Tauranga baker Patrick Lam has been crowned the King of Pies for a record seventh time.
Lam has picked up the 2019 Supreme Award at the NZ Supreme Pie Awards for his mince and cheese pie, which was the first pie filling he ever ate and which he has called his favourite.
Speaking the morning after the awards, having had just over an hour’s sleep, Lam said that his bakery, Gold Star in Tauranga, entered the competition each year “just to update ourselves and make sure our skills are up there.
Patrick Lam, New Zealand’s most-crowned NZ Supreme Pie Awards winner. Photo Credit: STUFF
Patrick Lam, added his thoughts, “To be honest its unbelievable that we could win the Award again,” he said. “It was a big surprise… We know the competition is really hard.”
Breakfast in Nepal
NEPAL – “This is a Nepalese milk tea accompanied by a hot pot of spicy chana gravy, which is mainly chickpeas with curry. It’s a typical Nepalese breakfast in Chautara, Sindhupalchok, one of the areas worst affected by the 25 April earthquake and its aftershocks.
And it’s what I ate while I was there with the Action Against Hunger team. Despite the difficulties many people are still facing, including a lack of shelter and exposure to monsoons and aftershocks, they still find the resources to serve this humble but energetic food early in the morning.”
Breakfast in Thailand
THAILAND – “Jok (Thai style rice porridge). This is one of the most popular breakfasts for Thai people.
You can do it at home because it’s easy to cook or just buy it at street stalls. They usually sell it in the morning or late at night.”
SENEGAL – “Breakfast in Kaolack Region near the IFAD project in Senegal composed of couscous, niebé (beans) and meat accompanied by water.”
© Nguyen Huu Thong. All rights reserved.
The American Experience – 15th Annual Smithsonian.com Photo Contest.
Breakfast at the Weekly Market in northern Vietnam, people come to the weekly market to exchange goods and culture. They usually wake up very early to go to market and have breakfast here.
This photo is the Grand Prize winner of our 15th Annual Photo Contest.
Image Credit: iStock/courtneyk
The produce aisle is one of the best places in a grocery store to ensure you’re stocking up on nutrient-rich foods that add fiber, increase satiety, and generally keep your body in working order.
But as we’ve previously explained, those grocery store water nozzles are mainly for theatrics, and to add a little bulk to vegetables sold by weight—not to clean your produce.To really make sure your vegetables are clean and free of bacteria before adding them to meals, you need to take action at home.
As The Washington Post’s Becky Krystal recently explained, it’s a little more involved than just running lettuce under the faucet.The first thing you want to do is wash your own hands.
It makes little sense to rinse vegetables if your handling of them just reintroduces germs. Then, wash your produce with plain water and gently rub the surface to dislodge any gunk.
If it’s a root vegetable, like a carrot, you probably want to use a stiff brush to attack the soil left behind.
For leafy greens, a water bath might be preferable to a spray wash. Tearing off the outer layer will get rid of a lot of bacteria, and the remaining debris in the inner layers will get dislodged after being submerged. (You might be surprised by the dirt left at the bottom of a water basin.) Five minutes is sufficient. To avoid serving soggy leaves or herbs, dry them with a towel or in a salad spinner.
It’s also a good idea to wash your produce just before you’re ready to prepare your meal, not right after you bring it home.
Washing and then refrigerating just leads to dampness that expedites spoilage. And yes, you should wash your fruit, or anything else with skin.
Even though apples and oranges are basically sealed, you don’t want any surface bacteria moving to the interior when cutting or peeling.
[h/t The Washington Post]
Image Credit: Elizabeth R. Hibbs/Hulton Archive/Getty Images