Gastronomía de mi gusto. Sugerencias culinarias.
Platos de mi tierra, de otros lares y de ultramar.
Todo plagiado y mejorado por el mero gusto del arte del buen comer.
"Yo soy Don Juan Palomo. Yo me lo guiso, yo me lo como"
Gourmet ou gourmand? C'est la cuestion de fond!
Is drinking milk good for you, or not? Is organic milk healthier than
conventional? Is raw milk safe? Is it legal? Skim, 2 perent or
whole…which one should I drink?
Here are some milk nutrition facts for you to make up your own mind whether or not you should drink milk.
Asking the question, “Is drinking milk good or bad for you?” is
controversial. A Google search for ‘why is drinking milk good for you’
yields 18.2 million search results. Why it’s bad pulls up 12.7 million
links.
Why is milk so controversial?
Vegans and other opponents of drinking milk point out that humans are
the only species to drink other species’ milk (With the exception of
some orphaned animals).
Taking it a step further, they argue, all other species stop drinking milk after weaning off of mother’s breast milk.
Other opponents blame milk for the following reasons, among many:
Factory-farmed milk may contain hormones, antibiotics, pesticides and chemicals
I thought ‘Milk Does the Body Good’?
Assuming one cup of milk contained no contaminants or harmful
ingredients, what beneficial nutrients could we get from (cow) milk?
Calcium: One 8 oz. cup of milk contains about
one-third of our recommended daily value, regardless of the fat content.
Calcium, of course, strengthens bones and may help prevent
osteoporosis. But the Harvard School of Public Health recommends limiting dairy intake to two servings per day. Find your calcium from other sources, the school recommends.
Dietary Fat: Whole milk has 8 grams of total fat, 5
of them saturated; 2% milk contains 5g fat, 3 of them saturated; there’s
2 grams of fat in 1% milk, both grams saturated; skim milk checks in at
under 1 gram of fat. The official government stance:
those trying to lose weight should restrict calories and drink skim
milk. But many nutritionists would argue that the fat in a moderate
portion of whole milk, or at least 2%, would make people feel fuller and
reduce cravings for more food. As for saturated fats, this is a very
controversial subject. Harvard's School of Public Health suggests limiting saturated fat intake; others blame refined carbs for heart disease, not saturated fats.
Protein: Milk, regardless of fat content, usually
has 8 grams of protein. Milk has two main proteins: whey and casein. In
human milk, whey makes up about 60-80 percent of the milk protein. In
cow’s milk, whey only accounts for about 20 percent. Protein is critical
for growth, but is milk protein critical for good health? For some, it
could be, but for the estimated 30-50 million Americans with lactose intolerance, at least one, if not both of these milk proteins can’t be broken down.
Carbohydrates: Nearly all varieties of cow milk have
12-13 grams of carbohydrates, all of which comes from the milk sugar,
lactose. One reason some nutritionists would caution against skim milk,
even though it has less calories and fat, is that foods with natural
dietary fat can help prevent blood sugar spikes and insulin intolerance.
If you drink skim milk, consider eating some foods with natural fat to
buffer the blood sugar spike.
Calories: The calorie count of one cup of skim, 1%,
2% and whole (3.25%) is roughly: 90, 100, 120, 150, respectively. For
the estimated one-third of American adults who are obese, should they
drink skim milk? Again, assuming that the milk comes from a safe, humane
source, even someone who is obese still needs to consume at least 1,500
calories to be able to function.
Vitamins and Minerals: Many types of milk are
fortified with Vitamin D, supplying roughly one-quarter of the daily
value. There’s also about a 25 percent suggested daily value of Vitamin
B2 as well. One cup of milk also supplies about one-fifth of the daily
recommended amount of Vitamin B12, a vitamin lacking in some vegan and
vegetarian diets. In addition to being loaded with calcium, milk is also
high in the following minerals: phosphorous, potassium and selenium.
I like milk. Should I drink organic? What about raw?
Some research suggests that organic milk is healthier. Raw milk proponents
claim that promptly-refrigerated, unpasteurized, grass-fed milk poses
no health risks and can produce numerous health advantages, such as better immune function. But most states outlaw the sale of raw milk. Do your own research and come to your own conclusions whether or not you should drink milk (or suckle directly from a cow).
Food fraud is the "deliberate substitution, addition, tampering or
misrepresentation of food, food ingredients or food packaging, or false
or misleading statements made about a product for economic gain"
1. Orange juice
What could be complicated about orange juice? It is made from oranges, juiced — except when it’s not.
That some juice makers feel compelled to regularly pump up their
product with non-orange ingredients seems farfetched, but they do it.
And in fact, orange juice is one of the most popular items to have
suspect ingredients sneaked into the mix. The FFD is chock full of faux
orange juices, one of the most shocking
reveals a mixture of beet sugar, corn sugar, monosodium glutamate,
ascorbic acid, potassium sulfate, orange pulp wash, grapefruit solids,
and a byproduct from a water distillation system.
2. Honey
Honey laundering has been making headlines lately due to a large-scale case in China
where stocks are commonly tainted with a potentially dangerous
antibiotic – launderers mask the honey's oririn and the defiled product
is whisked through the system to unwitting consumers.
Also at play, cheaper honeys are increasingly passed off as more
expensive varieties. Honey is one of the most commonly mislabeled foods,
representing 7 percent of food fraud cases. Last year, Food Safety News
tested honey and found that 75 percent of store-bought honey didn’t
contain pollen. People are still buying a product made from bees, but
with no pollen food regulators are unable to identify the honey’s
source. Consequent testing found that a third of all phony honey was
imported from Asia and was contaminated with lead and antibiotics.
The National Honey Board says regulations do allow for pollen to be
filtered out as part of the removal of “bee parts” and other organic
matter, but there is still cause for dismay. The FFD lists a bevy of
non-honey ingredients, such as sucrose syrup, sugar syrup, partial
invert cane syrup, corn syrup, glucose syrup, high-fructose corn syrup,
beet sugar, and a whole host of non-authentic sweeteners. The good news
is that the tests from Food Safety News found all of their samples from
farmers markets, co-ops and whole food stores like Trader Joes were
authentic.
3. Truffle oil
This one comes as a shock to any self-respecting foodie upon its
discovery. The fancy truffle oil that home chefs and beloved restaurants
drizzle across pizza, pasta, and salads … isn’t flavored with real
truffles. No, most commercial truffle oils are created by mixing olive
oil with a synthetic petroleum-based flavoring agent, commonly
2,4-dithiapentane. The collective sound of gourmands’ hearts breaking
when The New York Times
did a story on the practice was nearly audible; all that dreamy reverie
spent on a chemical created in a lab! Real truffle oil may be hard to
find, but check the label for truffle “aroma” or “essence” to spot the
imposter oils, both of these terms are not USDA-approved food
descriptions.
4. Blueberries
In 7 nutrition bars that are worse than candy,
we discovered that the Berry Blast PowerBar (you know, the one with
pictures of berries blasted across the wrapper) contained, ta-da, no
berries whatsoever. Berries, and blueberries in particular, have become a
superfood darling and consequently, commonly faked – there’s a pretty
lengthy list of retail food items that contain words or photos
suggesting that real blueberries were used in the products, when in
fact, they weren’t.
The nonprofit Consumer Wellness Center reported
that many "blueberries" in popular products they found were nothing
more than glops of sugar, corn syrup, starch, hydrogenated oil,
artificial flavors and artificial food dye blue No. 2 and red No. 40.
And these are from popular manufacturers such as Kellogg's, Betty
Crocker and General Mills. If you see bagels, cereals, breads, muffins,
cereal, and other items that promise blueberries, closely check the
ingredient list for, you got it, actual blueberries. Also to note,
artificial food dye blue No. 2 and red No. 40 likely indicate “fake
blueberries at work here.”
5. Milk
Fake milk being sold as the real McCoy? It seems unfeasible, but it’s not. Milk is one of the most commonly adulterated food items out there. A look at the FFD
turns up pages of search results for milk, with a nightmarish list of
adulterants. For starters: Melamine, non-authentic animal sources,
formaldehyde, urea, hydrogen peroxide, machine oil, detergent, caustic
soda, starch, non-potable water, cow tallow and pork lard. Gulp.
6. Fish
Between sustainability issues
and mercury levels, many of us are obsessively diligent about the fish
we buy. So it’s depressing and distressing to discover that a study by Oceana
from 2010 to 2012 found that 33 percent of the 1,215 samples they
analyzed nationwide were mislabeled according to FDA guidelines. The
samples were collected from 674 retail outlets in 21 states.
Samples labeled as snapper and tuna had the highest mislabeling
rates (87 and 59 percent); only seven of the 120 samples of red snapper
purchased nationwide were actually red snapper, the other 113 samples
were another fish.
At the same time, farmed fish gets sold as wild catch and scallops
are sometimes stamped-out whitefish. And buyer beware: A Consumer
Reports study included a "grouper" sample that was really tilefish, a
fish that contains frighteningly high levels of mercury.
7. Saffron
Few spices are as exotic or expensive as
saffron, and consequently, few spices are knocked off as frequently.
Commonly standing in for the costly crimson threads, according to the FFD,
are creative adulterants such as marigold and calendula flowers,
turmeric, corn silk, poppy petals, died onions, gypsum, chalk, starch,
borax and glycerine, tartrazine, barium sulfate, sandalwood dye, colored
grass, and red-dyed silk fiber.
8. Olive oil
Researchers have found that olive oil is the food most vulnerable to
food fraud. In most cases consumers are getting a lesser quality than what is labeled
– regular olive oil instead of extra virgin, or a cheaper, non-Italian
variety being sold as Italian. But olive oil is also frequently diluted
with imposter oils such as hazelnut oil, corn oil, sunflower oil, peanut
oil, vegetable oil, soybean oil, palm oil and walnut oil. One sample even contained lard.
In rare instances, varieties of non-food-grade oil may be added in.
In one notorious case, more than 600 Spaniards died in 1981 after
eating a non-food-grade, industrial rapeseed oil that was sold as olive
oil.
9. Pomegranate juice
Pomegranate juice is another food category undone by its own popularity.
Ever since pomegranate juice hit the market, it has been lauded for its
high antioxidant content, for which consumers are willing to pay a
premium. So it’s with no little amount of frustration to find that
“pomegranate” juice is often diluted with grape or pear juice, sugar,
and high-fructose corn syrup. There have also been reports of completely
"synthetic pomegranate juice" that didn't contain any traces of the
real juice at all.
10. Coffee
If you buy whole beans and grind them at home, there’s less of a chance
that your morning joe has been "enhanced" with the confounding oddities
that find their way into ground and instant coffee courtesy of sketchy
coffee producers. The following have been found in these forms of coffee:
Twigs, coffee husks, roasted corn, roasted barley, roasted soybeans,
chicory powder, rye flour, potato flour, burned sugar, caramel, figs,
roasted date seeds, glucose, maltodextrins, starch and roasted ground
parchment.
The moral of the story? Don't be scared by all of this, but be
aware. Buy whole foods when you can. Shop at trusted co-ops and farmers
markets when possible. Know that well-known names and bigger brands
should be somehwat reliable, since they have a lot to lose if they're
busted for mislabeling. And look out for deals that seem to good to be
true; that super cheap saffron could well be nothing more than died
daisy petals.
Con la llegada del frío y el despertar de los virus, a nuestro
sistema inmunológico le viene muy bien una ayuda extra para defenderse
de los potenciales ataques al organismo. La alimentación es clave a la
hora de reforzar nuestras defensas y consumir determinados productos
puede procurarnos las vitaminas, minerales y antioxidantes que
necesitamos sin tener que recurrir a los suplementos. Los cítricos de
buena mañana, con su vitamina C y su poder alcalinizante, son una
excelente opción para empezar el día. Pero hay más… Alimentos fermentados: casi todas las culturas han consumido
durante siglos alimentos fermentados. Ayudan a restaurar el equilibrio
saludable de las bacterias intestinales y mejoran considerablemente la
digestión, base fundamental para un sistema inmunológico eficiente.
Beber un poco de Kefir todos los días, comer pan de masa fermentada y
aderezar nuestros platos con salsas fermentadas resulta excelente para
nuestro organismo. Aceite de Coco Virgen: es muy beneficioso para la tiroides y
por tanto para el metabolismo. El aceite de coco es rico en ácido
láurico, que en nuestro interior se convierte en monolaurina, el
componente de la leche materna que refuerza la inmunidad del bebé. Como
tiene buena resistencia al calor, el aceite virgen de coco se puede
utilizar para freír u hornear, en sustitución de la mantequilla. Verduras ecológicas locales: llenar la despensa con productos
orgánicos, libres de pesticidas, nos asegura una excelente fuente de
vitaminas y minerales sin las toxinas que alteran nuestra salud. Es
clave comer alimentos de temporada y producidos lo más cerca posible,
para evitar el deterioro que ocasiona el paso del tiempo. Cultivar
nuestra propia brócoli o pimientos en la terraza de casa podría ser uno
de los buenos propósitos para el año nuevo. Es más fácil de lo que puede
parecer. Arándanos: los arándanos silvestres contienen fitoquímicos de
gran alcance, tales como la antocianina, que proporciona su color azul y
que tiene elevado poder antioxidante. Entre sus efectos terapéuticos
conocidos están la reducción de las enfermedades coronarias, los efectos
antitumorales, antiinflamatorios y antidiabéticos, además del
mejoramiento de la agudeza visual y del comportamiento cognitivo. Hongos: las setas contienen una gran cantidad de vitaminas,
incluida la vitamina D. Es más, se trata de uno de los alimentos que
puede ofrece este potenciador inmunológico. También contienen
beta-glucanos, que pueden activar o modular el sistema inmunológico.
Resultan especialmente beneficiosos los hongos Reishi, Shitake y
Maitake. Alga Chlorella: es un alga unicelular de agua dulce que atrapa
las toxinas como el mercurio y las retira del organismo. La Chlorella
también ayuda a procesar mejor el oxígeno, a limpiar la sangre y a
promover el crecimiento y la reparación de los tejidos. El 40% de su
peso, ya desecado, son proteínas, si bien para su consumo debe estar
procesada antes de ser incluida como ingrediente de preparados
alimentarios. Té verde: el té verde contiene polifenoles en forma de
sustancias químicas naturales llamadas catequinas. Estos compuestos
tienen muchos beneficios para la salud, con efectos positivos en los
cinco órganos vitales, especialmente el corazón, y pueden ayudar a
estimular el sistema inmunológico. Ajo: resulta un ingrediente imprescindible en la dieta
saludable, ya que el ajo es antibacteriano, fungicida y antiviral. En
los guisos invernales se convierte en el aliado de excepción ante las
enfermedades de esta época. Además de su conocido poder anticoagulante,
este bulbo tradicional de la dieta mediterránea es un antibiótico
natural con propiedades expectorantes, contra la tos y la ronquera. Cúrcuma: esta sencilla especia de color naranja brillante
tiene una alta capacidad antioxidante y se sabe que es un agente
anti-cáncer. Su capacidad antioxidante es 8,5 veces más potente que la
de las vitaminas C y E. La medicina ayurvédica utiliza la cúrcuma como
importante medicamento anti inflamatorio. Se puede añadir a sopas,
guisos y arroces para aportarles otro saludable toque. Pimienta Negra: es la especia más popular y ya en la
antigüedad se utilizaba para tratar la bronquitis aguda. Contiene
manganeso, hierro y vitamina K, mejora la digestión y la salud
intestinal. Al consumir pimienta se estimula la secreción de ácido
clorhídrico, esencial para digerir los alimentos y evitar así la
proliferación de bacterias que causan alteraciones gastrointestinales
como los gases, la diarrea o el estreñimiento. Además de carminativa o
diurética, la pimienta también tiene capacidad antioxidante,
antibacteriana y de estimular la descomposición de las células de grasa. Orégano: fresca o seca, el orégano es una hierba aliada cuando
los catarros acechan. El orégano tiene capacidad antimicrobiana,
antitumoral, antiséptica, tónica y digestiva. En infusión resulta muy
eficaz contra la tos, la afonía y las molestias de garganta. Su agente
activo, el ácido rosmarínico, es un poderoso anti-oxidante. Canela: esta especia originaria de Sri Lanka es un poderoso
agente antimicrobiano, letal para numerosas bacterias como la E. coli.
También contiene compuestos anti-inflamatorios, es relajante,
beneficiosa para el corazón y ayuda a reducir el colesterol, los
triglicéridos y el azúcar en sangre. Además de añadirla a postres y a
guisos con tinte oriental, también es una saludable costumbre incluir a
la canela en la taza de café o cacao, en zumos, infusiones, tostadas y
cereales. Clavos de olor: los frutos del árbol del clavo, nativo de
Indonesia, contienen eugenol, un poderoso antiséptico y anestésico, de
ahí sus beneficios en dolores de muelas y de garganta. En platos como el
arroz con leche o carne guisada el aroma del clavo resulta exquisito. Jengibre: este rizoma típico de la gastronomía asiática
contiene gingerol, un supresor del cáncer. El jengibre también es
excelente para la digestión, alivia las flatulencias y la inflamación de
garganta. Además de ingrediente de guisos y repostería, el jengibre
permite elaborar deliciosas infusiones. Si también añadimos una ramita
de canela y una buena cucharada de miel, tenemos un cálido tónico, ideal
antes de acostarnos. Cayena: el chile en polvo contiene beta-caroteno, un fuerte
anti-oxidante y es una fuente considerable de vitamina C y A
especialmente. La capsaicina, una de las sustancias responsables de la
sensación picante, es un efectivo antibiótico y se ha demostrado que
provoca la destrucción de las células cancerígenas en laboratorio. Con
todo, se considera saludable consumir comida picante, que además
estimula las endorfinas que nos dan sensación de bienestar, tan
necesaria cuando bajan las horas de luz. Una pizca de cayena en la taza
de chocolate nos aporta otra versión de la experiencia. Tomillo: los egipcios ya utilizaban esta hierba para
embalsamar a sus difuntos. La cocina mediterránea también la incluye
frecuentemente en sus recetas, para adobar y aderezar. Esta aromática
planta contiene flavonoides y ácidos fenólicos como el cafeico o el
rosmarínico. La esencia se compone fundamentalmente de timol y confiere a
la hierba propiedades tonificantes, estimulantes del apetito,
espasmolíticas, antisépticas, expectorantes y antifúngicas. Los ácidos
fenólicos refuerzan la acción antiséptica. El tomillo se ha empleado
contra la tos ferina, las inflamaciones crónicas de los bronquios, el
asma, el dolor de estómago, los trastornos digestivos y la diarrea. Con
todo, una sopa de tomillo para entonar las frías noches del invierno es
una opción ganadora. Lo mismo que una infusión de tomillo y saúco con
miel, si es que el catarro ya nos ha pillado. Miel: este gran acompañante de postres, desayunos y repostería
tiene propiedades antimicrobianas y antisépticas. Tradicionalmente se
ha utilizado para aliviar las irritaciones de garganta, pero también
mitiga los trastornos intestinales, las úlceras de estómago, ciertas
afecciones cardíacas, aumenta el vigor muscular y facilita la retención
del calcio.
The Incredible Edible Todmorden project is an urban gardening project started in 2008 by Pamela Warhurst, Mary Clear and a group of like minded people in Todmorden, West Yorkshire, England.[1] The project aims bring people together and through actions around local food, help change behaviour toward the environment and build a kinder and more resilient world.
Since its conception, the Incredible Edible ethos has been taken up
by communities all over the world where local people are coming together
in their own time to turn unloved pieces of land into community gardens
growing food to share, and there are now more than twenty other
'Incredible Edible' towns following the lead of Yorkshire's Todmorden.[1]
Construir escuelas con visión de futuro que lleven los alimentos en su corazón.
Transformar los edificios de sanidad pública mediante plantas
comestibles y árboles frutales como parte integrante del diseño y el
espacio de trabajo.
Presionar a los poderes públicos para que liberen las tierras para el cultivo de alimentos.
Planificar para alimentar: apoyar la producción local de alimentos
mediante un sistema de planificación que localice todos los lugares
donde se cultiva.
Hacer que el cultivo sea un indicador de bienestar para los servicios públicos.
Insistir en que todos los nuevos hogares cuenten con espacio para el cultivo.
Todos los propietarios de viviendas deben encargarse de habilitar un espacio para el cultivo en sus casas.
Fomentar la compra en el mercado local: esto implica un apoyo a los
productores y agricultores locales y colabora con la relocalización de
los subsidios.
Luchar para que las entidades públicas, tales como escuelas y
autoridades sanitarias, prioricen la adquisición de alimentos locales.
Invertir en técnicas de producción de alimentos para el futuro. Todo
graduado, diplomado, cocinero, técnico, agricultor y productor de
alimentos va a resultar imprescindible.
How To Tell The Difference Between 66 Varieties Of Cheese Infographic of the Day With age and maturity must necessarily come more discerning
tastes. Sooner or later, you’ll have to graduate from beer to wine, from
Shining-Kubrick to Barry Lyndon-Kubrick, from Safran
Foer to anyone else. And, of course, from cheddar to Stilton. Or
Stinking Bishop. Or Garroxta. The Charted Cheese Wheel will help you
make the jump from the yellow and mild commodity stuff to pungent
artisanal and farmstead cheeses.
The just-released print from Pop Chart Lab
indexes the vast, globe-spanning topography of cheese. The graphic
collects 66 different varieties (and shades) in one very gooey, crumbly,
moldy wheel.
The chart, which the designers call a “cornucopia of cheese,” is
broken down according to two basic criteria: the animal of provenance
and level of hardness that form a fromage’s taste and texture. A little
less than three-fourths of the featured cheeses are made using cow milk,
while goat and sheep together account for slightly over a quarter of
the bunch. (The remaining sliver is made up of two select Buffalo
cheeses.) Each type comprises four subcategories of firmness, with each
example described as hard, semi-hard, semi-soft, and finally, soft.
“There was a natural cutting off point where once we went over the
cheeses found in our research really represented artisanal and not
widely distributed varieties,” Pop Chart Lab tells Co.Design. Still, the
decision to limit the chart to the 66 and not, say, 100 cheeses sprung
from aesthetic considerations: “We knew our wheel would be 18-inches in
diameter with ¾-in given to each cheese to truly capture the texture and
variety. We then broke it down to determine how many would fit in the
overall wheel.”
The gloriously cheesy spectrum encompasses every hue of orange,
yellow, and beige you can imagine. The nomenclature is equally
variegated: from Pantysgawn to Humboldt Fog, Val D’aosta to Idaho
Goatster, you’ll be hard-pressed to remember them all. Nothing a little
testing can’t fix: as per every one of Pop Chart Lab’s projects, the
designers spent much time and research doing some field testing. They
tasted every one of the cheeses and dutifully took notes on their
textures and flavor profiles. (They’re torn between feta and manchego.)
They even rubbed shoulders with some of the cheese artisans over at
Murray’s Cheese, New York’s oldest and most authoritative cheese shop.
The two have struck up a month-long partnership
and are raffling five $100 gift certificates, plus a free Charted
Cheese Wheel print for big spenders with purchases of 100 bones or more.
So take the wheel for a spin and head to your local cheesemonger. Don’t forget the obligatory crusty baguette.
Cook lentils and bay leaves with 3 cups of water in a large pot
and bring to a boil; reduce heat and simmer, covered, for about 35–45
minutes, or until lentils are soft enough to mash with a fork. In a
large skillet, heat olive oil and saute´ the onion together with the
garlic for about 5 minutes. With a slotted spoon, transfer the cooked
onions and garlic to the lentil mixture; stir in the spinach, cumin,
coriander, lemon juice, a bit of salt and pepper, and 1 cup water. Stir
briskly and simmer for about 15–20 minutes, adding more water if needed.
Just before serving, sprinkle a few teaspoons of flavored vinegar
(lemon thyme is nice) into broth. Serve piping hot.
Yield: 6 servings
==============
The History
Nehemiah, royal cupbearer to the Persian king, was born to the
tribe of Judah and may have been a native of Jerusalem. At that time
(5th century b.c.e.), Judah was a
province of the Persian Empire. The history of how this came to pass is
complicated. As related in Chapter 11, the united kingdom of Israel had
split into two states, Israel in the north and Judah in the south, in
the 10th century b.c.e. Both kingdoms
were able to maintain their autonomy, despite the conflicts they had
with each other, because their neighbors were relatively weak. But in
the 8th century b.c.e. the Assyrians conquered Israel and deported many Israelites into captivity. At the beginning of the 6th century b.c.e.
the Babylonians, having destroyed the Assyrian empire, took control of
Judah. The Babylonians razed the Temple at Jerusalem and carried away
the Ark of the Covenant (which disappears from history at this time),
essentially severing the living connection between the Jews and God.
Nebuchadnezzar II, the Babylonian king, ordered the deportation of most
of Judah's people to Babylon. This period of exile, when the Jews were
enslaved in Assyria or Babylon or were forced to flee to Egypt or other
lands, is known as the First Diaspora, or Dispersion. In the mid-6th
century b.c.e. the Persian Empire, under
King Cyrus the Great, conquered Babylonia and most of western Asia,
including all of Israel. Cyrus permitted a number of Jews to return to
Jerusalem, and under the leadership of Sheshbazzar, they began to build
the Second Temple.
When Artaxerxes I became king of Persia in the 5th century b.c.e., he granted Nehemiah's request to return to Jerusalem in order to help in the rebuilding of the city. Beginning in 446 b.c.e.,
Nehemiah governed Jerusalem for about thirteen years, restoring the
traditional religious observances and continuing the reforms begun by
Ezra, his predecessor. When Nehemiah returned to Persia, however,
Jerusalem quickly fell back into corruption and idolatry. At this point
the prophet Malachi began to exhort the Jews to return to the Law, and
Nehemiah rushed back to Jerusalem after an absence of only two years,
shocked at the quick decline in the moral state of his people and
determined to bring them back to God. He was able to maintain public
order and worship and remained in his post as governor until his death
in about 413 b.c.e. Afterward, Judah became a part of Syria, under the administration of the high priest.
http://www.cookingwiththebible.com/meals.aspx
Meals
Included in this section are the menus for 18 complete meals
found in the scriptures. There are 16 dinners, 1 noontime meal (from
the story of Ruth) and 1 breakfast (Jesus cooking for the disciples on
the shore of Lake Genessaret).
Click on one of the meals below and then click on a recipe to
start cooking or click on the title to read more about the biblical
passages and history.
Bitter melon is generally consumed cooked in the green or early
yellowing stage. The young shoots and leaves of the bitter melon may
also be eaten as greens.
Bitter melon is often used in Chinese cooking for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, and also in tisanes. It has also been used in place of hops as the bittering ingredient in some Chinese and Okinawan beers.[4]
It is very popular throughout South Asia. In Northern India, it is often prepared with potatoes and served with yogurt on the side to offset the bitterness, or used in sabzi. In North Indian cuisine, it is stuffed with spices and then cooked in oil. In Southern India, it is used in the dishes thoran/thuvaran (mixed with grated coconut), theeyal (cooked with roasted coconut) and pachadi (which is considered a medicinal food for diabetics). Other popular recipes include preparations with curry, deep fried with peanuts or other ground nuts, and Pachi Pulusu
(కాకరకాయ పచ్చి పులుసు), a soup with fried onions and other spices.In
Tamil Nadu, a special preparation in Brahmins' cuisine called pagarkai pitla (பாகற்காய் பிட்லா) a kind of sour koottu (கூட்டு) variety is very popular. Also popular is kattu pagarkkai
(கட்டு பாகற்காய்) a curry stuffed with onions, cooked lentil and grated
coconut mix, tied with thread and fried in oil. In Konkan region of
Maharashtra, salt is added to finely chopped bitter gourd and then it is
squeezed, removing its bitter juice to some extent.After frying this
with different spices, less bitter and crispy preparation is served with
grated coconut.
In Pakistan and Bangladesh, bitter melon is often cooked with onions, red chili powder, turmeric powder, salt, coriander powder, and a pinch of cumin
seeds. Another dish in Pakistan calls for whole, unpeeled bitter melon
to be boiled and then stuffed with cooked ground beef, served with
either hot tandoori bread, naan, chappati, or with khichri (a mixture of lentils and rice).
A soft drink made from bitter melon
Bitter melon is a significant ingredient in Okinawan cuisine, and is increasingly used in mainland Japan. It is popularly credited with Okinawan life expectancies being higher than the already long Japanese ones.
In Indonesia, bitter melon is prepared in various dishes, such as gado-gado, and also stir fried, cooked in coconut milk, or steamed.
In Vietnam, raw bitter melon slices consumed with dried meat floss and bitter melon soup with shrimp
are popular dishes. Bitter melons stuffed with ground pork are served
as a popular summer soup in the south. It is also used as the main
ingredient of "stewed bitter melon". This dish is usually cooked for the
Tết holiday, where its "bitter" name is taken as a reminder of the poor living conditions experienced in the past.
In the Philippines, bitter melon may be stir-fried with ground beef and oyster sauce, or with eggs and diced tomato. The dish pinakbet, popular in the Ilocos region of Luzon, consists mainly of bitter melons, eggplant, okra, string beans, tomatoes, lima beans, and other various regional vegetables altogether stewed with a little bagoong-based stock.
In Nepal, bitter melon is prepared as a fresh pickle called achar.
For this, the bitter gourd is cut into cubes or slices and sautéed
covered in oil and a sprinkle of water. When it is softened and reduced,
it is minced in a mortar with a few cloves of garlic, salt and a red or green pepper. It is also sautéed to golden-brown, stuffed, or as a curry on its own or with potatoes.
In Trinidad and Tobago bitter melons are usually sauteed with onion, garlic and scotch bonnet pepper until almost crisp.
Local names
In some English texts, the plant or the fruit may be called by its local names, which include kugua (Chinese: 苦瓜, pinyin: kǔguā, "bitter gourd"); parya (Ilokano), pare or pare ayam (Javanese and Indonesian), pavayka or kayppayka (Malayalam:പാവയ്ക്ക, കയ്പ്പക്ക bubulu ), goya (Okinawan: ゴーヤー) or nigauri (Japanese: 苦瓜; although the Okinawan word goya is also used in Japanese), paakharkaai (Tamil: பாகற்காய்), hāgalakāyi (Kannada: ಹಾಗಲಕಾಯಿ), ma'reah (Khmer: ម្រះ), kaakarakaya(Telugu: కాకరకాయ), করলা (korola) (Bengali), ampalaya (Tagalog), muop dang (Vietnamese: mướp đắng) or kho qua (Vietnamese: khổ qua). It is also known as caraille or carilley on Trinidad and Tobago, carilla in Guyana, cundeamor is a small variety very common in Puerto Rico (actually is the Momordica balsamina), "asorosi" or assorosie" in Haiti, and cerasee or cerasse in Jamaica and elsewhere in the Caribbean, including parts of South America (although is known in Portuguese as melão de São Caetano - and Spanish-speaking areas, however is known by the Okinawan or Japanese names in others regions). It is karela in Hindi- and Urdu-speaking areas, कारले (karle) in Marathi. It is known as तीते करेला (tite karela) in Nepali, tite means bitter and karela is the fruit. In Suriname, it is known as sopropo. The fruit is called kudhreth narhy (kudret narı) in Turkey, faaga in Maldives, and karavila කරවිල in Sri Lanka(Sinhala). Additional local names include hagala kayi(ಹಾಗಲ ಕಾಯಿ) in Kannada, karla in Marathi, karela (કારેલા) in Gujarati, kakarakaya (కాకరకాయ) in Telugu, paakal-kaai (பாகற்க்காய்) in Tamil, and kalara in Odia.[5]
======================================== http://www.nutrition-and-you.com/bitter-gourd.html Bitter gourd (melon) nutrition factsBitter gourd (melon) is perhaps the secret
vegetable of the Okinawa Islander longevity! Although the bitterness of
Bitter-melon might turn some people away from, it can really sweeten
your health because of its disease preventing and health promoting
phyto chemical compounds.
Botanically it belongs to the
family of Cucurbitaceae, of the genus: Momordica and is a member of
the same family
of squash, watermelon,
cantaloupes,
cucumber,
etc.
Scientific name: Momordica
charantia. Some of the related varieties are
balsam pear,
cundeamor, la-kwa, etc.
Bitter melons (Momordica charantia). Oriental variety. Note for the
uneven pebble like longitudinally arranged ridges. The ends are round
and blunt. Bitter melons hanging down in a vine. a variety commonly found in Indian subcontinent. Note for pointed ends.
Bitter melon is the immature pod vegetable,
popular in many Asian
countries. This widely grown as edible pod is, in fact, among
the
most bitter of all culinary vegetables.
Bitter
melon is a temperate
/tropical vegetable
probably originated in
South-East Asia. Like other members of the Cucurbitaceae
family, this plant is a fast-growing, trailing or climbing vine with
thin stems and tendrils and requires trellis to support the climbing
vine.
The pods are characterized by smooth lengthwise
ridges and uneven pebbly surface. Depending upon the cultivar type,
immature pods are light to dark green and have oblong or oval shapes
with a pointed tip at the blossom end. Internally, the flesh is white
with rough edged seeds, somewhat similar to ridge gourd seeds. As the
fruits begin to mature, they gradually turn yellow or orange.
Health
benefits of Bitter gourd
The vegetable is very low in calories,
providing just 17 calories per 100g. Nevertheless, its pods are rich in
phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants.
Bitter melon notably contains phyto-nutrient, polypeptide-P; a
plant insulin known to lower blood sugar levels. In addition, it
composes hypoglycemic agent called charantin.
Charantin
increases glucose uptake and glycogen synthesis in the cells of liver,
muscle and adipose tissue. Together, these compounds are thought to be
responsible for reduction of blood sugar levels in the treatment of
type-2 diabetes.
Fresh pods are an excellent source of folates,
contain about 72 µg/100g (Provides 18% of RDA). Folate helps reduce
the incidence of neural tube defects in the newborns when taken by
mothers during early pregnancy.
Fresh bitter melon is an excellent source of
vitamin-C (100 g of raw pod provides 84 mg or about 140% of RDI).
Vitamin-C, one of the powerful natural antioxidants, helps the body
scavenge deleterious free radicals one of the reasons for cancer
development.
It is an excellent source of health benefiting
flavonoids such as ß-carotene, α-carotene, lutein, and zea-xanthin. It
also contains a good amount of vitamin A. Together; these compounds
help act as protective scavengers against oxygen-derived free radicals
and reactive oxygen species (ROS) that play a role in aging, cancers
and various disease processes.
Bitter melon stimulates
easy digestion and
peristalsis of food through the bowel until it is excreted from the
body. Thus, helps in relieving indigestion and
constipation problems.
In addition, the vegetable is an also good
source of niacin (vitamin B-3), pantothenic acid (vitamin B-5),
pyridoxine (vitamin B-6) and minerals such as iron, zinc, potassium,
manganese and magnesium.
Early
laboratory tests
suggest that compounds
in bitter melon might be effective for treating HIV infection.
See the table below for in depth analysis
of nutrients:
Bitter gourd or Bitter melon (Momordica charantia),
fresh, raw, Nutritive value per 100 g
(Source: USDA National
Nutrient data base)
Principle
Nutrient
Value
Percentage
of
RDA
Energy
17 Kcal
<1 td="">
Carbohydrates
3.70 g
3%
Protein
1.00 g
2%
Total Fat
0.17 g
0.5%
Cholesterol
0 mg
0%
Dietary
Fiber
2.80 g
7%
Vitamins
Folates
72 µg
18%
Niacin
0.400 mg
2.5%
Pantothenic
acid
0.212 mg
4%
Pyridoxine
0.043 mg
3%
Riboflavin
0.040 mg
3%
Thiamin
0.040 mg
3.5%
Vitamin A
471 IU
16%
Vitamin C
84 mg
140%
Electrolytes
Sodium
5 mg
<1 td="">
Potassium
296 mg
6%
Minerals
Calcium
19 mg
2%
Copper
0.034 mg
4%
Iron
0.43 mg
5%
Magnesium
17 mg
4%
Manganese
0.089 mg
4%
Zinc
0.80 mg
7%
Phyto-nutrients
Carotene-ß
190 µg
--
Carotene-α
185 µg
Lutein-zeaxanthin
170 µg
--
Selection
and storage
Fresh pods are
available in the market year around. When you buy bitter melons, look
for the fresh, bright pods that feature dark-green color, without any
cuts, or blemishes on their surfaces. Choose young, tender and immature
pods. Immature-fruits are least bitter; and their bitterness rises as
the pods mature.
At home, fresh
bitter gourd pods are placed in the plastic zip pouch and stored in the
vegetable compartment of the refrigerator, where they stay afresh for
up to a week.
Preparation and serving methods
Wash bitter
gourds thoroughly in the running water before cooking. Fresh pods as
well as young leaves of can be used for cooking. Bitterness can be
reduced by marinating in salted spice mixture and dried in sunlight.
There are several local traditional methods to reduce bitterness like
boiling in salt water for 5-10 minutes and then discarding the water or
marinating in yogurt for about 30 minutes.
Although its
pith and seeds are discarded due to their higher alkaloid content, they
have also eaten in some Asian regions without any reservations.
Here are some serving tips:
Goya
chanpuru. A okinawan dish prepared
with bitter melon, tofu, egg and onion.
In India where it is
popularly known as karela
used in variety of recipes either
stir-fried
or stuffed
with garam masala, tomato,onions, green
chilies, garlic
and
curry leaves.
Goya
chanpuru, Okinawan
stir-fry with bitter melon, onion,
tofu, pork, and eggs, is a special dish of health-conscious island
inhabitants.
Known as ampalaya in
Philippines, it has been widely used in
special dishes like Pinakbet
Ilocano, prepared with shrimp paste and
mixed with vegetables like eggplant
(aubergine) and okra.
Dried, and ground whole bitter gourd has been
used in the preparation of iced or milk tea in some East Asian regions.
Bitter gourd is also been used in the pickle
preparations.
Bitter
gourd may contain
alkaloid substances like quinine and morodicine, resins and saponic
glycosides, which may be intolerable by some people. The bitterness and
toxicity may be reduced somewhat by parboiling or soaking in salt water
for up to 10 minutes. Toxicity
symptoms may include excessive salivation, facial redness,
dimness of vision, stomach pain, nausea, vomiting, diarrhea, muscular
weakness. (Medical disclaimer)
Why Do People Use Bitter Melon? Bitter melon is used primarily for type 2 diabetes, although studies are needed to prove its effectiveness. Side Effects and Safety Bitter melon is considered to be quite safe, as it's widely consumed as a food in Asia. Side effects may include stomach pain and diarrhea. Possible Interactions Bitter
melon may decrease blood sugar and insulin levels, so it shouldn't be
combined with diabetes medication or any other medication that affects
blood sugar unless under a doctor's supervision.============================ http://www.herbalextractsplus.com/bitter-melon.html
Bitter Melon is an important
food and medicinal staple in tropical parts of the world. Perhaps more
importantly, Bitter Melon has demonstrated great promise in recent
studies for the treatment of diabetes and may have great potential in the treatment of other serious malignant diseases,
including leukemia (although there is no definitive evidence to prove
this last claim). Traditional herbalists have long used it as a male
aphrodisiac, a treatment for certain malignancies and infections and
even a remedy for bad breath. Extracts of Bitter Melon (often called
Balsam Pear) may also be more effective than popular prescription drugs
for destroying certain strains of herpes viruses.
Disclaimer:
The information presented herein by Herbal Extracts Plus is
intended for educational purposes only. These statements have not been
evaluated by the FDA and are not intended to diagnose, cure, treat or
prevent disease. Individual results may vary, and before using any
supplements, it is always advisable to consult with your own health care
provider.
History:
Bitter Melon is a fast-growing annual vine that is native to
southern Asia and also cultivated in the tropical and subtropical
climates of Africa, Asia and other warm-weather regions of the world,
where it grows in savannas and bush. This fast-growing climber that was
naturalized in the Americas, reaches a height of six feet and bears
deeply lobed leaves, yellow flowers and orange-yellow fruit. The plant
is grown as a crop in rich, well-drained soil in full sun in a minimum
of about sixty degrees Fahrenheit. Although the seeds, leaves and vines
of Bitter Melon have all been used in traditional herbal medicine
throughout the world, the fruit, which resembles a cucumber with bumps,
is the primary part of the plant used medicinally. Bitter Melon has
been used in China for centuries as a vegetable and in Traditional
Chinese Medicine (TCM); and practitioners of Chinese medicine have used
it for hundreds of years as a powerful treatment high blood sugar. Its
actions were described as "bitter in taste, non-toxic, expelling evil
heat, relieving fatigue and illuminating" in the famous Compendium of Materia Medica
by Li Shizhen (1518-1593), one of the greatest physicians,
pharmacologists and naturalists in China's history. Balsam Pear-Bitter
Melon was introduced to Europe in 1710, and was recorded as a garden
plant in France in 1870. It has long been used as an important
medicinal herb and as a food plant in tropical Asia, Africa, the
Caribbean and South America. In India, it is eaten as a vegetable or in
curries (after it has been soaked to remove its bitterness), and it is
an important ingredient in Chinese cuisine for its bitter flavor.
Bitter Melon has also been an ingredient in teas and beer or added to
season soups and stews. Active chemical constituents in Bitter Melon
include a mixture of steroidal saponins known as charantin, insulin-like
peptides (polypeptide-b) and alkaloids. It is still unclear which of
these is most effective or if all three work together when used to
reduce blood glucose. An unidentified constituent in Balsam Pear also
appears to inhibit the enzyme guanylate cyclase, which may be of benefit
to people with psoriasis.
Beneficial Uses:
Bitter Melon is a considered a "cooling" tonic that is used to
generally cool the body and reduce fever. It is also said to soothe
irritated tissues.
Considered an herbal laxative and a diuretic,
Bitter Melon is reputed to cleanse toxins from the system. In
traditional herbal medicine, the herb was a remedy for dysentery and a
treatment for colitis.
There is growing evidence that Bitter Melon may
be helpful in the treatment of Type-2, adult-onset diabetes. In
clinical and lab tests, the herb showed some ability to reduce rises in
blood sugar after eating. Constituents, charantin and polypeptide-b,
appeared to help reduce blood sugar and urine glucose levels in
subjects with diabetes mellitus; and by improving utilization of
carbohydrates, there was also a decrease in the frequency of urination,
but it is important to remember that diabetics should always
consult with a physician before embarking on a regime of Bitter Melon
supplements. Charantin is also thought to stimulate the pancreas to
produce more insulin. The March, 2008, issue of the international
journal, Chemistry & Biology, reported that scientists at
the Garvan Institute of Medical Research and the Shanghai Institute of
Materia Medica found four compounds in Bitter Melon that appear to
activate the enzyme AMPK, a protein well known for regulating fuel
metabolism and enabling glucose uptake, with the advantage that Bitter
Melon has no known side effects.
Bitter Melon is said to be a useful agent for treating
infections associated with retroviruses, including HIV. Extracts of
Balsam Pear are also thought to be more effective than popular
prescription drugs for destroying strains of herpes viruses (it is
believed to kill acyclovir-resistant herpes viruses), including Chronic
Fatigue Syndrome.
Bitter Melon is said to be an effective anthelmintic
that destroys parasites and expels worms from the intestinal tract, and
it is also considered a laxative herb that soothes irritated tissues of
the intestinal tract.
Bitter Melon has been used in traditional herbal
and folk remedies to help treat infections and some malignant diseases,
including leukemia, but no clinical trials have as yet proven these
claims. Preliminary research from the University of Colorado (2010)
suggests that extracts from Bitter Melon may interfere with chemical
pathways involved in cancer growth. The extracts turned off signals
telling the malignant breast cells to divide and switched on signals
encouraging them to commit suicide. The findings, which were published
in the journal, Cancer Research, indicated that although promising,
trials were still needed to establish its value without side effects.
For external use,
Bitter Melon has been known to relieve hemorrhoids, skin eruptions,
chapped skin, psoriasis and burns; and when added to a salve, it helps
to soothe skin irritations and reduce the itching of poison ivy.
In years past, a salve made from the fruit was a popular remedy with
quilters for healing sore and pricked fingertips.
Contraindications:
Pregnant women should avoid this product, as it may stimulate
uterine contractions. Bitter Melon Herbal Supplement should never be
used by those who suffer with hypoglycemia, since it may possibly worsen
or trigger low blood sugar (hypoglycemia). Also, diabetics who take
prescription hypoglycemic drugs or insulin should not take Bitter Melon
unless under a physician's direction. Do not use Bitter Melon if you
have cirrhosis of the liver or a medical history of hepatitis or HIV
infection compounded by liver infection.
It is recommended that Bitter Melon should be used for four weeks only, and then discontinued for four weeks before beginning regimen again.
http://www.huffingtonpost.com/2013/06/04/cronut-copycats-doissant_n_3384582.html
It didn’t take long. The Cronut copycats are here.
Dominique Ansel's bakery
in New York City introduced a doughnut-croissant hybrid just three
weeks ago. And Manhattan quickly grew obsessed, forcing the shop to
reportedly staff up to meet demand and impose a three cronut-per-customer limit, as customers line up for the chance to spend $5 for a single sugary pastry.
Now cronut knockoffs are popping up in cities around the world, according to Grub Street.
Chocolate Crust, a Washington, D.C. bakery, is experimenting with
recipes for its own version of the deep-fried treat, it said in a
Facebook post. The bakery will call them “doissants,” since Ansel trademarked "cronut," blocking copycats from using his catchy moniker.
In Melbourne, Australia, baker Michael James of South Yarra's MoVida Bakery launched a Twitter competition
to crowdsource the name for its new half-doughnut, half-croissant
pastry. Among the names suggested: “the croisnut” and “the crodough.”
If all this sounds a little too high-end, there's always Dunkin' Donuts. Gawker called the fastfood chain's new bacon-egg-doughnut sandwich the “cronut for the 99%.” On Friday, Dunkin Donuts will start selling the 360 calorie sandwich nationwide for just $2.99.
Ansel no doubt achieved certain benefits by being first-to-market: among them, mounds of media attention in the food world and exclusive rights to his invention’s clever name through the trademark.
But he does not appear to be interested in reaping other
first-to-market benefits. Despite the apparent success of the trend he
inspired, Ansel says he does not want to turn his bakery into a “cronut
shop.”
“The [store] is very precious to me,” he told New York Magazine.
“I don't want to see it scaled out and lose its charm…Will we expand?
Yes, sure. But in a different and more creative way than just punching
out the same model.”
Ansel’s refusal to “sell out” has led to another interesting
development: a cronut black market. The cronut scarcity has prompted
entrepreneurial foodies to start scalping the $5 pastry for as much as $40 a pop, Bloomberg food critic Ryan Sutton discovered.
So whose cronut is the fairest in the land? Only time, and taste buds, will tell.
In the meantime, however, cronut enthusiasts had some creative suggestions for what they’d like to see next. One Twitter user suggested a vegan cronut.
Meet the cronut, the half-croissant and half-donut hybrid, which is taking New York and the pastry world by storm.
“It has the shape of a donut. The dough is very similar to croissant dough,” pastry chef Domnique Ansel
said of his newest creation. “Back in France, we all eat croissants.
[A] donut was something I didn’t really know before coming here to the
states.”
The cronut, from the kitchen of Dominique Ansel Bakery
in New York City, is made up of layers of croissant dough that are deep
fried and filled with vanilla cream. Its insides are flaky and light
and its shell is crispy and warm.
“You want the outside to be golden brown and crisp,” Ansel told ABC
News while demoing his method to making the new popular pastry.
Then, the crisp creations are rolled in rose sugar and finished with a
rose glaze. This month flavor is vanilla cream with rose frosting and
candied rose petals, but Ansel says it will change to keep things fresh.
Ansel, a 2013 James Beard Award finalist for Outstanding Pastry Chef,
admits that putting his French twist on the American classic wasn’t an
easy task.
“We [tried] about 10 different recipes and the first ones were a
total disaster,” he explained with a laugh. “If you just used regular
dough, the butter will melt, the layers will slide off and you won’t
have anything that’s nice.”
Ultimately, Ansel found the winning formula, and now, his hybrid is
selling like hotcakes…or well, like cronuts. Since they debuted nine
days ago, New Yorkers have been lining up outside his bakery every
morning to taste the popular pastry, which sells for $5 each. The bakery
has reportedly sold out of cronuts within an hour of opening. http://www.newyorker.com/online/blogs/culture/2013/06/tastetesting-a-blackmarket-cronut.html http://www.dailymail.co.uk/femail/article-2332287/Would-pay-40-cronut-Manhattans-new-pastry-craze-hits-Craigslist-croissant-donut-hybrid-resold-EIGHT-TIMES-retail-value.html
Pumpkin Donuts
I made pumpkin donuts. Then I rolled them in
cinnamon and sugar, because I have a serious weakness for cinnamon-sugar
coated donuts. They’re always the best kind. Glazed are nice, but
they’ll never compare to the cinnamon-sugar kind.
Ingredients
2 cups all-purpose or white whole wheat flour
1/2 cup brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup canned pumpkin
2 eggs
1/4 cup milk
1/4 cup butter, softened
Cinnamon and sugar, for rolling
1/2 cup butter, for dipping
Instructions
If
using a babycakes donut maker, turn it on to preheat. Otherwise,
preheat the oven to 375 degrees. Grease a donut pan or regular cookie
sheet.
In the bowl of your stand mixer, mix together the dry ingredients.
Beat in the pumpkin, eggs, milk, and butter until well combined.
Fit a pastry bag with a large tip and fill with the donut batter. Alternately, fill a large ziploc bag and snip off the end.
Pipe
into the donut maker, donut pan, or just pipe in circles on a greased
cookie sheet. The dough is thick enough that it should stay in the
general shape you pipe it in while in the oven.
If using the donut maker, cook for about 3-5 minutes, checking for doneness with a toothpick.
If using the oven, bake for about 10-12 minutes or until golden brown and cooked through.
Cool on a wire rack.
Melt the 1/2 cup of butter in a small dish and mix together cinnamon and sugar in a second dish for dipping.
Dip the donuts in the butter and then the cinnamon-sugar mixture.
Bitter melons hanging down in a vine. a variety commonly found in Indian subcontinent. Note for pointed ends. 
