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Category Archives: Cooking Safety

“Feeding the Hungry” in Boise

24 Friday Apr 2020

Posted by Bob and Robin in Acme Bake Shop, Boise, Boise Adventures, Boise Area Food Adventures, Boise Food Adventures, Chicken, Classic Cuisines, Coffee, Comfort Food, Cooking Safety, Feed the Hungry, Food, Food Prep, Greens, Hot Dogs, Photos, Photos By: Bob Young, Photos By: Joe Levitch, Support Local Businesses, What's For Dinner?

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Feed the Hungry


It never ceases to amaze me as to in the times of hardship and strife how all kinds of people – from all background, ethnicities and religions – come together to lend a helping hand and expect absolutely nothing in return! Such a great feeling.
And during this time of self and required quarantine due to the CoronaVirus, the generosity of people all comes to the surface. There are several churches, and other religious faiths, and businesses that have come to the aid of those in need. In particular the homeless and those who just need a meal and a smiling face. So we bind together and offer a helping hand and something to eat. And by the way, all of the food products and individual help are all donated! To these businesses, people and churches, Thank-You! Our part was at the 1st Presbyterian Church, 9th and State Streets, Boise. (Left-Click any of these photographs to see them enlarged!)

This sign was on a post in downtown Boise

Look at these meals. Usually fro 45 to 60 served on the 4th Thursday of each month at the 1st Presbyterian Church at 9th and State Streets in Boise. (The room and all facilities included, including the full kitchen!)

Filling the Dinner Bags

But before we moved to Dinner Bags, we had Baked Potatoes and all the trimmings. Look –

Baked Potato and Acme Bakeshop Dinner Roll

Baked Potato and Chicken with Acme Bakeshop Rolls and Salad

But then, we had to switch to the Dinner Sacks because of The Virus –

Hot Dog Rolls from Acme Bakeshop

Hot Dogs! Good ones! Not microwaved! Cooked the Old Fashion Way!

Packing the dinner sacks

Dinner Sacks in March

Dinner Sacks in April

and this is why we do it. Thank-You Joe Levitch for this photograph! It says it all.
“Man Alone”

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Vegetable Mandolin

21 Friday Jun 2019

Posted by Bob and Robin in Captain's Shack, Cooking Safety, Kitchen Adventures, Kitchen Collection, What's For Dinner?

≈ 1 Comment

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mandoline, pl8, PL8 Professional Mandoline 1000


It isn’t often that I “push” a kitchen product. This is an exception. I do have several different kinds of mandolins, but about a month ago, I was using may – until then – plastic, not inexpensive one and the plastic table and rails were warped. The guard slipped off and the mandolin became a DNA sampler and history. Now, to find another. Search Boise. Nothing to suit me. So to the web. Progressive International offered a model PL8, that looked interesting. Here is a link to the PL8 Professional Mandoline 1000.

PL8 Mandolin

I find the safety element – a non-removable hand guard, solid construction and some plastic but mostly where needed metal – an absolute benefit and must. Non skid feet on both ends work extremely well. They come in either black or white. I got a white one like pictured here.
It does several things beyond just a slicer. It will julienne 3 different sizes. It also does a waffle slice. But I am really impressed by the safety hand guard. (Left-Click any of these photos to see them enlargede.)

PL8 Parts

I ordered mine online from Walmart, Order Online from Walmart and I am extremely happy with thee service and the speed of delivery. They are available, however, from several vendors and all within a do-able price range – $59.95. For me? This is well worth the cost. If you are looking for a good, stable and substantial mandoline, this might be for you. And just so you know, I Do Not receive anything for promoting this kitchen product. Think of it as Tool Time in the Kitchen! Cheers!

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Edible Flowers For Dinner?

01 Saturday Jun 2019

Posted by Bob and Robin in Cooking Safety, Cooking Styles, Edible Flowers, History of Food, Interesting Information, Photos, Photos By: Bob Young, What's For Dinner?

≈ 3 Comments

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edible flowers


OK. Flowers on a plate make for great “eye candy”. Flowers in a salad can really spice it up. Like in these photos below. But a word of caution – Know what you are eating. Not everything on a plate is edible – although it should be: If it’s not edible, don’t put it on a plate! Ask if it is edible. If the kitchen or Wait Staff don’t know, it might be time to find another restaurant. Just use caution and be smart. Know your edible plants. Left-Click the photos to see enlarged.

Deviled Eggs with Pansy Decorations

Seafood Stir Fry with Flower Decoration

Edible Pansy in a Potato Salad

Buffalo Ribeye, Baked Onion and Potato Salad and Red Pansy

But, diner beware!

“Ten Rules of Edible Flowers
by Sherry Rindels, Department of Horticulture

The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Today there is a resurgence of interest in edible flowers. Are all flowers that aren’t poisonous edible? Definitely not. Listed below are a few simple rules to follow before sampling flowers.

Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption.

Just because flowers are served with food does not mean they are edible. It’s easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.

If pesticides are necessary, use only those products labeled for use on edible crops.
Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.
Remove pistils and stamens from flowers before eating. Eat only the flower petals for most flowers.

Different flavors occur in plants when grown in different locations because of soil types, fertilization, and culture. Environmental conditions play a big role as well. What has excellent flavor at one time may taste different at the end of the season or the next year.
Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.
If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.
Enjoy the different flavors and colors that edible flowers add to many foods.

Collect flowers at the optimum time. Pick fully open flowers in the cool of the day. Flowers that are not fully open (unless buds are desired) or those starting to wilt should be avoided. Sample a flower or two for flavor before harvesting. Remove the pistils and stamens because the pollen can detract from the flavor of the flower as well as cause allergic reactions in susceptible individuals. After harvest, place long-stemmed flowers in water and then in a cool location. Short stemmed flowers should be placed between layers of damp paper toweling or in a plastic bag in the refrigerator. Immediately before using, gently wash the flowers to remove dirt and check for insects. Before washing, test one flower for colorfastness. Some tend to discolor in water.

Only the petals of some flowers such as rose, tulip, yucca and lavender are edible. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum. Roses, dianthus, English daisies, and marigolds have a bitter white area at the base of the petal where it was attached to the flower. Break or cut off this portion before using.” [hortnews.extension.IAState.edu]
Here are some edible flower charts. Print them out if you wish.

Enjoy your dinner. Eat wisely!

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Slow Cooker Cooking

17 Sunday Jul 2016

Posted by Bob and Robin in Cooking Classes, Cooking Safety, Cooking Styles, Crockpot, Dinner in a Crockpot, Food Prep, Housemade Soup, Interesting Information, Kitchen Adventures, Local Farmers Markets, Local Harvests, Local Markets, Oven to Crockpot, What's For Dinner?

≈ 1 Comment


Crock-Pot-Blog-Post_PhotoAh yes. The infamous Crock-Pot, or Slow Cooker. In an article in the Huffington Post, A Brief History Of The Crock Pot, The Original Slow Cooker, they state that “… People tend to use the terms “Crock Pot” and “slow cookers” interchangeably, but they are not, in fact, interchangeable. While all Crock Pots are slow cookers, not all slow cookers are Crock Pots…Don’t get too disappointed. Just because the Crock Pot is a brand doesn’t mean it doesn’t have an interesting back story. In fact, the Crock Pot’s story is rooted in Jewish mothers and beans. The device was inspired by a dish the inventor’s mother told him about. From a humble bowl of bean stew grew a kitchen ware empire. Here’s the story:…Irving Naxon applied for a patent for a food heating device in 1936. His device consisted of an insert, held up by a case that held a heating device, which facilitated even heating of food inside the insert. The device was also portable…By 1940, Naxon got his patent for the device he called the Naxon Beanery, and he says his Lithuanian mother, Tamara Kaslovski Nachumsohn, inspired him. Naxon’s mother had told him stories about a bean-based stew she used to make in her village bakery at home in Lithuania.
In the early 1970s, Naxon sold his design to Rival Manufacturing, who rebranded his Beanery and put it on the market as the Crock Pot. It was marketed toward working mothers who could put food in the pot before leaving for the office and come home to a cooked meal; the Crock Pot sold millions through the ‘70s. The Crock Pot “cooks all day while the cook’s away,” a 1976 advertisement said, the LA Times reports…
Today, slow cooking is as popular as ever, as 83 percent of families owned a slow cooker in 2011, according to Consumer Reports. The original Crock Pot design has changed little over the years, but now the insert is removable, a major improvement.”

But what about all the recipes I have collected over the years. How can I adapt them to the Slow Cooker? Good question. From About (dot) com we get some interesting information on this subject. Homecooking.

Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crockpot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish.

• Spices may need to be adjusted. Whole herbs and spices are more flavorful in crockpot cooking while ground spices may have lose some flavor. Add ground spices during the last hour of cooking. Whole herbs and spices will probably need to be reduced by half.
• Crockpots may vary but generally, the LOW setting is about 200 degrees Fahrenheit and the HIGH setting is about 300 degrees. One hour on HIGH is approximately equal to 2 to 2 1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food.
You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, while chicken may be cooked on HIGH 2 1/2 to 3 hours.

Ingredients to Avoid
• Rice, noodles, macaroni, seafood, milk and Chinese vegetables do not hold up well when cooked 8-10 hours. Add these to sauces or liquid about 2 hours before serving when using LOW setting (or 1 hour before if set to HIGH). If you want to use milk in an 8-10 hour recipe, use evaporated milk.
• Frozen foods cooking at low temperatures can provide the ideal medium for harmful bacteria. If you use frozen “make-ahead” ingredients in your crockpot, defrost them first.

Prepping for the Crockpot
• Choose well-marbled meats and dark-meat poultry for best results. Chicken breasts and lean meats will dry out.
• Browning meats before cooking is a personal choice. It is not necessary, but it will reduce the fat content of some meats. Browned meats also benefit textually and visually.
• Sautéing vegetables (like onions, etc) is not necessary, (except for eggplant which should be parboiled or sautéed prior due to its strong flavor). Just add them to the pot with everything else. You may wish to reduce quantities of stronger vegetables since they will permeate the other foods in the crockpot with their full flavor.

How to Convert Recipes
You generally need twice as much liquid as product to cook these ingredients. Here are basic conversion times:
If conventional time is: 15 to 30 minutes, then cooking time on low should be 4 to 6 hours.
If conventional time is 35 to 45 minutes, cooking time on low should be 6 to 8 hours.
If conventional time is 50 minutes to 3 hours, cooking time on low should be 8 to 16 hours.
Cooking most raw meat and vegetable combinations at least 8 hours on LOW. This gives the vegetables time to soften, the meat time to tenderize and all the flavors to blend.

Of course, the new hotter cooking crockpots change the rules. If you have a crockpot that is less than five years old, you’ll probably need to reduce the cooking time.
In fact, some of the newer recipes I’ve seen in magazines cook the food for only 3-4 hours on low. That’s not really ‘slow cooking’, but it’s the reality of the crockpot manufacturing today. Check the food at four hours on low, using an instant read meat thermometer to see if the food is done.

For more information on using your favorite recipes in a crockpot, look at Cooking Times for Specific Foods. This article has more in-depth information on cooking times for more specific items, i.e., steak, beans, chicken, Swiss steak, brisket, meatloaf, ham and soup to name a few. Give them a try. Great for Gameday treats! Here is a Gameday recipe we use, Creole Slow Cooker Pork Chops, but there are many more ideas at Boise Foodie Guild Recipes. It should be fun. Here is a link for some oven to crockpot recipes. There are more. Lots more! Five Ingredient Crockpot Recipes crockpot recipes. All that being said, here is a good resource for finding the right crockpot for you: Picking the Slow Cooker That’s Right For You.

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Flowers You Can Eat

30 Monday Mar 2015

Posted by Bob and Robin in Captain's Shack, Cooking Safety, Edible Flowers, Local Harvests, Local Markets, Photos By: Bob Young, Salads, What's For Dinner?

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Edible Flower List, edible flowers, flowers


20Mar2015_1c_Garden-Spring-Flowers_Purple-ViolaThere are several – if not many – flowers that you can grow at home and use in your culinary explorations. A Word Of Caution: Make Sure You Know What You Are Eating! Some flowers are toxic! Here is one resource for flowers that are edible from About(dot)com – Edible Flowers. And yes, the pansy pictured here is edible. Below, too, is a photo of some Violas that I planted. Hope this article is informative for you and be sure to printout a copy of the Edible Flower List. And remember – Never use non-edible flowers as a garnish. You must assume that if guests find a flower on a plate of food, they will think it edible. Read these links before you use flowers in you menus. With that in mind, here is a link to Edible Flowers Tips and Hints. Cheers!

Violas  that were just planted. Edible and pretty.

Violas that were just planted. Edible and pretty.

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400 Companies That Are GMO Free

05 Thursday Jun 2014

Posted by Bob and Robin in Buy Idaho, Cooking Safety, Food Prep, Food Trivia, Gardens, GMOs, Interesting Information, Local Farmers Markets, Local Harvests, Local Markets, Special Information, What's For Dinner?

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GMO, GMO free, Organic products, PLU, The Free Thought Program, Whole Foods


GMO-Free-LogoHere is an article from The Free Thought Program that lists 400 companies that are GM free, at least some of their products. They do not use GMO’s in their products. Whole Foods is just one of them.

All too often we rely on the state to tell us what to eat and which companies are ethical. And all too often the companies that the state deems ethical and safe are proven to be quite the opposite. The giant agricultural companies that produce GMOs and use millions of tons of chemicals are able to do so because of monetary support. As long as we continue to purchase their products they will continue to pollute the environment and our bodies.

You and I have the power to stop this madness. We can choose to support those companies that do not use GMOs. The best way is to buy from a local organic farmer, or to grow your own; however there are plenty of ethical companies out there that you can support who practice sustainable methods and source from farmers that do not use GMO. [The Free Thought Project]

Another good informational social media site is on Facebook at GMO Awareness USA, which also has some good information on GMO free and resources. And if you are following the PLU numbers, that little 4 or 5 digit number that is on a sticker on most produce, then be aware anything that begins with an “8” is a GMO product. Organic products start with a “9” and conventional growing practices run the gamut from “2” – “7”. Stated another way, organic produce has a 5 digit PLU number that begins with the number 9. Conventional produce has a 4 digit PLU number that begins with the number 4. Genetically modified (GMO) produce has a 5 digit PLU number that begins with the number 8.

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How to Bone a Leg of Lamb

18 Friday Apr 2014

Posted by Bob and Robin in Buy Idaho, Captain's Shack, Classes, Cooking Programs, Cooking Safety, Food Prep, Idaho Lamb, Lamb, What's For Dinner?

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de-bone, de-bone lamb, Easter Lamb Dinner, lamb, Leg of Lamb, Stuffed Leg of Lamb


Here is a great video on how to bone a leg of lamb. Enjoy! How to Bone a Leg of Lamb. Then, after you have the lamb prepped, here is a recipe for Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

Stuffed Leg of Lamb

Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables – Just in time for Easter!

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Unique – Not New – Recipe Holders

26 Thursday Dec 2013

Posted by Bob and Robin in Captain's Shack, Cooking Safety, Cooking Styles, Food Prep, Help Needed, Interesting Information, Photos By: Bob Young, Prep Work, Recipes, Special Information, Things To Do

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hanger, recipe hanger, recipe holder


Some where on FaceBook a while ago, I saw this unique idea for holding a recipe “out of the way” while you are trying to create a dish. Easy enough to do and as you can see here, we have more than one in our kitchen. Give it a try. You’ll like it. (Mikey did!)

Recipe holder made from "skirt" hangers. Hang them where you are working and they are out of the way.

Recipe holder made from “skirt” hangers. Hang them where you are working and they are out of the way.

43.624890 -116.214093

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15 Turkey Fryer Safety Tips

25 Monday Nov 2013

Posted by Bob and Robin in Captain's Shack, Cooking Safety, Cooking Styles, Deep Fry Turkey, Food Prep, Holiday Gatherings, Party Time, Special Dinners, Special Events, Special Information, Thanksgiving, Turkey, What's For Dinner?

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deep fry turkey, fryer safety, Jay Stevenor, National Fire Protection Association, Statefarm, StateFarm insurance, StateFarm Learning Center, Thanksgiving, turkey fryers, Underwriters Laboratories


15_Turkey_Fryer_Safety_TipsI want to thank our StateFarm insurance agent, who we have had for many years, Jay Stevenor, BUS: (208) 344-6900, for sending us this article on frying turkeys this Thanksgiving. Jay Stevenor Agency. As the TV program said, “Let’s be careful out there!”
The article from the StateFarm Learning Center, starts out by saying, “It’s hard to beat the speed of deep-frying a turkey—or the irresistible flavor and juiciness that result. But turkey fryers have the potential to cause fire and serious injury, which is why organizations like Underwriters Laboratories and the National Fire Protection Association advise against using them.” There are some really simple, yet totally necessary safety rules that one must follow while deep frying a turkey. One suggestion is that you don’t use the deep fryer on a back porch, in a garage or in the kitchen. Keep listening to your local news and I bet you will hear where some one was severely burned or where a house burned down because someone did not follow these rules. You can read the rest of the article at 15 Turkey Fryer Safety Tips from the StateFarm Learning Center. Have a safe and happy Thanksgiving. Gobble gobble!!

43.624890 -116.214093

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Acme Baked Shop, Boise

Available at the Boise COOP. Some of the best bread in Boise and all local!! They make the bread for the 10 Barrel Brew Pub, Angell's Bar and Grill, Salt Tears, all here in Boise. Awesome rye bread that actually tastes like rye bread. And the baguettes .... Wonderful. (208) 284-5588 or runsvold2000@gmail.com

Brown’s Buffalo Ranch

Give them a call or EMail for awesome buffalo meat.

Desert Mountain Grass Fed Beef (formerly Homestead Natural Beef)

Desert Mountain Grass Fed Beef, with Bob and Jessica Howard of Howard Ranch in Hammett. The company will only sell whole animals to the Boise Co-op and Whole Foods stores in Boise and Utah. They will also be at the Boise Farmers Market.

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1118 Vista Avenue, Boise, ID 83705 (208) 713-8850 Monday-Friday: 10am-6pm, Saturday: 9am-5pm. Sunday: Gone Fishin’

Standard Restaurant Supply

Plenty of items for the home, too. Check them out. 6910 Fairview, Boise 83704 (208) 333-9577

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Asiago’s – Italian

Bella Aquila, Eagle, ID

775 S Rivershore Ln., Eagle, ID 83616 (208) 938-1900

Bar Gernika – Basque Pub and Eatery

202 S Capitol Blvd, Boise (208) 344-2175 (Checked)

Chef Larry’s Cafe, Titusville, FL

1111 South Washington Street, Titusville, Florida

Capitol Cellars

Awesome food and wine!

Cottonwood Grille

913 W River St., Boise (208) 333.9800 cg@cottonwoodgrille.com

Enrique’s Mexican Restaurant

482 Main St., Kuna (208) 922-5169 New name. Was El Gallo Giro. Same owners and kitchen. The Best Mexican restaurant in the Boise/Kuna area, bar none!

Flying Pie Pizzaria

Goldy’s Breakfast Bistro

108 S Capitol Blvd., Boise (208) 345-4100

Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

Janjou Pâtisserie, 1754 W State St., Boise, Idaho 83702 (208) 297.5853

Mai Thai Asian Cuisine

750 West Idaho Street Boise, ID 83702 (208) 344-8424

Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

Formerly - Vincino's. New location at 500 S Capitol Blvd., Boise (208) 472-1463. Reservations are highly suggested.

Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

The Orchard House

14949 Sunnyslope Rd., Caldwell (208) 459-8200

The Ravenous Pig

1234 N. Orange Ave. Winter Park, FL

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10 Barrel Brewery Boise

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Cloud 9 Brewery and Pub

Opening Fall 2013 in the Albertson's Shopping Center, 18th and State in the old Maxi Java

Edge Brewing Company

525 N Steelhead Way, Boise, ID 83704 (208) 323-1116

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Blog Syndication

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Blog:
Boise Foodie Guild
Topics:
Food, Recipes, Cooking
 
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Local & Regional Food Blogs - BlogCatalog Blog Directory

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