Learn From An Expert – Page 2

30
May
2014

To Grill Or Not To Grill, That Is The Question!

categories: Grill, Healthy Living, Learn From An Expert

Coffee causes cancer. Milk causes cancer. Microwave popcorn causes cancer. Pop causes cancer. Processed meats cause cancer.

We hear these health news alerts and we try to be more cognizant about what we put in our mouths. We grill our meat instead of frying it and eat more fruits and veggies. Now we hear that grilling meat causes cancer? What? I thought grilling was healthy?!

Grilled chicken and a nutritious vegetable side! Could it really be unhealthy? Chicken and fish are currently ruled “safer” than red meats.

This topic is extremely controversial, even among accredited researchers!
The one conclusion they agree upon is that cooking fleshy meat at high temperatures changes its DNA and the created “heterocyclic aromatic compounds” (HCAs) have been shown to be carcinogenic. The compounds have proven to be cancer causing in animal testing.

Another dangerous side effect caused by grilling meats is the creation of polycyclic aromatic hydrocarbons or (PAHs). These carcinogenic gasses are created from fat drippings that burn on the grill. The smoke created is absorbed by the food and we consume it.
Both end products caused cancer in animals experimentally. So the question remains, How much would we need to consume to produce the same results? Nobody really knows.

No definitive answers from scientists, yet.

Shannon Riskey, RN, MSN, at Pittsburgh’s Hillman Cancer Center tells her patients, “Everything that enters our bodies, or we put on our skin, has the potential to ‘mix up’ our DNA, which then causes cells to regenerate in an abnormal way. Basically, how cancer occurs.”
So yes, in a way everything does have the potential to cause cancer. Shannon explained that “moderation is key” and “who wouldn’t want to eat grilled meats?” Love her, it’s so true!

Dr. Jamie Uribarri, Mt. Sinai New York nephrologist and heterocyclic aromatic compounds (HCAs)research leader , tells me the dangers don’t merely lie in grilling, but in cooking meats at high temperatures. His research highlights advanced glycation end products and the link between heating meats and chronic disease.
I had to ask him the question, “Is it the amount of meat people are eating or the cooking process?” Nobody really knows! I’m not shocked!

What do scientists know?

1. Marinate the meat!
Studies show that marinating and rubbing the meat in wine, olive oil, vinegar, lemon juice or rosemary can lower its pH and lower the risk of and HCA and PAH development.

Roasted garlic, basil and rosemary marinade!

2. Eat antioxidant rich fruits and veggies!
Researchers believe that eating foods rich in antioxidants may offset the dangers of grilling carcinogens.

3. Cover the grill with aluminum foil to avoid charring the meat or scrape off the char before eating. Isn’t that the most delicious part?

4. Pre-cook meat so that it is not exposed to high heat for extended periods of time. Boiled burger, anyone?
Another option is to grill on lower heat for a longer period of time.

5. Avoid grilling processed meats. Higher levels of carcinogens were found in hotdogs and sausage.

Grilled homemade sausage served with peppers and onions is one of our favorites! Grilled sausage creates more carcinogens? How much more? Is it dangerous? Nobody knows for sure!

Everything in moderation! That includes grilled meats! Remember, the dangerous levels of HCAs and PAHs are possibly, maybe, could be, might be too small to make a difference. So don’t go nuts just in case!

Hope this was helpful!
Ciao!

Sources:

http://m.huffpost.com/us/entry/3326194

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/

http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats

09
May
2014

Rub A Dub, Dub Three Men In A Tub: You Have Met The Butcher, Now Meet The Baker!

categories: Around Pittsburgh, Healthy Living, Learn From An Expert, Shopping, Travel

I enjoyed the freshest slice of toast ! A loaf sliced right out of the oven! With butter? Of course! Heaven!

Meet the baker! Enrico Biscotti’s own Jonathan Polley! A 28-year-old husband and father, Jonathan stumbled upon a job that has become his true passion in life.

Meet Jonathan! "Bread is made from four ingredients- flour, water, yeast and salt. It's not hard to make when you figure it out." — Meet Jonathan! “Bread is made from four ingredients- flour, water, yeast and salt. It’s not hard to make when you figure it out.”

Jonathan's mark! Did you know the bakers mark dates back to the birth of bread making! Jonathan explained that one town square had one oven and the townspeople marked the bread to show ownership! Every baker at Enrico Biscotti marks his own loaves! — Jonathan’s mark! Did you know the baker’s mark dates back to the birth of bread making! Jonathan explained that one town square had one oven and the townspeople marked the bread to show ownership! Every baker at Enrico Biscotti marks his own loaves!

Not really sure what he wanted to be when he grew up, but technically an Economics major, Jonathan started his career at Enrico Biscotti as a dish washer.
Under the instruction of the great Larry Lagattuta, Enrico Biscotti’s proprietor, Jonathan has developed a love for mixing dough and found his calling as a baker.

Working at a good pace and being very precise, Jonathan exudes a contagious positive baking environment. The music was on and it didn't feel like 5am! Time to create something special! — Working at a good pace and being very precise, Jonathan exudes a contagious positive baking environment. The music was on and it didn’t feel like 5am! Time to create something special!

He became immersed in an apprenticeship over the past six years centering on his desire to learn, quest for perfection, and a dedication to see the company grow and flourish. I was and am so impressed by his confidence and knowledge.

My first meeting was at Enrico's café nestled in a small brick alley lined with white lights next to the bakery's store front. (How have I never noticed the café? ) — My first meeting was at Enrico’s café nestled in a small brick alley lined with white lights next to the bakery’s store front. (How have I never noticed the café? )

Jonathan never skipped a beat while slicing fresh mozzarella and roma tomatoes as I endlessly questioned him about Erico’s history, his boss, his development as a baker, his future goals, and of course his personal life!

The story of how Enrico Biscotti came to be is no fairy tale but a twist of fate for a man who had a love for baking. Jonathan explained how Larry Lagattuta switched from the corporate world to the baking world. It is no wonder that Larry sees the potential in employees like Jonathan and a few others I met like him, Adam and Ryan for sure. Larry teaches them his art, his process. He let’s them mess up and come into their own, to become great.

The second time I caught up with Jonathan it was 5am on a Saturday morning for bread making. Jonathan was in his element, I saw something glowing in him that day.

Whether he listens to the thumping rhythm of the dough hitting the mixer or the moist crackling of the dough, Jonathan walked away and instinctually "felt" how long the dough needed mixing! — Whether he listens to the thumping rhythm of the dough hitting the mixer or the moist crackling of the dough, Jonathan walked away and instinctually “felt” the mixing time.

Effortlessly, he mixed the dough, explained the humidity challenges of a baker, rolled out perfect loaves atop a cornmeal lined table, and raved about the brick exposed wood-fired oven. The bread is baked the morning after the oven was used and is still very hot!

The bread is cooked from the heat retained by the wood-fired oven dishes cooked the previous evening. — The bread is cooked from the heat retained by the wood-fired oven! It takes days to really cool down.

Sneak peek inside the oven!! Almost done! Jonathan taps the loaves to check their progress!

As I opened the door to the café, where 1500lbs. of flour is mixed and transformed each week, I smelled and saw the enormous freshly baked scones! Ryan was adding a beautiful finishing drizzle. Enrico’s pastries are gorgeously presented and super huge!!!

The drizzle adds a beautiful finish to the scones!! Look how big!!

Biscotti translated means “twice baked cookie” and it is the obvious top seller. Jonathan says the macaroons are a close second, but everything is delicious!

Enrico Biscotti offers both first and last Friday dinners and Bread making class with Larry one Sunday per month!

Using the freshest ingredients, and Larry’s grandmother’s recipe, Enrico Biscotti is built on a biscotti but held together with the love and passion of its people!

I wish Larry, Jonathan and the Enrico Biscotti family the best as the company prepares for its near future production facility expansion. I can’t wait to hear what’s next!

To schedule first/ last Friday dinners or to enroll in a bread class head to www.enricobiscotti.com
2022 Penn Ave. Pittsburgh, PA 15222
412-281-2602

Ciao!

25
Apr
2014

Homemade Veggie Baked Spring Rolls!!

categories: Dinner, Healthy Living, Learn From An Expert, Recipes, Sides

Veggie Baked Spring Rolls

Ingredients:

2 12oz. Bags dry Slaw Mix
2 tbsp. rice vinegar
1 small onion, chopped
1 8 oz. package of baby Bella mushrooms, chopped
4 tbsp. cumin
2 tbsp. cinnamon
1 tsp. garlic powder
Salt/pepper
1 package (24)thin spring roll shells

Directions:

Add rice vinegar to a deep frying pan.
Mix in onions and cook until softened.
Add slaw mix and mushrooms.

Add spices and mix well.
Let it cook only until warmed and coated.

I tasted it 2-3 times and added more cumin and cinnamon! What a great flavor combo! (I also thought about using ginger? Maybe next time!)

Taste and add more spices as needed.
Remove from heat.
Gently peel off one Spring roll pastry.

Here is an expert! Susan?? Showing us how easy it is to roll the spring rolls!
http://m.youtube.com/watch?v=3Abqjo5A7rI

Spoon. 2-3 tbsp. of filling in center of square.

I bought the frozen spring roll pastry and let them sit at room temperature to thaw. The woman at the store warned me about buying the dry ready made shells. Apparently, they crumble when rolled. She mentioned I could keep a bowl of water and swipe water across to make them more pliable. However, mine were great! Very bendy! — I bought the frozen spring roll pastry and let them sit at room temperature to thaw. The woman at the store warned me about buying the dry ready made shells. Apparently, they crumble when rolled. She mentioned I could keep a bowl of water and swipe water across to make them more pliable. However, mine were great ! Very bendy!

Fold in right and left triangles first and then roll.
Secure By tucking in end.

My rolls were not perfect! I will watch a YouTube video next time before I attempt it! — My rolls were not perfect! I will watch the YouTube video next time before I attempt it!

Place rolls on stoneware baking sheet or jelly roll pan.
Brush with vegetable oil.
Bake at 350 degrees for 20 mins.
Rotating at 10 mins.
Watch for desired color and crispness.

Yummy! They were all gone in about 15 minutes!! My family loved them!

Serve with duck sauce and/or hot mustard!

Enjoy!
Ciao!

26
Mar
2014

Rub A Dub Dub Three Men in A Tub, And Who Do You Think They’d Be?…Let’s Start With The Butcher!

categories: Healthy Living, Learn From An Expert, Shopping

How many middle men are handling your meat before it gets to you? Why is meat so expensive right now? I decided to visit The Butcher, Pittsburgh’s own Ken Zvirman, owner of Jo-Mar Provisions in the Strip District and get the beef!

Meet the Butcher! Ken Zvirman owner of Jo-Mar Provisions in Pittsburgh's Strip District!! — Meet the Butcher! Ken Zvirman owner of Jo-Mar Provisions in Pittsburgh’s Strip District!!

Located at the corner of 18th and Smallman St., Jo-Mar’s store front emits the style and charm of the Strip District. Walk in the front door, and you will see it is not your typical meat case lined with cuts of raw red ready to be packaged. Why not? As Ken explained, he wants his customers to experience an unmatched freshness and quality when shopping at his store.

The nostalgia of Pittsburgh's Strip District is incredible! Take in the tastes, smells and sights! — The nostalgia of Pittsburgh’s Strip District is incredible! Take in the tastes, smells and sights!

Buying meat straight from farmers in the Mid-West ensures a great price and an unquestionable quality. Why have meat prices gone up? Ken explained that the herd counts are down which means with supply down and demand up, prices increase.

Lets talk safety “Cleanest meat plant for 9 years!”

We talked safety, a lot!! Ken has binders and binders of rules and regulations to uphold. I asked why he doesn’t have all the meat hanging from the ceiling and he laughed. Nobody does that anymore except at the farmers’ butcher’s level. The sanitation regulations are stringent and they should be!! What does that mean for us at home?? He says disinfect, disinfect, disinfect…with E coli 0157 running rampant and salmonella from chicken, you don’t want to take any chances. Wash all surfaces in and around your work area! 70% of flus are actually reactions to raw meat contamination aka food poisoning.

What we really want to know?

How much meat to cook per person when entertaining?
Ken says bone in 1 lb. per person, boneless 8-12oz. per person

What is the difference between an oven roast and a pot roast?
Contrary to what we think, these are two totally different things! An oven roast can be a ribeye and a pot roast is made in a pot and cooked over time!

Can’t I buy my meat at Giant Eagle or WalMart?
Sure! You will pay more!! According to Ken, their “everyday low price” isn’t so low. Not to mention, how many middle men are handling their meat??

What is the best way to cook (insert cut of meat)? should I marinate it? season it? cook all day? cook to a temp?
Ken’s head butcher Jim, executive chef, can answer any of these questions! Awesome!
Here are some basics…
Grilling is #1- Jim grills all year!
New York Strip steaks require just salt and pepper grill on a hot flame!
For Pork tenderloin, high temp cook -shut off and let it cook for a juicy finish!
Want your Spare ribs to fall apart? Long, wet cook on low heat such as in a crockpot!
Bottom Round Roast requires tenderizing cook for a long time -great for stew!

Ken and Jim! Dynamic Duo of all things meat! Stop in and see them!

Ken started his business in 1988 and his awesome selection of exotic meats, impeccable reputation, and a love for people has made Jo-Mar provisions the go-to butcher shop for restaurants, foodservice companies and customers looking for the best steaks in the Burgh!

Go down, check it out! Meet Jim! Pick his brain!
Jim’s picks for best burger in the Burgh- a meat patty from Jo-Mar, of course! close runners up…Butter Joint, Legume, Bar Marco!

Ciao!!

Parmesan Princess

Category: Learn From An Expert

To Grill Or Not To Grill, That Is The Question!

Rub A Dub, Dub Three Men In A Tub: You Have Met The Butcher, Now Meet The Baker!

Homemade Veggie Baked Spring Rolls!!

Rub A Dub Dub Three Men in A Tub, And Who Do You Think They’d Be?…Let’s Start With The Butcher!