Che Ferdinand Fuh’s Post

These cooler temps have us thinking about gumbo, especially on National Gumbo Day! Tell us in the comments: What's your favorite kind? Chicken and sausage? Seafood? Some other combo? Should we even talk about potato salad? #NationalGumboDay #gumbo #fallweather #itsfallyall #gumboday #gumboday2024 #NationalGumboDay2024

Imitation Crab sticks or Surimi- Is something fishy? Global "Crab Sticks Market" reached a valuation of USD 22.83 Billion in 2023, with projections to achieve USD 49.69 Billion by 2031, a compound annual growth rate (CAGR) of 11.75% from 2024 to 2031. One of the larger players is Lucky Union Foods is the world's largest imitation crab stick producer. This factory in the video produces 40,000 tons per year, distributed in 37 countries around the world. Lucky Union Foods is headquartered in Thailand and is headed by chairman Cheng Niruttinanon. Lucky Union Foods is a joint venture between Thai Union Group and Korean distributors LF Food and CJ Seafoods. Here are the other large producers • Tesco • ASDA • Hokkaido • Asian Star Ichiban • Kibun Sea Stix • Sevensea • Smartcrab • Takeda • Tokai • Sajo • Liray • Lohaco • Morefood • Shimanto • Osaki Suisan You can see these crab sticks in hot pots, yong tau fu, steamboat and also quite commonly found in sushi rolls. What is imitation crab sticks? Imitation crab stick is made of surimi. It is a substitute for real crab meat, and essentially formed through the processing of other fish into a paste. Surimi makes up about 35% to 50% of imitation crab. The rest is comprised of Starch, Water, Vegetable oil, Salt, Egg whites or soy for protein and Sugar. Notably, imitation crab sticks also has a high number of additives. If you are a fan of these crab sticks, you might want to skip watching the video below on how it is made. Before you brush off the crab stick. Imitation crab meat stick is one of Japan's three greatest postwar food inventions, along with instant ramen and ready-made curry pouches. As food processing technology has improved, the ersatz crab has enriched the world's dining tables. Ishikawa-based Sugiyo, which invented imitation crab meat half a century ago, in March introduced Kaoribako Kiwami. The company thoroughly analyzed snow crab, a specialty of Japan's northern Hokuriku region, to come up with a product that pairs the male crab's rich umami ("savor") and sweetness with the female's delicate yet juicy flavor.

Jute leaves and ewedu are both popular leafy vegetables in West Africa, particularly Nigeria, where they are used in the preparation of soups, stews, and sauces. While they may look similar and are often used interchangeably in recipes, they are actually two different types of plants. What are Jute Leaves?

In this video I talk about one of the challenges of mushroom foraging - battling against slugs that love to eat mushrooms, especially delicious ones like the Penny Bun aka Porcini! Most of the time you can find such mushrooms in great condition, but sometimes the slugs win! Despite the slug attacks, I decided to harvest some of the mushrooms to make a delicious Porcini mushroom soup!

The Olive Professor just published this beautifully written article which tells the story behind our line of cake mixes. A big thanks to Amy Sherman, editor-in-chief of the Olive Oil Professor, for capturing the essence of Flour & Olive! #oliveoilprofessor #oliveoilcake #bakingwitholiveoil #oliveoil #cake

Hummus . 1.Spinach hummus . 2.charcoal hummus . 3.dragon fruit hummus . 4.purple sweet potato hummus . Hummus is an ancient recipe straight from the Middle East. It is a combination of chickpeas and acids pureed into a paste and spread on bread, chips of varying types and vegetables. hummus was likely created in the Middle East, and eventually found its way to Greece. . . . . . . . #chefaryan #hummus #foodsg #foodie #foodstagram #foodporn #foodphotography #foodporn #foodblogger #dip #sgfoodlover #foodpics

BUSINESS DINNERS ARE TOUGH AND YOU DONT WANT TO BE A DEBBIE DOWNER Then you need to understand what type of food that you should eat and how to not waste precious calories on the wrong choices. For most protein they can become fatty when cooked in a restaurant so it’s important to choose low fat options to keep your calories low for dinner. Here are a list of low fat low calorie protein options to choose the next time you’re at a business dinner or just one with your friends or significant other. LOW FAT PROTEINS: - Chicken breast - Turkey breast - Lean cuts of beef (such as sirloin or tenderloin) - White fish (such as cod, haddock, or tilapia) - Shrimp - Pork tenderloin - Bison - Venison - Rabbit - Ostrich List of Low Fat Steak - Sirloin - Tenderloin - Eye of round - Top round - Bottom round

I PROMISE you'll be swapping out your Gobi Desert Turkey for one of Will's big, juicy Coqs this Christmas. What is a Cockerel? The Wagyu of Poultry at over 3kg per bird, having lived for 3 times longer than most chickens. Why haven't you heard of it? Because they're too big for a supermarket shelf, making them one of the biggest hidden gems in the meat industry. Why are they so special? The older a chicken gets, the more intra-muscular fat it builds. Fat means flavour. Fat means juicy. Add that to Will's 40 acres of pasture for the chickens to live on and you've got the most perfect, meaty bird. At £39 to feed 8 people, they are a FRACTION of the cost of a Turkey while being 100x more tasty. That is proper change in the food system. Order yours for Christmas - https://lnkd.in/eeSTeKEY #christmas #turkey #chicken #taste #food #industry #price #quality

Tomato Coconut Curry with Parsley Chickpeas

Choosing the right aquafeed at the right time is optimal for not only creating robust fish and shrimp but makes for great tasting seafood. 𝗧𝗵𝗲 𝗿𝗶𝗴𝗵𝘁 𝗳𝗲𝗲𝗱 𝗺𝗮𝘁𝘁𝗲𝗿𝘀. Read more: https://loom.ly/IVhwM14