Skip to main content

Picky About My Dogs

By

Do you like hot dogs? Hot dogs are normally relegated to my bonfire or camping menus as in - I'll buy them when I need something quick and portable, but I don't normally buy them for eating at home. And when I do get them, I'm pretty picky about what I buy.

I make sure they are 100% grass-fed beef with no fillers. I have also been on the no-nitrate/nitrite train for quite awhile. Recently a friend told me that there are nitrates/nitrites found in sea salt and celery powder. Okay. Then, I started noticing a shift in labeling. Product packaging now read: no nitrates or nitrites added except for those naturally occurring in sea salt and celery powder. Maybe it's always read that way. But I just started noticing it.

Thankfully, there are several options between Trader Joe's, Whole Foods, and reputable local butchers. As always - just read the labels. What do you look for when you purchase meat?
Labels:

Comments

  1. UnknownApril 1, 2014 at 4:16 AM

    I love those hot dogs. I also love the Whole Foods bison dogs. If I had my way, all of our red meat would be grassfed and organic, our bacon would always be nitrite and nitrate free, and our poultry free range organic. Alas, on our budget, it doesn't work out that way, so I do the best I can... :(

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more