Ingredients:
2 ribs celery, chopped
1 small onion, chopped
1 stick (4 ounces) butter
3 tablespoons flour
2 quarts chicken broth, heated
2 cups peanut butter
1 tablespoon lemon juice
1 teaspoon salt
1/3 teaspoon celery salt
1 cup ground peanuts
Preparation:
Sauté the celery and onion in the butter in a large saucepan or Dutch oven for 5 minutes. Add the flour, stirring until blended. Stir in the hot chicken broth. Cook for 30 minutes, stirring occasionally. Remove from heat. Strain, discarding the solids. Return the liquid to the saucepan. Stir in the peanut butter, lemon juice, salt, and celery salt. Cook just until heated through, stirring frequently. Ladle into soup bowls. Sprinkle with ground peanuts. Makes about 2 1/2 quarts, serving 6 to 8.
Monday, February 9, 2009
Saturday, February 7, 2009
old fashion biscuits
Baking Powder Biscuits
(from a 1933 Recipe)
Ingredients:
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk
Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.
Thyme and Cheese Biscuits
Ingredients:
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.
Pecan Biscuits
Ingredients:
2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine
Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.
Almond Biscuits with Berry Butter
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey
Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.
To make butter:
Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.
Yogurt Herb Biscuits
Ingredients:
2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives
Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.
(from a 1933 Recipe)
Ingredients:
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk
Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.
Thyme and Cheese Biscuits
Ingredients:
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.
Pecan Biscuits
Ingredients:
2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine
Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.
Almond Biscuits with Berry Butter
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey
Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.
To make butter:
Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.
Yogurt Herb Biscuits
Ingredients:
2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives
Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.
Monday, January 26, 2009
2600 calorie shake
At a whopping 2,600 calories, Baskin Robbins large Chocolate Oreo Shake is America’s worse food according to a survey from a US health magazine. At 125g of fat, it has three days worth of saturated fat…
Clearly blinded by love for their brand, the Baskin Robbins website says you can “Delight your senses with a delicious shake made with your favorite premium ice cream flavor! Treat yourself today to a sweet experience!”
Rather brilliantly and unashamedly, this is how they describe their beast of a shake:
”Welcome to deliciousness! A creamy blend of Oreo Cookies ’n Cream ice cream, topped with whipped cream, chocolate drizzle and crushed Oreo cookie pieces. Yum!”
Sunday, January 25, 2009
best FAT BURNERS since ephdra banned
#5 - Nutrex Lipo 6
Lipo is the first and only fat burner that uses liquid capsules for more absorption. It is made for both men and women. With women, it helps them lose fat in hard to lose areas such as their glutes, thighs, and stomach areas.
For men, it will enhance muscle definition, give you a leaner abs, and it will also attack your love handles and lower back areas. It has 6 main ingredients which include Synephrine HCL, Synthetic 99% Guggulsterones Z&E, Yohimbe HCL, Caffeine Anhydrous, and Bioperine.
All these ingredient assist you in your battle against fat. Lipo 6 will also give you energy and focus which will assist you when you need some adrenaline while on the treadmill.
Price- $27.49
Servings- 60
How long it will last you- 30 days
Value Rating- 7.5/10
Overall Rating- 7.5/10 [Order Info]
#4 - S.A.N Tight
The S.A.N company is a very innovated company. They are the creator of the very popular next generation creatine, V-12. That was a great product and this one is not too far behind.
It has 8 main ingredients that are prime factors in burning off fat. The ingredients include Synthetic Guggulsterones Z & E, Forslean, Yohimbine HCL, Vinpocetine, Pure Synephrine, Caffeine Anhydrous, and Bioperine.
All these ingredient make up one hell of a product. S.A.N Tight will naturally increase your metabolism and block the intake of fat from ingested foods. It also suppresses your appetite so you won't be hungry throughout the day.
You'll also receive added energy while being able to maintain your lean body mass. What's better than burning off fat and maintaining your hard earn muscles? Nothing!
Price- $29.98
Servings- 60
How long it will last you- 60 Days
Value Rating- 9/10
Overall Rating- 8/10 [Order Info]
#3 - Avant Labs Sesathin
Sesathin is based on Sesamin that is a naturally occurring lignan in sesame oil. So it's basically an essential fatty acid that combats to destroy the bad types of fat, letting your body use fat as fuel for energy.
Sesathin is not like other fat burners because it comes in liquid form. It is consider a "super fish oil" due to the fact that it's 10 time more potent than fish oils.
It also helps you with cholesterol levels. More importantly this products is excellent at giving you what you want, fat loss!
It increases fat burning and it decreases fat storage. No wonder why so many bodybuilders use this as the staple of their cutting cycles.
Price- $34.79
Servings- 90
How long it will last you- 30 days
Value Rating- 7/10
Overall Rating- 8.5/10 [Order Info]
#2 - Man Scorch
Man is a great company with some awesome products, and Scorch isn't an exception. Scorch is a great combination of ingredient to give you what you need, which is fat loss. It works by speeding up your metabolism and suppressing your appetite.
More importantly it provides you with a clean energy gain, which means you won't be jumpy and won't have any jitters or side effects. It also targets those troubled areas of fat on your body.
It can even eliminate stress, depression, and fatigue, which is credited to the Rhodiola in the ingredient profile. It includes green tea as an ingredient so it will definitely make you healthier overall by providing all the benefits from green tea.
Your blood sugar levels will lower due to the oolong tea, which is presented in Scorch. The Man company is so sure it works it delivers a "100 % guarantee" that it will work.
Price- $34.95
Servings- 84
How long it will last you- 42 days
Value Rating- 8/10
Overall Rating- 8.5/10 [Order Info]
#1 - The ECY (Ephedrine, Caffeine, Yohimbe) Stack
The man can take away my ephedra but he can't take away my Ephedrine HCL. The reason this ephedrine is legal is because it is used to relief shortness of breath, tightness of the chest, and wheezing due to asthma.
Ephedrine HCL works like ephedra and helps in fat and weight loss. Caffeine, also included in the stack is used worldwide to improve energy and alertness. It is a great way to gain maximum focus and energy during your workouts.
You'll love the rush while on this stack. Yohimbe is proven to burn fat (even improves sex drive) and is the finishing touch to this great stack. All in all, this product is dirt cheap and more importantly extremely effective and it's perfectly safe if used properly.
If you want to burn off that extra fat, then look no further than my number 1 choice: THE ECY STACK.
Ingredients
Mega-Pro Vasopro-Ephedrine HCL-25 mg
Higher Power-Caffeine-200 mg
Higher Power Yohimbe - 5 mg
Price For 30 Days Of Use Taking 2 Servings A Day- Around 15 dollars.
Value Rating- 10/10
Overall Rating- 9.5/10
Lipo is the first and only fat burner that uses liquid capsules for more absorption. It is made for both men and women. With women, it helps them lose fat in hard to lose areas such as their glutes, thighs, and stomach areas.
For men, it will enhance muscle definition, give you a leaner abs, and it will also attack your love handles and lower back areas. It has 6 main ingredients which include Synephrine HCL, Synthetic 99% Guggulsterones Z&E, Yohimbe HCL, Caffeine Anhydrous, and Bioperine.
All these ingredient assist you in your battle against fat. Lipo 6 will also give you energy and focus which will assist you when you need some adrenaline while on the treadmill.
Price- $27.49
Servings- 60
How long it will last you- 30 days
Value Rating- 7.5/10
Overall Rating- 7.5/10 [Order Info]
#4 - S.A.N Tight
The S.A.N company is a very innovated company. They are the creator of the very popular next generation creatine, V-12. That was a great product and this one is not too far behind.
It has 8 main ingredients that are prime factors in burning off fat. The ingredients include Synthetic Guggulsterones Z & E, Forslean, Yohimbine HCL, Vinpocetine, Pure Synephrine, Caffeine Anhydrous, and Bioperine.
All these ingredient make up one hell of a product. S.A.N Tight will naturally increase your metabolism and block the intake of fat from ingested foods. It also suppresses your appetite so you won't be hungry throughout the day.
You'll also receive added energy while being able to maintain your lean body mass. What's better than burning off fat and maintaining your hard earn muscles? Nothing!
Price- $29.98
Servings- 60
How long it will last you- 60 Days
Value Rating- 9/10
Overall Rating- 8/10 [Order Info]
#3 - Avant Labs Sesathin
Sesathin is based on Sesamin that is a naturally occurring lignan in sesame oil. So it's basically an essential fatty acid that combats to destroy the bad types of fat, letting your body use fat as fuel for energy.
Sesathin is not like other fat burners because it comes in liquid form. It is consider a "super fish oil" due to the fact that it's 10 time more potent than fish oils.
It also helps you with cholesterol levels. More importantly this products is excellent at giving you what you want, fat loss!
It increases fat burning and it decreases fat storage. No wonder why so many bodybuilders use this as the staple of their cutting cycles.
Price- $34.79
Servings- 90
How long it will last you- 30 days
Value Rating- 7/10
Overall Rating- 8.5/10 [Order Info]
#2 - Man Scorch
Man is a great company with some awesome products, and Scorch isn't an exception. Scorch is a great combination of ingredient to give you what you need, which is fat loss. It works by speeding up your metabolism and suppressing your appetite.
More importantly it provides you with a clean energy gain, which means you won't be jumpy and won't have any jitters or side effects. It also targets those troubled areas of fat on your body.
It can even eliminate stress, depression, and fatigue, which is credited to the Rhodiola in the ingredient profile. It includes green tea as an ingredient so it will definitely make you healthier overall by providing all the benefits from green tea.
Your blood sugar levels will lower due to the oolong tea, which is presented in Scorch. The Man company is so sure it works it delivers a "100 % guarantee" that it will work.
Price- $34.95
Servings- 84
How long it will last you- 42 days
Value Rating- 8/10
Overall Rating- 8.5/10 [Order Info]
#1 - The ECY (Ephedrine, Caffeine, Yohimbe) Stack
The man can take away my ephedra but he can't take away my Ephedrine HCL. The reason this ephedrine is legal is because it is used to relief shortness of breath, tightness of the chest, and wheezing due to asthma.
Ephedrine HCL works like ephedra and helps in fat and weight loss. Caffeine, also included in the stack is used worldwide to improve energy and alertness. It is a great way to gain maximum focus and energy during your workouts.
You'll love the rush while on this stack. Yohimbe is proven to burn fat (even improves sex drive) and is the finishing touch to this great stack. All in all, this product is dirt cheap and more importantly extremely effective and it's perfectly safe if used properly.
If you want to burn off that extra fat, then look no further than my number 1 choice: THE ECY STACK.
Ingredients
Mega-Pro Vasopro-Ephedrine HCL-25 mg
Higher Power-Caffeine-200 mg
Higher Power Yohimbe - 5 mg
Price For 30 Days Of Use Taking 2 Servings A Day- Around 15 dollars.
Value Rating- 10/10
Overall Rating- 9.5/10
Saturday, January 24, 2009
leek with olive oil
2 pounds Leeks
1/3 cup Extra virgin olive oil
2 small Carrots -- halved & slced
2 tablespoons Uncooked rice
1 1/2 teaspoons Sugar
3/4 teaspoon Salt
Juice of half lemon
1 1/2 cups Water
Trim leeks. Remove a few of the outer layers. Slice 3/4″ thick, discard
tough green leaves. Wash well in several changes of water.
In a heavy skillet, heat olive oil. Stir in leeks & carrots. Cover & cook
very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order. Cover & simmer for 30 minutes,
checking the liquid. Add more water if necessary. When fully cooked, it
should be very moist but not watery. Serve cold with lemon juice.
Tuesday, January 20, 2009
Francois Haeringer ...a true legend
90 years old master still in the kitchen...François Haeringer, 90, is still a strong guiding presence at L’Auberge Chez François in Great Falls,VA...A must go restaurant great Provencal food and excellent service.
Sunday, January 18, 2009
types of sausages
SAUSAGES
There are four main categories of sausages: fresh, cooked and smoked, cooked, and semi-dry and dry. The sausages listed here are basically ground meat, seasoned and flavored, with added fat, stuffed into casings. Bulk sausage is flavored ground meat, usually pork, that is cooked like ground beef, or formed into patties. No matter which sausage you use, be sure to read the label for handling and cooking instructions. A sausage which is smoked or dried, for instance, isn't necessarily fully cooked and ready to eat without further cooking.
Many people are concerned about nitrates and nitrites, preservatives used in the making of smoked meat and sausages. These curing agents stop bacterial contamination and give the product a pink color and distinctive flavor. If you shop carefully, you can find products labeled nitrate and nitrite-free.
In the chart below, the ingredients listed for each sausage are generic. Specific brands of sausages may have slightly different ingredients; however, these ingredients are considered typical.
Oh, and Polish Sausage and Kielbasa are basically the same and are interchangeable; kielbasa is a polish word that means 'sausage'. One of the differences is that Kielbasa is sold in rings rather than separate links. Just use the brand you like!
SAUSAGE TYPE INGREDIENTS COOKING METHOD
Polish Sausage Fresh Pork, beef, garlic, thyme or marjoram, pork fat, pepper Steam, Fry, Grill, Bake to 155 degrees F
Kielbasa Fresh, Smoked Beef, pork, garlic, pork or beef fat, mustard Steam, Fry, Grill, Bake to 155 degrees F
Bratwurst Fresh, sometimes smoked and cooked Pork or beef, veal, dry milk, onion, garlic, coriander, caraway, nutmeg Steam, Fry, Grill, Bake to 155 degrees F
Salami Dry, Cured Highly seasoned: garlic, salt, pepper, sugar Ready to eat
Sweet or Hot Italian Fresh Sweet: garlic, sugar, anise, and fennel
Hot: paprika, chile peppers, onion, garlic, fennel, parsley Steam, Fry, Grill, Bake to 155 degrees F
Cervelat or Summer Sausage Cured, Smoked, Semi-Dry Pork, beef, garlic, mustard, mild spices Ready to eat
Andouille Smoked Pork, salt, very spicy, sugar, paprika, red pepper, garlic, sage Ready to eat
Boudin Blanc Fresh, delicate Pork, fat, eggs, cream, bread crumbs, seasonings Gently saute
Braunschweiger Precooked, smoked Smoked liver, eggs, milk Ready to eat; spreadable
Boudin Noir Precooked Pig's blood, suet, bread crumbs Ready to eat; better sauteed
Knackwurst Precooked, Smoked Beef, pork, lots of garlic, cumin Ready to eat
Linguica Cured, Smoked Pork butt, lots of garlic, cumin, cinnamon, vinegar Usually ready to eat
Pepperoni Air-dried Pork, beef, lots of black and red pepper Usually ready to eat
Chorizo Dry, Smoked Pork, cilantro, paprika, garlic, chili powder, very spicy Usually ready to eat
Mortadella Semi-Dry, Smoked Cubes of pork fat, pork, beef, peppercorns, garlic, anise Steam, Fry, Grill, Bake to 155 degrees F
Hot Dogs Cooked, Smoked, Cured Cured beef and pork, garlic, salt, sugar, mustard, pepper Ready to eat
Bockwurst Fresh Veal, pork, milk, chives, eggs Steam, Saute, Bake to 155 degrees F
Bologna Cooked, Smoked Cured beef and pork, garlic, salt Ready to eat
There are four main categories of sausages: fresh, cooked and smoked, cooked, and semi-dry and dry. The sausages listed here are basically ground meat, seasoned and flavored, with added fat, stuffed into casings. Bulk sausage is flavored ground meat, usually pork, that is cooked like ground beef, or formed into patties. No matter which sausage you use, be sure to read the label for handling and cooking instructions. A sausage which is smoked or dried, for instance, isn't necessarily fully cooked and ready to eat without further cooking.
Many people are concerned about nitrates and nitrites, preservatives used in the making of smoked meat and sausages. These curing agents stop bacterial contamination and give the product a pink color and distinctive flavor. If you shop carefully, you can find products labeled nitrate and nitrite-free.
In the chart below, the ingredients listed for each sausage are generic. Specific brands of sausages may have slightly different ingredients; however, these ingredients are considered typical.
Oh, and Polish Sausage and Kielbasa are basically the same and are interchangeable; kielbasa is a polish word that means 'sausage'. One of the differences is that Kielbasa is sold in rings rather than separate links. Just use the brand you like!
SAUSAGE TYPE INGREDIENTS COOKING METHOD
Polish Sausage Fresh Pork, beef, garlic, thyme or marjoram, pork fat, pepper Steam, Fry, Grill, Bake to 155 degrees F
Kielbasa Fresh, Smoked Beef, pork, garlic, pork or beef fat, mustard Steam, Fry, Grill, Bake to 155 degrees F
Bratwurst Fresh, sometimes smoked and cooked Pork or beef, veal, dry milk, onion, garlic, coriander, caraway, nutmeg Steam, Fry, Grill, Bake to 155 degrees F
Salami Dry, Cured Highly seasoned: garlic, salt, pepper, sugar Ready to eat
Sweet or Hot Italian Fresh Sweet: garlic, sugar, anise, and fennel
Hot: paprika, chile peppers, onion, garlic, fennel, parsley Steam, Fry, Grill, Bake to 155 degrees F
Cervelat or Summer Sausage Cured, Smoked, Semi-Dry Pork, beef, garlic, mustard, mild spices Ready to eat
Andouille Smoked Pork, salt, very spicy, sugar, paprika, red pepper, garlic, sage Ready to eat
Boudin Blanc Fresh, delicate Pork, fat, eggs, cream, bread crumbs, seasonings Gently saute
Braunschweiger Precooked, smoked Smoked liver, eggs, milk Ready to eat; spreadable
Boudin Noir Precooked Pig's blood, suet, bread crumbs Ready to eat; better sauteed
Knackwurst Precooked, Smoked Beef, pork, lots of garlic, cumin Ready to eat
Linguica Cured, Smoked Pork butt, lots of garlic, cumin, cinnamon, vinegar Usually ready to eat
Pepperoni Air-dried Pork, beef, lots of black and red pepper Usually ready to eat
Chorizo Dry, Smoked Pork, cilantro, paprika, garlic, chili powder, very spicy Usually ready to eat
Mortadella Semi-Dry, Smoked Cubes of pork fat, pork, beef, peppercorns, garlic, anise Steam, Fry, Grill, Bake to 155 degrees F
Hot Dogs Cooked, Smoked, Cured Cured beef and pork, garlic, salt, sugar, mustard, pepper Ready to eat
Bockwurst Fresh Veal, pork, milk, chives, eggs Steam, Saute, Bake to 155 degrees F
Bologna Cooked, Smoked Cured beef and pork, garlic, salt Ready to eat
Tuesday, January 13, 2009
Sole Meuniere
Ingredients
6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Salt
Fresh black pepper
10 sprigs parsley
Sole Meuniere Recipe (serve 6)
Step 1: Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.
Step 2: Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.
Step 3: Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.
Step 4: Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.
Step 5: Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.
Serving: Serve immediately. Garnish with lemon slices. Sole Meuniere is excellent in combination with potatoes or rice.
Wine suggestion: Riesling, Chablis, Sancerre, dry white wine
6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Salt
Fresh black pepper
10 sprigs parsley
Sole Meuniere Recipe (serve 6)
Step 1: Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.
Step 2: Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.
Step 3: Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.
Step 4: Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.
Step 5: Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.
Serving: Serve immediately. Garnish with lemon slices. Sole Meuniere is excellent in combination with potatoes or rice.
Wine suggestion: Riesling, Chablis, Sancerre, dry white wine
Veau Marengo
Ingredients
3 lbs veal (stew meat cut into 2-inch cube)
1 lb tomatoes (ripe, peeled, seeded)
1/2 lb mushrooms
2 onions (minced)
2 cloves garlic
Peel and juice of 1 orange
Herbs: basil, thyme
2 cups dry white wine
3 tb flour
3 tb olive oil
1 tsp salt
1/4 tsp pepper
Veau Marengo Recipe (serve 6)
Step 1: Preheat oven at 325 degrees
Step 2: Heat one table spoon of olive oil in a skillet. Brown the veal meat and put in a casserole.
Step 3: Add another table spoon of olive oil in the skillet. Brown the minced onions over moderate heat for 5 minutes.
Step 4: Add salt, pepper and flour over the meat in the casserole. Stir over moderate heat for 4 minutes.
Step 5: Add white wine with the onions in the skillet. Boil for one minute. Pour onions and wine in the casserole. Bring to the simmer while stirring.
Step 6: Add the tomatoes and stir. Then herbs, orange peel and juice. Bring to the simmer.
Step 7: Cover. Move to the oven. Simmer for 1 hour and 15 minutes, until veal meat is tender.
Step 8: Add mushrooms. Cook in the oven for 15 minutes. Remove from the oven. Remove the orange peel. Decorate with fresh parsley or basil.
Serving: Veal marengo stew is usually served with rice or noodles.
Wine suggestion: Provence rosé, red Bordeaux Supérieur or Graves, red Cotes du Rhone Villages, white Vouvray or Chablis
3 lbs veal (stew meat cut into 2-inch cube)
1 lb tomatoes (ripe, peeled, seeded)
1/2 lb mushrooms
2 onions (minced)
2 cloves garlic
Peel and juice of 1 orange
Herbs: basil, thyme
2 cups dry white wine
3 tb flour
3 tb olive oil
1 tsp salt
1/4 tsp pepper
Veau Marengo Recipe (serve 6)
Step 1: Preheat oven at 325 degrees
Step 2: Heat one table spoon of olive oil in a skillet. Brown the veal meat and put in a casserole.
Step 3: Add another table spoon of olive oil in the skillet. Brown the minced onions over moderate heat for 5 minutes.
Step 4: Add salt, pepper and flour over the meat in the casserole. Stir over moderate heat for 4 minutes.
Step 5: Add white wine with the onions in the skillet. Boil for one minute. Pour onions and wine in the casserole. Bring to the simmer while stirring.
Step 6: Add the tomatoes and stir. Then herbs, orange peel and juice. Bring to the simmer.
Step 7: Cover. Move to the oven. Simmer for 1 hour and 15 minutes, until veal meat is tender.
Step 8: Add mushrooms. Cook in the oven for 15 minutes. Remove from the oven. Remove the orange peel. Decorate with fresh parsley or basil.
Serving: Veal marengo stew is usually served with rice or noodles.
Wine suggestion: Provence rosé, red Bordeaux Supérieur or Graves, red Cotes du Rhone Villages, white Vouvray or Chablis
Moules Marinieres
Ingredients
5 lb fresh mussels
2 cups dry white wine
1 onion, finely chopped
Bunch of parsley sprigs
Herbs: 1/4 tsp thyme, 1/6 tsp pepper, 1/2 bay leaf
Mussels a la Mariniere Recipe
Step 1: Rinse the mussels under water for 10 minutes.
Step 2: Pour the wine with the onion, parsley and herbs in a kettle. Boil for 3 minutes.
Step 3: Add the mussels. Cover. Boil again over hight heat for 5 minutes. Stir once or twice to move the mussels from the top to the bottom.
Step 4: When the shells are open, stop the fire and sprinkle with chopped parsley. Discard any mussels that haven't opended.
Serving: In soup plates. With bread and butter.
Wine suggestion: Dry white wine such as Muscadet, young Riesling, white Bordeaux
5 lb fresh mussels
2 cups dry white wine
1 onion, finely chopped
Bunch of parsley sprigs
Herbs: 1/4 tsp thyme, 1/6 tsp pepper, 1/2 bay leaf
Mussels a la Mariniere Recipe
Step 1: Rinse the mussels under water for 10 minutes.
Step 2: Pour the wine with the onion, parsley and herbs in a kettle. Boil for 3 minutes.
Step 3: Add the mussels. Cover. Boil again over hight heat for 5 minutes. Stir once or twice to move the mussels from the top to the bottom.
Step 4: When the shells are open, stop the fire and sprinkle with chopped parsley. Discard any mussels that haven't opended.
Serving: In soup plates. With bread and butter.
Wine suggestion: Dry white wine such as Muscadet, young Riesling, white Bordeaux
Tripe Soup Legacy (Please do not say "eewww"
Classic Romanian soup, but this version is middle eastern( strong vinegar kick and buttery taste)
2 lbs. tripe
10 cups of water
3 egg yolks
Salt and pepper to taste
Juice of 2 lemons
Four cloves of garlic
3tbsp white vinegar
Preparation Instructions
Chop the tripe into small pieces; season with salt and pepper and add the sliced garlic. Cook in water for 4 hours. If needed, add more water to bring to the consistency of soup.
Beat egg yolks well, add the juice of two lemons, beating while blending slowly with 4 cups of the soup stock so as not to curdle the eggs. Empty the egg sauce to the soup which is over a very low fire and stir for a few minutes.add vinegar. Serve very hot.
For toping : 8tbsp butter (melted) mixed with red paprika ,
Monday, January 12, 2009
natural slate cheese board
There’s nothing worse than eating from a buffet with untitled dishes and ending up with your mouth on fire from a spoonful of unexpected chili.
Likewise, it’s best to know what kind of cheese you are about to bite into before you end up with a mouthful of cultured mold.
This graffiti-friendly natural slate cheese board, which allows you to write the names on them with chalk, is the perfect way to give your guests a heads up on the cheese choices you have on offer.
The added benefit is that the stone board helps to keep the cheeses cool as well.(You should put in the fridge 1 to 2 hours)
Sunday, January 11, 2009
Saturday, January 10, 2009
BEURRE BLANC
Traditionally, beurre blanc is prepared as an integral part of the shallow- poaching process, using the reduction cooking liquid (cuisson). Another common practice is to prepare a reduction separately and make the beurre blanc in a larger batch so it can be used as a grand sauce on which derivative sauces are based. As with hollandaise, beurre blanc derivatives are prepared by either varying the ingredients in the reduction or altering the garnish ingredients. Beurre rouge, for instance, is made by using red wine in the reduction.
The quality of the butter is critical to the success of a beurre blanc. Unsalted butter is best because the salt level can better be controlled to taste later on. Check the butter carefully for a creamy texture and sweet aroma. Cube the butter and keep it cool.
A standard reduction for a beurre blanc is made from dry white wine and shallots. (When prepared as part of a shallow-poached dish, the cooking liquid becomes the reduction used in the sauce.) Other ingredients often used in the reduction include vinegar or citrus juice; chopped herbs including tarragon, basil, chives, or chervil; cracked peppercorns; and sometimes garlic, ginger, lemongrass, saffron, and other flavoring ingredients.
A small amount of reduced heavy cream is occasionally added to stabilize the emulsion. To use cream, reduce it by half separately. Carefully simmer the cream until it thickens and has a rich, ivory-yellow color. The more reduced the cream, the greater its stabilizing effect. The more stable the sauce, the longer it will last during service. However, the flavor of cream will overpower the fresh taste of the butter.
Be sure that the pan is of a nonreactive metal. Bi-metal pans, such as copper or anodized aluminum lined with stainless steel, are excellent choices for this sauce.
A whisk may be used to incorporate the butter into the sauce, but many chefs prefer to allow the motion of the pan swirling over the burner or flattop to incorporate the butter. Straining is optional for this sauce, but if you choose to strain either the reduction or the finished sauce, you will need a sieve. Once prepared, the sauce may be kept warm in the container used to prepare it, or it may be transferred to a clean bain-marie, ceramic vessel, or wide-necked vacuum bottle.
A basic formula for 32 fl oz/960 mL Beurre Blanc
1 lb 8 oz/680 g butter
Reduction made from: 8 fl oz/240 mL dry white wine3 fl oz/90 mL vinegar, shallots, and peppercorns, 4 fl oz/120 mL heavy cream (optional)
Salt
Ground white pepper
Lemon juice
1. Prepare the initial reduction of acid, shallots, and peppercorns, which gives the sauce much of its flavor. Other aromatics, such as shallots or bay leaves, may be added as required by the recipe. Combine the reduction ingredients and reduce over fairly brisk heat to a syrupy consistency (à sec). If preparing the sauce as an integral part of a shallow-poached dish, simply reduce the cuisson. Reduce the heat to low. Gradually incorporate the butter into the reduction, blending it in with a whisk (as shown above) or by keeping the pan in constant motion. The action is similar to that used in finishing a sauce with butter (monter au beurre). If the sauce looks oily rather than creamy or if it appears to be separating, it has gotten too hot. Immediately pull the pan off the heat and set it on a cool surface. Continue to add the butter a little at a time, whisking until the mixture regains the proper creamy appearance. Then continue to incorporate the remainder of the butter over low heat. If the butter takes a very long time to become incorporated into the sauce, increase the heat under the pan very slightly.
2. Make the necessary final adjustments to flavor and texture by checking the seasoning and straining, if desired. Alternatively, the reduction ingredients can also be left in the sauce for texture and garnish. If you did not strain the reduction earlier, you now have the option of straining the sauce. If you do choose to strain, work quickly to keep the sauce warm. Serve immediately or keep warm. To prepare a large batch of beurre blanc and hold it through a service period, use the same holding techniques described for hollandaise. The sauce may deteriorate over time, however, and must be monitored for quality. The flavor of beurre blanc is that of whole butter with piquant accents from the reduction. The finishing and/or garnishing ingredients also influence the flavor. A good beurre blanc is creamy in color, although garnishes may change the color. The sauce should have a distinct sheen. The body should be light. If the sauce is too thin, it probably does not contain enough butter. Conversely, a beurre blanc that is too thick includes too much butter or cream. The texture should be frothy, and the sauce should not leave an oily or greasy feeling in the mouth.
The quality of the butter is critical to the success of a beurre blanc. Unsalted butter is best because the salt level can better be controlled to taste later on. Check the butter carefully for a creamy texture and sweet aroma. Cube the butter and keep it cool.
A standard reduction for a beurre blanc is made from dry white wine and shallots. (When prepared as part of a shallow-poached dish, the cooking liquid becomes the reduction used in the sauce.) Other ingredients often used in the reduction include vinegar or citrus juice; chopped herbs including tarragon, basil, chives, or chervil; cracked peppercorns; and sometimes garlic, ginger, lemongrass, saffron, and other flavoring ingredients.
A small amount of reduced heavy cream is occasionally added to stabilize the emulsion. To use cream, reduce it by half separately. Carefully simmer the cream until it thickens and has a rich, ivory-yellow color. The more reduced the cream, the greater its stabilizing effect. The more stable the sauce, the longer it will last during service. However, the flavor of cream will overpower the fresh taste of the butter.
Be sure that the pan is of a nonreactive metal. Bi-metal pans, such as copper or anodized aluminum lined with stainless steel, are excellent choices for this sauce.
A whisk may be used to incorporate the butter into the sauce, but many chefs prefer to allow the motion of the pan swirling over the burner or flattop to incorporate the butter. Straining is optional for this sauce, but if you choose to strain either the reduction or the finished sauce, you will need a sieve. Once prepared, the sauce may be kept warm in the container used to prepare it, or it may be transferred to a clean bain-marie, ceramic vessel, or wide-necked vacuum bottle.
A basic formula for 32 fl oz/960 mL Beurre Blanc
1 lb 8 oz/680 g butter
Reduction made from: 8 fl oz/240 mL dry white wine3 fl oz/90 mL vinegar, shallots, and peppercorns, 4 fl oz/120 mL heavy cream (optional)
Salt
Ground white pepper
Lemon juice
1. Prepare the initial reduction of acid, shallots, and peppercorns, which gives the sauce much of its flavor. Other aromatics, such as shallots or bay leaves, may be added as required by the recipe. Combine the reduction ingredients and reduce over fairly brisk heat to a syrupy consistency (à sec). If preparing the sauce as an integral part of a shallow-poached dish, simply reduce the cuisson. Reduce the heat to low. Gradually incorporate the butter into the reduction, blending it in with a whisk (as shown above) or by keeping the pan in constant motion. The action is similar to that used in finishing a sauce with butter (monter au beurre). If the sauce looks oily rather than creamy or if it appears to be separating, it has gotten too hot. Immediately pull the pan off the heat and set it on a cool surface. Continue to add the butter a little at a time, whisking until the mixture regains the proper creamy appearance. Then continue to incorporate the remainder of the butter over low heat. If the butter takes a very long time to become incorporated into the sauce, increase the heat under the pan very slightly.
2. Make the necessary final adjustments to flavor and texture by checking the seasoning and straining, if desired. Alternatively, the reduction ingredients can also be left in the sauce for texture and garnish. If you did not strain the reduction earlier, you now have the option of straining the sauce. If you do choose to strain, work quickly to keep the sauce warm. Serve immediately or keep warm. To prepare a large batch of beurre blanc and hold it through a service period, use the same holding techniques described for hollandaise. The sauce may deteriorate over time, however, and must be monitored for quality. The flavor of beurre blanc is that of whole butter with piquant accents from the reduction. The finishing and/or garnishing ingredients also influence the flavor. A good beurre blanc is creamy in color, although garnishes may change the color. The sauce should have a distinct sheen. The body should be light. If the sauce is too thin, it probably does not contain enough butter. Conversely, a beurre blanc that is too thick includes too much butter or cream. The texture should be frothy, and the sauce should not leave an oily or greasy feeling in the mouth.
Tuesday, January 6, 2009
Nutella Chocolate Cheesecake Bars MUCHO YUMO...
8 Double Chocolate Oreos
12 ounces light cream cheese, softened
1/4 cup packed brown sugar
1/3 cup granulated sugar
2/3 cup Nutella
1/3 cup natural unsweetened cocoa powder — Or — Dutch (Hershey’s Dark)
1/2 teaspoon vanilla
1 teaspoon instant espresso powder
1 large egg plus 1 egg white
2 tablespoons cornstarch
2 teaspoons Frangelico (optional, but good)
1/3 cup chocolate chips
Preheat oven to 325 degrees F. Line the inside of an 8 inch square metal pan with non-stick foil. Process cookies into crumbs and press into bottom of pan.
Wipe processor bowl clean and add cream cheese; Process until smooth, scraping side of bowl as needed, then add both sugars, Nutella, cocoa powder, vanilla and espresso powder; process until well mixed. Scrape sides of bowl and add egg, egg white and cornstarch and pulse to mix, then add Frangelico and pulse to mix again. Pour over cookie crust and sprinkle top with chocolate chips.
Bake on center rack for 35-40 minutes. Cool completely in pan then refrigerate for a few hours or until well-chilled. Grasp foil, lift from pan, place on a cutting board and slice into 8 bars.
Makes 8 bars or 16 squares
12 ounces light cream cheese, softened
1/4 cup packed brown sugar
1/3 cup granulated sugar
2/3 cup Nutella
1/3 cup natural unsweetened cocoa powder — Or — Dutch (Hershey’s Dark)
1/2 teaspoon vanilla
1 teaspoon instant espresso powder
1 large egg plus 1 egg white
2 tablespoons cornstarch
2 teaspoons Frangelico (optional, but good)
1/3 cup chocolate chips
Preheat oven to 325 degrees F. Line the inside of an 8 inch square metal pan with non-stick foil. Process cookies into crumbs and press into bottom of pan.
Wipe processor bowl clean and add cream cheese; Process until smooth, scraping side of bowl as needed, then add both sugars, Nutella, cocoa powder, vanilla and espresso powder; process until well mixed. Scrape sides of bowl and add egg, egg white and cornstarch and pulse to mix, then add Frangelico and pulse to mix again. Pour over cookie crust and sprinkle top with chocolate chips.
Bake on center rack for 35-40 minutes. Cool completely in pan then refrigerate for a few hours or until well-chilled. Grasp foil, lift from pan, place on a cutting board and slice into 8 bars.
Makes 8 bars or 16 squares
Truth Beyond The Hope
We all have rainy days in our life. Mine is pouring these days...
By rainy days I mean to the non-meteorological rainy days when we run down the streets by having a heavy rainy cloud above our heads. We know the feeling so well. Sometimes we’re just a little low while some other times we’re so depressed and it makes us feel like we lost all ways to believe in ourselves. We lost hope. But when did we get in here?
Hope is what I like to call, knowing there is a light out of the dark. Hope is what we hold in our heart when we want to believe our sorrows will end eventually. Hoping is waiting for a better perspective. Hope is never giving up.
While some people believe that hope is just a way of ignoring the reality, which is completely not true, others find straight in it.
The truth? Hope is what makes the difference between the survivor and the resigned, between the strong and the weak, between the winner and the loser.
A song once said:
“Remember, all of the famous man
Who had to fall to rise again.
They picked themselves up, dust themselves off
And… start all over again”.
(Diana Krall)
Between these lines lies hidden a most precious truth. Clouds will always appear. Even the most perfect sunny days may get really cloudy sometimes. Giving up and losing hope is what the weak people do by not being able to face a bad moment. And being in denial when it comes to the bad moments in life is what can be called ignoring the reality.
There’s no such thing as perfect. Don’t focus your energy on wanting to reach perfection. Be realistic and keep your resources for the bad moment which inevitably will appear. Keep faith, it can make wonders. When you’ll see the difference in you, you’ll really understand the power of believing and always hoping for the best.
i still have some hope in me :)
By rainy days I mean to the non-meteorological rainy days when we run down the streets by having a heavy rainy cloud above our heads. We know the feeling so well. Sometimes we’re just a little low while some other times we’re so depressed and it makes us feel like we lost all ways to believe in ourselves. We lost hope. But when did we get in here?
Hope is what I like to call, knowing there is a light out of the dark. Hope is what we hold in our heart when we want to believe our sorrows will end eventually. Hoping is waiting for a better perspective. Hope is never giving up.
While some people believe that hope is just a way of ignoring the reality, which is completely not true, others find straight in it.
The truth? Hope is what makes the difference between the survivor and the resigned, between the strong and the weak, between the winner and the loser.
A song once said:
“Remember, all of the famous man
Who had to fall to rise again.
They picked themselves up, dust themselves off
And… start all over again”.
(Diana Krall)
Between these lines lies hidden a most precious truth. Clouds will always appear. Even the most perfect sunny days may get really cloudy sometimes. Giving up and losing hope is what the weak people do by not being able to face a bad moment. And being in denial when it comes to the bad moments in life is what can be called ignoring the reality.
There’s no such thing as perfect. Don’t focus your energy on wanting to reach perfection. Be realistic and keep your resources for the bad moment which inevitably will appear. Keep faith, it can make wonders. When you’ll see the difference in you, you’ll really understand the power of believing and always hoping for the best.
i still have some hope in me :)
TWENTY THINGS ABOUT ME
1.CONTARY TO POPULAR BELIEF I AM NOT A DRUG ADDICT
2.I HATE PHONE CONVERSATIONS
3.I USED TO HATE ROMANTIC MOVIES NOW I REALLY LOVE THEM (WEIRD)
4.COOKING IS MY REAL TRUE CALLING
5.I DON'T LIKE NOVELS SO MUCH
6.I DON'T LIKE VEGETERIANS AND VEGANS
7.I AM A WINTER PERSON AND HATE SUMMER(EXCEPT BEACH AND BEER COMBINATION)
8.I AM OBSESSED ABOUT COLOGNES
9.I LOVE FIFTEES MUSICALS ( ESP.GENE KELLY'S)
10.I LOVE WATCHING TV WITH MY GIRLFRIEND
11.I AM A SMOKER (TRYING TO QUIT EVERY DAY)
12.I AM REPUBLICAN
13.I WAS REALLY FAT WHILE I WAS A KID (MY FRIENDS USED TO CALL ME "LAUGHING POTATO")
14.I DON'T THINK I AM GOING TO ABLE TO GET MARRY( TO BAD..)
15.I HAVE ONE DOG AND ONE CAT AND I LOVE THEM A LOT.
16.I MISS MY CHILDHOOD
17.I LOVE BABIES IF I HAVE A CHANCE I WOULD LIKE TO BUY ONE
18.I DON'T LIKE LIARS
19.I USED TO LIE A LOT,BUT LAST FOUR YEARS I DIDN'T LIE,TOUGH TRANSITION :)
20.I LOVE OLD THINGS
2.I HATE PHONE CONVERSATIONS
3.I USED TO HATE ROMANTIC MOVIES NOW I REALLY LOVE THEM (WEIRD)
4.COOKING IS MY REAL TRUE CALLING
5.I DON'T LIKE NOVELS SO MUCH
6.I DON'T LIKE VEGETERIANS AND VEGANS
7.I AM A WINTER PERSON AND HATE SUMMER(EXCEPT BEACH AND BEER COMBINATION)
8.I AM OBSESSED ABOUT COLOGNES
9.I LOVE FIFTEES MUSICALS ( ESP.GENE KELLY'S)
10.I LOVE WATCHING TV WITH MY GIRLFRIEND
11.I AM A SMOKER (TRYING TO QUIT EVERY DAY)
12.I AM REPUBLICAN
13.I WAS REALLY FAT WHILE I WAS A KID (MY FRIENDS USED TO CALL ME "LAUGHING POTATO")
14.I DON'T THINK I AM GOING TO ABLE TO GET MARRY( TO BAD..)
15.I HAVE ONE DOG AND ONE CAT AND I LOVE THEM A LOT.
16.I MISS MY CHILDHOOD
17.I LOVE BABIES IF I HAVE A CHANCE I WOULD LIKE TO BUY ONE
18.I DON'T LIKE LIARS
19.I USED TO LIE A LOT,BUT LAST FOUR YEARS I DIDN'T LIE,TOUGH TRANSITION :)
20.I LOVE OLD THINGS
Wednesday, December 31, 2008
simple slice of pizza
hi my love,
after too many months later, today i ate a slice of pepperoni pizza :)cheesy ,oily crispy goodness...i never knew a pizza
slice can make someone as happy as a little kid during xmas morning :)))i did not care my pizza is cheap "Target" slice and i did not care share my
table with 3000lb black lady,even i did not care when she said "man!! you really enjoying your pizza.
I chewed my each bites may be over 20 times in order to get maximum taste from my gourmet lunch,my taste buds worked very hard to find out what's going on here?
I didn't know I loved so many things about simple slice of pizza and I had to wait until today.
it's 2008 december 31st i was sitting by the window inside the Target with 3000lb black lady next to me and i was the happiest man on earth while i was manducating my $2 pepperoni pizza.
just wanna share one of my finest moment with you...
xoxo
after too many months later, today i ate a slice of pepperoni pizza :)cheesy ,oily crispy goodness...i never knew a pizza
slice can make someone as happy as a little kid during xmas morning :)))i did not care my pizza is cheap "Target" slice and i did not care share my
table with 3000lb black lady,even i did not care when she said "man!! you really enjoying your pizza.
I chewed my each bites may be over 20 times in order to get maximum taste from my gourmet lunch,my taste buds worked very hard to find out what's going on here?
I didn't know I loved so many things about simple slice of pizza and I had to wait until today.
it's 2008 december 31st i was sitting by the window inside the Target with 3000lb black lady next to me and i was the happiest man on earth while i was manducating my $2 pepperoni pizza.
just wanna share one of my finest moment with you...
xoxo
Monday, December 29, 2008
BOUILLABAISE
(French Provençal seafood stew)
Bouillabaisse is one of the great dishes of French Provençal cuisine. . Making it is actually fairly simple. The key is using top-notch ingredients. Ideally bouillabaisse is made with rascasse, an ugly fish found only in the Mediterranean. But feel free to make it with any combination of fish and seafood available to you. Try to use as many different types as possible, as it improves the flavor.
6-8 servings
Broth
Olive oil -- 1/4 cup
Onion, chopped -- 1
Celery, chopped -- 2 ribs
Garlic, crushed -- 4 cloves
Fish heads and bones (see variations) -- 2-3 pounds
Tomatoes, chopped -- 1 pound
Fennel bulb, or dried fennel seed (optional) --1 chopped bulb or 1 teaspoon seed
Orange peel (no white pith) -- 1 piece, about 2-3 inches long
Parsley -- 6-8 sprigs
Fresh thyme -- 2 sprigs
Bay leaf -- 1
Saffron (optional) -- 1 pinch
Salt -- 2 teaspoons
Peppercorns -- 6-8
Water -- 2 quarts
White wine (optional) -- 1 cup
Rouille
Red bell pepper, roasted, peeled and seeded -- 1
Potato, cooked and peeled -- 1
Garlic, crushed -- 4 cloves
Hot chile pepper, minced -- 1
Fresh basil -- 2 tablespoons
Salt and pepper -- to taste
Olive oil -- 1/4 cup
To Finish
Fish and seafood (see variations) -- 5-6 pounds
French bread sliced and toasted -- 2-3 pieces per person
Method
For the Broth: Heat the olive oil in a large pot or Dutch oven oil over a medium flame. Add the onions, celery and garlic and sauté slowly until the onions are wilted and translucent. Stir in all the remaining broth ingredients, bring to a boil, then reduce heat to low and simmer for 30-40 minutes.
Strain the broth, discarding the solids, and adjust its seasoning with salt and pepper. (The recipe can be prepared up to this point and the broth kept in the fridge until needed.)
For the Rouille: Place the roasted pepper, potato, garlic, chile pepper, basil, salt and pepper in a blender or food processor with a little of the broth from above. With the blender or processor running, gradually pour in the olive oil. Thin out the sauce a little with more of the broth if needed. The rouille should be thick but spreadable. Adjust seasoning and place in a sauce boat or small bowl.
To Finish: Bring the broth to a simmer again over medium heat. Add the fish and seafood in batches, starting with the firmest fish first and ending with the most delicate seafood. Simmer until all the fish and seafood is cooked through, about 10 minutes.
To serve, place the toasted bread in the bottom of each individual's bowl. Place a piece of each type of fish and seafood over the bread in each bowl and spoon the broth over all. Pass rouille at the table for each guest to stir into the bouillabaisse.
Variations
Any bouillabaisse worth its sea salt has at least three different kinds of fish and seafood, hopefully more for best flavor. While rascasse is a must in Marseille, any variety of non-oily white fish will do. Monkfish is especially tasty. For seafood, try clams, mussels, lobster, crab, langoustines, calamari, octopus or sea urchins.
If you can, buy the fish whole and have your fishmonger clean and fillet it for you. Have him save the bones and heads for you to use in the broth. Otherwise, ask him if he has heads and bones to sell. Don't use bones from any oily fish (salmon, mackerel). If all else fails, just substitute bottled clam juice for half the water.
Use 1 leek instead of the onion if you like.
Add 1 cup of peeled, seeded and chopped tomatoes after straining the broth you like.
Add 1/4 cup Pernod liquor to the broth if you like.
Notes
Bouillabaisse, a Provençal word meaning "slow simmer," is special occasion food. It is a good dish to make when you are having a number of guests. In Marseille, where bouillabaisse originated as fishermen's food, the fish and seafood is traditionally strained from the broth and served on a platter, while the broth is poured into a soup terrine and ladled into bowls at the table. The rouille is spread on the toast, which garnish the soup.
Rouille can be used as a garnish for other Provençal fish dishes or simply spread on bread and eaten.
spectecular Taste of Grilled Intestines:KOKORECH
Just like a horizontal doner, but made from the intestines of suckling lambs. The enterprising dudes roll their barbeques up outside of tea-shops during football games and outside bars on Friday night.
The stack of intestines is cooked over charcoal, chopped up into mince and mixed with tomatoes and peppers and served on warm bread. There are also restaurants that sell nothing but kokorec, but I predict it's tastiest with a marinade of bus exhaust.
Mmmmm. The EU will have skewered lambs' intestines cooked on the street in their sights when Turkey's membership comes up. I think the Turks can rest easy. Their kokorec isn't going anywhere anytime soon.
yes i am a chocolate freak and i would like to try this
Got a sweet tooth and a taste for the truly exotic? Then you’ve got to try the latest chocolate innovation—it’s made from camel’s milk. As camel milk is a traditional staple in the Arabic world, the new chocolate is expected to have a potential market of some 200 million people.
The powdered camel milk is sent to the Austrian Chocolatier Hochleitner to make what is lower fat and sweeter chocolate than that derived from cow’s milk.
The chocolate is called Al Nassma which is the name of a cool desert wind.
How about omlette with your male partner's SEMEN
The perfect gift for the semen enthusiast :))) in your life, ‘Natural Harvest: A Collection of Semen Based Recipes’ is a unique cookbook that explores the culinary value of semen through delectable recipes such as White Russians with Semen, and Semen and Oysters on the half shell.
According to the book’s description, semen is nutritious, and also has a wonderful texture and amazing cooking properties, yet it is a neglected ingredient.
A very exciting new central ingredient indeed! (may be not)
tea with little rock star kick
Forget saying it with flowers, or a message in a bottle. A message in a teapot is where it is at. Tea has been increasingly in style for a while (and being Turkish, I am qualified in this area), but it has just gone up a level, just in time for Christmas. Yeah!
Check out this rock star packaging for tea, each having a very special message. As often is the case with awesome items like this, you can only get it in the US not the UK (says a sulking Cowbag.)
Sunday, December 28, 2008
Monday, December 22, 2008
"Rosa Di Parma" an Italian Pork Tenderloin Classic
2 teaspoon(s) fresh sage, finely chopped
1 1/2 teaspoon(s) minced garlic
1 teaspoon(s) fresh rosemary, finely chopped
1 teaspoon(s) kosher salt
1 teaspoon(s) freshly ground pepper
2 pork tenderloins (1-1 1/4 pounds each), trimmed
4 Italian Parma ham (Prosciutto di Parma) , divided
1 cup(s) freshly grated Parmigiano-Reggiano cheese, divided
3 teaspoon(s) extra-virgin olive oil, divided
--------------------------------------------------------------------------------
Directions
1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
2. Preheat oven to 450 degrees F.
3. You're going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it's parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.
4. Cover each butterflied tenderloin with 2 of the ham slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string.
5. Lightly brush the roasts all over with 1 1/2 teaspoons oil then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
6. Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145 degrees F, 15 to 20 minutes. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.
1 1/2 teaspoon(s) minced garlic
1 teaspoon(s) fresh rosemary, finely chopped
1 teaspoon(s) kosher salt
1 teaspoon(s) freshly ground pepper
2 pork tenderloins (1-1 1/4 pounds each), trimmed
4 Italian Parma ham (Prosciutto di Parma) , divided
1 cup(s) freshly grated Parmigiano-Reggiano cheese, divided
3 teaspoon(s) extra-virgin olive oil, divided
--------------------------------------------------------------------------------
Directions
1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
2. Preheat oven to 450 degrees F.
3. You're going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it's parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.
4. Cover each butterflied tenderloin with 2 of the ham slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string.
5. Lightly brush the roasts all over with 1 1/2 teaspoons oil then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
6. Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145 degrees F, 15 to 20 minutes. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.
Fish oil's benefits
It might be easier to answer the question, what is fish oil not good for? As research into the health benefits of fish oil continues, and the amount of evidence grows, we might wonder if there are any limits to the ways in which fish oil can contribute to our health and wellbeing.
It is a sad fact that the quality of our diet has declined over the years. Traditionally, our diets were balanced equally between the Omega 3 and Omega 6 fatty acids. Today most of us consume far too much Omega 6 and very little Omega 3. It is this disparity that many professionals now believe is contributing to the rise in the number of cases of inflammatory diseases and cancers we see today.
Both Omega 3 and Omega 6 are classed as essential fatty acids in that the body needs them in order to survive, but cannot produce them and has to source them from our diet. Both have different roles in the body. Omega 6 promotes inflammation and growth and helps the blood to clot whereas Omega 3 does the opposite. Omega 6 is in plentiful supply, however, Omega 3 is only found in any significant quantities in oily fish. As we continue to pollute our waters, our fish are now contaminated with deadly toxins that can accumulate in the body over time and lead to even more health problems. So, we have a tragic situation where we are contaminating the very thing that we need to restore health.
The good news is that pure high quality fish oil can provide all the health benefits offered by eating fresh fish, without the risk of ingesting harmful contaminants. It is now well documented that fish oil appears to reduce the risk of cardiovascular disease and cardiac arrest, reduce inflammation and pain associated with arthritis, possibly lower blood pressure, the level of bad cholesterol and triglycerides in the body, and can generally boost the immune system. It doesn’t stop there, it is demonstrating considerable success in the treatment of mood and mind related disorders such as Bipolar disease, schizophrenia, ADHD and depression. It can help slow down the ageing process and helps the brain to develop and function effectively. What is fish oil good for? In short, fish oil is good for keeping us in an optimal balance between omega 3 and omega 6 that is vital for good health.
It is a sad fact that the quality of our diet has declined over the years. Traditionally, our diets were balanced equally between the Omega 3 and Omega 6 fatty acids. Today most of us consume far too much Omega 6 and very little Omega 3. It is this disparity that many professionals now believe is contributing to the rise in the number of cases of inflammatory diseases and cancers we see today.
Both Omega 3 and Omega 6 are classed as essential fatty acids in that the body needs them in order to survive, but cannot produce them and has to source them from our diet. Both have different roles in the body. Omega 6 promotes inflammation and growth and helps the blood to clot whereas Omega 3 does the opposite. Omega 6 is in plentiful supply, however, Omega 3 is only found in any significant quantities in oily fish. As we continue to pollute our waters, our fish are now contaminated with deadly toxins that can accumulate in the body over time and lead to even more health problems. So, we have a tragic situation where we are contaminating the very thing that we need to restore health.
The good news is that pure high quality fish oil can provide all the health benefits offered by eating fresh fish, without the risk of ingesting harmful contaminants. It is now well documented that fish oil appears to reduce the risk of cardiovascular disease and cardiac arrest, reduce inflammation and pain associated with arthritis, possibly lower blood pressure, the level of bad cholesterol and triglycerides in the body, and can generally boost the immune system. It doesn’t stop there, it is demonstrating considerable success in the treatment of mood and mind related disorders such as Bipolar disease, schizophrenia, ADHD and depression. It can help slow down the ageing process and helps the brain to develop and function effectively. What is fish oil good for? In short, fish oil is good for keeping us in an optimal balance between omega 3 and omega 6 that is vital for good health.
beer and mustard , thanks sierra nevada
The Sierra Nevada Stout & Stoneground variety of mustard is the boldest of the bunch with distinct vinegar and dark mustard flavors. There is a detectible beer flavor here, but you would be hard pressed to identify it particularly as stout. Since there is a bit of spice to this one, it complements mild cheeses and dark brown breads.
The Sierra Nevada Porter & Spicy Brown, despite its name, is not all that hot. The Stout & Stoneground variety held a bit more heat than the comparatively simplistic Porter & Spicy Brown mustard. However, the richness of the mustard, as well as the simplicity, makes it very agreeable and almost populist in character with a good balance and a memorable mustard flavor.
The Sierra Nevada Pale Ale & Honey Spice is only mildly sweet with a light vinegar flavor with fruity hints of apple. The mustard is velvety smooth; almost emulsion like, with a light honey flavor. Again, it is hard to discern the exact variety of beer contained in the mustard, but there is a very likable hoppy quality to the mustard.
Sierra Nevada Mustards are available for $4 a jar and are available at Safeway
Sunday, December 21, 2008
nope... it is not a Myth...foods can make you Don Juan
ASPARAGUS
___________________________
Our love affair with this member of the Lily family dates back hundreds of years. Asparagus "stirs up lust in man and woman," wrote English herbalist Nicholas Culpepper in the 17th century. In 19th-century France, bridegrooms were served three courses of the sexy spears at their prenuptial dinner. Apparently for a good reason: asparagus is a great source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin and folic acid. The latter is said to boost histamine production necessary for the ability to reach orgasm in both sexes.
ALMONDS
___________________________
Almonds were regarded as fertility symbols throughout antiquity. The aroma of almond supposedly arouses passion in females—or so thought the poets and scribes. Alexandre Dumas dined on almond soup every night before meeting his mistress, and Samson wooed Delilah with these tasty nuts. Almonds provide high doses of vitamin E, magnesium and even fiber too improve your general well-being.
AVOCADO
___________________________
Avocados are voluptuous and feminine shape, but they have also been associated with male sexuality. The Aztecs called the avocado tree "Ahuacuatl," or "testicle tree." The ancients thought the fruit hanging in pairs on the tree resembled the male's testicles. The Spanish, in fact, found avocados so obscenely sexy, that Catholic priests forbade them to their parishioners. The creamy fruit is especially good for pregnant women due to its high content of folic acid, as well as vitamin B6 and potassium. They are also said to boost immune function.
BANANAS
___________________________
This shapely and nutritious fruit is a complete meal, loaded with potassium, magnesium and B vitamins. It also contains chelating minerals and the bromelain enzyme, said to enhance the male libido—maybe that’s why Central Americans drink the sap of the red banana as an aphrodisiac, while Hindus regard it as a symbol of fertility. A banana left on a doorstep indicates that a marriage is about to take place. Bananas made an early appearance in the Garden of Eden; according to Islamic myth, Adam and Eve covered themselves not with fig but banana leaves.
BASIL
___________________________
This fragrant member of the mint family has an alluring aroma; so alluring, in fact, it can cure headaches. Hint, hint. All kinds of headaches! No wonder the Greeks regarded it as their royal herb. Its botanical name is derived from the Greek "to be fragrant." Basil has a warming effect on the body and promotes circulation. In some parts of Italy, basil is a love-token.
CHOCOLATE
___________________________
Why does eating chocolate make us so happy? It's a chemical thing. The "food of the gods" contains theobromine, a stimulating alkaloid similar to caffeine. Chocolate also helps the brain produce feel-good serotonin. Be sure to indulge in the dark variety—it contains incredible amounts of antioxidants, whereas milk chocolate is just that: milk and sugar with trace amounts of cocoa.
EGGS
___________________________
The egg is one of the most ancient fertility symbols. Eggs are high in B6 and B5, which help you balance hormone levels and fight stress. Raw chicken eggs eaten before sex are considered to enhance one’s libido. But we’re talking eggs of all sorts, fish or fowl. Think of the way caviar gently bursts in your mouth or the delicacy of little darling quail eggs.
FIGS
___________________________
Said to be Cleopatra's favorite food, the sweet, purple fruits are sexy in both appearance and texture. For obvious reasons, they've been a synonym in erotic literature for female sexual organs. To the ancient Greeks, they were "more precious than gold" and many cultures associated figs with fertility.
FOIE GRAS
___________________________
One of the most luxurious foods, controversial foie gras is expensive, decadent and sought the world over. Like diamonds, furs and Champagne, it is associated with fine living, and both its buttery texture and mythical status are sure to put you in a sexy mood. See what Gayot readers have to say about foie gras.
OYSTERS
___________________________
These mouthwatering mollusks are the classic aphrodisiac. And, there's research to support it: raw oysters are very high in zinc, which raises sperm and testosterone production, thus increasing libido. Like some fish, oysters contain omega-3 fatty acids, considered to increase one's overall well-being and even fight depression. They are also a source of dopamine. No wonder Casanova ate 50 raw oysters every day.
ZINC PILL
___________________________
Get 50mg Zinc Pill everyday right after your meal.You will see significant difference
10 days later.Make it cycle 20 days on 7 days off.Do not exceed more than 50mg will make your tummy hurts.Mainly use by Bodybuilders and Porn stars.
PS oysters power comes from zinc.
SELENIUM
___________________________
Is good for sperm and as around 50% of the selenium in a man is in the testes and seminal ducts, you can see how vital it is for sexual health and fertility. Getting enough selenium is vital for peak sexual performance. Oily fish (yes again is a great source of selenium) you can also get it in crab, shellfish, cashew nuts, Soya beans and Brazil Nuts.But nobody eats enough of these food in daily basis, then we need selenium suplements.200 mcg selenium intake will create wonder in your sex life.
(BTW $3.00 @ Target for 100 tablets 200 mcg)
MACA ROOT (aka HORNY GOAT WEEDS)
____________________________
This is a less common food, but is no less potent. Having only recently been introduced to the Western world you will be forgiven for not finding it in your local Tesco. I had not heard of this until very recently when it was hailed as a Natural Viagre ? . Like anyone else, this claim made me curious. According to some it is believed to improve sexual performance, the frequency with which people desire sex and can be effective in increasing sperm count! Not only that, but guys should expect an increase in testosterone, a helping hand in any fight against erective dysfunctions and impotency and it also makes you feel younger. Quality! Fear not ladies - for women, maca is reknowned for increasing sex-drive and fertility! What a stormer! No side effects what so ever.$8.00 @ CVS or RITE AID 100 tablets...
___________________________
Our love affair with this member of the Lily family dates back hundreds of years. Asparagus "stirs up lust in man and woman," wrote English herbalist Nicholas Culpepper in the 17th century. In 19th-century France, bridegrooms were served three courses of the sexy spears at their prenuptial dinner. Apparently for a good reason: asparagus is a great source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin and folic acid. The latter is said to boost histamine production necessary for the ability to reach orgasm in both sexes.
ALMONDS
___________________________
Almonds were regarded as fertility symbols throughout antiquity. The aroma of almond supposedly arouses passion in females—or so thought the poets and scribes. Alexandre Dumas dined on almond soup every night before meeting his mistress, and Samson wooed Delilah with these tasty nuts. Almonds provide high doses of vitamin E, magnesium and even fiber too improve your general well-being.
AVOCADO
___________________________
Avocados are voluptuous and feminine shape, but they have also been associated with male sexuality. The Aztecs called the avocado tree "Ahuacuatl," or "testicle tree." The ancients thought the fruit hanging in pairs on the tree resembled the male's testicles. The Spanish, in fact, found avocados so obscenely sexy, that Catholic priests forbade them to their parishioners. The creamy fruit is especially good for pregnant women due to its high content of folic acid, as well as vitamin B6 and potassium. They are also said to boost immune function.
BANANAS
___________________________
This shapely and nutritious fruit is a complete meal, loaded with potassium, magnesium and B vitamins. It also contains chelating minerals and the bromelain enzyme, said to enhance the male libido—maybe that’s why Central Americans drink the sap of the red banana as an aphrodisiac, while Hindus regard it as a symbol of fertility. A banana left on a doorstep indicates that a marriage is about to take place. Bananas made an early appearance in the Garden of Eden; according to Islamic myth, Adam and Eve covered themselves not with fig but banana leaves.
BASIL
___________________________
This fragrant member of the mint family has an alluring aroma; so alluring, in fact, it can cure headaches. Hint, hint. All kinds of headaches! No wonder the Greeks regarded it as their royal herb. Its botanical name is derived from the Greek "to be fragrant." Basil has a warming effect on the body and promotes circulation. In some parts of Italy, basil is a love-token.
CHOCOLATE
___________________________
Why does eating chocolate make us so happy? It's a chemical thing. The "food of the gods" contains theobromine, a stimulating alkaloid similar to caffeine. Chocolate also helps the brain produce feel-good serotonin. Be sure to indulge in the dark variety—it contains incredible amounts of antioxidants, whereas milk chocolate is just that: milk and sugar with trace amounts of cocoa.
EGGS
___________________________
The egg is one of the most ancient fertility symbols. Eggs are high in B6 and B5, which help you balance hormone levels and fight stress. Raw chicken eggs eaten before sex are considered to enhance one’s libido. But we’re talking eggs of all sorts, fish or fowl. Think of the way caviar gently bursts in your mouth or the delicacy of little darling quail eggs.
FIGS
___________________________
Said to be Cleopatra's favorite food, the sweet, purple fruits are sexy in both appearance and texture. For obvious reasons, they've been a synonym in erotic literature for female sexual organs. To the ancient Greeks, they were "more precious than gold" and many cultures associated figs with fertility.
FOIE GRAS
___________________________
One of the most luxurious foods, controversial foie gras is expensive, decadent and sought the world over. Like diamonds, furs and Champagne, it is associated with fine living, and both its buttery texture and mythical status are sure to put you in a sexy mood. See what Gayot readers have to say about foie gras.
OYSTERS
___________________________
These mouthwatering mollusks are the classic aphrodisiac. And, there's research to support it: raw oysters are very high in zinc, which raises sperm and testosterone production, thus increasing libido. Like some fish, oysters contain omega-3 fatty acids, considered to increase one's overall well-being and even fight depression. They are also a source of dopamine. No wonder Casanova ate 50 raw oysters every day.
ZINC PILL
___________________________
Get 50mg Zinc Pill everyday right after your meal.You will see significant difference
10 days later.Make it cycle 20 days on 7 days off.Do not exceed more than 50mg will make your tummy hurts.Mainly use by Bodybuilders and Porn stars.
PS oysters power comes from zinc.
SELENIUM
___________________________
Is good for sperm and as around 50% of the selenium in a man is in the testes and seminal ducts, you can see how vital it is for sexual health and fertility. Getting enough selenium is vital for peak sexual performance. Oily fish (yes again is a great source of selenium) you can also get it in crab, shellfish, cashew nuts, Soya beans and Brazil Nuts.But nobody eats enough of these food in daily basis, then we need selenium suplements.200 mcg selenium intake will create wonder in your sex life.
(BTW $3.00 @ Target for 100 tablets 200 mcg)
MACA ROOT (aka HORNY GOAT WEEDS)
____________________________
This is a less common food, but is no less potent. Having only recently been introduced to the Western world you will be forgiven for not finding it in your local Tesco. I had not heard of this until very recently when it was hailed as a Natural Viagre ? . Like anyone else, this claim made me curious. According to some it is believed to improve sexual performance, the frequency with which people desire sex and can be effective in increasing sperm count! Not only that, but guys should expect an increase in testosterone, a helping hand in any fight against erective dysfunctions and impotency and it also makes you feel younger. Quality! Fear not ladies - for women, maca is reknowned for increasing sex-drive and fertility! What a stormer! No side effects what so ever.$8.00 @ CVS or RITE AID 100 tablets...
Wednesday, December 17, 2008
marTEAni
1 part absolut citron
1 table spoon lemon juice
4 part frehly brewed black tea
shake everything with ice
put tea bag in martini glass and pour your mix top of it...
yummy :)
1 table spoon lemon juice
4 part frehly brewed black tea
shake everything with ice
put tea bag in martini glass and pour your mix top of it...
yummy :)
Monday, December 8, 2008
who am I ? (my very own cook book project)
"To the ruler, the people are heaven; to the people, food is heaven."
(Ancient Chinese proverb)
P R E F A C E
WHY WE SHOULD COOK, WHY WE SHOULD EAT
The ape into human transformation began roughly 9 million years ago, after our mother: earth slowing down her shifting our climate changed dramatically, tropical areas became reasonable, jungles turn into woodland and most importantly plant life became seasonal, and our ape looking ancestors start eating different vegetables in different season, of their year-round supply of generally fruits and nuts .As a strong instinct, of course they start eating gecko, mouse, and squirrels too
Long story short pretty much history of man kind begun, also food, start to be a fire starter our succeeding growth.
When we came down of the trees to the land, we made some small alteration for our new environment, we learned to hunt, we start to use two legs instead of four, our brain gets bigger and parallel to our brain size we got more intelligent and we start to be ruler of land,
Probably around 2 million years ago our hominid ancestors, (more ape than man) had developed to Homo Erectus ,recognizable human, several anthropologists found their fossils, pick name for them (most famous ones are Peking Man and Lucy) made possible outlook with computers.
we all know right now they were exist and they are our ancestors but how did they live,
may be this is the most controversial part of this magnificent puzzle, the practical science turns into the theorycal science
Our five feet tall ape ancestor or to some extent mongoloid looking forerunner Peking man also the first early human look ape use fire, probably not controlled one, but there is no evidence how he managed to start fire,
Using controlled fire came some years possibly long years later
When we look at our olden times Fear of being hungry always was dominant over fear of being death ,hunger its not an only humanly instinct, all animals has same instinct and all of them hunts for food ,however only human establish eating habits pretty much with hunting, cooking, serving etc…
very imperfect and prehistoric weapons in our hands and we started to trace 5000 pounds beast all around tundra ,of course there was a massive amount risk involved this activity but who cares we were starving and we have to had eat, but our first encounter with food as I told before was limited with plants and fruits but when the holly moments arrived and first time we taste animal protein story changed forever.
For being a good hunter, mankind need to make good weapon for weapon development, we had to think systematically, this very small but important logic makes us complex, social and intelligent life form, again long story short because our fear of being hungry created our relatively harmonious civilization.
Any way we start hunting we learn cultivating crops but most importantly almost always we share our goods with others, sometimes religious reasons sometimes social pressure but mostly just because we realized sharing and eating together much more fun than eating alone
According to early Greek storytellers, humans be obligated the ability to cultivate crops to the generosity of a goddess. Legend has it that in a proof of kindness, they were donating part of their wheat seeds to Demeter, goddess of crops, via trusted priest.
The Antique Greek people shaped their culture by their food supply - olives, wheat and barley, the vine, fish, olive oil and all kind of typical basics of the Mediterranean diet, their food was a big part of their social life also.
Most of these elements also were very important part of their intellectual life particularly olive and olive oil. For modern human olive may be just pizza toping or our nicely made dry martinis garnish but for them it’s a part of their daily life, sign of peace, sign of wealth, their definitely harmonious civilization, even sign of their polytheist religion.
History of ancient Rome is more reachable to us than history of Greece;. Let us be honest in dining and sophisticated eating, the Romans were largely copied of the Greeks, used Greek chefs [[being a chef was very important and job during Antique period this chefs has no Blogs They were not running their own restaurant they never published cook books ,( Except Apicius :,He born about 25AD he is reputed to have written a book of recipes called ‘de re conquinaria libri decem’ (Cuisine in ten books He was celebrity in his age for his expensive taste and extravagance))
) but they were famous and they made significant amount money)]
And Greek terminology, just as we develop much from France. and Italy Many Romans managed to pay no attention to complicated Greek cooking in southern Italy for up to 500 years, and traditionalists continued to fight rearguard actions when it did become fashionable
There is some taboos in our eating habits too. All cultures go to considerable lengths to obtain preferred foods, and often ignore valuable food sources close at hand. The English do not eat horse and dog; Muslims refuse pork; Jews (that is a whole another story) have a whole litany of forbidden foods Americans despise internal organs(but in this case offal it is not a taboo for Americans) Hindus taboo beef . and so on. People will not just eat anything, whatever the circumstances. Expect Chinese they are indeed thought by their more fastidious neighbors to eat anything.
We have to eat; we like eating; eating makes us feel good; In many case more important Than sex. To make certain genetic survival the sex recommended only a few Times in a lifetime; the hunger urge must be satisfied every day. It is also a profoundly social urge. Food is almost always shared; people eat Together; mealtimes are events when the whole family or settlement sometimes whole village comes together.
All animals eat, but we are the only social animal that cooks. So cooking becomes more than a necessity, also becomes a one of the most important symbol of our humanity, what marks us from the rest of the animal kingdom. Mean time food also becomes a focus of symbolic activity about sociality and our place in the social order. what we eat becomes a most powerful symbol of Who we are,
Since everyone must eat, someone has to cook too.
The word of cooking means a vast range of methods, tools and grouping of ingredients to improvement the flavor or make the food more edible. Cooking technique known as culinary art. Cooking requires applying heat to a food usually, but not always, some cultures eat chemically transforms it ,(preserving, salting) this process changing its flavor, texture, appearance, and nutritional properties and was practiced at least since the 10th millennium BC with the introduction of pottery. But the real story of cooking began when fire and food united. This mishmash created one of the most unique aspects of our social life. Eating, cooking and gathering around the dinner table. This odd human process all started more than 150.000 years ago.
Why we are cooking? Sure that is a tough question to answer. Cooking is not just about preparing meals, but also about our communal society and sharing tasty gastronomical pleasures with others. Besides needing for nutritional reasons.(and of course the stomach is our most vital internal organ and it needs lots of yum yums),we cook to impress our self and our guest, and a small minority of us even make a considerable amount of money from this odd social process(I am not included in this minority).
I have been cooking…cooking for my self cooking for my girl friend, cooking for my friends even our two cats and one dog, long story short I have been cooking almost twelve years everyday non-stop and not make single penny (I am sure, you guys think what a waste of time) Most of my friends telling me that I am not a normal human being, because I am obsessed for food and culinary idea ,especially as a man. May be they are right, but talking food, eating food, making food; let’s say anything about food and related subjects make a extremely happy man.
I have a some simple reason why I start cooking; 12 years ago when I first time to come USA I just realized there is nobody here to cook for me sure that was an harsh reality. I should eat, but I was not crave for fast-food I have to had nicely prepared, food not crab cake or sashimi I am talking about , I just wanted to eat nice delicious comfort food and I prepare my very first dish in America ever, a western omelets ,it was really hard to see a western part inside my miserable omelets but it was an omelets anyway,., there was egg inside and taste like an omelets unfortunately it was my mom style omelets, crepe looking and dry
But I wasn’t totally clueless about cooking I had kind of home education about kitchen by my mom, since I was 12 I watched every single action by her and she thought me the fundamentals of cooking. While during my age of 14 I was able to make home made bread
Anyway of course like any other first comers my first job in USA was a restaurant job, and I start being dish washer , my relations with restaurant was just as a customer in my country which was limited to third rate kabob place and diners and I was so sure somebody in back was cleaning the dishes with hand not with sophisticated machine like American does, when I realized I have actually machine for this job and I don t have to use my beautiful hands I was an happiest man. When I reached the summer as a dishwasher happiest gone and horror came, 125 Fahrenheit and I was working just with my boxer.
Year after year I promoted as a bus boy ,waiter, bartender and manager, I came to this country for being a student in Art School and I found my self right middle of the restaurant business, but I never regret what I did I really enjoyed every single moment.
There was one missing part about my multi task job, I still had no idea about kitchen and restaurant fundamentals and I start cook for my self but this time not western omelets I try to prepare very challenging recipes out of my out dated cook books, and start sharing my dishes with my friends.
First reaction wasn’t so spectacular but later on people start making compliments to dishes (this is a really great feeling).
But nobody encouraged me to write a cook book and share my personal ideas and knowledge with others, but who cares.
Last twelve years of my self education I learned one thing that is “cooking is fun thing to do”. Of course we have some rules to obey, trust me if you obey these rules everything will be much better.
What are those rules, let look at it?
First rule there is no substitute for butter especially for baking do not attempt to change butter into olive oil or margarine Baking almost with butter, and do not forget fats are one of the most important taste bud pokers after onion and salt, another rule in this book liquid oil means is EVOO(extra virgin olive oil, thanks to Rachael ray for this catchy acronym)after olive oil grape seed oil is our second choice but when you fry something you don not need EVOO you can use light olive oil that will work too,
If you are a vegetarian please do not waste your time to read this pointless book, because I provide very limited vegetarian recipe in this book, and I still don’t understand how a human being feed yourself with just cucumber and lettuce forever, I respect them but simply I don’t understand their brain functions. Do vegetarians eat animal crackers?
Rule number three is, use kosher salt there is no scientific reason for this rule just makes you feel like a professional chef,
Don t ever forget when you squirt some lemon juice to your oyster you start to challenge to change the texture to change the taste
And your cooking experience has begun
Rules are clear, life is good, and cooking is fun
Let’s cook
(Ancient Chinese proverb)
P R E F A C E
WHY WE SHOULD COOK, WHY WE SHOULD EAT
The ape into human transformation began roughly 9 million years ago, after our mother: earth slowing down her shifting our climate changed dramatically, tropical areas became reasonable, jungles turn into woodland and most importantly plant life became seasonal, and our ape looking ancestors start eating different vegetables in different season, of their year-round supply of generally fruits and nuts .As a strong instinct, of course they start eating gecko, mouse, and squirrels too
Long story short pretty much history of man kind begun, also food, start to be a fire starter our succeeding growth.
When we came down of the trees to the land, we made some small alteration for our new environment, we learned to hunt, we start to use two legs instead of four, our brain gets bigger and parallel to our brain size we got more intelligent and we start to be ruler of land,
Probably around 2 million years ago our hominid ancestors, (more ape than man) had developed to Homo Erectus ,recognizable human, several anthropologists found their fossils, pick name for them (most famous ones are Peking Man and Lucy) made possible outlook with computers.
we all know right now they were exist and they are our ancestors but how did they live,
may be this is the most controversial part of this magnificent puzzle, the practical science turns into the theorycal science
Our five feet tall ape ancestor or to some extent mongoloid looking forerunner Peking man also the first early human look ape use fire, probably not controlled one, but there is no evidence how he managed to start fire,
Using controlled fire came some years possibly long years later
When we look at our olden times Fear of being hungry always was dominant over fear of being death ,hunger its not an only humanly instinct, all animals has same instinct and all of them hunts for food ,however only human establish eating habits pretty much with hunting, cooking, serving etc…
very imperfect and prehistoric weapons in our hands and we started to trace 5000 pounds beast all around tundra ,of course there was a massive amount risk involved this activity but who cares we were starving and we have to had eat, but our first encounter with food as I told before was limited with plants and fruits but when the holly moments arrived and first time we taste animal protein story changed forever.
For being a good hunter, mankind need to make good weapon for weapon development, we had to think systematically, this very small but important logic makes us complex, social and intelligent life form, again long story short because our fear of being hungry created our relatively harmonious civilization.
Any way we start hunting we learn cultivating crops but most importantly almost always we share our goods with others, sometimes religious reasons sometimes social pressure but mostly just because we realized sharing and eating together much more fun than eating alone
According to early Greek storytellers, humans be obligated the ability to cultivate crops to the generosity of a goddess. Legend has it that in a proof of kindness, they were donating part of their wheat seeds to Demeter, goddess of crops, via trusted priest.
The Antique Greek people shaped their culture by their food supply - olives, wheat and barley, the vine, fish, olive oil and all kind of typical basics of the Mediterranean diet, their food was a big part of their social life also.
Most of these elements also were very important part of their intellectual life particularly olive and olive oil. For modern human olive may be just pizza toping or our nicely made dry martinis garnish but for them it’s a part of their daily life, sign of peace, sign of wealth, their definitely harmonious civilization, even sign of their polytheist religion.
History of ancient Rome is more reachable to us than history of Greece;. Let us be honest in dining and sophisticated eating, the Romans were largely copied of the Greeks, used Greek chefs [[being a chef was very important and job during Antique period this chefs has no Blogs They were not running their own restaurant they never published cook books ,( Except Apicius :,He born about 25AD he is reputed to have written a book of recipes called ‘de re conquinaria libri decem’ (Cuisine in ten books He was celebrity in his age for his expensive taste and extravagance))
) but they were famous and they made significant amount money)]
And Greek terminology, just as we develop much from France. and Italy Many Romans managed to pay no attention to complicated Greek cooking in southern Italy for up to 500 years, and traditionalists continued to fight rearguard actions when it did become fashionable
There is some taboos in our eating habits too. All cultures go to considerable lengths to obtain preferred foods, and often ignore valuable food sources close at hand. The English do not eat horse and dog; Muslims refuse pork; Jews (that is a whole another story) have a whole litany of forbidden foods Americans despise internal organs(but in this case offal it is not a taboo for Americans) Hindus taboo beef . and so on. People will not just eat anything, whatever the circumstances. Expect Chinese they are indeed thought by their more fastidious neighbors to eat anything.
We have to eat; we like eating; eating makes us feel good; In many case more important Than sex. To make certain genetic survival the sex recommended only a few Times in a lifetime; the hunger urge must be satisfied every day. It is also a profoundly social urge. Food is almost always shared; people eat Together; mealtimes are events when the whole family or settlement sometimes whole village comes together.
All animals eat, but we are the only social animal that cooks. So cooking becomes more than a necessity, also becomes a one of the most important symbol of our humanity, what marks us from the rest of the animal kingdom. Mean time food also becomes a focus of symbolic activity about sociality and our place in the social order. what we eat becomes a most powerful symbol of Who we are,
Since everyone must eat, someone has to cook too.
The word of cooking means a vast range of methods, tools and grouping of ingredients to improvement the flavor or make the food more edible. Cooking technique known as culinary art. Cooking requires applying heat to a food usually, but not always, some cultures eat chemically transforms it ,(preserving, salting) this process changing its flavor, texture, appearance, and nutritional properties and was practiced at least since the 10th millennium BC with the introduction of pottery. But the real story of cooking began when fire and food united. This mishmash created one of the most unique aspects of our social life. Eating, cooking and gathering around the dinner table. This odd human process all started more than 150.000 years ago.
Why we are cooking? Sure that is a tough question to answer. Cooking is not just about preparing meals, but also about our communal society and sharing tasty gastronomical pleasures with others. Besides needing for nutritional reasons.(and of course the stomach is our most vital internal organ and it needs lots of yum yums),we cook to impress our self and our guest, and a small minority of us even make a considerable amount of money from this odd social process(I am not included in this minority).
I have been cooking…cooking for my self cooking for my girl friend, cooking for my friends even our two cats and one dog, long story short I have been cooking almost twelve years everyday non-stop and not make single penny (I am sure, you guys think what a waste of time) Most of my friends telling me that I am not a normal human being, because I am obsessed for food and culinary idea ,especially as a man. May be they are right, but talking food, eating food, making food; let’s say anything about food and related subjects make a extremely happy man.
I have a some simple reason why I start cooking; 12 years ago when I first time to come USA I just realized there is nobody here to cook for me sure that was an harsh reality. I should eat, but I was not crave for fast-food I have to had nicely prepared, food not crab cake or sashimi I am talking about , I just wanted to eat nice delicious comfort food and I prepare my very first dish in America ever, a western omelets ,it was really hard to see a western part inside my miserable omelets but it was an omelets anyway,., there was egg inside and taste like an omelets unfortunately it was my mom style omelets, crepe looking and dry
But I wasn’t totally clueless about cooking I had kind of home education about kitchen by my mom, since I was 12 I watched every single action by her and she thought me the fundamentals of cooking. While during my age of 14 I was able to make home made bread
Anyway of course like any other first comers my first job in USA was a restaurant job, and I start being dish washer , my relations with restaurant was just as a customer in my country which was limited to third rate kabob place and diners and I was so sure somebody in back was cleaning the dishes with hand not with sophisticated machine like American does, when I realized I have actually machine for this job and I don t have to use my beautiful hands I was an happiest man. When I reached the summer as a dishwasher happiest gone and horror came, 125 Fahrenheit and I was working just with my boxer.
Year after year I promoted as a bus boy ,waiter, bartender and manager, I came to this country for being a student in Art School and I found my self right middle of the restaurant business, but I never regret what I did I really enjoyed every single moment.
There was one missing part about my multi task job, I still had no idea about kitchen and restaurant fundamentals and I start cook for my self but this time not western omelets I try to prepare very challenging recipes out of my out dated cook books, and start sharing my dishes with my friends.
First reaction wasn’t so spectacular but later on people start making compliments to dishes (this is a really great feeling).
But nobody encouraged me to write a cook book and share my personal ideas and knowledge with others, but who cares.
Last twelve years of my self education I learned one thing that is “cooking is fun thing to do”. Of course we have some rules to obey, trust me if you obey these rules everything will be much better.
What are those rules, let look at it?
First rule there is no substitute for butter especially for baking do not attempt to change butter into olive oil or margarine Baking almost with butter, and do not forget fats are one of the most important taste bud pokers after onion and salt, another rule in this book liquid oil means is EVOO(extra virgin olive oil, thanks to Rachael ray for this catchy acronym)after olive oil grape seed oil is our second choice but when you fry something you don not need EVOO you can use light olive oil that will work too,
If you are a vegetarian please do not waste your time to read this pointless book, because I provide very limited vegetarian recipe in this book, and I still don’t understand how a human being feed yourself with just cucumber and lettuce forever, I respect them but simply I don’t understand their brain functions. Do vegetarians eat animal crackers?
Rule number three is, use kosher salt there is no scientific reason for this rule just makes you feel like a professional chef,
Don t ever forget when you squirt some lemon juice to your oyster you start to challenge to change the texture to change the taste
And your cooking experience has begun
Rules are clear, life is good, and cooking is fun
Let’s cook
first course
APPETIZERS or ANTIPASTO
Antipasto denotes the dishes served before (anti) the pasta (pasto) course. These are often similar to those served for gustatio. Antipasto is also more broadly defined as 'before the meal,' referring to all food served as appetizers. Alan Davidson's Oxford Companion to Food states: "Typical itmes are olives, pieces of raw or cured ham, marinated mushrooms or other vegetables, and items of seafood. As the popularity of Italian food increased in the second half of the 20th century this term acquired wide currency in English" (p.22)
"Antipasto...is an Italian term for 'hors d'oeuvres'...English actually took the word over in the sixteenth century, and partially naturalized it to ante past ( The first mess [course], or antepast as they call it, is some fine meat to urge them to have an appetite,' quoted in the Harleian Miscellany, 1590)."
---An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 7)
whatever that s mean Appetizers,are Orphan dishes in our dinner table and they look always so sad, we love this little cute dishes but we never give then a enough attention they were more like our warming part of our dinning experience we eat them even we try each others sometimes get couple of different types and share but definitely there is no enough respect with all these process.
Why, because their are small or they are inexpensive or they are not complex enough
All this answers are correct we love them a lot because these palatable little dishes our first bites. But we will forget them quickly when the main courses have arrived and they will be fading away under the shadow of glorious entrees.
Appetizers can be traced back to antique GREECE, where the upper class were served eggs, fruits, etc. as part of a three- course meal. Here I will try to give a brief summary of the History of appetizers and our eating habits in last 2500 years.
In antique Greek, ceremony of eating always start with grapes and assorted fruits and some sort of crudités salad wasn’t a choice of appetizers, but size of our antique appetizers were way bigger then today’s standards
Like many other things in our eating habits and our appetizers changed too first they were limited as a fruit or crudités than getting more complex , even we changed the order of courses during mediaeval ages. During late 13th century appetizers mostly served after main course. According to De honesta voluptate et valetudine (1475) by Bartolomeo Platina - the first cookbook printed in a native language (which is Italian)
The two courses dinner for an ordinary household suggested in this book as you can see second course is comparable our modern appetizers
FIRS COURSE SECOND COURSE
Broiled leg of lamb with cauliflower Pigeon pâté
Stewed eels Roasted green peas
A roast pig assorted pastries
Of course concept of cook book and organized recipe mentality has been change during last 700 years, giving a recipe to reader was an easy task back then terms and techniques looks really funny for today’s reader. Like A Whole Boar On A Bed Of Parsley Marinated with salt and pepper cook for about 8 hours.
Modern cooking techniques are began with Sarah Phillips and her poetic instruction such as “rip open the belly” hack it with knife” or” smite them in pieces”.
Anyway let’s back to our main subject Appetizers
in the 19th century The debate on popular, bourgeois, and aristocratic cooking influence the structure of the meal, modifying it profoundly. Many dishes were moved to a subsequent course, while others were assigned a new role...Among the many issues related to form, the question of the antipasto was the most important. With its profusion of different foods, it was the only part of the meal that reflected the courses offered on the tables of the aristocracy.
Late 19th century early 20th Century, appetizers consisted mostly of soups, oysters on the half-shell, or canapés, served mainly at a table.
Today many restaurant especially ethnic ones provide much richer appetizer menu and most of us start skipping entrees and stick with appetizaer.Also more avand- garde way some up scale restaurants serving Amuse-Boucher (direct translating from French Mouth Amuser)If you are a very educated food enthusiast or very into the culinary world this word already part of culinary vocab, but Most of us familiar with this term from Top Chefs. however first time I heard this term in TV sitcom friends; conversation between Monica an Chandler
Chandler: What is this
Monica : It’s Amuse-Boucher
Chandler: It’s amuse-ing
Or something like that, but what is really an amuse-boucher, simplest definition of this term is , pre-appetizer served in bite sized in order to agitate our precious taste buds mostly served in spoon.
They are small and they are well presented
We call them sometimes appetizers sometime antipasto or may be Tapas, sometime, meze or mezze .long story short finally they are significant part of or eating routine.
.
Antipasto denotes the dishes served before (anti) the pasta (pasto) course. These are often similar to those served for gustatio. Antipasto is also more broadly defined as 'before the meal,' referring to all food served as appetizers. Alan Davidson's Oxford Companion to Food states: "Typical itmes are olives, pieces of raw or cured ham, marinated mushrooms or other vegetables, and items of seafood. As the popularity of Italian food increased in the second half of the 20th century this term acquired wide currency in English" (p.22)
"Antipasto...is an Italian term for 'hors d'oeuvres'...English actually took the word over in the sixteenth century, and partially naturalized it to ante past ( The first mess [course], or antepast as they call it, is some fine meat to urge them to have an appetite,' quoted in the Harleian Miscellany, 1590)."
---An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 7)
whatever that s mean Appetizers,are Orphan dishes in our dinner table and they look always so sad, we love this little cute dishes but we never give then a enough attention they were more like our warming part of our dinning experience we eat them even we try each others sometimes get couple of different types and share but definitely there is no enough respect with all these process.
Why, because their are small or they are inexpensive or they are not complex enough
All this answers are correct we love them a lot because these palatable little dishes our first bites. But we will forget them quickly when the main courses have arrived and they will be fading away under the shadow of glorious entrees.
Appetizers can be traced back to antique GREECE, where the upper class were served eggs, fruits, etc. as part of a three- course meal. Here I will try to give a brief summary of the History of appetizers and our eating habits in last 2500 years.
In antique Greek, ceremony of eating always start with grapes and assorted fruits and some sort of crudités salad wasn’t a choice of appetizers, but size of our antique appetizers were way bigger then today’s standards
Like many other things in our eating habits and our appetizers changed too first they were limited as a fruit or crudités than getting more complex , even we changed the order of courses during mediaeval ages. During late 13th century appetizers mostly served after main course. According to De honesta voluptate et valetudine (1475) by Bartolomeo Platina - the first cookbook printed in a native language (which is Italian)
The two courses dinner for an ordinary household suggested in this book as you can see second course is comparable our modern appetizers
FIRS COURSE SECOND COURSE
Broiled leg of lamb with cauliflower Pigeon pâté
Stewed eels Roasted green peas
A roast pig assorted pastries
Of course concept of cook book and organized recipe mentality has been change during last 700 years, giving a recipe to reader was an easy task back then terms and techniques looks really funny for today’s reader. Like A Whole Boar On A Bed Of Parsley Marinated with salt and pepper cook for about 8 hours.
Modern cooking techniques are began with Sarah Phillips and her poetic instruction such as “rip open the belly” hack it with knife” or” smite them in pieces”.
Anyway let’s back to our main subject Appetizers
in the 19th century The debate on popular, bourgeois, and aristocratic cooking influence the structure of the meal, modifying it profoundly. Many dishes were moved to a subsequent course, while others were assigned a new role...Among the many issues related to form, the question of the antipasto was the most important. With its profusion of different foods, it was the only part of the meal that reflected the courses offered on the tables of the aristocracy.
Late 19th century early 20th Century, appetizers consisted mostly of soups, oysters on the half-shell, or canapés, served mainly at a table.
Today many restaurant especially ethnic ones provide much richer appetizer menu and most of us start skipping entrees and stick with appetizaer.Also more avand- garde way some up scale restaurants serving Amuse-Boucher (direct translating from French Mouth Amuser)If you are a very educated food enthusiast or very into the culinary world this word already part of culinary vocab, but Most of us familiar with this term from Top Chefs. however first time I heard this term in TV sitcom friends; conversation between Monica an Chandler
Chandler: What is this
Monica : It’s Amuse-Boucher
Chandler: It’s amuse-ing
Or something like that, but what is really an amuse-boucher, simplest definition of this term is , pre-appetizer served in bite sized in order to agitate our precious taste buds mostly served in spoon.
They are small and they are well presented
We call them sometimes appetizers sometime antipasto or may be Tapas, sometime, meze or mezze .long story short finally they are significant part of or eating routine.
.
soups
Worries go down better with soup. ~Jewish Proverb
SOUPS
Soups are One of the most widely consumed form of food in our culinary history, and probably third nightmare are childhood eating experience (first broccoli. all time winner second Brussels sprout) easy to make, fast, reliable also relatively portable, Obviously we are not carry bowl of soup and spoon while try to catch a bus or find a taxi cab under pouring rain during the rush hours.
But Captain Cook didn’t think that way in 1772 he takes stock bouillon soup on his world voyage, also during the civil war period soldiers carried their soup inside their cantina)
Today this loveable liquid food easily can find as powder form, microwaveable, canned, cold, hot etc… thousands of product just waiting to consume by food lovers especially soup lovers. Main question Is “is it really hard to make soup do we really need microwaveable or canned soup to enjoy
Make soup also easy way to prepare some palatable dishes also easily we can be innovative. Little bit of this, little bit of that as long as you are sure about your palate there is no certain rules to make nice soup
Soup is the act of boiling various ingredients in a large pot to create a nutritious, filling, and easily digested, simple to make/serve food. This made it the perfect choice for both inactive and nomadic cultures, rich and poor, healthy people and unhealthiest (this sympathetic form of our culinary world even sometimes prescribed as a medicine by certified doctors) .
Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian wedding, French onion, Chinese won ton… are all variations on the same theme.
Word of "soup" derives from the Old French word sope or soupe. The French word was used in England in the in the form of sop at the end of the Medieval Ages and has remained in the English language in its original form and with much its original sense. The distinction is important. When cooks in the Medieval Ages spoke of "soup," the people for whom they were cooking really understood was a dish comprising primarily a piece of bread or toast soaked in a broth or over which a broth had been poured. The bread or toast was an important, even vital, part of this dish. It was a means people could drink the liquid efficiently. The bread or toast was, in effect, an alternative to using a spoon... Probably this historical fact that created the act of eating soup not drinking
The word restaurant was first used in France in the 16th century, to describe a highly intense, inexpensive soup, sold by street vendors called restaurer that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in restaurers. This encouraged the use of the modern word restaurant to describe the shops.
SOUPS
Soups are One of the most widely consumed form of food in our culinary history, and probably third nightmare are childhood eating experience (first broccoli. all time winner second Brussels sprout) easy to make, fast, reliable also relatively portable, Obviously we are not carry bowl of soup and spoon while try to catch a bus or find a taxi cab under pouring rain during the rush hours.
But Captain Cook didn’t think that way in 1772 he takes stock bouillon soup on his world voyage, also during the civil war period soldiers carried their soup inside their cantina)
Today this loveable liquid food easily can find as powder form, microwaveable, canned, cold, hot etc… thousands of product just waiting to consume by food lovers especially soup lovers. Main question Is “is it really hard to make soup do we really need microwaveable or canned soup to enjoy
Make soup also easy way to prepare some palatable dishes also easily we can be innovative. Little bit of this, little bit of that as long as you are sure about your palate there is no certain rules to make nice soup
Soup is the act of boiling various ingredients in a large pot to create a nutritious, filling, and easily digested, simple to make/serve food. This made it the perfect choice for both inactive and nomadic cultures, rich and poor, healthy people and unhealthiest (this sympathetic form of our culinary world even sometimes prescribed as a medicine by certified doctors) .
Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian wedding, French onion, Chinese won ton… are all variations on the same theme.
Word of "soup" derives from the Old French word sope or soupe. The French word was used in England in the in the form of sop at the end of the Medieval Ages and has remained in the English language in its original form and with much its original sense. The distinction is important. When cooks in the Medieval Ages spoke of "soup," the people for whom they were cooking really understood was a dish comprising primarily a piece of bread or toast soaked in a broth or over which a broth had been poured. The bread or toast was an important, even vital, part of this dish. It was a means people could drink the liquid efficiently. The bread or toast was, in effect, an alternative to using a spoon... Probably this historical fact that created the act of eating soup not drinking
The word restaurant was first used in France in the 16th century, to describe a highly intense, inexpensive soup, sold by street vendors called restaurer that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in restaurers. This encouraged the use of the modern word restaurant to describe the shops.
desserts
DESSERTS
First encounter with sweet for man kind definitely starts with honey. The history of honey is very loaded. This ancient material has been used for food, drinks medicine, gifts for the gods, cosmetics, cooking, food preservation, cosmetics, art, etc.). "The oldest written reference to the use of honey is to be Egyptian, around 5500BC. At that time Lower Egypt was called Bee Land...
Honey was a valuable commodity used widely in exchange, But during 1200bc man kind made his most important approach and start using sugar as a sweet substance and sweet history of dessert had begun.
The word of dessert comes from the Old French “desservir”, meaning is to clear the table. The Oxford English Dictionary (2nd edition) confirms this information:
"Dessert... [A. F. dessert (Etienne 1539) 'removal of the dishes, dessert', f. desservir to remove what has been served, to clear (the table)...
Desserts are lovely, unforgettable little dishes also in many case most erotic part of our modern day eating habits, this lovely sexy mostly chocolaty and fruity last course typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheese and fruit pairing. As I mentioned in previous paragraph historically our first natural sweetener is honey and addition with fruits is our first desserts particularly fig walnut and honey combination for me still one of the best dessert.
Before the rise of the middle class during the 19th-century, and the automation of the sugar industry, sweets were a benefit of the lords and ladies, or an extraordinary holiday luxury for middle class. In the 17th century, desserts had become more elaborate and were decorated with flowers. They included marzipan, nougat, pyramids of fruit, dry and liquid preserves, biscuits..., creams, sugar sweets...sweet almonds in sugar and orange-flower water, green walnuts, pistachios, and marrons glaces. At the end of the century, ice creams made their appearance, and at the same time patisserie became extremely popular, with different basic mixtures, such as puff pastry, sponge, choux pastry and meringue. In the 20th century, dessert in France evolved to include cheese and fresh fruit as well as sweet dishes.
As sugar became cheaper and more available, the progress and popularity of desserts spread consequently. But when cocoa was introduced to Europe by the Spaniards (god bless them they made one the biggest favor to mankind) during mid 1600s theory of dessert making and consuming changed forever.
Until early 20th century In the United States term of dessert often used to include pies, puddings, and other sweet dishes. But as an ingredients and drink, cocoa became very trendy in USA little later than other countries after the Boston Tea Party when tea was being boycotted Hot cocoa became very in style. Since then milk and cocoa are one of the most significant ingredients our modern dessert menu after sugar.
First encounter with sweet for man kind definitely starts with honey. The history of honey is very loaded. This ancient material has been used for food, drinks medicine, gifts for the gods, cosmetics, cooking, food preservation, cosmetics, art, etc.). "The oldest written reference to the use of honey is to be Egyptian, around 5500BC. At that time Lower Egypt was called Bee Land...
Honey was a valuable commodity used widely in exchange, But during 1200bc man kind made his most important approach and start using sugar as a sweet substance and sweet history of dessert had begun.
The word of dessert comes from the Old French “desservir”, meaning is to clear the table. The Oxford English Dictionary (2nd edition) confirms this information:
"Dessert... [A. F. dessert (Etienne 1539) 'removal of the dishes, dessert', f. desservir to remove what has been served, to clear (the table)...
Desserts are lovely, unforgettable little dishes also in many case most erotic part of our modern day eating habits, this lovely sexy mostly chocolaty and fruity last course typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheese and fruit pairing. As I mentioned in previous paragraph historically our first natural sweetener is honey and addition with fruits is our first desserts particularly fig walnut and honey combination for me still one of the best dessert.
Before the rise of the middle class during the 19th-century, and the automation of the sugar industry, sweets were a benefit of the lords and ladies, or an extraordinary holiday luxury for middle class. In the 17th century, desserts had become more elaborate and were decorated with flowers. They included marzipan, nougat, pyramids of fruit, dry and liquid preserves, biscuits..., creams, sugar sweets...sweet almonds in sugar and orange-flower water, green walnuts, pistachios, and marrons glaces. At the end of the century, ice creams made their appearance, and at the same time patisserie became extremely popular, with different basic mixtures, such as puff pastry, sponge, choux pastry and meringue. In the 20th century, dessert in France evolved to include cheese and fresh fruit as well as sweet dishes.
As sugar became cheaper and more available, the progress and popularity of desserts spread consequently. But when cocoa was introduced to Europe by the Spaniards (god bless them they made one the biggest favor to mankind) during mid 1600s theory of dessert making and consuming changed forever.
Until early 20th century In the United States term of dessert often used to include pies, puddings, and other sweet dishes. But as an ingredients and drink, cocoa became very trendy in USA little later than other countries after the Boston Tea Party when tea was being boycotted Hot cocoa became very in style. Since then milk and cocoa are one of the most significant ingredients our modern dessert menu after sugar.
principles of baking
BAKING
We all try to bake at least once and we all know actually baking is one of the most difficult part of culinary world, when we close our oven door usually we have no idea what will be happen next 45 minutes or so, but we all agreed same opinion; baking is fun , especially playing with dough. But none of us give enough pay attention to the fascinating history of baking
Archaeological evidences suggest that the early Egyptians first made bread in2600-2100 b.c it is believed that they learned the skill from the Babylonians, the royal bakeries of Ramses featured bread and some kind of pastries, some of them were shaped in the form of animals and use for sacrifices
Other early records show that in Homers Iliad’s honey flans and totes were available in Antique Greek too.
East Roman Empire founded the first bakery chefs alliance In Constantinople around 4th century AD.
Flatbreads are the oldest breads of all. Quickly cooked, very delicious, and basically handy, and incredibly versatile. Originating in places where fuel was scarce, flat breads are traditionally baked in portable clay ovens called tandoors rtaste and size evolved according to place and taste.(Turkish one puffy.armenian one large size and paper thin,middle eastern one small and double layer)
Let see what’s Alan Davidson’s think about history of early bread .The Israeli and western name for the Arab bread called khubz adi (ordinary bread) or names meaning Arab, Egyptian, Syrian bread or kumaj (a Turkish loanword properly meaning a bread cooked in ashes) (In addition to Mr Davidson Kumaj or kumas also means ordinary fabric in Turkish language), baked in a brick bread oven. It is slightly leavened wheat bread, flat, either round or oval, and variable in size...The name had a ordinary origin with pizza...In the early centuries of our time, the traditional Greek word for thin flat bread or cake, plakous, had become the name of a thicker cake. The new word that came into use for flat bread was pitta, literally pitch, doubtless because pine pitch naturally forms flat layers which many languages compare to cakes or breads...The word spread to Southern Italy as the name of a thin bread. In Northern Italian dialects pitta became pizza, now known primarily as the bearer of savoury toppings but essentially still a flat bread...Early Arab cookery texts do not refer to khubz, since it was bought from specialists, not made in the home. However, it is safe to assume that its history extends far into antiquity, since flatbreads in general, whether leavened or not, are among the most ancient breads, needing no oven or even utensil for their baking."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 611)
Middle eastern pita, Indian naan and Armenian lavash are three popular examples.(Armeninan lavash probably the oldest one) New World tortillas are similar products, until here, we made one point very clear ,baking start with flatbreads but what about our baguette or round shape bread (aka.french or Vienna bread)
"A baguette is a long thin loaf of French bread of the type more commonly known in English as 'French stick', or more vaguely still, as 'French loaf'. The term has become increasingly familiar in English since the last quarter of 20th century. It means literally 'littlerod', and is a very small. Word derived ultimately from Latin 'baculum', 'stick staff'."
So how it started There is a ridicoulos rumor that Napoleon ordered his bakers to make long, thin breads so they could be carried in soldier's pants. According to the food historians this is not true: . In fact, it was introduced during the 1920s after a new law banned bakers from working before 4am. They did not have enough time to bake a fresh Boule for breakfast, so they created the baguette.
boule
[BOOL]
French for "ball," referring as a culinary term to a round loaf of white bread. Also called miche ,
However There is some unclear thing going on here, if they did not have enough time for make Boule how come they managed enough time for make Baguette(Weird)
Before the beginning of bulk-producing of tinware English household bread was either baked in clay pans glazed on the inside only, or the loaves were hand-moulded (boule) and fed into the oven on wooden peels in the ancient manner, as was our bakery bread. In the seventeenth century, deep tin and, more rarely, round iron cake pans were used for yeast cakes, and there were clay dishes for pies,
(Qu’ils manget de la brioche) "Let them eat cake!"
historical records tell us the composition of brioche has evolved over time. The brioche referenced by Marie Antoinette in her famous "Let them eat cake" phrase was probably not the same light, flaky roll we enjoy today.
. Some historians believe that the famous pastry Brioche originated in Brie, and Alexandre Dumas claimed that the dough was originally kneaded with the dough was originally kneaded with cheese from Brie
There is also one more strong idea ,that brioche is derived from the verb "brier," and old Norman form of the verb broyuer meaning "to pound" (this is found in pain brie, a specialty of Normandy). This explanation is all the more likely since the brioches from Gournay and Gisors in Normandy have always been highly regarded."
---Larousse Gastronomique, Jenifer Harvey Lang [Crown:New York] 1988 (p. 147)
European traditions of pastry-making are often traced back to the short crust period crumbling dough’s that were in use all the way through the Mediterranean in antique times. These recipes were popularized in Western Europe when Crusaders returning home.
However, the Romans, Greeks and Phoenicians all had filo-style pastries on their culinary background. There is besides strong evidence that the ancient Egyptians produced pastry-like confections. These recipes were adopted and personalized over time in a variety of European countries, resulting in the innumerable of pastry traditions known to the region, from Portuguese "pastéis de nata"(A rich egg custard poured into individual pastry-lined muffin cups and baked.) in the west to Russian "pirozhky"(These are small or large baked or fried pies filled with meat, fish, vegetables or berries) in the east..
Several culinary historians believe French pastry chef Antonin Carème (1784-1833) to have been the first grand master of pastry making in modern times.
But of course I am not going to give vast example of baking in this book, together we will bake some relatively easy baked goods.(and of course we need lots of butter)
We all try to bake at least once and we all know actually baking is one of the most difficult part of culinary world, when we close our oven door usually we have no idea what will be happen next 45 minutes or so, but we all agreed same opinion; baking is fun , especially playing with dough. But none of us give enough pay attention to the fascinating history of baking
Archaeological evidences suggest that the early Egyptians first made bread in2600-2100 b.c it is believed that they learned the skill from the Babylonians, the royal bakeries of Ramses featured bread and some kind of pastries, some of them were shaped in the form of animals and use for sacrifices
Other early records show that in Homers Iliad’s honey flans and totes were available in Antique Greek too.
East Roman Empire founded the first bakery chefs alliance In Constantinople around 4th century AD.
Flatbreads are the oldest breads of all. Quickly cooked, very delicious, and basically handy, and incredibly versatile. Originating in places where fuel was scarce, flat breads are traditionally baked in portable clay ovens called tandoors rtaste and size evolved according to place and taste.(Turkish one puffy.armenian one large size and paper thin,middle eastern one small and double layer)
Let see what’s Alan Davidson’s think about history of early bread .The Israeli and western name for the Arab bread called khubz adi (ordinary bread) or names meaning Arab, Egyptian, Syrian bread or kumaj (a Turkish loanword properly meaning a bread cooked in ashes) (In addition to Mr Davidson Kumaj or kumas also means ordinary fabric in Turkish language), baked in a brick bread oven. It is slightly leavened wheat bread, flat, either round or oval, and variable in size...The name had a ordinary origin with pizza...In the early centuries of our time, the traditional Greek word for thin flat bread or cake, plakous, had become the name of a thicker cake. The new word that came into use for flat bread was pitta, literally pitch, doubtless because pine pitch naturally forms flat layers which many languages compare to cakes or breads...The word spread to Southern Italy as the name of a thin bread. In Northern Italian dialects pitta became pizza, now known primarily as the bearer of savoury toppings but essentially still a flat bread...Early Arab cookery texts do not refer to khubz, since it was bought from specialists, not made in the home. However, it is safe to assume that its history extends far into antiquity, since flatbreads in general, whether leavened or not, are among the most ancient breads, needing no oven or even utensil for their baking."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 611)
Middle eastern pita, Indian naan and Armenian lavash are three popular examples.(Armeninan lavash probably the oldest one) New World tortillas are similar products, until here, we made one point very clear ,baking start with flatbreads but what about our baguette or round shape bread (aka.french or Vienna bread)
"A baguette is a long thin loaf of French bread of the type more commonly known in English as 'French stick', or more vaguely still, as 'French loaf'. The term has become increasingly familiar in English since the last quarter of 20th century. It means literally 'littlerod', and is a very small. Word derived ultimately from Latin 'baculum', 'stick staff'."
So how it started There is a ridicoulos rumor that Napoleon ordered his bakers to make long, thin breads so they could be carried in soldier's pants. According to the food historians this is not true: . In fact, it was introduced during the 1920s after a new law banned bakers from working before 4am. They did not have enough time to bake a fresh Boule for breakfast, so they created the baguette.
boule
[BOOL]
French for "ball," referring as a culinary term to a round loaf of white bread. Also called miche ,
However There is some unclear thing going on here, if they did not have enough time for make Boule how come they managed enough time for make Baguette(Weird)
Before the beginning of bulk-producing of tinware English household bread was either baked in clay pans glazed on the inside only, or the loaves were hand-moulded (boule) and fed into the oven on wooden peels in the ancient manner, as was our bakery bread. In the seventeenth century, deep tin and, more rarely, round iron cake pans were used for yeast cakes, and there were clay dishes for pies,
(Qu’ils manget de la brioche) "Let them eat cake!"
historical records tell us the composition of brioche has evolved over time. The brioche referenced by Marie Antoinette in her famous "Let them eat cake" phrase was probably not the same light, flaky roll we enjoy today.
. Some historians believe that the famous pastry Brioche originated in Brie, and Alexandre Dumas claimed that the dough was originally kneaded with the dough was originally kneaded with cheese from Brie
There is also one more strong idea ,that brioche is derived from the verb "brier," and old Norman form of the verb broyuer meaning "to pound" (this is found in pain brie, a specialty of Normandy). This explanation is all the more likely since the brioches from Gournay and Gisors in Normandy have always been highly regarded."
---Larousse Gastronomique, Jenifer Harvey Lang [Crown:New York] 1988 (p. 147)
European traditions of pastry-making are often traced back to the short crust period crumbling dough’s that were in use all the way through the Mediterranean in antique times. These recipes were popularized in Western Europe when Crusaders returning home.
However, the Romans, Greeks and Phoenicians all had filo-style pastries on their culinary background. There is besides strong evidence that the ancient Egyptians produced pastry-like confections. These recipes were adopted and personalized over time in a variety of European countries, resulting in the innumerable of pastry traditions known to the region, from Portuguese "pastéis de nata"(A rich egg custard poured into individual pastry-lined muffin cups and baked.) in the west to Russian "pirozhky"(These are small or large baked or fried pies filled with meat, fish, vegetables or berries) in the east..
Several culinary historians believe French pastry chef Antonin Carème (1784-1833) to have been the first grand master of pastry making in modern times.
But of course I am not going to give vast example of baking in this book, together we will bake some relatively easy baked goods.(and of course we need lots of butter)
good knives and very yummy prices
If you need a knife or knife sets with great price you should look at this web site
www.knivesinfinity.com
red lentil soup
1 Cup Red Lentils,
1.5 Cups Chopped Onoins,
4 tablespoons butter
6 cups chicken or meat stock,
1-2 egg yollks,
1 Cup milk,
Salt,
mint flakes
red peper
Red lentils do not require soaking, they cook fast.
Wash and drain the lentils and keep them on the side until the other ingredients are ready to be used all together.
Saute the onoins in half of the butter until golden brown. Add the stock and bring it to a boil, add the lentils and simmer on slow heat until they are very soft.
Put the lentils in a strainer and seperate the skin.
Melt the remaining butter in a pan, add red peper and stirring for 3 minutes
Simmer the soup on very low heat for 3 minutes while whisking the eggyolk with milk and later adding the mixture with salt to the soup.
Keep the heat going, but not boiling the soup.
The soup tickens as it stands, if you like a less thicker soup you could always add water or stock later on.
pour some butter peper mix and mint flakes on top and serve.
Thursday, November 13, 2008
Best things about WINTER
Bedsocks! Nice warm, fluffy, cosy bedsocks...
Christmas and all its festivities, although this is a whole seperate list!
Snuggling up with Michelle in front of a video all cosily while the snow lashes down outside
Snow! Whoohoo! Doesnt happen often, but there's something magical about a good proper snowfall (slushy messes need not apply)
Crisp air and breathing out 'dragon breath' because its so cold.
The first flowers of the year, snowdrops etc. Nice.
Comforting soups and stews- winter warmer comfort food.
Coming in from the cold to a toasty warm house
Nice long, warm baths, into pyjamas and straight underneath a thick, fluffy duvet... ahhhhhhhhhhhhh!
Getting snowed in and not being able to make it into work
Hot chocolate infront of the fire place all warm and toastie after hot baths.
Being able to disguise flabby body parts in snuggly long jumpers and thick clothes !
no mosquitos
no humidity
great time to start the gym
Sex is much better
Christmas and all its festivities, although this is a whole seperate list!
Snuggling up with Michelle in front of a video all cosily while the snow lashes down outside
Snow! Whoohoo! Doesnt happen often, but there's something magical about a good proper snowfall (slushy messes need not apply)
Crisp air and breathing out 'dragon breath' because its so cold.
The first flowers of the year, snowdrops etc. Nice.
Comforting soups and stews- winter warmer comfort food.
Coming in from the cold to a toasty warm house
Nice long, warm baths, into pyjamas and straight underneath a thick, fluffy duvet... ahhhhhhhhhhhhh!
Getting snowed in and not being able to make it into work
Hot chocolate infront of the fire place all warm and toastie after hot baths.
Being able to disguise flabby body parts in snuggly long jumpers and thick clothes !
no mosquitos
no humidity
great time to start the gym
Sex is much better
Wednesday, November 12, 2008
hermes and new touch to the cowgirls
"Classy Cowgirl" may sound like an oxymoron, but Hermes managed to make use of the term legit in the Spring 2009 ready-to-wear fashion show.
Listen up Jessica not every cowgirl lines are good...
searching for worst song is finally over... yaaaaay
after too many years of deep thinking finally i made my desicion and came up with a solid result...
"Jump in my car" is THE worst song ever for all time...
only question remaining is WHY ?
"Jump in my car" is THE worst song ever for all time...
only question remaining is WHY ?
Thursday, November 6, 2008
Wisdom is finally open @ Capitol Hill
very nice martini bar ... not snoby not trashy very well balanced...
location 14th and Penn ave SE right on POTOMAC AVE metro station.
a must visit...
www.dcwisdom.com
location 14th and Penn ave SE right on POTOMAC AVE metro station.
a must visit...
www.dcwisdom.com
Tuesday, November 4, 2008
chocolate strudel with orange kick
1/3 cup walnut crumb
1 cup dark chocolate chips
1/4 cup sugar
1 tbs orange extract
6 sheets filo dough (about 12 by 18 in.)
1/4 cup (1/8 lb.) butter melted
Powdered sugar (optional)
Preparation
1. In a bowl, gently mix chocolate chips, sugar,orange extract
2. Lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with butter. Cover with another filo sheet and brush lightly with more butter. Repeat to stack remaining filo.
3. Spread chocolate filling in a 3-inch-wide band along 1 long edge of the dough, 2 inches in from edge and the ends. Fold long edge, then the ends of dough over filling. Gently roll the filled side of dough forward to form a compact cylinder, ending seam side down.
4. Gently transfer the strudel roll, seam down, to a buttered 12- by 15-inch baking sheet. Brush top of roll with remaining melted butter.
5. Bake on the center rack in a 375° regular or convection oven until golden brown, 15 to 25 minutes. Using 2 wide spatulas, transfer strudel to a platter. Sprinkle lightly with powdered sugar, if desired. Cut into 1 1/2-inch-wide slices and serve warm.
1 cup dark chocolate chips
1/4 cup sugar
1 tbs orange extract
6 sheets filo dough (about 12 by 18 in.)
1/4 cup (1/8 lb.) butter melted
Powdered sugar (optional)
Preparation
1. In a bowl, gently mix chocolate chips, sugar,orange extract
2. Lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with butter. Cover with another filo sheet and brush lightly with more butter. Repeat to stack remaining filo.
3. Spread chocolate filling in a 3-inch-wide band along 1 long edge of the dough, 2 inches in from edge and the ends. Fold long edge, then the ends of dough over filling. Gently roll the filled side of dough forward to form a compact cylinder, ending seam side down.
4. Gently transfer the strudel roll, seam down, to a buttered 12- by 15-inch baking sheet. Brush top of roll with remaining melted butter.
5. Bake on the center rack in a 375° regular or convection oven until golden brown, 15 to 25 minutes. Using 2 wide spatulas, transfer strudel to a platter. Sprinkle lightly with powdered sugar, if desired. Cut into 1 1/2-inch-wide slices and serve warm.
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