Fairy Dust

Fairy Dust ??? "The distinction between our physical selves and mental states is a philosophical construction, but it signifies a line in the sand between those who believe our bodies make us human and those who define humanity by our thoughts and social lives."


Originally shared by Jon “the chef” Hole

At the Digital Death Day
Aleks Krotoski  meets with Vered Shavit from Israel who having dealt with her late brother's digital legacy set up a website called Digital Dust to help others going through the same experience.

Hearing Vered's story Alek's asks how are we using the web to adapt the rituals that we have used for centuries to help us transition between the living and the dead?

Aleks discovers that since Vered's brother's death people continue to communicate with him through his Facebook profile. Dr Elaine Kasket a Counselling Psychologist who practices psychotherapy with the bereaved likens Facebook to a modern day medium. She also explains how Facebook is enabling people to continue bonds with the deceased.

The distinction between our physical selves and mental states is a philosophical construction, but it signifies a line in the sand between those who believe our bodies make us human and those who define humanity by our thoughts and social lives. But after our death can our persisting digital selves continue our presence for those left behind?

Ping Eli Fennell  got me thinking a bit more of more of ETER9 
a good interesting radio/podcast show.
#21stCenturyDigitalFood  
http://www.bbc.co.uk/programmes/b01nt3y2

Afternoon high tea is served in the drawing room.

Afternoon high tea is served in the drawing room.
Your table awaits you Padraig Ó Raghaill  ;)
#3pm  

Originally shared by Jon “the chef” Hole

The Whisky Afternoon Tea at Cameron House may put hairs on your chest !

Cameron House and their rather more butch take on the afternoon tea. Their concept includes a
Chest-beating combo of Glengoyne whisky;
Beef and mustard sarnies’
A black pudding Scotch egg;
A mini burger;
A haggis sausage roll and a mug (no pinkies held out here) of tea.

Rather than a three-tiered cake stand, it is all served on a rugged slate.
Find here http://blog.5pm.co.uk/2011/07/afternoon-tea-mans-up/

#afternoontea   #21stcenturydigitalfood

Angostura bitters

Angostura bitters
Is a concentrated bitters, or botanically infused alcoholic mixture, made of water, 44.7% alcohol, herbs and spices,
by House of Angostura in Trinidad and Tobago.
It is typically used for flavoring beverages, or food.

Example below use of by me
#AngosturaBitters  

Originally shared by Jon “the chef” Hole

Hot Pineapple in a G+ Style
1 Small fresh Pineapple
2oz Butter
2 Table spoons Dark Muscavado  Sugar
1 Lemon zest and juice
Dark Rum  dash ;)
Angostura Bitters  3/4 drops
Dried Rose Petals
Sumac

De skin  pineapple cut into chunks
Fry in all up reduce until taste good and cooked 20 mins more or less
Serve with whipped cream Sprinkle with Rose petals and Sumac

#sweets   #food   #foodies              #21stcenturydigitalfood

Venison,garlic and herb Meatballs

Venison,garlic and herb Meatballs
with buttered Brussel sprouts with plenty of Nutmeg and fresh ground black pepper.
Sauce #21stCenturyDigitalFood 303

Papaya

Papaya
Plants come in three sexes: "male," "female," and "hermaphrodite."
The male produces only pollen, never fruit. The female will produce small, inedible fruits unless pollinated.
The hermaphrodite can self-pollinate since its flowers contain both male stamens and female ovaries. 

Papayas can be used as a food, a cooking aid and in traditional medicine.
The stem and bark may be used in rope production.

The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.

Super recipe from Soma Saha Ray 
#21stCenturyDigitalFood  

Originally shared by Soma Saharay

Raw Papaya n Potato Curry is a mildly spiced regular curry made at Bengali homes....we call it Aloo...Peper Dalna....a humble and simple curry made with mild spices...tomato and shreeded coconut is addedto enhance the taste....made flavourful with addition of Bengali garam masala and ghee....goes very well with chapatis and steamed rice.

Recipe @ http://spiceupwithsoma.blogspot.sg/2015/05/aloo-peper-dalna-potato-n-raw-papaya.html
#mildlyspiced
#flavourful
#bengalicurry

Coffee time

Coffee time

Originally shared by Jon “the chef” Hole

FIRST ADVERTISEMENT FOR COFFEE—1652
Handbill used by Pasqua Rosée, who opened the first coffee house in London From the original in the British Museum

It reads :
The Vertue of the COFFEE Drink
First publiquely made and sold in England, by Pasqua Rosée.

The Grain or Berry called Coffee, groweth upon little Trees, only in the Deserts of Arabia.

It is brought from thence, and drunk generally throughout all the Grand Seigniors Dominions.

It is a simple innocent thing, composed into a Drink, by being dryed in an Oven, and ground to Powder, and boiled up with Spring water, and about half a pint of it to be drunk, fasting an hour before, and not Eating an hour after, and to be taken as hot as possibly can be endured; the which will never fetch the skin off the mouth, or raise any Blisters, by reason of that Heat.

The Turks drink at meals and other times, is usually Water, and their Dyet consists much of Fruit, the Crudities whereof are very much corrected by this Drink.

The quality of this Drink is cold and Dry; and though it be a Dryer, yet It neither heats, nor inflames more then hot Posset.

It so closeth the Orifice of the Stomack, and fortifies the heat within, that it's very good to help digestion, and therefore of great use to be taken about 3 or 4 a Clock afternoon, as well as in the morning.

It much quickens the Spirits, and makes the Heart Lightsome. It is good against sore Eys, and the better if you hold your Head over it, and take in the Steem that way.

It suppresseth Fumes exceedingly, and therefore good against the Head-ach, and will very much stop any Defluxion of Rheums, that distil from the Head upon the Stomack, and so prevent and help Consumptions; and the Cough of the Lungs.

It is excellent to prevent and cure the Dropsy, Gout, and Scurvy.

It is known by experience to be better than any other Drying Drink for People in years, or Children that have any running humors upon them, as the Kings Evil,&c.

It is very good to prevent Mis-carryings in Child-bearing Women.

It is a most excellent Remedy against the Spleen, Hypocondriack Winds, or the like.

It will prevent Drowsiness, and make one fit for business, if one have occasion to Watch; and therefore you are not to Drink of it after Supper, unless you intend to be watchful, for it will hinder sleep for 3 or 4 hours.

It is observed that in Turkey, where this is generally drunk, that they are not trobled with the Stone, Gout, Dropsie, or Scurvey, and that their Skins are exceedingly cleer and white.

It is neither Laxative nor Restringent.

Made and sold in St. Michaels Alley in Cornhill, by Pasqua Rosée, at the Signe of his own Head.

#coffee   #coffeethursday   #21stcenturydigitalfood

I have a question

I have a question
What is wine?
There was silence.
Four seconds, five seconds, 10 seconds.
  
Finally, cautiously, someone offered, A drink?
  
Mr. Adrià's eyes widened. Maybe it is a drink if I put it in a cup

But what if I make it into a sauce and cook with it?
His voice was sharp.
More silence.

Mr. Adrià spun away and began walking again. Now he said over his shoulder as the crowd shuffled in his wake,
What if I turn the wine into ice cream?
What is it then?
Ferran Adria #21stCenturyDigitalFood  

Originally shared by Jon “the chef” Hole

Trend No. 137 - Digital Gastronomy

The celebrity chef, who closed El Bulli, widely regarded as the best restaurant in the world, last year, says his next recipe involves a sprinkling of algorithms, a pinch of digital technology, an emulsion of raw data, and a few generous glugs of innovation to create La Bullipedia

“Cooking shares many characteristics with the internet - both are the sum of many parts and both enjoy the rare gift of limitless potential. Digital technology, when combined with innovation, plays a key role to unlocking this potential,”

“We are taking fundamental aspects of digital technology such as algorithms and data and applying it to food. We are putting the combined knowledge of El Bulli online where people can adapt and modify it, and draw inspiration from some of the most innovative recipes ever created.

“We have journeyed part of the way to discovering the genome of cuisine. Digital technology will allow us to take the final step.”

Extracts from   ALEX WATTS blog  http://goo.gl/F6KO8

#21stcenturydigitalfood