Posts Tagged ‘Eat’

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The people at NERDSTEAK want to review YOUR product!

If you have a food related item that you would like an unbiased review of, please contact us!

  • Contact us and give a little detail about your product. We will provide a shipping address and timing of the review.
  • We will only provide an unbiased review of your item along with unedited photos.
  • We will contact you AFTER our results have been posted to provide you with any links, photos, or information you may need.
  • We will not return any unused or unopened items.
  • We will not review an item if it has been opened, broken, or tampered with in any way prior to our review.
  • We will complete a review with in-depth detail ranging from packaging appearance & functionality, product appearance, eating or use experience, value based on pricing, and overall review with a 1 thru 5 score.
  • You are allowed to use the review for any promotional opportunities.  If you need any specific focus on the evaluation, please let us know ahead of time.
  • We like everything from food, gadgets, equipment, clothing, ingredients…basically anything that can relate to food.
  • Examples of our reviews can be found in our previous posts.
Creole Rice Stuffed Pork Loin with Andouille and Collards

Cajun Dirty Rice Stuffed Pork Loin with Andouille and Collards

Here is a very easy recipe using D’allesandro Cajun Dirty Rice Blend.  You can also add more filling before you roll the loin, just make sure it is tightly tied with twine.

Cajun Dirty Rice-Stuffed Pork Loin

2-1/2 to 3-pound pork loin
1 cup cooked Cajun Dirty Rice
1 cup cooked andouille sausage, crumbled
1 cup thinly sliced collard greens, picked
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
Butcher’s twine

Preheat oven to 350°F.
Prep pork loin by slicing across it lengthwise, stopping 3/4 inch from the other side. Open halves, laying pork flat. Starting from the center, slice each half lengthwise, again stopping 3/4 inch from the other side. Again, open so pork is flat. You will have made one large, flat piece of pork 3/4 inch thick. Make sure to keep it in one piece.
Evenly cover flattened pork loin with prepared Cajun Dirty Rice, andouille sausage and collard greens, then tightly roll it jellyroll-style so that the loin returns to its original shape.
Tie with butcher’s twine to keep the filling inside and to cook evenly.
Rub outside of meat with olive oil, then season with salt and pepper.
Place on a baking sheet and bake until internal temperature reaches 155°F, about 1 hour.
Increase heat to 500°F and cook for an additional 5 minutes, until exterior is crispy and browned.
Slice and serve.

Makes 8 to 12 servings

ID-100128822You can hit that gym for 3 hours burning over 2,000 calories, or walk your dog around the block…depending on your fitness level, you still need to think about what to eat to recover after intense activity so you can keep yourself in top shape without turning into a zombie the following day.  It is recommended to have protein for muscle recovery and carbs/fat to replenish energy storage 30 minutes after activity.  Don’t assume that because you have SOME protein you will ‘bulk up’ as it is just as important for recovery as it is for muscle building. Here are a few good options for post workout recovering, or to recoup after shoveling all that snow:

  • Eggs – 1 large egg contain only 70 calories with almost 7 grams of protein. Pair some eggs up with kale, tomatoes, onions and avocado, and you have a super nutritious meal that will fill you up, and is surprisingly healthy.
  • Hummus and Pita – Chickpeas (or garbanzo beans) have both protein and carbs, plus when blended with olive oil and tahini, you have a very dense mix of protein, carbs, and healthy fats.  Remember that this is a bit calorically dense, but since you just used up a bunch of energy, this is the perfect time to add energy back.
  • Trail Mix – Nuts for protein and fats, fruit for carbs, trail mix is natures candy! It also has the benefit of being portable…so mix your own and take it with you.  Pairing nuts with dried blueberries and banana will also keep your immune systems in tip-top form.
  • Quinoa – It is super trendy AND super healthy with even more nutrients than brown rice, plus the added fiber will keep you fuller longer.  It can be eaten hot or cold and can be snuck in meals anytime of the day.
  • Protein Shake – You may or may not consider this an option, but protein shakes have been specifically formulated for muscle growth, recovery, and storage.  However, make sure you do not overdue it, as you may be gaining weight in either muscle, or fat form.  You need no more than 20 to 40 grams depending on the type of activity you just finished.  Also make sure you have carbs in the mix to replenish your energy as well.
  • Stir Fry – Many people are very hungry after workouts, but as stated before, don’t assume you can eat truckloads of food. For those of us who like the ‘full’ feeling, its a good idea to bulk on on the low calorie veggies, with the addition of protein (shrimp, chicken, tofu…) and some whole grains.  Sodium is an electrolyte that needs to be replenished if you worked up a good sweat, so a little soy sauce doesn’t hurt either.
  • The Salad – Maybe not smothered is super high fat dressing or made with 50% cheese, but a well planned salad full of colors, crunchy nuts and seeds, and even some dried fruit would be an excellent choice after raking up all those leaves.
  • Sandwiches – Protein and carbs in sandwich form.  Easy to make, easy to carry, but tasty to eat!

There are 1,000’s of other options, so comment with your favorite post-activity meal or snack!

Bacon…that is all…

Honey Dijon Farro Salad with Sun-dried Tomatoes, Fontina Cheese, Flat Leaf Parsley

Honey Dijon Farro Salad with Sun-dried Tomatoes, Fontina Cheese, Flat Leaf Parsley

This is how you make a real bacon bowl!

This is how you make a real bacon bowl!

Gruyere and Caramelized Leek Couscous Stuffed Tomato with Porcini Mushrooms and Fennel

Gruyere and Caramelized Leek Couscous Stuffed Tomato with Porcini Mushrooms and Fennel

Arugula and Red Cabbage Salad with Maple Vinegrette, Roasted Pears, Caramelized Pearl Onions, Candied Walnuts, and Cheddar Chip

Arugula and Red Cabbage Salad with Maple Vinegrette, Roasted Pears, Caramelized Pearl Onions, Candied Walnuts, and Cheddar Chip

BACON!!!!!!!!!

BACON!!!!!!!!!

Grano Salad with Lemon Vinaigrette, Baby Kale, Red Onions, Diced Cherry Tomatoes, and BACON!

Grano Salad with Lemon Vinaigrette, Baby Kale, Red Onions, Diced Cherry Tomatoes, and BACON!

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Here are some of the things you need to do in order to have a hip and trendy new ‘food show’…

  • Make sure to talk extremely loud even though modern technology allows you to speak at a normal decibel level. Demand peoples attention.  (Thanks Billy Mays)
  • You need to walk around, drive, or take public transportation when traveling to your destination.  Make sure your camera man films you all jerky-like and off center.
  • Make fun of your guest or patrons allowing your ego to shine through to your audience.  You know how to cook their food better than them anyway.
  • Always make weird, loud noises when eating food.  Take gargantuan bites and allow food to drip down your arm.  Everything you eat is always the best ever!
  • Use descriptive words that don’t actually describe what you are eating.  ‘This is an extremely flavorful, super-awesome dish! It is bomb-diggity, monster-delicious, yum-yum food which will make you happy.’ (So what does it taste like?)
  • Let your audience know what the secret ingredients are to spoil the suspense.
  • Dip your unwashed hands into all of the items being prepared…sneezing would be better.
  • Interview all of the patrons who are most likely to give you a standard boring response. (This place is the best in town!)
  • Never discuss the long hours, hard work, low income, and failure rate of restaurants.  Your makeup person will hide the bags under the chefs eyes, and paint a smile on their face.
  • If someone isn’t as outgoing as you, make them feel uncomfortable.
  • If your guest doesn’t have a happy, sad, or funny backstory…don’t have them on the show.
  • Wear inappropriate clothing in the kitchen, such as excess jewelry, flip-flops, baggy cloths, and unbuttoned shirts.  Bring sexy back as well.
  • Don’t ever show anyone cleaning anything.
  • If it is not farm to table, it can’t possibly be good.

Does anyone else have any shenanigans to add???

We in the food industry love to figure out the best way to sell a product with a romance description, crisp food photography, and innovative packaging, because these are all the things that affect what you buy, before you have a chance to eat it.  However, there is always a bit of trickery in this process.  This could be hand placed fresh ingredients for the photo, an exaggeration of the flavor profile, and my personal favorite, playing with the standard of identity.

For instance, to call something ‘Greek yogurt,’ it’s traditionally a strained yogurt made with Greek milk with a high protein content, and thicker consistency with less sugar than standard yogurt.  This is the standard of identity which must be submitted and regulated before a product can be labeled as ‘Greek yogurt’.  You can throw all of that our the door if you label it as ‘Greek-style yogurt’.  Now you can add thickening agents, flavors, or other dairy products to have a final yogurt that tastes LIKE Greek yogurt, without having it produced in the standard way. Shenanigans.

There are many examples of this in both foodservice and retail establishments.  Andouille-style sausage, firebaked style flatbreads…the list goes on.  Whenever there is a a regulation in place for a product description, using the word ‘style’ gives us a little leeway.  If you are looking for traditional products or ingredients, avoid items labeled as ‘yada-style yada’.  The advantage of incorporating the word ‘style’ is that the product is usually at a better price point, last longer, better organoleptic properties over shelf-life, and it some cases, consumers aren’t concerned if it is authentic.  I am not saying either is right or wrong, just make sure you know what you are looking for.

There are also food items that have NO standard of identity, which then can use whatever they so desire as a descriptor.

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What are some of your favorite misleading food terms?