Grocery & Gourmet Food

New Baby Gourmet Organic Simple Purees Stage 1 (6 Months+) Orchard, Apple, Carrot and Prune Baby Food, 4.5-Ounce Pouches (Pack of 12) Product Review

Baby Gourmet Organic Simple Purees Stage 1 (6 Months+) Orchard, Apple, Carrot and Prune Baby Food, 4.5-Ounce Pouches (Pack of 12)

• Organic apple, organic carrot, organic prune, water, organic lemon juice concentrate
• 100% organic; no added sugar; no added salt; gluten free; nut free; no fillers; kosher; BPA free
• Resealable, BPA free packaging
• A true value of 12/4.5 oz. pouches
• Organic, no artificial ingredients, no added sugar, no thickeners/fillers, no added salt, gluten free, kosher
• USDA, FDA, and organic certification

Baby Gourmet Orchard Apple, Carrot and Prune. Who knew organic carrots and prunes could taste so good! A great introduction to mixed flavours to get the palette going.

List Price: $ 27.51

Price: $ 10.95

Additional Grocery & Gourmet Food Products

Complete Emergency Food Storage Food Supply – 200 Servings Product Review

Emergency Food Storage Food Supply – 200 Servings

• Ready to eat every day of the week or to store for twenty years – or more!
• Whether for long-term or short-term use, you will enjoy mouthwatering entrees that please your family and are easy on your pocketbook
• Convienent Stack and Store Buckets

Are you prepared for the next…

Hurricane…
Earthquake…
Tornado…
Pandemic…
Natural Disaster?

Our emergency 200 serving kit includes twenty convenient 5 serving packages in a ready to go 5 gallon bucket. The meals included are:

Barley Vegetable Soup Mix…
Cacciatore Soup Mix…
Corn Chowder Soup Mix…
Oatmeal Mix…
Rice Lentil…
Western Stew Soup…
Potato Soup…
Chocolate Milk.

List Price: $ 179.95

Price: $ 179.95

Complete 8″ Wall Mount Kitchen Faucet with Swivel Spout – 12″ First Look

8″ Wall Mount Kitchen Faucet with Swivel Spout – 12″

Wall mount faucet with swivel spout. Commercial series, solid brass construction, chrome plated. NSF certified.Includes swing spout, faucet body, and 2 coupling flanges with washers.

List Price: $ 56.99

Price: $ 56.99

Nice Grocery & Gourmet Food photos

Some cool Grocery & Gourmet Food images:

Fresh Thai Vegetables


Image by Barry Gourmet and Raw
Local Thai Fresh Vegetables all you can eat for Salads,Juicing,Smoothies,Soups,Pickling,Dressings,Toppings,Snacking,Blanching,Marination,composting and for seed saving,reuse and recycle.

Local Thai Fresh Vegetables:
Written by Barry Gourmet & Raw © Copyright September 09 2011.

“It is my hope that after reading this article you will think and look at vegetables in a different way then previously thought of before? “

Photo Description:
This Picture was taken at my local Sea Gypsy Village at the Pier in Rawai Beach Phuket Thailand.
Only about 15 minutes away by Mountain Bike from my home in Chalong ,this wonderful place offers just about everything for the Gourmet in You.

The Thai Sea Gypsy people are indigenous to Phuket ,living many generations on the island by fishing the sea for the seafood restaurants,Thai outdoor open markets, for the Expatriate and Thai Families as well.It is not uncommon for me to stop by on the way back from my Mountain Bike ride to fill my pack sack up with a few fresh vegetables and maybe some fish and seaweed as well. The food will be for todays meals and maybe could carry over to the second day to keep things as fresh as possible.As you can see from the photo this Thai market place is an open air, located beside the sea called the Andaman. When you by your seafood or vegetables or both ,you have the opportunity to have some of your food cooked for you at near by restaurants of your choice.But make sure that you tell the cooks not to make it HOT because if you forget this part , for sure it will come back spicy hot, unless you like it that way? From the distant pier Thai long tail boats or speed boats can be hired to take you to near by islands such as Coral Island for snorkeling and relaxing by the beach.
More than 200 different kinds of vegetables are harvested in Thailand each year.

Thailand is an agricultural country blessed with a bounty of exotic herbs,spices,vegetables,fruits,nuts,seeds and grains.

The Thai venders table shows 4 rows of typical Thai produce that can be seen all over Phuket island.
Starting at the top row from left to right we see, starting with the blue basket of green beans,green pepper corns in the pink basket,Yellow Turmeric root in the pink basket,and a tub each of shrimp paste ,and fish paste fermented. Two bags of soy bean sprouts,Galangal Root (related to Ginger),Asparagus,and Carrots.

Second row from the top ,starting left to right is ,a blue basket of Thai Egg Plant, the red basket has green and red peppers,the pink basket with whole Garlic,followed by Onions.

Third row from the top starting left to right is, more Thai Egg plants,Baby Cucumbers,Medium Cucumbers, two baskets of Tomatoes,followed by a pink basket of Onions.

Fourth row from the top in front of the table is,Phak chi farang,Thai Celery,Spring Onion,Mature Thai Celery,Large Bitter Melons,Giant White Radish ,Thai Long Purple Egg Plant,followed by a green basket of limes and packaged Shiitake Mushrooms. Limes are used more and are much more popular then Lemons in Thai cuisine.Very rare that I see Thai Yellow Lemons in the market place.

Why Buy Organically?

This question gets tossed around for ever , because I believe that first the typical grocery store is selling mostly conventional treated produce for a few decades now, and more and more shoppers today until recently are less complacent about how their food is produced and handled.
And on the other hand, many consumers do not want to pay the higher price for organic ,fruits and vegetables and they believe that simply rinsing and washing conventional produce will take care of the problem. This second point is why I am so compelled to write this article.

I wish that it was that simple but it is not. The stark truth is, that all the washing , rinsing,scrubbing,soaking with biodegradable cleaning agents will not get rid of the pesticides in your produce. This is why!
First our food provides nutrition to us not directly from the actual plant that we eat ,but really from the nutrients mainly from the soil, that the plants root systems are systemically absorbing internally and through out their stems and leaves. Plus our produce feeds off the the air, and the sun creating the green pigment of chlorophyl and fibers that are missing in all our meat products.

For instance in the Laboratories of Bio Tech Science it is common procedure for the scientists to routinely test their pesticide agents by inoculating the plants root systems to create data of the plants absorption rate via the root system in the soil. This method will tell science what efficacy the chemical toxin or pesticide has for making the plant disease and insect resistant.
So we are eating conventional plants that is harmful to nature including insect pests, but its OK for us to eat them in the end?
The problem with this method of controlling nature is simple. When the top soil is stripped of its natural amendments of more than 50 prime and trace inorganic minerals with only 3 from the chemical fertilizing industry , plus on top of this, our soil is saturated repeatedly with chemical pesticides , herbicides,fungicides and human waste with mono agriculture (planting the same crop over the same area year after year) our soil becomes woefully deficient , weakening the plant over time.Did you know that on average the chemical application applied to crops,actually succeeds in killing only 2 % of the targeted insect or pest . The rest of the chemical contaminates our ground water, our rivers,lakes,streams and ultimately our drinking water ,because we are drinking the same water over and over again from millions of years of Earths history.The fact is our water has been on Earth a lot longer than we have, and the water never goes any where ,in fact we are consuming our own recycled water for all time including the agricultural chemical run off.
To recap this means that the chemical is not on the out side of the plant as a residue that most people are made to believe,but actually the toxins are stored inside the whole plant including the skin,pulp stem,leaf and even the seed.Hybrid seed have been chemically treated to with stand pest control ,and you get only at best one crop or a second with less satisfactory results.
The best seed to support and buy are Heirloom Organically saved seeds that has been protected and shared among farmers for centuries. Today this sustainable Organic practice is under threat from the US Governments subsidizing with your tax payers money, Agricultural Chemical industries to control our food choices.When you think about it , the USA congress has more than 14,000 special interest group lobbyists to contend with for 365 days in the year. This is just a short list of the most powerful influential lobby groups as followed, the Chemical industry comprised of Human and Animal Feed Pharmaceuticals,Monsanto GMO (Genetically Modified Organisms) Chemical Fertilizer Manufactures,The Bio Tech Industry, FDA,(Food and Drug Administration),AMA,(American Medical Association),all the Food Giants that produce products of Meat ,Dairy, and Processed packaged foods are all linked together in some way or other to control the food industry in such a way that has us believing that it is all good for us.These powerful influential groups have lots of marketing revenue to pay for TV, Radio,Newspaper, magazine,and movie theater adds used for pitching their processed denatured products using clever advertising to get into our heads using famous celebrities,slick 3-D Animations and slogans to promote their image and branding and they know it works.
It works because any given conventional supermarket today anywhere in the world still devotes ,11 isles of meat ,dairy,and packaged processed goods ,to only one or two isles to fresh produce of fruits ,vegetables, nuts,seeds,legumes,herbs,and condiments of Nature.
It is a supply and demand scenario that is playing out,on mass every day we enter the sliding doors of our local grocery store in one grand experiment for our hard earned income.

Conventional soil treated with pesticides against insects, herbicides against unwanted weeds,
Fungicides against Fungus, and Petroleum Based Fertilizers of NPK (Nitrogen , Phosphorus, and Potassium, that only contain 3 prime soil amendments is really unsustainable in the long run. But we know that earths natural fertile soil can contain well over 50 minerals including the essential trace minerals for strong plant health. Over time the chemical treated soil can become more compacted , dry and promote erosion as large parts of China is now experiencing,through the use of this unsustainable practice today. China is the leading the world in Chemical Fertilizer applications right after the USA. It has gotten so bad that now with many Bee colonies collapsing around the world from agricultural chemical use,now in some parts of China the farmers are forced to hand feed their flowers with pollen to grow their harvest as the bees have become extinct in that area.
The problem with conventional agricultural chemical applications is the efficacy is not working.Insects have been around for a very long time ,much longer then us, and they have the ability to adapt to these situations and they mutate and pass their mutated genes off to their offspring to become resistant and immune to the chemical. This forces the Chemical industry to repeatedly, go back to the drawing board,to come up with even more toxic and powerful chemicals that has no end in sight.It becomes a vicious no win situation between man and Nature.The fact is Chemical farming practices are environmentally unsustainable depleting the top soils of our crop lands. And in stark contrast Organic Agricultural practices actually amend the soils with natures biodegradable green composts including bio-diverse marine vegetation to support and to build up our top soils.Our greatest unseen subterranean gardner, the humble Earth Worm is working hard to build tunnels and drainage and to release its castings into the soil to feed , to aerate ,and to add additional drainage to Organic crops root systems. The dry sterile lifeless soil of chemical agriculture has no Earthworms to be found.

The Chemical Fertilizer Manufacturers Association was founded in the year 1897,one hundred and fifteen years ago from 2011. This is a very short time in mans history when you think of how many industrial chemicals with no long terms test results on human populations are now in our own body, plus the thousands that we are exposed to every day of our lives. It is estimated that every human being on Earth today has at least 200 to 500 industrial chemicals , from our water,air,and foods that even though in trace amounts we still do not know what the accumulative effect is on individuals.This kind of exposure was unheard of just a mere 100 years ago before the industrial revolution kicked in to full operation.
More than a hundred years ago ,planet Earth had natural enriched top soil that sustained the human population by Organic means. Back then Organic agriculture was very labour intensive for some crops , and later more innovative ways of increasing crop yields spurred on a new industry to bring short term gains to family farms ,that later mushroomed into very large industrial factory farms that we have today.Today these chemical agricultural Giants , have primarily today replaced many of our ancestral small family farms of the past. But a few are still holding on as Organically grown produce is one of the fastest growing industries supported by a large enough consumer base to keep it going. More people are starting to become aware and informed of their healthy food choices and the information highway has made things easier for the Organic movement to sustain its marketable growth.

A lot of people will not be happy with the following information regarding red meat consumption but the story needs to be told, and the truth needs to be known. The fact is todays meat of every kind in comparison to fruits and vegetables, are much more contaminated with industrial chemicals, heavy metals,antibiotics,growth hormones,parasites,diseased parts,preservatives ,coloring agents,GMO and the list goes on. What Happened ?

"How can we possibly live with Pesticides when we have been living without for millions of years already ? Can Humans Gene pool keep up with the chemical load?"

Barry Gourmet & Raw

Ohio & State


Image by Payton Chung
The Grand Plaza is a 764-unit high-rise apartment complex with a 105,000 sq. ft. retail base housing a Jewel-Osco (Albertson’s), in a compact "Urban Gourmet" format, a Bed, Bath, & Beyond (upper levels), and several smaller retailers. The supermarket has a surprisingly good sidewalk presence. The supermarket seems to carry nearly as many SKUs as the usual format, with somewhat cramped aisles and many smaller packages. The aisles extend deep into the store interior, to make room for an expanded prepared foods area.

The "Grand Plaza Market by Jewel Osco" branding is curious for a new-build store.

Cider and Doughnuts (Garrett’s Table is back!)

A few nice Grocery & Gourmet Food images I found:

Cider and Doughnuts (Garrett’s Table is back!)


Image by kern.justin
So Garrett (my brother) has re-opened his truly excellent chef’s blog at garrettkern.com- be sure to click through and view all these photos along with the really unique recipes he creates!

From Garrett’s Table:
"Fall in the midwest brings loads of apples. Hundreds of varieties, from Granny Smith to Red Delicious, stream from the orchards to groceries and farmers markets. With the excess of doughnuts comes plenty of golden apple cider which pairs beautifully with freshly fried doughnuts.

Here’s a dessert based on the flavors of dougnuts, apples, and caramel. Two miniature, still-warm doughnuts, one coated in cinnamon sugar and one in powdered apples, are accompanied by candied Golden Delicious apple spheres and a rich caramel ice cream sprinkled with black Hawaiian sea salt. The candied apples require some well-rewarded labor: The sweet, spiced poaching liquid fully penetrates the apples that, although fully cooked, are crisp, crunchy, and reminiscent of hard cider. Caramel ice cream creates a classic flavor combination with the apples and a nice contrast to the still-hot doughnuts. Here’s the recipe:

Poached apple spheres:

* 12 Golden Delicious Apples
* Clear Poaching Liquid:
o 300 g dry white wine
o 300 g water
o 300 g sugar
o 5 g salt
o 1 stick cinnamon
o 3 whole cloves
o 3 slices ginger root
o 3 black peppercorns
* Red Poaching Liquid:
o 300 g dry white wine
o 300 g water
o 300 g sugar
o 5 g salt
o 1 stick cinnamon
o 3 whole cloves
o 3 slices ginger root
o 3 black peppercorns
o 1 medium red beet, peeled and diced

Begin by making the two poaching liquids. Combine the wine, water, and sugar in a medium sauce pan and heat on low. When the sugar is completely dissolved add the spices. Bring to a boil then remove from heat. For the white poaching liquid, steep with the spices for 30 minutes, then drain and cool. For the red poaching liquid, pour the hot poaching liquid over diced beet and steep for 30 minutes, then strain and cool. The beet will add plenty of color to, without heavily flavoring, the poaching liquid.

Carefully peel the Golden Delicious apples. Using a melon baller, scoop spheres from the flesh of the apple. You should get about 10 spheres from each apple with very little waste. Either eat the scraps or use for another recipe. Place the spheres into cooled poaching liquids as you scoop them to prevent oxidation.

Place apple spheres and poaching liquid into a vacuum bag (if you do not have a vacuum bag, use a zip-top bag). Expel the air and seal. Poach at 165%deg; F for 3 hours. Place the bags of apples and poaching liquid into an ice bath to stop any cooking. Chill thoroughly.

Caramel-Vanilla Ice Cream:

* 1 vanilla bean
* 210 g sugar
* 55 g water
* 570 g half and half
* 6 large egg yolks (120 g)
* 2 g salt

Split and scrape the seeds from vanilla bean into a large sauce pan. Add sugar and water. Heat on medium heat until sugar is dissolved. Heat, unstirred, until sugar becomes a deep caramel color. Add half and half all at once. The mixture will bubble quite intensely but settle down as the sugar is cooled. Stir frequently until caramelized sugar dissolves. Bring the mixture to a boil. Temper the egg yolks by adding a few ounces of the half and half mixture to the eggs while whisking. Add the egg mixture back into the remaining half and half. Add salt and stir constantly over low heat with a wooden spoon until the mixture thickens and coats the back of a spoon. Strain into a clean container and chill thoroughly in an ice bath or in the refrigerator.

Once chilled, freeze in a counter-top ice cream freezer for 20 minutes. Transfer the ice cream to a pre-frozen container and press a layer of plastic wrap directly on top of the ice cream to prevent oxidation.

Doughnuts:

* 300 g whole milk
* 50 g apple cider
* 70 g shortening
* 14 g (1/2 oz.) instant yeast
* 80 g warm water
* 2 eggs, beaten
* 55 g sugar
* 5 g salt
* 700 g all purpose flour, in two 350 g batches
* 1/2 gallon vegetable oil
* 1 cup granulated sugar
* 1 Tb. cinnamon
* 2 oz. freeze dried apples

Heat the milk and apple cider in a small saucepan until hot enough to melt shortening. Remove from heat and add shortening. Stir to melt completely. Activate yeast in warm water and allow to sit for 5 minutes. Add to the bowl of a stand mixer with eggs, sugar, salt, and milk-shortening mixture. Add 350 g flour and mix with a paddle attachment until very smooth. Add second installment of flour and mix until slightly incorporated. Switch to a dough hook and knead on medium speed for about 10 minutes, or until the dough begins to pull away from the sides of the bowl. The dough should be slightly tacky. Scrape dough into a greased bowl and cover the bowl loosely with plastic wrap. Allow to rise for 1 hour, or until doubled in size.

After one hour, gently turn the dough out onto a lightly floured work surface and fold the dough over itself twice. Roll to 1/8′’ thick and cut doughnut shapes with a doughnut cutter or two round cutters. Place the cut doughnuts onto a sheet pan lined with a silpat. Allow the doughnuts to proof for another 30 minutes.

Meanwhile, heat a pot of oil to 365° F. Mix together sugar and cinnamon. Grind freeze dried apples in a spice grinder and pour powder onto a small plate.

After 30 minutes of proofing, carefully place 3-4 doughnuts at a time into the hot oil. Fry for 1-2 minutes or until golden brown on one side. Flip the doughnut and cook for one more minute. Drain doughnuts on paper towels and quickly dredge in cinnamon sugar or dip one side into powdered freeze-dried apples to simulate a powdered sugar doughnut.

To Assemble and Serve:

* Black Hawaiian lava salt, as needed
* Caramel ice cream
* Apple doughnuts
* Candied apple spheres

Remove candied apple spheres and allow to drain on a paper towel. Place 4 apple spheres, 2 of each color, on a plate along with two doughnuts. Place a scoop or quenelle of ice cream on the plate and top with a sprinkling of lava salt. "

Cider and Doughnuts (Garrett’s Table is back!)


Image by kern.justin
So Garrett (my brother) has re-opened his truly excellent chef’s blog at garrettkern.com- be sure to click through and view all these photos along with the really unique recipes he creates!

From Garrett’s Table:
"Fall in the midwest brings loads of apples. Hundreds of varieties, from Granny Smith to Red Delicious, stream from the orchards to groceries and farmers markets. With the excess of doughnuts comes plenty of golden apple cider which pairs beautifully with freshly fried doughnuts.

Here’s a dessert based on the flavors of dougnuts, apples, and caramel. Two miniature, still-warm doughnuts, one coated in cinnamon sugar and one in powdered apples, are accompanied by candied Golden Delicious apple spheres and a rich caramel ice cream sprinkled with black Hawaiian sea salt. The candied apples require some well-rewarded labor: The sweet, spiced poaching liquid fully penetrates the apples that, although fully cooked, are crisp, crunchy, and reminiscent of hard cider. Caramel ice cream creates a classic flavor combination with the apples and a nice contrast to the still-hot doughnuts. Here’s the recipe:

Poached apple spheres:

* 12 Golden Delicious Apples
* Clear Poaching Liquid:
o 300 g dry white wine
o 300 g water
o 300 g sugar
o 5 g salt
o 1 stick cinnamon
o 3 whole cloves
o 3 slices ginger root
o 3 black peppercorns
* Red Poaching Liquid:
o 300 g dry white wine
o 300 g water
o 300 g sugar
o 5 g salt
o 1 stick cinnamon
o 3 whole cloves
o 3 slices ginger root
o 3 black peppercorns
o 1 medium red beet, peeled and diced

Begin by making the two poaching liquids. Combine the wine, water, and sugar in a medium sauce pan and heat on low. When the sugar is completely dissolved add the spices. Bring to a boil then remove from heat. For the white poaching liquid, steep with the spices for 30 minutes, then drain and cool. For the red poaching liquid, pour the hot poaching liquid over diced beet and steep for 30 minutes, then strain and cool. The beet will add plenty of color to, without heavily flavoring, the poaching liquid.

Carefully peel the Golden Delicious apples. Using a melon baller, scoop spheres from the flesh of the apple. You should get about 10 spheres from each apple with very little waste. Either eat the scraps or use for another recipe. Place the spheres into cooled poaching liquids as you scoop them to prevent oxidation.

Place apple spheres and poaching liquid into a vacuum bag (if you do not have a vacuum bag, use a zip-top bag). Expel the air and seal. Poach at 165%deg; F for 3 hours. Place the bags of apples and poaching liquid into an ice bath to stop any cooking. Chill thoroughly.

Caramel-Vanilla Ice Cream:

* 1 vanilla bean
* 210 g sugar
* 55 g water
* 570 g half and half
* 6 large egg yolks (120 g)
* 2 g salt

Split and scrape the seeds from vanilla bean into a large sauce pan. Add sugar and water. Heat on medium heat until sugar is dissolved. Heat, unstirred, until sugar becomes a deep caramel color. Add half and half all at once. The mixture will bubble quite intensely but settle down as the sugar is cooled. Stir frequently until caramelized sugar dissolves. Bring the mixture to a boil. Temper the egg yolks by adding a few ounces of the half and half mixture to the eggs while whisking. Add the egg mixture back into the remaining half and half. Add salt and stir constantly over low heat with a wooden spoon until the mixture thickens and coats the back of a spoon. Strain into a clean container and chill thoroughly in an ice bath or in the refrigerator.

Once chilled, freeze in a counter-top ice cream freezer for 20 minutes. Transfer the ice cream to a pre-frozen container and press a layer of plastic wrap directly on top of the ice cream to prevent oxidation.

Doughnuts:

* 300 g whole milk
* 50 g apple cider
* 70 g shortening
* 14 g (1/2 oz.) instant yeast
* 80 g warm water
* 2 eggs, beaten
* 55 g sugar
* 5 g salt
* 700 g all purpose flour, in two 350 g batches
* 1/2 gallon vegetable oil
* 1 cup granulated sugar
* 1 Tb. cinnamon
* 2 oz. freeze dried apples

Heat the milk and apple cider in a small saucepan until hot enough to melt shortening. Remove from heat and add shortening. Stir to melt completely. Activate yeast in warm water and allow to sit for 5 minutes. Add to the bowl of a stand mixer with eggs, sugar, salt, and milk-shortening mixture. Add 350 g flour and mix with a paddle attachment until very smooth. Add second installment of flour and mix until slightly incorporated. Switch to a dough hook and knead on medium speed for about 10 minutes, or until the dough begins to pull away from the sides of the bowl. The dough should be slightly tacky. Scrape dough into a greased bowl and cover the bowl loosely with plastic wrap. Allow to rise for 1 hour, or until doubled in size.

After one hour, gently turn the dough out onto a lightly floured work surface and fold the dough over itself twice. Roll to 1/8′’ thick and cut doughnut shapes with a doughnut cutter or two round cutters. Place the cut doughnuts onto a sheet pan lined with a silpat. Allow the doughnuts to proof for another 30 minutes.

Meanwhile, heat a pot of oil to 365° F. Mix together sugar and cinnamon. Grind freeze dried apples in a spice grinder and pour powder onto a small plate.

After 30 minutes of proofing, carefully place 3-4 doughnuts at a time into the hot oil. Fry for 1-2 minutes or until golden brown on one side. Flip the doughnut and cook for one more minute. Drain doughnuts on paper towels and quickly dredge in cinnamon sugar or dip one side into powdered freeze-dried apples to simulate a powdered sugar doughnut.

To Assemble and Serve:

* Black Hawaiian lava salt, as needed
* Caramel ice cream
* Apple doughnuts
* Candied apple spheres

Remove candied apple spheres and allow to drain on a paper towel. Place 4 apple spheres, 2 of each color, on a plate along with two doughnuts. Place a scoop or quenelle of ice cream on the plate and top with a sprinkling of lava salt. "

Complete LABEL DISSOLVABLE 250CT, ROLL, 11-0782 CAMBRO MANUFACTURING CO KITCHEN ACCESSORIES Product Review

LABEL DISSOLVABLE 250CT, ROLL, 11-0782 CAMBRO MANUFACTURING CO KITCHEN ACCESSORIES

• Use to properly label all perishable foods
• Label dry surface of food storage containers
• 100% dis-solvable in any dishwasher, 100% biodegradable
• No build up in drains

* Used for labeling food containers * Dissolves completely in soap and water * Dispenser package

List Price: $ 28.54

Price: $ 19.50

Additional Grocery & Gourmet Food Products

Nice Grocery & Gourmet Food photos

A few nice Grocery & Gourmet Food images I found:

Cultured Chicken Chutney


Image by Barry Gourmet and Raw
Approx: Total Time 10 minutes serves 2 or more people
Cultured Chutney Chicken

Ingredients of Foods for Steaming:

One Palm size skinless Chicken Breast fillet ( Organic Free Range Only)

Notation: Conventional poultry today unless stated otherwise is inhumanely raised in confined battery cage egg farms. With the Hens pecking order disrupted , and their bodies synthetically fattened with hormones, antibiotics, and commercial feed makes this questionable practice not only unethical but potentially dangerous for human health in the long term.I know there is a lot of controversy about this subject out there and I am posting this article for people to be aware of how certain industries are producing the foods that we unknowingly consume.

Of course this meal can be made with out the chicken for a delicious Vegan Cuisine treat.
I wish to add that many of my Recipes are Vegan , and these recipes will effectively promote weight loss . A Vegan diet will Cleanse the organs and mind, and will also help you to be more compassionate with animals and nature. And I have personally experienced all this more than two decades ago,as I was once very fat and obese , and later adopted a Vegan Life style for 3 years then transitioned over to a more Vegetarian Based life style. I will explain the reasons I did this in my later post , but be rest assured that incorporating Vegan-ism into your diet even to reduce the amount of meat that you are eating is a smart move for better health.
I would like to make clear that Certain unprocessed Fats like Coconut Oil land Olive Oil , The Omega 3 Fats from seeds, nuts with butters and legumes will all promote weight loss and better health. For Good Fats and Protein Wild Sea food, (Not Farmed) Certain Organic Free Range Grass fed meats are really hard to come by these days. I recommend in moderation eggs of Duck or Chicken with traditional cultured foods in moderation such as
Kefir,Yogurt and vegetables with sea weeds to just name a few will all help you to reduce your weight , gain muscle, live longer and enjoy LIFE.

The people famous for living the longest life can be found in the Blue Zones of the world and they all are Vegetarian Based diets with non vegetarian fats and proteins used as moderation condiments only. Fiber supports your Liver and animal fat plus starchy processed foods are lacking or non existent for this essential food element.

For more information on this please go to www.afa-online.org/veganinfo.html
Be warned that the TRUTH will be hard to accept or even disturb some people reading it. But theTruth helped me to lose my excess weight, and also to recover from my past ailments.

Condiments on stand by for the Chicken:

Japanese fermented Shoyu Sauce or Soy Sauce used for marinating the Chicken
Optional condiments for personal taste:
Raw Honey, Garlic Powder,Chili Powder,Wasabi Powder, Currie Powder,Lime or Lemon Juice

From your refrigerator One cup of GABA cultured Brown Organic Rice.
How to make GABA?
I wrote a previous article on the subject and would like to give you a recent discovery of mine that will make your life a whole lot easier, it really did for me.

I found to my amazement at my local Tesco Lotus grocery store a Thai Rice product labeled Organic Sprouted Thai Brown Rice Gaba. Normally I was using just regular Organic Brown Rice to sprout with , but now I have the cultured rice to use from the get go.

This means a lot , as you save one full day , and much less time in the steaming method and the rice is much softer to work with as well.

To understand what Gaba is ? it really means Gama Aminobutyric Acid a unique Amino Acid Protein that is produced through germination ( adding water and air oxygen to the brown rice grain)
The health benefit otthis method of rice preparation will provide enzymes,increase the bioavailable amino acids,complex sugars ,reduce the starch, and generally provide a power house of Life supporting nutrition to the body.

In most cases Rice is boiled even though they may tell you its steamed, but this pre-sprouted rice is easily steamed and delicious and takes no time at all to prepare.

Just soak your pre-sprouted rice grains in water over night in a large bowl, then rinse them off repeatedly until the water is clear the following morning.
Then spread the grains evenly over the surface of a punch bowl shaped metal colander screen.
Next using a non bleached paper towel pat dry the excess water off the grains and loosely cover the colander with a towel to keep the elements away from your precious grains.

You should find that later in the afternoon the same day that the grains are tender to the touch and I even ate yes ate raw germinated rice samples this way and it tasted good .

Put all your 2nd stage germinated brown rice into a glass mason jar loosely and seal the lid and place into your refrigerator. Can keep nicely for 2 weeks easily.

To steam ,just take out what you need , and place the rice into your steam basket for only 2 to 3 minutes with the lid on.

Normal rice takes 20 minutes of boiling to soften the grain with 90 percent of the nutrition lost to excessive heat ,where as this simple method of steaming is less than 5 minutes and most of the nutrition is still in-tacked and the taste is savory ,nutty, sweet to the senses.
The old way using regular Brown Rice takes 3 days to make ,but my way using already sprouted brown rice from the store takes only one day of your time.

Ingredients: Home Made Cultured Raw Chutney Dressing:

One large fist size ripe Tomato or 2 to 3 smaller egg size tomatoes will do. Diced

One large fist size Beet Root or 2 to 3 smaller egg size beet roots will do. Diced

Two peeled Garlic gloves crushed and chopped.

This next ingredient may raise a few eye brows but if it works and the taste is good what the heck right ? One cup of raw traditional Korean Kim Chi. ( You can substitute for traditional
raw German Sauerkraut as well if you like)
One egg size amount of Onion diced.

Add a loose hand full of your favorite chopped pun chant tasting green herb, or a combination of them such as Sage,Mint,Basil and Chicory.

With all the ingredients on your cutting board then spoon the vegetables into your glass blender and put aside.
Note that the left over Chutney Dressing can be placed into a closed glass mason jar in the refrigerator for up to 5 days no problem. You can add this to salads, heated foods for the added taste with live enzymes as the fermented Kimchi is a natural preservative and will help the dressing keep good for a long time. For instance blocks of Cheese in France is aloud to sit and ferment for 6 months to a year before it is served to the public.

Ingredients Raw Fusion Garden Salad :

On your cutting board one cob of (Organic) sweet raw corn
One cucumber
One half cup of raw shelled garden Peas
One finger size stalk of Fresh Rosemary herb with stalk removed needles left over.
One half cup of Sprouted Raw Almonds
Place all ingredients into a large mixing bowl.

How to sprout Almonds:

Easy ,just add pure water to a jar of almonds ,close the lid and store them in the refrigerator.
The next day ,just drain them and let the almonds air dry for a while maybe one or two hours and but them back into a new clean jar with lid secure and return them to the refrigerator.Eat them with in 3 days. You will notice that the almonds have almost doubled in size and they are more nutty flavored almost like chocolate tasting in some cases. Nutritionally superior to the dry brand as the omega 3 fatty acids are dramatically increased with more bio available protein.

Method to preparing your GABA Rice & optional Chicken

To save time I usually start with the steaming right away as this will take longer to prepare than the raw foods.

Place your Chicken Filet into your steam basket with about 2 inches of pure water at the bottom. Then sprinkle your favorite spice of Garlic Powder,Chili Powder,Wasabi Powder, or baste with Lemon or Lime juice. I like to sprinkle with chili Powder only but I have used Curry powder as well and that tastes good too.

Add your sprouted organic GABA Rice to the steamer

I set my induction cooker to steam for 5 minutes. Turn your Chicken over after 2 and a half minutes and sprinkle again with your favorite spice condiment.
Move the rice around turn it over.
After this time cut the chicken fillet in half to see that the meat is cooked through or not ?
If not continue steaming on till the breast is uniform inside.
Then turn of the heat and place the two chicken parts onto your cutting board and slice the meat pinky finger size into little peaces , then place the morsels into a shallow bowl.
With your fermented Shoyu Sauce or Soy Sauce marinate the Chicken on all sides and let sit.

Next spoon all your steamed Gaba Rice into the bowl of your Raw Fusion Garden Salad.
Mix together well.

Next add some pure water to your Raw Cultured Chutney in the glass blender and blend adding water until you have chutney with the consistency of chunky apple sauce.

Marvel at the purple Red color and taste the chutney with your eyes closed ?

I liked it as it is but you can make adjustments to your personal taste with condiments of Garlic Powder ,Honey raw, Lemon or Lime Juice, Chili powder, or Currie Powder.
You can definitely taste the bite of the cultured traditional Korean Kimchi or Sauerkraut?

Next mix in your Steamed GABA brown rice and marinated Chicken pieces into the raw fusion garden salad bowl well and center the mixture on your serving plate.

Then spoon your blended Cultured Chutney around the salad island in a sea of purple red.

Add some wedges of Tomato,Lime,Lemon,and savory green herb of your choice.

An edible flower like the one in the photo is called the Care Flower of South East Asia and is very popular in Thailand. You can arrange your own edible flower like Pumpkin, Bitter Mellon, Chamomile,and Basil to just name a few, and they add so much color to the meal presentation as well.

For the beverage in the photo I made a very simple and delicious Cleansing drink consisting of Pure water with One Table Spoon of Cold pressed organic Apple Cider Vinegar ( Helps you with the production of Hydrochloric Acid in the stomach for good digestion)

A tea spoon of Unfiltered raw organic honey

A tea spoon of Lemon or Lime Juice

Mix together and enjoy

About Korean Traditional Kim Chi ?
In 1990 I received a call from the Walt Disney Company to take a job overseas to Supervise Cartoon Animation projects in Soul Korea. This was my first real introduction to Koreas national Health Food along with Korean Red and white Ginseng Roots.
If by chance you are interested in all the Television shows and Movie Feature Films that I worked on then you can find this information at the Internet Movie Data Base at www.imdb.com/ Type in Animation Production then my name Barry Anderson to see all the Cartoon Animation projects that I worked on through out Hollywood and Asia.

Having lived and worked in so many Asian countries such as Korea for 6 years has given me a unique opportunity to explore all the fine cultural cuisines of my host country. Korean style traditional kimchi was used in so many different ways by the Korean people , that I started to adopt this fabulous tasty fermented food into my own Recipes.

Health benefits of Korean Kim Chi:

The main vegetable ingredients of KimChi is fermented Chinese Cabbage. The pepper powder used for Kimchi helps your stomach to secrete gastric juices which will help digestion.
Also the Skorizinin contained from Garlic increases stamina,with ginger increasing appetite and blood flow with in our body. You may be surprised that a healthy adult carries about 6 pounds of intestinal Flora Bacteria up to 500 different strains to help our bodies internally absorb nutrition and to keep the harmful antigen bacteria in check.

For centuries people around the world consumed fermented cultured foods to create desired yeast and bacterium organisms such as, Beer,Wine,Cheese,Yogurt,Kefir, Sauerkraut,Kimchi,Vinegar,SourDough Bread,Miso Soup,Soy Sauce,Tempeh,Thai Shrimp Paste,Thai fish sauce and Kompucha Tea to just name a few.

Please Note that Cultured foods like Beer and Wine should be in moderation only as the simple sugars will promote weight gain in your body or cause chronic organ failure in excess.

Cultured Fermented Health Foods should be consumed as a condiment only and vary them all as much as possible . A variety of different fermented Cultured foods will provide different strains of probiotic cultures to your diet to support your immunity , increase your metabolism for burning off calories ,effective weight loss , and vibrant good health from the inside out.

Often I incorporate Korean traditional Kimchi into Salad Dressings, Chutney Toppings, Raw Vegetable soups and for garnishing some of my Recipe presentations for added taste and nutrition support for good health. I never buy my salad dressings in the store .I make all of them home made in my garden kitchen and plan to share them with you soon.

I would like to share with you ,some of my signature brand name techniques that I am having fun with in every photo shoot.
The location I choose is almost always in my garden as I think the food looks good presented in a Natural setting.
I enjoy a more 3-D angle to show foreground , middle ground, and garden background location.
Many of my meals are rainbow color in nature with edible or ornamental tropical flowers to further exhibit more color into the photo.
Usually I place my straw garden hat on the table or some where partially hidden in the garden view.
I usually place a fresh edible Olive Leaf on the napkin as well. ( the olive leaf has a wonderful citrus taste )
All my Gourmet Cuisine Presentations take only 10 minutes or less to prepare for people who have no time to spend in the kitchen.

I use very simple kitchen utensils in my minimal Garden Setting. All it takes is a cutting board,Glass Blender, a Mill Grinder,a Steamer,a few odds and ends with a refrigerator and I am set to go thats it.

From some one that lost over half his body weight and kept the weight off for more than 2 decades is bent on giving you information for FREE.To help you lose weight once and for all with sound advice because I know from my personal experience in the past how I struggled with my own excess weight . I know today that effective weight loss can be achieved and ,the weight will stay off your body to enjoy for the rest of your life.

“Love Your Food”

Barry Gourmet & Raw

The Plant and Gus


Image by cobalt123
At AJ’s Fine Foods Grocery in Phoenix. Beautiful displays in the fresh produce section!

New Paragon TP-8 Theater Pop 8-Ounce Popper Popcorn Machine Review

Paragon TP-8 Theater Pop 8-Ounce Popper Popcorn Machine

• Movie-theater-style popcorn machine; has bright red cabinet and classic graphics
• Suited for retail use; produces delicious, theater-quality popcorn in just minutes
• Can pop up to 147 servings of popcorn per hour (1 ounce of popcorn per serving)
• Side-hinged aluminum kettle; sturdy cabinet construction; built-in warming deck; old maid drawer
• Measures 29 1/2 inches by 19 3/4 inches by 14 1/4 inches; covered by three-year warranty

Styled just like the poppers you see at the local movie house, the Theater Pop line has a bright red cabinet and classic graphics that fit almost any décor. Each full featured-machine pops delicious, theater-quality popcorn in 3-5 minutes, is easy to use and easy to maintain. 8 oz. machine pops 147 one-ounce servings per hour. Made in the USA.Just right for retail use, this popcorn machine is styled like the one you see at the movie theater, with a bright red cabinet and classic graphics. The machine produces delicious, theater-quality popcorn in just three to five minutes, and can pop up to 147 servings of popcorn per hour (1 ounce of popcorn per serving). Highlights include a high-output, side-hinged, hard-coat anodized aluminum kettle; a sturdy cabinet construction; and a built-in warming deck with 50-watt elements to keep popcorn hot and fresh. An old maid drawer conveniently catches unpopped kernels for later disposal. Easy to use and maintain, this machine measures 29 1/2 inches high by 19 3/4 inches wide by 14 1/4 inches deep and weighs 80 pounds. It’s made in the United States and covered by a three-year manufacturer warranty.

Specifications

• Volts: 120
• Watts: 1,420
• Amps: 12

About Paragon
Paragon manufacturers popcorn machines, cotton candy machines, snow cone machines, and other concession equipment. The company also offers a complete selection of quality concession supplies. Everything is backed with the industry’s best warranty and prompt, friendly service.

List Price: $ 738.00

Price: $ 554.00

Nice Grocery & Gourmet Food photos

Check out these Grocery & Gourmet Food images:

Marche Jean Talon


Image by stumptownpanda
Near Petite Italie – a year-round farmer’s market and gourmet grocery.

Honest Fancy Feast Gourmet Cat Food, Tender Beef Feast, Classic, 3-Ounce Cans (Pack of 24) First Look

Fancy Feast Gourmet Cat Food, Tender Beef Feast, Classic, 3-Ounce Cans (Pack of 24)

• Pack of twenty four, 3-ounces per can (total of 72 ounces)
• Gourmet cat food
• Made with succulent beef

Fancy Feast Gourmet Cat Food, Tender Beef Feast, Classic is a deliciously smooth paté made with succulent beef which is formulated to meet the nutritional levels established by the AAFCO Cat Food Nutrient Profiles for all life stages.

List Price: $ 19.94

Price: $ 14.40