Original : Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. Ninety percent of American Households buy vinegar. The 4 major uses are for salads, as cooking ingredients, pickling and home canning.

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.



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

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



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

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



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

5. Keep a garbage disposal clean and smelling fresh.



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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.

For The Kitchen

6. Remove stubborn coffee stained cups and pots.



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

7. Prevents misty spots on glassware.



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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.

8. Eliminate unpleasant cooking odors in the kitchen.



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

9. Eliminate odors from used jars.



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Rinse peanut butter and mayonnaise jars with white vinegar.

10. Turn a chicken bone into rubber.



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

11. Deodorize a stale lunch box.



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

12. Kill bacteria in meat.



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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.

13. Cheese storage.



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

14. Prevent cracked hard boiled eggs.



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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.

15. Clean food-stained pots and pans.



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

16. Wipe out caked food in the microwave.



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Thanks Abi

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.

17. Remove chewing gum.



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Thanks bloo

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.

For Diseases And Infections

18. Relief Jellyfish stings.



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Dot the irritation with vinegar to relieve itching.

19. Relieve a sore throat.



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

20. Soothe sunburn pain.



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Apply undiluted vinegar to the burn.

21. Cure an upset stomach.



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

22. Relieve itching.



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

23. Helps eliminate lice.



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Thanks Amy.

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.

24. Ear Infections



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Thanks anna.

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

25. Acid Reflux



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Thanks El.

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.

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



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Thanks Laura.

Dab directly onto the affected areas.

27. Dissolve warts.



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

28. Remove corns.



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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.

29. Relieve a cold.



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

30. Relieve arthritis.



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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.

31. Relieve a cough.



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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.

32. Dandruff treatment.



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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.

33. Acne remedy.



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

For Maintaining Health

34. Flake off old skin cells.



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Thanks Raffaella.

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.

35. Neutralizing hot spice.



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Thanks amanda.

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

36. Take care of body odors.



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Thanks Dale.

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

37. Dry skin repair & Skin Softener.



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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.

38. Clean dentures.



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

39. Weight loss.



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Thanks barefoot golightly.

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.

40. Cure the hiccups.



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

41. Prevent yeast infections.



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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.

42. Condition dry hair.



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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.

43. Clean eyeglasses.



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Wipe each lens with a drop of vinegar.

For Fabric

44. Longer-lasting pantyhose.



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

45. Prevent lint from clinging to clothes.



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Add one cup vinegar to each wash load.

46. Deodorize a wool sweater.



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

47. Remove perspiration stains from clothes.



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

48. Prevent bright colored clothes from fading.



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

49. Remove stubborn stains from furniture upholstery and clothes.



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

50. Remove light scorch marks from fabrics.



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

51. Eliminate animal urine stains from carpet.



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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.

For The Garden

52. Grow beautiful azaleas.



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Occasionally water plants with a mixture of two tablespoons white vinegar to one quart water. Azaleas love acidic soil.

53. Kill unwanted grass like weeds.



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Pour white vinegar in crevices and between bricks.

For The Toilet

54. Kill germs on bathroom fixtures.



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Use one part vinegar to one part water in a spray bottle. Spray the bathroom fixtures and floor, then wipe clean.

55. Clean soap scum, mildew, and grime from bathtub, tile, and shower curtains.



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Simply wipe the surface with white vinegar and rinse with water.

56. Clean a toilet bowl.



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Pour in one cup of white vinegar, let it stand for five minutes, and flush.

57. Unclog a shower head.



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Unscrew the shower head, remove the rubber washer, place the head in a pot filled with equal parts vinegar and water, bring to a boil, then simmer for five minutes.

For Inside The House

58. Awesome solution for mopping the floor with.



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Thanks Ginji.

Fill the bucket with 1/3 white vinegar and 2/3 water and mop. Extremely efficient and many times cheaper than commercial products.

59. Clean grout haze.



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Thanks Dave.

Cleaning grout haze or bricks of excess mortar is much easier with vinegar mixed in water than water alone.

60. Retard patching plaster from drying.



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Add one tablespoon white vinegar to the water when mixing plaster to slow the drying time.

61. Wash walls.



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Wipe down your walls with a vinegar water mixture, which helps absorb odors and clean surfaces.

62. Remove wallpaper.



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Mix equal parts vinegar and hot water. Use a paint roller to wet the paper thoroughly with the mixture. Repeat. Paper should peal off in sheets.

63. Clean windows.



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Use undiluted vinegar in a spray bottle. Dry with a soft cloth.

64. Prolong the life of flowers in a vase.



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Add two tablespoons of white vinegar plus three tablespoons of sugar per quart of warm water. Stems should be in three to four inches of water.

65. Deodorize the air.



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Vinegar is a natural air freshener when sprayed in a room.

66. Deodorize a room filled with cigarette smoke or paint fumes.



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Place a small bowl of white vinegar in the room.

67. Repel ants.



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Use a spray bottle or mister filled with a solution of equal parts vinegar and water around door jambs, window sills, water pipes, and foundation cracks.

68. Fish bowl cleaner.



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Eliminate that ugly deposit in the gold fish tank by rubbing it with a cloth dipped in vinegar and rinsing well.

69. Clean paintbrushes.



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Simmer paint brushes in pure vinegar, then wash in hot soapy water.

For Outside The House

70. Keep drains open.



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Pour one-half box of old baking soda down the drain followed by one cup white vinegar. When the bubbling stops, run the hot water.

71. Prolong and brighten propane lanterns.



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Soak new wicks for several hours in white vinegar and let them dry before inserting. Propane lanterns will burn longer and brighter on the same amount of fuel.

72. Cleaning and deodorizing cages and litter pans for small animals



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Thanks BunGirl

Soak a cloth in equal parts vinegar and water. Spray clean the cages and litter pans before wiping it.

For The Car

73. Remove decals or bumper stickers or price tag.



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Soak a cloth in vinegar and cover the decal or bumper sticker for several minutes until the vinegar soaks in. The decals and bumper stickers should peel off easily.

74. Prevent ice from forming on a car windshield overnight.



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Coat the window with a solution of three parts vinegar to one part water.

Perceived believes on food are common around the world. But if most of the time, if you hear yourself saying, ‘is it true?’, it probably isn’t. Below is an interesting, comprehensive list of food myths.

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

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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.

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, chicharrón, 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

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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

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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.

• Mämmi

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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 crème fraîche, 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 Niçoise used only zucchini, tomatoes, green and red peppers, onion, and garlic.

Georgia

• Khachapuri

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The bread is leavened and allowed to rise, and is shaped in various ways filled with cheese (fresh or aged), eggs and other ingredients.

Germany

• Sauerbraten

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Sour roast meat.

• Sauerkraut

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Finely sliced cabbage fermented by various lactic acid bacteria.

• Wurst

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Also known as German sausages, they are extra long and extra thick, usually consisting of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, sometimes packed in a casing.

Greece

• Moussaka

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The bottom layer consists of eggplant slices sautéed in olive oil; The middle layer is ground lamb precooked with onion, garlic, chopped tomatoes, herbs (bay leaf, oregano, thyme), and spices (cinnamon, allspice and black pepper); The top layer is a cheese-flavoured béchamel sauce or egg custard.

• Fasolada

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Soup of dry white beans, olive oil, and vegetables.

• Greek salad

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Made of sliced or chopped tomatoes with cucumber, and red onion, seasoned with salt, black pepper, and oregano and dressed with olive oil.

Guyana

• Pepperpot

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Pepperpot is typically a stewed meat dish, strongly flavored with cinnamon, hot peppers, and Cassareep – a special sauce made from the Cassava root. Beef, mutton, and pork are the most popular meats used, though some have been known to use chicken. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti

Thanks, Anon.

Hong Kong

• Egg tart

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Consists of a flaky outer crust, with a middle filled with egg custard, which is then baked. *a personal favourite*

• Dim sum

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Involves a wide range of light dishes served alongside Chinese tea. It can include dishes based on meat, seafood, vegetables, as well as desserts and fruit.

• BBQ pork with rice

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Served with slices of char siu, cucumbers, white rice and drenched in sweet gravy or drizzled with dark soy sauce.

• Wonton noodle soup

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Served in hot soup, garnished with leafy vegetables, and wonton.

• Pineapple bun

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The top of the pineapple bun is crunchy and is quite sweet compared to the bread underneath.

Hungary

• Goulash

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Made of beef, onions, red peppers, and paprika powder.

Iceland

• Þorramatur (including hakarl)

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þorramatur is an Icelandic food consisting of 11 different dishes consumed during the ancient Nordic month of þorri.

India

• Curries

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A general variety of spicy dishes.

• Basmati rice

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A variety of long grain rice, famous for its fragrance and delicate flavour.

• Samosas

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Consists of a fried triangular shaped pastry shell with a savory potato, onion, fresh coriander, cottage cheese and pea stuffing, but other stuffings like minced meat and fish are often used but not traditional.

• Naan

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A round flatbread made of white flour.

• Chapati

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A type of roti or Indian bread eaten in South Asia and East Africa.

• Chutney

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A term for a variety of sweet and spicy condiments.

• Dal

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A preparation of pulses which have been stripped of their outer hulls and split.

• Tandoori chicken

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Chicken marinated in a yogurt seasoned with tandoori masala.

Indonesia

• Satay

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A dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers.

• Gado-gado

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Comprises a vegetable salad served with a peanut sauce dressing.

• Nasi goreng

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Fried rice often accompanied by additional items such as a fried egg, fried chicken, satay, or krupuk.

Iran

• Chelow kabab

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Consisting of steamed, saffroned basmati or Persian rice (chelow) and kabab, of which there are several distinct Persian varieties.

Ireland

• Irish Stew

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Stew made from lamb or mutton as well as potatoes, onions, and parsley.

• Colcannon

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Made from mashed potatoes, kale or cabbage, butter, salt, and pepper.

• Stout and raw oysters

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Dark beers made using roasted malts or roast barley with raw oysters.

• Smoked Salmon on pumpernickel bread

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Smoked salmon on bread made of rye flour and whole rye berries.

Isle of Man

• Kipper

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A whole fish, usually herring, that has been split from tail to head, gutted, salted, and cold smoked, served with potatoes and buttered bread.

Israel

• Felafel

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Fried ball or patty made from spiced fava beans and/or chickpeas served as a sandwich wrapped in pita bread.

• Chicken schnitzel

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Consists of a thin slice of chicken coated in breadcrumbs and fried

Italy

• Pizza

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An oven-baked, flat, usually round bread covered with tomato sauce and often cheese, with other toppings left optional.

• Pasta

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A type of food made from a dough using flour, water and/or eggs.

• Minestrone

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A variety of thick Italian soups made with vegetables, often with the addition of pasta or rice.

• Ciabatta

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An Italian white bread made with wheat flour and yeast that is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.

• Baccala

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Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness.

• Polenta

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Made with either coarsely, or finely ground dried yellow or white cornmeal (ground maize), depending on the region and the texture desired.

Jamaica

• Beef Patties

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A pastry that contains various fillings and spices baked inside a flaky shell.

• Saltfish and Ackee

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Salt cod is sautéed with ackee (boiled), onions, peppers, tomatoes, herbs, and may be garnished with crisp bacon and fresh tomatoes.

Japan

• Sushi

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A food made of vinegared rice, usually topped with other ingredients including cooked or uncooked fish and vegetables.

• Sashimi

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Consists of very fresh raw seafoods, sliced into thin pieces about 1 inch wide by 1.5 inch long 0.25 inch thick, but dimensions vary depending on the type of item and chef, and served with only soy sauce with wasabi paste and thin-sliced ginger root or ponzu, and a simple garnish such as shiso and shredded daikon radish.

• Japanese noodles

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A type of noodle made from buckwheat flour served either chilled with a dipping sauce, or in hot broth as a noodle soup.

• Donburi

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Consists of fish, meat, vegetables or other ingredients simmered together and served over rice.

• Japanese curry

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Commonly served in three main forms: curry rice, kar? udon (thick noodles) and kar?-pan (bread). It is usually thicker, sweeter and milder than its Indian equivalent.

Jersey

• Jersey Royal potatoes

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Jersey’s local variety of new potato.

Jordan

• Mansaf

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Made of lamb, rice, and a dried yoghurt-like product called jameed.

Kazakhstan

• Besh barmak

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Consists of boiled horse or mutton meat with small pieces of pastry boiled in broth and sprinkled with parsley and coriander.

Korea

• Kimchi

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A fermented dish made of some select vegetables with varied seasonings.

• Bulgogi

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Made from marinated thin slices of sirloin or other prime cut of beef.

• Kalbi

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Made from beef short ribs, though it can also be made with pork ribs.

• Bibimbap

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Served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables), beef, a fried egg, and gochujang (chile pepper paste).

• Naengmyeon

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Consists of several varieties of thin, hand-made noodles or buckwheat, and is served in a large bowl with a tangy iced broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef.

Kyrgyzstan

• Laghman

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A type of noodle dish.

Laos

• Larb

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Made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce and lime.

Lebanon

• Kibbeh

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A dish of minced meat with bulgur and spices with many variants, both raw and cooked.

• Tabbouleh

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A salad dish, often used as part of a mezze.

Macau

• Galinha à Portuguesa

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Served as pieces of chicken, potato and sometimes boiled rice with a mild, coconut-based, curry-like sauce, baked till golden and with a distinctive aroma.

• Baked pork chop bun

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Extremely crispy outside and very soft inside, it is made of only a piece of pork chop and a bun.

Malaysia

• Nasi lemak

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Comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir fried water convolvulus (kangkong), hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal).

• Roti canai

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A type of flatbread found in Malaysia.

• Char koay teow

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Made from flat rice noodles, approximately 1 cm or slightly narrower in width, fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives.

• Satay

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A dish consisting of chunks or slices of chicken, goat, mutton, beef, pork or fish on bamboo skewers.

• Assam laksa

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Main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, “daun kesum” (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds) normally served with either thick rice noodles or thin rice noodles (vermicelli).

Mexico

• Pozole

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Made from hominy, with pork (or other meat), chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice, etc.

• Tacos

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Comprises of a rolled, folded, pliable maize tortilla filled with an edible substance.

• Mole poblano

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A popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole.

• Guacamole

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Made by mashing the avocado with a molcajete (a type of mortar and pestle) and adding tomatoes and salt.

Mongolia

• Mutton

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Cooked mutton, often without any other ingredients.

Morocco

• Couscous

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Consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.

• Tajine

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Dishes are slow cooked at low temperatures in a special pot, resulting in tender, falling-off-the-bone meat with aromatic vegetables and sauce.

• Pastilla

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A dish made usually of squab.

• Harira

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A type of stew made out of many, ingredients such as flour, tomatoes and tomato concentrate, lentils, chickpeas, onions, etc.

Myanmar

• Mohinga

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It is rice vermicelli in fish soup

Nepal

• Dahl baht

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Consists essentially of rice (bhat) and lentil soup (dal).

• Momo dumplings

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It is usually filled with minced chicken or pork, combined with any or all of the following: onions, shallots, garlic, and cilantro/coriander.

New Zealand

• Colonial Goose

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An effective preparation of roast leg of lamb.

• Whitebait fritters

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It is essentially an omelet containing whitebait.

• Pavlova

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

Netherlands

• Stamppot

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Made from a combination of potatoes mashed with one or several other vegetables.

• Hutspot

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A dish of boiled and mashed potatoes, carrots and onions.

Nicaragua

• Gallopinto

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

Nigeria

• Jollof rice

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Consists of rice, tomatoes and tomato paste, onion, salt, and chili pepper, to which optional ingredients can be added such as vegetables, meats, and other spices.

Norway

• Lutefisk

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A dish made from stockfish (air-dried whitefish) and soda lye (lut).

• Farikal

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Consisting of pieces of lamb’s meat with bone, cabbage, whole black pepper and a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets.

• Pizza grandiosa

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Frozen pizza.

Northern Ireland

• Ulster fry

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Consists of bacon, eggs, pork or beef sausages, the farl form of soda bread (the farl split in half crossways to expose the inner bread and then fried with the exposed side down), potato bread and tomatoes.

Pakistan

• Daal Chawal

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Rice with cooked lentil seeds,salad and yogurt.

• Pilaf

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A dish in which a grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth.

Palestine

• Musakhan

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It is chicken baked with onions, sumac, allspice, saffron, and garnished with fried pine nuts.

Peru

• Ceviche

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Composes of chunks of raw fish, with lime or lemon juice though sometimes bitter orange (naranja agria), sliced onion, minced Peruvian ají limo, and sometimes Andean rocoto.

Philippines

• Adobo

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Made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges.

• Bangus

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Deboned milkfish.


• Lechon

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A whole roasted pig.

• Lumpia

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Lumpia are similar to spring rolls.

Thanks, Paul.

Poland

• Bigos

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Typical ingredients include fresh and fermented white cabbage (sauerkraut, kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms.

• Barszcz

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Consists of red beetroot, onions, garlic, and other vegetables such as carrots and celery or parsley roots.

• Pierogi

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Pierogi are half circular dumplings of unleavened dough, stuffed with cheese, farmer’s cheese, mashed or other forms of potato, sauerkraut, cabbage, onion, meat, mushrooms, hard-boiled eggs, dry cottage cheese, or any combination thereof, or with a fruit filling such as blueberry.

Portugal

• Bacalhau

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Codfish, cookable in more than 365 ways.

• Caldo verde

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Made out of mashed potatoes, mashed onions and minced collard greens, savoy cabbage, or kale.

• Pastel de Nata

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A type of creamy egg tart.

Romania

• Mamaliga

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A dish made out of yellow maize.

• Mititei

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A kind of grilled minced-meat rolls made from beef (usually mixed with mutton and pork meat), which contain garlic, black pepper, savory and sometimes a touch of paprika.

• Cozonac

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A sweet bread, to which milk, sugar, eggs, butter and raisins are added.

• Fasole cu carnati

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Consists of baked beans and sausages.

Russia

• Bliny



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Traditional Russian bliny are made with yeasted batter, which is left to rise and then diluted with cold or boiling water or milk.

Thanks, Lida.

• Borscht

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It usually includes beets, meat, and cabbage and optionally potatoes.

• Poached salmon

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Poached salmon.

• Caviar with sour cream and vodka

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made with premium local espresso, chocolate and vodka, finished off with a sprig of mint, served on a blin to complete the effect. Usually served with sour cream and caviar.

Saint Lucia

• Green figs & saltfish

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Green figs and saltfish.

Scotland

• Haggis

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Consists of sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock traditionally boiled in the animal’s stomach for approximately three hours.

• Deep-fried Mars bar

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A Mars bar which has been coated with batter and deep-fried in oil or beef fat.

Serbia

• Pljeskavica

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Made from a mixture of lamb and beef, grilled along with onions and served hot on fresh somun with a thick pita bread.

Singapore

• Hainanese chicken rice

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Steamed / roasted chicken with rice.

• Curry laksa

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A coconut-based curry soup consisting of tofu puffs, fish sticks, shrimp and cockles.

• Chilli crab

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Made with hard-shell crabs, and cooked in a thick gravy with a tomato chili base.

Slovakia

• Bryndzové haluÅ¡ky

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Consists of Halušky dumplings and Bryndza (type of sheep cheese) covered by fried bits of bacon.

Slovenia

• Ajdovi žganci

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Made out of buckwheat flour, water, salt, cracklings, oil or grease.

• Poticza

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Yeast bread similar to a strudel, with one or more fillings.

Spain

• Paella

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Rice, saffron, and olive oil garnished with vegetables and meat or seafood.

• Cozido

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A rich stew made from shin of beef, pork, and, in some regions, chicken served with cabbage, carrots, turnips, Portuguese smoked sausages (morcela, farinheira and chouriço), rice, and potatoes.

• Tapas

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A wide variety of appetizers that may be cold, such as mixed olives and cheese, or warm, such as puntillitas, Andalusian battered, fried baby squid.

• Chocolate con churros

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Churro with a mug of thick hot chocolate to dip churros in.

Sweden

• Kottbullar

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A generally spherical mass of ground meat and other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly eggs, cooked by frying, baking, steaming, or braising in sauce.

• Pea soup

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Pea soup followed by pancakes with jam and whipped cream is a common and traditional Thursday lunch.

• Smorgasbord

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Consists of both hot and cold dishes. It is customary to begin with the cold fish dishes which are generally various form of herring, salmon, eel and so forth. After eating the dishes, people usually continue with other cold dishes, and round off with hot dishes such as Swedish meatballs, köttbullar and another specialties like Janssons frestelse.

Switzerland

• Rosti

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Made with potatoes which are grated and depending on the frying technique, possibly mixed with some butter or fat, or fried in oil later.

• Fondue

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A cheese mix in the pot is kept warm as a semi-liquid sauce into which diners use forks to dip bits of food, most often bread.

• Raclette

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The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates. Traditionally, it is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), gherkins, pickled onions, dried meat, such as prosciutto and viande des Grisons, sliced peppers, tomato, onion, mushrooms, pears, and dusted with paprika and fresh-ground black pepper.

Thanks, Swiss.

Taiwan

• Suncake

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Made of flaky pastry with sweet fillings.

• Stinky tofu

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A form of fermented tofu, which, as the name suggests, has a strong odor.

• Ba wan

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Consists of a 6-8 cm diameter disk-shaped translucent dough filled with a savory stuffing and served with a sweet and savory sauce.

• Beef noodle soup

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Composed of stewed beef, beef broth, vegetables and Chinese noodles.

Tajikistan

• Palov

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Grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth.

Tanzania

• Ugali

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Made from maize flour (or ground maize) and water, and varies in consistency from porridge to a dough-like substance.

• Octopus curry

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Octopus cooked in curry.

Thailand

• Pad Thai

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A dish of stir-fried rice noodles with eggs, fish sauce (Thai ??????), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander.

• Gaeng

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Based on coconut milk heated with red curry paste and fish sauce which include ingredients such as kaffir lime leaves or peel, Thai eggplant, bamboo shoots, thai basil, and some sort of meat such as chicken, beef, pork, shrimp, or more often duck.

• Jasmine rice

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A long-grain variety of rice that has a nutty aroma and a subtle and pandanus-leaf-like flavor, originally from Thailand.

• Tom yam

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Made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chili peppers.

• Tom kha gai

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A hot sweet soup made with coconut milk, lemon grass and chicken.

Tunisia

• Couscous

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Consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.

Turkey

• Kebab

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Consists of lamb and beef, though particular styles of kebab have chicken or fish that are barbecued/grilled/broiled.

• Pita bread

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An often round, brown, wheat flatbread made with yeast.

• Kofta

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Koftas consist of balls of minced or ground meat, usually beef or lamb, mixed with spices and onions.

• Dolma

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A family of stuffed vegetable dishes consisting of minced meat, rice or grain, onion, parsley, herbs and spices.

• Pilaf

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A dish in which a grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth.

Ukraine

• Pierogi

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Semicircular stuffed dumplings of unleavened dough stuffed with cheese, farmer’s cheese, mashed or other forms of potato, sauerkraut, cabbage, onion, meat, mushrooms, hard-boiled eggs, dry cottage cheese, or any combination thereof, or with a fruit filling such as blueberry.

United States

• Apple pie

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An apple pie is a fruit pie in which the principal filling ingredient is apples.

• Turkey and pumpkin pie

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An important part of Thanksgiving dinner.

• Hamburger

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A sandwich that consists of a cooked patty of ground meat that is fried, steamed, grilled, or broiled, and is generally served with various condiments and toppings inside a sliced bun, often baked specially for this purpose.

• Hot dog

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A type of fully-cooked, cured and/or smoked moist sausage of soft, even texture and flavor usually placed hot in a soft, sliced bun of approximately the same length as the sausage, and optionally garnished with condiments and toppings.

• Doughnut

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A sweet, deep-fried piece of dough or batter.

• Clam chowder

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Any of several chowders containing clams and broth.

• Spam

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A canned precooked meat product made by the Hormel Foods Corporation.

• Baked beans

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A dish consisting of beans baked in a sauce.

Uruguay

• Chivito

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Grilled meat of a young goat.

• Asado

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Cuts of meat, usually beef, which are cooked on a grill or open fire.

Uzbekistan

• Plov

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A grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth.

Venezuela

• Pabellón criollo

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A plate of rice, shredded beef and stewed black beans.

• Hallaca

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A mixture of beef, pork, capers, raisins, and olives wrapped in maize, bound with string within plantain leaves, and boiled or steamed afterwards.

Vietnam

• Banh mi

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Baguette made with wheat and rice flour or a type of sandwich traditionally made with this type of baguette.

• Pho

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A bowl of white rice noodles in clear beef broth, with thin cuts of beef.

Wales

• Laverbread

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Bread made from the seaweed laver.

• Welsh rarebit

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A sauce made from a mixture of cheese and butter, poured over toasted bread which has been buttered.

• Cawl

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Stew consisting of lamb and leeks.

]]> http://odyb.net/food-cooking/national-food-of-the-world/feed/ 34 http://odyb.net/nutrients/are-you-aware-of-these-6-types-of-fat/ http://odyb.net/nutrients/are-you-aware-of-these-6-types-of-fat/#comments Wed, 17 Oct 2007 13:39:47 +0000 Chris http://odyb.net/nutrients/are-you-aware-of-these-6-types-of-fat/



Fat is necessary. It acts as a nutrient to maintain normal body functions. It is an energy source, used in production of membranes and also hormonal compositions that help regulate blood pressure, heart rate, blood vessel constriction, blood clotting and the nervous system. Vitamins A, D, E and K are fat soluble and can only be digested, absorbed, and transported in conjunction with fats. Other contributions include keeping the hair and skin healthy and insulating the organs against shock.

Fat also serves as a useful intermediary towards a host of diseases. When a particular substance, whether chemical or biotic, reaches unsafe levels in the bloodstream, the body can effectively dilute the offending substances by storing it in new fat tissue. This helps to protect vital organs, until such time as the offending substances can be metabolized and removed from the body by means of excretion, urination, accidental or intentional bloodletting, sebum excretion or hair growth.

An average human body needs at most 1 tablespoon, about 15g, of fat a day. An average American takes in 5 tablespoons, which is of course too much. It will lead to weight gain, obesity and eventually a host of diseases. Here are 9 examples of the types of diseases caused by obesity. However, it is also important to identify the types of fat that are found in food. Some are good, some are bad. Below are the explanation for the 6 types of fat found normally in food.

Omega-3 Fatty Acids

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A type of polyunsaturated fat that does not raise cholesterol levels and is most beneficial to the human body. Benefits of omega-3 fatty acids include :

• reducing the risk of coronary heart diseases
• aiding in mental disorders like aggression and ADHD
• decreasing the thickness of the carotid arteries
• improving in blood flow in patients with unhealthy blood sugar levels
• helping lower blood pressure
• protecting the heart against irregular heartbeats

The ideal daily dietary intake of omega-3 fatty acids should not exceed 1 tablespoon, about 5g. To be more exact, less than 3g from fish and less than 2g from nutritional supplements. The list of sources high in omega-3 are :

• wild salmon
• herring
• mackerel
• anchovies
• sardines
• chia
• flax (6 times richer than fish)
• kiwifruit

Omega-6 Fatty Acids

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Omega-6 fatty acids, another type of polyunsaturated fat, have been shown to be beneficial in the reduction of cholesterol levels when they are substituted for saturated fats in a person’s diet. The benefit in consuming omega-6 fatty acids therefore lies in the fact that they reduce the incidence of coronary artery disease, which is a condition where excess cholesterol builds up on the arteries of the heart, eventually blocking the flow of blood and causing a heart attack.

The optimum omega-6 intake should be at most 4 times the amount of omega-3 taken, to avoid the probability of side effects such as depression and diseases. Sources rich in omega-6 include:

• Corn
• Soybean
• Cottonseed oil, most vegetable oils actually
• Nuts
• Cereals
• Whole grain breads
• Eggs and poultry
• Baked goods

Monounsaturated Fat

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Olive oil, consumed widely in Mediterranean countries, is one of the reasons why these countries have lower levels of heart diseases. The reason lies in its ability to lower cholesterol and assist in reducing heart diseases. Monounsaturated fat keeps skin healthy and helps in developing body cells. Vitamin E is a type of fat soluble antioxidant found a lot in monounsaturated fat.

Sources rich in monounsaturated fats include :

• Avocados
• Canola oil
• Grapeseed oil
• Ground nut oil
• Oatmeal
• Olive oil
• Nuts like almonds, cashews, pecans, pistachios
• Popcorn
• Safflower oil
• Sesame oil
• Sunflower oil
• Tea-oil Camellia

Saturated Fat

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Raises LDL cholesterol levels, increases risk of heart disease, and may increase risk of colon and prostate cancer. Foods with 1g or less saturated fat per serving are considered low in saturated fat. Examples of food high in saturated fat include :

• Butter
• Ghee
• Lard
• Coconut oil
• Cottonseed oil
• Palm kernel oil
• Dairy products, especially cream and cheese
• Meat

Trans Fat

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Trans fat is not required by our body plus it is not healthy. Essentially, a trans fatty acid is an unsaturated fat turned into a saturated fat. Trans fat is evil as it increases the risk of coronary heart diseases, raises LDL cholesterol levels, lowers HDL levels and may increase risk of breast cancer, diabetes and infertility.

Trans fat can be found a lot in :

• Processed foods; snacks, crackers and chips done using hydrogenated oil or partially hydrogenated oil
• Baked goods; muffins, cookies and cakes done using hydrogenated oil or partially hydrogenated oil
• Stick margarines
• Shortening
• Fast food items like french fries

Dietry Cholesterol

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A human body is designed to naturally construct all of the cholesterol it needs, but cholesterol is also found in meat, poultry, seafood, eggs, dairy products, lard and butter.

There are 2 types of cholesterol, namely :

• LDL (Low Density Lipoprotein)

BAD because they keep cholesterol circulating in the blood, causing the arteries to become clogged with deposits.

• HDL (High Density Lipoprotein)

GOOD because they move cholesterol away from artery walls and back to the liver.

]]> http://odyb.net/nutrients/are-you-aware-of-these-6-types-of-fat/feed/ 4 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/

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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



Photo by kristin and adam

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



Photo by edseloh

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



Photo by WordRidden

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/ 2 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

]]> http://odyb.net/food-cooking/top-best-nutritious-healthy-cocktails/feed/ 0 http://odyb.net/food-cooking/types-of-deliciously-famous-soups-of-the-world/ http://odyb.net/food-cooking/types-of-deliciously-famous-soups-of-the-world/#comments Wed, 08 Aug 2007 02:08:12 +0000 Chris http://odyb.net/food-cooking/types-of-deliciously-famous-soups-of-the-world/

Did you know that records of the first types of soups dated back to 6,000 BC? And that the main ingredient was the hippopotamus? Yeah.. it’s unimaginable but it’s true. Every culture in the world have their own types of soup. Some are thick, some are thin, some are spicy, some are taken with a side dish like bread. Below are soups drank by the world over.

Ajiaco

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From Colombia, you have the Ajiaco, which ingredients typically include chicken, corn, at least two kinds of potatoes, sour cream, capers, avocado, and guasca.

Avgolemono

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Avgolemono in Greece means egg-lemon. This soup contains chicken, lemon and egg as it’s main ingredient.

Borscht

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The strong red coloured vegetable soup from Eastern Europe that includes beet roots as it’s main.

Bouillabaisse

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Bouillabaisse, originating all the way from the city of Marseille of France, is usually a fish stock containing different kinds of cooked fish and shellfish which usually are complemented with garlic, orange peel, basil, bay leaf, fennel and saffron.

Caldo verde

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From the province of Minho, Northern Portugal comes this soup made of mashed potatoes, minced collard greens, savoy cabbage, kale, onions and slices of chorizo.

Callaloo

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The thick, creamy soup made with okra and crab meat from Trinidad and Tobago

Cock-a-leekie

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From Scotland, the soup dish of leeks, potatoes, chicken stock and sometimes with a hint of prunes.

Cullen Skink

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From the town of Cullen in Moray, on the north-east coast of Scotland comes the soup that is often served as a starter at formal Scottish dinners. Always thick with smoked Finnan haddock, potatoes and onions as its ingredients.

Egg Drop

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A Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and green onion are also commonly added.

Erwtensoep

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A thick pea soup, eaten in the Netherlands as a winter dish, traditionally served with sliced sausage.

Faki soupa

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Lentils as it’s main, this Greek soup is both healthy and filling. It has since been made popular in the Middle East and Mediterranean. Others include onions, carrots, olive oil, parsley and possibly tomato sauce or vinegar.

Fanesca

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Traditional to Ecuador, Fanesca is usually served the week before easter and typically includes figleaf gourd, pumpkin, and twelve different kinds of grains (representing the disciples of Jesus), and salt cod (due to the belief that you must not eat red meat during these days).

Fasolada

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Sometimes referred to as the ‘national food of the Greeks’. Fasolada is a soup of dry white beans, olive oil, and vegetables.

Fufu and Egusi

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From Ghana, Fufu and Egusi soup is made with vegetables, meat, fish, and balls of wheat gluten.

Gazpacho

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Hailing from Spain, this vegetable soup is popular in warmer areas and during the summer, particularly in Spain’s Andalusia and Portugal’s Alentejo and Algarve regions. Gazpacho is a concoction of bread, tomato, bell pepper, garlic, olive oil, salt and vinegar.

Ginataan



Photo by riacale

A dessert soup from the Philippines whose name is derived from the Filipino word for coconut milk, ‘gata’, the main ingredient in the soup.

Ginseng

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A very popular type of health soup found in Chinese & Korean communities made out of Ginseng roots. Chicken and other herbs and spices are often added to it.

Goulash

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The Hungarian spicy dish, made of beef, onions, red peppers, and paprika powder. Goulash draws its name from the Hungarian word for a cattle stockman / herdsman.

Menudo

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A traditional Mexican soup largely made out of tripe and hominy. It is considered by some as a cure for hangovers.

Minestrone

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From Italy comes this vegetarian soup, made thick with the addition of pasta or rice. Beans, onions, celery, carrots, stock, and tomatoes are commonly added to it.

Miso soup

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Japan’s most famous soup made from fish broth, fermented soy and ‘dashi’.

Mulligatawny Soup

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An Anglo-Indian curried soup which means ‘pepper water’ in Tamil.

Iskembe Corbasi

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A type of tripe soup often seasoned with vinegar or lemon juice, prepared in Greece, Turkey and the Balkans.

Pho

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The Vietnamese beef/chicken soup cooked with scallion, welsh onion, cherred ginger, wild coriander, basil, cinnamon, star anise, cloves and black cardamom.

Pozole



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A pre-Columbian soup made from hominy, with pork, chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice.

Scotch Broth

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A filling soup from Scotland which principal ingredients are usually barley, a cut of beef or lamb, carrots, turnips or swedes, cabbage and leeks.

Shark Fin

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A Chinese delicacy commonly served as part of a Chinese feast, usually at special occasions such as weddings and banquets as a symbol of wealth and prestige.

Shchav

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A sorrel soup in Polish, Russian and Yiddish cuisines made from water, sorrel leaves, salt and egg yolks which is often served cold with sour cream.

Solyanka

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Cabbage soup from Russia made of mainly three different kinds of main ingredient being either meat, fish or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salty mushrooms, cream and dill.

Sour Soup



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A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.

Tarator

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A cold soup popular in the summertime in Bulgaria and the Republic of Macedonia made from yoghurt, cucumbers, garlic, nuts, dill, vegetable oil, and water.

Tom Yam

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One of the most famous dishes in Thai cuisine known for its distinct hot and sour flavours made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chillis.

Torpedo

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Found commonly in parts of Malaysia especially Penang, Sup Torpedo is a type of exotic soup that includes the penis of a bull as the main ingredient. It is reputed to be an aphrodisiac.

Trahana

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Dried foods based on a fermented mixture of grain and yoghurt or fermented milk, usually consumed as soup found in Turkey, Greece, Egypt and Iraq. The Turkish tarhana consists of cracked wheat, yoghurt, and vegetables fermented then dried. The Greek trahana contains only cracked wheat and yoghurt.

Vichyssoise

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A French style soup made of puréed leeks, onions, potatoes, cream, and chicken stock traditionally served cold.

Waterzooi

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Means “watery mess’ in Dutch. Made of fish or chicken, carrots, leeks and potatoes, herbs, eggs, cream and butter.

Zurek

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A soup made from soured rye flour and meat, which is specific to Poland and other northern Slavonic nations such as Slovakia.

PS : Tell me, did I miss anyone’s favourite?

]]> http://odyb.net/food-cooking/types-of-deliciously-famous-soups-of-the-world/feed/ 33 http://odyb.net/nutrients/does-diet-soda-really-help-in-losing-weight/ http://odyb.net/nutrients/does-diet-soda-really-help-in-losing-weight/#comments Wed, 25 Jul 2007 07:13:18 +0000 Chris http://odyb.net/nutrients/does-diet-soda-really-help-in-losing-weight/

A very important message from a health guru. Informative and terrifying at the same time. Believe it or not, something that you might be consuming every day could have been the source of all your weight-loss issues and headaches. Check out the video to make sense of it.

Aspartame Side Effects
Consume only aspartame-free drinks

]]> http://odyb.net/nutrients/does-diet-soda-really-help-in-losing-weight/feed/ 2 http://odyb.net/food-cooking/home-made-remedies-for-sore-throat/ http://odyb.net/food-cooking/home-made-remedies-for-sore-throat/#comments Mon, 09 Jul 2007 07:51:45 +0000 Chris http://odyb.net/food-cooking/home-made-remedies-for-sore-throat/

Sore throat. When I get it, running nose usually appears together. If it is not taken care of soon enough, fever breaks. Most sore throats are caused by viral infections but bacterial infections exist too. Throat irritation may also rise from pollution or chemical substances.

Here are a list of 8 food that should be taken for it’s natural effect on sore throats.

Apple Cider Vinegar



Kills bacteria on contact. Mix it as strong as you can stand it. Gargle one mouthful every hour, swallowing afterward. Repeat twice each time. This treatment can cure a streptococcic sore throat in 24 hours. The acid is very helpful in soothing and minimizing the sore throat and if you swallow it, the extra potassium is also beneficial. Rinse your mouth thoroughly after using this to prevent enamel erosion.

Ginger



Ginger contains natural anti-inflammatory agents that can speed the healing of a sore throat.

Honey



Honey has been used to treat sore throats a long time ago due to it’s antiseptic properties.

Lemon / Lime



Both works fine on sore throats. The raw juice destroys the bacteria but the high acidic content may add irritation to the affected throat tissues.

Cinnamon



One teaspoon of coarsely powdered cinnamon, boiled in a glass of water with a pinch of pepper powder, and two teaspoons of honey can be taken as a medicine in the treatment of this condition.

Cayenne Pepper



Gargle with cayenne pepper and water mixture of 2 tsp. of cayenne to a glass of water. Numbs and relieves really bad sore throats. This remedy works when antibiotics do not and is excellent for those weird sore throats that don’t seem to go away after 4 weeks.

Echinacea



This herb is antiviral and antibacterial, speeds healing, and boosts the immune system. Early documentations in the mid 1800s to early 1900s showed echinacea’s use as one of the antimicrobial herbs for snakebite and anthrax.

Horseradish



A common herb found in the kitchen which has vitamin C and volatile oils in it, such as mustard oil, which is antibiotic in nature. It’s properties are useful not only against sore throats but also upper respiratory tract infections, reducing fever and significantly eliminating mucus.

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