Manufacturers are allowed under USDA rules to add up to 15% of the filler in ground beef to be considered safe. And, this is another situation where no labeling requirements are required to tell consumers what is in the products because it is considered a manufacturing process. Consumers who purchase ground beef, other than ‘organic’ or ‘grass fed’ clearly labeled ‘no ammonia added’, where it is not allowed, are probably consuming pink slime without knowing it.

The critics argue that ammonia hydroxide has a role in pink slime the same as the role in cheese, baked goods, and some chocolate. It has been shown ammonium hydroxide acts as a leavening agent in baked goods, acidity in cheese, and some chocolate products. When it is heated, the ammonia gas is released and does not stay in the food. Which brings the question of safety in the filler where ammonium hydroxide is added after the heating process. It is made up of nitrogen and hydrogen from natural sources.

According to chemical fact sheets, ammonium hydroxide is made by diluting anhydrous ammonia, a colorless, corrosive, and highly irritating gas, in water. The anhydrous ammonia is produced from a

Stewed meat and cooked grains were the staple food of the Settlers. It is unclear when corn was used as a substitute for certain grain products and by whom it was introduced into Africa, but it still forms a major part of the country’s cuisine. Other meats, such as sheep, goats and game were also often used for cooking. Beef was believed to be the most sought after and favored meat.

The daily diet of the general South African families can be traced back to foods eaten by their forefathers. The staple meal eaten here consists mainly of cornmeal, which is commonly known as “pap” (known in the United States as grit). Grit was traditional served with a meaty stew.

Meat is the main component in meals eaten by South Africans. The most popular meal eaten is meat grilled on an open fire, commonly known in other countries as barbecue. The customary barbecue is usually served with other dishes, including “pap” with the tomato and onion relish, salads, variety of breads and various other side-dishes. The traditional method of cooking meat is indigenous to South African food.

Another South African cuisine that is popular throughout

For traditional Italian cuisine with a contemporary flair, try Azio Downtown at 229 Peachtree Street NE. The restaurant is located on street level of the International Tower in Peachtree Center. The menu includes pasta entrees, veal, chicken, seafood, and pizza. Lunch and dinner are served on weekdays, with dinner only on Saturday and Sunday. Complimentary parking is available after 5pm across the street in the International Garage Peachtree Center with a validated ticket and dinner receipt.

Pittypat’s Porch, at 25 Andrew Young International Boulevard, has been an Atlanta landmark restaurant since 1967. Have drinks on the veranda and then enjoy some traditional Southern entrees including fried chicken, Georgia catfish, barbecued ribs, and shrimp and grits. The breads are homemade and specialty desserts include pecan pie, peach cobbler, and their famous blackbottom pie.

Ray’s in the City is downtown Atlanta’s premier seafood restaurant. Fresh seafood is flown in daily and sushi is made-to-order. The menu also features hand cut steaks. Sides and salads are ala carte. Stop in after work for $5 drinks and small plates from 3-7pm. Enjoy live music Wednesday-Saturday evenings. Their original restaurant, Ray’s on the River, has been an Atlanta favorite for almost

The Minus was chilling our bones and we looked for a place to warm ourselves, have a good meal and top it off with some mind involving conversation. We found just the place: The HotHouse Cafe in Toronto on Church Street.

OK, so we did not just randomly bust into this place. It was recommended by a good friend and long time resident of Toronto. It was a day off for Canadians but not very crowded at 3pm. The space is very bright and airy. We had seats right next to the ‘floor to ceiling’ windows. It was wonderful to be in a warm, colorful and comfortable restaurant while mere inches away there unravelled a winter wonderland.

Our lunch included salad, thin crust gourmet pizza, pasta, beer, sparkling water, water, iced tea … Each dish was well presented, light and very tasty. Salad was fresh and crispy, just seasoned enough. Pizza had the right combination of herbs and spices. I did not personally try the pasta but from the empty plates around me I concluded that it was right on the spot. We felt pleasantly full at the end and satisfied. Our server was pleasant and

Indonesia consists of over 6,000 islands, which has led to the country being diverse in culture, peoples, and cuisine. Indonesian cuisine should be considered a hidden gem that is tucked away inside South East Asia.

Compared to other Asian countries such as China and Japan, the food from this culture is relatively unknown. That should not be a deterrent to trying it out however, as it does have a lot to offer, from Sumatran cuisine to Polynesian.

The meals that are common in the country have been created over a large span of time, drawing influence from its neighboring countries – making it a veritable feast to explore.

The customs can be quite different from those in the western world and trying out Indonesian recipes can be quite an experience for the casual food eater.

Some of these cultural differences come from how the food is actually eaten. Although Indonesian recipes will only specify how the food is prepared, the food is usually eaten in one of two ways. In some regions of the country, it is common to eat with a fork and spoon. However, unlike in Western culture, the fork is used

Brick oven cooking actually dates back to 3000 years and this method was used for baking bread. With pizzas being delivered to home, this traditional Italian dish is turning out to be favorite among masses these days. Traditionally, ovens were made with the help of material that was not costly and that can be obtained from the nature itself. Like, it was made with the help of clay previously. Nowadays, the trend is changing and we have everything readily available like we can make wood oven on our own. Once the wood oven is used for making pizzas, the oven will have to be left to rest for a few minutes for enabling the heat to reduce.

While other model ovens are available why brick oven pizzas are so special? They are made special because of the following reasons:

Brick ovens are capable of withstanding high heat and when prepared in high heat, the prepared pizza will not dry out easily. Generally, when it comes to this model of oven, wood is used for firing it and when the wood used is fruit wood like red oak, pecan, maple and apple wood, it will offer an

Sauces and condiments lists can be intimidating with all the fancy titles, but if you adhere to a few simple rules, virtually any recipe can be a success. The rule of thumb for thickeners is simple. If it’s dark, use flour. If it’s light, use starch. Of course, there are exceptions. Imagine the texture of good country gravy. Such textures are brought on by flour. Now imagine a teriyaki sauce. This texture is brought on by the use of corn or rice starch.

When using flour, the flour and butter must first be combined. In a separate pan, stir the two together on low heat on the stove top. The end result should be crumbly dough like consistency. This mixture is called rue. Now, at any point in the sauce making process, you can add small pieces of rue into the mixture and the butter and flour will dissolve without clumping. The rue can also be seasoned for a particular outcome.

Corn or rice starch, on the other hand, should be dissolved in cold liquid in a separate container from the sauce. Once all the ingredients of the sauce have been added, add the cold dissolved

Hot Lobster Rolls prepared with Maine live Lobster is something I will plan a motorcycle road trip around. Bentley’s Saloon camp ground in Arundel, Maine is the perfect destination. Last summer, Tertia and I went up for a motorcycle camping trip, located just west of Kennebunkport, Maine.

Bentley’s camp ground caters to the motorcycle enthusiast. Everyone is so friendly. It had started to rain as we were starting to set up camp. I have a tow along camper I pull with the bike. It doesn’t take long to set up but we needed some extra shelter. Campers across the street helped us put up the canopy to keep us out of the rain.

After helping set up, our neighbors invited us over for dinner. What a meal, grilled steak tips, shrimp kabobs, Teriyaki chicken, grilled corn on the cob, hot lobster rolls, Maine live lobster of course, and plenty of beer. They wanted to use up everything before packing up and heading home. They even gave us a six-pack to end our stay. What a great way to start our trip.

After breakfast at Bentley’s Saloon the next morning, Tertia and I decided to take

When looking at beef recipes it is important to take these things into consideration in order to get the particular flavor you are looking for. In particular you should take a look at not only the above, but also the spices used in cooking and animal’s genetics. While some beef recipes will call for specific types of beef, feel free to experiment with different types to find what your personal preference is.

First off is the diet of the animal prior to its slaughter. There are different camps in regards to what is the best in terms of what the animal should be eating. However, most will agree that a cow eating naturally growing grass in the field will be OK. There is no question however, that sweeter grass will produce a sweeter meat.

Next is how the animal was slaughtered. If the cow was held in close captivity it can become scared which actually does affect the taste. Hormones will be released as a result in a different taste. Higher priced meat will often be because the cows were kept calm prior to being slaughtered, resulting in a better tasting end result.

Spices have

The major religion of Japan is Buddhism and it has a large influence on their cuisine. Buddhist practices made the Japanese shun having meat in their food at one time. Because of this, sushi is very popular in Japan. Sushi is fish with rice. Something else that has influence Japanese recipes is the division of foods into categories of color and taste. Some examples of the food categories by taste are sweet, salty, and sour, delicate and bitter. When they are categorized by color, they are black-purple, red, green, white and yellow.

The Japanese have begun to use meat in their meals again, beginning in 1868. The Japanese have also incorporated Western food, like ice cream and coffee into their foods that they eat. They have also been influenced by different appliances, soups, and mixes from the United States.

Rice is a huge food staple in many Asian cultures and Japan is no different. They eat rice in practically every meal. Sometimes they steam the rise, and other times they might boil it. Ramen noodles, which are common in the instant form in the United States, are also eaten by the Japanese. Japanese recipes also contain parts of