10 Manfaat Baking Soda untuk tanaman.

Ternyata selain untuk bahan pengembang roti. Baking soda juga bisa bermanfaat untuk tanaman.

Apa aja manfaatnya?

Lanjut....

This is how cheese differs around the world 🌎

Let's talk about nuts. It's #LesFoodFacts time

Ok, let's start at the most obvious question. Why are nuts so bloody expensive? You need to understand what nuts are and how they grow and how they're processed.

The price is based on processing and also on market demand. Let me explain those 2 points first #LesFoodFacts

Let me start with the most expensive nut in the world. The Macadamia nut.

Origin? Queensland, Australia. Eaten by Aborigines for centuries and called "Kindal Kindal" until the colonisers landed and renamed them after one of themselves. Some dude called Macadam #LesFoodFacts

Macadamia trees need to grow for around 10 years before they start producing fruit.
The fruit then needs to be harvested by hand, not machine, as they are so varied only a human eye (and hand) can sort them out.

They also only thrive in tropical places. #LesFoodFacts

Macadamia nuts also contain the highest fat content of all nuts. They're on average 80% fat.
The fat in them is good for you though, like olive oil. So the health market is one of the aspects that has driven the demand up. #LesFoodFacts

Mini Hungarian language lesson: the secret dish.

"What's a dish universally known and eaten in your country but virtually unheard of outside it?" is a question that makes the rounds on Twitter every few months but I can't be bothered waiting for the next one.

It's "főzelék".

The word itself looks as simple as the dish: "főz" is "to cook" and "-elék" is a suffix roughly meaning "the result of", so "the result of cooking".

Thanks for nothing.

The official definition is "any kind of boiled or parboiled vegetable"; closer, but still a load of bollocks.

So here's mine: "főzelék is made of vegetables and it has a thick sauce".

What kind of vegetables?

Practically any: potato, cabbage, bean, pea, chickpea, spinach, squash, carrot, but usually only one veg at a time.

There is a mixed abomination called "finomfőzelék" but we don't talk about it.

Most of us have been scarred for life by school dinners featuring the pallid little harbingers of death suspended in a beige gel of doom.

In all honesty though, főzelék in general doesn't look very appetising: it has its roots in that old peasant staple of gruel and it has a serious image problem as a result.

Which is why, even in Hungary, you won't see many on restaurant menus, except in specialist outlets.

First broccoli cheese soup of the new year. I’ve made a pot almost every week since the pandemic started. Maximum comfort food.

I don't follow a recipe, I'll try to recreate what I do here.

3 heads of broccoli
1 onion
1 box container of chicken stock
1 cup of milk
2 tbls flour
block of sharp cheddar
salt/pepper/tsp mustard powder

Chunk up the cheddar and whiz it in the food processor. You want it to be little bits that will melt fast. I've tried using pre-shredded, but I think they put something in it to prevent caking and it makes a grainy cheese sauce.

Chunk up one of the broccoli heads and whiz it up.

Rough chop the remaining broccoli into bite size pieces.

Chop up the onion.

Prep the ingredients for the cheese sauce (two tablespoons flour, salt & pepper, mustard powder) in a little bowl so you can dump them in when needed.

OK, you want everything prepped ahead of time because the timing here is a little tricky (for me).

Sauté the onion in olive oil in a large pot. Once it's softened add your whizzed up broccoli (I like it to get a little toasted, I think it adds a nice flavor).