Feb 17
By Mary Eberstadt
A great essay by Mary Eberstadt suggesting a shift in food and sex in the past 50 years, while referencing Kant, Nietzsche. She also speaks a lot about vegetarianism and its movement.
Click here to read the essay.
Feb 15
A simple way to take bread-machine bread to the next level. I’m not much of a baker, it’s too specific and fussy for me.
Instead, I used the dough mode of the bread maker, and took a basic bread-machine recipe, braided the bread, and baked in the oven. Turns out looking quite fancy, and only takes an extra 5-10 minutes of work, and being attentive to rise time and baking time.
Simply put the dough onto a floured surface, divide it into three equal parts, roll each out to a long thin loaf, and braid all three together. (Sorry – perhaps a picture at this stage would have been handy). Once braided, I tucked each end under. Allow to rise for an hour. I then applied an egg wash to the bread – using the back of a spoon since I don’t have a brush – and baked at 190C/375F for 30minutes until golden.
Feb 12
Scientists in a New Zealand research institute have recently developed a new ‘tear free’ onion, expected to hit the onion market in a decades time. There is a gene in the onion which creates an enzyme that will induce tears. This gene can be ’switched-off’ by this new technology. They also expect the health and flavours will be enhanced.
This must only be a profit seeking venture – as I don’t see any harm in a few tears shed while cutting an onion. Onions have been enjoyed for over 5000 years, I don’t think onions are in danger of being passed by due to their tear-inducing behaviour. I have established quite a tolerance to this enzyme I believe, as I frequently watch others around me in tears while I’m slicing an onion with dry eyes. This can be rather entertaining.
There are some major concerns with genetically modified crops – including environmental, human health, and economic concerns. While there is no way to tell what the long term consequences of tear-free onions may be, that may be the exact reason why we should be concerned.
Scientists create ‘no-tears’ onion
More on Genetically modified foods
More on the History of the Onion
Feb 7
Not a bad start to a snowy Saturday morning. With half a red pepper, half an onion, and some frozen spinach all itching to be used, I got to work.
I much prefer cooking frittata’s to omelette’s, as my success rate of folding omelette’s lies around 50%. I also find the final appearance of a frittata more appealing when the top becomes nicely golden.
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Recipe: 5 eggs 1 tbsp butter 1/2 onion, diced 1/2 red pepper, cubed 3 cubes frozen diced spinach (1/4 cup?) 2 cloves garlic, diced 3 tbsp single/light cream 2 tbsp water 3 tbsp chopped fresh basil crumbled feta cheese – enough for a good sprinkling over the top Salt and pepper to taste Sauté onion in butter for 1-2 minutes until soft, add frozen spinach, red pepper, and garlic. Allow to cook until spinach thaws and the pepper begins to soften. Meanwhile – mix the 5 eggs with the cream, water (to increase fluffiness), basil, salt and pepper. Once all the onion and red pepper is soft, add egg mixture, give it a quick stir so all the veg isn’t sitting on the bottom (but be sure you don’t scramble your eggs). At this point sprinkle crumbled feta cheese on the top. Allow to cook until you see the egg starting to become firm on the sides, then remove from the top of the stove and place under the grill in the oven. Cook for a further 3-5 minutes until the eggs are fully cooked and the top starts to slightly brown. |