Eat all Vegans.

Eat all Vegans.... "The least harmful foods to eat come from perennial plants, and the animals that eat those perennial plants."
"The synergy of cows and grass can hardly be bested as an ideal system"

"That is why, in truth, a pound of grass-fed beef accounts for less suffering per capita than a pound of corn"

Veganism "is a laudable idea, but for some, it provides a framework for moral superiority"
"Cultivating a saviour complex is a natural result of following any ideological cause, and life is then seen through a framework that excludes anything that doesn’t fit into that ideology."
And the reality is that we all consume life energy, endlessly, in order to live our lives.
Read On below
https://medium.com/@drewfrench/grass-fed-beef-the-most-vegan-item-in-the-supermarket-8c46b45a0d47

Super Hi-Resolution recommend Zooming In!

Super Hi-Resolution recommend Zooming In!

Originally shared by Jon “the chef” Hole

98 Cubes of Real Food Hi res picture.
Recommend zooming in
From http://petapixel.com
H/t Hans Youngmann​​

Juice101 "I want to do to you what spring does with the cherry trees"

Juice101 "I want to do to you what spring does with the cherry trees"
Pablo Neruda
#Cherries
"The man for me is the cherry on the pie. But I'm the pie and my pie is good all by itself. Even if I don't have a cherry." --- Halle Berry


Originally shared by Ani ta

"If you make people think they're thinking, they'll love you; But if you really make them think, they'll hate you."

"If you make people think they're thinking, they'll love you; But if you really make them think, they'll hate you."
― Don Marquis
#NuJazz on U #Soundcloud
https://soundcloud.com/ben-ledoux/nujazz

Saffron Gin Cured Salmon with pickled baby Fennel ( to die for ;) and Beetroot amazing food at The Cranford Inn...

Saffron Gin Cured Salmon with pickled baby Fennel ( to die for ;) and Beetroot amazing food at The Cranford Inn Devon 10/10

Arcadia London Live and Direct From ancient pagan festivals to giant flaming spiders, May Day has always called for...

Arcadia London Live and Direct From ancient pagan festivals to giant flaming spiders, May Day has always called for an epic celebration.

With temperatures set to soar from next week and fresh grass springing into life at the Olympic Park – here’s how we’ll be seeing in the sunshine.
https://www.youtube.com/watch?v=4bFijJKYTbg

Title

Silk and Spices Festival in Bukhara, Uzbekistan Mysterious caravan route and ancient way of communication of...

Silk and Spices Festival in Bukhara, Uzbekistan Mysterious caravan route and ancient way of communication of peoples, the Silk Road continues to hide its secrets ...

For several millennia, spices from India, and costly silk, whose secret was jealously guarded during several centuries by Chinese emperors, delight the eyes of all of us.

Even if tens of centuries have passed, history respects the value of silk and traditional knowledge workshops Uzbek silk.

At the heart of the desert between the red sand dunes, one of the real emeralds of the Silk Road survives the city Bukhara. This pearl is ready to dazzle the eyes of travellers for three beautiful days of summer, thanks to the festival Silk and Spice, where you can discover the legendary city of Bukhara and the phenomenal beauty of the East.

It is a festival of handicrafts where will be shown the masterpieces of the best professionals from all over the country. Also, thanks to folklore groups, theatre companies and musical performances, the city will be bathed in a festive atmosphere that will prevail you.

During these few days, the beauty of the mosaics, minarets and joyful music will harmonize with the mood of spring. We invite you to come see the festival, which will leave on you an unforgettable memory of the bright colour of silk and subtle taste of spices.
https://www.youtube.com/watch?v=R83qzkQeO_A

How do you like my new Cover picture?

How do you like my new Cover picture? "A recipe has no soul, you as the cook must bring soul to the recipe.” Thomas Keller

Spices There are three ways to use spices:

Spices There are three ways to use spices:
Tempering: fry in a small amount of hot oil.
Cumin seeds sizzle, mustard seeds turn grey and pop, fenugreek and urad dal brown, curry leaves and bay leaves darken.
This is done to flavour the oil before cooking, or sometimes the flavoured oil is used to dress the finished dish.
The whole spices also add texture to the dish (especially the crunchy dal and mustard seeds).

Flavouring: Dry, ground spices are added during the cooking process.
Some are added early so that their colour or flavour permeates the dish.
This includes turmeric, chilli, coriander and cumin powders.
Some are added late, just before the finish, so that their aroma stays fresh.
This includes garam masala which is a mixture of several warm ("garam") spices including clove, cinnamon and peppercorns.

Toasting: Dry roast on high heat, taking care not to burn spices.
Whole red chillies and fenugreek seeds darken, grated coconut turns a bit golden, and whole spices like cumin and coriander lose their "raw" smell. Typically, spices are toasted prior to grinding them into a dry or wet spice mix.

It is not unusual to use all three forms of spice in one dish! The result is layers of delicious complexity and flavouring.