more starch granules inside banana cells. The cells are stained with iodine to show the starch.
coooooooooooooool!
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I know foreign accents are nothing to laugh at but I keep imagining microbe dinosaurs.
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➞ Your Nutritionista: Monday Must-Read: Is Junk Food Really Cheaper?
I’m always fascinated by articles like this one, furiously trying to refute the argument that junk food is cheaper than home-cooked food. In his latest New York Times column, Mark Bittman breaks down the cost of a meal at Micky D’s versus homemade fare:
…A typical order for a family of…
(Source: yourhealthista)
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Currently in my food chemistry lecture. And hour and a half of synthetic anti-oxidants!!
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It started off trying to be chili, then became a stew, and now it’s curry!
How to make pantry curry
- get any meat, frozen or fresh
- get any vegetables in your fridge
- get any spices you want
- get a thickener/creamer
- add something fun and creative
- serve over rice/pasta/by itself!
Now, what I’ve learned from making pantry creations is that not all ingredients compliment each other. It’s important to stick to a theme and fit some criteria.
Balance your flavors:
-> Have one sweet, one spicy, one salt, and one sour/bitter ingredient. This will make sure your pantry creation will come out balanced.
-> I used:
Sweet: Peaches and apple cider
Salt: Chicken stock and bacon
Spicy: Spicy sausage and cayenne pepper
Sour/Bitter: various green veggies and almonds
You also can add a thickener of your choice. I chose coconut creme. You can choose anything from milk to a flour/water mixture to soy milk to cornstarch!
Another important lesson I’ve learned from making pantry meals is that you have to let your pot of whatever sit and simmer for at least an hour. The spices you added in earlier will blossom during this time period.
Happy pantry cooking!
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Smoked ribs
More to come later…
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Cedar plank salmon
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Boston oysters!
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Dinner at work. Couldn’t resist the chipotle mayo.
