A Thai style curry with turkey and butternut squash! I am a big fan of Thai style curries especially when they include red curry paste (link), pumpkin/squash, coconut milk, and peanut butter! What a flavour combo! This curry is inspired by those flavours and it starts with ground turkey and veggies before adding garlic, ginger,...

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The post Butternut Squash Peanut Turkey Curry appeared first on Closet Cooking.

A much less famous, but just as squee, story than "The Tortoise and The Hare".

Buttermilk pies are simple, unassuming, and a breeze to throw together if you keep pie dough at the ready. The buttermilk filling here is a standout - simple, creamy, and maple-sweetened with a kiss of lemony tang and sea salt.

Continue reading Buttermilk Pie on 101 Cookbooks

A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.

Continue reading Farro with Roasted Butternut Squash on 101 Cookbooks

One small Ohio town designed a butterfly garden as a symbol of recovery for former flood land and for people who have struggled with addiction.

Costco voluntarily recalled 79,200 pounds of two types of its store-brand butter over the past month because their labels may not have said the products contain milk.

Costco voluntarily recalled 79,200 pounds of two types of its store-brand butter over the past month because their labels may not have said the products contain milk.

When monarch butterflies migrate, they produce one of the most iconic wildlife spectacles in the world — and provide us with an important indicator of ecological health, says photographer Jaime Rojo. Telling a story about our relationship to the natural world, he shares his experience photographing these mesmerizing insects deep in their remote mountain habitats in Mexico, diving into the latest research into the mysteries of their multi-thousand-mile journey and sharing how each of us can join the growing movement to protect them.

More on biomimicry: http://j.mp/RI3OOB Scientists believe the iridescent wings of the morphos butterfly could be used in technology to benefit humans.

Discover astonishing butterfly facts and delight in learning about the superlatives of butterflies, from the largest to the smallest to the fastest. Whether you're a nature enthusiast, an avid butterfly lover, or simply someone looking to expand their knowledge, this video is sure to leave you spellbound. Subscribe to our channel for more exciting videos exploring the wonders of the natural world. Don't miss out on future uploads where we uncover the secrets and hidden beauty of various flora and fauna, aiming to instill a deeper appreciation for the enchanting world we live in. --- Digital Editorial Director: Brian Wolly Supervising Producer & Scriptwriter: Michelle Mehrtens Video Editor: Sierra Theobald

Single mothers in Namibia experience life-changing opportunities, thanks to the work and care of one Namibian woman and the OM team.

Shehnaaz Gills latest Instagram entry left us craving a wholesome breakfast like hers.

Kelley carries her Vita with her, but then realizes she can't play the games in public. Josh practices his dramatic Yakuza shirt ripping skills. And Chris uses an AI to generate a new Soul Hackers map.

The post RPG Cast – Episode 646: “You Have to Butter Your Sphinx” appeared first on RPGamer.

I did not expect an immersion blender to become a kitchen essential for me, but that’s where I am now. I originally thought it’d be great for making milkshakes, but then I figured out water-in-oil emulsions, and realized that homemade mayonnaise is a million times better¹ than what comes in the jar.

Summarizing: the immersion blender turns the very technical and tedious process of emulsification into something that is so simple I got it right the first time, and haven’t failed at it yet. Here, then, is a very basic recipe for homemade mayo:

Basic Homemade Mayonnaise

Ingredients

• 1 egg
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon mustard
• 1 cup avocado oil

Equipment

• An immersion blender with its own blending cup
• Measuring spoons & measuring cup
• A fridge-friendly container for the finished product

Instructions

1. Put everything except the oil in the blender cup.
2. Gently pour the oil atop the other stuff, and then wait a moment for things to separate. It’s very important for the oil to be on top.
3. Gently sink the blender head to the bottom of the cup, positioning it like a dome over the egg, tipping it on the way down to get the air out.
4. Blend at high speed, keeping the blender head at the bottom of the cup. Slowly lift it, and allow yourself to be amazed as it makes your mixture into mayo on the way up.
5. That’s it! Scrape it into a container and put it in the refrigerator. It’ll keep for about a week

You may be asking if you can use something other than avocado oil. You can, but I recommend starting with avocado oil because I want your first batch of mayo to taste good. Olive oil will, for organic chemistry reasons I don’t fully understand, respond poorly to the emulsion process, giving the mayo a flavor I describe as “sawdust adjacent.”

You may also be asking how this even works. Traditionally, mayonnaise is made by vigorously whisking the eggs and the watery stuff while slowly adding oil. Adding the oil too quickly will cause things to fail, and the failure mode of mayonnaise is that it separates, and the oil floats back to the top. The immersion blender, coupled with its special made-to-fit cup, solves this problem by drawing the oil down into the blend. This is why you start at the bottom and gradually lift. You’re “slowly adding oil” by slowly giving the blender head traction on the oil above it.

Emulsification is Magic

Emulsification is when two immiscible (“not mixable”) liquids get mixed with the help of something else. In the case of mayonnaise you are mixing water and oil by giving the tiny droplets of watery ingredients (the vinegar and the lemon juice) a nice coating of egg proteins.

Fun fact! Butter is also a water-in-oil emulsification. By weight it’s about 80% milk fat (cream), 20% water, and maybe a couple of percentage points of milk proteins, sugars, and “bad at math.” This may seem like useless information, but if you’re looking for a dairy-free recipe substitute for butter, you can substitute almost any other water-in-oil emulsification. The tl;dr— Yes, you can use mayo instead of butter in recipes.

Cow-milk products are pretty complex things. There is a LOT going un under (udder?) the hood, and I’ve found that the best way to swap out a milk product is to swap in something similarly complex. Mayo can be pretty bland (it is literally used in comedy routines as a stand-in for “so bland”) but if you increase the complexity a bit it’ll do just fine as a stand-in for butter.

Sandra is allergic to dairy, mustard, wheat, and yeast, but she loves Hollandaise sauce on Eggs Benedict—a dish which, if prepared traditionally, is the Yahtzee in the game of “Sandra can’t eat this.” We prepare it non-traditionally by taking a nice Hollandaise recipe and swapping out the butter for homemade no-mustard mayo. Then we serve the sauce and the eggs on a bed of wild rice, which, if I’m being completely honest, is a healthier and tastier option than an English muffin.

Dairy-Free Hollandaise

Ingredients

• 5 egg yolks (set aside or discard the egg whites²)
• 2 tablespoons champagne vinegar
• 1/4 cup water
• 1 tablespoon lemon juice
• 2 teaspoons finely minced shallots
• 1/2 cup homemade no-mustard mayo
  • OR sure you can just use a stick of softened butter instead of the mayo, but then it’s not dairy-free, obviously.

Equipment

• Immersion blender & blender cup
• Measuring spoons and cups
• Knife & board for mincing the shallots
• 1 pint canning jar with ring and lid
• A small hand-whisk or maybe just a fork that will fit into that canning jar
• Sous vide bath, because let’s do this the easy way

Instructions

1. Separate the eggs, and put the yolks in the blender cup. What you do with the egg whites is your business², but they don’t go in your Hollandaise sauce.
2. Add the vinegar, lemon juice, salt, and minced shallots. Don’t be lazy and expect the immersion blender to mince the shallots for you. It’s not a food processor. Cut them up fine using your knife!
3. Add the homemade mayo.
4. Blend with the immersion blender. You’re not trying to emulsify, so just blend away. The mix should end up yellow and a little runny.
5. Pour the pre-Hollandaise into the pint jar, and put the lid on loosely.
6. Put the jar into the sous vide. The water level should be below the lid, but above the level of the stuff in the jar.
7. Run the sous vide at 160°F for 90 minutes.
   —90 minutes later…
8. Remove the jar (carefully, it’ll be hot) and remove the lid. Whisk the contents vigorously, then (and I cannot stress this enough) shove that whisk into your mouth and slurp the delicious Hollandaise from it. Then put it into the sink, NOT back into the jar. No, not even if you live alone.
9. Lid the jar and put it into the fridge. It should keep for at least a week, assuming your whisk was clean.

When the time comes to serve the sauce, it’ll work well cold on sandwiches, or you can microwave a little bit of it for Eggs Benedict.

The Plot Thickens, AKA “I See What You Did There”

19th-century French chef Antonin Carême famously declared (in a book that got lots of traction) that there are five sauces mères or “Mother Sauces”: Espagnole, Velouté, Béchamel, Tomate, and Hollandaise. All other sauces are sauces petit, variations on the basics.

Of Carême’s five mother sauces, four are thickened with roux (butter and flour)³, while the fifth is a water-in-oil emulsion. My inner taxonomist screams, because that’s really just TWO basic sauces, so maybe the system should have been sauces mère et père, or just “saucy parents⁴.”

The point here is that an ultra-simplified water-in-oil emulsion is literally THE MOTHER OF ALL MAYONNAISE⁵.

Let me restate this more usefully: once you reduce water-in-oil emulsification to water, oil, and a binding agent, you can make any emulsified sauce you want to. In mayonnaise, the vinegar and lemon juice are “water,” the avocado oil is (SURPRISE!) “oil”, and the egg is the binding agent. The salt and mustard are irrelevant to the emulsification (provided you don’t add so much that they become relevant.)

You can make flavored mayo by messing around in the “irrelevant” column. Mother said it’s okay, really! For instance, you can make a nice Southwest seafood taco sauce by replacing the lemon and the vinegar with lime juice, using a dash of Cholula instead of mustard, and throwing in some cilantro. Did you want “spicy mayo” for sushi? Use rice vinegar and maybe two tablespoons of Sriracha instead of lemon juice, then toss in some minced ginger. As long as the general ratio of “watery” to “oily” stays the same, your mixture will emulsify deliciously.

Metrics For Science

The measurements in my recipes are all Imperial, which is problematic for two reasons:

1. Imperial. Ugh.
2. Milliliters are better than rounding to fractions of cups and spoons.

I’d switch to metric, but that would mean buying a bunch of kitchen stuff and learning new things, so it’s a project for a more ambitious day. Still, I recognize that if you really want to get fancy with your oil-in-water emulsifications, you’ll find that the metric system provides more consistent (especially with regards to the consistency of the sauce, hah!) results.

I’ve found a workaround, though, and that’s by using the lines on the immersion blender cup. My watery ingredients for a proven emulsion come halfway up to the 3-ounce line. The egg takes me up to the 3 ounce line, and I’m using 8 ounces of oil. This means my ratio of water to emulsifier to oil is 1.5 : 1.5 : 8. When I start messing around with other ingredients, I keep that ratio in mind, and use the lines on the blender cup to help me get the ratio correct. I also use it to keep track of what I did in case I need to change things on the next pass.

Would metric measurements be better? YES THEY WOULD please leave off with the pestering of the cartoonist and go update all the gear in your own dang kitchen.

But start by getting an immersion blender, because homemade mayo is, as I stated at the top of this essay, a million times better¹ than what comes out of a store-bought jar.

— notes —

¹ “A million times better” is sloppy math, but that didn’t stop me from using it twice. Fine. Let’s instead say that homemade mayonnaise is the thing casting the mayo-from-a-jar shadow on the wall of Plato’s Cave & Delicatessen.

² Now that you know how to make The Mother of All Mayo, those egg whites might be the elemental emulsifier for some (sorry-not-sorry) very saucy experimentation. You could also use them for an egg-white omelette, or perhaps a nice meringue.

³ Since roux is butter and flour, and butter is a water-in-oil emulsion, it should be possible to make a no-dairy/no-wheat roux using mayonnaise and corn starch and why are you looking at me like that?

⁴ My taxonomical howling is about a hundred and fifty years too late to get this bit of wordplay into all the best cookbooks. And even if I could yell back in time I’d be yelling in English, and I’m not a chef, so I don’t think Carême would listen to me.

⁵ Water-in-oil emulsion is also the mother of butter, and the mother of a long list of non-edible things, including industrial lubricants and hand lotions… although I suppose you could make your own hand lotion from edible ingredients and this is why I am not and never should be a chef.

Hello and welcome back to Equity, a podcast about the business of startups where we unpack the numbers and nuance behind the headlines. It’s Friday, which means the whole crew was aboard for this particular episode. We had Grace and Chris behind the scenes, and Mary Ann, Natasha and Alex on the mics. And, frankly, we […]

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Mosco, Rosemary, author

Saransh Goila tells how Goila Butter Chicken was born and why it is less sweet

Stewart Butterfield, CEO and Cofounder of Slack, speaks with WIRED's Editor-in-Chief Nicholas Thompson as part of WIRED25, WIRED's second annual conference.

Give your cold coffee a delicious pep up with peanut butter!

An Amaryllis Azure Butterfly, photographed on Buloke mistletoe, near Stanhope in Victoria.

A Skipper Butterfly, photographed today in my backyard in Bendigo, Victoria.

An Amaryllis Azure Butterfly, photographed today on Buloke mistletoe, near Stanhope in Victoria.

With London’s Victoria & Albert Museum in lockdown, its director shares his favourite artefacts

It is pretty dusty in South Kensington at the moment. Without millions of visitors wandering through the V&A galleries, the dust begins to settle and the past takes over. Under the steely eye of Vernon Rapley, head of security, our objects are resting safely at the moment. But the purpose of a museum is predicated upon dialogue and difference: the interaction between citizen and object, the journey into a web of histories, and then the flourishing of curiosity.

“Unvisited museums dwindle into very sleepy and useless institutions,” said our first director Henry Cole, who was an early proponent of blockbuster exhibitions.

A new census of tropical sulfur butterflies (Aphrissa statira) migrating across the Panama Canal has revealed the central role that weather plays in determining why populations of these lemon-yellow insects vary from year to year.

The post A dry spring in Panama means more sulfur butterflies, study reveals appeared first on Smithsonian Insider.

Thepytus carmen, a newly described species of butterfly from Brazil, was recently named in memory of Carmen Lúcia Buck in recognition of the gracious support […]

The post Thepytus carmen, a newly described species of butterfly from Brazil appeared first on Smithsonian Insider.

More than 70 scientists from 9 institutions including the Smithsonian Tropical Research Institute, sequenced the entire genome of the butterfly genus Heliconius, a brightly colored favorite of collectors and scientists since the Victorian era.

The post Heliconius butterfly genome explains wing pattern diversity appeared first on Smithsonian Insider.

New fossils found in Northeastern China have revealed a remarkable evolutionary coincidence: an extinct group of insects known as Kalligrammatid lacewings (Order Neuroptera) share an […]

The post Remarkable butterfly look-alike lived 50 million years before butterflies appeared appeared first on Smithsonian Insider.

The National Museum of Natural History’s gem collection has a new addition: the Cindy Chao Black Label Masterpiece Royal Butterfly Brooch. Created by Chao in […]

The post Butterfly Brooch Enters National Gem Collection appeared first on Smithsonian Insider.

Several research teams that include Smithsonian scientists in Panama, have discovered that Heliconius butterflies mimic each other's red wing patterns through changes in the same gene.

The post An eye gene colors butterfly wings red appeared first on Smithsonian Insider.

Spending time in a beautiful garden can be transformative. In fact, some visitors to the Smithsonian’s Mary Livingston Ripley Garden in Washington D.C. have taken […]

The post Monarch Butterflies Make the Most of the Smithsonian’s Gardens appeared first on Smithsonian Insider.

File: Western monarch butterfly in Huntington Beach; Credit: Courtesy of Huntington Beach Tree Society

A group of conservation organizations teamed up with a leading monarch butterfly scientist on Tuesday to petition for protection of the monarch butterfly under the Endangered Species Act.

The monarch butterfly is one of the most iconic butterfly species in the country. But according to conservation group the Xerces Society, the monarch butterfly population is in trouble.

“Many scientists estimate that there are about 33 million monarchs. And just for comparison, in the past, researchers have estimated more than 1 billion monarchs,” said Sarina Jepsen, who directs the Endangered Species Program for the Xerces Society.

That’s a decline of about 90 percent in just fewer than 20 years, Jepsen said.

The main culprit in the monarch’s decline is the weed killer Roundup, Jepsen said. Most monarch caterpillars breed in the Midwest, and feed off of milkweed. While Roundup doesn’t kill genetically modified crops like soy and corn, it does kill milkweed.

“So, milkweed growing in a large agricultural landscape has largely disappeared in the last decade-and-a-half to two decades,” said Jepsen.

Other contributing factors include climate change and a general loss of habitat, Jepsen said. California’s drought might also play a role.

“There’s a real strong relationship between drought severity and the number of monarchs that we see in the winter on the California coast,” said Jepsen. “In years when droughts are worse, there are fewer monarchs.”

Thousands of the butterflies gather on California’s coast each winter. Spots locally includeLeo Carrillo Beach in Malibu and Doheny Beach in Dana Point, though the Xerces Society has observed a large decline in the butterflies at these locations in the last several decades.

More on the drought’s effect on the monarch population will be known around Thanksgiving, when a group of so-called "citizen scientists" with the Xerces Society perform an annual count of the monarchs.

Along with the Xerces Society, the Center for Biological Diversity, the Center for Food and Safety and leading monarch butterfly scientist Dr. Lincoln Brower filed the petition.

The Fish and Wildlife Service has 90 days to decide whether to go forward with a further review to potentially classify the monarch butterfly as threatened or endangered. 

This content is from Southern California Public Radio. View the original story at SCPR.org.

Pollination studies have, to date, focused almost entirely on bees , butterflies and hoverflies; however, other kinds of flies also have an important role to play in this vital ecosystem service, a new study suggests. Using data from 33 farms, the researchers found that non-hover flies were in fact responsible for carrying 84% of the pollen transferred by flies between flowers in farmland.

The fragmentation of habitats is a growing concern for nature conservation. Butterflies and moths are particularly sensitive and new research has shed light on what makes some species more vulnerable than others. Those that are less mobile with more specialist diets and less reproductive potential appear to be more affected by habitat fragmentation.

As the climate changes, animal species are predicted to adapt by moving northwards so they can remain within their preferred temperature range. Now, researchers have found that bird and butterfly populations are not keeping up with changing temperatures and, on average, European bird and butterfly species lag around 212km and 135km, respectively, behind climate changes.

Pollination studies have, to date, focused almost entirely on bees, butterflies and hoverflies; however, other kinds of flies also have an important role to play in this vital ecosystem service, a new study suggests. Using data from 33 farms, the researchers found that non-hover flies were in fact responsible for carrying 84% of the pollen transferred by flies between flowers in farmland.

Researchers have compared the findings of a citizen-science project and a long-running butterfly monitoring scheme in the UK to gain insights into the reliability of data gathering by the public. They found that — contrary to the scepticism with which such projects are sometimes viewed — much of the citizen-recorded data agreed with the findings of more formal monitoring, particularly for species often found in gardens. This indicates that mass-participation sampling not only provides a valuable tool for public engagement, but, in this case, could also provide valid data to inform butterfly conservation.

The rare dual-sex butterfly astounded curators at the Natural History Museum in London.

Video: Observing a split in the butterfly family tree.

Tsepdro is a sacred art form in Tibet. It's traditionally made during Losar, the Tibetan New Year.

Believe the hype: Shea butter really is a wonderful all-around health and beauty balm.

Researchers have discovered that the butterflies' mutations are multiplying at an alarming rate through successive generations. If genetic damage done to one ge

What started off as a recall of one version of Trader Joe’s peanut butter has spread to other brands of peanut butter, other nut butters and tahini.

The president steps up efforts to protect the pollinators — and their $24 billion contribution to the U.S. economy.

MNN's lifestyle blogger raves about a fair trade, organic alternative to Reese's peanut butter cups. Sunflower seed butter fans will love these treats.

You may think of butterflies simply as colorful garden pollinators, but there's so much more to these beautiful insects!

Photographer Chris Perani painstakingly combines thousands of exposures to create each individual image.