As any stressed out chef may confirm, occasionally you might forget about turning down the heat on your cooking food. This could prove devastating for the meal, and may become a fire threat. An automated warming option can alleviate this issue since the Cuisinart slow cooker will automatically decrease the heat down to a simmer at the suitable time.

One great advantage of food processors is making your own baby food. Not only does this save you a significant amount of money from having to buy little jars of baby food every week, but it also provides a more healthier to feed your baby. With a pureeing blade, you can purchase fresh foods and with no effort turn it into perfectly edible, nutritious meals. Even meats can be ground up small enough for a small child to safely eat. Foods such as apples, peaches, bananas, squash, carrots, and sweet potatoes are highly recommended as a baby’s first solids. A food processor has no problem pureeing these. Plus, you can make up a large batch at a time and freeze the extras in ice cubes, saving you time in the future.

It also incorporates handy blades which will perform specific features. When you buy a food processor from this line, you will probably get blades which can be designed specifically for a few jobs other than your own usual chopping as well as mincing. There are slicing rotor blades that would be perfect for getting ready ingredients for your veggie salads. There is also a blade specifically made for combining dough that can surely help you prepare those scrumptious desserts and bread with ease. Therefore, next time if a few unexpected guests abruptly drop by at your home, you won’t have to worry about devoid of enough time for preparing a quick snack as well as meal for them.

A great first time food processor for a burgeoning home chef, Hamilton Beachs 14-Cup 70590 Big Mouth Food Processor packs a very capable and versatile punch into a relatively compact package. The standout feature in this particular model is its wide accommodating feed tube. Combined with a powerful 450 watt motor, the larger tube allows home cooks to slice whole fruits and vegetables, saving lots of time by eliminating the need for pre-cutting. This models many settings offer the ability to slice, chop, shred, grate, puree and knead nearly any ingredients necessary. Its stainless steel blades and shredding discs are dishwasher safe as are most other parts of the machine. The Hamilton Beach 14-Cup 70590 Big Mouth Food Processor represents a solid first buy for amateur home cooks.

What could possibly be better than having Cuisinart food processors on your counter-top ready to be put into action? For most cooks there are hundreds of different reasons for them to fall in love with this small but powerful kitchen appliance. These kitchen helpers have made their mark in homes across the country and the technology just keeps getting better.

Want to find out more about food processor reviews, then visit Brian’s site on how to choose the cuisinart food processor for your needs.

The Pacers lost their first playoff game at home, against the Orlando Magic, but have won their past three home games by a combined 52 points. All three of the victories have been by at least 15 points.

The key Thursday was Roy Hibbert, who finished with 19 points and 18 rebounds, both of which are career playoff highs. With Hibbert on the floor this series, the Pacers have outscored the Heat by 30 points; when he has been on the bench, they’ve been outscored by 17.

After not getting any support for LeBron James and Dwyane Wade in Game 2, the Heat’s leading scorer Thursday night was Mario Chalmers. It was the first time in 29 playoff games over the past two seasons that the leading scorer wasn’t one of the Big Three.

The Heat needed those points to offset the lack of production by Wade, who scored just five points. It was the second-lowest scoring playoff game in his career and the first time he scored fewer than 10 points since the first postseason series of his career, in 2004.

Part of the reason for his lack of scoring was his inability to get inside. Eleven of his 13 shots were from at least 10 feet out. His two field goal attempts from inside 10 feet were his fewest this season — regular season plus playoffs — and second fewest of his postseason career.

Wade didn’t have any more success filling the stat sheet elsewhere. Among players on the court for at least 35 minutes, he was the first since Eric Snow in 2001 to record no more than five points, rebounds or assists while turning the ball over at least five times.

The Heat have struggled to get out in transition against the Pacers. They scored 10 transition points on 39 percent shooting in Game 3 and have been outscored in transition over the first three games of the series.

Against the New York Knicks in the first round, the Heat shot 59 percent in transition and scored 39 more points than they allowed.

The Heat are even having trouble on open jumpers. In unguarded, catch-and-shoot situations, Miami made just two of 12 shots in Game 3. Against the Knicks, the Heat made 42 percent of these shots.

This is the eighth time LeBron’s team has lost back-to-back games in a playoff series. If the past is any indication, it doesn’t look good for the Heat. James’ team lost six of those previous seven series, including the past five.

Statistical support for this story from NBA.com.

Article source: http://espn.go.com/blog/truehoop/post/_/id/43069/hibbert-home-cooking-power-pacers

WILMINGTON, Del., May 16, 2012 /PRNewswire/ — A growing number of U.S. consumers are taking to their kitchens to cook more frequently, and trying new and more nutritious foods, in an effort to reduce food bills and perhaps their waistlines. These findings are among the results of a recent DuPont™ Teflon® brand Be Cook Aware consumer survey, conducted to understand how the past year’s trends have impacted America’s cooking and eating behaviors at home. 

To view the multimedia assets associated with this release, please visit: http://www.multivu.com/mnr/55967-dupont-teflon-be-cook-aware-national-survey

“Societal and economic shifts such as the fluctuating economy, combined with evolving national demographics and the introduction of new nutritional guidelines, are likely to have heightened people’s awareness of the need to evolve eating and cooking behavior,” said Christa Kaiser, global segment manager, Teflon® nonstick coatings systems.  “Consumers are living smarter and healthier, and having more fun in the process while seeking out resources to help them make these changes.”

Compared to this time last year consumers have changed how they cook and eat in their home:

• 72 percent indicated ways in which they have changed how they cook and eat in their home:
  • 37 percent reported they are cooking more often
  • 26 percent are experimenting more with food
  • 23 percent are eating more natural or organic foods
• 89 percent of consumers are paying more attention to price and nutritional value when making food decisions:
  • 73 percent named price as a factor in grocery shopping
  • 52 percent report fresh ingredients at the top of the list of what’s important to them, 49 percent say foods with less fat

The DuPont™ Teflon® brand Be Cook Aware survey also indicates that increased attention to health and price are not limiting consumers’ imagination in the kitchen:

• 59 percent have sought cooking inspiration from online recipes, cookbooks, recipes from family and friends, cooking shows and mobile apps.
• 40 percent say cleaning up after cooking is their biggest kitchen challenge followed by preparation time (26 percent)
• The most commonly used cookware is nonstick (66 percent), followed by stainless steel (48 percent) and cast iron (23 percent).

“The Teflon® brand team is looking at the factors impacting decision making and we are using our experience to help empower cooks to bring out the best in themselves and their cooking,” said Kaiser.  Online advice, recipes and more are available at www.teflon.com/becomeaware.

The DuPont™ Teflon® brand Be Cook Aware survey was conducted by TNS, an independent research agency. The data were gathered from March 7 to March 11, 2012, among a national sample of 1,000 American adults ages 18 and older.  Results were released by DuPont at a roundtable discussion during the International Association of Culinary Professionals (IACP) Culinary Expo on April 1, 2012 in New York City. DuPont, the nonstick category originator, invited several food and lifestyle celebrities to help introduce the findings, and to discuss solutions for consumers seeking advice for adapting to new ways of cooking and eating.

The roundtable at the IACP event was moderated by Kelsey Nixon, host of Kelsey’s Essentials on the Cooking Channel. Tips and insights into the research were offered by the following food, family and nutrition experts and featured in the DuPont™ Teflon® brand Be Cook Aware video series:

• Janice Newell Bissex, M.S., R.D., author of the new family cookbook, No Whine with Dinner, and co-Founder of MealMakeoverMoms.com;
• Dr. Rovenia Brock, author and nutrition coach to the Dr. Oz Show;
• Joscelyn Ramos Campbell, editor-in-chief of MamiOfMultiples, one of the nation’s leading Hispanic American Mom blogs;
• Lauren Braun Costello, renowned food stylist and host of AOL’s hit cooking series Pantry Challenge; and
• Dr. Kantha Shelke, food scientist, editor-at-large for Penton Media’s Functional Ingredients and advisory board member for Nutrition Business Journal.

The origin of the DuPont™ Teflon® brand began with the discovery of polytetrafluoroethylene, (PTFE), in 1938 by DuPont chemist, Roy Plunkett. Teflon® nonstick coating systems were first commercialized for cookware more than 50 years ago in the United States. Cookware made with Teflon® nonstick coating systems makes cooking and clean up easier. DuPont has created a wide range of nonstick coating systems for cookware to meet the needs of a variety of end users – from those who are avid cooks to those who are professional chefs. For more information, please visit www.teflon.com.

DuPont (DD) has been bringing world-class science and engineering to the global marketplace in the form of innovative products, materials, and services since 1802.  The company believes that by collaborating with customers, governments, NGOs, and thought leaders we can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment.  For additional information about DuPont and its commitment to inclusive innovation, please visit http://www.dupont.com.

The DuPont Oval Logo, DuPont™, and Teflon® are registered trademarks or trademarks of DuPont or its affiliates.

Article source: http://finance.yahoo.com/news/u-consumers-become-cook-aware-153200370.html

“Taste of Home” culinary expert Michelle Roberts will teach us how to make delicious dishes perfect for summer entertaining at today’s Taste of Home Cooking School.

Get your tickets for the demonstration at your favorite Piggly Wiggly store for $13 before the show and then head to the Columbus Trade Center for the demonstration. Doors open at 4 p.m. for shopping and chatting with vendors and Michelle takes the stage at 6:30 p.m.

In addition to showing the audience step-by-step instructions for preparing each dish, Michelle always has tons of time- and money-saving tips to share. It’s always amazing how learning a new trick makes cooking so much easier and more enjoyable. If you have a graduation party, birthday party or shower coming up soon, you definitely want to attend this event and get some inspiration!

Guests also receive a goody bag with a Taste of Home magazine, recipes and coupons. Don’t you just love a goody bag? I do.

I’ll be helping out with today’s hosting duties and I’m really excited to see what Michelle will be teaching us! There’s a rumor of a recipe that involved chocolate and strawberries. Don’t forget, Michelle gives away the food she makes at the end of each show. During the show, food and drinks will be available for purchase.

Learn more here. See you tonight!

Article source: http://www.ledger-enquirer.com/2012/05/17/2051365/taste-of-home-cooking-school-is.html

In today’s day of all-inclusive getaways and destination restaurants, it would seem a paradox to cook while traveling. The very notion of “vacation,” with its root verb “vacate,” implies giving up everything one is supposed to regularly do and basking in the lap of luxury. But to those whose favorite hobbies are cooking and shopping at various produce markets and specialty grocery shops, cooking the unique food of the lands you travel to is the ultimate vacation itself.

You can always rough it by cooking while camping. The backwoods version of exotic groceries is wild herbs and grasses, and maybe berries, to sprinkle on your dish. Growing up, my dad took me and other kids camping for days at a time — we collected blueberries to plop into instant pancake mix on the griddle. The other available food that we brought was horrendous — powdered stews and cups ‘o noodles — so these meals had some of the best and the worst of it all. But my dad always seemed to know how to throw together a homemade chili using whatever was around, and that was always a highlight.

You can also go to the most cosmopolitan cities in the world and stay in an apartment, or studio, with a kitchen to use. To the AirBnB and Couchsurfer generation, this is not nearly as expensive or rare to come by as it sounds. Even some youth hostels have communal kitcheonettes. Then, go to the bakeries that people are lining up down the block for in Paris; the butcher shops with meats hanging down from the storefront windows like long, red lanterns in Milan; the fresh produce markets abuzz with old ladies in Beijing; don’t be afraid to ask for something you’ve never seen, touched or tasted. That’s the key. The worst that can happen is that you cook it, and just try some.

It’s a high time for traveling this warm, late spring. The mosquitoes are milder as well as the hot sun. I think of a lake house at sunset that I’ve been to in the past, and the smell of seared carrots that I grilled on the porch, with little stubs of their tops, until charred and sweet as marshmallows. These were glorious finds at a nearby, small-town farm stand, possibly the best-tasting carrots I’ve eaten in my life. I’d never thought to sizzle them whole with their skins before that, and it’s a trick that I’ve copied many springs afterward, but never to the same height of success as cooking them that first time, while traveling. You really never know what may come.

I’ve just returned from a week in Amsterdam, and although the Dutch might not be best known for their food, had a terrific time cooking some of it. It seemed there was a great deal of terrific, organic groceries from small, city shops and stands, selling the same types of foods that most Western European cities would. But there’s something a little different about the whole lot. Rather than gravitate towards the most familiar, seeking out the small peculiarities or preferences about a city’s foodstuff is more interesting. How those Europeans love their white asparagus! And small, round bobules of green squash in Amsterdam bore no boastings of an heirloom seed. Why is the yogurt so rich and tangy? And five distinct types of butters? Some of this has to do with nature, too. Even something as straightforward as a fresh tomato has a completely different terroir that you can see and taste — and feel, if you cook it, too. The meat and fish of different lands and waters are something new, too. I went to a restaurant in Amsterdam also where a beautiful fillet of fish of cod was barely seasoned and cooked too dry; it was placed atop some soft-cooked carrots and potatoes without sauce in a most unimpressive manner.

Here’s a simple, fool-proof menu for a homemade meal while traveling just about anywhere. I prepared it for friends in Amsterdam, and must have cost less for the total of ingredients purchased than that plate of poorly prepared fish in the restaurant. For the main dish, the seared salmon and sauteed zucchini, bear in mind that you’ll want to pick whatever the freshest, best fish at the market that day in that region happens to be (and if it’s not close enough to any sea, go with a nice hunk of red meat instead). The rest is simple enough to find anywhere.

first course
Salad with Shaved Celery, Apples Arugula

No need to peel anything, just concentrate on shaving off fine blades of celery and apples (or pears) with a handy chef’s knife, and toss it all together with a squeeze of lemon, olive oil, and sprinkle of salt and pepper. The modest ingredients end up looking very impressive, and each have a generous contrast of flavors.

soup course
Potato Leek Soup

Who doesn’t love this anywhere you go? You can add flair by sprinkling a fistful of dill (or tarragon, or parsley) on each bowl, and the mild flavor of the softened potatoes and sweet leeks will stand out even more. That’s what I did, as well as making sure the soup simmered with its potato chunks for at least two hours, to develop lots of flavor and fall apart much on their own (there was no grinding device in the apartment, I discovered too late).

main course
Seared Salmon with Zucchini and Lemon-Butter Sauce

You just need a few mouthfuls of a really good, well-prepared fish to seal the deal for this meal. I shared a portion of this and felt so full afterwards, but didn’t want to waste one last juicy wedge of that salmon, which I like to cook (when it is as fresh, tasty and red as the Norwegian fillets I found in a seafood market there) very scantly if at all in the interior flesh. So easy, too — get a pan hot and add a slick of oil; place fish skin side-down and just leave it there until it’s crispy and the rest of the fish is cooked as thoroughly as you like. You can sear the opposite side if it’s a fat cut, but with thinner fillets like flounder don’t be too sure you need to keep it on long enough to crisp both sides — you probably shouldn’t. Oh and after it’s out of the pan, squeeze a couple lemons in the pan and swirl with a pat of butter and salt and pepper to taste to drizzle over your plates.

Again, improvise as you will, and don’t let this three-course meal in all its simplicity sway you from trying much bigger, bolder tasks, too. I usually save that for when I’m cooking alone, however, rather than try it on guests, too. Picking up strange tins and small jars of condiments and cured things as souvenirs, you can continue cooking while “traveling” even once you’ve come back home.

cross-posted from Not Eating Out In New York

Follow Cathy Erway on Twitter:

www.twitter.com/cathyerway

Article source: http://www.huffingtonpost.com/cathy-erway/cooking-on-vacation_b_1523936.html?ref=green

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Article source: http://www.thestate.com/2012/05/17/2279461/lugoff-home-nearly-destroyed-in.html

A broken window at the house on 24th Avenue appeared to be the entry point for the squatters.

Video that neighbor Michael Hardesty shot of the inside of the house shows numerous holes punched in the walls, cabinet doors ripped off, rotten food and junk on the floors scattered throughout the house.

He said there have been problem renters at the home for years. The most recent ones moved out just a couple of weeks ago. Then he noticed other people hanging around the house. He chased them off the property on Monday. They left the front door open so he took his camera inside to record the damage. Then he called Longview police.

“It’s unbelievable. I’ve never seen anything like this in my life. It’s the worst I’ve ever seen,” said Hardesty. “I think we need to go after landlords who rent to people and don’t do background checks, and we can fix the problem in our neighborhood here. That’s how I feel.”

Police have been to the house before to speak to renters.

Recently other neighbors noticed a lot of different people going in and out of the house.

“Mostly, I think it’s just pretty much the economy,” said Patrick Yaple. “The way it is, people (are) just having a hard time finding a place.”

The landlords live in the Seattle area. Efforts to contact them Wednesday were unsuccessful.

There are several other vacant homes that are up for rent on the block but there are no problems in any of those.

One of the owners of another house was at the trashed house making regular repairs and getting it ready for new tenants. He said the best way to keep squatters away is for the owners of the property to stop by as often as they can. Neighbors can also help out by stopping by and mowing the lawn to make the place look like it is lived in.

Article source: http://www.katu.com/news/local/Holes-in-walls-rotten-food-everywhere-squatters-trash-home-151820205.html

We forgot to teach them how to cook.

In a nation where diet-related deaths have increased dramatically and eating has become not only a personal issue but a social and political one, we are not teaching students one of the easiest ways to improve the quality of their life and the vitality of their communities. We have to start eating well. And the only way to eat well is to know how to cook.

When I became interested in cooking during middle school, I had no idea what a difference it would make in my life. Cooking allowed me to take control of a large part of my life. In my case, it gave me the skills to start a catering business with a friend during high school, has been a large part of my social and extracurricular life at college, and has allowed me to eat well, whenever I want and with whatever resources might be available to me.

Many colleges throughout the country are already doing great work that allows their students to eat better. At Wesleyan University, where I attend, the dining service (we use Bon Appétit Management Company) is working with student groups to ensure twenty percent of the food used in campus dining halls is sourced from local vendors. Half an hour away, the Yale Sustainable Food Project runs an organic farm, looks into academic issues related to food and works with the sustainable dining program for their university. Additionally, projects like Alice Waters’ Edible Schoolyard bring middle-school students into the garden and the kitchen for lessons in cooking and healthy eating. These and other programs are real steps in the right direction towards getting us to eat better and improve our relationship with food and with our communities.

But even at these universities, too many students leave college without any knowledge of how to cook for themselves. Learning how to microwave instant ramen is not a cooking skill. When we enter the real world, we need to be able to provide for ourselves. We aren’t cooking or feeding ourselves in a way that is sustainable for our own lives, our communities or our country. When frozen dinners and fast food drive-by windows have become a norm in many households, we need to make a change. We need to teach people how to cook.

These skills, of course, should not only be provided to those fortunate enough to attend college. But college is a particularly appropriate place to educate our youth about food and cooking for a variety of reasons. For one, colleges have a concentration of individuals about to enter the real world with the time and interest to partake in activities that improve the quality of their lives. Otherwise they wouldn’t be at college. Many colleges already have programs in place to improve the quality of students’ relationship with food. Why should a skill as basic as cooking not be included in these initiatives? Colleges should offer cooking lessons and activities that teach students how to cook. Additionally, colleges are often a catalyst for social change. If we are going to change the way America eats, we should empower our college youth to take part in that change.

The food movement today is alive as ever and is improving the way we eat in real and significant ways. Much of the focus so far has been on greater availability of fresh, healthy food and on encouraging everyone to eat better, whether through making better choices at the grocery store or improving lunches at public schools. These are all vitally important steps in the process. But we must focus on teaching people how to cook food. The food movement cannot exist without everyone being able to take home fresh, local produce and make a delicious meal from it. The process of actually cooking is the most personal way we can connect with the food movement. We have a nation of college students waiting to learn how. Let’s teach them.

Will Levitt is a senior at Wesleyan University. He is the founder and editor of the blog Dorm Room Dinner.

Follow Will Levitt on Twitter:

www.twitter.com/@dormroomdinner

Article source: http://www.huffingtonpost.com/will-levitt/college-students-cooking_b_1519344.html?ref=health-and-fitness&ncid=edlinkusaolp00000008

Delicious transformations. Saturday’s free Food Revolution Day at Winter Park’s Urban Farm may seem like a small local event but it’s part of a global effort to challenge everyone to reconsider how and what they eat.

Schools, clubs, businesses, chefs, restaurants and home cooks across the country are organizing events that demonstrate the positive impact of healthier lifestyles and food choices.

• Heather McPherson

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Livepretty.com, the Winter Park Harvest Festival, EdibleOrlando magazine and Slow Food Orlando have put together a “celebration of real food” from 10 a.m.-noon that includes cooking demonstrations, farm tours, gardening tips, children’s activities and a raffle to support Florida schools through The Jamie Oliver Foundation food education box project.

I am looking forward to the collard greens cooking demonstration and cook-off featuring Central Florida chefs Dawn Viola, Elisa Scarpa and Sarah Cahill.

Space is limited, so register to attend at livepretty.com/foodrevorlando. The Winter Park Urban Farm is at 1650 Pine Ave.

Oliver, who came to fame to most Americans as Food Network’s “Naked Chef,” has spearheaded the movement, which emphasizes whole foods and moderation.

“My philosophy to food and healthy eating has always been about enjoying everything in a balanced, and sane way,” writes Oliver at jamieoliver.com.

“Food is one of life’s greatest joys yet we’ve reached this really sad point where we’re turning food into the enemy, and something to be afraid of,” Oliver continues. “I believe that when you use good ingredients to make pasta dishes, salads, stews, burgers, grilled vegetables, fruit salads, and even outrageous cakes, they all have a place in our diets.

“We just need to rediscover our common sense: if you want to curl up and eat macaroni and cheese every once in a while — that’s alright! Just have a sensible portion next to a fresh salad, and don’t eat a big old helping of chocolate cake afterwards.”

Amen.

What a weekend! In addition to Food Revolution Day in Orlando, Chef’s Gala, a dining and auction event to benefit Heart of Florida United Way, will be from 6:45-10 p.m. Saturday at Walt Disney World’s Epcot World Showcase.

Tickets are $225 per person and $400 per couple. I know that seems pricey but consider it calories for a cause. More than 20 top Central Florida chefs are participating with tastings that include red-wine braised Florida octopus with heirloom potatoes and garden greens from Primo at the JW Marriott Orlando Grande Lakes; Palmetto Creek smoked pork from Graze Restaurant at Harmony in Osceola County; veal tenderloin from the Bull Bear at the Waldorf Astoria Orlando; and caramel milk chocolate gelato from Disney’s Yacht and Beach Club Bakery. Call 407-429-2129 or check out hfuw.org.

Heather McPherson can be reached at 407-420-5498, Twitter @OS_thedish and hmcpherson@tribune.com. Follow daily food news at OrlandoSentinel.com/thedish.

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Check out the Morning Mix with the Scott McKenzie recipe of the week Grilled Chicken with Pico de Gallo @ Mix1051.com and OrlandoSentinel.com/thedish

Article source: http://www.orlandosentinel.com/features/food/os-heather-mcpherson-food-revolution-20120516,0,3934536.column