Breakfast around the World.

Breakfast in Nepal
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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
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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.
Photograph: IamNaZza
Senegalese breakfast
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SENEGAL – “Breakfast in Kaolack Region near the IFAD project in Senegal composed of couscous, niebé (beans) and meat accompanied by water.”
Photograph: AgricultureAtWork
Read and see more via Breakfast around the world – gallery | Global Development Professionals Network | The Guardian.

Breakfast at the Weekly Market.

© 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.
Source: Breakfast at the Weekly Market | Smithsonian Photo Contest | Smithsonian

The Best Way to Wash Your Fruit and Veggies.

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]
Source: The Best Way to Wash Your Fruits and Veggies | Mental Floss

Germs & early Ice Cream Street Vendors.

An ice cream vendor in New York hands a young girl an ice cream, circa 1920.

An ice cream vendor in New York hands a young girl an ice cream, circa 1920.
Image Credit: Elizabeth R. Hibbs/Hulton Archive/Getty Images
Before the tinny melody of “Pop Goes The Weasel” brought swarms of sweaty kids to the streets for an ice cream cone, mobile ice cream vendors used more primitive—and less sanitary—means.
In the late 19th century, vendors sold dishes of ice cream from carts cooled with ice blocks, which meant customers would lick their dish clean and then return it to the seller to use for his next customer. Not exactly a model of hygiene.
Before widespread milk pasteurization, ice cream also came topped with the threat of bacteria that could cause scarlet fever, tuberculosis, and other extreme ailments.
The frozen treat became safer to order after studies of typhoid in New York implicated raw milk, causing most cities to require pasteurization, and inventions like the ice cream cone made that whole sharing dishes issue disappear.
Technological advances around the same time made refrigeration easier and scoopers traded in their carts for cars.
Ice cream trucks, which first appeared in the 1920s, have seen something of a resurgence in recent years as other food trucks have flourished and anything vintage has become hipster cool, but the once-ubiquitous carts tend to remain relegated to zoos, amusement parks, and other touristy areas.
Source: 8 Summertime Treats We Should Bring Back | Mental Floss

Robbie Burns Night & the Haggis.

The first supper was held in memoriam at Burns Cottage by Burns’s friends, on 21 July 1801, the fifth anniversary of his death; it has been a regular occurrence ever since.
The first still extant Burns Club was founded in Greenock in 1801 by merchants who were born in Ayrshire, some of whom had known Burns.
They were held to celebrate the life and work of Legendary Scottish poet Robbie Burns
They held the first Burns supper on what they thought was his birthday, 29 January 1802, but in 1803, they discovered the Ayr parish records that noted his date of birth was actually 25 January 1759. Since then, suppers have been held on or about 25 January.

Photograph: Sheep’s stomach stuffed with offal, suet, oatmeal and spices is better known as haggis and eaten on Burns Night in Scotland.
Burns suppers may be formal or informal. Both typically include haggis (a traditional Scottish dish celebrated by Burns in Address to a Haggis), Scotch whisky and the recitation of Burns’s poetry.
Formal dinners are hosted by organisations such as Burns clubs, the Freemasons or St Andrews Societies; they occasionally end with dancing when ladies are present. Formal suppers follow a standard order.
Source: The most disgusting food in the world – in pictures | Food | The Guardian

The Humble Yorkshire Pudding.

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It is not necessary to buy a Yorkshire-pudding tin to make an authentic Yorkshire pudding.
What you actually need is a 30cm by 20cm rectangular tray, the kind now sold as tray-bake tins for things such as Mary Berry’s millionaire’s shortbread or lemon-drizzle squares.
The true Yorkshire pudding, says Peter Brears, “is always made in a rectangular dripping tin and cut into squares just before it reaches the plate”.
Brears is the author of Traditional Food in Yorkshire (Prospect Books) – less a cookbook (though it does include recipes) than a brilliant social history of how they ate in Yorkshire in the 19th century.
The perfect pudding, according to Brears, has a high crisp rim and a “deeply rippled centre”.
The round puddings that are now deemed the classic version were originally called “Yorkshire puffs” and were a way to save on oven space, as cooks dropped spoonfuls of batter into the hot fat around the roasting meat.
Quite why batter pudding – which was made in various forms all over Britain – should be so closely associated with Yorkshire isn’t clear. The first written recipe is by Hannah Glasse in 1747, who seasoned the batter with grated nutmeg and ginger and cooked it under a joint of “beef, mutton or a loin of veal” as it spit-roasted before the fire.
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Yorkshire pudding remains one of the glories of a Sunday lunch: crispy outside and custardy inside.
It’s one of the few dishes – soufflé being another – that elicits a gasp when it arrives at the table.
Authentic or not, I like to make them in a muffin tin (three eggs, 120g flour, 300ml milk and a pinch of salt for 15 minutes in a hot oven), preheated with oil for maximum puff.
Some serve the pudding as a sweet course, with golden syrup and cream, but I see the battery crevices as the perfect vehicle for meaty juices.
Traditionally, the pudding and gravy were served as a first course, like pasta, with the meat and vegetables to follow.
A roast dinner that includes Yorkshires as well as roast potatoes is a double-carbohydrate feast.

Continue reading via The Kitchen Thinker: the history of Yorkshire pudding – Telegraph.

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