Rabu, 23 November 2011

Food, Spurious Food

The other day, my mother, who compulsively shops for anything you can think of, bought me a bag of sunflower seeds, as I went through a phase of eating them about a decade ago.
First of all, this was a completely redundant gesture, as they were just the seeds, and everyone knows that sunflowers seeds taste of absolutely nothing at all, and the only pleasure to be derived from them is cracking the zebra-coloured shell to extract them.
No good deed is without merit, however, and in eating them I did manage an idea, which, as those who know me will tell you, is a laborious and taxing process at best.
According to the packaging (which, perhaps naively, I find no reason to doubt) these sunflower seeds were bought in a branch of Boots and are part of a "meal deal."
Now who, exactly, aside from perhaps squirrels and other small fluffy mammals, would ever consider sunflower seeds a "meal" ? Granted, perhaps Boots receive a lot of custom from numerous pigeons and small tits, but this still doesn't explain how I ended up with them as my mother doesn't even HAVE small tits.
Sorry, I seem to have digressed and in doing so swerved perilously close to the territory of the "fat momma" joke, which I'll avoid.
Meanwhile, back on the subject at hand, why is Boots (are Boots? is Boots? I hate shops with no apostrophes) selling food in the first place?! If a butcher had a deal on moisturiser and sun-tan lotion, I think I personally would give it a miss, but somehow a shop that's know for medicines and cosmetics has started offering meals and none of us has batted an eyelid.
Food in general, now that I mention it, has been getting stranger, lately. McDonalds, in a frankly ludicrous attempt to improve it's image, has started offering salads as a direct result of Morgan Spurlock's "Super Size Me."
Something about this bothers me, and I can't quite put my finger on it. Kudos to Mr. Spurlock for shaking an empire to it's core, it's impressive by any standards and far more than the more high-profile Michael Moore has managed to do. (Although one does suspect Moore eats all his meals at McDonalds and just forgot to film it...)
McDonalds, though, is about grease. It's about grease, and junk, and things that will, probably, give you a McCoronary sometime before you make it back to your car A coronary which, by all accounts, you can make bigger and more life threatening for a bargain 30p.
McDonalds isn't SUPPOSED to offer good food. Everyone knows that McDonalds is bland and bad for you, in the same way we know that alcohol is bad for us and we'll all regret it in the morning. Several months ago I thought I'd have a go at a McDonalds chocolate donut, and it was f*cking horrible. I remember remarking to those around me in my witty, Wilde-esque style, "This is f*cking 'orrible."
Doesn't matter. I still have one whenever I go in, now, and they're still terrible.
My point is this: NOBODY goes to McDonalds for a salad. In fact, I wouldn't trust anyone who did. I think I'll add that to my list of character indicators. Never listen to anyone who doesn't like "Columbo", and never trust anyone who goes to McDonalds for a salad.
Salads go against the whole POINT of McDonalds, and I personally think that they should have more balls than to run for cover when their "secret" gets out. Tobacco companies have known for years that cigarettes kill you, as have the public, but they don't suddenly branch out and start a new line of Malboro Lollipops as a healthy alternative.
Another thing that's worried my lately, food-wise, is the reappearance of Pepperami. For those too young to remember, or those living in another country, Pepperami is best described as a stick of peppered meat in a wrapper.
I've always been bothered by them, principally because nobody has yet proved to my satisfaction that it isn't just the spiced penis of some unknown animal that the snack-hungry public has sent rocketing towards extinction, but over the years I sort of forgot about them. Now, all signs (TV adverts, posters, the Beast running loose in the streets of Bethlehem) point to it coming back. We should be on our guard.
Now, some people may level the fair and accurate criticism at me that everything I write has no real structure; that I'm prone to going off on tangents and that I always end abruptly and inconclusively. This is true.
To these people, however, I say that if you can find another article on the web that goes from Sunflower seeds to animal penis by way of a chocolate donut, then good luck to you!
Luke Haines

Article Source: http://EzineArticles.com/34759

From Prix Fixe to Cold Tea: A Glossary of Popular (and Obscure) Restaurant Terms

An Offbeat Glossary of Restaurant Terms
Everyone knows what a bistro is...right? And a la carte is a
term that even a fifth grader knows...well, maybe not. And
what exactly does smart casual mean? There are so many
words and terms in the English language that are taken for
granted, including those used in the restaurant industry. In a
public service to diners from Boston to Bakersfield, Boston's Hidden
Restaurants
presents a glossary of useful, as well as
totally useless, restaurant terms. (Note: This page is part of
our restaurant features section.)
A La Carte
A term used by more upscale, expensive restaurants that
means each item is separate. If a restaurant says that
bread and water are a la carte, flee as quickly as you can.

Bar Pizza
A type of pizza served in bars (duh!) that is smaller in
diameter (usually about 10 inches) and greasier than pizzas
found in restaurants or sub shops. Bar pizza tends to taste
better with beer, and MUCH better after many beers.

Bistro
A small restaurant, usually informal, that typically has a
decent wine list. If a place that calls itself a bistro does not
have a wine list, it is simply known as a "small restaurant."

Captain
An employee at a restaurant who supervises the waitstaff
and typically seats patrons. These people used to be called
"hosts," but for some reason, many restaurants now call
them "captains." Some restaurants include a place on the
bill for tipping captains. If you see this, flee as quickly as you
can.

Chef
Typically, the chief cook of a restaurant staff. Don't ever
call a chef a cook; he or she will not like that and may put
some extra MSG in your food.

Cold Tea
A term used, usually late at night, that means beer. This
term is fairly common in Chinese restaurants that stay open
after the bars close. The serving of cold tea is often illegal
and unethical, and we at Boston's Hidden Restaurants do
not condone the ordering of cold tea. But our view on that
may change from weekend to weekend.

Kosher
Food that conforms to Jewish dietary laws and rituals.
Pork and shellfish are never kosher, nor is meat mixed with
dairy products. If you see a restaurant named "Ralph's
Clam Shack and Rib House," chances are, it is not kosher.

Prix Fixe
A full meal, typically with between three and seven
courses that is offered at a set price. Often, that set price will
drive a person to drinking lots and lots of cold tea once his
or her credit card bill comes in the following month.

Smart Casual
A dubious restaurant dress-code term, typically meaning,
"no jeans and sneakers, but don't wear with a suit and tie,
either." In other words, dress like you are playing 18 holes of
golf (but don't wear metal spikes). George Costanza on
"Seinfeld" coined this term. 'Nuff said.

Special of the Day
Whatever didn't sell out the night before.
Trattoria
A restaurant, usually informal, that serves simple,
old-fashioned Italian meals. If a trattoria also has a decent
wine list, another name for the place would be bistro (see).
But a bistro cannot be a trattoria unless it serves Italian
food. However, if a bistro does serve Italian food but does
not have a decent wine list, then it is no longer a bistro. It is
a trattoria. Actually, it may be best to just forget the whole
thing. Both are restaurants. OK?

Copyright © 2005, Boston's Hidden Restaurants. All Rights
Reserved.

Article Source: http://EzineArticles.com/35677

Starbucks Frappachinos Making You Fat?

Are you allowing The Starbucks Frappachinos to make you fat? Did you try out their less fattening version and almost puke? Have you noticed that your belly has gained a few extra inches since you started to drink them? Well, you are not alone. Starbucks Frappachinos are making you fat, some think so.
I have been traveling the country and have been to every city in our nation over 10,000 people and have been to over 2000 plus Starbucks. As I have sat down with other patrons often the subject of caffeine and sugar come up as we sit and suck down our drinks. Generally the comments start out like this. "Well I know, I shouldn't be drinking these, they are fattening as hell!" This is accompanied by a couple of pats on the gut. They all know that it is the frappachinos that are doing it. Yet day after day they come to Starbucks and get their frappachino fix.
Having traveled to many stores and many on the main routes in larger cities you see the same employees during each visit. On one visit they are new and skinny, high energy and looking quite fit, then after a few months when you go back to that location you see they are getting chunky and after a while they are down right fat, lost their perky attitude and somewhat negative. It is a shame to see this, at first I thought the new less fattening frappachinos might be good, but when I tasted one, yuk, I almost got sick to my stomach.
When patrons are asked at the counter if they would like to try the less fattening version, they often say as I have overheard in the long lines; "You know, I tried that, but I really did not like it, thanks anyway."
If you think that your frappachino tastes are making you fat, you are probably correct.

Article Source: http://EzineArticles.com/35970

Cow's Milk And Milk Alternatives -- Is Mare's Milk Too Exotic?

Milk is a word that brings about impassioned arguments. Some defend cow's milk like tigers; others demote it and do not give it a chance. You would think people are discussing a dangerous illegal drug.
To defend their position cow's milk critics maintain that humans are the only mammals that consume milk in adult age. This has never convinced me, because except when we humans become aggressive, we do everything different from the animal kingdom.
In the first place we should keep in mind that milk is a food, and treat it as such. Before modern measurement methods broke down every nutritious substance to the smallest possible unit, people relied on traditional knowledge, real life experience, and their own body intelligence to decide if a food was healthful for them. Likewise mothers' intuition regarding their children's nourishment was accepted as the most natural thing on earth.
Don't get me wrong, research is necessary and very useful, but it is not absolute. It has an incidental byproduct, which is that regarding nutrition too many consumers prefer to rely blindly on general recommendations, become lazy, and forget that an essential part of staying healthy is listening to their own body signals.
Most adults tolerate one glass of top quality or organic milk a day quite well. However, any amount of milk can cause stomachache if you insist on drinking more of it than your system can take. But isn't it the same with all foods?
Cow's milk is not the only good source of calcium, which seems to be the main worry. For example, dark green vegetables and the hiziki seaweed contain easily absorbable calcium. Real vegetarians need fifty per cent less calcium than those who eat meat every day.
If you love milk products, a reasonable compromise is drinking 8,5 ounces or 250 ml of warm cow's milk a day, at the most, and the rest as fermented forms of milk like kefir. Or you can emulate Mediterranean who add some milk to their morning coffee and that's it for the day.
Lactose Intolerance And Cow's Milk Allergy
In the Bible milk is a recurrent symbol of abundance. Today milk flows everywhere, but many adults suffer from lactose intolerance, which is the inability to digest this milk sugar easily, because the body does not produce enough of an enzyme called lactase.
Cow's milk allergy is not so widespread, but when it affects children mothers have to find a healthy milk substitute that gives them peace of mind. To avoid milk allergy symptoms those who are allergic to cow's milk protein should avoid any contact to milk.
Mare's milk can be an alternative for adults suffering from cow's milk allergy, lactose intolerance, or soy milk allergy. Parents should seek the advice of a doctor. Mare's milk is popular in northern European countries, but in North America it is still difficult to find a supplier.
Mare's milk is easier to digest than cow's milk. Its protein composition is closer to human milk than to cow's milk. It has a lower fat content, vitamin A and four times more vitamin C. It contains magnesium, potassium, nitrogen, calcium, phosphorous and sodium. Mongolian have drank lots of fermented mare's milk and used it fresh for their salty tea for centuries. This could explain how they survived with only a few vegetables in their diet.
The Belgian farmer who first sold me mare's milk was really enthusiastic about it. He told me that he had suffered from severe candida for many years and that he had cured himself drinking 250 ml or 8,5 ounces of mare's milk a day. For a year and a half he traveled all the way to the Netherlands to buy his precious mare's milk. Finally he himself established a mare's milk farm and he is now selling mare's milk succesfully.
I did not have such digestive complaints, but I wanted to taste it. And so I drank a glass of mare's milk every day for one month. Its texture is indeed thinner than cow's milk, and it is sweeter and very light on the stomach.
Why not try mare's milk if you have trouble digesting cow's milk, or simply wish to add more variety to your food?

Article Source: http://EzineArticles.com/36073

Last Supper for Shaun Hill in Ludlow

Singing for his supper for the last time in Ludlow is Michelin starred chef Shaun Hill. He hung up his chef's whites for the last time at the award winning Merchant House restaurant earlier in the year.
He still lives in the town and is the guest speaker at the first annual birthday celebration to be held in Ludlow on Friday 6th May for the Friends of the Assembly Rooms.
Robin Bennett, Chairman of the Ludlow District Community Association, has invited Friends of the Assembly Rooms to join him at a three-course dinner with the world famous chef and raconteur. Hoping to learn some tricks of the trade is Jackie Miller owner of Colliers Hill the recently opened award-winning guest and conference centre near Ludlow. Jackie is an ardent fan of Shaun Hill and his style of cooking. "Shaun has helped to put Ludlow on the gastronomic map encouraging people like myself to strive for excellence using the high quality local produce available in the area".
Colliers Hill is the ideal venue for your conference, off-site meeting, product launches or just somewhere to meet away from the madding crowd.
Jackie Miller, who has had a lifetime devotion to Shakespeare, also provides Shakespeare themed events at Colliers Hill which includes visits to the nearby historic town of Ludlow and Stratford-upon-Avon.
If you are planning an up-coming event that you want to base around a particular theme, then contact Jackie at Colliers Hill on 0044 1299 832 247 - she will be delighted to help you with your planning.
Created by Jackie Miller

Article Source: http://EzineArticles.com/36986

Brewing Green Tea - The Top Ten Reasons Your Green Tea Didn't Turn Out Good

Japanese green tea, when brewed correctly, is quite delicious. However, if you have ever tried to brew it, there is a good chance it didn't turn out like you may have wanted it to. Perhaps it may have been too bitter, or not really as "green" as you had anticipaged. I've put together a top ten list explaining why this may have occured.
You brewed it too hot. If you brew it too hot, it will become bitter. This is probably the most common of all mistakes, and one which has the most influence over the taste. Depending of the variety of green tea, it should be brewed around 175 degrees F, give or take 5 degrees.
You started off with old green tea. Green tea, "when properly packaged", has a shelf life of about 6 months. Once opened, you have about 2-3 months to use it. That's for properly packaged (vacuum packed or nitrogen packaged) tea - If your green tea wasn't packaged properly and is exposed to any amount of air, it probably was never good to begin with.
Your green tea was from a late harvest. It's no big secret - the best green tea comes from the first harvest in late April, early May. You can get this throughout the year, however.
You brewed it too long. This depends on the variety, but generally speaking, no more than 2 minutes.
You used too much tea. This is where you have more room for adjustment. Again, it depends on the variety, but for normal sencha, about one teaspoon to 8-10 ounces of water. For one type of tea, you may have to use an even level teaspoon, and for another a heaping teaspoon; it will vary from tea to tea.
You didn't use enough tea. For gyokuro, you won't get good results unless you use double the amount used for sencha.
You didn't start out with good water.You need good water.
You tried to use a tea ball or paper filter. Green tea is compact. Once you brew, it really expands and needs plenty of space to open up.
You tried to use a 2 liter English Teapot. If you really know what you are doing, it is possible to use a Western teapot to brew green tea. However, you would be way better off using one designed for green tea.
You started of with low quality tea. Even in Japan, the quality levels of green tea vary considerably. Just because it's from Japan doesn't necessarily mean it's good.

Article Source: http://EzineArticles.com/37870

My Favorite Cheesecakes

Lemon, vanilla and the more elaborate concoctions such as pumpkin, chocolate chip, cranberry and blueberry are just a few of my favorite cheesecakes. The delight you experience when you take that first bite of your favorite cheesecake can be exhilarating and soothing at the same time.
And remembering loved ones at gift-giving time brings to mind even more exciting flavors that are available like raspberry, Neapolitan, bing cherry and key lime, another of my favorite cheesecakes, and one sure to be your favorite as well once you give it a try. There are times when nothing but the best will do, and that's the time to decide to give a freshly baked cheesecake instead of flowers and chocolates.
There are many sources from which to buy your favorite cheesecakes. There's the frozen section at your supermarket, specialty retail shops, and now the Internet is a reliable source as well. Ordering online is an experience in itself as you browse through the pages looking at luscious cheesecakes that are sure to please everyone on your gift list. Once you make a selection, the cheesecake is packed in a special container and can be delivered as soon as the next day for your convenience.
You are certain to find a cheesecake to please even the most discriminating palate when you view the selections and discover a world of delicacies that can be yours at the click of a button. Cheesecakes are usually available with a crumb crust or a more traditional crust that has been rolled thin.
And don't forget the wonderful selections of a unique personalized cheesecake for special occasions such as anniversaries, birthdays, holidays, Secretaries Day, Mother's Day, Father's Day and other occasions to make cheesecake a favorite with everyone.
Stephen Whiteside is currently the head cheesecake tester @ Cheesecake-Express.com [http://www.cheesecake-express.com] If you want to test one of our 40 Gourmet Cheesecakes [http://cheesecake-express.com/imf/sm2/gourmet-cheesecake.html] for yourself, please visit at our site, and use my name, “Stephen” as the coupon code, and save $5 per order.

Article Source: http://EzineArticles.com/38896