World’s Top Ten Most Expensive Foods :)

Matsutake Mushrooms – $1000/pound

The matsutake, or mattake, mushroom is expensive because of its rarity. While its historical prevalence meant it was nearly synonymous with autumn in Japan, the introduction of an insect that kills the trees under which the mushroom grows has caused a dramatic decrease in the number of matsutake mushrooms. A method for farming the matsutake has yet to be developed, which means the lack of trees from which to harvest these mushrooms naturally is a serious problem for the species.

The World’s Most Expensive Bagel – $1000

 

This bagel, created by Executive Chef Frank Tujague for New York’s Westin Hotel, is topped with white truffle cream cheese and goji berry infused Riesling jelly with golden leaves. The bagel’s price is justified when you consider that white truffles happen to be the second most expensive food by weight, eclipsed only by caviar. The underground fungus grows only under specific oak trees in Alba, Italy. Their pheromone-like odor is considered to be an aphrodisiac and is the reason dogs and female pigs are used to hunt the precious truffle.

The Zillion Dollar Frittata – $1000

This absurdly expensive breakfast item consists of a mixture of eggs, lobster and 10 ounces of sevruga caviar (which costs the restaurant $65 per ounce). On the menu next to the expensive omelet there is a challenge that reads, “Norma dares you to expense this.”

Wagyu Steak – $2800

While Wagyu cattle are raised both in and outside Japan, the Kobe varietal which is raised specifically in the Hyogo prefecture is the most elite. Employing the most traditional production methods, Kobe beef comes from cows that are allegedly fed only beer and massaged by hand to ensure a tenderness and marbling beyond compare. These dishes can be out of range for the average restaurateur, carrying an unhealthy load of fat and a price tag to match. For your next after-work social, you might try taking your associates to New York City’s Craftsteak, where a full Wagyu rib eye was served up to a private party for $2800.

Samundari Khazana, the World’s Most Expensive Curry – $3200

To celebrate the DVD release of Slumdog Millionaire, Bombay Brassiere packed this curry platter full of the most expensive ingredients they could find. Devon crab and white truffle and a half tomato filled with Beluga caviar and dressed with gold leaf are just the start of this lavish dish. A Scottish lobster, also coated with gold, four abalone and four shelled and hollowed quails’ eggs filled with even more caviar round out the dish.

Domenico Crolla’s “Pizza Royale 007″ – $4200

The 12 inch pizza pie is densely packed with an assortment of some of the world’s most expensive food ingredients, such as lobster marinated in cognac, caviar soaked in champagne, sunblush tomato sauce, Scottish smoked salmon, venison medallions, prosciutto, and vintage balsamic vinegar. In addition to all these fine ingredients, it’s topped with a significant amount of edible 24-carat gold flakes.

Dansuke Watermelon – $6,100

In a country where watermelons are rare game, they can be a costly commodity. That’s how a 17-pound Japanese watermelon became the most expensive watermelon in the world. Densuke watermelons, a type of black watermelon grown only on the northern Japanese island of Hokkaido, are usually given as gifts due to their extraordinary rarity. There were only sixty-five of the fruits among the first harvest this season. They are harder and crisper than the watermelons we Americans are used to and, according to Tohma Agricultural Cooperative’s spokesman, they “have a different level of sweetness.”

Yubari Melons – $22,872

 

Another type of expensive melon, the world’s most expensive cantaloupes are a pair of Yubari melons and were the first auction of the 2008 season. They had previously been judged the best pair and were purchased by the owner of a nearby seafood lunchbox and souvenir business. It had some competition—100 melons grown by farmers from Yubari were also judged

Almas Caviar – $25,000

Almas caviar comes from Iran making it extremely rare and extremely expensive. The only known outlet is the Caviar House & Prunier in London England’s Picadilly that sells a kilo of the expensive Almas caviar in a 24-karat gold tin for £16,000, or about $25,000. Coincidentally, it is also where you can find the most expensive meal in Britain. The Caviar House also sells a £800 tin for those on a smaller budget.

Italian White Alba Truffle – $160,406

Expensive truffles are notoriously pricey because they are difficult to cultivate. This makes them a true delicacy which some have called the king of all fungi. The Associate Press reported that a real estate investor and his wife from Hong Kong have paid €125,000 ($160,406 USD) for a gigantic Italian White Alba truffle which is reportedly the world’s most expensive ever. The most expensive truffle weighs in 1.51 kilograms (3.3 lbs).

 



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Accidental inventions

1. The popsicle

In 1905, 11-year old Frank Epperson tried making soda pop, then a popular drink, by mixing soda water powder and water. Accidentally, he left the soda out on his porch all night. Temperatures dropped so low that the next day, young Epperson found his soda pop had frozen with the stirring stick in it! He didn't know it then, but he had accidentally concocted the very first popsicle! It wasn't until 18 years later, in 1923, that Epperson remembered his invention, applied for a patent and started selling "Eppsicle" ice pops iin different fruit flavors. Later on, his kids started referring to it as the "Popsicle" and ever since, it's been hard to resist the refreshing allure of this tangy summer treat!

2. The microwave

In 1945 Percy Lebaron Spencer, an American engineer and inventor, was busy working on manufacturing magnetrons, the devices used to produce the microwave radio signals that were integral to early radar use. Radar was an incredibly important innovation during the time of war, but microwave cooking was a purely accidental discovery.

While standing by a functioning magnetron, Spencer noticed that the chocolate bar in his pocket had melted. His keen mind soon figured out that it was the microwaves that had caused it, and later experimented with popcorn kernels and eventually, an egg, which (as we all could have told him from mischievous childhood ‘experiments’), exploded.

The first microwave oven weighed about 750lbs and was about the size of a fridge.

3. Ice Cream Cone

Before 1904, ice cream was served on dishes. It wasn’t until the World’s Fair of that year, held in St Louis, Missouri,
that two seemingly unrelated foodstuffs became inexorably linked together.

At this particularly 1904 World's Fair, a stall selling ice cream was doing such good business that they were quickly running out of dishes. The neighboring stall wasn't doing so well, selling Zalabia a kind of wafer thin waffle from Persia and the stall owner came up with the idea of rolling them into cone shapes and popping the ice cream on top. Thus the ice cream cone was born.

4. Champagne



While many know that Dom Pierre Pérignon is credited for the invention of champagne, it was not the 17th century Benedictine monk’s intention to make a wine with bubbles in it - in fact, he had spent years trying to prevent just that, as bubbly wine was considered a sure sign of poor winemaking.

Pérignon’s original wish was to cater for the French court’s preference for white wine. Since black grapes were easier to grow in the Champagne region, he invented a way of pressing white juice from them. But since Champagne’s climate was relatively cold, the wine had to be fermented over two seasons, spending the second year in the bottle. This produced a wine loaded with bubbles of carbon dioxide, which Pérignon tried but failed to eradicate. Happily, the new winewas a big hit
with the aristocratic crowds in both the French and English courts.

5. Brandy

Medieval wine merchants used to boil the H20 out of wine so their delicate cargo would keep better and take up less space at sea. Before long, some intrepid soul - probably a sailor decided to bypass the reconstitution stage, and brandy was born.

6. Post It Notes

The invention of the humble Post-It Note was an accidental collaboration between second-rate science and a frustrated church-goer. In 1970, Spencer Silver, a researcher for the large American corporation 3M, had been trying to formulate a strong adhesive, but ended up only managing to create a very weak glue that could be removed almost effortlessly. He promoted his invention within 3M, but nobody took any notice.

4 years later, Arthur Fry, a 3M colleague and member of his church choir, was irritated by the fact that the slips of paper he placed in his hymnal to mark the pages would usually fall out when the book was opened. One service, he recalled the work of Spencer Silver, and later applied some of Silver’s weak yet non-damaging adhesive to his bookmarks. He found that the little sticky markers worked perfectly, and sold the idea to 3M. Trial marketing began in 1977, and today you’d find it hard to imagine life without them.

7. Potato Chips

In 1853, in a restaurant in Saratoga, New York, a particularly fussy diner (railway magnate Cornelius Vanderbilt) repeatedly refused to eat the fries he had been served with his meal, complaining that they were too thick and too soggy. After he had sent back several plates of increasingly thinly-cut fries, the chef George Crum decided to get his own back by frying wafer-thin slices of potato in grease and sending them out.

Vanderbilt initially protested that the chef’s latest efforts were too thin to be picked up with a fork, but upon trying a few, the chips were an instant hit, and soon everybody in the restaurant wanted a serving. This led to the new recipe appearing on the menu as “Saratoga Chips” before later being sold all over the world.

8. Penicillin

Sir Alexander Fleming was researching a strain of bacteria called staphylococci. Upon returning from holiday one time in 1928, he noticed that one of the glass culture dishes he had accidentally left out had become contaminated with a fungus, and so threw it away. It wasn’t until later that he noticed that the staphylococcus bacteria seemed
unable to grow in the area surrounding the fungal mould.

Fleming didn’t even hold out much hope for his discovery: it wasn’t given much attention when he published his findings the following year, it was difficult to cultivate, and it was slow-acting – it wasn’t until 1945 after further research by several other scientists that penicillin was able to be produced on an industrial scale,
changing the way doctors treated bacterial infections forever.

9. The Pacemaker

Like penicillin, here is another accidental invention that continues to save lives to this day. American engineer Wilson Greatbatch was working on a gadget that recorded irregular heartbeats, when he inserted the wrong type of resistor into his invention. The circuit pulsed, then was quiet, then pulsed again, prompting Greatbatch to compare this reaction with the human heart and work on the world’s first implantable cardiac pacemaker.

Before the implantable version was used on humans from 1960 onwards, pacemakers had been based on the external model invented by Paul Zoll in 1952. These were about the size of a television and dealt out considerable jolts of electricity into the patient’s body, which often caused the skin to burn. Greatbatch also went on to devise a
lithium-iodide battery cell to power his pacemaker.

10. Superglue

More sticky stuff, though this one was famous for its high adhesive value, unlike Silver’s Post-It Notes. Superglue came into being in 1942 when Dr Harry Coover was trying to isolate a clear plastic to make precision gun sights for handheld weaponry. For a while he was working with chemicals known as cyanoacrylates, which they soon realized polymerized on contact with moisture, causing all the test materials to bond together. It was obvious that these wouldn’t work, so research moved on.

6 years later, Coover was working in a Tennessee chemical plant and realized the potential of the substance when they were testing the heat resistance of cyanoacrylates, recognizing that the adhesives required neither heat nor pressure to form a strong bond. Thus, after a certain amount of commercial refinement, Superglue (or “Alcohol-Catalyzed Cyanoacrylate Adhesive Composition”, to give it its full name) was born.

It was later used for treating injured soldiers in Vietnam – the adhesive could be sprayed on open wounds, stemming bleeding and allowing easier transportation of soldiers; adding a delicious layer of irony to the story in that a discovery made during an effort to improve the killing potential of guns ended up saving countless lives.

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H1N1

Antara tanda yang perlu diteliti di kalangan kanak-kanak:
1.Sukar bernafas atau sesak nafas2.Bibir berubah menjadi biru3.Sering keletihan atau tidak mampu bergerak4.Kejang pada bahagian leher5.Kelihatan keliru6.Mengalami sawan atau kekejangan7.Tidak membuang air kecil selama 12 jam
Antara tanda di kalangan orang dewasa:
1.Demam berlanjutan selama lebih lima hari 2.Batuk tanpa mengeluarkan kahak 3.Sukar untuk bernafas, walaupun ketika sedang berehat 4.Sakit dada ketika bernafas 5.Bibir berubah menjadi biru 6.Demam yang berulang-ulang dan sesak nafas walaupun kelihatan seperti telah    sembuh 7.Pengsan

Bersihkan tangan bagi mencegah jangkitan H1N1

1. Ratakan sabun ke telapak tangan.
2. Gosok secara menyeluruh sehingga ia berbuih.
3. Sental di antara celah jejari kerana kawasan ini dikenali sebagai ‘tempat paling  digemari’ oleh kuman.
4. Sental setiap jari pada tapak tangan sehingga ia bersih.
5. Gosok belakang tangan dan juga pergelangan tangan anda.
6. Akhir sekali, bilas secara rata dengan air bersih dan keringkan dengan kain bersih atau tisu.

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