Wow: small, local producers with a distinguished track record over decades of production and you would prefer a Chinese RFID tag. First of all, they don't spray the blossoms. These fruit orchards are located in our agricultural heartland (you know, where food comes from (thanks in part to the bees that pollinate the flowers)). My assurance of the quality products of these producers is the fact that I can walk into their production facilities and see what they are doing, and taste the honey. In the autumn I will be picking fruit from the same orchards.
I would rather know it comes from my neighbor than have a "certificate of authenticity" like the garbage they sell on late night TV. I am less impressed by a label than by the product.
I don't care about, nor trust, social media. One of our local coffee roasters was one of the early adopters of "Fair Trade", even before it became so regulated that small producers can't afford to be certified. They work with communities in Central America producing coffee and chocolate for fair money in fair conditions. So yes, I have been buying "slave free coffee" for decades.
Over 10 years working in on and around IoT projects (sorry Cal) and watching each great new solution for a problem that does not exist come and go without a trace has given me an exceedingly good detector for when something is not likely to be the game changer the people looking for investment say it is. In this case full buzzword bingo in the first couple of paragraphs. All the phrases to get investors to wet themselves hoping they have found the next unicorn.
Traceability of supply chain is a very well solved problem. Organisations exists to authenticate suppliers. What this is is an extra layer on the supply chain trying to gain a revenue stream by tying suppliers into their tech.
Meh. Even in the cheapest supermarket in UK fresh produce has a traceability label back to the farm and the name of the farmer. At the butchers I used to visit the name of the moo/baa/oink you were buying was on the wall with its full certificates to show where it lived and where it died.
If this came across my desk at work with a question of whether we should work with them, the answer would be a resounding no.
And as for is this personal. nope. If anyone had linked to that webpage saying this was the future I would have given the same response and got into the same trouble with Uncle Cal.
How about we tell each other our latest and greatest. I am really enjoying the Miso Plus as well as the Duck wings, both of which I made too much of.
Also, there's been a death in the food family, I forgot to refrigerate my latest batch of stock before going to work this morn, and came home to a pot I am going to call:
Double bubble, toil and trouble.
The service was shortly after I got home.
Also, there's been a death in the food family, I forgot to refrigerate my latest batch of stock before going to work this morn, and came home to a pot I am going to call:
Double bubble, toil and trouble.
The service was shortly after I got home.
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Well we are a bit stuck with planning for next week's meals. There is a europe wide shortage of brassicas at the moment due to odd weather conditions this year. Aubergines are going out of season so not sure what to make. The Paneer meal of the week will be for saturday when Wife's family comes down for one of the many festivals I lose track of that require string to be tied around my wrist.
And I'm feeling full and guilty for stuffing down the last of the Aloo Gobi we had in the freezer for dinner.
And I'm feeling full and guilty for stuffing down the last of the Aloo Gobi we had in the freezer for dinner.
(pointing fingers at my eyes then yours), Big Uncle is watching you Bill.
My thoughts too but I have had a commercial one in a [gasp] plastic jar that tasted better than mine. I really ticked me off. I am guessing I should try different oils and maybe a fancy salt or something. Not sure I don't make it a lot.
I dry fry the white seeds in a pan on the stove, then add about 10% black seeds and process with olive oil and a pinch of Himalayan salt. Why does there's taste better?
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I buy the same stuff, it's all that's available at the local market. I treat it the same way I do natural style peanut butter:
Give the unopened can/jar a hard shake then set it upside-down on top of the fridge. Several times a day (when getting things out of the fridge), grab the can, give it a hard shake, then put it back, flipping the can after each shake. Do that for several days. When the can is finally opened, the oil and solids will be much better mixed. Stir well, scraping the bottom to incorporate any solids that are left, then store in the fridge to minimize future separation.
When your can starts getting low, start prepping the next one so it's mixed and ready when you need it.
Bill
No thing such as too much food...
Ok. This evening dinner: fresh sourdough bread (made by a friend) dipped into the sauce of this lunch (cooking juices from pork roast and veggies, reduced in a pan with honey and soy sauce) mixed with a very mild homemade hot sauce (one tomato, one carrot, one onion, four cloves of garlic, one 3cm piece of ginger, four or five bird eye chili, all chopped and cooked slowly in olive oil, before being blended with some cider vinegar). Meatiness, sweetness, a hint of hotness... simple things can be so satisfying.
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Why olive oil, why not sesame oil? And since sesame oil comes from sesame seeds, why do you need to add more oil? Anyway I have never tried making tahini, it is plentiful around here(1). I am surprised that a food processor would get those tiny seeds ground fine enough.
(1) Lots of Lebanese in Nova Scotia for many generations. They even have their own card game called tarbish. A friend of mine is of Lebanese descent, his family is from Cape Breton. His great-great-grandfather (give or take a great) was a tinker in the Levant, a door-to-door salesman and repairer of pots and pans. For some reason he saved his money and built up a stock and sailed to Canada, and landed in NS, and plied his wares for a few months. Things went well, he went home but came back the next year with more stock and stayed longer, and after about ten years moved here permanently. My friend's family operated a successful business in store fixtures. His father was not a politician but a respected member of a political party. Dave's older brother ran for office and was a provincial cabinet member. Dave works for the UN in agricultural development, based variously in Syria, Germany, Thailand, etc. This city is full of good pita and tahini andlittle lebanese food shops.
Why olive oil, why not sesame oil? And since sesame oil comes from sesame seeds, why do you need to add more oil? Anyway I have never tried making tahini, it is plentiful around here(1). I am surprised that a food processor would get those tiny seeds ground fine enough.
(1) Lots of Lebanese in Nova Scotia for many generations. They even have their own card game called tarbish. A friend of mine is of Lebanese descent, his family is from Cape Breton. His great-great-grandfather (give or take a great) was a tinker in the Levant, a door-to-door salesman and repairer of pots and pans. For some reason he saved his money and built up a stock and sailed to Canada, and landed in NS, and plied his wares for a few months. Things went well, he went home but came back the next year with more stock and stayed longer, and after about ten years moved here permanently. My friend's family operated a successful business in store fixtures. His father was not a politician but a respected member of a political party. Dave's older brother ran for office and was a provincial cabinet member. Dave works for the UN in agricultural development, based variously in Syria, Germany, Thailand, etc. This city is full of good pita and tahini andlittle lebanese food shops.
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Made in China does not automatically mean bad quality and as we all know China is perfectly capable of manufacturing to the highest quality levels and Chinese quality level is price dependent as per the rest of the world.
Don't forget American automotive industry has historically had it's quality issues too as Ralph Nader made clear.
1. Sesame oil is too strong.
2. Oil is needed to get it to flow.
3. You process for a while. Depending on the consistency you want you can always run it through the mill to remove any residual hulls. I don't bother. Too much clean up.
I still think your confusing fake and bad. IMO the only sensible thing is a third party verification system which by its very nature would have to cost the consumer. What little the FDA does is paid for by the taxpayers, and there are success stories you can google them yourself, including arrests, heavy fines, and even prison time.
I didn't see any Fosters in China but they had PBR at $0.23.
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You don't have a tamis? That means you can't spend hours pounding fish through it to make quenelle mousseline either.
Good idea to get back what I think this thread is about.
A few days ago I stumbled across Trinidadian curry powder which looked sufficiently different to the Jamaican version to pique my interest.
Since the label said for goat or duck I went along and got a duck never having had Curry Duck before.
I did find a few recipes online so I picked one which seemed the most promising but they all required something called 'green seasoning' which turned out to be a concoction of chives, onions, papaya, celery, thyme, spanish thyme (a semi-succulent plant that tastes a bit like oregano according to wiki), chadon beni (or culantro, not cilantro), garlic and chili.
Luckily my local shop was selling that ready made. It also needed amchar masala which I had make up, its mostly fennel seed, cumin, mustard and fenugreek.
Deboning a duck is a bit of a pain in the neck but after marinading overnight it came out great.
Served with Trinidadian style chana aloo sag and jamaican rice&peas as an insurance really but it goes well with the other two.
Family loved it but I'll leave it as a Sunday special given the amount of work involved.
This platform eliminates counterfeiting and assures quality of genuine goods.I still think your confusing fake and bad. IMO the only sensible thing is a third party verification system which by its very nature would have to cost the consumer. What little the FDA does is paid for by the taxpayers, and there are success stories you can google them yourself, including arrests, heavy fines, and even prison time.
I didn't see any Fosters in China but they had PBR at $0.23.
Ok, brief details of this pioneer/proving honey project is as follows....
Hives and frames will have tags (RFID chips) which records identity and ownership of the 'hardware'.
When the hives are placed in the field the site details of time/date, GPS location, hives/frames, worker ID are logged and uploaded to Gworld server.
When the frames are collected to be transported to honey extraction facility same details are recorded and uploaded, also GPS route and temperature records,
The frames are received (transfer of ownership) into the extraction facility the honey is extracted and transferred to 1000L IBC containers, IOW all details of the source of the honey in the IPC is known and the IBC is tagged.
A sample of the honey is taken and sent for analysis and the result certificate is (digitally attached) to the IBC record which is held in Gworld secure server.
The content of the IBC is repackaged into retail vessels (jars, pails etc) and labelled and tamper proof seal/RFID tag is attached which is serial number identity which is link to the batch Gworld provenance/audit trail ledger record.
The jars/pails are then packaged into cartons/pallets etc which are also tagged and are then ready for distribution.
Transport arrives and the goods transferred to shipping/air transport facility and same deal personnel, time/date, GPS, temperature etc is recorded and uploaded.
Once the goods arrive in China bond stores, port charges/taxes etc are paid by secure digital payments and the goods then transferred to
Chinese mainland warehouse facility.
The goods are then distributed to retail outlets, tags are enabled and the item is ready for sale to the consumer.
The retail POS terminals will communicate to Gworld server and upload relevant information including identity of the purchaser who now holds title.
So far so good, Gworld server holds complete blockchain secured ledger record of 'paddock to plate' information of each and every item.
This is just a glimpse of how the system is designed to operate, there is much more to add especially regarding protections for the consumer and controls on the manufacturers.
Dan.