Cereals

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1. Pour cereals from the box into a cup (recommended serving size), then into the bowl.
2. Pour fresh milk into a cup (recommended serving size), then into the bowl and you’re done!

Time : Less than 1 minute.

One of the easiest to prepare breakfasts enjoyed around the world, especially kids. Provides all the fiber you need to kickstart your day. Of course, the cereal of choice should always be healthier ones, so do check out if the cereal you are taking has a good rating or not in GoodGuide’s Cold Cereal Ratings.

Toasts

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1. Put 2 slices of bread into the toaster and wait for it to pop out.

Time : 1 minute.

The best kind of bread is wholemeal or wholewheat. White is junk. Although the front label of the package might say “12 grains” or “multi grain” to make it sound nice and healthy, but it could just be many enriched grains and not many whole grains. Only get it if wholewheat or wholegrain is the first ingredient.

Spread : butter, peanut butter, cheese, etc.

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1. Scrape out about a teaspoon size worth for spreading on breads the size of your palm.

Time : Less than 1 minute.

Butter like any other dairy spread like cheese has saturated fat which contains vitamins A, E, K as well as a multitude of trace vitamins and minerals that calms blood sugar spikes from carbohydrates. Myristic acid, the type of saturated fat found in butter, plays a key role in immune health. Loss of sufficient saturated fatty acids in the white blood cells hampers their ability to recognize and destroy foreign invaders such as viruses, bacteria, and fungi. Myristic acid has potent germ-killing ability. We need dietary replenishment of them to keep the immune system vigilant against the development of cancerous cells & infectious invaders.

Natural peanut butter is another spread that we should eat often as it is a good source of protein and heart healthy monounsaturated fat. Do look for the shortest ingredient list when buying a peanut butter type. Always look for no sugar added.

Eggs

Fried

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1. Heat up a non stick pan.
2. Add half a teaspoon of oil.
3. When the oil starts bubbling, crack in the egg. (Tasty Tip: add a little soy sauce instead of salt)
4. Turn off the heat when you’ve achieved the texture you want and serve!

Time : 5 minutes.

Hard Boiled

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1. Put enough water to cover just the tip of the eggs, a teaspoon of vinegar and the eggs into a small pot and wait for it to boil. (Smooth tips : Vinegar helps reduce cracks)
2. Turn off the heat after boiling for 2 minutes.
3. Cool eggs in running tap water for about 10 seconds so that you can start peeling faster. This method saves a lot of time.

Time : 5 minutes.

Soft Boiled

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1. Put enough water to cover just the tip of the eggs and a teaspoon of vinegar into a small pot and wait for it to boil. (Smooth tips : Vinegar helps reduce cracks)
2. Turn off the heat after it boils and immediately put the eggs into the small pot.
3. Remove eggs at exactly 7 minutes later.
4. Cool eggs in running tap water for about 10 seconds so that you can handle the eggs with your hands better. This method saves time.
5. Crack the egg in half, scoop out the contents with a teaspoon and add soy sauce and pepper to taste.

Time : 10 minutes.

Eggs are healthy and can help you lose weight too. They are packed full of protein and the yolk is a fine source of chromium, both of which help to stabilize blood sugar levels, thus preventing in between meal hunger pangs which result in snacking. Eggs are also packed full of other nutrients like lethithin, B12, iron, zinc, vitamins A and D.

Processed meat : sausage, luncheon meat, bacon, etc.

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1. Easily bake, stir fry or grill processed meat with just a hint of olive oil added to it.

Time : Less than 5 minutes.

I would highly discourage you from consuming any kind of processed meat due to the disastrous health effects associated with it.

Salad

Caesar Salad

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1. In a medium bowl, whisk together 1 egg yolk, 3 tbsp lemon juice, 1 tbsp minced garlic, 1/2 tsp Worcestershire sauce, 1/4 tsp red pepper flakes, 1 tbsp Dijon mustard and 2 mashed anchovy fillets.
2. Slowly whisk in 1/2 cup of olive oil to emulsify.
3. Season, to taste, with salt and pepper.
4. Place 1 large head of romaine lettuce chopped into bite sizes in a large bowl.
5. Sprinkle with Parmesan cheese and black pepper.
6. Drizzle with desired amount of dressing and toss well.
7. Sprinkle top with 1 cup of croutons.

Time : 20 minutes.

Coleslaw

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1. In a large bowl, combine 1/2 shredded small cabbage and 1 shredded large carrot.
2. In a small bowl, combine 1/4 cup of mayonnaise, 2 tbsp of brown sugar and 1/4 cup of cider vinegar.
3. Pour over cabbage mixture and toss to coat.

Time : 15 minutes.

Sweet Potato Salad

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1. Boil 2 medium potatoes in salted (1 pinch) water until done. Cool to room temperature.
2. Dice and place potatoes in a large bowl.
3. Mix in 1/4 cup mayonnaise, 1/2 tbsp cider vinegar, 1/2 tbsp sugar, 1 tsp mustard, 1/2 tsp garlic powder and salt and pepper to taste in another bowl.
4. Add to potatoes.
5. Add 1 stalk of celery, 1 minced small size onion and mix well.
6. Stir in 1 hard boiled egg and sprinkle a little thyme on top.

Time : 15 minutes.

Salads can be healthy or unhealthy depending on the ingredients. Go light on the dressing and it should be alright.

Baked Beans

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1. Put baked beans in microwave, pot, pan or even over a fire to obtain your desired level of hotness and serve.

Time : Less than 5 minutes.

By right, baked beans from the tin are all precooked. So it’s actually safe to consume them straight away if you cannot find any means to reheat it. Baked beans are nutritious as they provide you with cholesterol lowering soluble fiber, high amounts of muscle building protein, folic acid, iron, magnesium, manganese, potassium and vitamin B6.

Grilled vegetables

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1. Preheat grill and coat the selected vegetables lightly with olive oil, salt and pepper to taste.
2. Grill vegetables until desired tenderness or for up to 5 minutes max to prevent further deterioration of nutritional value.

Time : Less than 5 minutes.

The smokiness and caramelizing of the flames makes vegetables taste so much more palatable. Many vegetables will do well on the grill but the ones that shine are asparagus, eggplant, mushrooms, capsicum, onions, broccoli, etc. Do note that vegetables with high water content like celery, lettuce, spinach and all other leafy greens are not suitable for grilling.

Grilled meat

Steak

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1. Mix steak marinade with steak of your choice.
2. Refrigerate overnight if it’s homemade marinade or per directions if it’s premade bottled marinade.
3. Preheat grill to a high and cook steak to your desired doneness.

Time : 30 minutes.

If you have the cash to splash, do get either a T-bone, filet mignon or porterhouse. Or if it’s for a really special occasion, get kobe beef. Otherwise, a sirloin, flank or skirt steak will do. Marinades. There are only 2 kinds, fresh homemade or premade off the shelf. It is always healthier to make your own marinade although it consumes more time as it involves chopping garlics and herbs. Usually, for 1 inch thick steaks, a general guide is 6 minutes on each side for medium rare. Of course, for a more accurate reading use a meat thermometer. However, poking a hole will make the steak juices drip through. Or you can always use your finger.

Chicken

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1. Mix chicken marinade with boneless chicken breasts.
2. Refrigerate overnight if it’s homemade marinade or per directions if it’s premade bottled marinade.
3. Preheat grill to a high and cook chicken breasts for about 7 minutes per side, or until there is no more pinkish colored meat.

Time : 30 minutes.

Chicken breasts are a little trickier to cook than steak. Parts of the chicken breast may dry out even before it is thoroughly cooked. One way to minimize drying out is to pound the meat to a uniform thickness so that the entire meat cooks more evenly.

Fish

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1. Preheat grill to a high and oil the grates to minimize fish sticking to it.
2. Squeeze lemons over fish and cook for about 5 minutes per side or until fish meat flakes easily and is no longer translucent.

Time : 15 minutes.

Fish is meant to be grilled. Direct heat cooks fish fast, easy and without removing the flavorful and juicy moisture. Oily fish especially, contains vitamin A, D and lots of heart healthy omega 3 fatty oil. There are many other ways you can grill fish like wrapping it in banana leaf or corn husks, and applying a burst of flavorful marinade to it.

Canned Sardine/Tuna

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1. Put canned sardine/tuna in microwave, pot, pan or even over a fire to obtain your desired level of hotness and serve.

Time : Less than 5 minutes.

Canned sarine/tuna is actually cooked and can be eaten straight from the can. It’s got omega-3, protein, low fat and really low carbohydrates. The best are the ones canned in water.

Pizza

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1. Put pizza crust on top of a baking sheet and spread pizza sauce over the base with a spoon.
2. Scatter preferred toppings and bake in oven at 230C/450F for 10 minutes until crisp.

Time : 20 minutes.

Use whole wheat based pizza base if possible as it is much healthier than ordinary pizza base. For the pizza sauce, you can easily get pesto or do it yourself over the weekend. The most common toppings for pizzas are cheese, mushroom and pepperoni. Also, do try to have a ratio of 2 vegetables and 2 fruits to 1 meat so as to make your pizza as healthy as possible. Like for example, only spread 50g worth of meat for every 100g vegetable and 100g fruit topping.

Pasta

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1. Cook 80g of pasta according to package ingredients, usually includes boiling in water for about 10 minutes.
2. While boiling pasta, take the time to ready your 100g of spaghetti sauce.

Time : 15 minutes.

Whole wheat pasta has 7 more grams of fiber and 2 more grams of protein per serving than white pasta. Also, 100% whole grain pasta does not undergo the chlorine dioxide beaching process that removes three-quarters of the vitamins and minerals. Pesto, bolognese, alfredo, etc can be easily made from thousands of recipes on the internet.

Rice

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1. Measure the amount of rice you want to cook and rinse three times with the rice cooking pot.
2. Place the pot into the rice cooker, cover it, and turn it on. The switch will click, like a toaster, when the rice is done.

Time : 20 minutes.

Stick to brown rice as it is whole grain and natural with nothing removed. It contains vitamin B1, B3 and iron, all which is lost in the process of hulling/mulling to make white rice. The standard ratio of water to rice is 2 to 1. For example, pour in 1 cup of water for every half cup of rice into the rice cooker. While waiting for the rice to be ready, a process which usually takes more than 15 minutes, use the time to prepare 2 dishes to go along with it.

Potato

Baked

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1. Wash potatoes thoroughly with a brush with skin intact.
2. Dig holes with your fork on each side of the potato so that steam may escape.
3. Coat lightly with olive oil on a bowl, sprinkle with salt and bake it in a preheated oven of 350F/180C for about 1 hour until the skin crisps while the flesh stays soft.

Time : 90 minutes.

Mashed

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1. Place potatoes in a saucepan and cover with water.
2. Cover and boil for 30 minutes until very tender.
3. Drain well, add milk, butter, salt and pepper and mash until light and fluffy.

Time : 60 minutes.

It is very important that the skin is included as that is where the most nutrients are. Sprinkle herbs and spices like chive, grated cheese or cinnamon powder when the potatoes are done to add to the taste. Nutrients found in potatoes include vitamin C, B6, folate and niacin. Where possible, go for sweet potatoes as it is much healthier than white potatoes.

Hot chocolate

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1. Heat a cup of milk in the pot over medium low heat until steaming, not boiling.
2. Add 1 spoon of dark chocolate cocoa powder and 2 teaspoons of brown sugar into the pot and whisk until well blended.

Time : 5 minutes

Hot chocolate contains more antioxidants than wine and tea, terrifically reducing the risk of heart diseases as large amounts of antioxidants are released when the beverage is heated up. Flavonoids found in cocoa that makes up hot chocolate has a significant impact on arterial health, mainly high amounts of improvement in blood flow. Dark chocolate, the healthiest kind of chocolate, consists of 70%-99% cocoa and is much bitter than ordinary chocolate.

Ice Cream

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1. Scoop out from the box and enjoy.

Time : Less than 1 minute.

Ice cream from the box is cheaper than in cone form. Although ice cream is unhealthy, it is very much loved over the world and won’t stop many from having a good time consuming it. Yes, ice cream is fattening and contains a lot of sugar so let’s be responsible to our body and consume it moderately.

Fruits : apples, bananas, watermelon, oranges, etc.

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1. With just an ordinary kitchen knife, you can enjoy almost every type of fruit except maybe the durian.

Time : Less than 1 minute.

Fruit is water. For example, watermelons are made up of 92% water which is important for the body and skin. Fiber, a nutrient found a lot in fruits, is needed to keep bowel movements regular and lower cholesterol levels. Different colored fruits contain different nutrients so we should vary our consumption.

Do take a look at these vitamains and minerals chart to further understand what they are good for.

Anchovies

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A can of European anchovies in oil, drain of solids is :

• a good source of Calcium, Iron and Phosphorus.
• a very good source of Protein, Niacin and Selenium.

Butterfish

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Butterfish cooked in dry heat is :

• a good source of Niacin, Vitamin B12 and Phosphorus.
• a very good source of Protein and Selenium.

Catfish

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Farmed catfish cooked in dry heat is :

• low in Sodium
• a good source of Thiamin, Phosphorus and Selenium,
• a very good source of Protein and Vitamin B12.

Clam

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Clam cooked in moist heat is :

• very low in Saturated Fat
• a good source of Riboflavin, Niacin, Potassium and Zinc.
• a very good source of Protein, Vitamin C, Vitamin B12, Iron, Phosphorus, Copper, Manganese and Selenium.

Crab

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Blue crab cooked in moist heat is :

• low in Saturated Fat.
• a good source of Niacin, Folate and Phosphorus.
• a very good source of Protein, Vitamin B12, Zinc, Copper and Selenium.

Crayfish

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Farmed crayfish cooked in moist heat is :

• low in Saturated Fat.
• a good source of Zinc and Manganese.
• a very good source of Protein, Vitamin B12, Phosphorus, Copper and Selenium.

Croaker

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Atlantic croaker breaded and fried is :

• a good source of Vitamin B12.
• a very good source of protein and selenium.

Herring

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Atlantic herring cooked under dry heat is :

• a good source of Phosphorus.
• a very good source of Protein, Vitamin B12 and Selenium.

Mullet

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Mullet cooked in dry heat is :

• low in Sodium.
• a good source of Vitamin B6 and Phosphorus
• a very good source of Protein, Niacin and Selenium.

Oyster

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Raw farmed eastern oyster is :

• a good source of Protein, Vitamin C, Thiamin, Niacin, Magnesium and Phosphorus.
• a very good source of Vitamin B12, Iron, Zinc, Copper, Manganese and Selenium.

Ocean Perch

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Ocean perch cooked in dry heat is :

• low in Saturated Fat.
• a good source of Vitamin B6, Vitamin B12 and Calcium.
• a very good source of Protein, Phosphorus and Selenium.

Pollock

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Atlantic pollock cooked in dry heat is :

• very low in Saturated Fat.
• a good source of Riboflavin, Niacin, Vitamin B6, Magnesium and Potassium.
• a very good source of Protein, Vitamin B12, Phosphorus and Selenium.

Salmon

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Raw atlantic salmon is :

• low in Sodium.
• a good source of Thiamin, Riboflavin, Pantothenic Acid and Phosphorus.
• a very good source of Protein, Niacin, Vitamin B6, Vitamin B12 and Selenium.

Sardine

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Atlantic sardine canned in oil, drained of solids with bone is :

• a good source of Niacin and Calcium.
• a very good source of Protein, Vitamin D, Vitamin B12, Phosphorus and Selenium.

Scallop

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Steamed bay and sea scallops are :

• very low in Saturated Fat.
• a good source of Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc and Copper.
• a very good source of Protein, Phosphorus and Selenium.

Shrimp

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Shrimp cooked in moist heat is :

• low in Saturated Fat.
• a good source of Niacin, Iron, Phosphorus and Zinc.
• a very good source of Protein, Vitamin B12 and Selenium.

Squid

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Fried squid is :

• a good source of Riboflavin, Vitamin B12 and Phosphorus.
• a very good source of Protein, Copper and Selenium.

Tilapia

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Tilapia cooked in dry heat is :

• low in Sodium.
• a good source of Niacin and Phosphorus.
• a very good source of Protein, Vitamin B12 and Selenium.

Trout

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Trout cooked in dry heat is :

• low in Sodium.
• a good source of Thiamin, Riboflavin, Niacin, Pantothenic Acid, Phosphorus and Selenium.
• a very good source of Protein, Vitamin B12 and Manganese.

Whitefish

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Smoked whitefish is :

• low in Saturated Fat.
• a good source of Niacin, Vitamin B6, Phosphorus, Potassium, Copper and Selenium.
• a very good source of Protein and Vitamin B12.

Whiting

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Whiting fish cooked in dry heat is :

• low in Saturated Fat.
• a good source of Potassium.
• a very good source of Protein, Vitamin B12, Phosphorus and Selenium.

Never swim on a full stomach, or you’ll get a cramp and drown.

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You’d be a bit heavier due to the food but it won’t drown you. If you’re swimming for fun, you’ll be fine. If you’re competing, you’re taking a risk. Which may lead to nothing more than cramps, accroding to Dr. Roshini Rajapaksa, a gastroenterologist at the New York University School of Medicine. However, drinking does. Back in 1990, a study of hundreds of drowning deaths among adults in California found that 41 percent were alcohol related.

Eating it raw is healthier than heated food.

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Right and wrong at the same time. It’s a fact that raw fruits and vegetables contain more nutrition that heated ones. However, not all is safe to consume raw. For one, beans in their mature state contain Prussic/Hydrocyanic Acid or Cyanogenic Aminoglycoside in quantity. Eggplants for another, contain toxic solanaceous alkaloids. Before jumping on a raw food marathon, I’d suggest checking out this list of poisonous plants first.

Carrots contain Vitamin A, the vitamin that improves your eyes.

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Wrong. Carrots contain beta carotene and Vitamin A is a conversion of beta carotene. Eating a lot of carrots does not improve the eyesight significantly. An average human body will rarely face a lack of vitamin A as it is easily replenishable by the blarge amounts of beta carotene found in the liver. Beta carotene is easily obtainable as it is found plenty in bright orange, yellowish or dark green fruits and vegetables.

Whole milk contains more nutrition than skimmed milk.

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Skimmed milk is the best type of milk. Skimmed milk’s fat content is <0.5% while whole milk is >3.25%. It has all the nutritional values of whole milk like protein, except for a significant drop in quantities of Vitamin A. Drinking skimmed milk is most beneficial to weight watchers.

Milk with a long shelf life contains strong preservatives.

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Milk is heated for around 1-2 seconds, at a temperature exceeding 135°C (275°F) to kill spores in milk. There is no preservatives added. The very short time reduces the spoiling of nutrients. Generally, an average box of UHT milk has a minimum shelf life of 180 days until opened.

Healthy food is too expensive to sustain.

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cost = time + process effort

No, definitely not price. Fruits and vegetables are definitely cheap. Anways, here are some other ideas. Buy long shelf life grains like oats, lentils, chickpeas, and brown rice which are also cheap. For meat, don’t buy lean cuts. Buy the whole chicken. I bet you they are much cheaper. Just remove the skin and bones yourself. Same goes to beef. Buy the whole cut that comes with all the fat. Just trim it, portion and freeze. You’re basically exchanging your own time and workload for cost, instead of paying for the readily prepared, conveniently, cut into sizes meat.

Products described as ‘low fat’ or ‘reduced fat’ is always the better choice.

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Energy = Calories

Fat stored in our bodies is a result of unused energy. This energy comes from carbs, protein and of course, fat. Having ‘low fat’ does not necessarily mean low energy. As energy of fat is replaceable by other elements, the product may end up having the same or even higher energy content.

Going all out for vegetarian dishes is better.

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Not necessarily. French fries, refried beans, pasta with processed cheese, sugar, sodas, salt, processed cold cereals rich in sugar are low in nutrients. Processed foods are surely less healthy. So if you want a hot dog, hamburger or chicken dish, it is better to have the real thing than buying imitations. Moreover, if you eat the same food all the time, you are not having a balanced meal.

Red meat is low fat when it’s lean. The same goes to skinless chicken or fish, when cooked without chicken without the skin, and fish, if they’ve been cooked without too much oil. But still, eating lots of vegetables and fruits is as important in ensuring a daily healthy balanced diet.

Margarine vs Butter



Missing breakfast is harmless.

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Breakfast is usually the most skipped meal of the day. Gail Frank of the American Dietetic Association says that ‘break’ ‘fast’ after a good night’s sleep helps to curb hunger and prevent binge eating. More often than not, breakfast contain significant amounts of vitamin C, D, calcium, iron and fiber. The fuel provided will be used by our body to think, walk, talk properly throughout the day. Skipping breakfast is like a signal to the brain that nothing is coming in. As a result, our stomach stops producing acid needed for digestion and starts taking energy from other parts of the body. Anything coming in will not be digested properly. Which means that skipping breakfast doesn’t help to lose weight. It leads to over eating and distorted satiety signals.

Food coloring is harmful to the body.

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A color additive is any dye, pigment or substance that can impart color when added or applied to a food. Color additives are used in foods for many reasons, including off–setting color loss due to storage or processing of foods and to accommodate variations in natural food color. Numerous studies decades ago have proven that food coloring is safe.

Additives and preservatives is unhealthy.

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Additives help keep food safe, stable and greatly slow down spoilage to prevent foodborne illness. Food like cheese and wine is preserved by using benign bacteria, yeasts or bacteria. Ham and bacon is only safe to eat in the presence of preservatives. Ice cream’s smooth and creamy taste comes from emulsifiers. Thanks to additives, many types of food looks more pleasent, tastes better, costs cheaper and stays on longer.

Eating after 7pm makes you fat.

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It’s more of what you eat not so much of when, as long as it’s 2-3 hours before bedtime. I’d suggest regular mealtimes while watching the calories that go into the body. Having a fixed time for meals better prepares the body for digestion. Having a regular sleep time also minimizes impulsive snacking. Both habits should help maintain a regular total caloric intake.

MSG is an unnatural food additive.

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Monosodium glutamate. MSG. It consists of only water, sodium and glutamate. Glutamate, one of the 3 components, is a type of amino acid and is found in abundance. Our body produces and uses it for metabolism and brain function. Commonly it is found in food like cheese, milk, mushrooms, meat, fish and vegetables. Know that the body does not distinguish between glutamate added to food and glutamate found naturally in food. The key lies in moderation.

Eating fully 3 times a day is almost the same as breaking it into small, frequent meals.

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Nope. It is not. We should not eat only when the clock says so. We should eat whenever our tummy says so and stop when the need is met. Small frequent meals will ensure that our body is well energized throughout the day and put a stop to overeating when ‘meal times’ come around. Consider also that the less frequently we eat, the more calories we will probably consume at any one sitting. Eating is like filling a cup up with water. Everything in excess runs off and goes to fat storage.

Sugar is the main culprit behind diabetes.

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Wrong. During digestion, carbs like sugar in food are converted to glucose, which is required in the blood at all times. Insulin, a hormone produced by the pancreas, helps this blood glucose enter our cells, and keep our blood glucose at a healthy level. Diabetes is a state of insulin resistance or insulin insufficiency caused by these 9 factors.

• Hereditary or Inherited Traits (Risk is higher if both parents have diabetes)
• Age (80% of cases occur after 50 year)
• Poor Diet (Malnutrition)
• Obesity (Being overweight means increased insulin resistance)
• Sedentary Lifestyle (Idly, inactive or lazy way of life)
• Stress (Very often blamed as the initial cause)
• Drug Induced (Clozapine, olanzapine, risperidone, quetiapine and ziprasidone)
• Infection (Infection in pancreas)
• Sex (Females with multiple pregnancy or Polycystic Ovarian Syndrome)
• Hypertension (Direct relation with high systolic pressure)
• Serum lipids and lipoproteins (High cholesterol levels)

Oysters are an aphrodisiac.

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False. There is no such thing as erotic food. Our sex drive starts and ends with the mind. If you think oysters work, chances are they will.

Organic food is the healthiest choice.

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There is no logical or factual basis for the above statement. Organic food believers will claim that the difference lie in the residue of chemical pesticides. Since organic pesticides are less efficient than modern synthetic pesticides, up to 7 times of it must be used. Rotenone, a component of organic pesticide, causes symptoms of Parkinson’s and is a natural poison used by native tribe hunters. Pyrethrum is carcinogenic. Fermented urine, period.

A very good example is the 2006 North American E. coli outbreak which resulted in deaths and illnesses, that was finally traced to organically grown spinach and letuce. Remember, natural does not mean that a product is healthy.

Chocolate causes acne.

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No. But a diet high in saturated fats, bad oils and sugars may wreck havoc on an your skin. Just as these unsavory additions to your diet can cause other issues seen in your body, what you eat directly affects the quality of your skin. Eating a lot of chocolate will make you fat, but it will not cause acne.

Boiling vegetables eliminates all vitamins and minerals.

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According to USDA Table of Retention Factors, boiling has only a minor effect on the nutrients. Take a brocolli spear for example. The Vitamin C goes from 48% of the daily recommended value to 46% and Folate from 6% to 5%. Steaming is recommended as it reduces less than boiling.

Bake a perfect piecrust



Keep the edges of your homemade pies from burning by covering them with strips of aluminum foil. The foil prevents the edges from getting overdone while the rest of your pie gets perfectly browned.

Create special-shaped cake pans



Make a teddy bear birthday cake, a Valentine’s Day heart cake, a Christmas tree cake, or whatever shaped cake the occasion may call for. Just form a double thickness of heavy-duty aluminum foil into the desired shape inside a large cake pan.

Soften up brown sugar



To restore your hardened brown sugar to its former powdery glory, chip off a piece, wrap it in aluminum foil, and bake it in the oven at 300°F (150° C) for five minutes.

Decorate a cake



No pastry bag handy? No problem. Form a piece of heavy-duty aluminum foil into a tube and fill it with free-flowing frosting. Bonus: There’s no pastry bag to clean — simply toss out the foil when you’re done.

Make an extra-large salad bowl



You’ve invited half the neighborhood over for dinner, but don’t have a bowl big enough to toss that much salad. Don’t panic. Just line the kitchen sink with aluminum foil and toss away!

Keep rolls and breads warm



Want to lock in the oven-fresh warmth of your homemade rolls or breads for a dinner party or picnic? Before you load up your basket, wrap your freshly baked goods in a napkin and place a layer of aluminum foil underneath. The foil will reflect the heat and keep your bread warm for quite some time.

Catch ice-cream cone drips



Keep youngsters from making a mess of their clothes or your house by wrapping the bottom of an ice-cream cone (or a wedge of water-melon) with a piece of aluminum foil before handing it to them.

Toast your own cheese sandwich



Next time you pack for a trip, include a couple of cheese sandwiches wrapped in aluminum foil. That way if you check into a hotel after the kitchen has closed, you won’t have to resort to the cold, overpriced snacks in the mini-bar. Instead, use the hotel-room iron to press both sides of the wrapped sandwich and you’ll have a tasty hot snack.

Polish your silver



Is your silverware looking a bit dull these days? Try an ion exchange, a molecular reaction in which aluminum acts as a catalyst. All you have to do is line a pan with a sheet of aluminum foil, fill it with cold water, and add two teaspoons of salt. Drop your tarnished silverware into the solution, let it sit for two to three minutes, then rinse off and dry.

Keep silverware untarnished



Store freshly cleaned silverware on top of a sheet of aluminum foil to deter tarnishing. For long-term storage of silverware, first tightly cover each piece in cellophane wrap — be sure to squeeze out as much air as possible — then wrap in foil and seal the ends.

Preserve steel-wool pads



It’s maddening. You use a steel-wool pad once, put it in a dish by the sink, and the next day you find a rusty mess fit only for the trash. To prevent rust and get your money’s worth from a pad, wrap it in foil and toss it into the freezer. You can also lengthen the life of your steel-wool soap pads by crumpling up a sheet of foil and placing it under the steel wool in its dish or container. (Don’t forget to periodically drain off the water that collects at the bottom.)

Scrub your pots



Don’t have a scrub pad? Crumple up a handful of aluminum foil and use it to scrub your pots.

Keep the oven shiny clean



Are you baking a bubbly lasagna or casserole? Keep messy drips off the bottom of the oven by laying a sheet or two of aluminum foil over the rack below. Do not line the bottom of the oven with foil; it could cause a fire.

Sharpen your scissors



What can you do with those clean pieces of leftover foil you have hanging around? Use them to sharpen up your dull scissors! Smooth them out if necessary, and then fold the strips into several layers and start cutting. Seven or eight passes should do the trick. Pretty simple, huh?

Make a funnel



Can’t find a funnel? Double up a length of heavy-duty aluminum foil and roll it into the shape of a cone. This impromptu funnel has an advantage over a permanent funnel — you can bend the aluminum foil to reach awkward holes, like the oil filler hole tucked against the engine of your lawn tractor.

Check out more uses of aluminium foil in nature and also around the house.

If you starve yourself, your body will freak out and will want to store every ounce in case it doesn’t get nourished again. What you actually need to do is to give it adequate nourishment so it doesn’t slow your metabolism down to adjust for lower calories.

Simple carbohydrates that we ingest daily (sugar, flour, bread, cereal, pasta, potatoes, rice) triggers insulin which can store the calories you eat into fat. The more protein you eat the more the fat burning hormone glucagon is released. The more carbohydrate you eat the more the fat storage hormone insulin is released. Carbs are nothing but danger to our health.

So it is important to stay full.

How?

Well, include as many items as you can from the list below. They are nothing but the best, proven natural appetite suppressants for hunger control.

Breakfast



The first and MOST IMPORTANT meal of the day. It is the first chance the body has to refuel its glucose levels, also known as blood sugar, after 8 to 12 hours without a meal or snack. Breakfast keeps your body feeling nourished and satisfied. People who fast often knows that you can skip lunch or dinner, but you MUST NEVER skip breakfast. It is THAT important.

Photo by arvindgrover

Caffeine



Caffeine helps, but not for long. For short term appetite suppressing, yes. We all know coffee has lots of it but I’d advice you to put it aside and have green tea instead. An average cup of fresh coffee has 120mg of caffeine while the same cup of green tea has only 30mg. And, green tea has lots of health benefits. One of them being polyphenols, natural antioxidants that help prevent heart disease and cancer.

Photo by eyeore2710

Chewing Gum



Chewing gum reduces cravings and the likelihood of snacking. It is one of the best afternoon appetite suppressants. A study found that by chewing gum before an afternoon snack, one would consume 25 less calories per day. That’s 175 calories by the end of the week!

Photo by annva

Cinnamon



Cinnamon not only works as an appetite suppressant, but also stabilizes your blood sugar levels. Do note that glucose levels and hunger is highly related, therefore people with unstable blood sugar levels have enormous appetites a lot of the time. But you have to make sure that it is real cinnamon and not extracts.

Photo by Darwin Bell

Fat



Fat triggers the release of the cholecystokinin hormone which slows down food movement through the digestive tract. It is the last nutrient to get digested and leave the stomach, supplying you a delayed feeling of satisfaction after eating.

Photo by GregPC



One should try to include as much flaxseed oil, olive oil and coconut oil in their meals as often as possible. While all oil suppresses appetite, these 3 are the best. And of these 3, coconut oil stands out the most. It is composed of 66% medium chain fatty acids which helps in the process of excess calorie burning and weight loss while keeping you fuller longer.

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Nuts like almonds, avocado, hazelnut, macadamia and pecans are some of the best type of nuts to keep you fuller longer while providing your body with healthy loads of monounsaturated fat.

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Eat more cold water fishes like salmon, herring, blue fin tunas and sardines instead of chicken or beef as the fish’s omega-3 fat is healthier than the red meat’s saturated fat.

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Fiber

Fiber not only takes up extra space in your tummy, but it continues to make you feel full longer. Fiber consist of 2 types. Soluble and insoluble.



Soluble fiber is, well, ‘soluble’ in water. When ingested and mixed with water it forms a gel like substance and swells in your tummy keeping you full. Apple is the common fruit with the highest amount of fiber, requires more chewing and gives your body time to register the fact that you’re no longer hungry. Other good sources of soluble fiber include oat bran, psyllium husks, all sorts of fruits and vegetables.

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Insoluble fiber does not absorb or dissolve in water. It passes through our digestive system in close to its original form, sweeping your intestines clean on the way out. Most of it’s health benefits are related to intestinal health. Get your insoluble fibers from whole grains, oatmeal, legumes (like peas, beans, lentils) and barley. Be smart and make better food choices. If you’re from Asia, you’re most likely a rice person. Swap white rice with brown rice. If not, use whole grain pasta instead of the usual. Whole wheat pizza crusts, whole grain tortillas, catch my drift?

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Lemon/Lime



What lime or lemon does is pleasing the taste buds while filling the stomach with liquid, creating satiety. A teaspoon of lemon per 33 ounce (1 liter) of water should taste just about right. Moreover, people who have been drinking lime mixed with water reported a surge in liquid intake, which is obviously good to keep your body functioning properly.

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Protein



Protein keeps you full longer than carbohydrate or fats. What happens is, the ingestion of protein stimulates the synthesis of glucose by the intestine and thus generates a satiety signal to the brain. Popular diets like the Atkins and South Beach Diet recommend ingesting protein packed, low carbs food. The reason those diets work is because of the protein producing the sense of satiety resulting in disinterest in consuming food.

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Lean meat, poultry, fish, dairy products and especially eggs are rich sources of protein. Have them for breakfast! (Not as many as depicted in the picture above though. 2 is more of the ideal number)

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You can also get protein from plants like nuts, seeds, beans, and legumes. Quinoa is a higher-protein grain. Pine nuts especially, contain a natural polyunsaturated fat called pinolenic acid that stimulates 2 effective hunger suppressing hormones that tells the brain that you are no longer hungry.

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Anyways, I just thought that everyone should know about the usefulness of vinegar other than for the 4 things mentioned above. I’ve put together 61 other things with pictures about everything else that you can do with vinegar. I’d personally suggest using high quality white and apple cider vinegar like Heinz’s when trying the below methods. (Example : A cup of Heinz Apple Cider has 34 calories, no fat, 1.4mg of iron, and 240mg of potassium) The difference between white and apple cider vinegar is that white vinegar is made from acetous fermentation of alcohol and apple cider vinegar is made from cider or apple must.

2009.06.02 : It’s now 74 uses thanks to you!! Also, for people thinking to ingest or use apple cider vinegar internally or externally on your body, get the organic one with the ‘mother’. Skip the normal everyday distilled vinegar. The organic apple cider vinegar with the ‘mother’ is unpasteurized and contains all the good bacteria your body needs. The BRAGG bottle below is an example.

Some of odyb.net blog readers’ reported successes :

• Mike – Stripped the varnish off his old hardwood floors.
• Floorman – Healed the candita yeast he lived with for years.
• Jenn – sprayed undiluted white vinegar onto the grout in my shower and scrubbed. The orange pre-mold and black mold came right off.
• Brent – Tried over 30 uses mentioned below.

For Machines & Appliances

1. Clear mineral deposits from a steam iron.



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Fill the water tank with white vinegar. Turn the iron to the steam setting and steam-iron a soft utility rag to clean the steam ports. Repeat the process with water, then thoroughly rinse out the inside of your iron.

2. Clean lime deposits and calcium sludge from an automatic drip coffee maker.



Once a month fill the reservoir with white vinegar and run through the brew cycle. Rinse thoroughly with two cycles of cold water.

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3. Clean the hoses and unclog soap scum from a washing machine.



Once a month pour one cup of white vinegar into the washing machine and run the machine through a normal cycle, without clothes.

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4. Clean rust from tools, bolts, and spigots.



Soak the rusted tool, bolt, or spigot in undiluted white vinegar overnight.

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5. Keep a garbage disposal clean and smelling fresh.



Mix one cup of vinegar in enough water to fill an ice cube tray, freeze the mixture, grind the cubes through the disposal, and flush with cold water.

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For The Kitchen

6. Remove stubborn coffee stained cups and pots.



Fill the cup with vinegar overnight, then rinse with hot soapy water.

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7. Prevents misty spots on glassware.



Place a cup of white vinegar on the bottom rack of the dishwasher, run for five minutes, then run though the full cycle. A cup of white vinegar run through the entire cycle once a month will also reduce soap scum on the inner workings.

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8. Eliminate unpleasant cooking odors in the kitchen.



Boil one tablespoon of white vinegar with one cup of water.

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9. Eliminate odors from used jars.



Rinse peanut butter and mayonnaise jars with white vinegar.

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10. Turn a chicken bone into rubber.



Soak a chicken bone in a glass of vinegar for three days. It will bend like rubber.

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11. Deodorize a stale lunch box.



Soak a paper napkin in vinegar and leave it inside the closed lunch box overnight.

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12. Kill bacteria in meat.



Marinating meat in vinegar kills bacteria and tenderizes the meat. Use one-quarter cup vinegar for a two to three pound roast, marinate overnight, then cook without draining or rinsing the meat. Add herbs to the vinegar when marinating as desired.

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13. Cheese storage.



Cheese will last longer if you store it in a vinegar soaked cloth.

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14. Prevent cracked hard boiled eggs.



Add two tablespoons of white vinegar per quart of water before boiling to prevent the eggs from cracking. The egg shells will also peel off faster and easier.

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15. Clean food-stained pots and pans.



Fill the pots and pans with white vinegar and let stand for thirty minutes. Then rinse in hot, soapy water.

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16. Wipe out caked food in the microwave.



Fill a small bowl with equal parts hot water, place it in the microwave and set the power to high for 5 minutes. The steam built up inside makes it easier to clean.

source Thanks Abi

17. Remove chewing gum.



Freeze it out and scrape off as much as you can first. Then saturate the area that has the gum on it with vinegar. The rest of the gum will actually dissolve. If the vinegar is heated first the process will work faster.

image Thanks bloo

For Diseases And Infections

18. Relief jellyfish stings.



Dot the irritation with vinegar to relieve itching.

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19. Relieve a sore throat.



Put two teaspoons of vinegar in your humidifier. Check out these other natural remedies for recovering from a sore throat.

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20. Soothe sunburn pain.



Apply undiluted vinegar to the burn.

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21. Cure an upset stomach.



Drink two teaspoons apple cider vinegar in one cup water to soothe an upset stomach.

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22. Relieve itching.



Use a cotton ball to dab mosquito and other bug bites with vinegar straight from the bottle.

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23. Helps eliminate lice.



Dissolves whatever glue the little buggers use to lay eggs on the hair shaft. Comb your hair and rinse it with equal parts water and vinegar.

source Thanks Amy.

24. Ear Infections



Dip a cotton bud into pure vinegar and dab onto affected areas.

source Thanks anna.

25. Acid Reflux



2 tablespoons in a full glass of water, sipped, usually first thing in the morning and 1 tablespoon before meals to control acid reflux/hiatal hernia.

source Thanks El.

26. Athlete’s foot (and all other fungal infections).



Dab directly onto the affected areas.

source Thanks Laura.

27. Dissolve warts.



Mix one part apple cider vinegar to one part glycerin into a lotion and apply daily to warts until they dissolve.

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28. Remove corns.



Make a poultice of one crumbled piece of bread soaked in one-quarter cup vinegar. Let poultice sit for one-half hour, then apply to the corn and tape in place overnight. If corn does not peel off by morning, reapply the poultice for several consecutive nights.

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29. Relieve a cold.



Mix one-quarter cup apple cider vinegar with one-quarter cup honey. Take one tablespoon six to eight times daily.

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30. Relieve arthritis.



Before each meal, drink a glass of water containing two teaspoons apple cider vinegar. Give this folk remedy at least three weeks to start working.

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31. Relieve a cough.



Mix one-half cup apple cider vinegar, one-half cup water, one teaspoon cayenne pepper, and four teaspoons honey. Take one tablespoon when cough acts up. Take another tablespoon at bedtime.

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32. Dandruff treatment.



Simply pour a few tablespoons of vinegar on your hair and massage into your scalp. Wait a few minutes, then rinse and wash hair like normal. Try this for a few days until you see results. It restores chemical balance to the skin.

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33. Acne remedy.



Remedy for acne skin conditions when diluted 50:50 with water and used as a toner. Careful around the eyes.

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For Maintaining Health

34. Flake off old skin cells.



If you can take it, put a cotton bud or cotton square with appe cider vinegar and dab all over your face. It’s safer and so much cheaper than any store-bought ‘alpha hydroxy’ products.

image source Thanks Raffaella.

35. Neutralizing hot spice.



When you eat something too spicy hot (habenero, jalepeno, wasabi) you can quickly get rid of the burn by dabbing your tounge with vinegar.

image source Thanks amanda.

36. Take care of body odors.



Use vinegar when soap won’t knock down the body odor in your arm pits. And any other area you feel requires attention.

image source Thanks Dale.

37. Dry skin repair & Skin Softener.



Add one-half cup of vinegar or so to warm bath water when bathing and get double benefits; softer skin and a cleaner bathtub with less work. Smooth a little vinegar on cracked, dried skin to help it heal.

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38. Clean dentures.



Soak dentures overnight in vinegar, then brush away tartar with a toothbrush.

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39. Weight loss.



One thing that science has shown is that apple cider vinegar might help to balance blood sugar. Insulin responses have been shown to create excess belly fat. Therefore, if insulin and blood sugar are controlled, a person might lose weight. Fat might in fact be as much a matter of hormones (insulin) than lack of activity. Of course, more than likely they go hand in hand.

image source Thanks barefoot golightly.

40. Cure the hiccups.



Mix one teaspoon apple cider vinegar in one cup of warm water, and drink.

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41. Prevent yeast infections.



Apple cider vinegar is a natural remedy for yeast infections, when diluted with water and used as a douche. For example, douche with one tablespoon white vinegar to one quart warm water to adjust the pH balance in the vajayjay.

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42. Condition dry hair.



Shampoo, then rinse hair with a mixture of one cup apple cider vinegar and two cups water. Vinegar adds highlights to brunette hair, restores the acid mantel, and removes soap film and sebum oil.

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43. Clean eyeglasses.



Wipe each lens with a drop of vinegar.

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For Fabric

44. Longer-lasting pantyhose.



Add one tablespoon of vinegar to the rinse water when washing, and your pantyhose will last longer.

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45. Prevent lint from clinging to clothes.



Add one cup vinegar to each wash load.

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46. Deodorize a wool sweater.



Wash sweater, then rinse in equal parts vinegar and water to remove odor.

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47. Remove perspiration stains from clothes.



Apply one part white vinegar to four parts water, then rinse.

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48. Prevent bright colored clothes from fading.



Before putting the article in the washing machine, soak it in white vinegar for ten minutes.

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49. Remove stubborn stains from furniture upholstery and clothes.



Apply white vinegar directly to the stain, then wash as directed by the manufacturer’s instructions.

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50. Remove light scorch marks from fabrics.



Rub lightly with white vinegar, then wipe with a clean cloth.

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51. Eliminate animal urine stains from carpet.



Blot up urine, flush several times with lukewarm water, then apply a mixture of equal parts white vinegar and cool water. Blot up, rinse, and let dry.

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]]> http://odyb.net/food-cooking/62-little-known-uses-of-vinegar/feed/ 160 http://odyb.net/food-cooking/national-food-of-the-world/ http://odyb.net/food-cooking/national-food-of-the-world/#comments Sat, 05 Jan 2008 13:41:17 +0000 Chris http://odyb.net/food-cooking/national-food-of-the-world/ Let’s go for a journey around the world.

I love food. Delicious mouth watering ones. The city where I come from is very well known in the country for it’s food. Staying in shape is a challenge. Because of my origins, I have been taste-trained to appreciate good food.

Below is a list of food that are very well known throughout the land of its origin. It can be found almost everywhere in the country where it originated from. Some of it, you may not have heard of. Some of it, you may not have seen before. Ask anyone from that place, surely they will know. Here goes.

Argentina

• Asado

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Cuts of meat cooked on a grill (parrilla) or open fire.

• Empanada

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Pastry usually stuffed primarily of beef (cubed or ground depending on the region), perhaps spiced with cumin and paprika, and filled with onion, green olive, boiled egg, and even raisins.

• Milanesa

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meat slice dipped into beaten eggs, seasoned with salt, and other condiments.

• Dulce de leche

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A milk based syrup prepared by slowly heating sweetened milk to create a product similar in taste to caramel.

Armenia

• Lavash

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A soft, thin flatbread made with flour, water, and salt.

Australia

• Meat pie

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A savoury pie that covers a filling of meat and other savoury ingredients.

• Fish and chips

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Deep-fried fish in batter or breadcrumbs with deep-fried potatoes.

• Vegemite on toast

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A dark brown, savoury food paste made from yeast extract, used mainly as a spread on sandwiches, toast and cracker biscuits.

• Pavlova

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A meringue dessert that is crispy on the outside but light and fluffy inside.

Austria

• Sachertorte

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A chocolate cake consisting of two layers of dense, not overly sweet chocolate cake with a thin layer of apricot jam in the middle and dark chocolate icing with shreds of chocolate on the top and sides.

• Wiener schnitzel

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Consists of a thin slice of veal coated in breadcrumbs and fried.

• Apfelstrudel

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Consists of an oblong strudel pastry jacket with a filling of chopped apples, sugar, cinnamon, raisins and bread crumbs.

Bahrain

• Machboos

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Made up of meat or fish served with rice.

• Muhammar

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Sweet rice served with dates or sugar.

Bangladesh

• Biryani

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Made from a mixture of spices, basmati rice, meat, vegetables and yogurt.

Barbados

• Cou-Cou and Flying fish

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Consists mainly of corn meal and ochro with fried or steamed flying fish.

Belgium

• Pommes frites

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Pieces of potato that have been cut into batons and deep-fried.

• Moules bruxelles

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Cooked mussels with french fries.

Bhutan

• Ema datsi

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Made from homemade cheese and hot peppers.

Brazil

• Feijoada

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A stew of beans with various beef and pork products.

• Rice and beans

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Consists of white rice accompanied by brown, red or black, dry beans seasoned in various ways.

• Churrasco

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Contains a variety of meats which may be cooked on a purpose-built ‘churrasqueira’, a grill or barbecue, often with supports for spits or skewers.

• Brigadeiro

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A simple Brazilian chocolate fudge candy created in the 1920s and its shape is reminiscent of that of some varieties of chocolate truffles.

Cambodia

• Amok trey

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It is fish coated in a thick coconut milk with curry.

Canada

• Back Bacon

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Traditionally prepared from brined, center cut boneless pork loin sold as peameal bacon in central parts of Canada. Although it was originally rolled in ground dried yellow peas, it is now almost exclusively rolled in more readily available cornmeal.

Thanks Karen for mentioning it.

• Beaver Tails

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Fried dough pastries which are individually hand stretched to resemble a beaver’s tail.

Thanks Karen for mentioning it.

• Butter Tarts

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Butter tarts are unique to Canada and consist of flaky pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs.

Thanks lindsay for mentioning it.

• Kraft Dinner

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A pasta dish of macaroni and cheese that is produced by the Kraft company.

• Montreal Smoked Meat

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Has been popular in Montreal since the nineteenth century, and has taken such strong root in that city that many Montrealers, and even many non-Montrealers, identify it as emblematic of the city’s cuisine.

Thanks Karen for mentioning it.

• Nanaimo Bars

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A type of chocolate no-bake square that consists of a wafer crumb-based layer, topped by a layer of light custard or vanilla butter icing, which is covered in chocolate made from melted chocolate squares.

Thanks lindsay for mentioning it.

• Poutine

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A dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients.

Thanks lvleph, lindsay for mentioning it.

• Saskatoon Berry Pie

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Pies made with saskatoon berries, a kind of shrub native to western Canada.

Thanks Karen for mentioning it.

• Steak

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A slice from a larger piece of meat, typically beef, or fish.

• Timbits

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The brand name of bite-sized doughnut balls sold at the Canadian Tim Hortons restaurant chain.

• Tourtiere

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A meat pie originating from Quebec, usually made with ground pork and/or veal, or beef.

Thanks Karen for mentioning it.

Chile

• Sea bass

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Sea bass with a creamy white sauce topped with a variety of side dishes.

• Palta (Avocado)

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Used as a puree in chicken, hamburgers and hot dogs, and in slices for celery or lettuce salads. The Chilean version of caesar salad contains large slices of mature avocado.

China

• Mantou

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A kind of steamed bun originating from China.

• Bing

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A type of Chinese flatbread.

• Wheat noodles

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The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles.

• Peking duck

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The dish is prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.

• Hot pot

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It consists of a simmering metal pot of stock at the center of the dining table.

• Char siu

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The meat, typically a shoulder cut, is seasoned with a mixture of honey, five-spice powder, fermented tofu, soy sauce, hoisin sauce, red food colouring and sherry or rice wine.

• Century egg

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A Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing.

• Xiaolongbao

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Xiaolongbao are traditionally filled with soup and meat, but variations include seafood and vegetarian fillings.

• Mapo doufu

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A combination of tofu and minced meat, usually beef, in a spicy bean-based sauce.

• Kung pao chicken

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Diced chicken is typically mixed with a pre-prepared marinade. The wok is seasoned and then the chilies and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added.

• Twice Cooked Pork

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The process of cooking Twice Cooked Pork involves boiling pork rib steak chunks in hot water with slices of ginger and salt first, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil.

Colombia

• Bandeja paisa

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Typically, bandeja paisa includes grilled steak, chicharron, red beans, rice, chorizo, a fried egg, and an arepa.

• Sancocho

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A fairly rustic dish which ingredients usually include chicken, fish, plantains, yuca, cilantro , yams, corn, and potatoes.

• Ajiaco

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Contains pieces of chicken on the bone, large chunks of corn on the cob, two or three kinds of native potatoes, and guasca, a weedy, aromatic herb common in all America that lends the dish part of its distinctive flavour.

Costa Rica

• Gallo Pinto

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Comprises of pre-cooked rice and beans fried together with spices such as cilantro, onion and peppers.

• Casados

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A one-plate meal, that at least includes black beans, rice, a meat and one or more side dishes.

Cyprus

• Halloumi

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Cheese made from a mixture of goat’s and sheep’s milk.

• Sheftalia

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A type of sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing.

• Afelia

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Pork marinated and cooked in red wine with coarsly crushed coriander seed served with pourgouri pilafi and yogurt.

Czech

• Bramboraky

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Fried pancakes made of rough-grated or fine-grated raw potatoes, flour, milk and sometimes sliced sausages or sauerkraut. They are spiced with marjoram, salt, pepper, and garlic and usually sized to fit the cooking dish.

• Roast pork with dumplings and cabbage

source



The most popular Czech dish.

• Smazeny syr

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A slice of cheese, usually Edam and about 1.5 cm in thickness, is successively coated in flour with egg and breadcrumbs and fried either in a pan or in a deep fryer. It is often served with a side salad or red cabbage, potatoes and typically with tartar sauce.

• Svickova

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Roast beef, usually larded, with a thick sauce of carrot, parsley root, root celery, and cream. Often served with Knedliky, a cream topping, a teaspoon of cranberry compote, and a slice of lemon.

Denmark

• Pork Roast

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Roasted pork.

• Frikadeller

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Made of ground pork, veal or beef, chopped onions, eggs, milk, bread crumbs, salt and pepper, formed into balls and flattened somewhat.

• Smorrebrod

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Open faced sandwich made with dark rye bread, and topped with the most diverse variety of things: meats, fish, eggs, vegetables.

Egypt

• Ful medames

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Consists of fava beans slow-cooked in a copper pot that have been partially or completely mashed.

• Kushari

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Consists of a base of rice, black lentils, chickpeas, macaroni, and a topping of Egyptian garlic and vinegar and spicy tomato sauce.

England

• Cheddar Cheese

source



Cheddar cheese is a relatively hard, pale-yellow to off-white, and sometimes sharp-tasting cheese originating in the English village of Cheddar, in Somerset. It is the most popular cheese in the United Kingdom, accounting for 51% of the country’s £1.9 billion annual cheese market.

Thanks to MatG.

• Chicken tikka masala

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Baked chicken chunks (chicken tikka) cooked in curry.

• English breakfast

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Cooked breakfast, comprising at its heart bacon and egg.

• Fish and chips

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Consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes.

• Jellied Eels

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The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It can be eaten hot or cold.

Thanks to MatG.

• Kippers

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A kipper is a whole herring that has been split from tail to head, gutted, salted, and cold smoked. Kippers along with other preserved fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat.

Thanks to MatG.

• Lancashire Hotpot

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Lancashire hotpot is a culinary dish consisting essentially of lamb or mutton, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat.

Thanks to MatG.

• Pork Pie

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Pork pies are a type of meat pie and are traditional British food. They consist of roughly chopped pork and pork jelly sealed in a hot water crust pastry, and are normally eaten cold.

Thanks to MatG.

• Sunday roast beef

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Consists of roasted meat together with accompaniments.

Ethiopia

• Doro wat

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Stew prepared with chicken, a variety of vegetables, and spice mixtures such as berbere and niter kibbeh, a seasoned clarified butter.

• Injera

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A pancake-like bread made out of teff flour.

Finland

• Karelian pasties

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Made from a thin rye crust with a filling of rice, the hot pasties are spread with butter, often mixed with boiled egg, before eating.

• Mammi

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A malt porridge which is baked in an oven.

• Hernekeitto

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Yellow pea soup.

France

• Pot-au-feu

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A pot-au-feu will contain beef cuts, cartilaginous meat such as oxtail and/or bone with marrow, carrots, turnips, leeks, celery, onions, spices like bouquet garni, salt, black pepper and cloves.

• Baguette

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A variety of bread distinguishable by its much greater length than width, and noted for its very crispy crust.

• Cassoulet

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A rich, slow-cooked bean stew or casserole containing meat, pork skin and white haricot beans.

• Truffles

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A group of confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical or curved shape.

• Foie gras

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The liver of a duck or a goose that has been specially fattened by gavage.

• Sauerkraut

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Finely sliced cabbage fermented by various lactic acid bacteria including Leuconostoc, Lactobacillus, and Pediococcus.

• Tarte flambee

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Composed of is a thin bread dough rolled out in a circle or a rectangle as crust, which is covered by fromage blanc, onions, and bacon.

• Crepes

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A type of very thin cooked pancake usually made from wheat flour.

• Coq au vin

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A French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic.

• Beef bourguignon

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A type of beef stew prepared with cubed beef stewed in red wine, generally flavoured with garlic, onions, carrots, lardons, and a bouquet garni, and garnished with pearl onions and mushrooms.

• Camembert

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A soft, creamy French cheese.

• Bouillabaisse

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A fish stock containing different kinds of cooked fish and shellfish.

• Salade nicoise

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A type of French salad composed of raw vegetables, hard boiled eggs, anchovies and tuna, and olive oil.

• Ratatouille

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The original Ratatouille Nicoise used only zucchini, tomatoes, green and red peppers, onion, and garlic.

]]> http://odyb.net/food-cooking/national-food-of-the-world/feed/ 35 http://odyb.net/food-cooking/reasons-why-you-wont-want-to-miss-out-on-whole-grains/ http://odyb.net/food-cooking/reasons-why-you-wont-want-to-miss-out-on-whole-grains/#comments Wed, 03 Oct 2007 08:05:22 +0000 Chris http://odyb.net/food-cooking/reasons-why-you-wont-want-to-miss-out-on-whole-grains/ Whole grains are believed to be nutritionally superior to refined grains in the area of dietary fiber (as much as 4 times), antioxidants, protein, amino acid, minerals like magnesium, manganese, phosphorus, and vitamins including niacin, vitamin B6, and vitamin E. Manufacturers are sometimes required by law to fortify refined grain products to make up for the loss of vitamins and minerals. Whole grain has also been proven to maintain a healthy heart. Dietary fiber is one of the most important benefit as it has been shown to reduce the incidence of some forms of cancer, digestive system diseases, gum disease, coronary heart disease, diabetes, and obesity. Below are some of the healthiest grains found on this planet.

Barley

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Malt syrup and sweeteners are made from sugar that comes from sprouted barley, which maltose levels are naturally high. Fermented barley is used as an ingredient for alcoholic beverages like beer. Barley is a better breakfast choice than oats as it is more effective in reducing glucose and insulin responses.

% Daily Values of Cooked Barley (1 cup, 157 grams)
24 – Dietary fiber
20 – Manganese
19 – Selenium
16 – Niacin

Brown Rice

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I knew from mum that brown rice is healthier than white rice cause I’ve been eating it for dinner every night since 5 years go. To me, the only difference seems to be the color. Actually, it’s not only that. I learned that a whole grain of rice has numerous layers. Removing only the outermost layer, hull, would give us brown rice which has most of it’s nutritional values preserved. The white rice that we normally see has gone through 3 more processes which are milling to remove the bran, the germ layer, and the aleurone layer which is rich in essential fats that are easily oxidized. Brown rice regulars 49% less likely to gain weight than white rice regulars.

% Daily Values of Cooked Brown Rice (1 cup, 195g)
107 – Manganese
21 – Magnesium
15 – Vitamin B6
15 – Phosphorus
14 – Dietry Fiber

Buckwheat

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Domesticated and first cultivated in southeast Asia, buckwheat is something that can be found anytime and serves well as an alternative to rice. Wheat intolerance people eat buckwheat as a substitute for grains because it is actually a fruit seed that is related to rhubarb and sorrel. Buckwheat contains rutin, a medicinal chemical that strengthens capillary walls, reducing hemorrhaging in people with high blood pressure and increasing microcirculation in people with chronic venous insufficiency.

% Daily Values of Buckwheat Groats Roasted (1 cup, 168g)
34 – Manganese
21 – Magneseum
18 – Dietry fiber
12 – Copper
12 – Phosphorus

Oats

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Oats may also be consumed raw as cookies with raw oats are becoming popular. Oat is the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Oats extract can be found in skin products to soothe skin conditions. The protein found in oats are almost the same in quality to soy protein, which has been shown by the World Health Organization to be the equal to meat, milk, and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12–24%, the highest among cereals.

% Daily Values of Toasted Oat Cereals (1 ounce, 28g)
98 Folate
46 Iron
41 Manganese
26 Riboflavin
26 Niacin
26 Vitamin B6
26 Zinc
13 Thiamin
11 Sodium
11 Phosphorus

Rye

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Rye is generally available in its whole or cracked grain form or as flour or flakes that look similar to old-fashioned oats. Because it is difficult to separate the germ and bran from the endosperm of rye, rye flour usually retains a large quantity of nutrients, in contrast to refined wheat flour.

% Daily Values of Crispbread Rye Crackers (1 cup, 55g)
68 – Manganese
36 – Dietry Fiber
29 – Selenium
15 – Phosphorus
11 – Magnesium

Wheat

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The most important cereal crop in the world, wheat is the main ingredient that makes up the everyday food that we eat. Bread, pasta, bagels, crackers, cakes, and muffins are just a few from the list of food made from wheat.

Unrefined wheat presents more nutrients than refined ones. So it is crucial that you choose whole wheat products in order to receive it’s wholesomeness.

% Daily Values of Whole Wheat Bread (1 slice, 46g)
43 – Manganese
25 – Selenium
11 – Dietry Fiber

Vitamins and Minerals Explained

• Dietry Fiber

• reduces the risk of colon cancer and hemmorhoids.
• provides bulk and reduces fecal matter passage time.
• is food to ‘friendly’ bacterias found in the large intestines thus encouraging larger populations. Imagine making condoms illegal.
• ‘friendly’ bacterias produce butyric acid which helps the cells maintain a healthy colon.
• ‘friendly’ bacterias also produce propionic acid used by the liver, which helps to lower blood cholesterol levels.
• ‘friendly’ bacterias also produce acetic acid used by cells in the muscles.
• larger populations of ‘friendly’ bacterias will crowd out the ‘disease causing’ bacterias, indirectly protecting the intestinal tract.
• is rich in beta glucan that binds bile acids to feces, thus reducing cholesterol levels.
• less bile equals to forcing the body to make more bile by breaking down cholesterol, which in turn reduces cholesterol levels.Good for people with heart diseases.
• is also good for diabetics as it helps prevent blood sugar levels from rising.

% Daily Values
36 – Crispbread Rye Crackers (1 cup, 55g)
24 – Cooked Barley (1 cup, 157 grams)
18 – Buckwheat Groats Roasted Cooked (1 cup, 168g)
14 – Cooked Brown Rice (1 cup, 195g)
11 – Whole Wheat Bread (1 slice, 46g)

• Magnesium

• is a co-factor for more than 300 enzymes some which are involved in the body’s use of glucose and insulin secretion.
• balances the action of calcium which leads to relaxed nerves and muscle tone.
• reduces the severity of asthma.
• lowers high blood pressure.
• reduces the frequency of migraines.
• reduces the risk of heart attack and stroke.
• decreases occurrence of muscle cramps, tension, soreness and fatigue.
• is mostly found in bones which make up 66% of our body’s total magnesium.
• helps protect against atherosclerosis, a chronic disease affecting arterial blood vessels, by increasing blood levels of nitric oxide.

% Daily Values
21 – Buckwheat Groats Roasted Cooked (1 cup, 168g)
21 – Cooked Brown Rice (1 cup, 195g)
11 – Crispbread Rye Crackers (1 cup, 55g)

• Manganese

• 1 cup of cooked brown rice and you have all the manganese you need for the day.
• is a type of mineral that generates energy from protein and carbohydrates.
• is also involved in the synthesis of fatty acids that are responsible for maintaining a healthy nervous system.
• is one of the key element that is included in the production of cholesterol used by the body to produce sex hormones.
• makes up the antioxidant enzyme called SOD that acts as an important antioxidant defense in nearly all cells exposed to oxygen.

% Daily Values
107 – Cooked Brown Rice (1 cup, 195g)
68 – Crispbread Rye Crackers (1 cup, 55g)
43 – Whole Wheat Bread (1 slice, 46g)
41 – Ready To Eat Toasted Oat Cereals (1 ounce, 28g)
20 – Cooked Barley (1 cup, 157 grams)

• Niacin (a type of B vitamin)

• reduces total cholestrol and low density lipoprotien levels.
• prevents free radicals from oxidizing low density lipoprotien which then becomes harmful to blood vessel walls
• reduces blood clots by reducing platelet arrgegation.

% Daily Values
26 – Ready To Eat Toasted Oat Cereals (1 ounce, 28g)
16 – Cooked Barley (1 cup, 157 grams)

• Selenium

• is a very important element of the thyroid hormone metabolism, anti oxidant defense systems and immune functions.
• induces DNA repair and unification in busted cells
• inhibits expansion of cancer cells and induces their apoptosis(suicide).Imagine cancer cells slitting their wrists.
• is included in active sites of one of the body’s most powerful anti oxidant enzyme, glutathione peroxidase, used to detoxify numerous potentially harmful molecules.
• functions with vitamin E in preventing cancer

% Daily Values
29 – Crispbread Rye Crackers (1 cup, 55g)
25 – Whole Wheat Bread (1 slice, 46g)
19 – Cooked Barley (1 cup, 157 grams)

• Copper

• reduces the symptoms of rheumatoid arthritis, the autoimmune disease that causes chronic inflammation of the joints.
• promotes the lysyl enzyme activity, which ministers for the basic material and elasticity in blood vessels, bones and joints.

% Daily Values
12 – Buckwheat Groats Roasted Cooked (1 cup, 168g)

• Phosphorus

• forms the mineral matrix of the bone.
• is a necessary element of life critical compounds like ATP, the ‘molecular currency’ of intracellular energy transfer.
• is an essential component of nucleic acid which are building blocks of the genetic code.
• is also a necessary compound of cell membranes and nervous system structures.

% Daily Values
12 – Cooked Brown Rice (1 cup, 195g)
15 – Crispbread Rye Crackers (1 cup, 55g)
12 – Buckwheat Groats Roasted Cooked (1 cup, 168g)
11 – Ready To Eat Toasted Oat Cereals (1 ounce, 28g)

]]> http://odyb.net/food-cooking/reasons-why-you-wont-want-to-miss-out-on-whole-grains/feed/ 2 http://odyb.net/food-cooking/what-everybody-ought-to-know-about-seasoning-uses-of-these-53-different-spices/ http://odyb.net/food-cooking/what-everybody-ought-to-know-about-seasoning-uses-of-these-53-different-spices/#comments Wed, 12 Sep 2007 01:31:51 +0000 Chris http://odyb.net/food-cooking/what-everybody-ought-to-know-about-seasoning-uses-of-these-53-different-spices/

Used as a food additive for the purpose of flavoring and has been a part of human history since their inception. They were the most valuable items of trade in the ancient and medieval world. Actually you can even find spice in the bible. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. Today there are around 2 billion tonnes of spices produced yearly to cater to the demands of the world. Below are 53 of the most common spices used in kitchens of the world today. On a side note, you might also want to check out the medicinal uses of these 22 common spices.


Arrowroot

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Used mainly as a thickening agent because arrowroot tubers contain about 23% starch. Arrowroot is used as an article of diet in the form of biscuits, puddings, jellies, cakes, hot sauces etc., and also with beef tea, milk or veal broth, noodles in Korean cuisine, or boiled with a little flavoring added, as an easily digestible food for children and people with dietary restrictions.

Basil

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With an aroma of mint and tea, Basil is available in leaf form. Basil is one of the main ingredients in pesto, a green Italian oil-and-herb sauce from the city of Genoa, its other two main ingredients being olive oil and pine nuts. Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves into thick soups and eat fried chicken with deep-fried basil leaves. Basil is sometimes used with fresh fruit and in fruit jams and sauces, in particular with strawberries, but also raspberries or dark-colored plums. Arguably the flat-leaf basil used in Vietnamese cooking, which has a slightly different flavour, is more suitable for use with fruit.

However, basil is also used commonly as a seasoning for pizza, spaghetti sauce, sausage, soup, tomato juice, dressings, salads, and any other dish where oregano would also be used.

Bay Leaves

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They have a woody, astringent flavor with a pleasant, slightly minty aroma. Bay leaves should always be removed before food is served unless they are crushed or ground before cooking.

Normally it works well in soups, with meat and poultry dishes, pasta sauces, fish and is also used to flavor some desserts. The leaves also flavor classic French dishes such as bouillabaise and bouillon. The leaves are most often used whole (sometimes in a bouquet garni), and removed before serving. In Indian cuisine, bay leaves are often used in biriyani and many salans.

Black Pepper

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Black pepper has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to the taste. It is found on nearly every dinner table in major parts of the world, often alongside table salt.

Broiled Steak Seasoning

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A unique blend of seasonings including black pepper, onion, garlic, paprika and celery seed. Especially good flavor with beef as well as pork and lamb.

Caraway

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With a tangy flavor similar to dill, caraway is used as a seasoning in potatoes, cabbage, carrots, sausages, rich meats, in breads and pastries. Caraway is also used in liquors, casseroles, and other foods, especially in Central European and Scandinavian cuisine, for instance sauerkraut. It is also used to add flavor to cheeses such as havarti.

Cayenne Pepper

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A seasoning ground from small, red chili peppers. It has been used as a spice in the dishes of many countries and is also used as a table condiment. It’s heat and spiciness varies.

Celery Seed

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Celery seed tastes like celery and is aromatic with a slight bitterness which enhances other flavors. Celery seed is available whole, ground, or mixed with salt. Celery salt is a blend of ground celery seed and fine salt. It is used primarily as a flavoring in salads (especially potato), sauces, pickling, soup, tomato juice, and meat. It is also an integral part of the flavoring of traditionally prepared crabs and other seafood.

It is also used to enhance flavor of cocktails such as Bloody Mary. Celery is one of three vegetables considered the holy trinity, along with onions and bell peppers, of Louisiana Creole and Cajun cuisine. It is also one of the three vegetables, together with onions and carrots, that constitute the French mirepoix, which is often used as a base for sauces and soups.

Chervil

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An essential spice in French cuisine, it is used like parsley and provides a herbal taste with the slight flavor of anise. Chervil is used much like parsley, but is more delicate and has a faint taste of liquorice. It is most commonly used on fish, egg dishes, salads and as a glaze on vegetables such as carrots.

Chili Powder

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It is made from dried chilies, usually blended with garlic, onion, cumin, oregano, chili peppers, allspice, garlic, and salt. Color and spiciness varies. It has an earthy, slightly sweet, and sometimes hot flavor. This spice blend usually dominates food rather than enhancing it. Mexican and other Latin American dishes depend on chili powder for their characteristic flavor.

Chinese 5 Spice Powder

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A blend of star anise, fagara (Szechwan pepper), cassia (cinnamon), fennel and clove. It is heavily used in Chinese and Vietnamese cuisine.

Cilantro

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Cilantro has a bold flavor often described as a mixture of sage, parsley, and citrus. In Mexican dishes and salsas, cilantro is the ‘indescribable’ flavor note that sets them apart. Cilantro adds pungent flavor to many Latin American and Asian dishes such as stews, soup, steamed fish, curries, vegetables, salads, relishes, tomato based sauces, and noodle dishes. It is often called ‘Chinese parsley’.

Cinnamon

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Cinnamon, ultimately originating from the Malaysian language ‘kayu manis’, has a characteristic woody, musty, earthy, and sweet flavor. It is warming to taste. It is available whole, as cinnamon sticks, and ground. Cinnamon is generally used in spiced vegetable dishes, also in sweet dishes such as baking, pies, compotes, and also with meats, stews, vegetables and curries.

It is also used largely used in the preparation of certain desserts, chocolate, spicy candies, tea, hot cocoa and liqueurs. In the Middle East, it is often used in savoury dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, and fruits, especially apples. A cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices which can be consumed directly.

Cloves

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The flavor of cloves is strong, fruity, and sweet almost hot. Cloves are available both whole and ground. Used for flavoring ham, pork, pickled fruit, onions, gravy, and syrup, spice cake, pumpkin pie, fruitcake, gingerbread, chili sauce, ketchup, and in combination with many other spices.

Coriander

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Coriander has a sweet, slightly lemony flavor. Cilantro, mentioned above, are coriander leaves. Coriander is available as whole seed or ground, is a principal ingredient in curry powder. Middle Eastern, Indian, Russian, North African, and Mexican recipes include coriander for its distinctive flavor. Coriander seed is a pleasant addition to potato salad, rice’s, bean, vegetable dishes, hot dogs, apple pie, poached fish, or bean, pea, and lentil soup.

Creole Spice

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A blend of garlic, onion, cayenne, black pepper, thyme, oregano, paprika.

Cumin

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Cumin has a penetrating musty, earthy flavor with some green, grassy nuances. Cumin is available as whole seed and ground. It is a principal ingredient in both chili powder and curry powder. Middle Eastern, Mexican Indian, and North African recipes often include cumin. Also used in curries, stews, and chili.

Curry Powder

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A blend of many spices which includes turmeric, ginger, black pepper, coriander, cumin, chilies, fenugreek and can also contain cinnamon and clove. Flavors vary according to the use or the creator of the blend. All curry blends have a rich, warm, earthy, and pungent flavor with a great many overtones. The characteristic golden color comes from turmeric. Curry powder is available in mild or hot blends. Curry powder is usually intended to be the dominant flavor but it also may be used in small amounts simply to enhance the flavor of foods such as corn bread, stuffed eggs, soup, and sour cream dips.

Dill

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Dill is an annual of the parsley family and is related to anise, caraway, coriander, cumin, and fennel. The seeds are light brown in color, strongly aromatic, and warming to the taste. Dill weed has a subtle, anise like, sweet flavor. Dill is available as the whole seed and as chopped leaves, called dill weed. Dill weed is used in salads, sauces, egg dishes, and especially in seafood dishes. Dill seed is used primarily to flavor pickles and in bread, potato, and vegetable dishes. It works well with a variety of culinary dishes such as omelets, soups, stuffed grape leaves, potato salad, cucumber, veal, breads, cabbage, meat stews and rice. It is also widely used with herring, salmon and other seafood dishes.

English Pickling Spice

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A blend of mustard seed, coriander, allspice, red chilies, bay leaves, ginger.

Fenugreek

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Has a bitter, maple-like flavor. It is primarily used in Indian cuisine and is also used with curry, as a pickling spice and as imitation maple.

File Gumbo

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A blend of dried ground sassafras leaves and thyme. It is used as a thickener in and with soups, gumbo, meat, fish, stew and poultry.

4 Pepper Mix

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A blend of black pepper, white pepper, rose pepper and green peppercorns.1

Garam Masala

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A Northern Indian blend of cumin, coriander, cardamom, black peppercorn, clove, mace, bay leaf and cinnamon. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not “hot” in the sense that chilies are, but is fairly pungent.

Garlic

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It has a strong, pungent green flavor and is one of the most popular seasonings used today. Garlic can be conveniently purchased as fresh bulbs, dehydrated powder, minced flakes, and blends with salt. It adds flavor to almost any dish. Garlic is especially popular in Italian cuisine and throughout the Mediterranean region and Asia. Sprinkle to taste on hamburgers, lamb, chuck roast, steak, chicken, Italian green beans, zucchini, tomatoes and green salads. Use with sour cream or cream cheese for dips. Sprinkle on stuffed eggs. Use it sparingly to begin with and add small amounts until it suits your taste.

Ginger

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The flavor of ginger is pungent, lemon/citrus, warm, and sweet. Ginger is available ground, whole (gingerroot), and crystallized. Used to add zest to many dishes such as gingersnaps, gingerbread, in Asian dishes and in sweets such as cakes, cookies, puddings, pumpkin pie and sweet breads.

Herbs De Provence

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A Mediterranean blend containing oregano, savory, rosemary, thyme and marjoram, use to flavor stews, chicken, kabobs and tomato dishes and pizza. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavor into the cooked food. They are rarely added after cooking is complete.

Italian Seasoning

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A blend of marjoram, thyme, rosemary, savory, sage, oregano and basil. Add to dip, herb breads, any tomato dish, good in marinades and rubs.

Jamaican Jerk

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Ground chilies, accented heavily with thyme and allspice. Used as a spicy flavoring to meats and vegetables. Jerk chicken, pork, or fish is said to be at its best when barbecued over aromatic wood charcoal or briquettes. Pimento (allspice) wood or berries placed over coals give Jerk its authentic flavor.

Juniper Berries

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Aromatic and spicy with the slight flavor of pine. It is mostly used a spice for meats in marinades, on roasts and in sausage mixes.
They also season pork, cabbage, and sauerkraut dishes. Traditional recipes for choucroute garnie, an Alsatian dish of sauerkraut and meats, universally include juniper berries.

Kosher Salt

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A course ground salt, with no chemicals added. Used in brines, rubs, and marinades. Also used to coat the rim of the glass for Margaritas!

Marjoram

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Marjoram has a distinctly aromatic green and pleasant woody flavor, with a slightly bitter undertone. Available in both leaf and ground forms, marjoram should be used sparingly at first. It complements the flavor of chicken and turkey stuffing, vegetable and bean soup, as well as tomato sauces. Marjoram also enhances the flavor of many meat dishes.

Mexican Hot Chili Powder

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A blend of spices and chili pepper, is a U.S. invention. Similar blends were used by the Aztecs. It is usually used to dominate the flavor of a food but can be used as a background flavor. Use in Mexican dishes such as chili, tacos and enchiladas. Add to quacamole, dips and salad dressings.

Mexican Spice

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A blend of cinnamon, cloves, black pepper, coriander seeds, aniseed, cumin, chili powder.

Moroccan Spice

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A blend of saffron, cumin, ginger, paprika, cinnamon.

Mustard

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Mustard has a clean, fresh aroma and a pungent, biting flavor. Ground mustard enhances meat, fish, poultry, sauces, salad dressings, cheese, and egg dishes. It must be moistened for about ten minutes to develop its sharp, hot, tangy flavor. The whole seed is used in pickling, boiled with beets, cabbage, or sauerkraut, and as a garnish for salads.

North African Spice

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A blend of garlic, cumin seeds, caraway seeds, coriander seeds, mint, coarse sea salt.

Nutmeg & Mace

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Nutmeg has a strong cinnamon, nutty flavor used to flavor sweets, fruit dishes, sauces and vegetables. Nutmeg is available both whole and ground. Mace is sold primarily in the ground form. Nutmeg and mace are most commonly used in flavoring sweet foods such as puddings, cakes, and cookies. They are also used in meat products such as sausage. Mace is the lacy covering of the Nutmeg which is the seed of the fruit.

Onions

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Onions are an important flavoring in almost every country in the world. When combined with other ingredients, onion flavor is rarely overwhelming or assertive. Onions, pungent when raw and sweet in flavor when cooked, are an extremely versatile flavoring and can be used to accent nearly any kind of dish.

Oregano

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Similar in flavor to marjoram, it is not as sweet and is slightly more pungent and bitter. Use oregano in your favorite ethnic dishes as well as in fresh garden salads, egg dishes, quick breads, rubs, and sauces.

Paprika

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The brilliant red powder is the ‘garnish spice contributing color and sweet pepper flavor. Hungarian paprika is characterized by a hotter taste, achieved in recent times by adding hot, red capsicum pepper to ground paprika. Sold in ground form. Used as a garnish for light-colored food such as fish, potatoes, eggs, and cheese dishes. A popular addition to many rubs, marinades and sauces. It is the principal seasoning in Hungarian goulash and often is used in French dressing. To retain its red color, paprika should be kept in the refrigerator.

Parsley

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Parsley has a slightly mild green taste. Parsley is available fresh or as dried flakes. It adds both flavor and visual appeal to salads, soup, pasta, butters, shellfish, meat, poultry, sauces, potatoes, omelets and soft cheeses. The fresh flavor of parsley goes extremely well with fish.

Poultry Seasoning

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A mixture of ground thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Poultry seasoning was created mainly to season stuffing but it also adds an unusual flavor to all poultry, pork, or veal dishes.

Rosemary

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Rosemary has a distinctive fresh, sweet, piney aroma and flavor. Rosemary is available in leaf form. Use with lamb, pork, potatoes, carrots, stews, sauces, marinades, fish, poultry, bread, on grilled or skewered meat and in roasted potato dishes. Try this, add rosemary to lemonade.

Sage

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Comes in whole, crushed or ground form. The herb is distinctively aromatic and fragrant with slightly peppery, piny and bitter flavors. In Britain and Flanders, sage is used with onion for poultry or pork stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes, and sage forms the dominant flavoring in the English Lincolnshire sausage. Sage is sauteed in olive oil and butter until crisp, then plain or stuffed pasta is added. In the Balkans and the Middle East, it is used when roasting mutton.

Generally, you can use it to flavor pork, pork sausage, poultry stuffing, veal, stuffing, and tomato sauces.

Savory

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Available in ground form and gives a piquant flavor to many dishes. It has a strong, slightly peppery flavor and is used to flavor legumes, meat, fish (especially trout), sausage, stuffing, tomato sauces, bean soup, meat loaf, hamburgers, eggs, or poultry.

Southwestern Spice

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A sweet/spicy blend of cinnamon, cumin, cloves, cayenne.

Szechuan Peppers

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Not a true pepper but a dried berry of a prickly ash tree. It has a woody aroma with a spicy, tingly taste. It is an essential ingredient in Chinese 5 Spice. It is considered to go well with fish, duck, and chicken dishes, as well as with fried eggplant.

Tarragon

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It is rich and sweet with an aromatic property reminiscent of anise, due to the presence of estragole. In French cooking, Tarragon is one of the four fines herbs and is particularly suitable for sauces, dressings, meat, poultry, fish and egg dishes.

Thyme

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It has a pungent and sweetly herbal fragrant. Thyme is often used to flavor meats, soups and stews. It has a particular affinity to and is often used as a primary flavor with lamb, tomatoes and eggs.

Turbinado Sugar

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Also known as ‘Sugar in the Raw’. Used in many rubs and sauces because it can take higher temperatures without carmelizing.

White Pepper

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White pepper has a similar but more earthy flavor than black pepper. Used in many dishes, sauces, rubs, and marinades. Experiment to decide how much you like.

Whole Mixed Pickling Spice

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A blend of whole and broken spices, herbs and seeds. In it you find cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, chilies, black pepper, mace and cardamom. Used by some as a rub.

]]> http://odyb.net/food-cooking/what-everybody-ought-to-know-about-seasoning-uses-of-these-53-different-spices/feed/ 0 http://odyb.net/food-cooking/top-best-nutritious-healthy-cocktails/ http://odyb.net/food-cooking/top-best-nutritious-healthy-cocktails/#comments Thu, 06 Sep 2007 03:34:21 +0000 Chris http://odyb.net/food-cooking/top-best-nutritious-healthy-cocktails/

You are a health conscious person. You care enough to be aware of the stuff you put in your mouth. Imagine a night out at the bar and you want to order a cocktail. You look at the menu but can’t seem to decide which to choose from. You want a cocktail that is leaning more towards the health side but are unsure of what to choose. Well, I’ve scoured around the web and found 62 of the healthier cocktails compared to the rest.

Below are 4 fruits contained in the cocktails listed. Cocktails that are made of any of these 4 fruits are healthier than others that don’t. Health benefits of each fruit is explained.

Cranberry

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Cranberries contain proanthocyanidins (PACs) that can prevent the adhesion of certain of bacteria, including E. coli, associated with urinary tract infections to the urinary tract wall. The anti-adhesion properties of cranberry stop certain disease-causing bacteria from sticking to the stomach lining, thus helping to prevent ulcers.

Recent scientific research shows that cranberries and cranberry products contain significant amounts of antioxidants and other phytonutrients that may help protect against heart disease, cancer and other diseases.

Apple

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As the old saying goes, an apple a day keeps the doctor away. Fiber and phytonutrients in apples have been found in studies to lower blood cholesterol and improve bowel function. Quercetin, a flavonoid abundant in apples, helps prevent the growth of prostate cancer cells. Phytochemicals in the skin of an apple was found to have inhibited the reproduction of colon cancer cells by 43 percent. Apples could even cut smokers’ risk of COPD (chronic obstructive pulmonary disease) in half. Apple’s dietary fiber helps aid digestion and promotes weight loss.

Orange

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Orange contains betacarotene, another powerful antioxidant that protects our cells from being damaged. There’s also the calcium that helps protect and maintain the health of our bone and teeth and folic Acid for proper brain development. Magnesium and potassium found in oranges will help maintain blood pressure and cell electrolyte balance for a healthy cardiovascular system. Thiamin and vitamin B6 contained in oranges help to convert food into energy and support the production of hemoglobin that carries oxygen to all parts of the body.

Banana

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Bananas are rich in vitamin B6 and they are a good source of fiber, vitamin C, magnesium and potassium. Lack of B6 in a diet can cause weakness, irritability and insomnia. The potassium found in bananas helps to regulate blood pressure and may reduce the risk of high blood pressure and stroke. Potassium is also essential for helping muscles to contract properly during exercise and reduces cramping up. A medium-sized banana provides 400 mg of potassium -11% of daily value- and contains 110 calories and 4 grams of fiber. Serotonin and norepinephrine in bananas make it a mood food because it may naturally help sufferers overcome depression.

The Cocktails

A Gilligan’s Island

- 1 oz vodka
- 1 oz peach schnapps
- 3 oz orange juice
- 3 oz cranberry juice

A Little Dinghy

- 2 shots coconut rum (malibu)
- 2 shots coconut rum (malibu)
- 2 shots cranberry juice
- 2 shots apple juice
- 2 shots orange juice

Absolut Royal Fuck

- 1 oz whisky (whiskey,bourbon…)
- 1/2 oz vodka
- 1/2 oz peach schnapps
- 1 splash cranberry juice
- 1 splash apple juice

Alpha Gamma Rho Panty Dropper

- 2 oz tequila
- 1 oz cranberry juice
- 1/2 oz lemon juice
- 1/2 oz lime juice
- 1 splash everclear® alcohol

Anna’s Banana

- 2 oz vodka
- 1 oz fresh lime juice
- 1 tsp honey
- 1/2 banana

Anjorska

- 1 1/3 oz limon rum
- 2/3 oz passoa liqueur
- 1 2/3 oz sweet and sour mix
- 1 2/3 oz cranberry juice
- 2/3 oz grape juice

Armageddon

- 1/2 oz amaretto
- 1/2 oz peach schnapps
- 1/2 oz raspberry liqueur
- 2 oz orange juice
- 2 oz cranberry juice
- 1/2 oz soda (7-up, sprite)

Attempted Suicide

- 1 bottle vodka (raspberry)
- 1 bottle coconut rum
- 1 bottle peach schnapps
- 3 bottles fruit juice
- 1 whole cantaloupe melon
- 1 pint ripe, sliced strawberries
- 3 – 6 ripe sliced bananas

Mix all alcohol and fruit juice in a cooler.

Baby V.O.X.

- 1 oz gin
- 1/2 oz coconut rum (malibu)
- 4 oz orange juice
- 2 oz cranberry juice

Bacardi Yeah Martini Cocktail

- 1 1/2 oz rum
- 2 1/2 oz apple juice
- 1 1/2 oz cranberry juice
- 1 splash soda (7-up, sprite)
- 1 maraschino cherry

Bahama Breeze

- 1/2 oz apricot brandy
- 1/2 oz banana liqueur (pisang ambon)
- 1/4 oz grenadine syrup
- 1/4 oz honey
- 1/2 oz lemon juice
- 1 oz orange juice
- 1 oz apple juice
- 1 oz rum (dark)
- 1/2 oz coconut rum (malibu)

Bahama Mama 3

- 2 oz overproof rum
- 4 oz apple juice
- 4 oz coconut milk
- 1 splash grenadine syrup
- 1/2 banana

Beach Cruiser

- 1 1/4 oz rum (spiced)
- 4 oz apple juice
- 3 oz cranberry juice

Bermuda Triangle

- 1 1/2 oz rum
- 2 oz cranberry juice
- 2 oz orange juice

Bloody Caesar

- 1 oz vodka
- 1 oz salt
- 1 oz celery salt
- 1 oz pepper
- 1 dash worcestershire sauce
- 1 dash tabasco sauce
- 1 dash clamato juice

Tabasco sauce can increase metabolism and fat-burning ability by up to 25%.

Bloody Mary

1 1/2 oz vodka
- 3 oz tomato juice
- 1 dash lemon juice
- 1/2 tsp worcestershire sauce
- 2 – 3 drops tabasco sauce
- 1 lime wedge

Boom Shaka Laka

- 1 oz orange liqueur (cointreau, grand marnier…)
- 1 1/2 oz vodka (lemon)
- 1 splash cranberry juice
- 1 splash citrus soda
- 1 splash lemonade
- 2 oz sweet and sour mix

Cabana Club

- 1 shot rum
- 1/2 part coconut cream
- 1 part apple juice
- 1 part cranberry juice
- 1 dash grenadine syrup

Cast Away

- 3 oz coconut rum (malibu)
- 2 oz orange juice
- 2 oz banana juice
- 2 oz strawberry mix

Cape Cod

- 1 1/2 oz vodka
- 4 oz cranberry juice

Coco Rush

- 1 part orange juice
- 1 part cranberry juice
- 2 parts coconut rum (malibu)

Cosmopolitan Martini

- 1/2 oz orange liqueur (cointreau, grand marnier…)
- 1 oz vodka
- juice of 1/2 limes
- 1 splash cranberry juice

Dave Matthews

- 1 oz amaretto
- 1 oz coconut rum (malibu)
- 3/4 oz apple juice
- 1/4 oz cranberry juice

Dennis The Menace

- 1 oz coconut rum
- 1 oz peach schnapps
- 1 splash cranberry juice
- 1 splash apple juice

Derailer

- 2 cups rum
- 2 cups gin
- 2 cups vodka
- 2 cups amaretto
- 1 cup orange liqueur (cointreau, grand marnier…)
- 2 cups peach schnapps
- 1 cup grenadine syrup
- 1 gal cranberry juice
- 1 can grapefruit juice
- 2 cups sloe gin
- 1 bottle soda (7-up, sprite)

Dick In The Dirt

- 1 shot peach schnapps
- 1/2 shot cuban rum (havana club, bacardi…)
- 1/2 shot peach liqueur
- 1/2 shot whisky (whiskey,bourbon…)
- 1 splash apple juice
- 1 splash cranberry juice
- 1 splash orange liqueur (cointreau, grand marnier…)

Dirty Dick

- 1 oz whisky (whiskey,bourbon…)
- 1 oz peach liqueur
- 1 oz cuban rum (havana club, bacardi…)
- 1 oz vodka
- 2 oz soda (7-up, sprite)
- 1 tbsp grenadine syrup
- 1 pinch salt
- 1 oz orange juice
- 1 splash cranberry juice

Egg Nog

- 12 eggs
- 3 pints heavy cream
- 1 cup granulated sugar
- 1 cup nutmeg
- 1 cup whisky (whiskey,bourbon…)
- 1 cup cognac
- 1/2 tsp salt

Eye Of The Tiger

- 1 oz rum
- 1 oz coconut rum (malibu)
- 1 oz cranberry juice
- 1 oz lemon juice
- 1 oz sugar syrup
- 1 oz orange juice
- 1/2 oz rum (dark)

Fuji Devil Dog

- 1 oz gin
- 1 oz vodka
- 1 oz peach liqueur
- 1 oz peachtree schnapps
- 1 oz cranberry juice
- 1 oz orange juice
- 1/2 oz grenadine syrup

Georgia Promenade

- 3 oz vodka
- 2 oz lemonade
- 1 splash cranberry juice

Grey Goose Driver

- 2 oz vodka
- 8 oz dole pine-orange-banana juice

Hawaiian Sea Breeze

- 1 1/2 oz vodka
- 1 splash cranberry juice
- 4 1/2 oz apple juice

Hawaiian Sunset

- 1 1/2 oz vodka
- 2 1/2 oz cranberry juice
- 2 1/2 oz orange juice
- 1 1/2 oz soda (7-up, sprite)

Hot Rod

- 1 oz gin
- 1 oz apple juice
- 1 oz cranberry juice
- 1 oz gin
- 1 oz apple juice
- 1 oz cranberry juice

Island Breeze

- 1 1/2 oz rum
- 4 oz apple juice
- 1 oz cranberry juice
- 2 dashes bitters (angostura, campari, amer picon…)

Jamaican Sunrise

- 2 oz vodka
- 2 oz peach schnapps
- 4 1/2 oz orange juice
- 1 oz cranberry juice

Joey F’s Grape Ape

- 2 parts vodka
- 1 part raspberry liqueur
- 1 part cranberry juice
- 2 parts vodka
- 1 part raspberry liqueur
- 1 part cranberry juice

Johnny’s Love Juice

- 1 oz vodka
- 1 oz rum
- 1 oz gin
- 1/2 oz orange liqueur (cointreau, grand marnier…)
- 1/2 oz amaretto
- 2 oz cranberry juice
- 1 splash orange juice
- 1 splash apple juice

June Bug

- 3/4 oz creme de bananes
- 3/4 oz peach schnapps
- 3/4 oz melon liqueur (midori, melloni…)
- fill with 1/2 apple juice
- fill with 1/2 cranberry juice

King Kong

- 2 oz rum
- 1 maraschino cherry
- 1/2 banana
- 1 tsp nutmeg
- 1 oz banana liqueur (pisang ambon)
- 8 oz ice
- 1 oz coconut rum (malibu)
- 1 splash orange juice
- 3 oz apple juice
- 2 tbsp high proof rum
- 1/2 can cream of coconut

Madras

- 1 1/2 oz vodka
- 4 oz cranberry juice
- 1 oz orange juice
- 1 lime wedge

Malibu Sunset

- 1 oz coconut rum (malibu)
- 3 oz apple juice
- 3 oz orange juice
- 1 splash cranberry juice

Malibu Twister

- 2 parts coconut rum (malibu)
- 2 parts orange juice
- 1 part cranberry juice

Miami Hurricane

- 1 1/2 oz vodka
- 2 parts cranberry juice
- 1 part orange juice
- 1 part apple juice

Pomegranate Martini

- 2 oz vodka (lemon)
- 1/2 oz fresh lemon juice
- 1/4 oz fresh pomegranate juice
- 1 oz simple syrup

Purple Nipple

- 1/2 oz herbal liqueur (chartreuse,strega,izarra…)
- 1 1/2 oz melon liqueur
- 1 oz cranberry juice
- 1 splash orange juice

Red Panties

- 1 1/2 oz vodka
- 1/2 oz peach schnapps
- fill with 1/2 orange juice
- fill with 1/2 cranberry juice
- 1 splash grenadine syrup

Ruby Relaxer

- 1 shot peach schnapps
- 1 shot vodka
- 1 shot coconut rum (malibu)
- 1 shot apple juice
- 1 shot cranberry juice

Sangria

- 1 1/2 liters red wine
- 1 cup sugar
- 3 – 4 oz brandy
- 1 large sliced lemon
- 1 large sliced orange
- 1 large sectioned apples

Scarlett’s Torch

- 1 oz whisky (whiskey,bourbon…)
- 1/2 oz peach liqueur
- 1/4 oz simple syrup
- 1/4 oz fresh lemon juice
- 1/2 oz cranberry juice
- 1/2 oz fresh orange juice

Screw The City

- 1/2 oz orange liqueur (cointreau, grand marnier…)
- 1 oz vodka
- 2 oz cranberry juice
- 1 splash orange juice

Sea Breeze

- 1 1/2 oz vodka
- 4 oz fresh grapefruit juice
- 1 1/2 oz cranberry juice

Sex in the Desert

- 1 oz tequila
- 1 oz orange liqueur (cointreau, grand marnier…)
- 1 oz cherry juice
- 1/2 oz margarita mix
- 1/2 oz cranberry juice

Sex on the Beach

- 1 oz vodka
- 3/4 oz peach schnapps
- 3/4 oz cranberry juice
- 3/4 oz grapefruit juice

Strawberry Daiquiri

- 1/2 oz strawberry schnapps
- 1 oz rum
- 1 oz lime juice
- 1 tsp powdered sugar
- 1 oz strawberries

T-Town Tranquilizer

- 1 fifth everclear® alcohol
- 1 fifth vodka (raspberry)
- 1 fifth vodka (apple)
- 300 oz apple juice
- 1 jar tropical punch mix
- 1 – 2 cans soda (7-up, sprite)
- 5 bananas
- 2 lb strawberries
- 1 pineapple
- 4 lemons
- 4 limes
- 12 kiwis
- 1 bag grapes
- 1 bag oranges
- 1 block dry ice

Tequila Seabreeze

- 1 1/2 oz tequila
- 4 oz cranberry juice
- 1 oz grapefruit juice

Tiger Woods

- 1 oz vodka
- 2 oz lemon juice
- 2 oz cranberry juice

Wild Wendy

- 1 1/2 oz vodka
- 1/2 oz coconut rum (malibu)
- 1 1/2 oz apple juice
- 1 1/2 oz cranberry juice
- 1 1/2 oz orange juice

Wu Wu

- 2 oz vodka
- 1 part orange juice
- 1 part cranberry juice

Yellow Strawberry

- 1 oz rum
- 1/2 oz creme de bananes
- 4 oz strawberries
- 1 oz sweet and sour mix
- 1 slice banana

Collection Of Cocktails
Cocktails and mixed drinks recipe

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