"In America,there is New York,San Francisco,and New Orleans,everywhere else is Cleveland"-Mark Twain

Sound travels about 4 times faster in water than in air.

10 sekretów których nie usłyszysz od kelnerki

KNS, yahoo.com
Aby obiady bardziej smakowały dzieciom – dodajemy do nich cukier – oto jeden z licznych sekretów pracowników restauracji. Jeżeli nie jest Ci obce stołowanie się poza domem – musisz to przeczytać. Z opublikowanej przez serwis Yahoo listy "tajemnic restauratorów" wybraliśmy te najciekawsze. Oto one:
1) Nie możemy powiedzieć, że nie lubimy danego dania. Jeżeli więc zapytasz kelnera jak coś smakuje – odpowie Ci: jest to jedno z najpopularniejszych u nas dań.

Aby obiady bardziej smakowały dzieciom – dodajemy do nich cukier. Poważnie! Dodajemy porcję cukru nawet do ciasta dziecięcej pizzy – kelnerka w znanej sieci pizzerii
2) Specjał dnia („szef kuchni poleca”) – w większości restauracji składa się z jedzenia, którego termin przydatności dobiega końca. Zwróć szczególną uwagę na „zupę dnia”. Dania te charakteryzują się dużą dawką pikantnych przypraw dzięki którym prawdziwy („nieświeży”) smak znika…

3) Odkąd pracuję w restauracji nigdy nie poproszę już o wodę z cytryną. Każdy dotyka cytryny, a nikt ich nie myje. Po prostu je obieramy, tniemy i rzucamy do twojej herbaty - Charity Ohlund, kelnerka w Kansas City.

4) Jeżeli mnie zapytasz ile jest kalorii w danym daniu – nie mogę udzielić tej informacji. Powinnam powiedzieć – wszystkie informacje znajdziecie Państwo on-line - kelnerka pracująca w znanej sieci restauracji.

5) Mleko odłuszczone prawie nigdy nie jest mlekiem odtłuszczonym. Tylko kilka nielicznych restauracji posiada mleko odtłuszczone, 2-procentowe i zwykłe. To jest po prostu niepraktyczne.

6) Nie zamawiaj ryby w niedziele lub poniedziałek. Ryba dostarczana jest z reguły dwa razy w tygodniu – najczęściej we wtorki i piątki. Spytaj restaurację w której jadasz – kiedy mają dostawy - Steve Dublanica.

To co chcielibyśmy abyś wiedział:
7) Ludzie myślą, że jeżeli czekają długo na swoje zamówienie – to wina kelnera. W 90 proc. przypadków to wina kuchni… albo tego, że zamówiłeś dobrze wysmażone mięso - Judi Santana.

8) Kiedy jesteś z kobietą, która nie jest twoją żoną, jesteś dla nas milszy… prawdopodobnie dlatego, że zdajesz sobie sprawę, że wiemy, że to nie twoja żona… - Caroline Radaj.

Jak być dobrym klientem?
9) Jeżeli jest dużo osób w restauracji, a twoje dziecko jest nieśmiałe – dokonaj zamówienia za niego… unikniesz w ten sposób krzyczących sąsiadów oczekujących na zajętego kelnera - Derek Dudley, kelner w ekskluzywnej pizzerii w Phoenix.

10) Chcemy abyś miło spędził czas kiedy jesz u nas posiłki, ale kiedy skończysz – powinieneś już iść. Czy po końcowych napisach w kinie dalej siedzisz w fotelu? - kelner pracujący w eksluzywnej restauracji w Chicago.

Bayer and heroin

In 1897, Bayer, who is the maker of Aspirin, marketed the drug heroin.

Commanders in Chef with presidents on the mind remember those who liked good food

By Sarah Inez Levy

While some have used the office of president as a platform to voice their dislike of vegetables, a handful of our leaders considered the kitchen cabinet as important as the U.S. Cabinet. Their gastronomic inclinations may not always have gone hand in hand with successful politics, but for these 10, good taste was the ultimate executive privilege.
1. Thomas Jefferson (1801-1809). When in the course of human events it becomes necessary to ponder the miracle of vanilla ice cream, the wonder of the macaroni machine, and the knowledge that tomatoes are not poisonous, we look to Thomas Jefferson, who also experimented with wine grapes, had his slave trained in French cookery, and adored veggies, claiming that he ate meat mostly “as a condiment for the vegetables, which constitute my principal diet.”

2. Andrew Jackson (1829-1837). Jackson once held a public cheese tasting in the White House foyer. A 1,400-pound block of New York cheddar, a gift to the president, was left to age for two years in the vestibule. At Jackson’s last public reception, congressmen, officers, and everyday citizens poured in through doors and windows and finished off the cheese in two hours.

3. Zachary Taylor (1849-1850). Biographers say that General Taylor and his Army horse, Claybank, shared a taste for hominy. The officer would let his animal loose to sniff out the sweetest corn from among the sacks of musty soldiers’ rations. Then, after Claybank had chewed a hole through the choicest bag, the general would have the horse stabled and ask his servants to whip up some of the hominy—since the sack had already been gnawed open. President Taylor contracted cholera and died after consuming a large bowl of cherries and a pitcher of iced milk at a Fourth of July celebration.

4. Millard Fillmore (1850-1853). Although Jefferson installed the first cooking stove in the White House, when Fillmore took office, the kitchen staff was still cooking in open fireplaces, not quite used to the newfangled equipment. The Culinary Arts Museum at Johnson & Wales University tells the story that, hoping to modernize the residence, the president ordered a new, hotel-size iron stove for the kitchen. When neither he nor his cook could figure out how to work the contraption, Fillmore walked over to the U.S. Patent and Trademark Office, read the manufacturer’s instructions in the patent application, and then returned to teach the cook how to fire up the stove.

5. Chester Arthur (1881-1885). A taste for the opulent and stylish earned Chet the nicknames “Elegant Arthur” and the “Gentleman Boss.” According to the biography Chester Alan Arthur, one of his first acts as president was to renovate the White House and overhaul the executive menus. Frequent lavish dinner parties featuring the artistry of his French chef afforded the president plenty of opportunity to make use of his 80 suits.

6. William H. Taft (1909-1913). Officially the fattest president, the 350-pound Taft once demanded that a dining car stocked with filet mignon be added to his train at the next stop. According to Real Life at the White House, during the ordeal, Taft bellowed, “What’s the use of being president if you can’t have a train with a diner on it!”

7. Dwight D. Eisenhower (1953-1961). Ike liked to cook. He especially enjoyed serving homemade beef stew for company, but his painstakingly detailed recipe for vegetable soup (which calls for nasturtium stems) best conveys his competence in the kitchen. The first president to prepare his own food in the White House, Ike also cooked on top of it—occasionally grilling steaks on the roof.

8. Lyndon B. Johnson (1963-1969). LBJ declared, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.” White House guests so frequently requested the recipe for the president’s favorite, Pedernales River chili, that Lady Bird had it printed up on cards, which she later claimed were “almost as popular as the government pamphlet on the care and feeding of children.”

9. Jimmy Carter (1977-1981). Peanut farmer Carter was the first president to appear on the Food Network, on Paula’s Home Cooking—in 2004 and again in 2006. Fellow Georgian Paula Deen invited “Mistah Jimmy” back the second time to help her make smothered quail, grits, and pecan toffee tassies. The former president told the Atlanta Journal-Constitution, “I feel like the Paula Deen show put me on the map, a has-been politician all of a sudden back in the limelight.”

10. Bill Clinton (1993-2001). While in office, Clinton was known for his passion for junk food. Post–quadruple bypass, he is fighting for healthy school lunches and waging war on childhood obesity. During the Clinton administration, Alice Waters tried to get the president to start an organic garden on the White House lawn. He never did, but Hillary did grant her first interview as first lady to a food writer at the New York Times, and she was responsible for shifting the emphasis from French to American food on White House menus.

Polacy kupili zbyt dużo żywności na święta

rmf.fm
28-12-2009, 11:43
W czasie świąt jedna trzecia naszego jedzenia trafia do kosza. Prawie połowa z nas wyrzuca do kosza pieczywo, marnujemy też ziemniaki i wędliny. Wigilijne stoły jak co roku uginały się od potraw, a nasze brzuchy mają przecież ograniczoną pojemność - informuje serwis rmf.fm.Rocznie marnujemy 4 miliony ton żywności. To właśnie zbyt duże zapasy są głównym powodem wyrzucania żywności do kosza. Bo albo nie dajemy rady jej zjeść, albo jedzenie traci świeżość.

how much will you eat during your lifetime ?Ile zjesz w ciagu swojego zycia?

During your lifetime, you'll eat about 60,000 pounds of food, that's the weight of about 6 elephants
Podczas swojego zycia zjesz 27,216 kg żywności to równa się wadze 6 słoni
.

101 Simple Salads for the Season

By MARK BITTMAN
SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly seasonal.
That’s the idea behind the 101 ideas found in this section. In theory, each salad takes 20 minutes or less. Honestly, some may take you a little longer. But most minimize work at the stove and capitalize on the season, when tomatoes, eggplant, herbs, fruit, greens and more are plentiful and excellent.
This last point is important. Not everything needs to be farmers’ market quality, but it’s not too much to expect ripe fruit, fragrant herbs and juicy greens.
Salt, to taste, is a given in all of these recipes. Pepper, too (if I want you to use a lot of pepper, I say so).
Herein, then, are enough salad ideas to tide you over until the weather cools down.
MOSTLY VEGAN SALADS
1. Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but there goes the vegan-ness.
2. Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice. Astonishing.
3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.
4. Shave raw asparagus stalks with a vegetable peeler. Discard the tough first pass of the peeler — i.e., the peel — but do use the tips, whole. Dress with lemon vinaigrette and coarse salt. (Chopped hard-boiled eggs optional but good.)
5. Grate or very thinly slice Jerusalem artichokes; mix with pitted and chopped oil-cured olives, olive oil, lemon juice and a sprinkling of coarsely ground cumin. Unusual and wonderful.
6. Sichuan slaw: Toss bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil and a bit of sugar. Top with chopped peanuts and chopped basil, mint and/or cilantro. (The full trio is best.)
7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.
8. Chop or slice radishes (or jicama, or the ever-surprising kohlrabi) and combine with chopped or sliced unripe (i.e., still crunchy) mango, lime juice and mint or cilantro.
9. Chop or slice jicama (or radishes or kohlrabi) and mango and mix with coconut milk, lime juice, curry powder and cilantro or mint.
10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.
11. Chop and steam baby or grown-up bok choy until crisp-tender, then shock it in ice water. Drain, then toss with halved cherry tomatoes, capers, olive oil and lemon juice.
12. Combine sliced fennel and prune plums; serve with vinaigrette spiked with minced ginger. Nice pairing.
13. A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.
14. A classic Moroccan thing: Thinly slice carrots, or grate or shred them (the food processor makes quick work of this). Toss with toasted cumin seeds, olive oil, lemon juice and cilantro. Raisins are good in here, too. There is no better use of raw carrots.
15. Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I love this — the tomato juice-soy thing is incredible.
16. Slice fennel and crisp apple about the same thickness (your choice). Combine, then dress with mustardy vinaigrette and chopped parsley. Come fall, this will be even better.
17. With thanks to Szechuan Gourmet restaurant: Finely chop celery and mix with a roughly equal amount of pressed or smoked tofu, chopped. Dress with peanut oil warmed with chili flakes and Sichuan peppercorns, then mixed with soy sauce.
18. Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes. Call this chickpea tabbouleh.
19. Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.
20. Shred Napa cabbage and radishes. The dressing is roasted peanuts, lime juice, peanut or other oil, cilantro and fresh or dried chili, all whizzed in a blender. Deliciousness belies ease.
21. Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little mirin (or honey, but then it’s not vegan), rice vinegar and soy sauce. (You could mix in a little lump crab meat, really not vegan, even rice, and call it a California roll salad.)
22. Thinly slice button mushrooms; toss with finely chopped carrots and celery and mix with mung bean sprouts. Finish with peanut or olive oil, sherry vinegar, a little soy sauce and minced ginger. (This is a super vinaigrette, by the way.)
23. Thinly slice some cucumbers (if they’re fat and old, peel and seed them first), red onions, radishes and fresh chili pepper. Soak for a few minutes in equal amounts vinegar and water, with some salt and sugar. When they taste lightly pickled, drain and serve, alone or over rice.
24. Blanch spinach, then drain and shock in ice water. Squeeze it dry, chop it and toss it with toasted pine nuts, raisins, olive oil and a tiny bit of balsamic vinegar. Capers are good, too. Quite elegant, actually.
25. Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?). Dust with chili powder and lots of lime juice.
26. Combine mushroom caps and thinly sliced red onions with olive oil; broil gently until tender and browned. Toss with a lot of chopped fresh parsley or basil (or both) and a simple vinaigrette. Some chopped escarole, arugula or watercress is good, too.
27. Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft. Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes. Dress with olive oil, lemon juice and lots of black pepper. Or a (non-vegan) yogurt dressing is good, especially one laced with tahini.
28. Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste and use as a dressing. Some will like this with fresh goat cheese.
29. Pit and halve cherries (or halve and pit cherries), then cook gently with olive oil and a little balsamic vinegar until they break down. Toss with chopped radicchio, endive, escarole or a combination, some toasted hazelnuts and more oil and vinegar, if necessary.
30. Fast, grown-up potato salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc., all welcome, too.
31. Roast beets whole (or buy them precooked), then slice or cube and toss with a little chopped garlic (or a lot of roasted garlic), toasted walnuts, orange juice and olive oil.
32. Same deal with the beets, but toss with cooked corn, arugula, olive oil, sherry vinegar and chopped shallots.
33. The real five-bean: Chickpeas, cannellini or other white beans, kidney or other red beans, steamed string beans and steamed yellow wax beans. Toss with vinaigrette, chopped scallions or red onion, and parsley.
34. Grill quartered romaine hearts, radicchio and/or endive. Drizzle with olive oil and sherry vinegar, and add dill and chopped shallots. Teeny-tiny croutons are great on this.
35. Combine cooked or canned black beans with shredded cabbage and this vinaigrette: olive oil, fresh orange juice, not much sherry vinegar, ground cumin.
36. Mix cooked or canned chickpeas with toasted coconut, shredded carrots, chopped celery, curry powder, olive oil, lime juice and cilantro.
VEGETARIAN SALADS
37. Cube smoked tofu, then brush it with a mixture of honey and orange juice; broil until browned. Toss with chopped cucumbers, radishes and peas or pea shoots; drizzle with soy sauce and lime juice.
38. Cube watermelon; combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice. Despite saltiness of feta and olives, this may need salt.
39. Yucatecan street food as salad: Roast fresh corn kernels in a pan with a little oil; toss with cayenne or minced chilis, lime juice and a little queso fresco. Cherry tomatoes are optional.
40. Slice cucumber and top with capers, olive oil, lots of pepper and little dollops of fresh ricotta. Note: cucumbers, ricotta and oil must all be really good.
41. Halve avocados and scoop out some but not all of their flesh. Roughly chop and toss with black beans, queso fresco, cilantro, chopped tomatillos and lime juice. Serve in the meaty avocado shells.
42. Trim crusts if necessary from day-or-two-old bread (or even three-day-old bread), cube and marinate in black olive tapenade thinned with more olive oil. Add chopped capers and toss with tomatoes, basil and mozzarella. (Anchovies optional.)
43. Grate raw beets (use the food processor to avoid ruining everything within spattering distance) and toss with watercress or arugula. Top with sherry vinaigrette and a little goat cheese. Especially obvious, perhaps, but also especially popular.
44. Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.
45. Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can use canned or frozen) and combine with cherry tomatoes, bits of feta or Parmesan or both, olive oil and lemon juice.
46. Sauté mushrooms and shallots in olive oil. Add a lot of spinach, chopped unless the leaves are small. When it wilts, stir in parsley and crumbled blue cheese. Feels like a steakhouse side-dish salad.
47. Thinly slice raw button mushrooms; combine with sliced or shaved Parmesan, parsley and a vinaigrette of olive oil, sherry vinegar and shallots.
48. Toss roughly chopped dandelion greens (or arugula or watercress) with chopped preserved lemon, chickpeas, crumbled feta and olive oil. (Before you start cursing me out, here’s a quick way to make preserved lemons: chop whole lemons and put in a bowl with the juice of another lemon or two, sprinkle with a fair amount of salt and let sit for an hour or so.)
49. Toss greens with walnuts, blue cheese and raspberries; drizzle with a simple vinaigrette. Sell for $14 a serving.
50. It’s puttanesca-ish: Egg salad with pitted black olives, chopped tomatoes, capers, anchovies (optional), a tiny bit of garlic and some red onion; mayonnaise as needed.
51. Arrange sliced ripe tomatoes and hard-boiled eggs on a platter; scatter a handful of chopped pitted green olives on top. Drizzle with a dressing made with olive oil, sherry vinegar and a teaspoon of pimentón.
52. Chop hard-boiled eggs and mix with just enough mayonnaise to bind; spoon into endive leaves. Top each with a small canned sardine and drizzle with a vinaigrette of olive oil, lemon juice and mustard.
53. Peel beets and grate them in a food processor. Mix equal parts plain yogurt and tahini, and toss with the beets along with lemon juice and za’atar (a mixture of toasted sesame seeds, dried green herbs and ground sumac; you can make it yourself using dried thyme).
54. Slice roasted red peppers (if you must use canned, try to find piquillos) and fresh mozzarella. Toss with cooked white beans, olive oil, red wine vinegar, a chopped shallot and fresh rosemary or parsley.
SALADS WITH SEAFOOD
55. Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.
56. Salade niçoise, sort of: On or around a bed of greens, make mounds of olives, cooked new potatoes and green beans (warm or at room temperature), good tomatoes, capers, fennel slivers, hard-cooked eggs and good quality Italian canned tuna. None of these is crucial; you get the idea. Serve with vinaigrette or aioli.
57. Toss cubes of day-or-more-old good bread with soy sauce, chopped sautéed shrimp, chopped radishes and cilantro. Like a weird shrimp toast panzanella.
58. Sear tuna until rare (for that matter, you could leave it raw) and cut it into small cubes. Toss with shredded jicama or radish and shredded Napa cabbage; season with mirin, soy sauce and cilantro. Avocado and/or wasabi paste are great with this, too.
59. Sear tuna, or use good canned tuna. Chop it up and mix with chopped olives, capers, tomatoes, parsley and olive oil.
60. Ditto on the tuna. Mix with chopped apples, halved seedless grapes, chopped red onion, olive oil, a bit of cumin and black pepper.
61. Mix canned salmon (sockeye, or use cooked fresh) with capers, chopped celery, yogurt or mayonnaise, and lemon juice. Serve on greens or in endive leaves.
62. Dust shrimp with chili powder. Sauté in butter or oil (or a combination) with fresh corn kernels and flavorful cooking greens (bok choy is good, as is watercress). Add halved cherry tomatoes and lime juice at the last minute.
63. Sunday brunch salad: Mix diced cucumbers, chopped tomato, minced red onion and capers with bits of smoked salmon. Dress with lemon juice (you won’t need much oil, if any). Take a step further by adding croutons of cubed toasted bagels.
64. Alternative Sunday brunch: Shred or chop cucumbers (if they’re fat and old, peel and seed them first), then toss with flaked smoked trout or whitefish, capers, dill, lemon juice and olive oil.
65. In a hot pan, flash-cook cut-up squid in a little olive oil for no more than two minutes. Toss with cooked or canned chickpeas, chopped bell peppers, lemon juice, a little more oil and parsley.
66. In a hot pan, sear sea scallops for a minute or two on each side, depending on size. Slice or chop, then toss with thinly sliced fennel and lemon or orange vinaigrette and some chopped fennel fronds.
67. Bread salad for anchovy lovers: Chop together many anchovies, a few capers, lemon juice and olive oil (or anchovy oil). Toss with cubes of toasted bread and chopped tomatoes or halved cherry or grape tomatoes.
68. Mix crab meat with pan-roasted corn, chopped avocado, halved cherry or grape tomatoes, olive oil, lemon juice and perhaps a bit of cilantro and crumbled ancho chili.
69. Stir-fry small or chopped shrimp in olive or peanut oil with lots of ginger; while still warm, combine with tomato wedges, chopped romaine, cilantro, scallions and lots of lime juice. Good in pita.
SALADS WITH MEAT
70. Shred brussels sprouts in the food processor, preferably with the slicing disk. Toss with vinaigrette and crumbled bacon.
71. Combine sliced green tomatoes and sliced fresh mozzarella; top with roughly chopped basil, olive oil, black pepper and crumbled bacon.
72. Sort-of carpaccio salad: Broil or grill skirt or sirloin steak very rare and slice very thin. Arrange on a plate with tomato wedges, lettuce and lemon juice.
73. Hawaiitalian: Combine pineapple chunks with bits of any cured pork product — cooked guanciale is ideal, or any ham — and a not-too-subtle chili vinaigrette.
74. Julienne red, yellow and orange bell peppers; mix with thinly sliced red onion, olive oil and cooked crumbled sausage or chopped salami.
75. The Little Italy salad: Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.
76. Slice fresh figs — many, if you live where they grow — and top with crumbled bacon, balsamic vinegar (the best you have) and crumbled blue cheese.
77. Combine shredded cabbage or lettuce with bits of good turkey, Swiss cheese and rye croutons. Top with good old Russian dressing, call it a turkey sandwich salad and don’t knock it until you try it.
78. What happens when your Chicago hot dog falls apart: Toss together tomato wedges, chopped pickles, hot peppers, shredded lettuce and a few slices of broiled or grilled hot dog. Dress with a vinaigrette made with mustard (should be yellow for authenticity, but ...) and celery salt. (You could throw in freshly made croutons; inauthentic, but better than a hot dog bun.)
79. Sear a steak and move it to a cutting board (don’t wash the pan); wait a minute or two, then slice. Cut kale (preferably black, also known as Tuscan, or dino kale) into thin ribbons and toss in the pan over high heat for a minute. Turn off the heat, add chopped black olives, olive oil and sherry vinegar. Serve kale with steak on top.
80. Sort-of-Cobb salad: Choose any combination of hard-cooked eggs, chopped prosciutto, cooked chicken, crumbled Gorgonzola, chopped tomatoes, chickpeas or white beans, sliced red onion, olives. Make vinaigrette with capers and anchovies.
81. Soak sliced prune plums or figs in balsamic vinegar for a few minutes, then add olive oil, chopped celery and red onion, shreds of roasted or grilled chicken, chopped fresh marjoram or oregano and chopped almonds. Serve on top of or toss with greens. So good.
82. Cut pancetta into matchsticks and crisp in a skillet with some oil, then caramelize onions in the fat. Toss both with chopped bitter greens — radicchio, escarole or endive, for example — toasted pine nuts and halved cherry or grape tomatoes.
83. Toss thinly sliced Vidalia or other sweet onions with olive oil and red wine vinegar. Sear a skirt steak and let sit a minute; slice it thin. Toss salad greens with the onions, roasted red peppers, and steak; add a little more oil and vinegar if necessary.
SALADS WITH NOODLES
84. Spring rolls, unrolled: One at a time, soften a few sheets of rice paper in warm water. Drain, pat dry, cut into strips and toss with chopped cucumber, grated carrots, chopped cilantro, bean sprouts, chili flakes and chopped roasted peanuts. Dress with toasted sesame oil, fish sauce or soy sauce, and rice vinegar or lime juice. A few shrimp are a nice addition.
85. Mix lots of arugula with somewhat less cold whole wheat penne, lemon zest, olive oil and Parmesan. The idea is an arugula salad with pasta, not a pasta salad with arugula.
86. Toss chilled cooked soba noodles with diced cucumber (if they’re fat and old, peel and seed them first), a small amount of hijiki reconstituted with water, toasted sesame seeds and a vinaigrette laced with soy sauce and miso.
87. Cold not-sesame noodles: Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.
88. Toss cooked pasta with roasted red peppers, toasted walnuts, fresh goat cheese, basil and olive oil. Corny, but still good.
89. Soak or cook rice noodles, drain and rinse; toss with cubed unripe mango, chopped peanuts, shredded carrot and minced scallion. Make a dressing of rice vinegar, fish sauce, lime juice, chili and a bit of sugar.
90. Sort of classic pasta salad: Pasta, artichoke hearts, sliced prosciutto or salami, chopped plum tomato. Dress with olive oil and a bit of balsamic vinegar, perhaps with some mustard.
GRAIN SALADS
91. Cereal for grown-ups: Start with puffed brown rice; toss with chopped tomatoes, scallions, a minced chili, cooked or canned chickpeas and toasted unsweetened coconut. Dress with coconut milk and lime juice.
92. Simmer a cup of bulgur and some roughly chopped cauliflower florets until tender, 10 to 15 minutes. Toss with chopped tarragon, roughly chopped hazelnuts, minced garlic, Dijon mustard, olive oil and lemon juice.
93. Mix leftover rice with lemon or lime juice, soy sauce and a combination of sesame and peanut oils. Microwave if necessary to soften the rice, then serve at room temperature, tossed with sprouts, shredded radishes, chopped scallions, bits of cooked meat or fish if you like and more soy sauce.
94. Cook and cool quinoa. Toss with olive oil, loads of lemon juice, tons of parsley, some chopped tomatoes and, if you like, toasted pine nuts. Call it quinoa tabbouleh.
95. Mix cooked couscous or quinoa with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.
96. Cook short-grain white rice in watered-down coconut milk (be careful that it doesn’t burn) and a few cardamom pods. While warm, toss with peas (they can be raw if they’re fresh and tender), chopped cashews or pistachios, a pinch of chili flakes and chopped raw spinach.
97. Toss cooked, cooled farro, wheat berries, barley or other chewy grain with chopped-up grapes. Add olive oil, lemon juice and thinly sliced romaine lettuce; toss again, with ricotta salata or feta if you want.
98. Toss cooked bulgur with cooked chickpeas, quartered cherry or grape tomatoes, a little cumin, lots of chopped parsley, and lemon juice.
99. Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.
100. Mash a canned chipotle with some of its adobo and stir with olive oil and lime juice. Toss with drained canned hominy, fresh corn cut from the cob (or drained pinto beans), cilantro and green onions.
101. Cook a pot of short-grain rice. While it’s still hot, toss with raw grated zucchini, fermented black beans, sriracha, sesame oil, sake and a touch of rice vinegar. Add bits of leftover roast chicken or pork if you have it, and pass soy sauce at the table.

Sfinks złotnicka pstra degustacja

101 make ahead on the day

FOR cooks, most festive dinner problems are brought about by the sheer number of dishes competing for the stove: It’s not easy to roast a turkey and sweet potatoes for 20 at the same time. The best solution is to make food in advance, like one of the dishes that follow.
Unlike my earlier 101 compendiums, this one has some recipes that take an hour or more. Still, most are pretty quick. Almost all can be served at room temperature, although the soups should be reheated. Salting to taste is always a given. And if I don’t specify a temperature, “roast” or “bake” means a 375-degree oven or 191 C.
RELISHES, CHUTNEYS AND JAMS
1. Onion-Pumpkinseed Relish: Roast thick slices of red onion with olive oil until softened and nicely browned. Chop, then toss with minced chives, toasted pumpkinseeds and a little more olive oil.
2. Apricot-Tomato Chutney: Combine chunks of dried apricot and fresh tomato, a splash of apple cider, brown sugar, ginger, cloves and a touch of curry powder; bring to a boil, reduce the heat and cook for about 20 minutes.
3. Red Onion Jam with Red Wine and Rosemary: Thinly slice red onions and cook them in olive oil until very soft. Add chopped rosemary and red wine, and cook until the jam thickens.
4. Onion Jam with Bacon and Bourbon: Thinly slice red onions and cook in olive oil with chopped bacon until soft. Add a little bourbon and brown sugar to taste and cook until the jam thickens.
5. Apple Chutney: Cook big chunks of peeled, cored apple with a little apple cider, Dijon or whole-grain mustard and chopped sage until the chutney thickens. Don’t cook it until it becomes apple sauce unless you want to.
6. Cranberry-Corn Sauce: Cook a bag of fresh cranberries with about a cup of corn kernels, some chopped scallions, 1/4 cup brown sugar (or to taste) and a splash of water, just until thick.
7. Cranberry-Orange Sauce: Cook a bag of fresh cranberries with orange and lemon zest, cut up (peeled) orange segments, 1/4 cup sugar (or to taste) and a bit of minced jalapeño or chipotle.
8. Cranberry-Beet Sauce: Put equal amounts shredded beets and fresh cranberries in a saucepan with a small splash of orange juice, orange zest and honey or maple syrup to taste. Cook until thick.
9. Prune Relish: Put pitted prunes, fresh mango, a little cider vinegar and sugar to taste in a saucepan. Cook for 30 minutes, adding chopped fresh ginger to taste about halfway through.
10. Ginger-Apricot Chutney: Put dried apricots in a saucepan, cover with water and bring to a boil. Add lemon juice, minced fresh chili, grated ginger, a couple of cloves and a pinch of cayenne. Cook until thick.
11. Tomato-Corn Jam: In a saucepan, cook roughly chopped Roma or cherry tomatoes with fresh or frozen corn kernels, a minced chili and some sugar and lime juice to taste, until the jam thickens.
12. Garlic-Rosemary Figs: Soak dried figs, stems removed, in warm water until plump; drain and halve. Heat lightly smashed (and peeled) garlic with olive oil on medium-low heat, until softened. Add figs, along with some fresh orange juice. Cook until saucy.
SOUPS
13. Sauté sliced shallots in olive oil, then add chunks of butternut squash, some rosemary and chicken stock or water to cover. As the soup simmers, bake strips of prosciutto until crisp. Purée the soup, swirl in some cream if you like and serve topped with crumbled prosciutto.
14. Steam or poach 2 cups of pumpkin cubes until tender. Meanwhile, sauté 1 cup sliced shiitake mushroom caps in vegetable oil with a few drops of sesame oil. Boil 4 cups water and whisk some of it with 1/3 to 1/2 cup of miso. Stir miso mixture, pumpkin and mushrooms into water and heat everything through, then serve, drizzled with more sesame oil.
15. Thai Squash Soup: Simmer cubed winter squash, minced garlic, chili and ginger in coconut milk, plus stock or water to cover, until soft. Purée if you like. Just before serving, add chopped cilantro, lime juice and zest, and toasted chopped peanuts.
16. Sauté equal amounts chopped, peeled apples and onions in butter until soft. Add stock or water to cover, then simmer for 10 minutes. Cool and purée. Serve sprinkled with Stilton or other blue cheese.
17. Sauté chopped onion in butter, then chunks of sweet potato and stock or water to cover. Simmer until the sweet potatoes can be pierced with a knife, then add chopped kale and cook until wilted.
18. Hot and Sour Vegetable Soup: Sauté chopped onions and garlic in vegetable oil until soft. Add chopped or shredded carrots, cabbage, and daikon or turnip, frozen corn, chopped boxed tomatoes with their juice and stock to cover; bring to a boil. Simmer for 15 minutes, then finish with about a tablespoon of rice wine vinegar per 2 cups of soup and loads of black pepper.
19. Sauté chopped onions, garlic, celery and carrots in olive oil, then add chopped tomatoes (boxed are fine) with their juice, lentils and stock or water to cover. When everything is soft, add a squeeze of lemon juice or a splash of red wine vinegar. Garnish with parsley.
20. Sauté ground or chopped lamb in a little oil, until it begins to brown, then add chopped onion, carrot and garlic and cook until the lamb is crisp. Add split peas, a bay leaf and stock or water to cover. Cook until the peas fall apart.
21. Brown a little crumbled or sliced sausage in olive oil; a sprinkle of fennel seeds is good, too. Add chopped escarole, cooked white beans with their juice, and stock or water to cover. Simmer until the greens are tender and the beans are warmed through. Garnish with olive oil or Parmesan.
22. Trim and halve brussels sprouts (if very large, quarter them) and roast with sliced onion, lots of peeled garlic cloves, chopped fresh sage and enough olive oil to coat. When sprouts are tender, transfer to a pot, add stock or water to cover, bring to a boil and simmer for 10 minutes. You can purée this or not. In any case, serve with grated Parmesan and more chopped sage.
23. Sauté leeks in butter until soft but not browned, then add cubed waxy potatoes, a little sage and stock or water to cover. Simmer until tender, purée and finish with about a cup of cream for each 6 cups of soup. Serve hot or cold, garnished with chives (if cold, call it vichyssoise).
STUFFINGS AND GRAINS
24. Combine a little cooked wild rice with much more cooked quinoa; sauté crumbled sweet Italian sausage with onion and fresh rosemary. Toss together. Bake in an oiled dish or use as stuffing.
25. Dice fennel bulb and onions and sauté in butter or olive oil (or both) until softened. Add dried cranberries, with a hit of not-too-dry white wine or water. Stir in cooked rice, along with more butter or oil if necessary. Bake in an oiled dish or use as stuffing.
26. Chop corn bread into cubes. Sauté cherry tomatoes, scallions and corn kernels in butter or oil. Deglaze the pan with beer, then empty the pan over the corn bread. Bake in an oiled dish or use as stuffing.
27. Cranberry Polenta Cakes: Make polenta with half milk, half water; stir in chopped fresh or dried cranberries. When thick, pour onto a sheet tray and let cool. Cut into squares and sauté or broil until slightly crisp. Drizzle with honey.
28. Toss cooked Israeli couscous with toasted pecans, orange zest and juice, chopped mint, cider vinegar and honey. Bake in an oiled dish or use as stuffing.
29. Toss cooked black rice with grated sweet potatoes (raw or sautéed in butter or oil), chopped dried apricots and a vinaigrette with honey and grated ginger.
30. Cook brown rice until just shy of done. Drain and mix with an equal amount of ground turkey and a little chopped fresh sage and chopped dried cherries. Form into patties and sauté or bake, turning once, until crisp and cooked all the way through.
31. Combine cooked wild rice with caramelized onions (nearly burnt onions are almost as good, and faster), chopped figs and fresh rosemary. Bake in an oiled dish or use as stuffing.
32. Cook couscous in stock or water. With a fork, stir in cinnamon, chopped mint, lightly sautéed pine nuts and melted butter. Bake in an oiled dish or use as stuffing.
33. Cook Israeli couscous in stock or water. With a fork, stir in chopped, pitted Kalamata or other olives, chopped green onions and diced, poached or roasted sweet potatoes. Dress with a vinaigrette.
34. Combine cooked bulgur with chopped or grated apple, minced orange rind, grated ginger and chopped parsley. Bake in an oiled dish, use as stuffing or serve as a salad.
35. Pumpkin-Noodle Kugel: Cook a half-pound of egg noodles in salted water until not quite done; drain and put them into a buttered baking dish. Whisk together 4 cups milk, 4 eggs, 1 cup puréed cooked pumpkin (canned is fine), 1/4 cup melted butter and a pinch each of cinnamon and salt. Pour over the noodles and sprinkle with bread crumbs (or, for added kitsch, corn flake crumbs). Bake 45 minutes to an hour, or until a knife inserted into the middle comes out clean.
36. Boil peeled sweet potatoes and purée in a food processor, thinning with cooking water or cream until saucy. Add chopped garlic and unsweetened pure peanut butter and purée until smooth. Boil soba noodles until just done and toss with the purée until the noodles are lightly coated; garnish with chopped scallions. Serve at room temperature or cold.
37. Sauté crumbled sweet Italian sausage with cubes of butternut squash in a bit of oil. Toss in cooked farro and dress with more oil and lemon juice. Serve as a salad or toss with grated Parmesan and use as a stuffing.
VEGETABLE SIDE DISHES
38. Trim cremini or portobello mushrooms and chop stems. Sauté stems in butter or olive oil with chopped prosciutto, onions, chopped fresh herbs (rosemary, sage, parsley, etc.) and coarse fresh bread crumbs. Stuff spoonfuls of the mixture into mushroom caps; roast until tender.
39. Trim cremini or portobello mushrooms and chop stems. Cook crumbled sausage in olive oil until it begins to brown, then add stems and chopped onion and garlic. Mix with cooked rice, an egg for every 2 cups of mushrooms and enough bread crumbs and grated Parmesan to bind slightly. Spoon the stuffing into the mushroom caps and bake until tender.
40. Peel and trim pearl onions and toss them with a mixture of minced ginger, garlic, chilies and peanut oil. (A little sesame oil is good, too.) Roast until nicely caramelized, then drizzle with soy sauce.
41. Toss chunks of sweet potato and 2-inch lengths of scallion with neutral or peanut oil. (Again, a little sesame oil helps.) Roast, turning as necessary, until nicely caramelized; drizzle with soy.
42. Brussels Sprout Sliders: Trim and halve large brussels sprouts, toss with olive oil and roast at 400 degrees until tender but not mushy. Using the brussels sprout halves as you would hamburger buns, sandwich them around a piece of crispy bacon or ham, maybe a little caramelized onion, and a dab of whole grain mustard. Keep everything in place with toothpicks.
43. Toss chunks of butternut squash with butter and curry powder. Roast until half-tender, then stir in chunks of apple and some maple syrup. Cook, shaking the pan occasionally, until everything is nicely browned and tender.
44. Autumn Rolls: Shred sweet potatoes or carrots and brussels sprouts or cabbage. Roll them up with fresh sage or mint and some sprouts in rice paper. (Add sliced shrimp if you like.) Make a dipping sauce of soy, garlic, grated or minced ginger and honey.
45. Render some chopped bacon in a bit of oil, then add apple chunks; cook until nearly soft. Meanwhile, bake halved and seeded acorn, butternut or delicata squash until they start to soften. Fill squash with apple mixture and finish baking.
46. Chop and toss together equal amounts of beets and carrots; add chopped shiitakes, sesame oil and hot pepper flakes (preferably Korean). Roast until tender and sprinkle with sesame seeds and soy sauce.
47. Vegetable Torta: Roast sliced eggplant, zucchini, tomatoes and onions. Stack in layers with fresh basil in a well-oiled springform or roasting pan and top with bread crumbs or Parmesan (or both); bake for 20 minutes or so.
48. Cut sweet potatoes into wedges; boil until tender. Drain and toss with olive oil. Wrap each with a prosciutto slice and a sage leaf, then roast until browned.
49. Halve and seed acorn, butternut or delicata squash and roast until squash begins to soften. Meanwhile, cook bulgur, drain and toss with coarsely chopped pine nuts and currants. Add a bit of the stuffing to each squash half and sprinkle with cinnamon. Bake until squash is tender.
50. Cook chopped onions in olive oil until soft. Add chopped spinach and a handful of raisins — maybe a little port, too — and cook until wilted and almost dry. Roasted pine nuts are good on top.
51. Poach broccoli rabe or stemmed greens like collard leaves, then drain and chop. Combine with chopped water chestnuts and diced mushrooms in a skillet with sesame or peanut oil, minced garlic and hot pepper flakes. Cook until vegetables soften and dry a bit.
52. Pickled Collards: Boil 4 cups water and 1/2 cup vinegar with a tablespoon of sugar, a teaspoon of salt and a pinch of red chili flakes. Stem and chop or shred collard greens, pack them into a glass canning jar and pour hot liquid over the greens. Cover, cool and refrigerate at least three days.
53. Steam cauliflower florets and toss with olive oil. Roast with peeled whole garlic cloves and chopped bacon at 400 degrees for 20 minutes. Chopped parsley is a worthwhile addition.
54. Cook onion, curry powder and chopped ginger in oil until onion is soft; meanwhile, steam cauliflower florets until nearly tender. Add cauliflower to onion mixture, along with raisins; cover and cook until the cauliflower softens.
55. Steam and salt edamame. Whisk soy and honey together in a small saucepan over low heat. Add grated ginger and a bit of cornstarch, stir until slightly thickened and pour over edamame.
56. Cook lentils, thyme sprigs and chopped carrots in a pot with water to cover until tender; drain and remove thyme. Cook chopped onions in oil until soft; add chopped kale and allow to wilt. Add lentils, stir to combine and cook until kale is tender. Add chopped parsley.
57. Zucchini and Potato Pancakes: Grate zucchini and potatoes; squeeze to drain. Combine with grated Parmesan, one beaten egg for every 2 cups of the vegetables, a little oregano and flour or fine bread crumbs until the mixture is sturdy. Shape into patties and shallow-fry until browned on both sides.
58. Pour a mixture of cooked white beans (with a little cooking or canning liquid) and grated, sautéed winter squash into an oiled baking dish. Mix together fresh bread crumbs, dots of butter and chopped fresh sage and spread over the top; broil until golden brown.
59. Blanch thinly sliced potato and leeks until tender but not mushy; drain well. Layer the vegetables in an oiled or buttered baking dish, then top with a mixture of bread crumbs and lightly sautéed chopped bacon (some cheese mixed in is pretty good, too). Broil until golden brown.
60. Marshmallow topping for adults: Roast or boil chunks of sweet potato, put them in an oiled baking dish, top with dots of cream cheese, and sprinkle with a mixture of brown sugar, chopped pecans and chopped fresh sage. Broil until lightly browned.
61. Cook a lot of chopped fennel in a skillet with butter until pretty much tender. Transfer to a baking pan and add milk, half-and-half or cream to about halfway up the fennel. Sprinkle with thyme and shaved pecorino, then bake at 400 degrees for about 20 minutes, until bubbly and thickened.
62. Spinach-Cheese Pie: Sauté chopped garlic and 2 pounds of chopped spinach in plenty of olive oil until wilted and tender. Remove from the heat and stir in 1/2 to 3/4 cup crumbled feta or firm goat cheese, and a tablespoon chopped dill or mint. Layer 5 sheets phyllo dough in a greased baking dish, brushing each one with olive oil before adding the next. Spread the spinach over the phyllo, then top with 5 more phyllo sheets, each brushed with olive oil. Tuck in the edges if they extend over the ends of the pan, slash the top of the pie diagonally in a few places and bake until golden brown, 30 to 40 minutes.
63. Slice potatoes thin and layer them in a nonstick skillet. Dot with butter and add enough half-and-half or milk to come three-quarters of the way to the top of the potatoes. Bring to a boil and simmer until liquid reduces a bit, about 10 minutes. Transfer to a 400-degree oven for 10 minutes until just brown, reduce to 300 degrees and cook until tender, 10 to 20 minutes more.
64. Mushroom Bread Pudding: Put 6 cups of good bread (day-old is best) cut into 1-inch chunks into a buttered baking dish. Beat 4 eggs with 2 cups of milk and 1/2 cup grated Parmesan and pour over the bread. Sauté 4 cups of sliced mushrooms until tender with a teaspoon or two fresh thyme leaves and mix into the bread. Bake until just set, about 40 minutes.
65. Sauté garlic and pine nuts in olive oil until the garlic softens; add trimmed, blanched, chopped broccoli rabe (or broccoli). Put into a buttered baking dish, top with Parmesan and bread crumbs and bake until the topping browns.
SALADS
66. In a blender, whip olive oil, lime juice, a little red onion and a stemmed and seeded jalapeño. Toss with lots of shredded raw sweet potato, diced red bell pepper and chopped cilantro.
67. Sprinkle shelled pumpkin or squash seeds with a little chili powder; roast, shaking occasionally, until lightly browned. Combine with grated sweet potatoes (raw or lightly sautéed in butter or oil), raisins and a vinaigrette made with red wine vinegar, olive oil, Dijon mustard, a touch of honey and maybe a little more chili powder.
68. Peel sweet potatoes and boil until tender, drain and cool; dice. Treat carrots the same way. Make sauce of Dijon mustard, olive oil, cider vinegar and chopped scallions. Toss all together.
69. Shred carrots and cabbage (red, savoy or Napa). In a blender, whip olive oil, lemon or lime juice, a stemmed and seeded jalapeño, garlic and cilantro or parsley. Toss with the vegetables.
70. Blanch, shock in cold water, then julienne green beans, daikon and carrots; chill. Whisk soy sauce with honey and lemon to taste; pour over vegetables.
71. Add chopped scallions and chopped kalamata or other good black olives to cooked and drained white beans. Dress with white wine vinegar, olive oil and fresh thyme, marjoram or oregano.
72. Trim and shred raw brussels sprouts (the slicer on a food processor works well). Toss with lemon vinaigrette and shaved or grated Parmesan. Crumbled bacon, as usual, is a welcome visitor here.
73. Roast beets until tender, then peel and cut into chunks. Toss with olive oil, sherry vinegar, toasted chopped hazelnuts and crumbled blue cheese.
74. Trim and chop kale; salt and squeeze and knead until wilted and reduced in volume, about 5 minutes. Rinse, dry and toss with olive oil, lemon juice, chopped dried apples and toasted pine nuts.
75. Wild Rice Greek Salad: Toss cooked wild rice (or mix wild and white) with chopped tomatoes, cucumber, red onion, kalamata olives and crumbled feta. Dress with olive oil, lemon juice, parsley and mint.
76. Grate apples (red are nice; leave skin on), radish and celery. Roast pistachios and chop. Dress all with olive oil, shallots, grainy mustard, red wine vinegar and a pinch of sugar.
77. Trim and dice fresh tomatillos; peel and julienne jicama (or daikon or kohlrabi). For dressing, combine lemon and lime juices, olive oil and chopped cilantro. Pour over salad, top with toasted sesame seeds.
78. Slowly render cubed pork rind or turkey skin until crisp (for skin, start with a bit of oil or turkey fat). Thin sour cream with buttermilk and stir in minced parsley and garlic, black pepper and a little white wine vinegar. Arrange frisée on platter; top with dressing and cracklings.
79. Cook chopped pears in a covered saucepan with a tiny bit of water until soft. Purée, but not too fine. In your smallest pan, boil a few tablespoons of balsamic vinegar with a little brown sugar; lower heat and reduce by half. Spoon the pear sauce over endive leaves and finish with toasted sliced almonds and the balsamic reduction.
80. Trim and coarsely chop chard (rainbow makes for a gorgeous salad) and combine with white beans and chopped scallions. Dressing is minced ginger, a suspicion of garlic, olive oil and cider vinegar.
BREADS AND CRACKERS
81. Tomato Pinwheels: Soak 1 cup dried tomatoes in hot water, drain and pulse in a food processor with 1 tablespoon olive oil and 1 tablespoon chopped fresh thyme (add water or oil if necessary). Combine 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder and 1 teaspoon baking soda with 4 tablespoons cold butter (use food processor or fingers). Stir in 3/4 cup yogurt or buttermilk and gather the dough into a ball. Roll into a large rectangle on a floured surface, spread the tomatoes all over the dough and roll it up lengthwise. Cut the log crosswise into 1-inch slices, put them on a baking sheet and bake at 400 degrees until puffed and golden, 7 to 10 minutes.
82. Cornmeal Flatbread with Onion and Sage: Mix 1 cup cornmeal with 1 teaspoon salt; slowly whisk in 1 1/2 cups water. Cover and let sit for an hour (or up to 12 hours in the refrigerator). Put 1/4 cup olive oil in a 12-inch ovenproof skillet along with a thinly sliced red onion; stir. Heat the skillet in a 400-degree oven for a few minutes, then stir and pour in the batter. Bake at 375 degrees until the flatbread is crisp at the edges and releases easily from the pan, about 45 minutes.
83. Onion-Rosemary Skillet Bread: In a 12-inch cast iron pan, sauté half a large, thinly sliced red onion in about 1/4 cup olive oil until soft and beginning to color. Combine a cup of whole wheat flour with 1 teaspoon salt and 1 tablespoon rosemary leaves; add 1 1/2 cups water and whisk until smooth. Pour the batter into the hot skillet and bake in a 450-degree oven until the flatbread is crisp on the edges and releases easily from the pan, about 30 to 40 minutes.
84. Sage Crackers: Pulse 1 cup flour, 1 teaspoon salt, 1/2 cup Parmesan and 4 tablespoons cold butter in a food processor. Add 1/4 cup cream and 1 tablespoon finely chopped sage. When just combined, roll as thinly as possible, score into squares, sprinkle with salt and bake at 400 degrees until golden. Let cool, then break into pieces.
85. Herbed Buttermilk Biscuits: Combine 3 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda and 1 tablespoon fresh thyme leaves. Use your fingers to rub in 1 1/2 sticks of butter until the mixture resembles small peas. Add 1 cup buttermilk and stir until just combined. Drop large spoonfuls onto a baking sheet and bake at 425 degrees until golden, about 15 minutes.
86. Spiced Muffins: Mix 2 cups flour, 1/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon each allspice and ground ginger, and a pinch of cloves. In another bowl, combine 1 egg, 1 cup milk and 3 tablespoons melted butter. Stir the wet ingredients into the dry until just combined, adding milk if the batter seems too dry. Spoon into greased muffin tins and bake for 20 to 25 minutes at 375 degrees or until done.
87. Combine 2 cups whole wheat with 2 cups white flour and 1 teaspoon each baking powder, baking soda and salt in a food processor. Pour in 1 1/2 cups buttermilk or thin yogurt, and pulse until a ball is formed. Knead for a minute (fold in 1/2 cup raisins or currants at this point if you like), shape into a round loaf, slash the top in a few places and bake on a greased sheet for about 45 minutes, or until the bottom sounds hollow when you thump it.
88. Dill-Cheddar Puffs: Combine 1 cup water with 1/2 stick of butter and 1/2 teaspoon of salt in a saucepan over medium heat and bring to a boil. When the butter melts add 1 1/2 cups flour and cook, stirring, until the dough forms a ball, about 5 minutes. Turn off the heat, then add 3 eggs, one at a time, beating well until the mixture is glossy. Stir in 2 cups grated Cheddar and 2 tablespoon freshly chopped dill. Drop teaspoons of the batter on greased baking sheets and bake at 425 degrees until lightly browned, about 10 to 15 minutes.
89. Vegetable Crackers: Slice beets, sweet potatoes, plantains or parsnips or all of the above into 1/8-inch disks (a mandoline is helpful) and toss lightly in olive oil. Spread the slices on baking sheets, sprinkle with salt, pepper and, if you like, other seasonings and bake at 400 degrees for 10 to 12 minutes. When browned, flip the chips over and bake for another 10 minutes or so.
DESSERTS
90. Baked Apples: Combine chopped pecans and chopped dried fruit (raisins, dates, figs, cranberries all work) and toss with maple syrup and a sprinkle of cinnamon, allspice or nutmeg or all three. Fill the cavities of cored apples with the fruits and nuts, dot each with butter, put into a baking dish and roast about 30 minutes, until tender. Better with vanilla ice cream.
91. Pears in Red Wine: Simmer 2 cups red wine with 1/2 cup sugar, 2 cloves, a cinnamon stick and a few slices of ginger in a pot for a few minutes, then gently poach peeled and cored pears (use a spoon to hollow them from bottom), until soft. Cool or chill, and serve with a bit of the poaching liquid.
92. Cranberry Truffles: Heat 1/2 cup simple syrup and 1/2 cup bourbon or water; add 2 cups dried cranberries and steep until soft, 10 to 15 minutes. Drain, reserving the liquid. Pulse the fruit in a food processor, adding just enough liquid so the mixture comes together. Roll spoonfuls of the cranberry filling into balls, then roll them in cocoa, mixed with pulverized nuts if you like.
93. Pumpkin-Raisin-Ginger Turnovers: Mix puréed cooked pumpkin, raisins, chopped crystallized ginger and sugar. Brush a sheet of phyllo with melted butter and cut lengthwise into thirds. Put a spoonful of the filling at the top of each strip. Fold down to make a triangle and repeat, like folding a flag. Repeat with remaining filling. Brush the tops with butter and bake 20 to 30 minutes. Dust with powdered sugar.
94. Pumpkin-Tofu Pudding: Purée a package of silken tofu, 2 cups of cooked or canned pumpkin, simple syrup to taste, a splash of brandy and a pinch each of nutmeg and salt. Refrigerate until chilled.
95. Indian Pudding: Combine 3 cups of milk and 1/3 cup of cornmeal in a saucepan over medium heat. Bring to a simmer; stir in 1/3 cup of molasses, 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon cinnamon and simmer, stirring occasionally, until thick. Add 1 tablespoon of butter and stir until melted. Pour pudding into a buttered baking dish and bake at 300 degrees for about 2 hours, uncovered, until golden brown and set in the middle. Serve with ice cream or whipped cream.
96. Sweet Autumn Gratin: Combine cubed pumpkin or sweet potato with cranberries and hazelnuts in a buttered baking dish. Sprinkle with brown sugar and toss. Drizzle cream over all, dot with butter and bake until soft, bubbly and browned, 50 to 60 minutes. Re-warm before serving if you like.
97. Prunes With Hazelnuts: Simmer prunes in port with cloves and cinnamon until soft; remove prunes and reduce syrup. Strain over the prunes. Top them with whipped cream, and the cream with chopped toasted hazelnuts.
98. Chipotle Brittle: Cook 2 cups sugar and 2 tablespoons water in a deep saucepan over medium heat, stirring once in a while until golden. Off heat, stir in 2 cups peanuts or pumpkinseeds and 1 or 2 mashed canned chipotle chilies with a bit of their adobo (more if you like things fiery). Quickly spread the mixture out on a buttered rimmed baking sheet and let cool before breaking into pieces.
99. Apple-Cranberry Crumble: Peel and slice 4 large tart apples. Toss with a cup of cranberries, the juice and zest of a lemon and 1/4 cup brandy, apple cider or water and put into a buttered baking dish. Pulse 1/2 cup cold butter, 1/2 cup oats, 1/2 cup walnuts or pecans, 1/2 cup flour, 3/4 cup brown sugar, 1 tablespoon cinnamon and 1/2 teaspoon ginger in a food processor until crumbly — not fine. Top the fruit with this and bake until bubbly, about 45 minutes.
100. Spiced Macaroons: Mix 3 cups shredded unsweetened coconut, 1 cup sugar, 1/2 teaspoon ground cardamom and a pinch of salt in a bowl. Stir in 3 lightly beaten egg whites and a teaspoon almond extract. Drop in small spoonfuls on baking sheet and bake at 350 degrees for about 15 minutes, or until golden on the edges.
101. Buy some cheese. Unwrap it and put it on a plate with some walnuts and fruit; let come to room temperature. Serve with good bread.

FIVE MINUTE MANAGEMENT COURSE

This course is a courtesy of my friend Dan Fendler from Twin cities,Mn

Lesson 1:
A man is getting into the shower just as his wife is finishing up her shower, when the doorbell rings.
The wife quickly wraps herself in a towel and runs downstairs.
When she opens the door, there stands Bob, the next-door neighbour.
Before she says a word, Bob says, 'I'll give you $800 to drop that towel.'
After thinking for a moment, the woman drops her towel and stands naked in front of Bob, after a few seconds, Bob hands her $800 and leaves.
The woman wraps back up in the towel and goes back upstairs.
When she gets to the bathroom, her husband asks, 'Who was that?'
'It was Bob the next door neighbour,' she replies.
'Great,' the husband says, 'did he say anything about the $800 he owes me?'

Moral of the story:

If you share critical information pertaining to credit and risk with your shareholders in time, you may be in a position to prevent avoidable exposure.

Lesson 2:
A priest offered a Nun a lift.
She got in and crossed her legs, forcing her gown to reveal a leg.
The priest nearly had an accident.
After controlling the car, he stealthily slid his hand up her leg....
The nun said, 'Father, remember Psalm 129?'
The priest removed his hand. But, changing gears, he let his hand slide up her leg again.
The nun once again said, 'Father, remember Psalm 129?'
The priest apologized 'Sorry sister but the flesh is weak.'
Arriving at the convent, the nun sighed heavily and went on her way

On his arrival at the church, the priest rushed to look up Psalm 129. It said, 'Go forth and seek, further up, you will find glory.'

Moral of the story:
If you are not well informed in your job, you might miss a great opportunity.

Lesson 3:
A sales rep, an administration clerk, and the manager are walking to lunch when they find an antique oil lamp.
They rub it and a Genie comes out.
The Genie says, 'I'll give each of you just one wish.'
'Me first! Me first!' says the admin clerk. 'I want to be in the Bahamas , driving a speedboat, without a care in the world.'
Puff! She's gone.
'Me next! Me next!' says the sales rep. 'I want to be in Hawaii , relaxing on the beach with my personal masseuse, an endless supply of Pina Coladas and the love of my life..'
Puff! He's gone.

'OK, you're up,' the Genie says to the manager.
The manager says, 'I want those two back in the office after lunch.'

Moral of the story:
Always let your boss have the first say.


Lesson 4
An eagle was sitting on a tree resting, doing nothing.
A small rabbit saw the eagle and asked him, 'Can I also sit like you and do nothing?'
The eagle answered: 'Sure, why not.'
So, the rabbit sat on the ground below the eagle and rested. All of a sudden, a fox appeared, jumped on the rabbit and ate it..

Moral of the story:
To be sitting and doing nothing, you must be sitting very, very high up.

Lesson 5
A turkey was chatting with a bull.
'I would love to be able to get to the top of that tree' sighed the turkey, 'but I haven't got the energy.'
'Well, why don't you nibble on some of my droppings?' replied the bull. They're packed with nutrients.'
The turkey pecked at a lump of dung, and found it actually gave him enough strength to reach the lowest branch of the tree.
The next day, after eating some more dung, he reached the second branch.
Finally after a fourth night, the turkey was proudly perched at the top of the tree.
He was promptly spotted by a farmer, who shot him out of the tree.

Moral of the story:
Bull Shit might get you to the top, but it won't keep you there.

Lesson 6
A little bird was flying south for the winter. It was so cold the bird froze and fell to the ground into a large field.
While he was lying there, a cow came by and dropped some dung on him.
As the frozen bird lay there in the pile of cow dung, he began to realize how warm he was.
The dung was actually thawing him out!
He lay there all warm and happy, and soon began to sing for joy.
A passing cat heard the bird singing and came to investigate.
Following the sound, the cat discovered the bird under the pile of cow dung, and promptly dug him out and ate him
.
Morals of the story:

(1) Not everyone who shits on you is your enemy.
(2) Not everyone who gets you out of shit is your friend.
(3) And when you're in deep shit, it's best to keep your mouth shut!

THUS ENDS THE FIVE MINUTE MANAGEMENT COURSE

8 filiżanek herbaty lub kawy dobre dla serca i mózgu

Osiem wypitych filiżanek herbaty dziennie - przesada? Być może, ale... Niektórzy eksperci twierdzą, że taka ilość może mieć korzystny wpływ na nasz układ sercowo-naczyniowy, pracę mózgu oraz na długość życia.
Kofeinowe napoje takie jak herbata, kawa czy kakao mają pozytywny wpływ na funkcje mentalne, podnoszą czujność, poprawiają samopoczucie i pamięć krótkotrwałą – wykazały badania niezależnej dietetyczki Dr Carrie Ruxton z londyńskiego King's College.
Prowadzone wcześniej badania dowiodły, że picie napojów zawierających antyoksydanty i duże ilości flawonoidów zapobiega chorobom serca i zmniejsza ryzyko wystąpienia raka – podaje serwis indiatimes.com.
Ruxton potwierdza badania dotyczące pozytywnych skutków kofeiny. Według niej, 400mg kofeiny dziennie jest optymalną dawką, która znaczączo wpłynie na procesy myślowe i przeciwdziałanie chorobom serca.
Ludzie którzy ograniczają picie napojów zawierających kofeinę nie zyskują jej pozytywnych właściwości jakie posiada. Nie ma potrzeby, aby rodzice zabraniali dzieciom picia herbaty czy kawy – dodaje.
Na podstawie trzech badań na łacznej grupie 90 tys. pacjentów odkryła, że picie ośmiu filiżanek herbaty lub czterech kawy dziennie zmniejsza ryzyko wystąpienia chorób układu krążenia.
Ruxton w ten sposób chce zmienić negatywny wizerunek jaki otacza kofeinę.

Pee to help make your garden grow

from BBC



Gardeners help the composting process

The 'pee bale' is only in use out of visitor hours

Gardeners at a National Trust property in Cambridgeshire are urging people to relieve themselves outdoors to help gardens grow greener.

A three-metre long "pee bale" has been installed at Wimpole Hall.

Head gardener Philip Whaites is urging his male colleagues to pee on the straw bale to activate the composting process on the estate's compost heap.

He said the "pee bale" is only in use out of visitor hours, since "we don't want to scare the public".

He said: "For eight weeks now, male members of our garden and estate teams have been using the outdoor straw bale when nature calls.

"The pee bale is excellent matter to add to our compost heap to stimulate the composting process; and with over 400 acres of gardens and parkland to utilise compost, we need all the help we can get.

http://newsimg.bbc.co.uk/shared/img/o.gif


http://newsimg.bbc.co.uk/nol/shared/img/v3/start_quote_rb.gifAdding a little pee just helps get it all going http://newsimg.bbc.co.uk/nol/shared/img/v3/end_quote_rb.gif

Rosemary Hooper, master composter

"There are obvious logistical benefits to limiting it to male members of the team, but also male pee is preferable to women's, as the male stuff is apparently less acidic."

By the end of the year, it was calculated that the 10 men from the 70-strong garden and estates team will make more 1,000 individual trips to the pee bale, contributing towards the compost for the estate.

The estate said it will have saved up to 30% of its daily water use by not having to flush the loo so many times.

Rosemary Hooper, Wimpole estate's in-house master composter, said: "Most people can compost in some way in their own gardens.

"Peeing on a compost heap activates the composting process, helps to produce a ready supply of lovely organic matter to add back to the garden.

"Adding a little pee just helps get it all going; it's totally safe and a bit of fun too."

Gorgonzola Walnut Stuffed Pork

1 pork tenderloin (about 12 ounces)
1/2 teaspoon each salt and pepper
1/4 cup (about 2 ounces) crumbled gorgonzola cheese
1/2 tablespoon chopped fresh thyme or 1/2 teaspoon dried
1 teaspoon lemon zest
1/4 cup chopped walnuts
2 teaspoons olive oil
Preheat oven to 400 degrees. Cut pork tenderloin in half lengthwise to make two long pieces. Use a meat mallet or coffee mug to pound them to about 1/2-inch thick. Season with salt and pepper. In a small bowl, combine cheese, thyme and lemon zest. Mash well with fork and set aside. Heat a large, dry, oven-safe skillet over medium-high heat. Add walnuts and toast, stirring often, until light brown, 1 to 2 minutes. Stir walnuts into the cheese mixture. Spread the mixture in a strip down the center of each pork piece. Roll up and secure with kitchen string or toothpicks. Heat oil in skillet over medium-high heat. Sear pork on all sides and each end for about 30 seconds. Place skillet in oven and roast 10 minutes. Remove from oven, cover loosely with foil and let rest 10 minutes. Remove string or toothpicks and slice to serve.
Active time: 20 minutes
Total time: 40 minutes
Servings: 2
Approximate nutritional values per serving: 443 calories, 28 g fat, 136 mg cholesterol, 46 g protein, 4 g carbohydrates, 1 g fiber, 1,013 mg sodium, 56 percent calories from fat.

Change from Western diet to reduce disease risk

04-Nov-2009
Compounds produced by frying, grilling, or pasteurizing may be driving inflammation and ageing, according to a new study from the US.
But reducing intakes of compounds called advanced glycation end products (AGEs) may reduce inflammation and help boost the body’s natural defences, according to results of a dietary intervention published in the Journal of Clinical Endocrinology and Metabolism.
AGEs are toxic substances reportedly produced in abundance in the Western diets, as a result of heating, pasteurisation, drying, smoking, frying or grilling. The compounds are said to promote oxidation and inflammation, which may ultimately increase the risk of chronic diseases, such as diabetes and heart disease.
The study adds to previous studies on that point the finger at the highly processed foods and meats consumed in the Western diet in relation to a range of conditions, from obesity to colorectal cancer.
Researchers from the US National Institute on Aging and Mount Sinai School of Medicine report that a simple dietary intervention that reduces intakes of AGEs may promote weight loss and improve overall health. The improvements occurred without changing caloric or nutrient intake, said the researchers.
“What is noteworthy about our findings is that reduced AGE consumption proved to be effective in all study participants, including healthy persons and persons who have a chronic condition such as kidney disease,” said study author Professor Helen Vlassara from Mount Sinai School of Medicine.
The new study involved 40 healthy people aged between 18 and 45, or older than 60, and another 9 people with kidney disease. The subjects were randomly assigned to one of two diets: One group continued to consume their own regular Western diet, while the second group consumed a diet with the same calorie and nutrient content, but with 50 per cent less AGEs.
Participants in the AGE-less intervention were advised poach, stew, or steam their meals.

schab z musztardą zawiniety w boczku

Schab wieczorem zamarynowalem w ziolach, czosnku, soli, pieprzu - kto co lubi,
posmarowałem musztardą postrą dijon
dzis owinelem go plastrami boczku surowego wedzonego, jeszcze nicią bawelnianą
obwiązałem, potem w piekarniku200 C pieklem okolo godziny zakrytę folią .
20 min przed wyjęciem ściagnełem folię
Bardzo armatyczne i soczyste mięsko

Irish minister's raw garlic habit from BBC

Garlic has been used as a health remedy for more than 5,000 years

Raw garlic may not be most people's idea of a tasty snack, but details have emerged of Irish Finance Minister Brian Lenihan's unlikely fondness for munching on the herb.

Although it's renowned for its many healthy properties as well as being a traditional safeguard against vampires, Mr Lenihan is reported to have used it to stay awake during late-night talks about the Republic's troubled economy.

The revelation emerged in an extract from a book by economist and television personality David McWilliams, who says he met the minister in September 2008 at the height of the banking crisis.

"He pulled a bulb of garlic out of his pocket and started to peel it. It was one of the odd moments in a long night of odd moments.

"In subsequent meetings, the raw garlic was produced and squashed into bowls of soup. This time he just peeled a clove and left it on the table.

Brian Lenihan

Brian Lenihan is said to have begun the habit when he became finance minister

"He explained to me that the garlic gave him strength and kept him healthy and alert. I had no reason to doubt him.

"He went on to say that he had been chomping raw garlic all summer, since he'd got the finance job."

Details of Mr Lenihan's habit were confirmed by Minister of State Pat Carey, who said on a radio programme that Mr Lenihan "constantly chews garlic".

Mr Lenihan is following in the footsteps of many people throughout history who used garlic to improve their physical and mental strength in challenging times.

Health remedy

Roman soldiers ate garlic before battle, Greek athletes took it before a race, and the workers building the pyramids were issued garlic with their rations so that they could chew it all day long as they manhandled the heavy blocks into position.

It may be a wonder herb, but one unfortunate side-effect is that it can lead to bad breath.

Experts suggest eating a sprig of chopped, fresh parsley, but this might look a bit strange in polite company.

Garlic is thought to have been used as a health remedy since 3000 BC.

It is a member of the Lilly family and contains sulphur and amino acids as well as minerals such as germanium, selenium and zinc as well as vitamins A, B and C.

EATING FRUIT...

It's long but very informative
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We all think eating fruits means just buying fruits, cutting it and just popping it into our mouths. It's not as easy as you think. It's important to know how and when to eat.
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What is the correct way of eating fruits?
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IT MEANS NOT EATING FRUITS AFTER YOUR MEALS! * FRUITS SHOULD BE EATEN ON AN EMPTY STOMACH.
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If you eat fruit like that, it will play a major role to detoxify your system, supplying you with a great deal of energy for weight loss and other life activities.
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FRUIT IS THE MOST IMPORTANT FOOD. Let's say you eat two slices of bread and then a slice of fruit. The slice of fruit is ready to go straight through the stomach into the intestines, but it is prevented from doing so.
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In the meantime the whole meal rots and ferments and turns to acid. The minute the fruit comes into contact with the food in the stomach and digestive juices, the entire mass of food begins to spoil....
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So please eat your fruits on an empty stomach or before your meals! You have heard people complaining — every time I eat watermelon I burp, when I eat durian my stomach bloats up, when I eat a banana I feel like running to the toilet, etc — actually all this will not arise if you eat the fruit on an empty stomach. The fruit mixes with the putrefying other food and produces gas and hence you will bloat!
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Graying hair, balding, nervous outburst, and dark circles under the eyes all these will NOT happen if you take fruits on an empty stomach.
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There is no such thing as some fruits, like orange and lemon are acidic, because all fruits become alkaline in our body, according to Dr. Herbert Shelton who did research on this matter. If you have mastered the correct way of eating fruits, you have the Secret of beauty, longevity, health, energy, happiness and normal weight.
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When you need to drink fruit juice - drink only fresh fruit juice, NOT from the cans. Don't even drink juice that has been heated up. Don't eat cooked fruits because you don't get the nutrients at all. You only get to taste. Cooking destroys all the vitamins.
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But eating a whole fruit is better than drinking the juice. If you should drink the juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it. You can go on a 3-day fruit fast to cleanse your body. Just eat fruits and drink fruit juice throughout the 3 days and you will be surprised when your friends tell you how radiant you look!
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KIWI: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange.
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APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants & flavonoids which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke.
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STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging free radicals.
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ORANGE : Sweetest medicine. Taking 2-4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer.
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WATERMELON: Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene — the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium.
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GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes.
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Drinking Cold water after a meal = Cancer! Can u believe this?? For those who like to drink cold water, this article is applicable to you. It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this 'sludge' reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.
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A serious note about heart attacks HEART ATTACK PROCEDURE': (THIS IS NOT A JOKE!) Women should know that not every heart attack symptom is going to be the left arm hurting. Be aware of intense pain in the jaw line. You may never have the first chest pain during the course of a heart attack. Nausea and intense sweating are also common symptoms. Sixty percent of people who have a heart attack while they are asleep do not wake up. Pain in the jaw can wake you from a sound sleep. Let's be careful and be aware. The more we know the better chance we could survive.

Spreewald The best pickles ever,Najlepsze ogórki konserwowe pochodzą z Brandenburgi

Rewelacja ogórki z Spreewald okolice Berlina smak słodko kwasny nuty chilli i estragonu ,produkt regionalny tylko 10 producentów.Te ogórki sa 1.7 l i kosztują 1.59 euro smak ten sam co korniszony do kupienia w sklepie Norma,Kaisers , Reichelt, EDEKA, Mema, Real, Netto, Rewe, JC Penny-Berlin,będę się staral sprowadzić te produkty do nas

10 worst foods to eat while driving

The top 10 food offenders in a car are:
1. Coffee: It always finds a way out of the cup.
2. Hot soup: Many people drink it like coffee and run the same risks.
3. Tacos: "A food that can disassemble itself without much help, leaving your car looking like a salad bar4. Chili: The potential for drips and slops down the front of clothing is significant.
5. Hamburgers: From the grease of the burger to the ketchup and mustard on top, plenty of goop can end up on your hands, clothes and steering wheel.
6. Barbecued food: Similar issue arises for barbecued foods as for hamburgers. The sauce may be great, but it will end up on whatever you touch.
7. Fried chicken: Another food that leaves you with greasy hands, which means constantly wiping them on something, even if it's your shirt. It also makes the steering wheel greasy.
8. Jelly- or cream-filled doughnuts: Has anyone ever eaten a jelly doughnut without some of the center oozing out? And jelly can be difficult to remove from material.
9. Soft drinks: Not only are they subject to spills, but they also can fizz as you're drinking them if you make sudden movements. Most of us have childhood memories of soda fizz in the nose; the sensation isn't any more pleasant now.
10. Chocolate: Like greasy foods, chocolate can coat your fingers as it melts against the warmth of your skin, leaving its mark anywhere you touch. Try to clean it off the steering wheel and you could end up unintentionally swerving.

WADY MIĘSA

Kupując mięso pochodzące z legalnego źródła , nie zdajemy sobie sprawy, że może być obdarzone wadą.
Ogólnie przyjmuje się, że mięso wieprzowe powinno mieć barwę , od różowej do czerwonej oraz wiązać wodę własną i dodaną, ta ostatnia cecha ma ogromne znaczenie przy wyrobie wyrobów mięsnych na wszystkich etapach procesu technologicznego. Wyobraźmy sobie parówki wykonane tylko z 100% mięsa, bez dodatku wody.
Do najczęściej spotykanych wad mięsa w przypadku wieprzowiny należą :

1. PSE (ang. pale, soft, exudative) - jasne, miękkie, wodniste-cieknące
2. DFD (ang. dark, firm, dry) - ciemne, twarde, suche
3. ASE (ang. acid, soft, exudative) - kwaśne, miekkie, wodniste-cieknące
4. RSE (ang. reddish-pink, soft, exudative) - różowo-czerwone, miękkie,
wodniste-cieknące
5. PFN (ang. pale, firm, normal) - jasne, twarde, normalne

Najbardziej opisane są wady PSE i DFD, natomiast pozostałe ASE, RSE i PFN są wadami pośrednimi między PSE i DFD.
Wada PSE mięso jasne, miękkie, wodniste-cieknące jest wynikiem nieprawidłowości przemiany materii w organizmie zwierzęcia przed ubojem i polega na powstawaniu dużej ilości kwasu mlekowego w mięśniach, co prowadzi do szybkiego spadku pH zaraz po uboju do nawet 5,60 a temperatura tuszy wynosi około 35oC . Dochodzi wówczas do pękania błony komórkowej, przez którą wycieka woda oraz barwniki mięśniowe, stąd nazwa mięsa: jasne, blade, wodniste (cieknące).
Przyczyna powstawania wady PSE leży głównie po stronie genetycznej i związana jest z występowaniem genu, który jest odpowiedzialny za występowanie stresu przed ubojem. Gen występuje u ras świń wybitnie mięsnych (duroc, hampshire, petrein), natomiast nasza polska rasa złotnicka (bardziej tłusta), tej wady jest pozbawiona.
Oczywiście, aby poprawić mięsność świń w hodowli stosuje się krzyżówki ras mięsnych z rasami mniej mięsnymi. Zdarza się, że dany mieszaniec dziedziczy cechy złe, co powoduje występowanie wad mięsa.
Bardzo ważną kwestią jest metodyka zapobiegania powstawania wad mięsa, a zaczyna to się w momencie zakupu zwierząt rzeźnych na ubój. Prawidłowe postępowanie ze zwierzętami przed ubojem (brak stresu) może wyeliminować występowanie wady PSE.
Obecnie większe rzeźnie stosują tzw. oszałamianie gazowe, aby móc
wyeliminować występowanie wad mięsa.
Mięso z wadą PSE objawia się poza jego bladą barwą, także dużym wyciekiem soku mięśniowego.
Praktycznie stwierdza się to w ten sposób, że pozostawia mięso na jakiś czas bez żadnych dodatków i obserwuje się ilość wydobywającego soku mięśniowego z danego kawałka mięsa. Dotyczy to tylko mięsa , które jest wystudzone i dojrzałe (np. wieprzowina 2-3 doby po uboju).
Wada DFD (mięso koloru ciemnego) występuje głównie w mięsiewołowym, a przyczyną jest zbyt mała ilość glikogenu w mięśniach w trakcie uboju, przez co nie spada pH mięsa i zatrzymuje na poziomie 6,0.
Wada DFD jest wynikiem niewłaściwego postępowania przed ubojem lub brakiem wypoczynku ubojowego.
Z praktycznego punktu widzenia jest to wada mniej korzystna dla przetwórstwa, niż PSE. Powodem jest większa wodochłonność mięsa przy niekorzystnym procesie peklowania (wydłużony czas i słabe przereagowanie tlenku azotu z barwnikami mięsa). W dotyku oznacza się dużą kleistością; cecha przydatna przy wyrobie farszów.
Inne wady mięsa to: smaku, zapachu, barwy, po części jest związane wyżej omówionymi wadami, lecz przyczyna może być gdzie indziej.
Czynnikiem powodującym zmianę barwy może być rodzaj paszy podawanej zwierzętom rzeźnym np. kukurydza w dużych ilościach powoduje, że tłuszcz jest bardziej żółty.
Zapach mięsa jest pochodną procesów zachodzących w trakcie jego dojrzewania oraz z jakiego osobnika pochodzi dany rodzaj mięsa. Mięso wieprzowe z osobniki płci męskiej (knur, kastrat, późny kastrat, itp.) posiada dużą zawartość skatolu substancji odpowiedzialnej za jego nieprzyjemny, moczowy zapach. Mięso z wyżej wymienionych osobników nie powinno znaleźć się w obrocie.
W mięsie wołowym u osobników płci męskiej nie obserwujemy tych niepożądanych cech.
Mięso pozbawione wad jest "mięsem normalnym". Dla mnie pojęcie "mięsa normalnego", to takie które nie powoduje wycieku soku mięśniowego i utrzymuje wodę dodaną.
Wg mnie wzorcem normalności jest "kleistość" mięsa, ponieważ od tego zależy jakość wyrobów mięsnych.
Poznawania kleistości można nauczyć się wykonując doświadczenie na mięsie z piersi kurczaka lub indyka. Przecinamy kawałek mięsa z piersi poczym dotykamy przecięcie palcami chwilę przetrzymujemy, później zwalniamy dotyk.
Czujemy pewną siłę przylegania naszych palców do mięsa, tak jakby one nam się przykleiły. Dlaczego mięso z piersi kurczaka i indyka, ponieważ ten rodzaj mięsa szybko ulega dojrzewaniu.

Opracował Witold T.Zalewski na podstawie podręcznika „Technologia przetwórstwa mięsa” Adama Olszewskiego

Pro-Test: Co trzeci producent serków wiejskich oszukuje konsumentów

gazeta.pl
06-10-2009, 20:52

Według autorów testu najlepszy w teście okazał się Serek Wiejski OSM Piątnica. Co trzeci z 12 przetestowanych serków wiejskich różnych marek zawierał konserwanty chemiczne, mimo, że na opakowaniu nie było o tym ani słowa - informuje fundacja Pro-Test. Najlepszy okazał się serek wiejski z OSM Piątnica - pisze gazeta.pl.
Według badań przeprowadzonych na zlecenie fundacji Pro-Test (dawniej Świat Konsumenta) cytowanej przez gazeta.pl, czterej producenci: Mlekovita, Pilos, OSM Garwolin i Páturages wprowadzają konsumentów w błąd. W produktach tych firm specjaliści znaleźli kwas sorobowy, mimo, że na opakowaniach znajdowały się takie informacje jak "bez konserwantów" (Pilos), "tylko z naturalnych składników" (OSM Garwolin) czy "naturalny" (Páturages i Mlekovita). Takie praktyki, według fundacji, są niezgodne z prawem.

Samo dodawanie konserwantów chemicznych do serków jest dozwolone, ale producenci muszą przestrzegać limitów i poinformować konsumentów o stosowanych dodatkach.

W teście wzięło udział 12 naturalnych serków wiejskich następujących marek: Garwolin, Krasnystaw, Mlekovita, Páturages (wyprodukowany przez Starco ZM Sp. z o.o.), Piątnica, Pilos (wyprodukowany przez OSM w Kole), Real Quality (wyprodukowany przez SM Mlekpol ZPM Rolmlecz w Radomiu), Rolmlecz, Serek Wiejski z Łowicza, Sokołów Podlaski, TIP (wyprodukowany przez OSM Włoszczowa).

W ramach testu oceniający brali pod uwagą m.in. oznakowanie etykiet, zgodność deklarowanej zawartości odżywczej (tłuszczu, białka, soli), naturalność składu, czystość mikrobiologiczną. Według autorów testu najlepszy w teście okazał się Serek Wiejski OSM Piątnica - pisze gazeta.pl.