FLAVORS + kNOWLEDGE

F + K explores the various options for purchasing food when running a household on a conservative budget. People tend to think that healthier food choices are more expensive and impacting dietary habits. There is no scientific evidence on the  matter. Unhealthy foods can cost more because of food policies implemented, focusing on the production of inexpensive and high-volume commodities. The idea is straightforward: produce as much as possible to save on farming, processing, storage, transportation, and marketing strategies. The more money saved during these steps, the more profit made. If we develop a similar infrastructure for healthy foods,  the availability will increase, and prices would be lower.  The  difference between unhealthy eating and healthy comparables is about $  1.81 more per day, depending on the comparison unit. These numbers apply to 2,000 calories per day for American adults. As you can read, it is not a significant investment in eating better. But Washington DC, in  addition to the cultural heritage, employs groups of people called  "lobbyists." They decide what you and I should eat and the quality of  it.

We often boast that we are the greatest nation on earth. Still, I dispute the slogan, because a country cannot assertgeneralgeneraluntil its children are healthy and eat the very best. The USA spends $ 2.88 per child on school meal programs. Sweden  spends 7.66 Euros ($ 10) per child. That should be enough for making us think again and take a stand.

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are f  their opinion and not intended to malign any religion, ethnic group,  club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, authors' content, and the app is only for informational purposes and not intended to replace any medical or other advice.

Flavors + Knowledge continues with another episode on kitchen tips that anyone can use.  Many of you are aware of these suggestions if you spend time in the kitchen, but you probably know someone who does not cook often. Please share this podcast if possible. Your friends won't be insulted. 

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Our bloggers or authors are f their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, authors' content, r app is only for informational purposes and not intended to replace any medical or other advice. 

A song dedicated to Donald Trump and its refusal to leave peacefully, without any more disruptions. The lyrics are the thoughts of 80 millions of Americans + myself! GTFO stands for "God the final order", or whatever else you read into it. LISTEN WITH HEADSET FOR BETTER RECEPTION.

Sapere I Sapori analizza Il cotechino, un salume tipico della tradizione  Modenese, ma che viene prodotto in ogni parte d'Italia. Il cotechino è  uno di quei prodotti della macellazione del maiale che vengono mangiati  per primi, insieme alla coppa (o torta) di testa e ai ciccioli. Anche per questo il cotechino viene tradizionalmente  consumato a Natale: il maiale si macellava abitualmente in Dicembre, i  cotechini, dunque, erano pronti proprio durante il periodo natalizio. ll  cotechino è un insaccato povero, infatti viene prodotto con le carni  del maiale meno nobili, inadatte a lunghe stagionature e quindi non  utilizzate per produrre salami, prosciutti, salsicce e altri insaccati  più nobili. L'ingrediente principale del cotechino è (o meglio era) la  cotenna, seguita dagli spolpi della testa e del collo, tutte carni  ricche di tessuto connettivo, che richiedono una lunga cottura e che  assumono, una volta cotte, la consistenza gelatinosa tipica del  cotechino. Storicamente il cotechino veniva prodotto dai  "lardaroli e salsicciari" modenesi, che si riunirono in una Corporazione  Autonoma nel 1547. Ma solo nel 1745 si trova la prima  citazione ufficiale del cotechino, quando in un "calmiere" ne viene  indicato il prezzo. La prima ricetta del cotechino compare invece l'anno  successivo.

Composizione del cotechino

Il cotechino è uno dei salumi più variabili, per quanto riguarda la  scelta degli ingredienti che lo compongono. La ricetta tradizionale  prevede l'utilizzo di cotenna per almeno il 50%, come indicato nel 1841  da Vincenzo Agnoletti, cuoco romano al servizio di Maria Luigia,  granduchessa di Parma, il quale afferma che "[...] l'impasto deve essere  per metà di cotenna e per metà di nervetti e carne magra". Questo impasto viene insaccato nel budello del maiale, messo ad asciugare per qualche giorno (1-2 settimane al  massimo) e poi consumato, previa lunga cottura, necessaria per  gelatinizzare il collagene della cotenna e delle carni ricche di  connettivo che contiene.

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

This episode of F + K is about a Rhode Island food pioneer, who has redesigned throughout the years the culinary landscape of the state. Well, many years have gone by since 1969. Tony’s Colonial Foods is still on 311 Atwells Avenue, the business is now in the hands of his lovely daughter, who continues with the same intensity and quality-driven  philosophy. She can always rely on her father to open the doors at 8.30  am, every single day. She can always rely on him to be behind the counter, educating consumers on the new flavors and the latest pasta sensation. Tony will turn 85 in October 2020. The journey filled with anxiety and uncertainties in 1955, developed into an immeasurable success, one that he shares with his omnipresent wife Elina, who has stood by him in any weather.

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

Hey, friends, Flavors + Knowledge continues the effort of sharing kitchen tips for the consumer. Hopefully, they are useful to you. 

Salt is not the enemy, and don't be afraid to use it. Salt pulls the flavors out of your dishes—cook with kosher salt and season with sea salt. Create a salt selection in your kitchen; many of them add so much more to cooking based on characteristics and territory origin. Do you have a hard time finding shallots? Replace with a combination of onions and garlic. Use white-skin onions, much softer in taste with less crying time. After handling garlic, rub your fingers on the coffee grind, or lemon peels. Get rid of the sink's odor by adding four tablespoons of baking soda into the drain, let sit (don't run any water) for 15 minutes, and then pour 1/4 to 1/2 cup white vinegar down the drain. MORE.

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any  medical or other advice.

Hey friends, welcome back to F + K. There are so many olive oil labels in the marketplace, and often the purchase decision can be confusing. Consumers find difficulties between regions and countries. All they want is the right quality  product to consume. We all have heard of Sicilian, Tuscan, Apulian,  and other olive oils connected to various regions and countries but how to buy can be a burden. Today, I'll offer an overview of oil from  Marche, the central-eastern part of Italy, one of the most underrated  EVO, but making waves among chefs and foodies. Marche PGI  (Protected Geographic Indication), extra virgin olive oil is obtained from several olive varietals such as the soft Ascolana, Carboncella,  Coroncina, Mignola, and many others. Marche grows as many as 16  different fruits and at least 85% of the groves. To better understand:  olive oil can be a single cultivar (one varietal in the bottle) or mixed. For the proper production method, the olives must be harvested directly from the tree, either manually or mechanically.  Before milling, the olives must be defoliated and washed with water at ambient temperature.

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

Sapere I Sapori un podcast in lingua Italiana promosso dalla Scuola di Cucina dello Chef Walter Potenza nel Rhode Island USA. Bentornati cari ascoltatori su Sapere I Sapori. In questo episodio parleremo della Carabaccia. La carabaccia è un'antica zuppa di cipolle che si mangia  accompagnata da fette di pane toscano abbrustolito. E' tipica di tutta  la Toscana ma in particolar modo di Firenze. Il nome pare derivare dal termine greco karabos, che vuol dire barca a forma di guscio, forse a ricordare la forma della zuppiera. Nel periodo Rinascimentale viene chiamata col nome carabazada:  all'epoca la ricetta prevedeva, oltre alle cipolle, mandorle pestate,  aceto, un pizzico di zucchero, cannella, e veniva cotta in un tegame di  terracotta al fuoco del camino.

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

Bibliografia: Saporetipico.it

Hello friends welcome back to F + K. I have owned and operated several restaurants for just about a half-century, providing fine dining and a safe environment for my patrons,  and even when COVID 19 was not around, in the trade we all faced situations related to E-coli, salmonella and various other obstacles  related to food poisoning. This time around however the climate is very  different. As a nation, we don't seem to have a clear message from above  (no, not the LORD), and we are getting mixed signals from everyone surrounding us. It seems like everyone has an opinion on how to wear a  mask, everyone has become a scientist even if most of them failed science and biology 101 in college, and then you have those who believe that this pandemic does not exist. Some states have partially reopened indoor dining as well as offering outdoors. Restaurants are pressured by  the consumer who feels that the prison-like lockdown should be relaxed,  and of course the incumbency of business financial instability. In the midst of all of this most of those who rebuke the idea of  self-protection as a courtesy to others are the same people who have not had family members experience any of the conditions that affect thousands in the land.

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.

The episode of F + K talks about the values of fresh and frozen fruit and produce. Through my cooking, I realized that the nutritional composition of frozen products is not lower than fresh. Every single product may respond in a different way, connected with whatever cooking process is applied, but the nutrients are still there. In both frozen produce and fruit, there is a loss of vitamins, but fibers do not suffer any changes at all. I think the nutritional level among the two groups is very minor and certainly will not make a negative impact on our health. If we compare some fresh vegetables such as peas, corn, green  bean, spinach with the frozen buddies, the vitamin content may be similar or not variable enough to detect. There is, however, the mindset that frozen is less relevant than fresh, and I cannot argue with that,  but as far as the overall nutritional aspect the difference is truly minor.

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Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our  bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice.