FOOD FOR LIFE

Pronounce it: pine-ap-pel With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple has an unmistakable appearance. A single pineapple is, in fact, a collection of multiple diamond-shaped fruits, each one the fruit of an individual blossom. Grown in the tropics, their juicy yellow flesh is sweet with an acidic tang and very fragrant. There are hundreds of varieties, ranging from those small enough to feed just one person, up to quite substantial sizes. Pineapples contain an enzyme called bromelin which breaks down protein, making it great in marinades or to tenderise meat or fish; but the same enzyme, in its raw state, prevents gelatine from setting, so don't, for example, try to make jellies with the raw fruit (though cooked is fine, as heat destroys the enzyme). Availability All year round. Choose the best Go for pineapples that feel heavy for their size, with no bruising or withered, brown leaves. A ripe pineapple should sme...

Pronounce it: pump-kin Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween lanterns. Inside the hard orange or yellow skin, the bright orange flesh is sweet and honied. They are a particularly good source of fibre, as well as a range of vitamins and minerals. Availability All season. Choose the best Go for pumpkins that feel heavy for their size, with a smooth, firm skin. Smaller pumpkins tend to have more flesh. Prepare it As pumpkins have very tough skins, some hard graft is needed to get into them. Put the squash on a thick teatowel to keep it steady, then use a large strong knife to cut it in half. It can be heavy going, so work in sections until you reach the bottom. If the skin is particularly thick, you may need to hammer the knife in with a rolling pin. Once one side is cut, turn the pumpkin round and cut down on the other side, until it's split in two. Scoop out the seeds and any stringy parts. If the pumpkin is p...

Pronounce it: pa-pie-ah Native to tropical America, papayas are a large fruit also known as paw-paws. They have vibrant pinky-orange flesh and a sweet, juicy flavour similar to peach. Though their grey shiny seeds are edible, they tend to be discarded. The skin of papaya contains the enzyme papain, which is used as a meat tenderiser and also in the manufacture of chewing gum and toothpaste. Availability All year round. Choose the best Choose yellow fruit with uniform colour and a pleasant scent. Reject any fruit with shrivelled or damaged skin. Prepare it Cut in half lengthways and scoop out the seeds. Store it Ripen at room temperature, then eat immediately. Cook it Eat raw on its own or in a fruit salad, or chop with chillies in a salsa. Alternatives Try mango, peach or melon. https://www.bbcgoodfood.com/glossary/papaya

Charles Ranhofer Eggs Benedict" - 1860s -Credit is given to Delmonico's Restaurant, the very first restaurant or public dining room ever opened in the United States. In the 1860's, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico's Chef Charles Ranhofer (1836-1899), Chef Charles Ranhofer Ranhofer came up with Eggs Benedict. He has a recipe called Eggs a' la Benedick (Eufa a' la Benedick) in his cookbook called The Epicurean published in 1894.:Eggs à la Benedick - Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins one each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce. OR ................. Commodore E.C. Benedict Craig Claiborne, in September 1967, wrot...

Fried chicken began as special occasion dish for many reasons. Chickens were scarce; they had value as egg producers (which made one think twice about eating them); and making this dish was very labor-intensive. Today, thanks to the vast-improvements in the poultry-farm and fast-food industries, fried chicken is one of the easiest and tastiest things to get any day of the week. Here's the story of how fried chicken developed into an iconic dish, and why we can't seem to get enough of it. Phase 1: We Know Why the Caged Bird Fries (7,500-5,000 BCE) Sometime between 7,500 to 5,000 B.C.E., humans living in Southeast Asia domesticated wild jungle fowl, or the ancestors of modern-day chickens (Gallus domesticus). At first, it was a 50/50 proposition if those jungle fowl would be eaten since many considered the fowl a divine animal. Why? Because it was believed that chickens could predict the future since they're the only animal that announces daybreak. Some experts bel...

Today in friday we learn how to carving fruit with using carving knife. I'm learn with my friends who knows carving before. I'm started with watermelon i make a rose shaped, it's really hard because we have to patient and not to hurried. Second i'll try to carving papaya, same like watermelon i make a flower shaped. After a few hours this the result Still practice, maybe next time the result more be better. MTB Genk