Posts Tagged ‘The Daily Meal’

Between the Bread

March 16, 2015


If turkey wraps or a ham and cheese on a roll are your go-to lunch staples, it might be time to re-think what’s going on between the bread.

Cold cuts fall into the category of processed meats. Processing occurs when meat is cured, smoked and possibly injected with hormones before being marketed as lunchmeat, bacon or hot dogs. Processed lunch meats also contain an array of meats and meat byproducts that might otherwise be thrown away.

In an article on the Daily Meal, cardiovascular surgeon Dr. David Gruener states that,”(they) are combined with other typically non-edible products and chemicals to artificailly create a palatable mixture.This means that not only are the least nutritious byproducts of animals used, but artificial fillers, flavors and preservatives are added at times, in large quantities, to ensure that the new concoction is both flavorful and visually appealing, despite the dismal nutritional profile.”

These meats also have very high sodium contents as well as potentially cancer causing nitrites used to preserve them.  There is also a high presence of E.coli and listeria found in cold cuts.

Using fresh turkey, chicken or beef in your sandwich can be a much healthier alternative to cold cuts. Once again, eating “real food,” instead of it’s highly processed and packaged counterpart is a much better choice.

photo: Glasshouse Images

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Kitchen Tips Tuesday: How To Peel A Carrot

April 22, 2014

carrots, vegetables, nutrition

Most of us have peeled our share of carrots in this lifetime, but clearly, we haven’t been doing it very efficiently.

Did you ever notice that peelers have 2 blades? They are there for a reason. This tip first seen at Eat The Love, changes the way you will look at a carrot forever!

Hold the carrot at a 45 degree angle on a flat surface or cutting board. Slide the peeler up and down while rotating the carrot. Only attempt to peel about 1/2 way up the length of the carrot with each swipe. Flip the carrot, and repeat the process on the other end. You will be amazed at how quickly that skin comes off!
Confused? Check out their video tutorial and see for yourself courtesy of The Daily Meal.

photo: Glasshouse Images

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Cocktail Couture

June 13, 2013


Las Vegas is known for it’s nightlife, and high rollers are often open to paying very high prices. But paying $2000 for a cocktail? Crazy!!!

Light, a new nightclub in the Mandalay Bay Hotel, has some seriously pricey cocktails on the menu. Today, one of our must read websites,

The Daily Meal secured the recipes, and broke down the cost of making the drinks.

This drink, dubbed The City of Lights, sells for $1500:

1 ounce of Hennessy Paradis Imperial (700 milliliters for $2,221.64) = $93.86

1 ounce Bulleit Rye (750 milliters for $23.99) = $0.95

1 ounce Cocchi Barolo Chinato (500 milliliters for $46.99) = $2.78

½ ounce Benedictine (750 milliliters for $31.99) = $0.63

3 dashes Peychaud’s Bitters (10 ounces for $14.99) = $0.12

3 dashes Angostura Bitters (4 ounces for $12.75) = $0.29

Stir, strain over diamond ice (or, ice shaped like diamonds)

Garnish with orange peel

Total: $98.63

My Cherry Amour, is on the menu for $2000:

1 ½ ounce Grey Goose Cherry Noir (750 milliliters for $29.98) = $1.77

¾ ounce Grand Marnier Cherry (750 milliliters for $42.99) = $1.20

¾ ounce fresh lemon juice

2 ounces Dom Perignon Rosé (750 milliliters for $7,635.54) = $602.16

Garnish with Luxardo Cherry and lemon twist

Total: $605.13

Even with such luxe ingredients, the markup on these cocktails is outrageous.  Yet, we somehow think they will appeal to the affluent party set who will spend anything for a good time. Only in Vegas…Cheers!

photo: Glasshouse Images

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