Friday, December 24, 2010

Print a Meal, the New Shake 'n' Bake

The team at Cornell University's Computational Synthesis Lab (CCSL) are building a 3D food printer, as part of the bigger Fab@home project, which they hope one day will be as commonplace as the microwave oven or blender......more from the BBCPrinting Turkey and Celery squares

Friday, December 17, 2010

To Burn Fat, Exercise Before Breaking the Morning Fast

New York Times     Dec 15, 2010           
The Benefits of Exercising Before Breakfast
A recent study by scientists in Australia found that after only three days, an extremely high-fat, high-calorie diet can lead to increased blood sugar and insulin resistance, potentially increasing the risk for Type 2 diabetes. Waistlines also can expand at this time of year, prompting self-recrimination and unrealistic New Year’s resolutions.
But a new study published in The Journal of Physiology suggests a more reliable and far simpler response. Run or bicycle before breakfast. Exercising in the morning, before eating, the study results show, seems to significantly lessen the ill effects of holiday Bacchanalias......
exercising in a fasted state (usually possible only before breakfast), coaxes the body to burn a greater percentage of fat for fuel during vigorous exercise, instead of relying primarily on carbohydrates. When you burn fat, you obviously don’t store it in your the complete article at The New York Times

Monday, December 13, 2010

The Kochhaus, a Brilliant Concept from Berlin!

New York Times
BERLIN — A small store opened last month in the Schöneberg district here that appears to be unique in the world. The Kochhaus, or “house of cooking,” occupies a renovated one-story, 1950s building at the intersection of two important streets, Hauptstrasse and Akazienstrasse. “Was it a restaurant? A delicatessen? A cooking school? Only when they came inside did they realize it was none of these things.”.....
The Kochhaus is in fact a food store that encourages people to cook well for themselves by streamlining the usual steps necessary between the idea of a meal and its realization. It offers incentive, ingredients and advice, but in a new format.
Each of the 20-odd tables at the Kochhaus is devoted to a single recipe — there are three starters, two salads, one soup, four pasta or vegetable dishes, three fish and four meat main courses, and three desserts. Each table and its adjacent cooler provide everything needed to make a specific dish, and an artfully designed poster mounted on each table shows photographs of ingredients and the finished product. A folded recipe, a kind of illustrated storyboard for cooking, comes with the more at NYT

Friday, December 3, 2010

Lotus Root Salad With Ponzu Dressing

Lotus root, pickled turnip, green bean, red pepper, persian cucumber, shredded purple cabbage and carrot, dried cranberries and mixed greens with cilantro-ponzu dressing.

Crunchy and slightly sweet, the sacred lotus root is less than 10 calories and under 1 gm of carb per slice. Delish in soups, salads or as quick snack with a dab of almond butter
Korean chili and Agave roasted Japanese eggplant, green beans with roasted chestnuts and steamed brown rice with chopped walnuts.                                                                                                                             
              Eggplant is fab roasted or grilled and prepared this way does not absorb the absurd amounts of oil when it's prepared on the stove top with oil

Thursday, December 2, 2010

Beyond Falafel, A Taste of Israel

With its diverse cultural mix, Israel, it turns out, may be the original home of fusion cuisine.

Israel is the only Country in the world that serves salad for breakfast, and it's a chopped salad, how can you not luv that?!

Food writer, Janna Gur gives the back story of some of our favorite, and often ancient, foods. Eggplant, dates, walnuts, pomegranates, tahini, halvah, yoghurts, couscous, and more are illuminated in this fab talk.