This is how the first vegan menu tastes in “Eleven Madison Park” in New York that could change the world.

Beetroot is not a Kobe entrecôte. Adrià may have created espumas, fruit leathers, and other varieties of surprising textures, but his main contribution to the world of fine dining has been rethinking it. And that will probably also be the role of Daniel Humm. The Swiss could become the most influential chef of the next decade, a modern Bocuse. The main ingredients of his kitchen are plants, but no matter how naturally a Demeter beef has grown and tastes great, and even if it was exposed to Mozart symphonies while it was growing, it cannot be compared to a steak made from Kobe beef Kagoshima.

More time and creativity.

The most important ingredient of the future is therefore creativity, time, and manpower. Refining vegetables so that they become a tasty and social experience requires a lot more thought than frying a good piece of meat to the point and combining it in an interesting way. Not simply replacing butter and cream with some highly processed soy industrial product, and finding new ways to clarify broths other than with egg white, is challenging because you can hardly rely on decades-old, traditional knowledge. In a plant-based kitchen, the product is not worth much on its own; only intensive occupation with it – combined with the enormous effort of preparing it in an exciting way – turns it into a memorable dish.

Event from the clay pot.

EMP remains EMP, and there are now clay pots in the refrigerator where ducks used to be dry-ripened. They hide beetroot inside, which is first smoked, dehydrated, then rehydrated for three days and then, wrapped in salads and herbs, and baked in this vessel. The result is – you have to put it this way – a rich, extraordinary taste that is reminiscent of meat. The beetroot is served after it has been freed from the vessel at the table with a hammer and wrapped in lettuce, kimchi, and thinly sliced ​​nashi brine. There is also a beetroot red wine jus, which tastes dark, sweet, earthy, and slightly sour.

because of its relatively high cholesterin content. But recent research has corrected this and shows that in healthy people there is little correlation between dietary cholesterol and blood cholesterol; This is even shown in studies where several eggs per day and a person were on the menu. In the egg, cholesterol is found exclusively in the yolk fat; it can only be influenced insignificantly by breeding and feeding. And contrary to a popular opinion, which is occasionally misused to provide misleading consumer information, eggs from Araucana chickens (the only “green layers”) or from quail (speckled eggs) do not have a lower, but sometimes even higher cholesterol content. This apparently ineradicable wishful thinking can be easily refuted; Cholseterin-free eggs would not be able to hatch chicks, which would automatically cause such breeds to become extinct

What about the color of the shell?

The usual quiz question “who lays white eggs, who brown eggs?” is always answered incorrectly. Because with the plumage color, as one might assume, there is no connection. Rather, it is a question of a genetic freak of nature, in that the color of the eggshells is combined with that of the chicken’s earlobes: breeds with white earlobes lay white-skinned eggs, breeds with red earlobes lay brown-skinned eggs.
The widespread opinion, however, that brown eggs are healthier or even more ecologically produced, is based on an old wive’s tale.

The Yolk and Egg White

Contrary to popular belief, the color of the yolk has no connection whatsoever with the nutritional value, taste, or way of keeping the chickens; it all depends on the feed. While the Swiss prefer more intense yellow yolks, the Americans (also with health concerns) prefer it pale yellow.

Very Nutritious, and Versatile

Eggs are a valuable staple food. One egg covers around 10 percent of the daily protein and mineral requirement as well as a quarter of the vitamins A and D. In addition, it has ideal kitchen qualifications: foam formation and stability (whipped egg white), emulsion stability of the egg yolk (mayonnaise), baking and cooking properties (emulsifying, stabilizing, coagulating, liquid binding), not to forget the coloring effect of the egg yolk (baked goods and pasta). The protein content of three eggs corresponds to that of 110 grams of steak (with a big market price difference). 

In Switzerland we consume approximately 200 Eggs per person; in  America about 295 per person.

All of this justifies finally thinking again about those who lay these eggs: the chickens.

Original story by Heini Hofman, Urner Wochenblatt, April 3, 2022

And its favorite is the ever-reliable restaurant chain Howard Johnson’s, with its big steaks and fries, cozy booths, warm atmosphere, and attentive staff

Japanese steakhouses

are attracting good customs on the West Coast. Wendy’s, a new fast-food chain specializing in hamburgers, has been doing good business.

At home, the stodgy pot roasts, fried chicken, and casseroles of the 1950s are on the way out, and people are experimenting with the pastry crusted Beef Wellington and the thinly sliced, heavily sauced Steak Diane, flamed in the frying pan with a dash of brandy. Chicken Kiev (fried chicken breast filled with herbed butter) is a Saturday night treat, and people are gathering around the fondue pot to try this Swiss-inspired way of eating. The idea is to melt a mixture of 3 kinds of cheese in the pot, and then to dip morsels of crusty bread, chicken, lamb, mushrooms, potato, etc. on skewers into the hot cheese! Another new idea is the smorgasbord, a tradition from Sweden, where all manner of cold meats, seafood, salads, and so on, are assembled on the sideboard, with the guests helping themselves and bringing their (usually heavily laden) plate to the table.
The New York Times Menu Cook Book suggests the following. For a small cocktail party, try Camembert amandine, cucumber spread, crackers and toast rounds, mushrooms strudels, cocktail croquettes.

For a larger cocktail party,

serve buttered nuts, chicken liver paté, mushroom-stuffed eggs, tuna-stuffed eggs, toast rounds and crackers, wild rice pancakes, cream cheese pastry turnovers.

New on today’s supermarket shelves are Coffee-Mate, Life cereal, Sprite, Po Tarts, Shake n’Bake, Doritos, Bac*Os, instant porridge, Gatorade, Pringles, and Tang, among many others.

and so it was, some of you remember?!

Several unusual things happened today: Smithfield Market opened for business at midnight, rather than 6.00 a.m., the London Housewives’ Association could be seen in Trafalgar Square conducting some sort of arcane ritual, and Geoffrey Lloyd, the Minister for Fuel and Power, set fire to an oversized model of a ration book.

On such a day,

However, a little self-indulgence seems appropriate as British households are released today from 14 years of careful husbandry and self-restraint. Yes, rationing is officially at an end, with all remaining restrictions lifted on the sale and purchase of meat.

During the course of the war

Many types of food were rationed, essential, and unessential, as well as petrol, clothing, soap, and furniture. The system was introduced owing to the difficulties of importing goods in a wartime environment, and to try and ensure fair distribution. The rationing era also developed a memorable, if not always enjoyable, culture of its own, with coupons, private bartering, lengthy and tiresome queues, a black market, and a number of explanatory characters such as potato Pete and Doctor Carrot. Restrictions were not eased until 1948, and the process of de-rationing has been a very gradual but very welcome one.

And so it is, they say!!

The Tomato,

a fruit regarded with suspicion until recently in England is finally making its way from the ornamental garden to the dining table.

A Plant native to the coastal highlands of western South America, the tomato first emigrated first to Central America and then to Mexico, where the indigenous peoples first crossbred and cultivated them, naming them tomato

Imported to Europe from the New World by Spanish conquistadores early this century, the tomato initially suffered from mistaken identity. European botanists it as a member of the Solanaceae family, whose only local relatives are the deliriants, mandrake, and deadly nightshade, leading to the inference that the fruit of the tomato must also be poisonous.

In fact,

the Solanaceae family also includes such useful and decorative plants as tobacco, chili, sweet pepper, eggplant, potato, and petunia – all previously unknown in Europe but now achieving widespread use.

In his 1544 book,

Italian herbalist Matthiolus documents the existence of tomatoes in local gardens and reports that Italians ate them. It will be interesting to see how they are used in Italian cuisine. The popular English herbalist John Gerard wrote that, while Spaniards and Italians ate tomatoes, the plant was nevertheless “of rank and stinking savour.” It has already achieved a variety of nicknames. The Dutch botanist Dodoens labeled it “an amorous apple,” observing that tomatoes “be of two sorts, one red and the other yellow, but in all other poyntes they be lyke.”

In Italy,

it is called “Moor’s apple,” pomo dei mori, and another name with a similar sound, poma amoris, or “love apple.” The French use the same term, pomme d’amour.  The English call it “stinking golden apple,” and routinely throw it at mediocre actors and other performers as a sign of displeasure.

and so it was, they say!!

The size, weight, and more importantly, the price, of bread, is to become standardized. In a decree called the Assize of Bread and Ale, King Henry III has requested uniformity in the production of this staple food to avoid major price variations and to weed out any dishonest pricing practice

The Assize was enacted in response to the perceived shortage of grain and wheat. Because farmers only grow wheat in small quantities, prices vary each season. Although there have been cases of unprincipled bakers overcharging for bread in lean times, there have also been some cases where bakers have been mobbed by angry people who believe that bread is being kept from the population.

The Assize of Bread

and Ale is designed to regulate the industry, providing not only bread but fair prices too. Bakers who sell underweight loaves will now be subject to fines or other punishments. Some bakers are now selling 13 loaves at a time to make sure that the total weight complies with the regulations.

and so it was, they say!!!😀

The Mayan civilization

cultivated it in the Yucatan peninsula as early as 600 CE. and drank it with chili. Hernandez Cortez introduced it to Spain in 1528, and for almost 100 years Spain guarded it as a secret. It has been used as a currency, as precious as gold, and though in France many people considered it a “barbarous product and noxious drug.” there were others who considered it an aphrodisiac.

What is it? It’s cocoa- and its beans are roasted and ground to produce cacao powder.

Cacao trees

are native to tropical America. The French, Dutch, and English all cultivate it in their colonies, and so cacao has started to reach a wider audience, though it has so far been relatively expensive to produce.

That is, until this year.

Dutch chemist Coenraad van Houten has invented an effective method of extracting the cocoa oil and leaving a cake to be ground into powder. His innovative and inexpensive process uses a hydraulic press to extract much of the cocoa butter from the center of the bean. The residue is then mixed together with alkaline salts, which ensure that the cocoa powder can be easily mixed with water or milk. (The alkali neutralizes the acidic chocolate.) This new process is being called dutching or Dutch processing.   No longer reserved for the aristocracy and the upper classes, cocoa powder is now set to become a firm favorite with people everywhere.

Spain, 1496

The Spanish court is buzzing with excitement at their first taste of a succulent new fruit brought back to Europe by Christopher Columbus after his second voyage to the New World.

This exotic fruit

has become known as a “pineapple” because it looks just like a large pinecone. It is native to southern Brazil and Paraguay where it was spread by the Indians northward through South and Central America to the West Indies. Columbus discovered the fruit when he lowered anchor in a cove off the lush volcanic island of Guadeloupe in 1493 and rowed ashore to inspect a deserted Carib village, where he found cultivated plants bearing fruit.

The pineapple has become a “Regal” fruit, an item of celebrity and curiosity for royal gourmets and horticulturalists alike.

and so it happened! they say!

Roquefort-Sur-Soulzon, France, 1411

The residents

of the town of Roquefort-Sur-Soulzon are sporting cheesy grins today. King Charles VI has given them exclusive rights to produce their famous smelly cheese. In.  an effort to stamp out inferior imitations of the cheese, genuine Roquefort now can only be produced at Roquefort-Sur-Soulzon, being aged in the nearby caves that produce the particular mold that is responsible for this unique cheese.

A similar style

of cheese has been in existence since Roman times. Mention of it can even be found in the writings of the great Roman historian Pliny. The cheese was a particular favorite of the emperor Charlemagne, and a captivating legend surrounds its discovery.

The story

says that a local shepherd once thought he saw a beautiful woman in the distance and left his sheep to pursue her. He also left his lunch of rye bread and cheese in one of the dark caves of the Grotte du Combalou. When he returned some weeks later, sadly without the young woman, the air currents in the cave, combined with the dampness of the rocks, had caused an odd blue mold to grow in streaks along the surface of the ewe’s milk cheese. The shepherd ran down to the village shouting: “It’s a miracle, it’s a miracle.” The people of the town gathered around him, tasted his cheese, and liked it!

Ever since

then the limestone caves of Mount Combalou near Roquefort-Sur-Soulzon have been used for the production of this famous blue cheese. The cheesemakers still use milk from ewes that graze on the Aveyron Plateau. The cheese is white, crumbly, and slightly moist, with distinctive veins of blue mold that produce a sharp tang. It has no rind, and the exterior of the cheese is edible and slightly salty.

Next time you enjoy a piece of that cheese, remember where it came from¨Bon Appetite!

“FRENCH COOKING’S ALL VERY WELL, BUT THEY CAN’T DO A DECENT ENGLISH BREAKFAST.”

quote by: Prince Philip, England

CheeriOats,

a new oat-based breakfast cereal that is ready to eat without cooking has been introduced to consumers. Manufactured and marketed by General Mills Inc., the oatmeal, rye, and corn cereal shaped into “little doughnuts” is sold using the slogan “The breakfast food you’ve always wanted!”

General Mills Inc.

was formed in 1928 through a merger of several of the leading milling firms in the United States. After the merger, General Mills Inc. was the largest flour miller in the world, controlling 27 different milling companies.

When cereal was first developed, it made up of single flat flakes. In 1937 General Mills Inc. invented the “puffing gun,” which heats grains such as rice until they puff up into crunchy little balls. The first puffed cereal available was “Kix.”

And so it was, they say!