Clipmarks | BartendingBear's Food collection

Hot Sauce Kills The Cook - REALLY!

Tue, 30 Sep 2008 05:37:50 GMT

clipped by: BartendingBear
clipper's remarks: Eating his home-made sauce leads to heart attack.

An aspiring cook who challenged his friend to a chilli-eating contest died just hours later.

Andrew Lee, 33, had used a bag of home-grown red chillies to make a super-hot sauce.

Andrew Lee made an ultra-hot sauce with homegrown chillis. The morning after he was found unconscious and paramedics were unable to revive him

The forklift truck driver, who had recently passed a medical at work, dared his girlfriend's brother to eat a spoonful - then ate a plateful himself. Shortly after he had a heart attack and died.

His sister, Claire Chadbourne, 29, explained: 'They had a contest over who could make the hottest chilli sauce.

'Andrew just ate it with a plate of Dolmio. It was not a proper meal because he had already eaten lamb chops and mash after coming home from work. I don't know if Michael ate the chilli sauce as well.'

But as he went to bed after the contest, Mr Lee, of Edlington, Doncaster, had complained of itching, she added.

perfectly healthy and the post-mortem showed no heart problems.'

Anchorage Restaurant Offers McPalin Grilled Pig Sandwich

Sat, 20 Sep 2008 23:41:31 GMT

clipped by: BartendingBear
clipper's remarks: Mmmmm... Bacon!

Clip Source: www.ktuu.com

Lion's Den restaurant in Midtown Anchorage has created its own specialty: the McPalin Grilled Pig Sandwich.

The McPalin sandwich has grilled pork tenderloin on it, with caramelized apples, red onions, melted cheddar cheese, and crisp bacon.

Most food creators add some type of garnish such as parsley or fruit to top off their dish, but Keefe decided to do something a little more personal.

The sandwich is served with a side of lipstick and fries.

The McPalin grilled pig sandwich runs for about $13, and has been selling out.

Lion's Den owner Dale Keefe says he normally keeps politics out of work conversation, but when he was making sandwiches with his crew last week, the big top news story was Barack Obama's comment, "You know, you can put lipstick on a pig, it's still a pig."

"I just kept thinking about that news story when I was making sandwiches and I just kind of had an epiphany," Keefe said.

Are Malthus's 1798 Food Shortage Predictions Coming True?

Mon, 25 Aug 2008 05:53:00 GMT

clipped by: BartendingBear
clipper's remarks: "Have we beaten Malthus? After two centuries, we still do not really know."

Clip Source: www.sciam.com

In 1798 Thomas Robert Malthus famously predicted that short-term gains in living standards would inevitably be undermined as human population growth outstripped food production, and thereby drive living standards back toward subsistence. We were, he argued, condemned by the tendency of population to grow geometrically while food production would increase only arithmetically.

For 200 years, economists have contended that Malthus overlooked technological advancement, which would allow human beings to keep ahead of the population curve.

The idea that improved know-how and voluntary fertility reduction can sustain a high, indeed rising, level of incomes for the world remains correct, but only if future technology enables us to economize on natural capital rather than finding ever more clever ways to deplete it more cheaply and rapidly.

We will need a new politics to recognize the importance of a sustainable growth strategy and global cooperation to achieve it.

More Honey Bee News

Mon, 30 Jun 2008 05:48:08 GMT

clipped by: BartendingBear
clipper's remarks: The entomologists are working hard to solve this important issue.

Clip Source: www.sciencedaily.com

Scientists are one step closer to understanding the recent demise of billions of honey bees after making an important discovery about the transmission of a common bee virus. Deformed wing virus (DWV) is passed between adult bees and to their developing brood by a parasitic mite called Varroa destructor when it feeds.

However, research published in the July issue of the Journal of General Virology suggests that the virus does not replicate in Varroa, highlighting the need for further investigation.

Deformed wing virus has been linked to the collapse of honey bee colonies in Britain. In recent years the prevalence of the virus has increased globally in colonies infested with Varroa. It is widely accepted that the virus replicates in the mite and is then transmitted to bees when it bites. However, researchers at Rothamsted Research and the University of Nottingham have found that the virus does not replicate in the mite, suggesting an alternative means of transmission.

Nobel Winner Rethinks Business - World Benefits

Mon, 14 Jan 2008 04:11:04 GMT

clipped by: BartendingBear
clipper's remarks: Excerpt at clipped source. Excellent!

Clip Source: www.npr.org

Muhammad Yunus' ideas about lending to the poor have changed lives in his native Bangladesh and beyond.

Yunus, winner of the 2006 Nobel Peace Prize, has helped people rise above poverty by giving them small, usually unsecured loans through his Grameen Bank.

Now Yunus has written about his next big idea in Creating a World Without Poverty: Social Business and the Future of Capitalism. He calls his vision "social business" — a model where entrepreneurs can apply their creative, social and altruistic vision to the world's most pressing problems, such as poverty and homelessness.

Excerpt: 'Creating a World Without Poverty'

Prologue: Starting With a Handshake

"A social business? What is that?"

"It's a business designed to meet a social goal.

a business that pays no dividends.

It sells

at prices that make it self-sustaining.

The owners

get back the amount they've invested

but no profit

any profit made stays in the business

to do more good for the world.

How Old Is That Stuff in Your Fridge?

Wed, 24 Jan 2007 02:03:50 GMT

clipped by: k9riley99

Clip Source: tech.yahoo.com

I came home from a week of travel to that "science experiment" refrigerator scene. The wilted, semi-gelatinous lettuce was easy to recognize and toss, but things like cream cheese and juices looked OK, and the thought of doing the milk taste test turns my stomach.

Here's a high tech answer to the question, "How long has it been in the fridge." And it's cheap, too. At howmanydaysago.com, $12 buys you two DaysAgo Digital Day Counters that you can stick onto your jars or containers using a suction cup. The counter goes up to 99 days and can be reset. Batteries last about 18 months and can be replaced.

And anything that needs to have days counted can get one of these digital counters. The web site suggests you can just as easily use these to keep track of when to clean your pet's cage or water a plant.

Not sure how long something stays fresh? The web site has a good chart of everything from eggs to sandwich meat.

Tags: technology, counter, refrigerator, storage, food, shopping, digital day counters

Cut onions without tears

Sun, 07 Jan 2007 23:23:44 GMT

clipped by: Moondome

Clip Source: www.lifehacker.com

Using a knife, cut a cone out of the bottom of the onion (where the roots come out). The diameter of this cone should be about a third of the diameter of the onion, and about 1/3 deep. Take this piece and throw it away (don't put it down the disposal!). This piece contains the part/gland that makes baby Jesus and everyone else in the room cry when you're chopping it up. Once you've gotten that piece out, chop off the top, peel, and slice the onion.
Been doing it for years, and it works like a charm. You know your cone is too small if it doesn't work, because you've cut into that teargas grenade.

Tags: tips cooking

Ten Reasons to Throw Out Your Microwave Oven

Wed, 27 Dec 2006 05:30:06 GMT

clipped by: k9riley99
clipper's remarks: If the marketing world would have named these ovens Radiation Ovens instead of Microwave Ovens would I have one in my kitchen right now?

Clip Source: www.i-amperfectlyhealthy.com

Ten Reasons to Throw Out Your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:

1). Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de- polarizing or de-magnetizing the brain tissue].

2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.

5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.

8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Have you tossed out your microwave oven yet?

Tags: food, health, household kitchen appliance, microwave

Yes! We Have NO Bananas!

Tue, 26 Dec 2006 08:57:53 GMT

clipped by: BartendingBear
clipper's remarks: My apologies to Jimmy.

Clip Source: www.popsci.com

The banana as we know it is on a crash course toward extinction. For scientists, the battle to resuscitate the world’s favorite fruit has begun—a race against time that just may be too late to win

For nearly everyone in the U.S., Canada and Europe, a banana is a banana: yellow and sweet, uniformly sized, firmly textured, always seedless. Our banana, called the Cavendish, is one variety Aguilar doesn’t grow here. “And for you,” says the chief banana breeder for the Honduran Foundation for Agricultural Investigation (FHIA), “the Cavendish is the banana.”

The Cavendish—as the slogan of Chiquita, the globe’s largest banana producer, declares—is “quite possibly the world’s perfect food.” Bananas are nutritious and convenient; they’re cheap and consistently available. Americans eat more bananas than any other kind of fresh fruit, averaging about 26.2 pounds of them per year, per person (apples are a distant second, at 16.7 pounds). It also turns out that the 100 billion Cavendish bananas consumed annually worldwide are perfect from a genetic standpoint, every single one a duplicate of every other. It doesn’t matter if it comes from Honduras or Thailand, Jamaica or the Canary Islands—each Cavendish is an identical twin to one first found in Southeast Asia, brought to a Caribbean botanic garden in the early part of the 20th century, and put into commercial production about 50 years ago.

That sameness is the banana’s paradox. After 15,000 years of human cultivation, the banana is too perfect, lacking the genetic diversity that is key to species health. What can ail one banana can ail all. A fungus or bacterial disease that infects one plantation could march around the globe and destroy millions of bunches, leaving supermarket shelves empty.

Tags: genetics, crops, fruit, banana, genetic engineering, cloning

Perogies

Fri, 01 Dec 2006 17:13:45 GMT

clipped by: Socratoad

Clip Source: www.cooksrecipes.com

Perogies

Make these ahead of time for convenience and ease in serving. This recipe includes freezing instructions.

8 to 10 potatoes

1 onion, finely chopped

6 tablespoons butter
2 cups shredded cheddar cheese (8-ounces)
2 cups shredded mozzarella cheese (8-ounces)
4 to 6 strips bacon, cooked and crumbled (optional)
Salt and pepper to taste

To prepare filling: Peel and cut potatoes into cubes. Boil until tender. Reserve cooking water for dough.

Meanwhile, saute onion in a butter; set aside to cool to lukewarm.

Mash potatoes and place in medium-sized bowl. Add onion with the butter, cheeses and bacon; season to taste with salt and pepper and mix well. Set aside.

Dough:

2 1/4 cups reserved potato water, cooled to lukewarm
2 eggs
6 tablespoons vegetable oil
6 to 7 cups all-purpose flour
1 1/2 teaspoons salt

To make dough: Combine potato water, eggs and oil; mix well.

Combine flour and salt in a large bowl, make a well in the center. Pour water/egg mixture into well and stir until mixture is smooth.

Turn dough out onto a lightly floured surface and knead several times.

Place dough in well-greased bowl, turning dough once and cover. Let rest for at least 20 minutes to 2 hours.

On a lightly floured surface, roll dough out to about 1/8-inch thickness. Cut dough into circles with a large biscuit cutter or coffee mug. Fill with about 1 teaspoon of potato mixture. Pinch edges together so the seam is secure.

Place on baking sheets lined with waxed paper and freeze. Once frozen, place in a large zipper-style plastic bag to store.

To cook perogies bring a large cooking pot of water to boil. Remove perogies from freezer once the water has come to a full rolling boil.

Cook perogies in batches of 6 to 8 in boiling water. They are done when they rise to the water's surface. Drain well and place in a serving bowl. Drizzle with melted butter and sprinkle with chopped chives, if desired, and serve. Perogies also go well with sauteed onions and sour cream.

Note: Perogies can be fried or deep-fried.

Tags: perogies, recipes