Reblogged from Univ. of York

High oleic hemp oil. Image: Univ. of York


Scientists at the Univ. of York report today the development of hemp plants with a dramatically increased content of oleic acid.

The new oil profile results in an attractive cooking oil that has a much longer shelf life, as well as greater heat tolerance and potentially more industrial applications, than olive oil.

Researchers in the Centre for Novel Agricultural Products (CNAP) in the Department of Biology at York say that high oleic acid varieties are a major step towards developing hemp as a commercially attractive break crop for cereal farmers. The research is published in Plant Biotechnology Journal.

Using fast-track molecular plant breeding, the scientists selected hemp plants lacking the active form of an enzyme involved in making polyunsaturated fatty acids. These plants made less poly-unsaturated fatty acids and instead accumulated higher levels of the mono-unsaturated oleic acid. The research team used conventional plant breeding techniques to develop the plants into a “High Oleic Hemp” line and higher oleic acid content was demonstrated in a Yorkshire field trial.

Oil from the new line was almost 80 percent oleic acid, compared with typical values of less than 10 percent in the standard hemp line.  This high mono-unsaturated/low poly-unsaturated fatty acid profile increases the oil’s thermal stability and oil from the new line was shown to have around five times the stability of standard hemp oil.  This not only makes the oil more valuable as a cooking oil but also increases its usefulness for high temperature industrial processes.

As oilseed rape faces declining yields and increasing attacks from pest and disease, UK farming needs another break crop to ensure the sustainability of its agriculture and maintain cereal yields.  An improved hemp crop, yielding high quality oil would provide an excellent alternative. Hemp is a low-input crop and is also dual-purpose, with the straw being used as a fiber (for bedding, composites and textiles), for biomass and as a source of high value waxes and secondary metabolites.

Prof. Ian Graham, from CNAP, says, “The new line represents a major improvement in hemp as an oil crop. Similar developments in soybean and oilseed rape have opened up new markets for these crops, due to the perceived healthiness and increased stability of their oil.”

In 2014 field trials of the new High Oleic Hemp are being rolled out across Europe in order to establish agronomic performance and yield under a range of environmental conditions in advance of launching a commercial crop.

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Reblogged from Bob Bessette

In this age of specialization, it is not uncommon for a typical homeowner to opt for buying commercial restaurant equipment for their home kitchen. The durability and long-lasting quality of today’s commercial kitchen restaurant equipment is not only for the restaurant owner but also for the homeowner. That is why today’s homeowners, whose lives revolve around the kitchen, are pursuing restaurant supply commercial kitchen equipment. And if brand new commercial appliances are much too expensive and surpass a homeowner’s budget, there is always the option of buying used commercial restaurant equipment. If you are a passionate home chef there are ways for you to fashion your home kitchen with professional quality.

Commercial Restaurant Equipment

Commercial Restaurant Appliances

So what types of commercial restaurant equipment make sense for a homeowner to pursue? Obviously a walk-in freezer or a commercial deep-fryer won’t work in a typical home kitchen environment. And a standing ice machine is another large footprint item that probably doesn’t make sense for a kitchen in a typical home. But certainly a commercial style pull-down kitchen faucet or a 6 burner industrial oven would be a real possibility and an absolute dream for a person who lives each day in the kitchen preparing meals and cleaning up for a growing family. These types of purchases are not out of the realm of possibility for the homeowner these days. And, let’s not forget, there is always the possibility of buying a 6 burner commercial oven in the used commercial restaurant equipment market. Used restaurant equipment for sale is in high demand these days. There are auctions at restaurants that are going out of business that anyone can attend and bid on items. There are also online restaurant auctions that anyone can attend with a click of your mouse. These online auctions really open up the possibility of purchasing commercial restaurant equipment for any homeowner anywhere in the world.

Commercial Restaurant Equipment

Commercial Kitchen Accessories

A great way to invest in commercial restaurant equipment, whether new or used, is to consider purchasing high quality kitchen accessories that will last a lifetime. One kitchen accessory that a home chef uses on a daily basis is a stand mixer. This is an item that could be picked up used at a restaurant auction, online or in person, since the restaurant-grade stand mixers will last forever. There are a myriad of commercial-grade kitchen accessories that make sense for the homeowner including stainless steel strainers, cheese graders, high quality pots and pans, and the ever popular dutch ovens that permeate quality restaurants throughout the world. How about picking up a commercial grade industrial-strength blender that you can use to whip up your margaritas on the weekends or to make smoothies for your family? One item that is very popular in a home kitchen is a commercial style pull-down kitchen faucet which makes washing dishes for the homeowner much easier. And what could be sweeter than using a high-end rolling pin or stainless steel serving spoons, spatulas, and ladles in your own home kitchen?

Commercial Restaurant Equipment

Commercial restaurant equipment may not be for every homeowner. But, if you love your kitchen and spend the majority of your days cooking with love for your family or maybe just for yourself, it may make sense to pursue high-end commercial kitchen equipment. Why shouldn’t you the homeowner be afforded the luxuries that a professional chef has in a high-end commercial kitchen? You may find out that once your home kitchen is fashioned with high quality restaurant supply commercial kitchen equipment, you just might start cooking like a pro!

Reblogged from Chandler West

Many students who are interested in improving their cooking skills this semester may struggle with the confines of small dorm kitchens and a lack of specialized cooking equipment. These students can find a fun solution in Rachel Khoo’s “The Little Paris Kitchen,” published by Chronicle Books in 2012.

Khoo, a food creative from the United Kingdom who studied patisserie at Le Cordon Bleu in Paris and later hosted her own cooking series on BBC, developed the “120 simple but classic French recipes” from her small Parisian kitchen with only a miniature oven and two gas rings.

The book’s recipes range from “French Basics” and “Everyday Cooking” to “Snack Time” and “Aperitif.” All the recipes can be prepared with minimal space and equipment.

The section titled “Sweet Treats” is particularly enticing, mostly due to the author’s training in patisserie. Khoo includes simplified adaptations of classic French desserts including crème caramel, crème brûlée and apple millefeuille.

The savory recipes such as the spring lamb stew, the ratatouille and the creamy potato bake allow even inexperienced cooks with limited resources to prepare impressive meals. They lend themselves to both dinner parties for large groups of friends and single-serving suppers for busy weeknights.

The author also utilizes her British background with recipes for British classics such as bangers ‘n’ mash, but brings these full circle with a touch of French style or influence.

The book also provides a helpful guide to French basics in the back, explaining the rudimentary elements of the cuisine to cooks who may be unfamiliar with them. The explanations are accessible and direct, with entertaining personal anecdotes from the author sprinkled throughout.

The book itself is enjoyable to flip through. With thick pages and stunning photography by David Loftus, the steep $35 price tag is not regrettable, especially if roommates share one copy. Some readers may find the abundance of photos of the author herself in cute Parisian cafe scenes a little superfluous, but others will appreciate these photos and the picture of Parisian lifestyle that they create.

A well-written cookbook, “The Little Paris Kitchen” will likely play a part in transforming dorm cooking from a nuisance to a joy.

Related Post: Stunning Kitchenware House Equipments

Reblogged from kai (food)


We have moved in to the new new house. So new it’s not quite complete – the builders reliably arrive at 7am on weekdays. The dirt outside waits for green. Inside, we shuffle boxes, search for things constantly, and settle on spots for stuff. Bang things up. The kitchen bench went in this week, and the kitchen tap delivers water. The bread makers were fired up today and add to the heat load in this passive-ish house. Dinner #1 in the new kitchen was an entire page from Al Brown Stoked. Jerk chick, orangey salsa and a potato salad, though he called for kumara. A new new recipe for me. New year, new house; new kitchen, new kai.


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Reblogged from

How To Paint Your Oak Kitchen Cabinets

The idea of painting kitchen cabinets first came around at our old house in Alberta, but I was too scared. I have seen too many kitchens with awful painted cabinets, and I was worried they would have a similar effect. Then we moved to BC and bought this house. This house had the dated 1970′s kitchen cabinets.

Just for new cabinets it would have cost us thousands, but it was out of our budget. Especially since once the kitchen cabinets were done then I would want new back splash, counter tops, etc. It’s a similar situation to the book “If You Give a Mouse a Cookie”. I’m the kind of person to get an “itch” and just do it. A few months ago, I hit my head on the cupboards shown above and had enough. I grabbed a pull bar and they were down within a few minutes. I still have to prime and paint there.

Continue Reading here


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A Bold Entry Table

Posted: January 24, 2014 in Home Improvement, Kitchen Ideas

I find myself attracted to entry’s that make a statement, specifically with a little pattern and color.

I am pretty sold on the idea of adding a bold removable wallpaper.
It just adds so much personality and helps define the space.

Originally posted by Meet Sarah

Since we’re still in the drywall/floor finish/boring phase, I thought I would answer Katy’s question from last week’s post.

I read a lot of home remodel blogs and love hearing about all the details on the process, would be interested in learning specifics on what choices you make – such as what countertops/backsplash options you considered and what you end up choosing, paint colors, appliance choices, love any and all details!

Well, Katy, we’ve made most the decisions for the kitchen, so here goes!

Kitchen countertops– Caesarstone in Blizzard. First and foremost, we chose Caeserstone for its looks and durability. I’ve been known to be a little bit of a klutz in the kitchen (whatever…pots and pans are slippery), and that combined with our crazy kids led us to purchase a material that was durable, BUT still had a modern and clean finish. D has used Caesarstone for many of his clients, and it has always been well received.

Backsplash – White marble. Now in a perfect world, I would have white marble countertops, but considering the above-mentioned facts, marble countertops are a no-no for us. But I just loooooove the look of white Calacatta marble, so we decided to use a slab for our backsplash. We found a beautiful piece with a really bold gray vein, and we are super excited about it. It really is a piece of art.

Cabinetry – D uses a great cabinetry company on his client projects, and I’m so pumped that they will be custom-making our white kitchen cabinets and island. The cabinets will be simple and slab-front – no raised panels. We will also have some open shelving. We haven’t bought the hardware for the cabinetry yet, but are leaning towards linear, chrome handles like the one shown in the image.

Paint colors – We haven’t started swatching yet, but the entire house will be painted white. We have a lot of art and accessories in bold colors, so we want the house to be as clean and simple of a canvas as possible.

Appliances – Well, after reading your glowing reviews, we went with Bosch for our dishwasher, cooktop, and oven. Plus, it didn’t hurt that they are doing a 15% rebate for 3 or more appliances right now. Sold! As for the refrigerator, we really wanted a built-in with panels, but it wasn’t in the budget. Instead, we went with a stainless, freestanding Viking because it was the only one that had the looks, measurements, and trim kit that we wanted. We had heard mixed reviews on Viking refrigerators, but it turns out that the Viking built-ins are the ones to look out for, trouble-wise. The freestanding units are actually made by Kitchen Aid, and are great. (Fingers crossed.)

We are also using an Elica built-in range hood, a Lenova zero radius stainless steel sink, and the Grohe pull-out faucet pictured above. Most of these choices were based on D’s experience with the products and companies.

Hmmm…I think that’s all of it for now. Let me know if you have any other questions. Have a great weekend, everyone!

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