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Season 26
Winter is just around the corner. Time to bring out the wool. And if you believe the retailers, there’s one type of wool that will truly keep you warm: merino. Exceptionally soft wool,
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Winter is just around the corner. Time to bring out the wool. And if you believe the retailers, there’s one type of wool that will truly keep you warm: merino. Exceptionally soft wool, from exceptionally generous sheep. But on quite a few merino garments, there’s an extra label: *mulesing-free*. What does that mean? The **Keuringsdienst** asks a simple question about shear wool and discovers that humans have made life rather difficult for some sheep.
When you fry vegetables, you stir-fry. But when you stir-fry, you wok. Stir-frying came over from Asia: frying in piping hot, hollow, and convex pans. The Food and Consumer Product
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When you fry vegetables, you stir-fry. But when you stir-fry, you wok. Stir-frying came over from Asia: frying in piping hot, hollow, and convex pans. The Food and Consumer Product Safety Authority (Keuringsdienst) stood in front of the refrigerated section and couldn't figure it out. There are plastic bags of pre-cut stir-fry vegetables and plastic bags of pre-cut stir-fry vegetables, and almost every country has its own mix – from Asia to Italy, and from Mexico to France. But how do you stir-fry the French way? The Food and Consumer Product Safety Authority searches for woks and returns with a new stove.
Whether it's chicken, cow, or pork: eating animals means eating protein. But the Food and Consumer Product Safety Authority checked the ingredients and spotted something strange: animal
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Whether it's chicken, cow, or pork: eating animals means eating protein. But the Food and Consumer Product Safety Authority checked the ingredients and spotted something strange: animal protein, added to the meat. Chicken contains extra chicken protein, beef contains extra beef protein. And pork? Exactly: extra pork protein. Why? And where does it come from? It turns out to be a blood-curdling story.
In the Netherlands, many people only call fries "fries" if they're preceded by "Flemish." The freezer and fresh food sections are full of them: often thick slices of potato, sometimes
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In the Netherlands, many people only call fries "fries" if they're preceded by "Flemish." The freezer and fresh food sections are full of them: often thick slices of potato, sometimes with the skin, sometimes without. But what makes fries "Flemish"? And why isn't there a Walloon or Brussels variety? The Food and Consumer Product Safety Authority visits Belgium and is called "crazy."
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