Wasabi or Japanese horseradish

Wasabi (ワサビ or わさび(山葵)?, earlier 和佐比; Eutrema japonicum or Wasabia japonica) is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others. The origin of wasabi cuisine has been clarified from the oldest historical records; it...

Parasites In Seafood

The life cycle for a tapeworm is similar. Mammals or birds eat infected fish. The eggs hatch in freshwater. Crustaceans eat the eggs, freshwater and anadromous fish eat the crustaceans, and we eat the fish. All living organisms, including fish, can have parasites. Parasites are a natural occurrence, not contamination. They are as common in fish as insects are in fruits and vegetables. There are two types of parasites that can infect people through food or water: parasitic worms and protozoa. Parasitic worms include roundworms (nematodes), tapeworms (cestodes) and flukes (trematodes). These worms vary in size from barely visible to several feet in length. Protozoa are single-cell animals, and cannot be seen without a microscope. In the wild, diseases and parasites are normally at low levels, and kept in check by natural predation on...

Czech Beer ,a beer loved by everyone

Production of typical and custom breweries, assembling and installation of breweries anywhere in the world. Czech production, European quality, guaranteed properties of materials, long warranties. Traditional bars serve only one brand of beer.Check to see which sign hangs outside a pub before entering, as you may be stuck with that brand of beer for the night. Since some traditional bars have just one kind of beer on draught, servers will often bring rounds to your table without asking. Some traditional pubs will offer a bit of variety, though, with one 10-degree beer (light, low alcohol), one 12-degree beer (slightly higher in alcohol) and one higher density dark beer on tap. Modular microbrewery kitBuild yourself your own microbrewery from prefabricated modules within a few hours . The unique solution allows the gradual expansion of...

Feta Cheese -origins and history

Greeks know their cheese. Statistics on cheese consumption place Greeks as the highest consumers (per capita) of cheese in the world. Yes, it appears that the average Greek consumes about 50-65 pounds (23-30 kg) of cheese a year. How? Blame it on the feta; at least half of that cheese consumed is feta. For Greeks, feta is like bread, it will be on every table regardless of what is being served. We eat it with vegetables, meat, beans, bread, and olives. We even eat feta with fruit, combining it with watermelon and cantaloupe. Feta cheese makes a wonderful addition to salads or sandwiches, or as a garnish for meat or vegetables. Generally made with goat milk, it can be made with cow milk if desired. Find all the ingredients for making feta at home in the Fresh Cheese Making Kit. Another good thing about feta cheese nutrition is that is...

How To Make Cottage Cheese

Here is an amazing cottage cheese recipe , which everyone can do it !!! Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving. You can depend on us to provide expert content along with genuine caring. Both of which will support, guide, and inspire you toward the best...

4 Benefits Of The Almond Milk

“Almond milk has been around for several years,” said Jenny Heap, a registered dietician with the Almond Board of California. In fact, almond milk has existed since at least the Middle Ages, when noble households favored it over animal milk, according to "Food in Medieval Times" (Greenwood, 2004), by Melitta Weiss Adamson. But, said Heap, almond milk “has gained particular momentum in the past three to five years, appearing now in the cold dairy case as well as in ice cream and frozen novelty products.” Almond milk does contain much larger amounts of calcium and vitamins A and D than whole almonds, but that is because the manufacturers fortify it with those nutrients, according to World’s Healthiest Foods. Additionally, the vitamin E found in almond milk is added; the vitamin E from raw almonds doesn’t make its way into almond...

Icelandic Farmers Today

Icelandic farmers are more challenged than before .The icelandic farmers are now face new challenges with the opening of the free market .Here are some farmers and how the new changes affects them : Jóhannes explains that such work goes together with sheep farming as these months are usually quiet. The sheep are kept inside and have to be fed, but even with maintenance of machines, farmhouses and fences, that’s not full-time work. He’s not the only one critical of the system. “Controlled production was relevant at the time—we were looking at mountains of meat and butter—but it has become obsolete and a hindrance,” states Ástvaldur Lárusson, vice-chair of the Icelandic Association of Young Farmers, which is independent of the Farmers Association. For centuries Iceland's main industries were fishing, fish processing and...

Jerk Chicken Recipe

Jerk Chicken is a worderful recipe from Caribeean.Now is available to everyone to enjoy it and to eat it as much as everyone wants .Here is the recipe for jerk chicken : Method 1 .Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth. 2. Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight. 3. When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside...

Sirloin In Japanese style

Bring pot with diced potatoes to a boil, add a pinch of salt, reduce to a simmer, and cook for 20 minutes or until potatoes are tender. Drain in colander and return to pot. Mash with a potato masher or fork. Add milk, half of the butter, and half of the wasabi (to taste). Taste and add more if desired. Season to taste with salt. Wasabi can be potent, so taste the potatoes, and let sit on your tongue for a bit before deciding if you want to add more. While the potatoes continue to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned...

Prosecco Cake Recipe

 Here is an amazing prosecco cake recipe .All you need for this recipe is love !! :) Preheat the oven to 350°. Butter a deep, 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated. Made these today for a friends birthday, lush!! Such a nice sponge mix and whipping cream filling. Only thing didn’t turn out right was the buttercream icing, prosecco made it to wet, BUT practice makes perfect. I’ll be making these again. Thanks for the recipe! Nutritional information per portion Low Med High Calories...
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