Click on the image below to hear about a family farm that has embraced a new business model with international connections. Flavor makes all the difference in making a restaurant’s cuisine stand out, and it all begins with the quality of their food.
This is a trick I’ve been doing for years; I have a proper honing steel, but a mug works just as well for most common knives and household scissors that need a quick perk.
Take any mug that has a rough ceramic rim around the base; in the illustrations I’ve used a local coffee mug. In a similar technique as using a honing steel, except that you’ll run the knife on a single surface rather than alternating sides (see video here to understand what I mean). As he points out in the video, make sure you run the knife or scissor blade from the base to the tip, to get even sharpening the entire length of the blade.
Always keep your fingers away from the sharpening surface! Apply just a bit of pressure to get the best effect; a bit of practice will teach better than I can explain it. It usually only takes me 10-15 passes of each blade to get a pair of scissors back in top form, and the same with a knife.
As agriculture and livestock demands of the food industry increase with global population, alternatives are being explored. Actually, the issue of an entomophagous diet, or that of eating insects, is only an issue in western cultures; most other countries in the world have at length served up crispy critters, from Mexico to Thailand. It is mainly the repulsion at the idea of eating an insect that must be overcome for it to become a viable, mainstream protein alternative in the West.
I’ve eaten insects, shark, kangaroo, alligator, dog, horse, rattlesnake, and ostrich, aside from the more typical meats here in the West; I can say that the only meat I would not repeat was dog – its meat has a dusty taste. Don’t worry – it was no one’s pet (I will just add that they are bred for meat in some places; if that’s repulsive to you, apply that same repulsion to chicken and cows…)! It is a dish often served in the Philippines, and I’m sure several other Asian countries as well. Innovative restaurants are beginning to make headway against the prejudices toward eating bugs, and are introducing insects into haute cuisine. For an interesting article on up-and-coming restaurants, click on the image below.
For a short video of fascinating insights into the advantages of eating insects, please click on the image below.
Here’s a little something to whet your appetite: 9 British dishes, explained in typical British humour. if you’ve ever wanted to know exactly how to eat English Cream Tea and Clotted Cream, just don’t ask anyone from Cornwall or Devon – you may start a war.