Take Two Gingers And Call Me In The Morning

It happens to even the best of foodies - overindulgence. We spend one night gorging on favorite foods and snacks, the next morning we're doubled over with a stomach ache - or much much worse. The best bet is to actually use the hair of the dog to settle that over used tummy. Surprisingly the right foods can help and even cure us. One of the best cure alls for any upset stomach, whether it be from a virus or just an overdose of chicken wings is ginger. You can take ginger ale to help however the strongest and most effective is the actual ginger root. You can buy whole ones in your grocery's vegetable section. Try to find a root with a lot of spindly extensions. This makes cutting it up easier. Slice or chunk up enough of it to fill half a cup or mug.Boil water, as you would for tea and then when boiled pour over the ginger pieces. Steep the root chunks or slices for a good fifteen minutes and add honey if you want. Leave the pieces in as you drink it to absorb the full potency . You can use the pieces again for a a second immediate cup (which I recommend). The phytochemicals in the ginger will alliviate the nausea and get rid of any gas.By the second cup you'll be feeling better. You can also use COke or Pepsi over crushed ice. Both calm a roiling stomach along with just making you feel refreshed. ONce you feel up to even a litle morsel of food think soup. There's nothing like a clear broth, so always have either beef, chicken or vegetable bouillon cubes in your pantry. Have a cup of it with just a couple of simple Saltines.These also squelch nausea and and the most friendliest to eat. They're dry and bland. A simple soup, like chicken helps. Generations of my family have relied on that Piedmontese classic pan piest or breadcrumb soup to get them through everything from stomach flus to bad colds. Make the broth first, usually four cups water to four bouillon cubes. Add two well beaten eggs when the broth starts to boil. As the soups starts to look like Chinese egg drop soup, slowly pour and whisk in one to two cups of plain breadcrumbs. Stir with a wooden spoon until is everything is well blended.The consistency should be like a thick porridge. You can also make yourself rice cooked in broth and when you're feeling a bit more hungrier. have plain spaghetti or egg noodles with butter. If you crave sweet, limit yourself to half a banana or shortbread cookies. Bland is better in this scenario. Upset stomachs are part of a foodie's life. Combat them with healing foods. They 're calming and nutritous and with being on the path to feeling better again.

The Food Of Love

If music is the food of love then what is food itself? Is it just sustenance or the surest way to a man's heart? and what about chocolate?Is a good box of it better than any diamond? Actually all those answers are a resounding YES! Food ,its flavors, textures and even our memories of it play an important part of romance. Certain foods have been considered aphrodisiacs for millennia.Oysters have always been considered the food of love. Casanova, that great Italian lover of the 1700's started his day with fifty of them ( surprisingly he never got hives or seafood poisoning from them)It turns out those little bivalves contain rare amino acids that trigger sex hormones.You could eat them raw however a better choice is oysters Rockafellar ,a steamed and baked dish that combines oysters,spinach and bacon.If that doesn't get you charged up, then try other foods such as bananas and asparagus, both deemed the food of love.The phyto chemicals in them help churn out the hormones,needed for romance Then there's chocolate.It's crammed full of phenyletthylamine ,another natural chemical which brings about a feeling of well being and happiness.Nothing beats a box of luscious cremes or caramels. However the way to anyone's heart is through his or her stomach.Happiness is when the one you love cooks your favorite meal.Sometimes a big pot of spaghetti with home made sauce is more of a turn on than lobster tails and steak.Even hamburgers ,homemade with fresh ground meat , is the perfect Valentine's Day meal.Better yet, a meal of comfort food could reel in that special someone. It may sound trite and vastly old fashioned , but if a girl can cook like her beloved's mother ,then she has him ,hook,line and sinker.Nothing says love like a home made meat loaf ,complete with homemade mashed potatoes and brown gravy.Another dish ,sure to win him or her over is baked Mac and cheese.Nothing beats a hoe made one covered with crispy breadcrumbs and layered with bacon.Also learning to cook the dishes of your beloved's ancestry is a big plus.If you can,try to get family recipes from moms, grannies and siblings. There is such a thing as the food of love.It could be something that has "aphrodisiac " properties or a beloved dish from childhood. Whatever it is,if it brings on feelings of romance, then eat it.

Flan A Golden Treat

Flan is one of those desserts that when it turns out well, it is truly a masterpiece.It all depends how it comes out of it's mold.Like any upside down dessert , the best part is when you flip it and see a bronzy cap of caramel.It's what makes this traditional custard so special , the deliciously browned top . David Tanis wrote of his experiences making it in his City Kitchen column. In yesterday's New York Times Dining section.Flan is a traditionally Spanish dessert although the French have more or less the same dessert called creme caramel or creme renversee.On it's own, flan is an easily made custard, perfect for neophytes new to custard making.It is cooked blend of just milk sugar and eggs, left to set.Creating the caramel top is a little bit trickier.It has to be made before the custard and then first spooned into the mold.It should be a deep rich brown color and will continue cooking even after leaving the burner.Just remember,Mr.Tanis warns,that caramel can be very hot and can cause burns if it.s spilled.Be careful when spooning it into the individual molds.Make the flan hours later and then leave it in the fridge for two to three hours to firm up. Most flans have an eggy taste which is pleasant enough.Mr.Tanis amps it up by adding blood orange juice and zest.The fruit imparts a delicate ,exotic flavor ,reminiscent of Iberian orange groves.He also adds non traditional spices such as coriander, cardamon and fennel seeds.These aromatic herbs perfume it, perhaps a nod to the spice markets across the Straits of Gibralter in Morocco.You can do your own variations with either a drop of vanilla, or better yet,coffee or chocolate.Flan can also benefit from rosemary or even bay leaf. The Internet has some interesting flan recipes and ideas too.There are pumpkin,buterscotch and coconut laced flans. Just don't pick an ingredient that will overpower the caramel.It really is the star of the shoe. Flan is a delicious finish to a meal.There's something wonderful about the marriage of custard and topping.This blend is what makes this light egg custard deep and complex.

Chili Your Way

Nothing beats a big bowl of chili on a cold winter"s day.What's perfect is that you can tailor it to everyone's tastes as long as it has that touch of heat.It's an easy as well as fun dish to whip up.Everyone loves chili in any form. Jennifer Steinhauser explored both the dish and it's history in today'New York Times Dining issue.Chili really has an interesting past.It is sort of a combination of both the Old World and the New.Part of it stems from the balmy Canary Islands, off the coast of Spain.Islanders went from there to Spanish Colonial Texas of the 1700s.They made a cooked stew of beef seasoned with cumin and garlic.The indigenous tribes of the area also had a chili precursor in the form of bison meat stewed with wild onions.Add to that the Mexican chilis, a huge part of the Aztec diet for millennia before the European settlements came.Chili powder was used in the mix , subbing in at time for the cumin the Canary Islanders used liberally, a Berber influence from Arabic Spain. Americans got their first taste of it,in San Antonio where chili queens sold bowls in the town's plazas and then later at the 1893 Chicago World's Fair.Chili powder then became mass produced around 1900' enabling home chefs of any nationality a chance to make this easy stew. Now chili has many variations and recipes.There are vegan ones,along with turkey and chicken ones.Ms Steinhauser uses dark turkey meat in hers ,giving it a gamier ,richer flavor.Most award winning chili recipes have beef in them ,staying true to the original chili con carne recipe.This is a mix of bacon and chuck although you can use bison or venison too.Ancho chilis are added for the perfect fire along with cumin.There are chili recipes that include beans such as red kidney beans and pinto beans.This gives any chili a creamier texture.Ms Steinhauser also includes The recipe for what's called "A Big Bowl of Red" , a Tigua Indian recipe.This has round steak cut into cubes mixed with masa harina, a Mexican version of polenta added to the chili while cooking.Also certain ethnic groups Like the Greeks add their spin with adding a dash of cinnamon and cloves creating Cincinnati style chili.Ms Steinhuaser adds both dark chocolate and coffee, creating an almost mole style of sauce. consistency depends on it's cook and the amount of liquid added.Some chili masters do fast boils too ,cooking it quickly to steam off the liquid while others prefer a slow cooked pot with less liquids. this last can take up to three hours.The best chili is a thick meaty kind that you can almost eat with a fork.What to serve with it.Some swear by Saltines and Oysterettes ,others love chili over a bed of corn chips,creating a Frito pie. To be honest the best bet is polenta ,followed by rice.Both allow the chili to shine while adding their own subtle flavors. Chili is the perfect antedote to a blast of winter. It is hearty and hot, no matter how it's made. it's a comforting bowl of spices ,and beans, meat and tomatoes, the right combo for a satisfying meal.

Easy As Pie Baking

Nothing is as fun as baking.It's satisfying to whip, mix and pour having the end result as a lush dessert or tasty snack.Yet some people are put off by it ,thinking it cam be complicated or that any methods requires years of experience.Not true.There are some really yummy treats that are simple as pie itself to make. Pies can be daunting.There's always the worry that the crusts won't brown or that they will be too tough.There's fretting that the merengue might fall or that the filling might still be raw.There is a solution.Cream pies.These are a snap to make and a delight to eat.Buy a pre made crust and fill it with pudding.Now both Nabisco and Keebler have excellent pie crusts to use as bases.There are some really good puddings out there to use as the filling.If you want something both elegant and tasty, try making one with Hershey's chocolate pudding poured into an Oreo crumb crust.Serve it with a side of Reddi Whip and either bananas,strawberries or cherries.Jello has come out with an instant cheesecake.It's super easy and oven free where you have everything ,crust filling and topping in labeled pouches.It takes all of ten minutes to create a tasty and pretty enough for company dessert, A plate of fresh baked cookies is another sweet treat.Most people are usually put off by baking them,either because they're too complicated to make or too labor intensive.Luckily there are that fast baking stand by,slice and bakes.These logs are wonderful, especially if you have to entertain bored kids.Pillsbury has a few varieties.Of course,nothing beats their chocolate chip, especially when they comes hot from the oven.The sugar cookies are just plain fun because kids can channel their inner artist by decorating with everything from icing to raisins to chocolate chips.You can also use the cookies to make homemade sandwich treats or as the base for ice cream sandwiches.Another fun idea is sticking lollipop sticks in them and turn them into cookie pops.There are also cookie rolls with designs already stamped on them.Make a platter of heart ones for Valentine's Day as a gift for family and friends. You can make luscious desserts and fun snacks with these easy as pie solutions.They are just great for ending a meal, impressing company or making kids happy. Nothing beats a home baked treat, even if it's no bake or has very little baking.

Steak Out Know Your Cuts

Nothing beats a good , juicy steak.It's always a special treat to come home and enjoy a good cut with a glass of wine .Yet what is the best steak to buy?Is a skirt style one better than a Tbone? What makes a good sandwich kind?There are different cuts,each unique ,suited to certain dishes . There are a few varieties out there.Some cuts are cooked one way while other methods leave them either too tough or under cooked.One popular cut is chuck.This is a popular sort during the winter season because it contains a larger amount of collagen than other kinds.This means ,a chewier ,almost more gristlier texture.The best cooking method for this is slow cooking like braising, a covered fry pan way . You can also stew or roast it.Chuck can be used for hamburger too if you want a better burger.Another tougher texture is flanksteak or the original London Broil.Again this has a more thicker feel that is best suited for a broiler.It is very flavorful so a simple salt and pepper rub will do just nicely.Sirloin too, has a very elastic texture and would be good on a grill(although this cut makes for a fantastic Steak Piedmontese, cooked in a hot anchovy bath until tender). Many steak lovers will tell neophyte cooks to try the New York Strip steak.This is similar to a porter house or T bone steak but without the filet or tenderloin attached.It is best off grilled but you can also pan fry it in a mix of olive oil and butter.Many steak houses feature porterhouse chops which are always a crowd pleaser.It's also worth the sometimes high price thanks to it being two steaks.It's a combination of strip steak and tenderloin filet.It is a large steak , perfect for two or just as a single meal for the quintessential Meat lover.Another favorite is the rib eye. This is from the cow's rib section and generously marbled with fat, making it juicy ,tender and flavorful ,a perfect trifecta.These steaks are generally roasted in the oven to soften the fat.Another member of the red meat elite is the T-bone.Like the porterhouse cut, it is a mix of two different cuts,namely the tenderloin and a smaller filet than the porterhouse. There's nothing like coming home to a good steak dinner, especially one that's been expertly prepared.Shop for the cut that suits your recipe and tastes.It will make for a delicious dish, perfect for any steak lover.

Know Your Seasonings

We use them everyday .They add to our every meal and even snacks.Yet do we really know that much about our most common seasonings and their proper uses? The answer might be surprising . What we shake and sprinkle on our foods are more versatile than we think. Salt is one of our most ancient seasonings.The Roman armies were paid in it, hence the reason why our pay is call salary(derived from the Latin word for salt).For years it was used for curing , brining and preserving.It was a staple both in cooking and seasoning afterwards for a few centuries.Thanks to a renewed interest in sea salt ,it's becoming an everyday must have.Unlike regular iodized table salt sea salt comes from all over the world.One of the Best comes from northern France and is called fleur de sel.It is a delicately flavored kind that can sell for almost forty five dollars a pound .It melts delicately on the tongue.There is also sel Gris or grey salt.It is made the same as flier de sel but the drying process is a tad different.The salt is allowed to touch the drying pan hence the silvery grey color.The Himalayas also offers salt as well.It's a healthier sort that helps regulate blood pressure and the heart.Start using these different salts to improve your food's flavors They, more than the regular table kind will definitely bring out subtleties. Salt's partner pepper is also a seasoning with a long history.Like it, peppercorns have been used for two millennia They helped to not only preserve meats but to cover up rotting food.The spice was first harvested from Indonesia ,mostly from Sumatra and Java during the early days of its'use.Now pepper can come from as far away as China and as close as the Caribbean island of Reunion.It is the fruit from the plant of the same name, a woody vine that can grow in almost any landscape.You can get red, white, pink pr green.The black is one of the spiciest ,thanks to the piperine ,a phyto chemical that also gives pepper it's fiery taste.Your best bet is buying a grinder full of whole seeds.FreshyY ground pepper flakes give zing to such bland dishes as scrambled eggs and mashed potatoes.You could also use white peppercorns in making Asian dishes.It's a mild flavor used commonly in all sorts of Chinese dishes.Pepper can also be added to homemade ice cream ,gloving the vanilla flavor a b Surprisingly good boost of flavor. Salt and pepper have been table staples for millennia.Use them to spice up your dishes.They bring out the flavors of everything from tomatoes to potatoes and from breakfasts to snacks.