Preparing Chinese Celery

My first time working with chinese celery. I planned to use everything. (suggestions are welcome)

Apparently you have to cook chinese celery as it is too strong to eat raw.

I will replant the roots hoping that they will grow.

I cut the stems into 6 inch pieces - put them into zip lock bags at aprox. 4 ounces in weight and put them into the freezer.

I separated the leaves, washed and dried them overnight on newspaper.

The next day I baked them at 250 F for 15 minutes until crispy and crumpled them into a powder to be used as an herb.

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From the small amount of recipes that I researched most cooks use the chinese celery in stir fry, soups and stews.(suggestions welcome)

Farmers Market in Biloxi

The Biloxi farmers market is open on Tuesday and Thursday mornings.

Treasure Bay Buffets

The Treasure Bay Buffet is located on the Mississippi Gulf Coast between Gulfport and Biloxi.

They have a senior special for members on Tuesdays and Thursdays.

The food is a home southern style with local favourites.

pre-made salads include potato salad

Make you own salad with cherry tomatoes

I like the baby carrots

baked potatoes and steamed corn

Carvery includes ham, turkey, beef

Casserole style potatoes are also good

brussel sprouts were good

deep fried chicken was excellent

Roasting Vegtables

Roasted potato slices sometimes called dollars or medallians, seasoned with salt, pepper and paprika.

We will use the typical North American style oven either gas or electric , can be conventional or convection.

Convection ovens work by circulating hot air around the oven removing steam and moisture, which allows vegetables to brown more quickly and evenly.

When roasting vegetables, parchment paper is better than foil. Recent research suggests that when we use aluminum foil during cooking, some aluminum leaches into food.

Aluminum is an excellent conductor of heat, meaning aluminum-made sheet pans will heat up faster in the oven, and will cool down quickly and become safe to touch within a shorter time frame. 

An interesting fact about an aluminum-made sheet pan is that it has a higher heat capacity than stainless steel.

Cut the vegetables, like peppers, zucci, potatoes and squash, into smaller bite-sized pieces such as wedges or slices to make cooking go faster. It'll also give you more surface area for a char to occur.

To use oil or not - Most cooking oils start to smoke at 450 F - you do not want this to occur.

Olive oil is good, but oils with higher smoke temps may be better if you plan to roast above 400 degrees F. To properly coat each piece gently toss the chopped veggies several times, until each piece has a light coating.

Seasoning and Spices - We use a small amount of salt, pepper and paprika - but you can use over 1000 different receipes.

Roast Vegetables Cook Times

Size of vegetables and will determine how long it takes, but these times are a good average.

Sweet potato – 35 minutes,  Brussel sprouts – 35 minutes ,White potato – 30 minutes, Tomatoes – 30 minutes,  Butternut squash – 25 minutes,  Parsnip – 25 minutes, Eggplant – 25 minutes, Cabbage – 25 minutes,  Carrots – 20 minutes, Broccoli – 20 minutes, Cauliflower – 20 minutes, Green beans – 20 minutes, Onions – 15 minutes, Bell peppers – 15 minutes, Okra – 12 minutes, Snow peas – 10 minutes, Zucchini – 10 minutes, squash – 10 minutes.

Roasted zucchini slices sometimes called dollars or medallians, seasoned with salt, pepper and paprika.

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Food Preparation terms A & B

 A

A la carte (adj.) - separately priced items from a menu, not as part of a set meal.

Al dente (adj.) - cooked so it's still tough when bitten, often referring to pasta

AL DENTE - Generally, this cooking term is used when referring to the cooking of pasta and rice, but technically includes vegetables and beans too. Al dente is translated as ‘to the tooth’ meaning something cooked but left with a bite of firmness.

A la grecque (adj.) - served in the Greek style of cooking, with olive oil, lemon juice, and several seasonings, often referring to vegetables

A point (adj.) - cooking until the ideal degree of doneness, often referring to meat as medium rare

Acidulation (n.) - the process of making something acid or sour with lemon or lime juice

Aerate (v.) - the process when dry ingredients pass through a sifter and air is circulated through, changing the composition of the material, often referring to flour

Air fry: To cook in a quick-heating countertop convection oven. Air frying is not actually frying.

Aspic (n.) - a dish in which ingredients are set into a gelatine made from a meat stock or consommé

Au gratin (adj.) - sprinkled with breadcrumbs and cheese, or both, and browned

AU GRATIN - Sprinkled with breadcrumbs and cheese, or both, and browned. The phrase ‘au gratin’ literally means “by grating” in French, or “with a crust”.

Au jus (adj.) - with its own juices from cooking, often referring to steak or other meat

Au poivre (adj.) - coated with loosely cracked peppercorns and then cooked, often referring to steak

Au sec (adj.) - the descriptor for a liquid which has been reduced until it is nearly dry, a process often used in sauce making

AU SEC - Description of a liquid that has been reduced until it’s almost nearly dry, a process often used in sauce making.

B

Bain Marie (n.) - a container holding hot water into which a pan is placed for slow cooking, otherwise known as a "water bath" or "double boiler"

Bake: To cook in an oven, usually at moderate temperatures (around 350°F).

Barding (v.) - to cover a meat with a layer of fat, such as bacon, before cooking, effectively maintaining the moisture of the meat while it cooks to avoid overcooking

Baste (v.) - to pour juices or melted fat over meat or other food while cooking to keep it moist

Beurre blanc (n.) - a sauce made with butter, onions, and vinegar, usually served with seafood dishes

Bisque (n.) - a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or game

BLANCH - A quick method of cooking food, usually green vegetables, whereby the item is basically scalded in boiling hot water for a short period of time and then refreshed in ice cold water. This ensures that the veggie retains its bright green colour and a good firm texture.

Blanching (v.) - to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit

BLEND - The process of combining two or more ingredients so that they become smooth and uniform in texture and lose their individual characteristics.

BONE -  to bone a piece of meat is to remove the bone from it.

BRAISE - Braising is an old French method of cooking meat. It uses a combination of dry and moist heat, dry being when the meat is seared at a high heat and moist when it’s gently cooked in a liquid. This cooking method is ideal with sinewy, tougher cuts of meat.

Braising (v.) - a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid

Brining (v.) - the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination

BROIL - Normally a cooking term used in the States, broil is what we know as grilling. Basically, you preheat the hot rod or grill at the top of your oven until it gets exceptionally hot. Place the food on an oven tray under the preheated grill until it browns and has some incredible flavour.

Brown: To cook food until it becomes brown, but not burned.

BUTTERFLY - Butterflying food refers to splitting it through the centre to thin it out, but not cutting through it entirely.

Roasting potatoes - sprinkled with spices

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FOOD Recalls and Safety Alerts

FOOD Recalls and Safety Alerts are announcements to the public that certain food products are unsafe or dangerous. Instructions are usually provided for disposal or return. 

Product: Drinkable Yogurt

https://recalls-rappels.canada.ca/en/alert-recall/lao-beijing-brand-drinkable-yogurt-recalled-due-mould

Issue

Food - Microbial Contamination - Non harmful (quality or spoilage)

What to do:

Do not use, sell, serve or distribute the affected products

Lao Beijing brand Drinkable Yogurt recalled due to mould.

The recalled products were sold in British Columbia and Ontario.

Additional information

Original published date: 2022-06-30

Alert / recall type: Notification

Category: Food - Dairy

Companies: HZ Foods Inc.

Published by: Canadian Food Inspection Agency

Audience: Retail

Recall class: Class 3

Identification number: RA-64321

Canadian Food Inspection Agency ID: 15047

Contact information for Public enquiries

Toll-free: 1-800-442-2342 (Canada and U.S.)

Telephone: 1-613-773-2342 (local or international)

Email: information@inspection.gc.ca

https://recalls-rappels.canada.ca/en

TWA Fungi brand King Oyster Mushroom recalled due to Listeria monocytogenes

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. 

Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. 

Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. 

In severe cases of illness, people may die.

Gelato Artigianale al gusto di Raspberry Gelato recalled due to possible norovirus contamination of raspberries used in product

People with norovirus illness usually develop symptoms of gastroenteritis within 24 to 48 hours, but symptoms can start as early as 12 hours after exposure. 

The illness often begins suddenly. Even after having the illness, you can still become re-infected by norovirus. The main symptoms of norovirus illness are diarrhea, vomiting (children usually experience more vomiting than adults), nausea and stomach cramps. Other symptoms may include low-grade fever, headache, chills, muscle aches and fatigue (a general sense of tiredness). 

Most people feel better within one or two days, with symptoms resolving on their own, and experience no long-term health effects. As with any illness causing diarrhea or vomiting, people who are ill should drink plenty of liquids to replace lost body fluids and prevent dehydration. 

In severe cases, patients may need to be hospitalized and given fluids intravenously.

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Food Preparation Terms and Explanations

Food Preparation Terms and Explanations of cooking terms.

Al dente:

In Italian it means, when pasta is cooked to just firm.

Baste:

To apply a liguid mixture to food while it is cooking in order to keep it from drying out and to add flavor.

Beat:

To stir with force or speed the ingredients with a spoon, whisk, or mixer.

Bias:

To cut food at an angle, less than 90 degrees. This is done to increase the surface area of the food.

Blend:

To thoroughly combine two or more ingredients by hand using a whisk, or a food mixer.

Bone:

To remove bones from poultry, fish, or meat.

Bread:

To coat with crumbs or cornmeal before cooking.

Brine:

Meat is soaked in a salt water solution see marinate.

Butterfly:

To cut a piece of meat through the middle, without cutting completely in half, and then to spread it out, this process will reduce the cooking time of the meat.

Candy:

To impregnate or coat food with sugar.

Caramelize:

To cook sugar until it browns and releases a nutty flavor.

Chiffonade:

To cut leafy vegetables into thin, ribbon-like strands.

Dice:

To cut food into very small (1/8 to ¼-inch) cubes.

Emulsify:

To combine two ingredients together with a whisk, blender, or some other mechanical method. An example would be oil and vinegar to form a salad dressing.

Fold:

To combine light ingredients such as beaten eggs, into a heavier mixture, using a gentle over-and-under motion.

Julienne:

To cut a food into long thin pieces so the food will cook very quickly.

Knead:

To work a dough with your hands by stretching, folding, and pushing.

Marinate:

To place foods into a flavored liquid in order to transfer the flavors.

Mince:

Chopping food up into very small pieces.

Puree:

To mash or blend food until is has become a thick paste.

Reconstitute:

To rehydrate a dried food by soaking it in water.

Score:

To make shallow cuts in the surface of meat or dough.

Skewer:

A thin wooden or metal rod that is used to pierce meat, fish or vegetables for cooking.

Skim:

To remove any surface foam or fat from a liquid.

Spatchcock:

To split poultry by removing the backbone so you can flatten it, resulting in crispier skin and even, quicker cooking.

Tenderize:

To prepare meat by pounding, marinating, or soaking the meat.

Truss:

To tie a ham or whole chicken/turkey with string for a more even cooking.

Whip:

To beat food with a whisk or mixer in order to add air and build volume.

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Cooking Instructions for Whole Grains

 Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed. This definition means that 100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain. For additional cooking info go to: https://wholegrainscouncil.org/recipes/cooking-whole-grains

To 1 cup of this grain:	Add this much water or broth:	Bring to a boil, then simmer for:	Amount after cooking:
1 c. Amaranth	2 cups liquid	15-20 minutes	2 ½ cups
1 c. Barley, hulled	3 cups liquid	45-60 minutes	3 ½ cups
1 c. Buckwheat	2 cups liquid	20 minutes	4 cups
1 c. Bulgur	2 cups liquid	10-12 minutes	3 cups
1 c. Cornmeal (polenta)	4 cups liquid	25-30 minutes	2 ½ cups
1 c. Farro	2 ½ cups liquid	25-40 minutes	3 cups
1 c. Kamut® wheat	4 cups liquid	soak overnight then cook 45-60 minutes	3 cups
1 c. Millet, hulled	2 ½ cups liquid	25-35 minutes	4 cups
1 c. Oats, steel cut	4 cups liquid	30 minutes	3 cups
1 c. Pasta, whole wheat	6 cups or more liquid	8-12 minutes (varies by size)	varies
1 c. Quinoa	2 cups liquid	12-15 minutes	3 cups
1 c. Rice, brown	2 ½ cups liquid	25-45 minutes (varies)	3 cups
1 c. Rye	4 cups liquid	soak overnight then cook 45-60 minutes	3 cups
1 c. Sorghum	4 cups liquid	25-40 minutes	3 cups
1 c. Spelt berries	4 cups liquid	soak overnight then cook 45-60 minutes	3 cups
1 c. Teff	3 cups liquid	20 minutes	2 ½ cups
1 c. Wheat berries	4 cups liquid	soak overnight then cook 45-60 minutes	2 ½ cups
1 c. Wild rice	3 cups liquid	45-55 minutes	3 ½ cups

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Glossary of Pizza Words Terms Names

Glossary of Pizza Words Terms Names (English and Italian)

"00" flour

Double-zero flour, or "00 flour,"  is a finely-ground wheat flour with a high-gluten content that's commonly used for making traditional Neapolitan pizza doughs. 

Unlike in North America, where wheat flour is categorized by its protein content, in Europe flour is categorized by how finely it is milled. The scale is numbered from 2 to 00, where 2 is the coarsest grind and 00 the finest, with a consistency almost like baby powder. The finer the flour, the smoother and more silky the resulting dough will be, which in turn produces a softer baked product. 

There are various strengths of 00 flour, ranging from a minimum of 7 percent gluten, all the way up to 14 percent. When baked at high temperatures in wood-fired ovens, it yields a crispy, crackly pizza crust with moderate chewiness.

Bread Flour

A high-gluten flour that produces better-quality results when used in yeasted breads and crusts.

Buffalo Mozzarella

A fresh mozzarella produced from the milk of water buffalo, usually in Italy. It’s considered the ultimate cheese for pizza because of its creaminess and subtle flavor. Also known as mozzarella di bufala.  The mozzarella more commonly found today is typically made from cow’s milk and is technically fior di latte, not mozzarella.

California-Style Pizza

A very thin-crust pizza topped with unusual or gourmet toppings. Popularized by Wolfgang Puck.

Calzone

Pizza dough that has been folded over to encase sauce, cheese, and toppings to create a half-moon-shaped turnover that is then baked in an oven. Some variations on the calzone include stromboli, panzarotti, and “pizza turnover.”

Char

Blackened spots on the crust of a thin crust pizza which occur when an extremely high-temperature oven is used. This is often a trademark of coal-oven New York-style pizza and Neapolitan brick-oven pizza.

Chicago-Style Pizza or Deep-Dish Pizza

A deep-dish pizza made in a high-sided pan. The crust is coated with oil and ingredients are sometimes layered inside. Sometimes called “pan pizza” or “deep-dish pizza.” Originated by the original Pizzeria Uno in Chicago.

Cornicione

The edge or lip of a pizza.

Crumb

The structure of the inside of a baked pizza crust or bread.

Deep-Fried or Montanara Pizza

Pizza whose dough is fried in hot oil before being topped with sauce and cheese and then baked in an oven. Called “pizza fritta” in Italy and “Montanara pizza” in New York and other U.S. cities.

Dough Hook

An attachment for a stand mixer that can be used to stir and knead doughs and heavy batters, instead of kneading by hand.

Fermentation

The process by which yeast metabolizes simple sugars to produce carbon dioxide and alcohol.  The carbon dioxide resulting from fermentation is trapped within the gluten structure, causing the dough to rise. The alcohol is converted to compounds that provide flavor and aroma to the finished crust

Grandma Pizza

A thin-crust, square pizza, sometimes layering sauce on top of the cheese.

High-Gluten Flour

Flour with very high protein content, in relation to every other type of flour (usually about 13% – 14% gluten). Tipo "00" flour and bread flour have a higher gluten content than all-purpose flour and create a better dough for pizza.

Knead

The mixing or handling process of turning and working the dough to develop elasticity and flexibility.

Neapolitan Pizza

A thin- to medium-crust pie made from hand-stretched dough and topped with a simple sauce of uncooked pureed tomatoes, fresh mozzarella, and basil. 

Different original versions are from Italy.

Pizza Cossaca is an Italian, Neapolitan pizza consisting of tomato sauce, hard cheese like parmesan or pecorino), basil, and extra virgin olive oil.

Pizza Diavola - is a hot pizza! A Neapolitan pizza diavola typically consists of tomato sauce, mozzarella, hot salami or nduja, and chillies.

Pizza Margherita is an Italian, Neapolitan pizza consisting of tomato sauce, mozzarella, basil, and extra virgin olive oil.

Pizza Marinara is an Italian, Neapolitan pizza consisting of tomato sauce, garlic, oregano, and extra virgin olive oil and sometimes anchovies. There is no cheese on a marinara pizza.

New York-Style Pizza

A thin-crust pizza made from hand-stretched dough that is topped with a cooked sauce made from pureed tomatoes, salt, sugar, and oregano, mozzarella cheese, and any variety of meat and vegetable toppings.

Pizza Bianca

Literally, means “white pizza.” It is Roman flatbread pizza without tomato sauce, flavored with salt and olive oil.

Pizza Ovens

Ovens with the sole purpose of cooking pizzas. The best pizza ovens have a pizza stone or steel and utilise a naked flame, powered by either solid fuel (such as wood pellets) or gas. 

Home pizza ovens are relatively inexpensive and since they can reach temperatures up to 500 degrees celcius, most of them are capable of cooking Neapolitan style pizza.

Pizza Peel

A large wooden paddle used to lift pizza to and from a hot oven. It is helpful when baking pizza directly on stones, a brick oven, or a grill. Also called a pizza paddle.

Pizza Stone

A hard, heat-safe surface for baking pizzas. Pizza stones can be made from actual polished stones or manmade materials. They imitate the effect of brick or stone ovens and facilitate home cooks in creating crisp-crusted breads and pizzas.

San Marzano Tomatoes

Plum tomatoes that are grown in the volcanic soil of San Marzano, Italy. They are ideal for use in pizza sauce due to their low sugar content and juicy flesh.

Screen

A firm aluminum shallow pan with a mesh structure that can be used for baking or cooling a pizza.

Sicilian Pizza

Thick-crust, often square-shaped pizza topped with sauce, meats, vegetables, and cheeses—in that order. 

Link to Pizza Making Glossary

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The Salt Question when Cooking

 

I watched this video and learned lots about cooking vegetables

Why are a restaurant's vegetables so much better than homemade ones?

Ethan presents the salt question - it is a good philosophy of cooking discussion.

time index for the video topics

0:00 Intro

0:28 Restaurant vs Home Cook

1:32 1. Salt is the seasoning, not herbs or spices

4:40 2. Use fats, thoughtfully

6:56 3. Embrace high heat (+ convection)

8:12 4. Give the vegetables space and time

9:21 5. Try parboiling

10:30 6. Frozen vegetables are your friend 

11:41 7. Add flavor enhancers after roasting

More Ethan Chlebowski Cooking Videos

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There are Over 100 Ways to Cook Eggs

There are more than 100 ways to cook eggs. 

We will start with the formats that can be easily performed by anyone.

I like hard boiled eggs and my better half likes a softer boiled egg.

We put the two eggs in our egg pot - stainless steel about 6 inch diameter.

We start with just warm water deep enough to completely cover the eggs.

We put the stove on high until the water boils then turn it down to medium.

Put the pot cover on when the heat is turned down to medium.

You may have to turn down the heat lower if it starts to boil over.

Usually I take out the softer boiled egg at 8 minutes and the hard boiled egg at 10 minutes.

Put the cooked egg in cold water for about a minute before eating.

There are several methods to prepare and eat soft and hard boiled eggs.

The simplest is to crack off the top and use a spoon to scoop the cooked egg out of the shell.

You can also just peal off the shell and eat the egg whole.

You can cut them in half add some seasonings 

Some like salt and pepper others like to add mayo - experiment to discover what you like.

Plain boiled eggs are about 100 calories and are excellent food for athletes.

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Farmers Market - Garden Fresh Fruits Vegetables and Home Made Baking Preserves

Downtown Windsor Farmers Market Thanks to:

Tom and Lesley Labbe of Our Farm Organics

Steve and Cynthia Bouchard of Bouchard Gardens

All cooking starts with raw fruits, vegetables, grains, meats, dairy. Raw= unprocessed, unprepared

Pictured above is sweet peppers, cucumbers and sweet potatoes

The red peppers are available by the basket and sweet peppers bagged.

Pictured are two types of tomatoes - cherry and beefsteak. I was also eying the banana bread .

Some of the homemade foods include preserves, pastries, and baked goods.

Many are canned fruits, jams and jellies, pickles and jerked meats. Now I am hungry again.

Many of the seedling plants are herbs - you can grow your own herb garden.

There are also a variety of hobby and decorator plants that can improve your home or office.

There are 100's of local farmers markets all across Canada 

11 Of The Best Farmers Markets In Canada

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