tag:blogger.com,1999:blog-6208583.commentsThu, 16 Feb 2012 09:05:12 +0000http://www.freerangegourmet.com/noreply@blogger.com (Larry)Blogger33125tag:blogger.com,1999:blog-6208583.post-250222204419490817Mon, 13 Feb 2012 05:45:30 +00002012-02-12T19:45:30.624-10:00Thank you for shining a light on the terrible conditions in factory hog farms. This type of revelation is what inspired us at http://www.MalamaFarm.com to prove out a model of gentle, kind and nurturing pig farming. We believe it is a privilege to eat meat, and we want to honor the lives of the animals. We have found that providing natural, clean conditions along with a diet of fresh vegetables, http://www.freerangegourmet.com/2012/02/at-lastexploding-pig-poop-explained.html?showComment=1329111930624#c250222204419490817noreply@blogger.com (Malama Farm)tag:blogger.com,1999:blog-6208583.post-8588694420969779008Mon, 02 Jan 2012 05:44:11 +00002012-01-01T19:44:11.643-10:00I am enjoying your blog and just jotted down your cottage cheese pancake recipe for my own experimentation!<br /><br />About shrimp: Aren&#39;t they imported from Southeast Asia where they are unenvironmentally farmed, damaging mangrove forests, polluting the water, etc? According to all of the seafood watch organizations, imported shrimp is a red light choice.<br /><br />I live on the mainland http://www.freerangegourmet.com/2011/05/easy-broiled-shrimp-with-pesto.html?showComment=1325483051643#c8588694420969779008noreply@blogger.com (yogaspy.com)tag:blogger.com,1999:blog-6208583.post-2880343039456945184Thu, 29 Dec 2011 17:54:49 +00002011-12-29T07:54:49.533-10:00Fresh food is the best. This looks really good. I want to become a better cook but I don&#39;t know how best to do it.http://www.freerangegourmet.com/2011/03/hawaii-grown-spices-fresh-from-farm.html?showComment=1321914758966#c6329287038545268446noreply@blogger.com (Belfor Honolulu)tag:blogger.com,1999:blog-6208583.post-5213709720401216906Wed, 09 Nov 2011 18:09:56 +00002011-11-09T08:09:56.437-10:00http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/<br /><br />THIS IS FAKE HONEY IMPORTED FROM CHINA, ULTRA FILTERED TO HIDE IT&#39;S TRUE NATURE.http://www.freerangegourmet.com/2011/05/help-stamp-out-illegal-honey-sales-that.html?showComment=1320862196437#c5213709720401216906noreply@blogger.com (Anonymous)tag:blogger.com,1999:blog-6208583.post-1289752332454286302Wed, 24 Aug 2011 08:53:24 +00002011-08-23T22:53:24.669-10:00Red pepper balances out spicy taste for the bitter vegetables.http://www.freerangegourmet.com/2011/08/frisee-at-farmers-market-means-salad.html?showComment=1314176004669#c1289752332454286302noreply@blogger.com (coryzalia)tag:blogger.com,1999:blog-6208583.post-3333150247232206717Mon, 15 Aug 2011 23:24:50 +00002011-08-15T13:24:50.649-10:00Food Network Star Casting in Honolulu!<br /><br />Food Network Star, Food Network&#39;s hugely successful culinary reality series is currently casting for season 8. We are looking for people who are full of life, passionate about cooking, and knowledgeable about food to meet us in person at our open casting call. Please help us reach out to any chef, home cook, caterer or culinary enthusiast whohttp://www.freerangegourmet.com/2011/04/sunday-brunch-lox-and-rye-bread.html?showComment=1313450690649#c3333150247232206717noreply@blogger.com (Food Network Star Casting)tag:blogger.com,1999:blog-6208583.post-9165189356467914326Fri, 05 Aug 2011 20:31:09 +00002011-08-05T10:31:09.538-10:00I think rye bread is better than eating bagels with smoked salmon. If you are from New York, better options is to get good Lituanian or Ukrainian Rye bread varities from Russian/Eastern European stores. Some knowledge is needed due to proliferation of ersatz and cheapened varieties that are produced in Brooklyn. There is a great Borodinskiy bread made with formula and yeast starter from the old http://www.freerangegourmet.com/2011/04/sunday-brunch-lox-and-rye-bread.html?showComment=1312576269538#c9165189356467914326noreply@blogger.com (Anonymous)tag:blogger.com,1999:blog-6208583.post-5798516084848046880Sun, 10 Jul 2011 05:46:31 +00002011-07-09T19:46:31.401-10:00Good point. I hadn&#39;t thought of that. I don&#39;t know where the soybeans are grown though. I should check with the producers.<br /><br />I wonder how many places on the US even have locally-produced nattō. It&#39;s one reason we moved here when we left Japan.http://www.freerangegourmet.com/2011/07/710-is-natto-day-in-japan-good-day-to.html?showComment=1310276791401#c5798516084848046880noreply@blogger.com (Nanette)tag:blogger.com,1999:blog-6208583.post-5704041791282016656Sat, 09 Jul 2011 23:57:02 +00002011-07-09T13:57:02.415-10:00Given how much Natto comes out of the nuclear affected region, I would think staying local would now be an especially good ideahttp://www.freerangegourmet.com/2011/07/710-is-natto-day-in-japan-good-day-to.html?showComment=1310255822415#c5704041791282016656noreply@blogger.com (tooearly)tag:blogger.com,1999:blog-6208583.post-4249372976606343660Thu, 07 Jul 2011 16:17:09 +00002011-07-07T06:17:09.919-10:00I really wish to learn more. Can you tell me, Larry, how these farmers are getting away with selling milk contaminated with not only radiation but boron ?<br /><br />What is being done to test our other foods, air and water. I&#39;m listening to anything and everything and found your great site. I&#39;m in CA but my dad lived in Hawaii and we still have relatives there. <br /><br />Are we all http://www.freerangegourmet.com/2011/06/dont-worry-hawaii-milk-wont-contain.html?showComment=1310055429919#c4249372976606343660noreply@blogger.com (Jo Miller)tag:blogger.com,1999:blog-6208583.post-2680128316882613247Sat, 18 Jun 2011 06:38:34 +00002011-06-17T20:38:34.495-10:00Have you had fresh hearts of palm? The taste and texture are quite different from canned. I think it&#39;s more like bamboo shoot (takenoko) than daikon. Daikon has a much sharper flavor, especially raw.<br /><br />I love daikon, especially grated (daikon oroshi). Daikon is also delicious simmered (nimono) so I&#39;ll bet it would be good made with wakame, the same way I did with the hearts of http://www.freerangegourmet.com/2011/06/japanese-harbinger-of-spring.html?showComment=1308379114495#c2680128316882613247noreply@blogger.com (Nanette)tag:blogger.com,1999:blog-6208583.post-6297980853730067542Sat, 18 Jun 2011 05:26:31 +00002011-06-17T19:26:31.738-10:00I really love hearts of palm. What a great way to use it. Must be similar to daikon, here, yes?http://www.freerangegourmet.com/2011/06/japanese-harbinger-of-spring.html?showComment=1308374791738#c6297980853730067542noreply@blogger.com (Mariko)tag:blogger.com,1999:blog-6208583.post-7369578081751989958Tue, 14 Jun 2011 19:08:35 +00002011-06-14T09:08:35.705-10:00Love ama ebi! Size doesn&#39;t affect taste, they just take longer to clean.http://www.freerangegourmet.com/2011/06/honoring-ingredients-fresh-kona-kea.html?showComment=1308078515705#c7369578081751989958noreply@blogger.com (Nanette)tag:blogger.com,1999:blog-6208583.post-8990574240938608476Tue, 14 Jun 2011 09:08:45 +00002011-06-13T23:08:45.968-10:00yum! can&#39;t wait to get my hands on some of those!! I had some beautiful small Ama Ebi from Tamashiro&#39;s caught near Haleiwa.. they needed no cooking at all.. sweet and fresh.. and super cheap (2.90/lb because they were the small size that the sushi chefs don&#39;t want..http://www.freerangegourmet.com/2011/06/honoring-ingredients-fresh-kona-kea.html?showComment=1308042525968#c8990574240938608476noreply@blogger.com (Gida Snyder)tag:blogger.com,1999:blog-6208583.post-4638247514004200978Mon, 06 Jun 2011 03:43:15 +00002011-06-05T17:43:15.439-10:00You failed to mention if you look on the back label it says &quot;Packed by Golden Feritage Foods, LLC, Hillsboro, KS 67063; www.ghfllc.com. When you go to their web site Busy Bee is their brand made from a &quot;mixture&quot; of bee&#39;s honey from &quot;various honey farmers&quot;.<br /><br />If you continue to look at the back of the label it says &quot;Certified by GOA, Inc.&quot; A quick http://www.freerangegourmet.com/2011/05/help-stamp-out-illegal-honey-sales-that.html?showComment=1307331795439#c4638247514004200978noreply@blogger.com (Ken)tag:blogger.com,1999:blog-6208583.post-8346913844429067810Thu, 12 May 2011 06:42:36 +00002011-05-11T20:42:36.211-10:00Hi Rachel. What can I do for you? I checked out your biog; cute pics! Good luck with your home-based business. You are welcome to email me at nanette@freerangegourmet.com.http://www.freerangegourmet.com/2011/05/remembering-ohana-seafoods-jeffrey-yee.html?showComment=1305182556211#c8346913844429067810noreply@blogger.com (Nanette)tag:blogger.com,1999:blog-6208583.post-4446330215514339040Thu, 12 May 2011 01:01:22 +00002011-05-11T15:01:22.024-10:00I came across your site and liked it very much.<br />I would appreciate it if you would contact me.<br />http://itsmadefromscratch.blogspot.com <br />Rachel Neil<br />peru1@shaw.cahttp://www.freerangegourmet.com/2011/05/remembering-ohana-seafoods-jeffrey-yee.html?showComment=1305162082024#c4446330215514339040noreply@blogger.com (rachel neil)tag:blogger.com,1999:blog-6208583.post-1383925403355317141Sat, 30 Apr 2011 23:39:32 +00002011-04-30T13:39:32.443-10:00I think the greens were sautéed spinach (from SKA) with shiitake. The cauliflower was from Pit Farms (roasted with Penzeys Singapore seasoning). You can always click on a photo to enlarge it.<br /><br />Yes, those Twin Bridge potatoes are wonderful. I just bought more today. Milner also carries Twin Bridge&#39;s asparagus. I have a standing order for them to hold one for me whenever they have it.http://www.freerangegourmet.com/2011/04/cornish-hen-with-goat-cheese-pesto.html?showComment=1304206772443#c1383925403355317141noreply@blogger.com (Nanette)tag:blogger.com,1999:blog-6208583.post-8613611546036951630Sat, 30 Apr 2011 19:09:24 +00002011-04-30T09:09:24.262-10:00yum sounds delicious! What are the greens on the side? Milner sources their yukon golds from Twin Bridge Farm they are lovely potatoes!http://www.freerangegourmet.com/2011/04/cornish-hen-with-goat-cheese-pesto.html?showComment=1304190564262#c8613611546036951630noreply@blogger.com (Gida Snyder)tag:blogger.com,1999:blog-6208583.post-6303078434352545483Fri, 29 Apr 2011 05:20:53 +00002011-04-28T19:20:53.252-10:00Hi Nancy. Where are you located? I buy it at Whole Foods Kahala. If you can&#39;t find Mestemacher, look in health food stores for a vollkornbrot or other dense bread with whole kernels. The ingredients in the sunflower seed bread in the photo are: whole kernel rye, water, wholemeal rye flour, sunflower seed, iodized salt, oat fiber, yeast. It is dense but not crisp. I prefer the breads with http://www.freerangegourmet.com/2011/04/sunday-brunch-lox-and-rye-bread.html?showComment=1304054453252#c6303078434352545483noreply@blogger.com (Nanette)tag:blogger.com,1999:blog-6208583.post-1320272463947573078Thu, 28 Apr 2011 21:18:46 +00002011-04-28T11:18:46.919-10:00This looks like a delicious way to start off the day! The only thing that&#39;s could make it more perfect would be a sunny-side-up egg, but that&#39;s just my opinion... I can&#39;t seem to find Mestamacher anywhere. What&#39;s the next best thing you&#39;ve found?<br />~Nancy Lewis~http://www.freerangegourmet.com/2011/04/sunday-brunch-lox-and-rye-bread.html?showComment=1304025526919#c1320272463947573078noreply@blogger.com (Recipe Contests)tag:blogger.com,1999:blog-6208583.post-1488982546384901465Sun, 24 Apr 2011 06:36:04 +00002011-04-23T20:36:04.736-10:00vollkornbrot is not a real rye bread but a mixed grain bread. in any event, germany is not the first or the only place to have real rye bread cultures and the mestamacher is not qualitatively much closer to the real rye breads i&#39;m personally familiar with, although reasonable people can differ. after all, costco continues mass production of those donuts that people eat like bagels.http://www.freerangegourmet.com/2011/04/sunday-brunch-lox-and-rye-bread.html?showComment=1303626964736#c1488982546384901465noreply@blogger.com (ןıuǝ oɟ ɟןıƃɥʇ)tag:blogger.com,1999:blog-6208583.post-7387215399964444129Tue, 19 Apr 2011 09:40:09 +00002011-04-18T23:40:09.547-10:00Actually, the Mestamacher german rye bread is closer to the original rye than anything we have in America. super dense with higher ratios of grain then milled flour.. vollkornbrot and schwarzebrot are German staples. Nevertheless, NOTHING beats a fresh REAL NY bagel.. my mouth is watering just thinking about it.. when I go to NY I usually try to bring back a dozen and freeze them, spritz withhttp://www.freerangegourmet.com/2011/04/sunday-brunch-lox-and-rye-bread.html?showComment=1303206009547#c7387215399964444129noreply@blogger.com (Gida Snyder)