Monthly Archives: March 2017

Healthy Belfast Big Lunch organised by Belfast City Council and supported by ASDA and Halifax

Healthy Belfast Big Lunch organised by Belfast City Council and supported by ASDA and Halifax

N Monday 2 June, Belfast City Hall opened its doors to welcome the citizens of Belfast to join their Healthy Big Lunch. People across the city and beyond were invited to bring their lunch to City Hall and enjoy a healthy and fun range of activities, including a demo on healthy cooking by Vital Nutrition’s Jane McClenaghan, Salsa dancing, food-growing tips and mindfulness sessions.

Grainne McCloskey spokesperson for The Big Lunch in Northern Ireland said: “This Healthy Belfast Big Lunch was all about taking the time to get to know the folk who live and work near City Hall. Belfast City Council encouraged everyone to take the time to share food, fun and friendship and that’s what The Big Lunch is about! Developing a sense of community and being able to be there for each other.

“It was great to highlight local sustainable living ideas and health and wellbeing resources and to see so many people learning a few salsa moves and enjoying lunch together. This is also Volunteer’s Week so we were delighted to have the support of our local ASDA and Halifax volunteers who provided fresh fruit and water and the fantastic Salsa dancers Tony and Carolina who taught us a few Latin dance moves.”

Nutritionist Jane McClenaghan, Healthy Neighbourhoods ambassador for the Big Lunch said: “I shared lots of tips and gave folk a taste for super salads in my cooking demo today. I love my new role as Big Lunch ambassador and it’s great to be able to put a healthy twist on things this year. Healthy food, good neighbours and the great outdoors, what’s not to love?

“Everyone should put The Big Lunch on their menu and order your own free pack at, she said.”

Other lunches taking place across Northern Ireland included Belfast Castle’s Big Lunch, Derry City Council’s historic walking lunch tour around the City’s Walls, Castle Upton’s Big Lunch picnic in Templepatrick, a Big Lunch and Diversity Day hosted by the Whitehead Wombles for the local community in Whitehead, a Halifax Big Lunch at Crawfordsburn Country Park and many, many more.

The Big Lunch is an idea from the Eden project, funded by the Big Lottery Fund and sponsored by ASDA, Halifax and B&Q Streetclub, encouraging people across the UK to have lunch with their neighbours once a year for a few hours of community, friendship and fun. The simple act of chatting to neighbours can make a real difference in communities and can help tackle isolation say organisers behind the initiative.

Inspired by this Sunday’s Big Lunch celebrations? There’s still chance to take part as you can organise a Big Lunch on a date to suit your community. Free packs including posters, invitations, an inspiration booklet and other resources to help organise your Big Lunch are available from until the end of June 2014.

Posted by The Big Lunch on 2014-07-14 11:13:13

Tagged: , belfast , lovebelfast , belfast city hall , belfast city council , the Big Lunch , asda , halifax , vital nutrition Jane Mc Clenaghan , tony and Carolina Salsa belfast , Libraries NI , safe in the sun belfast , conservation volunteers belfast

South Korea – Seoul – National Folk Museum – Making Kimchi – 4

South Korea - Seoul - National Folk Museum - Making Kimchi - 4

Kimchi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. In traditional preparation, kimchi is often allowed to ferment underground in jars for months. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient.

The term ji was used until the pre-modern terms chimchae (hanja: 沈菜, lit. soaked vegetables), dimchae, and timchae were adopted in the period of the Three Kingdoms of Korea. The word then was modified into jimchi, and is currently kimchi.

Early kimchi was made of cabbage and beef stock only. Red chili, a New World vegetable not found in Korea before European contact with the Americas, was introduced to Korea from Japan after the Japanese invasions (1592–1598) and became a staple ingredient in kimchi, although its use was not documented until the 18th century. Red chili pepper flakes are now used as the main ingredient for spice and source of heat for many varieties of kimchi. In the twelfth century other spices, creating flavors such as sweet and sour, and colors, such as white and orange, were added.

Kimchi is Korea’s national dish. During South Korea’s involvement in the Vietnam War its government requested American help to ensure that South Korean troops, reportedly "desperate" for the food, could obtain it in the field; South Korean president Park Chung-hee told U.S. President Lyndon B. Johnson that kimchi was "vitally important to the morale of Korean troops". It was also sent to space on board Soyuz TMA-12 with Yi So-yeon after a multi-million dollar research effort to kill the bacteria and lessen the odor without affecting taste.

Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi.

The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi. Ingredients can be replaced or added depending on the type of kimchi being made. The most common seasonings include brine, scallions, spices, ginger, chopped radish, garlic, saeujeot (hangul: 새우젓, shrimp sauce), and aekjeot (hangul: 액젓, fish sauce).

Kimchi can be categorized by main ingredients, regions or seasons. Korea’s northern and southern sections have a considerable temperature difference. There are over 180 varieties of kimchi. The most common kimchi variations are baechu kimchi (hangul: 배추김치, napa cabbage kimchi), baechu geotjeori (hangul: 배추겉절이, unfermented napa cabbage kimchi), bossam kimchi (hangul: 보쌈김치), baek kimchi (hangul: 백김치, white kimchi), dongchimi (hangul: 동치미, water-based kimchi), chonggak kimchi (hangul: 총각김치, young radish kimchi), kkakdugi (hangul: 깍두기, daikon kimchi), oisobagi (hangul: 오이소박이, cucumber kimchi), and pa kimchi (hangul: 파김치, green onion kimchi).

Kimchi from the northern parts of Korea tend to have less salt and red chilli and usually do not include brined seafood for seasoning. Northern kimchi often has a watery consistency. Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchijeot (hangul: 멸치젓, brined anchovy allowed to ferment) or saeujeot (hangul: 새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (Hangul: 멸치액젓, "kkanariaekjeot" 까나리액젓, liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker).

Saeujeot (hangul: 새우젓) or myeolchijeot is not added to the kimchi spice-seasoning mixture, but is simmered first to reduce odors, eliminate tannic flavor and fats, and then is mixed with a thickener made of rice or wheat starch (Hangul: 풀). This technique has been falling into disuse for the past forty years.

White kimchi (baek kimchi) is baechu (napa cabbage) seasoned without chili pepper and is neither red in color nor spicy. White radish kimchi (dongchimi) is another example of a kimchi that is not spicy. The watery white kimchi varieties are sometimes used as an ingredient in a number of dishes such as cold noodles in dongchimi brine (dongchimi guksu).
This regional classification dates back to 1960s and contains plenty of historical facts, but the current kimchi-making trends in Korea are generally different from those mentioned below.

– Hamgyeong-do (Upper Northeast): Due to its proximity to the ocean, people in this particular region use fresh fish and oysters to season their kimchi.
– Hwanghae-do (Midwest): The taste of kimchi in
– Hwanghae-do is not bland but not extremely spicy. Most kimchi from this region has less color since red chili flakes are not used. The typical kimchi for Hwanghae-do is called pumpkin kimchi (bundi).
– Gyeonggi-do (Lower Midwest of Hwanghae-do)
– Chungcheong-do (Between Gyeonggi-do and Jeolla-do): Instead of using fermented fish, people in the region rely on salt and fermentation to make savory kimchi.
– Chungcheong-do has the most varieties of kimchi.
– Gangwon-do (South Korea)/Kangwon-do (North Korea) (Mideast): In Gangwon-do, kimchi is stored for longer periods. Unlike other coastal regions in Korea, kimchi in this area does not contain much salted fish.
– Jeolla-do (Lower Southwest): Salted yellow corvina and salted butterfish are used in this region to create different seasonings for kimchi.
– Gyeongsang-do (Lower Southeast): This region’s cuisine is saltier and spicier. The most common seasoning components include myeolchijeot (멸치젓) which produce a briny and savory flavor.
– Foreign countries: In some places of the world people sometimes make kimchi with western cabbage and many other alternative ingredients such as broccoli.

Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration. Although the advent of modern refrigeration — including kimchi refrigerators specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation — has made this seasonality unnecessary, Koreans continue to consume kimchi according to traditional seasonal preferences.

After a long period of consuming gimjang kimchi (hangul: 김장김치) during the winter, fresh potherbs and vegetables were used to make kimchi. These kinds of kimchi were not fermented or even stored for long periods of time but were consumed fresh.

Summer radishes and cucumbers are summer vegetables made into kimchi, yeolmu kimchi (hangul: 열무김치) which is eaten in several bites. Brined fish or shellfish can be added, and freshly ground dried chili peppers are often used.

Baechu kimchi is prepared by inserting blended stuffing materials, called sok (literally inside), between layers of salted leaves of uncut, whole Napa cabbage. The ingredients of sok (hangul: 속) can vary, depending on the different regions and weather conditions. Generally, baechu kimchi used to have a strong salty flavor until the late 1960s when a large amount of myeolchijeot or saeujeot had been used.

Traditionally, the greatest varieties of kimchi were available during the winter. In preparation for the long winter months, many types of kimjang kimchi (hangul: 김장 김치) were prepared in early winter and stored in the ground in large kimchi pots. Today, many city residents use modern kimchi refrigerators offering precise temperature controls to store kimjang kimchi. November and December are traditionally when people begin to make kimchi; women often gather together in each other’s homes to help with winter kimchi preparations. "Baechu kimchi" is made with salted baechu filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen (석이버섯), garlic, and ginger.

South Koreans consume 18 kg of kimchi per person annually,
and many credit their industrious energy as a people, and its impact on their nation’s rapid economic growth, in part to eating the dish. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, ginger, and chilli peppers, all of which are salutary. The vegetables used in kimchi also contribute to its overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains lactic acid bacteria, among those the typical species Lactobacillus kimchii. Health magazine named kimchi in its list of top five "World’s Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth. A 2005 South Korean study found, however, that when eaten in large quantities, kimchi may increase the risk of gastric cancer, particularly among people with certain genetic traits.

A study conducted by Seoul National University found that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the bacteria found in kimchi. During the 2003 SARS outbreak in Asia many people believed that kimchi could protect against infection and while there was no scientific evidence to support this belief, kimchi sales rose by 40%. In May 2009 the Korea Food Research Institute, Korea’s state food research organization, said they had conducted a larger study on 200 chickens, which supported the theory that it boosts chickens’ immunity to the virus.

Kimchi can be made with white radishes, mustard greens, scallions, or cucumbers. Kimchi is known to be a traditional side dish as it is almost always served along with other side dishes in most Korean family households and restaurants. Kimchi can be eaten alone or with white rice but it is also included in recipes of other traditional dishes, including porridges, soups, and rice cakes. (Jung, C.) Kimchi is also the basis for many derivative dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi pancake (김치부침개; kimchijeon), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap).


In 1996, Korea protested against Japanese commercial production of "kimchi" arguing that the Japanese-produced product (kimuchi) was different from kimchi (in particular, that it was not fermented). Korea lobbied for an international standard from the Codex Alimentarius, an organization associated with the World Health Organization that defines voluntary standards for food preparation for international trade purposes. In 2001, the Codex Alimentarius published a voluntary standard defining kimchi as "a fermented food that uses salted napa cabbages as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature", but which did not specify a minimum amount of fermentation nor forbid the use of any additives.

Due to heavy rainfall shortening the harvesting time for cabbage and other main ingredients for kimchi in 2010, the price of kimchi ingredients and kimchi itself rose greatly. Korean newspapers described the rise in prices as a national crisis. Some restaurants stopped offering kimchi as a free side dish, which The New York Times compared to an American hamburger restaurant no longer offering free ketchup. In response to the Kimchi price crisis, the South Korean government announced the temporary reduction of tariffs on imported cabbage to coincide with the Kimjang season.

Since 2012, the Chinese government has effectively banned Korean kimchi exports to China through government regulations. Ignoring the standards of Kimchi outlied by the Codex Alimentarius, China defined kimchi as a derivative of one of its own cuisines, called Pao cai. However, due to significantly different preparation techniques from Pao cai, kimchi has significantly more lactic acid bacteria through its fermentation process, which exceeds China’s regulations. Since 2012, commercial exports of Korean kimchi to China has reached zero, the only minor amounts of exports accounting for Korean kimchi exhibition events held in China.

Kimjang, the tradition of making and sharing of kimchi that usually takes place in late autumn, was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. The practice of Kimjang reaffirms Korean identity and strengthens family cooperation. Kimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature.


Posted by asienman on 2013-11-06 22:13:13

Tagged: , asienman , South-Korea , Seoul , National-Folk-Museum , Gyeongbokgung-Palace , Kimchi

Lunch 11/07/06

Lunch 11/07/06

Overcast days = being forced to take pictures under the crappy fluorescent lighting in my cube

I should have crammed more food into this one; by 3 o’clock, I was ready to gnaw off my own hand.

Posted by drv1913 on 2006-11-08 00:32:37

Tagged: , drv1913 , vegan , lunch , lunchbox , food

Jatio Pitha Utshob Logo 1

Jatio Pitha Utshob Logo 1

Jateya Pitha Utshob 2011

Date: 14th January to 21st January 2011
Time: 3:00pm to 9:00pm
Venue: Bangladesh Shilpakola Academy
Dhaka, Bangladesh

Posted by bdmenufood on 2011-01-17 10:59:02

Tagged: , Jateya , Pitha , Utshob , 1417 , Bangla , Food , Restaurant , Dining , Dinner , Launch , Buffet , Set menu , Hotel , News , Movie , Video , Entertainment , Tour , Travel , English , Bangladesh , Dhaka , Resort , Lounge , Chines , Cuisine , Fast food , Any , All , Nandos , KFC , Pizzahut , Sports , Theater , event , Concert , Barista , Marketing , Sales , Management , Peoples , Fun , Comedy , Recipe , Cook , Chicken , Vegetable , Kitchen , Chef , Tommy Miah , Master Chef , Girls , Women

101 Rules To Live By

101 Rules To Live By
Hey there little dude! Today you woke me up with your flashlight friend at ~4am! Haha I know I will soon secretly miss those times and if I think about that too much it’ll make me sad. This morning mommy asked you to let Emmett outside and you immediately said ‘OK’ and opened and shut the door to let him out. When mommy said ‘Thank you’ you quickly (and funnily) replied ‘my pleasure’ to which we all laughed about before I had to go to work. I was so proud of you, though, and know mommy was too. Before I left for the morning you made sure I got my ‘hug and kiss’ and when you thought I had left without saying goodbye, you got upset which I can’t tell you how good inside that kind of stuff makes me feel. In the end you saw me and laughed at yourself, which is a good trait to try to always have (silly goose!). I love having you around bud, I hope you always remember that. You’re a great kid full of genuine love and happiness – and an unmatched personality. I can’t wait to continue to watch you grow.

I know I don’t write these emails as often as I should, but I came across some good wisdom I want to be sure to pass along to you. I read these rules on a blog the other day and thought they were fantastic advice to live by. I couldn’t come across the original post, but while searching for it I came across a another version written by a 90 year old and combined the two with some of my own advice to create what I feel to be the best overall advice I could share. They’re all great words of wisdom to live by, but be especially mindful to #46. Also, as a disclaimer for #14, I have the feeling you’re going to like girls in the end but if I’m wrong, I want you to know I will always love you either way. You’re my Wyatt Monster (#36) and my partner in crayon, true and through.

Love you little buddy,

*101 Rules To Live By*
1. God loves you because of who God is, not because of anything you did or didn’t do. Always keep God first and get to know Him.
2. Never cancel dinner plans by a text message.
3. Don’t knock it ’til you try it.
4. If a street performer makes you stop walking, you owe him a buck.
5. Always use ‘we’ when referring to your home team or your government.
6. When entrusted with a secret, keep it.
7. Don’t underestimate free throws in a game of ‘horse’.
8. Just because you can doesn’t mean you should.
9. Don’t dumb it down.
10. You only get one chance to notice a new haircut.
11. There are plenty of ways to enter a pool. The stairs is not one of them.
12. Never park in front of a bar.
13. Expect the seat in front of you to recline. Prepare accordingly.
14. Keep a picture of your first car, first dog and first boy/girlfriend.
15. Hold your heroes to a high standard.
16. A suntan is earned, not bought.
17. Never lie to your doctor.
18. All guns are loaded.
19. Get outside every day. Miracles are waiting everywhere.
20. The best way to show thanks is to wear it. Even if it’s only once.
21. Take a vacation of your cell phone, internet, and TV once a year.
22. Don’t fill up on bread, no matter how good.
23. A handshake beats an autograph.
24. No one is in charge of your happiness but you.
25. Your job won’t take care of you when you are sick. Your friends and family will.
26. If you want to know what makes you unique, sit for a caricature.
27. Never get your hair cut the day of a special event.
28. Be mindful of what comes between you and the Earth. Always buy good shoes, tires, and sheets.
29. Don’t buy stuff you don’t need.
30. When you’re with new friends, don’t just talk about old friends.
31. Eat lunch with the new kids.
32. When traveling in life, keep your wits about you.
33. It’s never too late for an apology.
34. Don’t pose with booze.
35. If you have the right of way, take it.
36. You don’t get to choose your own nickname.
37. When you marry someone, remember you marry their entire family.
38. Make peace with your past so it won’t screw up the present.
39. Under no circumstances should you ask a woman if she’s pregnant.
40. When it comes to going after what you love in life, don’t take no for an answer.
41. Don’t make a scene.
42. When giving a thank you speech, short and sweet is best.
43. Know when to ignore the camera.
44. Never gloat.
45. Invest in good luggage.
46. Make time for your mom on your birthday. It’s her special day, too.
47. When opening presents, no one likes a good guesser.
48. Sympathy is a crutch, never fake a limp.
49. Give credit. Take blame.
50. Suck it up every now and again.
51. Never be the last one in the pool.
52. Don’t stare.
53. Address everyone that carries a firearm professionally.
54. Stand up to bullies. You’ll only have to do it once.
55. If you’ve made your point, stop talking.
56. Admit it when you’re wrong and don’t hold onto grudges – they’re toxic.
57. If you offer to help don’t quit until the job is done.
58. Look people in the eye when you thank them.
59. Say ‘thank you’ to everyone, especially people who prepare your food.
60. Never answer the phone at the dinner table.
61. Forgive yourself for your mistakes.
62. Know at least one good joke.
63. If a relationship has to be a secret, you shouldn’t be in it.
64. Know how to cook one good meal.
65. Learn to drive a stick shift.
66. Be cool to younger kids. Reputations are built over a lifetime.
67. It’s okay to go to the movies by yourself.
68. Dance with your mother.
69. Don’t lose your cool. Especially at work.
70. Whatever doesn’t kill you really does make you stronger.
71. If you don’t understand, ask before it’s too late.
72. You will always regret becoming addicted to smoking cigarettes. Try to find a healthy vice as soon as you can in life and stay true to yourself. 73. Life isn’t fair, but it’s still good.
74. Be a good listener. Don’t just wait for your turn to talk.
75. Keep your word.
76. In college, always sit in the front. You’ll stand out immediately.
77. Carry your mother’s bags. She carried you for nine months.
78. Be patient with airport security. They’re just doing their jobs.
79. Don’t compare your life to others. You have no idea what their journey and purpose is all about.
80. People like other people who shower.
81. You are what you do, not what you say.
82. Learn to change a tire.
83. Be kind. Everyone has a hard fight ahead of them.
84. An hour with grandparents is time well spent. Ask for advice when you need it.
85. Don’t litter.
86. If you have a sister, get to know her boyfriend/girlfriend. Your opinion is important.
87. You won’t always be the strongest or the fastest. But you can be the toughest.
88. Try to never call someone before 9am or after 9pm.
89. When you get mad take a deep breath. It calms the mind.
90. Make the little things count.
91. Get rid of anything that isn’t useful. Clutter weighs you down in many ways.
92. Always choose life.
93. You’re never too old to need your mom.
94. Friends are the family that we choose.
95. However good or bad a situation is, it will soon change.
96. Your dance moves might not be the best, but I promise making a fool of yourself is more fun than sitting on the bench alone.
97. Smile at strangers.
98. Make goals.
99. When in doubt, just take the next small step.
100. If you have to fight, punch first and punch hard.
101. Life is too short – enjoy it.

Posted by anthonyandjamy on 2014-03-24 21:46:03

Tagged: , email , on the go , on the road , posts by email,