Summary of “Rice, gnocchi, steak, wings: how cauliflower took over your plate”

Then came the cauli grains – riced cauliflower, cauliflower pizza crust, cauliflower gnocchi – and eventually cauli memes.
To the people who track these things, both chefs and trend forecasters, the rise of cauliflower is a perfect illustration of how food trends evolve.
Suzy Badaracco, president of the trend forecasting company Culinary Tides, says she first started noticing cauliflower showing up around 2008, which means we are entering our second decade of cauliflower.
You don’t even have to like cauliflower to like cauliflower.
There is room for near-infinite variations: A BLT cupcake is still a cupcake, and General Tso’s cauliflower is still cauliflower.
The “Ascension of cauliflower” may have begun with cauliflower as an alternative to meat, but it really took off when cauliflower came for the grains.
You can get cauliflower crust at California Pizza Kitchen now, and Korean-fried cauliflower at the Cheesecake Factory, but you cannot yet stride into any pizza joint or any wings place and reasonably demand the cauliflower version.
“Now, we’re up to harvesting over 35 acres of cauliflower a week.” If you are curious about exactly how much cauliflower that is, he will tell you: more than 100,000 heads every day.

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Summary of “How To Make No-Cook Pasta Sauce From Basically Any Vegetable”

As much as I love cold peanut noodles, sometimes I crave a bowl of silky-sauced pasta laden with vegetables and cheese-without spending an hour simmering that sauce.
Add a grated clove of garlic and/or some finely-diced shallot, onion, scallion, or leeks, and boom-you’ve just made a powerful marinade that will soften nearly any thinly-sliced veg in a few hours.
Tomatoes are an obvious choice for a reason, but any vegetable you’d eat raw will be delicious.
Slice or chop your veggies as thinly as possible into shapes that mimic the shape of the pasta you’re using.
To finish the dish, boil your pasta in appropriately-salted water until fully cooked.
Reserve a ladle or coffee mug of pasta water, then strain pasta and add to the marinated vegetables.
Toss and stir aggressively-you want to give the hot noodles the chance to soften the veg a bit-and add a splash or two of pasta water if you like.
Let the pasta rest for a few minutes while you chop fresh herbs, grate or crumble some cheese, and/or toast some nuts, then add your accoutrements of choice and dig in.

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Summary of “How to Turn Your Leftover Vegetables Into Dinner”

As a depressed person who sometimes struggles to feel worthy of not starving to death, I have not been the same since I found her recipe for yachaejon, or spring vegetable pancakes.
These aren’t fluffy hotcakes folded with leftover steamed broccoli or whatever-they’re crunchy, salty, fried goodness that happens to be mostly made of vegetables.
It bears repeating that you can use just about any vegetables you like so long as at least one of them is an onion.
Feel free to scale the vegetables and flour/water up and down to suit your needs; as long as you end up with a similar ratio of vegetable to batter, it’ll be fine.
Set a wide, heavy-bottomed skillet over low heat while you prepare the vegetables.
Shred, julienne, ribbon or otherwise very finely slice your vegetables into a large bowl.
Continue heating the oil until it’s shimmering and just barely smoking, then add the vegetable batter to the skillet by the handful, allowing any excess liquid to drip back into the mixing bowl.
Depending on the vegetables you’ve chosen, you can take these little pancakes in any culinary direction you can think of.

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Summary of “How to have a zero waste kitchen: tips from Jamie Oliver, Tom Kerridge, Skye Gyngell and more”

Tom Tanner, a spokesperson for the Sustainable Restaurant Association, says: “It’s all very well telling people that the average UK household throws out £700 of food each year, but it can be tough playing Ready Steady Cook at home.” The SRA is attempting to help with its new One Planet Plate recipe site, a global inventory of sustainability-focused restaurant dishes complete with recipes.
We make a simple puree using potato peelings cooked in salted water with herb stalks, then pureed with butter, pepper and buttermilk.
If you look at great cooking from around the world, bread is often used stale and transformed into all sorts of tasty things, such as the classic Italian tomato and bread soup, pappa al pomodoro, or panzanella.
Add madeira wine and roasted vegetables, top it up with water and cook gently with fresh herbs and salt.
As a child, I’d eat my Filipino mum’s vegetables cooked in pork fat.
We’ve used rendered ibérico fat to cook eggs, to flavour garlic soup and whipped like aioli to accompany fish.
Day-old cooked rice is the best for fried rice, so if you’re cooking jasmine rice, store any you don’t finish in an air-tight container and refrigerate it right away.
Not everything freezes well, such as rice, but you can cook those items fresh and be precise.

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Summary of “Heal Your Gut, Heal Your Mind”

If your own test results confirm a leaky gut, these actions can help you, too.
Not only can they improve the health of the gut, they can also have remarkable effects on the mind.
Because inflammatory omega-6 vegetable oils are ubiquitous in ready-made meals and take-out, it might be easier to cook all your food from scratch - using extra virgin olive oil, butter or coconut oil.
So too is extra virgin olive oil, which is predominantly monounsaturated.
Alcohol is well-known depressant, gut irritant and contributor to leaky gut syndrome.
Include fermented foods in your dietFoods such as live yogurt, kefir, sauerkraut, and pickled vegetables increase your levels of lactic acid bacteria such as Lactobacillus acidophilus.
Salmon, trout, mackerel, herring, anchovies and sardines are rich in anti-inflammatory omega-3 oils, which work in opposition to the pro-inflammatory omega-6 oils found in processed foods.
As part of my regime, I ate lots of oily fish, and just for good measure took a daily fish oil supplement.

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Summary of “Caul Me By Your Name: Is Cauliflower Rice Terrorizing the Rice Industry?”

In the spring of 2017, the rice industry issued a statement calling for cauliflower rice, a chopped-up version of the vegetable that’s popular among low-carb and paleo eaters, to call itself something else.
“Only rice is rice,” said the president and CEO of USA Rice, Betsy Ward.
Vice: “Big Rice Is Very Mad About Cauliflower Rice.” Fox News: “Why the rice industry hates this healthy new food trend.” The Packer: “Rice group steamed over cauliflower products.”
Although cauliflower rice’s popularity can mostly be pinned to the rise of the paleo diet-which itself began with gastroenterologist Walter Voegtlin’s 1975 book The Stone Age Diet-it rose to mainstream prominence with the 2002 publication of exercise scientist Loren Cordain’s The Paleo Diet and the books and websites that recommend using cauliflower instead of rice.
“Is it hurting our reputation if you’re giving kids cauliflower rice and calling it fried rice-fried cauliflower rice-and kids don’t like it, and they have a negative connotation about rice?” Klein added.
“We’re uncomfortable with that nutritional comparison. You may say cauliflower has more of this than rice, but rice has more of this than cauliflower. That is lost on most parts of the general public who don’t really dive into the nutritional analysis as deeply as [they could].”
Arkansas state representative Blake Johnson has also been calling on the FDA to officially define rice through a formal Standard of Identification, using the grain’s official Latin name, and thereby exclude “Rice pretenders”-meaning that only products that contain actual rice, Oryza sativa L., could be marketed with the word “Rice.” Some food products have similar designations, but others don’t.
The rice industry hasn’t exactly objected to the marketing of rice milk, though Klein, the USA Rice spokesman, said the industry wasn’t being hypocritical, because what we think of as rice milk-which isn’t stocked in the refrigerated dairy section-isn’t actually called rice milk but Rice Dream.

The orginal article.