EconTech

I’ve talked about my feelings over overfishing and other environmental concerns impacting sea creatures (and their consumption by me) and the prospect of not eating sushi when I’m 50 scares the crap out of me. I was reassured that despite the need for me to decrease my tuna consumption, salmon would still be there. Apparently, [...]

If you’ve been reading me, you know that there is a serious crisis on the horizon (or closer) regarding world grain supplies. PK reviews the trend a bit and points out that your inconvenience at your local mega-mart may very well mean starvation for others. He then reviews the factors of influence:

increased meat consumption in [...]

Ok, not the best recipe name ever. But it is delicious:

1-2 tbsp olive or vegetable oil
several splashes balsamic vinegar
3-4 tbsp good, dark, spicy mustard (not French’s)
cayenne
ginger
paprika
cumin
thyme
oregano
basil
pepper
salt

Whisk ingredients together throughly (you are trying to basically emulsify them). Sorry for the lack of measurements, I typically eyeball those. Thoroughly cover defrosted chicken. If you have time, it [...]

..if mercury levels continue to increase, what kind of health effects will that have on the fish? I’m not particularly surprised at the below findings. It is relatively well known that mercury concentrations increase as you move up the food chain, and the tuna used in sushi is rather high up there in the food [...]

So, in my post on mango salsa, I mentioned that it might be useful to try cutting the mango before peeling. Oh boy, was this a good idea. place your mango on the counter (i.e. a flat surface orthogonal to gravity), it will come to rest in such a way that the seed is essentially [...]

This is pretty easy, would be even easier if you have a mandolin for cutting the plantains. Before I get to the recipe (and feel free to skip this if you already know much about plantains and mangoes, but plenty of us are still learning about our various fruits, and I hope this helps someone.), [...]

These things are delicious. Natchitoches is a small town in Louisiana, near where I grew up, where these things were “invented” (they are of course very similar to samosas and various similar culinary devices in other cultures). The dough recipe comes from here. I typically replace the shortening with lard, but it is not a [...]

Not exactly related, but I wouldn’t be surprised if the kinds of effects you see here are exacerbated by working single mothers and unstable households. An examination of how poverty links up to all of this data would be extremely interesting and would provide more insight the reason for higher levels of obesity in the [...]

Just a follow up to the previous post, with some commentary from a failed version (not wholly constructed by me) and some further reading in the dark arts of baking.
1) Make your pie crust first and make sure it is ready to accept the filling before making the filling. Chemical reactions are going in a [...]

You know you sometimes have a pot full of stuff that you need to get from A to B where the path, C, is a road, likely with bumps. This is a less than ideal situation, especially when the contents are hot and the pot will have to ride between your legs. Solution: Glue the [...]

So, several years ago, I began working on a pecan pie recipe. My mother had given me one, and though good, I found it overpoweringly sweet. Originally, I had added some spices to it to detract from the sweetness. Nonetheless, the use of corn syrup in a home-made recipe continued to bother me (plus I [...]