Potato and salt were the subjects of our 4th kitchen test. We bought different kind of potatoes from all the three types A, B, C (for reference see our previous post). We prepared boiled potato, mashed potato, chips and potato salad from the appropriate potato-kinds with the help of chefs István Pesti and Gyuri Lőrincz. Facilities were provided at the fantastic Gastropolis cooking school.
Biodiesel production is an ambiguous field. However doing research for the french fries post we bumped into a positive example.
Government of Dubai has brought together Dubai-based newly established Neutral Fuels LLC and McDonald’s UAE in a first-of-its-kindpartnership to produce environmentally friendly 100% biodiesel from used vegetable oil. They convert McDonald’s’ waste vegetable oil into bio-diesel that is fully used by the company’s logistics fleet. Read their press release here and find CNN video report here.
We searched for the types of potatoes currently available in Hungary with the proven method of Based on Pig commando finding out if these are actually available in Budapest shops. We visited two of the leading supermarket chains, and some big markets.
Hungarians eat lot of potato still we can be mistaken and think that there’s only one type: the potato. BoP is going to re-discover old-school potato-kinds, show which is Gülbaba or Rózsa, and present some newly introduced ones: sweet and purple potatoes. We will be questioning what fast-food chips is made from, looking at why GMO touches potato heavily. In the meantime we’ll be also speaking about what is called good and bad salt, do we take to much or too less of them? How does salt is made and what kind of them can be found in the shops? Is that salt is just salt? What is the anti-caking compound then? Anyways, we’re looking ahead a busy months, stay tuned!
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