For the Love of Food

by | Feb 21, 2014
For The Love of Food

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week low-fat dairy is pointless, farmers may plant foods that are actually healthy, and how the color red can help you eat less.

Want to see all my favorite links? (There’s lots more). Be sure to follow me on on Delicious. I also share links on Twitter @summertomato,  Google+ and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you. (And yes, I took that pepper heart pic myself).

Links of the week

What inspired you this week?

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6 Responses to “For the Love of Food”

  1. Chic says:

    “Lamb Loin Chops with Mint Chimichurri <<I love lamb. (Simply Recipes)"

    I remember lamb having a distinct tangy flavor (mint sauce always accompanied the meat) when I was growing up in the 1950's. Today lamb in the supermarket is bland much like beef (grass fed beef has the flavor I remember) and pork. Where can you find lamb with a decent strong flavor?

    • Darya Rose says:

      Smaller, independently owned butcher shops will have higher quality meats with more real, natural flavors. It’s the fat that has that distinct lamb flavor, so you might also look for fattier cuts.

    • Neil M. says:

      The flavor that you are looking for could be dependent on the age of the lamb. As sheep get older the taste becomes richer. At one year of age a lamb becomes known as a hogget and after two years of age the meat becomes mutton.

      Glad you like mint sauce, it’s very popular where I’m from (the UK). My wife is Greek, so from a big lamb eating nation, and she can’t understand the whole mint-on-lamb thing. She prefers tzatziki.

  2. Kate says:

    typo… red plates make you eat “less” not red plates make you eat.

    sorry annoying comment but thought you’d appreciate the correction

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