Holy Mackerel! It’s Tuna!

Part of the mackerel family, tuna was virtually unknown to most Americans before the twentieth century, There was no canned fish of any kind, and tuna was considered undesirable (except by cats). In 1910, Americans were eating only about seven pounds of fish a year, compared to 60 pounds of beef, 60 pounds of pork and around 15 pounds of chicken. Of course, availability and cost played a key factor in these figures since tuna is a saltwater fish, and most people lived far inland, where local meat and poultry prevailed. The majority of consumable fish came from lakes and rivers. Perishability was also a factor, which limited shipping capabilities throughout the country. Those with access to the coasts preferred shellfish and other varieties, like cod, sole and haddock. It’s highly unlikely that foodie President Thomas Jefferson ever served tuna salad or grilled ahi steaks at the White House.

However, in other parts of the world, it was a different menu. On the coast of the Mediterranean, Phoenician fishermen were harvesting tuna 2000 years ago, primarily the abundant bluefin variety, which is now virtually extinct. Greek philosopher Aristotle mentions tuna in some of his writings back in 350 B.C. The Greeks encouraged eating tuna for its nutritional and healing powers (or what they believed were healing powers at the time. Continue reading “Holy Mackerel! It’s Tuna!”

The Hidden Dangers of MSG

Ever read a food label, only to be confused by what many of the ingredients listed mean? Perhaps you may notice such words as hydrolyzed protein, sodium caseinate, monosodium glutamate, or natural flavorings. Food processing companies are in fierce competition with one another, using price, quantity, packaging, and taste to acquire more consumers. When it comes to taste, what chemicals do many food processing companies use, and what are their dangers?

MSG, or Monosodium Glutamate, is a flavor enhancer that was discovered in 1908 by a Tokyo, Japan professor. It was introduced to the American soldiers during World War II, after American quartermasters realized that Japanese rations had very good taste. With such success, it was introduced to the mainland United States in 1948. Since that time, the quantity of MSG production has doubled every decade. Its first adverse reactions of obesity and numbness were reported in 1968. Conditions from ingesting MSG can include changes in blood pressure, rapid heartbeat, chest pains, muscle swelling, asthma attacks, temporary blindness, dizziness, headaches, seizures, numbness, anxiety, behavioral problems in children, hyperactivity, insomnia, loss of mental acuity, slurred speech, joint stiffness and pain, digestive issues, blurred vision, prostate swelling, memory dysfunction, obesity, and skin reactions. It is particularly harmful for pregnant and lactating women, and infants. Research studies have shown: Continue reading “The Hidden Dangers of MSG”

The Moral Case Against Global Warming Policies

How odd that someone would make a moral case against global warming. The trend is to promote it as a just cause. Global warming is presented as a problem that we should be doing all we can to fix or life as we know it will be no more. The so called “science” that supporters of global warming use to justify their position is anything but settled. New evidence is constantly being discovered that puts bigger and bigger holes in global warming theories–not laws, theories. The most ridiculous of these theories being that global warming–if it is indeed happening–is caused by human beings.

The objective here is not to go over the science that casts an overwhelming shadow of doubt on the accuracy of global warming theories but, it would be a waste not to share it. Not enough people are aware of this information as it is.

It is probably safe to say that there is no life on the other planets in our solar system. Most places are either too hot, too cold, or lacking an atmosphere like ours. Chances are, no aliens are driving carbon producing SUVs on our neighboring planets. It just so happens that Pluto is experiencing warming. There was a storm on Jupiter that scientists believe is due to climate change. Our closest neighbor, Mars, has been experiencing rising temperatures and as a result: melting. Either our horrible carbon footprints are so gigantic that it is affecting the entire solar system or it’s the sun. Continue reading “The Moral Case Against Global Warming Policies”

Vegetarian Food Is Enriched With All Essential Nutrients

All over the world there is a myth spread around that vegetarian food is not healthy as it lacks in essential nutrients. However, this grape wine which most people now have taken it for granted does not have any basis. And it is really surprising how something that is false becomes a gospel truth. But if we go back to our childhood days when we were studying in grade 1 or 2, we would come to know about the fact of the reality. The first lesson of science text-book of grade 1 was about vegetables and their nutritional value. It clearly stated how beneficial each vegetable for a good health is. Here’s a look at the nutritional value of some of the vegetables.

Vegetables that have vitamin A

Carrot, Sweet Potato, Pumpkin, Spinach, Collard, Turpin, Tomato

Fruits that have vitamin A

Mango, Cantaloupe, Apricot

Vegetables that have Vitamin B Continue reading “Vegetarian Food Is Enriched With All Essential Nutrients”

History Of Some Of The Popular Indian Caterers

Undoubtedly, Indian food has gained a lot of popularity all over the world. There is not a continent where Indian food is not served copiously. Although, the Indian influence in food first travelled to Europe due to the British India Company, it was not long before travellers from Europe carried this taste to other parts of the world.

It takes a lot of time and effort to learn true Indian food as it is one of the most complex and massive cuisines of the world. Unlike some other cuisines, where variations and inventions are taking place every day, the bulk amount of famous dishes in Indian cuisine are very traditional and their history dates back to more than a couple of centuries. Indian cuisine is basically an art that can only be delivered when it is truly felt and understood. With its rich and abundant use of spices and other ingredients, it is able to deliver countless dishes to those who are hungry for delectable and flavourful tastes.

Famous and authentic Indian restaurants can be found in almost every big country. Those who are not able to build a restaurant at first or who don’t want to, start off with a small scale catering business which later expands depending upon the quality of food they serve and the appreciation they receive. Continue reading “History Of Some Of The Popular Indian Caterers”

Balinesse Traditional Food

Bali has many kind of traditional food which are tastefully spicy as they are remarkably varied. Balinese still keep their traditional food especially in Balinese temple ceremony, Balinese birthday otonan, Balinese wedding, or when hosting special guest. I will list some of popular Balinese Traditional Food.

1. Babi Guling (Suckling Pig)

Suckling pis if very famous in Bali, almost every Balinese favorite. Suckling pis is full body roasted with variety of spices. Usually prepared for temple ceremony, Galungan Day, or Balinese Ceremony. However Balinese often keep pigs behind the house, feeding on food scraps, for that important time when they will be killed and eaten. If you think Suckling Pig in Bali is exclusively Balinese traditional food that can only be found in Bali, you are totally wrong, because I found a list that Balinese suckling pig is already International Food (Esquire October 2007 edition, page 72) and one of my favorite Suckling Pig warung in Ubud called Bu OKA list on it.

2. Ayam Betutu Continue reading “Balinesse Traditional Food”

The Cu Chi Tunnels: Travelling Through Time and History

It is bad enough to live in cramped quarters without any electricity, how much more in a tunnel shared with thousands of other people. Impossible as it sounds, but this was how more than 16,000 Vietnamese lived for many years in what is now known as the Cu Chi Tunnels during their war with America between 1956 and 1975.

They are not your regular tunnels, but a very complex network of tunnels which served as hospitals, living quarters, communication and supply routes, as well as storage areas for the weapons and food of the Viet Cong guerrillas. They were constructed without using any sophisticated machines or tools but only crude tools and human resilience. The Viet Cong guerrillas began building them during their resistance against the French in the late 1940s. Its original purpose was for communication between villages without getting detected by the French army. In 1960, however, Vietnam’s National Liberation Front began excavating and extending the tunnels. The tunnel system was very strategic contributing to the victory of the North Vietnamese Army against the Americans. Continue reading “The Cu Chi Tunnels: Travelling Through Time and History”

How To Make Flaming Steak Diane

“Opa!” the crowd roared as flames danced over the food.

Imagine good friends, fabulous food and entertainment that magically transport you to a foreign land.

I had always assumed that saganaki, the flaming cheese appetizer that was dramatically doused with brandy and set afire in a show-stopping spectacular tableside display, originated in Greece. However, while vacationing in Greece in the 1980s, I learned that Saganaki didn’t originate in Greece at all. Rather, saganaki is claimed to have originated in my hometown.

Dining in the restaurants of Chicago’s Greek town during my younger years left a searing impression on my fondness for theatrics in food and entertainment. Continue reading “How To Make Flaming Steak Diane”

Fire Bowls: A Brief History of Hibachi

When many people think of hibachi, they think about the Japanese-style teppanyaki dining that’s popular among Japanese-style restaurants in the U.S. With its literal translation meaning “fire bowl,” the word refers more to the tool that cooks the food than it does to a particular style of dining. Historically, the tool wasn’t even used to cook food until many centuries after its inception, as it was initially a heating device used by the Japanese to hold burning charcoal. The earliest devices were cylindrical or box-shaped with an open top. They were made from heatproof materials, such as cypress wood lined with clay. Although it was many years before it was used as a cooking device, it is associated in the U.S. with the small cooking stoves or iron hot plates used in modern Japanese restaurants.

Continue reading “Fire Bowls: A Brief History of Hibachi”

Taste of Maharashtrian Cuisine

Pune has a wide range of restaurants serving all kinds of cuisine from Chinese, to north Indian to continental. But the local Maharashtrian cuisine is also as popular among the people there as well as the visitors who come on work or pleasure.

Like with most regional cuisines of India, the Maharashtrian thali is also arranged to achieve a balance of flavours and nutrition. So alongside chutneys, wafers (papad), chopped/grated salad (koshimbir), sprouts (usal) and lentils – tempered (amti) and untempered (sadha varan), you will also find vegetables cooked in different ways (bhaji), rice (bhaat), rotis, yoghurt or buttermilk, and sweets (the popular ones being shrikhand/amrakhand, gulab jam, kharvas, puran poli), followed by betel leaves stuffed with spices (vida).

Traditionally the meal begins with hot rice and varan, to which you add a spoonful of clarified butter, and as any Maharashtrian will testify, there’s nothing better in life than varan bhaat. Continue reading “Taste of Maharashtrian Cuisine”