Oklahoma lawmaker wants to stop Pepsi from using aborted fetus cells

Oklahoma lawmaker wants to stop Pepsi from using aborted fetus cells in soda flavoring research Ethan A. Huff
Thursday, January 26, 2012
http://www.naturalnews.com/034777_Pepsi_aborted_fetus_cells_soda_flavoring.html

In order to simulate various flavors in processed foods, some food manufacturers are actually using aborted fetal cells to test and produce these artificial chemical enhancers that millions of Americans consume every single day. Concerned about the ethical and moral implications of such a process, Oklahoma Senator Ralph Shortey has introduced new legislation to prohibit this practice from occurring in his home state.

Senomyx, a California-based biotechnology company that specializes in developing food flavorings, is one such company that uses aborted embryonic cells to create "isolated human taste receptors," which are used in the production of food chemicals. And this company has partnered with several major food manufacturers, including Kraft, PepsiCo, and Nestle.

"There is a potential that there are companies that are using aborted human babies in their research and development of basically enhancing flavor for artificial flavors," Sen. Shortey is quoted as saying by KRMG News Talk Radio. "What I am saying is that if it does happen then we are not going to allow it to manufacture here."

According to Children of God for Life (CGL), a pro-life watchdog group, Senomyx uses HEK 293 to produce its artificial flavor enhancing chemicals. HEK 293 is code for human embryonic kidney cells that are manipulated to produce taste receptors that express a specific protein known as the G protein. But CGL says the company could also use animal, insect, or other more acceptably-derived cells instead, and still procure the same results.

While aborted fetal cells are not necessarily in the final products made by PepsiCo, Kraft, or Nestle, such cells appear to needlessly play a part in the production of artificial flavor chemicals used by these companies. And since there are viable alternatives to this questionable practice, Sen. Shortey, CGL, and many others are calling for its end.

As we reported previously, the Campbell Soup company used to be a Senomyx partner until CGL contacted them about the fetal cell issue. Shortly thereafter, reports indicate that Campbell's officially cut ties with Senomyx, which in 2003 filed a patent for "recombinant (genetically modified) methods for expressing a functional sweet taste receptor."

Sources for this article include:

http://www.krmg.com/news/news/local/food-containing-fetuses-targeted-under-new-oklaho/nG7P7/

http://www.lifesitenews.com/news/pro-life-groups-call-for-pepsi-boycott-over-aborted-fetal-cell-lines/

http://www.naturalnews.com/032043_human_fetal_cells_artificial_flavors.html

http://www.npr.org/blogs/thetwo-way/2012/01/20/145539661/state-bill-outlaws-use-of-fetuses-in-food-industry-meets-visceral-reaction

2011's Over-the-Top Fast Foods

Source: Yahoo Shine
http://shine.yahoo.com/tistheseason/2011s-over-top-fast-foods-225000779.html

Burger King Stuffed Steakhouse Burger
Calories - 590
If fast food has taught us one thing, it is this: Any food item can be stuffed inside any other. Burger King's Stuffed Steakhouse Burger, introduced earlier this year, is a prime example. Not content to simply put cheese atop a burger patty, the chain stuffed bits of Cheddar and jalapeño inside the beef, for "an experience you can see and taste in every bite."

Pizza Hut's Big Dinner Box
Calories - 4,860 (for the lowest calorie options)
Pizza Hut's "epic-size" repast offers up two medium pizzas, eight wings, and five breadsticks - in one convenient box! For the low prize of $20, ravenous diners might be tempted to scarf down the entire thing themselves, but please, make this one a family affair: The items in a single box are estimated to contain around 5,000 calories.

Dunkin' Donuts Sausage Pancake Bites
Calories - 300 (for 3)
If you're craving a pancake and sausage breakfast, but just can't find the time, Dunkin' Donuts discovered a solution in 2011. An order of the chain's Sausage Pancake Bites offered diners three nuggets of flapjack dough that each enclosed a sausage link. A trio of nuggets also managed to enclose 20 grams of fat, more than most doughnuts.

Taco Bell Doritos Locos Tacos
Calories - 350 (for 1)
Think outside the bun - and the conventional taco shell. In an apparent bid to include as much junk as possible in a single meal, Taco Bell used California and Ohio residents as guinea pigs to test shells made entirely of Doritos' nacho-flavored chips. The cheesy delicacy might be introduced nationwide next year, when, presumably, the chain will also swaps burrito wraps for potato chips.

Friendly's Ultimate Grilled-Cheese Burger Melt
Calories - 1,500
Why eat one sandwich, when you can eat three? The KFC Double Down may have replaced a burger bun with fried chicken, but this year, Friendly's managed to outdo even that monstrosity. They swapped out a cheeseburger's bread with two entire grilled cheese sandwiches. This gastronomical innovation, not surprisingly, is also a caloric nightmare: 1,500 per sandwich(es)...

Stoner Cooking 12-2-11

Falafel Drive-In

2301 Stevens Creek Boulevard
San Jose, CA 95128
(408) 294-7886
http://sanjose.schmap.com/restaurants/falafel_drive_in

This original Bay Area Middle Eastern joint looks like a beat-up drive-in, but it is one of San Jose's oldest foreign restaurants. In fact, it is a landmark. Since the 1960s, the falafels and gyros have been some of the best anywhere, and hardly anything on the menu is over $7. People from all over the world have visited this place, and many repeat customers have been coming for 15 to 20 years. It is highly recommended. Note: No credit cards accepted.

*

5 Undefeated Eating Challenges
Paul Toscano
Wed, Nov 23, 2011
http://shine.yahoo.com/shine-food/5-undefeated-eating-challenges-171400230.html

For many people, the word eating challenge evokes the iconic scene in the movie "The Great Outdoors,"when John Candy tackles "The Old 96er" to the chagrin of his digestive tract. More recently, the Travel Channel's "Man vs. Food" show has popularized eating challenges, which have increasingly become a strategy for restaurants across the country to make a name for themselves, draw in new customers, and simply have fun.

For those testing their fortitude through eating challenges, clearing a plate of outrageously large or spicy meals will often win them a T-shirt, their photo on the wall, and dinner on the house. There are some challenges, however, that push the limits of consumption and no individual has yet to cross the proverbial finish line.

So, which eating challenges remain undefeated?

'That Burger' Challenge
Restaurant: That Bar
Location: Danville, California

A massive, undefeated burger challenge can be found at That Bar in Danville, California. Appropriately named "That Burger," the monstrous mass of meat and cheese measures approximately 1 foot in diameter, and includes two 100 percent Angus beef patties, one of which has a hole in the middle where a grilled cheese sandwich is placed. Each patty is topped with four different cheeses - cheddar, American, pepper jack and Swiss - as well as a woven bacon patty. Finally, the burger is topped with crispy shoestring fries and doused in barbeque sauce, with an appropriately sized bun. The challenge also includes one-quarter pound each of fries and onion rings on the side.

In more than 40 attempts, nobody has been able to finish the challenge in the allotted time of one hour. "We're going to need a professional eater to do this challenge," says Stephanie Emig, co-owner and co-founder of That Bar, which is located about 30 minutes outside of San Francisco. "We wanted to have a giant burger. It was a collaboration between the three owners and our chef, and it took a couple tries but eventually we got it to work."

Emig says the burger was created in order to have an interesting menu item. When someone does place an order for the That Burger, it's likely for a group to share. "It's a popular burger on weekend nights for big groups. And if someone does manage to get through this pile of meat and grease all by themselves: They will earn a T-shirt that reads "I ate That Burger at That Bar and it was That Good."

The Inferno Bowl
Restaurant: Nitally's ThaiMex Cuisine
Location: St. Petersburg, Florida

Generally, there are two things that make an eating challenge difficult: sheer size of the portion, or overwhelming heat or spice. The Inferno Bowl at Nitally's ThaiMex Cuisine has both.

The soup is served in a 48 ounce bowl and includes no less than 12 different peppers from around the world. Although the mix changes with the season, it always includes bhut jolokia (also known as the "ghost chili"). The chilies themselves comprise about 16 ounces of the soup. The restaurant uses both Thai and Mexican techniques to draw as much heat out of the peppers as possible.

Ally Valdez, who owns Nitally's with his wife, describes how the dish was created: "My wife is from Thailand and my family is from Mexico...we always argued about who ate the hottest food. So, we went out of our way to find the hottest peppers we could use and made a soup that hardly any family members could eat." They served the soup in traditional Chinese bowls meant for family-sized servings, but limited it to one person. "We found that the people who could eat the hot food couldn't eat that much, and the family members who could deal with the quantity couldn't handle the heat."

Valdez says that since the challenge began in 2009, 116 people have attempted to finish the Inferno Bowl. The closest challenger came within two spoonfuls before throwing in the towel. Others throw in more than that. The Inferno Soup is so spicy that the restaurant requires challengers to eat it outside, since about 40 percent of the challengers have vomited while trying to finish the soup within the 30 minutes allotted.

"You have to come from the depths of hell to finish this," says Valdez, who is currently offering a jackpot of $800 to the first person to conquer the Inferno Bowl.

The Full-o-Bull Challenge
Restaurant: Cowtown Diner
Location: Fort Worth, Texas

Not only does Cowtown Diner's Full-o-Bull Challenge boast that it serves the largest chicken fried steak in the world, it might very well be the largest eating challenge, to boot. That's not a surprising claim, given that things are always bigger in Texas. The Full-o-Bull "is Texas to the core," says Scott Jones, owner of Cowtown Diner.

The challenge includes a 64 ounce chicken fried steak, served on an extra-large pizza pan, measures 14 inches in diameter and weighs about 10 pounds with gravy. But wait, that's not all: You must also finish the Texas-sized sides, which include four pounds of mashed potatoes and 10 pieces of Texas toast.
There's one piece of good news: The time limit to the Full-o-Bull challenge is relatively leisurely. You have from when the restaurant opens at 7 a.m. to the time it closes at 2 a.m. to finish the meal.

In the nearly two years since the challenge was created, close to 175 challengers have tried and failed to finish the Full-o-Bull. Jones says the inspiration for the challenge was to have "bragging rights in a place that is known for its beef," and notes that when someone takes on the challenge, the staff sings songs and draws attention to the event.

If anyone ever wins the challenge, they'll get their $70 meal on the house and a shirt that reads "I came to Cowtown Diner hungry and left Full-o-Bull."

The J&J's Kitchen Sink Challenge
Restaurant: J&J's Pizza Shack
Location: Northern Indiana (five locations)

In what is perhaps the oldest undefeated eating challenge in the country, the Kitchen Sink challenge at J&J's Pizza Shack in Indiana has confounded eaters for 27 years. The pizza is the brainchild of John Bogdan, the now-retired founder of J&J's, who created the 16-inch round deep-dish pizza, It includes sausage, pepperoni, mushrooms, green peppers, onions, green olives, black olives, ham, Canadian bacon, bacon bits, and mozzarella cheese; it weighs about 6 pounds and must be completed within one hour.

Kim S., the manager at the Lake Station restaurant, says the Kitchen Sink is an extremely popular dish for J&J's, because most orders are for groups and corporate events. In fact, The Kitchen Sink is the restaurant's best-selling specialty pizza.

The pizza, which is intended to feed four to six people, has an estimated two to three challengers per year, and at least 100 people have attempted the challenge in the history of J&J's. Surprisingly, the closest anyone has come in recent history to finishing the pizza was a 12-year-old girl, who ate 16 of the 20 pieces before she had to give in.

"When someone does try, the wait staff is all curious, because we really want to see someone do it," says Kim. And, what does someone win if they do finish off the pie? They don't have to pay the bill - the $27.55 pizza is free.

The Hail Mary Challenge
Restaurant: Stadium Grill
Location: Columbia, Missouri

Since opening in August 2009, Stadium Grill in Columbia, Missouri has been offering the "Hail Mary Challenge," which involves finishing the "Unnecessary Roughness," a massive burger measuring an impressive 8 inches high. Restaurant manager Joe Collins says more than 150 challengers have attempted to conquer the burger, including competitive eater Randy Santel. All have failed.

The Unnecessary Roughness includes five-plus pounds of meat, including griddled burgers, bacon, and pulled pork, three cheeses, onion rings, and fried eggs, all stacked between two buns. To complete the challenge, a contender not only must finish the burger but also polish off a full pound of French fries, all within 60 minutes. If someone can conquer The Hail Mary challenge, they will be rewarded with their meal on the house (a $50 value) and $50 in food and drink every month for a year. Best of all, you will become legend in your own time: The Stadium Grill will name the burger after the first victor.

Collins says the burger does a good job of bringing business to the restaurant. "We display it on the weekends for people to see, and we'll sometimes display it out in front of the door." Those that do order it are most likely to share it with friends. "That's not part of the challenge," says Collins, but he's happy to sell it anyway he can.

*

Brazos Bottom Pecan Pie in Wooden Box
http://www.goodecompanystore.com/pecan-pie.html

$35.00

Cooked slow with just the right amount of sweetness and plenty of pecans. It makes Grandma proud. Nine inch pecan pie in Pine Gift Box. We'll include a gift card with a note from you when shipped. Pies will keep for 3 weeks stored at room temperature, or 3 months if kept refrigerated.

The Brazos Bottom Pecan Pie is rich in taste and tradition. You’ll soon understand why I often say, ”You might give some serious thought to thanking your lucky stars you’re in Texas!”"

- Levi Goode

*

Peppermint-OREO Cookie Balls
http://www.kraftrecipes.com/recipes/peppermint-oreo-cookie-balls-124156.aspx

total time 1 hr 30 min
prep 20 min
servings 48

6 candy canes, finely chopped (about 1/3 cup), divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16.6 oz.) OREO Cookies, finely crushed
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

RESERVE 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with reserved candy.

REFRIGERATE 1 hour or until firm.

Kraft Kitchens Tips

Size-Wise
These cookie balls have their own-built in portion control and can be enjoyed on occasion but remember to keep tabs on portions.

How to Melt Chocolate
Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

How to Easily Dip Cookie Balls
To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.

*

Devils on Hatchback
http://www.food52.com/recipes/3058_devils_on_hatchback

Serves 40

20 fresh Hatch green chile peppers, or New Mexico green chile peppers

8 ounces cream cheese

20 slices of thin, center cut bacon

1 tablespoon honey, or maybe more, its just for drizzling

black pepper

1. Roast the Hatch peppers. To do this, put the peppers on a baking sheet and broil them until they are black on the outside, turning occasionally. Then, remove them from the oven, and put them in a ziploc bag so that they can steam for ten minutes. Then take out the peppers and rub them gently so that all the charred skin comes off of the peppers. This can be done ahead of time and they also freeze beautifully.

2. Cut the peppers in half and cut the stem end off as well. Make one slit lengthwise through the pepper halves and open them up so that you can see inside. Remove some of the seeds and vein (leave in more if you like your devils spicier).

3. Put about a teaspoon of cream cheese in the center of each pepper half, wrap the pepper around it so that it closes, then place on a parchment lined baking sheet. Do not worry if your tender peppers tear and you can see the cheese come through a bit, the bacon will help contain everything.

4. Cut the twenty strips of bacon in half and wrap around each little devil and place back on the baking sheet. Be sure to place them seam side down so that the bacon doesn't curl and open up in the oven. Crack black pepper over the devils and put them in a 350 degree oven for 45 minutes. Some of your cheese may ooze out of your devils, but not to worry, because they will still be delicious!

5. After 45 minutes, drizzle a generous amount of honey over the devils and bake for 5 more minutes. Take them out of the oven and pop them into your mouth.

*

PUMPKIN PIE SPICE "ICE CREAM"
http://www.naturalnews.com/034237_Thanksgiving_desserts.html

HEALTH BENEFITS OF THIS RECIPE

Bananas
Bananas are loaded with potassium, which increases energy and protects against high blood pressure, atherosclerosis and stroke. Bananas also contain soluble fiber that helps maintain regular digestion.

Pumpkin Pie Spice
A typical commercial blend of pumpkin pie spice contains: cinnamon, ginger, nutmeg and cloves. All of these spices promote good health. Cinnamon helps regulate blood sugar, even in folks with type 2 diabetes. It also contains antioxidants, which contribute to cardiovascular health. Ginger has been shown to reduce inflammation and nausea, and it may also lower cholesterol. Nutmeg promotes sleep, and it actually kills cavity-causing bacteria in the mouth. Cloves can reduce heartburn, aid in digestion and ease toothache pain. Cloves also contain high levels of antioxidants to neutralize free radicals!

Walnuts
These wonderful nuts contain high concentrations of omega-3 fatty acids, which help improve blood flow and promote overall heart and bone health. Like many nuts, they also lower the risk of gallstones and help prevent weight gain.

PUMPKIN PIE SPICE "ICE CREAM" RECIPE
2 frozen bananas, chopped into 1-inch slices (peel and freeze at least one day in advance)
1/4 tsp pumpkin pie spice*
1/4-1/2 cup chopped walnuts (optional)

Place the chopped bananas into a food processor, and process on high speed until a crumbly consistency is achieved. Remove lid, scrape down the sides and sprinkle in the pumpkin pie spice. Process on high (scraping the sides, as needed) until the banana crumbles come together to form one large mass and the texture resembles ice cream. Transfer the mixture to bowls, sprinkle with nuts (optional) and enjoy! This recipe serves 1 to 2 guests.

*Pumpkin pie spice is a blend of spices that is available in most baking aisles. Be sure to read the ingredients list to verify that it contains no additives. Choose a brand that contains just "cinnamon, nutmeg, ginger and cloves."

More than 75 percent of all 'honey' contains no honey at all

More than 75 percent of all 'honey' sold in grocery stores contains no honey at all
Wednesday, November 09, 2011
Ethan A. Huff
http://www.naturalnews.com/034102_honey_consumer_alert.html

(NaturalNews) Just because those cute little bear-shaped bottles at the grocery store say "honey" on them does not necessarily mean that they actually contain honey. A comprehensive investigation conducted by Food Safety News (FSN) has found that the vast majority of so-called honey products sold at grocery stores, big box stores, drug stores, and restaurants do not contain any pollen, which means they are not real honey.

For the investigation, Vaughn Bryant, one of the nation's leading melissopalynologists, or experts in identifying pollen in honey, and director of the Palynology Research Laboratory at Texas A&M University, evaluated more than 60 products labeled as "honey" that had been purchased by FSN from ten states and the District of Columbia.

Bryant found that 76 percent of "honey" samples purchased from major grocery store chains like Kroger and Safeway, and 77 percent of samples purchased from big box chains like Sam's Club and Wal-Mart, did not contain any pollen. Even worse were "honey" samples taken from drug stores like Walgreens and CVS, and fast food restaurants like McDonald's and KFC, 100 percent of which were found to contain not a trace of pollen.
So what is all this phony honey made of? It is difficult to say for sure, as pollen is the key to verifying that honey is real. According to FSN, much of this imposter honey is more likely being secretly imported from China, and may even be contaminated with antibiotic drugs and other foreign materials.

Most conventional honey products have been illegally ultra-filtered to hide their true nature

According to FSN, the lack of pollen in most conventional "honey" products is due to these products having been ultra-filtered. This means that they have been intensely heated, forced through extremely tiny filters, and potentially even watered down or adulterated in some way prior to hitting store shelves.

The US Food and Drug Administration (FDA) holds the position that any so-called honey products that have been ultra-filtered are not actually honey. But the agency refuses to do anything to stop this influx of illegitimate "honey" from flooding the North American market. It also continues to stonewall all petitions to establish a national regulatory standard for verifying the integrity of honey.

Assuming that there is any real honey at all in the phony honey products tested by FSN, the removal of pollen and other delicate materials via ultra-filtering renders them medicinally dead. Raw honey is a health-promoting food that can help alleviate stomach problems, anemia, allergies, and other health conditions. Ultra-filtered honey is nothing more than a health-destroying processed sugar in the same vein as white table sugar or high fructose corn syrup.

The good news is that all of the honey products FSN tested from farmers markets, food cooperatives, and "natural" stores like Trader Joe's and Whole Foods, were found to contain pollen and a full array of antioxidants and other nutrients. Local beekeepers are another great source of obtaining raw, unprocessed, real honey.

Stoner Cooking Special: Fast Food Items You Can't Have

Matt Brownell
Sunday, October 16, 2011
http://finance.yahoo.com/family-home/article/113657/fast-food-items-cant-have-247wallstreet

Fast food chains like McDonald's don't become global brands by cooking up the same old burgers and fries in every country.

Chains wishing to hang a shingle in a new country generally follow a strategy known as "localization," tailoring their menus to fit local tastes. In some cases it's subtle (in China, for instance, you can get chili garlic sauce with your McNuggets) while in other cases the menu is almost unrecognizable (in India, you won't find any beef or pork at burger chains).

That means that fast food fans in other countries get menu items that Americans can only dream of. Here are a few we wish we could have.

The Meat Monster (Burger King, Japan)
When most people want to put something on their burgers, they usually think of toppings like cheese, bacon, onions and tomatoes. The geniuses at Burger King put all of that on, then decided to throw on a chicken breast for good measure.

The result is the Meat Monster, a sandwich available at Burger King in Japan only. Perhaps the beast of a burger was meant to appeal to Japan's love of kaiju (monster) movies; in any case, we know it appeals to us. Bring this one stateside, Burger King.

McVeggie (McDonald's, India)

McDonald's has never been a preferred destination for vegetarians. While the fries no longer contain beef flavoring (the company discontinued the practice in 2001 in response to a lawsuit), meat-free customers still don't have too many choices beyond a few token salads.

Things are a bit different in India, though. Hinduism is the dominant religion there, which forbids consumption of beef and pork, and vegetarianism is widespread. The result is the rare spectacle of a McDonald's with no hamburgers. In addition to the standard Filet-O-Fish, you also get the Chicken Maharaja Mac and the McVeggie, the latter of which uses bread, potato, peas, carrots and Indian spices.

McZüri (McDonald's, Switzerland)
Starting this month, McDonald's Switzerland has starting rolling out experimental new items that cater to local tastes. While the McGrillschnägg — a sausage made from Swiss pork — certainly looks appetizing, the standout star for us is the McZüri, made from 100% Swiss veal. Yes, we said veal. The patty is accompanied by mushrooms and caramelized onions. Apparently McDonald's is a bit more upscale in Europe.

Paneer Tikka Sub (Subway, India)
Subway's menu isn't as beef-intensive as McDonald's meat-centric offerings, so its 223 Indian locations aren't as unrecognizable as McDonald's Indian restaurants. But there's definitely some local flavor there in addition to the usual lineup for sandwiches, including chicken tandoori and tikka subs. And there are plenty of options for vegetarian customers, including the paneer tikka, which the site describes as "cottage cheese slices marinated with barbeque seasoning and roasted to a light crispness."

Krushers (KFC, Germany)
In the U.S., KFC has focused on chicken products and generally stayed away from doing anything too creative in the dessert space, but in other countries it's a much different story. KFC locations in Australia, Germany, South Africa and other countries offer a line of dessert drinks known as Krushers, which come in such flavors as mango, strawberry, Kit Kat and Triple Choc Crunch. The drinks are mixed with large chunks of fruit or candy (including sliced-up strawberries and Oreo cookies). To slurp up the chunks, the drinks come with extra-wide straws.

Bubur Ayam McD (McDonald's, Malaysia)
Apparently bubur ayam — which translates to "chicken broth," according to Google — is a traditional Malaysian dish. And according to the English-language McDonald's Malaysia website, the Bubur Ayam McD consists of "juicy chicken strips in mouth-watering porridge, garnished with spring onions, sliced ginger, fried shallots and diced chilies ... just like mum's cooking!" We're guessing that this dish won't be coming to the U.S. anytime soon, but we'd still be curious to try it.

Trio Supremo (Burger King, Brazil)
Burger King is now owned by a Brazilian company, 3G Capital, so we expect the Brazilian locations to have top-notch cuisine. And Burger King Brazil has indeed come up big with the Trio Supremo, which comes with chicken nuggets, onion rings and French fries smothered in cheddar cheese and bacon bits. The whole thing amounts to 1,072 calories and 58 grams of fat. As far as we're concerned, America is up to the challenge of this one.

Stoner Cooking: Meatballs

The Meatball Recipe to Conquer All Others
By Chef Shane Solomon, Pizzeria Stella, Philadelphia
Esquire.com on Tue Sep 27, 2011
http://shine.yahoo.com/channel/food/the-meatball-recipe-to-conquer-all-others-2570299

Philadelphia is a red-sauce town — what we call "gravy" — but I'm not a big fan of spaghetti and meatballs. I prefer to make a meatball that stands alone, maybe resting on a small base of polenta or some good grilled bread. Nothing that detracts from the meatball itself. This habit of mine is likely rooted in the various Italian regional ways of serving meatballs without pasta, sometimes as a second course, or even the Sicilian polpettine alla griglia (grilled meatballs with a touch of lemon) that make me think meatballs are related to the ground-meat kebabs of the Arabs and Greeks who dominated that island for centuries.

In any case, making a tender meatball relies on a few basic principles: First there's ratio, and about 20 percent of the meat mix should be fat. In my restaurant — and this is a huge benefit of being a pizzeria — I can grind the end nubs of cured meats like prosciutto or sopressata to get fat and flavor at the same time. But at home, I use pancetta or nice smoky bacon. Quality matters because during the low, slow oven cooking, the fat flows out of the meatballs and goes right into the tomato sauce.

Then there's shape, and here you want to make sure to get all the air out as you form the meatball. For that I use an old-fashioned trigger ice-cream scoop. Firmly pack the meat into the scoop, pressing down on the flat side with your palm. Then use the spring trigger to release it, and roll it between your flattened palms into a ball. Of course, in between the mix and the shaping comes the filler, added for texture and to help retain shape. I go really easy — bread crumbs, salt, and pepper. A meatball should taste like meat.

Meat mix: 1 lb ground beef (80 percent lean/20 percent fat), 1 lb ground pork, 1 lb ground veal
1 lb pancetta or thick-sliced smoky bacon, finely minced
2 whole eggs
1/3 cup finely grated Parmigiano-Reggiano
½ cup finely diced yellow onion
8 garlic cloves, minced
Herb mix: ¼ cup finely chopped flat-leaf parsley, 2 tbsp chopped oregano, 2 tbsp chopped rosemary

Combine above ingredients and mix well, kneading the mixture with your hands like dough.

1/3 cup fine, dry unseasoned bread crumbs
about 4 oz (½ cup) whole milk
about 1 tsp coarse salt
about 1 ½ tsp ground black pepper
Slowly add milk to bread crumbs, stirring until the mixture has the consistency of wet sand. Immediately add to the meat mixture, season with the salt and pepper, and mix well. To taste for seasoning: Heat a small amount of canola oil in a small pan. When it's hot — it will ripple in the pan — pinch off a bit of meat and fry in the oil. Remove with a spoon, taste, and correct seasoning, adding more salt if necessary. Refrigerate the meat mixture for about 30 minutes.

canola oil for browning
about 12 cups good-quality tomato sauce, kept warm over low heat
finely grated Parmigiano-Reggiano, for serving

Preheat oven to 350 degrees. Shape meatballs, preferably using an ice-cream scoop (see introduction). In a large skillet, heat about a quarter-inch canola oil until very hot. Working in batches, brown all sides of each meatball.

As they finish, transfer browned meatballs to a deep, ovenproof casserole. Cover meatballs with tomato sauce. (Don't skimp — they must be totally submerged.) Place in oven and bake until well done, about 1 ¾ to 2 hours. When done, they should feel firm to the touch, or an instant-read meat thermometer should read 160 degrees.

To serve: Spoon sauce over meatballs (2 or 3 per person), top with grated cheese, and pass crusty bread. Makes 25 to 30 meatballs. Serves 8 to 10 as an entrée, with leftovers.