• Posted by Califia Suntree on December 16th, 2010, 4:36 PM

    Just in time for a winter blizzard to bury your grill (or, here in L.A., drown it), scientists at the University of Arizona announce a new study demonstrating “adding oregano to meat before grilling could reduce the formation of potentially cancer-causing compounds by up to 78 percent…The spice also helps inactivate harmful E. coli O157:H7 in the meat.” This is good news for a whole host of reasons: the cancer-causing compound in grilled meat—heterocyclic amine—form when meat is cooked at high heat until well-done, which is not only tasty, but kills E.coli. But thanks to this oregano study, you can have your charred steak and eat it, too. So, when summer comes back (!), remember to slather everything in oregano before you toss it on the grill. I’d say that’s not too painful a way to prevent cancer & food poisoning…

  • Posted by Califia Suntree on April 25th, 2010, 9:32 PM

    It may sound like nothing much, but smoked black pepper is the best thing since sliced bread. Actually, it’s better than sliced bread. It imparts a hint of campfires, summer barbecues, and bacon to anything you are cooking…hard to imagine a more tantalizing effect. I’m late to the smoked black pepper party (Regina Schrambling discovered it for herself in 2004), but I’ve started religiously adding it to roasted vegetables (especially sweet potato fries), pan-seared steaks, black beans, and all manner of soups. A dash of this stuff and you won’t miss the ham hocks, or the charcoal grill…

 
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