sorry for the late post. here is the lowdown from last week’s episode
In general, raw vegetables have a much higher nutrient value than cooked, though there are a few exceptions, such as cooked tomatoes. Cooked artichokes are very high in overall antioxidant value.
The smaller the size of a berry, the sweeter its taste.
Those mega-size apples and oranges you’ve been seeing lately at conventional grocers are pumped up due to added water volume, rather than fruit substance. This is a crop-yield technique by farmers designed to produce bigger fruit for more consumer appeal.
Having some blood in your steak is actually better for you thank you think! A well-done steak, especially if it has “charred” portions, contains much higher levels of carcinogens than a medium-done or rare steak.
The reason some canned soups taste so good is because they contain a lot of sugar.
For dog lovers out there: Watermelon and cucumbers are among a dog’s favorite foods…once they are introduced to them, of course. And these foods supply valuable enzymes to a dog’s system.
The fat on raw steak or chicken, slices off super easily if the meat is partially frozen.
The “special sauce” in a Big Mac is actually thousand island dressing.
Whenever a recipe for cake or muffins calls for oil, applesauce can be substituted.
List of fruits/veggies to always buy organically:
Grapes: 86% of imported grapes sampled were found to contain pesticides, cherries, apples, peaches/nectarines, potatoes, bell peppers, spinach, raspberries, strawberries, pears, celery
List of least contaminated fruits/veggies:
Asparagus, avocados, bananas, broccoli, cauliflower, corn (although most is genetically modified), kiwi, mangoes, onions, papaya, pineapples, sweet peas.
Freshly cooked beets are quickly peeled by rubbing off the skins with your hands under cold running water
Vinegar is added to water when poaching eggs to keep the egg white from spreading.
I’m a liar. Next Wednesday is the last snow. Sorry, folks!
Tomorrow is the last show of Spice of Life for the quarter (and maybe for a while)! Make sure to tune in at 4:00pm 88.1 FM or via kuci.org to listen to my live streaming. cheers to the end of the school year!
itsundefined said: Hi There
I run an artist management and PR firm aimed solely at supporting independent and emerging artists (you can read more about it at www.myspace.com/itsundefined if you like).
I was wondering if there is an email address you can be contacted on, to send through a press release regarding an upcoming album release?
Please let me know too if your program only deals in certain genres/styles of music - we are eclectic (stylistically) in the artists that we deal with and not really genre specific. However we try to be mindful of not wasting your time, (ie; should an artist we represent be unsuitable to the type of music you play).
Thanks very much
yeah, you can contact me at firstname.lastname@example.org. I generally play indie, indie rock, folk, folk rock type stuff. But I’m open to different things.
Sounds cool what you’re doing. Hear from you soon,
Today’s show centers around the letter B. So here’s the lowdown…
local spice // Brodard Restaurant
my random rant // i hate foodies
a pinch of spice // bacon appetizers:
1 packet of low-sodium bacon, strips cut in half
1 8 oz. container of fresh mozzarella balls (small size)
2-3 bundles of fresh basil
1 can of olives (i used green olives stuffed with pimiento)
Sizzle the halved bacon strips on a pan for about 30 seconds - leave them a little undercooked. Pull them off of the pan and onto a plate lined with paper towel (to soak up excess grease). Wrap mozzarella balls with a leaf of fresh in one direction and a strip of bacon in the other and spear with a toothpick. Place into oven at 350˚ on bake for 3-5 minutes (until bacon looks golden and glazed). Pull out and serve immediately. Spice up the look of the appetizers by adding olives to some of the wrapped mozzarella balls after pulling out of the oven.