Sydney Pastry Shop Makes Incredible Glow-in-the-dark Donuts

The Sydney skyline is currently filled with bright pink, green, and yellow lights, but they’re not the only thing glowing into the night.

Glow-in-the-dark doughnuts are on the menu at the city’s famous Vivid Festival, provided by none other than famous bakery Black Star Pastry.

The mastermind behind Strawberry Watermelon Cake, dubbed the most Instagrammed cake in the world, has now given us the gorgeous ‘Glonut’.

And creator Christopher Thé has told Daily Mail Australia just how he managed to get his doughnuts to look radioactive – while still tasting delicious.

Christopher, who opened Black Star Pastry’s flagship location in Newtown in 2008, got the inspiration for the Glonut while walking around Vivid last year.

‘I was thinking hard about a way to tie in food with lights,’ he said. ‘And glow-in-the-dark popped in my head.’

‘Just the thought of people eating glow-in-the-dark food at the world famous Vivid festival of light was an amazing challenge we just couldn’t resist!’

Christopher revealed it took the rest of the year to nail the concept, making sure the icing would glow underneath a blacklight.

So what exactly makes the $7 Glonut, well, glow?

‘The ingredient that makes the icing glow is made from vitamin B, which in itself is quite acidic,’ Christopher said.

‘We decided to then ice the doughnut in a yuzu glaze, which is also quite tart.’

Yuzu, which looks like a cross between an orange and a lemon, is a citrus fruit that is often used in Japanese cuisine as a seasoning.

The actual doughnut is a play off the patisserie’s BlackStar donut, which Christopher describes as ‘like a brioche – with half the butter’.

‘So it is light to eat, and not greasy at all,’ he added.

Christopher said he chose to make a doughnut the base for the glowing icing because he wanted to do a pastry that could be ‘easily held in the hand’.

‘We thought it would be fun to see people with glow-in-the-dark icing all over their hands and faces, so doughnuts were the natural choice,’ he said.

‘Then we came up with the name “Glonut”, which really sealed the deal.’

Black Star Pastry is also lighting up the night with glowing doughnut balls and black sesame yuzu cake.

They have paired with N2 Extreme Gelato, which created glowing white chocolate and honey drinks to keep Sydneysiders warm as they eat their treats.

But it’s the Glonuts that have been the star of the show, so much so that the patisserie has had to ramp up production in order to meet demand.

‘When food it able to capture the imagination like a glow-in-the-dark doughnut, it’s no wonder they have taken off!’ Christopher said.

And for the few who are scared to digest something that looks radioactive, Christopher wants to assure them that Black Star is all about ‘real food’.

‘We would never create anything that was unnatural, even if it was a great idea,’ he said.

‘BlackStar is all about great techniques and real cooking, we never add dyes or additives to any of our products. We strictly adhered to this principle in order to make the glow-in-the-dark donut happen.’

‘Our customers know this about us, and trust us even with something as crazy as glow-in-the-dark doughnuts!’

Source: Mail Online

A Side Dish of Spicy Assorted Vegetables

Ingredients

1 onion
2 celery stalks 1 large carrot
1 eggplant
1 pound potatoes
1 cup cauliflower florets
10 green cardamom pods
2 tablespoons olive oil or canola oil
4 cloves garlic, crushed
2 tablespoons ground coriander
8 ounces spinach
2 tablespoons chopped fresh cilantro finely grated
zest of 1 lemon
1-1/2 cups plain yogurt

Method

  1. Thinly slice the onion and celery. Halve and slice the carrot. Chop the eggplant into small chunks. Dice the potatoes. Break any large cauliflower florets in half or into quarters. Scrape out the seeds from the cardamom pods.
  2. Heat the oil in a large pan over a medium-high heat. Add the onion, celery, carrot, garlic, and cardamom seeds. Stir, cover, and cook for 3 minutes.
  3. Stir in the eggplant and add the ground coriander without stirring. Cover and cook for another 3 minutes.
  4. Add the potatoes. Stir in 1 cup of boiling water, cover, and return to a boil. Reduce the heat so that the mixture simmers steadily, then cook for 10 minutes.
  5. Stir in the cauliflower and cook for another 8 minutes, or until all the vegetables are tender.
  6. Shred the spinach and stir it thoroughly into the vegetable mixture. Cook, stirring, for 1 minute, or until the spinach has wilted.
  7. Stir in the fresh cilantro and lemon zest. Divide the vegetables among four plates or bowls and serve with the yogurt.

Cook’s Tip

To remove the small seeds from cardamom pods, slit the papery pods with the point of a knife and scrape out the small black or beige seeds with the blade.

Makes 4 servings.

Source: SuperFoods Cookbook

The Story of the Hawaiian Pizza

Kate Taylor wrote . . . . . .

Fifty-five years ago, Sam Panopoulos made a decision that would change pizza forever: he took a can of pineapple and threw it on a pizza.

On Thursday, the inventive pizza maker passed away at age 82, CBC Radio reported. To honor Panopoulos’ life, Business Insider decided to take the opportunity to look at the history of the pizza that has become much bigger than one man, state, or even nation — Hawaiian pizza.

The path that led Panopoulos to Hawaiian pizza began long before 1962, Atlas Obscura reported.

Panopoulos immigrated from Greece to Canada in 1954. It was on this trip that he had his first bite of pizza, in the birthplace of the food — Naples, Italy.

When Panopoulos arrived in Canada, he opened a restaurant in Chatham, a Canadian town located near Detroit, Michigan. At first the restaurant, called the Satellite, didn’t sell pizza, as the exotic treat was nearly impossible to find in Canada, though it was already a hit in Detroit.

The Satellite served mostly classic diner fare, such as pancakes and burgers. Soon, however, Panopoulos decided to start getting creative with menu items, adding options like American Chinese food and pizza to the menu.

According to Atlas Obscura, the rise of tiki culture, as troops returning from the South Pacific after serving in World War II, and the influence of American Chinese food were crucial to inspiring Panopoulos. Panopoulos sought to unite the sweet and the savory — a mission that ended in him dumping a can of pineapple on a pizza pie.

“Nobody liked it at first,” Panopoulos told CBC Radio’s “As It Happens” in February. “But after that, they went crazy about it. Because those days nobody was mixing sweets and sours and all that. It was plain, plain food.”

Soon, Panapoulos found the winning combination when he added ham to the mix.

From the start Panapoulos called his creation “Hawaiian pizza,” though he didn’t patent the name.

The pizza caught on, traveling across Canada, throughout the US, and internationally (though there are also rumors that other pizzerias independently began serving pizza topped with pineapple). Today, it’s served at most major pizza chains and has become the most popular type of pizza in Australia, according to The West Australian.

Yet, even as the pizza has gained popularity over the decades, some vocal naysayers have remained. Thrillist ranked pineapple pizza last in a 2014 pizza power ranking, and anti-Hawaiian pizza memes continue to circle the internet.

However, no Hawaiian pizza hater has been so vocal — or so powerful — as Gudni Thorlacius Johannesson, the president of Iceland.

In February 2017, Johannesson joked that pineapple pizza should be outlawed, setting off an explosive domino effect of international backlash and support. Soon, the president was forced to take to Facebook to clarify his decision.

“I like pineapples, just not on pizza,” Johannesson wrote. “I do not have the power to make laws which forbid people to put pineapples on their pizza. I am glad that I do not hold such power.”

News of Johannesson’s anti-Hawaiian pizza stance eventually got back to Panopoulos, who seemed unbothered when interviewed by BBC earlier this year.

“The guy is crazy. He doesn’t grow a lot of pineapples up there. He has a lot of fish — so he says put fish on it,” Panopoulos said.

With Panopoulos’s passing, now is not the time to give airtime to the voices of Hawaiian pizza haters.

Instead, it’s a chance to celebrate the Hawaiian pizza’s incredible, global journey — a creation from a Greek-Canadian, inspired by Chinese-American, Italian, and Oceanic cuisines, today both celebrated and hated worldwide.

Source: Business Insider

Is Apple Cider Vinegar a Miracle Food?

Leslie Beck wrote . . . . . .

If you believe what you read on the Internet, apple cider vinegar is a pretty darn powerful natural health product. It’s claimed to do everything from controlling diabetes to lowering cholesterol to boosting weight loss.

Made by fermenting crushed apples, the vinegar is also touted to prevent constipation, ease arthritic joints, reduce heartburn, banish acne and treat eczema, among numerous other things. That’s a whole lot of health benefits.

But here’s the deal: Most claims are untested and, therefore, unfounded. The few health claims that do have (limited) scientific backing are often overhyped. Here’s what we know so far about apple cider vinegar – and what we don’t.

Speeds up weight loss

There’s not much to go on here. Only one small study, published in 2009, has tested the effectiveness of apple cider vinegar on weight loss in people. And the results weren’t that impressive.

For the study, 175 obese but otherwise healthy Japanese adults, aged 25 to 60, were assigned to drink, once daily, a 500-ml beverage that contained either one tablespoon of apple cider vinegar (low dose), two tablespoons (high dose) or no vinegar (placebo) for 12 weeks.

At the end of the study, participants who consumed the vinegar drinks achieved greater weight loss than those who got the placebo drink. What’s more, people who drank the beverage that contained two tablespoons of apple cider vinegar lost more weight than those who consumed the lower dose.

But don’t get too excited. After three months, the high-dose vinegar group lost 4.1 pounds compared to the low-dose group, who lost 2.6 pounds. In either case, it’s hardly a dress (or pant) size. And four weeks after the study ended, most had gained back the weight.

Apple cider vinegar may help increase feelings of satiety but, as research suggests, this is likely due to a queasy stomach from drinking the solution.

Research conducted in mice has suggested that acetic acid – the acid that gives vinegar its characteristic sour taste – may prevent the buildup of body fat by activating fat-burning genes.

All in, don’t count on apple cider vinegar to help you slim down.

Controls blood glucose levels

There’s more promising evidence to support the claim that apple cider vinegar helps lower blood sugar. And that seems to be particularly so in people with prediabetes.

If you have prediabetes, your blood glucose level is higher than normal, but not high enough to be diagnosed as full-blown diabetes. People with prediabetes are at increased risk of developing Type 2 diabetes within 10 years if lifestyle changes are not implemented.

In a study published in the journal Diabetes Care (2004), researchers from Arizona State University asked people with pre-diabetes and Type 2 diabetes to consume 20 g of apple cider vinegar (about four teaspoons) diluted in water immediately before eating a high carbohydrate meal.

Doing so blunted the after-meal rise in blood sugar. It also improved how the body used insulin, the hormone that clears sugar from the bloodstream. These improvements were significant in participants with prediabetes but only slight in those with diabetes.

Acetic acid in apple cider vinegar is thought to slow the digestion of starch – e.g., carbohydrates in bread, rice, pasta, quinoa, oats, potatoes and other starchy foods – preventing some of it from being absorbed into the bloodstream and raising blood glucose levels.

All vinegars, though, contain acetic acid and can dampen the rise in blood glucose after eating a starchy meal. That means balsamic, red wine, white wine or flavoured and distilled white vinegars will also do the trick.

Prevents heart disease, stroke, cancer

Studies in rodents fed a high fat diet have demonstrated that apple cider vinegar can help lower blood cholesterol, blood triglycerides and blood pressure. But research has not been conducted in humans.

Nor have there been any human studies to substantiate apple cider vinegar’s purported anti-cancer effects.

There’s also not a stitch of evidence that a daily dose (or two) of the vinegar – or any vinegar for that matter – guards against arthritis, digestive upset, acne or eczema.

Still, is apple cider vinegar worth taking?

When it comes to blood sugar and weight control, apple cider vinegar is by no means a magic bullet. Focus your efforts on diet and exercise, strategies proven to help shed excess pounds and guard against Type 2 diabetes.

If you decide to add apple cider vinegar to the mix, I recommend consuming it in a homemade salad dressing made with at least one tablespoon of the vinegar.

If you prefer to drink it, dilute a tablespoon of apple cider vinegar in eight ounces of water and drink it at the beginning of a meal, once or twice daily.

Apple cider vinegar is sold filtered and pasteurized or unfiltered and unpasteurized. The unfiltered vinegar is cloudy and retains the “mother” bacteria that fermented the apples, which some experts contend is full of beneficial probiotic organisms.

Precautions

Do not drink apple cider vinegar straight. Undiluted vinegar – in liquid or pill form – can irritate the throat and esophagus and increase stomach acidity. Sipping it plain can also damage tooth enamel.

Prolonged large doses of apple cider vinegar can lead to dangerously low potassium levels in the body.

Since apple cider vinegar may reduce blood sugar and insulin levels, it could potentially amplify the blood-sugar-lowering effect of anti-diabetes drugs. Inform your doctor if you decide to try apple cider vinegar.

Some people with diabetes have delayed stomach emptying, a disorder caused by prolonged high blood sugar levels. Apple cider vinegar could make this problem worse.

Source: The Globe and Mail

Home Blood Pressure Monitors Inaccurate 70 percent of the Time: Study

Seventy per cent of readings from home blood pressure monitors are unacceptably inaccurate, which could cause serious implications for people who rely on them to make informed health decisions, new UAlberta research reveals.

“High blood pressure is the number one cause of death and disability in the world,” said medical researcher Jennifer Ringrose, who led the research study. “Monitoring for and treating hypertension can decrease the consequences of this disease. We need to make sure that home blood pressure readings are accurate.”

Ringrose and her team tested dozens of home monitors and found they weren’t accurate within five mmHg about 70 per cent of the time. The devices were off the mark by 10 mmHg about 30 per cent of the time.

The findings are extremely relevant given millions of patients are asked to monitor their blood pressure through a device at home and report the results back to their doctor.

The researchers say steps can be taken to minimize inaccurate readings.

“Compare the blood pressure machine measurement with a blood pressure measurement in clinic before exclusively relying upon home blood pressure readings,” advised Ringrose. “What’s really important is to do several blood pressure measurements and base treatment decisions on multiple readings. Taking home readings empowers patients and is helpful for clinicians to have a bigger picture rather than just one snapshot in time.”

Study co-author Raj Padwal, a UAlberta professor of medicine, added that no one should have drugs started or changed based on one or two measurements taken at a single point in time unless the measurements are clearly elevated.

In 2015 Canadian guidelines were updated to endorse greater use of home blood pressure monitoring. The guidelines recommend 28 measurements over one week for home devices.

The study examined the results of 85 patients. The researchers compared the results of the volunteers’ home monitors with the gold standard–two observers taking several blood pressure measurements simultaneously, blinded to one another, with a third person ensuring agreement between both observers’ readings.

While the average difference between the home monitors and the gold standard measurements was acceptable, the majority of individual devices demonstrated clinically-relevant inaccuracy. The team also found that readings were more inaccurate in men than in women. They believe there are many factors that could account for their findings.

“Arm shape, arm size, the stiffness and age of blood vessels, and the type of blood pressure cuff are not always taken into account when a blood pressure machine is designed and validated,” said Padwal. “Individual differences, such as the size, age and medical background of the person using the blood pressure monitor are also contributing factors.”

The researchers say it’s difficult to determine precisely why the inaccuracies are occuring in home monitors because they don’t have access to the various formulas the devices use to determine blood pressure–information which is considered proprietary and kept secret by the manufacturer. They believe a greater effort needs to be made among industry and academia to develop more highly accurate devices in the future.

The study was published in the American Journal of Hypertension.

Source: EurekALert!


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