Stoner Cooking: Meatballs

The Meatball Recipe to Conquer All Others
By Chef Shane Solomon, Pizzeria Stella, Philadelphia
Esquire.com on Tue Sep 27, 2011
http://shine.yahoo.com/channel/food/the-meatball-recipe-to-conquer-all-others-2570299

Philadelphia is a red-sauce town — what we call "gravy" — but I'm not a big fan of spaghetti and meatballs. I prefer to make a meatball that stands alone, maybe resting on a small base of polenta or some good grilled bread. Nothing that detracts from the meatball itself. This habit of mine is likely rooted in the various Italian regional ways of serving meatballs without pasta, sometimes as a second course, or even the Sicilian polpettine alla griglia (grilled meatballs with a touch of lemon) that make me think meatballs are related to the ground-meat kebabs of the Arabs and Greeks who dominated that island for centuries.

In any case, making a tender meatball relies on a few basic principles: First there's ratio, and about 20 percent of the meat mix should be fat. In my restaurant — and this is a huge benefit of being a pizzeria — I can grind the end nubs of cured meats like prosciutto or sopressata to get fat and flavor at the same time. But at home, I use pancetta or nice smoky bacon. Quality matters because during the low, slow oven cooking, the fat flows out of the meatballs and goes right into the tomato sauce.

Then there's shape, and here you want to make sure to get all the air out as you form the meatball. For that I use an old-fashioned trigger ice-cream scoop. Firmly pack the meat into the scoop, pressing down on the flat side with your palm. Then use the spring trigger to release it, and roll it between your flattened palms into a ball. Of course, in between the mix and the shaping comes the filler, added for texture and to help retain shape. I go really easy — bread crumbs, salt, and pepper. A meatball should taste like meat.

Meat mix: 1 lb ground beef (80 percent lean/20 percent fat), 1 lb ground pork, 1 lb ground veal
1 lb pancetta or thick-sliced smoky bacon, finely minced
2 whole eggs
1/3 cup finely grated Parmigiano-Reggiano
½ cup finely diced yellow onion
8 garlic cloves, minced
Herb mix: ¼ cup finely chopped flat-leaf parsley, 2 tbsp chopped oregano, 2 tbsp chopped rosemary

Combine above ingredients and mix well, kneading the mixture with your hands like dough.

1/3 cup fine, dry unseasoned bread crumbs
about 4 oz (½ cup) whole milk
about 1 tsp coarse salt
about 1 ½ tsp ground black pepper
Slowly add milk to bread crumbs, stirring until the mixture has the consistency of wet sand. Immediately add to the meat mixture, season with the salt and pepper, and mix well. To taste for seasoning: Heat a small amount of canola oil in a small pan. When it's hot — it will ripple in the pan — pinch off a bit of meat and fry in the oil. Remove with a spoon, taste, and correct seasoning, adding more salt if necessary. Refrigerate the meat mixture for about 30 minutes.

canola oil for browning
about 12 cups good-quality tomato sauce, kept warm over low heat
finely grated Parmigiano-Reggiano, for serving

Preheat oven to 350 degrees. Shape meatballs, preferably using an ice-cream scoop (see introduction). In a large skillet, heat about a quarter-inch canola oil until very hot. Working in batches, brown all sides of each meatball.

As they finish, transfer browned meatballs to a deep, ovenproof casserole. Cover meatballs with tomato sauce. (Don't skimp — they must be totally submerged.) Place in oven and bake until well done, about 1 ¾ to 2 hours. When done, they should feel firm to the touch, or an instant-read meat thermometer should read 160 degrees.

To serve: Spoon sauce over meatballs (2 or 3 per person), top with grated cheese, and pass crusty bread. Makes 25 to 30 meatballs. Serves 8 to 10 as an entrée, with leftovers.

Food Porn of the Week: Buffalo Wing Soda

Or try some Bacon Soda. Courtesy of Tosh.0:

http://tosh.comedycentral.com/blog/2011/09/27/whos-thirsty-for-some-buffalo-wings

Fast Food Hamburger of the Month

The Spicy Chipotle D.T. Double: two fresh, North American beef patties with delicious melted Pepper Jack cheese and sliced jalapeños. All for just $2.99.

Wendys.com

Deep-fried bubble gum pops up at Texas State Fair

Liz Kelly Nelson
September 6, 2011
http://blog.zap2it.com/pop2it/2011/09/deep-fried-bubble-gum-pops-up-at-texas-state-fair.html

Leave it to Texas to take the whole fried food thing way over the top. At the state's annual fair, the Big Tex Choice Awards had amateur fry chefs dropping everything from bubble gum to salsa into vats of boiling oil.

About that bubble gum first, though: There isn't actually any gum in the treat. It's actually, according to "Today," a bubblegum-flavored marshmallow ball dipped in batter, fried, then topped with icing. It topped some other serious contenders -- including deep-fried salsa, deep-fried pineapple upside-down cake and fried tacos -- to take honors as the most creative entry.

The contest's big winner, though, was deep-fried buffalo chicken in a flapjack which took home honors as the tastiest entry. It is, as one would imagine, a "buffalo chicken strip coated in pancake batter, rolled in jalapeno breadcrumbs, deep fried and served with a side of syrup."

And we thought deep-fried Kool-Aid was bad. What will it be next?

The Fattiest Foods in America!

Source: David Zinczenko with Matt Goulding, Yahoo Health Aug 22, 2011
http://health.yahoo.net/experts/eatthis/the-fattiest-foods-america

FAT OFFENDER #6: A BURGER
Ruby Tuesday Triple Prime Bacon Cheddar Burger
1,333 calories
101 g fat
1,892 mg sodium

New rule: The more syllables in a menu item's name, the more fat there's likely to be in the dish. Less than 3 percent of the beef produced in this country earns the USDA's "prime" rating, and that's not a bad thing. Prime beef, as it turns out, is the fattiest beef you can sink your teeth into. (Follow me on Twitter for more of the fat-melting secrets I come across every day as the editor-in-chief of Men’s Health and Women's Health magazines—and lose your belly fat without ever dieting again.)

If you really want a burger, you're better off heading elsewhere. Not one of Ruby's has fewer than 700 calories. Go with the Plain Grilled Top Sirloin and earn all the beefy protein without the superfluous calories.

Eat This Instead!
Plain Grilled Top Sirloin
290 calories
12 g fat
420 mg sodium

FAT OFFENDER #5: A STEAK
Chili’s Flame-Grilled Ribeye with broccoli and mashed potatoes
1,460 calories
106 g fat (44 g saturated)
3,700 mg sodium

For a healthy diet, the USDA recommends you cap your daily saturated fat intake at 20 grams. This meal more than doubles that, and it's only 12 ounces of meat. Sure, ribeye is a notoriously fatty cut, but it's primarily the bath of butter that pushes this steak's fat count to such unhealthy heights. Switch to the Guiltless Grill Classic Sirloin and save an astounding 1,090 calories.

Eat This Instead!
Guiltless Grill Classic Sirloin with steamed veggies
370 calories
9 g fat (4 g saturated)
3,680 mg sodium

FAT OFFENDER #4: MEXICAN FOOD
Chili’s Bacon Ranch Chicken Quesadilla
1,650 calories
107 g fat (39 g saturated)
3,450 mg sodium

Traditional Mexican food is big on seasoning and light on cheese, but with this quesadilla, Chili's takes a different approach. Trying to appease palates primed for indulgence, the restaurant layers on the fat in four ways: cheese, ranch, bacon, and sour cream. Go with the Margarita Grilled Chicken and you'll cut the overall fat content by more than 80 percent.

Eat This Instead!
Margarita Grilled Chicken
550 calories
14 g fat (4 g saturated)
1,870 mg sodium

FAT OFFENDER #3: A 'HEALTHY' SALAD
IHOP Chicken and Spinach Salad
1,600 calories
118 g fat (32 g saturated)
2,340 mg sodium

Chicken? Good. Spinach? Good. IHOP’s Chicken and Spinach Salad—downright deplorable. You'll need to i-hop for four hours to burn it off. This salad is exactly what makes restaurant food so questionable and potentially unhealthy. The name makes it sound like a paragon of nutritious eating, yet the numbers reveal it to be just the opposite. The chicken here is actually fried chicken, and the spinach is little more than a small bed for bacon and cheddar cheese. You could snarf down six pancake short stacks and still take in less fat. Save yourself the waistline damage and opt for the Simple & Fit Simply Chicken Sandwich instead.

Eat This Instead!
Simply Chicken Sandwich with fresh fruit, side salad, and reduced-fat Italian dressing
565 calories
12.5 g fat (3.5 g saturated)
1,085 mg sodium

FAT OFFENDER #2: 'HEALTHY' FISH
Applebee’s New England Fish & Chips
1,930 calories
138 g fat (24 g saturated)
3,180 mg sodium

The American Heart Association recommends eating fish rich in omega-3 fatty acids at least twice a week. By doing so, you lower your risk of such chronic diseases as heart disease and cancer. But if you prepare fish by deep frying it in a tub of bubbling fat—like Applebee's does with this artery-clogging monstrosity—you reverse all those benefits. Opt for Applebee's Garlic Herb Salmon instead. It offers 109 fewer grams of fat, nearly two-thirds fewer calories, and a heap of flavor that will still leave you satiated.

Eat This Instead!
Applebee’s Garlic Herb Salmon
690 calories
29 g fat (8 g saturated)
1,460 mg sodium

FAT OFFENDER #1: PASTA
Cheesecake Factory Fettuccini Alfredo with Chicken
2,300 calories
103 g saturated fat
1,517 mg sodium

Cheesecake Factory prefers to keep its nutritional stats hidden, but a law in California forced it to reveal saturated fat. Total fat is still a mystery, but this meal breaks through the 100-gram ceiling on saturated fat alone! The culprits here are the oversized portion and the thick, fat-riddled alfredo sauce. The typical restaurant recipe for this sauce relies on some combination of cream, butter, oil, and cheese, and there's no reason to believe that Cheesecake's version strays from the norm. Unfortunately, the chain offers no single pasta dish with fewer than 1,100 calories, so keep yourself safe by sticking to the new Skinnylicious menu.

Eat This Instead!
Skinnylicious Herb-Crusted Salmon
570 calories
9 g saturated fat
687 mg sodium

America's favorite fast food chains

Sorry McDonald's, you don't make the cut
Piper Weiss, Shine Staff
Thu Jun 30, 2011
http://shine.yahoo.com/channel/food/americas-favorite-fast-food-chains-sorry-mcdonalds-you-dont-make-the-cut-2504452

For the best restaurants in the country ask a Michelin guide reviewer. For the best fast food joints, ask everyone else. That's what Consumer Reports did in their new survey out today. They polled 36,733 subscribers to their magazine on their favorite go-to chains for instant gratification.

Based on over 98,000 visits to 53 chains, readers judged the service, speed, cost and overall deliciousness of their quick dining experience. The big surprise: the highest rated fast food didn't come from the biggest chains. McDonald's, Taco Bell, and KFC, also took a backseat to the slightly smaller franchises. Here are readers' picks for the best fast food experience.

Burgers: In-N-Out burger. The West Coast chain beat out Burger King, McDonald's, and countless other burger-flipping joints to rate highest in taste, speed and service. Their freshly prepared, preservative-free patties were a shoe-in for flavor, and also earned high marks for value. Who needs super-sizing when you've got a super-secret menu?

Mexican: Chiptole Mexican Grill. With only 8 chains in this category, the competition is slim, but readers gave this tacos-and-guac haven the highest marks not only for flavor but for speed and service.

Chicken: Chick-fil-A. The fried chicken trays and sandwiches at this nationwide chain beat out KFC's buckets by a long shot.

Sandwiches and Subs: Jason's Deli. The little guy stepped out of the shadows of Quiznos and Subway, as a top pick. It's massive menu options (subs, muffalettas, wraps and even pasta) and "grab-and-go" meals, garnered big-time service and speed points.

Pizza: Papa Murphy's Take N' Bake Pizza. Don't bother making the pizza, we can do it ourselves. That's the message with this surprising fan favorite, a pizza chain that sells prepped, uncooked pizzas that you heat up at home.

Best overall value: Papa Murphy's, CiCi Pizza and In-N-Out Burger. Readers picked these three chains medium-sized chains as the best bang for your buck.

Not everyone was so positive about the fast food experience. Readers rated Round Table Pizza, KFC and the struggling Italian chain, Sbarro's, as offering the least value. And casual dining restaurants like Cracker Barrel and Outback Steakhouse pleased patrons far in terms of experience than the standard to-go chains. Not surprisingly, only 13 percent of those surveyed considered the last meal they ate at a fast food restaurant "healthful." Despite a growing number of lower-fat menu options one thing is clear: they don't turn to the drive-through for diet tips.

Peach contains an almond-like nut containing anti-cancer medicine

Amazing food facts: The seed of a peach contains an almond-like nut containing the anti-cancer medicine laetrile Mike Adams, the Health Ranger
Editor of NaturalNews.com
Monday, July 25, 2011
http://www.naturalnews.com/033123_laetrile_vitamin_B17.html

(NaturalNews) Peaches, nectarines, plums, apricots and almonds are all closely related fruit trees with very similar pits. In all these fruits, the pit must be broken open to reveal the almond-shaped kernel within. In fact, this is what almonds actually are: the kernel within the pit of the fruit of the almond tree!

The kernels of all these species contain high concentrations of a chemical known as laetrile. It's also known as amygdalin or vitamin B-17. Research has shown that laetrile induces programmed cell death in cancer cells while leaving healthy cells alone. It's sort of like Mother Nature's chemotherapy except that it doesn't make you suffer the way man-made synthetic chemotherapy does.

Laetrile appears to work because the nutrient is actually composed of four separate molecules: two of glucose, one of benzaldyhide and one of cyanide. The latter two chemicals are toxic, but are bound up in a non-bioavailable form. Cancer cells contain an enzyme that healthy cells do not, known as beta-glucosidase. This enzyme actually breaks apart the component pieces of laetrile, and the cell is poisoned by a combination of benzaldyhide and cyanide. Healthy cells do not undergo this effect, which is why they remain unaffected by laetrile.

The medical establishment, learning about this natural "chemotherapy" that killed cancer cells and didn't even require a prescription, quickly began to attack it by spreading lies about the dangers of laetrile. The FDA, long an enemy of healing through nutrition, banned laetrile in 1971. Highly toxic chemotherapy substances, however, remain perfectly legal and continue to kill hundreds of thousands of people every single year. (Most people who "die from cancer" are actually killed by chemotherapy and radiation, not from the cancer itself. "Cancer survivors" are people who miraculously survive chemotherapy.)