176 Matching Annotations
  1. May 2020
    1. the Wholesome Meat Act (I kid you not) of 1967 creates three parallel meat streams depending on the inspection in place at the slaughterhouse. Giant meat packers, who have full USDA inspection, can sell their products (and any ancillary pathogens) anywhere in the country. Smaller state-inspected facilities can sell only within their home state. And the smallest slaughterhouses can sell only to people who bought a share in the animal while it was still alive. Meat inspection is a cracking example of the capture of regulatory authority by the largest players, and it is by no means unique to the US. And according the The Counter, the bigger processing plants are getting more favourable treatment even during the Covid-19 emergency.
  2. Apr 2020
    1. In the first of two enzymatic steps that produce high-glucose syrup as an intermediate to high-fructose syrup and other products, bacterial α-amylase is employed at pH 6–7 and about 105°C to hydrolyze starch purified by wet milling to roughly DE (dextrose equivalent) 10, DE being the percent of reducing end-groups in the aqueous sugar mixture relative to those in pure glucose of the same concentration. This indicates that the average maltooligosaccharide produced has a DP (degree of polymerization) of 10, although the mixture has a very wide DP range. DE 30 or more can be attained if the reaction proceeds to completion, but DE 10 is chosen to minimize the probability of pseudo-crystallization at lower DEs and the extent of alkaline-catalyzed isomerization of the reducing-end glucosyl residue at higher DEs.In the second step, at pH 4.3–4.5 and roughly 60°C, fungal glucoamylase and a small amount of pullulanase (pullulan 6-glucanohydrolase, EC 3.2.1.41), the latter used to rapidly hydrolyze the α-1,6 bonds from the original starch feed, convert the maltooligosaccharide mixture to approximately 96% glucose (dry basis). The remainder is composed of byproducts from α-amylase hydrolysis plus mainly isomaltose [α-glucopyranosyl-(1,6)-glucose] and isomaltotriose from the glucoamylase-catalyzed condensation of glucose.

      If I'm understanding this correctly, all I need is alpha amylase (easily obtainable) and beta amylase (AKA glucoamylase, also obtainable). When buying these, I've found that alpha amylase is advertised as simply amylase, whereas beta amylaze is advertised as glucoamylase

      This mentions both pH and temperature, but fails to mention time. I'd expect it only takes a matter of hours (or less).

    1. Allergen immunotherapy - administering small amounts of the substance - has been shown to reduce the sensitivity of allergic patients and can protect against accidental exposure. A immunotherapy drug trial found 67% of peanut-allergic subjects could consume the equivalent of two peanut kernels after a year, compared to 4% of the control group. Nevertheless, they are still allergic.
    2. It is thought that allergies and increased sensitivity to foods are probably environmental, and related to Western lifestyles. We know there are lower rates of allergies in developing countries. They are also more likely to occur in urban rather than rural areas. Factors may include pollution, dietary changes and less exposure to microbes, which change how our immune systems respond.
    1. From the moment you open a carton of milk, bacteria start to digest lactose (milk sugars), and produce acidic byproducts. Once its pH hits 4.6, that’s when casein (milk protein) clumps.
    2. Expiration dates are not expiration dates.
    1. According to a study by LIVESTRONG.COM, which looked at the 40 foods Americans eat most often by tracking four years of data from millions of MyPlate app users, apples come in as the fourth most popular food — with Gala, Fujis and Granny Smiths as fan favorites. As apples are part of the Environmental Working Group's 'Dirty Dozen' for produce grown with the highest concentration of pesticides, we strongly recommend that you purchase ones labeled USDA Organic.
  3. Mar 2020
    1. Certified organic food, according to the Agriculture Department’s definition, must be produced without the use of conventional pesticides, petroleum- or sewage-based fertilizers, herbicides, genetic engineering, antibiotics, growth hormones or irradiation. Certified organic farms must also adhere to certain animal health and welfare standards, not treat land with any prohibited substances for at least three years prior to harvest, and reach a certain threshold for gross annual organic sales. U.S. organic farms that are not certified organic are not included in this analysis.
    2. Still, organic farming makes up a small share of U.S. farmland overall. There were 5 million certified organic acres of farmland in 2016, representing less than 1% of the 911 million acres of total farmland nationwide. Some states, however, had relatively large shares of organic farmland. Vermont’s 134,000 certified organic acres accounted for 11% of its total 1.25 million farm acres. California, Maine and New York followed in largest shares of organic acreage – in each, certified organic acres made up 4% of total farmland.
    1. Festa argues that this is why organic farming in the U.S. saw a 56 percent increase between 2011 and 2016.

      A useful statistic but it needs more context. What is the percentage of organic farming to the overall total of farming?

      Fortunately the linked article provides some additional data: https://www.pewresearch.org/fact-tank/2019/01/10/organic-farming-is-on-the-rise-in-the-u-s/

    2. Consumer demand is one of four important variables that, when combined, can influence and shape farming practices, according to Festa. The other three are the culture of farming communities, governmental policies, and the economic system that drives farming.
    3. "The fundamental problem with climate change is that it's a collective problem, but it rises out of lots of individual decisions. Society's challenge is to figure out how we can influence those decisions in a way that generates a more positive collective outcome," says Keith Wiebe, senior research fellow at the International Food Policy Research Institute.
    4. While there is limited data available that can confidently measure the expansion of the meatless population, societal indicators like the double-digit sales growth of plant-based food options between 2014 and 2017 reflect a growing consumer demand for vegan and vegetarian foods. Still, an analysis by Animal Charity Evaluators found that between 2 and 6 percent of Americans self-identify as vegetarians, and only 1 percent of Americans self-identify as vegetarians and report never consuming meat.
  4. Feb 2020
    1. A website called Open Food Facts, run by mostly French volunteers, has started the herculean labour of creating an open database of packaged foods around the world and listing where they fit into on the Nova system.
    2. Hall’s study was published in July 2019
    3. The multinational food industry has a vested interest in rubbishing Monteiro’s ideas about how UPFs are detrimental to our health. And much of the most vociferous criticism of his Nova system has come from sources close to the industry. A 2018 paper co-authored by Melissa Mialon, a French food engineer and public health researcher, identified 32 materials online criticising Nova, most of which were not peer-reviewed. The paper showed that, out of 38 writers critical of Nova, 33 had links to the ultra-processed food industry.

      Big corporations at work!

    4. UPFs

      Bee has just introduced the idea of "ultra processed foods" and is already using an acronym for it. The acronymization seems all too apropos as it gives the idea of UPFs an additional layer of verbal processing!

    5. These foods are convenient, affordable, highly profitable, strongly flavoured, aggressively marketed – and on sale in supermarkets everywhere. The foods themselves may be familiar, yet the term “ultra-processed” is less so.

      This idea is immediately familiar to me despite hearing it rarely.

      I commented to an acquaintance just the other day that it seems like a cultural touchstone of American grocery stores that all the processed foods can be found in the center while all the actual foods are found on the outside.

      I make it a point to try to shop only on the outside.

    6. Ultra-processed foods (or UPF) now account for more than half of all the calories eaten in the UK and US, and other countries are fast catching up.
  5. Jan 2020
    1. Here’s Warren Buffett: “Cola has no taste memory. You can drink one at 9am, 11am, 5pm. You can't do that with cream soda, root beer, orange, grape. You get sick of them after a while. The average person drinks 64 ounces of liquid per day, and you can have all 64 ounces of that be Coke.”Same with Doritos, Cheetos, most popular junk food. They are engineered to overcome “sensory-specific satiety” and to give a sense of “vanishing caloric density.”

      Why chips and coca-cola are addicting:

      the taste is vanishing

  6. Dec 2019
    1. Here is your ultimate guide which introduces you to the five best food items for which are not only tooth friendly, but help the teeth to gain strength and improve oral health. Also, there are 5 food items which you must start avoiding as they can contribute to tooth decay.

    1. In 2010, the Chronicle of Higher Education asked two dozen scholars “What will be the defining idea of the coming decade, and why?” I wrote that Facebook would end up having more users than the population of China, and that giant social networks, with their madding crowds, would provoke a reaction: Just as the global expansion of fast food begat the slow-food movement, the next decade will see a “slow information” counterrevolution focused on restoring individual thought and creativity. And here we are a decade later, and we’re still hoping for the same thing. Maybe next decade?
  7. Nov 2019
    1. Mount: A cooking technique where small pieces of butter are quickly incorporated in a hot, but not boiling, sauce to give bulk and a glossy appearance.

      A definition I don't recall having ever seen before.

    2. In reality, most authors fail to meet the above conditions. It would probably be better if authors tried to match the writing of earlier recipe authors from the first half of the twentieth century when less space was given to fancy illustrations and more words were given to how to cook.
    3. to fix it. And when you’ve finished, this is what it should look and taste like, this is what to eat it with. But above all, take joy in what you do
    4. Most modern cookbook authors claim to meet the conditions for a ‘good recipe’ as described by Elisabeth Luard:42A good recipe is one that first encourages the reader to cook, and then delivers what it promises. A well-written recipe takes you by the hand and says, don’t worry, it’ll all be okay, this is what you’re looking for, this is what happens when you chop or slice or apply heat, and if it goes wrong, this is how
    5. At least one, somewhat successful, cookbook has been published claiming to teach cooking without recipes.40

      Glynn Christian, How to Cook Without Recipes(London: Portico Books, 2008).

      The numbering of the annotations is slightly off here....

    6. The book goes closer to teaching the reader to cook than most modern books.

      My thoughts as well. Ratio is a fantastic cooking book.

    7. Kosher salt: This salt should in practice be referred to as koshering salt, its original purpose. U.S. chefs started using Diamond Crystal-brand Kosher Salt in the 1990s because it was the only coarse salt commonly available to them. Rather than specify a brand or coarseness in their cookbooks, they chose the unfortunate term of ‘kosher salt’. Kosher salt is not purer than other salts, and all kosher salts are not equal. When measured volumetrically, all kosher salts have different amounts of salt. Nonetheless, many authors insist on specifying a volumetric amount of kosher salt—‘1 teaspoon kosher salt’—but do not identify the brand being used.36

      The only author I've known to differentiate has been Michael Ruhlman, but even he didn't specify the brand and essentially said that when using "Kosher salt" to use twice as much as specified compared to standard table salt, presumably to account for the densities involved.

    8. The suggested alternative cooking technique ignores that braising is performed slowly, with low heat, and in a steam environment.
    9. Le Ménagier de Paris, written near the end of the century was arguably the first cookbook written as a set of instructions for a second party to use when managing a third party, in this case, for the young wife of an elderly gentleman to use as a guide for household management including supervising the cook.

      It's not indicated well here in the text, but this was written in 1393 according to the footnote.

      Le Ménagier de Paris, 2 vols (Paris: the author, 1393; repr. Paris: Jerome Pichon, 1846)

    10. recipe is simply ‘a statement of the ingredients and procedure required for making something’.2 There is no guarantee implied or stated that the cook will understand either the statement of ingredients or the procedure.
    11. Fourteenth-century recipe collections that have survived to today, such as Viandier pour appareiller toutes manières de viandes, Libre de sent sovi, Daz bûch von gûter spîse, and Forme of Cury, were written by professional cooks to use as an aide-mémoire for themselves or other professional cooks.
    1. So far, the cooking team — which includes a food historian, a curator, a chemical biologist specializing in food, a professional chef and an expert on cultural heritage — has re-created three stews. "One is a beet stew, one is vegetarian, and the final one has lamb in it," says Barjamovic.

      Sounds tasty!

    1. Cloud kitchen, a newly disrupted concept has sneaked in the food industry from the back door. The way investors are supporting cloud kitchen startups is something to study. Reports suggest that the Cloud kitchen concept is marching ahead at the highest CAGR among the other segment in the restaurant industry.

  8. Oct 2019
  9. Sep 2019
    1. dried cuttlefish

      The dried cuttlefish is a type of seafood product, which is also known as dried shredded squid/cuttlefish. It is commonly found in coastal Asian countries, Russia and of course, Hawaii. The text source comes from https://en.wikipedia.org/wiki/Dried_shredded_squid; The picture source comes from https://www.alibaba.com/product-detail/EXCELLENT-QUALITY-DRIED-SHREDDED-SQUID_50029615713.html.

    1. Tortilla Press

      Hard to take this article seriously when one generally would never use a press for flour tortillas (only corn), and here they prominently feature a photo of flour tortillas!

  10. Aug 2019
    1. "... the FDA acknowledged that many consumers want to know if food is derived from GMO/ GE technology or not," (Sax and Doran 630). Direct quote to support MP#1 Food labeling is necessary.

    1. "FDA acknowledged that many consumers want to know if food is derived from GMO/ GE technology or not" (Sax and Doran 630). This direct quote is in support of MP#1 Food labeling is necessary for educating the public.

    1. oseethemeatisenoughtodisgustforeverahungryman.Allcollectaroundthekettleorbigbirch-barkdisheeachuseshisfingersorwholehandJustwhichhefindsmosttohisadvantage.Childrenasnakedastheywereborn,savethecloth.rcundtheloine&hungrydogssittingontheirhindlegswiththeirnosesoverthedishin-tentlywatchingeverymotion&staringyourintheface.allthis.couldbeendured,buttoseeasquatlickakettlecoverbothindiameter&circumference,thisismorethaneverywhitemanchuldwellendure

      here the author provides some insights into the eating habits of the Natives, describing it as disgusting, mentioning the naked children and how the mothers lick the lids of the pots

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  11. Jul 2019
    1. This system delivers lunch physically to office workers of Mumbai who can’t go home during the lunch time. And you would be surprised to know that about 8 million lunches are delivered by these “Dabbawalas”(delivery persons) everyday without using any technology.

      Starting an Online office food delivery business has proven to be a lucrative idea for startups. Eat Club is the Top lunch catering services in 2019.

  12. Jun 2019
    1. Using a tactic now known as gastrodiplomacy or culinary diplomacy, the government of Thailand has intentionally bolstered the presence of Thai cuisine outside of Thailand to increase its export and tourism revenues, as well as its prominence on the cultural and diplomatic stages.
  13. May 2019
    1. The data was analyzed to examine food consumptions and waste patterns across different demographic groups and the findings confirm the presence of food wastage. The results are used as a basis for further research on demand-side food security policy options.

      All these reasons have led to an increase in food waste in Kuwait .

    2. Many of these countries are predicted to run into a serious food security crisis in the near future

      We have to be responsible for our lives and not waste food because it causes a crisis in the future .

    3. The World Food Summit of 1996 defined food security as “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. Food security is often tackled as a supply-side issue

      I like this idea. It is a good decision to keep our life healthy with out waste.

  14. Apr 2019
    1. Are you hungry? Get your favorite food delivered to you with these 7 world-class food delivery apps of 2019.

      Get your favorite food delivered to you with these 7 world-class food delivery apps of 2019. However, if you are here with the plans to build your own food delivery app like Uber Eats or GrubHub, I have something special for you.

    1. The UberEats clone food delivery app development process is a very lucrative and trending app development method. If you are planning to go for this approach, then we suggest you find the best clone app development company.

      The UberEats clone food delivery app development process is a very lucrative and trending app development method. If you are planning to go for this approach, then we suggest you find the best clone app development company.

  15. Mar 2019
    1. If you are considering creating a food ordering app then this list of 5 best food delivery apps of 2018 & 2019 will inspire and guide you to bring your dream startup into reality.

      If you are considering creating a food ordering app then this list of 5 best food delivery apps of 2018 & 2019 will inspire and guide you to bring your dream startup into reality.

  16. Jan 2019
  17. Dec 2018
    1. Benefits of On-Demand Food Delivery App for Restaurant Owners

      When talking about technological improvements, the demand app for food delivery comes first. Restaurant/Food industry is one of the fastest growing industry. Swiggy and Zomato have become unicorn leaders with their food delivery orders joining more than half million a day. Here, we talk about some features that make the on-demand food delivery app is the next game changer for Restaurant Owners.

  18. Oct 2018
  19. Sep 2018
  20. Aug 2018
  21. Jul 2018
    1. Meringues

      The recurrence of "meringues" until this point warrants further examination. In addition to tracing this motif and performing contextual analyses, we can use word collocations and concordances to better understand the physical and figurative resonances of this dessert. This reading could then feed into a broader analysis of all of the story's ingestible substances.

  22. Jun 2018
  23. ktakahata.github.io ktakahata.github.io
    1. WIth heartning food, with turtle, and which conchs; The flowers of sulphur, and hard niccars burnt
  24. May 2018
  25. Apr 2018
    1. I fancy she was wanted about the mince-pies

      Recipe

      -Pastry for 23 cm / 9 in double crust pie

      • 2 large Apples, chopped fine
      • 225 g / 8 oz / ½ lb of Beef Suet, minced
      • 90 g / 3 oz / ½ cup Raisins
      • 120 g / 4 oz / ½ cup Sugar
      • 60 g / 2 oz / ¼ cup Candied Orange Peel
      • 2 tbsp Citron, cut fine
      • 1/4 tsp Nutmeg
      • 1/8 tsp Cinnamon
      • 6-8 Cloves
      • 75 ml / 3 fl oz / 1/3 cup Brandy or 1 oz Brandy Extract and ¼ Cup Apple Juice

      Preheat your oven to 220° C / 425° F.

      Mix together the suet, apple, raisins and sugar. Add the remaining spices, fruit and brandy or juice. Line a deep dish pie plate with pastry, and add the mince filling. Roll out the remaining crust and cut a pattern in the top to vent the pie. Place the top crust on the pie and crimp the edges together. Bake for 35-40 minutes (Boyle)

    1. white soup

      A chicken and veal cream soup with nuts."Put a knuckle of veal into six quarts of water...send it up hot." (Farley,John. The London Art of Cookery, 1783) Full recipe here: https://www.telegraph.co.uk/foodanddrink/recipes/10323828/Jane-Austen-recipes-white-soup.html

      Picture here:https://www.telegraph.co.uk/template/ver1-0/i/tmglBody.gif

  26. annotatingausten.sfsuenglishdh.net annotatingausten.sfsuenglishdh.net
    1. A mince pie https://www.janeausten.co.uk/wp-content/uploads/2011/06/mincepie2-copy.jpg

      Mince pie Recipe

      INGREDIENTS: -Pastry for 23 cm / 9 in double crust pie

      • 2 large Apples, chopped fine -225 g / 8 oz / ½ lb of Beef Suet, minced -90 g / 3 oz / ½ cup Raisins
      • 120 g / 4 oz / ½ cup Sugar -60 g / 2 oz / ¼ cup Candied Orange Peel
      • 2 tbsp Citron, cut fine
      • 1/4 tsp Nutmeg
      • 1/8 tsp Cinnamon
      • 6-8 Cloves
      • 75 ml / 3 fl oz / 1/3 cup Brandy or 1 oz Brandy Extract and ¼ Cup Apple Juice

      Preheat your oven to 220° C / 425° F. Mix together the suet, apple, raisins and sugar. Add the remaining spices, fruit and brandy or juice. Line a deep dish pie plate with pastry, and add the mince filling. Roll out the remaining crust and cut a pattern in the top to vent the pie. Place the top crust on the pie and crimp the edges together. Bake for 35-40 minutes (Boyle, "Mrs. Lucas' Mince Pie, Jane Austen Centre)

    2. pg.80 Mince pies: big in size and may contain meat. (Panko, Smithonsian.com)

  27. Mar 2018
    1. Food is one of the most popular topics of interest across social media. The YouTube industry is no such exception as food is often discussed by YouTubers on the platform. Interesting content ranging from tips, recommendations, to a challenge often fill their YouTube channels. So wondering who are the popular YouTube food vloggers of Indonesia? We have you covered. Here are the top 5 food vloggers from Indonesia with content that is guaranteed to make you drool. Ria SW Ria SW is one of the top food YouTube vloggers from Indonesia who is very fond of eating and not at all afraid of getting fat in the process. She is never satisfied with food and can go on eating forever. The content on her channel revolves around food recommendations, trials and challenges featuring various cuisines from Korean to Indonesian. Tanboy Kun Tanboy Kun is yet another famous food YouTube vlogger from Indonesia. He has the dream body type that is athletic and yet not afraid to stuff himself with food. On his channel, he is often seen consuming very spicy food and that’s how he entertains his audience. To keep his channel content fresh and interesting, he always picks unusual and peculiar food items to review for his audience. His channel slogan is – “I eat anything you dare!” and you won’t be disappointed when you have a look at his channel. Ken & Grat Ken & Grat are an Indonesian couple who love to explore various kinds of food. How exciting it is for a couple to have a common hobby of eating. They can eat and eat until satisfied and are always up for trying a lot of food. Some of their top content on the channel includes trying out peculiar food items and reviewing them as well. With such content, they are definitely defining some major #CoupleGoals. Gerry Girianza Gerry Girianza is an Indonesian YouTube food vlogger who doesn’t only love to eat food but apparently is also a chef. He is popular, handsome and can cook superbly. Isn’t that the dream? In order to maintain interest in his YouTube content, he is willing to do a lot of travel to find all sorts of food to review and recommend to his audience. JWestBros The JWestBros YouTube channel is yet another hit in the Indonesian market. These are YouTube food vlogger who can not only eat in large quantities but also cook and travel to various places in search of great content for their audience. They are known for focussing more on the quality of the content they put up as their tagline rightly says, “An Elegant and Cinematic way to Review-ing Food.”

      Top 5 Food YouTube Vloggers From Indonesia

    1. have been selectively bred

      There's a difference between selective breeding and altering via genetic engineering. I believe that genetic modification falls into the second category, always.

  28. Feb 2018
  29. Dec 2017
  30. Nov 2017
    1. The draft Plan of Implementation for the World Summit on Sustainable Development,recognizes poverty eradication as the greatest global challenge facing the world today andan indispensable requirement for sustainable development.

      Human rights and poverty reduction

    1. As in Slow Food—with its unhygienic soil, disorderly farmers’ markets, and inconvenient seasons—the annoyances of Slow Computing have become pleasures. With community-made software, there’s no one to blame but us, the community. We’re not perfect, but we’re working on it.

      I really feel like the analogy works. I have for example begun to take pleasure in the messiness of vegetables bought at a farmers' market compared to the seeming perfection of those a a grocery store.

    1. when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life.
  31. Oct 2017
  32. May 2017