Saag/palak paneer is again, a sauce based dish but a lot more milder. Chana masala is also low on spice. Tandoori chicken is not sauce-based, but personally I don’t get too excited about it. Biryani is again no sauce. The last order I had did have a lot of spice, but historically these have been milder than other Indian dishes for me. Certain types of dosas might be up your alley too. This is coming from someone not well versed in Indian food, so I am sure there are more.
Now the question is, has anyone here actually had wasabi?
But here’s the rub: That tangy paste served up at nearly all sushi bars — even the ones in Japan — is almost certainly an impostor. Far more common than the real thing is a convincing fraud, usually made of ordinary white horseradish, dyed green.
Japan doesn’t even produce enough to fulfill their own demand, I’m almost certain all Wasabi I’ve ever had was fake.
I like it in small amounts in sushi, plus in a few other dishes (like my “undead raising” lamen. It gets wasabi, black pepper, red pepper and ginger. If whatever you have ends killing you, don’t worry - the mix will make your body move again!)
I don’t know. I have such an extrem nasal septum curvature my cavernosa and smellbuds (Don’t know if any of those are correct translations) are totaly dysfunctional. I sat once when I was younger in the livingroom after school an was playing there for more than an hour and as my mother returned from the doctor with my brother who was sick she almost blacked out from the smell in there. my brother vomited right before they left and my mother had no time to clean it. I have smelled nothing. There are only few things strong enough for me to smell them. paprika for some reason. And I hate it.
So, while in think there are certainly fair criticisms to be made of allowing patents on plants, the paper you linked is kind of just low quality fear mongering. It’s heavy one scare tactics and light on facts. I wouldn’t let anything in this paper keep you up at night without verifying it through a more reputable source.
To try to answer your questions though;
I really don’t understand why you think it wouldn’t be. There are some sources recommending that boliological waste made up of the GMOs themselves be sterilized before leaving lab conditions but if you eat a GMO and it passes through your digestive track there will be few if any living GMO cells remaining. Particularly in the case of peppers, mammals’ digestive tracts will destroy pepper seeds. That’s why they’re spicy, it’s ironically a defense mechanism to keep us mammals from eating them.
At any rate, 1is kind of a moot point because the paper you linked clearly states that wild peppers were cross bred with commercial peppers. That’s very traditional plant breeding, no mention of GMOs. Given the blatant fear mongering in the rest of the paper, I’d be floored if they missed a chance to scare people about GMOs in these peppers. So unless the peppers you’re asking about are different from the ones in the paper, I’d say they’re definitely not GMOs. Also, I don’t believe there are any GMO peppers on the market at present.
The short version is this. A company, let’s say Pioneer seed, patents a breed of corn that has, let’s say increased stalk strength for windstorm prone areas. A farmer buys and plants those seeds, sells the resulting crop. The only difference from heirloom seeds is that the farmer is legally prohibited from using that crop as seed corn and selling that crop.
So in principle, there isn’t really an impact on society from patented seeds. In practice, some of the patent holders have been overly aggressive with there enforcement. IMHO, this is a patent enforcement issue not an issue with the parents themselves. I don’t know about Europe but I know that here in the US there is a problem with dubious patents being approved and enforced but again, that’s patents as a whole not just seed patents. At this point I’d be more worried about what happens without seed patents. Nobody is going develop seeds except universitys which (at least here in the US) are criminally underfunded. Effectively, our crop technology would stagnant without serious increases in public University funding which I’m a huge supporter of but sadly, can’t imagine happening in my lifetime.
I hope I’m not coming off as an asshole here. Just trying to answer your questions honestly.
But if I take unconsumed food from my plate and use it for compost or just dispose it in garden? Is that a patent use legal issue? Should laws protect us from unwanted GMO patents? For example, if I have a field and field next to mine is growing GMO, why I would be in danger of legal issues? I should get protection for using my land for growing what I need.
If it is only crossing and breeding, how that can be patented? How can you prove that I didn’t use protected patents?
IMO it’s a lot like garlic in that smells amazing when you’re hungry and about to eat it but kind of disgusting to smell outside of that context.
I guess I have a maybe above average sense of smell/taste, or perhaps just more honed from cooking and tasting coffee and spirits for their tasting notes and such.
Interesting. I find garlic delicious all of the time. Well except maybe when I’m feeling amorous and it’s on my beloved’s breath :p
I think I understand what you’re saying though. What is your experience of things like scented washing chemicals (deodorant/shampoo/soap/detergent) etc. Can you tolerate them? Or do you find them overwhelming?
what about vegetable decay, like compost. Aversive? or neutral?
You as a consumer will not ever buy GMO seeds, accidentally or intentionally. Because the genome is a protected product, farms who buy GMO seeds from companies like Bayer (formerly Monsanto) have to enter into a legal agreement with the seed supplier, and they buy massive quantities at a time. Many public seed companies proudly declare their seeds are non-GMO, but that’s true of all seeds you’d be purchasing.
The seedless plants that you as a consumer can buy are bred by creating a sterile hybrid between two non-sterile lineages. It’s essentially a “defect” in the children of the two lineages which prevents their progeny from developing seeds even though they still develop fruit.
Edit to answer the rest of your questions:
Legal to use biological waste: Use freely.
How the patents work: Patented plants are basically just a legal protection for the company that produces the seeds you’re buying. They’ve put a lot of work into generating lineages of pepper plants which can be cross-bred to produce seedless peppers, and their patent ensures that they are the only legal supplier of these plants (these specific plants–someone else could breed separate lineages and patent their plants without any issue). The USDA website and US Patent and Trademark Office website have more information, but I’ll summarize: You could be sued if you bought their patented seeds, grew pepper plants from those seeds, then created a business to propagate and sell those pepper plants. You, at home, growing food for you and your family/friends? No one cares. The patent only exists to prevent another company from taking the plant that the original company painstakingly bred and selling it as their own.
Implications for society: You can’t build a business selling their patented plants without a licensing agreement, I guess. Nothing odious about hybrids, and protecting specially-bred plants is enshrined in the Plant Patent Act of 1930, so it’s been around a long long time.
GMO isn’t bad. Everything is genetically modified.
Patented foods already exist. Have for years.
Monsanto has corn plants that don’t grow at a consistent height if you try to replant the seeds, making them profit by getting you to buy more seeds next year.
Like most things, the real problem behind GMO is greed. Creating rice strains that grow in impoverished areas, where little else will grow, is hard to see as a bad thing. We could be, and to some degree are, creating strains to solve world hunger, improve nutrition, improve durability of produce without sacrificing flavor. Tomatoes, I’m looking at you.
But so much of GMO is an effort to dominate the market, instead of to make the market better.
Dominate the market instead of make the market better? I don’t quite follow.
A seed that can be planted in more areas, and consistently grow more abundantly, seems favorable for all.
Yet I can still go to the farmer’s market and get my 60+ types of apples, honey, etc. If I want something special.
Or are you saying that once one seed is produced, companies will stick with that instead of continuing to improve the seed? Because that’s not the case either, there’s hundreds of varieties of corn, each able to tolerate slightly different conditions.
Slow cooker needs liquid. The pork will produce some but you need to start with some. Did you start with a recipe from the net? That is the safest way to try something new.
I've had good luck with this seriouseats recipe that uses Dr. Pepper as a base. However I've only done it for at most 3 pounds of pork which takes 4-6 hours I think.
If you can get multiple crock pots try to split it up and maybe try some different sauces and recipes to make it faster and have people try multiple merhods
Hopefully it’s thawed already because it will take two days to thaw all the way through in the fridge. 13 pounds is huge in the slow cooker, and should take about 13-14 hours on low or about 11-12 hours on high. Might be better off braising at 275-325 F in the oven, see this recipe for the general gist www.theseasonedmom.com/braised-pork-shoulder/. Should only be 4-5 hours this way and remain tender and juicy.
Thaw it…first off. Put it in a large tub in a sink, then fill with cold water, let the water run over it and drain (you want a continuous flow over the meat) until it is thawed. If you want to speed up the process when it has been in for a couple hours see if you can hack it in half (cautiously). Regardless, this should take at least 6hrs. Cut into small chunks, and place on hith in the slow cooker with some stock/seasoning. 4-6hrs should be ready.
Also, as it thaws you can remove chunks so that it thaws quicker, and what you remove can go into the slow cooker. Doesn’t need to be whole to cook since you’re going to pull it anyway.
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