Are you befuddled by what nutrition experts mean by “eating healthy”? The U.S. Department of Agriculture (USDA) recommends loading up on fruits, veggies, whole grains and lean meats — sure, that sounds simple, but which fruits and veggies? What kinds of whole grains? And what constitutes a lean meat?
Tuesday, 2 July 2013
Monday, 1 July 2013
Cutlery 'can influence food taste'
Our perception of how food tastes is influenced by cutlery, research suggests.
Size, weight, shape and colour all have an effect on flavour, says a University of Oxford team.
Cheese tastes saltier when eaten from a knife rather than a
fork; while white spoons make yoghurt taste better, experiments show.
The study in the journal Flavour suggests the brain makes judgements on food even before it goes in the mouth.
Why the fridge may not be the best place for your veggies
Your plants are alive. And the way you store them once you bring them
home from the grocery store could determine how many nutrients you’re
getting from them, a new study found.
A study published in Current
Biology showed that even after a plant has been harvested, its cells
are still active, and it’s still sensitive to light. In an earlier
study, the same group discovered that plants use this ability to sense
light to prepare themselves for daytime insect attacks, judged using
their circadian clocks. They pump themselves full of hormones, which
causes an accumulation of chemical compounds called glucosinolates that
repels the insects.
5 Tips For Healthy Grilling
It’s summer, and that means that grills are getting fired up almost
nightly. But there are healthy — and unhealthy — ways to BBQ.
Sunday, 16 June 2013
How to Get the Flavor of Charcoal When You're Grilling with Gas
Gas grills: lots of people have them. They're easy to start, they're
usually pretty big (translation: they can cook 40 burgers at once), and
their heat can be tweaked with a flick of the wrist. The only problem?
They can't impart the smoky flavor of charcoal.
Or can they?
Although you'll never get that exact charred taste without the real thing, there are some tricks that will get you pretty darn close. Below, BA Associate Food Editor Chris Morocco tells us how to take your gas grill to the next level. --Danielle Walsh
Or can they?
Although you'll never get that exact charred taste without the real thing, there are some tricks that will get you pretty darn close. Below, BA Associate Food Editor Chris Morocco tells us how to take your gas grill to the next level. --Danielle Walsh
Gleich gibt’s Saures
Der Wiener Essigbrauer Erwin Gegenbauer erzeugt luxuriöse Elixiere.
Jetzt erfüllt er sich mit einem alten Fass einen Kindheitstraum.
Wien, Gudrunstraße 119 im zehnten Bezirk. Es ist zwei Uhr nachts. Auf dem
hell erleuchteten Parkplatz vor einem Supermarkt trifft gerade ein Schwertransport mit
ungewöhnlicher Fracht ein. Auf dem Tieflader liegt ein 15 Tonnen schweres Holzfass, 3,5 Meter
im Durchmesser und 5 Meter hoch.
Das Holz-Ungetüm, größer als jedes Weinfass dieser Welt, wird an
einem riesigen Spezialkran befestigt, er soll das Ding über eine acht
Meter hohe Mauer hieven, um es dann dahinter in einem Hof
wiederabzuladen. Eine kleine Gruppe von Schaulustigen aus der
Nachbarschaft hat sich jetzt auf dem Parkplatz versammelt. Sogar ein
Kameramann vom Fernsehen ist herbeigeeilt und filmt die ungewöhnliche
Nacht- und Nebelaktion.
Bestellt wurde die sperrige Fracht von Erwin Gegenbauer, dessen
Wiener Essigfabrik sich gleich neben dem Parkplatz befindet. "So ein
Fass wollte ich schon lange haben", sagt Gegenbauer und streicht mit der
Hand sanft über das Holz. "Es ist alt, aber in einem perfekten Zustand.
So etwas wird heute nicht mehr gebaut."
Tuesday, 14 May 2013
Restaurant and Prepared Foods Are Not Much Healthier Than They Were in 2005
We’re bombarded with more messages to eat healthier — cut back on salt, fat, and sugar — and more products help us do so. But restaurants, fast food chains and food manufacturers aren’t making it easy to eat smarter.
Large restaurant chains have started listing calorie counts alongside
their menu items, and fast food outlets now have salads next to the
burgers and fries. But the latest analysis of the slat, fat and calorie
counts on the most popular items we like to eat shows they aren’t much
healthier now than they were either years ago. Some products have become
less salty and lighter, but the pace of change, say the study’s
authors, is too slow to have a meaningful impact of the public’s health.
Dining on the Wild Side: Florida Restaurant Pulls Lion Tacos from Its Menu
A Tampa, Fla. restaurant has pulled lion-meat tacos off its menu
after receiving significant backlash online and from animal activists. Taco Fusion, which recently opened its doors this year, sold the specially-made taco for $35.
According to the Tampa Tribune,
owner Ryan Gougeon only began serving the new menu item a few days ago,
but it didn’t take long for word to catch on. Gougeon said he began
receiving threats online after he put it on the menu.
Monday, 29 April 2013
Observer Food Monthly Awards: best food photography
This year the OFM Awards have a category for best food photography
– which you could win. So if you're into snapping street food or
beautiful produce, home-cooked meals or fantastic creations in local
restaurants – we'd like to see your images. The best will be published
on the Guardian site and the winning picture will be printed in the
magazine.
Monday, 22 April 2013
Lammfilets mit Bärlauchrisotto: Check das Molekül!
Erweitern Sie Ihren Würzhorizont, spielen Sie olfaktorische
Steilpässe! Oder anders gesagt: Nur wer um die Molekülstruktur von
Bärlauch, Morcheln und Oregano weiß, kann seine Lammfilets im
Kräutermantel so richtig sensorisch-aromatisch anschärfen.
Sunday, 17 March 2013
Who, Why, What: Can foods have negative calories?
Spring can be a confusing time for the body-conscious - a time when
thoughts drift towards summer on the beach, but chilly temperatures have
many reaching for an extra biscuit.
Those looking to shed a few pounds have often clung to the
hope of "negative-calorie" foods - a workout for your taste buds that
burns calories while you chew.
But do these foods actually exist?
Monday, 11 March 2013
Is it OK to photograph your food?
At the start of 2013 the debate on whether it's OK to take photographs of your food in restaurants seemed to swing towards a definite "no". In New York some smaller establishments, such as Momofuku Ko, have banned photography. An article on Esquire's blog
provided a stern list of reasons why pausing for a photo shoot before
eating is not OK, the most surreal being that it's an affront to the laws of thermodynamics (because it makes your food get cold), the most sensible being that your photos will probably be rubbish anyway.
Fire Your Food Service and Grow Your Own
American colleges, especially undergraduate liberal-arts institutions
that profess a deep commitment to sustainability, environmentalism, and
social justice—which, of course, they all do—cannot continue to turn a
blind eye to the unsustainable and environmentally harmful practices of
corporate agribusiness and its on-campus partners, college food
services.
When the World’s Top Restaurant Serves Up a Bug
The headline was too good to resist. When Noma, the Copenhagen
restaurant that for the past three years has held the top spot on the
World’s 50 Best Restaurants list, was discovered to have suffered a
norovirus outbreak, the media response — both mainstream and social —
was vast, immediate and nearly gleeful. “Poisoning at ‘World’s Best
Restaurant,’” reported France’s Le Point. “World’s Best Restaurant Hit by Vomiting Bug,” said Huffington Post. “Restaurant Leaves Bad Taste with Guests,” giggled the Financial Times.
Monday, 4 March 2013
The Forgotten Health Benefits of Chinese Food
The dragons have retreated back into their basement storage, and the
crowds in your local Chinese restaurant have finally died down — sure
signs that the two-week-long Asian party known as the Lunar New Year has
come to a close.
But don’t put those chopsticks away. In fact, why don’t you invest in
a rice cooker and wok too? It’s time to make good on that flailing New
Year’s resolution to eat healthy — and Chinese food, cooked and eaten
authentically, can effortlessly get you back on track.
Gin & Tonic: Spain’s Obsession, Despite the Recession
The first time I drank a gin and tonic, a real gin and tonic, it was
three in the morning in an old converted castle in the tiny town of La
Alberca, outside Salamanca, Spain,
not more than 40 miles from the Portuguese border. It was the second
night of a trip with a group of well-known American chefs—Ming Tsai, Ken
Oringer, Chris Cosentino, among others—there on a fact-finding mission
concerning the world of jamón iberico. Leading this ragtag rabble was
José Andrés, king of Spanish food in the United States and a guy with an
appetite for life—for every bite and sip it has to offer—that rivals
the great Sun King Louis XIV.
Monday, 25 February 2013
Mediterranean diet 'as good as statins'
Sticking to a Mediterranean diet with plenty of olive oil and nuts is almost as good at reducing the risk of a heart attack as taking statins, say researchers.
They believe a diet of fish, chicken, fruit and vegetables is “better than a
drug” because it does not have side effects, while cholesterol-lowering
statins can cause problems like muscle cramps.
The academics made their conclusions after conducting a five-year study in
Spain.
It compared the effects of three different types of diet on the chance of
having a first heart attack or stroke in almost 7,500 people at high risk of
cardiovascular disease.
Two of the diets were variations of the Mediterranean diet, one supplemented
with nuts and the other with extra-virgin olive oil. The third was a low-fat
diet.
None of the approaches was a ‘calorie counting’ diet, although those on the
Mediterranean diets were advised to avoid baked foods and pastries which
contain artery-clogging hard fats.
http://www.telegraph.co.uk/health/healthnews/9893580/Mediterranean-diet-as-good-as-statins.html
http://www.telegraph.co.uk/health/healthnews/9893580/Mediterranean-diet-as-good-as-statins.html
Monday, 18 February 2013
Nahrungsmittel-Skandale: Hauptsache, was mit Fleisch
Der eigentliche Skandal ist nicht, dass jemand Pferd als Rind
ausgibt, sondern dass der Verbraucher Betrügereien der Industrie
geradezu fördert. Weil er erwartet, dass in einem Großteil der
Lebensmittel Fleisch drin ist, das aber nichts kosten darf.
http://www.spiegel.de/kultur/gesellschaft/silke-burmester-ueber-den-skandal-um-das-pferdefleisch-a-883663.html
http://www.spiegel.de/kultur/gesellschaft/silke-burmester-ueber-den-skandal-um-das-pferdefleisch-a-883663.html
Sunday, 17 February 2013
Iceland boss says schools are to blame for horsemeat scandal
Cheap food in schools and hospitals is to blame for the horsemeat scandal, the chief executive of Iceland has said, as he admitted he would never eat an economy ready meal.
http://www.telegraph.co.uk/news/uknews/9875814/Iceland-boss-says-schools-are-to-blame-for-horsemeat-scandal.html
Friday, 15 February 2013
Apple iPad complaints force cider shop to change name
When the Fisher family set up The Apple Shop to sell their Norfolk-made cider, there was no such thing as an iPad or an iPhone.
But 20 years after it opened its doors, it is being forced to change its name.
So many people call the Wroxham Barns store enquiring about gadgets made by
its Californian namesake, that it has decided to ditch the word Apple
altogether.
From Easter, The Apple Shop in Wroxham Barns, will be known as The Norfolk
Cider Shop instead.
Geoff Fisher, who runs the tiny shop said it received up to 24 calls a week
from people wanting The Apple Store to fix broken Apple devices.
“It can be very funny, but some people are very rude and they slam the phone
down,” he told the BBC. “All I can say to them is, ‘I’m very sorry, I can’t
help you, but please do come along and get some proper Norfolk cider to get
over your sorrows’.”
The situation was manageable for many years, but what started off as amusing
became a major annoyance after Apple opened a store in nearby Norwich in
2009.
http://www.telegraph.co.uk/finance/newsbysector/mediatechnologyandtelecoms/electronics/9871479/Apple-iPad-complaints-force-cider-shop-to-change-name.html
Australian Kids Face Birthday Candle Ban to Prevent Spreading Germs
Australian children are to be banned from blowing out candles on
birthday cakes under new hygiene regulations that have been slammed by
the Australian Medical Association as “bubble-wrapping.”
According to Australia’s Daily Telegraph, the guidelines, set by Australia’s National Health and Medical Research Council
(NHMRC), instruct daycare centers to provide birthday boys and girls
with their own individual cupcakes to blow the candles out, to avoid the
spread of germs.
Drecksdinner: Tokioter Küchenchef zaubert Menü aus Erde
So ein Drecksfraß! Der Kraftausdruck für eine kulinarische
Enttäuschung im Restaurant bekommt in Tokio eine neue Bedeutung. Ein
Küchenchef kocht hier Erde und kredenzt die mutterbodenschwarze Zutat
als Suppe, Gratin oder Sorbet.
Tokio - Eigentlich zaubert Toshio Tanabe in seinem Restaurant in Tokio
vor allem französisch inspirierte Fischgerichte auf den Teller. Doch
irgendwann kam er auf die Idee, nicht mehr nur den Geschmack des Meeres
aufzutischen. Er begann, sich für Mutterböden zu interessieren. Und
beschloss, sie in seinen Gerichten zu verarbeiten.
Monday, 28 January 2013
Modern Meadow aims to print raw meat using bioprinter
When you buy some beef at the butcher's, you know it comes from cattle that once mooed and chewed.
But imagine if this cut of meat, just perfect for your Sunday
dinner, had been made from scratch - without slaughtering any animal.
US start-up Modern Meadow believes it can do just that - by making artificial raw meat using a 3D bioprinter.
Peter Thiel, one of Silicon Valley's most prominent venture
capitalists, Paypal co-founder and early Facebook investor, has just
backed the company with $350,000 (£218,000).
Set up by father-son team Gabor and Andras Forgacs, the start-up wants to take 3D printing to a whole new level.
For three-dimensional printing, solid objects are made from a
digital model. It's also known as additive manufacturing: to make the
structure tiny droplets are "printed" - layer by layer - via a carefully
controlled inkjet nozzle.
http://www.bbc.co.uk/news/technology-20972018
http://www.bbc.co.uk/news/technology-20972018
'Imitation Calamari' Investigated By 'This American Life,' Suggested To Have Dubious, Pork-Based Origin
Plenty of foods come surrounded by urban legends.
Hot dogs and genetically-modified organisms, for instance, come with a
cadre of rumors -- some true, some patently false. But if a recent
segment on "This American Life" is to be believed, it may be time to add
calamari to the list.
The popular radio show's Jan. 11 episode focuses on doppelgangers -- people and things that appear extremely similar on the surface but are actually totally different.
Among the doppelgangers? Calamari's modest cousin, "imitation calamari."
Though it has a shape and texture similar to the real thing, its
component parts are decidedly different. While calamari comes from
squid, the replica is supposedly made of hog rectum, otherwise known as
"bung."
Edible edifice: Building the offices of tomorrow
As technology makes flexible working easier, the maxim: "Work is not where you go, it's what you do," looks ever more realistic.
But one thing that might hurry the flight from the
traditional office is the thought your canteen could be serving up meals
grown on the walls of the building.
While you may have a sneaking suspicion the catering staff
already do this, there is a real chance such delicacies will feature on
the menu some time soon.
The offal truth about American haggis
Traditional Scottish
haggis is banned in the United States. With Burns Night looming, how do
fans satisfy their taste for oatmeal and offal?
For aficionados, it is the "great chieftain o' the pudding-race".
To sceptics, however, it is a gruesome mush of sheep's innards - and for decades American authorities have agreed.
Authentic Scottish haggis has been banned in the United
States since 1971, when the US Department of Agriculture (USDA) first
took a dim view of one of its key ingredients - sheep's lung.
While millions of people around the world will enjoy, or
endure, a Burns Night helping on 25 January, those in the US who want to
celebrate Scotland's national bard in the traditional manner are
compelled to improvise.
The Easiest Gnocchi Technique You've Ever Seen
At their best, gnocchi are light, pillowy pieces of heaven, and one of
the most singularly wonderful foods I know. Lightness is the key, the
result of delicate handling and using as little flour as possible. We
all know how bad they can be, however, when they hit your palate like
small lead balloons, and feel about as good in your stomach.
Monday, 14 January 2013
Under Many Aliases, Mislabeled Foods Find Their Way to Dinner Tables
The menu offered fried catfish. But Freddie Washington, a pastor in
Tuscaloosa, Ala., who sometimes eats out five nights a week and was
raised on Gulf Coast seafood, was served tilapia.
It was a culinary bait and switch. Mr. Washington complained. The
restaurant had run out of catfish, the manager explained, and the pastor
left the restaurant with a free dinner, an apology and a couple of gift
certificates. http://www.nytimes.com/2012/12/16/us/mislabeled-foods-find-their-way-to-diners-tables.html?_r=0
Healing Soups from Around the World
Being sick is the pits. Even when you’ve just got the sniffles, that
raw, red, runny nose and constant scrambling for the Kleenex is
exhausting all on its own. To help you power through your cold, boost
your immune system, and sooth that scratchy sore throat, here are a few
fantastic healing soups from around the world! You should kindly request
an able-bodied loved one to make it for you as soon as possible, and
get well soon!
Pizza Hut Has Created A Monstrosity The Likes Of Which We've Never Seen
Pizza Hut, you've gone mad.
Behold the "Double Sensation" pizza. It's available in Singapore and will run you $21.75 for a regular 10" pizza and $27.49 for a large 13".
What is it?
The pizza-within-a-pizza features two rings of crust.
The outer is stuffed with mozzarella, parmesan, and cheddar cheese, topped with turkey, ham, mushrooms, bell peppers, and salsa.
The inner crust has chicken sausage and cheese inside of it. It's
topped with smoked chicken, zucchini, and pepper Alfredo sauce.
One, single, lonely cherry tops it off, right in the center of the pizza.
The internet is confounded. How could such a pizza be allowed to exist?
UK supermarkets reject 'wasted food' report claims
Britain's biggest
supermarkets have been defending their practices after a report
suggested that up to half of the world's food is thrown away.
The Institution of Mechanical Engineers said the waste was
being caused by poor storage, strict sell-by dates, bulk offers and
consumer fussiness.
The British Retail Consortium said supermarkets have "adopted a range of approaches" to combat waste.
Komplizierte Essenseinladungen Wir haben es satt
Sie sind zum Essen eingeladen? Pech gehabt. Bekocht zu werden, ist
nämlich längst kein reines Vergnügen mehr. Ein Brief an den Gastgeber
aus gegebenem Anlass.
Mich könnt Ihr gerne kompliziert einladen!!!!!!
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