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(04/12/12 12:43am)
____simple_html_dom__voku__html_wrapper____>If there’s something strange in your ground beef, who you gonna call? Social media!It’s an aspect of our food system that has been brought to light for most Americans in the past month, mostly through vicious retweeting of “#pinkslime” and the rapid circulation of a surprisingly successful petition.No, this stuff isn’t the same psychoactive pink slime the Ghostbusters messed with, though if we could control it with our argumentative voices, I’m sure I wouldn’t be alive to write this column.Originally referred to as “Lean Finely Textured Beef,” this meat industry product is used by some grocers and meat packers as a filler to expand our ground-beef supply.After a butcher has removed all cuts from a beef carcass, companies such as Beef Products, Inc. buy up the remains and toss them in a centrifuge to remove fat. The residual scraps are more susceptible to bacterial contamination than the cuts we typically cook and eat, so they’re treated with ammonium hydroxide gas.Ammonium hydroxide was deemed generally recognized as safe by the United States Department of Agriculture and does not require labeling because it is claimed to be a processing agent and not an ingredient.In April 2011, English chef Jamie Oliver opened season two of ABC’s “Food Revolution” with a pointed demonstration to an audience of American parents and their children. He threw some pieces of cow carcass in a washing machine, poured household ammonia cleaner on the remains and ran it all through a meat grinder.The audience reacted beautifully — all shaking heads and gasping with surprise.Oliver’s campaign was a catalyst in forcing McDonald’s to stop buying and using LFTB, and other fast food companies followed suit. But that was last year.Why are we just now witnessing a social media upheaval? In March of 2012, ABC ran a series of reports quoting former USDA scientist Gerald Zirnstein’s claim that at least 70 percent of the ground beef we buy in supermarkets contains up to 15 percent of this “pink slime.” This awakened the cause-mongering American beast.We rushed to our keyboards with the limited knowledge that (a) ammonia is a scary cleaning product you keep away from your children, (b) 70 percent and 15 percent add up to a big number and (c) the meat we love to eat looks very different before it comes to us in chargrilled patty perfection.The Lunch Tray blogger Bettina Elias Siegel started a Change.org petition against LFTB after news broke that school lunch programs did not have the ability to opt out of using the filler.According to the Wall Street Journal, mentions of “pink slime” on Twitter jumped to almost 100,000 by the end of March. Siegel’s petition received upward of 250,000 signatures and inspired the USDA to offer voluntary LFTB labeling to beef-product makers.Some might rejoice at that news. But what’s the alternative when we opt out of purchasing products containing LFTB?The beef industry tells us LFTB saves us from slaughtering an extra 1.5 million cattle each year. This cuts down on feed and fuel costs and slashes the prices we see on our end.I can’t even begin to think about the amount of methane gas 1.5 million more cows would emit.As for the “unappetizing” name, I can’t say I buy into the hype. The slurry used to make lunchmeats and hot dogs isn’t too far removed, and the processed foods we buy contain chemical ingredients we fail to research.And yes, more transparency on the part of our food industry would be helpful, but I kind of empathize with the companies. They’re so hesitant to give us information without context in fear of the instantaneous, uninformed backlash. This is no longer about food or health or safety. It’s about how we educate ourselves and choose to effect change, whether helpful or harmful.I’m not yet sure which side of the fence I’d like to stand on, but I wish more people would consider all the evidence and options before jamming down the protest button and sending us further into unsustainable, chaotic oblivion.
(03/22/12 2:13am)
____simple_html_dom__voku__html_wrapper____>When I first sat down to write this column, I wanted to rant against the rise of cake pops. Clearly, they’re a colossal step backward in dessert evolution.But as I grew more and more enraged by the photos of rainbow- and sheep-decorated varieties blowing up Pinterest, Twitter and the foodie sites I haunt, I noticed the wooden stick underneath.Far too many foods are mounted on pointless sticks these days, and the trend is only getting worse.The original culprit was the corndog, as I’m convinced it was invented solely for horrible elementary school lunches. Corndogs aren’t messy, and kids would rather eat with their hands anyway. Wrap a hot dog in a pancake and call it good.Sticks are practical in certain applications. Popsicles are painfully cold and melt easily, so a handle of some sort is necessary. Grilling kebabs or small animals, such as shrimp or scallops or scorpions, calls for a skewer to keep it all intact.But in what world does pepperoni pizza deserve to be baked onto and eaten off a wooden paddle? Since when is it better to buy mini cinnamon rolls on a spear?Yes, we’re becoming a much more mobile and fast-paced society, always hitting the pavement. State fairs and amusement parks are ideal for meandering and munching at the same time.But those locales offer the worst excuse for using a stick I’ve ever seen and the best excuse to deep-fry everything from cheeseburgers and manicotti to Dr. Pepper, Snickers bars and brownies.I wept for humanity the day I learned of fried butter.I would try fried mashed-potato balls, but why are they served on a stick? Are we such mess-fearing multitaskers that we can’t spare two fingers to toss down a few bites?If my empty wallet and I ever make it to a cinema again, I’m afraid I’ll see kids wielding toothpicks topped with individual, butter-dripping popcorn kernels.I appreciate the demand for sustenance on the go — this is the birth of the ever-charming food truck system. Homemade tacos in cardboard boats or a simple pretzel with mustard in a sheet of wax paper bring something to the mobile table you can’t feel when lugging a bucket of KFC under your arm.But I’m struggling to understand the cake pop’s sudden mass appeal.I’ve already professed my deep love of cake. I can’t imagine what’s so novel about a ball of it coated in icing and sprinkles, sometimes frozen and shoved onto a stick.And have you ever noticed the woody, bitter aftertaste of an ice cream bar once you’ve licked it down to the quick?Thanks, but if I want forest flavor, I’ll set up a wood chip smoker or a few cedar planks on the grill.I love juggling a plate with a towering cake wedge and a fork while walking through a busy street. Give me a slice of pizza, too, and a glass of lemonade. I’ll take it all together with dignity.I’ve been known to pile cheesecake on collard greens to get my kicks on one plate.I won’t be caught dead clutching eight different fried-food-covered sticks. That image only brings Edward Skewerhands to mind.
(03/07/12 9:51pm)
____simple_html_dom__voku__html_wrapper____>After more than 10 years of solo and side projects since splitting in 2003, Irish band the Cranberries returns with a reformed sound with “Roses.”The album starts strong with 1990s prom song “Conduct” and remorseful anthem “Tomorrow,” which are reminiscent of classic Cranberries, but it quickly slips into a sluggish set of depressing ballads.This six-song sinkhole of carelessly chosen lyrics — “It’s raining in my heart / every time we are apart” and “I’ve got a pain in my heart / whenever we are apart,” for example — is disappointing at best.Hope arrives in “Schizophrenic Playboy,” which is up-tempo and packed with emotion but leaves us wondering just what emotion that is.Closer and title track “Roses” showcases lead singer Dolores O’Riordan’s beautiful vocal range, and optimistic “Always” inspires head-bobbing to a strong kick-drum beat.We’ll need more of that to remind us what made the Cranberries so addictive all those years ago.
(03/01/12 12:59am)
____simple_html_dom__voku__html_wrapper____>Those who know me well also know that one of my top-five favorite condiments is peanut butter. It should come as no surprise, then, that I’m using these carefully-constructed paragraphs to celebrate National Peanut Butter Lovers’ Day, which falls on March 1.I wish Planters’ Mr. Peanut were my grandfather. We’d poke fun at walnuts and hazelnuts, and I’d ask him about his monocle.When I was a kid, though, Peter Pan was my number-one choice of peanut butter, followed closely by Jif. Peanut butter and jelly on white bread was my go-to lunch. If hot dogs weren’t available, I’d likely have a sandwich for dinner, too.As a picky eater, I was instantly satisfied by the sweet and salty spread. It paired with literally every after-school snack. It also tasted fantastic straight off the spoon while I giggled along with PB&J Otter.Since then, I’ve probably made one too many odd comments about my attitude toward peanut butter. Hell, I’ve even given my friends strict instructions on how to make the quintessential PB&J down to the heated crunchy versus creamy debate (creamy wins, hands down).I don’t understand people who don’t absolutely swoon at the thought of it. I don’t think I could spend much time around someone with a peanut allergy.I guess you could say peanut butter is my deal breaker.So today, I plan to use it at every meal. It’s pretty easy, when you think about it. PB goes with just about any breakfast food you can imagine, whether waffles, pancakes, Pop-Tarts, plain ol’ toast, bagels, donuts, oatmeal or Rice Krispies.For lunch, you really must take caution. Defaulting to a PB&J is far too easy. I’d much rather layer peanut butter, almond butter and apple slices. Maybe add a drizzle of honey, or an overflowing spoonful of Nutella.I will never, ever make that creepy peanut butter and butter on white bread concoction everyone was so enamored with in grade school. And I’ll be sure to avoid Alfalfa’s mistake in “The Little Rascals”: trusting others to uphold PB’s saintly reputation.Dinner forms the greatest prospects. Asian cuisine is big on using just the nuts or the spread, especially for dumplings or grilled chicken strips smothered with Thai peanut sauce. Some add it to soups, chilis or salads. I’ve even seen offbeat ravioli recipes.But I think my favorite combination is a naughty take on the PB&J that celebrates one of the greatest peanut butter lovers of our time. It’s called the Elvis, and it consists of thick-sliced, lightly buttered country bread grilled to a golden brown with entirely too much peanut butter, one sliced banana and at least four crispy bacon strips. Elvis was rumored to eat this just about every day with no less than a pound of bacon on an entire loaf of crusty Italian bread.If this is true, it’s no wonder he ended up the way he did.But if I had to weigh the price of my peanut butter obsession against my health and sanity, I’d whole-heartedly choose the gluttonous path out of this world.Keep a few silver spoons and pristine jars of PB alongside my deathbed. It’s got me all shook up.
(02/09/12 1:57am)
____simple_html_dom__voku__html_wrapper____>Belgian singer-songwriter Wally De Backer, aka Gotye, released his third studio album, “Making Mirrors,” in North America on Jan. 31, but its soulful single “Somebody That I Used to Know” has already topped charts.As a seasoned drummer, Gotye has an ear for dramatic percussion, forming the infectious backbone of tracks such as “Eyes Wide Open,” which sends Phil Collins vibes with lilting vocals.Unexpected and highly amusing, eighth track “State of the Art” combines at least 10 different instruments — all played by Gotye — and interjections from a retro radio announcer.“Don’t Worry, We’ll Be Watching You” carries seductive bass notes and an ominous organ to the theme of cult religion.The album fizzles with a few happy-go-lucky tracks and weakly sampled steel drumbeats from the Harry Belafonte classic “Banana Boat Song” paired with sorrowful lyrics in “Bronte.”Gotye’s flair proves most effective when sidestepping the topics of love, loss and relationships. Too bad those are the most popular.
(02/09/12 1:39am)
____simple_html_dom__voku__html_wrapper____>They say, “The way to a man’s heart is through his stomach.” I know a good meal is one that raises my heart rate every time I think about taking the first bite.Maybe that’s just the cholesterol talking.But a guaranteed good meal is, hands down, the hamburger — grilled and seasoned to perfection.What goes into the most impressive burger around? I trekked around Bloomington, tasting the most talked-about cheeseburgers, and found a few must-have qualities.Bub’s Burgers & Ice Cream is known for “The Big Ugly,” a patty weighing in at one pound after it’s cooked. The folks at Bub’s sear the juices into their patties with beautiful crosshatch grill marks.The key to grill mark success, whether on a coal or gas grill or in a stovetop grill pan, is to imagine the patty is a clock hand pointed at the 10. Divide cooking times for each side of the patty in half. At the halfway mark, rotate the patty, same side down, like it’s moving clockwise to the 2 position. Repeat on the other side.Upland Brewing Company also has a locally reputable burger, and it truly delivers. Its seasoning is highly impressive, and they really know the difference between raw and cooked flavors.Here’s a hint: If you think you’ve salted enough, add more. Add a little more after that, then cracked black pepper, then maybe some garlic powder or chopped onion. Then perhaps a little more salt.Opie Taylors has served the local scene since 1984, offering more than 30 variations on this classic dish.But no matter how they serve it, Opie’s knows how to keep you eating. The patties are formed thinner and sandwiched into a wide, flat bun, ensuring equal amounts in every bite.A big enough bun makes for less mess, so you won’t want to stop scarfing for a second. But consider your burger size: Too much bread with ketchup or mustard sticks to the roof of your mouth just as easily as a peanut butter sandwich.Which brings us to Scholars Inn’s perfectly chosen toppings and condiments.I sampled burgers with sharp cheddar cheese at each of these joints, but Scholars offered a salty white cheddar I couldn’t pass up. I’m glad I didn’t; it was an unparalleled pairing.Scholars’ cooks also spread a big helping of creamy signature sauce on, but I’m sure we’ll never know the secret recipe. I suggest mixing Dijon mustard and a giant spoonful of pickle relish — perfectly sweet and tangy.Condiments should really say something and not simply mask your perfect burgers’ intense flavors, sealed in with caramelized grill marks and a fluffy, lightly toasted bun.Lettuce — aside from iceberg, which is pure water — packs a subtle crunch, so experiment with colors and flavors. I occasionally substitute mustard greens for actual mustard just for fun.Tomatoes can get awfully mushy and flavorless around here, and they’re not imperative when using ketchup. Sun-dried tomatoes are also much more exciting.Have fun with it. Oh, but skip the mayonnaise. It lacks any redeeming qualities.
(02/02/12 3:21am)
____simple_html_dom__voku__html_wrapper____>The Super Bowl is steadily approaching, and you’re probably pulling your hair out trying to decide what snacks to serve your friends. Take a deep breath. It’s easier than it looks.You’ll need some seriously good munchies to shut those team rivalries up and avoid hour-long delivery times and high prices. As American sports parties go, we have some pretty capable standbys on the bench.Chicken wings are so deliciously messy, they keep fans quiet and focused on the next play. A four-pound bag of frozen, skin-on chicken wings costs about $7 to $8. Thaw those in the refrigerator overnight, toss them in a large bowl with one or two bottles of barbecue sauce and bake them on foil-lined sheet trays in a 450-degree oven for 30-35 minutes, turning and basting occasionally.Like spice? Add crushed red pepper flakes or hot sauce. Want sweet? Add a few heaping spoons of brown sugar or honey. Just be sure to pour more sauce over the cooked wings before serving.Chips and dip are expected, if not required. Go the easy route and pick up a few bags of tortilla chips or low-profile flavors, such as original Lays.Consider your dip — heavy, spreadable, thin — and choose chip shape accordingly. More companies are rolling out ideal scoop-ables.Mix a container of sour cream, a packet of Ranch seasoning mix or some chopped green onion and bacon bits and call it a day. Or, opt for a jar of salsa blended with queso dip and nuke in the microwave for a minute or two.The customary giant bowl of Chex Mix has been beaten to death.Add crunchy wasabi beans (these can be found at Kroger), whole almonds, M&Ms or dried cranberries and start a new bandwagon.Your guests won’t be offended if you toss the mix in melted butter, a teaspoon of garlic powder and a few tablespoons of soy sauce and microwave it for five minutes, stirring occasionally until dry. Cool on paper towels.Somewhere in the spread, you’ll want some “healthy” items. Invest in a few bags of red grapes; people toss those back like popcorn. Pair with cubes of sharp cheddar and creamy Havarti cheeses, or spicy pepper jack if you’re brave.If you’re really adventurous, thick slices of green pear stand up sweetly to crumbled blue or Gorgonzola cheeses. The same applies to red apples, such as Gala or Fuji, and wedges of smoked Gouda. Go crazy.Beverages are crucial — even non-alcoholic choices. Have your basic canned sodas and bottled waters on hand, but consider making a drink of your own. Mix lemonade powder, a cup of club soda per serving and fresh-squeezed lime and orange juice. Serve over ice.Even one homemade dish won’t go unnoticed. After all, no matter what team wins, the snacks should never disappoint.
(01/26/12 3:42am)
____simple_html_dom__voku__html_wrapper____>You know you’ve participated in that heated half-hour debate about the inferiority of ice cream cake. You’ve contested the function and flavor of sprinkles. You’ve definitely argued chocolate versus vanilla, buttercream versus cream cheese frosting.You, or someone you know, might be suffering from the delusion that cake is not of delicious, divine origin.I think it’s high time we laid down the basic rules of Cake Club.The first rule is you don’t talk about cake with your mouth full.I’m not implying I’m a pristine angel who never, ever speaks while stuffing my face. But with a really great cake comes a really great crumb — basically, an airy, moist interior. You don’t want any of that escaping anytime soon.If you plan to bake, sift all dry ingredients (flour, cocoa powder, sugar, etc.) with either a sifter or a whisk to ensure a smooth and fluffy crumb.Also, if you’re consuming colored frosting, no one wants to see rainbow teeth.The second rule is only two layers or two flavors to a cake.Cake is so delicate; too much creativity and too many ingredients can ruin the whole experience. Whether you’re buying or baking, keep it simple. Two spongy layers separated by a thin strip of frosting are both manageable and stable. Add more and you’re adding work, time and a hell of a lot more room for error.Think about combinations. Yes, strawberry and chocolate were made for each other. Of course vanilla and lemon hold hands and skip through fields of daisies. Introducing a third flavor only causes jealousy.The third rule is no shirts, no shoes ... no problem.We eat cake no matter the occasion or what anyone is wearing. Wedding cakes taste amazing when you’re in a fitted tux or heels that were never made for dancing. Cupcakes go down best if you’re not afraid to get a little messy. Cookie cakes are fantastic as you shuffle around in sweatpants. The best part? Desserts are comfort food. Anywhere, anytime, cake transports you to sugary, mouth-watering goodness.The fourth rule is we will eat cake as long as we have to. No shame.Ladies, I know you’ve eaten an entire pan of chocolate-frosted cake while drooling over Ryan Gosling. Or, in my case, you were truly inspired while listening to the newest CAKE album.Gentlemen, I’m sure you’ve inhaled slices of red velvet or German chocolate like you’ve never lost a bet (or eaten) in your life. Follow up with a huge glass of cold milk, but please, no gallons.The fifth rule is if the cake is not for you, you HAVE to wait until the birthday guy or gal has taken a bite before you tuck in.This is an inviolable social norm in my house. We’re so adamant, you’d think cavemen ordained this as law of the land or something. One unwarranted bite and you’ve corrupted the whole cake.You don’t get invited back for mistakes like that.The sixth rule is don’t rush a cake.I’ve assembled many, many cakes, and I consistently screw this up. Even if the crust is a tad warm, your frosting will melt and/or tear the cake apart. Patience is key.The same applies to bake times. Don’t ever put a strict baking time on a cake, even if it’s a boxed mix. Cake is done when it’s done — either the center springs back when you lightly push on it, or the sides gently pull away from the walls of the pan.The seventh and final rule is eat cake.
(01/12/12 1:48am)
____simple_html_dom__voku__html_wrapper____>When I first chose IU and decided to make Bloomington my new home, my parents only hinted at what I might find. They raved about the “artsy” community and how many great restaurants I’d get to try.I had no idea Bloomington had its own flavor.The best word I can think of is “terroir” — a French term meaning “soil.” At first, it was used to describe the distinct flavors the geography and climate of wine-producing regions would impart to grapes. This is why the Champagne region of France can claim its self-titled beverage and smite all pretenders.The character of Bloomington soil can be found anywhere, especially near the IU campus. Restaurants like FARMbloomington focus on locally grown ingredients and adapt menus as the growing seasons change.The Laughing Planet Café utilizes local meat and produce whenever possible, often making them the stars of specialty burritos.Every Saturday from January through March, the Harmony School gymnasium is home to the Bloomington Winter Farmers Market, offering local farmers’ goods and wares.But Bloomington packs its own terroir in less tangible ways.Obviously, we, the students, have a pretty noticeable effect on tastes and preferences around here. We’re always filing into venues — the Bluebird Nightclub and The Bishop, to name a couple — and swaying or head-banging to homegrown bands.We dictate most of what headlines in those joints, whether the townies like it or not. Likewise, we also make pretty heavy decisions about what food is acceptable and trendy. I guess cheap breakfast for breakfast, lunch and dinner (and fourth meal?) is a big hit because The Village Deli is always crammed when I’m trying to get my biscuits ’n’ gravy on.I think we have a general consensus about loving bagels.We have conflicting opinions about whether Starbucks is worth the $3-plus cost and lengthy ordering system, or if Soma and The Pourhouse Cafe offer something more desirable.Don’t get us started on the best sandwich shop or watering hole in town. Them’s fightin’ words.However, I don’t think we overwhelm the flavors that took root long before we packed our bags and rushed in.I’ve imagined this fuzzy ’round-the-edges scenario in which Bloomingtonians built this cool, underground vibe that surrounds our side of town.They, for the most part, believe in sustainability.They’ve established cozy bookstores and the ever-vibrant Lotus World Music and Arts Festival. They take tremendous pride in shrouding the courthouse square in twinkling white lights every holiday season.They would Occupy, or not, with or without us.The most important aspect of terroir is really all of its parts. Champagne’s moist and mineral-rich soil isn’t the only marker to distinguish the sparkling wine. Rainfall and cool temperatures play equally vital roles.The same can be said of this place.Our dog-day summers and frigid winters aren’t the only factors determining our moods and preferences. It’s the combination of youthful impulse and deep-seated tradition that makes Bloomington’s pulse so hot and loud.And on a Friday night, making your way along Kirkwood Avenue, you can feel that pulse in the pounding bass and pleasing aromas wafting from every local business.
(12/01/11 1:53am)
____simple_html_dom__voku__html_wrapper____>Seven years have passed since Soma Coffeehouse and Juice Bar first won Best Coffee in Bloomington.In those seven years, Soma witnessed the rise of multiple other coffee stores, increasing interest in sustainability and a change of ownership.“I decided to buy the business (in 2008) because I was a long-time customer who wanted to make sure I could continue to get the best soy latte in Bloomington,” owner Bob Costello said in an email.Soma originally found roots in Bloomington in January 1999 with founder Richard Satnick. Costello said the business has always had locals’ support, but their attitudes toward the growth and sale of coffee have changed throughout the years.“I think students are more informed and/or experienced,” Costello wrote of the community that voted Soma No. 1 in 2004. “It is more important to them today to buy (fair) trade, organic coffee and to spend money with local businesses who support the community.”Each month, the shop focuses on aiding one community organization. Soma is currently accepting food donations — “the healthier the better,” according to the business’ site, iheartsoma.com — for Mother Hubbard’s Cupboard, a local food pantry.The site also encourages the public to stop by the store and check its “Community Spotlight Board” for a calendar of other sponsored organizations, such as Hoosiers Outrun Cancer, Pride Film Festival and Habitat for Humanity.Along with their philosophies of sustainability, composting, reducing, reusing and recycling, Costello said Soma’s employees maintain a creative take on drink preparation.“What sets us apart is that Soma’s baristas are pulling espresso shots and truly making handcrafted drinks,” he said. “They are not using automated espresso machines.”Specialty drinks include concoctions like the Lewinsky, the Peanut Butter Cup o’ Joe and the White Zombie.Soma also serves vegan-friendly baked goods. Hungrier patrons can carry their beverages upstairs to The Laughing Planet Cafe.Costello said the true purpose of Soma is “to provide a place for all people of the community to come to get a great coffee, espresso or fresh-squeezed juice.” With the Best Coffee Drink distinction, the store seems to have achieved that goal. “We continue to thrive — to provide our customers with excellent-tasting drinks,” Costello said.