New Burger from Lotteria Japan

Jibie Venison Burger (ジビエ鹿肉バーガー)

The burger with meat of Kyushu venision will be sold for a limited time period at its 136 stores in Japan for 720 yen (tax included).

The venison patty, combines with spicy BBQ sauce and gorgonzola cheese sauce, grilled round slices of onions, and lettuce, is sandwiched in buns.

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Asian Carbonara with Braised Pork Belly

Ingredients

750 grams skin-on, well-layered pork belly
40 ml soy sauce
40 ml rice wine
30 grams granulated sugar
1 tsp fine sea salt
1 (40 gram) chunk of ginger
3 garlic cloves
1 dashi bag
480-600 grams fresh egg noodles (of medium thickness)
1 tsp sesame oil
80 grams spring onions
40 grams fried shallots
4 small handfuls of shredded nori
4 eggs
shichimi togarashi
toasted sesame seeds

Method

  1. Cut the pork belly into pieces that are about 8mm x 8mm. Put the pieces in a pan and add the soy sauce, rice wine, sugar and salt.
  2. Peel the ginger and garlic, then place the ginger on a cutting board and whack it with a meat mallet or the side of a cleaver, to crush it lightly. Put the garlic and ginger in the pan.
  3. Put the dashi bag into a cup and add 1 cup boiling water. Leave for a few minutes, then remove the bag. Add 150 ml of the dashi stock (or chicken broth or water) to the pan and bring to the boil over a medium flame. Lower the heat, cover the pan with the lid and simmer, stirring occasionally.
  4. Cook for about 45 minutes, or until the pork is very tender. Check the consistency of the sauce: it should be glossy and sticky. If needed, simmer the ingredients, uncovered and stirring often, until the sauce lightly coats the meat. Remove the ginger and garlic cloves.
  5. Chop the spring onions about 5 mm thick.
  6. Bring a large pot of water to the boil, add the egg noodles and cook until done to your liking, then drain. Add the sesame oil and mix to coat the noodles. Divide the noodles between four bowls.
  7. Spoon the pork belly (with sauce) over the noodles, then add the spring onions and a small handful of shredded nori to each portion. Make an indentation in the centre of the noodles and add some fried shallots.
  8. Crack the eggs, separating the white from the yolk. (Reserve the egg whites for another use.)
  9. Put the egg yolk on top of the fried shallots in the centre of the bowl and sprinkle lightly with shichimi togarashi. Sprinkle some sesame seeds over the pork and serve immediately.
  10. Diner should mix the ingredients thoroughly so the egg yolk and braised pork belly sauce combine to thickly coat the noodles.

Makes 4 servings.

Source: Post Magazine

In Pictures: Breakfasts with 5 or Less Ingredients

Avocado Toast

Vegetable Frittata

Bacon, Egg and Cheese Toast

Vegetarian Omelette

Egg and Guacamole Breakfast Salad

Baked Egg with Cheese and Vegetable

Stop Adding Cancer-causing Chemicals to Our Bacon, Experts Tell UK Meat Industry

Jamie Doward wrote . . . . . . . . .

The reputation of the meat industry will sink to that of big tobacco unless it removes cancer-causing chemicals from processed products such as bacon and ham, a coalition of experts and politicians warn today.

Led by Professor Chris Elliott, the food scientist who ran the UK government’s investigation into the horse-meat scandal, and Dr Aseem Malhotra, a cardiologist, the coalition claims there is a “consensus of scientific opinion” that the nitrites used to cure meats produce carcinogens called nitrosamines when ingested.

It says there is evidence that consumption of processed meats containing these chemicals results in 6,600 bowel cancer cases every year in the UK – four times the fatalities on British roads – and is campaigning for the issue to be taken as seriously as sugar levels in food.

“Government action to remove nitrites from processed meats should not be far away,” Malhotra said. “Nor can a day of reckoning for those who dispute the incontrovertible facts. The meat industry must act fast, act now – or be condemned to a similar reputational blow to that dealt to tobacco.”

Other coalition members include Labour’s deputy leader, Tom Watson; former shadow environment secretaries Mary Creagh and Kerry McCarthy; the Tory chair of parliament’s cross-party group on food and health, David Amess; the Liberal Democrat vice-chair of Westminster’s cross-party children’s group, Joan Walmsley; nutritionist Dr Chris Gill; the Cancer Fund for Children, and John Procter MEP, who sits on the European parliament’s environment, public health and food safety committee.

In a statement issued today, the coalition warns “that not enough is being done to raise awareness of nitrites in our processed meat and their health risks, in stark contrast to warnings regularly issued regarding sugar and fattening foods”.

In 2015 the World Health Organisation published evidence that linked processed meats to 34,000 cases of colorectal cancer worldwide each year – and identified nitrites and nitrosamines as the likely cause.

Two studies published this year have also raised concerns. Glasgow University researchers collated data from 262,195 British women that suggested reducing processed meat consumption could cut a woman’s risk of developing breast cancer. And a Johns Hopkins University School of Medicine in the US study suggested a direct link between nitrites and the onset of mental health problems. Its 10-year analysis of more than 1,000 people found patients taken to hospital with manic episodes were three times more likely to have recently eaten nitrite-cured meat.

The coalition says the meat industry claims nitrites are essential to combat botulism and infection. But Malhotra said Parma ham producers have not used nitrites for 25 years.

Nitrites give cured products such as bacon and ham their attractive pink colour. Some companies are substituting these with natural alternatives. A year ago, Northern Irish company Finnebrogue launched the “first truly nitrite-free bacon”, with fruit and spice extracts. It is stocked by many major supermarkets. Ocado also sells nitrite-free streaky bacon fromNorthamptonshire-based Houghton Hams and a nitrite-free prosciutto from Unearthed.

Source: The Guardian

Study: Age-friendly Home Features Help Seniors Age in Their Own Home

Carolyn Christ wrote . . . . . . . . .

Older adults are less likely to need to change residences if their homes have certain features, including no stairs, a new study found.

“Most older adults do not want to move to a nursing home, and supporting older adults to age in the community has potential to improve quality of life and costs for care,” said lead study author Marianne Granbom of Johns Hopkins University in Baltimore, Maryland, and Lund University in Sweden.

“But to truly understand how aging in place can be supported, we need to shift focus from merely looking at individual health problems to also include the environments they live in,” she told Reuters Health by email.

Granbom and colleagues analyzed data collected between 2011 and 2105 on 7,197 U.S. adults ages 65 and older. During that period, about eight percent moved within the community and four percent moved to residential care facilities such as nursing homes and assisted living. Overall, those who lived alone, had a lower annual income, and visited the hospital during the past year were more likely to move.

After taking health factors into account, poor indoor accessibility was strongly associated with moving to a new home in the community, but not with moving to a nursing home, the researchers reported in Journals of Gerontology.

Having a one-floor house or having the kitchen, bedroom and bathroom on one floor were the features most strongly associated with aging in place. Dwellings with elevator access, lifts or stair-glides were also helpful. No other home environment factors, such as entrance accessibility or housing conditions, were associated with relocation.

For older adults, moving to more age-friendly home environments could help postpone the need for a nursing home, Granbom said.

The study found that the longer the adults had lived in their current homes, the less likely they were to move at all. Future studies could incorporate the emotional attachment to home to better understand the complexities of relocation decisions, the authors wrote.

Dr. France Legare of Laval University in Quebec, Canada, who wasn’t involved with this study but who has researched housing decisions among older adults, suggests some home-planning ideas to consider.

“During construction, leaving a space for a lift that could be installed later could be helpful, especially in dense cities where dwellings are often two or three stories,” Legare said in a phone interview. “Even if it isn’t built yet, having a potential area for a lift could help people age in place and make housing decisions as they grow older.”

Other features such as improved lighting, a no-step entrance, walk-in showers with grab bars, and railings on both sides of indoor stairs could help, said Jon Pynoos of the University of Southern California is Los Angeles, California, who has researched the future of housing for older adults.

“In a home with two or more stories, stacking closets that could later be replaced with a small elevator might be a good investment,” Pynoos, who wasn’t involved with this study, told Reuters Health by email. “Basically, plan ahead.”

Source: Reuters


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