earth food

Ciabatta bread dipped in a mix of plain yogurt, extra virgin olive oil, and paprika. Peppermint tea is good with this.

[this message is a cross-posting, some or all of the content is duplicated at http://blogs.earthside.org/earth_tech/2007/07/high-fructose-corn-syrup.html on the earth_tech blog] We've been hearing that "high fructose corn syrup is not good for you" for a couple years now, but up until now it has just been something to avoid if possible (i.e. choose the brands that don't have it in the ingredient list if and when an alternative is available, pass up certain "SALE" items because they contain it, etc), but - at least up until this point, no evidence concerning HFCS has been presented (to me), and no critical warnings have been raised about its use in human food products. Today while moderating a discussion at slashdot.org entitled PubPat Kills Four Key Monsanto Patents , I ran across a post ( #19982005 by an "anonymous" author) which - while substantially directed at the issue of genetically modified (GM) crops, mentions some of the reputed [a...

The WikiHow site has an article titled How to Make Mayonnaise in their Recipes category. There is also an article on How to Make Yogurt . Although there doesn't appear to be an article [yet] on how to make tofu [soybean curd], the the article How to Prepare Tofu has some clues. Quoting the article: " … [tofu is] basically just coagulated and pressed soy milk, very similar in production to cheese … " The article also mentions freezing as a way to modify the texture of tofu before preparation, and talks quite a bit about the need to remove the water from tofu before preparing: " … The best way to make the texture of tofu more appetizing is to press it for 1-2 hours before cooking or marinating it … " " … most tofu is packaged in its own liquid (which is quite bland and monotonous) -- this liquid is actually the source of the dislike many people claim for tofu products, because when the tofu solids are saturated w...

This can be prepared using a microwave oven and a rice-cooker - there are numerous other ways to accomplish the same basic meal, but what we used this time is: standard four-cup rice-cooker standard 1500W microwave oven Botan rice [reverse-osmosis-filtered - $0.39 @ Wallyworld] water 16-ounce package extra-firm tofu (the "cold-pack" kind) extra-virgin olive oil soy sauce (Kikoman) garlic powder ground (powdered) red pepper (cayenne) beef stock (note 1: any and all of these ingredients have substitutes - email if you want a list) Instructions: Cook some rice - 3 cups should be plenty for two people After the rice is ready, break up about half the tofu into a [microwave safe] bowl drizzle some olive oil over the tofu Add the spices to the tofu and olive oil in the bowl Pour in about 2 ounces of beef stock Stir the contents of the bowl and microwave it on high for about 60 seconds. take the bowl out of the microwave and add about a cu...

Okay, for all those of you who, as I so often have wonder what carp is good for [human foodchain-wise], perhaps couching your wonder in some phrase resembling "How do you eat carp?" or "Is carp good to eat?" and something like that, here is the answer to that question that goes beyond the "boil it in a pot of water" answer we got from Korea in 2004. This is from a news article about traditional [ethnic?] food once served in the waterfront districts of Baghdad [and, one presumes, more generally in the region we call "Iraq"] - this is a quote from the article , with HTML added: National dish Abu Ayyad’s masgouf recipe: Take large freshwater fish, preferably carp caught in Tigris or Euphrates Scale, gut and clean Cut along back and open up so that fish is flat and round Season with salt Place in barbecue grill Cook upright beside open wood fire Season with lemon Serve with bread and salads. Eat with fingers, ideally in...

From: Willie Nelson Hits NYC for Farm Aid ( http://www.ecorazzi.com/?p=2827 ) According to the folks at Sustainable Table (who are well known for the Eat Well Guide and The Meatrix ), one of the groups that Farm Aid is supporting in NYC is Just Food , a fantastic organization that has helped set up all the city’s CSA (community supported agriculture)

Found this pretty cool video on YouTube.com ... ... but we here at Earth Food Ghetto Labs have - as both profession coffee preparation experts and as a lab rats - some minor critique of the process as shown in the video. Instant coffee? Questionable even as a "proof of concept" exercise. Should be latte, or at least a decent cone process. The programming of the laser seems to have a problem in common with the programming problems many people have with microwave ovens - the laser is applied to at least two of the cups of liquid for too long, over-heating the contents, and causing coffee to boil out of the cups, creating a mess in the heating chamber. Also, those two cups clearly have less liquid in them after the laser is switched off than they did before it was switched on. No wonder the perpetrators don't try to claim credit for this one - they bolixed it all up. We here at Earth Food promise you, our readers, that we will not be so careless should suc...

A question came up at the coffee stand today: What is "Jellof Rice"? Looking it up on Google we find that it sounds a bit like what used to be called "spanish rice". DancehallReggae.com Forums - View Single Post - Jellof Rice Yahoo Answers - Does anyone know how to make the perfect jellof rice? The dish seems to be West African in origin.

Ingredients Note: this one is probably not easily repeatable - or at least, most food techs who are just interested in preparing a meal for consumption today won't go to the trouble of e.g. buying a package of tortillas and leaving them opened in the crisper drawer of the fridge for 2 weeks just to reproduce the condition of the torillas. I suppose a similar dish could be prepared using rice that hasn't been frozen, and fresh tortillas. Fortunately, Ghetto Kitches Labs maintains a substantial inventory of various specialized ingredients specifically for these types of experiments. Most of a quart of white rice - left over from an order of egg foo yung. It sat in the fidge until it froze. Nothing wrong with that, really, but it needed defrosting. Four whole wheat tortillas sat in the drawer in the bottom of the fridge in a torn package until the exposed part of each of the tortillas had gotten quite dried out and hard. A 7 ounce package of Starkist tuna olive o...

Ramen noodles in the microwave - a different microwave now, and the hotpot got left at the lab. Get some thinly sliced (shaved) chicken breast from the deli (the "buffalo chicken breast" is good). Put a good hand full of the chicken in the bowl. Drizzle some walnut oil over it, then add some of the powdered ginger, garlic powder, and chili sauce. Note that this chili sauce is different; it has a picture of a duck in flight instead of a chicken on the bottle, and it seems slightly sweeter. We will keep the bottle and compare the ingredients. Put some water in a cup (we're using a styrofoam coffee cup from the Citgo store). Put the cup of water in the microwave for about 3 minutes (this is a slow microwave) to get it hot. While the water is heating get a package of Top ramen noodles and - before opening it - lay it on the counter and hit it a few times to crush the noodle (not too hard, or the cello wrap will pop open, and the noodles will go everywhere except in...