2012年1月29日 星期日

McDonald's, Burger King has finally announced the disabled low-quality beef, the residue of Hamburg

some children are whoppers or in this case, a Big Mac why

                                           We are the monsters of our world - Predators
You are what you do, not what you say you are - Vonnegut/Jung
If I agreed with you we'd both be wrong - on some fat guy's T shirt
Taxes are the price we pay for civilization - Oliver Wendell Holmes


                          McDonalds, public school lunchbeef treated with ammonia

McDonald's, Burger King has finally announced the disabled low-quality beef, the residue of Hamburg

 Apple immediately                                         Would customers of BeefProduct Inc.' ammonia treated meat product

Jamie Oliver's Food Revolution: 70% of America's Beef is Treated with Ammonia 
Oliver exposed the content was "Tourism Living Channel "(Travel and Living) British chef Oliver (Jamie Oliver), who in April last year. their programs "Food Revolution" (Food Revolution) in the open exposed, up to 70% of U.S. beef hamburger, mixed the original can only be used as animal feed "pink slime" (Pink Slime), black heart businessman to a high fat content of minced meat of this part with hydrogen peroxide and ammonia (ammonium hydroxide, Ammonium Hydroxide) treatment, mingled production of Hamburg "beef residue" minced meat, he also directed the world's largest two hamburger chain McDonald's (McDonald's) and Burger King (Burger King) are used in this beef. Oliver when he presided over the "food revolution" program, open the United States ranked producer Hamburg BPI "recycled", the dog was originally used as a raw material, covered with bacteria Tau, hooves and other parts of the oxtail to ammonia Bologna process, which then remove the beef residue, and then mixed with minced beef made ​​into burgers rows sale. "Beef residue" can greatly reduce the cost of Hamburg row, but the ammonia water with severe corrosion, may harm human health, are not suitable for human consumption, this processed so-called "pink slime." Oliver severely criticized irresponsible manufacturers, the U.S. Department of Agriculture experts also agree with his argument that should prohibit the use of ammonia water over the food. After the broadcast caused a tremendous response, but named several large fast-food industry has not made ​​a positive response, and finally, McDonald's has announced that the U.S. no longer use the BPI's hamburger row, but McDonald stressed that this measure is not subject to Austrian Lee comments from the Buddha, just want to ensure the quality of the ingredients in line with international standards. Followed by Burger King and another large chain Taco Bell, also under the pressure of public opinion have been announced, no longer used after ammonia treatment of food.Oliver learned that the three major U.S. fast food chain compromise, said he was very pleased, "as a person, how can you tolerate the child to eat this food?"

Jamie Oliver's Food Revolution: 70% of America's Beef is Treated with Ammonia


ww.youtube.com/watch?v=wshlnRWnf30&feature=player_embedded#!
                          Ammonia in US Beef




Jamie Oliver, the spirit of innovation in 2010 TED Prize winner, made ​​agood food with a big wish to change the world ......http://www.youtube.com/watch?v=go_QOzc79Uc&feature=mfu_in_order&list=UL

La Vie 設計美學站寫於 2010年2月10日 23:40
Jamie Oliver Photo courtesy of: CNN


Editor's note: TED is a nonprofit dedicated to "Ideas worth spreading." To watch Jamie Oliver's TED Prize talk, click here
Long Beach, California (CNN) -- When celebrity chef Jamie Oliver sat down for an interview with CNN -- just after giving a speech in which he railed against America's unhealthy food system -- he remarked that he was tired and wished he had a beer.
That's the charm of Oliver -- the dynamic cook who grew up working in his dad's pub in Essex, England, and went on to become "The Naked Chef." He doesn't seem particularly interested in food rules. He just wants people to be healthier. And to be healthier, he says, we need to learn where our food comes from and to know how to cook it.
"You know, we don't have to pretend that burgers aren't indulgent. We love burgers! The chip is the most incredible, brilliant invention in the world. Eat your chips!" he told CNN on Wednesday night. "But not every day."
Oliver on Wednesday was named the recipient of the TED Prize, an annual award given to a speaker at the TED Conference, which is being held this year in Long Beach, California. Former winners include former President Bill Clinton, biologist E.O. Wilson and the rock star Bono. All are given $100,000 and are asked to express one "wish" they hope will change the world. The non-profit organization then helps recipients to rally support for their cause.
Video: $100,000 and one wish
Oliver wished for an overhaul of the American food system, saying the country's poor decisions about what to eat are shortening life spans and increasing health care costs.
"My wish is for you to have a strong, sustainable movement to educate every child about food, to inspire families to cook again and to empower people everywhere to fight obesity," he said in a speech at the TED Conference here in Long Beach, California.
Oliver will star in an upcoming ABC series where he promotes local, healthy food as a way to fight obesity in Huntington, West Virginia, which he called the unhealthiest community in the United States.
"This is a global problem. It is a catastrophe. It is sweeping the world. England is right behind you [America], as usual," he said. "We need a revolution."
Members of the audience stood up to pledge Oliver their support after his short talk.
Oliver outlined a number of specific steps to help America get back to local and fresh foods and to combat obesity. Among them, he said:
• Every child in the U.S. should learn to cook 10 meals before leaving high school.
• Supermarkets should appoint "food ambassadors" to explain to customers how they can prepare local, fresh and seasonal foods.
• Food companies should make education a central part of their business.
• Food labeling should be improved to accurately warn people about unhealthy food. He called America's current food-labeling system a "farce."
Oliver's new reality show is called "Jamie Oliver's Food Revolution." He is the author of a number of cookbooks.
In a CNN interview, he said he supports First Lady Michelle Obama's initiative to combat childhood obesity. He said he hopes the first lady will grant him a meeting in coming weeks so they can talk about reforms to the U.S. food system.
In the U.K., the chef previously launched a campaign called "Feed Me Better," which aimed to improve school lunches.
He presented a petition with more than 270,000 signatures to the prime minister's residence at 10 Downing Street in 2005, and officials promised to spend an added 280 million pounds ($437 million) to improve school food quality.
"Now is the time for the awful statistics, the lack of funding, you know, the true pain that is being caused by diet related death -- it's kind of got to a tipping point where something has to happen," he said.
"I'm a food lover," he added. "The problem that we have is a burger is not a burger, a pizza's not a pizza. Milk's not milk anymore, do you know what I mean?
"The big clean-up needs to happen."
TED offers video lectures on its Web site for free -- the idea being to disseminate "ideas worth spreading," as its slogan says.
The group's conference continues through Saturday and includes talks from celebrities like Bill Gates, Sheryl Crow, Sarah Silverman, James Cameron, David Byrne and Eve Ensler, as well as prominent thinkers, biologists, technologists, artists and musicians.
Oliver's speech on Wednesday night was followed by a performance from Sheryl Crow.
He said the global food system can be revolutionized through the simple steps of individuals. He called on America to be a leader in these efforts.

"If America does it I believe other people will follow," he said. "It's incredibly important."
http://www.cnn.com/2010/OPINION/02/10/ted.prize.jamie.oliver/index.html?hpt=C1

http://www.tedprize.org/jamie-oliver/

Jamie Oliver's TED Prize wish: Teach every child about foodCelebrity chef Oliver. Turn camera networ 

p.2  MSNBC debates the strong need for the USDA and Dept of Education

Recap1. U.S. government feeds schools meat that was once only fit for dog food.
2. Injecting dog food grade meat with ammonia (window cleaner) makes it safe for human consumption.
3. Despite the addition of this chemical, E-coli and salmonella were still found in the meat. Common sense tells you that if bacterial infections are a problem with low quality fatty meat then we should be eating high quality meats, not adding more harmful chemicals to an already inferior product.
4. Using this lower quality meat (‘pink mush’) only saves 3 cents or 1 million dollars.
5. More government involvement means less accountability and more finger pointing when something goes wrong. Those responsible fall back on on the initial USDA approval and the USDA points back to corporate funded studies and research.
Proof that more bureaucracy can never provide more safety or higher quality, because saving money is their top priority.
It only costs 1 million dollars a year to provide higher quality food for our school systems. However we currently spend 1 million dollars per day per soldier in Iraq. End the wars in the middle east and our children can have a higher quality of life.
Our food is tainted, rotten and full of chemicals, mostly not fit for animals.
Why do you think that are more and more of American children developing cancer and auto immune disorders at increasingly younger age and higher rate?
McDonald’s, whose hamburgers have contained Beef Products meat since 2004, declined to say if it monitored it for pH. But Danya Proud, a chain spokeswoman, said, “We expect the pH level to meet the specifications that are approved by the U.S.D.A.”
The main source for this article was: The New York Times
end.......

How do best recipes get created?

15DEC
During the last few weeks I’ve begun to systematically create new recipes again. Naturally this has made me think how best recipes get created. I’ve noticed that in my case it’s normally related to either of the following: I find a promising recipe and develop it further so it looks more like me, or I come up with a wicked recipe more or less by accident due to rush or sudden inspiration. This delish and super simple recipe was inspired by a raw food cook book.
1
Fennel and pomegranate salad (serves 2)
  • 1 fennel
  • 1 pomegranate
  • 1 big handful of fresh cilantro
  • a pinch of salt and pepper
Cut off the bottom of the fennel and get rid of the most outer part as well as the green “hands”. Wash thoroughly and save the green leaves/tops if there are any. Split the fennel lengthwise and then cut in into thin slices. Cut the pomegranate in half and get the seeds out by holding the pomegranate on your hand with the cut side down and smashing the bottom of the fruit with a spoon. This way the seeds drop into a bowl from between your fingers without the bitter white part getting in. Squeeze in whatever juice is left in the pomegranate. In a bowl, combine the pomegranate seeds, finely chopped cilantro and the fennel. Season carefully with salt and pepper. Finish with the fennel tops if there were any and serve as a starter or a side dish for fish.

Question: How do you come up with your best recipes?

2 Rump Steak with Mushroom and Peppercorn Sauce

                                                                                                                Food_fresh_m052_rumpsteak_tile

Ingredients


2 x 200g beef rump steaks
250g large flat field mushrooms 
150g pack Boursin pepper cheese 
Green Beans (optional) 
Oven chips (optional)


Method


1. Heat a large frying pan over a high heat. Season 2 beef rump steaks, add to the hot pan and cook for 1-4 minutes each side, depending on how you like your steak done. Transfer to a plate, loosely cover with foil, and set aside to rest for 5 minutes.

2. While the steak is resting, slice the large flat field mushrooms and add them to the hot pan. Stir-fry for 2-3 minutes, until beginning to wilt. Reduce the heat to low, add the Boursin pepper cheese and a dash of water and stir until you have a hot, smooth sauce.

3. Remove from the heat and stir in the resting juices from the steaks. Divide the steaks between plates and spoon over the mushroom and peppercorn sauce. Serve with cooked green beans and oven chips.

3. Spiced Pumpkin Soup Recipe

Food_fresh_v010_pumpkins_tile
Ingredients (serves 6)
2 tbs olive oil 
1 onion, finely chopped 
1 leek, white part only, finely sliced 
1 garlic clove, crushed 
1/2 tsp ground coriander 
1 tsp ground cumin 
1/2 tsp freshly grated nutmeg 
1kg peeled pumpkin, diced 
1 large potato, peeled, diced 
1L chicken or vegetable stock 
1/2 cup (125ml) thin cream

Method
1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.