…this is simply oxidation and can be easily gotten rid of by boiling water with a few tablespoons of white vinegar.
Very often we hear catchphrases and slogans repeated everywhere: “Complex carbohydrates is better than simple carbohydrates”, “Fat is bad for you”, “Drink more milk”, “Follow the Food Pyramid” or “Eat less sugar” and “Eat more whole grains”. It is almost like a catechism drill.
However, if I remember anything from my secondary school (middle school, junior high equivalent) Organic Chemistry lessons, these catchphrases are confusing starting with the definition of “Carbohydrate”.
This is a cause for concern for me because I would have to ask if we’re not slowly poisoning ourselves because of poorly remembered or misunderstood scientific terms and processes?
Long long ago, it was a terrible time for meat. The quality was poor and refrigeration wasn’t invented yet. So one of the ways to preserve meat and make it taste (or mask the spoilage) better was the application of marinades or spice rubs.
These days with food spoilage is less of an issue and the use of marinades and rubs have been reduced to making the food taste better. So here’s the rub: when do you use a marinade, a dry rub or a wet rub or do you really need these at all?
Alert reader Shihui spotted a notice by Bjorn Shen of Artichoke on Facebook. It was about a new restaurant called Morsels on Mayo Street.
Being a fan of Artichoke and excited about new places to eat, Shihui quickly sprang into action, after a rapid social media poll, and organized a dinner there.
I love the fragrance and flavor of limes and other citrus fruits. In fact, my favorite scent is Extract of Limes. And after zesting and juicing the fruits, I often take a moment to sniff my hands: these are the original freshmakers.
And there’s nothing like Coriander & Lime to add a surprise twist to otherwise mundane rice.