Home > Feeding Frenzy > Archives > 2008 > September
September 2008
Do health claims influence your eating habits?
The Atlanta Journal-Constitution
After reading about the debunking of the “good food myths” in a recent review of “The Healthy Skeptic” (University of California Press, $21.95) in the AJC, I was reminded of my friend, Rosemary.
Rosemary, not the most disciplined person, had read that drinking Fiji brand bottled water had great health benefits. So instead of worrying about watching her weight or exercising, she made sure she drank 2 liters of it a day (about a $5 a day habit). When she flew into visit me, our first outing was to Whole Foods to buy enough for her stay.
While most of us could have clued her in on the lapses in her logic, “The Healthy Skeptic” drills holes in a lot of other common misconceptions, most sadly that eating dark chocolate has major health benefits. While that one was more than I could have hoped for, it also shoots down the “super food” status of blueberries, vitamins and red wine. While blueberries are to still in the “good-for-you” fruit and veggie category and a glass of red wine in moderation can’t hurt, according to the book, neither is destined to lead you to fountain of youth. While I wouldn’t eat something I really didn’t like just because it was good for me, I might have chosen these ingredients over others in an effort to ward off future ailments.
Do health claims factor in what you eat? Are you willing to spend more money for items that claim to have health benefits?
Permalink | Comments (2) | Post your comment | Categories: Home cooking
Have you shifted from shopaholic to saveaholic?
The Atlanta Journal-Constitution
My friend PJ loves to shop. You can usually find her at Phipps buying out the contents of some exclusive boutique.
I recently saw her at a girl’s night and you can imagine my surprise when instead of taking about he latest outfit she was preaching the power of cutting coupons.
She announced she was on a mission to make up the money she uses to splurge for the newest fashions by reducing her supermarket bill. She now spends Sunday mornings clipping coupons with a vengeance and cross checking them with supermarket circulars to build on her returns. She is determined to save 40 percent of her total shopping bill on every trip while pledging to buy only things she needs. She told of returning to a store four times to redeem their penny mystery coupon, when she discovered it was something she uses regularly. She bought the $10 minimum, put the packages in the car and went right back in to do it again…and again…and again.
She showed off her new coupon holder as proudly as she used to show off her high-priced shoes. She has already converted our friend, Lisa. They now have a weekly Sunday morning “conference call” to discuss strategy for the week.
She feels this is a no-brainer way to save money and then allows herself to buy the overpriced items she loves to wear without guilt.
With everyone tightening their belt, what’s been your best method for squirreling away extra cash? Has it been with coupons or by watching sales?
Here are even more ways to watch your money
Permalink | Comments (13) | Post your comment | Categories: Saving money
Is “no diet” the best diet plan of all?
The Atlanta Journal-Constitution
A recent trend in watching waistlines is to use “positive eating” rather than dieting. Instead of depriving yourself of the foods you desire, there’s a movement to eat what you enjoy and stop thinking about food. The premise is that if you have a healthier relationship with food, you can eat more moderately and with more enjoyment.
A recent The New York Times story about dieting trends noted that — based on food diaries collected by the market research firm NPD Group — the percentage of consumers on a diet is lower now than it has been in over 20 years. Even the Calorie Control Council, which represents makers of commercial diet foods, notes the percentage of people who are dieting has declined. Instead of dieting, people are making more healthful “lifestyle” changes, including cooking more, integrating more vegetables into their diet and taking time to enjoy what they’re eating. The results are more satisfying meals which are naturally lower in calories.
Food writer and cookbook author Melissa Clark seconds this sentiment in September’s Bon Appetit. Clark suggests ways to lose weight without “dieting.” Her advice focuses on on learning to moderate your food intake without giving up favorite foods. One way is to stop eating just before you are full — to allow your brain to catch up to your stomach. You can also choose smaller portions (like appetizers) or share a large entree. She stresses, if there’s food put on your plate that you don’t really like, don’t eat it just because it’s there. Ever.
Clark also interviewed Andrea Strong, a blogger for The Strong Buzz who eats out almost every night. Strong concurs with Clark. “I’ve learned that I can eat whatever I want and enjoy it as long as I’m smart about it. I really think the happier and less neurotic you are about what you’re eating, the less likely you’ll become as big as a house.”
What do you think? Can the non-diet become the best way to lose weight? What strategies have worked best for you?
Permalink | Comments (5) | Post your comment | Categories: Dining out, Home cooking
Do you buy presents that you secretly want?
The Atlanta Journal-Constitution
Last year for my environmentally conscious husband’s birthday I bought him a soda carbonator. Now, don’t get me wrong, he also got clothes, hobby stuff and other more personal items. But, he had been commenting on the massive amounts of seltzer water bottles he was dragging out to the curb for recycling. Not to mention the lugging I was doing from the supermarket every week. I thought the gift showed that I listened to his concerns and creatively tried to support his “going green” sentiments. Even though he deemed this more of a “family present” it’s one that he (and I’ll admit I) use more than most items in our kitchen.
This year after returning from summer vacation another item caught my eye for his late August birthday. When we go to the beach or to the mountains, he practically lives on Dairy Queen chocolate dipped cones and other “creamy” deserts. We had also recently dined at Floataway Cafe and they served the most amazing soft serve ice cream topped with chocolate, caramel or, I kid you not, olive oil and sea salt. It is amazing! While reading an article on soft serve going upscale, I noticed that they now sold machines for the home that were highly rated. What could be better than that?
When I gave him the present, he asked if it was for him or me. Does it count as a present if everyone gets to enjoy it? Especially if it’s used to make something special for him?
Permalink | Comments (5) | Post your comment |
Have you been surprised by the “hidden costs” of dining out?
The Atlanta Journal-Constitution
My friend Ben is a natural salesman. He loves to engage any one in conversation. We recently went out to dinner at an upscale Italian restaurant with him and his wife, Nancy. They are the first to admit that they are not gourmands, so they often put their trust in the staff’s hands for recommendations.
We met them at the bar, where Nancy had ordered a glass of wine, asking the bartender to pick something out, basically, that was red. When we moved to the table, Ben asked our waiter, if he had but one meal to eat at the restaurant what it would be.
The waiter quickly named an entree. Ben then looked at him and said, “If that is the most expensive thing, I’m going to be really disappointed in you.” Sure enough when he opened the menu, it was the one item that didn’t even have a price listed - it was clearly an “if you have to ask, you can’t afford it” item.
He gave the waiter one more chance and again, he responded with the most expensive meat options. Both Ben and Nancy ordered the spaghetti with tomato sauce.
It wasn’t until we got the check that we realized that the “generic” wine that Nancy continued with after the bar was also the most expensive, at $22 a glass. Who knew!!
If it had just been one or the other incident, we probably wouldn’t have noticed or minded, but instead we came away thinking this place was totally gouging us and we probably won’t go back.
Have you ever been in a restaurant situation where the “special” was more of a “special surprise” when the tab arrived?
Permalink | Comments (36) | Post your comment | Categories: Dining out
When you eat out do you share tastes with friends?
The Atlanta Journal-Constitution
I recently had dinner with a group of “foodies.” It was one of those situations when everyone was dying to try everyone else’s dishes. Plates were graciously passed around for anyone to stick their fork in, even though many of us had barely met, let alone broken bread together.
I thought that was rather unabashed of the group to be so forthcoming with their meals. But I know it could have freaked out other types of diners. Like my friend, Dominick, who would have fled from the table.
Dominick is one of 11 children. Growing up they all fought to fill their plates and since then he’s guarded his food like a pirate’s treasure. When anyone even eyes his dish, he quickly sets them straight. There is never going to be a morsel leaving his plate for yours.
When it comes to dining out, there definitely seems to be sharers and protectors. Even within families, you see both sides. We dine frequently with a couple where one freely offers samples and the other refuses to make eye contact until his plate is clean.
On which side of the sharing situation do you fall? Is what is yours, yours? Or, is what everyone else is having too tempting? What about the person who asks for tastes but never offers in return?
Permalink | Comments (16) | Post your comment | Categories: Dining out
Are your kids amateur dining critics?
The Atlanta Journal-Constitution
Sometimes I wonder if while I wasn’t looking my children trained to become dining critics. At least that is how it sounds from their dinnertime coversation.
The prodding actually starts as soon as they get home from school. The first thing out of their mouths, even at 3 o’clock is, “What’s for dinner?” The answer is either met with a groan or a nod of approval. Then they check on the “sides” to make sure they are appropriate accompaniments. When everything is to their satisfaction they’ll begin homework.
During final preparations, they hover around and comment. “Is the heat too high?” “Are you adding that vegetable?” “Is that onion piece chopped too large?” I politely ask them to take their seats before I bop them on the head.
Once the meal is served, it’s more dissection than discussion. Depending on the night, I’ll hear an assortment of comments like, ”a little too spicy”, “needs more salt” or my favorite “not so much flavor.”
While I like feedback, their comments sometimes take the pleasure out of eating. What about your kids? Do they appreciate what you’re feeding them or are they your harshest judges?
Permalink | Comments (3) | Post your comment | Categories: Family foibles
Do you turn to a box to jump start your dinners?
The Atlanta Journal-Constitution
I have a friend who hates to cook. Even though she has three kids, most nights its reheated frozen food for dinner. The other day she came up and said, “You will be so proud of me, I cooked last night!” when I asked what she made she responded, “Hamburger Helper!”
Other friends “who cook” tell me they fix macaroni and cheese most weeks, in fact, sometimes several times a week. When asked which recipe they use, no surprise to many, it turns out it’s from the beloved blue Kraft box.
As someone who loves to cook, I have to admit I shy away from most packaged foods. I find it takes only a little more effort to put a quick, healthful meal on the table. But I wonder if I am on my own with that view.
Don’t get me wrong, when I’m pinched for time, I have turned to some high-quality boxed items that are, I think, almost as good as you can make from scratch. Trader Joe’s frozen pizzas are pretty darn tasty and my kids love them. While I am not a fan of boxed brownies, some cake mixes can fool even the most discriminating palates and if I suddenly need to come up with a batch of cupcakes, I don’t hesitate to go that route.
Do you turn to boxes to get your dinners going? What packaged foods do you think could give homemade a run for its money?
Permalink | Comments (24) | Post your comment |
Should restaurant menus include a calorie count?
The Atlanta Journal-Constitution
When it comes to dining out, some say ignorance is bliss. After years of writing the “From the Menu of” column I have to agree, sometimes the less you know the more you can enjoy it. It wasn’t until after I had tested and tasted the dish that I sent it off for nutritional analysis. Usually when something was “to die for” you could take that pretty literally - the calories and fat were off the charts.
But now New Yorkers are making more educated choices. New York City recently enacted a law restaurant requiring chain restaurants with 15 or more units to disclose calories on their menus. According to Technomic, a food industry research and consulting firm, 86% of New York City restaurant diners think that’s a good thing.
It certainly does help you make better choices if you are watching what you eat. But sometimes when you go out, you feel like splurging without a side dish of guilt.
What do you think? Does knowing how fattening a meal is burst your bubble or can you enjoy it regardless of its cream and butter content?
Check out how your favorite recipes rate (including the calorie count).
See what New Yorkers are thinking and how other states, including Georgia, are handling this issue:
Permalink | Comments (24) | Post your comment |
Does practice make recipes perfect?
The Atlanta Journal-Constitution
When recently blogging about how to bake the “best” chocolate chip cookies, it made me wonder about the price of perfection.
Chefs spent multiple attempts reworking the classic Toll House chocolate chip to get it just right. Making these cookies required days of resting time and fancy expensive chocolate chips. The responses to the recipe showed that many readers were willing to take whatever extra steps were needed for perfection, while others were perfectly satisfied with the status quo.
It made me wonder how far you would go to perfect a recipe. You know how it is. Sometimes you make something that just isn’t quite right, but it’s not horrible either. When that happens to me, there are times when I go back and try to figure out what worked and what didn’t and remake it determined to iron out the kinks. But there are other times when I just throw in the towel and decisively “move on.”
How much effort do you put into perfecting a recipe? What makes you get back into the kitchen to give it one more try?
Permalink | Comments (6) | Post your comment |
The neglected side dish
The Atlanta Journal-Constitution
As the author of the 5:30 Challenge column, I am constantly thinking of interesting, but easy, main dishes to serve. I recently realized that I was guilty of focusing on the entree to the exclusion of what to make to go alongside it. Don’t get me wrong, there is something sharing the plate. I’ll always have a salad or steamed vegetable and a starch - either rice, potato or pasta.
I started to think about it over the summer when a friend made an incredible stir-fried green bean dish while the salmon grilled unattended. He sauteed garlic, ginger and hot pepper flakes then added string beans and it was a showstopper. With a simple grilled main course, the side dish helped make the dinner memorable.
I revisited the concept when testing the recipes for this week’s Food & Drink centerpiece story on Fried Rice. For just a little more work and time, plain old rice rose to “Oh wow” status.
How much effort to you put into your side dishes? Do you actually plan out and put effort into what to serve with your main course or do you just wing it with obligatory plate fillers?
Permalink | Comments (20) | Post your comment | Categories: Home cooking
Making perfect chocolate chip cookies
The Atlanta Journal-Constitution
This summer the New York Times food section did an “investigative report” on the secret to making a great chocolate chip cookie.
They polled expert bakers and food scientists to decide what made the ultimate chocolate chip cookie - one bursting with flavor with slightly crispy edges and a soft bendy middle.
After much discussion and experimentation, it was discovered that the key was waiting 24 to 36 hours after making the dough before baking the cookies. That resting period allowed time for the batter to fully soak up the eggs. This produced a drier and firmer dough which baked to the best consistency and color.
Another “secret” was making the cookies large enough to get that variance in texture from the outside in. They also recommended using large discs or chunks of chocolate so you get a piece in every bite. Surprisingly to some, they added a final step - a sprinkle of sea salt on top of the cookies right before baking to tickle your tongue.
Needless to say, the article was enough to get me into the kitchen to make them. My family was wowed. When I called my friend Lisa, another bake-aholic, she had already tried them too. But, she wasn’t sure if they were worth the effort and waiting time. She thought her “standard” version was pretty good already.
How far would you go to making a great chocolate chip cookie? Are you happy with good enough or do you need great, even if it means waiting two days?
To make you hungry, see more chocolate chip recipes on EveningEdge.com, AllRecipes.com and PopularCookieRecipes.com.
Permalink | Comments (13) | Post your comment | Categories: Favorite recipes, Home cooking
.JPG)
-1.JPG)
Services »
