Timely nuggets of information and ideas we want to share with you.

Did you know that Americans eat on average six sandwiches a week?  The most popular is grilled cheese.  In second place are chicken sandwiches and turkey sandwiches come in third place. I learned all this from CBS’s Sunday Morning a couple of weeks ago.  Barry Enderwick takes viewers on a journey through his cooking videos all about Sandwiches of History and if possible, modernizes them for our contemporary palates.  You can find the daily videos here on You Tube. He also has a cookbook with the recipes of all the sandwiches he’s covered so far.

It is time to throw out any black plastic kitchen utensils or take-out containers in our kitchens.  The New York Times and The Atlantic, among many others, posted articles warning about the toxins leaching from black plastic items into our cooking oils and food. The Food Network said “many types of black plastics contain harmful flame retardants that shouldn’t be coming into contact with food. (That means the black plastic spatula you use to scramble your eggs should get tossed, too.)”

I love food cooked on a grill, so Michael Symon is my current chef of choice.  He takes cooking on a grill way beyond just BBQ.  How delicious does Grilled Potato Salad sound?  His cooking videos can be found on the Food Network.

Why you should never let pots and pans soak in the sink overnight:

I never thought about this before, but it makes sense.  Soaking pots and pans overnight that you’ve been cooking in does help break up food particles and make them easier to clean. It also creates bacteria that can survive on dishes for up to four days, especially if the pot, pan, or utensil came into contact with raw meat.  Did you know that 65% of raw chicken sold in grocery stores contains E.coli?  The fastest way to sterilize pots, pans, dishes, and utensils is to put them all in the dishwasher.

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