Special report: ‘In vitro’ beef – it’s the meat of the future


This is the way our world is going in providing a way to put #profitb4 people!  These people are not bothered about the consequences of their actions or the damage to our health and well-being! As long business can make money, the new word for business is to change everything we value, our food our homes and our lives!

 

Diagram of stem cell division and differentiat...

Diagram of stem cell division and differentiation. A – stem cell; B – progenitor cell; C – differentiated cell; 1 – symmetric stem cell division; 2 – asymmetric stem cell division; 3 – progenitor division; 4 – terminal differentiation (Photo credit: Wikipedia)

 

The scientist behind the “in vitro” burger believes synthetic meat could help to save the world from the growing consumer demand for beef, lamb, pork and chicken. The future appetite for beef alone, for instance, could easily lead to the conversion of much of the world’s remaining forests to barren, manicured pastures by the end of this century.

 

The precious patty will be made of some 3,000 strips of artificial beef, each the size of a rice grain, grown from bovine stem cells cultured in the laboratory. Scientists believe the public demonstration will be “proof of principle“, possibly leading to artificial meat being sold in supermarkets within five to 10 years.

 

Stem cells taken from just one animal could, in theory, be used to make a million times more meat than could be butchered from a single beef carcass. The reduction in the need for land, water and feed, as well as the decrease in greenhouse gases and other environmental pollutants, would change the environmental footprint of meat-eating.

 

Artificial meat could make a carnivorous diet more acceptable to the green movement as well as to vegetarians opposed to livestock farming on animal-welfare grounds. Animal-rights organisations have already given their qualified approval to the idea, and some vegetarians have said they would be happy to eat it given its semi-detached status from the real thing.

 

This means greater profits for the farmers sorry business, as farming is more a business than a vocation!

 

Courtesy of The Independent and The Confirmation Files for their contribution to this post!    

 

 

TheConfirmationFiles

A week tomorrow, at an exclusive west London venue, the most expensive beefburger in history will be nervously cooked and served before an invited audience. Costing somewhere in the region of £250,000, the 5oz burger will be composed of synthetic meat, grown in a laboratory from the stem cells of a slaughtered cow.

The scientist behind the “in vitro” burger believes synthetic meat could help to save the world from the growing consumer demand for beef, lamb, pork and chicken. The future appetite for beef alone, for instance, could easily lead to the conversion of much of the world’s remaining forests to barren, manicured pastures by the end of this century.

The precious patty will be made of some 3,000 strips of artificial beef, each the size of a rice grain, grown from bovine stem cells cultured in the laboratory. Scientists believe the public demonstration will be “proof of principle”…

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名廚,只剩下 …


Just love searching out new and exiting food sites!

Food.Asia

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只剩下Anthony Bourdain          

今天打開電視,想看一集似樣的飲食節目,極不容易。本地製作,蒼白沒營養,不值一提。以前隨便轉去有線電視的旅遊飲食台,有很大機會可以坐下看一會,現在,也不行。青黃不接,經過好幾年的百花齊放之後,由盛而衰,再無新意。

Jamie Oliver也疲倦了。畢竟,要兼顧旗下幾十間餐廳,真夠忙。上年倫敦的Fifteen十周年,我特別去吃了一次午餐,唉,疏於管理,甩甩漏漏,看着那塊毫無味道的燒豬腩肉,沒法吃得完。他最近示範一些據說三十分鐘可以煮成的菜,噱頭居多,功夫下得不夠,在鏡頭前面,騙不得人。真懷念他在《 School Dinners》裏面扮成一條大粟米,哄小朋友吃蔬菜的日子。Nigella Lawson竟然還在。我從不相信她懂烹飪。有一次無意中轉台,看到她在做肉丸Pizza,差點嚇死。隨着愈來愈肥,她拋媚眼,吮手指,以及舔大湯匙的次數亦愈來愈頻密。切完一個洋葱,好像已經來了幾次高潮。Nigella被稱為 ” Queen of food porn” ,到了今天,還在賣弄這些招式。Fat Duck大廚Heston Blumenthal 當然有極高的廚藝,他以前古靈精怪的分子料理節目,好玩之至。在《Feasts》中有一集,Heston扮電影朱古力掌門人,做了一個朱古力屋,裏面鋪滿有味道的牆紙,以及朱古力瀑布,是令人難忘的經典。現在的 《How to Cook Like Heston》,正經八百,講解如何煎牛排,燒雞柳,技術一流,不過好像在做教育電視,悶死人。我要到真正煎牛排,遇到難題的時候,才會想看他的節目,然後上You Tube 搜尋。

Gordon Ramsey幾年前有一系列,專門去國外學習當地食物,與本地人煮幾味,充滿熱情,很有內容。現在重複播着的《Kitchen Nightmares》,看過幾次,再沒興趣。當然不是因為粗口太多,我們做餐廳的,本來就是粗口大王。不看,是因為太假。每次都是大廚去到一間瀕臨倒閉的餐廳,在解決問題期間與老闆員工發生摩擦,然後有些人在鏡頭前面哭一輪,跟着互相諒解,攜手煮出美味新菜被客人讚賞,大團圓結局。這些令人難以入信的例牌情節,大廚自己也受不了,每次被訪問,他都會這樣說:‘I do the TV shows as a whore so I can support my fine dining restaurants’。絕對看不下去的是Adam Richman 的 《Man vs Food Nation》。一個人一次過猛吃二十磅漢堡包,或者吞三呎長的熱狗,四十隻辣椒,如此無聊,竟然是美國的三甲飲食節目(如果這也算飲食節目的話) ,長做長有。

很多人認為肥仔主持 Andrew Zimmern 的《Bizarre Food》,專吃羊眼穿山甲大肥蟲,十分噁心。我沒這想法。蛇可以吃,水魚可以吃,為甚麼大肥蟲不能吃?Andrew Zimmern其實是正宗廚房紅褲子出身,拿過不少獎狀。他常自嘲,外形所限,鬥不過其他靚仔廚師,惟有另闢途徑。去過幾十個國家,古怪食物吃得七七八八,最近的節目,重回美國境內,立即變得沒趣。美國人,最厲害也只不過是豬腰批豬腸餡餅,與在芬蘭吃海豹及滿地可吃韃靼馬心,差幾皮。剩下的,只有 Anthony Bourdain在支撑大局。幸好還有他。

今天的 Anthony Bourdain,跟十多年前不一樣,不再啃藥,再婚,有了小朋友,而且還戒了煙。對,真不能相信他戒了煙。我們還記得Thomas Keller請他吃午飯,怕他煙癮起,特別做了一個萬寶路Mousse的菜給他頂癮的那一集,是很久以前的事了。當我們擔心他變成富户,會自動河蟹的時候,Anthony Bourdain依然故我地尖酸刻薄,繼續在駡:Alain Ducasse是大壞蛋,他的餐廳經理拿一盤萬寶龍鋼筆出來給客人簽單,是他媽的發神經;煎鏟也拿不穩的所謂名廚,如 Sandra Lee, 如Rachael Ray,上電視教人煮食物,是一班垃圾;那些所謂fine dining餐廳的服務員,每一道菜都煞有介事地說幾分鐘介紹,影響食慾,簡直是狗屎;然後,他會毫不猶豫地說出其他食評家的名字,如Alan Richman,叫他們去死。每次都指名道姓,絕不含糊,當然,其中還包括大量粗口,十分痛快。Anthony Bourdain是唯一會說破皇帝新衣的人,看完電視,還要再看他的書。不過這最後堡壘,亦可能要失守。ABC電視台最近做了一個新節目,四位飲食教練各自帶着一班廚師比賽,其中兩位是Anthony Bourdain以及減了肥的Nigella Lawson。大家沒看錯,真的是Anthony Bourdain與Nigella Lawson,很令人擔心呢……。

作者 : 葉一南有書唔讀,走堂去做廚師。有會計師唔做,寧願去做餐館佬、魚販、酒商。學藝二十年,飲飽食醉,近年從澳洲回流香港,著起西裝,做回一個企管人。

資料來源 : 飲食男女 | ET169  |   專欄  |   中環人食錄  |   By 葉一南  |   2013-03-29
圖片 :  Renée S. Suen

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Exercising but not losing weight? Here’s why…


A report by the University of Washington‘s Institute for Health Metrics and Evaluation reported The Daily Mail, found that although Americans say they are more active, it has not impacted the obesity epidemic much. The findings from the US-based study can be applied to Britain as like the US, more than one third of adults are obese.

http://www.huffingtonpost.co.uk/2013/07/23/calories-fat-denial-weightloss_n_3638740.html

Institute for Health Metrics and Evaluation

Institute for Health Metrics and Evaluation (Photo credit: Wikipedia)

Thirsty? Talk to the Water Sommelier


When l thought the world could not get any crazier along comes someone, who provides different types of water ,provided by a sommelier!

This is what a chef drinks by the gallon:

National Forest Spring Water captures the flavours and goodness of the truly green environment it comes from.

Drink in the English countryside!

Our water is inspired by and sourced in The National Forest – a natural attraction in the making that provides access to acres of countryside and the opportunity for countless rural leisure activities.

National Forest Spring Water is fed from gravel beds 220ft beneath the surface on the edge of the historic Derbyshire town of Melbourne. It is bottled at source using state-of-the art facilities.

It comes still or sparkling – naturally pure – and is also available with a Forest Fruit flavour to add a sparkling fruity twist.

Enjoy its natural advantage!

 

Giuseppe Novena, sommelier presso l'Hotel Herm...

Giuseppe Novena, sommelier presso l’Hotel Hermitage (Photo credit: VinoFamily)

NewsFeed

Not in the mood for wine tonight, but still want to feel real classy? Then boy, do we have a trend for you! Introducing the refreshing new concept of the water sommelier. As the Daily Meal notes, water menus — and even water bars — have been springing up all over the place. Because face it: just ordering plain old tap water is so passé. And so, this apparent demand for gourmet water has in turn sparked a demand for water specialists.

(MORE: Startup Cafe Sells Tap Water For a Cool $2.50 (Plus Tax))

The Los Angeles Timesrecently profiled one such H20 virtuoso: Martin Riese, who on Monday launched a water menu at Ray’s and Stark, the restaurant at the Los Angeles County Museum of Art. Riese serves as the restaurant’s general manager — and now, he’s also the chief water sommelier. His menu will feature 20…

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Care In The Community – Needs More Care


Yesterday had meeting with regional manageress of the Care Services providers, areas covered were simply, food and diet, together with basic care! As the eyes and ears our healthcare consultant had witnessed on the spot care of people, and was able to report his findings! Strange thing was, she was not aware of what her staff were doing!

Stage one: To all care managers be aware of what is taking place in the community, with your staff!

Food poisoning kills at least 20 children in India, sparks protests


The ever present threat of food poisoning, in our schools is becoming more prevalent daily! Even my training of my chef’s and what they need to basically know to feed people, is now more involved than ever before! #healthandsafety @AceFoodNews

OMG – Inspirational TED Talk by Jamie Oliver – Please Pass it On!!


Another great talk on cooking as only the “Naked Chef” can do!

By Nancy Smorch, Foodie Bitch

I couldn’t have said it better myself. I love Jamie’s passion about healing America – and the world for that matter – through food.

The only thing I would add is that we need to take matters into our own hands. We can’t wait for companies to make changes or for government to make the right decisions – hopefully they will. But in the meantime, the change must start with us. Learn to cook, learn about nutritious, good-quality foods, teach others, share, demand! Be a Foodie Bitch!

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Jamie’s Italian


Jamie’s Italian Dream Realised! Fabulous decor and a great place to eat!

PerthCityNights

WP_000292

Highlights: The decor, the bar food, and the fact the staff all spoke with “geezer” accents just like Jamie’s!!

I couldn’t believe it! We were finally here, after months of looking enviously at the queue of people outside, and even more enviously at those already inside, I could finally say I’d been there, done that! Jamie’s Italian could be ticked off my to-do list!

Yes, the having to wait an hour for a table was a bit of an anti-climax once we finally made it inside, but there was a nice bar, so we thought why not just sit back and relax and take in the Jamie Oliver experience. I was lucky to spot, out of the corner of my eye, a couple leaving the bar, so I grabbed a table, which made the wait a lot easier, as I hate standing around!

We ordered the bar food whilst we…

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Chef’s Tip of the Day – Removing Skins From Tomatoes


With the fact that skins of certain tomatoes are exceptionally tough for the elderly to eat a simple tip is as follows:

English: Super Sweet 100 Cherry Tomatoes

English: Super Sweet 100 Cherry Tomatoes (Photo credit: Wikipedia)

1. Use a knife to mark the top of your tomatoes with a small cross.

2. Boil up a kettle of water.

3. Pour boiling water over the tomatoes and leave to stand for a few minutes.

4. Cool the pan with cold water and be careful not to burn yourself.

5.  You can then peel the skin off from the end with the cross easily.