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:

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#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

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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

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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

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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

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 – .@NigelSlater: Food for a scorching summer’s day. Tomatoes with basil and rosemary flatbread. Brioche with warm gooseberries and elderflower cordial. My @ObsMagazine column #AceFoodNews


Food for a scorching summer’s day. Tomatoes with basil and rosemary flatbread. Brioche with warm gooseberries and elderflower cordial.

My @ObsMagazine column https://t.co/o2xU3onKi0

— nigel slater (@NigelSlater) June 30, 2019

Source: // Ace Consumer News

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Flowers and cake are the perfect match. Our favourite @lilyvanillicake created the masterpiece for our joint birthday with @Beastmag_london! pic.twitter.com/w80qzwVlyr — McQueens (@mcqueensflowers #AceFoodDes k reports


Flowers and cake are the perfect match. Our favourite @lilyvanillicake created the masterpiece for our joint birthday with @Beastmag_london! pic.twitter.com/w80qzwVlyr
— McQueens (@mcqueensflowers) June 9, 2019: #AceFoodDesk reports

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#AceRecipeNews – Salzburger Bierfleisch // Willkommen bei Lis – #AceFoodDesk reports


ORF

Zutaten für 4 Personen

600 g Hüferscherzel

80 g durchwachsener Bauchspeck

100 g Suppengemüse (Karotten,

Sellerie, gelbe Rüben)

20 g Tomatenmark

200 g Zwiebeln

1 Knoblauchzehe

20 g Butterschmalz

l/2 dunkles Bier

700 ml Rindsuppe

1 TL schwarze Pfefferkörner

1/2 TL Kümmel

1/2 TL Wacholderbeeren

1 TL Majoran

2 Lorbeerblätter

Salz zum Würzen

Zubereitung

Zu Beginn werden das Suppengemüse, der Speck, die Zwiebel sowie das Fleisch in kleine Stücke geschnitten. Dann in einem Topf etwas Schmalz zerlassen und die Zwiebel, den Speck und auch das Gemüse darin anrösten. In einem zweiten Topf wiederrum etwas Schmalz zerlassen und das Fleisch scharf anbraten. Bierfleisch im Topf köchelnd. Etwas Tomatenmark hinzufügen und kurz durchrühren (tomatisieren). Danach das Fleisch mit Knoblauch, Pfeffer, Salz, Kümmel, Majoran und Wachholderbeeren würzen und mit Suppe und dunklem Bier aufgießen. Einmal aufkochen lassen und etwa 1,5 Stunden leicht köcheln lassen (je nach Fleischgröße). Davor noch die Gemüsemischung hinzufügen.

Bei den Beilagen werden allerdings unterschiedliche Varianten angeboten. Vom klassischen Serviettenknödel, Kräuternudeln oder einer einfachen Scheibe Schwarzbrot bis hin zu Stampfkartoffeln oder auch Wurzelgemüse.

Rezept von Péter Horváth

Source: // Willkommen bei Lis

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 – Topfenrahmnockerl // Willkommen bei Lis #AceFoodDesk reports


ORF

Zutaten:

300 g Topfen

70 g Staubzucker

1/8 l Joghurt, stichfest

1/4 l Rahm

6 Blatt Gelantine

Saft und Schale einer Zitrone

250 g Erdbeeren

2 EL Zucker

2 cl Amaretto oder Rum

Zubereitung:

Topfen, Joghurt, Zitronenschale und Staubzucker verrühren. Gelantine in Wasser einweichen und im heißen Zitronensaft auflösen, zur Topfenmasse geben und sehr gut verrühren. Zum Schluss steifgeschlagenen Rahm unterheben und einige Stunden kühl stellen. Erdbeeren mit etwas Zucker und einem Schuss Amaretto marinieren und kurz durchziehen lassen. Mit zwei Löffel Topfennockerl formen und daraufgeben, mit Pfefferminz- oder Zitronenmelisseblatt garnieren.

Rezept von Iris Köck

Source: // Willkommen bei Lis

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 – Strudel mit Grieß // Willkommen bei Lis #AceFoodDesk reports


Zutaten für 6 Portionen:

10 EL Rosinen

¼ l Rum (Kirschrum oder Inländerrum)

20 dag Butter

Schale von ½ Zitrone

1 Msp. Salz

1 ½ TL Vanilinzucker

5 Eier

20 dag Weizengrieß

¼ l Sauerrahm

5 dag Kristallzucker

4 Blätter Strudelteig

10 dag Zwetschgenröster

Für die Butterbrösel:

2 EL Butter

3 EL Semmelbrösel

1 EL Kristallzucker

Zubereitung:

Rosinen kurz in kochendes Wasser legen, abseihen, in ein kleines, verschließbares Glas füllen und so viel Rum zugießen, dass die Rosinen bedeckt sind. Glas verschließen und Rosinen ca. 1 Tag marinieren. Für die Zubereitung der Strudelfülle Butter rechtzeitig aus dem Kühlschrank nehmen, in kleine Würfel schneiden und Zimmertemperatur annehmen lassen. 15 dag Butter mit geriebener Zitronenschale, Salz und ½ TL Vanilinzucker cremig rühren. Eier in Dotter und Klar trennen, Dotter nach und nach in die cremige Butter einrühren. Unter diesen Abtrieb, Grieß. Sauerrahm und die Hälfte der Rosinen rühren (Rosinen vorher abtropfen lassen). Eiklar mit Zucker zu steifen Schnee schlagen und behutsam unter die Grießmasse heben.

Strudelteig auf ein Tuch breiten, mit flüssiger Butter bestreichen und auf jedes Teigblatt im unteren Drittel ein Viertel der Fülle ca. 10 cm breit und daumendick aufstreichen. Strudelteig seitlich und unten einschlagen und mit Hilfe des Tuches Strudel einrollen. Jeden Strudel mit einem Kochlöffelstiel abdrücken, so dass acht oder zwölf „Päckchen“ entstehen.

Wasser mit wenig Salz, einem Schuss Rum und ca. 1 TL Vanilinzucker aufkochen. Strudelpäckchen einlegen, auf jeder Seite ca. 8 Minuten gar ziehen lassen (das Wasser sollte nicht kochen).

In der Zwischenzeit Butter erhitzen, Brösel beigeben und langsam zu goldbrauner Farbe rösten. Pfanne vom Feuer nehmen und Brösel zuckern. Strudel am besten mit einem Schaumlöffel aus dem Wasser heben, jedes Päckchen einmal durchschneiden und je drei Stück Grießstrudel pro Portion anrichten. Strudel mit Butterbröseln bestreuen und mit Rumrosinen und Zwetschgenröster servieren (damit im Zwetschgenröster keine groben Fruchtstücke stören, kann man ihn vor dem Anrichten durch ein feines Sieb passieren).

„Radio NÖ“, Rezept von Azide Aylin.

Source: // Willkommen bei Lis

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