The USDA has changed the food architecture again. Instead of a pyramid it is now a circle like a pie chart. Slices on it determine what portions to eat. The one thing that has been on my plate the last couple of nights are Ritz Crackers and Peanut Butter.
Another article I have seen in the food world is about tomatoes. Now you know they are a fruit but treated like a vegetable. I have never liked tomatoes. I eat salsa. I even have had the stewed tomatoes at the Pine Club. I am not a fan of tomatoes. Now a new book is out on tomatoes. Most of the tomatoes grown today are for the fast food industry. These GM (genetically-modified) fruits have been breed for transportation, not for eating. This is one fruit/vegetable that is best eaten right out of your garden or farmers market.
Here is another pet peeve I have lately. Eat local they say. I try to but I also live in Ohio hello? Where am I going to eat local this winter? When I was the chef at a restaurant here in Dayton which shall remain nameless, I had relationships with local farmers. After they would pack up at the market, they would always come to the back door of the restaurant and I would buy from the back of their vans. The farmer would also let me know what crop was coming, what to count on, what not to count on, etc. I would base menus, specials, or events based on what the farmers told me. This was 15 years ago. Where was all the press then on eating local? Even then people would say "oh it is so good to have a local farmer." I just find it so strange that I was on the cusp of the beginning of this movement.
Alot of people ask me what my secret is on cooking. Well in today's education system, we do not teach home economics. That is where the basics of cooking are taught. Not anymore. What are the basics that everyone should know? What tips should you know that will help in the kitchen? Feeding yourself is one of the basic needs. Driving through a fast food window satisfies the basic need but you are buying the food that kills you. So here is the begining of my tips to assist you in the kitchen.
1. Get a good, sharp knife. There are so many knives out there that it is confusing. I use a larger chef knife. The ones I buy cost around $12. I buy them from a local knife sharpener business. Find one that fits your hand. Once you have a good knife you will be able to chop alot of products that will eventually save you money. Example....buy already chopped broccoli. You pay $3.00 for florettes. You pay $.99 cents for a head of broccoli. Cut the florettes and you save the stem part for soup. You got to save money somehow, right?
One of the things I always told my students was to learn to rock the chefs knife. When you chop, you never lift the knife off the cutting board. Once you have the feel of the knife, then you are ready to become a chopping fool.
The other advise that I told students was make the product safe. That means if it is round, chop off part of the fruit or vegetable to make a flat side. Chopping something that can't roll off is not safe. Is your cutting board safe? Don't forget to lay a wet towel under the cutting board. The board will not move.
If there are any knife use questions or how to chop something, please email me at chefongreenst@gmail.com
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