Monosodium Glutamate got lots of attention starting in the 60’s, when “Chinese Restaurant Syndrome” was researched and MSG was named the culprit. Some, but not all people don’t react well to MSG, even though it is a naturally occurring substance in our bodies (with the largest concentration of it in our nervous system). MSG is the sodium salt of Glutamic Acid, and it naturally occurs in mushrooms, seaweed, and wheat gluten, as well.
Most manufacturers and restaurants are msg (added) “free” these days…but it is NOT reason for a hissy fit if you feel like your sinuses are swelling or you start sneezing and you find out that something you ate contained a little bit of MSG, or had naturally occurring MSG in it. In fact, salt and sugar are WAY more dangerous for you than MSG. Chances are, you’ve been consuming naturally occurring msg your whole life and have never felt a thing! Lula’s for Lunch…and More! Catering does not add MSG to anything we make, but we do love our mushrooms, our seaweed, and our bread. 🙂 Please enjoy this pic of our Boudin Stuffed Mushrooms above!
In my house there’s very little danger of chips of any kind going stale…but just in case you have more willpower than I do, did you know…storing potato chips in the refrigerator keeps them fresher longer?!?!?!
There are 2 reasons for this:
Refrigerators are a low moisture environment so there’s simply less moisture for the chips to absorb than pantry air.
Potato chips are high in starch content and when starch molecules cool they crystalize to become firm.
If you like handy-dandy tips like these about once a week from Lula’s Catering you can subscribe here and we’ll just keep you brimming with food knowledge!!!
Did you know there are two Chorizo’s out there? There’s Spanish, and there’s Mexican. Most recipes won’t tell you which to use – you need to understand the origin of the dish to select accurately.
Spanish Chorizo looks like a pepperoni or summer sausage, because it is dry cured like they are. It is made with Sweet Paprika (there are two types of Paprika as well!!) and can be eaten sliced right from the “stick”. You would use this in Paella, for instance.
Mexican Chorizo, even though it can come in a casing, has the consistency of bulk sausage and contains more fat. It is seasoned more with chiles and vinegar. You need to cook Mexican Chorizo – either in the casing or squeezed out of the casing – just like you would ground beef or bulk sausage.
At Lula’s for Lunch…and More! Catering we use Mexican Chorizo in our South American Strata, and it’s DEElicious!! Or, ask for our Texi-Mexi Empanadas – served with our amazing Avocado-Cilantro Crème.
I don’t know about you, but my body retains more sodium (and everything else) in summer rather than the cooler months when our metabolisms run at a faster rate. Your body NEEDS sodium – you cannot live without it. BUT you really shouldn’t consume more than 1500 milligrams per day or it can turn into a BAD thing. Sodium can go by a number of names, including salt, sodium benzoate, disodium or monosodium glutamate. . Read labels and be aware! To help you, here are some foods high in sodium, and below THAT are some alternatives.
Condiments, such as soy sauce, teriyaki sauce, cocktail sauce and ketchup
Prepared salad dressing (Lula’s are homemade so no worries!)
Foods served in a broth or with au jus
Meat, poultry or seafood that has been enhanced with a sodium solution (virtually ALL pre-cut, prepackaged protein)
Processed cheeses, such as American
Spice mixes that have salt in them
Citrus is one of my favorite ways to enhance flavor. Also, don’t forget that many prepared foods now come in low and no sodium varieties – always buy these, and add the extra tidbit of salt you may desire, OR, here are some more ways to use spices and herbs in place of sodium:
I tend to “decorate” with herbs…I have such a beautiful garden and it’s so easy to pluck a few varieties both flowering and non flowering. Since it’s almost basil season I’d love to alert you to a couple of GORGEOUS varieties of Basil that are purple instead of green! The Purple Ruffles variety has leaves that look like a 1970’s handkerchief skirt. The “Red Rubin variety has pink flowers! Lula’s for Lunch…and More! Catering makes our Caprese Crostini with Genovese Pesto, garnished with Lime Basil, two OTHER varieties!
If you follow these two steps, you will almost double the volume of juice you get out of lemons, limes, oranges, grapepfruit and the like. First, pop them in the microwave. One fruit for 15 seconds. Each add’l fruit gets 5 more seconds. Then, place them on the counter or cutting board and putting the force of your “elbow grease” behind them, roll them around a bit. You’ll be amazed at the amount of juice you’ll get! Lula uses citrus in a myriad of recipes…Pork Loin with Peach Mango Salsa, and Salmon Piccata are two. Go to www.lulasforlunch.com and guess which menu items contain citrus…there are several on our Breakfasty/Brunchy menu alone!!! – Lula
Once again, my friend and author Heidi Bright (“Thriver Soup”) has offered such a simply written and informative piece that I am compelled to copy:
“Fresh, fragrant mandarins are precious, full of flavor, and full of power. The magic lies in their peels—which are quite edible and contain potent anti-cancer properties (see links below). Also called clementines and tangerines, these citrus fruits are fresh and sitting in grocery stores now.
If you have a high-speed blender, mix two whole mandarins (peel on) with a quarter cup cranberries (at this time of year, try frozen, not the packaged sugary snacks), a little raw honey and/or stevia, a quarter cup raw/soaked-in-salt-water pecans, and coconut butter. Blend. Mmmm! Add chia seeds if desired. Taste the fragrance, ingest the power.”
I would like to add my two cents worth: Wash your fruit with a scrubbing sponge and some dishwashing liquid if you intend to eat the skins – even organic can be sprayed with color – which doesn’t taste as good!
Does this ever happen to your honey? Grainy, clumpy, not pretty…but there’s an easy fix or two…my favorite and seems to yield the best results: NEVER let anything touch your honey. Pour it into/onto a spoon or measuring device. Crystallization is mostly caused by moisture, and next, bacteria (not necessarily bad stuff that will hurt you). If you keep your honey moisture free you probably won’t have crystallization. If you do, however, just put the whole jar in a bowl of warm water for a few minutes. That’ll do the trick. You can use the microwave, on-and-“off”ing every few seconds and stirring, but that’s way more trouble! Now, go enjoy a good cup of hot tea with some honey. – Lula
Stone Crabs are in season from about October through April and are a RENEWABLE resource amongst shellfish. We only eat the claws, and the claws regenerate – so no killing of crabs; everybody wins. You can grill them over an open fire or steam them – you can use whatever cooking mechanism comes out of your trunk! Lula’s for Lunch…and More! Catering serves them with a Tarragon Remoulade! A simpler version is simply 1/2 Dijon Mustard and 1/2 good mayonnaise. You’ll need a small hammer, or a nutcracker works well, and a couple of picks or seafood forks for digging out the DELICIOUS, sweet meat. Happy Tailgating! – Lula
Folks I stumbled upon another brilliant way to get rid of stuffing (IF you have any leftover!!!) I always have it left over because it’s probably my favorite part of the meal besides gravy, and I make double the amount of stuffing to the amount of anything else I make!!
Fry up some breakfast sausage while you’re nuking your stuffing. If you would prefer, Italian sausage works beautifully as well. Sometimes Lula’s for Lunch…and More! Catering puts Italian sausage in our stuffing if I’m in that sort of mood for Thanksgiving. Lay the sausage on top of the hot stuffing and top it with a fried egg. Kind of like eggs ‘n toast but richer and BETTER!!!! This should be accompanied by a steaming hot cup of coffee and a glass of freshly squeezed orange or grapefruit juice. Just sayin’. Happy coma, Lula
In Lula's Kitchen, Love is ALWAYS our First Ingredient!