I bought some to try making aloo gobi after I saw this video(prior to the bon appetit contraversy) . I didn’t really like the smell, but the aloo gobi was ok. Maybe the one I bought just isn’t very good?
GMO isn’t bad. Everything is genetically modified.
Patented foods already exist. Have for years.
Monsanto has corn plants that don’t grow at a consistent height if you try to replant the seeds, making them profit by getting you to buy more seeds next year.
Like most things, the real problem behind GMO is greed. Creating rice strains that grow in impoverished areas, where little else will grow, is hard to see as a bad thing. We could be, and to some degree are, creating strains to solve world hunger, improve nutrition, improve durability of produce without sacrificing flavor. Tomatoes, I’m looking at you.
But so much of GMO is an effort to dominate the market, instead of to make the market better.
Dominate the market instead of make the market better? I don’t quite follow.
A seed that can be planted in more areas, and consistently grow more abundantly, seems favorable for all.
Yet I can still go to the farmer’s market and get my 60+ types of apples, honey, etc. If I want something special.
Or are you saying that once one seed is produced, companies will stick with that instead of continuing to improve the seed? Because that’s not the case either, there’s hundreds of varieties of corn, each able to tolerate slightly different conditions.
Monocultures are a real problem, not just when looking at the produce at the supermarket (which most people buy, if at all), but even more so when looking at the manufactured foods.
But I’m talking more about business practices of big players in the GMO game. For example, see the litigation history of Bayer, formerly Monsanto.
Ha! It does look tasty, though. And I appreciate that you seem to be poking fun at abominations upon the carbonara name, with an abomination upon the carbonara name.
In my mind, the carbonara is the method of cooking the eggs using the heat of the pasta. The amounts were mostly eyeballed or controlled by the amount that I had in the icebox.
Tofu is like a third of the sirloin stake? Did not expect that “eating less plastics” would be among the benefits of me not eating meat. Strange times.
Athletic Brewing NA beers are pretty good. Of course, they don’t get you buzzed, but the flavor is there. I especially enjoy the First Ride, from them. Wit’s peak is good for that I want a Witbier style of beers.
Thanks! It’s a really interesting topic and I was excited to learn more. But I’m not sure the writer offered much to support their explanation for why these tropical spices are so closely associated with winter time in the north.
For example, I was underwhelmed by the “cinnamon is an antidiabetic, so it’ll help process all those sugary treats you’re eating over the holidays” fact. Does that really explain why cinnamon is associated with this season from a historical perspective? I can’t say for sure that past generations weren’t adding cinnamon to holiday foods because they knew it was an antidiabetic. But I’m going to continue doubting it until I see something persuasive.
The author could have supported their statements a little better, but scattered throughout the articles are reasons like:
Ginger is harvested in winter and will decline in quality over time, so it may be best to harvest and use sooner rather than later. It will help with the side effects of meat stored for harsh and long times
Nutmeg is harvested in August and then proceeds through processing routes that may take enough time to complete and be ready for use by winter
Cinnamon is largely harvested after monsoon season June-December, so will be available for use in time for fall and winter time
I don’t think the author was trying to say that these spices are harvested in the fall and enjoyed in the winter. In fact, I think they are clearly saying the opposite.
Just as cranberries’ fall harvest makes them a natural choice for Thanksgiving, I thought that perhaps the seasonality of spice harvest had something to do with their use during the winter months. However, this doesn’t appear to be the case.
And
Take ginger…The plants can be harvested at any time of year if they are mature and haven’t been exposed to cold or wind.
Or, if they are trying to make that point, they are doing so in a way that includes contradictory details.
I did that spontaneously almost a decade ago. Alcohol is overrated and I do not regret the decision. If one misses the flavor or other aspects, be advised there are now many excellent non-alcoholic drinks available (beer, wine, and even liquor approximations). Increasingly, I’m finding them available at restaurants and bars.
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