Southern Simmering – Page 5 – A Southern Chef’s simmerings on dining, diy design, and more!

The Palcohol Controversy

Posted on March 13, 2015 by Hallie Hylander / 1 Comment

Social media sites, local news stations, and even newspapers are buzzing about the federal approval of Palcohol, a brand of alcoholic powders. Many comments and concerns are with the products’ possible misuse. In fact, states such as Tennessee, are already trying to ban the product before it even becomes available Summer 2015. States like, Alaska, Delaware, Louisiana, South Carolina and Vermont, have already banned the product.

When I was in Culinary School, the Dean of my department once said, “Fine Dining should be indulged in moderation, much like a good drink.” I’ve never forgotten that. Chefs work very hard to make fine dining experiences especially pleasing from the atmosphere of the restaurant down to the rich flavor of each menu item. When you eat our food, we want you to feel something. With the news of powdered alcohol, Palcohol, I was excited. How often do we use beer, wine, and spirits to flavor a dish knowing the alcohol is promptly cooked out? What if we could include alcohol to make fine dining a more pleasurable experience? Keep in mind, however, Palcohol does not add flavor to food. It only adds alcohol. According to the Palcohol website, an ice cream manufacturer is interested in their product so they can produce an “adult” version of the nostalgic treat. This makes sense considering The Tin Cow, a restaurant in Pensacola, FL known for their burgers and spiked milkshakes, has become quite popular. Personally, I would like to see the product used in other desserts and perhaps in some specialty main dishes. Culinarians love food and who needs a night cap when the possibilities for pleasureable food items is endless. Just think about your Boeuf Bourguignon getting a lot better. Remember most fine dining experiences restrict children, so this is strictly for adult consumption. You even have to be 21 and up to buy it.

If Palcohol doesn’t add flavor to food, how will you know its in your menu item? Of course, it would be listed in the description of the menu item, much like alcohol is today. It would also have to be thoroughly mixed into a sauce, the dish itself, etc. The package of Palcohol is 4″ x 6,” has a 2 inch gusset, and looks much like a “Capri Sun.” It contains quite a bit of powder (as you can see in this video). If you want more flavor, it must be added to water. Adding it to cold water will only make the solution take longer to mix, so putting it into someone’s drink is a no go. As for snorting the product, think again! Similar to it’s liquid cousin, Palcohol burns. There is no sense in suffering for something already more readily available in liquid form. Also, professional chefs use Nitrous Oxide in making whipped cream, for example, among other things. It can be misused also, but is marketed for its intended use. Palcohol should be just as marketable.

The original purpose of Palcohol, according to it’s creator Mark Phillips, was to make his favorite drink more portable for hiking, camping, and mountain climbing since he enjoys one once he reaches his destination. He explains, “Carrying liquid alcohol, and mixers, and bottles, to make a Margarita, for instance, was totally impractical.” Palcohol can be mixed with water to create your favorite drink, or at least one of the four approved, Vodka (V), Rum (R), Cosmopolitan, and Powderita (Margarita). The packaging is perfect for the end of a day in the outdoors because it is lightweight. It wouldn’t be wise to mix Palcohol with your water supply, so Mr. Phillips made the packaging to be your cup. Simply pour 5-6 ounces of water into the Palcohol, seal, shake and enjoy. If you cannot finish your drink and want to save it for later, simply seal it like a Ziploc bag and save it for later.

The idea of Palcohol, powdered alcohol can be a good one. Mr. Phillips’ inventive creation could lead to a more enjoyable fine dining experience, seems somewhat safer than liquid alcohol, and can easily be packed for the outdoors. My hope is that this article will give you a fresh, new, more positive perspective on Palcohol. Please remember it’s intended use is for adults only. Crime does happen, but luckily, the chemistry and wise packaging choice help deter most misuse.

For more information:

http://www.palcohol.com/home.html

http://blog.foodnetwork.com/fn-dish/2015/01/palcohol-isnt-in-stores-yet-but-states-have-already-banned-it/

http://wkrn.com/2015/03/12/tennessee-putting-a-cork-in-powdered-alcohol-sales/

http://www.msn.com/en-us/foodanddrink/cocktails/remember-palcohol-it-now-has-full-federal-approval/ar-AA9H2ea?ocid=ansLiquor11

Raising Bluebird

Almost Two and Scared: 3 Ways to Overcome the Toddler “Fear” Stage

Posted on March 11, 2015 by Hallie Hylander / 1 Comment

My daughter, who we will call Bluebird (her nickname), is 15 months old. Typically, she takes on the world fearlessly and filled with curiosity. She isn’t afraid of the dark and generally loves most people. She can pretend to be the scariest T-Rex one moment and a flying fairy the next. Bluebird can do anything with her furbuddy, Rebel, by her side. Yet, when she was introduced to the green grass, she panicked! I mean trembling, teeth chattering fear and panic. The big red ball lying in our backyard frightened her even more…

Now, I will admit Bluebird was born in the Winter and hasn’t been exposed to the outdoors very much. (at least not outside of a stroller or swing) I didn’t expect her to know what grass, etc is yet, but I did half expect her to explore it in her usual way…with brave curiosity. I was surprised to find her so shaken, but as a parent who only wants what’s best for her child, I decided we’d work through it slowly. I asked fellow parents, read articles and referred to books and they all basically said it’s a normal stage that affects 15-24 month olds and to gently push your toddler through it. I couldn’t find how, so I relied on my instincts (and made a few calls to my own mom). Here’s what we did….

3 Steps to Overcome the Toddler “Fear” Stage

1. Introduce the object your toddler is afraid of to your toddler. For instance, if your toddler is afraid of the grass, take them over to the grass, explain what it is and reassure them it is safe and unharmful. (“This is soft, green grass and we walk on it outside. Daddy mows it from time to time too. It won’t hurt you. It’s ok. It’s fun to play on. See?”) Ease your child onto the grass. They might react in a scared way, but that’s ok. They are learning what is “safe” and what is “not safe.” Another example would be the big red ball. Introduce your child to the ball, define what it is and how it’s used and assure them it is safe and won’t hurt them.

2. Let them get Acquainted. Let your child touch the grass or the ball. At this point, allow them to do anything they desire with the object other than eat it. They can tear grass out of the ground, throw it, stomp on it. Any interaction is their way of exploring the object and the only way they will get comfortable with it.

3. Teach them how to interact with the object properly. After your toddler has become acquainted with the object and is comfortable with it, it’s time to lay down some ground rules. For instance, once Bluebird was comfortable standing on grass by herself, I showed her how to run on it, walk on it, chase her dog, Rebel, on it. All of a sudden something terrifying became fun and she decided to join in.

When it came to the big red ball, my husband and I taught her how to “roll” and “kick” the big ball. We started by showing her. We rolled the ball back and forth between each other and then Bluebird ran over and picked up the ball. She began to play too! With a little more instruction, she learned how to properly interact with the big red ball and is no longer afraid.

These three steps worked successfully in one day with Bluebird, but you might see some regression if there is time between your toddler’s first interaction and the next one. It’s ok! Repeat the three steps above and continue working with your child. They will come around in their own time.

Health/Main Dishes

Weeknight Chicken and Vegetable Fried Rice

Posted on March 6, 2015 by Hallie Hylander / 0 Comment

When the week is hectic and one can’t find the time to plan a meal, it’s always a good idea to have a few healthy standbys. One of my personal favorites is Fried Rice. You might be thinking? Why not order in? Many Chinese restaurants still use MSG and not everyone likes ingesting it or can. While some restaurants offer No MSG menus, they seem to be few and far between. Believe me! Being a military spouse, I’ve seen my fair share of Chinese restaurants. By knowing exactly what goes into my family’s food, I have one less worry. Fried Rice is easily customizable, budget friendly and very filling! This recipe makes plenty, so there’s always enough to feed my family of three and for lunch the next day!

Weeknight Chicken and Vegetable Fried Rice

Ingredients:

1 1/2 cups quick cooking rice, cooked as directed on package (typically 1 1/2 cups rice to 3 cups water)

1 Tbsp Sesame Oil

2-3 boneless chicken breasts, sliced thinly

1 1/2 Sweet Vidalia Onions, chopped

1/2 bag Frozen Mixed Vegetables or Frozen Peas and Carrots**

4 eggs, beaten

TT Soy Sauce

1 can whole baby corn for garnish

Directions:

Begin cooking rice as directed on package. In a large skillet, begin heating 1 Tbsp Sesame Oil and add sliced chicken breasts. Cook chicken until thoroughly done. Add Onions and Frozen Mixed Vegetables (or Frozen Peas and Carrots) and sauté’ with chicken until onions are caramelized and translucent. Push chicken and vegetables to one side of the skillet and pour eggs onto bare side of skillet. Using a spatula, chop eggs up as they scramble. Once the eggs are fully cooked, combine with chicken and vegetables. Add rice and mix together again. Pour soy sauce to taste and stir. You know you have used enough soy sauce when the rice is a tan color instead of white. Open a can of baby corn, garnish with two baby corn cobs and serve immediately. Fried rice can easily be stored in an air tight container and kept for up to 3 days in the refrigerator. I do not recommend freezing. Enjoy!

Pairs well with Tsingtao Lager, a Chinese rice beer with nutty and sweet flavors!

**I tend to use Frozen Mixed Vegetables because Frozen Peas and Carrots are not always available. I also love that I can include more vegetables for my toddler!