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Found 6 results

  1. FIRST dates are all about people getting to know each other. People are nervous enough and are already trying to put their best foot forward to either secure a second date or decide what the next step would be without having to worry about a food- related incident. It’s not a matter of forming or not being authentic but it’s the first date and the food you know how to eat very well could end up embarrassing you( even simple common ice cream/ pop corn). All our finesse and efforts could be wasted if we tried any of these meals: A) Spaghetti : No matter how appetizing the spaghetti is, slurping and chewing while trying to get to know each other is a no-no. It’s either you trying to cut the spaghetti strands into smaller pieces or attempting to suck on the spaghetti. B)Eba and Soup: This is the first date we are talking about. Leafy leafs could get stuck in your teeth while okra/ ogbonno needs no explanation, the drawing nature of the soup explains it all. C)Beans: The more you eat, the more you whoops. Be classy and not gassy- just forget the beans. Apart from beans causing you to fart, you’d be full quickly and ruin your plans for dessert if you made any. D)Salads: Salads take long to chew and it getting between your teeth is never a good look. E)Anything with Onions: Onion breath is terrible, it could end the date. F)Spicy Foods: If you can handle the heat, good for you but don’t risk it. Running nose and sweating is not a good look. No one is forcing you to appear macho by eating spicy meals. G)Vanilla Ice-cream/ Junk: Except you want to appear childish don't take junk meal or the vanilla flavour of ice-cream H)Bad table manners: Bad table manners should obviously be avoided at all costs. DO NOT chew with your mouth open and speak with a mouthful of food. Basic manners and a little common sense would go a long way. Source
  2. A dietician and food expert, John Tehinse has warned Nigerians against cooking Moi-moi and other foods in nylons as it produced dioxins, a toxic substance that causes cancer. Tehinse gave the warning on Tuesday in Ilorin at an awareness campaign on food safety organised by the Food Safety Awareness Campaign Initiatives, funded by the European Union. In his lecture entitled: “Food Safety Control System in Nigeria”, he said that cooking Moin-moin in nylon had become widespread while people were unaware of the dangers. The food safety expert said nylons or cellophane bags produced dioxins when heated, adding “they are a group of chemically-related compounds that are persistent environmental pollutants (POPs)’’. Tehinse further warned that dioxins were highly toxic and could cause reproductive and developmental problems, damage the immune system, interfere with hormones and also cause cancer. He advised people to use the traditional leaves to cook the food. “Food business is not only to make money but a calling to protect public health and ensure what they offer to consumers is safe,” he said. Source To the moi moi lovers out there...
  3. Mongolian beef sauce is a dish consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce. Ingredients 600g Beef 1/4 Cup Canola Oil 1/2 Cup Soy Sauce 1/2 Cup Brown Sugar 1/4 Cup Corn Flour Small piece of Fresh Ginger Handful of Spring Onions (to garnish) Watch Source
  4. Name a ....

    Name a food you can't stand that most people seem to love. Okro(a) and rice
  5. What is...

    What's your favourite sandwich? Moi - Reuben/Pastrami sandwich
  6. Roughly 176 million cases of food poisoning and 15,000 related deaths occur each year. The elderly, the very young, pregnant women, and people with otherwise weakened immune systems tend to be most vulnerable. You’re not totally helpless, though. These simple rules may help you avoid food-borne illnesses. Avoid raw eggs Eggs have been linked to 352 food poisoning outbreaks since 1990, most often due to salmonella bacteria, one of the most common culprits of food poisoning. Chances are you’re not going to purposely down a raw egg, but remember all of the places that raw eggs are hiding: Taking a nibble of raw cookie dough or licking the spoon used to stir the cake batter can be hazardous. Shop wisely Food safety begins at the grocery store. Stop by the refrigerated and frozen sections last, so that perishable products stay cold for as long as possible. Bag raw meat separately from other foods and bring groceries home immediately to store them properly. “Choose foods carefully,” says Klein. “Look at expiration dates [and] whether something appears to have been kept at the right temperature.” Shopping at an upscale supermarket won’t necessarily protect you from foodborne illness, she adds. “Even a ‘nice’ deli can have trouble cleaning sufficiently. Wash, wash, wash All produce needs to be washed, even if you plan on peeling it before you eat it. Klein does not recommend, however, rewashing triple-washed bagged lettuce because the extra handling of these already clean greens could introduce new contaminants. But even the most thorough washing does not always eliminate your risk because, as Klein warns, “pathogens can get inside produce.” While contaminated produce sounds scary, consumers needn’t avoid nutritious foods such as spinach and tomatoes just because they have been linked with outbreaks, she says.Produce isn’t the only thing you need to wash. Remember to wash your hands frequently—and “thoroughly”—and give countertops and cutting boards a good scrub too. Separate raw from ready Never thaw food on a counter, as the outermost layer will warm too quickly, promoting bacteria growth. Use different utensils and cutting boards for preparing raw meats and for assembling ready-to-eat dishes. This will prevent cross-contamination, the easiest way of spreading the most common foodborne bacteria. Washing your sink after using it to clean raw meats is also a good idea, says Klein. Keep your eye on the temperature Looks can be deceiving when cooking raw meat. Don’t trust that a browned chicken breast is done; instead check the internal temperature of all meats with a food thermometer. Chicken and turkey should reach 165˚; steaks, 145˚; and hamburgers, 160˚. Bacteria multiply the fastest between 40˚ and 140˚, so make sure that cold food stays cold and that cooked food is hot enough. Refrigerate food at less than 40˚, and reheat cooked leftovers to at least 165˚. “Reheat things to steaming,” says Klein, “to ensure any bacteria that may have multiplied are killed off.” Source