The watermelon originally came from Africa, but after domestication it thrived in hot climates in the Middle East and southern Europe. It probably became common in European gardens and markets around 1600. Old watermelons, like the one in Stanchi's picture, likely tasted pretty good — Nienhuis thinks the sugar content would have been reasonably high, since the melons were eaten fresh and occasionally fermented into wine. But they still looked a lot different.

That's because over time, we've bred watermelons to have the bright red color we recognize today. That fleshy interior is actually the watermelon's placenta, which holds the seeds. Before it was fully domesticated, that placenta lacked the high amounts of lycopene that give it the red color. Through hundreds of years of domestication, we've modified smaller watermelons with a white interior into the larger, lycopene-loaded versions we know today.

Of course, we haven't only changed the color of watermelon. Lately, we've also been experimenting with getting rid of the seeds — which Nienhuis reluctantly calls "the logical progression in domestication." Future generations will at least have photographs to understand what watermelons with seeds looked like. But to see the small, white watermelons of the past, they too will have to look at Renaissance art.

That’s because we eat a ton of meat, and the vast majority of it comes from factory farms. In these huge industrialized facilities that supply more than 90 percent of meat globally — and around 99 percent of America’s meat — animals are tightly packed together and live under harsh and unsanitary conditions.

“When we overcrowd animals by the thousands, in cramped football-field-size sheds, to lie beak to beak or snout to snout, and there’s stress crippling their immune systems, and there’s ammonia from the decomposing waste burning their lungs, and there’s a lack of fresh air and sunlight — put all these factors together and you have a perfect-storm environment for the emergence and spread of disease,“ said Michael Greger, the author of Bird Flu: A Virus of Our Own Hatching.

To make matters worse, selection for specific genes in farmed animals (for desirable traits like large chicken breasts) has made these animals almost genetically identical. That means that a virus can easily spread from animal to animal without encountering any genetic variants that might stop it in its tracks. As it rips through a flock or herd, the virus can grow even more virulent.

Greger puts it bluntly: “If you actually want to create global pandemics, then build factory farms.”

Not so long ago, we found out that Tokyo’s Akihabara Station has a bank of vending machines stocked with a huge array of delicious milk-based drinks, with all sorts of fruit, tea, and coffee flavorings to tempt you. But while those are great for quenching your thirst or satisfying your sweet tooth, what about when you’re feeling hungry?

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Sjätte tunnan

posted Aug '19 by peter in drink food history stockholm

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Mead and lamb at Medieval restaurant Sjätte tunnan.

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Crayfishing

posted Aug '19 by peter in food nature sweden

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Redcurrant jam

posted Jul '19 by peter in diy food nature

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According to numbers provided Monday by the Fisheries Agency, 25 sei whales, 52 minke whales, and a staggering 150 Bryde’s whale are permitted to be caught through the end of the year—227 total whales over a mere sixth-month span. The IUCN Red List categorizes sei whales as endangered.

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.

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.

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.

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