The Serious Eats Field Guide to Asian Greens [Photographs: Ben Jay, unless otherwise noted] When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys. That's why we highlighted the most common varieties you'll find in Asian groceries with notes on what they are, how they taste, and most importantly, what to do with your haul. AA Choy AA Choy stalks and leaves. Latin name: Lactuca sativaAlso known as: Taiwan lettuce, AA Chop Xin, stem lettuce, asparagus lettuce, celery lettuce, celtuce, wosunFlavor: The leaves are similar to romaine, while the stalks taste a little like cucumber. Back to the full list » Bok Choy Shanghai and baby bok choy. Chinese Broccoli Chinese Celery Chrysanthemum Greens [Photograph: Chichi Wang] Daikon Greens [Photograph: wikioticscan/Flickr] En Choy Fava Greens [Photograph: Lily Chin] Kokabu Greens Malabar Spinach
NutsOnline | Premium Bulk & Wholesale Nuts, Dried Fruits & Gift Baskets Body Unburdened The Tea Journalist Is Eating Organic Really Better for You and the Environment? On average, organic food items are 47 percent more expensive than standard supermarket fare—but thanks to their purported health and environmental benefits, many shoppers still splurge on them. In fact, the total retail market for organic products in the United States was valued at over $39 billion in 2016. But while the organic industry means big business for farmers and food companies, the question still remains: Are organic foods actually better for both you and the environment? In the video below, AsapSCIENCE co-creator and host Mitchell Moffit explains why eating organic may not be the panacea most people think it is. Labels tend to be misleading, too. Even if you’re extra-careful to only consume food that’s labeled “100 percent organic,” the jury’s still out on whether it’s good for you or the environment. [h/t Science Alert] Know of something you think we should cover?
The Beauty of Maps: A Documentary Here we bring you the 4 part BBC series, The Beauty of Maps. Released almost a year ago the documentary takes us through the staggering four million map collection of the British Library in London. Through the ages the story of the worlds landscape and population has been told through the creative and colorful use of maps. Often that tale has been destorted or idealized by the map maker, adding layers of history and revealing the society behind the maps making. Some examples are simply informational, the layout of streets and their names… others are highly beautiful, displaying a careful hand and creative mind. Medieval Maps Pt 1 Medieval Maps Pt 2 Medieval Maps Pt 3 City Maps Pt 1 City Maps Pt 2 City Maps Pt 3 Atlas Maps Pt 1 Atlas Maps Pt 2 Atlas Maps Pt 3 Cartoon Maps Pt 1 Cartoon Maps Pt 2 Cartoon Maps Pt 3
Meet The 11-Time World Pizza Champion Photo: Sara Remington You'd be hard pressed to find someone more enthusiastic than Tony Gemignani is about pizza. Tony Gemignani has one jealousy-inducing resume. It's full of phrases like "World Champion" and "Best in America." And get this: it all relates to pizza. What are a few general tips to keep in mind when making pizza at home? What are some common mistakes that people make at home? What component is most important when making pizza? Tony Gemignani has racked up an impressive number of trophies related to pizza making and tossing. How does one become the world's best pizza tosser? What’s the coolest experience you’ve had/person you’ve met as World Pizza Champ? Reprinted with permission from The Pizza Bible Servings: Enough dough for one pizza Ingredients: Tiga Recipe Tiga is my slightly more hydrated version of a classic biga starter, which is usually between 50 and 60 percent water.
Beauty and Make Up Tips Herbs Info - Learn About Herbs, Herbal Remedies and Essential Oils Her er fordelene og ulempene ved økologisk frukt og grønnsaker Dette er bra med økologisk – og dette fungerer ikke fullt så godt. Hvor sunt er egentlig økologisk jordbruk, for naturen og oss mennesker? Denne måten å dyrke jorda på er her definert som å følge regelverk for økologisk jordbruk. De varierer fra land til land, men innebærer for eksempel at bøndene lar være å bruke syntetiske plantevernmidler når de skal dyrke blant annet korn og grønnsaker. Den kan være positivt for planter og bier, men i mindre grad for fugler. Økologisk kan også være mer lønnsomt for fattige bønder fordi de ofte får bedre betalt for disse varene, i hvert fall hvis de er med i ordninger for rettferdig handel. Men økologisk jordbruk gir som oftest mindre avlinger og bøndene produserer mindre mat på samme areal. Forbrukerne må ofte betale mer. Det konkluderer to kanadiske forskere som har gått gjennom mye av den eksisterende forskningen på økologisk jordbruk. De har bare tatt for seg studier om dyrking av planter, både til menneskemat og dyrefôr. Konkluderer ikke om helse
How to sleep in hot weather 20 August 2012Last updated at 12:29 GMT By Tom de Castella BBC News Magazine Southern and eastern Britain has experienced a mini heat-wave. What's the best way to get to sleep on sticky nights? The hot, humid weather across parts of Britain has made for uncomfortable nights. The Met Office says temperatures will now fall slightly but humidity will remain fairly high at 60-80%. Humidity is a big part of the problem, making it hard for sweat to evaporate. In places like the US, where powerful air conditioning units are reasonably common in houses in hot and humid areas, it's not so much of a concern. But in places like the UK where it's hot and humid less frequently how should people ensure they get a good night's sleep? Weather expert Philip Eden recommends a technique common in Mediterranean countries. Continue reading the main story Sleep strategies "As a species, we are diurnal," says Dr Malcolm von Schantz, a molecular neuroscientist at the University of Surrey's Sleep Centre.
What's the Difference Between Dutch Process and Natural Cocoa Powder? | Serious Eats [Photographs: Marissa Sertich Velie, unless otherwise noted] There's a kitchen stereotype that bakers are meticulous and measure everything to the gram. They follow directions to the letter, all while savory cooks are throwing food into pots Swedish Chef style. Sometimes I wish I baked like that, but truth be told I often freestyle and substitute. Take, for instance, cocoa powder, which comes in two main varieties, natural and Dutch process. Can you substitute one for the other or are you better off sticking to the road more traveled? The answer: it depends on what you're baking, but no matter what, the two varieties don't taste the same. So What is Cocoa Powder Exactly? [Photograph: Vicky Wasik] Cocoa powder is the dry solid remains of fermented, dried, and roasted cacao beans. Natural Cocoa Powder If you're making natural cocoa powder, that's the end of the line. Dutch Process Cocoa Powder Disappointingly, this does not mean that it wears tiny wooden shoes. Chocolate Cake Chocolate Pudding
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