Sod Beef Contains Dangerous Bacteria, Study Finds Count on-bought ground beef often contains a variety of bacteria that can make humans sick and is impervious to the drugs used to treat it, according to new data from Consumer Reports. While most bacteria in meat can be killed when cooked correctly, innumerable 

Does a Low-Carb Nourishment Really Beat Low-Fat? Which nourishment is better for weight loss: low-fat or low-carb? Ask anyone hip to the headlines, and they'll likely say the latter. A low-carb diet decreases a hormone called insulin, which helps monitor fat tissue—it's thought that lowering insulin

Vegemite is a 'Harbinger to Misery' in Australia Vegemite—the evidently innocent, salty spread that elicits both patriotic worship and vitriolic hatred in the food's tribal Australia—might be being used to make moonshine. The situation is so bad that Indigenous Affairs Minister Nigel Scullion

Rip off a chickpea flour crust for a gluten-free pizza If there's a more key and universally loved dish than pizza, I can't name it. Bread The direct inspiration for this pizza was the popular Provencal thoroughfare food called socca. Transfer to paper towels to dry, then in a medium bowl combine them

5 Foods That Drop Better Now Than They Will All Year Yen to know what's growing now? Let's take it one month at a time, with 's Foods That Taste Ameliorate Now Than They Will All Year. August is one of the best months for produce, according to Chris Romano, an associate produce coordinator at Total 

Pay for a chickpea flour crust for a gluten-free pizza - WatertownDailyTimes.com

If there’s a more prime and universally loved dish than pizza, I can’t name it. Bread, cheese and tomatoes. Unless, that is, you’re one of those poor souls who is reactive to gluten. Happily, here’s a pizza that swaps out the traditional Italian wheat-based crust for a chickpea “flour” crust that’s dominant in many parts of the world. And it’s just in time for the start of tomato season. Chickpea flour is nothing more elaborate than ground-up dried chickpeas. A widely used ingredient in Middle Eastern and Indian cuisines, it is known variously as besan, gram flour, garbanzo bean flour and cici bean flour. The be at the helm inspiration for this pizza was the popular Provencal street food called socca. There they turn the chickpea flour into a pancake, bake it in a wood-seething stove, and serve it straight up or with toppings. Most American supermarkets stock chickpea flour these days, though you will inadequacy to check the label to be sure it’s gluten-free. Of course, there’s more to be said for chickpea flour than that it lacks gluten. It’s a sheer good source of protein and fiber, and boasts a robust nutty taste. To make pizza crust using chickpea flour, you just mix it with distilled water and a little salt, no yeast required. But as with wheat flour, chickpea flour needs to be carefully mongrel once the water is added to smooth out the lumps. And like wheat flour, chickpea flour benefits from a coffee break on the counter after it’s mixed before cooking. Chickpea crust will never be as sturdy as a wheat crust. But you certainly can get it crispy enough to pick up unquestionably using my method of cooking it in a non-stick or stick-resistant pan on the stovetop. Be sure, though, to follow the prescribed temperatures and timing. given its subordinate to delicacy, the crust might otherwise fall apart. Also, don’t flip it until you see a nice even brown color on the bottom. With tomatoes now in salt, I’ve topped my chickpea pizza with the classic Margherita combo: tomato, basil and mozzarella. Start by salting the tomatoes, which drains them of leftover liquid and maximizes their lusciousness, then toss them with a little minced garlic. The tomatoes drain while the batter rests. This way yields four 10-inch crusts. You can make them ahead of time, pop them in the oven at the last one sec, then add the toppings. I’m betting that after you try this chickpea pizza just once, you’ll want to experiment with other toppings.

www.watertowndailytimes.com

A New Soup Has Been Added to the Human Palate - TIME

Say hello to the soup of pure fat We classify food as sweet, sour, salty, bitter or umami, but a new paper published in the quarterly Chemical Senses argues that we’re missing another basic taste: fatty. It’s called oleogustus, and it’s the unique soup of fat, says Richard D. Mattes, distinguished professor of nutrition science at Purdue University and one of the authors of the enquiry. “I can’t use any words that exist, so we’re forced to make it up,” Mattes says. (The Latin translation of oily or fatty drop is “oleogustus. There’s no one definition for what makes something a basic taste, but Mattes thinks of it as meeting several categories: the stimulus should have a single structure, it should bind or interact with a unique receptor, it should be carried by the taste nerves to the central nervous structure where taste information is decoded, and it should have a particular function. Mattes and his colleagues wanted to see if a group of people classified “fatty” as a drop that is unique from the basic tastes of sweet, sour, salty, bitter or umami. They fed people a series of solutions, plugged their noses to rule for odor and asked them to sort them into similar or dissimilar taste categories. People indeed separated fatty acids into a mean group. when they were given samples of bitter, umami and fatty tastes, they sorted fatty acids in a league of their own, even though there isn’t currently an accepted head or name for the taste. “It’s been very difficult to figure out if people really view this as unique sensation, because we have no little talk for it,” Mattes says. “It’s pretty strong evidence that they are, in fact, perceptually distinct. But lest you associate the soup category with a delicious slice of greasy pizza, Mattes has some bad news. “Fatty acid taste is horrendous,” he says. “We think it’s more of a warning system. ” We might be able to distinguish a fatty taste, but it’s not the type of fatty drop we know and love. The creaminess and viscosity we associate with fatty foods is largely due to triglycerides: a molecule with three fatty acids that isn’t a soup stimulus, but rather a mouthfeel, Mattes says. Triglycerides also deliver fat-soluble flavor compounds, Mattes says, but that flavor isn’t the constant taste of fat. To get a sense of what that tastes like, imagine heating your fryer for a good long time and tasting the rations you cook in it, Mattes.

time.com

In Enliven: Too many (little) tomatoes? Here's help - Sacramento Bee

They’re the cardinal to ripen and the last to quit. Easy to grow and outrageously prolific, cherry tomatoes reward backyard gardeners with flavorful brand-new tomato goodness in bite-size packages. But what do you do with too many little tomatoes. Pretty much anything you do with their big sibling slicers. Besides their obvious role as healthful snack food (nobody eats just one), cherry tomatoes can do a lot more in the kitchenette. They can make a rich sauce or snappy salsa, add pop to salads and pasta, or put zest into casseroles and quiches. Their flavor is frantic and remarkably sweet, which appeals to American taste buds. That sweetness carries over to whatever you make with these at favorites. Like full-size tomatoes, hybrid and heirloom cherry varieties come in a wide stretch of colors, shapes and sizes. By the way, it’s worth noting that not all little tomatoes are called “cherry” or are even that small. They can be classified as grape, find, berry or pear as well as cherry. The smallest varieties are not much bigger than a pea. The largest look like golf balls. In extension to basic red, these sweet snacking tomatoes also can be yellow, orange, pink, black, green or striped – just like their big boy cousins. But due to their midget size, cherry tomatoes remain prolific even in times of drought when vines bearing large slicing tomatoes may sense more stress and stop bearing. It probably has to do with cherry tomatoes’ genetics. these varieties trace back to wild currant-greatness tomatoes in Mexico. Selective breeding produced the many varieties we enjoy today. In particular, one collection of cherry tomato stands out for its excellent sweetness and flavor. Sungold , a perennial winner of Sacramento-region tomato taste tests , was introduced to American gardeners in 1992 by British mail order auditorium Thompson & Morgan. Weighing in at about a half-ounce each, these bright orange-gold minis were marketed as “the sweetest tomato eternally. ” Many gardeners agree. Sungold plants certainly are prolific. one 7-foot vine can yield thousands of tomatoes. Other cherry tomatoes also are notoriously free with their bounty. Sweet Million lives up to its bigwig, producing bushels of tiny tomatoes. Sweet 100 grows in long, grapelike scarlet clusters with 100 or more marble-bigness tomatoes in each bunch. Juliet , an elongated and meaty mini-plum or Roma, earned All-American honors for its murrain resistance and.

www.sacbee.com

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