Top 10 Calorie Consuming Nations

The highest calorie consuming countries per capita

1 Austria
2 USA
3 Greece
4 Portugal
5 Belgium
6 Italy
7 Ireland
8 France
9 Germany
10 Hungary

Souce: FAO Statistics Division (Food and Agriculture Organization of the United Nations)

Phillius is surprised not only by one or two included in the list but also by some that haven’t made the top 10.

top 10 calories

Top 10 Most Expensive Foods

The most costly food sources calculated by price per calorie.

1 Artichokes
2 Asparagus
3 Lettuce
4 Spinach
5 Tomatoes
6 Cauliflower
7 String Beans
8 Mushrooms
9 Lemons and Limes
10 Strawberries

Souce: FAO Statistics Division (Food and Agriculture Organization of the United Nations)

Hmmmm.  I’m not sure what happened to truffles and other high priced delicacies.  Perhaps their research only included commonly available products.

Interesting that they are all fruits and vegetables.

golden tomato

Brazil Nuts

Brazil nuts have been utilised by the native people of the Amazon for untold centuries, they were introduced to the outside world in 1569 when Juan Alvarez Maldonado was offered them by the Cayanpuxes Indians on the Madre de Dios River. The Spanish called the nuts “almendras de los Andes” or “almonds of the Andes.”

Dutch merchants began trading for Brazil nuts in the early 1600s, but it was not until the beginning of the nineteenth century that the tree was given its botanical name. The German botanist Alexander von Humboldt and French colleague Aime Bonpland went on an expedition to Brazil in 1799; following their return to Paris five years later, they named the nut after von Humboldt’s friend Claude Louis Berthollet. Brazils became a common Xmas delicacy in Britain in the 19th century, and the market for the nuts soared as the settlers who went into the forest to harvest rubber also collected the nuts. When the market for rubber dropped, the demand for Brazil nuts remained consistent and has continued to support the castaneros who make their living cropping the wild trees. The value of the nuts is dependable enough to serve as  currency in the districts where they grow.

Use a nut as a candle!

Cockscombs

We know of them as the bright red adornments on roosters’ heads, however the fleshy growth known as the comb (or cockscomb) can be found on the top of many birds, including turkey and pheasant. In France, the combs are used as garnishes for dishes, and also as part of a preparation where they would be minced and combined with a sauce which in turn could be used in a variety of ways.  The Italians used to use them in an old recipe called Cimabella con cibreo, where they were combined with chicken livers and eggs in a sauce with tagliatelle in a ring molded with potato and ricotta. They’ve recently made a comeback of sorts thanks to Chris Cosentino, for example for his restaurant’s 4th Annual “Head to Tail” Dinner he whipped up candied cockscomb with cherries and rice pudding dessert.

If you’d like to play, once you’ve obtained some combs, you’ll need to clean them.  Using a sewing needle, prick the combs all over, then submerge them in water and squeeze.  This will help remove any remaining blood.  Next you’ll need to boil them, which will loosen the skin which should peel off easily, much like skinning a tongue.  Then you can begin working with them much as you would any tough cut of meat, with braising tending to be the preferred method.  They don’t sport a lot of flavor, but the texture has been compared to gummy candy.

Eggs

Eggs may be the most versatile form of food available. Nutritionists recommend we eat a maximum of four eggs per week, but a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease.
Most eggs sold today are infertile because there are no roosters housed with the laying hens. There is no nutritional difference between fertile and infertile eggs.

Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as 17,000 pores over its surface and makes up to 12% of the eggs mass. A mother hen turns over her eggs as many as 50 times per day. This is done so that the yolk doesn’t stick to the inside of the shell. A fresh egg will sink in water, but a stale one won’t. White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.

Natures Wonder – Honey

1. Honey is one of the few food low in pesticidal contamination. Contaminated bees die before they reach the hive. Honey is also   free of preservatives, artificial flavors, colours and will not mold.

2 .Honey will not freeze, so store it almost anywhere in a solid container with a tight lid.

3.Freezing bread with honey used as a sweetening agent is not advised,since honey deteriorates when frozen. This can cause mushiness upon thawing.

4.Always mix honey thoroughly with other recipe ingredients before turning mixture into baking pans. This will prevent a too moist, over sweetened layer from collecting on the top. Make it a rule to combine honey with theliquid ingredients to assure complete distribution in the mixture.

5.When using honey is substitution for sugar in standard recipes, a   general rule is to reduce the amount of another liquid ingredient by 1/2 cup for each cup of honey used to replace sugar.

6.Honey can generally replace 1/2 of the required sugar without changing the proportions of the other ingredients in the recipe.
Honey absorbs and retains moisture, thus retarding the drying out and staling of baked goods.

7.Be sure to keep honey covered.  When left uncovered, honey picks up other odors and loses its own aroma. Honey in storage usually gets darker in color and stronger in flavor, but remains useful as ever. So if you plan to store honey it may be better to start out with a light colored honey.

8.Pure honey usually becomes granulated as it ages, or if stored at cold temperatures.  Granulation is a natural aging process and does not affect the honey except for color and flavor. To bring granulated
honey back to liquid form, simply place the container of honey in a pan of warm water until the granules disappear.

Versatile Vinegar

1. Vinegar is a safe way to clean your stainless steel sink and faucets. Dampen
  a clean cloth with vinegar and wipe over the steel. Buff to a high shine with 
 a clean dry cloth.
 
 2. If your bread box needs a good cleaning, a half vinegar, half water solution
  will take care of it without leaving any lingering odors.
 
 3. Easily clean your blender or food processor with a water-vinegar-liquid soap
  mixture. Turn the appliance on for a minute or so and let the cleaning begin.
 
 4. Remove the lime coating on your tea kettle by filling it with water and addi
 ng 1/2 cup of vinegar. Let it stand overnight, then rinse with clean water and 
 dry.