|Fish with sautéed potatoes|
Food Diary (February 02.2012)
Breakfast: Rolled oats with kiwifruit, sunflower seeds and flax seeds
Lunch: Fish with sautéed potatoes
Dinner: Vegetable stew and pasta
I don’t normally get excited about tomato sauce. As a matter of fact the last time I bought tomato sauce might have been years ago. I don’t dislike it, I just don’t buy it for some unknown reason. But that changed today when I saw very reasonably priced bottles of “Heinz Limited Edition Tomato Ketchup First Harvest”. With a name like that wouldn’t you get excited? Its limited edition, and first harvest. If the bottle had wings it would fly.
On the bottle it says “in 2011 Heinz harvested its first sun-ripened tomatoes of the year and bottled them straight from the vine. These tomatoes are grown from Heinz’s own seeds and have a light fresher flavor”.
This super sauce has its own impressive website where you can track the growth of the plant and connect "live" with the plant fields in Portugal. The website shows the weather conditions, updated realtime. Wouldn’t you want to know the weather conditions that the tomatoes are enduring in Portugal as you slather some sauce on your burgers?
This super sauce tasted like tomato sauce but I am no tomato sauce connoisseur. However I’m excited and can’t wait to use it again, the marketing and special price seems to have worked miracles. I was so easily swayed in this instance!
There is something positive. This super sauce has 75% tomato puree whereas the regular stuff has 50-55% tomato puree. Now that I’ve got you excited, time for some bad news. This super sauce has been launched in just 6 European countries.
Heinz did not pay me to write this. Today I had some spare time on my hands, and it was Heinz’s lucky day.
Today's Favourite Photo
Waxed meats: its real meat by the way, no waxes involved
Today’s Favourite Blog
Useful information on whether it’s better to eat raw or cooked garlic. To maintain the anti-cancer effects of garlic it is better to either eat it raw or to crush the garlic first, wait ten minutes, and then cook it.
To explain why, imagine chemical flares which when bent results in two chemicals getting mixed, producing a light-emitting reaction. Same thing with garlic. Floating around in the cytoplasm of garlic cells is a compound called alliin, and packed away in tiny intracellular storage compartments (called vacuoles) is an enzyme called alliinase. When the garlic tissues are crushed, the two mix and the alliinase enzyme turns alliin into allicin, the phytonutrient thought to be responsible for many of garlic’s health benefits.
Cooking destroys the enzyme, so if you crush your garlic and immediately throw it into the pan, little allicin may be produced. But since allicin is relatively heat stable, you can chop your garlic, wait 10 minutes for the allicin to be formed, and then cook it, presumably maintaining many of the benefits.