Monday, May 31, 2010

Food that must Avoid When Dating time

Food that must Avoid When Dating timeFood that must Avoid When Dating time.
As a first date, would you want it all went perfect. You must have been preparing for appearances, ranging from clothes to accessories fitted. Besides looks, there are other things that you should also consider, namely food menu choices.
Should, avoid the following five foods to avoid things that are not desired.

1. Foods with a lot of garlic
Avoid ordering foods that contain a lot of onions. Surely you do not want the time of speaking, out of the stinging smell of onion from the mouth. Not only that, the flow of oil from the onions into the blood stream and create a bad smell.

2. Bean
Nuts are very good for health. However, the consumption of beans in a row to make the gas production increases. For that, two days before the date should avoid peanuts.

3. Potato
Potato processed foods, like mashed potato (mashed potatoes) are usually made with lots of cream and milk. This can trigger discomfort and bloating in the abdomen. You would not feel comfortable if the stomach ache when dating.

4. Pasta
Kinda hard to eat pasta with 'polite', especially if the sauce is very thick and spicy. Usually served with a big plate of pasta and make you eat a lot. This makes the belly can be problematic in a matter of minutes.

5. Cheese
Several types of cheese, has a very strong flavor, such as bleu or parmesan. The aroma will be left in the mouth and breathing to be less tasty.

Wednesday, May 19, 2010

5 Food repellent "Bad Mood"

bad mood repellent food5 Food repellent for BAD Mood
Maybe you often see in movies, a woman who was crying as he sat heartbroken devouring big bucket of chocolate ice cream. Excessive? Not really. As it turns out there are some foods containing certain nutrients, which can change our mood better. Anything?

1. Cold cereal
Our body will create their own antidepressan when we're feeling depressed. But if we are low in folic acid, there was no functioning antidepressan. From which we can get folic acid intake? One was cereal.

2. Fish
According to a study of University of Pitsburgh, the higher levels of omega-3 fatty acids (which can be found in fish), the happier person. Omega-3 fatty acids affect the brain that regulate mood. Some fish also contain vitamin B12, which stimulates the brain to produce serotonin and help you become more relaxed.

3. Yolk
Bright yellow color that reflects just have fun. Especially if eaten. Egg yolks contain choline named. Choline deficiency will make us feel nervous and tense.

4. Chocolate
According to research conducted by The British Journal of Psychiatry, nearly half the number of people who are depressed will feel the urge to eat chocolate. Miraculously, all claimed to feel better after chocolate cravings are satisfied. So, when another bete, forget your diet first. No need a lot, just one ounce but enjoyed every bite.

5. Fruit and vegetables
The effect may not be lightning like chocolate, but fruits and vegetables is mandatory to avoid menu bad mood. According to research at University College London, industrious people who eat fruits and vegetables rarely feel depressed.

Coffee Can Increase Concentration & Morale?

coffee in the morning is best way to enjoy a new day.
Coffee Can Increase Concentration & MoraleCoffee Can Increase Concentration & Morale?

Has become a daily routine, if some people will start activity of coffee drinking as a 'cure' encouragement and yawn at work. Why does this happen?

Coffee has become a powerful tool to start the work, the article contained caffeine in a cup of coffee turned out to potentially reduce the error rate in the person doing the work, particularly the shift in character.
Especially in the research London School of Tropical Medicine showed routine working hours start at nine o'clock in the morning until five in the afternoon potentially huge mess in the body, such as lack of enthusiasm or drowsiness high.
Some work that may damage the disorder, such as doctors, drivers and security guards. Consequently, they can be very sleepy at work. The research was also mentioned, caffeine contained in coffee, isotonic drinks or foods containing caffeine can move the nerves that silence, because not previously used to work.
"With coffee or beverages containing caffeine, enough to make people berkosentrasi because caffeine can wake up sleeping nerves," explained Dr. Katherine Ker, one of the research team.
This research yourself invited correspondents ranging in age from 20 to 30 years. Currently researchers have to do further research on the effects of caffeine for someone older or over 30 years.(Okezone/DailyMail)

Wednesday, May 5, 2010

Baechu Kimchi / Korean cabbage pickle

Kimchi or Korean Cabbage Pickle is a national Korean Food . Kimchi Recipe develop with many variations such as kaktugi, based on radish and containing no cabbage . And the other variants are Baechukimchi, Gotkimchi, Backimchi, Kkakdugi Kimchi (Daikon pickle), and so on
Want to know more about Kimchi . Including the many health Benefits of Kimchi see this link " Kimchi "

Baechu Kimchi Recipe /
Korean cabbage pickle Recipe
( Makes about 2 quarts )

Ingredients :

1 head ( 2 1/2 to 3 pounds ) Chinese cabbage, outer leaves removed, cut into 1-inch squares
1/2 cup Kosher or sea salt
4-6 Scallions, finely chopped
2-4 cloves Garlic, minced
1 tablespoonful Ginger, minced
4-6 tablespoonful Korean chili flakes
1 tablespoonful Sugar

Cooking Direction :

Put the cabbage and salt to a large bowl and toss together well with clean hands.

Cover with plastic wrap and set aside for 2-5 hours.

Place the cabbage in a colander. Rinse out the bowl and then rinse the cabbage well with water to remove the excess salt

Squeeze out excess water and return cabbage to the bowl.

Add the remaining ingredients and stir together with a wooden spoon.

Place into a large clean glass or plastic crock, container or jar and tamp down to remove any air bubbles.

Cover with a lid and let set in a cool, dark place for 2-3 days.

Transfer to a new container and store refrigerated for up to two weeks

Saturday, May 1, 2010

In Salts, a Pinch of Bali or a Dash of Spain

Sea salt being harvested in Sumenep on Madura Island, Indonesia. The water is evaporated and the salt is crystallize. They’re sea salt ponds, cultivated to produce pure snow-white sodium chloride for industry and for the table. The colors in the ponds come from unusual microbes that thrive in the evaporating brine and produce pigments to cope with the intense sunlight.
A few months ago I finally encountered the colors of that briny life up close, in a jar of salt from the Murray River region in southeastern Australia. The remains of salt-loving bacteria and algae give the crystals a beautiful pink blush and a faint, pleasant aroma.
These days, salts come from all over the world, in many hues and crystal forms and textures. But this welcome blizzard is borne on a whirlwind of obfuscatory hype. A gritty rock salt from Utah styles itself “nature’s first sea salt,” blasted as it is from the geologic remains of an ancient ocean. Despite being a mineral and thus inorganic by definition, a sea salt from New Zealand has somehow been certified as organic. Evocatively named “Himalayan” salt is likely to come from mines around 900 feet above sea level, in the Salt Range of northern Pakistan, about 100 miles south of the Lower Himalayan range.
We now have “selmeliers” to expound on the flavors and textures of all these salts, the terroir of rock salts and the “meroir” of sea salts.
And the salt expert and purveyor Mark Bitterman has called into question the palates of the many chefs and cookbook writers who routinely recommend the use of kosher salt, which he views as an industrial, soulless product that tastes bad. In his recent book “Salted,” an entertainingly opinionated, frustratingly undocumented tour through the new world of salts, Mr. Bitterman offers vivid tasting notes. He describes the flavor of pink Murray River salt, for example, as “distinct sunshine sweetness; tingle of warm minerals.”
And the flavor of kosher salt? “Metal; hot extract of bleach-white paper towel; aerosol fumes.”
Is this just hyperbole from a seller of artisanal salt? Or is it true that pure salt can have other flavors beyond simple saltiness? And can less refined salts taste so much better that they might be worth a hundredfold multiple in price?
These aren’t new questions for cooks, but at last sensory scientists have taken an interest and run careful taste tests to answer them. It seems as if most salts taste pretty much the same, but no salt, even the most pure, is merely salty.
Culinary salts generally come either from the oceans or from solid underground deposits of ancient seas. Both sources contain many different minerals, but the predominant one is sodium chloride. Most standard table salt is produced by injecting water into mines to dissolve the minerals, heating the brine to evaporate the water, and then handling the minerals as they precipitate to separate sodium chloride from the others, which generally have a bitter taste. Table salt is more than 99 percent sodium chloride.
Sea salts are produced from ocean water, either by slow evaporation in shallow ponds to make what is known as solar salt, or by rapid boiling over high heat.
Both kinds of salt may be made on artisanal or industrial scales, and both can end up more or less refined (more or less pure sodium chloride) depending on countless details of the process. The least refined sea salts, with the largest proportions of other minerals and moisture, are gray and clumpy rather than white and free-flowing. Flakes of highly regarded fleur de sel, or flower of salt, are harvested from the surfaces of salt ponds.
If salt crystals develop while submerged in brine, they turn out compact and solid, like the cubic crystals of table salt. If they develop at the surface of the brine, they form flat flake-like masses or hollow pyramids.