Touched by Food

Tallow is distinguished by its high nutritional value. In addition to facilitating greater nutrient absorption from food, lamb tallow is an excellent source of Vitamins A, D, E, K, and B1. It also possesses anti-inflammatory properties due to its conjugated linoleic acid (CLA) content, a naturally occurring anti-inflammatory agent. Moreover, it contains substantial amounts of stearic acid, oleic acid, and triglycerides.  Lamb tallow is a fundamental component of the KETO diet, offering greater stability than polyunsaturated, toxic seed oils. Its fatty acid profile comprises 50% saturated fat, 42% monounsaturated fat, and 4% polyunsaturated fat, and is classified as non-dairy. The shelf life of lamb tallow is approximately 10 months. Although it is naturally shelf-stable and does not require refrigeration, storing it in the refrigerator can provide an additional two months of shelf life. However, if refrigeration is not possible, ensure the tallow is stored in a secure, well-package...

Ramen is a traditional Japanese noodle soup. A richly flavoured broth, ramen noodles, and an assortment of toppings garnished with a boiled egg. La Mian, or 'stretched-out noodles' was originally a Cantonese dish and adopted by the Japanese as ramen., Unlike the thick buckwheat noodles known as udon, ramen consists of egg noodles that cook rapidly Ramen can be broken down into five essential components; a hearty, full-bodied broth, ramen noodles made with wheat flour, salt, water, and a unique alkaline water called 'kansui.'  The presence of 'kansui' is responsible for the noodles' characteristic texture. Ramen eggs, also known as aitsuke tamago or ajitama (taste-balls) in Japan are soft-boiled eggs marinated in a sweet soy sauce mixture, served as a topping for ramen. Seasonings, oil, and toppings such as tender meats, fresh vegetables, and a perfectly boiled egg round off the dish. To follow traditional ramen-eating etiquette, finish by drinking the remain...