Open Source Kitchen Helps You Watch What You Eat [EXCLUSIVE]
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Just as a matter of interest, does anyone in your house go fishing? The reason I ask is that a few years ago I had an infestation of flour mites and eventually tracked down the source to an opened container of fishing bait (Trout Pellets) that I had stored in a cardboard box. Once they were removed, the mites cleared up within a week and all was well, except for the grief I was still receiving from my wife for storing the bait in the first place.
I did eventually get rid of the beggers. The sheer number of them was astonishing though. I ended up buying loads of airtight containers, throwing out anything that was open and washing down anything sealed. I used a weak solution of warm bleachy water with a small ammount of sodium hydroxide (caustic soda) to wash down everything in my kitchen. Including ceilings and walls and then proceeded to place everything in the airtight conbtainers to prevent contamination.
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It was around that time when I received an email from Signos, a company that uses a continuous glucose monitor (CGM) -- the same kind that diabetics use to constantly measure their blood sugar levels -- and, along with a companion app, teaches you what food and exercise do to your blood sugar levels, and in turn, helps you lose weight.
Early medieval European longhouses had an open fire under the highest point of the building. The "kitchen area" was between the entrance and the fireplace. In wealthy homes, there was typically more than one kitchen. In some homes, there were upwards of three kitchens. The kitchens were divided based on the types of food prepared in them.
A stepping stone to the modern fitted kitchen was the Frankfurt Kitchen, designed by Margarethe Schütte-Lihotzky for social housing projects in 1926. This kitchen measured 1.9 by 3.4 metres (6 ft 3 in by 11 ft 2 in), and was built to optimize kitchen efficiency and lower building costs. The design was the result of detailed time-motion studies and interviews with future tenants to identify what they needed from their kitchens. Schütte-Lihotzky's fitted kitchen was built in some 10,000 apartments in housing projects erected in Frankfurt in the 1930s.
Kitchens in China are called chúfáng(厨房). More than 3000 years ago, the ancient Chinese used the ding for cooking food. The ding was developed into the wok and pot used today. In Chinese spiritual tradition, a Kitchen God watches over the kitchen for the family and reports to the Jade Emperor annually about the family's behavior. On Chinese New Year's Eve, families would gather to pray for the kitchen god to give a good report to heaven and wish him to bring back good news on the fifth day of the New Year.
The most common cooking equipment in Chinese family kitchens and restaurant kitchens are woks, steamer baskets and pots. The fuel or heating resource was also an important technique to practice the cooking skills. Traditionally Chinese were using wood or straw as the fuel to cook food. A Chinese chef had to master flaming and heat radiation to reliably prepare traditional recipes. Chinese cooking will use a pot or wok for pan-frying, stir-frying, deep frying or boiling. 2b1af7f3a8