With Easter upon us it’s a fun time to find out answers to some of the questions we ask about eggs: *It takes a hen 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again! *Eggshells have around 17,000 pores that can absorb flavors and odors. It’s best to store them in cartons to prevent absorbing these “outside influences”. This picture is of eggs from Gordon’s dad’s farm.
White shelled eggs are produced by hens with white feathers and white earlobes. Brown shelled eggs are produced by hens with red feathers and red earlobes. Hens can produce EVERY color in between depending on their genetic color coding – to include baby blue, pink, orange, yellow, etc.!!
Egg yolks are one of the few foods that naturally contain Vitamin D. *Yolk color depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors. Artificial color additives are not permitted. That’s why you can tell if a hen was fed a good diet or allowed to range freely, when the yolk is a deeper color. *Occasionally, a hen will produce double-yolked eggs throughout her egg laying career. It is unusual, but not too rare, for a young hen to produce an egg with no yolk at all!
During the spring equinox, it is said that an egg will stand on its small end. Although some people have reported success, it is not known whether such results were due to the equinox or to the peculiarities of that particular egg.
-Edited and reprinted from, of all places, Lula’s for Lunch…and More! Catering ‘s fabulous MECHANIC – ERNIE’S GARAGE!!!!! You can find more fun stuff like this at http://lulasforlunch.com/blog and to reach us, click here http://www.lulasforlunch.com
By weight, saffron is the most expensive spice in the world, and more expensive than many precious metals…this is due to the fact that saffron must be hand harvested from a special fall crocus flower. Each crocus flower only produces 3 stigmas (strands of saffron), and it takes over a quarter million strands to produce a pound!
Saffron has been around multi-tasking since about 1000 BC – as I wrote in a previous post – it used to be scattered on the floor of gathering halls and theatres in Greece and Rome to help cover the “scent” of humans :). Other uses are medicinal – as with most yellow and red foods, it’s really good for you!
As far as food goes…saffron is prized for its honey-hay like flavor and aroma, and of course, the golden yellow color it produces with just a pinch into any sauce, rice, soup, etc. Buy your saffron in tiny amounts in whole stamen form. The ground stuff isn’t nearly as good as it has more stuff from the flower to make it weigh more. If you just can’t bring yourself to spend the $$ when a recipe calls for saffron, try substituting turmeric (VERY good for you).
Lula’s for Lunch…and More! Catering uses saffron in bread, soups, stews, risottos like our Saffron and Orchid Petal Risotto, and even desserts! Have you tried saffron in a dish? Tell us how you liked it here !
Misleading Labels – “99 Percent Fat Free”
Folks, do NOT make the mistake that a food product containing this verbiage on the label means that only 1 percent of the total calories comes from fat. NOOooooooo…..This label is allowed in regards to fat percentage per WEIGHT of the product. So…once again, aren’t you glad you paid attention in math class? A gram of fat contains 9 calories. Learn this, and you’ll have a better idea of what you’re putting in your body.
Use this as a general rule: Most products you purchase should contain around 20% fat from calories or less – with the exception of whole foods that are naturally good for you – nuts, eggs, oils, and meats. Butter is a whole food, margarine is not (insert smile here!).
Reduced Sugar, Low Sugar, No Sugar Added … Which of these terms is regulated by the FDA? Only “Reduced Sugar”. This means the product has to contain 25% less sugar than it’s original form (ex., Reduced Sugar Apple Sauce)
The other two are basically meaningless – as “no sugar added” could be on a HONEY label and be “legal”. What’s important to know is how many grams of sugar (which comes in these myriad names: anything ending in “ose” such as sucrose, dextrose, fructose, maltose, as well as honey, syrup, molasses, evaporated cane juice, nectar, corn sweetener, etc., etc. are in a portion. Recommended daily intake of added sugar (for instance, read your juice label) runs around 6 teaspoons, or 24 grams. So…do the math…4 grams = 1 teaspoon.
Sugar in all its forms will be on the food label in grams. So now that you know the math, look for those grams and calculate just how sweet you’re gonna be! Lula’s for Lunch…and More! Catering wishes for you a mucho honey filled life, without the grams!!
HAPPY SAINT PATTY’S DAY!
It IS easy being green!!
‘Tis the month of leprochauns and we’d like to celebrate. Take 10% off during the week of Saint Patty’s Day (3-16/3-22/15) when you order any of these items:
Green Eggs & Ham (Quiche, Scramble, Deviled or Burritos)
Chicken Penne Pesto
Split Pea Soup
Creamy Avocado Soup
Caesar Salad Bites
Crispy Tuscan Kale