens of deaths and millions of dollars in damage. You need to know how to cut fuel supplies, extinguish fires and call the fire department. Always have one person in charge of the fire at all times, a fire marshal if you will. You should also know something about treating burns.

2. Food Safety

Bacteria eats every kind of food you can think of, even brussel sprouts. It grows at any temperature above freezing and stays alive until that temperature hits around 165 degrees F. Every second you give it between these two temperatures it is multiplying and causing disease in your food. So, until it goes in to your mouth or on the grill, it needs to be kept cool. The second you are done serving it up, it goes back in the refrigerator. The basic rules are: Suspect Everything, Keep it Covered, Keep it Cool, Get it Hot!, and Use your Head. Remember you are more likely to get food poisoning than you are to get the flu.

3. Instructions

You'd be surprised by how many questions I get asked when the answer was in the manual. Please, read the manual . Follow all the safety restrictions to the letter. If you have a fire and you didn't follow the instructions it is your fault, no matter what. Grills, gas or charcoal, and smokers all have very specific ranges of operation. You need to know these before you light up. Don't assume that your new grill works just like the last one and that all the same rules apply. One hint: You can find the manuals to most grills and smokers on the manufacturers website.

4. Location

Location is everything when it comes to placing your grill or smoker. Every year hundreds of people cause fires to their houses, garages and patios because they didn't put their grill or smoker in the correct location. Your manual (tip #3) will tell you the minimum distances around your unit that must be kept clear. I suggest that you take a good look at your equipment and imagine the worst fire you can. Make sure there isn't anything (buildings, trees, etc.) in that space. Also make sure that your grill isn't going to require people to walk too close to hot surfaces and that children won't be playing nearby.

5. Gas Safety

The number one cause of gas grill fires is an obstruction in the path of the fuel. This largely takes place, behind, underneath or inside your grill where you do not look. This means you need to regularly inspect your gas grill for problems. Bugs and other critters can climb into little places causing gas to flow where it shouldn't. At the first sign of problems turn off your control values, turn off the fuel tank, and disconnect everything. Gas grills produce a great deal of heat that can melt through hoses, knobs and other parts. Assume everything is third degree burn hot.

6. Charcoal Safety

Charcoal grills are the cause of far more fires that gas grill. The number one problem with charcoal grill is lighting the charcoal. Lighter fluid causes all kinds of problems and you should really find a better way to light your coals. What really burns the hair off your face is adding lighter fluid to hot coals. Lighter fluid turns to a heavy gas at a relatively low temperature. While liquid lighter fluid burns, evaporated (gaseous) lighter fluid explodes. Flow the instructions exactly and don't ever let lighting charcoal become a game.

7. Grease

Bad enough that you are using flammable materials to do your cooking, but the food itself is creating more. Flare-ups are more than a nuisance, they are potentially lethal. Grease that collects in your grill builds up over time. It is easy to get several pounds of grease in the bottom of your grill after only a few cookouts. This is why you need to keep your grill clean. A clean grill is a safer grill whether it is gas or charcoal. Also, smokers are not exempt from this problem as I have seen many uncontrollable grease fires in smokers. So no matter what you use, get the grease out.

8. Cancer

Cooking (by any method) of meats (particularly red meat and chicken) at very high temperatures until surface charring occurs can cause cancer causing substances (Heterocyclic Amines (HCA)) to form. If you eat a lot of grilled meats you need to worry (though no one knows exactly how much). To minimize the risk you need to:

• Use marinades (which can reduce the risk by as much as 98%)
• Do not over cook foods
• Keep grill temperatures relatively low (under 600 degrees cooking temperature)
• Use thinner or smaller cuts of meat (kebabs are great)

9. Smoke

Smoke gets in your hair, clothes, eyes, and lungs. While a big part of the cookout experience is the smoke, you need to be careful with smoke. Smoke from your grill or smoker contains carbon monoxide, Polycyclic Aromatic Hydrocarbons (PAH), and other dangerous substances. PAH are cancer causing substances that are formed when grease burns. As much as we all love the smell of the smoke from our outdoor cooking it is best to let it get away without breathing it in. So enjoy the smell from a distance and remember that the younger you are when you are exposed to this stuff the worse the outcome.

10. Alcohol

After reading the nine above you really shouldn't have to ask. Grilling and smoking require some clear thinking, especially when it's time to pull it all together. Please, keep a clear head and save that drink for after the fire is out and someone else is dealing with the dishes.

So with these tips in mind lets all have a safe and 

Spring Cleaning Guide

Just hearing the words "spring cleaning" is enough to send many into fits of panic. But there's no need to fret when you break it down into manageable tasks. Use this guide to get all of your spring cleaning done over the weekend. Even the kids can help!


Get Ready
Get all of your supplies ready before you start.
Fill a bucket or caddy with these supplies for every helper:

• 3 Microfiber cloths—1 for dusting, 1 for polishing, 1 for cleaning windows and mirrors
• Sponges
• 2 Spray bottles—1 filled with white vinegar, 1 filled with 3% hydrogen peroxide
• 1 pair of rubber gloves

Shared supplies:

• vacuum
• broom
• mop
• step stool or ladder
• dryer sheets
• old socks
• white vinegar
• 3% hydrogen peroxide
• laundry basket
• 3 large containers
• marker and masking tape
• large garbage bags
• music
• timer
• favorite snacks and drinks

Day 1: The Pick-up Artist
Before tackling any cleaning, it's a good idea to pick-up and put away the things you want to keep. This will clear the area and make cleaning easier and faster the next day. The rest of it is deciding to toss, donate or store the items.

Pick-up, Sort, Organize
1. Get your laundry basket and three containers. The laundry basket is for things that need to be put away. The three containers should each have a label—one for Trash, Donate, and Store.
2. Go room-by-room and sort items. Put yourself on a timer if you need to. Some rooms may take as little as 30 minutes (like the bathroom) and others (like the kitchen) may take longer. Don't forget closets and cabinets.
3. When any one container gets filled, use that as an opportunity to deal with the items in that box. Put away the items in the laundry basket. Take the trash out immediately. Label the donate box with its contents and take it out to the car. Label the storage box with its contents and put it wherever you're going to store it.

When you're ready to take your items to be donated, make it a family event and an opportunity to teach your children about the act of giving. Their donations of old books, toys and clothing is benefitting someone less fortunate.

Don't Forget to Check
Out-of-date anything: Get rid of expired food, canned goods and medicines.

Spices and herbs:
If your spices or herbs are out-of-date, check them anyway. They may yet still have life in them. Ground spices and even some herbs can last as long as 3 years. For ground spices, shake and sniff. For herbs, crumble them in your hand and smell. If there's little or no smell in either case, toss.

Cosmetics shelf life:

• oil-free foundation: 1 year
• cream or compact foundation: 18 months
• concealer: 12-18 months
• powder: 2 years
• blush and bronzer: 2 years
• cream blush: 12-18 months
• powder eye shadow: 2 years
• cream eye shadow: 12-18 months
• eyeliner: 2 years
• liquid eyeliner: 3-6 months
• mascara: 3 months
• lipstick: 2 years
• lip liner: 2 years
• lip gloss: 18-24 months
• nail color: 1 year

Day 2: The Clean-up Job
Turn off cell phones, TVs, computers and video games. Crank the tunes and get ready to clean! Whether you make it a race (against each other or the timer) or have prizes, keep favorite snacks on hand and figure out what motivates you and your family to make spring cleaning fun.

Don't Forget to Clean
Ceiling fans, vents and blinds: Use the brush attachment on the vacuum for the initial sweep. For particularly grimy surfaces, spray with a 50/50 white vinegar and water solution. Wipe down with a microfiber cloth. When they're dry, close blinds and vents and wipe down with a dryer sheet to help prevent dust and grime build-up.

Cutting boards, countertops, cupboard and cabinet doors, dish shelves, refrigerator shelves, bathroom surfaces: Disinfect by spraying white vinegar on the surface followed immediately with a spray of 3% hydrogen peroxide. Wipe down.

Fireplace and chimney: Though you can clean your fireplace and chimney yourself, it's best to hire a professional to inspect and clean it every year.

Kid-Friendly Chores
Most kids are excited to help out. So give them things they can do that are perfect for their size and won't require a ton of supervision.

Dust: Equipped with old, mismatched socks on their hands, send the kids dusting low bookshelves, baseboards, picture frames and under couches. Cloth lampshades can be dusted with a lint brush.

Clean: The outside of kitchen and bathroom cabinet doors, stove, refrigerator, dishwasher and the inside of windows can all be cleaned using a 50/50 white vinegar and water solution in a spray bottle. Microfiber cloths won't leave lint behind.

Honey Glazed Wings

Honey Glazed Chicken Wings

Ingredients

• Dozen Wings (3 lbs)
• 1 Cup Honey
• 2 Tbs Tabasco Red Sauce
• 2 Tbs Lime Juice
• 2 Tbs Grated fresh Ginger
• 1 tsp salt

Preparation

Remove wing tips from chicken wings and discard; cut remaining wings apart at joints. Combine all remaining ingredients in a large bowl and mix well. Add chicken and toss until well coated. Cover and refrigerate for 2 hours.
Remove chicken from marinade and grill or broil until golden brown on both sides. Meanwhile, place marinade in a small saucepan and bring to a boil; remove from heat.
Place browned wings in a shallow baking dish and drizzle with marinade. Bake in a 350°F oven for 15 to 20 minutes or until cooked through. Serve hot.

How to knowledgeably buy seafood

With a few easy tricks, you can feel empowered to avoid the old "bait and switch" problem next time you visit your local seafood counter or restaurant

1. Warning signs

A consumer should enjoy seafood in restaurants that have a reputation for serving quality food. There are some warning signs that may indicate a "bait and switch" establishment. These include: When the price of a dish is just too good to be true; when the server seems quite unknowledgeable about the fish; and when the restaurant doesn't seem at all excited about the fish they're offering. When any of these happen, consider ordering something (or going somewhere) else.

Another simple question you can ask waitstaff or a seafood retailer is: "Would you eat the fish raw as sashimi or sushi?" Sashimi requires the highest standard seafood products. A good vendor selling a respectable fish product won't hesitate to say yes. If they have any doubts about the freshness or wholesomeness of their fish, you will usually be able to detect it in their response.

2. Educate yourself

The best way to better protect yourself against mislabeling is to simply learn more about fish. You can use the Internet to study up on raw and prepared fish pictures, and to learn about the specific characteristics found in each species.

For example, sea bass and red snapper are two popular fish that are available at restaurants around the globe. Unfortunately, they often can be the victim of the old bait-and-switch. To prevent this from happening, learn what characteristics each species offers and then research their substitutes. Any flaky, white meat fish can be substituted for sea bass or snapper including pollock, flatfishes, tilapia or catfish.

3. Avoid pre-frozen and pre-treated tuna

Before purchasing fresh tuna from a local retailer, ask the salesperson if the tuna has been previously frozen and if carbon monoxide or tasteless smoke has been used to process the tuna. When tuna is exposed to carbon monoxide or tasteless smoke, the fish meat turns red and will stay red even when it is frozen or decomposing. As a result, any visual clues about the freshness of the fish will be masked, making it nearly impossible for a consumer to know the quality level of the tuna.

4. U.S. vs. foreign fish

When dining at a restaurant, ask the waitstaff or chef if the fish was caught in the U.S. or in a foreign country. U.S.-caught fish are handled and processed by closely monitored U.S. factories. U.S. fish processing factories must abide by strict health and sanitation regulations. Unfortunately, a lot of foreign-caught fish come from overseas facilities that are not regulated and are often far below U.S. standards. Consumers want to avoid purchasing fish that has been inside an unregulated facility.

5. Use your nose!

The best tool a consumer has to determine the safety of their seafood is their nose. Raw, uncooked seafood of any kind should not smell offensive in any way. If you don't like the smell of something, you won't like the taste. We all have natural sensors for detecting bad, offensive odors that could be caused by decomposition. Good fish products will not smell unpleasant, no matter how strong their natural smell may be.

Food Safety : Cooking Temps

Safe Minimum Cooking Temperatures

Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Category	Food	Temperature (°F)	Rest Time
Ground Meat & Meat Mixtures	Beef, Pork, Veal, Lamb	160	None
	Turkey, Chicken	165	None
Fresh Beef, Veal, Lamb	Steaks, roasts, chops	145	3 minutes
Poultry	Chicken & Turkey, whole	165	None
	Poultry breasts, roasts	165	None
	Poultry thighs, legs, wings	165	None
	Duck & Goose	165	None
	Stuffing (cooked alone or in bird)	165	None
Pork and Ham	Fresh pork	145	3 minutes
	Fresh ham (raw)	145	3 minutes
	Precooked ham (to reheat)	140	None
Eggs & Egg Dishes	Eggs	Cook until yolk and white are firm	None
	Egg dishes	160	None
Leftovers & Casseroles	Leftovers	165	None
	Casseroles	165	None
Seafood	Fin Fish	145 or cook until flesh is opaque and separates easily with a fork.	None
	Shrimp, lobster, and crabs	Cook until flesh is pearly and opaque.	None
	Clams, oysters, and mussels	Cook until shells open during cooking.	None
	Scallops	Cook until flesh is milky white or opaque and firm.	None

Food Safety : Sell by, Use By Dates

Grocery Stores use sell by dates, use by dates, and expiration dates as a guideline to help you determine the freshness of perishable products.

But what does all that mean? How can you be sure that a product is fresh, safe, and ready to eat? To help you understand the difference among these dates, here's a quick explanation of their meaning.

Sell by date

Indicates how long a vendor can display a product on the shelf. To ensure you get the freshest product available, I recommend that you buy perishable items on or before the sell-by date. Normally a few days before this date grocery stores will make the product down so that it will sell before it has to be discarded.

Use by date

Indicates the last date recommended for use of the product while it's still at peak quality. The product's quality and freshness is guaranteed only up to that date.

Expiration date

Indicates the last date that the product can be sold. Remember, even if a product date expires during home storage, a product should be safe and of good quality as long as the safe handling and storage instructions printed on the label are followed.

Frugal Confessions

I always thought that you needed an ice cream maker in order to make homemade ice cream. Maybe this misperception was not entirely my fault; almost every magazine ice cream recipe gives you a list of ingredients to put together and then ends the directions by saying “freeze mixture in your ice cream maker according to the manufacturer’s instructions.” That is, until recently. About six months ago I began to find ice cream recipes in magazines such as Woman’s Day and Rachel Ray that did not require an appliance. I was intrigued! Then when Nigella Lawson, my new favorite chef, whipped up a Margarita Ice Cream by simply mixing the ingredients together and setting it in her freezer, I knew that it was time to give some of these recipes a try.

As I gobbled down my first batch of homemade vanilla ice cream two weekends ago, I couldn’t help but be thankful for finding recipes that broadened my homemade-horizon. Now we can have it all: save money from having to purchase a small kitchen appliance (between $20-$80) as well as eat deliciously creamy ice cream with just three natural ingredients.

Not only was I thankful, but I was inspired to research other small kitchen appliances that the world can do without.

Texas Chili Sounds the Alarm

looks like a place to visit on my next trip to Dallas..


Travel Channel - Tolbert's in Dallas

Tolbert's Restaurant

Food Safety at the Office

Food safety doesn't stop at home. Try these tips for food safety at the office.
A catered lunch

• Never leave perishable — food such as milk, cheese, and other dairy products; eggs; meat; poultry and seafood — at room temperature for more than two hours.
• Once fruits and vegetables are cut, it's safest to limit their time at room temperature to a couple of hours.

Double-dipping

• Please don't double-dip at an office party — that is, dip, take a bite, then dip again.
• The best defense against double-dipping may be a good offense. Beat the double-dippers to the dip by putting enough dip on your plate the first time to enjoy with all your chips.

Dissing the dishcloth

• Do you have an office dishcloth that's used for everything from wiping the tables to washing plates and cups? Did it start out white but now it's gray? Encourage the use of disposable paper towels to wipe off the sink and tables.
• Place your food on a napkin or paper towel rather than directly in contact with the table surface.
• Wash coffee cups in a dishwasher or in hot, soapy water using a freshly cleaned dishcloth. Then rinse with hot water and air dry.
• Don't re-contaminate clean dishes by drying them with dirty towels, especially towels that are also used as hand towels.
• If you have little control over how cups are cleaned, bring your own cup that you can clean appropriately. Also, keep special cups on hand for serving coffee to visitors.

Refreshing the fridge

• If your office doesn't already have one, start a policy of a weekly tossing all foods left in the refrigerator.
• Be sure to post a sign on the refrigerator so no one is caught unaware.
• A food is saved only if there's a note on it requesting it be left until a specific date.

A handy tip

• Hand washing is considered the single most important means of preventing the spread of infection, according to the Centers for Disease Control.
• If you need a helpful reminder, contact your local health department for a free poster about this subject.

Food Safety - General Rules

Keep your food safe with these helpful handling and storage tips.

Clean start to a safe meal
Play it safe when preparing meals. Keep all raw meat separate from any ready to eat products.

• Off limits. Never place raw meat (beef, fish, pork, chicken) on top of or over ready-to-eat foods in the refrigerator or shopping cart.
• Wash up. Wash hands and utensils thoroughly with soap and warm water after handling raw meat.
• To each its own. Keep two cutting boards on hand: one for raw meat and one for everything else.
• Last one in. Don't placed cooked food in a bowl or plate that has been in contact with raw meat.
• All gone. Remove all food particles from the dishes and pans before placing in dishwasher. Utensils should be loaded with handles up.
• Clean it up. Sanitize dishrags and sponges in the dishwasher or washing machine. Clean and sanitize counters after each use with antibacterial cleansers and paper towels.

Hot tips on safe cooking temperatures
Meats and poultry don't have to be well done, but they should be cooked well.

• Put it to the test. Be sure meat is cooked thoroughly by taking its temperature with a meat thermometer in the thickest part.
• Be careful. Make sure you use a thermometer that has been thoroughly washed before using.
• Best burgers. Cook hamburgers to 160 degrees or higher in the center.
• Perfectly pork. Cook pork to a perfect 155 degrees in the center.
• Prime poultry. Cook chicken to 165 degrees at its thickest part for prime safety.
• Wash, dry, use. Wash the thermometer after every use and dry it with a paper towel.

Cool ways to store food safely
Storing foods promptly and safely is the easy part of eating well and staying healthy.

• Cool it. Keep your refrigerator at 32 to 36 degrees F.
• To eat or not to eat. Don't eat leftovers or opened packages of lunchmeat after five days.
• Check it twice. Make a list of refrigerated, frozen, and perishable items and their storage lives.
• The dating game. Label leftovers with the date you placed them in the refrigerator.
• Time to go. Once a week, check your refrigerator for food items that need to be thrown away.
• Clean it and mean it. Clean and sanitize your refrigerator and freezer on a regular basis.

The high five of hand washing
Clean hands can be your key to good health:

• The Center for Disease Control says the best way to protect yourself from colds is washing your hands.
• Wash first. Always wash your hands before cooking dinner and before you eat.
• Beat the bug. Wash your hands more frequently when you're around someone who’s sick.
• Sing it. Thoroughly washing your hands means using soap and warm water for about the amount of time it takes to sing "Happy Birthday" twice (approx. 20 seconds).
• Pick paper. Dry your hands with a paper towel. Don't use cotton towels that have been used by someone else.

Chicken Wings for Game Day

Top 10 Chicken Wing Recipes

The Most Popular and Best Chicken Wing Recipes at Barbecue & Grilling

Chicken Wings are great for any occasion. They are even better when grilled up with all that extra smoky flavor. These chicken wing recipes represent the best and most popular I have. Grill them up as appetizers, snacks or for meals and put them out for the kids or the big game. Chicken wings are quick to cook, easy to prepare and are loaded with flavor making them the perfect chicken piece.

1. Super Smokers Sweet and Spicy Chicken Wings

These chicken wings are one of the most popular appetizers at Super Smokers BBQ. The sweetness comes from honey and the kick comes from using the hottest, spiciest barbecue sauce your taste buds can handle. You will need apple wood chips and a disposable foil pan for this recipe.

Recipe

2. Very Best Buffalo Wings

These chicken wings take the classic appetizer to a new level with a marinade that keeps them moist and tender. These wings are also full of flavor.

Recipe

 

3. Chinese Chicken Wings

Like chicken wings? Try these Chinese-style wings on the barbecue grill for a little variety. Like all great chicken wings, these have a fantastic smoky flavor, but watch them closely when grilling because they cook fast.

Recipe

 

Read Full List

Super Bowl alert: Chicken wings

Oh no say it ant soooo.......

Super Bowl alert: Chicken wings will cost you

Wholesale price of wings was up 26% in December

NEW YORK (CNNMoney) -

When it comes to the Super Bowl, there's lots of chatter about the millions of dollars spent on ads and the sky-high price of tickets.

 

But what will really hurt your wallet come game day? Chicken wings.

 

Every year, the cost of the beloved game-time grub shoots up at the end of January as restaurants gear up to feed the masses for the NFL's big showdown.

 

Prices usually go down soon after. But that drop never happened last year, because sweeping droughts in the Midwest drove up feed prices, agricultural experts say. As a result, the price of chicken farming, and therefore wings, has been gradually increasing.

 

Read Full Article

 

top food poisoning source

Study says leafy greens top food poisoning source

NEW YORK (AP) — A big government study has fingered leafy greens like lettuce and spinach as the leading source of food poisoning, a perhaps uncomfortable conclusion for health officials who want us to eat our vegetables.

 

"Most meals are safe," said Dr. Patricia Griffin, a government researcher and one of the study's authors who said the finding shouldn't discourage people from eating produce. Experts repeated often-heard advice: Be sure to wash those foods or cook them thoroughly.

 

While more people may have gotten sick from plants, more died from contaminated poultry, the study also found. The results were released Tuesday by the Centers for Disease Control and Prevention.

 

Read Full Article

Food Safety - Eggs

Do you know how to spot when good food goes bad? It's always a good idea to stay in-the-know about food safety and handling to ensure every bite is a healthy, tasty one.  

Eggs:

Knowing how to safely buy, store, handle, and cook eggs - and the foods that contain them - is important. Follow these guidelines from the U.S. Department of Agriculture to ensure the best and safest product for you and your family.

Avoid eating raw eggs.

• Be sure not to eat raw eggs and foods containing raw eggs.
• Avoid eating homemade Caesar salad, Hollandaise sauce, ice cream, eggnog, and mayonnaise. Commercial forms of these products are safe to serve.
• Don't eat dough or batter that includes raw eggs.

Cook eggs thoroughly.

• Cook yolks and whites until firm, not runny.
• Use a thermometer to make sure eggs reach an internal temperature of 160 degrees F.
• Some recipes containing raw eggs (soft custards, homemade ice cream, eggnog) may require higher temperatures. Use a thermometer to be sure you have cooked these products correctly.

Use grade AA or A eggs.

• Choose grade AA or A eggs with clean, uncracked shells.
• After buying eggs stored in a refrigerated case, check eggs for cracks and cleanliness.

Refrigerate eggs in original carton.

• Store eggs at a temperature no higher than 40 degrees F.
• Moving eggs from their carton to the refrigerator increases the chances of accidentally cracking the shells. You may also transfer bacteria between your hands and the shells.

Don't wash eggs.

• Most eggs sold commercially have been washed, sanitized, and sprayed to preserve quality and wholesomeness. Washing eggs at home increases the chance for bacteria to be drawn into the eggs through pores in the shells.
• Extra handling increases the chance of accidentally cracking the shells.

Use eggs within a reasonable amount of time.

• Refrigerate raw eggs in the shell for up to 3 weeks after purchase.
• Refrigerate separated egg whites and yolks in tightly covered containers and use within four days.
• Cover the yolks with cold water before storing and pour the water off before use.
• Eat hard-cooked eggs, in the shell or peeled, within five days after cooking.

Be cautious when serving eggs.

• Keep eggs out of the refrigerator no more than two hours total, not including cooking time.
• If serving time is more than two hours, as for a buffet, serve these foods from small dishes that are frequently replenished directly from the range or refrigerator.
• To serve eggs and egg-rich foods hot, serve immediately after cooking, or hold for serving at 140 degrees F or higher for no longer than one hour.
• To serve eggs cold, put them into shallow containers and refrigerate them immediately after cooking to cool quickly.

Refrigerate leftovers immediately.

• Don't mix leftovers from the serving table with food that's still on the range or in the refrigerator.
• Use leftovers within four days.
• To quickly cool large amounts of a hot egg-rich dish or leftover food contents quickly, refrigerate leftovers in small, shallow containers within two hours after cooking.
• Leave airspace around containers to help ensure rapid, even cooling.

Be hygienic when preparing eggs.

• Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-rich foods.
• Avoid using wooden utensils (spoons, salad bowls, wooden cutting boards) with items that contain eggs

Money Saving Tips

here are some tips I use when shopping at the Grocery Store:

20. List it. Instead of listing everything you THINK you need, first plan your meals for the week and then buy the ingredients you’ll ACTUALLY need to make them. By doing so, experts say you just might save up to 41% on your grocery bill.

19. Eat first. This tried and true hint bears repeating, as going to the grocery story hungry is the primary reason we buy on impulse.

18. Skip the processed food. Not only are they not good for you, they cost more than unprocessed foods.
17. Grate your own. Like processed foods, pre-grated cheese, carrots and the like, cost more.

16. No toiletries, please. If you can, buy only groceries at the grocery store. Make a separate list of toiletries and paper products for the discount stores, where they’ll cost 20 to 40 percent LESS.

15. Skip the pre-cuts. Like #17, cutting meat and produce will save you money, BUT it’s also safer to eat, as ‘many of the incidents of food-borne illness linked to fresh produce are traced to processing,’ as per The Times-Picayune.

14. Beware of the aisle maze. Grocery stores put dairy products and meat in the back of the store for a reason: they want to force you to walk through all those aisle of temptation to get there. So, if you’re making a quick trip for milk, keep this in mind to avoid manipulation.

13. Beware of the end-caps. And speaking of manipulation, just because items are displayed on an ‘end-cap’ doesn’t mean they’re on sale. Note: manufacturers of those items often times PAY for those prime display locations. BTW: the same goes for end caps in book stores. Just because a book is displayed on an end cap, doesn’t mean it’s good!

12. Toast your bread. Consider by-passing the more expensive fresh-baked bread and reaching for the day old selection, which you can keep in the freezer for toasting. Also, many–if not all–bagel shops discount drastically as the end of the day nears. Keep a look out for these fabulous deals the next time you’re hankering for an afternoon schmear.

11. Beware of bulk. Buying in bulk, when the price is right, is tempting, but only buy groceries that you know you’ll use before they’ll perish. Non-perishables, of course, are the safest to buy in bulk.

10. Beware of bulk part 2, or why you should take a calculator to the supermarket. Just because an item is available in a larger size/amount, doesn’t mean it’s cheaper. To make sure you’re not getting swindled, check the unit price.

9. Back to the tap. Bottled water is big business and big news, as of late. According to an August 1, 2007 New York Times editorial, "Almost all municipal water in America is so good that nobody needs to import a single bottle from Italy or France or the Fiji Islands. Meanwhile, if you choose to get your recommended eight glasses a day from bottled water, you could spend up to $1,400 annually. The same amount of tap water would cost you about 49 cents." And let’s not get started with all those plastic bottles heading to the landfills.

8. Freeze your dairy. When on sale, consider stocking up on milk and freezing it. Keep in mind that whole or 2% freezes better than skim. Of course, you’ll want to use the top inch or two of the milk before you freeze the container so it doesn’t explode when it expands.

7. And speaking of dairy.... Although manufacturers often print on the packaging of cheese that it’s not recommended for freezing, I do it all the time, as did my mother. Especially those kinds of cheeses, like mozzarella, that I use primarily in cooking.

6. Be flexible. Just because you have a list, doesn’t mean you can’t take advantage of store specials you might come across.

5. Make a coupon file. A lot of people who dislike using coupons do so because they can be inconvenient. They get lost or you forget to use them. Consider making a coupon file to make the experience more ‘enjoyable’. You can buy files made especially for coupon organization, but how about rescuing an appropriately sized food canister and making a few file dividers out of index cards for your most popular product categories?

4. Make your own mixes. Pre-made mixes are expensive. Check out cdkitchen for some low cost and interesting alternatives.

3. Note what you have and have not. Besides keeping track of what you DON’T have, keep track of what you DO have, thus avoiding unnecessary purchases. (I remember a time when we had 3 bottles of ketchup in the pantry because we kept forgetting we already had it!)

2. Eat more beans! Beans are inexpensive, tasty and provide all kinds of nutrition. So, the next time you balk at the price of ground round, consider the almighty legume!!!

And the number 1 way to save money at the grocery store....

Keep an eye on the scanner. According to Robyn Moreno of Woman's Day, 'Grocery stores are not always reset with current sale prices. Your chances of being charged the full price on a sale item are high.' Robyn suggests to speak up immediately when you see an error. Think an error or two is no big deal? Americans lose anywhere from 1 to 3 BILLION DOLLARS a year on scanning discrepancies. 

Generations have gone to Guy's for meat

Ran across this on the Houston Chronicle Website this morning and thought "WOW....over 60 yrs is a long time for a meat market to be open". just goes to show that if you do something right you will say in business. funny how some places done get this.

Generations have gone to Guy's for meat

When Adelle Sandler got off work downtown in the early 1950s, she often made a stop at Guy's Market on Scott Street before heading home.

When the owner opened Guy's Meat Market on Old Spanish Trail a few years later, Sandler started doing her shopping over there.

Nearly 60 years later, the Meyerland resident is still a regular customer.
"If I lived in Galveston, I'd still buy my meat there," Sandler said.

Read Full Article

Faux pas! Food fraud on the rise

Ran across this article on CNN about food fraud, to be honest I had no idea what that was until I read the article. so give it a read and you will see some of the foods you buy in a whole new light. here are some excerpts from the article:

Food fraud, as defined by the U.S. Food and Drug Administration (FDA), is the adulteration, dilution or mislabeling of goods. USP further defines food fraud in the study as "the fraudulent addition of nonauthentic substances or removal or replacement of authentic

Tea, fish, clouding agents (used in fruit juices, like lemon, to make products look freshly squeezed), maple syrup and spices (turmeric, black pepper and chili pepper) were also top imposters

Read Full Article

New world record set for largest Fritos Chili Pie

well looks like there is a new record for Fritos PieL

Frito-Lay

PLANO, Texas -

Sure it can feed 5,000, but a Fritos Chili Pie that was cooked up in Texas this week did more than just kick up some snack cravings. It also managed to set a Guinness World Record weighing in at 1,325 pounds.

According to a news release, the mega-sized pie effort was in celebration of Fritos corn chips' 80th anniversary, which was marked during the opening weekend of the State Fair of Texas in Plano.

 

Read Full Article

Beef Vegetable Soup

this weekend with all the cold weather we have been having in Houston I got the craving for soup. so I ran to the big box store and got all the items I need to make a big o pot of beef vegetable soup. with in a few hours I had a filling bowl or two of my home made beef vegetable soup.

I hope that you enjoy it as much as I did:

Beef Vegetable Soup

Ingredients

3-4 lbs beef roast
2 tablespoons oil
Salt & Pepper
2 Cans Beef Broth
1 can large whole tomatoes
2 cans cut green beans
2 cans cut carrots
2 cans diced potatoes
1 beef bouillon cube
1 tablespoon hot sauce
½ small cabbage
10 cups water

Dice beef roast in ½-1 inch cubes (cutting is easier if the roast is still partly frozen)

Place 2 tablespoons oil in pan and heat med-high, once oil is hot add diced beef roast, 1 teaspoon salt and pepper then cook 10-15 minutes or unit beef is brown on all sides

Place cooked beef in stock pot and cover with 10 cups of water and add 2 cans of beef broth, then cook for 1-2 hours until beef is fork tender

Add juice from canned whole tomatoes then cut tomatoes in half and added to stock pot

Add ½ of the small cabbage or remaining depending on how much cabbage you want in your soup
Add 2 cans of cut green beans (drained)
Add 2 cans of diced potatoes (drained)
Add 2 cans of sliced carrots (drained)
Add 1 tablespoon hot sauce (this can be increased or decreased depending on your taste)
Add 1 beef bouillon cube

Season with salt and pepper to taste

Cook for another 1-2 hours until cabbage tender

Server in big bowl with bread and enjoy

Cooking tips

Here are a few simple cooking tips that will help in the kitchen, some are a no brainer but I have found just like everyone else I do tend to forget to do them from time to time.

1. If you're cooking for someone important — whether it's your boss or a date — never try a new recipe and a new ingredient at the same time.
2. When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
3. Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
4. Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell.
5.  When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.
6.  To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing.
7. Clean as you go. (I swear it really helps.)
8. Want to know if your oil is hot enough for frying? Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.
9. Reduce the heat of chiles by removing the seeds.
10. Use a apron to keep your clothes from getting dirty also if you have long hair remember to tie it back.

Happy New Year

I want to wish everyone a happy new year and hope that the coming year is filled with love for friends and family.