Moodi Foodi Favs

Foodies : Kristina Ackerman (Knuckle Salad)

Birth Name : Kristina Ackerman
Home State : Georgia

My name is Kristina Ackerman. I’m a busy freelancer (art and design) and casual jewelry-maker (comics and stuff I found) in Atlanta, Georgia.

I come from a very short line of cooks and artsy types—if my great-grandmother had been asked to cook her way out, she might still be in that paper bag—and I make it a point to try my hand at anything and everything. I’m also up-to-date on every season of Hell’s Kitchen. So if you’re wondering what qualifies me to have a food blog, now you know: nothing! Like you, I’m merely interested. Maybe you should have a food blog.

I’ve been fortunate enough to be part of the FoodBuzz Tastemaker program, the Atlanta Food Bloggers’ Alliance and the Magic is Science art collective. I also judge the occasional recipe contest at VeryGoodRecipes, contribute now and then to Scene Missing Magazine, and make appearances from time to time on the Imperial Trouble Podcast.

Contact Kristina
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Sources : Kristina Photo | Kristina Biography
Drinks : Mint Limeade

1 cup sugar

1 cup water

1 cup lightly packed fresh mint leaves, washed with stems removed

1 cup freshly squeezed lime juice

Ice Club soda

1. Make mint simple syrup by combining sugar, water, and mint in a saucepan and bringing it to a boil then immdiately allowing it to simmer for 2 minutes.

2. Remove from heat and allow to cool completely. Strain the leaves.

3. To assemble the limeade, add about 1 ounce each of the simple syrup and lime juice in a tall glass filled with ice. Top with about 6 ounces of club soda. Stir. Garnish with fresh mint or a lime wedge.

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Sources : Mint Limeade Photo | Mint Limeade Article
Menu Items : Hamachi Truffle : Saru Sushi Bar : San Francisco, CA : USA

Moodi Foodi Dish Definition : Hamachi Truffle
Seared yellowtail appetizer with truffle oil, ponzu, garlic chips & scallions (can be substitued with kanpachi).

Hamachi Truffle Review By Melanie H. : Los Angeles, CA

O.m.g., melt in your mouth sushi.

As someone that often says she isn't a fan of sushi, Saru Sushi definitely changed my opinion. I got here around 5:45pm on a Friday evening and I was given an estimate of 1hr 15min to 1hr 45min wait for a party of 2. I gave them my phone number to call me when my table was ready. You have ~5min to return to the restaurant once they call you. We were actually seated only after an hour wait.

The daily menu of the nigiri/ sashimi can be overwhelming with all the Japanese terms, but thankfully the English translation was next to each term. We had:

Hamachi Truffle- so so tasty and 3rd best thing we had. Definitely not as fishy, but more on the savory side.

4pc. Nigiri tasting- good, but I would rather choose which nigiris to order

Chu toro- yes, absolute must get

Uni- basically butter, so fresh and sweet, another absolute must get

White Out Roll- good, but not as good as the nigiri

Naked Scallop Roll- pass

Pros: -melt in your mouth fish
-service is very courteous, knowledgable, and attentive (they asked if we had any allergies)

Cons: -extremely long waits

About Saru

Carefully sourced & presented fish stars at this miniature, art-splashed sushi & sake bar.

"A handful of seats along the L-shaped counter and a smattering of high and low tables are all the comforts one needs at this petite Noe Valley sushi bar. The talented team works behind a display case of fresh and appetizing fish, topped with little jars of powders and seasoned salts."

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Sources : Hamachi Truffle Photo | Saru Sushi Bar Photo | Restaurant Overview
Tips : Tricks For Veggie Haters

"Eat More Vegetables: 10 Tips to Help You Do you struggle to eat more vegetables? Does the thought of even trying to eat more vegetables turn your stomach?

That’s the way many think.

I think it’s true to say most people find it difficult to squeeze enough vegetables into their diet, and so if we’re serious about improving our health, we would do well to put vegetables first! It’s difficult to eat more vegetables…

I think part of the problem is because many limit the way in which they can add vegetables to their diet.

When they think ‘eat more vegetables’ they automatically think of adding a mountain of limp, over-boiled vegetables to their plate.

It doesn’t have to be that way.

Here are some tips to help you eat more vegetables each day…

10 ways to eat more vegetables…

1. Make veggie noodles
I think this is a super idea. You’ll need a mandolin slicer or a spiral slicer to create your vegetable noodles, zucchini and eggplant are good vegetable choices.

Or, if you want to try spaghetti squash, boil or bake until tender, then pull a fork through the squash to tear out spaghetti-like shreds.

2. Drink a smoothie
Smoothies are a brilliant and easy way to eat more vegetables, especially when you’re lacking in time.

Blend roughly 60% fruit, 40% green leafy vegetables, then add water, and voila! You’ve got yourself a healthy, great tasting snack, which you can enjoy on-the-go.

3. Make some soup
Try making chunky vegetable soup with lots of different veg added, or put your favorite vegetables into a blender with some spices or fresh ginger for something a little different.

If you’re trying to cut down your calorie intake, eating soup (or salad) before your main meal is a really effective way to do this.

4. Eat with the seasons
It’s so easy to pick the same vegetables over and over again, and therefore limit your diet and your tastebuds.

Instead find out what’s in season and go for that instead.

Don’t be put off if you’re unsure how to cook a particular vegetable. If you’re like most people, you’ll have a sack of unused cookbooks taking up room on your bookshelf. So, dust them off, and take your taste buds to another level!

5. Get marinating
We normally associate marinating with meats, but this can also be a great way to eat more vegetables.

Mushrooms, asparagus, broccoli, cauliflower, and string beans take to marinating particularly well.

A tasty choice for marinating is a mix of olive oil, crushed garlic, grated fresh ginger and some soy sauce.

6. Make a veggie sauce
If you usually buy readymade pasta sauce, instead blend a selection of your favourite fresh vegetables to make a healthier option.

7. Swap pasta and rice for sweet potato
I love potatoes, but if you’re after a little extra nutritional boost, sweet potatoes are a great choice.

When you’re stuck for time, pop them in the microwave to cook through, and then crisp the skins in a hot oven for a few minutes.

8. Munch on raw vegetables
This is my favourite way to eat vegetables now. When my hubby was young he would only eat vegetables raw, and still prefers them this way. As a result, this is how we eat them most of the time in our house.

I usually dip my raw veggies into hummus; almond or peanut butter are also good choices. Celery, broccoli, cauliflower, cherry tomatoes, and carrots are some of my favourites.

9. Wrap them up
Whether as an entree or main dish, wraps and veggies make a delicious option.

You could use a cabbage or lettuce leaf, then simply heap in the vegetables (raw or cooked), roll up and enjoy!

For extra flavour, top with some natural yoghurt and salsa.

10. Eat vegetables at each meal
To make sure you eat more vegetables, have them at each meal, not just as a side dish.

So, for breakfast perhaps have mushrooms and tomatoes (I know, technically a fruit!) with some eggs or bacon. At lunch a salad wrap (see above), or vegetable soup. And, for dinner at least two sides of vegetables. Also, don’t forget snacks, they can also be veggie rich.

All of these suggestions will help you to get the nutritious benefit that comes when you eat more vegetables. There really is no downside."

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Sources : Grilled Marlin Photo | Veggies Article
Recipes : Chicken Salad With Grapes

1 pound boiled chicken, cut into ½-inch cubes 1 cup chopped celery 1 cup red grapes, halved ½ cup dried cherries ½ cup roasted pecans, chopped 1 cup mayonnaise ½ teaspoon salt ½ teaspoon ground black pepper celery leaves, chopped (optional)

Add chopped chicken to a large bowl along with celery, grapes, dried cherries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined.

Cowtown Chow
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Sources : Chicken Salad With Grapes Photo | Chicken Salad With Grapes Article
News : Don't Fall For Arsenic Shock News

Winemakers fume over lawsuit that alleges dangerous levels of arsenic in wine.

"It's the equivalent of yelling fire in a crowded theater when there is no fire and in fact, everything's perfectly safe."

That's the response of Chris Lehane, a spokesman for The Wine Group, to a grandstanding lawsuit filed Thursday that claimed unhealthy levels of arsenic in California wine.

The class action, which was filed in the California Superior Court on behalf of four plaintiffs, appears to have little chance of succeeding because there is no established legal standard, either by the state or the US government, for arsenic in wine.

Moreover, the levels of arsenic (up to 50 parts per billion) described as "dangerous" in the lawsuit are half of those considered acceptable in Ontario, Canada, and one-fourth as high as those permitted in Europe and elsewhere by the OIV.

But in the court of public opinion, the accusation has already found a sympathetic ear. CBS News aired a report about the pending lawsuit on Thursday morning, and websites including Eater, Patch and The Business Journals were quick to parrot it. By Friday, who knows how far the "arsenic in California wine, oh my!" story will spread?

The arsenic story originated in the Denver-based laboratory of a man who appears poised to benefit. Kevin Hicks is not named as a party in the lawsuit, but attorneys for the plaintiffs said his lab did tests that showed some wines had arsenic levels higher than those allowed in California for drinking water.

"He went to the wineries. They didn't respond to him," attorney Michael Burg told Wine Searcher. "He wanted them to clean up their act. He issued a press release and nobody read it."

Burg said Hicks brought the data to the attorneys who filed the lawsuit.

On the day it was filed, Hicks' company BeverageGrades issued a press release saying: "BeverageGrades believes that retailers need a screening and certification model that allows them to assure their customers of the purity of all of the alcoholic beverages they sell, and particularly their control or private label brands." This is the service Hicks sells.

Health scare driven by money

"He has direct financial interest in this," Lehane said."This isn't about health concerns. It's about someone's economics."

Interestingly, the suit names only producers of cheap wines, which has several implications.

"The lower the price of wine, the more arsenic you are getting," plaintiffs' attorney David K. TeStelle said." It's also worth noting that these "cheap wine" producers being sued are large wine companies, and the ones with the most assets.

Stephen Cater, director of quality assurance for the Liquor Control Board of Ontario, told Wine Searcher: "In the past year alone, the LCBO quality assurance laboratory tested more than 11,900 wines for arsenic levels, including 1543 wines from California. All of the wines from California that the LCBO lab tested and subsequently offered for sale were below the maximum allowable limit for arsenic. We have not observed elevated arsenic levels in US wines compared to what is found in wines from other regions and countries."

While potentially dangerous, arsenic naturally occurs in soil. It can also be introduced into wine by filtering with bentonite and possibly through pesticide residue.

The US government recently issued limits for arsenic in apple and grape juice, and has standards for it in other food products. Winemaker Larry Brooks told Wine Searcher that the amount of arsenic in wine reported as dangerous in the lawsuit was the same that the Food and Drug Administration recently found was the average for brown rice.

California has a limit of 10 parts per billion of arsenic for drinking water, but Lehane pointed out that most people, including children, drink a lot more water than wine.

The Wine Institute issued a press release Thursday saying: "We are concerned that the irresponsible publicity campaign by the litigating party could scare the public into thinking that wine is not safe to consume, which is patently untrue."


Sources : Wine Photo | Wine Arsenic Article