As I sit here sucking down another 28 ounces of water flavored with slices of lemons and limes, it was obvious the focus of my blog was going to be water. It was not just my being intentional about drinking half my body weight in water, which inspired this week’s blog, but also the messages about water I received from my spiritual addiction to the Food Network and Cooking Channel. So many things we do in the kitchen and in the preparation of food include water. We use water to cleanse our dishes and cooking utensils whether it is in a dishwasher or when washing them by hand. We use water to wash fruits and vegetables. We use water to soak beans, to rinse grains such as quinoa, or to rinse the liquid off canned beans. We use water to cook so many things including potatoes, rice, quinoa, pasta, beans and so much more. We use water to make ice cubes for drinks or to shock vegetables or seafood after blanching or precooking them. We use water in making simple syrups and in making a wide diversity of beverages, especially those that might cool us off on a hot summer day (lemonade, iced tea, iced coffee, etc.). There is not a meal prepared in the kitchen, which does not include water, yet rarely do we give water much thought or consideration.
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Maybe it is because Chopped is the last thing I watch on Tuesday night, but I generally find myself inspired by something from the show. Last night was no different. This week the theme for all the baskets was wasted; they contained products that would normally be wasted and thrown away. This included things such as parmesan rinds, wilted carrots, potatoes with eyes, meat trimmings, etc. While I was impressed by some of what the cheftestants created, it was similar to a special the Food Network had created before where the team of Anne Burrell and Alex Guarnaschelli competed against Bobby Flay and Michael Simon. The show served two purposes. It was a documentary about the food wasted in our country because it does not fit the “appearance” standards of the American consumer. It was also a challenge to them to collect these “wasted” foods from farms, markets, and even the trash outside of grocery stores with which to prepare a gourmet meal.
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