Welcome to CJ Taking Food anyone interested please join the chat just click https://t.me/ChefCJ #AceFoodDesk reports


Welcome to CJ Taking Food anyone interested please join the chat just click https://t.me/ChefCJ

#AceFoodNews Published: March.16: 2019:

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

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Rambutan // In Dianes Kitchen #AceFoodDesk reports


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What in the world do you do with these Rambutans? My husband found them at the grocery store and thought they would make a good post. They look like a sea creature but are actually a hairy like fruit. When you slice open the exterior you will find a sweet fruit inside that tastes like a grape with a single seed in the middle. It seems like a lot of work just to eat these. Do any of my followers do anything else with these?

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The package said to slice the outer layer and

remove the hairy outer part. It cuts very

easily then I twisted it apart.

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Once the exterior is removed you are left

with this delicious round white ball.

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Then I just ate around the seed.

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I know I have seen these in some of my

followers posts so tell me what you

do with them in your house.

http://www.InDianesKitchen.com

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – CAPRESE 2 // cocinaitaly #AceFoodDesk reports


Buenas dias ,a todos el mundo hoy voy a proponer una ensalada caprese diferente de la de siempre que he preparardo en casa otro dia,fresca y adecuada por el verano.A la caprese de toda la vida con tomate y mozzarella en rodaja le he añadido unas patatas hervida(ahi que esperar que la patatas se enfrie para ponerla en el plato),unos aguacate cortado en tiras,en centro del plato un poco de lechuga mixta maiz, y aceituna verde (le quitamos el hueso).

Es facil da hacer,se puede utilizar como entrante o como plato unico,tiene un coste bajo y se tarda en prepararla el tiempo que cocinamos las patatas .

Abajo ve dejo unas fotos del resultado final,si ve gusta podeis añadirle oregano o unas hojas de albahacas por encima,con un hilo de aceite virgen extra queda mas sabrosa.

Un saludo a todos por cualquier duda o pregunta podesi escribirme a este mismo blog,hasta la proxima receta.

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IMG_20190325_134459.jpg

Source: // cocinaitaly

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Simple Shrimp Creole // In Dianes Kitchen #AceFoodDesk reports 👨‍🍳


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Shrimp Creole is a spicy dish full of Shrimp, Andouille Sausage and vegetables with a delicious tomato based broth. Eat this right from a bowl or serve it over rice, either way will leave you wanting more.

Source: Adapted from Debi Schull

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Ingredients

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In a large deep pan such as a Dutch oven,

add oil and heat over medium heat.

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Sauté the sliced sausage on both sides.

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Once both sides are brown remove

from the pan and keep warm.

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Add the onion, green pepper and celery

to the pan cooking until the vegetables

are tender. I don’t like green pepper

so you won’t see it in my dish.

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Add the garlic, chicken broth, tomatoes,

corn, brown sugar and cayenne pepper.

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Bring to a boil, reduce heat to a simmer

and simmer, covered, for 10 – 12 minutes.

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Add the sausage and shrimp.

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Stir, making sure the shrimp are under the

broth, and simmer for 3 minutes with the lid on.

Shrimp will be opaque and pink in color when

completely cooked. Do not over cook.

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Place in a bowl and eat as is or serve over rice.

Simple Shrimp Creole

http://www.InDianesKitchen.com

A78AADEC-49A4-478F-A1BC-1114F898D278

Ingredients

  • 1 – 13.5 oz. package Andouille sausage, cut into 1/2″ pieces
  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 4 celery ribs, thinly sliced
  • 1 Tbsp. minced garlic
  • 1 – 14 oz. can chicken broth
  • 2 – 14.5 oz. cans diced tomatoes
  • 1 – 12 oz. bag frozen sweet corn, thawed
  • 1 Tbsp. brown sugar
  • 1/4 tsp cayenne pepper
  • 1# uncooked shrimp (peeled, deveined and tails removed)
  • salt to taste
  • pepper to taste

Directions

  1. In a large deep pan such as a Dutch oven, heat the oil over medium heat.
  2. Add the sliced sausage and sauté until both sides are brown. Remove to a plate and keep warm.
  3. Add the onions, green pepper and celery to the pan. Saute until the vegetables are tender.
  4. Add the garlic, chicken broth, tomatoes, corn, brown sugar and cayenne pepper.
  5. Bring to a boil, reduce the heat to a simmer. Simmer, covered, for 10-12 minutes.
  6. Add the sausage and the shrimp, stir, pushing the shrimp under the broth.
  7. Bring to a simmer. Simmer for 3 minutes with the lid or until the shrimp are opaque and pink. Do not over cook.
  8. Place into serving bowls or serve over rice.

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Banana Split Cake // In Dianes Kitchen – #AceFoodDesk reports


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Creamy and full of fruit, this Banana Split Cake tastes like a Banana Split made from ice cream. A delicious graham cracker crust topped with cream cheese, bananas, pineapple, strawberries and Cool Whip (or whipped cream). Garnished with peanuts, maraschino cherries and chocolate syrup to make this dessert fabulous!

Adapted from: http://www.allrecipes.com

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Ingredients for the crust.

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Ingredients for the cake.

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In a medium bowl, add the graham

cracker crumbs and the sugar.

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Mix together to combine.

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Add the melted butter and

combine with a fork.

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Then I used my fingers to make sure all

of the crumbs were coated in butter.

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Pour the mixture into a 9″ x 13″ cake pan.

Using a spoon, press the crumbs evenly onto

the bottom and up the sides of the pan.

Refrigerate for one hour.

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In a medium bowl using a hand mixer,

beat the powdered sugar and cream

cheese until creamy and smooth.

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Spread the cream cheese evenly over

the chilled graham cracker crust.

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Slice the bananas, one at a time, and

place them on top of the cream cheese.

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Using a spoon place the

pineapple evenly on top.

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Add the sliced strawberries on top.

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Add the Cool Whip (or whipping cream)

and carefully spread it evenly over

the entire top to seal off all the edges.

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Sprinkle the peanuts on top.

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Place the cherries on top.

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Drizzle with chocolate syrup.

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Refrigerate for 1 – 2 hours, slice and serve.

Banana Split Cake

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

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Ingredients

CRUST INGREDIENTS

  • 2 cups graham cracker crumbs
  • 3/4 cup granulated sugar
  • 1 stick (1/4 pound) butter, melted

CAKE INGREDIENTS

  • 2 – 8 oz. packages cream cheese, room temperature
  • 1 & 1/2 cups confectioners sugar (powdered sugar)
  • 3 – 4 banana’s
  • 1 – 15 oz. can crushed pineapple, drained
  • 10 medium (fresh & ripe) strawberries, rinsed and sliced
  • 1 – 16 oz. container Cool Whip, thawed (or whipped cream)
  • 1 cup peanuts
  • 1 – 16 oz. jar maraschino cherries, drained and place them on paper towels
  • Chocolate syrup

Directions

CRUST DIRECTIONS

  1. In a bowl combine the graham cracker crumbs and sugar. Add the melted butter and using a fork combine until all of the crumbs are coated.
  2. Pour the crumbs into a 9″ x 13″ cake pan and press them evenly, with the back of a spoon, onto the bottom and up the sides of the pan. Refrigerate for one hour.

CAKE DIRECTIONS

  1. In a medium bowl using a hand mixer, mix the confectioners sugar with the cream cheese until smooth and creamy.
  2. Spread the cream cheese onto the chilled graham cracker crust.
  3. Peel and slice the bananas one at a time and place the slices in a single layer on top of the cream cheese.
  4. Place spoonful’s of the drained crushed pineapple evenly on top.
  5. Add the sliced strawberries, in a single layer, to the top.
  6. Carefully add the Cool Whip (or whipped topping) evenly, spreading it to seal the edges.
  7. Sprinkle the peanuts on top.
  8. Place the drained cherries on top.
  9. Drizzle with chocolate syrup.
  10. Refrigerate for 1 – 2 hours then serve chilled.

http://www.InDianesKitchen.com

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Linguine & Italian Sausage with Spinach // In Dianes Kitchen – #AceFoodDesk reports


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Linguine with Italian sausage, Spinach, a delicious sauce and topped with cheese made this a great tasting meal. I used “Hot” Italian sausage and my grandkids still cleaned their plates.

It was fun for them to eat with the rainbow pasta I used that I purchased when I took a class on making Handmade Cheese Ravioli but of course any type of pasta can be used in this dish.

Source: Adapted from Debi Schull

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Ingredients

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Cook the linguine according

to the package directions.

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Drain and set aside.

Isn’t that the prettiest

linguine you have ever seen?

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In a large pan over medium

high heat, add the oil.

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Add the diced onions and sausage pieces.

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Cook until the sausage is

completely cooked through.

Reduce heat to medium.

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Add the butter and garlic to the

sausage cooking another 1 – 2 minutes.

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Add the cream, parmesan cheese

and Italian seasonings.

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Stir until the sauce thickens

for a few minutes.

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Add the spinach.

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Toss until it is completely

wilted into the sauce.

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Add the linguine.

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Toss until the pasta is coated in the sauce.

Remove from the heat and top with the

Mozzarella cheese and let it sit

until the cheese melts.

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Place into serving bowls and enjoy.

Linguine & Italian Sausage with Spinach

http://www.InDianesKitchen.com

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Ingredients

  • 8 oz. linguine
  • 16 oz. Italian sausage (mild or hot), sliced into 1″ pieces
  • 1 – 2 Tbsp. olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • 3/4 cup heavy whipping cream
  • 1/4 cup grated parmesan cheese
  • 1 tsp Italian seasonings
  • 5 oz. fresh baby spinach
  • 1 cup shredded mozzarella cheese

Directions

  1. Cook the pasta according to the package directions, drain and set aside.
  2. In a large pan over medium-high heat, add the olive oil, onions and sausage pieces.
  3. Cook until the sausage has no pink remaining. Reduce heat to medium.
  4. Add the butter and garlic and cook another 1 – 2 minutes.
  5. Stir in the cream, parmesan cheese and Italian seasonings. Stir a few minutes until the sauce thickens up.
  6. Add the spinach, stirring until the spinach is completely wilted into the sauce.
  7. Add the cooked linguine and toss until the linguine is coated with the sauce.
  8. Remove from the heat and top with the shredded Mozzarella cheese. Let it sit until the cheese melts then place into serving bowls and serve.

http://www.InDianesKitchen.com

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

FEATURED: The yeast microbes had been asleep for more than 5,000 years, buried deep in the pores of Egyptian ceramics, by the time Seamus Blackley came along and used them to bake a loaf of bread #AceFoodDesk reports


#AceFoodReport – Aug.07: An amateur Egyptologist and one of the inventors of the Xbox game console, he’s also a keen hobby baker who routinely posts pictures of his breadmaking projects on social media: He has, he admits, made his fair share of “horrible, rock-like loaves”. But this experiment was in a different league altogether.

Adding the liquid yeast sample to flour made from ancient grainsMaximilian Blackley

Adding the liquid yeast sample to flour made from ancient grains

The first step was to extract the yeast without destroying the vessels where it was held. With the help of archaeologist Dr Serena Love, Mr Blackley gained access to the collections of Egyptian beer- and bread-making vessels held in two museums in the US city of Boston.

And he enlisted the help of microbiologist Richard Bowman, a PhD candidate at the University of Iowa, to extract and identify the strains of yeast.

Mr Bowman injected nutrients into the ceramics, feeding the dormant yeasts and extracting the resulting liquid. Most of the samples were sent off for laboratory analysis, but Mr Blackley kept one back.

Using water, ancient grains and sterilised containers, he cultivated the starter for a week.

In order to get as close as possible to what the Egyptians would have recognised as bread, Mr Blackley fed the yeasts with grain he’d milled himself from barley and einkorn, an early form of wheat domesticated about 10,000 years ago.

“While this culture was sleeping, modern wheat was invented,” Mr Blackley explains. The oldest of the pyramids at Giza was built about 4,500 years ago – by that time, these yeast strains were already about 700 years old.

“It smelled very different from modern starters,” he says. “The bubbles were smaller: less pungent, but more active.”

But as any sourdough baker will tell you, yeasts are in the air and only need a suitable host or starter to multiply. So how to make sure that this really was Egyptian yeast, and not some modern interloper?

Previous experiments had used yeast samples scraped off the surfaces of pots, but these could easily be contaminated. An Israeli experiment had succeeded in extracting yeast from inside, but only by using methods destructive of the vessels themselves.

To rule out contamination, the yeast samples were sent off for genome sequencing. Some modern yeast strains have already been sequenced, making it possible to identify markers of modernity.

Risen dough made with yeast extracted from ancient Egyptian ceramicsMaximilian BlackleyAfter being left to prove, the risen dough was ready to go in the oven

Mr Bowman admits he was surprised to get results so quickly from the first sampling, but the ability of yeast to lie dormant is well-known.

“The culture can go to sleep and be brought back,” he told the BBC. “Yeasts are very robust creatures.”

The ancient grains are more difficult to bake with, because they contain very little gluten, but Mr Blackley says the yeast “loved” them: “They created a nice structure and a cake-like crumb – very soft.”

The bread had a caramel aroma – sweeter than a modern sourdough. Mr Blackley scored the risen dough with a hieroglyph representing a loaf of bread.

Baked loaf scored with hieroglyph meaning "bread"Maximilian BlackleyThe final product had a “cake-like” crumb, Mr Blakeley saysCrust of risen loaf with butter on itMaximilian Blackley”It’s really different, and you can easily tell even if you’re not a bread nerd,” Mr Blackley wrote on Twitter

This loaf was baked in a conventional kitchen oven, but as archaeologist Dr Love explains, the ancient Egyptians actually baked in heated ceramic pots.

In the next stage of the project, she and Mr Blakeley will work with ceramicists to recreate ancient Egyptian-style pots and start baking in them.

The impromptu research team already have permission from one more museum to extract yeast samples and have approached two other collections.

The idea is to collect yeast samples from the Old, Middle and New Kingdoms, which are each separated by 500 to 700 years, and bake with all of them.

Mr Bowman will sequence the genomes to track the genetic drift across the centuries.

“This is exactly the kind of stuff that archaeology is intended to do,” Dr Love enthuses. However, she adds: “This is grounded in science. This will be published in an academic journal.”

So are there any plans to develop the ancient yeasts for a wider audience?

“I was telling my fiancee about this – she went all quiet, but she works in marketing and she was trying to figure out a way to market this,” Mr Bowman says. “We’d like to do something to sell it – perhaps collect ancient recipes.”

For his part, Mr Blackley – who has studied hieroglyphs in sufficient depth to be able to translate them – robustly defends ancient Egypt from calumnies upon its cooking methods.

“This was a great civilisation and gastronomic tradition. The Pharaoh was the emperor of all the known earth. Now we can recreate their methods and share bread with them.”

#AceFoodDesk reports …………….Published: Aug.07: 2019:

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Pui Chingri // Best Indian Food Blog – #AceFoodNews


Pui Chingri

Pui Chingri

Location : West Bengal.

Ingredients : Pui, Chingri (Shrimp), Pumpkin, Potato, Green Chili, Onion, Ginger, Garlic, Cumin, Turmeric, Garam Masala, Salt, Sugar, Oil, Tomato.

Recipe at a Glance : Fry shrimp and separate ⇒ chop pui saag, onion, pumpkin, potato ⇒ fry cumin, onion ⇒ add pumpkin and potato ⇒ fry ⇒ add paste of green chili, ginger, garlic, cumin ⇒ fry ⇒ add salt and turmeric ⇒ fry ⇒ add pui and tomato ⇒ cook with lid ⇒ add shrimp ⇒ cook ⇒ add sugar and garam masala ⇒ cook.

One and only blog responsible to bring “all Indian foods under one roof.” Congratulations, for being a part of the Historical Journey of Indian Food Blogging ! more

Thanks and Regards, Best Indian Food Blog

Source: // Best Indian Food Blog

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

After getting pummeled with more than $2.2 billion in damages in the first three trials over its Roundup weed killer, causes cancer: Bayer AG needs to step it up on defense. Enter John Beisner veteran lawyer #AceFoodDesk reports


After getting pummeled with more than $2.2 billion in damages in the first three trials over its Roundup weed killer, Bayer AG needs to step it up on defense. Enter John Beisner. The veteran lawyer who has guided companies such as Johnson & Johnson and Merck & Co.in their fights against multibillion-dollar product-liability lawsuits was tapped to advise Bayer executives how to up the company’s game against allegations that Roundup causes cancer.

Source: Organic Consumers Association News Headlines http://bitly.com/2KRGy8t

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

Researchers from the University of Central Florida (UCF) just announced intriguing findings which describe cellular changes that develop when neuronal stem cells are exposed to elevated levels of a chemical typically found in processed foods #AceFoodDesk reports


Researchers from the University of Central Florida (UCF) just announced intriguing findings which describe cellular changes that develop when neuronal stem cells are exposed to elevated levels of a chemical typically found in processed foods. The study serves as an example of the importance of the food pregnant women eat, and how it may potentially affect development of the fetal brain.

Source: Organic Consumers Association News Headlines http://bitly.com/2RMsaPD

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

FEATURED: Are we being fooled? Does our food have high levels of Mercury and Arsenic // Future of Brexit Briefing #AceFoodDesk reports


North Sea shell fish are caught and sent from our rich waters off the UK to be shelled in Asia. Mercury and Arsenic polluted prawns are returned. Despite highly paid on the ground EU scientists they fail to stop the swap.

Be careful Mr. Tusk. The Spinx like Daimajin will rise to protect the 17.4M. Who are you to take their European citizenship away? Just because you and your cohorts have hijacked the future for millions across Europe it does not make the 17.4 Million in the UK any less European, our rights are inalienable.

Your persona is strange, a devout fighter of the Soviet doctrine yet you emerge in Europe intent on creating a Soviet Empire. Mr. Tusk turn your attention to your own continent under your watch we are seeing oppression in Catalonia and a brutal crushing of the Mouvement des gilets jaunes. The brutal pictures that we are seeing you could be forgiven for believing they are from the days of Soviet invasions, perhaps the streets of Prague in the 60s. To use your words; “often the ones beaten are in the right”. Hell belongs your domain Mr. Tusk. You are a classic example of a person who leaves their country to escape their culture who then tries to set that same culture you’ve escaped in your adopted country.

I will turn my attention today to the banking sector, for here we are full of, I guess a form of Sophism logic. I do not ever recall a head of state or a British Prime Minister refer to the banking sector as the enemy. Francois Hollande did just that, yet he espouses vitriol towards British people showing his and Macron’s desire to punish us with his attempts to pull the banking sector from London to harm the Great British people. Fooled we are not!

For many years the EU have been meddling in the affairs of the city, not least by Monsieur Barnier, as notes of meetings with Lord King will attest to. The EU have tried hard to influence, even control the affairs of the city. Since 2008 this campaign has intensified with regulation flowing from Brussels due to the Western Financial crisis (The west refer to this as the global financial crisis for me this is a misnomer as the Asia region marched on regardless). REFER TO MY NOTE HERE.

In particular, four measures are likely to have a large impact on the City: restrictions on the over-the-counter derivatives market; the EU’s implementation of the so-called Basel Three agreement which imposes tougher requirements for capital and liquidity; caps on bankers’ bonuses; and the proposed financial transactions (Tobin) tax. The Tobin Tax named after James Tobin a Nobel prize winner for economics in 1972. It was his hope after the end of exchange rate controls (the Bretton Woods agreement in 1971) to throw sand in the wheels of currency speculation. Again this tax gains momentum championed by France through the corridors of the EU. Ironically, both taxes will do little to quell the city appetite as they will relocate to New York, Dubai, Hong Kong or Singapore. A loss for the whole of Europe!

Briefly I’ll turn to remainers. I’ve noticed, for some time how remainers always espouse the term I. One comment l received yesterday, where a business owner raged about WTO paperwork, the complexity of it, although he admitted he’d only completed the paperwork once as his business is Europe. A business he owns that deals with Europe smoothly. He also said if WTO was so easy why do countries push for Free Trade Agreements.

I have written here to alert, to open discussion on the opportunity of the 21C, this is Asia’s century. But again the hostility I’ve received to the notion of flying over Europe to chase far off dreams seem to some, well mind boggling. There is a lot of substance here to cover, I will try to deal with this as I write below although some excuses appear shallow.

  • First we are a community, we are not I or my business, we have a duty of care for each other. Perhaps if we did it will result to fewer employees knocking back anti depressants.
  • Remainers seem to think that all trade with the EU will end March 30th, where does this come from?
  • As for Free trade Agreements, I think India has tried to negotiate with EU for eight years, and they, if they haven’t already given up.
  • WTO, it seems there is a belief that our options will always be; remain in the EU or be locked to WTO in perpetuity, again why? Will the EU not want to trade with their biggest market, admittedly when sanity prevails they I’m sure, will want a free trade agreement with the UK. After all a trade surplus exists.
  • My final point; the excuse that Asia is too far I think is quite pathetic, one person’s used the argument that we must reduce our carbon footprint. Whilst I agree and I do hope they embrace electric cars. I do find such an attitude laudable as we not only holiday in Asia or Jamaica, St Lucia, but we tuck into North Sea prawns with our surf and turf. Prawns that have been flown to Thailand, Vietnam to be shelled.

Shell Fish Pollution

On, the subject of Prawns, I recently had dinner with a scientist from the EU. He alerted me of the risk that North Sea shell fish are travelling from rich waters off the UK to be shelled in Asia. They are being substituted by shell fish caught in waters Asia with high mercury and arsenic content. I later asked Andrew Wilson from EU food sector this very question, he attempted to dismiss this notion as stupidity, as he does the views of Brexit leavers, but he later guardedly admitted that yes it is a concern.

For today I will leave this blog here, thank you for reading.

Source: // Future of Brexit Briefing

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