- 3/4 box whole wheat penne
- 2 cups shredded, cooked lamb shoulder
- 3 cups lamb stock (from braise)
- 1 small onion, diced
- 2 cloves garlic, chopped
- 2 cups cherry tomatoes halved
- 2 cups sliced mushrooms
- fresh parsley
Wednesday, November 25, 2009
- Olive oil and canola oil for searing
- 1 whole, bone in lamb shoulder (try to buy local)
- 6 whole, peeled shallots, root end trimmed, but intact
- 4 cloves garlic, peeled
- 1/2 bottle of red wine
- 5 tbspn chopped fresh thyme
- 3-4 bay leaves
- 4-5 dry mushrooms, such as porcini,shitake.(optional;these are a great thing to have around. They last in storage and add tons of flavor to soups, stocks and braises.)
- 4 baby carrots, cut in half diagonally
- 2-3 parsnips cut into similar size as your carrots
- 4-6 grelot potatoes cut in half
- 6 button or cremini mushrooms
- salt and pepper
- fresh herbs
Friday, November 20, 2009
- Albacore Tuna (troll- or pole-caught, from the U.S. or British Columbia)
- Mussels (farmed)
- Oysters (farmed)
- Pacific Sardines (wild-caught)
- Pink Shrimp (wild-caught, from Oregon)
- Rainbow Trout (farmed)
- Salmon (wild-caught, from Alaska)
- Spot Prawns (wild-caught, from British Columbia)
- Arctic Char (farmed)
- Bay Scallops (farmed)
- Crayfish (farmed, from the U.S.)
- Dungeness Crab (wild-caught, from California, Oregon or Washington)
- Longfin Squid (wild-caught, from the U.S. Atlantic)
- Pacific Cod (longline-caught, from Alaska)
Thursday, November 19, 2009
|The increased globalization and industrialization of the food industry is contributing to the spread of disease from humans to animals and threatening food security, according to a recent study. Scientists at Edinburgh University’s Roslin Institute have discovered a bacteria in chickens originally coming from humans. It is is thought to have made the jump to chickens around 40 years ago with the introduction of intensive poultry farming in which a limited number of chicken gene pools are controlled by a small number of multinational companies.|
"Half a century ago chickens were mostly reared for their eggs, with meat regarded as a by-product,” said Dr. Ross Fitzgerald from The Roslin Institute. “Now the demand for meat has led to a poultry industry dominated by a few multinational companies which supply a limited number of breeding lines to a global market - thereby promoting the spread of the bacteria around the world.”
The bacteria leads to bone and joint infections in chickens, making them lame and requiring them to be culled. Dr. Fitzgerald warned that any further spread of disease from humans to livestock could have a serious impact on food security. The study suggests that what happened to chickens is an inversion of the current emergence of the swine flu virus, H1N1, which jumped from a pig to a human in Mexico and then quickly spread around the world.
The scientists now intend to widen the scope of research and analyze other breeds of livestock to see if they have contracted any human bugs. If bacteria were also shown to be crossing from humans to other livestock, such as dairy cattle, this would have alarming implications for global agriculture and food security. “We do need to start investigating to see if this is happening on a wider scale,” Fitzgerald said, “It’s almost a cautionary tale that we need to be a bit more aware of the impact that the industrialization of agriculture and globalization in general could have on the emergence of new pathogens, whether effecting humans or animals.”
Source: Slow food
Thursday, November 12, 2009
- 3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
- 3 cups of milk
- 2 tablespoons sugar or pilonsillo
- Pinch salt
- 1cups of heavy cream for serving
- 6 cinnamon sticks (preferably Mexican canela), for serving
Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.
Remove from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a Foam, and serve with the cinnamon sticks as stirrers.
For foam just add 1 cups of cream to a small sauce pot and infuse with cardamon , bring it to boil and move from fire, then foam with hand blender .
In Tibet, a common drink is butter tea – it is made from yak butter, salt, and tea.
The average Tibetan can drink 50 – 60 cups of this tea in any one day! It is made by drying Chinese tea in the road for several days (to let it acquire a strong flavor). The tea is then boiled for up to half a day and churned in bamboo churns to which salt, a pinch of soda, and rancid butter have been added. When drinking thetea, you can blow the scum (from the butter) away from the edge of the cup and sip. Some Tibetans add “tsu” and flour to their tea (in much the same way as we add milk and sugar). Tsu is a mixture of hardened cheese, butter, and sugar. When you sip the tea, your host will refill your cup as it should always remain full. We now move on from one drink to another:
The ancient Mayans made truly hot chocolate – they added chilies and corn to it!
The first records of chocolate being used for drinking come from residue found in ancient Mayan pots – it dates back to the 5th century AD. The drink was made by pounding chocolate beans in to a paste which was then mixed with water, chili peppers, cornmeal, and assorted spices. The drink was then poured back and forth between a cup and a pot, which gave it a foamy head. This was drunk cold, and people of all classes drank it regularly. The drink tasted spicy and bitter, unlike today’shot chocolate. When Chocolate finally reached the west, it was very expensive, costing between $50 – $70 per pound in equivalent modern US dollars.
No one really knows when donuts were invented or who invented them.
Donuts (doughnuts in UK English), were originally made as a long twist of dough – not in the ring form that is most common these days. It was also common in England for donuts to be made in a ball shape and injected with Jam after they were cooked – this is still very common. Both methods of cooking involve no human intervention as the ball and twist will turn itself over when the underside is cooked. The ring donut common to America just seemed to appear – but one Hansen Gregory, an American, claimed to have invented it in 1847 when he was traveling on a steam boat; he was not satisfied with the texture of the center of the donut so he pressed a hole in the center with the ship’s pepper box.
When an egg floats in water, it is “off” and should not be eaten.
As eggs age, gases build up inside the shell making it more buoyant. This is the best way to test whether an egg has gone rotten without having to break open the shell, risking the foul odor escaping. When an egg is extremely fresh it will lie on its side at the bottom of a glass of water. As it ages, the egg will begin to point upwards, and will finally float completely when it has gone bad. Fresh eggs have a very firm white, whilst old eggs have a very watery white. This is why it is best to use the freshest eggs possible for poaching and frying. Older eggs are perfectly good for omelets or scrambling.
The consumption of natural vanilla causes the body to release catecholamines (including adrenalin) – for this reason it is considered to be mildly addictive.
When vanilla plants were first exported from Mexico to other tropical climes, they flowered but wouldn’t produce vanilla pods. It was discovered that a bee native to Mexico was the only creature that could pollinate vanilla flowers (vanilla comes from a special species of orchid). Attempts to move the bee to other countries failed and it was not until a slave boy discovered a method of artificial pollination that Mexico lost its monopoly on vanilla. As well as being mildly addictive, vanilla has also been found to block bacterial infections.
Banana trees are not actually trees – they are giant herbs.
The large stem that is mistaken for a trunk on a banana tree is actually a “pseudostem” meaning “fake stem”. Each pseudostem provides a single bunch of yellow, green, or red bananas. This then dies and is replaced by another pseudostem. Smaller bunches of bananas (such as the ones we buy in shops) are actually called “hands” – not “bunches” which can weigh up to 50 kilograms. The bananas that we eat are specially cultivated to exclude seeds – therefore you can’t planta banana tree from a commercially grown banana. Wild bananas have many large hard seeds (pictured above).
The term “brain freeze” was invented by 7-11 to explain the pain one feels when drinking a slurpee too fast.
Believe it or not, there is a real scientific name for “brain freeze” – it is sphenopalatine ganglioneuralgia (try saying that 5 times fast!) When something very cold (usually ice cream) touches the top palate of the mouth, it causes the blood vessels to constrict. This makes the nerves send a signal to the brain to re-open them. The rapid re-opening of the vessels causes a build up of fluid in the tissues causing a slight swelling in the forehead and, therefore, causing pain. It normally takes 30 – 60 seconds for the fluid to drain, relieving the pain.
Ketchup was originally a fish sauce originating in the orient.
Two words from the Fujian region of China were used to describe a fish brine / sauce and a tomato sauce – both words bear a striking resemblance in sound to the word “ketchup”; the words are: ke-tsap and kio-chiap. Early western ketchups were made with fish and spices, or mushrooms. In fact, mushroom ketchup is still available in the United Kingdom and it is prized by some modern chefs for its natural inclusion of monosodium glutamate – the only substance known to stimulate the 5th human taste sense umami (savoury).
7-Up – invented in 1920 contained Lithium – the drug commonly prescribed now to sufferers of bi-polar disorder.
The drink was originally marketed as a hangover cure – due to the inclusion of lithium citrate. It was released just a few years before the Wall Street crash of the 1920s and it was marketed under the name “Bib-Label Lithiated Lemon-Lime Soda” – quite a mouthful! The name was changed to 7-Up shortly after its release but lithium remained one of the ingredients until 1950. Some popular myths surround the name of the drink – but the name is most likely due to the original recipe containing 7 ingredients (with the “up” portion relating to the lithium) or the fact that lithium has an atomic mass of 7.
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 3/4 teaspoons ground allspice
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups sugar
- 1 cup (packed) golden brown sugar
- 1 cup canola oil
- 4 large eggs
- 1 large pumpkin or 1 15-ounce can pure pumpkin
- 1 tablespoon vanilla extract
- 1 tablespoon grated orange peel
- 3/4 cup raisins
- 3/4 cup walnuts