Foodie Sick Day Kit

Yes it's that time of the year when flues and viruses make their debuts. It's also the time of year to stock up on the essentials, mandatory for any sick day. You'll feel better knowing that these are just at your fingertips. After all who wants to go grocery shopping with a high fever or a bad cold?

The most important item to have is bouillon cubes. These are priceless because they can just be boiled into broth or as the base for any soup. You can buy them in chicken, beef and even vegetable. The broth can also be used as the boiling water for rice when you're sick. Everyone recommends this grain however it's a bit blah when boiled in just plain water. The broth flavors it and it does become a tasty dinner.Stock up on rice as well. You can use it in soups or plain as well as your family having something easy to cook when you're down. Another grain is oatmeal. Again, it's a good and bland start to the day and also it's another easy thing your family can cook.

Another idea is stocking up on everything instant. If you're not big on making your own soups then buy a few cans of chicken soup with anything. These are so easy to heat up.Even your littlest cooks can make a nice bowl of satisfying soup.. Also buy a few extra canned veggies that are quick and easy to make. As you're coming out of your sickness, you want to cook foods that are easy to prepare. They're also easy for the family's non chefs to prepare as well. After all you can't screw up opening a tin and then nuking the contents.. Another ideal stock up are pasta and noodles. They can be easily boiled and served wit just a simple sauce of melted butter.

This is the time of year when all those nasty little flu bugs want you. Have your kitchen prepared with easy go to foods that are a cinch to cook. That way you can just concentrate on getting better instead of worrying about your meals.

Just Simple Desserts

Put away those frostings and meringue topping .Summer is here and it's time to start paring down desserts. You no longer have to have rich tortes or trifles. This is the time of year for simple sweets - homemade cakes and crumbles that involve fresh fruit and cream. It's also a time to think easy - fridge cakes and 1-2-3 puddings.

If you do insist on baking or even buying cake think pound. A slice of any flavor of pound cake with fresh berries and Cool Whip is a nice touch to any summer birthday meal. Pound cake is relatively easy to make . The only real headache is heating up the oven for almost two hours on a hot day. However many markets sell freshly made ones from plain to chocolate chip to marble . You can easily buy one and then dress it up anyway you like. Cobblers and crumbles are also a snap to whip up and fun to make; especially if you have fresh picked berries or peaches to add to them.

If you want something fancier, look no further than fridge cakes and rice pudding. There are some quick refrigerator cakes to make that suit any occasion from shower to barbecue. The most famous one is the chocolate wafer with whipped topping This log is wonderful and you and do so many variations with it. Add mint flavoring to the cream before assembling. Or serving raspberries with it on the side. Another great recipe is the Nilla wafer cake that involves Nabisco;s Nilla wafers and vanilla pudding. This last has graced many a picnic table. Rice pudding is a simple summer dessert that can also be varied. You can add pistachios for an Indian vibe or almonds and lemon. Some go the traditional route with raisins and cinnamon.

Summer is here and it;s a time for simple desserts. Try a slice of pound cake or a parfait glass of rice pudding at your next gathering. They are a sweet light ending to nay barbecue or picnic.

A Sushi Sampler

Sushi is one of those foods that's always on everyone's to try list. However so many are denying themselves this treat because they don't know what to order. Do they try a California roll? Should beginners start with sashimi? Is it OK to eat the seaweed?Sushi is pretty easy to navigate through, Once it's all mapped out. from then on , itwill definitely become a favorite. Sushi is more than just raw fish. It's sometimes a delicate combination of that, rice and seaweed along with other ingredients. There are several different types, ranging from rolled to stuffed to fish topped. Most Americans usually eat the rolls which are different fillings under a layer of fermented rice and nori seaweed. This is even divided up into two categories futomaki or thick rolled and hosu maki, thin rolled sushi. Fillings for both include mostly eel and tuna along with cucumber and scallion. There are also stylized American types such as the mayo (and sometimes cream cheese)and avocado stuffed California rolls and the Hawaiian rolls that features pineapple Other types are Kansai style sushi and Kanto style. The first can just be eaten raw or cooked and usually in a bowl. Sashimi is usually served over it This is just very thin strips or slivers of raw fish such as mackerel. halibut or salmon (other kinds such as eel are used too). This kind also has vegetarian maki for those who are still put off by eating uncooked seafood. Kansai style also offered the rice rolled in egg crepes it could also be put in fried tofu sacks. Kanto style is more seaweed oriented. This is where you can get it wrapped around a bar of rice Sea urchin roe is then ladled on top of this for color and taste . Kanto also offers nare zushi combination of rice , fish and seaweed fermented for several months before serving. Sushi shouldn't just be for the strong hearted foodie. It;s a delicious blend of different flavors and tastes that are addictive. Don't be afraid to try this exciting and tasty food. It's not scary ! It's just delicious!

Finding The Perfect Sake

Sake is one of those beverages that people, think they know but really don;t. A lot of Americans only think there's one brand or one kind and that it goes with anything Asian.They're wrong , of course. Like any alcoholic beverage, there are varying degrees along with varied ingredients and tastes.Like any wine , liquor or champagne, once acquainted it becomes a lifelong love.

This was explored in yesterday's New York Times Dining section. There was an very good and interesting article by Jeff Gordinier, a new Dining regular. he explores the different kinds out there and in the city where sake is king - Las Vegas. yes that Las Vegas, home of cheese and cheap liquor. It 's also a hangout for "whales" high rolling gamblers mostly from Asia who demand the best food and drink. One of the best sakes served on the Strip is the twelve year old aged Frozen beauty or Ancient beauty(think of it as the Angel Champagne of sake) that sells for $2,300 a 750 ml. bottle.

There are several different kinds out there. One,Maborishi, is made from the yeast of apple peels which adds to the drinks' aroma. After all it's a fermented drink (not quite classified as wine or beer)made solely from fermented rice and water. There's also one called Ice Dome which ferments in an igloo and sells for forty dollars a bottle. Most Japanese restaurants serve Sudo Honke sake made form Japan;s oldest brewery. The brewery was started in 1141 and has been in the Sudo family for an amazing fifty-five generations.

Sake isn't complicated. It's a brew , not unlike other alcoholic beverages with a fermenting process and different types. Like with any alcoholic drink , once it's tried it will be a favorite.