My Gujju friend shared this automated #roti maker (for home use) some years ago. I wonder why they never caught on. Maintenance? Loud noise? Super expensive? Taste isn’t close to the real one? As they say, ‘wait till the end’.
"The industrialisation and commercialisation of food have transformed our diets, whereby most of our calories now come from an entirely novel set of substances. Ultra Processed Food (UPF) now makes up 60% of the average diet in the UK and USA. It is highly processed, highly addictive, and largely unhealthy." https://youtu.be/5QOTBreQaIk#Youtube#Video#Science#Food#Diet#Health@science
It just arrived, and though I mostly wanted the plain grain (to cook, use in tempeh, etc.), I did order some of the popped sorghum — tiny white kernels as if popped for hamsters. Delicious!
I found it easiest to eat it with a spoon because the kernels are so diminutive.
Calas — sugar-dusted rice fritters — were traditionally sold by women of color in New Orleans. “It was an economic vehicle, allowing them to provide for their families, and sometimes to even help buy their way out of slavery,” Brandon Pellerin told one group visiting his calas cart in Treme. Nola.com spoke to him about why he's bringing this somewhat forgotten dish back to the streets.
Metabolical
The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine
Dr. Robert Lustig, a pediatric neuroendocrinologist, challenges our current healthcare paradigm which has gone off the rails under the influence of Big Food, Big Pharma, and Big Government. He documents how processed food has impacted them to ruin our health, economy, and environment over the past 50 years.
It's known by many wonderful names such as 'Pili Pili', 'Bird's eye', 'Peri Peri' or just 'Piri Piri' but it's the same hot chili that is good both fresh or dried. Just a few more weeks before harvest…
When we think of #food, we often aren’t paying attention to soil, but it’s actually what sustains our global food system.
Unfortunately, #ClimateChange, unsustainable farming practices & more are degrading soil around the world.
I don’t get to see each episode of Serving Up Science until they are published, but I like this new video. And I’m so glad they let me talk about soil health. https://youtu.be/FnOHwq6iSpk?si=5umwoGQU7DFrdhCD
Halloween Food Special It’s different to normal in that it has food & folklore but no tale. I have indulged myself by creating you an All Hallows Feast including the moon phase, its implication for the date & how I made my menu choices, magical symbolism of the dishes and the folklore behind some of the main ingredients. Even if the symbolism is not your thing, I can promise the dishes were created for flavour and to make use of seasonal ingredients.
One of the things I was able to do on the birdsite that there just isn't much opportunity to here is find out "current events" in carob by doing a search every week or so.
If you ever see a carob toot, please forward it to me, especially if it's not a tired carob hippie joke, but actual research or market or real life info re Ceratonia siliqua/#Carob
Tweet by @TheBeerShopper with phto of an amber-colored liquid in a red wine glass next to a brown beer bottle with purple labels with gold text and decoration in an Islamic art-influenced style. Label says "Loura 3.2% vol alc. Moura cerveja de alfarroba. Carob beer." Both glass and bottle are on a white tablecloth and backlit in a clearly sunny vacation spot. Text of tweet says "Another first for me, Carob beer from in Portugal. Tasty. Now have to Google what the hell Carob is."
March 9, 2018 tweet by Emily van der Nagel @emvdn "Here's a treat I haven't had for about 18 years: carob buds, a staple at my primary school canteen in the 90s" with 3 emojis I can't make out. Photo shows view from above of a paper bag of carob "chocolate" candies held in the hand of a pale person. puts on flower crown, falls into a faerie circle Replying to @CoffeeShopRabbi and @RutiRegan "THANK YOU it's just its own thing calling carob 'fake chocolate' is a lesser but similar thing to calling Hanukkah 'Jewish Christmas' 3:51 AM - Feb 11, 2020 - Twitter for Android"
Lợi ích khi sử dụng máy xay giò chả đa năng cho gia đình
Máy xay thịt làm giò chả là thiết bị được thiết kế để tạo ra các cây giò chả thơm ngon, dai giòn một cách đơn giản, nhanh chóng. Thiết bị sở hữu cho mình bộ lưỡi dao sắc bén nên thời gian làm nguyễn thịt vô cùng nhanh chóng, chỉ diễn ra khoảng 1-3 phút.
Chính vì vậy mà quá trình làm giò chả chỉ mất 30 phút đã hoàn thành và làm ra được những khoanh giò mà không mất nhiều thời gian hay công sức của người dùng.
Xem chi tiết tại: http://thietbim5svn.wikidot.com/blog:12
Không chỉ dừng lại ở việc làm ra những cây giò, bạn có thể sử dụng chúng vào nhiều mục đích khác nhau như xay các nguyên liệu làm nước chấm, xay rau củ quả,...
Black bean & einkorn tempeh at 24 hours. The green areas are weird. I've not seen that before. I'll see what it looks like in 24 hours more. It's no longer in the incubator.
1 🧵 /Plant Based /Alexander Gershberg / Short Review
I approached this latest book with a fair amount of scepticism - oh yeah, another plant based book that has no care for the needs of people on a plant based diet.
But I was nicely surprised. And as I browsed this book while eating plant based food at Topiary in Adelaide's north east, I fell in love with it. This recently published book is a translation from Dutch - Alexander is a Netherlands-based chef, cooking teacher and cookbook author (https://alexandergershberg.com).
Plant Based, by Alexander Gershberg
Published: 2023
Pages: 300
Publisher: Smith Street Books
Price: around $42AU, but look around as prices vary. Ebooks are often cheaper.
Ok, let's get my one negative out of the way. The PR says "The ingredients Alexander uses are 100% vegan and organic, preferring locally grown vegetables and whole foods rather than processed and commercially refined foods." But he uses dashi made from dried fish in one of his recipes. It is only a side-note that you can, in-fact, make dashi in other ways. I was disappointed by this one slip.
2 🧵 /Plant Based /Alexander Gershberg / Short Review
<thread> ⬆️
Other than that small slip, the recipes are great! There is a adequate protein throughout the book ✅ 💃 and some definite favourites. One such favourite is Malaysian Vegetable-Stuffed Tofu with Spicy Peanut Sauce - I have made this dish forever and a day after it was given to me by a Malaysian Indian in the Central Market as we both bought fresh tofu. Those were the days before the Central Market Admin kicked out the best Asian shop in the market #shame
I love that there is an in-book class on making dumplings.
The photos are wonderfully vibrant, the recipes are modern and mouth-watering. The book does not have a bookmark, more is the pity, but postit notes will do. The index is tiny and organised around ingredients NOT recipe names 🤔
He divides the book into chapters on
🔖 Whole Grains
🔖 Beans and Proteins
🔖 Root Vegetables
🔖 Sweet round vegetables
🔖 Green Vegetables
🔖 Sea Vegetables
🔖 Pickles and Fermentation
🔖 Fruits and Desserts
There are 80 umami-packed recipes in total.
This book is recommended for all starting out on or already committed to a Plant-based diet. Love it. 😍