We Were Cold. The Food, not so much

Winnie The Pooh and
The Blustery Day [VHS]

"Finally the blustery day turned into a blustery night.  To Pooh, it was an uncomfortable night full of uncomfortable noises..."  
A.A. Milne, retold in Winnie the Pooh and the Blustery Day, included on the DVD, The Many Adventures of Winnie the Pooh

Saturday night I knew how Pooh felt!

We had quite the major wind storm this weekend, which resulted in 2 downed lines in our neighborhood alone, and tens of thousands of outages in major areas of Western Washington.  Our power outage started Saturday evening and ended sometime early this morning...4:30 is my best estimate... so about 32 hours.  

Because I went to my dad's yesterday, it didn't occur to me to advise those at home to do a food rescue of the things in the fridge.  If it had, I wouldn't have just put approximately 100 pounds of food stuffs in the trash can.  I hate to think of the replacement value of that food, and we'll have to pay a fee for the additional weight and overfull garbage receptacle, to boot!  

Anyway, just as a reminder, foodsafety.gov advises in their article, Refrigerated Food and Power Outages: When to Save and When to Throw Out, that perishables in the refrigerator be evaluated and discarded, as their list specifies, after an outage that lasts 4 hours or longer.  The list of things to discard, of course, is longer than those to keep.  It's ok to keep vinegar-based condiments and dressings, uncut fruit and veggies, hard cheeses (as long as it's not shredded), fruit juice, butter, peanut butter and jellies, and bread (which shouldn't be in the fridge anyway!).  All meats, processed meats, casseroles and soups, cooked pasta, cooked veggies, pre-washed and cut, packaged veggies and salads, cream based dressings, all eggs, and all dairy and milks had to go.  Please visit the page for more specifics.

This isn't the post I'd planned for today, so I'll get back on track tomorrow.  Right now I have to make a previously unplanned Costco run to replenish our larders!

Write31days.com

I'd Always Wondered...

"Dot the pie filling with butter before putting on the top crust."  So many (all?) fruit pie recipes give a similar instruction.


I know I can't be the only one who's tucked (jammed) butter slices into the slits on an already topped pie... or forgotten it all together.

I was dotting away other day, when readying to host our Bible Study group for a nearly impromptu dinner by, among other things, making rhubarb and apple pies.  It suddenly occurred to me that I'd never asked, nor ever researched the reason for doing so.  I can't say I'd ever noticed the difference when I forgot, and I'd certainly never heard from my family, "It's obvious you left out the dots of butter, and we will not eat this second-rate pie!"


Maybe you already know why we're supposed to do this.  Maybe you don't care.  But today I searched the internet for the answer.


I have to say my findings are less than unanimous, or something about which I feel certain.


A lot of discussions I read had contributions that said, basically, "I never do it and never miss it."  The most popular explanation was that it 'improved taste and mouth feel.'  -I guess people have more sensitive mouths than I, but I have to say, I've never done a taste test between buttered and unbuttered pies.


I found one seemingly scientific reason for adding butter to the pies.  A contributor to Straightdope.com named "Flutterby" reported that a canning book she has says that the butter "helps to prevent cooked fruits from foaming."  Not sure I've ever had a foaming problem with my pies, but I sure don't want it!


I think I will continue --when I remember-- to dot the pies with butter.  Pie making, after all, is a time-honored art, long practiced by loving grandmothers who were amazing bakers... like mine were.  And if it's what my grandma wrote in her favorite recipes, I'm going to do it.


Do you know of a more specific or confirmed explanation?

They Made Me Curious

9 grams whole grain

The other night on TV I caught a General Mills commercial touting their increased levels of whole grain in their Big G cereals.  I didn't catch all the numbers for certain, so I visited their website and found this quote: "All Big G cereals have at least 9 grams of whole grain per serving."  In the interest of full disclosure, I found that the different cereals range from 9 to 20 grams of whole grain per 27 to 30 gram serving. 

They also brag that whole grain is the first ingredient listed, meaning it is in the cereal in higher amounts than anything else.  I might not have thought anything of this latter claim, had they not listed cereals like Apple Cinnamon Cheerios and Chocolate Lucky Charms, and indicating (here) that they are a healthy breakfast choice for our children.  
A check of the list of ingredients for Apple Cinnamon Cheerios shows me that yes, whole grain oats are first on the list, but sugar is 2nd, brown sugar is 3rd, corn syrup is 5th, and apple puree concentrate is 7th.  Where this cereal might offer 14 grams of whole grain per 30 gram serving, it also dumps in 10 grams of sugar, which is roughly equivalent to a tablespoon.  One third of that serving is sugar.  If 1/2 cup of milk is added (14 grams), then, not counting the sugars in milk, the sugars in the cereal are 23% of the serving.

OK, one of my kids might occasionally add a tablespoon of some sort of sugar to their oatmeal, or the equivalent amount of sugar via dried fruit.  But I decided to look at the serving size and number of grams of whole grain in a bowl of our home-rolled oatmeal.  Using the standard serving of 1/2 cup, I got out my trusty Escali scale, and weighed some of our flaked/rolled oats.  60 grams.  

16 grams (top) vs 60 grams (bottom)

According to Quaker Oats, a half-cup serving of their Old Fashioned Oats is 40 grams, so what you have may be somewhere in between.  Wouldn't this mean that oatmeal, as an alternative, offers 40 to 60 grams of whole grain?  A cooked bowl of oatmeal is 240 grams.  If a kid adds 10 grams of sugar, it is 14% of the dry serving, and only 4% of the finished serving.










I was also curious about how our homemade bread (using the whole wheat dough derived from the Challah recipe) might measure up:

• A cup of wheat weighs 200 grams, so 8 cups in a batch of bread is 1600 grams.

• The completed dough weighs 109 ounces, so at 1600 g/ 109 ounces, there is 14.7 grams per ounce of dough.  

• I use 3.25 ounces (92 g) of dough for each sandwich bun, which would mean each of those has 48 grams of wheat (whole grain).  

• Bread slice thickness and overall size varies a lot, but my best guess for a 2 ounce (57 g) slice of bread is approximately 29 to 30 grams of whole grain.                                                                                                                                                                  1 tablespoon of jam would add 8 grams of sugar, which would become 21% of the serving.  With peanut butter or an egg, the percentage would improve substantially...as my kids rarely eat bread or toast without added protein.

Recap:  

• Big G boxed cereals: 33% to 67% whole grain (dry), depending on type chosen.  That's a big difference.  I sure wouldn't say all those cereals are equally as healthy or nutritious, especially as they vary in sugar from 1 to 10 grams, which is 2 to 25%, by weight per serving.  (To give the best benefit of the doubt, this includes 1/2 cup milk for weight, but doesn't include milk sugars)  Some are OK, but many wouldn't meet my definition of a healthy breakfast.

• Rolled oats with 1 Tbsp sugar: 86% whole grain by weight 

• 2 slices of toast with 2 Tbsp jam: 79% whole grain by dough weight

2 servings to equal the amount of food in a bowl of oatmeal, means doubling the sugar.  It takes only 2 minutes to microwave a serving of oatmeal, so it's not that time-consuming.  --And expense?  Too much for a big family who could polish off several boxes in a week. Another topic for another day.

I wonder if I may be missing something, and there may be something awry with my comparisons.  Maybe their statistics are measured differently than what I am doing.  If I've gone out to left field, please let me know.  My intent is not to mislead, or exaggerate any facts, but to ponder, try to calculate, and possibly share useful information.