Here are five-ingredient dinners that are flavorful and easy - Houston Chronicle

Planning dinner over the past 18 months has been an uneven journey as the home kitchen has adapted to the many changes dictated by unpredictable forces including price spikes, specific food shortages and our own evolving relationship with mealtime.

The pandemic brought out a new level of discovery for home cooks. Every trend out there has been part of the daily dinnertime goal — breadmaking, bulk meal preparation, crockpot and instant pot cooking, sheet-pan meals and doctored-up basics. Nothing was normal; everything up for reinterpretation.

One constant, however, remained: simple meals requiring minimal ingredients, especially now as kids head back to school. It’s perfect timing for America’s Test Kitchen’s “Five-Ingredient Dinners,” a new cookbook with simple recipes for getting dinner on the table with a short shopping list. The title is direct and so are its many recipes: five ingredients not including salt, pepper, oil and butter.

Though the concept may seem a no-brainer — busy cooks have always tried to streamline meal prep — “Five-Ingredient Dinners” reminds us of the less-is-more possibilities. The book underscores the importance of technique (blooming spices, taking advantage of the fond, assiduous salting) and building flavor (using citrus, vinegars, stocks, herbs and spices, pickles and prepared sauces, pastes and condiments). The result is a new look at a more streamlined approach to dinner at a time we need it most.

‘Five-Ingredient Dinners: 100+ Fast, Flavorful Meals’

By America's Test Kitchen

280 pages, $29.99

Recipe: Stir-fried chicken with black bean sauce

Recipe: Rigatoni with Swiss Chard, Bell Peppers and Pancetta

Recipe: Shrimp with Warm Barley Salad

Recipe: Gingery Coconut Carrot Soup with Tofu Croutons

greg.morago@chron.com

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Saint John Entrepreneur Introduces A New, Yet Old, Skincare Ingredient - Huddle - Huddle Today

SAINT JOHN – CROCO Skin Care is the country’s first crocodile oil-based skincare line, helping people look and feel their best.

Owner Devan Zanatta’s background is marketing and business, but she always had an interest in skincare. Her mother and sister both have psoriasis, and she learned about crocodile oil in 2019 when she was researching natural skincare ingredients.

“I relentlessly researched the entire process and noticed that there was a lack of crocodile oil products available for purchase in Canada,” says Zanatta, adding that crocodile oil is a very prevalent ingredient in Australia, South Africa and parts of Asia and has been used for thousands of years. “From there, I tried a few different products and decided to create my own.”

Crocodile oil is very good for skin and high in essential fatty acids Omega 3, 6, 7 and 9 and Vitamins E and J. CROCO Skin Care’s products are also infused with essential oils to help make people relax and feel good.

Zanatta took advantage of the pandemic lockdown to do market research, secure her crocodile oil source from Australia, build her product, conduct focus groups and receive FDA approval.

CROCO Skin Care’s products are made right here in Saint John.

“It was important for me to keep as much production here in New Brunswick as possible because I live here and because I love New Brunswick,” she explained.

The company’s goal is to introduce the concept of crocodile oil to Canadians since most Canadians are not aware it can be used as a skincare ingredient.

Croco Skin Care products (Image: submitted)

CROCO Skin Care opened for pre-sales at the end of July and officially launched a couple of weeks ago and plans to expand its product line. It also recently hosted a pop-up shop at Uptown Saint John clothing and accessories boutique In Pursuit.

“I’m really excited to make skincare less arduous and less complicated by using natural ingredients,” she said.  “Your skincare routine does not need to be a million steps to have good skin, we’re just simplifying it and taking some of the guesswork out for people.”

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Silab's New Active Ingredient, Peptilium, Clinically Proven To Reduce Wrinkles In 21 Days - happi.com

French active ingredient manufacturer Silab has released a new active ingredient proven to reduce fine lines and wrinkles 21 days after use. 

 

Peptilium is composed of natural biopeptides purified to 95% obtained from the co-product of superfruit cranberry. It is clinically proven to boost complexion radiance and reduce fine lines and wrinkles. The anti-aging ingredient reinforces the epidermal barrier function to increase skin radiance and improves the quality of the dermal-epidermal junction and the dermal matrix to produce an anti-wrinkle action. 

 

Silab conducted a targeted transcriptomic analysis that showed 76% of 34 genes involved in skin homeostasis deregulated during aging. Peptililum helped normalize 81% of these deregulated genes. 

 

Anti-wrinkle effects were produced in Caucasian and Asian women volunteers and intensified after 42 days of treatment. One-hundred percent of volunteers in the study said they saw reductions in their wrinkles and fine lines.  

 

A comparative study conducted by the manufacturer also found Peptililum exceeds the intensity and speed of retinol with no side effect. 

 

Peptilium is a patented product, available in aqueous solution (recommended amount: 0.5 to 2%). This active ingredient has a content of natural origin of 99% and is compliant with international cosmetic regulations. 

 

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Worldwide Fruit and Vegetable Ingredients Industry to 2026 - GlobeNewswire

Dublin, Aug. 31, 2021 (GLOBE NEWSWIRE) -- The "Fruit and Vegetable Ingredients Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)" report has been added to ResearchAndMarkets.com's offering.

The global fruit and vegetable ingredients market is projected to grow at a CAGR of 4.7% during the forecast period (2021-2026).

Globally, the fruit and vegetable ingredient market was minimally impacted due to the outbreak of the COVID-19 pandemic. As the processed food consumption remained constant as compared to the previous year, therefore it didn't affect the sales of fruit and vegetable ingredients during the COVID-19 pandemic.

Fruit and vegetable ingredients are projected to be superior and are expected to overtake fresh fruits and vegetables in the future, for the prevention of many diseases.

Fruit ingredient accounted for the major share, followed by vegetable ingredient. Increased demand for fruit juice concentrate in the beverage industry is the primary factor driving the market. Beverages is the leading application of fruits and vegetable ingredient in the market, either in the form of concentrate, powders, or NFC juices.

The dairy industry uses fruit pieces, concentrates, pulp/puree in products such as yogurt, fermented dairy drinks, ice cream, desserts, and puddings.

Key Market Trends

Increase in Demand for Natural Ingredients in the Food and Beverage Industry

The rapid expansion of the processed and packaged food industry is expected to accelerate the demands for natural food additives, eventually driving the sales of fruit and vegetable extracts. The global marketplace has witnessed increase in the extraction of bioactive compounds from fruit and vegetable to be utilized as natural additives for food industry.

Inclusion of these natural concentrates in baby food can boost the market for fruit and vegetable ingredients globally, as food safety is the major concern in this segment. Not just baby foods, even the food preference among adults is for naturally sourced, low-fat, low-sugar, and other customized natural additives in food and beverages. This rising awareness about the ingredients used in the products coupled with increasing health consciousness and the use of natural and organic food products, is expected to favor the fruit and vegetable ingredient market.

Europe Held the Largest Market Share

The demand for exotic fruits and vegetables such as avocadoes, mangoes is high in the country. The import of mango puree from the European Union is highly concentrated, and the United Kingdom is one of the top three importers, accounting for almost 80% of the total European Union import. The growing consumption of fresh fruit & vegetable in the United Kingdom is the primary factor restraining the processed fruits & vegetable ingredient market. Moreover, fruits and vegetable ingredient accounts for around approximately 25% of the total organic food product sale in France. Increased organic farming and high demand of organic products has accelerated the market growth.

Competitive Landscape

The global fruit and vegetable ingredient market is highly competitive, with many local and international players competing for market share. Major players, like Olam International, Cargill Incorporated, ADM, Agrana Group, Frutarom, hold a significant position in the global fruit and vegetable ingredient market. Also, Most companies are spending on R&D with a plan to provide consumers with innovative and healthy fruit and vegetable ingredients. ?The major strategies adopted by companies in the global fruit and vegetable ingredient market are new product launches, agreements/partnerships, expansions, and acquisitions.

Additional Benefits:

• The market estimate (ME) sheet in Excel format
• 3 months of analyst support

Key Topics Covered:

1 INTRODUCTION

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY

4 MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter's Five Forces Analysis

5 MARKET SEGMENTATION
5.1 By Ingredient Type
5.1.1 Fruits
5.1.1.1 Apple
5.1.1.2 Orange
5.1.1.3 Pineapple
5.1.1.4 Mango
5.1.1.5 Banana
5.1.1.6 Kiwi
5.1.1.7 Berries
5.1.1.7.1 Strawberries
5.1.1.7.2 Raspberries
5.1.1.7.3 Blueberries
5.1.1.7.4 Other Berries
5.1.1.8 Other Fruits
5.1.2 Vegetables
5.1.2.1 Carrots
5.1.2.2 Beetroots
5.1.2.3 Peas
5.1.2.4 Zucchinis
5.1.2.5 Butternuts
5.1.2.6 Pumpkins
5.1.2.7 Other Vegetables
5.2 By Product Type
5.2.1 Concentrates
5.2.2 Pastes and Purees
5.2.3 Pieces
5.2.4 Powders
5.2.5 NFC Juices
5.3 By Application
5.3.1 Beverages
5.3.2 Confectionary Products
5.3.3 Bakery Products
5.3.4 Soups and Sauces
5.3.5 Dairy Products
5.3.6 RTE Products
5.4 By Geography
5.4.1 North America
5.4.1.1 United States
5.4.1.2 Canada
5.4.1.3 Mexico
5.4.1.4 Rest of North America
5.4.2 Europe
5.4.2.1 Spain
5.4.2.2 United Kingdom
5.4.2.3 France
5.4.2.4 Germany
5.4.2.5 Russia
5.4.2.6 Italy
5.4.2.7 Rest of Europe
5.4.3 Asia-Pacific
5.4.3.1 China
5.4.3.2 India
5.4.3.3 Japan
5.4.3.4 Australia
5.4.3.5 Rest of Asia-Pacific
5.4.4 South America
5.4.4.1 Brazil
5.4.4.2 Argentina
5.4.4.3 Rest of South America
5.4.5 Middle East & Africa
5.4.5.1 South Africa
5.4.5.2 United Arab Emirates
5.4.5.3 Rest of Middle East & Africa

6 COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Market Share Analysis
6.3 Strategies Adopted by Leading Players
6.4 Company Profiles
6.4.1 Hans Zipperle AG
6.4.2 Archer Daniels Midland Company
6.4.3 Kerry Group
6.4.4 Sensient Technologies
6.4.5 AGRANA Beteiligungs-AG
6.4.6 Kanegrade Natural Ingredients
6.4.7 Taura Natural Food Ingredients
6.4.8 Olam International Limited
6.4.9 Tate & Lyle PLC
6.4.10 Cargill Incorporated

7 MARKET OPPORTUNITIES AND FUTURE TRENDS

8 IMPACT OF COVID-19 ON THE MARKET

For more information about this report visit https://www.researchandmarkets.com/r/dqcjod

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Hanging up the apron: 10th season of 'Iowa Ingredient' on Iowa PBS will be the last - Des Moines Register

The global antimicrobial active ingredient market is forecast to grow with a CAGR of 6.5% from - GlobeNewswire

New York, Aug. 30, 2021 (GLOBE NEWSWIRE) -- Reportlinker.com announces the release of the report "Antimicrobial Active Ingredient Market Report: Trends, Forecast and Competitive Analysis" - https://www.reportlinker.com/p06130992/?utm_source=GNW

The future of the global antimicrobial active ingredient market looks promising with opportunities in the skin care, hair care, oral care, make up, toiletries, and fragrances applications. The global antimicrobial active ingredient market is forecast to grow with a CAGR of 6.5% from 2020 to 2026. The major drivers for this market are growing demand for antiseptics and skin cleanser products, rising prevalence of allergy cases, and growth in the skin care market.

An emerging trend, which has a direct impact on the dynamics of the industry, includes development of naturally sourced antimicrobial ingredients and advanced nanotechnology for manufacturing antimicrobial products.

The study includes a trend and forecast for the global antimicrobial active ingredients market by application, source, and region as follows:

By Application [Value ($ Billion) shipment analysis for 2015 – 2026]:
• Skin Care
• Hair Care
• Oral Care
• Makeup
• Toiletries
• Fragrances

By Source [Value ($ Billion) shipment analysis for 2015 – 2026]:
• Natural
• Synthetic

By Region [Value ($ Billion) shipment analysis for 2015 – 2026]:
• North America
• United States
• Canada
• Mexico
• Europe
• Germany
• United Kingdom
• France
• Russia
• Italy
• Asia Pacific
• China
• India
• Japan
• South Korea
• The Rest of the World
Some of the antimicrobial ingredient companies profiled in this report include Ashland, BASF, Lonza, Croda International, and Clariant AG.

The analyst forecasts that natural antimicrobial active ingredients will remain the fastest growing over the forecast period due to the increasing demand for organic beauty products to avoid side effects of synthetic products.

Skin care will remain the largest application and it is also expected to witness the highest growth during the forecast period as antimicrobial ingredients are used in the formulations of skin care products to extend the effectiveness of creams and lotions, and to avoid the risks of side-effects caused by microbial activities.

North America will remain the largest region over the forecast period due to high regulatory requirements from the government authorities and awareness in people regarding safe use of skin care products.

Features of the Global Antimicrobial Active Ingredient Market

• Market Size Estimates: Global antimicrobial active ingredients market size estimation in terms of value ($B) shipment.
• Trend and Forecast Analysis: Market trends (2015-2020) and forecast (2021-2026) by various segments.
• Segmentation Analysis: Global antimicrobial active ingredients market size by various segments, such as application and source in terms of value.
• Regional Analysis: Global antimicrobial active ingredients market breakdown by the North America, Europe, Asia Pacific, and Rest of the World.
• Growth Opportunities: Analysis of growth opportunities in different application, source, and regions for the global antimicrobial active ingredients market.
• Strategic Analysis: This includes M&A, new product development, and competitive landscape of the global antimicrobial ingredients market.
• Analysis of competitive intensity of the industry based on Porter’s Five Forces model.

This report answers following key questions

Q.1 What are some of the most promising potential, high-growth opportunities for the global antimicrobial ingredients market by application (skin care, hair care, oral care, makeup, toiletries, and fragrances), source (natural and synthetic), and region (North America, Europe, Asia Pacific, and the Rest of the World)?
Q. 2 Which segments will grow at a faster pace and why?
Q.3 Which regions will grow at a faster pace and why?
Q.4 What are the key factors affecting market dynamics? What are the drivers and challenges of the market?
Q.5 What are the business risks and threats to the market?
Q.6 What are emerging trends in this market and the reasons behind them?
Q.7 What are some changing demands of customers in the market?
Q.8 What are the new developments in the market? Which companies are leading these developments?
Q.9 Who are the major players in this market? What strategic initiatives are being implemented by key players for business growth?
Q.10 What are some of the competitive products and processes in this area and how big of a threat do they pose for loss of market share via material or product substitution?
Q.11 What M & A activities have taken place in the last 5 years in this market?
Read the full report: https://www.reportlinker.com/p06130992/?utm_source=GNW

About Reportlinker
ReportLinker is an award-winning market research solution. Reportlinker finds and organizes the latest industry data so you get all the market research you need - instantly, in one place.

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Manus Bio and Givaudan achieve key milestones in sustainable ingredient development; launch planned for November - Yahoo Finance

The two companies strengthen collaboration for development of additional new products through Manus Bio’s BioAssemblyLine™ Cell Factory engineering platform

CAMBRIDGE, Mass., Aug. 30, 2021 (GLOBE NEWSWIRE) -- Manus Bio Inc. (Manus Bio), a leading US manufacturer of sustainable natural products, and Givaudan SA (Givaudan), a global leader in taste and wellbeing, have achieved key milestones in the development of an important natural and sustainable food and beverage ingredient using Manus Bio’s advanced fermentation platform.

The new ingredient has been successfully manufactured to both scale and quality and is ready for broader commercialization, with general market availability anticipated in early Q4, 2021. Following the successful development of this first ingredient, Manus Bio and Givaudan have strengthened their collaboration to focus on additional new ingredients. In a new agreement, Manus Bio will receive an upfront payment and development milestones to develop sustainable biomanufacturing processes for a selection of ingredients using its proprietary technology. Manus Bio retains all manufacturing rights for these ingredients, and Givaudan will commercialize the ingredients on an exclusive worldwide basis.

“Manus Bio and Givaudan have partnered for many years, and the achievements announced today are evidence of this successful collaboration and the power of Manus Bio’s BioAssemblyLine™ Cell Factory engineering platform. With this milestone and a common outlook to the future, we will now expand the application of our sustainable biomanufacturing platform to a number of new ingredients,” said Dr. Ajikumar Parayil, Chief Executive Officer of Manus Bio. “Combining Manus Bio’s high-performing ingredients with Givaudan’s leading formulation capability in taste and wellbeing will enable customers to introduce innovative and sustainable consumer brands.”

Fabio Campanile, Givaudan’s Global Head of Science & Technology, Taste & Wellbeing added, “We are excited to have achieved these important milestones with Manus Bio in the development of a key ingredient for our industry and look forward to commercializing it in the coming months. We are also pleased to expand our collaboration in the development of new ingredients, leveraging Manus’s cell factory engineering platform. We are confident that our combined efforts will yield additional natural and sustainable materials in the near term for use in a variety of products.”

About Manus Bio

Manus Bio leverages rapid advances in Biology to produce complex natural ingredients used in our daily lives as flavors, fragrances, food ingredients, cosmetics, vitamins, pharmaceuticals, and agricultural chemicals. Using its advanced fermentation technology, Manus Bio recreates natural processes for next-generation industrial biomanufacturing and provides sustainable and cost-effective sources of ingredients for health, wellness, and nutrition. To learn more, visit www.manusbio.com, or contact info@manusbio.com.

About Givaudan

Givaudan is the global leader in the creation of flavours and fragrances, with its heritage stretching back over 250 years, the Company has a long history of innovating tastes and scents. From a favourite drink to your daily meal, from prestige perfumes to cosmetics and laundry care, its creations inspire emotions and delight millions of consumers the world over. The Company is committed to driving purpose-led, long-term growth while leading the way to improve happiness and health for people and nature. In the fiscal year 2020, the Company employed almost 16,000 people worldwide and achieved sales of CHF 6.3 billion and a free cash flow of 12.8% of sales. Let’s imagine together on www.givaudan.com.

About Givaudan Taste & Wellbeing
Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game changing innovations in food and beverage. Let’s imagine together the future of food. Learn more at www.givaudan.com/taste-wellbeing.

CONTACT: Contact: Manus Bio: info@manusbio.com Givaudan: Jeff Peppet, Director Communications Givaudan +1 513 293 3740 Jeff.peppet@givaudan.com

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Manus Bio and Givaudan achieve key milestones in sustainable ingredient development; launch planned for November - Yahoo Finance
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Verjus Might Be Your Bartender’s Most Versatile Ingredient - Thrillist

“We all know that booze can make us feel terrible, but it tastes so good,” laughs Brooks Reitz, the owner of Leon’s Oyster Shop in Charleston, South Carolina, and founder of mixer company Jack Rudy Cocktail Co. “Of all the non-alc offerings, verjus tastes most similar to something that has alcohol in it. Everything else feels a little engineered, lacks the complexity or oiliness that alcohol has. There’s a nutty character that almost reminds me of a sweet vermouth.”

Leon’s is featuring verjus on its drink menu in two ways: as a base with elderflower tonic, honey syrup, and club soda and as a mixer with bourbon and grenadine. Verjus’ ability to do both equally well is what makes it such a special ingredient. In fact, Huerta refers to the juice as the ultimate binder, saying it can marry two seemingly disparate ingredients and make an entire drink harmonious.

Take the Cape Fear Cooler, featured in her cocktail book Julep: Southern Cocktails Refashioned, where 10-year-old Laphroaig Scotch and watermelon puree, which “usually aren’t the best of friends, come together beautifully,” Huerta says. “Verjus is acidic without citrus and can open the door for a lot of things.”

Beyond its dynamic flavors, perhaps the most exciting thing about verjus is that it stems from a process winemakers are already doing. Fruit thinning occurs many times before harvest, essentially removing clusters from the canopy to increase fruit size. Those removed grapes are really high in acid, have a tiny bit of sugar accumulation, but not enough to ferment. “Take some of that fruit, press it, chill it way down, and, boom, you’ll have verjus,” Marinari says.

Of course, like all wines—whether you’re using pinot noir grapes in California or pinot meunier grapes in New York—the whole idea is that verjus still reflects the land on which it’s grown.

“It is really a beautiful grape juice, not cloyingly sweet or overly produced,” Roth adds. “When you taste verjus, you can really smell the harvest.”

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Global Protein Ingredients Growth Opportunities - Yahoo Finance

Protein ingredients are the ingredients extracted in the form of hydrolysates, concentrates, and isolates from protein-rich plants and animal sources to serve various application industries. This study primarily focuses on assessing the growth opportunities for the protein ingredients market with respect to animal protein ingredients and plant protein ingredients.

New York, Aug. 30, 2021 (GLOBE NEWSWIRE) -- Reportlinker.com announces the release of the report "Global Protein Ingredients Growth Opportunities" - https://www.reportlinker.com/p06130903/?utm_source=GNW

The key driver of the global protein ingredients market is the growing awareness regarding health and fitness among in age group of 20 to 40 years, which drives the demand for sports nutrition products that are convenient for obtaining protein in the diet. The growing food and beverage industry across the globe is also driving the demand for protein ingredients in applications such as bakery, confectionery, and dairy products.

Technological advancement in terms of extraction technologies (cold processing), membrane filtration (micro-filtration), and unique functionalities of proteins are also boosting the growth of the protein ingredients market. Furthermore, the growing flexitarian, vegetarian, and vegan population across the globe, coupled with increasing consumer interest toward meat alternatives and meat analogs are augmenting the growth of the plant protein ingredients market.In animal protein ingredients, the whey-protein-ingredient category is expected to continue driving the animal protein ingredients market for the next 5 years, owing to its strong preference in high-end applications, such as sports nutrition, medical nutrition, and adult nutrition products. In the plant protein ingredients market, the soy protein ingredient dominates the market due to its excellent amino acid profile and texture characteristics. However, owing to the concerns related to its GMO characteristics, the use of soy protein is gradually decreasing in developed economies. The pea protein category has been witnessing growing traction in recent years and is expected to show the strongest growth in the coming years due to its consumer-friendly characteristics such as non-GMO, gluten-free, allergen-free, and sustainability.Geographically, the protein ingredients market is studied with respect to North America, Europe, Asia-Pacific, and the Rest of the World. The animal protein ingredient market in North America and Europe are relatively mature; Asia-Pacific is expected to boost the growth of the animal protein ingredients market in the coming years due to growing economies, rapid industrialization, growing per-capita disposable income, increasing consumer awareness regarding health and fitness, and increasing consumer purchasing power. For the plant protein ingredients market, North America is expected to dominate the market in the next 5 years due to the growing flexitarian population in the country that is focusing to cut its meat intake and start a plant-based diet. The COVID-19 pandemic resulted in both positive and negative effects for the protein ingredients market. For the plant protein ingredient market, the pandemic actually resulted in growth in sales volume due to growth in consumer interest toward plant protein. For the animal protein ingredient market, the pandemic resulted in reduced sales volume to a certain extent due to supply-chain disruption, sudden panic among consumers, and reduced consumer purchasing power on account of job layoffs.
Read the full report: https://www.reportlinker.com/p06130903/?utm_source=GNW

About Reportlinker
ReportLinker is an award-winning market research solution. Reportlinker finds and organizes the latest industry data so you get all the market research you need - instantly, in one place.

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CONTACT: Clare: clare@reportlinker.com US: (339)-368-6001 Intl: +1 339-368-6001

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Ina Garten’s Surprising Two Ingredient Breakfast Is Quick, Tasty, And Healthy - Gossip Cop

Celebrities Aaron Rodgers Furious Over ‘Jeopardy!’ Snub, Refuses To Watch Again?

Is Aaron Rodgers fuming after his guest-hosting position on Jeopardy! wasn’t made permanent as he expected? According to one report, the snub over the hosting decision has led him to boycott the show altogether. Gossip Cop digs deeper and investigates the story.  Aaron Rodgers Devastated Over ‘Jeopardy!’ Host Snub?  Per a story by the Globe, […]

by Mackenzie Jerks

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The secret ingredient in this salsa is peanut butter — or is it? - Salon

Every week in Genius Recipes — often with your help! — Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

* * *

When poet and recipe developer Andrea Aliseda started unraveling the history of her great-grandma's Guillermina's storied salsa, she was surprised to find two very different recipes — depending on who she asked.

Until then, Andrea hadn't inherited lots of recipes from her family. In fact, "the only one I know of is this salsa," she wrote when she shared this recipe on Epicurious earlier this year. And it had only arrived in her life recently, when her mom started making it to sell to friends at the elementary school where she works in San Diego.

Intrigued by the heat-taming powers of an uncommon swirl of peanut butter, Andrea traced its roots as far back as she could: First, to the version her mom Alejandra had learned from Guillermina shortly after marrying into the family. Then, to the one kept by her great-aunt Rosalinda, as Guillermina was no longer alive to tell her more.

The two recipes shared only a foundation: serrano chiles, onions, and garlic fried in rough chunks, blended with some of the heat-stoked oil they'd sizzled in, plus bouillon for a rounded salty oomph.

But the older version of Guillermina's recipe kept by Rosalinda had a lot more garlic, and left the salsa chunky, like guacamole, where her mom's was always blended smooth. And the signature ingredient was missing: "So it says chile serrano, onion, olive oil, little bit of bouillon..." Andrea read, fact-checking in her mom's old recipe notebook on this week's episode of The Genius Recipe Tapes. "Yeah, there is no peanut butter!"

The version Andrea makes now is really a third Salsa Guille. She added back some of Guillermina's garlicky heft. And while her mom's peanut butter tempers the fire of the serranos, Andrea goes even further, scraping out the seeds and ribs to taste more of the grassiness, with less of the heat. This is fully customizable — Andrea's mom will ultimately win out when they make it together. "I would probably just do little dots on each bite."

Guillermina served hers with meaty dishes like carne asada. Andrea's mom likes to scoop it up on baguettes and slices of sourdough. Andrea spoons it on crispy mushroom tacos, sandwiches, and tofu scrambles. I've asked it to uplift many a roasted vegetable-grain jumble. There's little it wouldn't improve, and in the fridge it keeps well for as long as two weeks. The leftover serrano-spiced oil can replace any oil in pan-fries and salad dressings to joyous effect.

This recipe has changed what I want in a salsa, and what I'll make to thrill anyone I'm feeding. But best of all, it shows the promise of following family recipes back through every thread and splinter. Everyone it's touched will have something more to tell you.

Salsa Guille From Andrea Aliseda

Prep time: 40 minutes
Cook time: 10 minutes
Serves: 6-8

Ingredients

• 2 cups avocado oil or grapeseed oil
• 1 medium white onion, quartered through stem end, peeled, and layers separated
• 12 to 14 garlic cloves, smashed
• 8 serrano chiles, halved lengthwise, seeds and ribs removed
• 2 tablespoons unsalted, sugar-free creamy peanut butter
• 1 teaspoon vegetable bouillon concentrate (preferably Better Than Bouillon)
• 1/2 teaspoon kosher salt, plus more
• Chopped salted, dry-roasted peanuts, for serving (optional)

Directions

1. In a large heavy pot, heat the oil over high. When the oil is shimmering, carefully dip the edge of a piece of onion in — if it sizzles, it's hot enough; carefully add the onion, garlic, and chiles. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, scoop the vegetables into a blender or food processor and let cool for 10 minutes.
2. Add the peanut butter, bouillon, and 1/2 teaspoon salt to the blender and purée. Remove the small inset lid from top and, with the machine on the lowest setting, slowly pour in enough of the cooking oil to make it creamy and scoopable (this could take up to 1 cup, but feel free to stop when it reaches the consistency you're like). Blend until the salsa is velvety and emulsified. Taste the salsa and season with more salt if needed.
3. Transfer to a small bowl and top with peanuts just before serving.
4. To make ahead: The salsa (without the peanut topping) can be made 2 weeks ahead. Cover tightly and chill.

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The secret ingredient in this salsa is peanut butter — or is it? - Salon
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Podcast: Understanding pig diet ingredient pricing - Pig Progress

In this 25th edition of the Real P3 podcast, listeners can learn about ingredient pricing and how to stay ahead of the markets.

The Real P3 podcast series is an initiative where pork professionals from around the world are interviewed about challenges and solutions in their day-to-day work.

It’s difficult to predict the future on the investment markets, and there’s a lot of information on the macro ingredients such as corn and soymeal, but often we don’t focus on the bottom 20%, or the micro ingredients.

In this episode, Dr Casey Bradley speaks to Guy Soreq, originally from Israel, who is the founder of Glowlit. Big companies, he says, can pay for market intelligence, but small companies, producers or distributors cannot. This platform is a pricing tool that allows anyone that has information to get information in return for a small input.

Swine producers paying a fair price

“A lot of time, we don’t question pricing,” notes Dr Bradley. She asks Soreq how producers can make better buying decisions. He discusses this in depth and explains how farmers can get value by going onto Glowlit at no cost, anonymously, and entering what they just paid for any ingredient or by-product included in their rations, and make sure that they are paying the right price – the fair price, he emphasises.

Soreq speaks about managing costs, maximising profits, and making sure that smaller producers and farmers are “going to be around for a longer term as opposed to getting beat by the competition”. He explains how the service is changing the game for both livestock producers and suppliers. He also shares a little bit about pork production in Israel.

In the previous weeks, Pig Progress published earlier episodes of the Real P3 podcast series. Check out for instance:

• Episode 20: Porcast’s Jean-Philippe Martineau and Louis-Philippe Roy, France;
• Episode 21: Amanda Minton and Dr Justin Fix, USA;
• Episode 22: Dr Daniel Columbus, Canada;
• Episode 23: Dave Klocke, USA;
• Episode 24: part 1: Dr Craig Bradley, Michigan, USA;
• Episode 24, part 2: Scott McKenzie, Michigan, USA;
• Episode 24, part 3: Dennis Wooden, Michigan, USA;
• Episode 28: Willem Steyn (South Africa), Philip van den Brink and Vincent ter Beek (both the Netherlands).

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Burn Lab Pro Review: Fat Burner Ingredients That Truly... - Redmond Reporter

What is Burn Lab Pro

Burn Lab Pro, also known as a “fat burner support,” is a supplement that may significantly allow you to reach the fitness and health objectives you have set for yourself when incorporated into a healthy routine.

Launched not too long ago, Burn Lab Pro is a new weight loss supplement developed by Opti-Nutra.

In its drive to offer quality products to the general populace, Opti-Nutra offers various products, including multivitamins, pre-workouts, BCCA supplements, and vegan protein powders.

The manufacturer of this product touts it as a highly effective fat-burning supplement that is entirely plant-based.

With the use of 6 major ingredients, this product is ideal for fasted workouts.

Ingredients in Burn Lab Pro

Chromium: One dose of Burn Lab Pro contains 90mcg of Chromium.It is very usual to find Chromium in supplements of this kind. Chromium supports the regulation of blood sugar and the metabolism of macronutrients.

Calcium: It’s almost certain that you have previously heard about the importance of Calcium. Without enough Calcium, energy release and muscular function may be impaired. Burn Lab Pro contains 262.5mg of Calcium per dose.

HMB: This is a metabolite of an important amino acid known as leucine. A dose of Burn Lab Pro contains 1500 milligrams of HMB, which is scientifically known as “ß-Hydroxy ß-Methyl butyrate.”

Coleus Forskohlii: This is a popular plant that has long been used traditionally in Indian medicine. Trademarked as Forslean, every dose of Burn Lab Pro contains 375mg of this amazing ingredient.

Cayenne Pepper: This ingredient or any other chili extract is a staple in fat-burning supplements. One dose of Burn Lab Pro contains 75mg of this ingredient as Capimax. Burn Lab Pro also contains this ingredient.

Black Pepper Extract: This ingredient is also a staple in weight loss supplements. It is used for its property of enabling the absorption of other ingredients. Burn Lab Pro contains 3.75mg of this ingredient, trademarked as BioPerine.

Additionally, the only other constituents found in the Burn Lab Pro are Rice Concentrate and Pullulan capsule, as indicated on the product’s label.

Burn Lab Pro Features and Advantages

The ingredients in Burn Lab Pro effectively burn down fat and maintain lean muscle mass, particularly during training.

Unlike many other products in this supplement, Burn Lab Pro does not contain caffeine, synthetic chemicals, and stimulants.

Burn Lab Pro is also known to regulate blood sugar levels and reduce hunger.

Fasting and workouts may be challenging and energy demanding. Burn Lab Pro is incredibly effective in providing the body with much-needed energy.

The capsules are packed in recyclable BPA-free containers that are made with a 20% post-consumer material.

The manufacturers adopt sustainable shipping methods. They use cartons that can be recycled and are biologically degradable packing materials.

The manufacturer offers global quick and free delivery for high-volume orders.

How to Use Burn Lab Pro

There are 90 capsules in a bottle of Burn Lab Pro. The supplement is easy to use as you only need to consume two to four capsules at a time. The capsules are best taken without meals and 30 minutes before your workout. With the recommended dose of 4 capsules per day, one bottle will suffice for a total of 22 days.

Side Effects of Burn Lab Pro

The major concern with fat-burning products is typically the possibility of their caffeine content, but since Burn Lab Pro is free of caffeine, you can rest assured that you are safe.

It is advised that you look closely at the list of ingredients of any product before using the product. You might find an ingredient that you are allergic to. And it would help if you made it a point of importance to consult your doctor whenever you are in doubt.

Pregnant women and breastfeeding mothers should not use Burn Lab Pro. It should also not be used by persons who are younger than 18.

Burn Lab Pro Pricing and Moneyback Guarantee

Opti-Nutra offers Burn Lab Pro on the official website in three different purchase offerings in a bid to give you more value. These offerings are:

• One month supply: One bottle selling @ $39
• Two months’ supply: Two bottles selling @ $78
• Four months’ supply: Three bottles selling @ $117

A complete money-back guarantee covers any purchase you make. You can get a full refund if you do not see benefits after 30 days by contacting the company by email at:

• Email: cs@burnlabpro.com

Frequently Asked Questions

Q: How to use Burn Lab Pro

A: Consume 2 to 4 capsules at least 15 minutes before the workout for optimum effects.

Q: Is this product safe?

A: Opti-Nutra formulated Burn Lab Pro is intended to be suitable for everyday usage. This is achieved with Burn Lab Pro utilizing pure, powerful constituents properly dosed and adjusted to clinical studies. Burn Lab Pro’s smooth formulation is devoid of genetically modified organic substances. It is also free of artificial colors, gluten, soy, preservatives, and fillers.

Q: Why is Burn Lab Pro® without caffeine?

A: Most fat-burning products contain caffeine and elements that may induce irregular blood pressure and heart concerns. To provide the best value for its customers, the manufacture of Burn Lab Pro has made sure that the formulation is devoid of stimulants. Rather than using caffeine, Burn Lab Pro improves metabolism via non-stimulative ingredients.

Q: Who can use Burn Lab Pro?

A: All weight management routines comprising of healthy foods and workouts are supported by Burn Lab Pro. Anyone above 18 may use the supplement. However, pregnant women and nursing mothers should avoid taking this supplement.

There are no miracle pills when it comes to weight loss, so you need to put in the work and remain persistent if you’d like to burn fat and lose weight.

The unique ingredients of Burn Lab Pro and the dedication of its manufacturers to producing a safe and efficient product that promises to burn fat and retain muscle mass with the support of exercise is what sets this product apart in the market.

Burn Lab Pro may be the ideal option if you engage in high-intensity exercises and want to shed away any resistant fat.

RELATED: Best Weight Loss Pills 2021: Top Fat Burner Diet Supplements

Affiliate Disclosure:

The links contained in this product review may result in a small commission if you opt to purchase the product recommended at no additional cost to you. This goes towards supporting our research and editorial team and please know we only recommend high quality products.

Disclaimer:

Please understand that any advice or guidelines revealed here are not even remotely a substitute for sound medical advice from a licensed healthcare provider. Make sure to consult with a professional physician before making any purchasing decision if you use medications or have concerns following the review details shared above. Individual results may vary as the statements made regarding these products have not been evaluated by the Food and Drug Administration. The efficacy of these products has not been confirmed by FDA-approved research. These products are not intended to diagnose, treat, cure or prevent any disease.

In consideration of how we voice our opinions in the modern world, we’ve closed comments on our websites. We value the opinions of our readers and we encourage you to keep the conversation going.

Please feel free to share your story tips by emailing editor@redmond-reporter.com.

To share your opinion for publication, submit a letter through our website https://www.redmond-reporter.com/submit-letter/. Include your name, address and daytime phone number. (We’ll only publish your name and hometown.) We reserve the right to edit letters, but if you keep yours to 300 words or less, we won’t ask you to shorten it.

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Ingredient: Tomatoes - richmondmagazine.com - Richmond magazine

TOMATO BASICS

Buying: For salads and slicing, pick a tomato with smooth, unblemished skin that feels heavy for its size. Less glamorous tomatoes, however, are great for sauces, soups and salsas.

Cooking: A tomato doesn’t need much manipulation to shine — just a smidge of flaky salt. Pair them with mozzarella or burrata and fresh basil in a classic caprese, and let nature do its thing.

A MATTER OF ’MATERS

In season from June to September, tomatoes come in hundreds of varieties, from Mortage Lifters to Green Zebras, with heirlooms especially prized for their unique flavors and rainbow hues.

AROUND RVA

Black Creek Farm: Among the first of the summer, Sungolds are pure sweetness, the kind of snack that disappears before leaving the market.

Hobnob: Light and refreshing on a sweltering day, Hobnob’s gazpacho is loaded with fresh vegetables, including perfectly ripe tomatoes.

Shagbark: One Southern classic, fried green tomatoes, joins another — creamy Byrd Mill grits — along with smoky kale and buttermilk blue cheese dressing.

“My favorite tomatoes are from Village Garden. They have an insane variety of heirlooms.” —Jared Martin, executive chef at The Roosevelt

COOK LIKE A LOCAL

Tomato Tartare

By Jared Martin, executive chef at The Roosevelt

In this part of Virginia, growing tomatoes is an art form, and the folks in Hanover County have nearly perfected it. Each year, the annual Hanover Tomato Festival welcomes thousands of visitors from near and far. The Roosevelt's executive chef, Jared Martin, says, “The great thing about tomatoes in the summer is you can build on the flavor in dishes in so many ways.” One of those ways is a reimagined vegan, tomato-based tartare.

4 pounds tomatoes (any red slicing tomato)

1/2 teaspoon salt

1 tablespoon olive oil

1/4 cup shallots, diced small

2 tablespoons fresh parsley, finely chopped

2 tablespoons sherry vinegar

1 tablespoon capers, minced

Salt and pepper to taste

Cut tomatoes in half lengthwise. Place in a food dehydrator* for approximately six hours. Tomatoes should feel tacky but not as dried out as sun-dried tomatoes. Peel the skins and mince the tomato flesh. Combine with salt, olive oil, shallots, parsley, sherry vinegar and capers. Taste and adjust seasoning as necessary. Serve with crusty bread.

*If you don’t have a food dehydrator, an oven or toaster oven set to 150 degrees Fahrenheit will do the trick.

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What Is the Krabby Patty Secret Ingredient? Don't Tell Plankton - Distractify

Those OG SpongeBob Squarepants fans who have been watching the Nickelodeon show since the '90s take the Krabby Patty secret formula very seriously. For years, we've seen Plankton scheme along with his computer wife Karen to steal it away from Mr. Krabs, but even after all this time, he's been pretty unsuccessful.

That doesn't mean Plankton has stopped trying, though. Along with all the other components, there's a secret ingredient. But what is it? We'll tell you what we know, but don't let certain sea life find out.

One episode of 'SpongeBob' says the secret ingredient is plankton.

In the episode "Plankton's Army," Plankton brings his whole family together in yet another plot to steal the secret formula. He figures that the Krusty Krab can get rid of one of them, but not thousands invading the restaurant all at once. In the end, this plan succeeds, and he's able to read through the list of ingredients.

Plankton greedily looks through the ingredients and is so excited that his plan has finally worked. That is until he gets to the very end. Aside from love and other necessary ingredients, he finds out that each Krabby Patty contains plankton.

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In reality, this is actually very believable. In the ocean, some of the biggest animals feed on the smallest ones around. According to Ocean Conservancy, blue whales can eat up to 4.5 tons of krill, a kind of zooplankton, every day. It also says that plankton are a critical part of the food chain. "Without plankton, entire food webs around the world would likely collapse," the website reads.

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Finding out that he's part of every Krabby Patty scares Plankton and his family off, but it turns out this formula was a fake. This group of thieves broke into the Krusty Krab, but the actual secret formula is tucked away under Mr. Krabs' mattress. Even now, the actual contents of the formula have never been shared on the show, and it doesn't look like that will change anytime soon.

But this revelation hasn't scared Plankton off for good. Somehow, he must have found out that the secret formula was fake. He's still trying to get his hands on the real deal. But who knows if he will ever find it?

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Oh, sugar: Cutting this ingredient from packaged foods could prevent millions of Americans from getting sick — and save the U.S. over $160 billion - MarketWatch

Sweet relief: Reducing the amount of sugar added to processed foods and drinks could prevent millions of Americans from getting heart disease or diabetes, according to a study published in the journal Circulation. 

A team of researchers from Massachusetts General Hospital, Tufts University, Harvard and the New York City Department of Health and Mental Hygiene, largely funded by the National Institutes of Health, created a model to simulate the health and economic impact of a sugar-reduction policy proposed by the U.S. National Salt and Sugar Reduction Initiative. The NSSRI, which is made up of more than 100 local, state and national health organizations, drew up a policy proposal finalized in February that calls on the food and beverage industries to voluntarily reformulate their sweetened products over time so that they contain less sugar. 

And according to the model, reducing 20% of the sugar from packaged foods, and 40% of the sugar from beverages, could prevent 2.48 million cardiovascular events (such as strokes, heart attacks and cardiac arrests) in the U.S. over the lifetime of the adult population (ages 35 to 79.) What’s more, cutting this much sugar from processed food and sweetened drinks could prevent 490,000 cardiovascular deaths and 750,000 cases of diabetes. 

The study was published just days after U.S. Preventive Services Task Force urged Americans to start getting screened for diabetes earlier — at age 35 instead of 40 — due to rising rates of obesity and Type 2 diabetes. Some 14% of U.S. adults have diabetes, and 33% have prediabetes. 

Read more: Experts say Americans should start getting screened for diabetes earlier, now at age 35

“Reducing the sugar content of commercially prepared foods and beverages will have a larger impact on the health of Americans than other initiatives to cut sugar, such as imposing a sugar tax, labeling added sugar content, or banning sugary drinks in schools,” said Dr. Siyi Shangguan, the lead author and an attending physician at Massachusetts General Hospital, in a statement. 

The average American eats 22 teaspoons of added sugar per day — that’s an extra 350 calories — according to the American Heart Association. Previous studies have found a correlation between sweetened soft drinks and weight gain, as well as between sugary beverages and health problems related to weight gain, such as Type 2 diabetes and cardiovascular disease. A 2019 report also published in Circulation found that drinking two or more sugary drinks a day was associated with a greater risk of death from cardiovascular disease, especially among women.

But the new National Salt and Sugar Reduction Initiative model also found that cutting sugar doesn’t just save lives — heading off these chronic conditions related to sugar consumption could also save the U.S. billions of dollars. Ten years after these proposed sugar caps go into effect, the research model predicts that the country could expect to save $4.28 billion in total net healthcare costs, and $118.04 billion over the lifetime of the current adult population (ages 35 to 79.) 

Opinion: Eating 1 hot dog costs you 36 minutes of ‘healthy’ life, but a portion of nuts and seeds adds 25 minutes

Opinion: ‘A mouthful of hot water with sugar’: Why pumpkin spice latte and other Starbucks fall offerings may not measure up to the hype

And when the model factored in the societal costs of lost productivity from Americans suffering chronic diseases like diabetes that are linked to consuming too much sugar, the total cost savings rose to $160.88 billion over the adult population’s lifetime. And this could be a conservative calculation, the researchers noted. 

What’s more, even partial industry compliance with the policy could see “significant” health and economic gains, particularly among Black and Hispanic adults, and Americans with lower income and less education, according to the report. These groups tend to consume more sugar as a result of historical inequalities that give them less access to affordable and nutritious fresh food. About 2.3 million Americans live more than one mile away from a supermarket and do not own a car, according to federal data. 

Related: Whole Foods founder blames obesity crisis on ‘ignorance,’ not food prices — ‘We’ve opened stores in poor areas’

The researchers write that the U.S. “lags” other countries like the U.K., Norway and Singapore in implementing sugar-reduction policies. And in order for one to work here, American companies making packaged foods and sweetened beverages would need to be willing to gradually reformulate their sugary products. And for such a national policy to stick, the government would need to monitor companies as they work toward these targets. 

“Sugar is one of the most obvious additives in the food supply to reduce to reasonable amounts,” said Dr. Dariush Mozaffarian, co-senior author and dean of the Friedman School of Nutrition Science and Policy at Tufts University, in a statement. “Our findings suggest it’s time to implement a national program with voluntary sugar reduction targets, which can generate major improvements in health, health disparities, and healthcare spending in less than a decade.”

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Oh, sugar: Cutting this ingredient from packaged foods could prevent millions of Americans from getting sick — and save the U.S. over $160 billion - MarketWatch
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Caramel Ingredient Market to Display Massive Growth in Near Future, Players - Cargill, Incorporated (U.S.), - Global Banking And Finance Review

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Caramel Ingredient Market to Display Massive Growth in Near Future, Players - Cargill, Incorporated (U.S.),  Global Banking And Finance Review
Caramel Ingredient Market to Display Massive Growth in Near Future, Players - Cargill, Incorporated (U.S.), - Global Banking And Finance Review
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Ingredient, shipping costs drop Smucker Q1 FY22 profit 36% - PetfoodIndustry.com

J.M. Smucker’s pet segment net sales decreased 6% to US$648 million in the first quarter, ended July 31, 2021, of the company’s 2022 fiscal year, compared to last year at this time. That sales decline accompanies a 36% drop in Smucker’s pet segment profitability to US$79.9. Higher commodity and transportation…

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Wacky Wizards Kaden Ingredient - Potion 160 - GosuNoob.com

The Wacky Wizards Kaden ingredient for Potion 160 is a secret ingredient that you’ll need to craft the potion. The biggest problem is that the Kaden item is extremely well-hidden. So much so, that you’ll have to make your way to the edge of the map and beyond. To make things worse, the ingredient is very small and difficult to spot. So, with all of that said, we’ll show you how to get the Kaden ingredient and make Potion 160 in this guide.

Wacky Wizards Kaden Ingredient – Potion 160

How to Get Kaden Ingredient in Wacky Wizards

To get the Kaden ingredient in Wacky Wizards for Potion 160, you first need to have the ability to fly. For that, you can craft the Broom potion (Fairy + Witch’s Brew), or the Flybux Potion (Robux + Bird), or the Mermaid potion (Fish + Fairy), or whichever else you have the ingredients for. Once you have that, fly above the waterfall opposite your cauldron, and then go behind it. On the rocks at the edge of the world, about halfway down, you’ll find a small ledge. That’s where you’ll find a small, black, eye-like object. That’s the Kaden ingredient. Grab it and fly back to firm ground. If you need any help finding this thing, check out our video below.

Once you have the Kaden ingredient, you can then craft the Fumblebottom potion, which is the name of Potion 160. It seems to be the only ingredient you need to brew it, so make sure your cauldron is empty. Once you drink the potion made of the Kaden ingredient in Wacky Wizards, you’ll transform into the avatar of Kaden Fumblebottom, the popular Roblox content creator. You’ll turn into a creature with the big eye of Sauron for a head and what seems to be a skeleton leg. Also, you’ll be wearing a hoodie with Kaden’s logo on it. Again, check out our video below to see what it looks like.

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Wacky Wizards KSI Ingredient - Potion 156 - GosuNoob.com

Wacky Wizards KSI ingredient for Potion 156 is a secret ingredient that you need to make the hidden Potion. The trouble is that this ingredient is very hard to find if you don’t know where to look. It’s definitely not just out in the open; you’ll have to do some flying in areas you’d never think to look in. That’s why we’ve put together this guide, in which we’ll show you how to get the KSI ingredient and make Potion 156.

Wacky Wizards KSI Ingredient – Potion 156

How to Get KSI Ingredient in Wacky Wizards

To get the Wacky Wizards KSI ingredient in Wacky Wizards and make Potio 156, the first order of business is to craft any kind of flying potion. As is the case with the Kaden ingredient, any such potion will do fine. We went with the Flybux potion (Robux + Bird), but you can also use the Mermaid potion (Fish + Fairy), the Broom potion (Fairy + Witch’s Brew), or whatever else is the easiest for you. Drink the flying potion and head over to the volcano. You not only need to reach the volcano, but fly behind it. Near the top, you’ll find a ledge with KSI’s tombstone. In front of it is what seems to be a bunch of hair. That’s the KSI ingredient, so pick it up and go back to your cauldron.

Now you can craft Potion 156, which actually turns your character into KSI. The hair is the only thing you need to make the brew, so make sure that your cauldron is empty. Once it is, Put the Wacky Wizards KSI ingredient in and make Potion 156 as you would any other. Drink it to become an avatar of the famous YouTuber. If you’re having problems finding the ingredient, or can’t figure out how to make the potion, feel free to check out our video below. You’ll find all the visual assistance you need right there.

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This small-batch blueberry jam recipe has a surprising secret ingredient - The Washington Post

Cookbook author Camilla Wynne calls her blueberry jam Bleu Matin (or Blue Morning). “Blue” refers to the macerated and slow cooked blueberries, and “morning” to the fact that coffee beans are steeped into those berries while they bubble away.

The coffee brings out the tart, fruity notes of the blueberries and tempers the sweetness of the jam. In her book “Jam Bake,” Wynne focuses on small-batch preserving and skips the water-bath canning approach (in which your filled jams are immersed in boiling water) for a riff on the old-fashioned open-kettle method, which relies on the heat of the jam itself to secure an airtight seal on your jars.

Wynne preheats her jars in the oven to sterilize them and ensure enough heat for proper sealing. (There is no need to sterilize the jar lids with this method because the jars are turned upside down during the canning process.) Whether this approach is as safe as the water-bath method endorsed by the USDA remains a concern for many.

This is a small-batch jam recipe. If you decide to make a larger batch, you will need a large pot and, likely, longer cooking time for the berries.

Equipment: You’ll need a 6-quart or larger heavy pot, such as an enamel-coated cast iron Dutch oven (not aluminum), a candy thermometer, as well as canning jars, lids and rings (we used eight 4-ounce jars). Also helpful: a canning funnel.

Storage: Without any processing, the jam can be refrigerated for up to 10 days or frozen for up to 3 months. Or it can be processed into the oven-sterilized jars or in a water-bath canner for 10 minutes, after which it should be shelf-stable for up to 18 months.

Make ahead: The blueberries can be macerated for up to 1 week before making the jam.

Ingredients

• 3 1/3 pounds (1500 grams/5 to 6 pints) washed and stemmed blueberries
• 3 1/2 cups (700 grams) granulated sugar
• 5 tablespoons fresh lemon juice (from about 2 large lemons)
• 1 1/2 tablespoons whole coffee beans

Prepare the berries: In a large bowl, combine the blueberries, sugar and lemon juice and let macerate until the berries start to release a bit of juice, at least 15 minutes at room temperature, or cover and refrigerate for up to 1 week.

Place 3 soup spoons or small plates in the freezer. You will use these to test your jam’s consistency.

Sterilize the jars: Position a rack in the lower third of the oven, place an oven thermometer in the oven, making sure it is the correct temperature, and preheat to 250 degrees. Wash the jars with soap and water. Place them upside down on a large, rimmed baking sheet and transfer the sheet to the oven for at least 20 minutes before you need them. (The jars can remain in the oven until the jam is ready.)

Make the jam: Put the coffee beans in a large tea ball or tie them up in a piece of cheesecloth. Transfer the macerated mixture to a heavy-bottomed 6-quart pot or preserving pan set over medium-high heat. Add the coffee beans and cook, stirring often, until the blueberries begin to give up some juice and the sugar starts to dissolve, about 10 minutes.

Ladle out about a third of the mixture into a blender and puree. Use caution: The berries will be hot. Return the puree to the pot, increase the heat to high, if needed, and bring to a hard, vigorous boil, stirring frequently to prevent scorching. The mixture may start to sputter, so be careful to avoid getting burned.

The jam must be at least 194 degrees to be safely preserved, but it will likely be much hotter and remain above that temperature throughout the canning process. (If it falls below that temperature, stop and reheat it over low heat, and have a candy thermometer handy to check the temperature again.)

As your jam gets closer to being ready, 25 to 30 minutes, the bubbles will shift from frothy and disorderly to blinking, bulging spheres, and the surface will start to look glossy. A spatula pulled through it should be met with resistance.

To test if the jam is ready, drizzle a scant teaspoon of the mixture onto a frozen spoon or plate. It should firm up as the jam cools. Wait a few seconds, then touch the jam with your finger. If it meets your standards of jam-like consistency, it’s done. If it’s runnier or looser than you’d like, cook it a few minutes, and then test it again.

When the desired consistency is reached, remove the jam from the heat and discard the coffee beans.

Working quickly, remove the baking sheet with the jars from the oven and place on a heatproof surface. Using an oven mitt or tea towel, hold the jar steady. Using a ladle and canning funnel, if you have one, transfer the jam to jars, leaving a 1/4-inch headspace at the rim -- this is the space between the jam and the lid of the jar. (You can use a ruler or the measuring notches on the end of an air bubble remover to check this if you like.). If the jars are underfilled, they may not seal and may have an increased risk of contamination. Repeat with the remaining jars and jam.

Dampen a paper towel or clean tea towel and wipe the outer jar edges and threads of the jar, if necessary. Place the flat lids, gasket side down, on top. Add the outer ring and tighten until you feel resistance, then turn about a quarter turn more. Invert the jars for 2 minutes. Flip the jars right side up and let the jam sit, undisturbed, for 24 hours.

Keep the jars on the baking sheet throughout the process for easy cleanup, and so the filled jars can be moved more easily without disturbing them as they rest for 24 hours.

To check to see the jars have sealed properly, when cooled, remove the ring on each jar and lift it by the flat lid. If the lid releases, the seal is unsuccessful. Jars that do not seal can be refrigerated for up to 10 days or the jam can be frozen for up to 3 months.

Label and date each jar, and store in a dark, cool and dry space such as a cupboard, pantry or cellar for up to 1 year.

Nutrition Information

Per serving (2 tablespoons)

Calories: 113; Total Fat: 0 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1 mg; Carbohydrates: 29 g; Dietary Fiber: 1 g; Sugar: 27 g; Protein: 0 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

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Good scalp health might just be one ingredient away - Yahoo Singapore News

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A lot of hair care products out there focus on getting tresses soft and silky, but neglect to get to the root of the problem, quite literally. 

Let's talk about the scalp. The health of our scalp is directly linked to our hair health. So it makes sense to take care of it to ensure the hair follicles are strong and healthy, which in turn produce healthy hair. 

Take for example the plant root ginger. Do you know that ginger boosts scalp circulation? The circulation stimulates hair growth and strengthens the hair root and follicles. Additionally, the fatty acids, vitamins, and minerals present in ginger can strengthen hair strands, which prevents hair loss.

That's probably why The Body Shop introduced their newest haircare range with ginger as the main ingredient. 

The Body Shop Ginger Hair Care (Photo: Stephanie Zheng)

The Body Shop Ginger Anti-Dandruff Shampoo and Ginger Scalp Care Conditioner are made with 97% ingredients of natural origin. Certified by The Vegan Society, this hair care series is made with ginger essential oil, birch bark and white willow bark extracts and Community Fair Trade organic aloe vera from Mexico. All these ingredients help repair hair from the inside out by soothing dry scalp and strengthening weak hair. The shampoo and conditioner is part of a 3-step routine for maximum effect.  

The products also come in bottles made with 100% recycled plastic, including Community Fair Trade recycled plastic collected off the streets of Bengaluru, India, so it does good for both your hair and the planet. 

Get The Body Shop Ginger Hair Care series

The Body Shop Ginger Anti-Dandruff Shampoo

The Body Shop Ginger Scalp Care Conditioner

Other ginger products here

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