Just last weekend I had the bacon peanut butter burger at The Abbey Burger Bistro in Baltimore's Federal Hill. Recent memory and my love for bacon & peanut butter on a burger put it at the top of my list.
Follow up:
Phytic acid has a strong binding affinity to important minerals such as calcium, magnesium, iron, and zinc. When a mineral binds to phytic acid, it becomes insoluble, precipitates and will be inabsorpable in the intestines. This process can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries.[8][9]
Food sources of Phytic Acid[15]
Food [% minimum dry] [% maximum dry]
Sesame seeds flour 5.36 5.36
Brazilnuts 1.97 6.34
Almonds 1.35 3.22
Tofu 1.46 2.90
Linseed 2.15 2.78
Oat Meal 0.89 2.40
Beans, pinto 2.38 2.38
Soy protein concentrate 1.24 2.17
Soybeans 1.00 2.22
Corn 0.75 2.22
Peanuts 1.05 1.76
Wheat flour 0.25 1.37
Wheat 0.39 1.35
Soy beverage 1.24 1.24
Oat 0.42 1.16
Wheat germ 0.08 1.14
Whole wheat bread 0.43 1.05
Brown rice 0.84 0.99
Polished rice 0.14 0.60
Chickpeas 0.56 0.56
Lentils 0.44 0.50
One major drawback of nuts: high phytic acid content!
Phytic acid inhibits mineral absorption. This is especially bad for your teeth as the newly formed layers of dentin will be thin or poorly calcified.
http://wholehealthsource.blogspot.com/2009/03/reversing-tooth-decay.html
Nevermind, the video had a score specifically written for it by Tommy Guerrero.
dbcurrie: Very interesting, I would have never thought of tofu when I noticed the soy note, make sense.
Embackus: That dressing looks delicious, I'll have to try it.
Also check out this link for a great article that tests and reviews quite a few knives and has some great insights.
Fair food no doubt, first thought goes to fresh cut fries with malt vinegar, kosher salt & plenty of ketchup.
I would highly recommend Victorinox knives. They are made by the same company that makes Swiss Army knives. Incredibly sharp, sturdy (full tang), and well-balanced. Also the handles are made of a composite called Fibrox which is both comfortable and durable.
I have the 3-piece set but I would recommend the 8-inch chef's knife for an all-around kitchen knife.
They don't have a big name or price tag but their quality matches that of knives 3-5 times more expensive.
@SqueezeBottle: this is a great point and something I should have considered.
I've actually made the classic before, I'm partial to Lynne Kasper's style. I thought this might be something interesting and tasty but not quite in this way...
I think the sweetness/off-taste issue stems from the additions of ketchup, worcestershire, fish sauce, and sherry vinegar.
Honestly the anise isn't really the issue.
The sauce just leaves a really sweet after taste in my mouth where I would expect a meaty-earthy flavor instead.
This may or may not be due to his recipe or the deviations I took. I think if I had actually made a compote (especially the last step where it's fried) it may have come out less sweet.
I was hoping for some tips to tone down the sweetness and accent the meaty-earthy flavors. Now I'm thinking some fresh parsley, oregano, and rosemary with a couple splashes of milk may help.
Well at the very least I have a whole bunch of flopped bolognese & a lesson learned.
Next time I'm going to go with a M. Hazan, Giuliano Bugialli, or Lynne Rossetto Kasper recipe.
Seriously though, any thoughts on some additions I can make to the current batch to turn the flavor around?
I was thinking of tweaking it with some more tomato, cream, parsley...
Hmm, good points from both of you but I was hoping to find a way to "tweak" the current batch (I have at least 2-2.5 lbs of it now).
Next time I'm going with the "official" Bologna recipe.
These are great, thanks for the wonderful advice guys & gals, keep 'em comin!
Random question once removed from food but I wasn't sure where else to post this: Does anyone know what the music playing in the video on Anthony's site here?
I only had a chance to eat there once before he closed shop (it was incredible) and there was similar music playing at the time. I asked his coworker what it was and I could have sworn he said it was "Photographica" but I've never had any luck finding any information on that name or similarly-named groups. Thoughts?
Howdy fellow eaters,
I'm leaving on a 10 day roadtrip tomorrow up the West Coast's scenic 101 highway. I have plenty of places to stop between LA & SF but from SF to Portland I'm perplexed. Suggestions?
Once upon a time I had an absolutely delicious wedge salad at "Ted's Montana Grill" served with a creamy basil vinaigrette.
I've tried desperately since to mimic this dressing to no avail. The few basil vinaigrette dressing recipes I've found haven't compared, especially in the creamy department.
On Ted's site they have a section listing what allergens are in which foods and here's what I can conclude about the Basil Vinaigrette dressing:
Does not have: Dairy, Egg, Peanut, Tree Nut, Gluten, Fish, or Shellfish
Does have: Soy
There wouldn't happen to be any Ted's employee browsing SeriousEats that could enlighten me? Or any dressing-adept participants who would like to share their version of a creamy basil vinaigrette...
A couple years removed from my Upstate NY upbringing I desperately miss Gianelli Sausage. Who here's had the pleasure of biting into a crisp, hot, grilled Gianelli sauage?
Now I can find it here and there in the area (DC/NoVA) but it's not always fun to trek 30-40 minutes to the nearest Wegmans.
Anyone have thoughts on recreating the seasoning in this matchless meat?
Serious eaters, I need your help!
I attempted to recreate Heston Blumenthal's bolognese last night and it's not what I expected. The final result is quite a bit sweeter & a bit too vinegar-y than desired.
I stuck to the recipe as closely as I could, substituting anise for star anise, and using a 28 oz can of plum tomatoes rather than fresh. I couldn't bring myself to make the full tomato compote- rather I simmered the strained, crushed tomatoes with the bouquet garni which I then combined with the sauce base and simmered overnight.
I was hoping for a much earthier and well rounded sauce. I need your tips & ideas, what would you do to turn this sauce around?
P.S. Next time I'm sticking to the tried & true, simple & classic recipes.
As you've probably guessed by now I'm taking a trip up the West Coast this May. I have no specific plans for places to stop, so any and all suggestions are welcome, and appreciated. Trying to find some tasty places in each of the aforementioned cities, whether local favorites, or national best-of's.
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Dry meat.