Bayer AG, the German agrochemical giant, is keen to acquire Monsanto, the St. Louis-based biochemical and seed company best known for its genetically modified seeds and companion herbicide marketed as Roundup. According to the Wall Street Journal, Monsanto has released more information to Bayer ahead of a board meeting, and Bayer has upped its offer from $125 a share to $127.50 a share. There are reports Bayer has offered as much as $130 a share. “[The] bid values Monsanto at over $65 billion, including debt,” reports the Journal. “The German drugs giant said the bid was contingent on a ‘negotiated transaction’ and that it couldn’t assure an agreement.” And Monsanto is reportedly moving toward Bayer with open arms, calling the discussion with Bayer “constructive.” Bayer says it’s poised to increase its offer if necessary. If the deal goes through, it would make the two companies the most powerful force in the growing genetically modified seed sector and c...
Brining meat is one of the most divisive kitchen techniques out there. Some, like Alton Brown, famously swear by it; others claim that we’re kind of stressing out over nothing. But if you don’t want to risk a dry, flavorless bird at the holiday season, you’re probably going to want to brine. The only problem? Most brining techniques take between 24 and 72 hours, and when you’re trying to organize everything associated with your big holiday meal, from prepping dessert to getting your gratins in the oven to finding enough fridge space to hold everything until it’s ready to serve, brining meat is one of those things you can kind of forget about until its too late. Luckily, we’ve got a few ideas to make brining meat a snap. 1. A 3-Hour Brine Michael Ruhlman’s quick brining solution is a 3-hour brine. To make it work, though, you’ll need to play with proportions. Ruhlman’s ideal brine is a 5 percent brine — 1 part salt for 20 parts liquid. With a 10 percent brine, you up th...
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