If Cows Could Speak |Kirschner's Korner
kirschnerskorner.wordpress.com
...
to the food we eat. The grain should be consumed by hungry children,
not us. It takes thousands of gallons of water to produce one pound of
our flesh.
Thursday, September 11, 2014
Saturday, June 28, 2014
loved their veggies
The Neanderthals loved their veggies
Neanderthals weren't the culinary philistines they'd had us believe,
scientists say, as they discover that the extinct human species actually
rather quite liked vegetables.
Archaeologists examined 50,000-year-old fossilised faeces taken from a location in Alicante, Spain, amid a longheld notion that their diet of the time was almost entirely made up of meat.
The El Salt site is a Middle Palaeolithic open-air clearing that is thought to have once been the stomping ground of Neanderthals.
After analysing faecal biomarkers in five samples considered to be the oldest poo matter ever discovered, researchers were able to more clearly understand the nutrients that were digested.
They found that while the Neanderthals had a largely carnivorous diet as previously thought, they also had "significant plant intake as shown by the presence of a compound often found in plant sources," archaeologist Ainara Sistiaga said.
The group of researchers comprised of those from the Massachusetts Institute of Technology and University of La Laguna, Spain. "Diet reconstruction remains difficult. Current methods of dietary analysis use isotopes and focus on the role of meat in the diet, which may be overemphasized," Sistiaga added. "This study represents the first approach to Neanderthal diet through the analysis of faecal markers found in archaeological sediment." It was thought that the matter had been deposited on an unlit campfire. The rest of their diet is believed to have been made up from berries, nuts and root vegetables.
"It's important to understand all aspects of why humanity has come to dominate the planet the way it does," said co-author Roger Summons. "A lot of that has to do with improved nutrition over time." [a lot of Americans are pure non-veggies- call them pre Neanderthal generation?]
Archaeologists examined 50,000-year-old fossilised faeces taken from a location in Alicante, Spain, amid a longheld notion that their diet of the time was almost entirely made up of meat.
The El Salt site is a Middle Palaeolithic open-air clearing that is thought to have once been the stomping ground of Neanderthals.
After analysing faecal biomarkers in five samples considered to be the oldest poo matter ever discovered, researchers were able to more clearly understand the nutrients that were digested.
They found that while the Neanderthals had a largely carnivorous diet as previously thought, they also had "significant plant intake as shown by the presence of a compound often found in plant sources," archaeologist Ainara Sistiaga said.
The group of researchers comprised of those from the Massachusetts Institute of Technology and University of La Laguna, Spain. "Diet reconstruction remains difficult. Current methods of dietary analysis use isotopes and focus on the role of meat in the diet, which may be overemphasized," Sistiaga added. "This study represents the first approach to Neanderthal diet through the analysis of faecal markers found in archaeological sediment." It was thought that the matter had been deposited on an unlit campfire. The rest of their diet is believed to have been made up from berries, nuts and root vegetables.
"It's important to understand all aspects of why humanity has come to dominate the planet the way it does," said co-author Roger Summons. "A lot of that has to do with improved nutrition over time." [a lot of Americans are pure non-veggies- call them pre Neanderthal generation?]
Monday, June 9, 2014
Idli Origin-Gujarati origin-Indonesia origin-Karnataka origin
Simple dish Idly has been in controversy regarding the origin.
Idly in literature
‘iddalige’, first mentioned in a Kannada work Vaddaradhane of Sivakotyacharya in 920 AD. The Sanskrit Manasollasa of 1130 AD has ‘iddarika’. Tamil apparently only first mentions ‘itali’ in the 17th century.
Gujarati origin
Gujarat have IDADA which is steamed dhokla made from same ingredients as Idly.Namely Urad dhaal and Rice which are fermented overnight and next day steamed.Gujarathis claim Idaly is a dish which came to south from Gujarat during 10/12th century AD.when lot of silk weavers from saurashtra came to south via Maharashtra.The dukkia is first mentioned in AD 1068 in Gujurathi Jain literature, and dhokla appears in AD 1520 in the Varanaka Samuchaya. Besan flour is fermented overnight with curd, and steamed in slabs which are then cut into pieces and dressed with fresh coriander leaves, fried mustard seeds and coconut shreds. A coarser version is khaman and both are popular breakfast and snack foods in Gujurat. But we have to note that Gujart was ruled by chalukyas and Rastrakutas for many centuries before that and Idada may be from iddalige. Since we dont find references to that before that.
Indonesia origin
Acharya notes:the use of rice grits along with urad dhal,the long fermentation of the mix, and the steaming of the batter to fluffiness. Only after 1250 AD are there references to what seem to be idlis as we know them. Achaya’s contention is that this absence from the historical record could mean that idlis are an imported concept — perhaps from Indonesia which has a long tradition of fermented products, like tempeh (fermented soy cakes), kecap (from where we get ketchup) or something called kedli, which Achaya says, is like an idli. This is plausible enough given the many links between Southeast Asia and South India, through rulers and traders. Acharyra also adds many legendary stories ,but there is no basis for them.
Heuan tsang says no steaming vessels south india in seventh century.But steaming vessels are not required for steaming dishes , steam can be produced using cloth over the vessel, still this method is used in south India.
Karnataka origin
Vaddaradhane by Shivakoti Acarya ( Rashtrakoota times)of the 10th century names Iddalige ( Idli ), Holige (Poli) and Savige ( Vermicelli). The 12th century encyclopedia Manasollaasa of Somashekhara Ballala III (Kalyani Chalukya) is a veritable treasure house of recipes and cooking styles. Lets not forget that these were empires with catholic tastes and wide trading hinterlands.
Idly in literature
‘iddalige’, first mentioned in a Kannada work Vaddaradhane of Sivakotyacharya in 920 AD. The Sanskrit Manasollasa of 1130 AD has ‘iddarika’. Tamil apparently only first mentions ‘itali’ in the 17th century.
Gujarati origin
Gujarat have IDADA which is steamed dhokla made from same ingredients as Idly.Namely Urad dhaal and Rice which are fermented overnight and next day steamed.Gujarathis claim Idaly is a dish which came to south from Gujarat during 10/12th century AD.when lot of silk weavers from saurashtra came to south via Maharashtra.The dukkia is first mentioned in AD 1068 in Gujurathi Jain literature, and dhokla appears in AD 1520 in the Varanaka Samuchaya. Besan flour is fermented overnight with curd, and steamed in slabs which are then cut into pieces and dressed with fresh coriander leaves, fried mustard seeds and coconut shreds. A coarser version is khaman and both are popular breakfast and snack foods in Gujurat. But we have to note that Gujart was ruled by chalukyas and Rastrakutas for many centuries before that and Idada may be from iddalige. Since we dont find references to that before that.
Indonesia origin
Acharya notes:the use of rice grits along with urad dhal,the long fermentation of the mix, and the steaming of the batter to fluffiness. Only after 1250 AD are there references to what seem to be idlis as we know them. Achaya’s contention is that this absence from the historical record could mean that idlis are an imported concept — perhaps from Indonesia which has a long tradition of fermented products, like tempeh (fermented soy cakes), kecap (from where we get ketchup) or something called kedli, which Achaya says, is like an idli. This is plausible enough given the many links between Southeast Asia and South India, through rulers and traders. Acharyra also adds many legendary stories ,but there is no basis for them.
Heuan tsang says no steaming vessels south india in seventh century.But steaming vessels are not required for steaming dishes , steam can be produced using cloth over the vessel, still this method is used in south India.
Karnataka origin
Vaddaradhane by Shivakoti Acarya ( Rashtrakoota times)of the 10th century names Iddalige ( Idli ), Holige (Poli) and Savige ( Vermicelli). The 12th century encyclopedia Manasollaasa of Somashekhara Ballala III (Kalyani Chalukya) is a veritable treasure house of recipes and cooking styles. Lets not forget that these were empires with catholic tastes and wide trading hinterlands.
Sunday, March 2, 2014
Potato took Gujarat route to India
PALANPUR:
Potato fries and chips are surely a hot favourite with the foodies of
the country. But very few are aware of the fact that this tuber was
first tasted by Gujarat as it entered India through Surat. It was called
bateka by Gujaratis, a name that continues even today.
A well-known historian and former dean of law faculty at Hemchandracharya North Gujarat University (HNGU) Mukund Brahmkshatriya said, "It was in beginning of 17th century that Sir Thomas Roe landed at Surat as an ambassador of King James I to the court of the Mughal emperor Jahangir. When he left for Delhi he obviously left behind the ship that carried potatoes that were distributed among the labourers as it was feared that they would rot." The East India Company established its first warehouses in Surat in 1612.
Brahmkshatriya said, "Potato being a nonperishable tuber usually lasting for long was preferred by the mariners."
"Potato was a South American tuber that had later come to Europe," research director at Krushinagar Dantiwada Agricultural University (SDAU) R M Chauhan said.
Today, Gujarat with its famous Deesa potatoes, ranks fifth in the country in potato production. The cultivation began after the British allotted land in Deesa on the banks of river Banas. "Today, Deesa is one of the highest potato growing centres in the state accounting for more than 50 per cent of total production coming from Banaskantha district," scientist Narendra Singh at potato research station in Deesa attached to SDAU said.
A well-known historian and former dean of law faculty at Hemchandracharya North Gujarat University (HNGU) Mukund Brahmkshatriya said, "It was in beginning of 17th century that Sir Thomas Roe landed at Surat as an ambassador of King James I to the court of the Mughal emperor Jahangir. When he left for Delhi he obviously left behind the ship that carried potatoes that were distributed among the labourers as it was feared that they would rot." The East India Company established its first warehouses in Surat in 1612.
Brahmkshatriya said, "Potato being a nonperishable tuber usually lasting for long was preferred by the mariners."
"Potato was a South American tuber that had later come to Europe," research director at Krushinagar Dantiwada Agricultural University (SDAU) R M Chauhan said.
Today, Gujarat with its famous Deesa potatoes, ranks fifth in the country in potato production. The cultivation began after the British allotted land in Deesa on the banks of river Banas. "Today, Deesa is one of the highest potato growing centres in the state accounting for more than 50 per cent of total production coming from Banaskantha district," scientist Narendra Singh at potato research station in Deesa attached to SDAU said.
Saturday, March 1, 2014
"seven out of 10" richest Indians are vegetarian [gujarati-marwadi-and few brahmins from south]
Taj Hotels' Executive Grand Chef Hemant Oberoi smilingly remarked at
the 5th anniversary of Wasabi in New Delhi last month that "seven out of
10" richest Indians are vegetarian.
Nor does that average decrease much if the richest 100 are counted. Ambanis and Adanis, Birlas and Ruias, Mittals and Jindals, Bajajs, Dhoots, Piramals, Malvind beyond. So it is not surprising that swish Indian hotel outlets and standalone restaurants are upping the glam and innovation quotient of their vegetarian repertoire to match that of the patrons.
Equivalence is a must. So if Taj's Varq has its signature 'Varqui crab' it also has a 'Varqui khumb', both between delicate sheets of filo pastry. And the Leela's Megu has a non-veg 'Edomae style' sushi platter as well as a Vegetable 'Zen' one for almost the same 4-figure price. Top restaurants in the west have been serving veggie delights to HNV (high networth vegetarian) Indians for a while now.
In fact, the Michelin 3-starred Waterside Inn near London has built up an enviable repertoire thanks to 'regulars' such as Birlas and Mittals. And its 2014 winter vegetarian menu not only includes a salad with celeriac remoulade for £28.00 but also a Farandole multicolore de legumes de saison or a seasonal veggie main course for a respectably hefty £50.50.
However, doing upmarket veg for Indians has its unique challenges. Adding zeroes to a meaty entree price tag is easy. Just import something rare for snob value-addition - like bluefin Toro tuna, that can go up to $8,000/kg!
No HNC (high net worth carnivore) would quibble about forking out moolah for that. But it is impossible to get HNV to pay even 800 for 'beetroot with manchego cream and hazelnuts', as the former Aman hotel in Delhi realised in 2009.
As one Lutyens Delhi vegetarian (who can probably buy any restaurant if he so wishes) says only half-jokingly, "Just because I eat 'ghaas-phoos' that doesn't mean I will pay a fortune for merely that!"
A daikon by any other name is still a mooli for our increasingly well-travelled vegetarians and they won't be swayed easily. That's probably why Le Cirque puts Acquerello in the name of its risotto as this Carnaroli rice brand is organic and aged three years in its husks!
Nor does that average decrease much if the richest 100 are counted. Ambanis and Adanis, Birlas and Ruias, Mittals and Jindals, Bajajs, Dhoots, Piramals, Malvind beyond. So it is not surprising that swish Indian hotel outlets and standalone restaurants are upping the glam and innovation quotient of their vegetarian repertoire to match that of the patrons.
Equivalence is a must. So if Taj's Varq has its signature 'Varqui crab' it also has a 'Varqui khumb', both between delicate sheets of filo pastry. And the Leela's Megu has a non-veg 'Edomae style' sushi platter as well as a Vegetable 'Zen' one for almost the same 4-figure price. Top restaurants in the west have been serving veggie delights to HNV (high networth vegetarian) Indians for a while now.
In fact, the Michelin 3-starred Waterside Inn near London has built up an enviable repertoire thanks to 'regulars' such as Birlas and Mittals. And its 2014 winter vegetarian menu not only includes a salad with celeriac remoulade for £28.00 but also a Farandole multicolore de legumes de saison or a seasonal veggie main course for a respectably hefty £50.50.
However, doing upmarket veg for Indians has its unique challenges. Adding zeroes to a meaty entree price tag is easy. Just import something rare for snob value-addition - like bluefin Toro tuna, that can go up to $8,000/kg!
No HNC (high net worth carnivore) would quibble about forking out moolah for that. But it is impossible to get HNV to pay even 800 for 'beetroot with manchego cream and hazelnuts', as the former Aman hotel in Delhi realised in 2009.
As one Lutyens Delhi vegetarian (who can probably buy any restaurant if he so wishes) says only half-jokingly, "Just because I eat 'ghaas-phoos' that doesn't mean I will pay a fortune for merely that!"
A daikon by any other name is still a mooli for our increasingly well-travelled vegetarians and they won't be swayed easily. That's probably why Le Cirque puts Acquerello in the name of its risotto as this Carnaroli rice brand is organic and aged three years in its husks!
Wednesday, January 15, 2014
Nameless hotel offers thali at Rs 10[20CENTS]
READ MORE
Chandrahasa Devadiga|Pius D Silva|Ganapathy Kamath
RELATED
MANGALORE:
Even though essential commodities have become very costly in recent
times, a modest, nameless hotel at Padavinangady seems insulated from
the soaring inflation.
Chandrahasa Devadiga's 30-seater hotel offers a workman's lunch at Rs 10 which includes boiled rice, palya, sambar and pickle. Devadiga, 62, took over this hotel in 1977 and served coffee, tea and snacks. He added lunch to the menu when he found there was a large work force which needed a good, affordable lunch.
Devadiga is from Mijar Yedapadavu, about 25km from the city, and started working at Srinivas Kamath's grocery store. In 1977, when Kamath's brother, Ganapathy Kamath, who was running the hotel, passed away, Srinivas asked him to manage it.
"The lunch cost Re 1 in 1982, and it went up to Rs 2, Rs 5 and in 2012, I priced it at Rs 10,'' says Devadiga. Ask him how he copes with rising prices, he just smiles. Probe a little and he says: "I don't keep accounts. At the end of the day, what I earn is enough to pay the salaries of my seven employees, buy groceries and handle the overheads. Perhaps the low rent helps a lot."
He was married in 1986 and has two children. While his elder daughter Ashwini works at Mescom, his son Akshay is studying civil engineering here. "The hotel will go on till I'm there,'' says Devadiga when asked who'll take over later.
His brother Raghava has been assisting him for the past ten years. Devadiga also does part-time civil contractor work. He takes joy in the simple things of life. "I'm not interested in movies. If I get time, I see them after my family finishes watching all their favourite TV programmes,'' he says. The last movie he saw in a theatre was in 1986 in Prabhat Talkies.
Pius D'Silva, who works at a fabrication unit near Maryhill, says: "I've been having lunch at Chandrahasa's hotel for six years. It's cheap and tastes good. If I have to go home, the bus fare alone is Rs 14. Other hotels nearby charge a minimum of Rs 25 for meals." His colleague Sanjeeva from Puttur too visits the hotel for the same reason.
Chandrahasa Devadiga's 30-seater hotel offers a workman's lunch at Rs 10 which includes boiled rice, palya, sambar and pickle. Devadiga, 62, took over this hotel in 1977 and served coffee, tea and snacks. He added lunch to the menu when he found there was a large work force which needed a good, affordable lunch.
Devadiga is from Mijar Yedapadavu, about 25km from the city, and started working at Srinivas Kamath's grocery store. In 1977, when Kamath's brother, Ganapathy Kamath, who was running the hotel, passed away, Srinivas asked him to manage it.
"The lunch cost Re 1 in 1982, and it went up to Rs 2, Rs 5 and in 2012, I priced it at Rs 10,'' says Devadiga. Ask him how he copes with rising prices, he just smiles. Probe a little and he says: "I don't keep accounts. At the end of the day, what I earn is enough to pay the salaries of my seven employees, buy groceries and handle the overheads. Perhaps the low rent helps a lot."
He was married in 1986 and has two children. While his elder daughter Ashwini works at Mescom, his son Akshay is studying civil engineering here. "The hotel will go on till I'm there,'' says Devadiga when asked who'll take over later.
His brother Raghava has been assisting him for the past ten years. Devadiga also does part-time civil contractor work. He takes joy in the simple things of life. "I'm not interested in movies. If I get time, I see them after my family finishes watching all their favourite TV programmes,'' he says. The last movie he saw in a theatre was in 1986 in Prabhat Talkies.
Pius D'Silva, who works at a fabrication unit near Maryhill, says: "I've been having lunch at Chandrahasa's hotel for six years. It's cheap and tastes good. If I have to go home, the bus fare alone is Rs 14. Other hotels nearby charge a minimum of Rs 25 for meals." His colleague Sanjeeva from Puttur too visits the hotel for the same reason.
Monday, January 13, 2014
you can print food
Now, you can print sugar candies and chocolates
This printer eats sugar, drinks water and churns out black and white sugar candies with single flavour.
RELATED
LAS VEGAS: In terms of appearance, there is nothing special about ChefJet. Made of white plastic and metal, it looks like any other kitchen appliance. In fact, it looks boring than most kitchen appliances. It has few buttons. If you peer into it, you may see some components but there is seemingly nothing cutting edge about them. But don't let the looks fool you. ChefJet is first of many "food printers" expected to make way to our kitchens in future. This printer eats sugar, drinks water and churns out black and white sugar candies with single flavour.
ChefJet Pro, the big brother of ChefJet, can do the same. But it can also add some bright colours to your candies.
At Consumer Electronics Show in Las Vegas, the two printers and the candies created by them were on display at the booth of 3D Systems (3DS), a company based in the US.
"Food is an incredible platform for creativity, experimentation, and celebration and we are thrilled to place these powerful 3D printers in bakers and chefs' kitchens," Liz von Hasseln, creative director food products, 3DS, said in a note to media. "We invite leading pastry chefs, restaurateurs and event planners to join us in bringing 3D printing into the kitchen."
Both ChefJet and ChefJet Pro are aimed at professionals, at least for now. These are costly machines and while 3DS has not yet revealed the exact price of the machines, it has said that ChefJet would cost less than $5,000 while ChefJet Pro would cost less than $10,000.
Both machines primarily support candy designs created using computers. In terms of design limitations, there seems to be virtually none in terms of core technology. The shape and design candies take will be limited only by the imagination of the chef.
Apart from candies, both 3D printers can also print out cake toppings and garnishes. As raw material these machines will use the "ink" sold by 3DS. "ChefJet printable materials come in a variety of recipes, including chocolate, vanilla, mint, sour apple, cherry and watermelon. ChefJet is expected to be available in the second half of 2014," said a 3DS spokesperson.
Just a few booths away from the one set by 3DS, there was Quinn Karaitiana, CEO of Solid Idea from Australia, showing his company's latest 3D printer. Expected to be priced at just $99, ChocoByte printer can gobble up the liquid chocolate and then churn out cute brown chocolate bars in different shapes.
ChocoByte doesn't look as polished as ChefJet, which is clearly ready for the prime time. But Karaitiana explained that it was because the product he was showing at CES was a prototype. "We were racing against the time to be here at CES. We put together this particular prototype just days before our flight to Las Vegas," said Karaitiana as he held the printer in his hand.
ChocoByte is much smaller than ChefJet. Consequentially, it will also create smaller chocolates. It is also like a semi-automatic solution unlike ChefJet that uses a much sophisticated system. To print chocolates bars through ChocoByte, users will have to first heat the chocolate cartridges - Solid Idea will sell 4 for $10.
"Then a user will have put the heated cartridge into the printer. A machine will create a hard chocolate print in the design of your choice in less than 10 min. It will be eatable," said Karaitiana.
Just like ChefJet, ChcoByte will also use computer assisted designs to create its chocobars.
As 3D printers gain popularity and get cheaper, they are no longer cool tools used by hobbyists. Various companies, including the well-known MakerBot, are coming out with new machines that are faster and more precise at printing 3D objects.
Food items like candies and chocolates look like obvious objects to print. At least that was the sentiment at the part of the CES where 3D printers were on display. The idea of printing food looks so obvious that even NASA is dabbling into it. Last year in September the space agency announced that it was exploring options to use 3D printers so that its astronauts can get personalized food during space missions in future.
ChefJet Pro, the big brother of ChefJet, can do the same. But it can also add some bright colours to your candies.
At Consumer Electronics Show in Las Vegas, the two printers and the candies created by them were on display at the booth of 3D Systems (3DS), a company based in the US.
"Food is an incredible platform for creativity, experimentation, and celebration and we are thrilled to place these powerful 3D printers in bakers and chefs' kitchens," Liz von Hasseln, creative director food products, 3DS, said in a note to media. "We invite leading pastry chefs, restaurateurs and event planners to join us in bringing 3D printing into the kitchen."
Both ChefJet and ChefJet Pro are aimed at professionals, at least for now. These are costly machines and while 3DS has not yet revealed the exact price of the machines, it has said that ChefJet would cost less than $5,000 while ChefJet Pro would cost less than $10,000.
Both machines primarily support candy designs created using computers. In terms of design limitations, there seems to be virtually none in terms of core technology. The shape and design candies take will be limited only by the imagination of the chef.
Apart from candies, both 3D printers can also print out cake toppings and garnishes. As raw material these machines will use the "ink" sold by 3DS. "ChefJet printable materials come in a variety of recipes, including chocolate, vanilla, mint, sour apple, cherry and watermelon. ChefJet is expected to be available in the second half of 2014," said a 3DS spokesperson.
Just a few booths away from the one set by 3DS, there was Quinn Karaitiana, CEO of Solid Idea from Australia, showing his company's latest 3D printer. Expected to be priced at just $99, ChocoByte printer can gobble up the liquid chocolate and then churn out cute brown chocolate bars in different shapes.
ChocoByte doesn't look as polished as ChefJet, which is clearly ready for the prime time. But Karaitiana explained that it was because the product he was showing at CES was a prototype. "We were racing against the time to be here at CES. We put together this particular prototype just days before our flight to Las Vegas," said Karaitiana as he held the printer in his hand.
ChocoByte is much smaller than ChefJet. Consequentially, it will also create smaller chocolates. It is also like a semi-automatic solution unlike ChefJet that uses a much sophisticated system. To print chocolates bars through ChocoByte, users will have to first heat the chocolate cartridges - Solid Idea will sell 4 for $10.
"Then a user will have put the heated cartridge into the printer. A machine will create a hard chocolate print in the design of your choice in less than 10 min. It will be eatable," said Karaitiana.
Just like ChefJet, ChcoByte will also use computer assisted designs to create its chocobars.
As 3D printers gain popularity and get cheaper, they are no longer cool tools used by hobbyists. Various companies, including the well-known MakerBot, are coming out with new machines that are faster and more precise at printing 3D objects.
Food items like candies and chocolates look like obvious objects to print. At least that was the sentiment at the part of the CES where 3D printers were on display. The idea of printing food looks so obvious that even NASA is dabbling into it. Last year in September the space agency announced that it was exploring options to use 3D printers so that its astronauts can get personalized food during space missions in future.
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