Cooking with nutritional value lables

Late summers are always a worry. food that is served must be light and enticing to the eater. be it your significant other, coming back from a hard day at work, or the little cannibals, coming back from school. in the cool of air conditioned homes or the sizzling heat outside, you must always find something they'll have want to put in their feeding-slits. . but it is not as hard as you think!

no. nothing is light enough, yet satisfying and wholesome than nutritional value lables.

first, to get started, let's take a look at what's in a lable, which is regulated by the FDA and must contain detail on both nutritional values for 100gr, and per unit. the lables also must contain information regarding ingredients, manufacturing and distributor details, and expiration date. they also occasionally hold infirmation on refrigeration and warnings about allergens.

now, obviously once you peel the delicate lables, they are not ready to cook. we must remove those parts that are not good to eat, or leave an aftertaste. many forget this , ir neglect, but do you really want to serve a meal that has manufacturer address on? why ruin a sumptuous meal with contact information? no. don't. DO NOT JUST PEEL A LABLE AND GET COOKING!!!!

take a well-sharpened knife, or a cleaver and remove the manufactors details, as well the allergic warnings. the only parts that are good eatin' Are the nutritional vakues and ingredients. contact information particularly leaves a bitter foul taste and there is some evidence to suggest that it could contribute to arterial sclerosis. so trim those parts away.

once enough lables are cleaned and trimmed out appropriately, it is now easy to begin. (remember, fingers curved as you cut...safety first people!!)

cut a pound of lables to thin strips. and let them soak in water and a bit of salt for about an hour.

take about another half-pound bunch of lables, and put them in the food processor, along with eggyokes, cornstarch, salt, garlic and a bit of oil. once the mix reaches a good, thick consistency, take a spoon and make small balls. place the balls on some wax paper.

take the lables that were soaking in water and cook them with a bit of chicken, (fatty parts especially, i prefer necks)simmer until they soften. once the strips are soft enough remove the stock (save it, for the love of god!!! save it!!!oh god, save the stock!! call me and i'll come over and take, if you're going to throw the stock. god. WHAT'S WRONG WITH YOU!!!)as you drain, remember to pitch the pot over the colander and NOT slide!!

add some oilve oil and basil and cool in the fridge.

now take some boiled potatoes, that you cubed, and set to cool. mix the lables with the potatoes, gently so neither the lables nor the potatoes get too mooshed. add some sun dried tomatoes, capers, and diced anchovies and toss it all with a vinaigrette of virgin olive oil, balsamic vinegar, and a dash of cumin. (yes! CUMIN!!!!)

this will make a fine cold salad that everyone will want seconds. make sure there is enough, don't want to be caught without enough nutritional label salad when the sun is setting...

take the balls we made and deep fry them until they are nice and brown, serve along with the cool lable salad, and you are set.