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Posts with tag fat

20 Worst Kids' Foods in America

America: the land of the free... and the fat. In the nation's more-is-more eating culture, three in five Americans are officially considered overweight -- and kids are no exception, one in three of whom reportedly eats fast food on a daily basis. But waistline-watchdog MSNBC has culled a list of "20 Worst Kids' Foods in America," to shed light upon some particularly fattening kids'-meal culprits.

Categories range from "worst homestyle meal" (Boston Market's Kids' Meat Loaf with Sweet Potato Casserole and Cornbread, which packs a whopping 890 calories into a tiny TV dinner), to "worst beverage" (the super-saccharine SunnyD Smooth Style, which boosts 60 grams of sugar into one measly cup -- triple that of a cup of Tropicana), to the "worst kids' meal in America": Uno Chicago Grill's Kid's Combo with French Fries, a monochromatic carb-fest cramming kids with cheese sticks, chicken nuggets and fries, a monster of a meal weighing in at 1,250 calories and 2,850 milligrams sodium.

It's no wonder that 16 percent of today's youth, aged 6 to 19, is overweight or obese with the gut bombs like those listed in the regular meal rotations, according to the report. Shockingly, "today's children may turn out to be the first generation of Americans whose life expectancy will actually be shorter than that of their parents" because of obesity-related health problems, Michael Pollan writes in "The Omnivore's Dilemma."

What do you think is to blame for the rise of childhood obesity -- is it fair to blame fast-food providers or the parents?

[Via MSNBC]

Polenta Pizza - Feast Your Eyes

polenta pizza
Polenta Pizza. Photo: The Brown-Eyed Baker.
There are few combinations more satisfying than starch and fat. It's why hamburgers and macaroni and cheese always seem to please even the most picky eaters. Add a few colorful vegetables to the mix and you have a meal that covers the food groups and catches the eye, like this pizza from the Brown-Eyed Baker.

But this is not your typical slice. In addition to the square Sicilian cut, what you may not see right away is that the crust is made of crispy polenta and topped off with deliciously rich bacon and Fontina cheese, as well as a healthy dose of vegetables (cremini mushrooms, baby spinach and a Roma tomato).

[Via The Brown Eyed Baker]

This Is Why You're Fat

corn dog pizza
Check out this delightfully disgusting new blog, This is Why You're Fat (subhead: "Where Dreams Become Heart Attacks"). Readers are encouraged to send in pictures of their most grotesque fat-on-fat food creations: Corn dog pizzas, seven-pound breakfast burritos, Krispy Kreme bacon cheeseburgers. Some actually look rather tasty - candied bacon ice cream, Frito pie, nacho burgers.

Others border on post-modern art - the Tower of Babel-like "Mega Double Stuff Oreo" with the creme fillings of three dozen or so regular Oreos stuffed precariously between two cookie halves, the "Turboconucken" - a chicken stuffed in a duck stuffed in a turkey. Wrapped in bacon. A commentary on the gluttony and greed of contemporary American society. Or just delicious?

Tip of the Day: Tips for adding butter to bread dough

Your recipe calls for butter or another fat. Depending on the quantity called for, there are different times you should add it.


Continue reading Tip of the Day: Tips for adding butter to bread dough

The world of pie and tart crusts: Ingredients and functions

The front of a package of lard.
Flour is the basic structural ingredient. It's the starch in the flour that will, when mixed with liquid and heated in the oven, gelatinize and set when cooled. Flour also contains the proteins you need to make gluten, which is great for baking bread but not so desirable for making pie crusts. All you have to do is use a flour with a lower protein content, which generally means all purpose flour (cake flour might be too weak).

Fats are considered tenderizing agents for baked goods like cakes and pie crusts, rather than shortening agents like they would be for bread. In pie crusts, fats like oil, vegetable shortening, butter, and lard prevent gluten from getting formed in the first place by coating the flour granules, thus ensuring tenderness. Flakiness is achieved by the way you mix the dough: larger chunks of fat from less mixing make for more flakiness while more mixing and smaller fat chunks make a less flaky crust. They also add a lot of flavor, especially in the case of butter and animal fats. Lard and butter are also generally considered to have a better feel in the mouth, and lard is reputed to create a flakier crust than other fats.

Water and milk are the most common liquids, while buttermilk, eggs, and cream can also be used. Liquids function as a binding agent: they allow all of the ingredients to be evenly dissolved and incorporated. They also hydrate the the starch and protein in the flour and activate whatever leavening is being used. If you're using a liquid besides water, you're also adding fats, sugar, and acidity which is a good thing. The fats add tenderness, the adds to crust color, and the acidity makes the dough more stable and easier to roll out as well as taste better. Make sure to always use a cold liquid to keep the fat nice and cold, so it'll retain its shape/temperature and produce a flaky product.

Eggs are used for hydrating the dough, creating structure, giving color to the dough, and flavor. The whites are 90% water and the rest protein, so that aids in hydration and structure. The yolks are 50% water with the rest being mostly fat, contributing to hydration and tenderness as well as flavor and crust color.

Sugar adds sweetness and contributes the most to crust color. Ths crust turns golden brown because the sugar in the dough caramelizes as it's baked. Also, the texture of the dough can be changed by using sugar ground to different levels of fineness. For instance, powdered sugar makes a dough that is smoother, even if it doesn't taste as good as granulated.

The Globe and Mail in 60 seconds: Defending fat, baking, and more

lard
  • Jennifer McLagan defends fat and details its tasty history.
  • As prices skyrocket, bakers try to come up with cheaper alternatives.
  • It looks like Vancouver's Raincity Grill is suffering under a rain of chaos and disappointing food and service.
  • Ewenity Dairy Co-operative's battling gouda-style cheeses -- pasteurized and raw.
  • When absurd statutes bite you in the keester -- a Prohibition-era "law makes it illegal for anyone to send or carry beverage alcohol across a provincial border without the consent of the government in the destination province."

Six of the fattiest ice creams

Haagen Dazs

We all know that ice cream is fatty. My mom likes to remind me that when I'm licking an ice cream cone, I'm essentially licking a ball of fat. I try to remove that image from my mind and instead picture that I'm licking a little ball of heaven. However, it is wise to be informed of what you are eating. In that light, I present you with Newsweek's list of six of the most fattening ice creams - all nutrition information is for a serving size of a half cup.

1. Häagen-Dazs Chocolate Peanut Butter (360 calories, 24 grams of fat)

2. Ben and Jerry's Chubby Hubby (330 calories, 20 grams of fat)

3. Häagen-Dazs Butter Pecan (310 calories, 23 grams of fat)

4. Sheer Bliss Pomegranate with chocolate chips (320 calories, 20 grams fat)

5. Ben and Jerry's Vermonty Python (300 calories, 19 grams of fat)

6. Coldstone Cookie Batter (300 calories, 16 grams of fat)

Check out the complete Newsweek article for a breakdown of what makes each one as bad as it is and some ideas for healthier alternatives.

[via That's Fit]

Cathedrals of bacon fat

cathedral of bacon fatOK, this is definitely what I want for my birthday: a 1944 booklet entitled White Art in the Meat Food Business. A Practical Handbook for Butcher, Pork Stores, Restaurants, Hotels and Delicatessens on How to Make Lasting and Transferable White Art Decorations out of Bacon Fat Back for Window Displays, Ornaments on Meat Food Cold Buffets and for Exhibits and Advertising Purposes.

The book teaches you how to construct cathedrals, vases of roses and Santa Claus faces out of nothing but white bacon fat! Who doesn't need that? And I love the euphemistic "white art." I Guess "fat art" didn't have such a nice ring.

Ptak Science Books found this in a random Library of Congress pamphlet collection years ago, but who knows, maybe a second copy will turn up at my local Goodwill? I'm keeping my fingers crossed.

All McDonald's locations now sans trans-fat



...Well, almost. The corporation has officially switched all of its cooking oils to trans-fat free in its U.S. and Canadian restaurants, but many of the premade products - like pies and cookies - still contain the artery-clogging ingredient.

You probably remember hearing about this - or even thinking it had already happened- because Mickie D's announced the plan awhile ago. In fact, while they were drumming up press, Wendy's, KFC and Taco Bell all made the switch to trans fat-free cooking oil.

So, thanks, McD's. Now Americans and Canadians have another way to rationalize our insane consumption of fried foods.

Did your favorite vending machine snack make the cut?

According to American Merchandiser, the latest list of the top ten snack food choices from vending machines is as follows:

1)Snickers
2) Doritos Big Grab
3) Peanut M&Ms
4)Cheetos
5) Cheez-It Original
6) Twix
7)Strawberry frosted Pop Tarts
8)Rice Krispies Treat
9)Lay's Chips
10)Mrs.Freshley's Jumbo Honey Bun

Now, dear readers, I know you are probably wondering what I was: Who the heck is Mrs.Freshley? And how did she manage to sneak in her honey bun among all these big-name competitors?

Well, I did a little research. Turns out, the honey bun has been awarded "Pastry Product of the Year" several times. And the damage? One honey bun contains 590 calories, 29 grams of fat, 37 grams of sugar, and - I'm sure - a whole lot of deliciousness (quickly followed by a whole lot of stomachache).

What are restaurants hiding from you?

I'm not a big fan of the book Eat This, Not That. It purports to tell you which foods you should be eating in restaurants instead of other foods. Sometimes the comparison is good, but other times it just seems to save a person 100 calories here or a few grams of fat there and doesn't seem worth the bother (and sometimes the "eat this" choice has more carbs or salt). But I guess it's good to have the info.

Now Men's Health editor Dave Zinczenko exposes some restaurant secrets. Why don't some chains want us to know the nutritional numbers of their foods? What foods are often cooked with other foods in the kitchen? Do some fast food chains actually have healthier options than sit down restaurants?

Continue reading What are restaurants hiding from you?

Fat foodies, Easter baking, camel milk cheese: The New York Time Dining & Wine section in 60 seconds

easter pie. After years of appreciative eating, culinary writers, chefs and other professional foodies get...fat. How do you lose 50 pounds when eating (pork belly, crème brûlée, Camembert) is your job?

Frank Bruni wraps up his tour of his favorite new American restaurants with Ubuntu in Napa and O Ya in Boston.

A roundup of European Easter baked goods: Swiss custard tarts, Finnish rye and wheat bread, current-studded English cakes, Italian pizza al formaggio and more.

Leftover tom yum soup inspires the invention of a coconut fish stew.

Wine critic Eric Asimov discusses Chinon reds from the Loire Valley.

The Minimalist does apple cake soaked in bourbon.

Cow, sheep, goat...camel? Try Caravane, a Brie-like camel milk cheese made in Mauritania

Looking for holiday dinner ideas? A selection of Easter recipes, new and old.


Comfort Food for the New Year: The Boston Globe in 60 seconds

The 20 worst foods in America

I recently posted a list of the 88 worst fast food items. That list was based on the amount of trans fats in various fast foods. Now Men's Health has weighed in and picked the 20 Worst Foods in America, and this list is based not only on fats but also calories, sodium, and carbs.

Obviously, when you're talking fast food, a lot of it is going to be bad for you, but I guess it's good to have a list of specific foods and categories. For example, they name the McDonald's Chicken Selects Premium Breast Strips (5 pieces) witih Ranch Dressing as the Worst Fast Food Chicken Meal. The Jamba Juice Chocolate Moo'd Power Smoothie gets the Worst Drink nod. It's 900 calories, with 10 grams of fat and 166 grams of sugar.

What foods on the list do you regularly eat?

The most controversial diet book ever written?

Good Calories Bad CaloriesWhen science journalist Gary Taubes wrote an article for The New York Times magazine in 2002 arguing that (and I'm summarizing a lot here) that it's the excessive consumption of calories from refined carbs and starches that causes weight problems and not the excessive consumption of calories consumed from fat, he was attacked by everyone. Now Taubes has a new book out that expands on the topic, Good Calories, Bad Calories. And he's still being attacked.

I haven't picked up the book yet, but it seems like an interesting read. Unlike other diet and health books that talk about their diets in rather basic terms, this is a thick tome that really goes in-depth about the body, weight, and health, quoting various studies that have been conducted over the years. I think one of his theories even questions how much exercise a human needs.

Has anyone read it yet?

Next Page >

Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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