AP Photo/Dolores Ochoa
Looks like the anti-Soy brigade has their own police force in Ecuador. :)
For hamburger aficionados who want the smell even when they can’t get a bite, Burger King is putting the scent into a limited-edition fragrance.
Burger King said…that the Whopper grilled beef burger-scented cologne will be sold only on April 1, and only in Japan.
Sounds too good to be true? It’s not an April Fools’ Day joke, though the company chose the date deliberately.
The limited “Flame Grilled” fragrance can be purchased at 5,000 yen (about $40), including the burger. There will be only 1,000 of them.
Burger King is hoping the scent will seduce new fans for their burgers. I know it certainly would have the opposite effect on me. And I love hamburgers.
Light toast – my homebaked 1/4 whole wheat bread
Natural brown eggs [every native New Englander knows this is appropriate] – large
— lightly fried or poached — depending on mood
Provolone cheese slices
Tuong Ot Tói Viet-Nam chili garlic sauce
Season to taste
First – the fries
Anti-austerity protesters got close enough to Belgium’s prime minister on Monday to splatter him with a helping of the national dish – fries and mayo.
Pictures from the business event in Namur showed Charles Michel, 39, smiling as a woman squirted sauce over his suit. His spokesman said he would not press charges, and declined comment on the breach of security around the premier of a country that has been a major recruiting hub for jihadists fighting in Syria.
Then – the mayo
Best fries in the world, so they say.
I have to say the best ever I’ve had were from a truck near Upton Park on the way to a West Ham football match.
Best in Santa Fe IMHO? Second Street Brewery.
As anyone who has read Marion Nestle’s Food Politics or Michael Pollan’s In Defense of Food knows, the US Department of Agriculture’s attempts to issue dietary advice have always been haunted by industry influence and a reductionist vision of nutrition science. The department finally ditched its silly pyramids a few years ago, but its guidelines remain vague and arbitrary (for example, how does dairy merit inclusion as one of five food groups?).
In Brazil, a hotbed of sound progressive nutritional thinking, the Ministry of Health has proven that governmental dietary advice need not be delivered in timid, industry-palatable bureaucratese. Check out its plain-spoken, unimpeachable, and down-right industry-hostile new guidelines (hat tip Marion Nestle):
1. Make natural or minimally processed foods the basis of your diet
2. Use oils, fats, salt, and sugar in small amounts when seasoning and cooking natural or minimally processed foods and to create culinary preparations
3. Limit consumption of processed foods
4. Avoid consumption of ultra-processed products
5. Eat regularly and carefully in appropriate environments and, whenever possible, in company
6. Shop in places that offer a variety of natural or minimally processed foods
7. Develop, exercise and share culinary skills
8. Plan your time to make food and eating important in your life
9. Out of home, prefer places that serve freshly made meals
10. Be wary of food advertising and marketing
I’ve survived several generations of the USDA Food Pyramid-scheme mostly by ignoring it. Fortunately, half my cultural heritage is Italian and what folks call the Mediterranean Diet, nowadays is what I was brought up with. Only we called it cooking like Grandma.
Whether it’s Mario Batali or Lidia Bastianich, examples of the real deal are available from these and many other exponents of Mediterranean food. Try it. And as ever – in moderation.
Dr. Pravin Jaiprakash Gupta, MS, FICS, FAIS, FASCRS, FACS of the Fine Morning Hospital and Research Center, Laxminagar, Nagpur, India, presents, in the journal Digestive Surgery, Vol. 24, No. 5, 2007, a paper entitled : Red Hot Chilli Consumption Is Harmful in Patients Operated for Anal Fissure – A Randomized, Double-Blind, Controlled Study.
“Patients were randomly assigned to receive analgesics and fiber supplement alone (control patients) or consumption of 1.5 g chilli powder twice daily along with identical fiber and analgesics (chilli group). “
“Conclusion: This study shows that consumption of red chillies after anal fissure surgery should be forbidden to avoid postoperative symptoms.”
Note: Dr. Gupta is also known for his invention — “A surgical device which is called as radiowave gun handle was named after him as ‘Pravin Gupta Procto Gun’ by the famous USA company Ellman International Inc.”
Anyone living where the state question is “red or green?” knows the answer to this study well in advance. You only have to make a mistake like this once to remember the result for the rest of your life.
Note: Everyone in New Mexico has their personal favorites. The illustration at right is mine. Try it on a sandwich of leftover roast pork for a breakfast treat.
A gentle rain, this morning. One of the delights of monsoon season, sometimes, in high desert country. Sunrise shining through the rain. Felt and smelled like nothing but my Italian grandparents’ farm in New York state – or Tuscany, which never got so cold in the winter.
My notes about a morning in Bivigliano are over at my friend Om Malik’s personal blog. The link is behind the photo above, taken in his vacation, the R&R he’s still immersed in – in Tuscany.
And Monday breakfast often depends on leftovers. I ate just a tad extra of my wife’s pork stew, yesterday; so no meat in the most important meal of the day – yet. Only my second cup of coffee with a touch of cinnamon in the brew, dark roast and strong as usual.
I’d baked a couple of long slender loaves of Italian bread, last week, instead of the usual boule. A quarter whole wheat, three-quarters unbleached white flour per usual. I turned one into broccoli bread the way the maestro did it at the Grand Bakery in my old Fairhaven neighborhood. I stuffed the loaf with steamed broccoli, minced garlic lightly sauteed in e.v. olive oil, dried red chile fragments.
The two heels of that loaf remained from the weekend. So, I split them, leaving a little broccoli in each piece. Toasted them till the sharp edges of the bread were just turning brown. Rubbed the stiff crust with a clove of garlic and brushed each surface with more of my favorite Sicilian extra virgin olive oil, and just a few grains of Malden sea salt.
Sat down with my coffee and Paul Desmond on Pandora streaming. “So long, Frank Lloyd Wright”.
The rain should stop, soon. Sheila’s a true New Mexico dog and won’t come outside for a walk with me until it does.
Broccoli is still my favorite – steamed then sauteed in olive oil and garlic
Children can learn to eat new vegetables if they are introduced regularly before the age of two, suggests a University of Leeds study.
Even fussy eaters can be encouraged to eat more greens if they are offered them five to 10 times, it found.
The research team gave artichoke puree to 332 children aged between four and 38 months from the UK, France and Denmark…One in five cleared their plates while 40% learned to like artichoke.
The study also dispelled the popular myth that vegetable tastes need to be masked in order for children to eat them…During the study, each child was given between five and 10 servings of at least 100g of artichoke puree…The puree was either served straight, or sweetened with added sugar, or vegetable oil was mixed into the puree to add energy.
The researchers found there was little difference in the amount eaten over time between those who were fed the basic puree and those who had the sweetened one, suggesting that making vegetables sweeter does not encourage children to eat more…
Overall, they did find that younger children ate more artichoke than older children in the study…Prof Marion Hetherington, study author from the Institute of Psychological Sciences at Leeds, said this was because children become picky and wary at a certain age.
“If they are under two they will eat new vegetables because they tend to be willing and open to new experiences…After 24 months, children become reluctant to try new things and start to reject foods – even those they previously liked…”
Prof Hetherington said her research, which is published in the journal PLOS ONE and funded by the EU, offered some valuable guidance to parents who want to encourage healthy diets in their children.
“If you want to encourage your children to eat vegetables, make sure you start early and often…Even if your child is fussy or does not like veggies, our study shows that five to 10 exposures will do the trick.”
There’s part of the skill. Parents have to know better before they can teach their children to eat better, healthier diets. Cripes, just reading this reminds me of what my mom did. She tried my sister and me on a range of green veggies and – in addition to traditional Italian salads – she simply let us choose which of the several veg she offered during those earliest years – as long as we chose one or more to be our own.
It meant she always was left with preparing twice as many choices for a meal – because damned if my sister and I would choose the same thing. We wouldn’t even pick the same ice cream for a treat walking home from our Friday night treat at the neighborhood movie house.