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Black Pepper

It appears that good ole pepper is now literally the flavour of the month among the cleverati. Well done guys. But, there's a but coming on here.......BUT, intelligent and observant humans have been using and evaluating the effects of foodstuffs for thousands of years. They may not have been able to put fancy names to, or been able to abstract the good stuff, but they certainly knew where it's at. All modern folk have to do is be able to read, and with the research tools now available to us, we can all know what we want to know. So just for a bit of fun I'll put my Nostrodamus hat on and make a few predictions about what will become news on the food front in the coming months and years.

So, coming to you on your favourite faux-science telly program in the foreseeable future:

Bitter leaves will be used to power your own personal jet-pack. Just pack the cabbage in for take-off, and maybe switch to beans for the hover.

Galangal will become the aphrodisiac of choice with the hard-of-thinking after Rhino horn is discovered to cause certain unmentionable diseases.

The Jubbly-bung berry of the remote hills of PNG will be discovered to provide more anti-oxidants per gram than just about any old thing.

More than 50% of western populations are grimly fat because they won't stop chewing for long enough to get off their arses and go for a walk.

And here's me sitting triping this when I should be cutting the grass.......



Created On  27 Sep 2017 12:29  -  Permalink
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Turmeric

Good old Michael Moseley opening up the perennial can of Turmeric worms again.

For a measured and sensible view of the possible benefits of the yellow stuff, go to the
Cancer Research UK website.

Please ignore all the daft and expensive claims that the scamsters would have you believe.

Curcumin alone is NOT beneficial. Curcumin reacted (cooked) with other food and spice
lipids to produce other compound(s) IS demonstrably beneficial.

Understand that I'm a simple old cook, and there may be some fault with my logic,
but not with the next paragraph.

Give me a handful of ingredients which includes turmeric, chilli and ginger, and I will
cook for you any number of dishes which Taste different, simply by manipulating
the proportions of the things I add, in which order, and the cooking time. 
Established fact - it's what all cooks rely on.

Possibly dodgy bit:
If the flavour is different, it follows that the lipid(s) which give that flavour is/are
different.

So what I would dearly like to do is work with an open-minded food chemist who can
identify and name the lipids I can produce with my cooking - then we could possibly
identify by experiment which ones are beneficial, in what ways, and put to bed
all the nonsense that appears every time the word turmeric is raised.

If you take into account all the claims made for all the spices and herbs, and what
experienced cooks can do wit them, it becomes a massive task.
(Being dealt with in some detail elsewhere on this site) 

So if someone will relieve me of fifty years or so, I'll get stuck in.



Created On  21 Sep 2016 16:58  -  Permalink
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