Food & Drinks 01 (May 08 - Dec 10)

Food & Drinks 01 (May 08 - Dec 10)

Postby winston » Wed May 07, 2008 7:49 pm

$72,288,000 - Estimated amount Google pays annually to feed its 9,600 employees, according to an Aramark executive.
Last edited by winston on Fri May 09, 2008 11:40 pm, edited 1 time in total.
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Re: Food Thread

Postby helios » Fri May 09, 2008 10:03 pm

My question: how do we associate probiotics & prebiotics to individual gut health and weight management?

NEWS-ABSTRACT HEADLINES

09-May-2008 - Modifying the population of bacteria in the gut may improve the regulation of glycemic control and reverse the insulin resistance that occurs with obesity, suggests a new study from the Nestlé Research Center.

An enhancement of oral glucose tolerance and insulin sensitivity was observed in obese, diabetic animals following administration of antibiotics to modify the gut microflora, according to results published in the FASEB Journal. The results, building on earlier reports from researchers at Washington University School of Medicine in St Louis, Missouri, suggest a potential role for food-based approaches to modify gut microflora in obese people.

"The next questions for Nestlé Research to answer are: Is there a gut microbiota profile that lowers the risk of obesity and diabetes development? And can we modulate gut microbiota accordingly, with food-based interventions, to improve metabolic regulation and glucose control?"

Initial breakthrough

A breakthrough paper published in Nature in December 2006 reported that microbial populations in the gut are different between obese and lean people, and that when the obese people lost weight their microflora reverted back to that observed in a lean person, suggesting that obesity may have a microbial component.

At a recent scientific symposium organised by the Beneo Group, Dr. Kieran Touhy from the University of Reading noted that obese animals have significantly lower bifidobacteria levels than their lean counterparts, which suggests potential for prebiotic fibres since the growth of these bacteria is selectively promoted by inulin and fructooligosaccharides.

For more information, visit http://www.nutraingredients.com/news/ng ... prebiotics
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Re: Food Thread

Postby helios » Fri May 09, 2008 10:15 pm

guys, i forgot to give u all e definitions:

probiotics = non-digestible food, such as oligosaccharides (big chunks of sugar&carbohydrates complex/ named FOS fructosed-based oligo) or soluble fibers that can increase/ encourage e growth of bifidobacteria or lactobacillus that these populatons will produce their products benefiting to our colon-health.

prebiotics = are beneficial bacteria/ 'specialised' mircoorganisms that r able to convert sugars, lactose into lactic acid that lowers e pH in your gut, allowing (an ecology) of healthy-gut-flora to be establish a symbiosis relationship and prevent disease diarrhoea causing bacteria from colonising. usually, we take this bacteria thro health supplement pills or Yakult?
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Re: Food Thread

Postby helios » Fri May 09, 2008 10:52 pm

re-produced from Edition 143 5th May 2008
Welcome to Sommeliers of Asia E-Newsletter Edition

My notes: this guy Chng is a v good wine writer cum sommerlier, did not manage to meet him directly in Wine for Asia'07; i do hope this year i can. below is his article, for this week, it is particularly interesting as he compares wine trade in China vs. India.

there is a vinexpo upcoming in hongkong on 28-march ... fyi.
------------------------------------------------------------------------------------------------------

Here’s the paradox.

China is, and will remain, the considerably bigger market for wine than India even though their populations are very closed, about 1.2 and 1.1 billion respectively. (Collectively, that’s two-fifths of all human beings on earth).

The reasons are cultural and religious.

The Chinese have been comfortable with alcohol from a very early time of the civilisation. In mainland China, people consider eating and drinking – at the same time – as natural as life and death.

India, on the other hand, does not share the same attitude culturally nor religiously. Indeed, there are some right-wing Hindus who would prefer to see alcohol banned altogether.

This is not to say that India is not an important wine market. Just that short of a cultural upheaval, India is unlikely, if ever, to drink more wine than China. (In fact, India consumes less wine than Singapore which has a four million population, or Hong Kong which has around eight million). India does, however, soak up a plenty lot of whisky (consumed mostly by men before food. And after).

Till today, private enterprise is not allowed, in practically any corner of India, to open a wine shop. In China, you do what you like.

India, mind you, is the world’s largest democracy (whatever that means) and China is the world’s most populous communist state (however that’s defined).

Yet, India produces wine that is more proudly Indian than Chinese wine. Actually, it is a well-known fact that some Chinese producers have, for many years, been adding bulk wine from Chile to their so-called “Chinese” wine. So, the next time you uncork a Chinese Cabernet Sauvignon, you may be drinking more than you actually bargained for. A Chinese company even went so far as to register the vintage year as part of the trademark so that if can, legally, produce as much wine of the same “vintage” as it wishes. A Wall Street lawyer could learn a few new things here (I am writing this from a taxi in Beijing).

Last night, I tasted a well-made Indian sparkling and Sauvignon Blanc from perhaps India’s most proudly Indian winery, Sula Vineyard.

The beaming, mustachioed character on the 2007 Sauvignon Blanc label is immediately, and unmistakably, Indian. There’s no feigned effort to appear French. Even though the label of the sparkler does not carry the same mascot but the words “Methode Champenois”, it still proudly, and loudly, announces “Sula”.


SULA METHODE CHAMPENOISE XX
Pale straw. Small bubbles with some persistence.
Not very aromatic but there is a whiff of apples, soft citrus and light beewax. Light, dry, fresh and crisp.

SULA SAUVIGNON BLANC 2007 XX1/2

This is one of India’s best Sauvignon Blancs. Very pale, almost colourless.
The nose is of delicate green fruits, including citrus.
There is also a mineral aspect and a spring-onion spiciness.
Fresh, dry and perfect with deep-fried dim sums, tempura and pakoras.

Before I go, thought you might like to know that the new extension to the Beijing Airport is HUGE! And sprawling!

Although immigration was relatively smooth, because of its size, it took an extra 30 minutes to emerge from the world’s largest airport.

The sun, though, is out in Beijing and the sky almost blue.

Wishing you A Very Good Week Ahead.

CH’NG Poh Tiong
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Re: Food Thread

Postby helios » Fri May 09, 2008 11:06 pm

there was this time, when i was wondering what shall i pair w our most famous Singapore Chilli Crabs (my aussie friends termed e dish as Chilli Mud Crabs).

this guy Chng suggested not to pair "rich w rich", as most people would, instead we should opt for a magnum champagne, pinot blanc, riesling, etc.

i feel that in chinese cuisine, it is made so complex w its cooking procedures, wok-stirred (burnt tastes), and e seasoned sauces, we use chilli and spices in our receipes ... to pair chinese foods with wines is v challenging and resoundingly delicious!
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Re: Food Thread

Postby blid2def » Fri May 09, 2008 11:21 pm

My preference:

> Chilli crab -- cold cold beer
> Beef kway teow -- red: Merlots, Shiraz, Cabernet, or mixed Cab/Shiraz
> Chinese steamboat -- whites (any), or cold cold beer
> Pasta -- port (those DFS ones - Cockburn's Reserve - cheap and sweet)
> Rosti or brockwursts -- Kilkenny!!!
> Wanton noodles / Bak chor mee -- Chinese tea
> Udon / soba -- Soba tea
> Yakiudon / onigiri / sushi rice with dishes -- sake or makkoli (Korean rice wine)

Have you guys tried makkoli (aka makgeolli - http://en.wikipedia.org/wiki/Makgeolli)? It's really, really nice! :D
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Re: Food Thread

Postby helios » Fri May 09, 2008 11:30 pm

oo ... where to get makgeolli in SIN?
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Re: Food Thread

Postby kennynah » Fri May 09, 2008 11:36 pm

grandrake wrote:Have you guys tried makkoli (aka makgeolli - http://en.wikipedia.org/wiki/Makgeolli)? It's really, really nice! :D



nice, as in it gets you mabuk or as in girlish nice?
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Re: Food Thread

Postby blid2def » Fri May 09, 2008 11:50 pm

San San wrote:oo ... where to get makgeolli in SIN?


I've gotten it twice from Korea (wife brought back from the duty free shop when she travelled back from US through Korea). I think it's available in Singapore too - friend seems to have seen it; I'll ask again where he saw it sold.

I think also the Korean restaurant opposite Haw Par Villa sells it (heard from another friend).

Kennynah - "nice" in what sense ah... Hmm like maybe sake, but with a nicer aroma - smells like rice + sake. Taste is also good; a bit sedimentary so got nice texture. Taste good, dunno how to describe. Good lah. :D
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Re: Food Thread

Postby helios » Sun May 11, 2008 9:08 pm

yo guys,

check this out: http://www.soshiok.com

[juz got an email - on this]
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