The Very Best Techniques and Methods For Cooking The World’s Most Interesting Genetically Enhanced Potatoes.
Get used to it. These are the newest GMO to be approved for human consumption and they really do taste great!
Take the time to get to know what genetically enhanced really means.
The Very Best Techniques for Cooking the World's New Genetically Enhanced Potatoes is here: The Tatoto. What is this new potato strain? A number of years have passed since the world was first introduced to the idea that a range of genetically enhanced food products, could be and was being produced. Before we look at the very best techniques for cooking the world's new genetically enhanced potatoes; perhaps we should first familiarize ourselves with what has previously occurred to allow us to appreciate this vegetable and how it should grace our kitchens.
March 2nd 2010, is a date that will be historically known as the day that the European Commission had voted approval of the widespread growing of genetically modified organisms or GMO’s. This single action effectively gave a green light to the widespread exploitation of food, by the numerous genetic ‘pioneers’ throughout the European Community and the World as a whole. Legal endorsement of scientific rights to expose us to unlimited change.
Yesterday’s ‘idea’ has been developed, redesigned, redeveloped and further modified as over time, research has provided countless options and opportunities for science, corporations, politicians and bankers. Today, in the USA alone, the Department of Agriculture (USDA) has stated that nearly 50 GM vegetable plant varieties have already been approved for commercial development; after having completed the extensive federal testing requirements. Hundreds of further applications are expected to be processed over the next ten years. To add to the equation; what of those countries outside of European and US influence? The original subject matter and sampling of this new vegetable actually came from Asian sources; not bound by such influences.
Always make informed decisions.
Convenient Enhanced Foods.
What does this mean to me?
Should we, as people of the general public really be concerned about genetically enhanced potatoes and the possibility that we are unwittingly being used as guinea pigs; or should we just embrace the many, as yet undocumented benefits?
It is everyone's right to have the ability to make an informed decision on what we accept and eat as food. The problem is however, that if we don't persist in questioning, or in demanding transparency, from those parties privy to the factual information required to help make that informed decision; then as a rule; it will not be made available.
Factually; genetically modified foods have now been promoted through supermarket chains for a number of years; don't shrug it off and believe that you are immune to its presence. Soybean has tended to be the primary culprit as many food additives that have gradually taken their place in our diets are factually nothing more than cloaked soybean derivatives. Vegetable oils, breakfast cereals and many other processed foods tend to have pooled sources which strangely tend to contain a percentage of modified produce that has somehow been 'mixed' yet not declared.
Like it or not; the world of convenient genetically enhanced vegetables, fruit, fast foods, oils and cereal products; is well established and certainly here to stay. Society is changing and In fairness; that may not be such a bad thing; if indeed as claimed; these products have the ability to reduce wastage, save time, feed the hungry and improve our general health. Perhaps, we are overlooking the many subtle ways that genetically enhanced foods can and do; improve our lifestyles. Currently; the newest vegetable, called the Tatoto; was breed from the union of a beefy tomato and a common potato and certainly is the jewel in the GMO crown.
Northern hemisphere growers and patent holders Shonz Tzu Corp. also developed a range of flavor and color enhanced fruits.
Switching candy for sweet fruit.
Where exactly do the new Tatotoes come from?
All produce referred to here was supplied for cooking and review by the New Zealand based family partners of the owners of Northern China's Shonz Tzu Corporation. We are advised that this company designed the tatoto and hold all relevant world patents; along with those that pertain to genetically enhanced lemons, limes, strawberries and numerous other tomato strains. The company first hit the headlines in 1991, when it made significant break throughs in gaining human/pig gene compatibility for organ transplants.
They claim to have little or no bone fide obligations to the European Commission guidelines or rules on seed stock. Shonz Tzu Corp have merely bypassed them apparently; in favor of directly negotiating substantial growing partnerships in NZ, Australia, USA, Brazil and Chile. As far as tatoto seed stock is concerned, the company states that after 2020, all royalty restrictions are removed to allow the general world public to grow these company products openly and unreservedly.
Shonz Tzu Corp have successfully created a 'sweet fruit' which was designed to remove candy and sugary snack foods from the diets of children. Such developments herald huge positive change potentials, in lifestyle habits worldwide; all of which can be attributed to a visionary pioneer. As a measure of the individual; during the first five years of his genetic development program, he insisted on only using the experimental gene manipulation on himself, as opposed to any other form of guinea pig research. Kudos to Shonz Tzu; your products are truly winners, that will be embraced by the world for a hundred good health reasons.
Baking: Savory Tatoto Bread.
Manuka Honey on Amazon
What do Tatoto growers say?
Cooking this awesome vege.
At first sight the Tatoto simply looks like a potato with red skin. However, the skin color is a clue that not only do they contain high concentrations of potassium, iron, folates and magnesium; but also high levels of phenolics and anthocyanins; which act as antioxidants. It has long been known that potato varieties that contain such rich colors also boost other health benefits.
Tatotoes have been genetically enhanced to specifically act in the following three ways; to aid in the improving of digestive health, to act as a preventive of metabolic diseases and to provide extensive anti-obesity benefits. Unlike potatoes, with tatotoes, you leave the skin on as they taste better and because nutrients like phytonutrients, that aid in good health, are present within the relatively thin skin.
In preparing tatotoes, all that is required is the removal of any soil with a damp cloth. It is advisable not to submerge the vegetable in water, as water will; believe it or not, degrade the taste. Of course that also means that you don’t cook the vegetable in water either. In fact it is best to remember that any recipe calling for immersion in or the addition of water; should always have the H2O substituted with a good quality Virgin Olive Oil.
Once you get to see, feel and taste the Tatoto, you will understand why this amazing vegetable has the potential to become more popular than its potato and tomato parents. The Tatoto has a flavor that requires little or no seasoning. It can be used to make bread, soup and even vodka. Needless to say, the potential is huge.
When you slice into the tatoto, you will be amazed that it looks like a tomato, but instead of being soft, the centre is quite firm and it doesn’t smell or taste like tomato. What you expect to be the tomato seeds aren’t actually seeds at all, but instead hold the highly concentrated taste of a sweetened tomato; a taste that just explodes when cooked.
This vegetable can be used as a substitute for potato in every single recipe or dish that we currently use potatoes for. However, to bring out an awesome, delicate taste that makes this an addictive taste; thin slice the tatoto and sauté in olive oil on a medium/high heat until, like an onion, the tatoto becomes translucent in color. Turn down heat and add a dash of Tabasco, cracked pepper and a tasty grated cheese. As soon as the cheese has melted the tatoto is ready and can be served on any freshly toasted bread, drizzled with olive oil.
Who's getting the Last Word in?
Other than Frying Tatotoes.
Other than frying, the best cooking method would have to be baking tatotoes; either whole with cream cheese and chives, or breaking them down and baking tatoto savory bread. This bread just out of the oven, melts in your mouth and delivers little bursts of what tastes like sweet stewed tomato. Which ever way you choose to try this versatile vegetable; you will be pleased that you did. They are sold at more progressive stores and supermarkets; that also provide fact and recipe sheets on this amazing product.
The last word on new genetically enhanced produce comes from the leader of a government that expects to regain solid economic growth once again in the heartlands; with a regional job creation scheme, based on growing the newly tweaked strains of healthy parsnips.
In a recent public presentation, we were shown the new variety of parsnips that were clearly disguised as very large apples and expected to find favor with the children of the nation. During this presentation, he gave an official endorsement to the wonders of genetically enhanced everything; stating confidently, that he had personally found new benefits from eating the parsnips.
Like it or not genetically enhanced potatoes are here to stay and Shonz Tzu Corporation; the producers of the Tatoto categorically deny that lasting facial changes; other than smiling; will occur as a result of eating and enjoying their produce. Enjoy the future; enjoy the tatoto. It is set to become one of the widest grown and eaten genetically enhanced potatoes. Or you can simply ignore the new generation foods and stick to the old tried and true (and possibly better) - naturally produced products that are now available worldwide like NZ Manuka Honey or Home Grown vegetables - you know the ones that aren't from genetically altered seeds. The world changed; did you?
Copyright © 2009-2015 Art of the Diver with all rights reserved.
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