ArcaMax

Finger Licking Goodness

In June, butter hit the cover of TIME Magazine. Not some famous scientist. Not some nortorius villain. Just plain old butter. A ribbon of butter. Full fat butter.

I was traveling at the time so I never got a chance to read the actual article. Shame. Since I’m a food writer I should have hopped right on that. It slipped my busy mind.

But since then, one of my colleagues gave me a link to a video produced by TIME, that covers the content covered in the article. And a video that is a lot more fun.

The guy speaking is the same guy who wrote the printed article. Bryan Walsh, Senior Editor at TIME gives us an overview on the new science of butter. Butter isn’t the villain. Butter never was bad. We just had bad information.

My family lived by the same bad information as everyone else. You’ll see lots of it in this video. My father was taken in, and as the leader in our family he set out to keep us as healthy as possible. We ate very little butter. We converted to eating oleo. Oleo is made from vegetable oil and is low in saturated fat and it’s cholesterol-free. I was a kid. I didn’t know any better. I did think butter tasted fancier but oleo spread easily on my toast. It was just so wrong, and worse yet, totally unnecessary. I lived in the dairy state like some kind of non-dairy traitor.

When I got older I fell into the low fat trap and when they came out with “I Can’t Believe it’s Not Butter” I fell into that plastic tub of fake butter trap along with millions of others. I loved to cook with that stuff. It melted so smoothly and I could mound it on my potato because it purported to not make me fat.

I had been duped. The entire time I could have been eating butter!

Watch this incredibly informative video. Your butter-covered, finger-licking fingers will be glad you did.

Chili Roasted Pork Loin Chops
Serves 4

This southwestern dish will satisfy your cravings for a little bit of spice and a lot of flavor.

4 pork loin chops
2 tsp of chili powder
½ tsp of ground cumin
A generous pinch of cinnamon
Olive oil spray
Grated sea salt

Preheat your oven to 400 degrees.

In a small bowl mix the chili powder, cumin and cinnamon. Rub the mixture on top of your chops. Heat a cast iron pan. Lightly spray with olive oil and put the chops in plain side down.

Sear on medium high for 3 minutes. This gives that side a good crust.

Turn the chops over and put them in the oven. (If you are not using cast iron you’ll have to transfer the chops into an ovenproof container). Roast the chops at 400 degrees for 20 minutes or until they measure 160 degrees with a meat thermometer. The rub will have penetrated the meat and you’ll have a satisfying meal. Serve with salad and veggie.

Enjoy!
Cheers,
Zola