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What people are shouting
Today is the day that New York city’s ban on tran-fat oils takes effect. After a lot of moaning and crying most of the fast food restaurants reversed their opposition and changed the oil they use well ahead of the ban.
Some may call this political correctness, I call it one tiny step.
Sunday’s are for cooking!
Sitting with an inspirational friend just now who has been sharing with me his approach to hangovers. He prepares “tomorrow’s food” the day before and has different recipes for the severity of hangover he anticipates he will have “tomorrow”. I think he needs to share his knowledge with all of us!
Here’s some pic’s of my stuffed squid and my “Dancing Chicken.” (Gosh… that sounds kind of dirty.)
As if we need to see butter to be encouraged to eat it! Butter with everything for me, please.
On the subject, last night my brother chastised me for adding a knob of the good stuff to a plate of piping hot French beans. I am happy to lose a handful of years at the end of my life through coating my veg in butter than attempt to save my arteries and thus live longer.
Good theories all. And they blow away my butter makers conspiracy theory where the world butter making conglomerate pays off the fridge people to put the shelves in so that we see butter, eat butter, and buy lots of butter.
I don’t know about butter contaminating other perishables, but I suspect that in addition to the keeping the butter at a warmer temperature a separate drawer prevents the butter from absorbing the flavors and smells of other foods in the fridge.
The butter drawer in my fridge keeps the temperature a little higher which means I can spread the butter direct from the cold. Also you want to keep the butter away from other perishable products as it can easily contaminate them.
I’ve been wondering.
Why does butter have it’s own special drawer in the refrigerator? I’m sure there’s a perctly good explanation, but I can’t come up with one.
I ♥ deep frying!
