28 July 2016

Pepper, Sausage and Mushroom Hash

It seems like every week since the beginning of May I’ve uttered the phrase “if I make it out of this week alive, I will consider it a good week!” I’m the type of person who’d rather be busy than bored but good grief, I can’t help but remember lazy summers of yesteryear filled with creek walks looking for crawfish, day-long bike rides, reading for hours on a blanket in the grass, and staying up late simply to catch fireflies. Those were the gosh darn days. Can you relate?
This week I wrapped up a huge passion project which I’m excited to tell you more about in the next few weeks, am heading out of town for an Iowa Food and Family cookbook event in Mason City on Thursday evening (please stop by HyVee if you live in the area!) am preparing for my in-law’s arrival on Friday, cleaning up a basement full of water (can it PLEASE stop raining?!) and somehow, someway will be planning my little boy’s – dunh dunh dunnnhhh – second birthday party taking place this weekend! (I’ll be sure to post a recap on the Family Channel including what we got him for presents…I went a little nuts. Note to self: Amazon prime and wine don’t mix!)
Anyway, when it feels like my to-do list won’t quit, and I’ve got more things to do than hours in a day to do them, I have to put the blinders on and focus on a task that has nothing to do with what I’m supposed to be doing. I wish I could say this involved like, taking a hot yoga class but, surprise, surprise, it usually revolves around food.
It might sound corny but I almost always feel calmer and less doom and gloom when I’m chopping fresh ingredients and making a meal for fun, versus the blog or a freelance project, which is how my Sausage, Pepper and Mushroom Hash came to be. Earlier this week I put my responsibilities aside, pulled out my chef’s knife and big cutting board, then went to town chopping Yukon gold potatoes, peppers, onions, mushrooms and sausage before sauteing them until crisp and sizzling. The dish turned out so well that I had
to recreate it for you.
Sausage, Pepper and Mushroom Hash is for the heartiest of appetites - hearty, savory, and extremely filling! #glutenfree | iowagirleats.com
Creamy Yukon gold potatoes, a green bell pepper and red onion, sliced mushrooms and kielbasa sausage are sauteed until the potatoes and sausage develop a crispy golden crust, and the pepper and unions are tender and caramelized, then the whole dish gets smothered in drippy egg yolk. This recipe is for my fellow foodies with an APPETITE! Meat and potatoes at its finest.
Meals like this are not only fun to create – from methodically chopping the vegetables, to watching them turn golden brown and crisp – but they’ve got a way of making me feel instantly better about anything I’m stressing out about. Comfort food’s got a way of doing that. So does not having to do a truck load of dishes. Did I mention this is a one-skillet dish?
Sausage, Pepper and Mushroom Hash is for the heartiest of appetites - hearty, savory, and extremely filling! #glutenfree | iowagirleats.com
Start by preheating a large (I mean huge!) cast iron or heavy-bottomed skillet over medium/medium-high heat (we’re looking for a 6/10 on the heat scale,) then add 2 Tablespoons extra virgin olive oil and 1lb Yukon gold potatoes that have been chopped into 1/2″ cubes. Preheating the skillet will give the potatoes a nearly-instant crust as soon as they settle in – so fab. Shake the skillet to get the potatoes into an even layer then season with salt and pepper and saute, stirring occasionally, until crisp and tender, 10-12 minutes.
Sausage, Pepper and Mushroom Hash is for the heartiest of appetites - hearty, savory, and extremely filling! #glutenfree | iowagirleats.com
Scoop the potatoes onto a plate then turn the heat up to high and add 1 Tablespoon extra virgin olive oil to the skillet. Add 1 chopped bell pepper, 1/2 chopped red onion, 8oz sliced mushrooms, and 14oz sliced Kielbasa sausage, then saute until the vegetables are caramelized and tender, another 10-12 minutes. Don’t be scared if your skillet is overflowing at this point – it will get easier to stir as the vegetables soften and shrink down! Finally add 2 minced garlic cloves and 6 chopped basil leaves then saute for 1 more minute.
Sausage, Pepper and Mushroom Hash is for the heartiest of appetites - hearty, savory, and extremely filling! #glutenfree | iowagirleats.com
I used Johnsonville Kielbasa which is gluten-free. I grew up eating kielbasa and LOVE the flavor. Embarrassing confession: it’s probably in my top 5 favorite foods!
Sausage, Pepper and Mushroom Hash is for the heartiest of appetites - hearty, savory, and extremely filling! #glutenfree | iowagirleats.com
Add the potatoes back into the skillet then stir everything to combine. Plate the hash then top with 2 eggs your way, and then dig in!
Sausage, Pepper and Mushroom Hash is for the heartiest of appetites - hearty, savory, and extremely filling! #glutenfree | iowagirleats.com
culled from http://iowagirleats.com

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Restaurant Serves Food In Toilet Bolw Check It Out

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In Semarang, Indonesia, a restaurant was seen where people sit on toilet bowls to have their meals also served out of a latrine. Share on Facebook Share on Twitter.

 

 
The Jamban cafe in Semarang, Indonesia, ‘latrine cafe’ in English, is using old squat toilets as containers for their dishes. And hungry customers can enjoy an array of dishes while sitting on the loo too, as chairs are made from old toilets. The cafĂ© whose name ‘Jamban’ means toilet in Indonesian has been open since April and currently only welcomes small groups who book ahead. 

Eating out of a loo isn’t new, with Japan, Korea and Singapore paving the way but Jamban cafe was built by 52-year-old physician Budi Laksono, to highlight how 38 per cent of people in the area don’t have access to toilets, and are forced to defecate outside, putting them at risk of typhoid and diarrhea.

Culled from Naij.com

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24 July 2016

The Edible and Poisonous Mushrooms - Differentiate

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There’s no better way to enjoy rainy weather than to break out your Wellies and go mushroom-hunting in the forest. Mushrooms are a healthy addition to your diet and are loaded with important vitamins and minerals that are hard to find in plant food such as Vitamin D, B Vitamins, Selenium, Potassium, Copper and Beta-Glucans, which are important for your immune system. Of course you can find common button mushrooms, cremini and portobello (which are all just different sizes/colors of the same species) in your local supermarket, and you can grow your own oyster mushrooms, but it’s a lot more fun to forage for your own exotic fungi! Many delicious species such as chanterelles, cauliflower mushrooms, truffles and porcini can only be found through foraging, since they are not grown commercially. Some people are scared of the idea of mushroom foraging, since there are deadly mushrooms that can kill you with one bite. But don’t fear – there are several types of mushrooms that are perfect for beginner foragers since they’re unique and easy-to-identify, with few or no poisonous look-alikes. Read on to discover three types of easy-to-identify mushrooms for beginner foragers.

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Mushroom warning, death cap warning, deadly toxic death cap mushroom

FIRST: A WORD OF CAUTION

Know first what you definitely don’t want, and then what you are looking for. DO NOT try to identify any mushrooms based on this article or any pictures you see on the web. You need to have good firsthand familiarity and experience eating and preparing a certain type of mushroom before you can correctly identify it in the woods. Get to know a local mycologist in your area! It’s important to learn how to identify poisonous mushrooms that you want to avoid before you start. NEVER EVER EVER eat anything you are not 150% sure of – and usually that means that you are an expert or you consulted with a mushroom expert on this particular mushroom. WHEN IN DOUBT, THROW IT OUT! Bay area foraging expert Feral Kevin suggests that beginner foragers avoid all wild gilled mushrooms, since there are so many unidentified gilled mushrooms, and most poisonous mushrooms have gills.
How to avoid poisonous mushrooms, gilled mushrooms, how to avoid gilled mushrooms, avoid mushrooms with gills, how to avoid poisonous mushrooms
(Gills are the little folds under a mushroom’s cap – watch the video above to see what “gills” look like).
Feral Kevin also suggests beginners avoid all “Little Brown Mushrooms” – just because they are so hard to identify and most species of “Little Brown” are unknown. As the saying goes:
Little brown, throw it down!

Little Brown Mushrooms, Little Brown Mushroom, Little Brown, Throw it Down, LBM, Mushroom Warning, Poisonous mushroom warning, mushroom poisoning

Mushroom warning, death cap warning, deadly toxic death cap mushroom

LEARN TO IDENTIFY DEADLY AMANITA MUSHROOMS

Most fatal mushroom poisonings around the world are due to just one species: the Amanita Phalloides (Death Cap mushroom). It is important to know how to identify the common deadly Amanita genus mushrooms such as the Death Cap and the closely related Destroying Angel mushroom, so you know to
stay away from them. Many Amanita mushrooms are poisonous, so it is best to just stay away from the entire genus. They are easy to identify by these characteristics: they have well-defined gills under the cap,
and usually some sort of “skirt” / ring or “partial veil” encircling the white stalk of the mushroom. Destroying Angels are usually white and Death Caps are also often white-ish with shades of brown, green or silver, though the color is not a great help in identifying Amanitas, since they come in many different colors.
Amanita mushrooms start out in the shape of eggs, growing in an egg-like sac called a “universal veil” which breaks as the mushroom gets larger, leaving behind traces of the veil on the stalk (the skirt/ring or volva), and sometimes little white spots on the top of the mushroom, as commonly seen in the iconic red and white Smurf Mushroom, aka the “Amanita Muscaria”. (For a fascinating read on this mushroom’s connection to the Santa Claus legend, check out the story of Santa and The Shrooms)

RELATED: SANTA AND THE SHROOMS

how to identify death cap mushroom, what does a death cap mushroom look like, how to identify a death cap, amanita phalloides, destroying angel mushroom
So now that I’ve gotten that warning out of the way, I hope I haven’t freaked you out so much that you’ve given up on mushroom-hunting altogether. There are many species of yummy edible mushrooms, such as cauliflower mushrooms, which are totally unique, easy-to-identify, and don’t resemble any poisonous mushrooms. If you stick with easy-to-identify edible mushrooms, and get to know a local mushroom expert, you can feel confident in mushroom-hunting.
People have been mushroom-hunting for thousands of years, and many ancient cultures revered mushrooms as magic food that could give people super-human strength. There may be some truth in this idea, as mushrooms have recently been demonstrated to show anti-tumor and anti-cancer activity – at least in test tubes. Studies show that many types of mushrooms increase immune system activity.

Cauliflower Mushroom, Sparassis, Sparassis Mushroom, edible mushrooms, mushroom hunting, foraging for mushrooms, mushroom foraging, easy to identify mushroom, good mushrooms for beginner mushroom hunters

CAULIFLOWER MUSHROOMS

Let’s start with Cauliflower Mushrooms, scientific name Sparassis, since they are probably one of the simplest and easiest mushrooms to identify, and are well-loved by the people who forage them. You can’t go wrong with Cauliflower Mushrooms, since there are no poisonous mushrooms that look like this unique, coral-shaped mushroom. Foragers who are familiar with this mushroom say that they have the texture and taste of lasagna noodles, and are great scrambled into eggs, put in soup or stir-fried. Mushroom experts say they are best when white – if they turn yellow, they are too old and fibrous to eat. And like all mushrooms, they need to be cooked thoroughly before consuming. Sparassis is a parasitic fungi which lives in the roots of live host trees. It can usually be found growing in the roots or base of a hardwood tree, often oaks or pines. A group I was hiking with found some gigantic cauliflower mushrooms a few weeks ago growing under pine trees in Oakland, California.

Cauliflower Mushroom, Sparassis, Sparassis Mushroom, edible mushrooms, mushroom hunting, foraging for mushrooms, mushroom foraging, easy to identify mushroom, good mushrooms for beginner mushroom hunters
  1. Porcini Mushroom, King Bolete, Cep Mushroom, Boletus Edulis, mushroom foraging, gourmet mushrooms, edible mushrooms, porcini mushrooms, penny ben mushroom

PORCINI AND OTHER BOLETES

You may have encountered porcini mushrooms in your risotto at a fancy Italian restaurant. These revered gourmet mushrooms are often described as “meaty”, “nutty” and ‘full of umami“, and grow commonly throughout the northern hemisphere. They have been foraged and eaten in Europe for centuries. In France they are known as “Ceps“, in Italy “Porcini“, and in England “Penny Bun” or “King Bolete“, and the scientific name is Boletus Edulis. Because these mushrooms are mycorrhizal (i.e. they grow only in symbiosis with a host tree), they are almost impossible to cultivate commercially – meaning any porcini mushrooms you are able to find for sale at the grocery store or from specialty shops is foraged in small numbers, and therefore rare and expensive. Another reason why foraging for them yourself is so fun and rewarding!

How to identify a bolete mushroom, Porcini Mushroom, King Bolete, Cep Mushroom, Boletus Edulis, mushroom foraging, gourmet mushrooms, edible mushrooms, porcini mushrooms, penny ben mushroom
The reason we recommend Boletes to beginner foragers – apart from the delicious taste – is that they are very easy to identify with few poisonous look-a-likes. Porcini are members of the “Bolete” family of mushrooms, almost all of which are edible. Boletes are easily identified by the spongy pore-layer on the underside of the cap, where most mushrooms have gills. Supposedly all boletes are edible except for a type which is bright red under the cap (Satan’s bolete) – this creepy looking mushroom is hard to miss. Otherwise, they are all safe to try. Like all mushrooms, Porcinis need to be thoroughly cooked before consumed!
Porcini Mushroom, Boletus Edulis, King Bolete, Cep, Edible Mushroom, Gourmet mushroom, foraging for mushrooms
Anecdotal tip: Porcini mushrooms are so yummy that flies and other creepy-crawlies really like them too. That means you want to look carefully and only pick ones that are young, firm, and completely unblemished with no holes. I learned the hard way that flies like to lay their eggs in boletes, and will hatch maggots if you leave them around for a couple days. Cut your boletes in half to check for maggots and worms immediately when you harvest them, if you don’t want to be in for a nasty surprise!

Chanterelle Mushroom, Cantharellus cibarius, chanterelles, edible mushroom

CHANTARELLE MUSHROOMS

Cheerful orange chanterelles are a favorite mushroom for mushroom-hunters – probably because they are delicious, grow everywhere around the world, and are hard to mistake for anything poisonous. These delicious mushrooms are mycrorrhizal, which means they live in symbiotic relationships with living host trees. The underground mycelium threads of the fungus actually extend the root system of the host tree and allow it to find nutrients that it never could alone. This means that chanterelles are always found under certain trees, growing up out of the ground (growing literally out of underground tree roots). In the San Francisco Bay Area, Golden Chanterelles have a mycrorrhizal relationship with Live Oaks, but in different locations, they live with different types of trees. If you get to know a local mushroom guide in your area, you’ll know where to look for chanterelles!

Here’s a video dedicated to the joys of chanterelle hunting
Because chanterelles are mycorrhizal they cannot easily be cultivated, which is why people love foraging for them. It’s becoming more common to see these at supermarkets, but the ones you see there are usually foraged as well.
For more information on mushroom foraging, check out the video we made (above). Let us know what you think! Have you tried these mushrooms? If so, what do you think? Are there any not on this list that you think should be added?

Written by
Culled from http://inhabitat.com
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23 July 2016

How Much Does Food Cost in Nigeria Now???

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Which among the these few produce did it price didn't rise more 200%?
Normally it is true that when a new government emerges it set its goals to be met in the near future, Nigerian government is not exception to this it had before now set it goals, namely Providing over 500,000 teaching  jobs for the youths, Paying of 5,000 Naira monthly to unemployed youths, Making a dollar = a Naira, Crashing the price of crude oil so we can go back to depend on Agriculture, thereby bringing down the price of food produce when we have abundance yes and many more good news that are appealing to the ear.

Yes you know achieving a set goal no be beans o, the government as we know had really done well and they are still trying as they promised us that it's just one year old so they still got 3 years to run and put things in place. We must be patient o, let's wait o. because you can never tell the Miracles from government are so powerful that oracle fears government especially Nigerian Government.




Nothing illustrates the weirdness, injustice, and unpleasantness of the present economy more clearly than the misdirected attempts of government to reduce the price of food. All seem to accept that to reduce food prices is good and necessary, and that it represents ‘progress’. Certainly it is necessary to ensure that everyone can afford good food, but this does not necessarily mean that we should seek to make it cheaper.

For starters, governments (and industry and the National Farmers Union and the various scientists and other intellectuals who travel in their wake) are obsessed with “efficiency” – which, like everything else in the present world, is measured entirely in terms of money. On many farms worldwide the biggest single expenditure is on labour, so the mantra is that above all, the efficiency of labour must be increased. This is achieved by sacking people, and getting more work out of those that are left. Workers are replaced by bigger and smarter machines and by industrial chemistry. But, as the numbers of unemployed increases and they become more desperate, more and more are re-employed for less money, in casual gangs. That must bring the price of food down, mustn’t it?

Yet all is not so simple. Many a statistic shows that of all the money spent on food in British supermarkets, only about 20% goes to the farmer. The rest of the food chain is financed by the remaining 80%. This means that even if a farmer spends half the farm income on labour, only 10% of the entire food bill goes to the workers. Yet the makers of agricultural policy focus on the 10%, and seem to accept the 80% as a given.

It is obvious, too, as Ed Hamer has analysed in The Land, that with other systems of retail the farmer could receive from 35% to well-nigh 100% of the retail price – a huge increase in income without increasing output. Yet policy-makers continue to insist that farmers can increase their income only by increasing production, and most farmers seem to accept this.

As Simon Fairlie recently pointed out too in The Land, the average Brit in the 1950s spent about 30% of their income on food, and just 11% on housing. Now it’s the other way around: 11% on food and 30% on housing. The difference is that much of the 30% spent on food in the 1950s went to farmers and their workers who actually produce things that are worth having, while most of the 30% spent on today’s housing goes to various kinds of financier, including speculators and bankers, who merely shuffle other people’s money. But present-day governments like ours favour the economic status quo. Money is GDP is ‘growth’, and growth is the measure of all.

For some decades we have been living – and encouraged to live – in a “debt economy”. The architect-turned-economist Margrit Kennedy pointed out some years ago that in the debt economy, we are all paying interest on loans even though we ourselves may not feel that we are in debt. All the people we buy from, and all the people that they buy from, all the way along the chain, are in debt; and all of them must pass on the charges on their own debts to their customers. In the end, all the interest paid on the great chain of debts finishes up in the hands of banks and other financiers. In a society like ours about 10% are net lenders, and they pocket the interest from other people’s debts. Another 10% also receive a fair income from interest on money that they have lent but they are also in debt, so their position remains roughly neutral. But most of us – some 80% – are net debtors, and the interest we all pay on our own and other people’s debts makes its way back to the 10% who are net lenders. Thus in the debt economy, so carefully managed and protected by governments like ours, the rich grow steadily and inexorably richer and the poor grow poorer, as has been demonstrably the case over the past few decades, since the present neoliberal economy became the norm. This alone is enough to explain the widening gap between rich and poor. It would be very good to work out how much of what most of us spend on food is simply siphoned off to pay bankers, as interest on the debts of all the people along the food chain. The supermarkets, which drive the whole chain these days, have a great deal tied up in real estate, with commensurate mortgages and huge fleets of trucks, depreciating by the day. At the source of the food chain is the modern ‘progressive’ farmer who, with his 250 horsepower combines and his 1,000 Holsteins with all the technological trimmings, is likely to owe the better part of £1 million, with unpaid debts rising by compound interest, all wending its way to the financier. In the end, the consumers must pay all the debts all the way along the food chain. What proportion of the spend on frozen pizzas or butter from grass-fed cows from our local, friendly Tesco goes straight to bankers?

There is much talk too, in high places, about the virtues of the ‘free’ market. It is hard to see why an economic system that overrides all other virtues – such as compassion, honesty, and common sense – should be considered virtuous, but that is the way things are. Of course the food market is not free, and cannot be. British and US farmers rely on subsidies, paid by taxpayers, with the rich getting the lion’s share. Everything, in an industrialised system, depends on the price of oil which is made apparent through the market. The idea that the free market flourishes by meeting general needs and wants, is an obvious fiction albeit a convenient one for those who are doing well out of it.

In the end, the price of food is not determined by free-floating economic forces with a net benefit for all, as we are supposed to believe, but becomes a matter of policy – what those in power decide people will put up with. But when some people earn 1,000 times more than others – Britons’ incomes range from around £5,000 p.a. to £5 million-plus – it is impossible to judge what’s reasonable. The average Brit may spend 11% of their income on food, but some can hardly afford food at all – certainly not fresh, even if they had somewhere to cook it. For the very rich, the ordinary food that most people eat would be too cheap to register. Yet there is much pious talk in high places of the need to keep food prices down for the sake of the poor (while slipping in a puff for GM and other such wizardry which is supposed in the long run to save us all money).

So far I haven’t even mentioned the cost of land, which again, is key in all spheres and obviously has a huge effect on the cost and the price of food. The neoliberal approach has caused land prices to rise into a fantasy world of finance that may cripple ordinary citizens who dare to enter into it – although we are all encouraged to pretend that we are financiers too and to treat our homes and farms as assets that can eventually be cashed in, in lieu of a pension, assuming house prices remain high, which governments are anxious to ensure. As for food: it is obvious now from all points of view except those of short-term profit, that Britain desperately needs more farmers, and that they need to be young. But young farmers cannot even get started because financiers, albeit based in Asia or the Middle East or the US or Russia or wherever, hold the whip hand and they find it more profitable to hang on to what they have got, while successive governments have looked the other way. Britain’s agriculture is flourishing, or so the last Secretary of State assured us, but its future lies not with growing good food but with flogging biotech.

Of course, there are those who would write all this off as the rantings of a loonie leftie, but you don’t have to be a paid-up socialist to see the idiocy and the barely concealed wickedness of the present economy. The fault lies not with capitalism in general, the mechanisms of which can be used for good purposes, but with the modern extrapolation of it known as neoliberalism. Harold Macmillan, businessman and archetypal Tory, railed against neoliberalism as vehemently as the Labour front bench when Thatcher and her advisers introduced it to Britain. For old-fashioned business, of the kind espoused by old-fashioned Tories, had a moral as well as a commercial agenda. Noblesse continued to oblige. In practice, for all his impeccable commercial and Tory credentials, Macmillan was considerably to the left of Blair or Brown. The plea for a more rational and humane economy is not a matter of ideology but of humanity and common sense.

All in all it is absurd to keep adjusting farming to fit the economic status quo when it is obvious that this is grotesquely off beam. Yet those with the most power in agriculture, including the NFU, seem to think it is realistic” to try to squeeze our lives into this economy and unrealistic to try to break out of it. It is all very sad, and very strange.

I would be especially pleased to receive comments on this piece to help me to polish the arguments and make the whole thesis more scholarly (which, emphatically, does not mean more academic!). Then we can incorporate any improvements into the longer version of this article in the website of our College for Real Farming and Food Culture . The college website is designed truly to get truly to the bottom of things and so (to put the matter portentously) to provide the intellectual and moral underpinning of the Agrarian Renaissance, without which we will all have had our chips.
Culled partly from http://www.resilience.org
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22 July 2016

Some Good and Bad Canteens

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The National Healthy School Canteens Guidelines (NHSCG) developed by the Federal Department of Health and Ageing are available online.
The NHSCG are not mandatory for Victorian government schools and agencies working with school food service providers. Schools should continue to provide healthy food choices and promote key health food messages to students to align with the Department’s Healthy Canteen policy.
Please note:                          
  • The NHSCG are based on the Australian Guide to Healthy Eating and the Dietary Guidelines for Children and Adolescents in Australia.
  • Canteen managers may wish to add NHSCG complementary resources (e.g. recipes) to their current toolkit of resources to provide and promote healthier food choices.
  • Schools will be advised if there are amendments or updates to the current Victorian Healthy Canteen policy.


For more information about the NHSCG, see: National Healthy School Canteens Project
The Healthy Canteen Kit has been developed to support students making healthy food choices at school and in life.
Foods eaten at school contribute significantly to students' daily nutrient intake and also have a considerable influence on the development of their eating habits, growth patterns and energy levels.
It is important that parents, teachers and students work together to support a whole-school approach to building a school culture in which students actively choose nutritious foods and a healthy lifestyle.​

Pot Belly Officer Jokes

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This Picture Be Like Budgeting His Salary; 
Monthly Salary = N150K
Feeding = N125K
Miscellaneous  N25k

& Mr Bean Like...


Mr. Bean warns. "Be careful what you throw into mouth because your belly is not a garbage and a waste drum. Remember you are #WHAT U ATE."
more of such jokes @WhatUate.blogspot.com

Have You Tasted This Local (Ibo) Delicacy... Ukwa?

whatUate
 
This is the season of Breadfruit(Ukwa) in Igbo land. Very delicious even when not cooked expertly.

High in protein(that's what they said).

I eat it often these days. An expensive food but very great as a change of diet.

Its not my FAVOURITE anyway but I enjoy it each time.

Recently a woman bought some quantity of Breadfruit from me when I asked her said she was sending it to Germany.

I was like. Waaaaoooooo!

So when was the last time you ate it? And how was it?

Please let's have some fun reminiscing about a wonderful delicacy in Igbo land about to go extinct.

God bless ya all!
culled from nairaland.com 
More local Foods @ www.WhatUate.blogspot.com

How To Cook Ground Beef Properly

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Cooking ground beef on the fire stove top seems simple enough, but so much can go wrong. Have you ever crowded the pan too much, and found yourself with rubbery, steamed ground beef? Does your beef seep out a ton of liquid, or do you struggle to chop the meat up into bite-size pieces, resulting in "meat rocks" (as one editor's boyfriend hilariously dubs it)? If cooking perfectly ground beef eludes you, have no fear. These pictures will show you how to properly brown ground beef — or any ground meat, for that matter — so that your tacos, tomato sauce, and sloppy joes turn out tasty every time.


What U ate

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20 July 2016

Local Names of 14 Nigerian Local Foods And Their English Names

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Most Nigerians don't know the English names of their native foods. INFORMATION NIGERIA hereby bring you the names of local foods and snacks. Read and thank us later.


Kuli Kuli Kuli Kuli    
1. Moimoi – bean pie2.Bole/roasted plantain – Plantain barbecue
3. Garri – Grain O Fibre
4. Chinchin – Dough rough
5: Puffpuff – Energy buns
6. Kulikuli – peanut Cake
7. Dankuwa/robo – hot charcolit nut
8. Dundun/Fried yam – Fritata
9. Roasted corn – corn aflame.
10. Alewa - Sugarcane Cake
11. Jigbo -Tapioca
12. Akara - Bean Cake
13. Pepper Soup - Meat Soup
14. Akamu/Ogi/Kunu - Pudding
15. Agidi - Condensed Corn pudding

You can add up the one you remember.
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How to Get Rid of Roaches From Your Kitchen Today


 



Now, there are a couple of methods that work well for killing off roaches but you should know that the roaches will always return over time unless you eliminate the root of the problem: the nest itself.


Getting to the nest or even finding it is, in most cases, impossible because roaches will often set it up in wall crevices, floor cracks and other areas that are extremely hard to reach. Because of that, you’ll find that the ideal way to completely get rid of the roaches in your house is to use some type of poison that the roaches can carry back to their nest and infect the rest of the population.

Deny Them Water and Food

  1. Image titled Get Rid of Roaches Step 2
    Cockroaches must have a source of water. 
    Depending on the temperature and their size, they can live for a month without any food, but no more than a week without water. Find all the water leaks in your house, and fix them. Once their water source(s) have been eliminated, they will be much more interested in eating gel-based baits you set out.
  2. Image titled Get Rid of Roaches Step 3
    Clean your house thoroughly. 
    A clean house is key to keeping cockroaches away, and the first place to start is the kitchen. Wash your dishes and put food away promptly after meals. Clean up crumbs and spills right away, and generally keep the area clean. Pay special attention to range tops, as cockroaches love grease.
     
  3. Image titled Get Rid of Roaches Step 4
    ep food containers sealed, and don't leave food out for extended periods. 
    Don't leave dirty dishes out overnight, and don't leave fruit on the counter top. 
     
  4. Image titled Get Rid of Roaches Step 5
    Mop the floor routinely to clean up crumbs and sticky spots. Do not slop water against the walls; remember, they need water. 
     
  5. Image titled Get Rid of Roaches Step 6
     Take out the trash regularly. Have one trash can for food in your house. Don't let it sit for too long. Use a trash can with a lid, rather than one that stays open. Keep it in sealed containers that aren't sitting right next to your house.

Method 2Using Cockroach Baits
Image titled Get Rid of Roaches Step 7 
Use store-bought cockroach bait. Cockroach bait is either housed in a childproof-case or applied as a gel and contains a slow-working poison mixed in with an attractive food (for cockroaches).

[1] The roaches eat the poison and bring it back to the nest, where it eventually kills all the other roaches.Place the bait in an area where you know cockroaches will encounter it, such as along baseboards, under the sink, and in corners. It should be as close to the nest as possible, so that as many roaches as possible will eat it and take it back to the nest.
    • Most cockroach baits contain Fipronil .05% or Hydramethylnon 2% as the active ingredient. Roaches will eat the poison, then excrete it back at the nest, where other roaches will come into contact with it and die.
    • Killing roaches using this method can take several weeks. Once the first generation of cockroaches is killed, their eggs will hatch and more cockroaches will have to be poisoned before the nest is gone for good.
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    2
    Try homemade cockroach baits. Mix one part powdered (not granular) boric acid (sometimes sold as a roach-killing powder, but often available in pharmacies), one part white flour, one part powdered white sugar. The sugar and flour attracts the roaches, and the boric acid kills them.[2] Sprinkle the powder in the backs of drawers and cabinets, under the refrigerator, under the stove, and so on.
    • You can also try a similar mixture of 1 part boric acid, 2 parts flour and 1 part cocoa.
    • Expect at least 3 cycles of disappearance/reemergence of progressively smaller hordes of cockroaches, lasting about 2 weeks each. Continue using boric acid till roaches are gone.
    • Kids, dogs, and some other pets will eat this mixture. Boric acid is not highly toxic to humans and pets, but is for external use only, so place it where only the bugs can get it.
    • The mixture will cake hard in humid environments, so paper or foil trays may be needed to protect your floors and cabinets.
     
     
    Method 3
    Using Insecticides
     
     
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  1.  
     
     
     
     
     
     
    Use a simple solution of soap and water. This is an easy way to kill adult roaches. Make a light solution of soap (bath soap is fine) and water that is thin enough to spray through a spray bottle.[3] You can splash it, spray it or just throw it on the roach. Just 2 or 3 drops of a soapy water solution can kill a roach. Ensure that it makes contact with the roach's head and lower abdomen. If you can turn the roach over, hitting the belly is best. The roach will run or try to run, but will suddenly stop and die or be almost dead in one minute.
    • The soapy water kills them by forming a thin film over the roach's breathing pores that stays in place due to surface tension, causing the roach to suffocate.
    • Throw the roach away as soon as possible, since it could recover if the water dries up or has not touched a large percentage of its body. 

     
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    2
    Use an insecticide spray. Get some insecticide that is labeled for use against cockroaches and contains Cyfluthrin or another insecticide as the active ingredient.[4] Spray wherever cockroaches may be hiding or entering the house, including along walls, in cracks, and in vents.
    • Keep pets and children out of the way when you are spraying, and follow all safety instructions on the product's label.
    • If you're also using roach bait, don't spray near the bait. The spray may contaminate the bait and cause roaches to stay away from it.
    • Using spray against roaches works to keep them out of sight for the present moment, but it can also serve to drive them further into your walls and make the problem worse. It's important to treat the nest as well as killing roaches on site.


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    Apply a liquid concentrate. Liquid concentrates, once the exclusive domain of professional exterminators, are now being made for use by the public.The concentrate is a poison or deterrent chemical that is diluted with water and then sprayed, wiped, or mopped onto just about any surface, crack or crevice to kill roaches that walk there. Concentrates can be particularly effective providing protection against re-infestation, as they usually deter roaches for 1-2 weeks or more. 
     
     
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    4
    Get professional grade pesticides. For the worst infestations, as a very last resort, you might want to order the strongest pesticides available. Look for a pesticide that contains Cypermethrin.[5] Professional baits, glue traps with pheromones, and professional sprays are far more effective than products bought at a local home store. Cy-Kick CS is a micro-encapsulated product that is very effective against roaches.You'll probably have to buy it online, because this pesticide isn't usually sold in hardware stores. It will kill live bugs, as well as provide a residual effect for three months. Spray it around the perimeter of your home and in places like your basement.
    • The downside is that this will kill all bugs, even ones that eat roaches, like spiders and millipedes.
    • Use this only as a last resort, and don't use it at all if you have pets and kids around. It's a very strong poison that will harm anyone who eats it.
     
     
    Method 4 
    Using Traps
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  1. 1Use store-bought cockroach traps. Cockroach traps lure cockroaches in and then trap them with an adhesive. Get several of these, and place them wherever cockroaches are known to frequent. While this is an effective way to kill a small population of adult roaches, it won't affect the nest itself.
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    2
    Use water jars. A simple and effective homemade way to lure and trap roaches is with a jar placed next to a wall. This allows the roaches to get in, but not escape. Any bait can be placed in the jar, including coffee grounds and water, but it also works with just plain water in drier climates. Again, this is a good way to kill adult roaches, but it doesn't affect the nest and eggs. 
     
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    3
    Use soda bottle traps. Take a plastic soda bottle and cut off the top where it curves. Invert the top and place it into the body of the bottle so that it acts like a funnel inside the bottle. Tape it into place around the rim. Pour a bit of water with soap in the bottom of the bottle, and set the trap in a place where roaches hang out. They'll craw into the trap and drown.
     
    Method 5 
    Preventing Reinfestation
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  1. Move yard debris away from the outside of the house. Cockroaches love piles of wood and other convenient hiding places, and as the weather turns colder, they'll migrate inside the house to keep warm. Make sure your woodpile is well away from the house. Remove piles of straw, leaves, clippings, and any other yard waste.
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    2
    Seal the house to keep roaches from entering. Seal cracks in exterior walls to keep roaches out of the house by blocking their entrance. Seal cracks everywhere you can inside your house as well. This takes time, but the payoff is great, because you eliminate most of their favorite hiding and breeding places.
    • Fill every crack inside every cabinet in your kitchen.
    • Fill the cracks on both sides of floor, door, and window moldings.
    • Fill all openings around pipes in bathrooms and kitchens.
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    3
    Set out preventative traps. Even if you successfully got rid of a nest, prevent a re-infestation by setting out traps that will kill roaches before they get out of control. The best approach is to leave the caulk off a few cracks that are close to potential areas of entry, like the drain or vents, and place traps as follows:
    • Spray over with insecticide (such as Raid) in either gel or liquid form. This serves as a second line of defense should any roaches survive or get past the steel wool; this will at the very least weaken them.
    • Fix any openings with caulk, Spackle or some other hardening mixture. If the crack is on a baseboard or wood, after putting the Spackle down, rub with resin or cover with wood paint. Once the Spackle has hardened, 4-6 hours after its application, it is child-safe.
    culled from wikihow.com 
    Read prevention and safety measures from www.whatuate.blogspot.com

14 July 2016

What Foods Should I EAT Before I Run?

What U Ate

What should I eat before I partake in athleticism?
It’s an age-old question faced by many runners both new to the sport and those who have been training seriously and are looking to fine tune their training diet.
While you won’t find one specific super food that works for every runner, by providing some simple guidelines on nutritional requirements and timing, this article will help you find the perfect food for your pre-run snacks or meals.

If you want to run fast and feel good while doing it, you need to eat the right foods to fuel your run (and avoid stomach upset). This article explains how and why.

Step 1: Timing Your Pre-run Meals

The most critical variable in the equation is timing – how long before your run can you, or should you, eat.
Here’s the deal:
Like most aspects of training, finding the optimal time to eat before a run is an individual preference.
I can run within 15-20 minutes of eating almost anything short of a full meal and have no stomach issues whatsoever.
Conversely, my wife can’t muster a step out the door if she’s eaten anything within 2 hours or the run. You need to find work works for you.
Here’s how:

Conduct an experiment

To find your optimal timing window, try eating a medium sized snack 90 minutes before your next run (see the last section of this article for what constitutes a medium sized snack).
If your stomach handles it well, try moving the same snack forward 15-20 minutes.
Likewise, if you experience stomach issues, push back the timing of your snack 15-20 minutes.
Keep moving forward or backward 15-20 minutes per run until you find the closest time you can eat before you start experiencing stomach or cramping issues.
Now you have a concrete number for how close to your run you can eat, which is the first step in determining your optimal pre-run meal or snack.
This is important:
In general, the harder you have to run, the further back your snack should be from this time threshold. Likewise, the larger the meal or snack, the further you’ll have to push back from your closest pre-run eating time.

Step 2: Determine the Nutritional Demands of Your Run

I think most runners severely over estimate the number of calories they burn and the amount of carbohydrates they need to complete runs under 90 minutes. The body has enough glycogen stored in the muscles from your normal diet to run at marathon pace for right around 2 hours.
This means that you don’t need to load up on carbohydrates or calories before most of your normal training sessions, but might want a little extra fuel for harder workouts or long runs

Demands of a Normal Easy Training Run

A 155 pound runner will burn between 600 and 700 calories on a 60 minute run depending on their pace and effort level.
To see how many calories you burn while running, you can try our running calorie calculator. Since you already have enough fuel in your muscles to run for 2 hours, and you might only burn between 600-700 calories, you don’t need a huge snack or meal before you head out the door.
Remember this:
For normal easy run days, a small snack 30-90 minutes before your run is all you need to stave off hunger and provide a small boost to your blood sugar levels.

Long Runs and Harder Workouts

If you have a long run or workout that is going to take more than 90 minutes to complete, you should try and get a little something in your stomach to give you some extra fuel.
A medium sized snack or small meal 30-120 minutes before your run is optimal. The amount of time you need to eat before your run is dependent upon your timing experiment from step one.

Morning Runners

For early morning runners, you might have a little less glycogen stored in your muscles since you’re coming off 6-8 hours of not eating, but unless you have a long run or a really hard workout, you don’t need to worry too much about eating something before running.
If you do have a longer run scheduled, try a small snack about 30 minutes before you head out the door. Otherwise, you don’t have to worry too much.

3. Find a Food That Sits Well in Your Stomach

The most important aspect of a pre-run meal is finding something that agrees with your digestive system.
While bananas may be perfect for your running friend, they give me heart burn, so I avoid them. Likewise, you need to experiment on your easy training runs to see what works best for you. This way, on important workout days and race day, you’ll know exactly what foods sit well with you.
Here’s the deal:
You’re looking for easily digestible foods. Avoid fatty or high fiber foods, which sit in your stomach and take longer to digest. Ideally, you want a snack with a good blend of simple and complex carbohydrates and maybe a dab of protein to help you feel more full.

Need Some Pre-run Snack Ideas?

Small Snacks

Energy bars – These tend to be light on the stomach and easy to digest. Avoid diet products, as these often cut the carbs, which is exactly what you’re looking for. Natural energy bars – A Granola bar is a great way to eat more natural, but still stick with a light snack filled with carbs.
Banana – High in carbs and potassium
Small bowl of oatmeal – while oatmeal tends to have a good amount of fiber, it can be a good solution for runners who can’t eat close to running, but need something small to sustain them.
Culled from https://runnersconnect.net
Read more @ WhatUate.blogspot.com