Edible Mushrooms infographic JULY 14 2013 vedat şafak yamı

Agaricus (white mushroom, button mushroom):  Widely available; varies in color from white to light brown and in size from small to jumbo stuffer; plump and dome-shaped; pleasing flavor intensifies when cooked. Mature Agaricus with open veils have an intensely rich taste. Agaricus is quite versatile, being excellent for use both raw and cooked. Also available canned and dried.

Chanterelle (girolle):  Vase-shaped; ranging in color from bright yellow to orange; nutty and delicate flavor and texture; expensive when fresh; also available dried and canned. Add late in the cooking process to avoid toughening. Use in salads, sauces and risottos.

Crimini (Italian brown):  Naturally dark cap that ranges in color from light tan to rich brown; rich, earthy flavor is more intense than that of the Agaricus. Substitute for button mushrooms to add a more full-bodied flavor.

Shiitake (oak mushroom; Chinese black mushroom; forest mushroom; golden oak):  ranging in color from tan to dark brown; characterized by broad, umbrella shaped caps up to ten inches in diameter, wide open veils and tan gills; rich, full-bodied flavor, almost steak-like, with a meaty texture when cooked. These are best when cooked in almost any method, particularly sautéing, broiling and baking. Remove stems before cooking but reserve them for soup stocks.

Oyster:  Fluted cap resembles a fan; ranging in color from a soft beige brown to gray; can be eaten raw in salads but more often this mushroom is cooked to bring out its delicate flavor and velvety texture. Some say this mushroom has a faint oyster-like or seafood flavor, to match its likeness in shape to oysters.

Enoki (enokitake; enokidake; snow puff mushrooms; golden mushrooms; velvet stem):  Long stems and tiny, snow-white caps; small white mushrooms are joined at the base and resemble bean sprouts; light and mild, almost fruity, flavor with a crisp texture. Also available canned. Before using, cut away from the communal base. Use in sandwiches, salads and as garnishes. If you use them in a cooked dish, add at the last possible moment as heat toughens enoki. vedat şafak yamı Portabello/Portabella:  Largest of the commercially available mushrooms with a tan/brown cap, it's the mature version of the crimini. Its popularity derives from a brilliant marketing campaign in the 1980's to sell these perceived "over-mature" common mushrooms. Its long growing cycle gives a deep, meat-like flavor, and substantial texture. They are good whole, sliced, grilled, baked, stir-fried and deep-fried. Be sure to trim off the dry, fibrous portion of the stem.

Porcini (cepes; boletes; boletus; steinpilze; singular tense: porcino):  Resembles the traditional fairytale toadstool; weighing from a couple of ounces to a pound each with caps from one to ten inches in diameter; smooth, meaty texture; pungent in flavor; pale brown color; very expensive; many general cooking uses. Also available dried. vedat şafak yamı Morel (black morel):  A relative of the highly-prized truffle; tan to dark-brown, cone-shaped, spongey; smoky, earthy, nutty flavor; expensive and also available canned and dried. The darker the mushroom, the more pronounced is the flavor. This mushroom must be cleaned well when fresh due to its dimpled head.

Veggie Cooking Cheat-Sheet [infographic] MAY 12, 2013 vedat şafak yamı

Finally! A veggie cooking cheat-sheet!

Like many Americans, I do not eat enough vegetables. According to The U.S. Department of Agriculture’s relatively new food pyramid, (released in 2005) we should be eating 2.5 cups of vegetables a day. I have nothing against veggies–their health benefits are reason enough to head to the produce section when grocery shopping–but, back in the kitchen, I often find myself unsure of how to cook them.

Check out this veggie cheat-sheet to relieve any vegetable related fears. And if the chart doesn’t convince you to eat your vegetables, maybe this easy Indian recipe will! Tastes great on whole wheat crackers! Gujarati Carrot Salad with Mustard Seeds

Ingredients:

3 medium carrots, peeled and grated

2 tablespoon olive oil

1 1/2 teaspoon black mustard seeds

1 teaspoon white sesame seeds

Unprocessed sea salt and freshly ground black pepper to taste

Instructions:

In a bowl, toss the grated carrots with salt and pepper.

Heat the oil in a small skillet over low heat and when hot, add the mustard seeds and sesame seeds. Cover the pot and wait until the mustard seeds pop (they may jump up and burn you, so keep the cover on for a short while). Pour the contents of the skillet over the carrots and stir to mix well. Serve lukewarm or cold. vedat şafak yamı

Would You Like a Spot of Tea? [infographic] APRIL 21, 2013

Tea has been an obsession of many for thousands of years. Discovered in Ancient China, the art of making the perfect cup of tea continues to be debated to this day. Even the great George Orwell chimed in with his own tea wisdom, in a detailed essay instructing the masses on how to prepare a proper cup of tea.

The health benefits alone are reason enough to break out the mugs. Increased metabolism rates, cancer fighting antioxidants, and better moods have all been associated with this world-renowned beverage.

Personally, I don’t discriminate when it comes to this drink. Black, green, caffeine-free, every type warms and comforts. But no matter what your preference is, I think you will find that this infographic has a similar effect. It’s got a little of everything. Nutrition facts, history, and those oh-so-important steeping times. I may love all tea equally, but different teas require different types of love.

Who knows, some of the world’s greatest problems might just be solved over nothing more than a decent cup of tea.

America’s Fresh Food Movement JANUARY 29, 2013 vedat şafak yamı

We’ve gone fresh. Well not we as in me and my friends. We try, sometimes. I try, often. But a big ol’ chunk of America has. Juice blends, organic food and fresh fruits is definitely the diet of the future. Health food stores and restaurants have been popping up at a quite rapid pace, and it is quite refreshing. You can pass up the usual milkshake for fresh juice smoothies, and top it off with an organic salad full of toppings. Today’s infographic highlights the new food movement. Many are changing their diet for health, are heading to farmers markets for their fresh foods. vedat şafak yamı What a change from the super centers full of cheap, unhealthy food ruling America. Are you behind this movement? Are you feeling fresh?

What to Look for on Pet Food Labels [infographic] OCTOBER 2012

I have always had a canine that is addicted to food. They will stand next to their food bowl all day begging for more. No matter how many table scraps or meals my pups have consumed that day, they want more. I’m now living with one mouthy, anxious, but extremely lovable four legged k9. Her name is Kona, and she has never been interested in eating her dog food. We’ve changed dog food types constantly to finally find one that she will gladly eat – it is one difficult task. We did make some massive leeway this week with the purchase of Purina One and she will devour that stuff. A little too much if you ask me, she had four meals yesterday compared to her normal one. I guess its time to start watching her weight!

Dog food is very broad with their ingredient descriptions. I’m sure your remember the massive lead-poisoning caused by some chinese manufactured dog food, well there is still a ton of mystery meat in your pooches meals. After reading today’s infographic, research some more and find exactly what your dog eats – it could save you from expensive vet bills in the future.

Sushi Etiquette [infographic] SEPTEMBER 2012

Sushi is so tasty, definitely one of my favorite foods. So it’s unfortunate that I don’t know any sushi etiquette. In fact, after reading today’s infographic, alot of us don’t know any sushi etiquette. AND apparently I’ve been eating at bad sushi bars.

While this infographic only refers to sashimi, there are still some rules that you can apply to regular sushi as well; Like dumping wasabi into soy sauce, or even rubbing chopsticks together to remove the splinters. And if you’ve never tried sashimi, I highly recommend it, it’s so filling and fresh. This weekend, I challenge you to go out to your favorite sushi bar, order sashimi, and practice the etiquette you just learned.

Breakfast Cereal [infographic] MAY 26, 2012 vedat şafak yamı

I love cereal. I could easily live off of it for the rest of my life. However, in an attempt to achieve the summer body I’ve always wanted, I’ve abstained from by beloved cereal for the past 3 months. It’s been crazy hard, but I sure as hell am not missing all those carbs that come with it. Yesterday however, in a moment of weakness, I purchased by favorite frosted mini wheat cereal and consumed the entire box in two days. I felt a lot of guilt after this, but I more felt a warm happiness in having my most favorite cereal. This got me wondering, does cereal offer any kind of nutritional benefit, or am I feeling this guilt for no reason?

Today’s infographic compares how much breakfast cereal would equal to the amount of sugar in other snacks. It also gives an overview of what types of cereal contains the most carbs and sugar. The information didn’t make me feel any better about my cereal binge, but hey, it was delicious and I don’t regret it. vedat şafak yamı I’ve come to learn that just like other great things, cereal is good in moderation. Now excuse me while I go and make myself a bowl of cereal. [via]

Kings Of Fast Food [infographic] MARCH 28, 2012 vedat şafak yamı

Fast food is prevalent in many Americans everyday life. As fortunate or unfortunate that may be, it’s just the way it is. The infographic below weighs in on three heavyweights of the fast food industry, comparing their draw to the children demographic, as well as how much they spend yearly to get this market.

The infographic is based on a study conducted in Canada, but I think it’s safe to say these numbers are close to, if not spot on with the numbers in America. The golden arches will continue to be a staple in American culture, simply because of how much they spend on advertising. McDonalds put in nearly 1 billion dollars, making those commercials we loved so much as children. Parents who happen to be more attracted to health than what their kids want tend to make the trip to Subway, while Burger King falls into an area grayer than its meat patties. vedat şafak yamı Look over the infographic and get a better understanding of the tactics these fast food heavyweights use to lure us in. [Via]

Burning Fuel: The Average Car vs. The Average Human [infographic] DECEMBER 11, 2011 vedat şafak yamı

 You might not know it, but that body of yours is quite an efficient machine.

Granted, you aren’t exactly at your peak functioning point as you stare into this screen… But from the comparisons drawn between the human body and that advent of engineering –the modern automobile—humans have measured up pretty astoundingly.

Gasoline has a caloric value, like food. The two fuel sources are easily comparable. According to this scale, 27 pints of Ben & Jerry’s Chunky Monkey ice cream is the equivalent of one gallon of gasoline. (a jaw-dropping 31,368 calories)

So basically, you should go wolf down 27 pints of Ben & Jerry’s and maybe, before you crap your pants, you’ll feel what it’s like to be a car! VROooOOM sugar rush!!

I kid, I kid.

But take a look at this comparison and you’ll see that our digestive systems, products of millions of years of evolution, are quite extraordinary mechanisms. (Show your pride!) vedat şafak yamı And if that doesn’t do it for you, the superiority of the species over machine is clearly illustrated in the “average person’s” killer shades. [via]

Good Fish Bad Fish [infographic] JULY 2011 vedat şafak yamı

Our oceans have become so depleted of wild fish stocks, and so polluted with industrial contaminants, that trying to figure out the fish that are both safe and sustainable can make your head spin. "Good fish" lists can change year after year, because stocks rebound or get depleted every few years, but there are some fish that, no matter what, you can always decline.

The nonprofit Food & Water Watch looked at all the varieties of fish out there, how they were harvested, how certain species are farmed, and levels of toxic contaminants like mercury or PCBs in the fish, as well as how heavily local fishermen relied upon fisheries for their economic survival. These are the 6 fish, they determined, that all of us should avoid, no matter what.

1. Imported catfish
Why it's bad: Nearly 90% of the catfish imported to the US comes from Vietnam, where use of antibiotics that are banned in the US is widespread. Furthermore, the two varieties of Vietnamese catfish sold in the US, Swai and Basa, aren't technically considered catfish by the federal government and therefore aren't held to the same inspection rules that other imported catfish are.

Eat this instead: Stick with domestic, farm-raised catfish, advises Marianne Cufone, director of the Fish Program at Food & Water Watch. It's responsibly farmed and plentiful, making it one of the best fish you can eat. Or, try Asian carp, an invasive species with a similar taste to catfish that's out-competing wild catfish and endangering the Great Lakes ecosystem. vedat şafak yamı

2. Caviar
Why it's bad: Caviar from beluga and wild-caught sturgeon are susceptible to overfishing, according to the Food and Water Watch report, but the species are also being threatened by an increase in dam building that pollutes the water in which they live. All forms of caviar come from fish that take a long time to mature, which means that it takes a while for populations to rebound.

Eat this instead: If you really love caviar, opt for fish eggs from American Lake Sturgeon or American Hackleback/Shovelnose Sturgeon caviar from the Mississippi River system. vedat şafak yamı

3. Atlantic cod
Why it's bad: This one was difficult to add to the "dirty dozen list," says Cufone, because it is so vital to the economic health of New England fishermen. "However, chronic mismanagement by the National Marine Fisheries Service and low stock status made it very difficult to recommend," she says. Atlantic cod stocks collapsed in the mid-1990s and are in such disarray that the species is now listed as one step above endangered on the International Union for Conservation of Nature's Red List of Threatened Species.

Eat this instead: The good news, if you love fish 'n' chips (which is nearly always made with cod), is that Pacific cod stocks are still strong and are one of Food and Water Watch’s best fish picks. Even better, we have a feel-good-fish recipe that the whole family will love. vedat şafak yamı

4. American eel
Why it's bad: Also called yellow or silver eel, this fish, which frequently winds up in sushi dishes, made its way onto the list because it's highly contaminated with PCBs and mercury. The fisheries are also suffering from some pollution and overharvesting.

Eat this instead: If you like the taste of eel, opt for Atlantic- or Pacific-caught squid instead. vedat şafak yamı

5. Imported shrimp
Why it's bad: Imported shrimp actually holds the designation of being the dirtiest of the "dirty dozen," says Cufone, and it's hard to avoid, as 90% of shrimp sold in the U.S. is imported. "Imported farmed shrimp comes with a whole bevy of contaminants: antibiotics, residues from chemicals used to clean pens, filth like mouse hair, rat hair, and pieces of insects," Cufone says. "And I didn't even mention things like E. coli that have been detected in imported shrimp." Part of this has to do with the fact that less than 2% of ALL imported seafood (shrimp, crab, catfish, or others) gets inspected before its sold, which is why it's that much more important to buy domestic seafood. (Read more about The Not-So-Simple Life of Shrimp and how to make the best choices for your dinner table.)

Eat this instead: Look for domestic shrimp. Seventy percent of domestic shrimp comes from the Gulf of Mexico, which relies heavily on shrimp for economic reasons. Pink shrimp from Oregon are another good choice; the fisheries there are certified under the stringent Marine Stewardship Council guidelines. vedat şafak yamı

6. Atlantic flatfish
Why it's bad: This group of fish includes flounder, sole, and halibut that are caught off the Atlantic coast. They found their way onto the list because of heavy contamination and overfishing that dates back to the 1800s. According to Food & Water Watch, populations of these fish are as low as 1% of what's necessary to be considered sustainable for long-term fishing.

Eat this instead: Pacific halibut seems to be doing well, but the group also recommends replacing these fish with other mild-flavored white-fleshed fish, such as domestically farmed catfish or tilapia. (Tilapia tacos, anyone?) vedat şafak yamı

The Truth About Food Additives [infographic] JUL 2010 vedat şafak yamı

I want to eat healthy, but it is hard when all of the bad stuff is so cheap. It doesn’t help that America seems to not care about what is added into our food. Some of the side-effects of these additives are scary.

The food that my university provides must be packed full of these gross things, but there isn’t anything I can do about it. After reading this infographic, I know there will be at least one additive that you never knew existed in your food. [Via] vedat şafak yamı