Safflower oil is one of the most widely available and popular vegetable oils on the planet. In India, food manufacturers market it as saffola oil, which is a blend of safflower and rice bran oil. Sometimes edible oil companies blend in soy oil as well.
In North America, safflower is available in both low oleic and high oleic form.
A crawfish boil is typically a backyard affair that involves several dozen pounds of live crayfish cooked on a huge pot over an outdoor propane stove.
What if you just need a pound or so of tailmeat for a dish like crawfish etouffee? Is it possible to scale a crawfish boil down to a family affair that is easily cooked on the stovetop using fresh or even frozen crawfish?
There are a number of dangers and hidden pitfalls for consumers to avoid when they choose to use nutritional yeast as food or supplement. While a very helpful and even essential dietary enhancement for some people, especially vegetarians, it is crucial to consider each of these risks carefully before including it as a regular part of your regimen.
Traditional balsamic vinegar is a very dark, concentrated, health promoting condiment with roots in Northern Italy. The real thing is nothing short of ambrosia drizzled at the table on mild tasting dishes or desserts where its intensely sweet and complex flavor can really shine.
Unfortunately, this delectable condiment is yet another victim of the quicksand of industrialized processing.
I prefer to make homemade whipped cream using heavy grassfed cream from my local farm. For those who prefer a nondairy whipped topping or for those times when you are out of dairy cream, coconut cream makes an excellent and delicious stand-in.
It is a more budget friendly option too, as heavy grassfed cream can run you fifteen dollars or more per quart in some areas of the United States!
With so many new sweeteners on the market, almost all wanting to lay claim to the healthy label, it is easy to overlook certain older, tried and true choices. Molasses is one such traditional sweetener that seems to have lost its luster amidst an ever growing crowd of competitors.
Sometimes I wonder if all these choices are a deliberate strategy on the part of Big Food.
Spring is crawfish season in the Southeastern United States, and if you enjoy either Creole or Cajun food, crawfish etouffee is a dish found in both cuisines.
I had my first taste of this unforgettable dish while working an IT consulting gig in Tallahassee Florida as a newlywed a rather looong time ago.