jm + food   82

Decent new Dublin food blog -- reviews and news. Like a Harbo-free version of Lovin' Dublin
dublin  food  eating  restaurants  reviews 
8 days ago by jm
I Accidentally Made Myself Lactose Intolerant With Whole30
A few years back, I had a nasty bout of food poisoning while travelling, which made me lactose-intolerant for several years. Sounds like this may be more common than you'd think, based on this article:
If you haven’t heard of Whole30, some information: It’s a month-long eating plan that aims to help followers hit “the reset button with your health, habits, and relationship with food.” For 30 days, you cut out soy, legumes, grains, sugars, alcohol, and, of course, dairy. [....]

When you reach the end of the Whole30, you’re supposed to add the forbidden food groups back into your diet one at a time. The goal is to figure out which foods are making you feel sluggish, bloated, or just generally not great, so you can ostensibly keep on avoiding them forever.

I didn’t do that part. I just jumped right back into eating what I wanted — but suddenly nothing was the same. That first bowl of ice cream I’d been looking forward to for weeks was quickly followed by sharp stomach pains and what can best be described (grossly, but accurately) as bubble gut. [....]

The good news, according to gastrointestinal specialist Kim Barrett, a professor of medicine at the University of California, San Diego, is that I’m not crazy. The bad news is that dairy no longer agrees with my body’s biology. Turns out, it is possible to suddenly make yourself lactose intolerant.

“To some extent, our ability to handle lactose is a use-it-or-lose-it phenomenon,” Barrett says. The body digests lactose — a disaccharide — by using lactase, an enzyme in the small intestine, to break it down into the monosaccharides glucose and galactose, which can then be absorbed. “If you don’t have the [lactose] substrate in the diet, you start to reduce the synthesis of the lactase enzyme to digest it,” Barrett explains. “After a period of completely excluding lactose from the diet, you may not have any of those digestive enzymes present.”
diet  food  lactose  lactase  intolerance  whole30  milk  cheese 
13 days ago by jm
on the etymology of "ramen"
One day it hit her when she heard her Chinese chef using his call to let her know an order was done: "Hao-ra" (好了), meaning "it's ready."
She decided to start calling it Ra-men, and the name quickly took off.
ramen  food  japanese  noodles  words  etymology  history 
may 2018 by jm
Scientific review of nutritional supplements and vitamins, rounding up hundreds of papers and weighting them based on the level of evidence provided
health  food  nutrition  vitamins  supplements  science  medicine  review  vitamin 
march 2018 by jm
The Myth of Authenticity Is Killing Tex-Mex
Overshadowed by barbecue in its home state, Tex-Mex is the most important, least understood regional cuisine in America

I, for one, welcome the revival of Tex-Mex
cuisine  food  tex-mex  mexican  texas  barbecue 
march 2018 by jm
Yes, bacon really is killing us - The Guardian Long Read
Since we eat with our eyes, the main way we judge the quality of cured meats is pinkness. Yet it is this very colour that we should be suspicious of, as the French journalist Guillaume Coudray explains in a book published in France last year called Cochonneries, a word that means both “piggeries” and “rubbish” or “junk food”. The subtitle is “How Charcuterie Became a Poison”. Cochonneries reads like a crime novel, in which the processed meat industry is the perpetrator and ordinary consumers are the victims.

The pinkness of bacon – or cooked ham, or salami – is a sign that it has been treated with chemicals, more specifically with nitrates and nitrites. It is the use of these chemicals that is widely believed to be the reason why “processed meat” is much more carcinogenic than unprocessed meat. Coudray argues that we should speak not of “processed meat” but “nitro-meat”.

[...] When nitrates interact with certain components in red meat (haem iron, amines and amides), they form N-nitroso compounds, which cause cancer. The best known of these compounds is nitrosamine. This, as Guillaume Coudray explained to me in an email, is known to be “carcinogenic even at a very low dose”. Any time someone eats bacon, ham or other processed meat, their gut receives a dose of nitrosamines, which damage the cells in the lining of the bowel, and can lead to cancer.

You would not know it from the way bacon is sold, but scientists have known nitrosamines are carcinogenic for a very long time. More than 60 years ago, in 1956, two British researchers called Peter Magee and John Barnes found that when rats were fed dimethyl nitrosamine, they developed malignant liver tumours. By the 1970s, animal studies showed that small, repeated doses of nitrosamines and nitrosamides – exactly the kind of regular dose a person might have when eating a daily breakfast of bacon – were found to cause tumours in many organs including the liver, stomach, oesophagus, intestines, bladder, brain, lungs and kidneys.

But there IS some good news for Parma ham and sausages:

In 1993, Parma ham producers in Italy made a collective decision to remove nitrates from their products and revert to using only salt, as in the old days. For the past 25 years, no nitrates or nitrites have been used in any Prosciutto di Parma. Even without nitrate or nitrite, the Parma ham stays a deep rosy-pink colour. We now know that the colour in Parma ham is totally harmless, a result of the enzyme reactions during the ham’s 18-month ageing process.

[...] the average British sausage – as opposed to a hard sausage like a French saucisson – is not cured, being made of nothing but fresh meat, breadcrumbs, herbs, salt and E223, a preservative that is non-carcinogenic. After much questioning, two expert spokespeople for the US National Cancer Institute confirmed to me that “one might consider” fresh sausages to be “red meat” and not processed meat, and thus only a “probable” carcinogen.
bacon  sausages  meat  parma-ham  ham  food  cancer  carcinogens  big-meat  nitrates  nitrites 
march 2018 by jm
Huy Fong sriracha hot sauce label - Fonts In Use
The fonts of the iconic sriracha bottle, analysed. Interestingly, the Chinese serif text is typeset in a universally-reviled font, PMingLiu:
For East Asian designers, PMingLiu was probably as despicable as Papyrus. Many have publicly voiced their disdain for PMingLiu, and some even see the elimination of PMingLiu from public sight as a career goal. Julius Hui, then consultant for Commercial Type, exclaims:

PMingLiu inhibits the type business, maims the public’s aesthetic judgment, and puts a bad face on the Minchō genre. As long as the public have not harbored a deep hatred against PMingLiu, it is futile to completely eliminate it from the world.
typography  packaging  sriracha  pmingliu  mincho  fonts  type  food  labels 
february 2018 by jm
SE Asia travel pro-tip from Naomi Wu
Naomi Wu on Twitter: "Honestly Saccharomyces boulardii solves the problem [of dodgy tummy] for most people, it's what I take when I travel to SE Asia"
food  diarrhoea  s-boulardii  bacterica  digestion  health  travel  se-asia  tips 
january 2018 by jm
48 Hours In Dublin
good set of tourist tips for a foodie Dublin weekender
dublin  tourism  food  eating  dining  restaurants  tips  weekend 
august 2017 by jm
The White Lies of Craft Culture - Eater
Besides field laborers, [Southern US] planter and urban communities both depended on proficient carpenters, blacksmiths, gardeners, stable hands, seamstresses, and cooks; the America of the 1700s and 1800s was literally crafted by people of color.

Part of this hidden history includes the revelation that six slaves were critical to the operation of George Washington’s distillery, and that the eponymous Jack Daniel learned to make whiskey from an enslaved black man named Nathan “Nearest” Green. As Clay Risen reported for the New York Times last year, contrary to the predominant narrative that views whiskey as an ever “lily-white affair,” black men were the minds and hands behind American whiskey production. “In the same way that white cookbook authors often appropriated recipes from their black cooks, white distillery owners took credit for the whiskey,” he writes. Described as “the best whiskey maker that I know of” by his master, Dan Call, Green taught young Jack Daniel how to run a whiskey still. When Daniel later opened his own distillery, he hired two of Green’s sons.

The popular image of moonshine is a product of the white cultural monopoly on all things ‘country’
Over time, that legacy was forgotten, creating a gap in knowledge about American distilling traditions — while English, German, Scottish, and Irish influences exist, that combination alone cannot explain the entirely of American distilling. As bourbon historian Michael Veach suggests, slave culture pieces together an otherwise puzzling intellectual history.
history  craft-beer  craft-culture  food  drink  whiskey  distilling  black-history  jack-daniels  nathan-nearest-green 
august 2017 by jm
The 38 Essential Dublin Restaurants
Irish Times resto reviewer @catherineeats with her 38 top recommendations for Dublin. a solid list
dublin  restaurants  eating  food  lists  tourism 
july 2017 by jm
John Gallagher on Twitter: "Lot of misinformation about this today. For clarity: I live in Britain and mince on toast is served at every meal" posts comically misinformed video about some kind of imaginary brit comfort food. John Gallagher's response thread is a virtuoso performance
mince-on-toast  disgusting  food  funny  wtf  twitter 
july 2017 by jm
"The world's best portable wood-fired oven". Fergal has one and loves it. $299
uuni  pizza  oven  outdoor  food  cooking  gadgets 
may 2017 by jm
Who killed the curry house? | Bee Wilson | Life and style | The Guardian
This is fascinating, re "authenticity" of food:
The objection that curry house food was inauthentic was true, but also unfair. It’s worth asking what “authenticity” really means in this context, given that people in India – like humans everywhere – do not themselves eat a perfectly “authentic” diet. When I asked dozens of people, while on a recent visit to India, about their favourite comfort food, most of them – whether from Delhi, Bangalore or Mumbai – told me that what they really loved to eat, especially when drinking beer, was something called Indian-Chinese food. It is nothing a Chinese person would recognise, consisting of gloopy dishes of meat and noodles, thick with cornflour and soy sauce, but spiced with green chillis and vinegar to please the national palate. Indian-Chinese food – just like British curry house food – offers a salty night away from the usual home cooking. The difference is that Indian people accept Indian-Chinese food for the ersatz joy that it is, whereas many British curry house customers seem to have believed that recipe for their Bombay potatoes really did come from Bombay, and felt affronted to discover that it did not.
curry  indian-food  food  chinese-food  indian-chinese-food  authenticity 
january 2017 by jm
What the Irish Ate Before Potatoes - Bon Appétit
on the history of Irish cuisine -- mostly milk and butter, and notably "bog butter":
And the Irish didn’t like their butter just one way: from the 12th century on, there are records of butter flavored with onion and garlic, and local traditions of burying butter in bogs. Originally, it’s thought that bog butter began as a good storage system, but after a time, buried bog butter came to be valued for its uniquely boggy flavor.
bog-butter  bogs  ireland  food  eating  milk  curds  whey  banbidh  dairy 
june 2016 by jm
The Dordogne Valley: What to Expect
French Foodie in Dublin writes and vlogs about the Dordogne Valley, good foodie tips
food  ffid  blogs  dordogne  france  holidays  tourism 
may 2016 by jm
Let Them Make Noise: A ‘Dining Club’ Invites Toddlers -
This is a great idea. I miss eating out, and this is why:
Throughout our three-hour meal, babies cried, mothers nursed, toddlers shrieked and farro grains flew, but the atmosphere was surprisingly leisurely. There was no reason to be self-conscious about a crying-nursing-dancing child because everyone knew every other parent was in the same boat. Or would be in a few seconds. So we relaxed and ate. This is not fine dining as I once knew it, and that’s O.K. That’s what date night is for. But my daughter got her first lesson in how to behave at a fancy restaurant. And I got to finish a delicious meal while it was still warm, toddler in tow.
kids  food  restaurants  eating  children  toddlers 
may 2016 by jm
So you're thinking of coming to Dublin...
A really excellent list of stuff to do/see/eat/drink in Ireland, from Colin @ 3FE. top notch recommendations! (also, god I need to get out more)
dublin  travel  food  drink  ireland  tourism  3fe 
april 2016 by jm
Food Trucks Are Great Incubators. Why Don't We Have More?
So is that kind of thriving food-truck scene something the city should work to encourage? Theresa Hernandez, one of the owners of K Chido Mexico, thinks so. “There’s a whole market there for a new culture,” she says. “There’s no doubt about it, the appetite is there. It’s just a matter for somebody who is innovative enough in Dublin City Council to say: ‘Right, let’s do this.’”

Amen to that.
k-chido  food-trucks  dublin  food  ireland  dcc 
november 2015 by jm
bookmarking as a potential future addition to the back garden
chickens  pets  food  garden  ebay 
october 2015 by jm Order Takeaway Food Online
new Dublin delivery service takes Bitcoin?!
bitcoin  food  delivery  takeaway  payment  ireland  dublin  wtf 
october 2015 by jm
Han Sung: Probably the Best Korean Food in Dublin
Han Sung is bizarrely located in the back of an Asian supermarket just off the Millennium Walk on Great Strand Street. [...]

You’d see this a lot in Korea, I ask, a restaurant in the back of a supermarket?

Not really, no, he says.
restaurants  food  eating  dublin  supermarkets  korean  nom 
october 2015 by jm
Vegemite May Power The Electronics Of The Future
Professor Marc in het Panhuis at the ARC Centre of Excellence for Electromaterials Science figured out that you can 3D print the paste and use it to carry current, effectively creating Vegemite bio-wires. What does this mean? Soon you can run electricity through your food. “The iconic Australian Vegemite is ideal for 3D printing edible electronics,” said the professor. “It contains water so it’s not a solid and can easily be extruded using a 3D printer. Also, it’s salty, so it conducts electricity.”

I'm sure the same applies for Marmite...
vegemite  marmite  3d-printing  electronics  bread  food  silly 
august 2015 by jm
Non-Celiac Gluten Sensitivity May Not Exist
The data clearly indicated that a nocebo effect, the same reaction that prompts some people to get sick from wind turbines and wireless internet, was at work here. Patients reported gastrointestinal distress without any apparent physical cause. Gluten wasn't the culprit; the cause was likely psychological. Participants expected the diets to make them sick, and so they did.
gluten  placebo  nocebo  food  science  health  diet  gluten-free  fodmaps 
august 2015 by jm
Food Blogger Mehreen And Anges De Sucre's Patisserie Owner Reshmi Bennett In Online War Over #BloggerBlackmail
I can't believe this is the state of food blogging in the UK and Ireland. full-on payola for reviews. See also @damienmulley's excellent rant on the subject in this country: -- there's even rate cards for positive review tweets/posts/facebook updates etc.
food  blogging  restaurants  uk  bakeries  reviews  payola  blogger-blackmail  pr 
august 2015 by jm
Snake-Oil Superfoods
mainly interesting for the dataviz and the Google-Doc-driven backend. wish they published the script though
google  snake-oil  superfoods  food  dataviz  bubble-race-chart  graphics  infographics  google-docs  spreadsheets 
may 2015 by jm
I Fooled Millions Into Thinking Chocolate Helps Weight Loss
“Slim by Chocolate!” the headlines blared. A team of German researchers had found that people on a low-carb diet lost weight 10 percent faster if they ate a chocolate bar every day. It made the front page of Bild, Europe’s largest daily newspaper, just beneath their update about the Germanwings crash. From there, it ricocheted around the internet and beyond, making news in more than 20 countries and half a dozen languages. It was discussed on television news shows. It appeared in glossy print, most recently in the June issue of Shape magazine (“Why You Must Eat Chocolate Daily”, page 128). Not only does chocolate accelerate weight loss, the study found, but it leads to healthier cholesterol levels and overall increased well-being. The Bild story quotes the study’s lead author, Johannes Bohannon, Ph.D., research director of the Institute of Diet and Health: “The best part is you can buy chocolate everywhere.”

I am Johannes Bohannon, Ph.D. Well, actually my name is John, and I’m a journalist. I do have a Ph.D., but it’s in the molecular biology of bacteria, not humans. The Institute of Diet and Health? That’s nothing more than a website. Other than those fibs, the study was 100 percent authentic. My colleagues and I recruited actual human subjects in Germany. We ran an actual clinical trial, with subjects randomly assigned to different diet regimes. And the statistically significant benefits of chocolate that we reported are based on the actual data. It was, in fact, a fairly typical study for the field of diet research. Which is to say: It was terrible science. The results are meaningless, and the health claims that the media blasted out to millions of people around the world are utterly unfounded.

Interesting bit: the online commenters commenting on the published stories quickly saw through the bullshit. Why can't the churnalising journos do that?
chocolate  journalism  science  diet  food  churnalism  pr  bild  health  clinical-trials  papers  peer-review  research 
may 2015 by jm
Soylent, Neoliberalism and the Politics of Life Hacking - CounterPunch: Tells the Facts, Names the Names
Soylent’s not purchased by the Mark Zuckerbergs or the Larry Pages or the other tech aristocrats [...] Rather, it’s been taken up by white-collar workers and students destined for perpetual toil in the digital mills. Their embrace of life hacking represents the internalisation of management practices by the managed themselves.
life-hacks  soylent  food  politics  taylorism  efficiency  capitalism  work  life 
may 2015 by jm
'Can People Distinguish Pâté from Dog Food?'

Considering the similarity of its ingredients, canned dog food could be a suitable and
inexpensive substitute for pâté or processed blended meat products such as Spam or
liverwurst. However, the social stigma associated with the human consumption of pet
food makes an unbiased comparison challenging. To prevent bias, Newman's Own dog
food was prepared with a food processor to have the texture and appearance of a liver
mousse. In a double-blind test, subjects were presented with five unlabeled blended meat
products, one of which was the prepared dog food. After ranking the samples on the basis
of taste, subjects were challenged to identify which of the five was dog food. Although
72% of subjects ranked the dog food as the worst of the five samples in terms of taste
(Newell and MacFarlane multiple comparison, P<0.05), subjects were not better than
random at correctly identifying the dog food.
pate  food  omgwtf  science  research  dog-food  meat  economics  taste  flavour 
may 2015 by jm
17 Things Everyone Must Eat In Dublin
actually a fairly sane list of lunchy options -- the SMS fish finger butty is a lunch staple for us Swrvers
dublin  lunch  food  sms  eating  restaurants  buzzfeed 
march 2015 by jm
Comment bien couper le fromage
en anglias, "how to cut cheese correctly". Informed! (via Emilie)
cheese  fromage  france  cutting  food 
december 2014 by jm
Dublin's Best-Kept Secret: Blas Cafe
looks great, around the corner from Cineworld on King's Inn St, D1
dublin  cafes  food  blas-cafe  eating  northside 
october 2014 by jm
A gut microbe that stops food allergies
Actual scientific research showing that antibiotic use may be implicated in allergies:

'Nagler’s team first confirmed that mice given antibiotics early in life were far more susceptible to peanut sensitization, a model of human peanut allergy. Then, they introduced a solution containing Clostridia, a common class of bacteria that’s naturally found in the mammalian gut, into the rodents’ mouths and stomachs. The animals’ food allergen sensitization disappeared, the team reports online today in the Proceedings of the National Academy of Sciences. When the scientists instead introduced another common kind of healthy bacteria, called Bacteroides, into similarly allergy-prone mice, they didn’t see the same effect. Studying the rodents more carefully, the researchers determined that Clostridia were having a surprising effect on the mouse gut: Acting through certain immune cells, the bacteria helped keep peanut proteins that can cause allergic reactions out of the bloodstream. “The bacteria are maintaining the integrity of the [intestinal] barrier,” Nagler says.'
allergies  health  food  peanuts  science  research  clostridium  bacteria  gut  intestines  immune-system  mice  papers  pnas 
september 2014 by jm
relatively-new Japanese place in the North Strand -- delivers, too. Comes recommended by JK. Must try it out soon!
takeaways  delivery  food  restaurants  japanese  north-strand  dublin 
september 2014 by jm
A tick bite can make you allergic to red meat
The bugs harbor a sugar that humans don't have, called alpha-gal. The sugar is also is found in red meat — beef, pork, venison, rabbit — and even some dairy products. It's usually fine when people encounter it through food that gets digested.
But a tick bite triggers an immune system response, and in that high-alert state, the body perceives the sugar the tick transmitted to the victim's bloodstream and skin as a foreign substance, and makes antibodies to it. That sets the stage for an allergic reaction the next time the person eats red meat and encounters the sugar.

Via Shane Naughton
ticks  meat  food  allergies  immune-system  health  via:inundata  sugar  alpha-gal  red-meat 
august 2014 by jm
This tree produces 40 different types of fruit
An art professor from Syracuse University in the US, Van Aken grew up on a family farm before pursuing a career as an artist, and has combined his knowledge of the two to develop his incredible Tree of 40 Fruit. 
In 2008, Van Aken learned that an orchard at the New York State Agricultural Experiment Station was about to be shut down due to a lack of funding. This single orchard grew a great number of heirloom, antique, and native varieties of stone fruit, and some of these were 150 to 200 years old. To lose this orchard would render many of these rare and old varieties of fruit extinct, so to preserve them, Van Aken bought the orchard, and spent the following years figuring out how to graft parts of the trees onto a single fruit tree. [...]
Aken’s Tree of 40 Fruit looks like a normal tree for most of the year, but in spring it reveals a stunning patchwork of pink, white, red and purple blossoms, which turn into an array of plums, peaches, apricots, nectarines, cherries and almonds during the summer months, all of which are rare and unique varieties. 
fruit  art  amazing  food  agriculture  grafting  orchards  sam-van-aken  farming 
july 2014 by jm
Paleo is the Scientology of Diet
Being paleo is like paying a stupidity tax. Again, it’s not you who is stupid, but the diet sure is, because it lets you drink paleo coffee while putting paleo butter and paleo syrup on your paleo waffles before you drive your paleo minivan to the paleo office to sit in your paleo cube and do spreadsheets on your paleo computer. See, the paleo diet made up a bunch of silly rules on how we allegedly ate, and then goes and twists them all to hell in the name of selling you a crappy, overpriced product. That is scientology-level stupid.
scientology  paleo  rants  funny  food  diet  health  bulletproof-coffee  stupid 
june 2014 by jm
Unchi-kun Candy - Japanese Lucky Poop Candy
What doesn't look like Christmas more than a smiling piece of poop, called unchi in Japanese? Because the shape of unchi looks similar to that of mochi used for shrine offerings, and because the sound "unchi" like the Japanese word for luck, this treat is actually a lucky gift -- at least that is how you can explain yourself when you give it as a gift. Each Unchi-kun comes packed with poop candy, taken out from the bottom. Once finished eating, you can open the slot in the back with a box-cutter and turn it into a bank.

Want one!
unchi-kun  unchi  pile-of-poo  emoji  unicode  cute  funny  japan  j-list  sweets  food  gross  candy 
may 2014 by jm
co-founder of the Boston Beer Company swears by active dry yeast as a hangover-avoidance remedy
what [Joe] Owades knew was that active dry yeast has an enzyme in it called alcohol dehydrogenases (ADH). Roughly put, ADH is able to break alcohol molecules down into their constituent parts of carbon, hydrogen, and oxygen. Which is the same thing that happens when your body metabolizes alcohol in its liver. Owades realized if you also have that enzyme in your stomach when the alcohol first hits it, the ADH will begin breaking it down before it gets into your bloodstream and, thus, your brain.

beer  science  health  yeast  alcohol  adh  medicine  enzymes  stomach  food 
april 2014 by jm
The science of 'hangry'
In the PNAS paper, Brad Bushman and colleagues looked at 107 couples over 21 days and found that people experiencing uncharacteristically low blood sugar were more likely to display anger toward their spouse. (The researchers measured this by having subjects stick needles into voodoo dolls representing their significant others.)
hangry  hunger  food  eating  science  health  blood-sugar  voodoo-dolls  glucose 
april 2014 by jm
'EAT CELEBRITY MEAT! BiteLabs grows meat from celebrity tissue samples and uses it to make artisanal salami.'

Genius. (via John Looney)
via:john-looney  meat  startups  food  funny  salami  tissue-samples  celebrity  jennifer-lawrence 
february 2014 by jm
Endless Poptails
cocktails in an ice-pop. yum! The Cherry Apple Whiskey Sour and the Bourbon Butterscotch Latte pops in particular look fantastic. (via Damien Mulley)
via:mulley  booze  recipes  food  whiskey  cocktails  ice-pops  poptails  yum 
february 2014 by jm
Tacos al Pastor
yummy-looking recipe from Lily at
tacos  mexican-food  food  recipes  meat  tacos-al-pastor 
january 2014 by jm
Big Red Kitchen on buying Irish honey
1. There is NO SUCH THING as "Organic Irish Honey" (due to EU directives making it impossible to certify);
2. In the absence of Organic the best thing you can look for is "Raw Irish honey" (which is of Irish origin, and not heated to very high temperatures, so it retains its antibacterial properties);
3. Blended honeys, or honeys which say EEC/Non EEC are NOT Irish, however they may be packed in Ireland;
4. Look for the NIHBS "Produced by Native Irish Honey Bees" or similar, for confirmation that the honey you are buying is indeed of Irish origin.
irish  ireland  honey  buy-irish  big-red-kitchen  food  organic-food 
january 2014 by jm
3 Tacos or 4 Flautas Per Order Make a Healthy Diet in Greatest Scientific Study Ever
"In reality, [tacos and flautas] aren't bad meals," the report argues. "The error that many of us Mexicans [Gustavo note: and gabachos] commit is including these types of dishes in our regular diet without an appropriate balance of them and falling into excessively eating them; accompanied by a lack of physical activity, it creates bad eating habits." The good docs go on to note that people can eat tacos and flautas without negatively affecting their health, but "the key resides in controlling the quantity and frequency of eating these types of meals." They also make the point that overall, tacos and flautas have less grease than doughnuts, french fries and even some health bars, although they didn't specify which brands in the latter.

In a subsequent blog post, the scientists go on to describe flautas as an "energy food" due to their composition, and conclude by recommending that a healthy diet can include three tacos al pastor or four flautas per order, "controlling the frequency of intake." So have at it, boyos, but in moderation. And I can already hear the skeptics: What about tacos de chicharrones? Why not focus on carne asada? Did they take into consideration chiles de mordida? Did they factor in horchata? And whither the burrito variable?
science  tacos  flautas  mexican-food  food  eating  yay 
november 2013 by jm
Where your "full Irish" really comes from
This is really disappointing; many meats labelled as "Irish" are anything but. The only trustworthy mark is the Bord Bia "Origin Ireland" stamp -- I'll be avoiding any products without this in future.
Under European labelling law, country of origin is mandatory for beef, fish, olive oil, honey and fresh fruit and vegetables. Next month the EU will make it law to specify country of origin for the meat of pigs, chicken, sheep and goats, with a lead-in time of anywhere up to three years for food companies to comply.
The pork rule, however, will only apply to fresh pork and not to processed meat, so consumers still won’t get a country-of-origin label on rashers, sausages or ham. In the meantime, the Bord Bia Origin-Ireland stamp is a guarantee that your Irish breakfast ingredients are indeed Irish.
bord-bia  labelling  eu  country-of-origin  meat  pork  food  quality 
november 2013 by jm
Makers & Brothers & Others
'A Tiny Seasonal Department Store', featuring the amazing cakes of Wildflour Bakery among others, at 5 Dame Lane, D2.
The tiny department store will be a wonderful seasonal gathering of Makers & Brothers favourite local and international brands. The Others in this project are a carefully considered bunch of partners from the worlds of flowers, food, fashion, beauty, homeware, gifts and more.  Makers & Brothers & Others, the tiny department store, promises to be a unique, exciting and engaging retail environment. A place to explore, a seasonal store alive with wonder and served by experts. Kindly hosted by the Fumbally Exchange.
dublin  shopping  food  cakes  wildflour-bakery  makers-and-brothers  xmas 
november 2013 by jm
34 Irish pubs listed in Michelin good food guide
if Linnane's and Cronin's are anything to go by, these will be worth a visit
pubs  ireland  tourism  food  holidays  michelin 
november 2013 by jm
Vitamin T: Hold the Salsa, New York Times! We've Got Something to Taco ‘Bout - Digest - Los Angeles magazine
ouch. some serious slagging here, along with taco science. (BTW we have the same problem with carne asada in Ireland, our taquerias use the cheater method too, sadly)
la  tacos  mexican  food  new-york  slagging  burritos  taquerias  carne-asada 
october 2013 by jm
Guacamole Norteño
A very tasty-looking guac recipe, from h2g market veteran Lily Ramirez-Foran -- her family's traditional one. I like the addition of pomegranate seeds
guacamole  avocados  pomegranate  recipes  lily-ramirez-foran  food  h2g 
august 2013 by jm
Mexican Pickled Potatoes
'My researches on the pickling matter had lead me to conclude that Mexico was, in fact, one of the few places where pickled potatoes were “a thing” and, in discussing same with Lily last month at her Mexican food stall in the Honest To Goodness market, I discovered that her soon-to-be-visiting Mexican mama was, in fact, a maker of such pickles. Not long afterward, I watched as Lily sat down with her mother, querying the ways of her pickled potatoes, translating and scribbling instructions for me as the details were recalled, not in an orderly series of steps, but in a series of asides and by-the-ways, by one for whom the practice of pickling potatoes was entirely second nature.'
pickling  yum  food  mexico  potatoes  spuds  recipes 
july 2013 by jm
Possible ban on 'factory food' in French restaurants
I am very much in favour of this in Ireland, too. The pre-prepared food thing makes for crappy food:
In an attempt to crack down on the proliferation of restaurants serving boil-in-a-bag or microwave-ready meals, which could harm France’s reputation for good food, MP Daniel Fasquelle is putting a new law to parliament this month. [...] The proposed law would limit the right to use the word “restaurant” to eateries where food is prepared on site using raw ingredients, either fresh or frozen. Exceptions would be made for some prepared products, such as bread, charcuterie and ice cream.
restaurants  food  france  cuisine  boil-in-the-bag  microwave  cooking  daniel-fasquelle 
june 2013 by jm
on the etymology of "Ketchup"
'the story of ketchup is a story of globalization and centuries of economic domination by a world superpower. But the superpower isn't America, and the century isn't ours. Ketchup's origins in the fermented sauces of China and Southeast Asia mean that those little plastic packets under the seat of your car are a direct result of Chinese and Asian domination of a single global world economy for most of the last millenium.'
ketchup  china  nam-pla  food  etymology  condiments  history  trade 
march 2013 by jm
It’s the Sugar, Folks
A study published in the Feb. 27 issue of the journal PLoS One links increased consumption of sugar with increased rates of diabetes by examining the data on sugar availability and the rate of diabetes in 175 countries over the past decade. And after accounting for many other factors, the researchers found that increased sugar in a population’s food supply was linked to higher diabetes rates independent of rates of obesity. In other words, according to this study, obesity doesn’t cause diabetes: sugar does.

The study demonstrates this with the same level of confidence that linked cigarettes and lung cancer in the 1960s. As Rob Lustig, one of the study’s authors and a pediatric endocrinologist at the University of California, San Francisco, said to me, “You could not enact a real-world study that would be more conclusive than this one.”
nytimes  health  food  via:fanf  sugar  eating  diabetes  papers  medicine 
february 2013 by jm
Baklava code
'thin software layers don’t add much value, especially when you have many such layers piled on each other. Each layer has to be pushed onto your mental stack as you dive into the code. Furthermore, the layers of phyllo dough are permeable, allowing the honey to soak through. But software abstractions are best when they don’t leak. When you pile layer on top of layer in software, the layers are bound to leak.'
code  design  terminology  food  antipatterns 
december 2012 by jm
South Lake Union Eats
holy moly, that's a lot of food trucks (SLU is the district hosting Amazon's Seattle campus)
food  food-trucks  seattle  restaurants  slu  amazon 
june 2012 by jm
My Mexican
the Irish rendition of Mexican food has long been legendarily terrible, but this new web shop offers a fantastic range of authentic Mexican food ingredients, especially all those chilies you just can't get here
chili  food  mexican  spices  cooking  shop 
may 2012 by jm
Éire Trea May Be the World's First Irish-Eritrean Food Truck - SFoodie
Brilliant. 'The menu lists dishes like battered sausages, Irish curry with chips -- Irish curry tastes similar to Japanese curry, Hyland says -- and shepherd's pie alongside chicken doro-wat or vegetable stew served over injera bread. They've attempted a couple of fusion experiments, such as shiro (ground-chickpea stew) nachos, and have a few more ideas they're playing around with, but it's still early days.' (via Ben)
curry  irish  eritrean  food  battered-sausages  food-trucks 
february 2012 by jm
If MSG is so bad for you, why doesn't everyone in Asia have a headache?
good article on the history of MSG and the "umami" flavour from the Guardian (via Reddit)
via:reddit  food  health  cooking  science  umami  msg  from delicious
february 2011 by jm
Harissa Recipe
'like Wasabi's truant ginger cousin with a rap sheet' says Morgan Jones. I'll go for some of that
recipes  food  cooking  harissa  nomnomnom  spices  chili-sauce  from delicious
february 2011 by jm
La Brea Starter And Rustic Bread Recipe
another variation of the Nancy Silverton recipe, and a loaf recipe to go with it
recipes  food  bread  baking  sourdough  la-brea-bakery  from delicious
august 2010 by jm
Nancy Silverton's La Brea Bakery sourdough starter recipe
lots of recommendations, but looks like hard work; grown from natural grape yeast
sourdough  starter  la-brea-bakery  baking  food  recipes  from delicious
august 2010 by jm
new gastropub opening in Stoneybatter
there goes the neighbourhood! 'L Mulligan Grocer, at 18 Stoneybatter, Dublin 7, is a collaboration between whiskey expert Michael Foggarty, craft beer specialist Colin Hession, and award-winning food blogger Seáneen Sullivan, who have been working day and night to get the premises ready for a planned opening next Thursday. Bar food, including their take on the “toasted special”, made with Gubbeen cheese and smoked rare-breed ham, will be served from the outset, with full lunch and dinner menus available from the middle of next month. See' Sign me up
gastropubs  stoneybattery  dublin  d7  food  drink  from delicious
july 2010 by jm
Ca'n Quiros, Soller, Spain
many atrocious TripAdvisor reviews of this kip which ripped us off heavily last week. looking forward to adding my $.02. roll on data roaming limits so I can check TA via 3G before we sit down ;)
restaurants  food  soller  spain  rip-offs  scams  dodgy  tripadvisor  from delicious
may 2010 by jm
Make your own sourdough | Life and style | The Guardian
more recipes. This one looks like a good guide to creating a starter culture, something I've been meaning to do for a while
sourdough  bread  recipes  food  guardian  from delicious
april 2010 by jm
Thomasina Miers' simple Mexican recipes | Life and style | The Observer
some pretty good "ports" of Mexican recipes to ingredients available over here, must try these
mexican  food  guardian  recipes  tortas  tlayudas  ceviche  tacos  burritos  from delicious
april 2010 by jm
Vending Spree
'I am going to consume and review every item in my office vending machine and there is nothing you can do to stop me.'
vending-machines  funny  blogs  food  daily  from delicious
april 2010 by jm
Authentic Carnitas and Three Pounds of Lard
fatty pork deep fried in lard. oh yeah. thanks Ben!
via:ben  pork  carnitas  mexican  recipes  food  yum  lard  from delicious
april 2010 by jm
Boojum Fresh Mexican Food
new lunch spot serving Mexican food in Dublin. hopefully good, haven't tried it yet, menu looks promising though
mexican  food  dublin  ireland  lunch  meals  from delicious
april 2010 by jm
McSweeney's Internet Tendency: Selections From H.P. Lovecraft's Brief Tenure as a Whitman's Sampler Copywriter
Lovecraftian ads for chocolate. 'There is a dimension ruled by a blind caramel God-King who sits on a vast, cyclopean milk-chocolate throne while his mindless, gooey followers dance to the piping of crazed flutes. It is said that there are gateways in our world that lead to this caramel hell-planet. The delectable Caramel Chew may be one such portal.'
caramel  lovecraft  mcsweeneys  geek  parody  funny  food  cthulhu  chocolate  from delicious
march 2010 by jm
Buzz by analise torrez from Mobile
EPIC BURRITO THREAD demonstrating the true power of Google Buzz
burritos  mmmm  yum  food  lisey  google-buzz  epic  from delicious
february 2010 by jm
'Become a virtual beef farmer. Control your personal food chain.' also deliver prime beef. mmmm
meat  beef  mullingar  heifers  cows  food  eating  shopping  ireland  from delicious
october 2009 by jm
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