“The belief in the proposed effect of breakfast on obesity exceeds the strength of scientific evidence

“The belief in the proposed effect of breakfast on obesity exceeds the strength of scientific evidence
The scientific record is distorted by research lacking probative value and biased research reporting

Yum yum ;)
http://bigthink.com/natalie-shoemaker/is-breakfast-really-the-most-important-meal-of-the-day-2?utm_campaign=Echobox&utm_medium=Social&utm_source=Facebook&link_time=1478875856

90s Leftfield were untouchable live and on record.

90s Leftfield were untouchable live and on record. Their debut Leftism, remains one of the defining statements of 90s dance music, a gloriously inter-woven bombardment of musical styles and immaculate grooves

The 90s were all but over when the second Leftfield album appeared in Autumn 1999. Rhythm And Stealth worked with a darker hue and more pronounced techno influence, guests including Roots Manuva, MC Cheshire Cat and Afrika Bambaataa on first single Afrika Shox, which reached the UK top ten.

The album - like its predecessor - would be nominated for a Mercury prize while one of its tracks, Phat Planet, soundtracked the award-winning ‘Surfer’ advert for Guinness.

Now solely led by Neil Barnes, Leftfield prepare to release their third album ‘Alternative Light Source’ on Infectious Music.

On u #SoundCloud

Show less
https://soundcloud.com/leftfield/leftfield-dj-mix-city-of-synths-nov-2016

Reload Brexit 2.0 will the [essentialism] class wake up and smell the rotting roses or will they continue to ignore...

Reload Brexit 2.0 will the [essentialism] class wake up and smell the rotting roses or will they continue to ignore what is giving them a bloodied nose ?
It is like they learnt nothing from Brexit, painting people as stupid racists as if, that is, the entire sum, of all parts of [all] people credit Pádraig Ó Raghaill keep on #SpiritCooking ;)

Originally shared by Pádraig Ó Raghaill

It is all the great unwashed, the uneducated, the racist, the hoi polloi

Just like Brexit, the scapegoat is [the people] all the people that cannot buy a house, cannot put their children through university, the stupid, uneducated, misfits of society. And that [is] the narrative that sees Trump in the Whitehouse. As that [is not] the sum of all parts of all people. However it sounds good to the people that cannot see past their green grass, maybe it is them that [is] smoking grass. As we reload Brexit 2.0 will the [essentialism] class wake up and smell the rotting roses or will they continue to ignore what is giving them a bloodied nose?

Trumps Hangover: Everyone has a headache

America’s Brexit they are calling it, another manifestation of Islamophobia, and xenophobia. Far right nationalism that has seen the uprising of the people’s demagogue of the great unwashed. America indeed has reached the end of the evolutionary path; it is all downhill from here. It is like they learnt nothing from Brexit, painting people as stupid racists as if, that is, the entire sum, of all parts of [all] people.

How did this happen?

Similar to Brexit people all over are trying to dismiss what does not sit well with their belief. Alexander Betts, a social scientist, sought to explain Brexit from his perspective. It was with some shaking of my head, that he too failed miserably, to encapsulate the reasoning behind the exit. Citing too often globalisation as a singular subject and even some audacity to bring education into the fray. Globalisation is an umbrella; it is not merely an open and accepting people, versus a closed minded, nationalism inspired, poorly educated swath of individuals. A social scientist should understand better than that.

>>> keep reading > https://goo.gl/a8XgyK
http://www.tworoundcorners.com/trumps-hangover-everyone-headache/

Hillery Morning Breakfast #SpiritCooking

Hillery Morning Breakfast #SpiritCooking

Studio 54 circa 1977 just in time to jump on a white horse with Bianca Jagger;

Studio 54 circa 1977 just in time to jump on a white horse with Bianca Jagger;
or instead to wind the clock back to early September 2016 and visit a field close to our hearts.

Luckily for us, the wonderful Greg Wilson has taken the sting out of the decision by having had the foresight to record his FM16 Sunday afternoon set, so we can all relive that magic moment again right now. And worry about the white horse for another day.

Greg Wilson is a man who needs little introduction.
After 40 years of DJing, his musical knowledge and ability to read a dancefloor is quasi-cosmic

After witnessing the mobile discos playing at wedding parties in his family run pub, he purchased his first pair of decks aged 15.

He was an early champion of funk, soul and disco and was famed for playing the latest imports at Wigan Pier and Manchester's Legend.

His hunger for cutting-edge sounds led to him being credited as one of the key DJs breaking NYC's electro-funk and post-disco on this side of the pond.

And an early-adopter of turntable mixing, by 1983 he had a residency at the infamous Hacienda, AKA the spot where the breakdancing crew he later went on to manage, Broken Glass, appeared on legendary TV show The Tube during the UKs first televised performance of Madonna.

He's now widely hailed as the king of the re-edit, taking firm favourites and transforming them into hypnotic disco versions.

We've regularly found ourselves lost in Greg's festival sets and at last, our dream to have Greg join us at FM came true this year.

He set up his Revox Reel-to-Reel on our outdoor stage on the Sunday afternoon.
As he worked his magic, the dancing only paused briefly, as in impromptu 250 strong FM fam photo was taken, before his spell-binding set finished with everyone singing along to Bowie's Space Oddity.

A truly magical moment. Greg Wilson, hail Eris, we salute you!
On u #SoundCloud
https://soundcloud.com/fieldmaneuvers/fm017-greg-wilson

Proofing, proving or more rarely blooming

Proofing, proving or more rarely blooming
An amazing rocket stove heater at TangleHa
Get #BakingBad !


Originally shared by Jon “the chef” Hole

Proofing the Bread
Also called proving or more rarely blooming.
The process of making yeast-leavened bread involves a series of alternating work and rest periods.
Heat by a Rocket stove mass heater at #TangleHa  

Is the final dough-rise step before baking, and refers to a specific rest period within the more generalized process known as fermentation.
Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough.

Fermentation rest periods are not often explicitly named, and normally appear in recipes as "Allow dough to rise."

Overproofing occurs when a fermenting dough has rested too long. Its bubbles have grown so large that they have popped and tunneled, and dough baked at this point would result in a bread with poor structure.
Length of rest periods, including proofing, can be determined by time at specific temperatures or by characteristics.
Often the poke method is used to determine if a dough has risen long enough.
If the dough, when poked, springs back immediately it is underproofed and needs more time.

Retarding may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast.

The retarding stage is often used in sourdough bread recipes to allow the bread to develop its characteristic flavor.
A cold fermentation stage is sometimes used to develop flavor in other artisan breads, with a part of the dough ("pre-ferment") before the final mixing, with the entire dough during bulk fermentation, or in the final fermentation stages after shaping.
#Bread   #BakingBad   #RocketStoveMassHeater  

Bara Brith The cake recipe in need right now Thanks Hazel B

Bara Brith The cake recipe in need right now Thanks Hazel B


Originally shared by Hazel B

Welsh Bara Brith / Tea Bread Recipe
Bara Brith is also known Tea Bread, Yorkshire Tea Bread or Irish Tea Bread. It's a lovely tea time snack. Cook time: c.1hr Bara Brith  Bara Brith / Tea Bread Ingredients: One mug of brown sugar Two mugs of dried fruit (mixed or whatever you prefer) One mug ...

My G+ photos lost in the sidebar

Originally shared by Jon “the chef” Hole

My G+ photos lost in the sidebar
found in Union square   #Aberdeen

Nth Degree Burger from Azlin Bloor ??? maybe

Nth Degree Burger from Azlin Bloor ??? maybe
"Purge me with hyssop, and I shall be clean; wash me, and I shall be whiter than snow."

What is hyssop?

Hyssop is a common herb which grew in Bible times and still grows extensively today in many varieties all over the world.
It's possible you have seen it in a garden near you.
Common varieties grow to about two feet tall and spread about a foot.

It has beautiful purple blue flowers and a strong mint smell. If you have ever seen or grown catmint, hyssop looks somewhat similar.

In "the old days" - before grocery store shelves were lined with cleaning products for every conceivable need, people used nature's products.

Hyssop was readily available, especially in the Middle East. Because it had detergent properties, it was widely used to clean sacred places such as temples.

Here are some times it was used in the Bible:

A bunch of hyssop was used to dip in the basin of blood of the Passover lamb to apply to the lintel and doorpost before the Israelites left Egypt. (Exodus 12:22) Since hyssop has strong woody stalks it could stand up to being shaken.

Cleansing ceremony for a leper in Leviticus 14:1-8. Again, hyssop was the dipping agent into blood of a bird and used to sprinkle over the unclean person.

In John 19:29, it was used at the crucifixion. "Now a vessel full of sour wine was sitting there; and they filled a sponge with sour wine, put it on hyssop, and put it to His mouth."

Going to test run for Off the Hoof @ https://plus.google.com/+JonChef/posts/PcpHsm8HuWQ
#BeefBurger

Originally shared by Azlin Bloor

The Ultimate Burger, with a Middle Eastern Flavour

What is your idea of the ultimate burger? Should the swagger be in the burger patty or do you think it’s the extras that should do the talking?

Me? I’m definitely in the second camp! Now don’t get me wrong, I would still like some flavour in the meat as a starting point, but that’s all it would be, a starting point, the groundwork, so to speak. Then, we build on this foundation with multiple layers of aroma, taste and texture. Just take a look at the image above and you’ll see what I’m talking about. What goes on and around the meat is what turns the plain old burger into The Ultimate Burger!

My secret ingredient here, well, ingredients in the plural, are those green and white sauces you see in the picture, 2 staples in our home: Zhoug, the Yemeni Green Chilli Sauce and Za’atar Yoghurt. Both recipe links are given on the blog, but for now, let's get cooking!

****************************************

Prep Time: 7 minutes
Cook Time: 6 minutes
Total Time: 13 minutes
Serving Size: 4

Ingredients

Burger
500g/just over 1 lb minced beef (20% fat)
1 medium onion
1 small handful flat leaf parsley (curly is fine too)
1 large clove garlic
1 tsp ground cumin
half tsp sumac (or a 1 tsp lemon juice)
half tsp salt
freshly ground black pepper

Everything else
4 burger buns of your choice
enough lettuce leaves for 4 buns
2 medium tomatoes
1 medium red onion
2-4 tbsp Zhug, to taste (it's hot!)
4 tbsp za'atar yoghurt
4 cheese slices, Cheddar is great
enough olive oil to cook

Instructions

1. Quarter the onion and place it in a chopper.

2. Add the garlic and parsley and chop it to a fine blend, with no water added.

3. Now place all the burger ingredients into a bowl and mix thoroughly with your hands.

4. Form into 4 burger patties and place in the fridge while you get the vegetables ready.

5. Slice the tomatoes into rounds.

6. Slice the onions into rings.

7. Cook the burgers the way you want to, on the barbecue, under the grill (broiler) or on the stove top.

On the barbecue or under the grill

Lightly oil the top and bottom of the burger and cook for about 2-3 minutes on each side for medium, 3-4 for well done.

On the stove top

1. Heat 2 tbsp of olive oil in a large frying pan on medium high heat.

2. Cook the burgers for about 2-3 minutes on each side for medium, 3-4 for well done.

Serving

The burger can be packed in any order you like.
My way: lettuce, onion rings, tomatoes, burger, zhug, za'atar yoghurt, cheese.

More hints and tips: http://linsfood.com/ultimate-burger-zhug-zaatar/

#nomadkitchencounter
#linsfood
#ultimateburger
#nomadkitchencounter

Champagne with foaming whirls as white as Cleopatra's melted pearls ~Lord Byron

Champagne with foaming whirls as white as Cleopatra's melted pearls ~Lord Byron
#Champagne #Oysters

Originally shared by Jon “the chef” Hole

Coffee time fcuk the coffee
Champagne and Oysters break the fast time.
Champagne with foaming whirls as white as Cleopatra's melted pearls
Lord Byron

Oyster Eating
"Australopithecus, one of our ancient pre-human ancestors, ate oysters.
A shoreline diet of nutrient-rich oysters and other shellfish was one of the most significant opportunities in history that allowed our cranially challenged ancestors to grow big, juicy brains.

It wasn’t man who ate the first oyster; it was oysters that caused Australopithecus to become man.
As we climbed the evolutionary ladder, we brought the oyster along with us.
All over the planet, archaeologists have discovered man-made middens, massive garbage dumps heaped with thousands of oyster shells, which have been well-preserved thanks to the alkaline properties of oysters.
Careful excavation offers clues to the past in food scraps, human waste and other nifty tidbits.
More importantly, it shows we came up as social, nomadic creatures who liked to eat lots of oysters at big get-togethers.

As our nomadic social ancestors settled into a civilized society, they built up walls and we became enclosed like oysters.

The trouble with landlocking ourselves too far inland is that we cut out iodine-rich shellfish.
This caused iodine deficiency, resulting in fatigue and preventable mental retardation.
Today, many countries are legally obligated to add iodine to table salt to avoid the serious consequences of iodine deficiency.

It took some serious adapting to make civilizations work.
The clever inland civilizations made thoughtful efforts to acquire shellfish.
The Romans farmed oysters in the Mediterranean.
But they really made the grade when hydraulic engineer Sergius Orata figured out how to transport live oysters from the abundant coasts of Britain and France."
Credit  Pierre Lamielle
@ http://www.avenuecalgary.com/November-2013/All-There-is-to-Know-About-Oysters/

Swallow or Chew ? 
The myth is that true connoisseurs don't chew oysters – they tip them straight down their throats.
I suspect this one was made up to help oyster virgins get the whole experience over with as quickly as possible because, as well as breaking food down, chewing helps us to appreciate its flavour more fully.
Swallowing oysters whole, therefore, is surely akin to dousing them in Tabasco – it means you don't have to taste them.

The swallow-only camp, however, argues that oysters are a sensual experience that's more about the 'mouthfeel' than flavour

Swallow or chew ? 

Madame de Pompadour once said, Champagne is the only drink that leaves a woman still beautiful after drinking it

#Oysters   #Champagne