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If you're feeling overwhelmed and inundated by all the (conflicting) health information out there, here's the best piece of advice you'll read all year. (5 Second Rule)
A comprehensive collection of resources for cooking for almost any type of restricted diet. (Cheap Healthy Good)
Seven exceptional tips on how to give any soup a delicious, full flavor--without needing salty stock or bouillon. (stonesoup)
Why you shouldn't hate on wine scores. (1Wine Dude) ...although CK readers know that I disagree.
Recipe Links:
Hash Browns--Kablammed! (Cheap Healthy Good)
Simple, elegant, inexpensive: Brussels Sprouts with Canellini Beans and Almonds (A Thought For Food)
A really interesting Homemade Energy Bar recipe--it'll save you a ton of money over LaraBars and Clif Bars. (Choosing Raw)
Off-Topic Links:
On being a conscious consumer. (The Connection Revolution)
Why it really pays to read investment books from past eras. (What I Just Read) Readers: sorry for the self-link, but this is one of the best investing-related posts I've written in a long time. PS: Don't get your face ripped off!
An astonishing visual representation of human progress over the past 200 years. (Cafe Hayek, via Christie's Corner)
Do you have an interesting article or recipe that you'd like to see featured in Casual Kitchen's Food Links? Send me an email!
Help support Casual Kitchen by buying Jules Clancy's exceptional new e-cookbook 5 Ingredients, 10 Minutes (see my rabidly positive review here). Or, support CK by buying Everett Bogue's revolutionary book The Art of Being Minimalist. (These are both affiliate links, so if you decide to make a purchase, you'll help fund all of the free content here at CK!)
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5 comments:
Daniel, thank you for making every Friday like a mini-Christmas! I open my reader, see "Friday Links", and just smile... Did you know this is my favorite part of the week?
LOVE the soup post. Soy sauce. Who knew? :)
Emmy, thank you. That is just a great compliment. I'm honored.
DK
Thank you, I liked it very much. Can I run my site on this subject?
Thanks ..
Once again, a great collection of links. The first post reminds me of a quote I've had to tell myself numerous times in my own food journey - it goes something along the lines of 'do the best you can with what you know, and when you know better, do better.' Maya Angelou, maybe? Also, about the soups: I'm trying to break a lifelong salt-everything habit, and I've found that a heavy dose of garlic and onion makes a big difference. Another thing I'll do is, on the rare occasion that I have leftover gravy from whatever, I'll put a glob of it in soup. Works great, and I have an 'excuse' to keep the little bits of gravy that stick around longer than the turkey or roast.
Bashtree, thanks for the feedback. And regarding health information, I totally agree with you. When we read about "health claims" in the media, they are always distorted by the biases of the magazine, newspaper or TV show we happen to be consuming. And the primary bias they have is to frame up information in a way that gets us to read(or watch).
Thus the information is usually deeply distorted, claims are exaggerated or made with exaggerated authority--and the result is readers who don't understand the media's game just get stressed out by it all. More "information" can often mean much less insight.
DK
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