Gadget: Multi-functional Electric Grill Pot

Boil, Bake, Steam and Fry Multi-function

Also Can Cook on Gas Stove

Make a Whole Meal from Starter to Dessert

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Tortellini with Bone Marrow Broth

Ingredients

Broth

2 pounds meaty bone marrow or beef bones, cut into pieces (see Notes)
1 yellow or white onion, halved and charred (see Notes)
2- to 3-inch knob fresh ginger, sliced into 5 or 6 quarter-size pieces
2 cloves garlic
2 star anise
1 bunch fresh flat-leaf parsley stems (use the leaves for the tortellini filling)
Pinch of kosher salt
2-1/2 tablespoons fish sauce

Pasta

2 cups all-purpose flour
2 large eggs
2 tablespoons bone marrow, melted, or olive oil (optional)
1/2 teaspoon kosher salt

Filling

1 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
leaves from 1 bunch fresh flat-leaf parsley, chopped
2 large eggs
1/2 teaspoon fresh lemon juice
pinch of freshly grated nutmeg
pinch of kosher salt
pinch of freshly ground black pepper
onion flowers, for garnish (optional)

Method

  1. To make the broth, preheat the oven to 375°F.
  2. Spread the marrow bones on a baking sheet and roast until the bones brown and the marrow softens, 8 to 10 minutes.
  3. Remove the marrow bones from the oven and scoop out 2 tablespoons marrow if using it for the pasta dough.
  4. Transfer the roasted marrow bones to a stockpot and add the onion, ginger, garlic, and star anise. Pour 1 gallon water over these ingredients and then add the parsley stems and salt. Bring to a rapid simmer over medium-high heat, but do not boil.
  5. Reduce the heat and simmer for about 1 hour.
  6. Strain the stock through a colander and return the broth to the pot. Discard the solids.
  7. Add the fish sauce to the broth and bring to a rapid simmer over medium-high heat. Let the broth simmer briskly until reduced by one-third, about 10 minutes. Season to taste with salt, if necessary.
  8. To make the pasta, pour the flour onto a clean work surface and make a well in the center.
  9. In a small bowl, mix the eggs, 2 tablespoons water, the marrow fat, if using, and salt. Pour the mixture into the flour well. Using two fingers, slowly incorporate the flour into the wet mixture until all of the liquid is absorbed and a supple dough is formed.
  10. Gather the dough into a ball and flatten into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour to rest.
  11. Alternatively, put the flour in the bowl of a food processor fitted with the metal blade. With the motor running, pour the wet ingredients through the food tube. The dough is ready when it starts to pull away from the sides of the bowl.
  12. To make the filling, in a mixing bowl, stir together the ricotta, Parmesan, parsley leaves, one of the eggs, the lemon juice, nutmeg, salt, and pepper.
  13. Take the pasta dough from the refrigerator and roll it into sheets using a pasta machine.
  14. Alternatively, knead the dough on a lightly floured surface for 6 to 8 minutes and then roll into sheets with a rolling pin until they are about 1/8 inch thick (a little thicker won’t matter).
  15. In a small bowl, stir together the remaining egg and 1 teaspoon water.
  16. Cut the pasta into 4-inch rounds with a cookie cutter or the rim of a glass. You will have about 25 rounds.
  17. Lay them on a floured work surface and scoop a small amount of filling in the center of each round. Brush the edges of the dough with the egg wash and fold in half to seal. Put a finger in the center of the seal and fold the dough back around your finger. Fold the edges down to form a tortellini shape.
  18. Bring a large saucepan of lightly salted water to a boil over medium-high heat. Drop the tortellini into the water and cook until they bob to the surface, 3 to 4 minutes.
  19. Put 4 to 6 tortellini in each shallow serving bowl and pour the hot broth over them. Serve right away. Garnish with onion flowers, if desired.

Makes 4 to 6 servings.

Notes:

  • Bone marrow is found inside the long bones of animals. It’s soft, yellowish, and mostly fat and is appreciated by meat eaters the world over for the richness and full flavor it brings to any number of dishes. Beef marrow is the most common in the United States. Ask the butcher to cut the bone marrow bones into 2- to 3-inch lengths.
  • To char the onion halves, put them cut side up in a small roasting pan and slide them under a preheated broiler. Let them cook until they darken and char around the edges, about 5 minutes. You could also char them by holding them with long-handled tongs over an open gas flame.

Source: So Good

New Food: Taco Inspired Pizza

Birria Taco Pizza

Peter Pham wrote . . . . . . . . .

I was in my mid-twenties when I first discovered the joy of a birria taco. A popular Mexican dish consisting of goat or beef meat, the protein is cooked in a spicy consommé, which is a rich broth. I would wait in line at the taco trucks on many late nights making sure I get a plate of fresh birria tacos. My friends and I would enjoy the juicy meat folded inside the tortilla and, if offered, dunk the tacos straight into the consommé.

Rose City Pizza in Rosemead, CA, is now offering another iteration you can enjoy the time-honored dish in, and thankfully, it’s a pizza. The Birria Pizza is the newest addition to the Rose City menu, joining the ranks of such iconic pizzas as the Elote Pizza, Al Pastor Pizza, and even a Filipino Breakfast Pizza.

To start hearty chunks of beef are braised with guajillo and ancho chiles, cinnamon sticks, bay leaves, garlic cloves, and thyme overnight. They’re then seared, shredded, and added to the pizza.

On the crust, the birria is combined with mozzarella, diced onions, cilantro, lime juice, and a Chile de arbol salsa. Once sliced, it’s served with a cup of the consommé you can dunk your pizza straight into or enjoy on its own.

This isn’t Rose City’s first foray into taco-inspired pizzas either. The pizzeria went viral after offering an Al Pastor pizza a few years back where the marinated pork was sliced straight from a spit right onto the dough. It gained so much notoriety that it remains on the menu to this day.

How it’s birria-based brother will fare remains to be seen. Though, having tried it, I have a good feeling it will do just as well, if not better.

Fans of birria tacos may want to check this one out if visiting the Southern California area. While some may argue that soggy pizza is a sacrilege, Rose City’s crust game is so balanced, it’s like the pizza was made for the dunk.

Source: FoodBeast

Gout

Barbara Gordon wrote . . . . . . . . .

Gout, a type of arthritis, is a very painful condition that occurs in episodes or attacks. During an attack, joints become stiff, red, hot and tender. The inflamed joints swell, which limits function. Gout can affect any joints in the body including the feet, arms and legs. Often, the first joint affected is in the big toe.

Gout attacks typically come on suddenly. They tend to start at night and extreme pain and swelling may waken you. Sometimes the gout episode is tied to a stressful event or an illness. For most people, gout episodes clear up in three to ten days without any treatment. There can be long periods between gout attacks — months or even years. However, as the condition advances, so does the frequency of the attacks. Without treatment, gout can cause permanent damage to the joints and kidneys.

What Causes Gout?

Gout is caused by the buildup of uric acid crystals in the joints. Uric acid is the result of a breakdown of purines, which is a substance found naturally in body tissues and many foods. For most people, uric acid dissolves in the blood and travels out of the body in urine. However, for people with gout, the uric acid builds up in the blood and hardens into small crystals. The crystals collect in the joints and under the skin, which causes gout.

There are many reasons someone might get gout:

  • Their body may make too much uric acid.
  • Their kidneys may not be working correctly, and the uric acid is not being transported out of the body.
  • They may be eating too many high-purine foods, which can lead to a buildup of crystals of uric acid in their joints.

Who is at Risk for Gout?

Gout is more common among men than women. The risk for developing gout increases with age — 10 percent of men and 6 percent of women 80 years or older have gout. Having an “obese” body mass index and inactivity also are risk factors. And, with an increase in body mass index and inactivity among younger men and women, gout is becoming more common among individuals in their thirties and forties.

Other risk factors include:

  • Genetics. If someone in your family has gout, you are at higher risk for developing this condition.
  • Dietary factors: People who eat lots of purine-rich foods, especially high intakes of meat, seafood and alcohol, are at higher risk.
  • Toxin exposure: Individuals who have been exposed to lead are at higher risk.
  • Illness or major surgery. A major health problem that requires long periods of bed rest can provoke a gout attack.
  • Medicines: Certain drugs also increase your risk, such as diuretics, aspirin, niacin, tuberculosis medicines, chemotherapy and some Parkinson’s drugs.

Treatments for Gout

Gout cannot be cured. However, there are treatments that can help you manage the condition and reduce the frequency of the attacks. Self-management is the key to staying healthy. Treatments include both medicines and lifestyle changes.

The first lifestyle change is to get moving and take care of yourself. Excess body weight leads to increased production of uric acid. Getting to and maintaining a healthy weight can help reduce your risk for gout flare-ups.

The second lifestyle change is to follow a well-balanced eating plan and to stay well hydrated. Limit foods and beverages high in purines, especially during an attack. Foods to restrict include:

  • Alcoholic beverages, especially beer.
  • Some fish, seafood and shellfish.
  • Some meats and organ meats.

Certain vegetables, grains and dairy products also contain purines. Research shows that these foods do not cause gout attacks. In fact, low-fat dairy foods may help prevent gout attacks.

What to Eat

A low-purine diet should be personalized to fit an individual’s dietary needs and food preferences. Some people with gout may need to limit moderate-purine foods in addition to high-purine foods.

Source: Academy of Nutrition and Dietetics

New Test Helps Identify Those At Risk for Five Deadly Diseases

Karen Zusi wrote . . . . . . . . .

A research team at the Broad Institute of MIT and Harvard, Massachusetts General Hospital (MGH), and Harvard Medical School (HMS) reports a new kind of genome analysis that could identify large fractions of the population who have a much higher risk of developing serious common diseases, including coronary artery disease, breast cancer, or Type 2 diabetes.

These tests, which use information from millions of places in the genome to ascertain risk for five diseases, can flag greater likelihood of developing the potentially fatal conditions well before any symptoms appear. While the study was conducted with data from the U.K., it suggests that up to 25 million people in the U.S. may be at more than triple the normal risk for coronary artery disease, and millions more may be at similar elevated risk for the other conditions, based on genetic variation alone. The genomic information could allow physicians to focus particular attention on these individuals, perhaps enabling early interventions to prevent disease.

The research raises important questions about how this method, called polygenic risk scoring, should be further developed and used in the medical system. In addition, the authors note that the genetic tests are largely based on information from individuals of European descent, and the results underscore the need for larger studies of other ethnic groups to ensure equity. The study appears in Nature Genetics.

“We’ve known for long time that there are people out there at high risk for disease based just on their overall genetic variation,” said senior author Sekar Kathiresan, an institute member and director of the Cardiovascular Disease Initiative at the Broad Institute, as well as director of the Center for Genomic Medicine at MGH and a professor of medicine at HMS. “Now, we’re able to measure that risk using genomic data in a meaningful way. From a public health perspective, we need to identify these higher-risk segments of the population so we can provide appropriate care.”

Kathiresan led the work with first authors Amit V. Khera, a cardiologist at MGH and junior faculty member in Kathiresan’s lab, and Mark Chaffin, a computational biologist also in Kathiresan’s lab.

To develop the algorithms for scoring disease risk, the researchers first gathered data from large-scale genome-wide association studies to identify genetic variants associated with coronary artery disease, atrial fibrillation, Type 2 diabetes, inflammatory bowel disease, or breast cancer. For each disease, they applied a computational algorithm to combine information from all of the variants — most of which individually have an extremely small impact on risk — into a single number, or polygenic risk score. This number could be used to predict a person’s chances of getting these diseases based on his or her genome.

The team tested and validated the polygenic risk score algorithms on data from more than 400,000 individuals in the UK Biobank, an extensive database of genomic data and medical information from participants of British ancestry.

Importantly, according to Khera, the people with high polygenic risk scores for coronary artery disease did not necessarily exhibit other warning signs of disease risk (such as hypertension or high cholesterol).

“These individuals, who are at several times the normal risk for having a heart attack just because of the additive effects of many variations, are mostly flying under the radar,” he explained. “If they came into my clinical practice, I wouldn’t be able to pick them out as high risk with our standard metrics. There’s a real need to identify these cases so we can target screening and treatments more effectively, and this approach gives us a potential way forward.”

Here’s how the score worked for coronary artery disease: The algorithm pored over more than 6.6 million locations in the genome to estimate a person’s risk of developing the deadly disease, which is the most common type of heart disease and a leading cause of death for adults in the U.S. Of the individuals in the UK Biobank data set, 8 percent were more than three times as likely to develop the disease compared to everyone else, based on their genetic variation. In absolute terms, only 0.8 percent of individuals with the very lowest polygenic risk scores had coronary artery disease, as compared to 11 percent for the people with the top scores.

For breast cancer, a leading cause of malignancy-related death in women, the polygenic predictor found that 1.5 percent of the UK Biobank population had more than triple the risk for having the disease when compared to everyone else. Those with the very highest polygenic risk scores had five times the risk — meaning, in absolute terms, that 19 percent of people with the top scores had breast cancer, versus about 4 percent of the remaining individuals. The researchers applied a similar approach to polygenic risk scoring for Type 2 diabetes, atrial fibrillation, and inflammatory bowel disease.

To develop polygenic risk scoring tests for other common diseases, the team notes that additional research will be necessary to collect genome-wide association data and validate the scores with reference biobanks. In addition, more studies are needed to optimize the algorithms for people of ancestry other than European.

Nevertheless, the researchers propose that it is time for the biomedical community to consider including this approach in clinical care. To do this, a number of factors need to be considered, such as: whether the disease has a genetic component; if the disease is prevalent enough in the general population to make screening worth incorporating into routine clinical care; and if knowing the genetic risk for a disease would be useful in guiding care to offset this inherited risk.

“Ultimately, this is a new type of genetic risk factor,” said Kathiresan. “We envision polygenic risk scores as a way to identify people at high or low risk for a disease, perhaps as early as birth, and then use that information to target interventions — either lifestyle modifications or treatments — to prevent disease. For heart attack, I foresee that each patient will have the opportunity to know his or her polygenic risk number in the near future, similar to way they can know their cholesterol number right now.”

Source: The Harvard Gazzette


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