Eating Healthy in 2014: Time to Get Back on Track

I don’t know about you, but the Four State Food Critic is guilty of some ghastly food “sins” so far this year.  Oh sure, I had great intentions coming into 2014 (I won’t call them “resolutions”), but all of this bad winter weather and Super Bowl weekend has put me “out of sorts” on my healthy eating agenda.  Too much junk food, fried anything, beer, and late night snacking has me out of sorts.  The FSFC needs to get back on track.

Now I’m not saying that you, gentle reader, are guilty of the same nutritional crimes, but indulge me for a few minutes on this.  I need to state my healthier eating goals in writing – and maybe some of them will sound good to you as well.  The FSFC needs to:

Drink more water – 4 to 8 glasses a day.  Studies suggest that sometimes when we feel “hungry”, a glass of water may do the trick (instead of a bag of Lay’s potato chips!)

Eat more fruits and vegetables.  The USDA says we should be eating 5 servings of fruits and vegetables a day.  The FSFC is falling short of that goal, and needs to start adding more back into his diet (in place of all of those refined starches, bread, and pasta).

Eat more whole grains.  No matter where it comes from (i.e. bread, rice, etc.) – whole grains are better for you.

Stop snacking late at night.  The FSFC tries not to eat after 7:00 PM.

Get more steps in.  The FSFC wears a pedometer and tries to get in 10,000 steps a day (that’s about 5 miles total).  I’ve been doing about half of that, and it shows.

There – I feel better (don’t you?)  The FSFC never likes to say the word “diet”, as diets were made to be broken.  I consider the steps above “healthier choices” – and that’s something even I can live with.

Time to get busy.

The Beer Blog: Samuel Adams Cold Snap

As discussed previously on this blog, Samuel Adams offers some excellent seasonal beers, and during this past weekend’s Super Bowl, the Four State Food Critic sampled yet another distinctive flavor from the Samuel Adams line-up.

Samuel Adams Cold Snap.

(Image credit – samueladams.com)

Cold Snap (yes, "Cold Snap", not "Gold Snap" - what a terrible font choice for the label) is yet another unfiltered white ale from Samuel Adams, but this time it’s flavored with orange peel, plum, and coriander.  It’s lively and easy to drink and has a hazy, orange color in the glass.

This is a new brew for the Spring of 2014’s seasonal offerings, so if you haven’t seen it yet, check the shelves of your local liquor store and see if its available.

For more information on this and any other Samuel Adams beer, check them out online at www.samueladams.com. 

Lloyd’s Barbeque Ribs – It’ll Do (in a Pinch)

Every now and then the Four State Food Critic gets a craving for ribs, but in the dead of winter, what’s a barbeque lover to do?  Well, luckily, there is an answer –

Lloyd’s Barbeque Ribs.

(Image credit – lloydsbbq.com)

Look, the FSFC would much rather take the time to do my ribs on the grill and slowly cook in that beautiful barbeque perfection, but in the middle of February, Lloyd’s will hit the spot.  They cook up fast in the oven, are “fall off the bone” tender, and have a great sauce.

Watch for these when they go on sale at your local supermarket, then stock up.  They keep great in the freezer and when the mood strikes?  You’ll be ready – and in about an hour to boot.

Lloyd’s comes in several varieties.  You can check them all out at www.lloydsbbq.com.

Pan-Fried Fish with Crispy Skin

Lots of people love fish, but not too many like to eat the fish skin (especially when it’s been baked or poached).  The Four State food Critic argues that you don’t know what you’re missing.  Fish skin can be delicious, especially when it’s pan-fried and crispy.  Here’s a quick way to do it (a little trick the FSFC learned from watching Chef Gordon Ramsay).

(Image Credit – figandcherry.com)

Pan-Fried Fish with Crispy Skin

• 4 ounce filet of fish with skin on (such as salmon or trout)
• Olive oil
• Salt and pepper

Take the filet (skin-side up) and make several cuts through the skin to a depth of about ½ inch (or less, depending on the size of the filet – the key is to not cut all the way through the filet).  The cuts should be made about ¼ inch to ½ inch apart.  Gently open the cuts and season with salt and pepper.  Heat olive oil in a pan until almost smoking (medium to medium-high heat).  Gently drizzle olive oil over the skin-side of the fish, then place in the pan (skin-side down).  PLEASE NOTE – Always add items in a pan AWAY from you, so that any hot oil does not splatter towards you (which could cause a burn).  Gently press down on the fish for a few seconds so all of the skin comes in contact with the hot pan, then season the “flesh” side of the fish.

The next part is probably the hardest step for most cooks.  Leave the fish alone!  Let it cook for a few minutes and watch the color of the fish, which will tell you how far it has cooked through by its color change (i.e. salmon turns from dark pink to light pink, trout goes from almost translucent to white, etc.)  Watch the level of the color change – when its 2/3 of the way through the filet (usually after about 4-5 minutes, depending on the thickness of the filet), turn it once (and only once) with a fish turner or spatula.  Another minute or so of cooking after the fish has turned and it’s done.  Serve immediately (skin-side up), or turn it back over (skin-side down) and get it off the heat if it needs to sit a few minutes (this will keep the skin nice and crispy).

Trust me – once you try this method, you’ll wonder why you haven’t been eating the fish skin sooner!