Ten Dollars to See – Organic, To Be or Not To Be

Reported by foodem.com, the online wholesale food marketplace-

This article won’t tell you anything about the health benefits of organic foods – you can find articles anywhere about that. This article is about my favorite “plus” of organics – their flavor!

I hadn’t realized that flavor comes from food itself until recently. Spices and condiments may bring flavor out, but they are nothing without something to put them on. I often asked myself “Do I want a tasty dinner, or an average dinner?”  If I wanted a tasty dinner, then bring on the butter and cream cheese! If I wanted an average dinner – then bring on the ketchup and mayonnaise. If dinner still wasn’t tasty enough I’d toss in more salt and pepper.  If that didn’t work I’d throw in some paprika – spiciness covers everything!

Ever since I started cooking with organic foods, I’ve been blown away by the difference in flavor. Half the time I don’t even need salt or pepper! The other day I cooked some broccoli and salmon in olive oil – nothing else. It was good enough that my dog didn’t get any – despite him using every single one of his cute poses; he has such beautiful eyes.

Anyway, I’m going to have a hard time convincing you about flavor with words. It’s much better to taste it for yourself! Have you ever had scrambled eggs? I’m sure you’ve had your fair share – they’re a protein-packed meal that takes minutes to cook – a perfect combo with our last minute alarm clocks!

Ten Bucks is All You Need

First, buy a pack of organic eggs. You can usually get 12 for under $4.00. Better yet, visit your local farmer’s market – you’ll be able to score them for as little as $2.00 a dozen. Plus, you are now supporting the buy-local movement. Yay!

Then go grab yourself some organic milk at a grocery store. Organic milk goes for around $3.00 more than regular milk, but sometimes you’ll be able to snag it for as little as $5.00 a gallon.

That’s all the organics you’ll need. It’s fine if the other ingredients aren’t organic – the flavor of the milk and eggs will persevere.

If you’re not a scrambled egg person, you can try substituting organic eggs and milk in your favorite pancake recipe, or pretty much any cookie or cake. You’ll find the flavor to be much richer.

Take Heed

As with most things, I must warn you… Once you go organic, it is tough to go back. You’ll have trouble eating at your friend’s houses – no matter how they hide their bargain frozen bag broccoli, you will know. You will know! You’ll find it tough to stomach regular milk – if you wanted water you would have grabbed some from the sink!

Now go make those eggs and tell me they don’t taste better.

(Photo Source)

Views: 32

Tags: Foodem, Index, Performance, Restaurant, buy, food, foodem.com, foods, local, organic, More…sustainability, sustainable

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service