Each time I go to my local branch of Godrej’s Nature’s Basket in Delhi’s Defence Colony, I am so impressed by the range of foods available and by how nice the sales people are that I forgive the shop for the sloppy check-out system and for how long it takes to pay for my groceries as clerks struggle with keyboards and stare bemusedly at bar codes.
But they are not the only ones to be bemused. Increasingly I find that as we, in urban India, cope with this harvest of plenty, we are bewildered and confused by the vast array of foods on offer. What do we do with them? What are they meant for, exactly? How will they make dinner more exciting for us? What recipes will work? Will our families like this new fangled stuff? And so on.
Nature, famously, abhors a vacuum. But some cooks have learned to feel differently. Step through the swinging doors at the back of a top restaurant like Alinea in Chicago, and you may find vacuum pumps being used to reduce cooking juices into concentrated sauces, to distill essential oils from fruits and vegetables, to dehydrate chips or to brew coffee.
The New Scientist writes that lab-grown meat might be a reality soon, with one scientist estimating that he is six months away from creating a sausage, a year from a hamburger. Synthetic meat could have all sorts of positives, chiefly that it would be cruelty-free and eco-friendly (“cultured meat will require 99 per cent less land than beef farming”). Vegetarians tempted by the siren scent of bacon would surely rejoice to indulge without the guilt.
HONOLULUMagazine.comHunt for Green Curry Finally OverHONOLULUMagazine.comOpal Thai Food truck on the North Shore used to make the best tom kha gai on the island (and it's available only occasionally as a special), but it's been usurped by Thai Herb...
Indian Spice Kit - Indian food is becoming one of the most popular cuisines around. Dishes like tandoori chicken or chicken tikka masala being the more famous of Indian dishes. Want to know the recipe or you have the recipe but not all the spices?
I would suggest getting the same from a local Indian Grocery store or even a food coop! But such a pretty picture this is...
Damian Carrington: It is a graphic demonstration the sickening, symbiotic relationship between hunger and conflict and highlights other food supply problems from Somalia to India to Spain (RT @ONECampaign: To keep the #peace, increase food supply.)...
So, we were invited to this friend's house for chai and we took these beautiful butterscotch blondies for them. I remember seeing them on Nags' blog and the pictures stuck in my head. However, this recipe was adapted from Dorie Greenspan's method for making classic brownies. The chocolate chips were replaced with butterscotch chips and some other minor modifications.
In what’s called Pascalization, food is placed in a vessel, which is force-filled with water. The contents experience extreme pressures of 40,000 to 80,000 pounds per square inch. As a comparison, pressures three miles below the ocean surface are less than 7,000 pounds per square inch. The vessel’s pressure conditions kill bacteria, viruses and molds.
Researchers tried Pascalization on the pulp of avocados, papayas and mangos. They measured the levels of carotenoids, an important group of antioxidants. Carotenoids in the avocado and papaya increased overall by about 50 percent, with some individual carotenoids rising more than 500 percent. The mango mysteriously remained unchanged.
Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens. (RT @WholeFoods: These meat-free burgers are crazy delicious!