Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Friday, April 20, 2012

Caffeine Content of Selected Foods & Beverages

Caffeine content expressed in milligrams (mg). Look out for that Ben & Jerry's.

Coffee (8oz): 133mg
Tea (8oz): 53mg
Hot Cocoa (8oz): 9mg
Decaf Coffee (8oz): 5mg

Diet Coke (12oz): 47mg
Diet Pepsi (12oz): 36mg
Coke Zero (12oz): 35mg

Ben & Jerry's Coffee Heath Bar Crunch (8oz): 84mg

Hershey's Chocolate Bar (1.55oz): 9mg
Hershey's Special Dark Chocolate Bar (1.45oz): 31mg

-- Seriously summarized from CSPI

Friday, July 22, 2011

The Paleolithic Diet

Periodically I hear talk about a cure-all eating regime called the “Paleolithic diet.” The idea behind it is that our bodies are adapted best for the diets we ate 30,000 years ago, as opposed to all the processed foods and refined sugars we’re eating now. I like the basic idea, but none of the descriptions I have heard felt truly Paleolithic to me.

After consulting with some anthropologists of my acquaintance, I have come up with what I believe is the true Paleolithic diet, which I present here.

Simply choose one of the following five menus:


No refrigeration is allowed, but you may smoke, dry, salt-cure, or ferment foods to preserve them. Eat meats in bottom section only once every four weeks. When you are in a meat-eating week, eat every edible part of the animal and consume the equivalent of one-quarter to one-half deer within the first three days.

Coming soon: menus for Ngandong & Monte Verde.

Friday, February 25, 2011

Mailing a Coconut: A True Story

While on vacation in Hawaii recently, one of my traveling companions and I decided to mail coconuts to friends back on the mainland.

It turns out that this is significantly more difficult than just dropping a coconut in the nearest mailbox.

We found two likely coconuts under some palm trees on the rocky shores of Onomea Bay, just north of Hilo on the Big Island. After pounding them with sharp rocks for about three times as long as it would have taken a stone-age person, we were able to peel off the green outer husks to reveal the hard brown shells underneath.

We took the de-husked coconuts back to Hilo, where we were staying. I poked a hole in the end of mine to drain out the coconut water while my friend decided to leave his intact. Then we let them both dry out for about a week.

When they were dry, we sanded off all the little hairs on one side to make a smooth writing surface and addressed our respective coconuts with a Sharpie. One coconut was destined for Colorado and the other for Massachusetts.

Feeling a little ridiculous, we then took the coconuts up to the counter at the main post office in Hilo. The postal worker helping us looked concerned and said that he had to check with his supervisor. He took our coconuts into the back of the post office where we heard some low conversation and then some giggling.

When he returned, he said that we had to get our coconuts inspected by the Agriculture Department before they could be mailed to the mainland. He gave us two places where we could get it done: the state office downtown or the federal office out at the airport. We opted for the state office, since it was only a few blocks away.

The State Department of Agriculture office in Hilo is a one-story white cinder block building with no discernible main entrance, just a series of widely-spaced dark-tinted glass doors along one side. We followed a couple hand-written "AGRICULTURAL INSPECTION THIS WAY" signs taped to the outside of the building and eventually came to a locked door with a buzzer and a poster listing prices for inspection of various items (seeds $25, plants $40, bacteria $100).

We rang the buzzer and asked the man who opened the door how much it would cost to get our coconuts inspected for mailing. "You wanna put 'em in a box or just wanna send 'em just like dat?" he asked in a familiar Hawaiian accent. When we confirmed that we just wanted to send them as they were, he said that the inspection would be free, but that he couldn't do it. "You gotta get 'em inspected by da Aggie guys at da airport," he told us.

Were we getting the runaround? Were we ever going to be able to mail our coconuts? No way were we giving up now.

We drove out to the Hilo airport and marched up to the curbside agricultural inspection station, where air travelers have their luggage inspected for contraband plants, soil, and other organisms. We were met by an alert-looking official wearing a crisp white shirt with blue and gold military-style insignia. When we explained that we needed him to inspect and certify our coconuts for mailing, he suddenly became baffled and fearful. He wanted no part of us or our coconuts. He quickly ushered us away from his station and directed us to the main USDA office at the other end of the airport.

The main USDA office was located in a tiny building at the far end of the airport by the lost luggage area. When we went in we were met with an icy blast of air conditioning. The office was empty of people but jam-packed with stuff. Books and papers and three-ring binders filled several rows of shelves on all four walls and USDA uniform shirts and vests hung on hangers from several of the top shelves. We were in front of a tiny counter in a tiny reception area just big enough for the two of us to stand in with the door closed.

We stood there for a minute, holding our coconuts, not sure what to do, until what turned out to be the world's coolest U.S. Department of Agriculture Employee came in through the door.

When he opened the door we had to flatten ourselves against the reception area wall to let him past us and around the counter to his desk. We told him about our coconut inspection needs and he didn't bat an eye. He grabbed my coconut and took a quick look at it and said, "Can you just take some more of the hairs off of this side? I need a flat smooth place where I can put my stamp."

We panicked momentarily but then remembered that we had brought some sandpaper with us. We took our coconuts outside to the curb, hastily sanded down another large patch on both coconuts, and brought them back into the office. With consummate professionalism and flair, our federal "Aggie" made several practice rolls with his stamp on each coconut before actually applying ink. The final result was thrillingly official, with a big red APPROVED BY U.S. DEPARTMENT OF AGRICULTURE completely legible on each nut.

We thanked him profusely and headed back out to the car, carefully avoiding smearing the still-drying ink.

Luckily, there is a post office right next to the Hilo airport, so we didn't have too long a drive for the last step in the process. We walked into the post office and proudly presented our coconuts for mailing.

Amazing as it may seem, the guy at the post office clearly had never encountered someone trying to mail a coconut. He hefted the coconuts like a coconut expert, weighing them in his hands. He held each one up to his ear and shook it, confirming that mine was empty and that my friend's still had some water in it. He asked us where we got them and agreed that Onomea Bay was very nice. He marveled that we had ripped the husks off of them by ourselves: "Lot of labor went into these coconuts, then."

He checked out our fresh USDA stamps and nodded with approval. He asked what it took to get the inspection stamps and was interested that the state inspectors had actually appeared less familiar with coconut rules than the federal inspector.

He weighed my empty coconut on the scale and calculated the postage: $2.75. Then he weighed my friend's water-filled coconut: $10.20.

He went through the standard mailing questions for us but answered them all himself. "Do you have anything liquid in this package? Yes, in this one is coconut water. Anything fragile? No, it would be really hard to break this package. Anything perishable?" (This one he had to think about.) "No, it will last until it gets there."

He printed out the postage labels and fastened them carefully and securely to the sanded parts of the coconuts. "I am going to make sure these make it to their destinations," he said. Then he placed them on top of all the other packages on the outgoing mail shelf, in full view of the other customers, "to give other people ideas to mail their own coconuts."

I happily handed over my $2.75 and my friend happily handed over his $10.20 (he said later he would have paid $50, just to be able to see this through). We walked out of the post office into the Hilo sunshine, true coconut-mailing champions.

Both coconuts made it to their respective destinations three business days later, to the awe of their recipients.

Monday, November 22, 2010

Food Review: Doritos

For my birthday I picked out five 99-cent bags of Doritos brand tortilla chips, each one a different variety. I paired each selection with a can of Pabst Blue Ribbon beer. 

Doritos Late Night Cheeseburger
I was amazed. These chips really do taste exactly like a cheeseburger. I would like to know more about the source of the "Natural Beef Flavor." In the future, all foods will be delivered in chip form.

Doritos Collisions: Pizza Cravers + Ranch
The Collisions concept is simple: Just sweep up whatever chips happen to be on the floor of the factory at the end of the day and jumble them together in a single bag. Back to the brooms guys, this combo didn't really do it for me.

Doritos Spicy Nacho
Just a Doritos Nacho Cheese with more Nacho. I say, if you're going to add Nacho, then you should really add quite a lot of Nacho. This chip did not live up to the hype re: quantity of Nacho.

Doritos Spicy Sweet Chili
The best part about this chip is the package design. The word "Spicy" is rendered in a heavy-metal "devil" font while "Sweet" is done in an informal feminine script to indicate that it was written by an angel. Perhaps a good "date chip" but I do not like to encounter sweetness when consuming salty snacks.

Doritos Blazin' Buffalo and Ranch
Again with the Ranch. What is Ranch? What is the origin of the Ranch flavor? How is this flavor related to the herding of livestock? I don't know. It just appeared at some point during the 1970s. As for "Blazin' Buffalo," again we have a case of overselling. There is nothing blazing about this buffalo. 

Tuesday, January 12, 2010

Bonds. Cheese Bonds.


I just bought three Cheese Bonds from Wendy Levy, a.k.a. the Cheese Snob, to help her fund Curds and Whey, her soon-to-be cheese and tea shop in Jersey City, New Jersey.

The bonds have a face value of $10.00, redeemable in cheese and/or tea, and she's selling them for $9.00 each. That's an 11% payback right there. Plus, the bonds are callable at any time, so if I cash them in in three months, that's a roughly 44% annual return.

Of course, that 44% is not risk-adjusted. But I've been watching Ms. Levy from afar for a while. She has been methodically planning this store for over a year. There are lots of ducks, and yet they are all in their row. I am going to get my cheese.

Also, it is true that cheese and tea are a bit less liquid than cash, so I should probably throw in a little liquidity discount there as well to adjust my expected return. And then, opportunity costs: Is cheese-and-tea really the best use of my $27?*

But even given all that, we're still talking north of a 30% annual return: Beat that, Bank of America! (On second thought, Bank of America, don't try to beat that...maybe just stick to savings accounts and stuff like that for a while.)

For more info: The Roquefort Files.

*Well I do love cheese — and tea! And my household consumes quite a bit of both. Plus as I have entered my dotage, I have become a bit of an epicurean in matters gastronomic (and sartorial), so my utility function has changed from five or so years ago. In short: Yes. This is the best possible use of my marginal $27.00. You have my word on it.

Monday, November 23, 2009

Jolly Green Giant Extra India Pale Ale



Just announced: "Jolly Green Giant Extra India Pale Ale," a new series on the CW, produced by the fine folks at Bahube-Schmanders Studios in Chicago, IL. It looks delicious.

Wednesday, July 01, 2009

Vegetable Pick-up

I'm just about to go pick up our weekly share of vegetables from the local farm, Heaven's Harvest. Here is what is in season now in Massachusetts:

Scallions
Edible Snap Peas
Edible Pod Peas
Pickling Cucumbers
Bok Choi
Green Peppers
Sweet Potatoes
Red Cabbage
Zucchini
Yellow Squash
Dandelion Greens
Green Leaf Lettuce
Red Boston Lettuce
Red Kale
Parsley
Sage
Oregano
Thyme

A full share is a bushel; we just get a half share, which means we only get the items that I've marked in red. However, we have gotten all of the other items in previous weeks.

This is the third week of produce (out of 15 total). The first two weeks we also got a pint of strawberries, but the cool wet weather has already washed out the rest of the strawberry crop. Blueberries are next.

The farmers bring our share, plus those for about 80 other families, to a warehouse here in town, once a week. I can ride my bike to go pick them up -- they fit in a backpack. When carrots come in, the carrot leaves fly out the top of the backpack like a flag.

It is fun to get these veggies and then have to figure out how to use them up within a week. Also interesting to see what is in season at a given time.

We pay for the produce ahead of time. That way, the farmer has the money at the beginning of the season, and we customers all take on part of the risk. If a given crop should fail, we all share in the loss. On the other hand, we all benefit if a particular crop does better than expected. The organic aspect is nice I guess but the main reason I like it is this financial set-up. It's proven as a good model for keeping these small truck farms going in the rural areas around large cities. I don't think it would work for the giant grain farms like my uncle's in Kansas: what would we do with 100 bushels of wheat or corn?!

Monday, July 07, 2008

Keith's Word of Warning: Heat Transfer

When trying to keep coffee hot in a thermos, do not then absentmindedly place thermos in refrigerator.

Thursday, July 03, 2008

Shopping List

The New York Times offers a list of the 11 best foods you aren't eating. Here's where I stand on these foodstuffs.

1. Beets. Convinced that I hate them, but willing to try again, especially raw and grated.

2. Cabbage. Check. Sauerkraut Liberty Cabbage on a grilled bratwurst anyone?

3. Swiss chard. Check. Sautéing seems to make any leaf palatable. I plan to try a sautéed hosta leaf someday.

4. Cinnamon. As in the toast.

5. Pomegranate juice. Am bigoted against it due to excessive trendiness; will try.

6. Dried plums (prunes). "Wrapped in prosciutto and baked" is mouth-watering.

7. Pumpkin seeds. Expensive sans pumpkin, but see #11...

8. Sardines. Small ick factor here. Someone I know is a fan; she likes them grilled, Portuguese style. Mashing them with dijon mustard and onions does sound very good. When in doubt regarding distasteful animal parts, mashing is always a good solution.

9. Turmeric. It makes things yellow. What's not to like?

10. Frozen blueberries. Smoothies.

11. Canned pumpkin. How about scraped out of an actual pumpkin, along with the seeds from #7?

Sunday, July 03, 2005

Iced Coffee Tip

Coffee-MateTM non-dairy creamer does not dissolve in iced coffee.

Below a certain temperature it becomes as hydrophobic as Space SandTM.
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