How to make the perfect pavlova, according to chemistry experts
The pavlova is a summer icon; just a few simple ingredients can be transformed into a beautifully flavoured and textured dessert. But despite its simplicity, there’s a surprising amount of chemistry involved in making a pavlova. Knowing what’s happening in each step is a sure-fire way to make yours a success.
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From farming to fermentation: how New Zealand could ‘brew up’ new foods to reduce agricultural emissions
Exploring alternatives to conventional farming is therefore timely and urgent. One such alternative with the potential to drastically reduce agricultural emissions – while at the same time helping restore ecological quality – is to use fermentation technology.
This would allow some yet-to-be-determined proportion of dairy and meat farming to be replaced by “precision fermentation” of high-protein products, a process akin to brewing.
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They razed paradise and put in a metro stop: last drinks at a Sydney institution
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Are Aussie pubs really filled with tiles because it’s easier to wash off the pee?
History has a slightly different story
In that dingy Hunter Street basement, Frankie’s doled out pizza slices, free live music and late-night revelry – reliably and in spades. It became a genuinely world-renowned rock ‘n’ roll bar. More than any other Sydney venue of recent times, Frankie’s occupies a special place in the city’s soul. It has been the saving grace of the CBD, and an antidote to the war on fun waged by lockout laws, corporatisation and a culture that said: don’t bother, go home.
At the same time, pubs were closely controlled through liquor licensing laws. The state-based Licensing Boards could compel a pub to renovate or, worse, force it to close. In the 1920s and 1930s, the boards adopted a modernising policy based on progressive reform. They targeted kitchens, bathrooms/toilets and bars, making publicans replace grimy, dusty surfaces with materials like rubber, linoleum and tiles. Tiles were part of a broader hygiene discourse.
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Rediscovering Calabria’s Mystical White Olives
Later that year, she saw an Olivo della Madonna for the first time. The tree was about 50 years old and adorned in abundant, resplendent white olives. “I understood then the sense of the sacred,” says Rotella. “Any Calabrian that has the fortune of encountering one does not see anything that appears different from the other olive trees for the whole year, then one day passes by again and they perceive the transformation.” “No, not the transformation,” she muses, after a pause. “But the magic, the miracle of this thing that should be black, but instead becomes white.”
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‘Pecha’ and the music of protest
During all this, singers from Panjab played a key role in drawing the youth to the protest. Kanwar Grewal and Harf Cheema, the singers of ‘Pecha’ – a song that has clocked in more than 15 million views on YouTube since its release – are two such examples. Lines from their song – Khich le Jutta ‘Pull yourself up, farmer’, De system de halq wich faana ‘It’s time to ensnare the system’ – could be heard on mobile phones linked to speakers as tractors lined up to march, and in no time, ‘Pecha’ became a clarion call to protest.
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The ‘Perpetual Broths’ That Simmer For Decades
Food historians zero into two global regions for the origins of soups simmered for years or even decades. The first is China, and more specifically in the cuisines of Canton and Fujian, where there’s a rich tradition of making lou mei, or master stock, which is used to braise and poach meats. These master stocks are never discarded. They’re handed down from one generation to the next, with some lasting several centuries. The other likely source for this technique is France, where decades-old soups like Perrotte’s (pot-au=feu) have been satiating hungry peasants since time immemorial.
Your tendency to overindulge these holidays could relate to your ‘eating personality’. Which type are you?
Eating personalities affect how we eat (such as how fast), what we eat (healthy or unhealthy foods), how much we eat in different situations, and importantly, why we overeat. Eating personalities are apparent even in infants and continue to evolve and change over our lifetime. They also inform how we select specific weight-loss strategies.
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