Author Archives for Busybeewax

About Busybeewax

The mission Statement of Busy Bee Wax - Cast Iron Seasoning is to empower, thoughtfully provoke and inspire people's love for Cast Iron Pan's. By spreading knowledge of sharing how we take care of the Honey Bee.

Baba Ghanoush

https://recipeland.com/images/r/13601/e51a9972ce895cde1443_1024.jpg


You can make this wonderful bread accompaniment by hand, as directed in this recipe, or simply place all of the ingredients in a food processor and pulse to a thick puree.

Ingredients:

1 medium eggplant pricked all over with a fork
1 clove garlic pressed or finely minced, and squashed with the side of a knife
juice of 1 lemon (2-3 tablespoons)
2 inch pita wedge or half slice bread, crumbled
1/4 chopped parsley
salt and pepper to taste
chopped parsley for garnish

Directions:

1. Microwave the eggplant about 10 minutes, or until it is soft. Let cool until you can handle it comfortably.

2. Scoop the flesh into a bowl, add the garlic, and mash with a potato masher. Add the bread and lemon juice, and continue to mash and stir the mixture until well blended.

3. Stir in the parsley, salt, and pepper. Garnish with more parsley and serve.


How Bee Vomit isn’t as Bad as You Think


Honey is made from Nectar and Bee Vomit.  How is that so you ask?? Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as Honeydew), by regurgitation, enzymatic activity, and water evaporation.   An Adult Bee’s diet is primarily made up of three types of food Honey, Nectar and Pollen. Nectar actually begins in the leaves of plants. The plant draws in carbon dioxide and water and produces


vector-bee-honey-free-vector-graphics

 

            Links

 

  1. Is honey made from bee sick

  2. Honey is bee poop? Or is it vomit?

  3. The Honey Bee Life Cycle 

  4. Beebase – Beekeeping information resource for Beekeepers

  5. Bee Regulation – BC Laws

  6. B.C. celebrates Day of the Honey Bee

  7. Hobby beekeeping | Compliance and management


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Local Bee Farms

  1. Bees Please Farms | Backyard Bees and Chickens 

  2. Urban Bee Honey Farm

  3. BC Honey Producers’ Assoc.

  4. Fredrichs Honey – Fine Honey Products

  5. Bees, Fruit Pollination, Honey & Beeswax


 

Bacon Appetizers

Bacon-Appetizer

Servings 12  Prep: Cook: Total:


Ingredients:

  • 1 package club Nabisco Saltine Crackers
  • 1 pound thin sliced Smoked Bacon (or more depending on number of crackers)
  • Grated Kraft Parmesan Cheese Shredded Cheese
  • Optional Alternative: Brown Sugar instead of Parmesan Cheese

Directions:

  1. Lay crackers (as many as you want) face up on a cookie sheet. Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker. Place the bacon wrapped crackers onto a baking sheet that has a rack on it. Place in a 250-degree oven for about 2 hours.



How Do You Season You Cast Iron Pan

The age old question when it comes to seasoning cast iron pan’s, what do you use?  of course everyone will have there version.   So let’s all see who season’s there Cast Iron arsenal with what.



Also make sure to also check out these page’s


|How To Season Cast IronSeasoning With Beeswax | Cast Iron Beeswax Bars|


 

28 Food Porn Sites that are Not TasteSpotting

close up photo of man cooking meat

Photo by Min An on Pexels.com


So this is our list Of Food Porn Sites on Straight Outta My Kitchen.  Site’s that have mouth-watering photo collection of recipes, cooking, baking, kitchen adventures, food industry and media news created by a community of food lovers from foodie’s to home cooks to professional chefs.  


  1. Tasteologie

  2. Dishfolio

  3. eRecipeCards

  4. Finding Vegan

  5. Refrigerator Soup

  6. Liqurious

  7. Opensource Food

  8. Foodieview

  9. Knapkins

  10. Foodepix

  11. Bakeolicious

  12. FoodPorn

  13. RecipeNewZ ∗

  14. FoodSpreading 

  15. Photograzing

  16. Tasty Kitchen

  17. TasteStopping

  18. Food Porn Daily

  19. Foodyub 

  20. My Recipe Magic          

  21. Tastespotting               

  22. Fridgg                                  

  23. Healthy Aperture      

  24. Yumgoggle                   

  25. Dishfolio                     

  26. RecipeChart               

  27. Dessertstalking   


∗ No longer up & running

Do you have a Food Porn that you go to? Don’t see it on the list let me know in the comments below.


Don’t forget to rate this post

 

One Side Effect of Sugar That No One Is Talking About.

berries blackberries blueberries bowls

Natural vs. Artificial Sugar

The main difference between natural sugar and high fructose corn syrup is The Balance Of Fructose And Glucose In High-Fructose Corn Syrup.  As the name suggests, there is more fructose in the syrup than in regular sugar. The difference, however, is that an apple contains fibre and other nutritious elements that outweigh its sugar content.  So how does an excess of sugar Make One Gain Weight

How It Works

When you ingest sugar, the Liver Metabolizes the fructose and converts it into fat. The spike in triglycerides also leads to a reduced amount of HDL cholesterol (or the ‘good’ kind of cholesterol).

What Too Much Sugar Can Do to You 

Sugar Too Much Of A Sweet Thing

Ingesting too much sugar hurts the metabolism and, over time, it weakens it. This causes Metabolic Dysfunction, meaning your insulin stops working properly. This is one major side effect that most people are unaware of.

This side effect can Directly Lead To obesity, heart disease, and type II diabetes. In addition, added sugar is especially addictive. So the more sugar you eat, the more likely you’ll become addicted and reliant on it. The best way to cut back on your sugar intake is to be aware of what and how much you eat. A Sugary Treat every once in a while is normal. Overindulgence in anything is where it gets dangerous. So, overall eat those foods with high sugar in moderation and remember Healthy Eating May Be Easier Than You Think.


“The Best Thing Since Sliced Bread”

Meaning: It’s A Big DealHoly Sliced Bread


When a Commercial Bread Slicer hit the market in 1928, it was a very big deal. To be perfectly clear, mankind has had the ability to  cut bread for a long time. It’s not as if people just grabbed whole loaves and gnawed on them like apples for 6,000 years until 1928. But up until that point, people had to slice their own bread.

It became a mechanised process, with uniformly shaped and sliced loaves, and bags of sliced bread became a staple in American households in the 1930’s. The phrase itself probably comes from a Wonder Bread Ad Campaign. The Atlantic wrote a whole story all about this one.



Read These Links

  1. Bread Slicer History – Invention of the Bread Slicer

  2. 41 Catchy Bread Slogans & Taglines


 

Cast Iron Composition

Cast Iron Banner

The primary difference in production between wrought iron and cast iron is that cast iron is not worked with hammers and tools. There are also differences in composition— Cast iron, an alloy of iron that contains 2 to 4 percent carbon, along with varying amounts of silicon and manganese and traces of impurities such as sulfur and phosphorus. It is made by reducing iron ore in a blast furnace.


COMPOSITION

  • All cast irons contain more than 2% C.

  • Cast iron is the alloy of carbon with 1.7 to 4.5%

  • Carbon and 0.5 to 3% silicon.

  • But in some alloy it has Manganese 0.5 to

  • 1.0%, Phosphorous 0.1 to 0.9 %, & Sulphur

  • 0.07 to 0.10%.


A few common mechanical properties for cast iron include: Hardness – material’s resistance to abrasion and indentation. Toughness – material’s ability to absorb energy.
Ductility – material’s ability to deform without fracture.

Check Out This Video



Reading Material 

  1. [PDF] Cast Iron: History and Application

  2. [PPT] Metallurgical Properties of Cast Irons 

  3. [PDF] Grey Cast Iron Composition

  4. [PDF] Cast Iron – Materials Education


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11 Pretentious Food Terms


One of the biggest complaints people have with the food industry is the pretentious attitude.  The food world is full of people and establishments who reek of self-importance. We’ve developed a culinary lexicon that has become so convoluted, The gastro-glossary of words around the word is long and often confusing with many kitchen terms that chefs fully understand confusing their customers when they hit the menus in the dining room.


1.Hand-anything – hand-chopped, hand-pulled, hand-cut, hand-glazed…

Wow. What an ingenious method. So ingenious in fact that every grandma since the dawn of civilisation has been using this innovative method to prepare food.

2. Artisanal

So over-used, it’s losing its meaning. I mean, if every bakery down the road calls itself “Artisanal”, which really sounds more like “I’m just starting out, don’t have the funds or the time to do more than this”, then where is the line drawn between a true artisan and a wannabe?

3. Bespoke

Custom-crafted cocktails, madam? Yeah, and that $30 price tag that comes along with it. It’s all right. I’ll stick to that glass of boring wine.

4. Deconstructed

Oh, the things you learn from Master Chef. Here I was thinking that “Deconstructed” dishes meant the creator thought of a concept BEFORE he started plating the dish. But in reality, it seems like deconstructed is just a convenient term for when things start going awry in the cooking or plating process!

5. Foraged

Ok, yes so maybe those darn Chanterelle Mushrooms were really foraged from some forest in Scandinavia but, I’m not quite sure how to react when I see foraged items in urban city centres. Maybe I shouldn’t diss that poor weed growing out of the asphalt streets, after all.

Oh, how “lucky” am I that there are at least 5 artisanal bakeries in my neighbourhood – so I can learn essential skills in life, like being able to tell the difference between a fougasse and a flatkaka

Yes, and please charge me $30 for that alcohol-infused bespoke strawberry smoothie

What lovely mushrooms growing in the grass patch next to my car park. I wonder if I should forage for them?

6. Curated

We get it. You studied the fine arts of vegetables and have personally “Curated” what should appear on my plate. Heaven forbid, that damn carrot ruining the verdant look of lush forest greens.

7. Chef’s Menu or Omakase

This isn’t so much about the words Chef’s Menu or Omakase. It’s the way the staff hold on to the information about what’s on the menu with secrecy befitting the CIA.

Yes, it is a damn secret, I know. But really, I am already sitting at your restaurant, willing to splash out the moolah, so what’s up with not telling me even as I order the Chef’s Menu about what I am getting? Yes, they ask you about allergies and there’s always religious considerations. But what if you don’t have any of those restrictions but you just don’t really, really like a particular food? Like you may love some bacon bits in your appetiser but you absolutely cannot handle a full-on pork belly for a main. Do you just blanket tell them you don’t eat pork and miss out on trying other dishes of theirs?

8. No-description menus

You know, the ones that read like this – Beef|Pearls|Citrus and you’re like what?? What am I ordering, guys?

9. Giving me a geography lesson I do not need

Like telling me that the line-caught fish is from Moldova or something. Wait, do they even fish in Moldova? 

10. Giving me a French lesson that, again, I do not need

Yes, it’s a beautiful language where even saying “you’re a bloody ass of a cook” sounds so fancy, but it’s OK. You can still call a mashed potato a mashed potato and if it’s the silkiest, creamiest mash I have ever eaten, I will not care that it wasn’t a pomme puree.

11. Mouthfeel

Only usually ever uttered by the most pretentious wannabes, it’s meant to tell the rest of us plebeians that really, you are using ALL your senses when you dine. Clever girl.

Would this be more interesting if I said it was a locally-harvested Tiger Prawns, accompanied by hand-tossed gluten-free pasta in a prawn head organic chilli oil?

Curated puffs of delight, swimming in hand-pulled milk from a free range, organic bovine farm from the Scottish Highlands

“Oh, the mouthfeel of a Dragon Fruit”, she exclaimed, sighing with pleasure. Oh, did you mean you like the way the seeds pop in your mouth, say like, fizzy pop candy?