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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for July 4th

TIP OF THE DAY: Cheese Flag For July 4th

Cheese flag photo courtesy Vermont
Farmstead Cheese Co.

 

You can fly the flag on July 4th, and you can eat it too.

This tasty flag was created by Vermont Farmstead Cheese Co., an award-winning creamery in Woodstock, Vermont. The creamery specializes in Cheddar, Edam, Tilsit and WindsorDale (based on a 1800 farmhouse Wensleydale recipe).

You can make your own flag cheese plate with:

  • Cubes of one or several different white cheeses.
  • Red “stripes” made of cherry tomatoes, peppadews and/or red bell pepper strips.
  • A dish of blueberries in the “stars” field, or cubes of blue cheese.
  • A plate of white crackers on the side—ideally these star-shaped crackers.
  • For a red, white and blue-ish cracker effect, look for different colored rice crackers. You can find them in pink, white and black (we love them!).
  •  

    If you don’t have a large, white rectangular plate, use a rectangular baking pan. If it isn’t in gleaming condition, cover it with foil.

    Play John Philip Sousa marches as you prepare the food.
     
    FIND MORE OF OUR FAVORITE CHEESES & CHEESE RECIPES.

      

    Comments

    TIP OF THE DAY: Create Special July 4th Food

    You’ve got a week to create a special July 4th dish, on the theme of red white and blue. It can be as simple as vanilla ice cream or any other white food with red and blue berries, or an elaborate cake.

    It’s easy to find red berries and blue berries. For white fruit, consider apples, bananas, coconut and lychees. You can also use a white topping—cream cheese, crème fraîche, frosting, mascarpone, sour cream, whipped cream, yogurt, etc.

    One of the challenges is the lack of blue food, other than blue cheese and hard-to-find blue potatoes, in the savory dishes for lunch and dinner. But you can easily create tasty and artistic July 4th food in the other categories.

    Check the drawer for star-shaped or bell-shaped cookie cutters, check the stores for red, white and blue sprinkles and candy stars.

     

    Patriotic fruit skewers, for dessert or snack. Photo courtesy Stix Mediterranean Grill | NYC.

     
    Breakfast

  • Cottage cheese or yogurt with red and blue berries
  • Pancakes, waffles or French toast with a garnish of sour cream or whipped cream and red and blue berries (recipe)
  •  

    Lunch & Dinner

  • A star-shaped piece of white American cheese atop a slice of tomato on a burger
  • Red, white and blue potato salad (recipe)
  •  
    Dessert

  • Angel food cake with berries (recipe)
  • Ice cream, sorbet, ice cream cake or ice cream pie with red and blue berries
  • Panna cotta with red and blue fruits
  • Red velvet cake/cupcakes with cream cheese frosting and blueberries or blackberries (recipe)
  • Red, white and blue fruit salad
  • Red, white and blue shortcake (recipe)
  • Red, white and blue fruit skewers (see photo)
  • Red, white and blue potato salad, with red and blue-jacketed potatoes (you can add crumbled blue cheese, too)
  • Rice pudding or vanilla pudding parfait, layered with red and blue berries
  • Star-shaped watermelon cake, cut from a melon and decorated with red, white and blue fruits
  • Strawberries dipped in white chocolate and blue sanding sugar (recipe)
  • Vanilla pudding or mascarpone-filled tartlets with red and white berries
  • White cheeses with red and blue fruits
  •  

    Patriotic PB&J. Concept by Lee Zalben, photo
    by Angela Hernandez | Peanut Butter & Co.

     

     
    Snacks

  • Goat cheese or white Cheddar with red and blue fruits or “flag sandwiches”(photo at left)
  • Skewers of cherry tomatoes, mozzarella balls and black grapes (recipe)
  • Patriotic peanut butter and jelly sandwiches, in flag motif (see photo) or a bell shape (cookie cutter)

     
    Beverages

  • July 4th iced tea (recipe)
  • Red, white and blue juice shooters or cocktail shooters (recipe 1) and recipe 2
  • Red, white and blue layered cocktail) (recipe)
  • Star shaped ice cubes made in a (star-shaped tray)—here’s the silicone mold
  •  

    SHARE YOUR OWN IDEAS.

      

    Comments

    JULY 4th: Red Velvet Cupcakes Recipe In Red, White & Blue

    Red velvet, white frosting, blue berries.
    Photo courtesy Wholesome Sweeteners.

     

    These festive July 4th cupcakes combine popular red velvet cake with red and blue berries and white frosting (cream cheese!) Thanks to Wholesome Sweeteners, purveyors of organic and Fair Trade sugar, for the recipe. It makes 24 cupcakes.

    JULY 4TH CUPCAKES: TAKE A BITE OF RED, WHITE & BLUE

    Ingredients

  • ½ cup (1 stick) unsalted butter, room temperature
  • 1½ cups sugar
  • 2 eggs, room temperature
  • 2-1/3 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup buttermilk*
  • 1 to 1½ tablespoons red food coloring (depending on how vivid
    you prefer your red)
  • 1 teaspoon vanilla extract
  • Cream cheese frosting (recipe)
  • Berries or chocolate morsels for topping
  •  

    *You can make your own buttermilk by adding a tablespoon of lemon juice or distilled white vinegar to milk and letting it stand for about 10 minutes. If you buy a quart, check the bottom of this article for other ways to use buttermilk.

    Preparation

    1. PREHEAT. Preheat the oven to 350°F. Cream the sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl frequently throughout this recipe’s preparation.

    2. COMBINE. Add the eggs, one at a time, and beat until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing. In a large bowl, sift together the dry ingredients. Resift twice, making sure that the dry ingredients are well blended.

    3. BLEND. In another bowl whisk together the buttermilk, red food coloring and vanilla extract. Add ¼ of the dry ingredients to the creamed mixture and beat on low until just blended; then add a third of the buttermilk mix. Being careful not to overmix. Add another ¼ of the dry mix, then 1/3 of the wet mix, until all are incorporated.

    3. BAKE. Place cupcake papers into a cupcake/muffin tin and fill each about 1/2 to 3/4 full with the batter. Bake for 15 minutes, then rotate the pan and bake for another 3-7 minutes or until a toothpick comes out clean.

    4. COOL. Allow to cool for a minute or two in the pan, then transfer the cupcakes to a wire rack to cool completely.

    5. FROST. Frost with cream cheese frosting. Sprinkle with fresh red and blue berries for July 4th. For Valentine’s Day, dust with cocoa powder or top with a chocolate kiss or other chocolate garnish.

    Makes about 2½ dozen cupcakes–depending on the size of the cupcakes, of course.
     
    OPTION FOR VALENTINE’S DAY

    Use a heart-shaped muffin pan.

    Recioe © 2011 Wholesome Sweeteners.

      

    Comments

    JULY 4th: Triple Berry Shortcake ~ Red, White & Blue

    What’s red, white and blue—and delicious? A triple berry shortcake!

    You can serve this mixed berry shortcake classic style, with whipped cream, or turn it into an “ice cream shortcake” with vanilla ice cream.

    This recipe is from Mccormick.com.

    RECIPE: Spiced Triple Berry Shortcake

    Ingredients

    For The Berry Filling

  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 teaspoons vanilla extract
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  •  

    Triple Berry Shortcake with ice cream instead of whipped cream. Photo courtesy PBS.org.

     

    For The Shortcakes

  • 1-1/2 cups reduced fat baking mix
  • 3 tablespoons sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 6 tablespoons fat free milk
  • Whipped cream or vanilla ice cream
  •  
    Preparation

    1. MIX berries and vanilla extract in large bowl. Mix sugar, cinnamon and ginger in small bowl. Sprinkle over berries; toss to coat well. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.

    2. PREHEAT oven to 425°F. Mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.

    3. BAKE 10 to 12 minutes or until golden brown. Cool slightly on wire rack. To serve…

    4. SPLIT warm shortcakes. Place 1 shortcake bottom on each plate. Top each with 2/3 cup berry filling and 1/3 cup whipped cream or 1-2 scoops ice cream. Cover with shortcake tops.

    TIP: If you have leftover fruit and cream but no more shortcakes, use up the ingredients on split muffins.

      

    Comments

    TIP OF THE DAY: S’mores Bar

    Above: Just one of the options for a s’mores party bar. Image courtesy McCormick.

     

    Since the Girl Scouts popularized s’mores (the first published recipe is in their 1927 handbook), they have been a happy tradition around the campfire. Two marshmallows toasted on a stick, a square of chocolate and two graham crackers make a delicious chocolate marshmallow sandwich.

    The heat from the toasted marshmallow melts the chocolate a bit to add more lusciousness. The name of the sweet sandwich snack comes from its addictive quality: You’ll always ask for “some more.”

    These days, the grill most often replaces a campfire, but the treat is just as sweet. And the original concept has given way to different riffs on s’mores.

    This set of s’mores-inspired recipes, from McCormick, doesn’t even need a grill. It uses marshmallow creme, and sets up a build-your-own s’mores bar that offers different cookies in additional to graham crackers.

    Want more than a cookie sandwich? Make “ice cream s’mores” by crumbling the cookies and piling the ingredients atop a scoop of vanilla.

    Of course, you can use your own favorites instead of these ideas. Brainstorm with family and friends to come up with winning combinations:

  • Banana Split S’mores: vanilla wafers + vanilla marshmallow creme + chocolate sauce + chopped grilled bananas and strawberries
  • Chocolate Pretzel S’mores: graham crackers + mini chocolate covered pretzels + vanilla marshmallow creme + caramel sauce
  • Peach Melba S’mores: shortbread cookies + vanilla marshmallow creme + raspberry jam + chopped grilled peaches
  • Peanut Brittle S’mores: peanut butter cookies + vanilla marshmallow creme + caramel sauce + toffee bits and chopped peanuts
  • Raspberry Lemon Bar S’mores: sugar cookies + vanilla marshmallow creme + lemon curd + halved raspberries
  •  

     

    MORE S’MORES RECIPES

    We love the combination of chocolate, marshmallow and graham crackers in any combination. You can:

  • Make s’mores on a stick by dipping plain (not toasted) marshmallows in chocolate and rolling them in graham cracker crumbs.
  • Make s’mores pie by filling a graham cracker crust with marshmallow ice cream (see below) and topping with chocolate sauce.
  • Make a s’mores sundae or parfait with marshmallow ice cream (see below), chocolate sauce and crushed graham crackers.
  • Here are variations on the classic s’mores recipe:

  • Cinnamon S’mores & Cappuccino Cocktail
  • Classic S’mores Recipes
  • Grilled Banana S’mores
  • Ice Cream S’mores Recipes
  • S’mores On The Grill
  •  

    S’mores sundae: crumble the cookies on top. Photo courtesy McCormick.com.

     
    MARSHMALLOW ICE CREAM

    If you can’t find marshmallow ice cream in the store, here are two ways to create it:

    Vanilla Ice Cream + Marshmallows: Soften a container of vanilla ice cream enough to be pliable, mix in halved mini marshmallows and return to freezer.

    Toasted Marshmallow Ice Cream: For even more flavor, toast the marshmallows first. Here’s a recipe for toasted marshmallow ice cream.

      

    Comments

    TIP OF THE DAY: A Red, White & Blue Drink With Iced Tea

    Green iced tea with berries. Photo by Eugene
    Bochkarev | Dreamstime.

     

    To quench thirsts over July 4th weekend, brew up a special batch of red, white and blue iced tea.

    Use red and blue berries and a white fruit to garnish:

  • Green iced tea
  • Hibiscus iced tea
  • Rooibos (red) iced tea
  •  

    White fruits can include:

  • Apple
  • Coconut chips
  • Lychee
  • Pear
  •  
    If you don’t want to add a white fruit, default to a white straw!

     

    ICED TEA TIPS

  • Brew tea correctly. Here’s how to do it.
  • Use tea ice cubes: Make those cubes from the same iced tea, to prevent dilution (recipe). You can also drop a piece of fruit into each compartment of the ice cube tray.
  •  
    ICED TEA FUN

    Take our iced tea trivia quiz.

    Learn all about tea in our Gourmet Tea Section.

    Talk tea like a pro: See our Tea Glossary.

     

    Tart and terrific hibiscus iced tea. For a fourth of July drink, substitute red, white and blue fruits for the lime. Photo courtesy Republic Of Tea.

     

      

    Comments

    PRODUCT: Funfetti Stars & Stripes Pancake Mix

    Funfetti for a fun July 4th.Photo by Elvira
    Kalviste | THE NIBBLE.

     

    If you’re planning July 4th festivities, start with breakfast. Hungry Jack has a patriotic pancake mix for Independence Day: Funfetti Stars & Stripes Pancake Mix.

    There are neither stars nor stripes in the mix, but teeny red and blue candy bits* that provide specks of color. They’re too small to add significant flavor or texture to the pancakes, but they are, as the product name says, fun. And the pancakes are delicious.

    If you want to make more of an impact, you can make special July 4th pancakes with:

  • Dried raspberries and blueberries
  • Fresh blueberries and diced fresh strawberries
  • Red, white and blue star sprinkles or non-pareils
  •  
    HOW MANY TYPES OF PANAKES HAVE YOU
    HAD?

    Check out all the different types of pancakes in our Pancake & Waffle Glossary.

     

    *Ingredients include sugar, cornstarch, vegetable oil, confectioner’s glaze, canuba wax and color.

      

    Comments

    JULY 4th: American Flag Cherry-Blueberry Pie

    As American as blueberry and cherry pie.
    Photo courtesy Centerville Pie Company.

     

    If you’re planning for July 4th festivities, here’s a fun food idea from Centerville Pie Company of Centerville, Massachusetts: an American flag pie.

    Prepare your favorite blueberry and/or cherry pie recipe. The Centerville Pie bakers fill the pie crust 3/4 with cherry filling, and use blueberry filling in the upper left corner. Then, they simply cut the top crust in strips to resemble the stripes in the flag.

    You can also use whipped cream to create “stars” on the upper left corner.

    Centerville Pie Company is happy to ship a pie to you, and pie lovers will really enjoy looking at all of the delicious pies on the website.

    FIND MORE OF OUR FAVORITE PIES IN OUR PIE & PASTRY SECTION.

     

      

    Comments

    TIP OF THE DAY: Gourmet Hot Dog Recipes

    The Atlanta Dog: just peachy! Photo courtesy
    Applegate.

     

    If you own a grill, chances are you’ll be using it this weekend to make hot dogs and other favorites. For a gourmet hot dog experience, Applegate Organic and Natural Meats—whose hot dogs count among our favorites—has provided some very special recipes.

    Here are 13 recipes representing cities nationwide.

    ATLANTA DOG: Vidalia Onion & Peach Relish

    It’s impossible to think of Georgia without imagining orchards full of peach trees and fields of sweet onions. In the ATL, they come together into one delicious hot dog topping. Pickled jalapeños bring the tang and heat to a fresh, juicy relish On the side: sweet tea, of course. Recipe.

    BOISE DOG: Baked Potato “Bun” With Bacon, Sour Cream & Chives

    At first glance, this specialty of The City Of Trees might look like a regular hot dog set-up. But look again, and you’ll see a fluffy baked potato standing in for the bun: a fitting homage to the Idaho potato! Recipe.

     

    BOSTON DOG: Baked Beans, Crumbled Bacon & Chopped Onions

    There‘s a double hit of bacon on this dog from Beantown: both cooked with the beans and crumbled on top. Recipe.

    CINCINNATI Dog: Cincinnati Chili, Cheddar Cheese & Onions

    The Queen City is keen on chili dogs. Cincinnati-style chili—mildly spiced and very meaty—makes an ideal hot dog topper. Keep some in the freezer and pull it out any time you need a fix. Recipe.

     

    COLUMBIA, S.C. OOG: Pimiento Cheese, Yellow Mustard & Diced Onions

    In The Capital of Southern Hospitality, pimiento cheese is a Southern classic, and its sharp creaminess turns out to be a natural with hot dogs. Recipe.

    DENVER DOG: Green Chile, Red Onions, Jalapeños & Sour Cream

    The Mile-High City deserves a hot dog with miles of flavor. A touch of sour cream tames the heat of roasted green chile sauce, chopped onions, and jalapeños. Recipe.

    HONOLULU DOG: Pineapple Relish, Lemon-Garlic Mayo & Starfruit

    Hot dog stands in Hawaii offer a range of tropical toppings—think relishes made from coconut, mango or papaya. This recipe, inspired by The Big pineapple, pairs a snappy pineapple relish with a cool lemony mayo and slices of starfruit. Aloha! Recipe.

    LOS ANGELES DOG: Red Cabbage & Scallion Slaw, Kimchi & Sesame Mayo

    The City of Angels is a city of many cultures and cuisines. Based on the now-famous Kogi Dog from the original Kogi food truck in L.A., this hot dog explodes with flavors and textures: fiery, tangy, creamy, crisp, nutty. A squirt of sriracha sauce completes the Asian theme. Recipe.

     

    The Boise Dog: adapting a baked potato to a hot dog. Photo courtesy Applegate.

     

    NEW ORLEANS DOG: Muffuletta Olive Salad

    The Big Easy is known for its flavorful food. A favorite local condiment—finely chopped salad of olives, pickled vegetables, garlic and capers—makes a vinegary counterpoint to meaty dogs. Recipe.

    NEW YORK CITY DOG: New York City: Sauerkraut & Spicy Mustard

    The Big Apple chooses a classic combination of crisp, vinegary kraut and spicy brown mustard. It’s so simple, yet so good. Recipe.

    PHILADELPHIA DOG: Pepper Hash & Spicy Mustard

    Pepper hash, a traditional accompaniment to hot dogs in the City of Brotherly Love, is a sweet, vinegary slaw. Sometimes the hot dogs are served with a smashed fish and potato cake, too, but you can simply finish your dog with a drizzle of spicy mustard. Recipe.

    SAN FRANCISCO DOG: Carrot, Cucumber & Radish Salad With Herb Mayonnaise

    Inspired by the incredible produce available in the Bay Area, this colorful salad topping is refreshing and beautiful. The green herb-flecked mayo adds a touch of richness to this Fog City dog. Recipe.

    TAMPA DOG: Cuban-Style With Ham, Swiss & Pickles

    There’s no guava on this hot dog from The Big Guava. Instead, locals adapt the traditional Cuban sandwich combo of ham, Swiss and pickles to the hot dog. Recipe.

    COMING UP NEXT

    Hopefully, Applegate will post the recipes to these yummy dogs, which you can see in a video on the website: Baltimore, Chicago, Des Moines, Kennebunkport, Las Vegas, Memphis, Pittsburgh, Portland, San Antonio, Santa Fe and Seattle.

    Enjoy the holiday weekend!

      

    Comments

    TIP OF THE DAY: Bacon Makes It Better

    Bacon cole slaw with Wisconsin blue cheese. Photo courtesy EatWisconsinCheese.com.

     

    If you’re looking for a way to change up your summer cole slaw and potato salad, we recommend bacon (or vegetarian bacon). Or, you can substitute the vegetarian, kosher Baconnaise, a bacon-flavored mayonnaise we love. Real bacon or faux flavor, the smokiness adds a level of deliciousness.

    We presented a variation of this “red, white and blue” cole slaw recipe for Independence Day, but we didn’t add the bacon.

    Yesterday we found ourselves with a package of Niman Ranch bacon and this recipe from EatWisconsinCheese.com. We made it and declared it a hit.

    BACON COLE SLAW

    Ingredients

  • 6 cups cabbage, shredded (a large head provides up to 10
    cups)
  • 6 slices bacon, fried, drained and crumbled
  • 3/4 cup (4 ounces) crumbled blue cheese
  • 1 pint (2 cups) cherry tomatoes, quartered
  • 3/4 cup prepared slaw dressing
  • For Slaw Dressing

  • 1-1/4 cup mayonnaise (we really like Trader Joe’s)
  • 1/4 cup cider or white wine vinegar
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon black pepper
  • Salt to taste
  • Optional: 1 tablespoon sugar (used to cut the tartness of the vinegar, but if you’re cutting back on sugar, leave it out)
  •  
    Preparation

    1. DRESSING. Combine all ingredients in a jar; cap and shake well. Refrigerate for an hour or longer to let the flavors blend.

    2. COMBINE. Combine all ingredients in a large bowl; mix well.

    3. CHILL. Refrigerate for at least an hour to let the flavors blend.

    Variations

  • Adapt the recipe to potato salad using the same dressing. We add diced bell peppers (any and all colors) and red onion to our potato salad.
  • Use wasabi mayonnaise (make your own or buy Trader Joe’s or The Ojai Kitchen’s) or other flavored mayonnaise. The Ojai Cook, a NIBBLE Top Pick Of The Week, makes a variety of flavors of lemon-accented Lemonaise, available on Amazon.com. Choices include:
     
    Cha Cha Chipotle Lemonaise
    Fire & Spice Lemonaise (tomato, cayenne and cumin)
    Garlic Herb Lemonaise
    Green Dragon Lemonaise (wasabi)
    Latin Lemonaise With Chiles, Lime & Cumin
    Lemonaise
    Lemonaise Light

  •  

    NIMAN RANCH BACON, NITRITES & OTHER THINGS YOU SHOULD KNOW

    Niman Ranch bacon costs more, but its money well spent. All Niman Ranch meats support small, family-run, sustainably-managed American farms. The meats have much better flavor and texture than factory-farmed meat. (If you haven’t seen The Meatrix, it will open your eyes).

    The other difference is the cure—a topic filled with misinformation and controversy about nitrates and nitrites. The issues are presented below.

    Niman Ranch bacon has a noticeably lower moisture content than supermarket brands, and thus shrinks a bit less, with less curling, as it cooks.

    Another observation: The bacon is thicker and browns more slowly, so you can make it well done without over-crisping.

     

    Niman Ranch Bacon. Photo by Evan Dempsey | THE NIBBLE.

     
    What Is Uncured Bacon?

    Conventional bacon gets a “quick cure”: The pork belly is injected with brine plus the chemical form of sodium nitrate (which converts to sodium nitrite in the processing). Sodium nitrite extends the shelf life of the meat, prevents bacterial growth and provides the familiar pink or red color.

    Uncured bacon typically uses a nitrate/nitrite-free cure with celery juice, salt and a lactic acid starter culture.

    Then why is it called “uncured?”

    Under federal labeling laws, if a meat product is not cured using the chemical form of sodium nitrate, it must be labeled uncured, whether or not it is preserved by another preservation technique.

    Add this to the mountains of confusing government legislation. It’s easy for most consumers to think that uncured meat is less preserved, and thus more dangerous (the danger is the potential growth of the bacterium Clostridium botulinum, which can cause botulism).

    But there’s more:

    Celery is a natural source of sodium nitrate, so nitrites go into the meat anyway. But by adding nitrite-rich celery juice to the meat instead of actual chemicals, manufacturers legally to claim “no added nitrates.”

    SODIUM NITRITE DOESN’T CAUSE CANCER

    Here’s the lowdown on this issue:

    Several decades ago, an animal study that got significant media attention concluded that sodium nitrite was a carcinogen. Large amounts of the chemical were fed to the animals.

    But follow-up studies—which did not get hyped by the media—did not show the correlation. According to MeatSafety.org:

    Numerous scientific panels have evaluated sodium nitrite safety and the conclusions have essentially been the same: sodium nitrite is not only safe, it’s an essential public health tool because it has a proven track record of preventing botulism. The National Toxicology Program, an agency within the U.S. Department of Health & Human Services, conducted a multi-year study to evaluate sodium nitrite’s safety. The study found that sodium nitrite was safe at the levels used.

    According to the FDA, sodium nitrite does not become toxic or increase risk of cancer in doses up to 10 mg of sodium nitrite per pound of body weight. This translates to an intake of 19 pounds of cured meat for a 150-pound individual.

    So: Buy Niman Ranch bacon because it’s sustainable and tastes better—not because of “no added nitrates or nitrites.”

      

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