Fish - Farm Raised or Wild Caught?

Ok the short answer is Wild Caught, assuming that it's caught utilizing sustainable practices.  Here's why...

1.  Farm raised fish are fed GMO corn based products.  Also they are fed bits and pieces of the same fish that died in the same holding ponds as the fish that are still alive.  So, Fish Joe sees Fish Steve.  Fish Steve has a bad cold and eventually Fish Steve ends up going to the big sea in the sky.  Meanwhile, Fish Joe is looking for Fish Steve and decides to stop off at his favorite watering hole on his way home to grab a bite to eat.  Fish Joe, is unwittingly consuming Fish Steve because that is just how business is done on a fish farm. 

2.  Let's talk about GMO corn.  Corn, in one form or another is in just about everything.  Some corn strains have higher fructose contents and those strains are processed into corn syrup or high fructose corn syrup, depending on the processing.  Other strains are for making popcorn and grain for cows and other livestock.  The livestock feed is also fed to fish at fish farms.  GMO corn is corn that has had its DNA modified by a chemical process to get the desired traits to become more dominant.  You should be thinking about a certain Augustinian friar and his peas.  The problem is that His process was a natural process using the plants themselves to make the modification.  The modifications today are done in laboratories where the keys to DNA and trait management are being "unlocked" and modified without the natural process that nature intended.  There are very few studies on the impact of the food chain that is based on GMO feed.  I've heard it said that unless you are eating organic, wild caught fish then you are simply eating GMO corn with scales on it.  The point is, fish either eat plants that are in the oceans and ponds and waterways of the world or they eat other fish.  Fish do not eat corn.  The Omega 3, 6, and 9 acids are completely thrown off by feeding fish corn.  So, as a result, wild caught fish has a higher amount of Omega 3 acids than farm raised.

3.  Wild Caught is not perfect.  I know that overfishing the oceans is a problem.  The oceans feed billions of people, and they should.  If managed properly they can and will continue to.  When buysing fish ensure that you are doing business with a Fishmonger that knows their fishermen and their methods of harvesting.  I know that in the mid-west that can be a daunting task.

So, "Where, in Dayton, can I get good fish?"

Glad you asked; The best place that I know of is Foremost Seafood in Kettering.  Great people, great products, great prices.  What more could you ask for? 

Hopefully, by reading this article, you learned that sustainably, wild caught fish is best for everyone.  The consumer, the world fish population, the management of the oceans and the men and women that bring us the fish from the corners of the globe.   

Lastly, a helpful hint on picking out fresh fish.  What does fresh fish smell like?  If your answer was "fish" you are incorrect.  Fresh fish smells like saltwater.  Fish only smells like fish after the decomposition process is underway.  Always ask to smell the fish, no matter where you are buying it, and if it smells fishy, leave it be and get some chicken instead.

Chef Pat @ CFL

The Pot & Pan Plan

 If you have "liked" this page you are probably a fan of either food or cooking and probably both. That being said this article is about pots and pans and which are the best for your cooking style and needs.

First things first. I am not a huge fan of non-stick pans. That is not to say that I don't own some, nor is that to say that I don't find value in them. However, I do believe that they have some hidden toxic dangers that we are not all fully aware of. So instead of me revealing my inner conspiracy theologist I'll let it rest at that.

So, pots and pans - Where shall we begin? Let's start at budget since that is the biggest bottleneck for filling our kitchen with the finest in groovy gourmet gadgets. To be direct, stay away from the Emeril's, Wolfgang Puck and Rachel Ray 14 piece sets (or how many ever pieces that can fit into those boxes).

It is better to determine what you will need instead of ending up with 3 pans that you will use and 6 that you won't. Sure, they look nice and shiny and filling your cabinets with a matching set is cool but they are taking up valuable space that could better be used by more functional hardware.

Instead take a moment to think about WHAT you cook before thinking about what to buy to cook it with. Do you like to make soups? What about making an egg in the morning or pancakes or fried chicken, or blackened grouper. The point is, that most of these can be prepared in a 10 or 13 inch skillet. The soups can be made in a 2 1/2qt stock pot, unless you are cooking for a crowd and then a 8 qt pot will do nicely.

What I'm getting at is that most kitchens will do quite well with the following pieces of cookware.

2 - 10in Sautee Pans
1 - 13in Sautee Pan
2 - 2 1/2qt Stock Pots w/ Lids
1 - 8qt Stock Pot w/ Lid
1 - 8 inch Iron Skillet
1 - Dutch Oven
2 - 1/2 Sheet Pan Cookie Sheets

A good iron skillet can be found at a decent yard sale for just a few bucks and chances are that it's already seasoned for you. They are best for fried foods like chicken, fish and pork chops. It's also great to "blacken" any nice cut of fish. However, if you do a lot of blacked fish, you may want to dedicate a pan just for that purpose.

A Dutch Oven is a must have and can be found at any of the "big box" stores for anywhere from $20 - $90. While not all Dutch Ovens are created equally they will all, more or less, get the job done. Use your Dutch Oven for things like Roasted Chicken and Vegetables, or a Pot Roast (They were cooked in Dutch Ovens long before the advent of crock pots).

That brings us back to pots and pans. Now, you can go Hollywood on us and get the All-Clad: Copper Core line and spend thousands on these few pans. Understanding that your kids will be fighting over them if you have not named a beneficiary for them in your will. Or you can go a little more reasonable and leave something other than cook ware for their inheritance. Calphalon's Try -Ply line is a great option. It's a mix of stainless steel and aluminum, it holds up very well to all sorts of cooking and cooking styles. These pans distribute heat nice and evenly and have the same thickness throughout the entire pan. That means that you will not get that burnt edge around the walls of your pan when you are trying to get it nice and hot for braising. If you watch your local department store flyers you catch these on sale for some remarkable savings.

For example, I had been eyeballing the 2 1/2qt stock pots for some time. A local dpt. Store put them on sale. Originally each pan was $108.00 I got them for $36.30 each. I purchased 2 of them as well as 2 10 inch fry pans. I spent about $145.00 on 4 pans and two lids or I could have spent $400.00 ($800 regular price) on a set of 12 pieces (including lids), half of which would never get used.
As it stands, these will last me for years to come and they can cook anything that I will ever make in my home kitchen.

I am still waiting on the 8qt stock pot and the 13in skillet to go on sale and when they do I'll get them too. I've already got a Dutch Oven and an Iron Skillet. So even if I spend $150.00 on these two pans I'm still looking at less than $300.00 for an outstanding set that will last for 10 or 15 years. So, if I were to have gotten the Emeril's 14 piece package deal I'd be paying about $159.00 for far less quality and more pans that will do nothing more than take up space and need replacing in two years.

So, at the end of the day, keep it simple and remember, buy smarter not harder...

Chef Pat @ CFL

'Tiz The Season To Be Soupy

     January, February, and March are without a doubt the season for soups.  Nothing warms you up like a nice hot bowl of chicken soup and some thick crusty bread for dipping.  Chicken not your thing, how about a rich, savory bowl of French Onion soup covered with melted provolone.  Still not your style, you can always make a roasted butternut squash soup that is not only filling but very healthy as well.  You see, the thing about soups is, there are a gajillion combinations that you can come up with to get to the flavors that you like best.

     After the holidays, things sort of slump off from a culinary perspective.  Thanksgiving is over, Christmas is over and New Years is long past.  All we have to look forward to is St. Valentine's day and even that is getting less and less attention.  One of the ways to re-awaken your palate is to dive into a warm bowl of soup. 

     I'd like to give you some pointers on making a great pot of soup, so you can keep your taste buds alive, and still shed a few pounds in the process.  There are three keys to making a great soup and they are:

 1.  Great ingredients.  If you think that you are going to make a great chicken soup with freezer burnt chicken and limp celery you are sadly mistaken.  Your soup will only be as good as your ingredients.  Celery, Carrots, and Onions are quite inexpensive, even if you buy organic, which I do recommend. Chicken can be purchased at any big box store and properly preserved in any freezer zip top bag.  A few chicken bouillon cubes, some sage and a few cups of corn, lima beans, green beans, and peas makes a bowl of soup that not only tastes amazing, but it's sure to knock off the edge of any cold that may be trying to set in.   Fresh ingredients ensures the highest vitamin and mineral content and well as best flavor.

 2.  Method.  When making any soup there is a phrase that every cook worth his (or her) salt remembers.  Color equals flavor.  How do I get color into my soups?  Sauté the vegetables first.  I'll almost always sauté my onions, carrots, celery, and potatoes for 10 min or so to give them a little color.  That little bit of color will bring out the sweetness in the vegetables like nothing else.  Plus, it makes the house smell amazing.  By taking the time to add this little bit of color to the vegetables you are taking what could be a good pot of soup and turning it into a great pot of soup.

 3.  Storage.  If you have ever made a big pot of soup, eaten a bowl and then you put the whole pot right into the fridge, you have made the same mistake that many cooks and chefs have made.  If you have gone to all the trouble to make the perfect pot of soup, please, store it so that it's just as good the next day, if not better, than it was the first.  So, how should you store the soup?  I like single servings.  If you have bowls that you can wrap with plastic and fridge space, then glass bowls are a great option.  Glass transfers heat quite well and it will not leach any weird chemicals into the food like plastic will.  This means that it will cool down rapidly and it can be re-heated in the same bowl.  Less mess and it protects the flavor of your soup like nothing else will.  One warning, never, ever, store your soup in an aluminum pot.  Aluminum has all sorts of properties that are simply bad for you.  I'll stop there to avoid getting on my soap box.  Needless to say, glass is always the best bet and is the proven safest option.

      So, there are the three keys to a great pot of soup.  Find your favorite recipe, make sure that you use the freshest ingredients available, be sure to add color by sautéing the vegetables and by all means take care when storing your finished product.  By following these simple rules, you will have soup to get  you through to the spring.

Chef Pat @ CFL