November 27th, 2009

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The Upchuck Rebellion

I love this phrase: "upchuck rebellion." It so viscerally expresses my opinion of the American food supply. I'm thrilled that enough people are objecting to the garbage on the shelves for it to have developed its own name as broad movement, beyond individual things like "health food," "organic food," "slow food," etc.

Jim Hightower | Giving Thanks for America's Good Food Movement
Jim Hightower, Truthout: "It began in earnest in the 1980's and 1990's as an 'upchuck rebellion' - ordinary folks rejecting the industrialized, chemicalized, corporatized and globalized food system. Farmers wanted a more natural connection to the good earth that they were working, just as consumers began demanding edibles that were not saturated with pesticides, injected with antibiotics, ripened with chemicals, dosed with artificial flavorings and otherwise tortured."
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Recipe: "Mild Ginger Ice Cream"

This was my contribution to Thanksgiving feast.


Mild Ginger Ice Cream



Ingredients:
1 cup whole milk
3/4 cup white sugar
1 cube frozen grated ginger root
1 teaspoon vanilla extract
1 teaspoon powdered ginger
2 cups heavy whipping cream


Directions:

Pour 1 cup whole milk into a large mixing bowl. Add 3/4 cup white sugar and whisk until dissolved.

Put a little of the milk mixture into a microwave-safe bowl and add 1 cube frozen grated ginger root. Microwave for 30 seconds or until the ginger melts. Stir. Pour into the large mixing bowl.

Add 1 teaspoon vanilla extract and 1 teaspoon powdered ginger. Whisk until combined. Add 2 cups heavy whipping cream and whisk again.

Turn the ice cream machine ON. Pour the milk mixture into the ice cream machine and process for 30 minutes. Transfer to freezer-safe container and freeze overnight, so the flavors have time to marry.


Notes:

Fresh grated ginger root packs a respectable amount of heat and flavor. Usually when we grate ginger for a recipe there is some left over. I pack that into an ice cube tray and freeze it. This reduces the heat level substantially but leaves most of the flavor intact. So I use it for recipes where I want more flavor than heat.

This recipe was designed to accompany a pear-cranberry tart, and indeed, it was very well received. A la mode recipes should have a delicate flavor that will complement a dessert without overwhelming it. (This was also reqested to be a ginger ice cream that “mere mortals could enjoy” … knowing my taste for ginger.) For this one, I used frozen ginger root and a little powdered ginger, hence “Mild Ginger Ice Cream.” Had I been composing this as a solo dessert, I would have used rather more ginger root, fresh. I’m leaving that open as a future option.
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Squelching the Lobbyists

I was delighted by this news, courtesy of ladyqkat. This may help reduce corporate interest and restore voter influence.

Lobbyists pushed off federal advisory panels
New White House initiative to curb influence could affect thousands

WASHINGTON - Hundreds, if not thousands, of lobbyists are likely to be ejected from federal advisory panels as part of a little-noticed initiative by the Obama administration to curb K Street's influence in Washington, according to White House officials and lobbying experts.