The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Daniel Boulud creates custom blended whisky for his NY eateries Posted: 19 Jan 2013 07:01 PM PST  Celebrated French chef, Daniel Bouloud. - Afp pic Bottled at 44 per cent proof, Boulud chose a blend of single malts finished in aged Muscatel, Madeira and Port casks. The result, according to Boulud, is an amber honey-colored spirit with flavours that range from "moist banana fig cake, plums, to mocha, fudge, Turkish delight, and black maraschino cherries." The custom-blended single malt will be served at Boulud restaurants across New York, including Café Boulud, Boulud Sud and Daniel, in a special dinner pairing that highlights the nuances of the whisky. Dalmore's master blender Richard Paterson also noted flavors like pear, apple, cherries, licorice, citrus fruits and crushed almonds in Boulud's selected blend. According to The Spirits Business, the whisky will be sold at US$40 (RM121) - US$60 (RM181) a glass beginning in April. Pairing haute cuisine with beverages other than wine has become an emerging trend of late. In addition to craft beer and food pairings, sake producers have also launched ambitious campaigns to put Japanese rice wine onto fine dining menus which stretch beyond sushi restaurants. Meanwhile, French chef titan Joël Robuchon has also launched a Japanese beer with Sapporo called Yebisu which will be served at his restaurant in that country, while Spanish chef Ferran Adrià collaborated with Spanish brewery Estrella Damm to create a coriander, licorice and orange peel-flavoured beer, Inedit. — Afp-Relaxnews |
| Be kind to your seafood, study urges Posted: 19 Jan 2013 03:09 AM PST  Billions of prawns, crabs and lobster are caught or reared for human consumption every year and treated in 'very extreme ways'. – shutterstock.com A set of experiments on crabs revealed that the animals are willing to give up a valuable dark hiding place in order to avoid an electric shock, an indicator of pain, said a study in the Journal of Experimental Biology. Crabs in the study learnt to avoid the shelter in a laboratory tank where they had repeatedly received a shock, said study leader Bob Elwood of Queen's University in Belfast. "They were willing to give up their hideaway in order to avoid the source of their probable pain." Elwood said it was impossible to prove beyond doubt that the animals feel pain, but the research results were "consistent" with pain and added: "Perhaps we should err on the side of caution". Elwood said billions of prawns, crabs and lobster are caught or reared for human consumption every year and treated in "very extreme ways". "Crabs have their claws torn off and the live crab is thrown back in the sea. Lobsters and prawns have the front half of the body torn off from the abdomen which is kept for the meat. The nervous system in the head and thorax is still functional an hour later." The biologist said many people assumed that because crustaceans do not have a brain resembling that of vertebrate animals, they could not feel pain. "Crustaceans are invertebrates and people do not care about invertebrates," he said. "More consideration of the treatment of these animals is needed as a potentially very large problem is being ignored." – AFP/Relaxnews |
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