132 Matching Annotations
  1. Last 7 days
    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?
  2. 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.

  3. Oct 2019
  4. 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!

  5. 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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  6. 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.

  7. 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.
  8. 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.

  9. 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.

  10. 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.

  11. Jan 2019
  12. 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.

  13. Oct 2018
  14. Sep 2018
  15. Aug 2018
  16. 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.

  17. Jun 2018
  18. ktakahata.github.io ktakahata.github.io
    1. WIth heartning food, with turtle, and which conchs; The flowers of sulphur, and hard niccars burnt
  19. May 2018
  20. 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

  21. 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)

  22. 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.

  23. Feb 2018
  24. Dec 2017
  25. 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.
  26. Oct 2017
  27. May 2017
    1. Min­i­mal­ism doesn’t fore­close ei­ther ex­pres­sive breadth or con­cep­tual depth. On the con­trary, the min­i­mal­ist pro­gram—as it ini­tially emerged in fine art of the 20th cen­tury—has been about di­vert­ing the viewer’s at­ten­tion from overt signs of au­thor­ship to the deeper pu­rity of the ingredients.

      This also sounds like a great way to cook!

  28. Apr 2017
    1. Using 3-D cameras, it builds a picture of the crops, looking for individual plants under stress. Should the tower spot something awry, it dispatches Vinobot. The rover uses its robotic arm to create a detailed 3-D model of the plant, showing scientists the exact angles of leaves, for instance, to determine how different kinds of corn handle drought.

      Really interesting!

    1. Ainsley grills spiced lobster and make green bean and salsa salad

      Got to check it out.

  29. Mar 2017
    1. Never Out of Season: How Having the Food We Want When We Want It Threatens Our Food Supply and Our Future, Copyright © 2017

      Would be very interesting to read this book.

  30. Feb 2017
    1. The club, F.H. King Students for Sustainable Agriculture, provides students with, among other things, fresh produce from the student-maintained farm,

      Cool idea!

  31. Jan 2017
    1. And this body should be understood not as a body of doctrine but, rather —following an often evoked metaphor of digestion— as the very body of the one who, by transcribing his readings, has appropriated them and made their truth his own: writing transforms the thing seen or heard “into tissue and blood” (in vires et in sanguinem). It becomes a principle of rational action in the writer himself.

      Might be the asshole in me talking, but this sounds like a high school teacher talking. Either way, even though it's cliché, I appreciate this claim. Essentially, saying that we all take in information differently because we are all different. Just like how we digest food differently.

  32. Dec 2016
  33. Nov 2016
  34. comidaw.wordpress.com comidaw.wordpress.com
    1. Cupcakes de chocolate, fácil y sin gluten

      delicious

  35. Oct 2016
  36. Sep 2016
    1. Ronnie de Jonge

      very little data to show yet, just in process of setting up. Looking at the rhizosphere to help increase yield of crops without increasing the need for extra land (i.e. food security).<br> Much lost yield is due to "stress" of various sorts (drought, flood, etc).

  37. online.salempress.com.lacademy.idm.oclc.org online.salempress.com.lacademy.idm.oclc.org
    1. and it is more common to serve single plates with a number of dishes mixed.

      I find that this is also pretty common in the US.

    2. Most Salvadorans eat three meals a day.

      This seems like most salvadorans have the money to afford 3 meals a day, which not all countrys can do

  38. May 2016
  39. www.seethingbrains.com www.seethingbrains.com
    1. Quickly and with his eyes watering with satisfaction, he ate one after the other the cheese, the vegetables, and the sauce. The fresh food, by contrast, didn’t taste good to him. He couldn’t bear the smell and even carried the things he wanted to eat a little distance away.

      This passage depicts one of the pivotal moments in the Metamorphosis in which Gregor loses another piece of his humanity. An important image in the book is that of Gregor’s sweet bowl of milk. After Gregor’s transformation he longs for the bowl of milk as a way to hold on to his humanity as this is one of the symbols of his lost self. This is something that Gregor the working man enjoyed and symbolizes what Gregor no longer is. Therefore this quote is important because it shows that Gregor slowly becoming inside what his outside has already transformed into. The refusal of fresh food that he would have quickly indulged in as a human shows that Gregor is conforming to his shell. By eating the rotten vegetables and spoiled food because he enjoys the smell and it has become appealing to him, it shows that Gregor is losing sight of himself. He is also far less introspective, a prevalent literary element in the rest of the story. The moment he realizes he is vermin the story is riddled with Gregor’s almost comical deadpan description and reflection on his newfound condition. However, this passage is lacking that aspect; it is mainly the omniscient narrator who tells of this event, despite it’s importance; suggesting Gregor would have a lot to say on the subject.

    1. kids are led to believe all the marketing and advertising on TV,

      Is it just the kids? What role do teachers, doctors, and parents play? And older siblings?

  40. Apr 2016
    1. So where exactly might you find a GMO label if it existed? 1.GMOs or foods containing GMOS This is obvious. Actual whole GMO produce such as pest-resistant sweet corn, or disease-resistant squash would be labeled. Processed foods obviously containing these ingredients such as salsa with GM corn or trail mix with dried GM papayas would also be labeled. 2.Meat/Dairy from animals fed GMOs This is a bit trickier, and still up in the air. As Ben and Jerry’s points out on their website, eating a GMO does not make YOU a GMO. For this reason, they have advertised that their ice-cream is “GMO free” for years, even though it is made from the milk of cows fed genetically modified feed. This logic seems fair enough. After all, the gene that makes alfalfa a GMO cannot be found in a pint of Cherry Garcia. 3.Processed foods made with oil/sugar extracted from GMOs As with meat/dairy, this is a toughy. Just as the genes unique to GMOs don’t make it through a cow’s gut, they also don’t show up in high-fructose corn syrup or soybean oil. These processed ingredients are 100% identical to organic alternatives. 4.Foods produced by (or with ingredients produced by) GM microorganisms The production pipeline of some foods and food additives relies on genetically modified fungi or bacteria. Cheese is pretty much universally made using enzymes produced by genetically modified microorganisms. Genetically modified microorganisms can also produce vitamins, which can then be used to fortify cereals. This might explain why several vitamins went missing when Grape Nuts and Cheerios went GMO-free. The GM microorganisms themselves are not present in the final product, so the only difference is a decrease in vitamin A, B12, D and Riboflavin in the GMO-free version.
    1. The New York City Health Department closed the Chipotle at Broadway and West 111th Street this week, with the fast-food outpost not expected to open again until Friday, staff said. The department slapped the eatery with violations for improper refrigeration and evidence of flies, after inspectors visited the restaurant Monday to find its walk-in refrigerator had broken down that same day, employees and DOH officials said.
  41. Mar 2016
    1. Mariquitas are a traditional Cuban snack. Resembling what many refer to as “chips,” mariquitas are made with green plantains. They are thinly sliced then fried in hot oil and sprinkled with salt, creating an easy snack that Cubans love to enjoy while sitting or grab on the run.

      This page shows how to make mariquitas, a delicious snack made from green plantains in oil.

    1. Plantains are higher in starch than bananas, low in sugar and is similar to a potato in texture. Plantains have similar nutritive value as fresh bananas plus vitamin A, and are an excellent source of carbohydrates, according to the University of Florida Extension. Plantains are also a good source of vitamin C and are low in sodium and calories.

      Plantains are high in starch and low in sugar, but they are just as good for you as bananas, plus they are healthier! I love them!

    2. Green plantains taste more like a potato with a starchy texture. Because of this, plantains are not suitable for eating raw unless they're very ripe,

      Plantains look like bananas, but they are more like potatoes. They are starchy, and like a potato, you would want to cook them first. I love cooking plantains!

  42. Dec 2015
    1. This problem of plastic has to be solved – and quickly. This guide for kids gives a good run down and should make anyone think twice before using plastics frivolously.

  43. Oct 2015
    1. hospitable network means that information can flow relatively easily between nodes

      I like this definition. I am really interested in riffing on a Derridian notion of hospitality, this kind of networked hospitality, food networks, and the hospitality industry. There are a couple of things that I'm wondering at this point: what constitutes "information" and what constitutes "ease." I'm thinking about environments that are hospitable to certain microorganisms, but not others. So one kind of bacteria might move through with ease, while another might be killed off.

  44. Jun 2015
    1. 8 Profound Marketing Lessons I Learned From Selling at a Food Market

      A great article of basics for any stall-holder, the lessons can easily be applied to non-food...

  45. May 2015
    1. What we need is an ethos that comes to terms with contemporary, industrialized food, not one that dismisses it, an ethos that opens choices for everyone, not one that closes them for many so that a few may enjoy their labor, and an ethos that does not prejudge, but decides case by case when natural is preferable to processed, fresh to preserved, old to new, slow to fast, artisanal to industrial.

      That we may judge each thing on its own merits is the most important part of this to me and the source of all my frustration with efforts to paint with broad and dull brushes, such as GMO labeling.

    2. If we urge the Mexican to stay at her metate, the farmer to stay at his olive press, the housewife to stay at her stove instead of going to McDonald’s, all so that we may eat handmade tortillas, traditionally pressed olive oil, and home-cooked meals, we are assuming the mantle of the aristocrats of old.
  46. Nov 2013