All our fish are gonna be gone

If fishing around the world continues at this pace, more and more will be gone. Marine ecosystems will fall apart and there will be global collapse of all species that are fished. The scientists, who report their findings  in the journal Science, say it is not too late to turn the situation around. As long as marine ecosystems are still biologically diverse, they can recover quickly once overfishing and other threats are handled we just all have to work together. We must work quickly, Boris Worm of Dalhousie University in Nova Scotia led this work. We are seeing the bottom of the barrel. When we get into trouble we are quick to change our ways. We still have rhinos and tigers and elephants because we saw a clear trend that was going down and we changed it. We have to do the same in the ocean. If we don't do something soon we're not going to have anymore fish also it doesn't help that we pollute our oceans.

Antibiotics fed to our animals that we eat!!!!!

http://www.pewhealth.org/reports-analysis/data-visualizations/record-high-antibiotic-sales-for-meat-and-poultry-production-85899449165

The same antibiotics used to treat sick people are also given to healthy animals in much greater number to make them grow faster and to compensate for overcrowded and unsanitary conditions. These practices are contributing to the emergence of drug-resistant superbugs that make infections more difficult and costly to treat. In 2011, more antibiotics were sold for use in meat and poultry production than ever before.The U.S. Food and Drug Administration’s Center for Veterinary Medicine released today its third annual report summarizing 2011 sales and distribution data of antimicrobial drugs approved for use in food-producing animals. The Animal Drug User Fee Act (ADUFA), as amended in 2008, requires antimicrobial drug sponsors to annually report the amount of antimicrobial active ingredient in the drugs they sold or distributed for use in food-producing animals. ADUFA also requires that FDA provide public summaries of these sales and distribution data. The collected data helps FDA evaluate antimicrobial resistance trends and other issues relating to the safety and effectiveness of antimicrobial drugs approved for use in food-producing animals.
FDA cautions that several variables make it difficult to compare antimicrobial sales and distribution data in food-producing animals with such data collected for antimicrobials intended for human use. These variables include the number of humans versus that of food-producing animals during the data period, differences in physical characteristics (such as weight) between humans and the various species of animals, molecular weights and dosages of the different antimicrobials as well as other differences in the conditions of use of the antimicrobials.
In July 2012, FDA solicited comments from the public on a number of issues regarding the collection of antimicrobial drug sales and distribution data, including how FDA can most effectively compile and present its annual summary report. FDA believes it would be helpful to have more information on how medically important antimicrobial drugs are currently used in food-producing animals in order to enhance ongoing efforts to monitor antimicrobial resistance. These efforts are important to support the agency’s current strategy to protect public health and promote the judicious use of medically important antibiotics in food-producing animals. FDA extended the comment period to November 26, 2012, and the agency is now reviewing the comments. In particular, FDA is considering these comments as part of an ongoing effort to enhance the content and format of its annual summary report. FDA intends implement the updated format when it summarizes the data reported for 2012, and also plans to re-analyze and update prior year reports to conform to the new format.

Ginger hurts you?

Ginger has been shown to exert anti-inflammatory effects in rodents, but its effect on human muscle pain is uncertain. Heat treatment of ginger has been suggested to enhance its hypoalgesic effects. The purpose of this study was to examine the effects of 11 days of raw (study 1) and heat-treated (study 2) ginger supplementation on muscle pain. Study 1 and 2 were identical double-blind, placebo controlled, randomized experiments with 34 and 40 volunteers, respectively. Participants consumed 2 grams of either raw (study 1) or heated (study 2) ginger or placebo for 11 consecutive days. Participants performed 18 eccentric actions of the elbow flexors to induce pain and inflammation. Pain intensity, perceived effort, plasma prostaglandin E(2), arm volume, range-of-motion and isometric strength were assessed prior to and for 3 days after exercise. Results Raw (25%, -.78 SD, P = .041) and heat-treated (23%, -.57 SD, P = .049) ginger resulted in similar pain reductions 24 hours after eccentric exercise compared to placebo. Smaller effects were noted between both types of ginger and placebo on other measures. Daily supplementation with ginger reduced muscle pain caused by eccentric exercise, and this effect was not enhanced by heat treating the ginger.

Sources: NY Times, Journal of Pain

Preserving

­Because food is so important to us, food preservation is one of the oldest technologies used. I­n certain cases, a preservation technique may also destroy enzymes naturally found in a food that cause it to spoil or discolor quickly. An enzyme is a protein that acts as a catalyst for a chemical reaction, and enzymes are fragile. By increasing the temperature of food to about 150 degrees Fahrenheit (66 degrees Celsius), enzymes are destroyed. A food that is sterile contains no bacteria. Unless sterilized and sealed, all food contains bacteria. Bacteria naturally living in milk will spoil the milk in two or three hours if the milk is left out on the kitchen counter at room temperature. By putting the milk in the refrigerator you can't get rid of the bacteria that is already there, but you do slow down the bacteria enough that the milk will stay fresh for a week or two. Milk is a big example since it spoils fast but their is always a way that we can slow the process. Fruits a big thing to we learned how to pickle and jar it up to make it last longer we have been doing this as long as we have been eating.

http://science.howstuffworks.com/innovation/edible-innovations/food-preservation.htm

Bogart's Smokehouse

Best in BBQ Show

The pit master at Bogart’s, Skip Steele, who has worked smoke pits from Memphis to New York to Las Vegas, is making the case for “pit master” to be on par with “chef.” Or maybe even “mad genius,” to judge by the ’cue-linary wizardry he’s conjured since last February on an otherwise unassuming Soulard street corner. He smokes prime rib—repeat, he smokes prime rib—rendering a flavor and mouthfeel that are somehow rich and delicate all at once. As for your more quotidian rib slabs, why, those are finished off with an apricot-imbued glaze hit with a roofer’s torch. The baked beans are homemade and pit-smoked as well, and the chicken wings are a singular indulgence that the master himself doles out to customers waiting in the (fast-moving) ’cue-queue; they’re not on the menu (yet), so Steele passes them out gratis, one more reason why he’s made so many friends, and why his joint is tops in town. 1627 S. Ninth, 314-621-3107, bogartssmokehouse.com.

Potato salad

Potato salad is a side dish made from potatoes. It still varies throughout different countries and regions of the world. Potato salads are more classified as side dishes than salads for they generally  follow the main dish. Potato salads are oftenly served along with hot dogs, barbecue, hamburgers, roasts and cold sandwiches. This kind of salad is served during outdoor barbecues, picnics, and other  casual events or meals. Potato salads are definitely a popular menu choice of various chefs and cooks for preparing food for a large crowd, and since they can be made in large quantities easily, they can also be made in advance and kept in the refrigerator until it is their time to be served. You must never worry about it costing to much when going to the grocery store to buy whatever ingredients you need for you potato salad. The ingredients needed for potato salads are cheap. You do not have to worry about making it because it is very easy.

Caviar Burger

You can get caviar on just about anything at Petrossian in West Hollywood, and now you can even have it on a burger. Only those in the know request the beef burger topped with crème fraîche, a fried egg, butter lettuce and a sheet of Petrossian’s pressed caviar. At $75 a pop, it’s not an ordinary price tag either. Now this is very expensive and it doesn't even look that big. I wonder how these people know to ask for this is their a special rich club? I'm not a big fan of caviar but I might try this if offered but I would never spend that much money on that. It is a very interesting burger though no wonder its in Hollywood



http://www.zagat.com/b/restaurant-secrets-from-around-the-u.s?utm_source=taboola&utm_medium=cpc&utm_campaign=desktoptopperformers#8

Epensive cocktails

Two years ago, Grant Achatz opened his über-exclusive, ridiculously expensive speakeasy below Aviary. We would normally call $20 for a cocktail highway robbery, but when mixologist Charles Joly painstakingly crafts each drink with flavor extracts from a rotary evaporator and innovative cocktail technology such as ice cubes that surround the alcohol, the Jackson is justified. If getting the dough isn’t a problem, getting into the bar might be. Guests who dine at Aviary or Next may be invited to enjoy an after-dinner cocktail in the basement bar, but there is also a secret number to text for reservations if you know who to ask.

Youth at work

A 14-year-old girl filed a job discrimination complaint with one of the EEOC's field offices a few years ago. Right after the girl was hired as a worker at a fast food restaurant in Wichita, Kansas, her store manager began to sexually harass her. The girl talked with other people that work their about saying something to the manager, but she was afraid. A month later, the Store Manager told the little girl he would give her a ride home. He took her to his house and sexually assaulted her. The Store Manager was arrested and pled guilty to a criminal charge. The manager was sentenced to eight years. After investigating the girl's job discrimination complaint, the EEOC filed a sexual harassment lawsuit against the company. The company and the EEOC settled in December 2002. The terms of the settlement included:
A payment of $150,000 to the employee; A requirement that the store write a letter of apology to the girl; A requirement that the store train all of its employees about sexual harassment; and A requirement that the store post signs explaining that workers have a right to a workplace free of sexual harassment.
http://www.eeoc.gov/youth/case3.html

Pound Cake

The name (Pound Cake) comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people couldn't read, this simple name made it simple to remember recipes. A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck.


http://www.buzzfeed.com/justinabarca/food-facts-that-will-blow-your-mind

Twitching Shrimp

You want your seafood alive, and wriggling on the plate?? But you don't want it to suffer. Good news! In Japan and China, they have it: They make shrimp more pliable to the idea of being eaten alive by getting them drunk first. "Drunken shrimp" is a dish that  provides exactly what it says. The live shrimp twitching on your plate have been soaked in either sake or a Chinese spirit called baijiu, which is upwards of 100 proof and tastes a little worse than rocket fuel. This results in shrimp that are still moving on your plate. The alcohol is probably well appreciated, because eating the shrimp requires stripping off its shell and biting off its still twitching body, which is not something you want to happen to you when you're sober.

  http://www.cracked.com/article_20709_9-horrifying-foods-you-wont-believe-people-actually-eat.html#ixzz32JuCRgam

Special Cocktail

The sour toe cocktail you can make several different ways, in the liquid part can be whatever you like. Whatever helps you with what you're about to do. It doesn't matter a whole lot honestly, because even if your drink is so perfectly potent and greatly flavored, what you've made is not a sour toe cocktail until you drop a human toe in it. The Canadian bar that serves the toes doesn't want anyone getting anything more than head sick from their crazy drink. The digits are first drained of all bodily fluids and pickled. Yes, this means you won't die unless you choke on it, but it also changes its appearance from severed human toe to gangrenous severed human toe.

http://www.cracked.com/article_20709_9-horrifying-foods-you-wont-believe-people-actually-eat.html

History on Chocolate

The AZTECS TRADED for chocolate and DEMANDED it as TRIBUTE The Aztecs couldn’t grow chocolate, so they traded for it. The cacao tree will not flourish in the dry highlands of central Mexico. So the Aztecs traded with the Maya and other peoples so they can always have a constant supply of seeds for chocolate. In Maya lands south of their own, Aztec traders filled woven backpacks with cacao. Then these men hauled their precious cargo on foot to the Aztec capital city.The Aztecs also demanded cacao as tribute. Aztec rulers had their citizens and conquered peoples to pay a tax, also called “tribute.” Because cacao was so valuable, conquered peoples who lived in less dry areas they had to paid tribute with cacao seeds. Cacao cups, ocelot skins, feathers, greenstone beads, and many other goods were just a few of the items people could use to pay tribute.

   

Texas Where They Do It Big

http://www.atasteofkoko.com/texas-state-fair/
I thought this was very interesting. I have never been to Texas but now I think I might just have to. I wonder who came up with idea of frying a hotdog with French fries, yea I know their corndogs but  that's a breading this is actually French fries. This is like a whole meal right their. They also have fried butter who does that, that's just a heart attack waiting to happen.

Deep-Fried Coke

http://www.yummly.com/recipe/external/Deep-Fried-Coke-513324

The people in Portlandia pickle it, and the people from Food Republic deep-fry it. Honestly their is nothing they won,t batter and fry. When I heard that they deep-fried Coke I had to find a recipe. I found one by Denise Gee and Robert Peacock. Since Abel’s recipe is a secret, this comes pretty dadgum close to what he invented in 2006 — a concoction of fried Coca-Cola batter that sold 10,000 cups in just two weeks. Reprinted with permission from Sweet on Texas. I have never tried this one day I would love to make this but it seams so hard. Now a days people will fry anything I couldn't believe it until I saw it.

Servings: 6

Ingredients

3 eggs

2 cups Coca-Cola

1/4 cup granulated sugar

3 to 4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

vegetable oil for deep frying

powdered sugar

Pure cola syrup

 

Directions: 

1. In a large bowl, beat the eggs, then add the Coca-Cola and granulated sugar.
2. Sift 2 cups of the flour, the baking powder, and salt and add to the Coca-Cola mixture. Mix while adding more flour, until the batter is smooth and not too thick.
3. Heat the oil to 375°F in a deep fryer.
4. Drop 1 1/2-inch dough balls into the fryer and cook for 2 to 3 minutes, until golden. Remove them with a slotted spoon to paper towels to drain.
5. Sprinkle the fried Coke balls with powdered sugar while they are still hot, and douse with cola syrup.
6. Garnish with whipped cream and maraschino cherries, if desired, and serve.

Steakhouse Pizza

http://thepioneerwoman.com/cooking/2011/09/steakhouse-pizza/

Steakhouse Pizza

Prep Time:

1 Hour30 Minutes

Cook Time:

25 Minutes

Difficulty:

Easy

Servings:

12

Ingredients

• 1 whole Recipe Pizza Crust
• 1 whole Skirt Steak Or Flank Steak
• Salt And Pepper, to taste
• 2 whole Red Onions, Sliced Thin
• 3 Tablespoons Butter
• 4 Tablespoons Balsamic Vinegar
• 1/2 teaspoon Worcestershire Sauce
• 2 cups Marinara Sauce
• 12 ounces, weight Fresh Mozzarella Cheese, Sliced Thin
• Shaved Parmesan Cheese
• 1/2 cup Good Steak Sauce (more If Desired)

Preparation Instructions

Preheat oven to 475 degrees. Arrange rack in the bottom half of the oven.
Saute red onions in butter and 2 tablespoons balsamic vinegar over medium-low heat until dark and caramelized, about 10-12 minutes. Remove from heat and set aside.
Combine marinara sauce with 2 tablespoons balsamic and Worcestershire sauce. Set aside.
Grill steak over high heat until medium rare. Remove from grill and set aside.
Roll out pizza dough until very thin. Top with marinara mixture and spread to coat dough. Lay caramelized red onions all over the sauce, then top onions with slices of mozzarella cheese. Bake pizza for 12-15 minutes, or until crust is golden and cheese is bubbly (but watch to make sure it doesn't burn.)
While pizza is baking, slice steak into very thin slices.
Remove pizza from the oven, then drape slices of steak all over the surface. Drizzle the top of the pizza with steak sauce (use squirt bottle if you have one) and top the whole thing with Parmesan shavings.
Cut into squares and serve immediately.

Posted by Ree | The Pioneer Woman on September 7 2011

There’s Cowgirl Food, there’s Cowboy Food…and then there’s Marlboro Man Food. Here is a dish Marlboro Man would eat on any day of the week and twice on Sunday. I thought this pizza looked very interesting I never saw a pizza like this before. I'm not a big fan when it comes to pizza but I might actually try this.

Beef with Snow Peas

http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/

Recipe

Beef with Snow Peas

Prep Time:

5 Minutes

Cook Time:

15 Minutes

Difficulty:

Easy

Servings:

8

Ingredients

• 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
• 1/2 cup Low Sodium Soy Sauce
• 3 Tablespoons Sherry Or Cooking Sherry
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 8 ounces, weight Fresh Snow Peas, Ends Trimmed
• 5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal
• Salt As Needed (use Sparingly)
• 3 Tablespoons Peanut Or Olive Oil
• Crushed Red Pepper, For Sprinkling
• Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.



I thought this looked really good I actually would really love to cook this for my family. I think I'm going to get on this site even more. They have really good recipes and fast meals to cook. This recipe is really easy to make it only takes 15 min, that's what I'm talking about. Don't get me wrong I like to cook big meals in the kitchen but this recipe is great for on the go.

peanut v legumes

http://www.wisegeek.org/what-is-the-difference-between-a-nut-and-a-legume.htm




The thing that sets legumes apart from nuts is that they are from one certain family of plants, called either the fabaceae or leguminosae family. They also contain a lot of seeds. It's not uncommon for a pea pod to have half a dozen peas.  Most of legumes are "dehiscent," opening naturally along a seam on two sides. The pea pod is an obvious example of this. They contain seeds that are attached to their pods, rather than simply fitting within them. Legumes are known for having fruit that is high in protein, and they can make nitrogen in soil. That makes legumes good for use in crop rotations.
Looking only at these thing they have in common, it can be difficult to find out whether a peanut is a legume or a nut. It contains two seeds, the pod is indehiscent, and the seed is not attached to the ovary wall. Despite its name, a peanut is a legume and not a nut. This is why some people who have allergies to some nuts can still eat peanuts, and other people with peanut allergies can eat real nuts.

People Eat Bugs

http://www.followmefoodie.com/2012/10/beijing-china-eating-bugs-spiders-centipedes-on-donghuamen-night-market/
Eating Bugs on Donghuamen Night Market in Beijing, China
Entomophagy is eating insects as food. Many countries still eat insects and they provide a good source of protein, nutrients and minerals. Here in America we get these from other food sources, but if you compare the nutritional value of some insects to beef, chicken, or fish, the insects are better.
In the last year there has been an increased interest in the study of Entomophagy. People and even some chefs consider it a sustainable way of eating. It takes less energy and resources to raise insects than it does to raise animals, so there is a market that likes the idea for the future. I think its gross I hate bugs they scare me and if I found out they were in my food I would probably freak just saying.

Gourmet Malaga Tapas Tour

Gourmet Malaga Tapas Touris supposed be a very fancy tour around Spain to discover the real Spanish way of tapas. You stop at three different resturants and it's very private.  It takes up to three hours and lunch starts at twelve and dinner starts at seven. You also get more that eight different tapas and a drink at each stop.

Price:

1-3 people : 65€ per person

4 – 5 people : 55€ per person

6 – 8 people : 45€ per person

http://www.welovemalaga.com/product/gourmet-tapas-tour/#

Food Carvings

Most people think you only carve pumpkins but that is not true. You can carve just about any food you can think of to watermelons to potatoes their is all types of things you can do with it. You can make pictures, flowers, decorations for your table set up, or even a hat made out of a watermelon.  Their are types of cool things you can do with food you just have to have great creativity.




http://www.trendhunter.com/trends/new-ways-to-cut-the-watermelon

Curry

Indian chicken jalfrezi curry. The original curry predates Europeans’ presence in India by about 4,000 years.
http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how_scientists_are_figuring_out_what_curry_was_like.html

Curry describes a lot of spicy vegetable and meat stews from places as far as the Indian subcontinent, the South Pacific, and the Caribbean Islands. There is a big disagreement about what actually constitutes in curry. How and when curry first appeared was a culinary mystery.

The word comes from kari  meaning sauce in Tamil, a South-Indian language. The region has a wide variety of savory dishes, 17^th century British traders defined curry as onion, ginger, turmeric, garlic, pepper, chilies, coriander, cumin, and other spices cooked with shellfish, meat, or vegetables.

But the original curry predates Europeans’ presence in India by about 4,000 years. Villagers living at the height of the Indus civilization used three key curry ingredients—ginger, garlic, and turmeric—in their cooking. This proto-curry, in fact, was eaten long before Arab, Chinese, Indian, and European traders plied the oceans in the past thousand years. Curry has a big history back ground all around the world they different types of curry all made different, that doesn't mean their wrong or bad it just means their different.