Food and Drink Feed

With A Zap, Scientists Create Low-Fat Chocolate

Physicists say they've discovered how to zap the fat out of chocolate.

The researchers, led by Rongjia Tao of Temple University, were able to remove up to 20 percent of fat by running liquid milk chocolate through an electrified sieve. And they say the chocolate tastes good, too.

Before they're foil-wrapped bundles that make chocoholics smile, chocolate bars start out as liquid in a factory: delicious particles of cocoa solids (which give chocolate its characteristic flavor) sugar and mixed solids, suspended in melted fat and oil, mostly cocoa butter (typically, up to 40 percent by volume). The cocoa butter is essential for keeping the liquid chocolate flowing smoothly through factory pipes.

When a consulting firm working for candy giant Mars Inc. reached out to Tao back in 2012, it wanted his help in improving the viscosity of liquid milk chocolate. Tao's team worked out a method of making the chocolate flow even better than normal through the pipes — without adding any more cocoa butter.

Then the researchers had a Eureka moment: If they could make liquid chocolate flow better without any extra cocoa butter, they could also slash the fat in it — by 10 to 20 percent — and still make it flow well enough not to jam the pipes.

via www.npr.org


Millstream Brewing Co.

Millstream Brewing CoIowa's Oldest Brewery

Three Amana men decided to revive the art that had not been practiced in the Amana Colonies for years - the art of brewing beer. Carroll F. Zuber and brothers James and Dennis Roemig dreamed of building a small brewery to produce small batches of hand brewed beer reminiscent of Europe's finest.

To brew the best they needed the best, so they called on one of America's premier brewers, Joseph Pickett Sr., who helped in the brewery design, in the development of the beers, Millstream Lager and the robust, Schild Brau. Later, Millstream brewers, developed the zesty Millstream Wheat Beer.

In 1985 Millstream Brewing Co. opened its doors - the first brewery to operate in Amana since 1884. So the Millstream Brewery was born and so it has come to be recognized as the home of quality brews of rewarding taste.

The Story Continues in 2000 with the sale of the brewery to Chris Priebe, Tom and Teresa Albert. Chris is naturally handy and keeps the brewery in tip-top shape. Chris also is a trained brewer from the Siebel Institute of Brewing Technology and has brought many years of brewing experience to Millstream. Teresa is an excellent people person and handles all the sales and marketing. Tom is our warehouse and production manager. He is the "glue" that binds the place together. It takes a good team to run a good brewery!

These owners are committed to continually making quality brews, one batch at a time. With a current count of 33 national awards and 1 international award, Millstream speaks of some of the finest beer made in the Midwest today. The brewers have introduced many different styles of beer to Millstream Brewery and with the passing of the higher alcohol law change in spring of 2010, many more styles will be coming out! The Brewery hopes to be able to reach out to local consumers in new and exciting ways.

Millstream Beers - Year Round Beers, Seasonal Beers and the Brewmasters Extreme Series

Millstream Brewing
835 48th Ave Amana IA 52203
PH: 319-622-3672
teresa@millstreambrewing.com 

via www.millstreambrewing.com


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Bachelor on the cheap: Potato Cakes

Mike ThayerBy Mike Thayer

Potato_cakesIf you've got some leftover mashed potatoes and don't know what to do with them because you ran out of that KFC gravy, let me key you in on a great breakfast, snack or side dish treat.

Potato cakes.

Sure, your mom probably made you these delicious spud patties when you were a kid, but you probably haven't had them since.  If you're not familiar with this old school way to have potatoes, you've been missing out.

Old School Potato Cakes Take a New Class 

This recipe kicks things up a notch from what mom used to make.

Ingredients

  • 2 cups mashed potatoes
  • 1 cup all-purpose flour
  • 1 medium onion, diced
  • 2 eggs
  • 1 Tablespoon chicken bouillon powder
  • 1 teaspoon dried parsley flake
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Cookies Flavor Enhancer (or your favorite cayenne pepper based seasoning)
  • 1/2 teaspoon ground black pepper
  • 1/2 cup vegetable oil

Directions

Mix mashed potatoes, flour, diced onion, eggs and the rest of the dry ingredients together in a medium sized bowl until well incorporated.  Heat vegetable oil in a large skillet over medium heat.  Using an ice cream scoop, drop potato batter into hot oil, flattening with a spatula to give you that patty look (Tip:  dip the bottom of the spatula in the oil first so the potato cake doesn't stick when flattening).  Cook until golden brown and delicious, about 3 minutes per side.  Remove from the skillet with a slotted spatula and drain on paper towels, sprinkle with a pinch of Kosher salt.

Enjoy!

Topping options:  Louisiana Hot Sauce; mayo; ketchup; Thousand Island dressing; a simple aioli sauce; shredded cheddar cheese; bacon bits; and my favorite - an egg, over easy, letting that yolk seep into the cake for breakfast.......  

 


National Doughnut Day 2016: 26 Delicious Homemade Donut Recipes

Doughnuts come in all shapes, sizes and flavors and that, my friends, is truly something to celebrate. Whether you like your doughnuts flakey, cakey, filled or frosted, there’s some variation of the sugary treat for everyone.

Friday marks National Doughnut Day, meaning companies like Krispy Kreme, Dunkin' Donuts, Sheetz and more will be giving away doughnuts all day. While buying your treats is a quick and easy way to satisfy your sweet tooth, we know that there is nothing quite like the taste of something you’ve put your blood, sweat and tears into (figuratively, of course).

via www.ibtimes.com


Popcorn Shoppe

Popcorn Shoppe

Popcorn Shoppe, in North Liberty, IA, is the area's premier popcorn store serving all of Coralville, Iowa City and the surrounding areas since 2010. We have over 70 flavors of popcorn, including carmel corn, kettle corn, and custom mixes of popcorn. We also sell old fashioned candy, handmade fudge, salt water taffy, custom gift packages and more! Come visit Popcorn Shoppe in North Liberty for all your gourmet popcorn needs!

Popcorn Shoppe Display

We carry a large variety of candies that are sure to satisfy any craving!  Our stock changes regularly so be sure to stop in often!  We even stock hard-to-find, nostalgic candies, sure to bring back memories of your childhood!

We also carry a large variety of homemade scrumptious fudge.  We make several flavors sure to cure your sweet tooth!

Looking for that perfect gift?  Gift baskets and popcorn tins are a wonderful way to show someone you care!  We have a large collection of baskets and tins available.  Let us create something special for you!  Contact us for more details

Popcorn Shoppe
Located in Penn Landing
725 Pacha Parkway, Suite 4
North Liberty
PH: 319-665-2297

via www.popcornshoppecr.com


Bachelor on the cheap: Make your own bread

Mike ThayerBy Mike Thayer

If you don't like to or have time to bake, then this isn't for you.  And sure, you can buy a loaf of bread at Aldi or the Dollar Tree for $1, but then again, you can buy a bag of flour and some yeast for about $2 at Aldi and make many loaves of bread!  All you knead (get it, 'knead'....  I crack myself up....), is a little time..... 

Below are two recipes, one for a simple cheesy bread, the other for a cinnamon bread, they are both pizza dough style breads, quick, easy, delicious!

Cheesy Bread

Ingredients

  • One packet of yeast
  • 1/2 teaspoon sugar
  • One cup warm water
  • 3 cups all purpose flour
  • One teaspoon salt
  • One Tablespoon garlic powder
  • One Tablespoon dried oregano
  • 1/4 cup olive oil
  • Couple pinches of Kosher salt
  • 1/4 cup Parmesan cheese
  • 3/4 cup Mozzarella cheese

Directions

Cheesy BreadPreheat oven to 400 degrees.  In a small bowl or cup, put the sugar in with the water, give it a little stir, add the packet of yeast and set aside TIP:  Yeast loves sugar, it rises more aggressively when sugar is added and doing the yeast separately like this helps in that process.  In a large bowl, put in the flour, salt, garlic powder and oregano, stir lightly to mix.  Add the cup of yeast water and start mixing to form into a dough.  I like to simply mix with a fork.  When the dough is starting to come together, add the olive oil.  You may have to add a little more warm water, what you're looking for is that dough to start forming into a ball, not too dry, but not too wet either.  Now it's time to use your hands to really shape that dough ball.  Oil your hands first, you don't want sticky dough fingers!  Once that dough ball is formed, place it in a warm place to rise.  This is where that time factor kicks in, waiting for the dough to rise.  I like to lightly oil a bowl using olive oil spray, place the dough ball in and then cover with some olive oil sprayed plastic wrap (so the dough ball doesn't stick to the wrap).  After that dough ball gets to at least double in size, place it on a lightly oiled (Olive) cookie sheet and spread it out to about a 1/2 inch in thickness.  Blind bake (no cheesy toppings yet) in the oven on a center rack (never bake bread on a rack that is placed low or high in the oven!) for about 10 minutes.  Pull from the oven and sprinkle with the Kosher salt, Parmesan cheese and the Mozzarella.  Bake for another 10 minutes, or until that Mozzarella is golden brown and delicious!  Slice into strips and serve.

There's nothing quite like the aroma of fresh baked bread coming from the kitchen, it's enticing! 

Simple Cinnamon Bread

Ingredients

  • One packet of yeast
  • 1/2 teaspoon sugar
  • One cup warm water
  • 3 cups all purpose flour
  • One teaspoon salt
  • One cup light brown sugar
  • 1/4 cup Canola oil
  • 1/4 cup sugar
  • 1/4 cup cinnamon

Directions

Cinnamon BreadPreheat oven to 400 degrees.  In a small bowl or cup, put the sugar in with the water, give it a little stir, add the packet of yeast and set aside TIP:  Yeast loves sugar, it rises more aggressively when sugar is added and doing the yeast separately like this helps in that process.  In a large bowl, put in the flour, salt and brown sugar, stir lightly to mix.  Add the cup of yeast water and start mixing to form into a dough.  I like to simply mix with a fork.  When the dough is starting to come together, add the vegetable oil.  You may have to add a little more warm water, what you're looking for is that dough to start forming into a ball, not too dry, but not too wet either.  Now it's time to use your hands to really shape that dough ball.  Oil your hands first, you don't want sticky dough fingers!  Once that dough ball is formed, place it in a warm place to rise.  This is where that time factor kicks in, waiting for the dough to rise.  I like to lightly oil a bowl using Canola oil spray (but regular vegetable oil will do), place the dough ball in and then cover with some Canola oil sprayed plastic wrap (so the dough ball doesn't stick to the wrap).  After that dough ball gets to at least double in size, place it on a lightly oiled cookie sheet and spread it out to about a 1/2 inch in thickness.  Combine the cinnamon and sugar and then sprinkle on the bread.  Bake in the oven on a center rack (never bake bread on a rack that is placed low or high in the oven!) for 20 minutes.  Slice into strips and serve.

Tell me you don't have time to make these breads, I dare you!

Enjoy.


Ramen Soup hack #2,670: Turn your Ramen into spaghetti

Mike ThayerBy Mike Thayer

Ramen soup beefRamen soup, it's cheap, it's a budget food, a single-person's food, a plan 'B' food, a college dorm food, a don't-know-what-else-to-have-so-this-will-have-to-do food...

Don't just make it per the package instructions, liven things up!

If you're not feeling like having another prepared per package instructions bowl of Ramen Soup, make spaghetti with it!  And the great thing about using Ramen noodles for this, it only takes 4 minutes!

Ingredients:

  • Two packages of beef flavored Ramen Soup (chicken works too, but beef is better)
  • One Tablespoon olive oil
  • One Tablespoon dried, minced onion
  • One teaspoon dried oregano
  • Just one cup of water
  • 1/2 cup of your favorite jar spaghetti sauce (or better yet, something you made)
  • One Tablespoon Parmesan cheese
  • One small can of sliced mushrooms, drained (optional)

Directions:

Put a medium sauce pan on medium heat.  Add the olive oil, the noodles, pour in the contents of the seasoning packets, along with the minced onion, dried oregano and just one cup of water.  Let cook for three minutes, then stir.  Add the spaghetti sauce and the mushrooms (Optional.  Sliced black olives are a great add too.  Got any leftover breakfast sausage?  Another great add.).  Stir for another minute or until all noodles are coated in sauce.  Plate and top with Parmesan cheese.

It's faster to make this than it is to microwave one of those over-priced ready meals.  Enjoy!


Food Review: Velveeta Shreds suck

Mike ThayerBy Mike Thayer

I love the original, classic Velveeta cheese!  It's great on Philly Cheese Steak sandwiches, it's my go-to for making Chili Con Queso, nachos, a loaded up Mac & Cheese w/bacon......  But Velveeta's latest product offering, shredded *cheese*...   it disappoints.

Granted, Velveeta is the maker of 'cheese product'.....  I knew that going in and so with the classic brick Velveeta so good in melted form, I figured the 'Velveeta Shreds' was worth a shot.  I bought two bags, one bag of Mozzarella Shreds and one bag of Mexican mix.  Each bag weighed in at two pounds and Walmart had them priced at around $7.50 each.  At the time, I'm thinking, "Sweet, I've got a boatload of cheese, I can portion it out, use some for dinner tonight and stash the rest in the freezer!"

Mozzarella flavorBut there were three big red flags right there on the package that I completely ignored and shouldn't have.  For starters, and in bold print, it says "Mozzarella Flavor" right there on the front of the bag.  That's red flag #1.   It doesn't say "Real Mozzarella Cheese," it says, "Mozzarella Flavor."  OK, fine, the classic is "flavor" rather than the real stuff too, so no big deal right?   C'mon, it's Velveeta, it'll be good right? Well, combined with red flags #2 and #3, not so much.....   

After sampling the Mozzarella Shreds prepared on a pizza, I got a real mushy, pasty-like taste in my mouth.   I wasn't getting that wonderful combination of pepperoni, sauce and melted mozzarella, I was getting pepperoni, sauce and.....  starch?  So I picked up the package and read the ingredients after-the-fact......  And there it was, red flags #2 and #3 in the list of ingredients......  Modified food starch and wait for it.......  POTATO STARCH.   It doesn't matter that part-skim milk is the first listed ingredient, the potato starch ruins it.  Shreds are not something Velveeta should be proud of.  Who wants a mouthful of starch on their pepperoni?

You won't find the starches listed for the classic brick of Velveeta cheese.  The official list of Velveeta ingredients is as follows: Milk, Water, Whey, Milk Protein Concentrate, Milkfat, Whey Protein Concentrate, Sodium Phosphate, Contains 2% or less of: Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal, Annatto, Cheese Culture.

Kraft Foods apparently needs to add the modified food starch and the potato starch to get and hold the shredded cheese look.  Unfortunately, you can easily taste the starch.  It's an overdose.

I should have saved myself the trouble and read the list of ingredients at the grocery store.  But given how much I like classic brick Velveeta, I assumed the product would be good.  I was wrong.

BUY REAL SHREDDED CHEESE!

Velveeta Shreds suck.  Both the Mozzarella and the Mexican mix (tried with tacos) give you that starchy, pasty taste - the Mozzarella more so than the Mexican flavored shreds. 

I won't buy these products again.  Velveeta Shreds get one Metro Pursuit star out of five.

Metro Pursuit

Kraft Foods


Grilling Good Eats: Yes, you can cook rice on a grill

By Mike Thayer

Rice can be truly exceptional on the grill, all you need is a cast iron skillet.

Put your cast iron skillet (one with a lid) over direct flame to heat it up.  No need for the lid yet.  Melt two tabs of butter in the skillet, add one cup rice, one tablespoon minced onion, one tablespoon garlic powder, stir just enough to mix and let it saute for a minute.  Add two cups chicken stock, a pinch of salt (IF your chicken stock is low sodium, otherwise, not salt needed). Bring to a boil,  then move to indirect heat, cover and smell those great aromas for 20 minutes.  Take off the grill and serve immediately.  If you did your coals right, you'll get a really nice, crispy, golden brown rice edge on the sides of the skillet.

via www.grillinggoodeats.com