https://earther.gizmodo.com/defying-international-community-japan-resumes-commerci-1836023427, posted 1 Jul by peter in environment food japan
https://www.seriouseats.com/2019/01/ask-the-food-lab-the-truth-about-msg.html, posted 19 Mar by peter in food health science
So where does that leave us in terms of using it for cooking? In the end, it seems that the subgroup sensitive to MSG is small enough and the adverse reaction rare enough that in all likelihood you’re gonna be just fine using it in your own food, especially if you make sure to eat a little MSG-free stuff to lay down a bed in your belly before getting to the goods. Moreover all evidence suggests that the effects are at worst a short-term discomfort with no long-lasting consequences.
https://boingboing.net/2018/06/25/italian-chefs-watch-in-horror.html, posted Jun '18 by peter in food humor video
In this video, three reputable Italian chefs are subjected to severe moral injury by being forced to watch the top five 'how to cook carbonara' videos on YouTube. Their emotions range between outrage, disappointment, dour amusement and absolute horror in under 13 minutes. Be sure to turn subtitles on for this one before settling in.
https://www.nyteknik.se/sponsrad/sa-placeras-grillkolen-ratt-6917937, posted Jun '18 by peter in food howto inswedish simulation
Den bästa metoden för en jämn grillvärme, som togs upp i en artikel från Cook’s Illustrated, är att placera glöden i en ring där mitten av grillen är tom. Motsatt mot vad man kan tro, så skapar en jämnt fördelad glöd alltså inte en jämn värmespridning på grillgallret. Detta beror på att maten på grillgallret inte bara värms upp underifrån utan även av den reflekterande värmestrålningen från väggarna. Klotgrillens form skapar på så sätt en hot spot i mitten av grillen.
www.sciencemag.org/news/2018/05/what-s-really-behind-gluten-sensitivity, posted May '18 by peter in food health science
As data trickle in, entrenched camps have emerged. Some researchers are convinced that many patients have an immune reaction to gluten or another substance in wheat—a nebulous illness sometimes called nonceliac gluten sensitivity (NCGS).
Others believe most patients are actually reacting to an excess of poorly absorbed carbohydrates present in wheat and many other foods. Those carbohydrates—called FODMAPs, for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols—can cause bloating when they ferment in the gut. If FODMAPs are the primary culprit, thousands of people may be on gluten-free diets with the support of their doctors and dietitians but without good reason.
Those competing theories were on display in a session on wheat sensitivity at a celiac disease symposium held at Columbia in March. In back-to-back talks, Lundin made the case for FODMAPs, and Alaedini for an immune reaction. But in an irony that underscores how muddled the field has become, both researchers started their quests believing something completely different.
The subjects cycled through high-gluten, low-gluten, and no-gluten (placebo) diets, without knowing which diet plan they were on at any given time. In the end, all of the treatment diets - even the placebo diet - caused pain, bloating, nausea, and gas to a similar degree. It didn’t matter if the diet contained gluten. (Read more about the study.)
"In contrast to our first study… we could find absolutely no specific response to gluten," Gibson wrote in the paper. A third, larger study published this month has confirmed the findings.
It should be noted that this study is not about celiac disease — what it's saying is that if you don't have that specific disease you can eat all the gluten you want.
wastholm.tumblr.com/post/135502300202/recept-tjockpannkakor, posted 2015 by peter in food howto inswedish reference
Eller amerikanska pannkakor, eller hotcakes, eller flapjacks, eller… Jag tröttnade på alla dessa recept på nätet som mäter ingredienserna i tum och uns och koppar och andra dumheter och letade upp ett recept med metriska mått. Skaparen av detta tyckte dock fortfarande att man ska hålla på och väga mjöl och andra torra ingredienser; det orkar inte jag så jag bestämde mig för att experimentera fram en variant som är enkel att komma ihåg och mäta upp.
- 12 msk (180 ml) vetemjöl.
- 2 msk bakpulver.
- 2 st ägg.
- 2 dl mjölk.
- 2 msk smält matfett.
Stek i gjutjärnspanna på medelhög värme. Det borde bli runt 10–12 pannkakor. Servera med sylt eller socker eller vad du nu gillar. Själv kör jag med lönnsirap och lite smör.
Here now is a first look at the CCCP Cook Book: True Stories of Soviet Cuisine (Fuel Publishing) by authors and historians Olga and Pavel Syutkin. It's a rare glimpse into the decades around when the USSR (CCCP) was transitioning to Communism. Food shortages and limited access to staples like bread, milk, and fresh produce were commonplace in the Soviet Union in the 1950s and 1960s. Whenever rations are tight, creativity rules. Every day citizens were inspired to invent dishes that sustained them through long winters and hard economic times. Meanwhile, the ruling class feasted on luxuries like suckling pig and caviar. Class distinctions are crystal clear in each recipe; the Syutkins note that some of the images are of dishes that would have only been considered "aspirational fantasy for the average Soviet household."