http://www.dailymotion.com/video/xaz6jg_gelatine-porcine-les-industriels-no_lifestyle

http://www.themeatrix.com/intl/france/dub/

Vous ne mangez pas de Porc, vous consommez des produits light ? Cette vidéo est pour vous !

Hulo Hyoomans. The uva day. Mummy mayd a cheezkayk & I fort I wood reely lyk to eet sum ov it. So ges wot??? I herd Mummy tel Daddy to frow it owt as it wosent very nys.

Frow it owt???

Mummy sed she didn’t hav enny kreem cheez wot sho yoozyooly yoozes so she mayd it wiv yowgert & jelateen to fiken it. She sed she poot too much jelateen in it & it went lumpy & woz too sweet & sikly. I don’t no wot a jelateen is but enny way nekst fing I no Daddy just  put the hole fing eksept the bit they had orlredy eeten on the flor for me.

It even had pashen froot & lots ov kreem on top so I just likked & likked & likked till Mummy sed “She’s had enuf Toe Knee”. I don’t no wy Mummy corls Daddy a Toe & a Knee sumtyms, she shood no his naym is Daddy.

Enny way I woz finking that I kood eesily eet mor cheezkayk wen Mummy sed agen to Daddy “She’s had enuf, don’t let her hav too much it myt mayk her sik”

Too much??? How kan yoo hav too much of a good fing???

Ennyway just to anoy me Daddy took it off me & frew it in the rubish bin. I kooda eeten mor becorz thats just waystful to frow it away. But the bit I had woz very nys, sumtimes hyoomans don’t apreeshyate good stuff.

Pee Ess: Did yoo nowtis my prity nyoo red collar??? Mummy bort it for me becorz my old yello wun was orl derty & fayded. I had a prity pink wun wen I woz a litool puppy but I got too big for it & that woz wen Daddy bort me the yello wun.

Il y a en ce moment une video qui tourne sur FaceBook, a propos de la fabrication de la gelatine, et j’en suis venue a oublier que, moi meme, ai été particulierement choquée quand j’ai appris comment on la faisait, il y a deux ans de ça.

Je m’apprete donc peut-etre a vous apprendre des choses, alors ecoutez bien.

La gelatine la plus classique est faite a partir de couenne de porc. Oui, de porc. Il faut savoir aussi que la plupart des produits lights contiennent des stabilisants, qui sont entres autres de la gelatine. Meme les plus grandes marques. Ce fameux E441. Ainsi, quand vous mangez un yahourt light, vous mangez du porc.

Et quand la gelatine est certifié sans porc, vous avez une chance sur deux pour que ce soit du poisson a la place. Il existe aussi des gelatines sans matiere animale, a base de plantes, mais le tarif est loin d’etre le meme.

_

Autre chose importante a savoir sur le light. Il existe plusieurs types de sucre, mais n’est apellé sucre que l’un d’entre eux: le saccharose. Il y a les autres, naturels, comme le fructose ou le glucose.

Si vous avez de la chance, votre produit sans sucre, ne contiendra effectivement pas de saccharose, mais un des autres produits sucrants ( ne portant pas l’appellation “sucre” ). Si vous avez moins de bol, ce qui remplace le sucre sera un produit chimique, ou sucre de synthese, ou plus communemant appelé edulcorant, du type aspartame et autres.

Et et general, cet edulcorant, c’est du gras.

_

Il y a enfin la derniere methode de light, utilisé surtout dans les produits comme la creme et le beurre. On ajoute de la flotte ou de l’air. Alors certes, en question quantité il y a moins de sucre ou de matiere grasse, mais il y a aussi moins de produit. Et ce vide supplementaire vous est facturé plus cher.

_

Voila, vous en savez desormais autant que moi. Et je suis prete a parier que certains auraient aimé ne pas savoir.

Or, for the purposes of the Halloween Feast, Eye of Newt Jelly.  Not only did this look the part but I really wanted to have something pomegranatey in the menu given its associations with the underworld.  This was also my very first time using gelatine.  It wasn’t quite as traumatic as it might have been but I did spend 2 hours waiting for it to “thicken” and being disappointed.  Eventually I decided to ignore the recipe and go my own way with it!  This recipe is a bit fiddly in places but overall quite simple and looks rather cool!

Makes 4

3 oranges
4 sheets gelatine
90g caster sugar
550ml sparkling grape juice (the recipe said wine, I chose to drink the sparkling wine and eat the grape juice.)
seeds from 1 pomegranate

- Peel the oranges with a sharp serrated knife and cut the segments from the membranes, collect as much of the juice as you can and squeeze out the membranes. 
- Soak the gelatine in cold water for 5 minutes. 
- Meanwhile heat the caster sugar and 100ml wine in a pan until the sugar is dissolved. 
- Stir in the drained gelatine over a low heat. 
- Add the rest of the wine and the saved orange juice and leave to cool. 
- Stir in the pomegranate seeds and divide between for serving glasses. 
- Add the orange segments. 
- Cool overnight in the fridge.

Der Ursprung des Wortes “Halloween” entspringt aus “All Hallow’s Eve”, womit der Vorabend von Allerheiligen gemeint ist. Der Brauch stammte ursprünglich aus dem keltischen Raum und symbolisierte den Abschied vom Sommer. Auch ging man davon aus, dass Halloween ein besonders günstiger Tag war, um mit den Toten in Kontakt zu treten, da sie sich an diesem Tag unter die Lebenden mischten. Aufgrund der Annahme, dass sich die erscheinenden Toten dann für ein Jahr den Körper eines Lebenden suchten, wurden ihnen Opfer gebracht, damit der eigene Körper möglichst verschont blieb. Einige wollten jedoch auf Nummer sicher und den Toten lieber ganz aus dem Weg gehen, in dem sie sich in der Halloween-Nacht möglichst gruselig anzogen, so dass sie gar nicht erst als Lebende erkannt werden konnten.

Gängige Symbole sind Hexen, Teufelsgestalten, Dämonen, Eulen, Spinnen, Fledermäuse, Gnome/Zwerge und natürlich nicht zu vergessen Gespenster, Skelette und Kürbisse! Sämtliche dieser Bildnisse soll(t)en böse Geister abschrecken.

Während (zumindest in den USA) eher in überwiegend katholischen Gegenden diesem Brauch nachgegangen wird, lehnen Evangelisten Halloween teilweise ganz massiv ab. Vielmehr vertreten sie die Auffassung, dass mit dem Feiern dieses Festes Missbrauch durch satanische Vereinigungen betrieben werden könnte. Letzteres erweckt in mir allerdings eher den Eindruck des “dann haben wir auch mal etwas dazu gesagt”, denn einer vernünftigen Argumentation. Aber sei’s drum.

Während sich Halloween in Deutschland überwiegend auf Dekorationen im Haus, möglicherweise auch Garten, beschränkt, wird dieser Brauch z. B. in Nordamerika zum Outdoor-Ereignis. Das Land ist mittels ausgehöhlter und meist mit eingeschnitzten Fratzen versehener Kürbisse (“Jack O’Lantern” genannt) in Orange getaucht. Echt oder aus pflegeleicht-wetterfestem Plastik industriell hergestellt. Mit diesen Grimassen werden die Kürbisse verziert, um auch auf diesem Wege zu versuchen, böse Geister abzuschrecken. Ursprünglich wurden dazu keine Kürbisse, sondern Rüben verwendet. Da Kürbisse sich aber aufgrund ihrer Größe besser gestalten lassen, wurden diese wenig später zur Abschreckung eingesetzt.

Die moderne Form des Bettelns mit “Trick or Treat” (Streiche [Saures] oder Süßes), was ursprünglich das Betteln um “Seelenfutter” bedeutete mit dem Versprechen, für die Gebenden besonders intensiv zu beten, hält sich in Deutschland durchaus in überschaubaren Grenzen. Die meisten Menschen hier könnten vermutlich nicht einmal etwas damit anfangen, wenn plötzlich eine Horde gruselig verkleideter Kinder vor ihrer Tür stünde und um Süßes bitten, anderenfalls Saures androhen würde.

Das “Saure” beschränkt sich jedoch meist auf Klingelstreiche oder ähnliches. Dass einem z. B. die Hütte abgefackelt wird, ist eher nicht zu erwarten. Es geht bei “Saures” eben um Streiche, nicht um Straftaten. Letztendlich steht heutzutage immer der Spaß an der Sache im Vordergrund.

Mitunter kann einem jedoch während Halloween reichlich mulmig werden! Ich erlebte es einmal in Florida: Eine riesige Gestalt, komplett schwarz vermummt, kam bedrohlich auf mich zu, nahm mich wortlos in den Arm und zerrte mich regelrecht weg … in dem Fall zur nächsten Theke um dann die Gesichts-Verkleidung grinsend etwas zu lüften In Amerika sind während Halloween sämtliche öffentlichen Gebäude mit (künstliche) Spinnweben und anderem Gruselkram geschmückt, Bedienungen tragen die absonderlichsten Kostüme und pflegen während dieser verrückten Zeit meist auch eine ganz andere Ausdrucksweise. Für Ängstliche nicht unbedingt geeignet, für nicht Ängstliche mitunter ein riesiger Spaß. Und wer sich noch nicht ganz sicher ist, wie er auf solche Szenarien reagieren würde, kann ja in Deutschland erstmal üben: Hier wird all das längst (noch?) nicht so intensiv betrieben, wie in manchen anderen Ländern.

Und wer glaubt, dass er die Nummer nüchtern überhaupt nicht ertragen kann, sollte sich vielleicht schnell noch eine Blut-Bowle zaubern:

Zutaten: 2 Liter roten Traubensaft , 1,5 Liter Martini Bianco oder weißen Rum, 0,5 Liter Tequila, 4 Blätter Gelatine, Zitronensaft (Menge nach Geschmack)

Zubereitung: Gelatine in warmem Wasser einweichen, Saft und Alkohol in eine Bowlenform geben, mit der Gelatine andicken, bis es wie Blut aussieht. Lauwarm servieren.

Und wer sich das nicht allein zutraut, könnte auch noch schnell per E-Card ein paar Einladungen rausschicken, um die kommende Nacht in möglichst lebendiger Gesellschaft zu überstehen:

Klick mal hier! ;o)

Viel Spaß!

This weekend I’ve had the pleasure of spending a lot of time with Life is Sweet, by Hope and Greenwood, which is, as it so rightly says on the cover, a collection of splendid old-fashioned confectionary (buy it if you get the chance! It’s very reasonably priced and ever so good). I’ve made marshmallows, fudge and cinder toffee, and although the cinder toffee wasn’t the best I’ve ever tasted, I was particularly pleased with the fudge. However, as Halloween is coming up, I thought I’d make some spooky Halloween marshmallows by colouring them purple. The vanilla marshmallow recipe in Life is Sweet is unfortunately misprinted and the ingredients list is screwed up, so I’ve adapted my own from the recipe for Mallows D’Amour. There are a few technical aspects to this recipe which might prove difficult – you need a stand mixer (although I did experiment with an electric handheld whisk, and the patient might just be able to cope like this, holding it for around 15 minutes!) and a sugar thermometer. I had to borrow both of these, but a sugar thermometer is a great investment for making fudge, toffee, caramel and jam.

Halloween Marshmallows (adapted from Mallows D’Amour, Life is Sweet by Hope and Greenwood)

Ingredients

• 450g (1lb) granulated sugar
• 1 tbsp liquid glucose
• 1 sachet powdered gelatine
• Good dab of purple colouring paste (I used Wilton’s Violet)
• 1 tsp vanilla extract
• 2 large egg whites
• Cornflour and icing sugar, to dust
• Purple sugar/black stars or any Halloween themed decorations

Method

• Line a 20cm/8inch square baking tin with baking parchment or greaseproof paper and dust with cornflour and icing sugar. I’ve found you need a heck of a lot of this to keep the marshmallow from sticking.
• In a deep, heavy bottomed saucepan, add the sugar, glucose and 200ml of water and stir. Place over a medium-high heat and add your sugar thermometer. Keep cooking until the temperature reaches 127C or 260F. This could take 15 minutes or as long as 25, so keep an eye on it.
• Whilst this is happening, put 100ml of boiled water in a bowl and sprinkle over the gelatine. Stir well until dissolved. This will really smell. Gelatine is not suitable for veggies, and from the smell of the gelatine, you will know why. Don’t panic, the smell goes away, and there is no taste of the gelatine whatsoever in the finished marshmallow. Now that would be Halloweeny…
• When your gelatine and water is mixed well, add the vanilla and a good dab of purple colouring. For Halloween, you could also try black, orange and green – just remember that the colour will fade because of the egg whites, and the dusting of sugar and cornflour. When you add the food colouring, you should get a very dark colour. So much that you are secretly thinking ‘oh dear, I put too much in’. This will most likely give you a subtle shade…
• When your syrup has reached the right temperature, you need to have a little panic attack and start jumping up and down and worrying you’re not ready. Don’t worry if you haven’t mixed your gelatine yet – I did this and it turned out all right. Just add it to the pan of sugar syrup and mix well. It’ll bubble, so watch out.
• Get your stand mixer and whip the eggs until stiff peaks form. Turn the mixer down as slowly as it will go, and add the syrup and gelatine in very gently. Slow, slow. This could take a while… The heat from the syrup is heating the egg whites, so if you pour it on too fast, it’s likely the word could implode.
• When you’ve done this, you turn the speed up to superfast and leave to beat for at least 15 minutes. The mix is ready when it holds onto the whisk well, and is thick and shiny.
• Pour into your dusted pan. Leave it to set for a long time – the book says 2 hours, but I’ve left mine overnight before.
• Turn the marshmallow out onto another dusted piece of parchment paper. If you’re like me, the mix will still have stuck to the bottom of your originally dusted piece of paper, so dust all sides until nothing is sticky. Then, slice and dust, slice and dust, into whatever shapes you like. Once you’ve dusted your marshmallows, you can shake off the excess coating by throwing them gently from hand to hand. Store in parchment paper.
• Serve with edible sugar, as above, or with anything suitably Halloweeny…

How about black sugar stars, like the first photo? Or purple sanding sugar, like the photo above?Or, if you want to be more sophisticated, why not keep your mallow mix white, and then decorate with tiny gold stars? (I got mine from Jane Asher’s site.)

These are too good to give to Halloween trick or treaters…

Dit toetje is zo feestelijk dat het bijna zelf jarig is!

En omdat meneer en mevrouw vandaag 12 ½ jaar getrouwd zijn lijkt me het een fijn moment om te maken.

De basis is vers fruit van het seizoen en een fles bubbels. Ik gebruik Prosecco maar wees vrij om er wat anders voor te gebruiken. En misschien zelfs wel kinderchampagne als je geen alcohol wilt. Zelf nog nooit gedaan. Het recept heb ik jaren geleden uit een tijdschrift gehaald.

Voor een enorme hoeveelheid, een accubak vol neem je;

• 200 g suiker
• 6 dl water

Los de suiker op in het water op laag vuur; laat 1 minuut koken, haal van het vuur af en laat afkoelen.

• 1 fles Prosecco
• 1 ½ dl water

Voeg als het afgekoeld is de prosecco toe met het water.

• 36 g blanke poedervormige gelatine
• 1 ½ dl water

Laat de gelatine 10 minuten wellen in een bakje met water.

Doe 1 ½ dl water in een pannetje en voeg de gewelde gelatine toe.  Dit verwarmen onder voortdurend roeren, totdat de poeder volledig is opgelost. Niet laten koken! Voeg de gelatine-oplossing bij de prosecco. Laat het afkoelen in de koelkast tot de gelei stroperig is.

Mocht je geen gelatine poeder hebben dan kan je gelatine blaadjes gebruiken. Volg dan de aanwijzingen op de verpakking.

Ondertussen kan het fruit worden schoongemaakt, ontpit en in partjes worden gesneden.

• 8 pruimen
• 4 nectarines
• 250 gram frambozen of aardbei, bosbes etc

De hoeveelheid hierboven is een indicatie. Neem vooral het fruit van het seizoen en wat je lekker vindt en mag eten. Alleen geen ananas, kiwi,papaya,mango en gember dat werkt niet met gelatine. Ik zorg ervoor dat het fruit zo gesneden is dat het hapklaar is. Zit niemand met een enorme brok fruit in zijn mond die je onmogelijk smakelijk kunt opeten.

Leg de vruchten in een glazen schaal (of je vult p.p. miniglaasjes)en giet het gelatine mengsel erbij. Even omroeren en zorg dat aan de zijkant een paar verschillende vruchten zitten, voor de kijk.

Laat het opstijven in de koelkast en bij weinig tijd in de diepvriezer. De prosecco-gelei wordt helder en je ziet alle vruchten zweven. Prachtig, smakelijk en feestelijk nagerecht.

• 300 ml slagroom
• 4 blaadjes gelatine
• 50 gram gestampte muisjes (dat lees je goed)

Voor de chocoladesaus:

• 3 blokjes pure chocolade (van een reep)
• eetlepel slagroom

Leg de blaadjes gelatine in een schaal koud water.

Giet de slagroom in een steelpan. Zeef de gestampte muisjes erboven.

Verwarm de slagroom op laag vuur en blijf roeren. Als de slagroom heet is en begint te koken, meteen vuur uitdraaien en de pan van de pit afhalen.

Knijp de gelatine uit en doe de uitgeknepen blaadjes in de warme slagroom. Roer door.

Zet de pan in de wasbak en giet de wasbak vol met koud water (dat mag natuurlijk niet in je pan komen). Roer af en toe door totdat het anijs-roommengsel is afgekoeld.

Giet het mengsel dan in bakjes of kommetjes. Je kunt ook kartonnen of plastic bekertjes gebruiken. Zet ze in de koelkast en laat ze in ongeveer vier uur opstijven.

Vlak voor het serveren maak je de chocoladesaus. Doe de chocoladeblokjes in een schaaltje en zet het dertig seconden in de magnetron. Roer door. Zet nog dertig seconden in de magnetron. Roer door. Zet nog tien seconden in de magnetron. Roer dan de slagroom erdoor.

Stort de pannecotta uit de vormpjes op een bordje. Als ze niet uit de vormpjes willen komen, moet je ze eventjes (1 minuut, hooguit!)  in warm water zetten. De gelatine aan de buitenkant smelt dan weer.

Schep op ieder puddinkje een beetje pure chocoladesaus. Serveer meteen.

Klassiek recept
Eigenlijk hoort panna cotta met vanille. Het klassieke recept:

• Neem een vanillepeul, snij die in de lengte door en doe ‘m met de slagroom en 50 gram witte basterdsuiker in de steelpan.
• Laat warm worden en draai dan het vuur uit. Als de slagroom een beetje is afgekoeld zodat je er met je vingers in kunt zonder ze te branden, vis je die peul eruit. Met een scherp mes schraap je de binnenkant van de peul leeg en die zwarte pitjes doe je weer in de slagroom.
• Nu kun je verder het recept hierboven volgen: gelatine erdoor enzo.

Lekker met verse frambozen, met mango en blaadjes munt of met ananas.

Kleine porties (of niet?)
Panna cotta is razend machtig. Maak dus kleine puddinkjes, zo groot als een espressokopje. Van deze hoeveelheid zou je vier panna cotta’s moeten kunnen maken. Gebruik er kleine vormpjes voor of kleine papieren of plastic bekertjes.

What’s any anime convention without esteemed guests? You don’t have to worry about that since NYAF has you covered.

Musical Guests

There are a lot of musical guests attending NYAF. AKB48, Echostream, Gelatine, Kokusyoku Sumire, and Swinging Popsicle are in the lineup of their respective concerts at NYAF and the Webstar Hall. Who’s left to name? That’s the ichiP! group. Let’s take a look at them shall we?

AKB48 – AKB48 is a female musical group created 4 years ago in 2005 by songwriter Yasushi Akimoto. Together with the concept of “idols you can visit”, AKB48 is known to appear in movies, television shows (while hosting a weekly one themselves),  and in public events. All of this has helped them to gain a reputation. That will escalate as they make their debut in the USA, right here in New York City at NYAF. They are scheduled to perform at the Far East to East Showcase on Sunday September 28. Take a gander at their official page here. Btw, check the second image on the rotating banners. The girl on the left is holding the newspaper wrong!

Echostream – Meet Echostream. Known for their music, lyrics and performances that help to connect their listeners and fans, the female member band has become an independent uprising in New York. In a previous concert, they connect with the Japan culture and they will do it again at the Far East to East Showcase on Sunday September 28. Want a Youtube? They got it. Want a Myspace? They got it too.

Gelatine – What was once the 10 Yen Anakinoko band started by 15-year old Seiko has become the Gelatine. Still being leaded by Seiko, she aims on getting the songs out of 10 Yen Anakinoko back into the mainstream listening stream. With Gelatine’s first album – Gie Ji Gaii, Seiko sets out on a quest to return to the days of 10 Yen Anakinoko while keeping up with today’s moving music. Check out Seiko and the rest of Gelatine at Far East to East!

ichiP! – You would begin to think that ichiP! would be a random word created. However, that is not such a thing as it titles dance group Ichigo Pantsu!. The 4 girl dance group return home to NYC to perform at NYAF. They will break it down to popular anime titles as well as some of their own. Check out their performances on Youtube.

Kokusyoku Sumire - Baroque and cabaret come together in Kokusyoku Sumire. Yuka and Sachi are two girls who display vibrant qualities in their efforts towards music and dance. Well into the world of Japanese musical culture, they move around the world to spread their popularity. They already been to France and now come across the pond to New York to perform. You can check them at Far East to East.

Reni Mimura – Akihabara performer Reni Mimura specializes in providing the cute look of the Japanese culture. Through her singing and dancing, she appeals to many and quickly the grabs the hearts of her fans. You might think that it may be easy finding Reni in New York City. Think again… You can find her performing at the start of the Masquerade event on Saturday September 26. More info at Reni Mimura can be found here.

Swinging Popsicle – Japanese indie artist band Swinging Popsicle come to New York City to join the rest of the Far East to East performers on Sunday September 27. After starting out with Sony and moving on independently, they have done sold-out shows, several albums and are working on their next full length album. Swinging Popsicle was nominated as Best Japanese Rock Band by Shojo Beat magazine and have made an appearance in Nitro+’s PC game Star Mine Girl – Sumaga. Keep an eye out for them!

Guests of Honor

There are two known guests of honor that will be attended NYAF. Let’s take a look at each:

Yoshiyuki Tomino – Deep in his animation career, Tomino is known for scripting and storyboarding the well known anime series – Astroboy. He goes on to be known as director in other series such as Aura Battler Dunbine, Brain Powerd, Overman King Gainer, and The Wings of Rean. If that doesn’t convince you, Tomino has his longest lasting legacy – Mobile Suit Gundam that debuted in 1979. With its several spinoffs, sequels and movies, the Gundam series is still going strong. Even the TOM from Toonami would be proud.

Yui Makino – At an age of 23, Makino is an established singer who has had her song “Omna Magni” as the ED (ending theme song) of Sousei no Aquarion. Makino is also a voice actor who has starred in various roles such as Tsubasa: Reservoir Chronicle, Aiko Tokosumi in Bokurano, Honoka Kawai in Sora Kake Girl, and Misaki Nakahara in Welcome To The NHK. With her singer role, she has also contributed opening and ending themes in her series that she has voice acted in.

Featured Guests

They were so many featured guests that we just have to link off to them:

http://www.newyorkanimefestival.com/en/Guests/#FG

Heerlijk dessert voor vier personen.

Ingrediënten:

Een eetlepel  gelatine poeder (zonder smaakje) 250 ml water 500 ml melk Half blikje gecondenseerde zoete melk 200 gram bosbessen Halve theelepel vanille extract Snufje kaneel Bereiding:

1. Meng de gelatine door het water

2. Verwarm de melk en de gecondenseerde melk in een steelpannetje

3. Voeg de mix van gelatine en water toe en roer totdat de gelatine helemaal is opgelost

4. Voeg de bosbessen toe

5. Haal van het vuur en giet in een blender of keukenmachine

6. Voeg de vanille en kaneel toe en pureer tot er een gladde mix ontstaat

7. Giet in vier dessert schaaltjes / bakjes / glazen en zet in de koelkast

8. Laat minstens vier uur in de koelkast staan.

9. Serveer met een klein beetje poeder suiker en een besje.

Tip: je kunt ook bevroren bosbessen gebruiken. Tegenwoordig koop je die gewoon in de supermarkt.

Created: July 24th, 2009

Abstract Gelatine

Philip Reddaway, The Whistler’s wine columnist, muses on what might be in your glass…

Here in the Rhone valley we are surrounded by organic wine domaines. The combination of hot, dry summers and the fierce Mistral winds that follow any rain that does fall, provides the perfect conditions for organic viticulture. We also encounter an increasing number of biodynamic producers. All very confusing for the English visitor as the French word for organic is ‘bio’, but woe betide those who mistake the biodynamic vigneron for just an organic producer. He will make a Gallic gesture and tell you in a heavy Provencal accent that the ‘AB’ (Agriculture Biologique – organic to us) label may certify that a wine comes from grapes free of chemical treatments, but it tells you nothing about what kind of interference goes on in the winery.
But surely wine making is a natural, even vegetarian product? Not necessarily so. Organic and non-organic aids to wine making have a long history in the industry. Here are a few of the unexpected interlopers that might be in your glass of wine tonight:

• Egg Whites: used for red wine clarification, especially top Burgundy or those French wines expected to age. About 5 eggs are used per barrel. The object of fining? To coagulate and absorb those microscopic particles, known as colloids, that, left within, might lead the wine to become hazy or cloudy.
  Whole Milk: possible fining agent for some red wines.
• Gelatine: used to clarify either red wine, white wine or beer and also used as a finishing agent to add the final touch of quality and clarity to the wine without impacting the taste.
  Isinglass: a particularly pure protein prepared from the bladder of the sturgeon fish and other fresh water fish, used to fine mostly red wines. As early as 1660 King Charles II of England regulated the use of Isinglass by merchant vintners.
• Gum Arabic: from the acacia tree, a natural clarifying agent more often associated with the soft drinks industry but used by many wine makers.
• Bentonite: a fining agent used primarily in white wines, made from a compound of aluminium and silicon which is mined in Wyoming, USA.

If all that sounds a bit worrying, no need to switch to Vodka and tonic just yet; these curious wine-making tools are used in the most miniscule quantities. You would have to be born on the planet Krypton to detect a whiff of “soupe de poisson” in your glass of burgundy!

If you are interested in one of our Provence based wine holidays please visit www.rhonewineholidays.com, or if you just want a fabulous place to stay as you drive through France we now do bed and breakfast – see www.bighouseinprovence.com.

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Ingredients used in my baking

Butter Salted or unsalted butter may be used. I prefer unsalted (sweet) butter.

Buttermilk Buttermilk has about 1% milk fat and cultures. You will get fluffier muffins, scones, cakes and pancakes by using buttermilk. Buttermilk also freezes well.

Carob Carob is a bean. It is naturally sweet and contains some protein, although it is mainly carbohydrate. It contains vitamins and minerals, (calcium, phosphorus and some B vitamins). Carob is a healthier natural alternative to cocoa and commercial chocolate. It contains no caffeine and is alkaline. Carob blocks can be used to substitute for chocolate buttons. Chop the carob block into pieces and measure as for chocolate buttons.

Caster sugar Refined white sugar. Raw caster sugar is available.

Chocolate buttons  Make sure that these do not contain any wheat by-products.

Cinnamon Stimulates the appetite and digestive juices. Sprinkle it on your cappuccino instead of chocolate.

Cocoa powder The essential ingredient in most forms of chocolate. It contains vitamins A, B1, C, D and E, Iron,  calcium, potassium and high levels of magnesium.

Coconut Available dessicated or shredded. Coconut contains vitamin B, C, protein, carbohydrates, natural oils  and Iron. It is also easily digested.

Coconut milk powder Ground coconut. Check the label for any extra filling agent/s.

Coffee There are some concerns over chemicals used in instant and decaffeinated coffee. Coffee has a huge impact on the human body and coffee abuse is quite common.

Freshly ground coffee beans are best, firstly for the flavour and secondly they are gluten free. If you use instant coffee, check the ingredients  on the label.

Condensed milk Available in cans. A mix of evaporated cows milk and sugar. Condensed milk may be substituted for skim condensed milk which is not as sweet.

Cornflour (Cornstarch) Read the labels. Look for 100% cornflour as it may contain wheat flour. There is gluten free cornflour available.

Cream of Tartar Used in baking powder

Cream Thickened cream contains a thickener agent and emulsifier.

Dates Dates are naturally sweet and a perfect energy food. They contain calcium, phosphorus, magnesium,  vitamins B1, B3, B5 and Iron. Have a few dates the next time you are craving something sweet.

Eggs A great source of complete protein. Free range eggs are always better. If using small eggs in a recipe, add an extra egg.

Flour plain gluten free  I prefer to buy gluten free flour without soy. I personally do not like the flavour of soy and do not  believe soy is a healthy product. (More information in the book, ‘Take Control of Your Health’, refer to my list of “Suggested reading” on page 96.)  If I can not get any flour without soy I use the following recipe:

2 parts white rice flour, 2/3 parts potato starch flour, 1/3 part tapioca flour – mix together.

Flour (self raising) (Gluten free). A basic flour mix with a raising agent added.

Frozen berries Fresh is always best. Frozen fruit doesn’t hold as much flavour. If using frozen berries, add them frozen so that the colour does not bleed into the mix.

Fruit Mixed Beware, sulphur dioxide is used as a preservative and this can often trigger allergies. Check the label. It  may also contain an agent (sometimes flour based) to stop the fruit from sticking together.

Gelatine A derivative from boiled remains of meat animals. An alternative is Agar.

Ginger Another vitamin and mineral package in one. Ginger aids the digestive system and is great for calming the stomach, especially with motion sickness. Munch on a few pieces before a meal.  I mostly use glazed ginger in my recipes. There is also crystalised ginger and ginger in syrup.

Golden syrup Sugar cane and water. Treacle has a stronger flavour and a slightly bitter taste. It can be used in place of Golden Syrup.

Hazelnut meal Ground hazelnuts. Hazelnuts have one of the higher vitamin E levels of nuts. Protein is nearly 15% and 65% mostly unsaturated fats. It is high in linoleic acid. Another great source of minerals and vitamins.

Honey I buy my honey from a local producer. The honey is good quality, full of flavour and has not been over processed. Check out your local co-op or health food store for good quality honey.

Icing Sugar Play it safe and use pure icing sugar. Bash out any lumps and sift before using. Icing mixtures may contain wheat starch.

Jam Always read the label. Why not make your own, it’s so easy. Buy fruit in season from local growers and have a jam making day with your friends and share the produce.

Lemons & Limes A Vitamin C package in one.

Liquors Some liqueurs contain barley so you may have to do some research on this one.

Milk There are so many types of milk. The less human intervention the better.

Mixed spice A premix of coriander, cinnamon, cassia, nutmeg, allspice, ginger, cloves and cardamon.

Nuts A good protein and amino acid source. All nuts should be kept in an airtight container in the fridge. Package them up ready for a quick snack on the run.

Oil A good pure unadulterated cold pressed olive oil is the best. Store it in a dark bottle out of direct sunlight, even in the fridge if practical.

Oranges A great source of Vitamin C. Buy in bulk when in season, puree and freeze in quantities ready for baking.

Pineapple Good source of manganese, Vitamin C and B1. Pineapple containes enzymes that assist the digestive system.

Raw sugar Natural granulated sugar. Golden in colour and tastes similar to honey. Improves the flavour and colour  in baking.

Reduced fat cream Available in tins and found in most supermarkets. It is made from cream, with less than 38% fat than thickened cream.

Rice flour Exactly what it says, flour made from rice. A gluten free alternative for thickening sauces and gravies.  I use it as a thickener for my chutney.

Salt I always use Celtic Salt, it is full of minerals that your body needs. Why buy salt that has been bleached, over processed and may contain aluminium as an anti-caking, and keep dry agent.

Slivered almonds Almonds that have been skinned and sliced.

Stevia I have included Stevia in this list even though it is not mentioned in any of the recipes. Stevia or  “sweetleaf” is a herb that is a strong natural sweetener. It has a multitude of benefits to the body and is calorie free. It comes in sugar form or essence. You need very little compared to ordinary sugar. Check  the packet for details. Stevia is not suitable to use where the recipe requires that you beat the eggs and sugar together.

Vanilla essence Pure vanilla essence is a mixture of pure vanilla from the vanilla bean plus other natural substances.  Imitation vanilla essence is a synthetic essence. The two most common sources are Lignin Vanillin which is a by-product of the paper industry and Ethy Vanillin which is derived from coal tar. Over 90% of vanilla used as flavour and fragrance is synthetic. A good reason to spend that bit extra for good health.

Walnuts A great brain food. Good in all the main minerals, Vitamin. A, and B groups plus vitamin. C.

]]> http://listinorocca.wordpress.com/2009/06/11/gelatina-di-marsala-vasetto-da-20-cl/ Thu, 11 Jun 2009 12:31:46 +0000 roccasrl http://listinorocca.wordpress.com/2009/06/11/gelatina-di-marsala-vasetto-da-20-cl/

prezzo al vasetto, euro 5,79

]]> http://listinorocca.wordpress.com/2009/06/11/gelatina-di-vino-ciro-vasetto-da-212-cl/ Thu, 11 Jun 2009 12:30:44 +0000 roccasrl http://listinorocca.wordpress.com/2009/06/11/gelatina-di-vino-ciro-vasetto-da-212-cl/

prezzo al vasetto, euro 5,79

]]> http://lacocottedanslesetoiles.wordpress.com/2009/06/10/ma-panna-cotta-voit-rouge/ Wed, 10 Jun 2009 22:01:06 +0000 funkycocotte http://lacocottedanslesetoiles.wordpress.com/2009/06/10/ma-panna-cotta-voit-rouge/

La Cocotte dans les Étoiles a déménagé… retrouvez dès maintenant tous les articles sur : http://lacocottedesetoiles.free.fr

Du rouge, du vert, des yaourts et un peu d’imagination…
ça  donne une panna cotta TRES colorée mais surtout très légère… à la limite d’un bavarois salé.

Je pensais que le mélange allait finir par être écœurant en bouche… et puis finalement…
pas du tout. Au contraire.
A manger très très frais… presque glacé.

Informations de base
Durée préparation : 15 min
Durée cuisson : 0 min
Durée repos : 8 heures
Nombre de parts : 4
Retrouvez les autres informations (difficulté, thématique, saison, occasion, santé, minceur, végétarien…) dans les rubriques “Categorized” et “Tagged” en haut à droite de l’article.

Ingrédients dans l’ordre d’apparition… libre à vous de nuancer !
[Ingrédient utilisé et sa quantité] ≈ [Variante possible et sa quantité]
Betterave cuite : 400 g
Yaourt : 3 pots
Ail : 2 gousses
Persil plat frais hâché : 2 cs
Citron : ½
Sel
Gélatine : 4 feuilles ≈ Agar-agar
Huile d’olive (facultatif)
Asperge verte (facultatif) : 6
Gros sel

Recette

1. Préparation
Dans un blender mixer longuement les betteraves couper en gros quartier et les yaourts jusqu’à obtenir une préparation totalement homogène et légèrement mousseuse proche du smoothie.
Ajouter l’ail, le persil et le jus de citron puis mixer de nouveau (si possible jusqu’à ce qu’il n’y ait plus aucune trace du vert du persil).
Faire fondre la gélatine dans un peu d’eau tiède puis ajouter à la préparation et mixer de nouveau.
Verser la préparation dans 4 verrines (ou coupes, ramequins…).
Recouvrir d’un film plastique et réfrigérer au moins 8 heures.



2. Dressage
Environ 30 min avant de servir, couper 2 cm des pieds d’asperges et faîtes-les cuire dans de l’eau bouillante salée 8 min.
Rafraîchir les asperges dans de l’eau froide et les placer au réfrigérateur.
Au moment de servir, retirer délicatement les films plastiques des panna cotta.
Ajouter deux asperges par panna cotta et arroser d’un filet d’huile d’olive.
Servir très frais.

Conseils
Retirer délicatement les films plastiques des panna cotta pour éviter que la condensation ne coule sur la préparation.

]]> http://mathildescuisine.wordpress.com/2009/06/08/casse-tete/ Mon, 08 Jun 2009 07:06:22 +0000 mathildescuisine http://mathildescuisine.wordpress.com/2009/06/08/casse-tete/

« Qu’est ce qu’on mange ? » Cette phrase répétée chaque jour par des milliers d’enfants (voire de maris) peut transformer la vie d’une mère de famille en véritable question existentielle.
A l’image de l’écrivain et de l’angoisse de la page blanche, la cuisinière se trouve confrontée à une hantise toute aussi traumatisante : celle de la casserole vide ! Ou comment faire preuve de créativité pour que nos chères têtes blondes continuent leur éducation culinaire sans passer par la traditionnelle case : pâtes, riz … Et Ebly !

Des heures à contempler ce magnifique fait-tout, survivant d’une liste de mariage digne d’une Desperate Housewives, dans l’attente d’une idée de génie … Puis, c’est le déclic et dans un élan de créativité inattendue, on assiste à la naissance de :

Mousseline de thon aux asperges – 3 personnes
Temps de repos : minimum 3h
125g d’asperges vertes
1 sachet de soupe minute Crème d’asperges
(pour 1 personne)
2 boîtes de thon au naturel
15cl de crème fraîche
3 feuilles de gélatine
1 cuillère à café d’épices pour poisson
Sel, poivre

Couper les asperges en petits morceaux.
Les faire revenir à la poêle dans un filet d’huile d’olive pendant 5/7 mn.
Égoutter le thon et l’émietter.
Faire chauffer le four à 180°c.
Dans une casserole sur feu moyen, diluer le sachet de soupe dans 15 cl d’eau chaude.
Ajouter la crème fraîche puis un peu d’eau si la texture est trop épaisse (attention à ce que cela ne devienne pas trop liquide).
Ajouter délicatement les feuilles de gélatine une par une jusqu’à ce qu’elles fondent dans la sauce.
Incorporer le thon émietté et les morceaux d’asperges. Assaisonner avec les épices, du sel et du poivre.
Verser le tout dans des ramequins (pour faciliter le démoulage, tapisser de languettes de papier sulfurisé en laissant dépasser sur les côtés).
Faire cuire au bain marie pendant 45 minutes.
Laisser refroidir les ramequins et les placer au frigidaire pendant au minimum 3h (ou une nuit).
Démouler et servir avec des asperges revenues à la poêle.



]]> http://schlotforum.wordpress.com/2009/06/01/1100-wien-inzersdorfer-nahrungsmittelwerke/ Mon, 01 Jun 2009 13:59:52 +0000 vinyl79 http://schlotforum.wordpress.com/2009/06/01/1100-wien-inzersdorfer-nahrungsmittelwerke/ http://vikkilittlemore.wordpress.com/2009/05/27/machiavellian-marketing-vegetarian-rights/ Wed, 27 May 2009 12:21:17 +0000 Vikki Littlemore http://vikkilittlemore.wordpress.com/2009/05/27/machiavellian-marketing-vegetarian-rights/

 

 

Machiavellian Marketing, Vegetarian Rights.

Vikki Littlemore

 

In May 2007 a company called Masterfoods, the umbrella company responsible for producing Mars chocolate (including Minstrells, Milky Way, Twix, Malteasers and Galaxy) announced the decision to use animal rennet in their products.

All chocolate and cheese contains whey, but the majority of manufactures use a vegetarian-safe form of whey from non-animal sources. However, Mars and Masterfoods made headlines in 2007 by announcing the use of animal rennet, an enzyme extricated from the stomach lining of newly-born calves and a procedure rendering slaughter inevitable. It is the enzyme produced by calves to aid the digestion and absorption of milk. This enzyme is what makes chocolate and cheese hard but many manufacturers use equally effective vegetarian alternatives such as Chymosin; genetically engineered micro-organisms specifically designed to exactly replicate the enzyme produced by the calf´s stomach. Nevertheless, Masterfoods made a decision which the Vegetarian Society condemned as “Incomprehensible”.

Production began in early May 2007, virtually simultaneous with the announcement and before it had attracted any attention. For four weeks the product was used with few people being aware. No large-scale announcements were made or notices placed on packaging. A conscious effort was made to keep the use of rennet as unnoticed as possible, hidden from loyal consumers and vegetarians. For four weeks many strict and devoted vegetarians (including myself) consumed the various products under the Mars umbrella, painfully unaware of its non-vegetarian contents.

After four weeks the news attracted more widespread attention and incurred the anger of the Vegetarian Society and the response to the decision was so overwhelming and the protest and fervent remonstration from the British Vegetarian Society so powerful that Masterfoods was forced to capitulate and backtrack their decision. An announcement was made that Mars would no longer use animal rennet in their chocolate. This was an righteous victory for vegetarians worldwide but meant that because Mars had used the ingredient in their chocolate for four weeks, there were products on shop shelves containing animal rennet and consumers had no way of determining which chocolate bars were safe to eat and which weren´t. Masterfoods did eventually come up with a system where if the use-by date on a product was prior to a certain date then it could “possibly” contain animal rennet and if it was after a certain date then it was safe.

In an official statement Paul Goalby, corporate affairs manager at Masterfoods announced; “If the customer is an extremely strict vegetarian, then we are sorry the products are no longer suitable, but a less strict vegetarian should enjoy our chocolate”. Coming from one of the world´s largest chocolate manufactures and indeed one of the most prominent global brand names, the decision left vegetarians wondering who to trust. That the decision was revoked however, although a triumph, left a bitter aftertaste because consumers were unsure which items on the shelves were safe.

Manufactures need to be clearer and more honest about the contents of their products. Vegetarians make a decision to live a specific lifestyle. At the moment of becoming vegetarian, at whatever stage in life, a vegetarian makes a profound and emotional agreement with themselves to abide by rules as a direct reflection of their beliefs. The action of making this decision and making a life-long commitment to abstain from meat and many other foods, which is a reflection of the strength of their feelings about the slaughter of animals and not necessarily that they don´t enjoy the taste, is something which is extremely difficult for many and can result in a continual struggle with one´s conscience. It takes great strength and power of will and determination to deny yourself items of food which the body naturally craves, but why bother committing yourself whole-heartedly and ardently to a cause which determines the very nature of your lifestyle in a society where it is impossible to be sure that even food purporting to be safe might actually not be? It is disconcerting to know that there is food on the shelves that as a vegetarian I risk inadvertently consuming on a daily basis, which appear to be safe but may contain animal products or ingredients which are deliberately concealed.

However, the concealment of ingredients is often supported by law. A clause in the 1984 Food Labelling Regulations (UK) excludes from the 1984 Food Act all drinks with an alcohol content exceeding 1.2% by volume (ABV), meaning that only very low or non-alcoholic beers, wines and ciders are required to list all ingredients. Subsequently, a large proportion of wine and beer is produced using isinglass and chitin, without it being declared on the label. Isinglass is derived from collagen contained in the swimbladders of fish, and Chitin from the shells of crabs and lobsters. This clause means that these ingredients, used in fining, are contained in many beers and wines with consumers unaware.

Vegetarianism is now increasingly accepted and understood by society. Being a vegetarian or vegan today is very different from ten years ago, when the automatic response to telling somebody you are a vegetarian was ´do you eat chicken?…. well do you eat fish?´. Like the Vegetarian Society I find it incomprehensible that in the year 2009 the deliberate and emotionally distressing deception of consumers by manufacturers is allowed to remain unchallenged. Every decision like the one made by Masterfoods is a step backwards and cancels out immeasurable valuable progress. Rather than advancing into the future, manufactures are sacrificing the well-being and satisfaction, the most basic moral and human rights of their customers in favour of profit.

There is incidentally no reason to opt for animal products when many other manufacturers have demonstrated the successful implementation of vegetarian alternatives. There is no excuse or reason to ignore the options available. There should nevertheless be more strictly regulated guidelines on how manufactures notify consumers of their products´ ingredients. Many manufacturers clearly display a ´V´ in a prominent position on the packaging and often the words ´suitable for vegetarians´ accompanying the list of contents but unless all manufacturers embrace this system honestly and openly we can never really be safe. For a company as large and globally significant as Mars to purvey products which display no list of ingredients on their wrapper is shocking, detrimental to vegetarian consumers and an action which I can only imagine must halve their market. If a filmmaker chooses to insert three swear words into a film and is subsequently forced to upgrade from a certificate 12 to a 15 as a result, they are drastically reducing their market by limiting the number of people able to see the film, with no discernable merit. Manufacturers are limiting the number of people able to consume their product and I fail to understand how this can be advantageous to them.

Any consumer, including vegetarian consumers, deserves the right to be fully aware of the complete contents of the food they consume. The idea that in the advanced world we live in people could be expected to eat food without access to information about every ingredient contained in it is unacceptable and unfathomably archaic. As human beings we have the right to expect not to be deceived by the people producing what goes into our bodies and as vegetarians we are every bit as entitled to the information and to know whether food is suitable to eat. Concealing ingredients for pecuniary and industrial advantage over human morality is outrageous, criminal and inhumanly immoral.

]]> http://aaronevans.wordpress.com/2009/07/29/bone-health-made-simple/ Wed, 29 Jul 2009 20:37:21 +0000 Aaron Evans http://aaronevans.wordpress.com/2009/07/29/bone-health-made-simple/

When considering bone and joint health, maintenance is the key.  A recommended daily dosage of collagen provides beneficial effects on joint, bone and in addition skin beauty.  There are many products on the market.  Rousselot, the worlds leading manufacturer of gelatine produces a collagen product which many companies use.  Their Peptan™  (Collagen) products are manufactured in plants that meet and exceed international quality and environmental standards.  One of the biggest kept secrets in the collagen market is that they sell to consumer through a consumer driven site at www.rousselotusonline.com

Why not buy from the company who provides the product globally and is the leading manufacturer of pharmaceutical grade gelatines and collagens?

It has been proven that 10g of Hydrolyzed Collagen per day meets the daily requirements for and adult to enjoy the beneficial effects on joint, bone and skin health.  www.rousselotusonline.com provides 250 gram and 500 gram containers or Hydrolyzed Collagen at great prices.

]]> http://eatfishfood.wordpress.com/2009/07/28/fish-enzymes/ Tue, 28 Jul 2009 18:39:46 +0000 chatobstewart2 http://eatfishfood.wordpress.com/2009/07/28/fish-enzymes/

Can fish enzymes begood for anything other then eating?

A new skin cream has shown promising results in the treatment of psoriasis and eczema. The cream contains fish enzymes and gelatine and is under development by researchers at the Norwegian University of Science and Technology (NTNU) in Trondheim and the University of Bergen, Norway. An important ingredient in the product is the enzyme zonase, which is found in fish eggs. The enzyme can break down dead skin cells without harming living cells. Used in the treatment of psoriasis, this cream helps to dead skin to flake off, while stimulating the growth of new cells. But enzymes need water to function as they should. With typical creams, the moisture evapourates a short time after application to the skin. The challenge for manufacturers is to find a new and better method to bind water to the cream. Dr. Ingvild Haug is a specialist in fish collagen (gelatine) – http://www.news-medical.net/news/2006/03/23/16874.aspx

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