How to Make Perfect Sushi Rice
By: Chef Cristian Feher
Sushi, like most Japanese things, is made using exact skill and precision. But don't let this scare you from making your own sushi. In this recipe I will outline the exact steps to take in order to achieve proper sushi rice. For this recipe I will be using a rice cooker. I suggest that you purchase one of these handy kitchen appliances if you don't already have one. They can be purchased for a minimal price. Mine cost about $12 and can cook 6 cups of rice at a time.
It is important before you begin that you start out with the correct type of rice. You must use short grain Sushi rice or Calrose rice. Other types of rice will not work as well, and some won't work at all.
You can also make your life easier by purchasing "Seasoned" rice wine vinegar. Seasoned rice wine vinegar has the salt and the sugar already mixed into it.
Yield: With this recipe you should be able to get about 3-4 sushi maki rolls out of one cup of rice.
Ingredients:
- 1 Cup of Sushi Rice
- 1 Cup of Water (plus 10% more water)
- 5 squirts of Seasoned Rice Vinegar (or 2 parts rice vinegar, 2 parts sugar and 1 part salt)
Equipment:
- Rice Cooker
- Wooden or Plastic Spatula
- Large bowl (for rinsing the rice)
- Large baking sheet or serving tray (for cooling off the rice)
- (optional) an electric fan for cooling off the rice
Step 1:
Put the rice into the bowl and rinse it under the sink using cold water. You want to rub and stir the rice with your hands so that a lot of starch comes out of it. Rinse it about 4 times until the water runs almost clear. Drain.
Step 2:
Put the rice into the rice cooker, add the water, put the lid on, and set the cooker to cook the rice.
Step 3:
As soon as the rice is ready, scoop it out of the rice cooker with the wooden spatula and spread it gently onto the
tray for cooling. It is important that when you're working with the rice you be very gentle with it and careful not to smush the rice into a ball of gluten. Pour the seasoned rice vinegar and over the rice and gently fold the rice with the spatula so that all the grains of rice have come in contact with the vinegar. At the same time, your other goal is to cool down the rice as fast as possible. I like to turn on a table top fan and let it cool the rice off as I fold the mixture. But you can take a magazine or paper plate and fan with your hand as you fold the rice instead. You do not have to fold the rice during the whole cooling period, but you may want to turn it over every few minutes to let the heat escape.
Step 4:
Once the rice has cooled to room temperature it can be used to make sushi, or you can seal it into a plastic bag and put it in the fridge for later use. It will keep for 2 days max. But ideally, you would want to use it that same day. You want to end up with glossy, shiny rice (due to the vinegar mixture) with grains that are still in one piece (you don't want a white mushy pile of rice).
Friday, November 6, 2009
Tuesday, September 1, 2009
Bruschetta Caprese recipe
Bruschetta Caprese
Recipe by: Chef Cristian Feher
http://www.tampabaychef.com
Yield: 10-16 portions
Ingredients:
- French Baguette or any long Bread
- 1 Jar of store-bought Basil Pesto (OR, CLICK HERE FOR PESTO RECIPE)
- Fresh Basil Leaves
- 2-3 Roma Tomatoes
- 4 - 8 Bocconcini Cheese Balls
- Salt and Pepper
Instructions:
1. Prepare the following and set aside:
- Slice Tomatoes
- Slice the Mozzarella
- Slice the bread on an angle
- Preheat oven to 400 degrees
2. Spread a small amount of basil pesto onto each slice of bread and place on baking sheet.
3. Put a slice of tomato, basil leaf and cheese onto each slice of bread.
4. Roast the bruschettas in the oven for 7-10 minutes until cheese melts. Serve and enjoy!
Caprese salad recipe
Caprese Salad
Recipe by: Chef Cristian Feher
http://www.tampabaychef.com
Yield: 4 Portions
Ingredients:
- Fresh Basil Leaves
- 4 Tomatoes
- 4 Large balls of Buffalo Mozzarella Cheese, or several smaller balls of Bocconcini Cheese
- 2 Cups of Extra Virgin Olive Oil
- 2/3 Cup of your favourite Vinegar
- 1 Tbsp of Grain or Dijon Mustard
- Salt and Pepper
Instructions:
1. Prepare the following and set aside:
- Slice Tomatoes
- Slice the Mozzarella or Bocconcini Cheese
2. To prepare a basic vinaigrette, you will put the olive oil and vinegar into a mixing bowl. You will then add the mustard and season to taste with salt and pepper. Mix the vinaigrette vigorously with a metal whisk until mixture has thickened. NOTE: You can add a few drops of cold water while whisking to make it thicker and keep the thickness longer. Set aside.
3. On each plate, arrange the cheese slices, tomato slices and basil leaves as you wish. Use your imagination and make a nice, uniform pattern!
4. Drizzle with the vinaigrette and serve!
Recipe by: Chef Cristian Feher
http://www.tampabaychef.com
Yield: 4 Portions
Ingredients:
- Fresh Basil Leaves
- 4 Tomatoes
- 4 Large balls of Buffalo Mozzarella Cheese, or several smaller balls of Bocconcini Cheese
- 2 Cups of Extra Virgin Olive Oil
- 2/3 Cup of your favourite Vinegar
- 1 Tbsp of Grain or Dijon Mustard
- Salt and Pepper
Instructions:
1. Prepare the following and set aside:
- Slice Tomatoes
- Slice the Mozzarella or Bocconcini Cheese
2. To prepare a basic vinaigrette, you will put the olive oil and vinegar into a mixing bowl. You will then add the mustard and season to taste with salt and pepper. Mix the vinaigrette vigorously with a metal whisk until mixture has thickened. NOTE: You can add a few drops of cold water while whisking to make it thicker and keep the thickness longer. Set aside.
3. On each plate, arrange the cheese slices, tomato slices and basil leaves as you wish. Use your imagination and make a nice, uniform pattern!
4. Drizzle with the vinaigrette and serve!
Italian Chicken Caprese Recipe
Chicken Caprese
Recipe by: Chef Cristian Feher
http://www.tampabaychef.com
This is a very easy and satisfying Italian entree. You can try different variations by substituting the chicken with veal, or pork cutlets. My favourite way to serve Caprese Chicken is over a bed of Angel Hair Pasta with Basil Pesto and Plenty of Parmigiano Regiano cheese! But you can cut the carb content by serving it with a hearty green salad, Caesar Salad or Oven Roasted Vegetables.
Yield: 4 Portions
Ingredients:
- 4 Skinless, boneless chicken breasts
- 3 Eggs
- 4 Cups of Italian Bread Crumbs
- 2 Large Balls of Buffalo Mozzarella
- 2 Large Tomatoes
- Fresh Basil Leaves
- Salt and Pepper to taste
Instructions:
1. Prepare and set aside the following:
- Butterfly the chicken breasts
- Crack and beat eggs in a bowl
- Pour Italian bread Crumbs into a bowl or large plate
- Slice Tomato and Mozzarella Cheese
- Pre-Heat oven to 380 (convection oven) or 400 (regular oven)
2. Sprinkle salt and pepper onto each chicken breast. Dredge the each chicken breast through the egg mixture making sure to coat both sides. Then place the chicken breasts into the bread crumb mixture and pat it down on each side so that the crumbs stick to the breasts on both sides. Place breast onto the baking sheet.
3. Place the chicken breasts in the oven and bake for approximately 20-25 minutes. Every oven is slightly different, so keep an eye on your chicken so that it doesn't burn!
4. Take chicken breasts out of the oven and top each breast with a couple of slices of tomato, a couple of fresh basil leaves and a couple of slices of mozzarella cheese. Bake for another 7-10 minutes until cheese is melted.
5. Serve each chicken breast over your favourite pasta or side dish. Enjoy!
Recipe by: Chef Cristian Feher
http://www.tampabaychef.com
This is a very easy and satisfying Italian entree. You can try different variations by substituting the chicken with veal, or pork cutlets. My favourite way to serve Caprese Chicken is over a bed of Angel Hair Pasta with Basil Pesto and Plenty of Parmigiano Regiano cheese! But you can cut the carb content by serving it with a hearty green salad, Caesar Salad or Oven Roasted Vegetables.
Yield: 4 Portions
Ingredients:
- 4 Skinless, boneless chicken breasts
- 3 Eggs
- 4 Cups of Italian Bread Crumbs
- 2 Large Balls of Buffalo Mozzarella
- 2 Large Tomatoes
- Fresh Basil Leaves
- Salt and Pepper to taste
Instructions:
1. Prepare and set aside the following:
- Butterfly the chicken breasts
- Crack and beat eggs in a bowl
- Pour Italian bread Crumbs into a bowl or large plate
- Slice Tomato and Mozzarella Cheese
- Pre-Heat oven to 380 (convection oven) or 400 (regular oven)
2. Sprinkle salt and pepper onto each chicken breast. Dredge the each chicken breast through the egg mixture making sure to coat both sides. Then place the chicken breasts into the bread crumb mixture and pat it down on each side so that the crumbs stick to the breasts on both sides. Place breast onto the baking sheet.
3. Place the chicken breasts in the oven and bake for approximately 20-25 minutes. Every oven is slightly different, so keep an eye on your chicken so that it doesn't burn!
4. Take chicken breasts out of the oven and top each breast with a couple of slices of tomato, a couple of fresh basil leaves and a couple of slices of mozzarella cheese. Bake for another 7-10 minutes until cheese is melted.
5. Serve each chicken breast over your favourite pasta or side dish. Enjoy!
Cheese Fondue Recipe
Cheese Fondue Recipe
Recipe by: Chef Cristian Feher
http://www.tampabaychef.com/
Fondue is a great method of cooking. Especially if you're goal is to entertain your guests! There are several ways to make fondue, and there are many different ingredients that one could use. I will be giving you a basic recipe utilizing Colby jack cheese and dark beer. However, you can experiment with MANY different cheeses, and many different bases (wine, beer, stock, etc). It's important to note that different cheeses will give you different tastes and textures. Some may even split, ball-up, or become really stringy.
To fix a fondue that is too stringy, you can add a few squirts of lemon or lime. Although this may not fix the stringiness altogether, it may cut it down somewhat. If your cheese splits or balls up (there is liquid and cheese separately) you can sprinkle some corn starch a little at a time while mixing, until your mixture comes together again. I actually make a habit of coating the cheese in a bit of corn starch before starting the cooking process.
You can use the traditional "fondue pot" that most people get as a wedding gift, or passed down from a relative. But I make it on the stove when I feel like a quick fondue. As long as you keep the heat low, you'll be fine.
There are some Swiss traditions in "fondueing" that I would like to pass onto you: 1) Traditionally, you would use day-old, slightly stale bread (trust me, it works out great!). 2) If you drop your bread into the cheese everyone must take a drink. And 3) If you double-dip and get caught, you must buy everyone a round of drinks.
I hope you have as much fun as I've had when experimenting with all the different types of cheeses. Treat fondue as an adventure, and you will never be disappointed.
Yields: Fondue for 4-8 people
Ingredients:
- 1 - 2 Cups of White Wine or Beer of Choice
- 5 - 8 Cups of Cheese of Choice
- 1 Tbsp of Dijon Mustard
- 1 Clove of Garlic
- Cubed Bread of Choice
- (optional) Fruit or Berries
- (optional) Corn Starch
- (optional) Lime or Lemon
Instructions:
1. Prepare and set aside the following ingredients:
- Peeled and halved garlic clove
- Wine or Beer
- Cubed or Shredded Cheese
- Cube and skewer the bread, and/or fruit
2. Bring the pot to low heat on the stove top (or follow the instructions on your fondue pot). Once pot is hot, rub the inside of the pot with the halved garlic clove (this is called "seasoning" the pot). The purpose of this is to make a base of garlic particles on the bottom of the pot. This will flavour your pot and will help to keep the cheese from sticking to the bottom. Discard the clove after you're done rubbing the pot.
3. Add the liquid and bring to a low simmer. This should happen momentarily.
4. Start adding the cheese one cup at a time and stir with a wooden spoon as it melts. If the cheese splits or balls up, read the notes at the beginning of this recipe to fix it. Do not bring the cheese to a boil. Keep the temperature so that the cheese is melting, but not boiling.
5. Once all the cheese is melted you can stir in the mustard.
6. If your mixture is too thick, just add more of the liquid, and if it's too thin, you can add more cheese. Make sure to have extra of both just in case. Note that as the fondue renders down over time, the flavours will become bolder and richer!
7. Bring your guests into your kitchen and have fun dipping the bread into the cheese with the long skewers!
Recipe by: Chef Cristian Feher
http://www.tampabaychef.com/
Fondue is a great method of cooking. Especially if you're goal is to entertain your guests! There are several ways to make fondue, and there are many different ingredients that one could use. I will be giving you a basic recipe utilizing Colby jack cheese and dark beer. However, you can experiment with MANY different cheeses, and many different bases (wine, beer, stock, etc). It's important to note that different cheeses will give you different tastes and textures. Some may even split, ball-up, or become really stringy.
To fix a fondue that is too stringy, you can add a few squirts of lemon or lime. Although this may not fix the stringiness altogether, it may cut it down somewhat. If your cheese splits or balls up (there is liquid and cheese separately) you can sprinkle some corn starch a little at a time while mixing, until your mixture comes together again. I actually make a habit of coating the cheese in a bit of corn starch before starting the cooking process.
You can use the traditional "fondue pot" that most people get as a wedding gift, or passed down from a relative. But I make it on the stove when I feel like a quick fondue. As long as you keep the heat low, you'll be fine.
There are some Swiss traditions in "fondueing" that I would like to pass onto you: 1) Traditionally, you would use day-old, slightly stale bread (trust me, it works out great!). 2) If you drop your bread into the cheese everyone must take a drink. And 3) If you double-dip and get caught, you must buy everyone a round of drinks.
I hope you have as much fun as I've had when experimenting with all the different types of cheeses. Treat fondue as an adventure, and you will never be disappointed.
Yields: Fondue for 4-8 people
Ingredients:
- 1 - 2 Cups of White Wine or Beer of Choice
- 5 - 8 Cups of Cheese of Choice
- 1 Tbsp of Dijon Mustard
- 1 Clove of Garlic
- Cubed Bread of Choice
- (optional) Fruit or Berries
- (optional) Corn Starch
- (optional) Lime or Lemon
Instructions:
1. Prepare and set aside the following ingredients:
- Peeled and halved garlic clove
- Wine or Beer
- Cubed or Shredded Cheese
- Cube and skewer the bread, and/or fruit
2. Bring the pot to low heat on the stove top (or follow the instructions on your fondue pot). Once pot is hot, rub the inside of the pot with the halved garlic clove (this is called "seasoning" the pot). The purpose of this is to make a base of garlic particles on the bottom of the pot. This will flavour your pot and will help to keep the cheese from sticking to the bottom. Discard the clove after you're done rubbing the pot.
3. Add the liquid and bring to a low simmer. This should happen momentarily.
4. Start adding the cheese one cup at a time and stir with a wooden spoon as it melts. If the cheese splits or balls up, read the notes at the beginning of this recipe to fix it. Do not bring the cheese to a boil. Keep the temperature so that the cheese is melting, but not boiling.
5. Once all the cheese is melted you can stir in the mustard.
6. If your mixture is too thick, just add more of the liquid, and if it's too thin, you can add more cheese. Make sure to have extra of both just in case. Note that as the fondue renders down over time, the flavours will become bolder and richer!
7. Bring your guests into your kitchen and have fun dipping the bread into the cheese with the long skewers!
Friday, August 14, 2009
Basa Fish: A welcome impostor!
Basa Fish: A Welcome Impostor!
By: Chef Cristian Feher
http://www.tampabaychef.com/
I walked into the seafood store the other day to pick up some Salmon and Tuna for Sushi. I always enjoy looking through the glass and seeing all the different varieties of fish. I have been fascinated by fish ever since I was a kid. I can spend hours just looking at fish, whether it be at the pet store, at the aquarium, fishing magazines or when I'm fishing or snorkeling in the ocean. This interest has come in very handy in my career as a Chef in getting to know the who's-who list of fish. The fish monger, however, is not as enthusiastic as I am, and usually becomes quite impatient with my loitering back and forth across his displays.
I spotted some familiar looking white fish fillets next to the Salmon being sold as "Swai Fillets". I smiled to myself and wondered, "How many more names can this fish possibly have?" I recognized the Basa fillets right away, and asked the fish monger (for my own amusement) to tell me about this fish. Instantly he went on a sales pitch about this new, rare and delicate fish from Australia called Swai and suggested that (at $5.95 per pound - dirt cheap by Floridian seafood prices - but expensive for what it is) I must try it. I then remarked how "I can get these Basa fillets in Toronto for $1.99 per pound!" He sunk down for a few moments and then confessed, like every contraband dealer eventually does!
By: Chef Cristian Feher
http://www.tampabaychef.com/
I walked into the seafood store the other day to pick up some Salmon and Tuna for Sushi. I always enjoy looking through the glass and seeing all the different varieties of fish. I have been fascinated by fish ever since I was a kid. I can spend hours just looking at fish, whether it be at the pet store, at the aquarium, fishing magazines or when I'm fishing or snorkeling in the ocean. This interest has come in very handy in my career as a Chef in getting to know the who's-who list of fish. The fish monger, however, is not as enthusiastic as I am, and usually becomes quite impatient with my loitering back and forth across his displays.
I spotted some familiar looking white fish fillets next to the Salmon being sold as "Swai Fillets". I smiled to myself and wondered, "How many more names can this fish possibly have?" I recognized the Basa fillets right away, and asked the fish monger (for my own amusement) to tell me about this fish. Instantly he went on a sales pitch about this new, rare and delicate fish from Australia called Swai and suggested that (at $5.95 per pound - dirt cheap by Floridian seafood prices - but expensive for what it is) I must try it. I then remarked how "I can get these Basa fillets in Toronto for $1.99 per pound!" He sunk down for a few moments and then confessed, like every contraband dealer eventually does!
The real name for this under cover fish is Basa (actually, its Scientific name is Pangasius Bocourti) It is a white, almost odorless, firm fleshed fish. It is a beautiful fish to cook with, as its firm flesh holds together well and is yet delicate enough to incorporate into fine recipes. You can fry it, broil it, batter it, poach it, and incorporate it into rice dishes (such as Paella), Sauces and Soups. (Now I sound like Bubba Gump!) Most of it comes from fish farms and rivers in Vietnam and recently it's coming from Australia too. But this is the type of fish that I would rather expect to find at a knock-off market in Hong Kong next to the fake Gucci wallets and Armani Suits. It is a fish that, due to its wide versatility in texture and taste, can and has been passed off as many other fish and goes by several different names. I have personally bought this fish as Basa, Smooth Dory, Swai, Catfish, Vietnamese Catfish, and Pangasius. And I have been the knowing victim of Chefs trying to pass it off as Snapper, Bass, and Black Cod. I'm sure it goes out in restaurants all over the world, dressed in many different costumes by many different names. It's the quality of this knock-off that is its saving grace.
When first introduced into the American market they threatened to put the cat fishing industry out of business by being sold as "Catfish" to unsuspecting buyers. If the American cat fishing industry hadn't fought back so swiftly and sternly to boycott the sale of basa as "Catfish", I'm sure they would have been finished. To tell you the truth, I would rather eat a mild tasting, fried Basa fillet any day than a stringy, mud flavoured cat fish fillet! But I guess you have to defend your local crop - don't get me started on the blunders we have committed to keep the American corn farmers in business (High Fructose Corn Syrup, and Ethanol but to name a couple).
In short, I am actually very much a fan of the Basa. Not only because of the exciting, under cover, knock-off life it lives, but also because when push comes to shove, its quality is superior to many other fish worth two or three times as much. So the next time you're in your local fish store, give Basa a try. You won't be disappointed!
Tuesday, July 21, 2009
Five things you didn't know about food
Five Things You Didn't Know About Food
By: Chef Cristian Feher
www.tampabaychef.com
Nothing is more entertaining at a social gathering than paying close attention while someone divulges previously unknown facts about a certain subject. We've all gathered around in a circle to listen to that certain person tell us what our suit jacket has in common with the space station, and how the shoes you're wearing can help provide energy for a small town in Africa. And although I don't plan on sharing those particular tidbits with you, here are five things about food that you can enlighten your friends with at your next gathering!
Why is beef tenderloin so soft? Any butcher will tell you that the muscles that are most used turn into the toughest cuts of beef. By that same token, the muscles least used in the animal will yield the softest cut. Both, cows and bulls, have tenderloin muscles. The purpose for that muscle in a bull is to mount the cow during mating. However, the cow is female and therefore does not mount anything, so that muscle remains virtually unused by the cow, making it the softest muscle and providing you with delicious, tender steaks!
What does 'No MSG' really mean? By now most of us are aware that a preservative and flavour enhancer called MSG (Mono sodium Glutamate) is not very good for you. And many people try to avoid it by purchasing food products labeled "NO MSG". But did you know that MSG has many different names? MSG can be made many different ways and, chemically speaking, is made from hydrolyzed vegetable protein. So the next time you buy a 'No MSG' product, read the ingredients carefully, because you are most likely to find that it does contain MSG in it. It's just named something different, such as: "Hydrolyzed corn protein, hydrolyzed vegetable protein, spice, or hydrolyzed (ANYTHING) protein. And it's how those sneaky food manufacturers have been getting away with it up until now.
How can people in hot climates eat such spicy foods? It seems that the closer to the equator you go, the spicier the food gets! Take countries like India, Trinidad and Tobago, Jamaica and Thailand. Not only does the weather get extremely hot, but so does the food! As a tourist, you may wonder why people would do that to themselves. You can see them sniffling and sweating while they eat, and it's 100 degrees out! But the truth is that hot peppers containing substances like capsicum cause the body to sweat, which actually cools you as you eat. And many hot spices will also thin out your blood, lowering your body's core temperature.
What did people do before refrigerators? There are many other ways of preserving food. Many cultures used strong mixtures of spices to preserve meats and grains. The spice mixture we know today as "curry" was used in the past by people to preserve meats, and even to cover up the unsavoury taste and smell of slightly rancid food. Spices such as garlic, cinnamon, mustard, cloves and oregano have such high concentrations of anti-microbial (germ killers) that they have been clinically proven to kill the salmonella bacteria.
The "all natural" claim is not so fresh! Marketing companies are constantly throwing you catchy words in order to convince you that something is good for you, when in fact, it's vaguely true at most. Did you know that the marketing term "all natural" really doesn't mean anything? It certainly doesn't mean that what you're eating is good for you. Here are some things that are "all natural": Arsenic, Opium, Snake Venom, Mercury, Death Cap Mushrooms, Atropine, Tetanus, and Strychnine.
Now that you have learned some juicy morsels of moderately important information, go out there and show your friends how smart you really are!
By: Chef Cristian Feher
www.tampabaychef.com
Nothing is more entertaining at a social gathering than paying close attention while someone divulges previously unknown facts about a certain subject. We've all gathered around in a circle to listen to that certain person tell us what our suit jacket has in common with the space station, and how the shoes you're wearing can help provide energy for a small town in Africa. And although I don't plan on sharing those particular tidbits with you, here are five things about food that you can enlighten your friends with at your next gathering!
Why is beef tenderloin so soft? Any butcher will tell you that the muscles that are most used turn into the toughest cuts of beef. By that same token, the muscles least used in the animal will yield the softest cut. Both, cows and bulls, have tenderloin muscles. The purpose for that muscle in a bull is to mount the cow during mating. However, the cow is female and therefore does not mount anything, so that muscle remains virtually unused by the cow, making it the softest muscle and providing you with delicious, tender steaks!
What does 'No MSG' really mean? By now most of us are aware that a preservative and flavour enhancer called MSG (Mono sodium Glutamate) is not very good for you. And many people try to avoid it by purchasing food products labeled "NO MSG". But did you know that MSG has many different names? MSG can be made many different ways and, chemically speaking, is made from hydrolyzed vegetable protein. So the next time you buy a 'No MSG' product, read the ingredients carefully, because you are most likely to find that it does contain MSG in it. It's just named something different, such as: "Hydrolyzed corn protein, hydrolyzed vegetable protein, spice, or hydrolyzed (ANYTHING) protein. And it's how those sneaky food manufacturers have been getting away with it up until now.
How can people in hot climates eat such spicy foods? It seems that the closer to the equator you go, the spicier the food gets! Take countries like India, Trinidad and Tobago, Jamaica and Thailand. Not only does the weather get extremely hot, but so does the food! As a tourist, you may wonder why people would do that to themselves. You can see them sniffling and sweating while they eat, and it's 100 degrees out! But the truth is that hot peppers containing substances like capsicum cause the body to sweat, which actually cools you as you eat. And many hot spices will also thin out your blood, lowering your body's core temperature.
What did people do before refrigerators? There are many other ways of preserving food. Many cultures used strong mixtures of spices to preserve meats and grains. The spice mixture we know today as "curry" was used in the past by people to preserve meats, and even to cover up the unsavoury taste and smell of slightly rancid food. Spices such as garlic, cinnamon, mustard, cloves and oregano have such high concentrations of anti-microbial (germ killers) that they have been clinically proven to kill the salmonella bacteria.
The "all natural" claim is not so fresh! Marketing companies are constantly throwing you catchy words in order to convince you that something is good for you, when in fact, it's vaguely true at most. Did you know that the marketing term "all natural" really doesn't mean anything? It certainly doesn't mean that what you're eating is good for you. Here are some things that are "all natural": Arsenic, Opium, Snake Venom, Mercury, Death Cap Mushrooms, Atropine, Tetanus, and Strychnine.
Now that you have learned some juicy morsels of moderately important information, go out there and show your friends how smart you really are!
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