SOUTH BY SOUTH- WEST FESTIVAL 2015
SOUTH BY SOUTH-WEST FESTIVAL – SXSW- 2015
“Keep Austin weird”. That’s the unofficial, but generally used slogan for Austin, Texas. But weird just doesn’t do for Austin, the most non-Texas city in Texas. Except for the Texas slogan “Go big or go home”, a motto that SXSW has taken to heart. What was envisioned as a local music festival, back in 1987, with 700 registrants, has grown to behemoth size, with over 51,000 registrants last year. And that’s just the performers, presenters, sellers, buyers, and official type people. The attendance if beyond outlandish and in to the stratosphere.
South by South-West is a combination Music, Film, Interactive and Food festival, and by most accounts
the largest of its kind anywhere on the planet. Austin has been known as a musician’s city, Austin City
Limits, the PBS show that started in 1974 (Willie Nelson was its first guest performer) helped establish
the city’s reputation, but SXSW put in on a global Parthenon, all its own.
The SXSW Music Festival is the largest in the world, with some of the biggest names in the industry vying for stage time; a band must cover their own expenses for travel and lodging at the event. All performers are offered a cash payment ($100 for solo acts, $250 for bands) or a wristband that allows access to all music events, the wristbands are the most sought after form of payment.
The SXSW Film Festival was set up to high-light new, up-and-coming directors. The very size and important of the festival, as well as the success of film sales, has attracted many big names, all trying to catch some of the SXSW buzz. The SXSW Interactive Festival has been the stepping stone and debut for a number of, what are now house hold names. With games, Apps, devices and more are all stand fare at SXSW.
All that being said, we at COOKINGONTV.NET are all about food and true to its forward thinking and broad appeal, SXSW has spawned a parallel festival known as SOUTH BITES.South Bites Trailer Park is the place to eat when at SXSW. Located at 604 Driskill St., sure there are many great restaurants in and around Austin, but South Bite Trailer Park has the vibe that is SXSW. It is the epicenter of the best rolling restaurants in Texas (and beyond), some of our favorites (but not all) are:
CHI ‘LANTRO (WWW.chilantrobbq.com) serving up Korean/Mexican fusion
BURRO CHEESE KITCHEN (WWW.burrocheesekitchen.com) and its artisanal cheeses and sandwiches
EAST SIDE KING (WWW.eskaustin.com) Asian street food
KEBABALICIOUS (WWW.kebabalicious.com) Turkish style street food, kebabs
Ms. P’s ELECTRIC COCK (WWW.electriccock.com) the best fried chicken and waffles in Austin at South Bite Trailer Park there are so many options to choose from that you will run out of festival days before you run out of choices. This is a foodie paradise. The SXSW, as a whole is somewhat bind bending, and can be some-what taxing, if you don’t pace yourself. I recommend checking out their web-site (WWW.SXSW.com) and compile a; Must-Do, a Should-Do, a Want-to-do and an If-I-Can-Still-Move list. Register online to beat the lines on site. Even though the 1980’s band did not come from Austin, the title of their hit “My Futures So Bright, I have To Ware Shades” definitely speaks to SXSW today and into the foreseeable future.
Southbites Trailer Park
SXSW Food Trends 2015
SXSW EATS: The long road to feeding the fest.
SXSW FILM FESTIVAL MOVIE TRAILER: “I Give It a year”
SXSW MUSIC FESTIVAL GUEST: Wiz Khalifa and Taylor Gang.
COOKINGONTV.NET
Vegetarian Of the Month
Pamela Anderson,
Pamela Anderson’s commitment in a vegetarian lifestyle is not a passing fancy. But rather a basic and fundamental part of her world view. Born in Ladysmith, British Columbia, a small farming community in in that pacific province of Canda. She became a vegetarian after watching her father butcher some of their farm animals. Anyone who has grown up in a rural enviroment will witness something like this in their life and the reaction is usually ether “well that’s just the circle of life” or the opposite “I cannot be a part of that”. Pamela took the later view. Not unlike many vegetarains whose journey started under similar circumstances. It fostered an abiding love and respect of all life.
Pamela was an active child and an athlete while in school, acrobatics as a youngster and a excellent vollyball player in high school. It’s in school that she began to blossom in to the person the world now recognizes as one of the most beautiful woman on the planet. Her fame started with a cover shot for Playboy, and soon she was highly sought after and respected model. She has a total of 13 American Playboy covers to her credit.
Her TV work started with the popular “Home Improvement” series for 3 seasons. Then the thunder struck when she joined the cast of “Baywatch” for 5 seasons. “Baywatch” when on to be the most watched TV series worldwide and catapulted Pamela Anderson into the rare and exciting life of a superstar. Her other series “VIP” ran for 5 seasons and her movie “Barb Wire” were very successful thanks to her alluring presence.
But fame for the sake of fame was not enough for her. She relished that with the great opportunities she had earned, the respnsiblity to do important in defence of the vulnerable was imperative. Her love of animals led her to add her support to a long list of high profile organizations as well as some not so well known but of equal importance. She became a spokesperson for PETA, but did not stop there. Her work in areas as halting rainforest deforestation worldwide has had a lasting impact. As she said “it’s saving the lungs to the Earth.” Helping to put a halt to poaching to ensure wild animal protection has been a platform that carries thru to also helping maintain biodiversity in our oceans and protecting the Artic.
Pamela is not just a pretty face, lending her likeness to the cause. Her volunteer work with California Wildlife Center includes hands on work from cleaning cages to hand feeding baby animals. Pamela spends much of her time raising her two sons Brandon and Dylan. She oversaw the construction of their eco-friendly house in Southern California, but also spends a lot of time with family on Vancouver Island in British Columbia. Her life has had its share of ups and downs but a constant has always been her dedication to vegetarian lifestyle and diet. To which she attribtes to her good health and beauty. She may have cut her trademark long blond hair for a short look, but the beauty, grace and style remain the same.
She is and will always be one of the world’s most beautiful people on the planet, both inside and out. She is the one and only, PAMELA ANDERSON.
Head Staff Writer, James Garr
View Pamela Anderson’s vegetarian recipes on recipe section.
Coming soon to order from cookingontv.net shop.
Pamela Anderson’s cookbook “How to cook Without a Book.”
COOKINGONTV.NET
SOUTH BY SOUTH-WEST (SXSW)
RECIPE 2015
SOUTH BY SOUTH-WEST (SXSW) RECIPES 2015
Chi’lantro Korean Bulgogi and Kimchi Fries
Makes 1 large serving, or enough for 4
Bulgogi:
½ Onion, chopped
½ Asian pear, chopped
3 cloves Garlic, chopped
1 inch piece fresh Ginger, chopped
2 Tbsp. Brown Sugar
½ cup Soy Sauce
½ cup Mirin (rice wine)
1 Tbsp. Sesame oil
½ tsp. Red Pepper flakes
1 lb. meat, cut in to thin strips and chopped (beef flank, skirt steak, pork shoulder, boneless chicken
thighs) OR Tofu, cut into small cube, pressed and drained
2 Tbsp. Vegetable oil
Kimchi:
½ cup Sugar
¼ cup rice vinegar
2 Tbsp. Korean Chili paste (gochujang)
2 Tbsp. Soy Sauce
1 cup prepared Kimchi
1 Onion, chopped
Sauce:
½ cup Mayonnaise
3 Tbsp. Sriracha, plus more for serving
1 Lb. hot French Fries (or Tater Tots)
Toppings:
Grated sharp Cheddar cheese, toasted Sesame seeds, chopped Onion, chopped Cilantro
In a large re-sealable plastic bag add Onions through your chosen protein, seal and toss to coat.
Marinate in the refrigerator for 5 hours (if using Tofu, marinate for only 1 hour)
Remove meat from bag and pat dry.
In a large sauté pan over med-high heat, add oil, when oil is very hot, add meat and sauté for 3-4 min
until browned (Tofu only takes 2 min.) Remove meat from pan, wipe pan clean and return to heat
In a small bowl, whisk together Sugar, Rice vinegar, Soy sauce and Chili past, toss in the Kimchi and
Onion and coat. Add Kimchi/Onion mixture (with all of the liquid) to the hot sauté pan, cook until liquid
thickens and the Onion and Kimchi start to brown around the edges 2-4 min.
In small bowl, mix the Mayonnaise and Sriracha
Place the French Fries on a platter and pour the Kimchi/Onion mixture on top, top with the Bulgogi,
drizzle the sauce on top and add toppings as you see fit.
Burro Cheese Kitchen’s Waylon & Willie sandwich
Caramelized Onions:
2-4 Yellow Onions, skin removed, sliced thin
2 Tbsp. Vegetable oil
2 Tbsp. Butter
¼ cup Balsamic vinegar
½ tsp. Salt
½ tsp. Sugar
In lg. sauté pan over med-high heat, add oil and butter, once Butter melts add Onions, try to keep
Onions to one layer. Stir gently to coat and sauté 5 min. Then stir. Reduce heat to med-low and continue
to sauté, stirring every 5 min. Keep an eye on them, do not let them brown too fast, at 30 min. the
Onions should be a light golden brown. Scrape up the font (little dark bits) from the bottom of the pan
(that stuff is pure flavor). Add Salt and Sugar and stir gently to incorporate. At 40 min. taste the Onion, if
the texture and flavor seem right to you, add the Balsamic Vinegar, making sure to scrape any additional
font, sauté until the vinegar evaporates, remove from heat and use immediately, or store in a sealable
container and re3fregrate, will last for 1 week, although once you get a taste you will, most likely, use it
everywhere you want a blast of oniony flavor.
Maple Bacon Sauce:
4 slices Thick Cut Bacon, chopped
1 clove Garlic
1 cup Apple juice
½ cup pure maple syrup (Grade A, amber or dark color)
¼ tsp. Tabasco sauce
In a med. Sauté pan over med-high heat sauté Bacon, until crispy but not too hard. Remove fron heat
and set aside
In the same pan sauté the Garlic for 1 min. deglaze with Apple juice and Maple syrup, reduce until the
sauce is thick , add Bacon and Tabasco, continue to reduce until it is like a paste, remove from heat.
Assemble the sandwich:
2 slices thick cut (1/2 inch) hearty Bread (Texas Toast works well)
¼ cup aged Cheddar cheese, shredded
¼ cup Gruyere cheese, shredded
¼ caramelized Onions
4-5 Pepperoncini, chopped
¼ cup Maple Bacon sauce
On one slice of bread, top with cheeses, pepperoncini, caramelized onion and sauce, top with remaining
slice of bread. Cook on a lightly greased griddle or Panini press or a George Forman Grill, whatever you
have at home, until the bread is nicely toasted and the cheese has melted. Let stand for 1 min then slice
and serve.
COOKINGONTV.NET
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JULIA CHILD
JULIA CHILD
She was the ultimate TV chef/teacher. Her shows have graced the tube and our homes ever since 1963 and, thanks to reruns, continue on today and into the foreseeable future. And we are all better for it.
Growing up in Pasadena, California (born in 8/15/1912) into a family of means, she was given a top-notch education. Her natural enthusiasm and adventurous attitudes, sometimes called “really, really wild”, were to serve her well. She enrolled at Smith College in Massachusetts, with the intent of becoming a writer. After graduating, she worked in the advertising department of the prestigious furnishing company W&J SLOANE in New York. But when she transferred to the Los Angeles branch, she was fired for “gross insubordination.”
In 1941 Julia moved to Washington, D.C. and soon joined the Office of Strategic Services (OSS) the precursor to the CIA, (the spy service, not the cooking school), reporting to General William “Wild Bill” Donovan. Serving on assignments in China and Ceylon (Sri Lanka) where she met her future husband and the great love of her life, Paul Child. After the war Paul was reassigned to the American Embassy in Paris, France.
Thus began her journey to culinary stardom, with which we are all so familiar. On an outing to Rouen she had a culinary revelation. The meal of oysters, Sole Meuniere, good cheese and great wine she described as “an opening up of the soul and spirit for me.” Back in Paris, she enrolled at the famous cooking school Le Cordon Bleu. Although not successful the first time around, Julia, in her typical style, re-enrolled and this time passed with flying colors. She teamed up with two fellow graduates, Simone Beck and Louisette Bertholle, to start an informal cooking school for the many American women living and working in Paris at the time. L’ecole des trois gourmands (the School of the three happy-eaters) was a success. Over the next decade she and Paul moved back to the United States, where she continued to refine and translate the recipes from French to English, and then into a style that could be used in an American kitchen.
Along with her co-writers, they created a two volume book, MASTERING THE ART of FRENCH COOKING. They earned an advance of $750, which they received in 3 payments. It was released in 1961 and soon became the bestselling cookbook for five straight years and became the standard guide for the culinary community. To promote the book, she went to the Public Broadcasting Station in Cambridge, Massachusetts and demonstrated how to cook an omelet. The station received 27 reviews from the viewers, the station manager was delighted, saying “We wondered if 27 viewers were watching, at all.” Julia was asked to tape her own series for the network, earning $50 a show, after it was raised to $200 plus expenses. The show premiered on WGBH, in 1962. THE FRENCH CHEF was soon syndicated to 96 stations and Julia was on her way to stardom. She received the prestigious PEABODY AWARD and an EMMY AWARD.
Her down-to-earth humor and upbeat manner helped change America’s view of food, especially French style cooking, and a more elaborate style of eating, which was lacking in 1960’s America.
Her numerous awards include:
1965: Peabody Award
1966: Emmy for Achievements in Education Television
1980: National Book Award
1996: Daytime Emmy for In Julia’s Kitchen with Master Chefs
2001: Daytime Emmy for Julia & Jacques Cooking at Home, with Chef Jacques Pepin
2000: the French Légion d’honneur
2003: The U.S. Presidential Medal of Freedom
Her television work includes:
The French Chef (1963-1973)
Julia & Company (1978-1979)
Dinner at Julia’s (1983-1985)
Baking with Julia (1996-1998)
Julia & Jacques Cooking at Home (1999-2000)
More than 8 DVD have also been released covering many of her shows.
And more than 18 books have been published:
Mastering the Art of French Cooking
The French Chef Cookbook
Mastering the Art of French Cooking, volume two
Julia Child and Company
Julia Child’s Menu Cookbook
Baking with Julia
Julia and Jacques Cooking at Home
My Life in France
Just to name a few.
In 2002, blogger Julie Powell started “The Julie/Julia Project”, which she turned into the book, Julie and Julia: My Year of Cooking Dangerously. Film producer Nora Ephron adapted Powell’s book and Julia’s My Life in France, to make the film Julia & Julie, starring Meryl Streep as child. Streep was nominated for an Oscar for her role and won the Golden Globe for the Best Actress.
Julia Child, doing her cooking show in 1963. Just to Remind you, television was in black & white then.
JULIA CHILD’S MANY COOKBOOKS
Photo of a young Julia Child and another photo Julia Child with her Husband
Paul Child.
I personally think Mastering the Art of French Cooking to be indispensable to all who wish to learn to cook. Not just French food, but ALL food, Julia’s approach is straightforward, easy to understand and fun. Most, if not all, American great chefs hold Julia and her books to be the cornerstone of American cooking. Thanks to PBS and it subset CREATETV, we have Julia to guide and inspire us on an almost daily basis. Bon appetite!
Julia’s recipes:
This is similar to the meal she and Paul ate on that fateful day in France, at Restaurant La Couronne, in Rouen, in 1948.
Oysters on the Half Shell with Mignonette sauce, with pain de seigle (light rye bread rounds) Mignonette Sauce:
2 Tbsp. Fresh ground Black pepper
1 cup Red Wine Vinegar
2 Tbsp. Shallots, minced
In small bowl, combine the Pepper, Vinegar and Shallots, whisk to combine. Let sit at room
temperature for 1 hr., to allow the flavors to meld. Spoon 1 tsp. over each oyster.
Oysters:
1 doz. Oysters, shucked, returned to the halfshell, on a plate of ice.
Pain de Seigle:
Use a light Rye bread, using a 2 inch cookie cutter, cut out 12 rounds, to serve along with the oysters, and a small plate of rich, sweet Butter, to spread on the bread.
Salade Verte:
For dressing:
1 1⁄2 Tbsp. Tarragon Vinegar
1⁄4 tsp. aniseflavored liqueur (anisette, sambuca)
1⁄4 tsp Dijonstyle mustard
2 tsp. fresh Parsley, finely chopped
2 tsp. fresh Tarragon, finely chopped
2 tsp. Chervil, finely chopped
1⁄2 tsp. Salt
1⁄4 tsp. freshly ground Black pepper
1/3 cup vegetable oil
In a small bowl, whisk together all dressing ingredients. Add oil in a slow stream, whisking
constantly until dressing is emulsified.
For salad:
1 head (1 lb.) Romaine, ribs removed
1 1⁄2 head (1/2 lb.) Escarole
1 1⁄4 head (1/4 lb.) Iceberg lettuce
1 Belgian endive, leaves separated and torn in half crosswise
1 garlic clove, halved crosswise
In large salad bowl, vigorously rub the garlic on the inside of the bowl, discard garlic. Tear romaine, escarole and iceberg lettuce into bitesize pieces and toss with the endive. Add dressing and toss well, Serve immediately.
SOLE MEUNIERE
Fish:
1⁄2 cup flour
4 Sole fillets (34 oz. each)
Coarse kosher or sea Salt
Freshly ground Black pepper
2 Tbsp. vegetable oil
2 Tbsp. (1/4 stick) unsalted Butter
Place flour in to a pie dish. Rinse fish; pat dry, sprinkle both sides with Salt and Pepper. Dredge fish on both sides with flour; shake off excess. Place on platter In a large skillet, over medhigh heat, add oil and heat until it shimmers, add butter; quickly swirl skillet to coat. When foam subsides add fish and cook until golden brown, 23 min. Carefully turn fish over and cook until opaque in center and golden on bottom, 12 min. Divide fish between two plates and tent with foil to keep warm
Sauce:
1⁄4 cup (1/2 stick) unsalted Butter, cut into 4 pieces
2 Tbsp. fresh Italian parsley, chopped
1 Tbsp. fresh lemon Juice
Lemon wedges as garnish
Using the same skillet, wipe clean with paper towels. Place over medhigh heat. Add Butter; cook until golden, 12 min. (watch carefully, as it will burn quickly). Remove from heat; stir in parsley and lemon juice. Spoon sauce over fish. Serve with Lemon wedges. Wine pairing:
PouillyFume; from France is a dry white wine, that pairs well with fish
Sauvignon Blanc; from New Zealand is a great alternative.
Dessert:
A simple Fromage Blanc, a fresh white cheese, similar to farmer’s cheese or queso fresco, with a teaspoon of honey or a little fresh fruit Add some Frenchpress coffee, espresso or strong CaféAmerican, the best coffee you have available.
JULIA CHILD
COOKINGONTV.NET
S P R I N G
E Q U N O X – CHICHEN ITZA, MEXICO 2015
SPRING EQUNOX – CHICHEN ITZA, MEXICO 2015
Our favorite place to celebrate the SPRING EQUNOX has got to be at CHICHEN ITZA in the Yucatan in Mexico. The Chichen Itza Archaeological Zone is the location of many outstanding monuments and ancient Mayan and Toltec building and religious sites. The most well-known and recognized is the pyramid “El Castillo” (the castle) also known as Kukulkan. It is estimated to have been built around 850A.D. using strict astronomical guidelines. From a distance it is breathtaking, up close, even more so. It has 9 levels which are divided in to 18 platforms, the number of months in the Mayan calendar. Each of the four sides has 91 steps which equal 356, the number of days in the year.The Mayan were advanced astrologists, able to predict solar and lunar eclipses as well as tract the path of Venues across the sky. Venues played an important place in their religion, and its place in the sky during the spring equinox, had been mapped with utmost accuracy, rivaling even todays modern
technology. Of course the main reason for going to Chichen Itza is to see the Shadow Serpent, as it descends to corner of the pyramid. March 21st is the day of the Spring Equinox.
Our friend and contributor to COOKINGONTV.NET, Chef Carlos Mesa had some very good advice for us. Carlos is from Puebla, Mexico,
but has spent a lot of time working in Cancun, not far from Chichen Itza. “Everybody and their cousin want to see the Serpent on the equinox, so the crowds are outrageous and the views aren’t so good. Go a day or two early or a day or two after the equinox and you can see the shadow just as well, without the crush of humanity, it’s a lot more fun, and the other monuments are also easier to get to.” So taking
Carlos’s advice we did just that, and were rewarded with an experience that will last a life-time. Early in the after-noon the rays of the sun start to cast a shadow along the corner of the steps on the western side of the main staircase. The isosceles triangles are formed and look like the body of the serpent as it slithers down the side until the shadow reaches the bottom and joins up with the giant carved head of the serpent at the base of the pyramid. The crowd seemed to be somewhat reflective at the shadow first appeared, the main sound was the clicking of cameras, but when the shadow linked up to the caving the crowd went wild, so did we.
Please do not miss the other amazing sights at the archaeological zone, The Platform of Skulls, a bit gruesome is still something worth seeing, and the Great Ball Court is, well, great. It’s over 400 feet long and 200 feet wide with walls 26 feet high and a scoring ring about 20 feet from the floor. The object of the game way to propel a 12 pound rubber ball through the hoop, using only elbows, wrists and hips. There is some debate as to whether the winning side was beheaded or the losing side (beheading to the gods was a great honor). A somewhat different celebration than after an American teem wins a championship in basketball and they cut down the net. A day spent at Chichen Itza is a soul enriching experience. We also recommend spending the night at the nearby town of Valladolid, about a 50 minuet bus ride from Chichen Itza, and its only $5 Valladolid has a mellow laid back atmosphere, and is a great place to relax after the crowds at Chichen Itza. The Spanish architecture makes for an interesting comparison to the Mayan and Toltec styles.
The Iglesia y Ex-Convento San Bernardino de Siena is considered the city’s most attractive sight. Built between 1552 and 1560, it still contains its original frescos and crypts. We also recommend stopping by Mayapan Agave Distillery for its half hour tour. It includes the agave fields as well as the distillery. They make agave not tequila, which can only be made in Jalisco, but to us, it tasted great. Don’t forget to stop by the gift shop for a bottle or two! There are plenty of good places to eat in town; two of our favorites are; La Casa del Café Kaffe on Calle 35 at Calle 44, the food is cooked to order, so if you don’t see it on the menu just ask, it’s also a good place for late night snacks. Cafeteria Squimoz on Calle 39 near Calle 46 is the place to go for breakfast; they are big, filling and very good. It’s also a good place to pick up a couple of sandwiches to-go for the tour at Chichen Itza. Some of the local Yucatan favorite dishes are; Pavo en Chilmole (Turkey in Mole-negro), Brads favorite, Olla Podrida (Rich Man’s Beans) and Tamolan Tutiwah (Mayan Calendar Tamal). Plus there is food and beverage stalls everywhere, a cool glass of the refreshing rice drink Horchata and a bag of Dulce de Pepita-ha T’sikl (pumpkin seed brittle) are great on-the-go snacks. This part of Mexico, the Yucatan, is like no other place in this wonderful country, the eco-tourism, the flamingos and most importantly the people keep us coming back time after time.
Sara and Brad Gibson,
Staff Writers,
COOKINGONTV.NET
Iglesia y Ex-Convento
SEQUIN, TEXAS – JULY 4th CELEBRATION
Seguin, TX.
Howdy, and welcome to Seguin, Texas. Here in Texas we like things BIG. “Go big or go home” is the unofficial state motto. We like our steaks big, our belt buckles big and the women like to wear their hair big. This here is a big state, both in size and state of mind. We take our 4th of July celebration’s seriously, and here in Seguin we know how to do it right. We call ourselves “The Biggest Small-Town in Texas.” Down here, Independence Day stands for a lot. We make sure that the men and women of the Armed Forces are honored for the service and sacrifice that they have so generously bestowed upon this great nation. Friday evening, KWED1580-AM hosted The Freedom Fiesta from 6:30 pm until 12:00am. The event included a kiddy parade, food booths, craft vendor, live entertainment and games for the kids. This is a true community party with thousands of people enjoying the evening festivities and a great start on celebrating America’s birthday.More than a few stopped by The Oak Tavern, the longest beer joint in Texas, to catch up with friends and enjoy a cold one. This Independence Day celebrations started with the Flag Raising Ceremony, in Central Park. There was music, speeches and all the pomp and circumstance that it deserved. Around 10:00am the annual “Biggest Small-Town Parade in Texas started down Austin Street. The crowds of flag waving spectators welcomed and cheered this year’s Grand-Marshals, Danny & Cecelia Delagarza, owners and operators of the Seguin institution “El Ranchito Restaurant”. The El Ranchito has been a Seguin mainstay for over 75 years, and I done think I know a single person here in town that hasn’t eaten there and enjoyed the gracious hospitality of the Delagarza’s over the years.
Each year the parade seems to get bigger and better, with over 10,000 spectators lining the route. There were over 100 parade entries this year, including floats from local businesses, elected officials, churches, schools, military personnel, marching bands, equestrians and more.
After the parade some head over to either; The Seguin Brewing Company and a tour of their brewery and a tasting, or The Blue Lotus Winery for wine and mead tasting and free hamburgers and hotdogs and a concert by The Dirty River Dixie Band. No matter where you roam in Seguin, on the 4th, there is the ever present and delectable aroma of BBQ. In the park, or emanating from the hundreds’ of back-yard parties, it’s the perfume of a Texas holiday. I makes you glad to be alive and in Texas, that’s for sure. The brisket, ribs, sausage are always an
attraction at any Seguin party. Combine them with beer, grilled corn and of course a Texas Sheet cake for dessert and you are talking fun and good eats, Texas style. This year’s fireworks display was a bit of a disappointment; it started about a half hour late and was shorter than advertised. But that being said, it was still a great time, and the youngsters all seemed to enjoy themselves, and that’s what is most important. So you are all invited to come on down to Seguin, Texas and enjoy out Texas size hospitality and entertainment. Not just in the 4th of July, but every day of the live-long-year, hope to see you soon, partner!
Billy Bob Thorson,
Contributing Correspondent (Texas bureau)
COOKINGONTV.NET
TEXAS SHEET CAKE
2 cups sugar
2 cups all-purpose flour
1/2 cup butter or margarine
1/2 cup shortening
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
Chocolate Icing (recipe below)
(Make the icing 5 minutes before taking the cake out of the oven, and while the icing is still wary, spread it on the hot cake).
Sift together sugar and flour in a large bowl; set aside.
Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil,
stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly.
Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.
Bake at 400° for 20 minutes. (Cake will have fudge like texture.) It’s important to spread warm cake with Chocolate Icing.
Chocolate Icing
1/2 cup butter or margarine
1/4 cup unsweetened cocoa
1/3 cup milk
1 (16-ounce) package powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
Combine butter, cocoa, and milk in medium saucepan. Cook over low heat 5 minutes or until margarine melts. Bring to a boil over medium heat. Remove from heat, and stir in sugar, vanilla, and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.
COOKINGONTV.NET,
T E X A S, R E C I P E S
I TEXAS SHEET CAKE
RIO OLYMPIC 2016 CHILDREN FOOD CAMPAIGN
Children’s Food Campaign claims sponsors such as Kellogg’s and McDonald’s are again using Games to push unhealthy products. The US Olympic gymnast, Simone Biles, at a Kellogg’s promotional event in New York.
Campaigners have attacked junk food marketing by sponsors of the Olympic Games in Rio, claiming that companies are once more using the sporting event to promote unhealthy high-fat and sugar products. Sponsorship of the London Olympics by Coca-Cola and McDonald’s was fiercely criticised four years ago. In Brazil, Team GB is sponsored by Kellogg’s, whose Olympics marketing theme is “Great Starts”. But many of the breakfast cereals it is promoting, such as Frosties and Coco Pops, are high in sugar, said the Children’s Food Campaign. “We know first hand from London 2012 what a carnival of junk food marketing the Olympics are,” said Malcolm Clark, coordinator of the campaign. South Africa’s Olympic champion swimmer Chad le Clos launching a Coca-Cola campaign.
“And we are seeing it again this time, with almost all Kellogg’s Games-related marketing currently promoting high-sugar, less healthy products; with Coca-Cola’s global #thatsgold ad giving twice as much screen time to red, full-sugar Coke as to Coke Life and Coke Zero Sugar combined; and with the emergence of limited edition Brazilian flag-coloured M&M’s and other sugary products which associate themselves with the Games.
“Only Aldi supermarket’s advertising campaign, with its focus on British produce, including fresh fruit and vegetables, seems to buck the trend and promote demonstrably healthier products.”
The campaign has complained to the Advertising Standards Authority over what it says are unsubstantiated health claims by Kellogg’s and its use of the word “nutritious” on its Olympics promotional website.
It has also taken issue with the director general of the Food and Drink Federation (FDF), Ian Wright, who said in an interview that Coca-Cola and McDonald’s, sponsors of the 2012 Olympics, were very responsible companies and that any controversy emanated from western countries. “Asian and Latin American countries have no problem with companies that behave responsibly,” he said in an article in Campaign magazine.
Public health experts from around the world took issue with Wright.
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Members of the Turkmenistan team eat McDonald’s food inside the Rio Olympic village. Photograph: Kai Pfaffenbach/Reuters
“The Food and Drink Federation’s statement is outrageous, and wrong,” said Dr Fabio Gomes, a Brazilian public health nutritionist and World Health Organisation regional adviser on nutrition. “If these companies did indeed act responsibly they would not advertise to children, they would not send their licensed clowns to Brazilian schools to hook children on their brands and products and they would not promote sugary drinks and energy-dense products that are not recommended by Brazil’s official food-based dietary guidelines.”
“We find the UK Food and Drink Federation’s comments to be offensive,” said Alejandro Calvillo Unna, the spokesperson for the Mexican NGO El Poder del Consumidor (Consumer Power).
Junk food TV ads make children hungry and tempted,
charity finds
“In Latin America, these two companies – Coca-Cola and McDonald’s – represent one of the main vectors of the obesity and diabetes epidemic in our region. They deny the scientific evidence about the harm their products generate, they manipulate children, use misleading advertising and invest millions of dollars in lobbying to impede the development of policy measures in countries that are working to combat obesity and chronic disease.”
Tim Lobstein, the policy director at the World Obesity Federation, said: “Child obesity is rising rapidly in developing economies and the last thing the children need are inducements to consume more junk food. The Olympic Games should be a beacon of human progress and ability, not a place where poor nutrition is given a halo of gold.”
Wright stood by his comments, the FDF said. “The recent, groundbreaking McKinsey report ranked the most effective interventions to tackle obesity worldwide – portion control and reformulation of foods came out top, with restrictions on sports sponsorship nowhere on the list. “At a time when public health budgets are shrinking, restricting sports sponsorship from food and drink companies – whether of grassroots sport or international competitions – would result in less physical activity, not more.”
Swimmers in the Serpentine in London’s Hyde Park pass a Kellogg’s-branded sculpture of the British swimmer Rebecca Adlington. A Kellogg’s spokesperson said: “Kellogg’s products can be found in eight out of 10 British households and many athletes eat breakfast cereal as part of a balanced diet and that’s why we are proud to be an official sponsor of Team GB.
“We offer a wide range of breakfast cereals and cereal snacks with varying amounts of sugar all of which are clearly labelled; our cereals provide 3% to 10% of the recommended daily allowance of sugar while our snacks 5% to 20%.
“We strongly believe an all-encompassing approach is needed to tackle obesity. That’s why we are playing our part by listening to our shoppers and launching new foods and adapting the recipes of our existing products to give people more of what they want and less of what they don’t want.”
AP/ Healthy Editor Sarah Boseley
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Obama’s last day in White House: Lunch, packing and saying farewells.
One more day: Obama in his final hours in the White House
WASHINGTON — Eight tumultuous years at the helm of American power have come and gone, and for President Barack Obama, this is finally the end.
The president is spending his last full day at the White House on Thursday before becoming an ex-president. The big decisions and grand pronouncements are all behind him, but Obama is still in charge until President-elect Donald Trump takes the oath at noon on Friday.
The White House left Obama’s schedule mostly empty for his last day, while saying he’d use the time to pack up the home he and his family have lived in for most of a decade. The only events on his public calendar were his presidential daily briefing and his final weekly lunch with Vice President Joe Biden, in the president’s private dining room.
In what may be his last act as president, Obama was planning to grant one final round of clemency on Thursday, following hundreds of commutations and pardons he issued earlier in the week. Officials said the last batch would focus on nonviolent drug offenders serving lengthy prison sentences, a population Obama has long sought to assist through clemency.
Already, Obama’s White House is operating with a skeleton staff. His aides have been departing in waves over the past few weeks, and by late Wednesday, only a handful were still on the job, creating an eerily quiet feeling in the normally bustling West Wing. Those still left were packing up their desks, handing in their phones and saying teary farewells to their colleagues.
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In his final news conference on Wednesday, Obama sought to end his chapter in history on an optimistic note. He said despite his party’s devastating losses in the election, he was confident in the country’s future, and added, “this is not just a matter of ‘no-drama Obama,’ this is what I really believe.”
“It is true that behind closed doors, I curse more than I do publicly, and sometimes I get mad and frustrated like everybody else does,” Obama said. “But at my core, I think we’re going to be OK. We just have to fight for it, we have to work for it and not take it for granted.”
Obama earns praise for…ESA law likely faces rocky…
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By Josh Lederman
The Associated Press
CHEF JUDSON ALLEN
Died at age 36
Chicago-area chef who once appeared on the Food Network and dubbed himself the “architect of flavor” died Saturday of an apparent heart attack, according to the owners of the restaurant where he worked.
“It is with great sadness that we inform you of the sudden passing of our friend & colleague, Chef Judson Todd Allen, culinary lead of Taste 222,” according to a tweet from Taste 222. “We’ll never forget his passion for food in creating our menu and highlighting the flavors & spices he loved.”
Allen, 36, grew up in Chatham on the city’s South Side, and he graduated from the Chicago High School for Agricultural Sciences. He earned a degree in food science from the University of Illinois at Urbana-Champaign, a master’s degree in public heath from UIC-Chicago and an MBA from DePaul University. He also took cooking classes along the way.
His cooking gained national recognition as a finalist of the eighth season of “Food Network Star.” He also cooked for celebrities like Steve Harvey and Jamie Foxx. In Chicago, he worked as the head chef of Taste 222, a restaurant in the Fulton River District neighborhood, which opened last May. He created about 75 percent of the menu customers taste, said Don Thompson, one of the founders of Cleveland Avenue, which owns the restaurant.
“No one could bring food to life like Judson,” Thompson said. “The way he talked to people, the motions and gestures, he would take you on the cuisine journey.”
It was Allen’s use of spices and flavors that set his food apart, said Liz Thompson, the other co-founder of Cleveland Avenue. They first met Allen after eating his food at a friend’s event in Chicago.
“We tasted the mac and cheese and other items,” Liz Thompson said. “We remember asking our friends to introduce us to the chef. They went and brought out Judson. We told him his food is amazing and we want to know more about (him).”
Sunday afternoon, Don Thompson and Liz Thompson were reeling from the news of Allen’s death. Allen’s mother called Don Thompson and told him her son died Saturday at an area hospital of an apparent heart attack, he said. The Cook County medical examiner’s office could not confirm the death.
Both were shocked by the news, pointing out that Allen was in good shape and took care of his health. Liz Thompson last spoke to Allen on Friday for a meeting during which they discussed ideas for the business.
Newsmakers and celebrities with Chicago ties who died in 2018.
“He was an absolute joy to be around every single day,” she said. “No matter what the situation … he brought the weather with him. If it was cloudy outside, he brought the sunshine. I can’t tell you how much we are going to miss that.”
He also liked to mentor those who were interested in a culinary career, Liz Thompson said. He helped Cleveland Avenue secure its first interns, she said.
Allen also owned his own catering company known as Healthy Infused Cuisine, sold his own hot sauce and in January published his own book, “The Spice Diet.”
Publishing the book was the first step in what Allen saw as a way to reach a wider audience about his method of cooking healthy food that was well-seasoned, Liz Thompson said.
Allen’s own struggle with his weight shaped how and what he cooked. In 2013, he told the Tribune a graduation photo of himself in 2003 made him realize he needed to make changes.
“I saw myself in my graduation photo in 2003 and I said, ‘Oh Lord, I’ve got to make a change,’ ” Allen said in 2013. “I had this degree in food science and nutrition. There was no excuse for me not to make the change.
His cooking was shaped by his family’s cooking and their use of spices. His grandfather was from New Orleans, and Allen previously told the Tribune he knew he would have to incorporate spices if he was going to make a long-term commitment to eating healthy.
He ended up losing more than 135 pounds and branded himself the “Architect of Flavor.” In April, a post on a Facebook fan page for Allen indicated he was training for this fall’s Chicago Marathon and had joined a running club.
He saw his weight-loss journey as something that led to him finding his purpose in life, according to a video posted on his website.
“So it gave me a mission,” Allen said in the video. “It gave me a purpose and as the architect of flavor, it allowed me to use these flavors to transform the way I thought and felt about what healthy food really was.”
Mentoring was important to Allen, and he frequently went back to his high school to talk to current students and to provide an opportunity for job shadowing, said Lucille Shaw, a current school administrator who served as his high school adviser. Allen always returned the school’s calls when it needed someone to speak at a career fair or needed a judge for a school program, she said.
“He had that dynamic that he could connect with students and motivate them and push them,” Shaw said. “And he was very inspiring to them.”
Twitter @ElviaMalago
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