- By Jim Evans
- Around Town
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| A few years ago, my heart stopped functioning properly. A cardiac artery was blocked, and I felt some strange and scary symptoms. The blockage was relieved with a stent, and the hospital that installed it included a detailed lecture to all such patients. They don’t want to see us again. Heeding that information has kept me healthy, and I want to share what I’ve learned. | ||
At Lansing Market, I looked through the Oscar Meyer offerings and made a happy discovery. Not the Turkey Franks at 2.5 mg. saturated fat per dog, because they contain dark meat and skin. Maybe the Chicken Breast hots, at 1.5, which is under our limit of 2, and fine if you’re eating just one hot dog. For feasting, though, my new fave is Oscar Meyer Extra Lean, at only 0.5 mg satfat each. I can eat all I want without worry, and enjoy a sinful treat.
You can sometimes find a line of raw, organic hot dogs that are within our perimeters, and those are good, too, and better for you, but rather bland if you’re jonesing for a hot dog that tastes like something a heart patient shouldn’t eat.
Some time back, I said that home made mayonnaise is easy, better for you, and better tasting than even Hellman’s. And healthier, because you’re using only canola oil. Here’s my recipe:
Put into a food processor or blender
2 eggs (Yes, the yolks, too.)
1 tsp salt, preferably kosher
1 tsp dry mustard
2 Tbsp lemon juice, fresh or Minute Maid frozen
2 Tbsp any vinegar. I have the best luck with malt vinegar. Don’t know why.
Turn the machine on high speed. Add just a few drops of canola oil. After a few seconds, a few drops more. Repeat two or three more times, then add the oil slowly, in a very thin stream. Be patient. A food processor’s pusher cup may have a hole meant for this, so instead of slow, thin pouring, you can just fill the cup after the initial drops and let the hole meter the oil for you.
After adding two to four cups of oil, you obviously have mayo in there. It’s thick, and going around slowly. Stop and feel it with a fork or knife. My favorite feeler for anything is a bamboo skewer. If it feels too thick to pour, you're done. If it's still too liquid for decent mayo, fire up again and add a little more oil.
Scrape the mayonnaise into a quart container and store it indefinitely in the fridge. My container is a 2 lb. yogurt container.
If you add oil past some critical point, it'll stop getting thicker and "break" into a useless, oily liquid that you'll want to throw out. But if you stay with it, you’ll do fine. Yes, you can use extra virgin olive oil, but too much makes very heavy tasting mayo.
Please direct comments and questions for this series to me This email address is being protected from spambots. You need JavaScript enabled to view it. .
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