Black History Month Menu at N.Y.U.: Kool-Aid, Watermelon and Controversy | Green Pumpkin Seeds Kernel

Kazuki’s, Carlton: Pipi, soy, ginger Ellen Fraser, Melbourne editor Everyone’s got their hangover fix, whether it be fried chicken or the cool embrace of doctor ocean. You can imagine then how ill-matched this pipi and I were after a few hours spent on the house reds the night before. But the first dish I tried in the hushed, subdued dining room of Japanese fine diner Kazuki’s really blew my mind. A single raw pipi, spiked with ginger and a snifter of soy, served in the shell. It’s clean, sweet, brine-y and lively all at once – not quite doctor ocean, but damn near close enough.

“I was fortunate enough to be able to partner with some people in the industry that gave us a leg up. One company was particularly helpful to us,” Scott remarks.

Taco Bell is apparently trying to prove its customers that it can make a soft drink look as much like a fruit drink as it tastes

Check and stir it towards the end, adding a splash more water if needs be. While it cooks, wash, peel and dice the potatoes into 2-3cm chunks. Put them in a pan of cold water. Season well with salt and bring the pan to the boil. Cook for 10-12 minutes or so, until the potatoes are soft when pierced with a sharp knife. Once cooked, drain into a colander. Leave in the colander for 2 minutes to allow excess water to evaporate.

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Dry pieces of pork tenderloin ($39) unceremoniously jumbled with corn, sweet peppers and avocado is a rare miss. But beef is well-represented in the form of a sizzling charred filet ($43) with roasted root vegetables, a restrained application of Hollandaise and paper-crisp carrot chips.

Listeria outbreaks are common. The CDC estimates that Listeria puts 1,600 people into the hospital each year and kills 260 of them.

Besides dehulling oats, Schumitsch has tried other grains and crops over the years to see if there were more valuable rotational crops for potato farmers to grow besides oats.

In a medium bowl, combine the slices of red onion and juice of two limes. Let them mingle for about ten minutes while you chop the watermelon.

One of the biggest problems they see in today’s varieties is lack of test weight. “For years there has been a large emphasis on creating varieties with a high yield, but not really on test weight. Without test weight, you don’t have a valuable oat,” Scott states.

These melt-in-your-mouth squares may be called fudge, but they don’t contain a hint of refined sugar, butter, or milk. Instead, it’s all about the sunflower butter and maple syrup flavors, with chopped walnuts sprinkled on top for a fun texture contrast.

“About 10 years ago, a co-worker kept twisting my arm to grow these things,” he said. “He eventually brought a plant into work one day, put it on my desk and told me to take it home and plant it. I was somewhat dubious about it at the time; after all, it’s kind of a silly hobby. People don’t eat these pumpkins, and they take up a huge amount of space in your garden. I generally set aside 1,000 to 1,200 square feet for a single plant, which translates into a 30-by-40-foot plot. That’s bigger than most people’s gardens.”