Video: How to Make Hunanese Fish Noodle Soup at New York’s Hunan Slurp

Fish noodle soup is a street food classic in China’s southwestern Hunan Province. The dish involves a fish fillet doused in a silky pork bone broth and served with a side of chewy rice noodles.

For Wang Chao, the owner of Hunan Slurp in New York’s trendy East Village, it’s a taste of home.

In this video, Wang shows us how he makes his signature dish and talks about how his restaurant is adding diversity to New York’s Chinese food scene.

Watch video at You Tube (4:50 minutes) . . . . .

Curried Monkfish and Celery Root Fries

Ingredients

4 chunky portions of monkfish fillet, 3-1/2 oz each
1 tsp mild curry powder
sea salt
peanut oil, for cooking

Celery Root Fries

1 large celery root
2 garlic cloves, peeled
few thyme sprigs
generous pinch of sea salt
2 cups melted duck fat
peanut oil, for deep-frying

Method

  1. First, confit the celery root for the fries. Cut off the top and base of the celery root, then slice off the skin following the curve of the root. You want to slice beneath the natural inner circle surrounding the celery root. Cut the flesh into 1/2-inch thick fries.
  2. Place the celery root fries in a small pan and add the garlic, thyme, and salt. Pour over the melted duck fat to cover and lay a crumpled piece of waxed paper on top. Place the pan over low heat and simmer slowly for 12 to 15 minutes until the celery root is tender when pierced with a skewer. Drain the celery root and lay on a tray lined with paper towels to absorb the excess oil. Let cool.
  3. When ready to cook, heat the peanut oil in a deep-fat fryer or other suitable deep, heavy pan to 350°F (180°C). A piece of bread dropped into the hot oil should sizzle vigorously. In several batches, deep-fry the celery root fides for a few minutes until they are evenly golden brown and crisp on the outside. Remove and drain on a tray lined with paper towels. Sprinkle with a little salt and keep warm while you cook the fish.
  4. Roll the monkfish fillets in the curry powder mixed with a little salt. Heat a thin film of oil in a skillet until hot. Add the monkfish portions and pan-fry for 4 to 5 minutes, turning until golden brown on all sides. Transfer to a warm plate and rest for a couple of minutes.
  5. Arrange the fish and fries on warm serving plates and garnish with dill or cilantro.

Makes 4 servings.

Source: Gordon Ramsay’s Maze

What’s for Lunch?

Charcoal-grilled Pacific Saury Set Meal at Otoya in Tokyo, Japan

The Menu

  • Grilled Pacific Saury (さんま)
  • Grated Radish
  • Side Dish – Hijiki and Wakame
  • Pickles
  • Five-grain Rice
  • Miso Soup

The price of the set meal is 980 yen (tax included).

Scientists Identify New Markers in Bood and Urine to Know What We Eat and Drink

Researchers at McMaster have identified several chemical signatures, detectable in blood and urine, that can accurately measure dietary intake, potentially offering a new tool for physicians, dietitians and researchers to assess eating habits, measure the value of fad diets and develop health policies.

The research, published in the journal Nutrients, addresses a major challenge in assessing diets: studies in nutrition largely rely on participants to record their own food intake, which is subject to human error, forgetfulness or omission.

“This has been a major issue in nutritional research and may be one of the main reasons for the lack of real progress in nutritional sciences and chronic disease prevention,” says Philip Britz-McKibbin, a professor in the Department of Chemistry and Chemical Biology at McMaster University and lead author of the study, which was a collaboration with Dr. Sonia Anand and colleagues from the Departments of Medicine, and Health Research, Evidence, and Impact.

Scientists set out to determine if they could identify chemical signatures, or metabolites, that reflect changes in dietary intake, measure those markers and then compare the data with the foods study participants were provided and then reported they had eaten. The specimens analyzed were from healthy individuals who participated in the Diet and Gene Intervention Study (DIGEST).

Over a two-week period, researchers studied two contrasting diets: the Prudent diet, rich in fruits, vegetables, lean meats, and whole grains, and a contemporary Western diet, rich in trans fats, processed foods, red meat and sweetened beverages.

Researchers were able to validate a panel of metabolites in urine and plasma that correlated with the participants’ consumption of fruits, vegetables, protein and/or fiber.

“We were able to detect short-term changes in dietary patterns which could be measured objectively,” says Britz-McKibbin. “And it didn’t take long for these significant changes to become apparent.”

Britz-McKibbin cautions that food chemistry is highly complex. Our diets are composed of thousands of different kinds of chemicals, he says, and researchers don’t know what role they all may play in overall health.

In future, he hopes to broaden this work by examining a larger cohort of participants over a longer period of time. His team is also exploring several ways to assess maternal nutrition during crucial stages of fetal development and its impact on obesity and metabolic syndrome risk in children.

Source: McMaster University

Artificial Intelligence Beats Some Radiologists at Spotting Bleeds in the Brain

Dennis Thompson wrote . . . . . . . . .

Computer-driven artificial intelligence (AI) can help protect human brains from the damage wrought by stroke, a new report suggests.

A computer program trained to look for bleeding in the brain outperformed two of four certified radiologists, finding abnormalities in brain scans quickly and efficiently, the researchers reported.

“This AI can evaluate the whole head in one second,” said senior researcher Dr. Esther Yuh, an associate professor of radiology at the University of California, San Francisco. “We trained it to be very, very good at looking for the kind of tiny abnormalities that radiologists look for.”

Stroke doctors often say that “time is brain,” meaning that every second’s delay in treating a stroke results in more brain cells dying and the patient becoming further incapacitated.

Yuh and her colleagues hope that AI programmed to find trouble spots in a brain will be able to significantly cut down treatment time for stroke patients.

“Instead of having a delay of 20 to 30 minutes for a radiologist to turn around a CT scan for interpretation, the computer can read it in a second,” Yuh said.

Stroke is the fifth-leading cause of death in the United States, and is a leading cause of disability, according to the American Stroke Association.

There are two types of strokes: ones caused by burst blood vessels in the brain (hemorrhagic), and others that occur when a blood vessel becomes blocked (ischemic).

Yuh’s AI still needs to be tested in clinical trials and approved by the U.S. Food and Drug Administration, but other programs are already helping doctors speed up stroke treatment, said Dr. Christopher Kellner. He is director of the Intracerebral Hemorrhage Program at Mount Sinai, in New York City.

“We are already using AI-driven software to automatically inform us when certain CAT scan findings occur,” he said. “It’s already become, in just the last year, an essential part of our stroke work-up.”

An AI created by a company called Viz.ai is being used at Mount Sinai to detect blood clots that have caused a stroke by blocking the flow of blood to the brain, Kellner said.

Yuh and her team used a library of nearly 4,440 CT scans to train their AI to look for brain bleeding.

These scans are not easy to read, she said. They are low-contrast black-and-white images full of visual “noise.”

“It takes a lot of training to be able to read these — doctors train for years to be able to read these correctly,” Yuh said.

Her team trained its algorithm to the point that it could trace detailed outlines of abnormalities it found, demonstrating their location in a 3-D model of the brain being scanned.

They then tested the algorithm against four board-certified radiologists, using a series of 200 randomly selected head CT scans.

The AI slightly outperformed two radiologists, and slightly underperformed against the other two, Yuh said.

The AI found some small abnormalities that the experts missed. It also provided detailed information that doctors would need to determine the best treatment.

The computer program also provided this information with an acceptable level of false positives, Yuh said. That would minimize how much time doctors would need to spend reviewing its results.

Yuh suspects radiologists always will be needed to double-check the AI, but Kellner isn’t so sure.

“There will definitely be a point where there’s no human involved in the evaluation of the scans, and I think that’s not too far off, honestly,” he said. “I think, ultimately, a computer will be able to scan that faster and send out an alert faster than a human can.”

The new study was published in the Proceedings of the National Academy of Sciences.

Source: HealthDay


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