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  • July 13, 2014
  • Last updated: 12:58am
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Results 1 - 10 of 48 for gas plant

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  1. Magazines - Post Magazine - FOOD

    Spice market: Mastic fantastic

    Posted Jun 14th 2014, 11:58pm by Susan Jung

    ... Susan Jung Susan Jung Mastic is one of the more interesting spices. Unlike those that are obtained from the bark, seed, leaf or fruit of a plant, mastic is a resin from the Pistacia lentiscus, an evergreen tree that grows around the Mediterranean. Mastic, like other types of resin, is extracted by cutting into bark, which then exudes the gummy, thick liquid. It's then dried ...

  2. Magazines - Post Magazine - FOOD

    Spice market: Nigella seeds

    Posted Jun 08th 2014, 12:58am by Susan Jung

    ... Susan Jung Susan Jung Black magic If you were to say "nigella" to most foodies, they'd probably think of British celebrity chef Nigella Lawson rather than the spice. Nigella seeds- which come from the Nigella sativa plant and go by other names, including black cumin, kalonji and kalo jira- look like small, sharp, jet-black sesame seeds. They don't have much ...

  3. Magazines - Post Magazine - FOOD

    Q&A: Chef Eneko Atxa of Azurmendi

    Posted May 31st 2014, 11:58pm by Vanessa Yung

    ... hallway with many plants where they have a sophisticated but casual and fun picnic. They will then have a tour of the kitchen before they sit down in the dining room." Tell us about the title ...

  4. News - World - FOOD

    Hampton Creek Foods, funded partly by Bill Gates, cracking artificial egg

    Posted Dec 09th 2013, 08:46pm by AP

    ... "hits", said Josh Tetrick, the company's CEO. "Our approach is to use plants that are much more sustainable- less greenhouse gas emissions, less water, no animal involved and a whole lot ... Associated Press in San Francisco Firm funded partly by Bill Gates has delivered first plant-based substitute, Just Mayo, to stores Start-up tries to crack artificial egg The startup ...

  5. Magazines - Post Magazine - FOOD

    Spice market: chervil

    Posted Apr 20th 2014, 12:37am by Susan Jung

    ... Susan Jung Susan Jung Feather duster Chervil is the refined cousin of the parsley family. Delicate in looks, flavour and fragrance, chervil- with its feathery leaves- is far less assertive than other plants in the apiaceae family, which includes celery, carrot and flat-leaf parsley. In Hong Kong, chervil is more expensive than other types of parsley. To store it, wrap the base ...

  6. Magazines - Post Magazine - FOOD

    Spice market: capers

    Posted Mar 29th 2014, 10:11pm by Susan Jung

    ... them but they can also be salted. And although the caper is a fairly common ingredient, the fruit of the plant, called the caper berry (below), which is preserved the same way, is not as well ...

  7. News - World - FOOD

    Nutrition warning as study finds more people relying on fewer food crops

    Posted Mar 04th 2014, 09:41pm by NYT

    ... "a decline in the total number of plant species upon which humans depend for food". More people were relying on "a short list of major food crops", such as wheat, corn and soy, ...

  8. Magazines - Post Magazine - FOOD

    Spice market: caraway

    Posted Feb 15th 2014, 11:00pm by Susan Jung

    ... Susan Jung Susan Jung Capital seed Caraway is a spice that, in my mind, is inextricably linked to many cuisines of northern and eastern Europe and the Baltic states, where it is used in breads, charcuterie, pickles, savoury dishes and even desserts, cheese and liqueurs. The plant is prized primarily for its small, ridged and curved fruits (although they are usually referred ...

  9. Magazines - Post Magazine - FOOD

    Spice market: paprika

    Posted Jan 18th 2014, 10:41pm by Susan Jung

    ... Susan Jung Susan Jung Powder ranges There seems to be a fine line between paprika and chilli powder- where one ends and the other begins is rather vaguely defined. Both are made from capsicums, the broad species of plants that give us everything from the mild bell pepper to the fiery hot habanero. But while chilli powder is hot (on the Scoville scale of spiciness), paprika ...

  10. Magazines - Post Magazine - FOOD

    Seasons: the tender side of cardoons

    Posted Nov 04th 2012, 12:00am by Susan Jung

    ... Susan Jung Susan Jung At the market, the cardoon looks somewhat like mutant celery, with jagged spikes that run along each of its fibrous stalks. It's only when you see the plant growing in the field that you notice its greater resemblance to the artichoke. It's the stalks of the cardoon plant that are commonly eaten as a vegetable; with the artichoke plant, it's ...




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