No matter how it is cooked, the Olive Wagyu that’s harvested from a herd of 2,000 Kuroge-washu cattle that live on a small island in Japan’s Kagawa Prefecture and subsist on a diet that includes upcycled pulp taken from spent olives is very, very rare. Produced according to the concept of mottainai (basically the idea of recognizing the inherent value of resources and not wasting them), Olive Wagyu is highly coveted and nearly impossible to get stateside outside of special shipments.
Physical principles are involved in almost any aspect of cooking. Here we analyze the specific process of baking pizzas, deriving in simple terms the baking times for two different situations: For a brick oven in a pizzeria and a modern metallic oven at home. Our study is based on basic thermodynamic principles relevant to the cooking process and is accessible to undergraduate students. We start with a historical overview of the development and art of pizza baking, illustrate the underlying physics by some simple common examples, and then apply them in detail to the example of baking pizza.
Serve spaghetti and meatballs to an Italian, and they may question why pasta and meat are being served together. Order a samosa as an appetizer, and an Indian friend might point out, as writer Sejal Sukhadwala has, that this is similar to a British restaurant offering sandwiches as a first course. Offer an American a hamburger patty coated in thick demi-glace, and they’ll likely raise an eyebrow at this common Japanese staple dubbed hambagoo.
Each of these meals or dishes feels somehow odd or out of place, at least to one party, as though an unspoken rule has been broken. Except these rules have indeed been discussed, written about extensively, and given a name: food grammar.
Yes, much like language, cuisine obeys grammatical rules that vary from country to country, and academics have documented and studied them. They dictate whether food is eaten sitting or standing; on the floor or at a table; with a fork or chopsticks or with fingers. Like sentence structure, explains Ken Albala, Professor of History at the University of the Pacific, a cuisine’s grammar can be reflected in the order in which it is served, and a grammar can dictate which foods can (or cannot) be paired, like cheese on fish, or barbecue sauce on ice cream.
Most of the 300,000 + plant species have leaves, and the function of all of them is to perform photosynthesis. They are the ultimate source for all of the oxygen and food for the rest of the food chain and help regulate the global carbon and water cycles. They are also nutrition superstars. To figure out why greens are good for you and whether all leaves are equal in this regard, we need to take quick look at global leaf structural variability and broad evolutionary patterns in the species that make their way onto our tables.
Would you be surprised if I told you I get this question a lot from random people who find out that I know something about wine? What if I told you it was one of the top things that people seem to be searching for when they end up here at my blog? I have no idea why, but since people seem to be asking the question, perhaps they should get an answer.
So how long does a bottle of wine last once opened? The short answer is: as long as it still tastes good to you.
Nice. Something about storing a massive amount of dough in the fridge seems weird to me though.
Green beans (As many as you like)
Cherry Tomatoes (As many as you like)
95g Can of Tuna or Salmon in brine
1 tbsp Balsamic Vinegar
2 tbsp Extra Virgin Olive Oil (EVO)
1 slice of sour dough bread (stale tastes great)
1 very hungry human being.
Cut the potato into small cubes and boil in salt water until tender.
While potatoes are boiling, whisk a tbsp of balsamic vinegar with a tbsp of EVO with salt as desired in a bowl.
Once cubed potatoes are boiled, let it cool for a few minutes.
While potatoes are cooling, boil the green beans until slightly tender for about 5 minutes or however crunchy or soft you prefer. Once done, wash with chilly water or place in ice bath in a bowl for a few minutes to stop the beans from cooking further.
Slice the cherry tomatoes into halves.
Tear up the bread into rough pieces rather than cubes as the roughness creates a rustic variety of texture.
Dunk the potatoes, beans, canned tuna or salmon with brine, tomatoes, and breads in the whisked emulsion of balsamic vinegar and EVO. Salt generously and refrigerate for a cool salad.
Once cooled, drizzle with a tbsp of olive oil and chomp it down!
In this picture I skipped potatoes because I was trying to have a low carb salad. But the potatoes make an enormous difference. A bit of honey in the emulsion also balances out the acidity if you are not a huge fan of tanginess. This salad is nice for a healthy lunch. If you want salad as a side instead for your main proteins, skip the tuna. The salad works great with a simple beef or salmon steak. Enjoy!