The 100 US Dollars Avocado Toast

So, what ingredients are included in this avocado toast? Obviously you begin with a massive slice of sourdough bread, a mountain of smashed avocado, beautiful buttered poached lobster, ricotta cheese, white truffle shavings, and edible gold flakes.

The toast is offered by Burnt Crumbs Restaurant in Huntington Beach, California, USA.

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How to Make the World’s Best Burgers

Richard Vines wrote . . . . . .

A great burger is a beautiful thing, as simple as it is delicious. With just a few cheap ingredients, it packs a dizzying punch of flavor. But a bad burger is like dad-dancing: It lacks taste and finesse and often is plain embarrassing.

So where does it go wrong? We asked someone who has spent years searching for the perfect burger, eating hundreds along the way.

David Michaels has just published that research in a book, “The World Is Your Burger: A Cultural History”. The book was about a decade in the making, during which the London-based author visited everywhere from McDonald’s to tiny independent stores. In this 430-page encyclopedia Michaels traces the history of household-name chains and also looks at cult burgers and regional upstarts.

Along the way, he spoke to giants such as chef Daniel Boulud, but he’s no snob. He remembers with fondness his first-ever visit to a McDonald’s, aged 12.

“I can still taste that first bite of a Quarter Pounder with Cheese and it’s fair to say that was the moment my lifelong passion for the hamburger was born,” he writes.

Here’s the eight biggest mistakes made in search of patty perfection.

1. Getting Overly Creative

The best condiments have stood the test of time, so use them. “If you are going to serve sauce, use Heinz ketchup, French’s mustard or a good Dijon,” Michaels says. “So far as feeding the mass market goes, everybody loves Heinz, so why try and improve on it?”

2. Going Skinny

A half-pounder is good. A quarter-pounder is acceptable. Anything thinner is all wrong. “I like a thick patty,” Michaels says. “A lot of places do compromise but a half-pounder is a nice size. It’s a good meal. If you are hungry, you want something meaty.”

3. Don’t Curb the Fat

“You need fat to give a burger that moist taste,” Michaels says. “I don’t like a dry burger. Burgers by their very nature should be picked up and squished and the juices come out. OK, there are fine-dining burgers. But for the most part, just pick it up and get messy with it.”

4. Going Over the Top(pings)

You generally don’t need a lot of toppings, Michaels reckons: “People are putting too much on. If a burger is really good, it doesn’t need a lot. Great meat speaks for itself. I don’t like salads in burger either. They should be on the side. I am OK with cheese.” That’s a relief.

5. Melt That Cheese

One of Michaels’s bugbears is un-melted cheese. And he’s also bored with Cheddar and American varieties. “I like brie, I like mozzarella, I like Swiss cheese, I like blue cheese,” he says. “Mix it up a little bit, you know. But for me a burger is always about the meat.”

6. Well Done Is a Crime Against Burgers

“I’d say 90 percent of burger places overcook their meat,” he says. It’s often not the fault of the restaurants. Health authorities frown on anything cooked less than medium and often require well done. “I don’t know why we have to cremate burgers,” he says.

7. Beware Brioche

“I like a traditional burger bap, like a good sesame-seed bun,” Michaels says. “Brioche takes away from the taste of the meat. And never serve bread that tastes stale.”

8. Keep It Simple, Stupid

Michaels reckons there are too many options, often with a variety of toppings and condiments to try to create something novel. Instead channel creativity into using different meats, offering lamb, buffalo and duck as good alternatives to beef.

And Finally…

Michaels offers three hotspots around the world for that special burger:

Burger Table, Sao Paulo: There are now two branches of this simple restaurant, where you pay on arrival and then pick up your burger to eat at a communal table. There are no frills and there isn’t a whole lot of choice, but the burger is epic.

Hard Times Sundaes, New York: This started out as a truck in Brooklyn before migrating to Manhattan. It’s is a favorite of aficionados, who are happy to go anywhere and line up for as long as it takes to get chef Andrew Zurica’s burgers.

Fergburger, Queenstown, New Zealand: It’s not so much the quality of the burger here, so much as its popularity. “Backpackers queue from early morning to late at night,” Michaels says. “I’ve never seen anything like it in the world.”

Source: Bloomberg

Breakfast Quiche with Salmon and Tofu

Ingredients

8 large eggs
1/2 cup milk
3 slices rye bread, cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil
1 leek, chopped
6 ounces asparagus, cut into 1-inch lengths
1 teaspoon salt
4 ounces grated Gruyere or Emmental cheese
1 cup shredded naps cabbage
6 to 8 ounces smoked salmon, sliced

Caraway Tofu

1 (16-1/2-ounce) package silken firm tofu, cut up
2 teaspoons caraway seeds
2 teaspoons freshly grated lemon zest
1/3 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 teaspoon salt
1 teaspoon freshly ground black pepper

Method

  1. Put all of the Caraway Tofu ingredients in a food processor or blender. Process until smooth and set aside. The recipe makes 1-1/2 cup caraway tofu. Store any that you don’t use in the refrigerator for up to 3 days.
  2. Preheat the oven to 375°F.
  3. In a bowl, whisk the eggs until smooth. Add the milk and whisk thoroughly. Add the bread cubes and let soak for 2 to 3 minutes.
  4. In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Add the leek and saute until the pieces begin to soften. Add the asparagus and saute for 1 minute. Season with the salt.
  5. Add the egg mixture to the leeks and asparagus in the skillet. Reduce the heat to medium and stir in the cheese and cabbage. Bake, uncovered, for 25 minutes or until set. Let rest for 5 minutes on a cooling rack.
  6. Slide the quiche onto a cutting board and cut into 4 or 6 pieces. Garnish each piece with 2 slices of fish and top with 2 tablespoons of Caraway Tofu.

Makes 4 to 6 servings.

Source: True Food

In Pictures: Breakfasts Around the World

Netherland

Bulgaria

Brazil

India

Croatia

USA

Excess Alcohol May Speed Muscle Loss in Older Women

Heavy drinking may hasten muscle loss in older women, a new study warns.

Both aging and menopause can lead to loss of muscle mass and strength, a condition called sarcopenia. Muscle mass loss typically starts in midlife, and progresses at a rate of 6 percent per decade, the researchers said. Usually, only three-quarters of midlife muscle mass remains after the age of 80.

This loss of muscle affects balance, gait and the ability to do daily tasks, the researchers said.

By 2030, the number of people in the world 60 or older is estimated to grow by 56 percent, and older people will number one in six individuals globally, according to the South Korean researchers.

Their study looked at nearly 2,400 postmenopausal women, average age 62. Of those, 8 percent had sarcopenia. Rates of sarcopenia were nearly four times higher among high-risk drinkers than among low-risk drinkers, the study found.

High-risk drinking was defined as frequent and significant alcohol use, along with a lack of control over drinking, blackouts and injuries related to drinking. Women in the high-risk group were more likely to smoke and have higher blood pressure and total cholesterol. They were also significantly younger.

The researchers were from Yonsei University College of Medicine, in Seoul.

“With this study suggesting that more muscle loss leads to sarcopenia and other studies suggesting that even one drink of alcohol may increase the risk of breast cancer, postmenopausal women should limit their alcohol intake,” said JoAnn Pinkerton, executive director of the North American Menopause Society (NAMS).

The study was published online in Menopause.

Source: HealthDay


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