Gluten, It’s Everywhere

Posted on May 3, 2016 by briannavasquez

Image by: abby

Have you ever had any diet restrictions? Has it ever led to embarrassing moments of harassing waiters, vigilantly viewing menus or even food labels to be certain whether there is an ingredient in the food item that you cannot consume? Anyone with a food allergy must face this awkward occurrence every time that they decide to dine out, which often discourages them from eating out altogether. For people who are struggling with gluten allergies or celiac disease, visiting a restaurant can be an utterly terrifying experience because they have to be completely sure that they do not consume any form of the protein … gluten.

Now thanks to the revolutionary advances in technology, there is a new innovative device which will readily compute whether a food item contains gluten. This small device, which can easily fit in a pocket or purse of any sort, can provide a better customer experience within minutes as it tests for the presence of gluten in food. It is called Nima and it is manufactured by 6SensorLabs, a San Francisco-based startup company. It aims to lower the anxiety that is endured when those suffering from gluten-sensitivity are eating at restaurants by offering a sense of dietary freedom.

Image by: bajar de peso rapido

The Nima uses small disposable capsules to test food in order to avoid cross-contamination but the device has not been completely perfected because it cannot guarantee that an entire meal is free of gluten, it can only be completely safe based on the portion of the meal tested which can lead to false negatives. This has led to the development of other devices similar to the Nima, which will detect other food sensitivities or allergies such as nuts or dairy ingredients in certain products.

The Nima sensor can be pre-ordered as a starter kit online for about $200 for the device unit and three capsules while additional capsules can be purchased separately for about $50 for twelve capsules. The device should be available by the summer of 2016 if production allows for it.

The Reality of Food Racism

Posted on April 19, 2016 by briannavasquez

Image by: Zafira Vaxevanidou

There is discrimination currently taking place in the culinary world. One that believes or suggests that chefs should only cook food that is within their own ethnic groups in order to be culturally just. Many believe that chefs should never venture from their realm of cuisine because their palate is best designed towards that genre of food. This has led to uproar and racial disagreement on what chefs can specifically cook for a living in a respectful manner.

This controversy more specifically surrounds Rick Bayless, an Oklahoman chef who has built an entire career around cooking Mexican style food. While many support Bayless and respect his love of cooking an array of Mexican delicacies, some are completely against how he is profiting from a world of food that is in no relation to him as they feel that it is a form of privilege to the Caucasian race.

Image by: Adam Goldberg

Many, unfortunately, still disagree with Bayless because they believe that the profit that he has made from cooking Mexican food for a living is exceeding more than a Mexican would make while cooking their cuisine. He has become highly criticized for his style of cooking as many feeling that he should not be able to be proficient in his career of cooking from a completely different race of cuisine.

Yet, it still seems racist to disapprove of Bayless because of his race despite his passion for Mexican cuisine although it may question the validity of the authenticity of his food, he still has a right to cook whatever food that he wants to cook. I feel that he is only being swarmed with this backlash because it involves a minority because I have seen a variety of cultures be able to work, cook, and serve French food and no one has questioned the authenticity of it. It is frustrating that in every aspect of our lives, we are unfortunately faced with racism because we are not accepting towards diversity instead we are almost frightened by it. So we argue and make stereotypical guidelines for what seems correct or normal in order to not offend or immense ourselves in a world that accepts everyone regardless of their race, ethnicity, sexual orientation, gender, et cetera because it feels easier to exclude than to include.

Comment below on your stance on this culinary scandal regarding renowned chef Rick Bayless.

Healthy food vs Junk food

Posted on April 12, 2016 by briannavasquez

Image by: Just Simply Health

The obesity epidemic that’s increasing exponentially in America has sparked interest in an array of programs to establish initiatives for Americans to become serious about their health, especially in terms of their weight. It has also led to a variety of commercials that are currently airing, to explain the negative effects that unhealthy junk foods can wreak on our bodies. It singles out many food brands as contributing to people gaining weight by consuming their products. These commercials graphically describe the effects by displaying visuals of heart disease or other health issues in order to frighten viewers into being more health conscious. While many doctors will tell you to eliminate junk food from your diet completely, that is somewhat impossible, we all get a sweet tooth sometimes and it can be difficult to turn down your favorite junk food weakness. So instead it can be better to be more physically active by way of exercising extensively in order to burn off the calories that were put on by way of delicious yet fattening food.

Now, in an effort to be more honest with consumers, companies are highly considering adding new labeling to processed food products that will clearly indicate exercise equivalents that can be done to burn off the calorie intake of that specific food item. This will enable consumers to understand the severity of the amount of calories they are ingesting on the daily basis.

kid having trouble decide between healthy foods or junk foods

Image by: Nancy Ripton

It will help them see how much junk food that they are eating because an apple naturally would not have a warning label but a bag of potato chips would. While the potato chips essentially have no nutritional value, the apple, despite it still having a sugar and calorie index, has vitamins, antioxidants, and minerals that will consequently benefit the body to have the energy to run efficiently. The new labeling that the potato chips would have would describe exercises to do to counteract the calories of it, for example; the label could possibly read that it would take 35 minutes of walking to burn away the calories. However this can still be a tad bit misleading because in order to know how to burn off a specific amount of calories, you have to calculate that person’s body mass index. So a person who weighs 100 pounds will have to walk or run twice as long as a 200 pound person.

Overall though it would be an encouragement for all consumers to be more attentive to labels and will hopefully help them make better educated choices when purchasing food for themselves or their families as in theory it will help you to consider buying foods with a lower calorie index in terms of sodium and sugar content which would overall be healthier. Many consumers have said labeling is difficult to understand and it would be more beneficial to make the labeling more consumer friendly. The U.S. Food and Drug Administration is currently considering redesigning labels on packaged foods to highlight the ingredients that you should avoid or that are healthy in the food item.

Easter Recap and Fun Activities

Posted on March 28, 2016 by AmoniB

On this Octave of Easter I will like to back track to show some Easter Activities. And if you guys aren’t tired, I know Easter was yesterday but I’m pretty sure you guys are still dolled up with tons of left overs. I spent most of Easter Weekend, from Friday night, with my family in Maryland. Saturday went as followed: family talks, breakfast, doing each others hair, shopping, making Easter things, bbq, games, bbq, chilling, and my departure. It was awesome for the most part, especially helping create the Easter Eggs and Easter Baskets. (Duh the Barbecue was the best but it’s not a food blog, lol.)

My aunt, owner of Kreative Kisses, brung all the ladies together in efforts to make Easter Awesome for the little ones. Easter eggs are usually a tradition in my family, making them and hunting plastic ones with money or candy. But we were also able to help with her usually $25 basket creation. The kids really loved it! Here are some images:

As a female who loves makeup and all things beauty, of course my face was beat to the gawds fir this occasion and I had pink Easter nails with sparkles on Saturday . However, I want to show you guys how to create marbled easter nails, which I did Sunday. If you want the kids to enjoy you can also cut a water-color shaped egg for them to marbelize. Watch Here:

Post dedicated to my family.

QUESTION TO THE AUDIENCE: How did you spend Easter?

How About Kill-Free Meat?

Posted on March 22, 2016 by briannavasquez

Image by: barış can

Have you ever wondered about how that hamburger you’re eating was created? Or about the type of cows used? How about what those cows consumed before being used as meat for the production of that single hamburger? Do you care how animals are slaughtered and how the meat is distributed? How about the living conditions of the animals before they’re slaughtered for consumption?

Well, you may be surprised; it is always a risk to eat or prepare a meal with any type of meat in it. The quality of it may seem certain but some risks go unnoticed, such as, specific bacteria that can cause harmful viruses like E. coli et cetera. Scientists have created a revolutionary solution for this by creating a kill-free meat variety, which will create different types of meat while excluding the reality of slaughtering animals for our consumption.

A company by the name of Memphis Meats has created an entire business based off of kill-free meats. This is done by them manufacturing meat in a laboratory as they utilize the animal cells by feeding them with oxygen and a slew of specific nutrients (i.e. sugar and minerals) in order to ‘grow’ meat. The duration in which it takes to harvest the meat can range from nine to twenty-one days before it is ready to be used. They believe this practice is more sustainable in significantly reducing the death of animals for human consumption.

Memphis Meats has claimed that the kill-free meat will still cost the same, average amount of regularly consumed meats. And taste testers have said that the cultured meat tastes delicious and taste just like meat from an actual animal. The cultured meat is supposedly more sustainable than animal meats, even organics ones, as it eliminates the entire slaughtering process by ‘creating’ the meat.

The whole idea sounds nice but would you be okay with consuming laboratory-made meat? It sounds very similar to the Mondo Burger from Good Burger (a great and hilarious movie, I would suggest you watch it if you haven’t already) where they used chemicals to make the burgers bigger and more appealing while adding an addictive quality to it.

Comment below with your own opinions for this progression in the meat world for the future.

Good and Affordable Eats in Downtown Brooklyn

Posted on March 16, 2016 by Jessica

Finding good quality and affordable food in Downtown Brooklyn for a student can be mission impossible sometimes and as a student I must admit there’s not much in Downtown Brooklyn that’s within our budget, but while attending City Tech for the last few years, working in Downtown Brooklyn for over 3 years, and researching on Yelp I have come to realize there are certainly good food for an affordable price from anywhere between $5 – $15.00 and here are five places I would like to share with you where you can get a good quality meal for a good price:

Brooklyn Fare

Besides Trader Joe’s (located in Cobble Hill), there’s another supermarket/organic market where you can build your own meat entree or vegetable entree or pick up a sandwich. This market is known as Brooklyn Fare and it’s about a 10-12 minute walk from school. Their meat entrees are usually $9.99 and for vegetable entrees are $8.99 (prices may have changed). It’s a great place to visit and they have a lot of great products you may not find at Trader Joe’s.

Cafe Metro

Cafe Metro is by far one of my favorite places to go to for lunch because it’s my to-go place for salads! Panera, Au Bon Pain, Hale & Hearty, and many other restaurants and fast food casual places have salads and provides a customer with the option to build their own salad, but I find that it’s a lot more expensive at these places. I spend just a little bit under $10 for my salad, but I can add a lot of different toppings and special toppings without an extra charge unlike other restaurants. If you love salads as much as I do, than you will love Cafe Metro. Lines can get crazy between 11:30AM-1PM, so I usually pre-order my salad to avoid the crazy lines.

Hanco’s

When I first discovered there was a Vietnamese spot that opened up in Downtown Brooklyn, I was very excited about this! Vietnamese food is almost no where to be found in our area. If you love Vietnamese food, check out Hanco’s as they have an array of items such as banh mi (Vietnamese sandwiches) , pho, rice vermicelli, bubble teas, coffee, rice dishes, and various appetizers. It’s a little more expensive than what you can find in South Brooklyn and Chinatown, but you won’t be spending $15+ on a sandwich or a bowl of noodles for sure.

Court Order

Last December, I stopped by Court Order for lunch because I remembered my boyfriend said they had pretty good wraps and soups and all made from scratch, but what he didn’t tell me was that Court Order actually gives student discount (must present school ID) which is 10% off, but you must spend $5.00 or more. I actually found out during my first visit and took advantage of that student discount. How many restaurants/food places do you know that gives you a student discount? The food is pretty good here and mostly under $10, now that’s a good deal!

Golden Fried Dumpling

Golden Fried Dumpling has been in Downtown Brooklyn for 3+ years now and it still remains as the most cheapest, affordable, and tasty dumplings on this side of Brooklyn. The price range for their dumplings range from $1.00 – $5.00. Now I mean seriously, where are you going to find hand-made dumplings for that cheap in Downtown Brooklyn? Any way, besides dumplings there are other menu items that are just as inexpensive like: sesame pancake sandwiches, rice & noodle dishes, buns, soups, and etc. I wouldn’t recommend eating here as they have very limited space and seating area in this establishment, but it is worth checking out.

Hopefully I have inspired you and woke you up to a few places that have cheap and affordable eats that can fit within your budget as a student. If you would like to read more about different restaurants in Downtown Brooklyn that I’ve tried you click here or if you want to hear more about affordable restaurants, click over here.

Are there any restaurants in Downtown Brooklyn you feel are affordable and has good quality?

The Evolution of Food

Posted on March 15, 2016 by briannavasquez

market filled with fruits and vegetables

Image by: Roberto Destarac

In America, food is always being wasted each and every day because of blemishes and other trivial reasons that that mark them sub-par and unsellable. This contributes to the high percentage of food wasted per year. Despite the rising number of those living in poverty that are constantly struggling to make ends meet and afford food, this surplus of food is still being thrown away. The addition of food banks help but can only feed so many people at once. It would be more beneficial if local supermarkets could also aid in this sustainable movement to assist many people in being able to purchase necessary food items for their families.

One of the newest, and most innovative, store in Denmark, is WeFood, located in Amager, Copenhagen which opened on February 22^nd sells fruits, vegetables, dairy, bread, and other food items as well as household items that have passed their expiration dates or have been damaged in any way. Although, it might seemed weird to eat food that has expired, the expiration date doesn’t hold as much significance as one might believe. It is simply a time stamp as to when it is best to eat especially in terms of taste when that date passes it doesn’t mean the food is rotten but has passed its peak ripeness. When one declares that food is rotten it should be based on more than an approximate date, for instance orange juice is supposedly good based on the date that it will expire but may smell and taste rancid. The date says it’s safe but it clearly isn’t.

the outside view of the wefood supermarket

Image by: noestlerdk

This gives families the independence of purchasing their own food which fortunately for them are being sold at reduced prices. It has allowed food waste to reduce significantly in Denmark who were inspired to pursue this movement, by France which has put a ban into effect on trashing or spoiling unsold food items.

It would be revolutionary change in the way we view supermarkets if this were to occur in any number of supermarkets or stores in the United States. It would benefit underprivileged families as our annual food waste is only increasing each year and the reasoning behind this is based on what we find not fit to be readily sold. But I feel that we are too focused on the fine print on labels for our food instead of the actual food itself as well as the benefit salvaging this mediocre food would have on those in need.

Comment below, if you believe it is a great choice for America to have a supermarket or store like WeFood.

What’s Been Cooking In The Kitchen

Posted on March 9, 2016 by Jessica

Happy March everyone! This post is going to be a little different because instead of a typical restaurant review, I will actually like to show you what I’ve been cooking lately. I’ve had extra time on my hands the last two months, so I’ve used that time to blog and cook. Here’s what I’ve been making lately and prepare to salivate –

Grilled Chicken Caesar Salad

I absolutely love salads! One afternoon I was inspired to make a salad for lunch so I ended up making a Grilled Chicken Caesar Salad, minus the grilled chicken because it was store bought and it was at this point, I realized I’m not a fan of Caesar dressing – too fishy.

Poached Egg Roasted Chicken Salad

I never thought that you could add a poached egg and top it off on a salad, until I got inspiration from a friend who’s also a foodie. The poached egg added a smooth texture to the salad and the yolk was extra runny.

Chunky Guacamole on Multi-Grain bread with Toasted Almonds

I’ve also tried to make a chunky guacamole on Multi-Grain bread with toasted almonds. The result: very yummy and crunchy!

I’ve also been cooking dinner for me and my boyfriend. For one night, I made mixed vegetable corn soup, sauteed Japanese mountain yam with mixed mushrooms, and sweet & sour chicken.

Roasted Chicken & Craisins Salad

Last week, I made a roasted chicken salad with craisins and a fried egg. Everything was yummy and really vibrant and exciting. The fried egg added an interesting texture to the salad. It was a true success!

Well this is just a glimpse of what I’ve been making the last few weeks. It’s been fun and interesting. I am glad to always test myself to see how much I can make and do and so far it’s great. I look forward to challenging myself to cook more.

What hobbies do you enjoy doing that you have found yourself doing more often?

Tofu, Anyone?

Posted on March 8, 2016 by briannavasquez

Image by: United Soybean Board

As many of you know I’m majoring in Hospitality Management. This major allows us to have a hands-on approach to the hospitality industry by offering a variety of lab classes that include cooking, baking, or serving to the guests that visit the Janet Lefler Dining Room. This semester I am taking The Art of Vegetarian Cuisine and it is truly amazing to learn about the substitute ingredients that are being used to make the evolution of this particular diet possible.

I was actually a vegetarian for fifteen years and found that while it was extremely unique and healthy from a culinary perspective, as I got older I realized that I was lacking nutrients and that would leave me feeling fatigued very easily from simple daily tasks. Yet, it has allowed me to have a vast palate when it comes to different cuisines and I have a huge love for fruits and vegetables as well as what they do for our bodies.

Last week, we had the pleasure of studying plant based proteins for vegetarians/vegans; their diet lacks valuable proteins as well as vitamins that would naturally be found in animal products so these nutrients must be absorbed from other foods. Tofu as well as tempeh and seitan which are high in protein due to the nutrients present in the plants but are transformed into a more meat-like product.

I was able to make seitan last week as well as make tofu from scratch and the process has allowed me to have a better appreciation for vegetarian cuisine. The process was eye-opening to the fact that meatless proteins are created in many different ways and truly utilize the specific ingredient.

Homemade Tofu Recipe

Ingredients

2 quarts soy milk

Coagulant (Choose one of the following):

2 tsp. Terra Alba aka Gypsum (Calcium Sulphate) or

1 tsp. Nigari Flakes (Magnesium Chloride) or

1/2 tsp. Liquid Nigari (Magnesium Chloride)

Instructions:

Boil the soy milk for 5 minutes and then let it cool to 160-175°F (70-80°C) degrees.

If you are making soy milk using a soy milk maker, there is no need to boil the milk again.

Dissolve the coagulant of your choice in a cup of warm water–do not let it set too long!

Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix. Allow the mixture to sit undisturbed for 15-25 minutes.

While the mixture sits, small white curds will separate from amber colored liquid.

Once the process is complete, transfer the curds into a molding container lined with cheesecloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid. Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together. Remove the block of tofu from the mold.

If you don’t plan to consume the tofu the same day that you make it, store it in a container filled with cold water in the refrigerator. Change this soaking water daily until you consume your tofu.

Makes a little less than a pound of tofu.

Image by: Brianna Vasquez

Tips for Making Tofu

The amount of coagulant used will influence the texture of the final product: For instance, more coagulant will produce firmer tofu, while less coagulant will produce softer tofu.

If you plan to consume the tofu within 24 hours of it being made, there is no need to store it in water.

To give the tofu a more fibrous texture, cover the tofu in water in a seal-able container and place in the freezer. Thaw when ready to use.

Adapted from CulturesForHealth

Comment below the vegetarian meals that you enjoy. Or the ones you wish to try in the future. But I encourage trying vegetarian food at least a few times, it truly is an exciting experience and if done correctly you will be astounded by the results.

The Abundance of Food Trends

Posted on March 1, 2016 by briannavasquez

rolling pin and a rolled out piece of dough

Image by: Sameen Ismail

Everyone knows how easily a particular subject can gain attraction and become a viral sensation. From Justin Bieber to Grumpy Cat, it is apparent how rapidly a topic can rise to fame and for all to want to be able to partake in if only for a while before the short-lived fame begins to die down. This is even more crucial for food establishments as it may only be available for a short period of time before being completely taken off the menu. Food trends are probably the one of the best viral sensations to occur because it highlights the similarities of many people’s taste preferences. Everyone will spend not only their hard-earned money but their time in line with many others simply waiting for their turn to have the chance to feast on this thriving food product.

Image by: Phil Nolan

Food trends really began to soar in 2013 when the Cronut (a portmanteau for croissant and donut) was born in Dominique Ansel Bakery; it was the one food item that everyone wanted to taste and would wait hours in order to taste it even if there was a significant chance they would be turned away if the product sold out for the day. Ansel continued to surprise us with his confectionery masterpieces which included the chocolate chip cookie shot and a few other desserts. From then on, it was the cruffin which was another portmanteau for a croissant muffin which is readily sold at Mr. Holmes Bakehouse in San Francisco, the rainbow bagels from the Bagel Store in Williamsburg, and many other foods.

But the newest food trend is one that was discovered in New York just this year which is the Cinnamon Roll Stuffed Donut. Although it sounds insane many describe it as a delicious dessert. Chef Thiago Silva of Catch Restaurant located in the Meatpacking District of Manhattan created this dessert as part of his extensive dessert menu. It has received lots of praise and continues to as many come to visit his restaurant in search of this new food trend. Below, I have a recipe for the donuts, if any dare to try to recreate it in their own homes.

a small cinnamon roll encased in a donut

Image by: abdeslam ait hida

Cinnamon Bun Stuffed Donuts

Ingredients

Vegetable oil, for frying

Dough

2 packets yeast (4½ tsp.) I use active dry.
½ cup warm water
1 tsp. sugar
⅓ cup vegetable shortening
¾ cup soy milk
¼ cup sugar
1 tsp. salt
4 cups flour
2 eggs

Filling

2 Tbs. margarine, melted
⅓ cup brown sugar
¼ cup sugar
1 Tbs. cinnamon

Icing

2 cups powdered sugar
¼-1/2 cup water

Instructions

Dough

In a small bowl or measuring cup, mix the yeast with the warm water and 1 tsp. sugar. Stir until no longer lumpy and set aside to proof and bubble up; 5-10 minutes.
Meanwhile add the ¼ cup sugar and the salt to the bowl of an electric stand mixer.
In a microwaveable bowl warm the vegetable shortening with the soy milk until the shortening has melted. Pour the shortening/milk mixture over the sugar/salt mixture and stir to melt. Allow to cool until lukewarm.
Add the flour and eggs into the mixer bowl. Then finish off with the yeast mixture. Mix on low using the dough hook until the dough comes together. Once it’s pulling off the sides of the bowl, set the mixer to medium low and mix for about 6 minutes.
Grease or oil a large clean bowl and scrape the dough mixture inside. The dough will be sticky, but don’t add flour! Grease your hands to better work with the dough.
Cover in plastic wrap and set in warm place to rise for one hour.
Once the dough has risen, cut off ⅓ of the dough (about 12 ounces if you have a kitchen scale) to make your cinnamon buns. Set the rest of the dough in the fridge.

Cinnamon Buns

Grease a 12 cavity cupcake pan and set aside.
On a well-floured surface roll out the dough you just portioned off. Roll it into a rectangle about 12″ wide and 6″ tall.
Melt the margarine and brush over the dough.
Sprinkle the dough with the brown sugar, sugar, and cinnamon. Roll the dough into a log, you are rolling the long side up so your log is still 12″ long.
Once rolled up use a serrated knife or bench scraper to cut the buns into 12 pieces.
Place each bun in one cavity of the cupcake pan, cut side up/down.
Cover with a kitchen towel and allow to rise for 30 minutes.
Meanwhile preheat the oven to 350 degrees F.
Once the buns have risen, bake for 10-12 minutes until just lightly brown. You don’t want to overbake-these will still be fried.
Remove the pan from the oven, let cool for 5 minutes and then carefully pop the buns out of the cupcake pan. The sugar will be extremely hot so your best bet is to flip them out onto a parchment lined cookie sheet.
Allow these to cool completely.
Once the buns are cool, remove the reserved dough from the fridge.
Divide the dough into 12 portions (just under 2 ounces each). Flatten each piece, I used well-floured hands but you could use a rolling pin.
Place one bun pretty side down on the flattened dough. Carefully wrap the dough over the bun and pinch the seams together at the bottom.
Set the donut to rise seam side down on a floured parchment lined baking sheet.
Once all 12 donuts are formed, cover with a kitchen towel and allow to rise for 30 minutes.
While the donuts are rising, heat your cooking oil. I use vegetable oil but use any oil with a high smoking point.
Heat your oil to 350 degrees F. Proper temperature is everything: too cold and your donuts soak up all the oil and become greasy. Too hot and your donut is burning but the inside is raw.
I use a deep fryer because it will regulate the temperature for me, if you don’t have one-make sure you have a really good thermometer and keep a close eye on it.
Fry the donuts for about 1 minute per side.
Carefully remove from the oil and drain on a sheet pan lined with paper towels.

Icing

Once your donuts have cooled (if you haven’t eaten them all yet) measure the powdered sugar into a bowl.
Slowly add a bit of water at a time until you have a thick icing consistency. I went thick with these but you can thin the icing out more if you are looking for more of a glaze.
Dip, drizzle, or pour the icing onto your donuts.
Sprinkle with extra cinnamon for an added touch and enjoy!

Adapted from Lil Miss Cakes

But I would still advise going to the actual bakery to taste the original, not necessarily because it will taste better, but because sometimes the sheer anticipation of waiting in line and buying this widely talked about product adds to the delicious flavor. It makes it all worth it in the end of it after the time and money spent on it.

Comment below with anything you would find worthy of waiting in line for.

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