Amazon, Food Kit Nonsense, BBC Nepotism
Amazon and Books on Autism
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Skull,Candlestick and Books, Unknown Artist
Photo Credit: City of London Corporation [CC BY-NC]
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…Healing the Symptoms Known as Autism by Kerri Rivera, which advocates dosing autistic children with a bleach-like substance, chlorine dioxide, was no longer available yesterday. The Autism Research Institute said the so-called “mineral solution” had “side effects known to be seriously damaging.”
The Miracle Mineral Supplement of the 21st Century by Jim Humble, the man behind “the miracle mineral solution”, is no longer for sale on Amazon.
Another book named in Wired, [magazine] Fight Autism and Win, has been dropped by Amazon. It advocates chelation, which involves using a dose of chemicals to remove heavy metals from the body. It is not an approved treatment for autism and can be dangerous: in 2005, a five-year old boy died after chelation treatment.
(The Guardian, 2019)
Does Amazon have a policy on free speech? Are other books banned or removed?
Food Kit
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A Boy Eating Porridge, George Elgar Hicks (1824-1914)
Photo Credit:
Atkinson Art Gallery Collection [CC BY-NC-SA]
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“Sometimes chefs just fall in love with the kit they’ve got. They’ve got these machines, you know, water baths and drizzle things and cappuccino frothers and dehydrators and powder makers. They forget what really matters with food is flavour and texture…When I was on the Great British Menu, I had to bottle it sometimes because I would become so irritated at all the drizzles and foams and jellies and glazes…little lollipops of crackling.” She said that while some of the experimentation was good and the resulting dishes tasted “wonderful”, a plate of food should not have more than four or five tastes.
…Sales of kitchen gadgets have risen in recent years as amateur chefs try to recreate what they see on TV. Sous-vide kits, where food is vacuum-sealed in plastic and then cooked in a water bath, provoke particularly strong feelings.
…The chef Rowley Leigh recently told the Guardian: “A lot of us have been asking what is the point of sous-vide is for years. As far as I’m concerned, it’s employed by chefs to circumvent the annoying business of actually cooking food – mostly meat and fish – by the traditional methods of touch, feel and timing. By cooking at low temperature for a long time, the proteins never get stretched and overheated.
Leith said … “There is nothing nicer than sitting at the end of a table doling out cassoulet or shepherd’s pie to friends and family” … and said her last supper would be either oysters or sausages and mash.
(The Guardian, 2019)
Do you need water
baths, drizzle things, or powder makers for shepherd’s pie or a chilli? No. But
then aren’t we also told by the food experts, that “people eat with their eyes
first.” So how do I make sure my chilli looks beautiful on the plate? How do I
avoid a ‘monochromatic colour scheme’ or how do I produce ‘interesting shapes
on the plate’? I really, really want to keep up with food styling trends!
BBC
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Temple Bar, London, Louise Rayner (1832-1924)
Photo Credit: Russell-Cotes Art Gallery & Museum [CC BY-NC-ND]
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The host of Radio 4’s Moral Maze and former BBC newsreader
said that the national broadcaster was increasingly excluding working-class
talent in favour of “gilded youth.”
He cautioned that the entire British media was becoming the
preserve of the wealthy and privately educated. Buerk, 73, added that BBC
concerns about racial representation and gender pay had blinded it to growing
uniformities of class.
“Journalism’s a dying industry, broadcasting’s fragmenting
and desperately insecure, but they’re still fashionable careers for our gilded
youth. You have to have wealthy parents with contacts to support you,
preferably living close to central London.”
(The Times, 2019)
The nail and the head, Michael.
The nail and the head, Michael.
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