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The 11 Best Foods You Arent Eating - Well - Tara Parker-Pope - Health - New York Times Blog
The 11 Best Foods You Aren’t Eating
beets cabbageMaybe you should be eating more beets, left, or chopped cabbage. (Credit: Evan Sung for The New York Times, left
Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts. Here’s his advice.
1. Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.
2. Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.
3. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.
4. Cinnamon: May help control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.
5. Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants.
How to eat: Just drink it.
6. Dried plums: Okay, so they are really prunes, but packed with cancer-fighting antioxidants.
How to eat: Wrapped in prosciutto and baked.
7. Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.
8. Sardines: Dr. Bowden calls them “health food in a can.'’ They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as w
Mr. Weber, Meet Mr. Brinkmann « Off The Broiler
Mr. Weber, Meet Mr. Brinkmann
Since April of 2001, when I moved into my current house, I’ve been the proud owner of a Weber gas grill. It’s served me faithfully and I expect to be using it for years to come. But as good as a gas grill is in terms of convenience, it just doesn’t replicate the flavor of charcoal.
I’ve always wanted to do real, hardwood coal smoked barbecue at home, but never had the guts to try it. Oh sure, I have a huge appreciation for the art, I’ve eaten it in its native lands, I’ve attended seminars on it, I’ve talked to a good number of pros on their techniques and such, but Its always been a “someday when I get the chance” sort of thing. I experimented with it a little bit last year on the gas grill and with wood chips, and granted, the results were pretty decent, but no substitute for the real thing.
So last weekend, I took the plunge. I saw a Brinkmann box smoker onsale for $70 at Home Depot, and dragged it home.
The Brinkmann box smoker in its element.
We’re finally going to have some real ‘Q at home. Click on the “Read the rest of this entry” link below for more.
Here’s a full profile shot of the Brinkmann. Its a rather simplistic device, essentially a metal box with two main compartments. One for the meat, and one to hold a water basin and a charcoal bowl.
The Brinkmann uses side vents, 4 in total, that can be adjusted for airflow in order to maintain proper smoking temperature, which is 200-225 degrees. The Brinkmann seems to run fairly consistently at just above 200.
The bottom compartment with the charcoal bowl, which holds about 5lbs at a time. Soaked wood chips or hardwood is used to provide the smoke flavor. For our first round of smoking we used Hickory, but we also have Apple, Cherry and Oak. I had to make a minor modification to the bowl because it was “choking” the airflow, so we had the hardware store drill a bunch of holes in it and now use a small baking sheet at the bottom to catch the ashes that fall through.
The first items we smoked were a simple spice rubbed ch
Simplicity's the secret for perfect grilling - Los Angeles Times
Simplicity's the secret for perfect grilling
Stick with basic equipment, keep a close eye on the charcoal and flames, and you'll get wonderfully moist results.
By Russ Parsons, Los Angeles Times Staff Writer
June 25, 2008
They seem to be everywhere I look these days. Every time I turn around, there's another one of those gleaming, stainless steel gas grills. At my hardware store, of course, but they're even in the center aisle of my grocery store. And as if some higher barbecue power were deliberately taunting me, I think for the last two weeks every other pickup truck I've been stuck behind in traffic has had one of those big boys strapped down in back. It seems like you can't really call yourself a cook anymore unless you've spent a couple of grand on a grill.
I don't know about you, but every time I see one I have an uncontrollable impulse to run out and buy another bag of charcoal.
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Then I go home, light a little fire in my old kettle grill, and 20 to 25 minutes later I'm ready to cook something delicious: a butterflied leg of lamb marinated in yogurt and Indian spices, a whole chicken flattened and cooked under a brick so it's crisp and juicy, and even hickory-smoked spice-rubbed pork ribs so good they don't even need sauce. ¶ Grilling is essentially a simple art, and the only thing all that fancy equipment does (aside from giving you flashy new toys to show off) is add a modicum of convenience.
I'm more of a back-to-basics guy, especially when the basics are so simple to master. Buy a grill (a really good one will cost less than $150). Add a charcoal chimney (a sure-fire way to light coals quickly) -- and maybe one or two other little things -- and you're ready to go.
In exchange for that simplicity and cooking quality, there are a couple of
Navigating: brinner | Metromix Los Angeles
Navigating: brinnerpick
Nighttime is the right time for breakfast
By Jiyeon Yoo, Metromix, and Katherine Spiers, Special to Metromix
June 18, 2008
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Navigating: brinner
Breakfast for dinner is an awesome thing. And we’re not talking about those times when you steal your roommate’s Fruit Loops or wake up at such an ungodly hour that scrambled eggs at dusk are the first solid foods of the day (though that’s awesome too). We’re talking about the full morning smorgasbord—waffles, pancakes, hash browns, omelettes, scrambles—at your disposal before your beauty sleep. “Brinner”—yes, we stole that term from an episode of "Scrubs"—is like wearing pajamas all day long, then getting maple syrup for dessert. Who wouldn’t climb out of bed for that?
Bob's Big Boy
Bob's Big Boy
4211 Riverside Dr., Burbank
818-843-9334
What SoCal childhood would be complete without memories of Bobby’s gigantic pompadour? While many locations have disappeared over the years, the oldest Bob’s Big Boy in the country stays open all day and all night, even as it enters its 60th year. Fridays host a classic-car rally, and carhop service is offered on weekends, which means that you can eat a brinner of steak and eggs in your ’67 Mustang—then follow it up with a milkshake and a slice of pie. What could be more retro than that?
Doughboys Bakery and Cafe
Doughboys Bakery and Cafe
1156 N. Highland Ave., Hollywood
323-467-9117
The original breakfast-ery on 3rd Street was so popular, even the most jaded patrons were willing to patiently endure the hour-minimum wait. Amid unsavory rumors, Doughboys decamped to Hollywood, taking along its encyclopedic menu of scrambles, taters, grains and griddle cakes. If you like going indulgently sweet for breakfast foods, you’ll find something here. Hey, if you can have Fren
Elina shatkin's list of L.A.'s ultimate guide to late-night dining
L.A.'s ultimate guide to late-night dining
Who says L.A. goes to sleep at midnight? Late-night dining spots are hardly ubiquituous, but it's there if you know where to look. Hopefully, my highly subjective, curated list of late night eateries will help. This is only Part 1 (A-K) of the list. Click here for Late Night Dining Part 2: La Cabana - Wokcano. (Photo Gallery)
*NOTE: I have included Alfredo's, a local chain of Mexican fast food restaurants with several outposts in Orange County and the San Gabriel Valley, and one Alberto's, a competing chain of Mexican fast food restaurants, but there were so many Alberto's locations, I gave up. I have also deliberately omitted Norm's, Denny's and IHOP. In my book, that barely counts as food. Besides, you can find those on your own.
1. 25 Degrees Hollywood
At 25 Degrees, a cheeseburger isn’t just a cheeseburger. First of all, cheddar isn’t the only option on the menu at the Roosevelt Hotel’s more casual eatery. Care for something more tart? Try your patty with crescenza. Long for something creamy? Give the Benedictine or mozzarella a shot. Traditionalists need not worry: farm house cheddar and American cheese are also available. Choices will also have to be made when it comes to extras (shitaki mushrooms, sauerkraut or fried egg, perhaps?) and sauces (at 50 cents each, one can try all 12 varieties). Aside from the build-your-own-burger concept, the other appealing thing about 25 Degrees is that it’s open 24 hours, which is good news for those stumbling out of neighboring hotspots Teddy’s and Tropicana Bar at 2 a.m.
25 Degrees
2. 101 Coffee Shop Hollywood
Staying open until 3 a.m. this unaffected Hollywood diner finishes late nights right with a warm atmosphere and a killer jukebox. Housed on the first floor of a Best Western hotel, the 101 Coffee Shop (named for the adjacent freeway) is a favorite stop after a night out in Hollywood (or a hangover meal the next day). The sweet potato fries are the best way to top off a night of boozing. Other notable dishes inclu
U.S. Travel - Baseball Park Food Reaches Big-League Status - NYTimes.com
Buy Me Some Sushi and Baby Back Ribs
Andrew Testa for The New York Times
Fans in the Hit It Here Cafe at Safeco Field in Seattle, where the menu ranges from Caesar salad to barbecued rack of ribs to lavender meringue.
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By PETER MEEHAN
Published: June 8, 2008
THE sandwich was perfectly executed: an overgenerous helping of fresh Dungeness crab meat, dressed in a gossamer coating of mayonnaise and piled between two warm slices of sourdough bread that had been scrubbed with garlic and griddled crisp. The drinks were excellent, too: a split of Laurent-Perrier Champagne for my girlfriend; a tall, ice-cold glass of hoppy Anchor Steam Beer for me. And the view at our walk-up, alfresco table was impossible to beat: palm trees swayed, sailboat masts bobbed and, in the distance, the Bay Bridge stretched out across foggy San Francisco Bay.
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The service was unobtrusive, except for one thing: we were encouraged to put down our sandwiches and stand up when the national anthem came over the public address system. We were, after all, dining in the company of about 40,000 other people, at AT&T Park in San Francisco.
I spent a few weekends after opening day this year bopping around to 10 American cities, where I ate my way through 12 major league ballparks. My mission: to hoover down a shameful number of hot dogs and to sample the increasingly ambitious and occasionally delicious world of ballpark cuisine beyond peanuts and Cracker Jack.
I leapt at the chance: af
China grows huge food with seeds from outer space - Green Daily
China grows huge food with seeds from outer space
by Jonathon Morgan
May 14th 2008 @ 2:26PM
Filed under: Food
While most governments are reacting to the global food shortage by growing more food (which is so predictable), the Chinese have decided to grow the same amount of fruits and vegetables -- just really, really big.
But wait, there's more! This out-of-the-box idea gets even weirder, as it turns out the reason these foods can grow so huge is because they've been sent to outer space. The seeds get blasted to the stars, and, after they return, transform into enormous eatables -- but no one knows why.
Gallery: Think that's weird? Here's 5 reasons blonds are bad for the planet
1. Blonds have more babies2. Blond women donate more eggs3. The excessive hair dye industry4. Blonds make men act dumb5. Our sex drive is killing the planet
Picture 210-pound pumpkins, 2-pound tomatoes, and cucumbers that are over 2-feet long -- that's what currently feeds families in 22 of China's provinces, and governments in Europe, Japan and elsewhere are taking notice. All of this in spite of the fact that scientists have no explanation as to why "space seeds" produce such exceptionally-sized food. Some speculate that it's the result of cosmic radiation, mico-gravity, or magnetic fields, but beyond that guesswork, there's seemingly no reason that space seeds should be a miracle food.
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For all we know, there's some friendly aliens doing us a favor and swapping out our crappy seeds with super-duper-ET food when we're not looking.
And that's exactly what concerns environmentalists. Well, kind of. No one's really worried that extraterrestrials are tinkering with our tomatoes, but in the same way that genetically modified foods may present an as-of-yet unknown danger to our health, some worry the same is true of food from space. Or, there's China's nagging problem of quality contr
Gus's Barbecue in South Pasadena serves up classic dishes in revamped surroundings - Los Angeles Times
Gus's Barbecue in South Pasadena serves up classic dishes in revamped surroundings
Gus's Barbecue in Pasadena
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Irfan Khan / Los Angeles Times
Gus's BBQ sliders are served with cheddar, shredded onion strings, Gus's barbecue sauce and roasted garlic aioli.
New owners of the Fair Oaks institution have beefed up the menu with comfort food at affordable prices, including more barbecue.
By S. Irene Virbila, Times Restaurant Critic
June 11, 2008
IT'S ONLY natural that after 62 years, a restaurant might be in need of, if not an extreme makeover, something along the lines of a face lift. Gus's Barbecue in South Pasadena has been dishing out hearty comfort food to residents since 1946, the year Gus Tripodes, his brother Jack and a brother-in-law snapped up a little restaurant for sale on Fair Oaks Avenue and hung out the now familiar red and green sign.
The trolley cars and stately Oldsmobiles and Buicks have given way to Japanese imports, luxury sedans and SUVs. And the neighborhood around Gus's has changed too. The architecture is a mix of styles and periods. Now you have Papa John's Pizza and a cigar and spirits store where guys still stuck in the '80s settle in to watch the game with fellow enthusiasts in a haze of smoke.
* Gus's Barbecue
Photos: Gus's Barbecue
* Information: Gus's Barbecue
And Gus's has changed. Brothers Chris and John Bicos, whose family owns a Pasadena landmark, the Original Tops restaurant, bought the iconic diner from the Tripodes family and closed it last October for renovations. In April, it reopened, still recognizably Gus's, but with an expanded menu and more barbecue. It's actually better than it was.
I know people who have been back twice in the same week for the baby back ribs --and we're not talking puny half slabs, but the full deal, at least a foot long, lean and meaty, basted to a dark mahogany with Gus's secret sauce. The cole slaw is crisp and not too sweet, the red-skinned potato salad fresh and creamy. There's nothing nouvelle about the food. It's
The deep-fried glory of Amber's Chicken & Donuts - Los Angeles Times
The deep-fried glory of Amber's Chicken & Donuts
Fried chicken
Rick Meyer / Los Angeles Times
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THE GLUTTON
June 12, 2008
Just as the splendor of Haruki Murakami's writing lies as much in the space between words as it does in the words themselves, the glory of fried chicken lies somewhere between the layers of succulent meat and crisp skin. Forget run-of-the-mill fast food chains that dish up oil-soaked melons of meat. Hidden among us is a savior, a humble pioneer who has achieved the Platonic ideal of juicy, lightly battered chicken that's crisp, golden and never too greasy: Amber's Chicken & Donuts (16900 Burbank Blvd., Encino).
This modest strip-mall joint with nothing to recommend in its atmosphere or décor nevertheless draws the faithful to its deep fryers. Patience, my children. When you order fried chicken at Amber's, expect to wait 10 to 15 minutes. That's because they don't prepare it until you order it. And the result is heavenly.
How do they achieve such perfection? "Broasting" -- a combination of pressure cooking and deep-frying that leaves the meat moist, tender and much less oily than traditional fried chicken.
Unless you like breaded steak fries, skip the broasted potatoes and make a beeline for Amber's onion rings, which are as crisp and delicious as the chicken. Ah, an entire meal of fried food: delicious, destructive and deeply satisfying.
Pizzeria Mozza - Perceptor's Report - Los Angeles Area - Chowhound
Pizzeria Mozza - Perceptor's Report
it has been many many months since my last visit to pizzeria mozza.... i was definitely craving the food there... got a 6:00pm reservation on a thursday and we were seated right on time... had another fantastic meal at Mozza... i tried few new things that i've never had there.... their fire roasted corn is freakin awesome... their bone marrow is as good as it gets in terms of bone marrow in LA (alot better than comme ca's version)... and i was pleasantly surprised on how good their meatball is...
Here is my photo report.. enjoy!
http://www.kodakgallery.com/I.jsp?c=9...
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