Category Archives: Edibles

Food, Drink, Wine, Coffee, Water. Anything consumed.

End of the Pyramid

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By Jeffrey the Barak

Following a recent failed revamp of the original infamous fattening American Food Pyramid, the USDA has introduced The Food Plate.

It really is quite simple, and easy to see that half of our food should be fruits and vegetables. It should be noted that a typical American meal may contain as little as zero fruits and vegetables, but sometimes there is a lettuce leaf and a tomato slice between the cheeseburger and the bun.

Anyway, this diagram is really quite easy to remember, unlike either of the preceding triangles. Good eating!

Comparison: CBTL, Nespresso, Single-Serve Espresso

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By Jeffrey the Barak

Single serve coffee and single serve espresso are the fastest growing trends in home coffee preparation. While the cost per cup can be a lot higher than you would pay with a normal coffee maker or home espresso machine, capsule systems take away the guesswork, the mess, the constant cleanup and the wastage

In an older article on the-vu, I compared the Keurig, which only makes brewed coffee, and not espresso, and the Tassimo, which makes both, except it does not make high BAR pressure espresso but rather a close facsimile. My review of these two systems can be found at http://www.the-vu.com/2009/05/discovering-single-serve-coffee-keurig-versus-tassimo/

But the world is going nuts for Nespresso, an espresso making system that delivers a perfect pull with every shot, and no cleaning required. Having pulled many a lousy shot with an array of manual, semi-automatic and fully automatic espresso machines over the years, The consistently perfect shots delivered from the Nespresso system are beyond impressive and I would challenge any highly practiced barista to consistently match the results.

But as perfect as the system is, the only place to get the capsules of coffee, unless you are close to a very rare Nespresso boutique store, is at Nespresso.com. Customers say they arrive in two days and Nespresso has the best customer service, even if a problem develops with the machine. Nespresso will even send out a loaner to use while the customer’s own rig is being fixed.

But Nespresso is not the only player. There are several aspiring single-serve, pod or capsule, espresso and/or coffee competitors in the world including  Dolce Gusto, also owned by Nestle (as is Nespresso), Gaggia, Flavia (Mars), Illy (with or without Francis Francis), Comobar, Lavazza, Italcaffe, Benotti, La Piccola, Tuttocialde and several more, including Caffitaly.

And it is Caffitaly that has struck distribution deals in various countries. In the United States, the partner is The Coffee Bean and Tea Leaf, and the brand name for the machines in the U.S. is CBTL. In the States, the coffee varieties available for the CBTL machine are all from The Coffee Bean, and this is not such a bad thing, as the Coffee Bean and Tea Leaf have some of the best coffee in the world. Customers far away from any Coffee Bean store can order capsules online, just as they would be forced to if they chose to buy a Nespresso machine.

The Coffee Bean and Tea Leaf started as a local Los Angeles family-owned firm that was closely watched by the Seattle giants and in many areas beat all to the start line with new innovations. For example, one day a couple of decades ago, the manager of a Coffee Bean invented the Ice-Blended Mocha. Cinnabon has another claim for the invention of this concoction, but It seems that the Coffee Bean manager was probably unaware of it when she dreamed it up, and the Coffee Bean’s unique use of cold-brewed “Toddy” coffee did contribute greatly to its success. Now every cafe, ice-cream store and donut shop has some version of a coffee smoothie, most noticeably, the cleverly named Starbucks Frappuccino.

And it is Starbucks who is strangely absent from the single serve revolution. True, they partnered with Tassimo (Kraft) to make Starbucks brewed coffee T-Cups, and they also make paper Pods to fit in E.S.E compatible machines, but they have not partnered with a single-serve espresso machine manufacturer so far. CBTL with Caffitaly have beaten them to market.

As mentioned earlier, the Keurig and Tassimo were compared in the aforementioned article, and so here we will compare side-by-side, a Nespresso machine and a CBTL machine. In each case we will focus on a single short shot of espresso, and simply note that both providers offer a virtually identical electric milk frother/heater should you want to incorporate your shot into a latte, cappuccino or machiatto.

And the comparison is fairly easy. Both Nespresso and CBTL have a good variety of coffee capsules. Both offer at least four excellent espresso varieties. But only the CBTL machine can also brew a lower pressure large size drip coffee drink. So if you want both espresso and brewed coffee, and choose Nespresso, you will also need a Keurig to sit beside it.

Both machines accept and eject the capsules in much the same way, but the Nespresso excels in finishing cleaner with less post-shot dripping

And as for price, the CBTL machines are significantly less expensive. For visual design, Nespresso wins with the narrow profile $279 Citz, but the $150 CBTL Kaldi looks great, and so does their less expensive CBTL Cantata, which has identical specs and function for just $130. I personally have an aversion to the shape of the $200 Nespresso Essenza but that’s just me.

Nespresso, being an espresso-only machine, has more varieties of espresso, but most of these are very mild and therefore not what you would expect to receive if you ordered a real espresso at any self respecting cafe. So both systems only have three or four truly excellent proper espresso blends in their line up. That’s right, not very many! But these few are excellent, authentic, and of course completely consistent from shot to shot, something of which few baristas can boast.

My own top capsule picks, based on the criteria that espresso should be the strength and intensity of proper espresso, not just a tiny little cup of fairly strong coffee:

  • Nespresso Ristretto
  • CBTL Italian,
  • CBTL Premium,
  • Nespresso Arpegio,
  • CBTL Continental,
  • Nespresso Roma,
  • Nespresso Indriya.

Decafs and lungos were not included in this comparison, and my order of favorites is preliminary because I have not yet experienced several of each and considered them over a reasonable period of time. Your preferences will of course vary.

I think the Nespresso and CBTL systems are both excellent and both will give better shots than your best effort with a portafilter or a super automatic, and do so every time with never a bad shot pulled. While the Nespresso generates 19 BAR of pressure and the CBTL only gives 15 BAR, the difference is not possible to notice in the extraction and crema, so 15 must be enough.

But the price difference makes the CBTL the winner, for now. They are too new to have many reviews and Nespresso fans will be alarmed this verdict, and the long establishment of Nespresso means you could find old used machines at a bargain price etc., but assuming you want a new one, it’s CBTL who wins today.

References:

Milk:

As a final aside, since these systems focus on convenience, I would recommend that if you drink lattes, cappuccinos etc., that you pair your CBTL or Nespresso machine with the $60 CBTL milk frother or the similar $100 Nespresso Aeroccino, rather than pick a machine with a difficult to master steam wand. Or take the even lower cost route with CBTL’s $13 hand-held frother and heat your milk in your microwave! (Or even pick up the $3 version at Ikea). Having practiced micro-foaming milk for years with several steam wands, I would not recommend the procedure to anyone seeking convenience and consistency!

Jeffrey the Barak is a coffee enthusiast and is the publisher of the-vu.

The secret link between dog anger and people who eat potatoes

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By Annie Manzano

In 1987, Willard Froloy was found dead and partly devoured in his Philadelphia apartment. His three pet dogs had been feeding on his corpse for two weeks. Investigation showed that the cause of death was choking and it seems that large-cut French-fried potatoes were the substance of the blockage.

The dogs had eaten the potatoes, but peelings suggested that the victim had prepared at least ten of them.

Well known tennis player Bea Tyson, was bitten on the throat by her pet Lab, a sweet dog who had shown no aggression or abnormal behavior for the five years she had lived with Bea. Tyson said later that the sight of a bag of potatoes had sparked something primal in Rainy’s demeanor and the attack occurred in the blink of an eye.

When house burglars Lorn and Cleavis Hutson seduced a family chow with a fresh beef shank and filled their bags with the valuables belonging to the Arlen family in Dallas, all went well until Lorn picked up a potato from the kitchen counter. In a flash, the chow had sunken it’s teeth into brother Cleavis’ face and punctured his eyeball.

These incidents all occurred in 2008 and in all there were close to twenty reports of previously peaceful pooches suddenly snapping violently at the mere sight of the humble potato. But according to FBI agent Brandon Line, as suddenly as it all started, it stopped, with zero cases in 2009. The file was closed in 2010.

So what caused this outbreak of potato sparked dog attacks? Agent Line believes it is possibly a four year cycle, because there were some cases reported in 2004 also. Nothing can be proven, but come 2012, it may be prudent to take care around dogs when using potatoes.

Annie Manzano is the secretary of the Filipino-American Potato Society of San Jose, California.

Turmeric kills cancer in Ireland

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800px-false-startBy Jeffrey the Barak

There is a racing flag that is green with a yellow chevron or V. It means false start. But green and yellow are very important colors when it comes to food. They are the colors of life.

The color of death is not black, it is brown. Brown as in brown colored food that is not really very good for you. A healthy plate needs to have green and yellow on it.

Most of us have heard about the advantages of eating food that looks green. Kale, broccoli, soy beans, spinach, all good for our health.

But besides yellow peppers and a few squashes, what is the yellow we need to be consuming? Strictly speaking, the magic yellow is not a raw natural food, it is a processed spice, and it is called turmeric. It is used in yellow curries.

turmericNutritionally we can all do just fine without ever encountering turmeric, and even a cancer victim does not need to eat turmeric. However, scientists have found that a chemical extracted from turmeric, called curcumin, kills cancer cells and then digests itself, vanishing without any side effects.

Specifically, a team at the Cork Cancer Research Center in Ireland, led by Dr. Sharon McKenna have been able to positively show that oesophageal cancer cells (a.k.a. gullet cancer cells) are clearly destroyed by curcumin.

It is not clear if frequently eating plenty of yellow curry laced with turmeric can cure oesophageal cancer on it’s own, but any excuse to eat this delicious yellow food as a preventative measure is welcome.

How Wine Survived Prohibition

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By Thomas Ajava

wine7North American wine is now considered excellent and comparable, if not better, than any wine in the world. This seems oddly so given the fact of prohibition. It takes time to develop a vineyard and wine. How did North American wine survive the plague of prohibition?

The year was 1920. A conservative, religious movement had reached full steam. It’s target? The evils of alcohol. With the passage of the Volstead Act, alcohol for libation purposes became illegal in the United States of America. The concept was better known as Prohibition.

As we know now, prohibition was an utter failure. It costs states and the federal government billions in tax money. It also introduced a huge upswing in organized crime as the mob moved to provide supply for the inevitable demand that existed for adult beverages. While beer and hard alcohol are the focus of the period, what about wine? It was included in prohibition as well, but winemakers are a subtle group.

Wine has many uses. It was in this area that pockets of the wine industry were able to survive the decade plus of prohibition. They focused on niches for legal uses of wine and supposed legal niches that could be subverted for more rollicking affairs. Let’s take a closer look.

Medicinal wine is an amazing thing. Have a headache? Drink it and you’ll feel better. Had a hard day? It can make things better! As you can probably guess, medicinal wine was wine with a few additives that all had one interesting trait – they all hardened and settled to the bottom of the bottle when the wine was chilled! Oddly, statistics showed many people seemed to get sick on Friday and Saturday nights. Imagine that!

The backers of prohibition had another problem. Their movement was a religious one. As you can imagine, this led to problems because many religious ceremonies include the drinking of wine as a symbolic act. This problem was dealt with when wine use for religious purposes was exempted from prohibition.

You can guess what happened next. Yes, “churches” and “synagogues” started popping up everywhere. Why, you could find many an adult suddenly finding religion again. Oddly, masses and gatherings were held during the evening, not the more traditional morning. I won’t even begin to describe the nature of the new priests and rabbis!

For these reasons, the North American wine industry did not have to start from scratch once prohibition was repealed in 1933. Still, prohibition did a world of hurt to the wine industry and it would take decades before it returned to prominence. Fortunately for us wine drinkers – it did.

Thomas Ajava is with http://www.nomadjournals.com – makers of leather journals to preserve your wine tasting experiences in.

Discovering Single-Serve Coffee, Keurig versus Tassimo

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By Jeffrey the Barak

sscompLet me start this tale with the bottom line, I prefer the Keurig. Okay, now that’s out of the way, I’ll take it from the top.

I feel like I’m on vacation, making good coffee with a single push of a button, and letting the hard work of earlier times fade into memory.

Until a month ago I was at the tail end of an obsession lasting for decades, the obsession of making espresso based drinks at home. Normally, I would be the only one drinking these concoctions, and yet, at the end I had an array of equipment worth $1,400 and still, I could produce a lousy drink if I wasn’t careful.

So one day, while out of town, I drank a cup of regular joe, and it wasn’t half bad. In fact I liked it. Upon returning home and getting some fresh milk for my latte and going through the usual grinding, wiping, cleaning, tamping, more wiping, warming, wiping, pulling, wiping, steaming, wiping etc etc. a seed in my mind began to grow. Do I really need to spend all this time every day as a full time cleaner, just to drink a few cups of coffee?

As I was cleaning the coffee ground stains out of my grout lines with bleach one day, I considered getting a coffee pot, or a French press, or a glass cone or some kind of system that would quickly and easily make a good cup of coffee, but I wanted more. I wanted to remove stale grounds and mess and even the challenge keeping milk fresh from the equation. Enter the concept of single serve coffee.

Now years ago, during my espresso equipment escalation, I had a super automatic espresso machine, which in theory would make a drink with one button push. But behind that push was a lot of hidden cleaning work and I have to say the drinks were pretty awful. So it was with some skepticism that I first turned my attention to the Bosch Tassimo and the Keurig systems.

Since the Tassimo offered the option of pseudo cappuccinos, lattes and espressos, I began with that system. I found it to be a brilliantly clever system, but the only drink varieties that were not pretty darned awful, were the brewed coffee varieties from venture partners Starbucks and Seattle’s Best. And even these were nothing to get excited about, despite their very high cost per cup. The milk drinks, lattes, macchiatos, cappuccinos etc., were practically undrinkable to me, mainly due to to the Ultra-Heat-Treated milk, as were the Gevalia brand T-Discs, which were almost as bad as instant coffee.

Enter the Keurig B60. It had me at cup one. Paired with the Tully’s French and other bold blends, it was heaven in a mug right from the start. Similar as the systems may be in concept, the drink quality is very different. To put it simply, one system makes generally poor coffee and the other makes great coffee.

Also, over the course of the experiment, I trained myself to enjoy dry-powder fat-free Coffee Mate creamer in place of milk, because milk is only fresh for a short while, and with the long shelf life of the T-Discs and K-Cups, the Coffee-Mate made a lot of sense. If I was to take a trip, not only would I miss my Keurig, I’d also be able to return home and immediately be able to have a fresh cup, without shopping for milk.

As I said at the beginning, I chose the Keurig over the Tassimo. But nothing is perfect, so here are my four small criticisms of the Keurig B60.

  1. It is too tall to fit under my upper cabinets and be able to be opened to drop in a K-Cup. For this, I blame my kitchen design, not the Keurig.
  2. Compared to the Tassimo, it takes a couple of minutes to warm up and makes a sound like an electric tea kettle as it does so. The Tassimo was immediately ready as soon as the switch was flipped. However, I can program the Keurig to switch on shortly before I stumble downstairs in the morning, so I have a workaround for the slower morning start.
  3. The Keurig is also a bit noisier than the Tassimo, but still quieter than lots of things, including a grinder, a vibration pump espresso machine, a working steam wand etc . I would not call it a loud device by any standard.
  4. The water reservoir of the Keurig is a little tricky to hold onto with one hand when filling at the faucet, but then there is always a jug.

Keurig is owned by Green Mountain Coffee, and the more I look at the way they do business, the more impressed I am. The only thing I am a little uncomfortable with, is the fact that they successfully sued Kraft, the maker of the Tassimo, for seventeen million dollars, for copyright infringement with regard to the similarity of the Tassimo T-Disc system to the Keurig K-Cup system. Apparently, the court thought Keurig were right about it, but then what came before both systems? The pod. Now what if Illy sues Keurig, saying the plastic K-Cup is similar to a paper pod? Having had a Tassimo and a Keurig, I think they are very different in how they do things and I am surprised that the law suit was successful. But I wasn’t in that courtroom so maybe there was evidence of direct infringement.

Anyway, who cares about law when there’s good coffee around. And with the Keurig system, there is a lot of good coffee. Every K-Cup I have tried, is far better than even the best of the best T-Discs. And that is the bottom line. I think the Tassimo may even be a better machine than a Keurig in many ways, but if the drink is not fantastic, what’s the point? As long as you don’t use the silly travel mug button and bitterly over extract the dose of coffee in a K-Cup that was designed to make a smaller cup of coffee, you cannot go wrong with a Keurig.

Winecycling

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By Jill Russell

Winecycling – Prosser entrepreneur finds treasures “Après Vin”

After the grapes are crushed and the wine is fermented, what’s left is a sloppy goop of grape skins, seeds and bio-waste. But, you know what they say- one man’s trash, is another man’s treasure. Dr. Eric Leber, chemist and Prosser, Washington’s newest wine country entrepreneur, has been taking the bio-waste from local wineries, and turning it into over 50 products made from grape seed oil.

While teaching organic chemistry at Heritage University, Leber has been able to use this little seed to create things like wood stain, ink, even corks. But six years ago after founding his company, Après Vin- French for “after the wine,” his primer focus has been creating the ultimate line of culinary cooking oil.

“In less than two years, the company has gone from a tiny little enterprise, to a larger one, but it still has a long way to grow,” said Leber. “It’s still just beginning, but it’s starting to catch on. Thank God for the internet.”

Everything about the company is infused with the spirit of Washington’s wine country. Almost all of the grape bio-waste comes directly from in-state wineries and the products are produced locally by Prosser’s FruitSmart Company.

Although FruitSmart is an organically certified company, products by Après Vin are not because they are not produced with organic grapes. Leber says organic grapes are difficult to come by, due to shortages of local organic vineyards.

Certified or not, this has not seemed to be a problem for the growing company. The flavor-infused cooking oils have found a strong niche market with the culinary crowds and specialty foods shops. No order is too strange or outlandish for Leber, who says Chef Frank Magaña of Picazo 7 Seventeen restaurant and wine bar in downtown Prosser regularly orders vanilla chardonnay grape seed oil.

The actual production is a huge undertaking. Wine pumice is collected from the wineries, separated, dried, and cold pressed with a European presses. It takes about 3,000 pounds of grapes- enough for 300 gallons of wine, to produce the 75 pounds of dried grape seeds needed to make just one gallon of grape seed oil.

Leber explained although not a winemaker by trade, a passion for the industry has been in his family for over 50 years. In 1956, Leber’s father, Ralph, teamed up with his brother and professors of Washington State University, to create ‘Associated Vintners,’ the first premium winery in the state. Later, his father’s company would become Columbia Winery, which continues to function today in Woodinville, Washington.

In July 2008, Ralph Leber, was inducted into the 2008 Legends of Washington Wine Hall of Fame. This annual function is organized and hosted by Prosser’s Walter Clore Wine and Culinary Center.

Leber says by virtue of his father’s activities, he became aware of the industry, and used that knowledge during his time teaching at Heritage University. Upon receiving a grant by the Economic Development Administration, as part of the federal government’s Department of Commerce, Leber and his students began to examine the possibly of recovering value from agricultural waste. The group started with orchards, transitioned to dairy feed lots, and then found themselves at Apex Washington Hill’s Richmond Winery, which at the time was located in the old Dairy gold plant in Sunnyside.

“Pretty quickly, we discovered that there is still a lot of value in the bi-products from winemaking,” said Leber.

Over the next several years, the team successfully concluded that there were over 50 potential commercial uses that can be harvested from the grape bio-waste. Some of the most impressive discoveries include: writing ink, soap, a natural wood and shoe polish, and a chardonnay bio-fuel- which he has kept in a small glass wine bottle for over 6 years.

“It’s still amazing, that after six years, it’s still fresh,” says Leber. “I don’t think that gasoline or diesel fuel would look that good after six years.’

Grape Skin Paper

Grape Skin Paper

Besides heating homes and powering cars, there has been numerous health benefits associated with grape seed oil. Varietal grape seed oils are a rich source of healthful polyunsaturated oils, antioxidants, and other photochemical. Leber explained the oil also contains essential fatty acids, such as Linolenic (LNA) and Linoleic (LA) acids, which provide contribute to cellular function and vitality. Additionally, grape seed oil has a particularly high level or heart-healthy polyunsaturated fats and half the saturated fat of olive oil- Rachael Ray, eat your heart out!

Currently, Leber focuses full time on running the business, but has promised that once his business becomes profitable, he will create a scholarship for Heritage University students to continue researching sustainable uses for winery bio-waste. He also stays connected to academia by giving lectures about sustainable winemaking. Meanwhile, he explained the newest classes of innovators have continued the research his former students began years ago. Leber explains it’s been incredible to watch the growth of winemaking in Washington over the past 50 years. Despite a shaky economy, Wine County continues to blossom, keeping Leber knee-deep in bio-waste and challenging him to ponder new uses “Après Vin.”

Après Vin products can be purchased at www.apresvin.com.

Jill Russell is a Journalist/blogger at www.recordbulletin.com. Her blog can be found at: http://readjillsblog.blogspot.com/

The Adventures of Rocky and Silvia

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By Jeffrey the Barak

Yes that’s right, I said Silvia not Bullwinkle. These are the names of two machines made by Italian manufacturer Rancilio. The Silvia is the industry standard, consumer espresso and cappuccino maker, and the Rocky is her trusty sidekick, a rough tough burr grinder.

Both machines are well respected in the espresso fanatic community and the Silvia in particular, raises as much passion as other Italian icons, such as Lamborghini, Vespa, Ferrari, Sophia Loren, Moto Guzzi etc.

I know all the Italians will be sighing over that last paragraph. Oh here we go again, they lament. But the comparisons are meant in a positive way as all are iconic, uncontested expressions of Italian artistry.

All coffee heads know about Silvia. They refer to it as “her”. She is “Miss Silvia”. YouTube and Google Video have volumes of footage that people have uploaded, all for the love of Silvia. And there is no shortage of exasperated failed romantic partners for her either. People who could not get the relationship to work and ended up having Silvia leave them.

The sheer volume of user tips, comments and other writings about Silvia and Rocky is huge. Just Google the names to find more than you can read. Users have even found ways to make it better. Google “cheating Miss Silvia” to find an elaborate ritual to speed up the warm up, or try “Silvia PID” to see how homegrown engineers have taken up where the Italian designers left off.

Silvia is more than an espresso machine, it’s an institution, a rite of passage and a lifestyle, all in one heavy metal cube.

My progression to this place where I feel compelled to write about a steel cube has been along a simple road.

Basically, I like coffee. I like how it smells and tastes, I like discovering newer and higher plateaus of the coffee experience as life progresses.

In my fifty years I’ve been into instant coffee, drip coffee, vending machine coffee, even coffee with milk and sugar, and as each better experience has come my way, I’ve come to realize how tasteless the previous level was.

I’ve hung out for hours a day in cafes and owned an array of home coffee making setups. But here I am in the world of Silvia and Rocky. I have improved my techniques to a point where I’m starting to impress myself and I have a large section of my not so large kitchen set up with spotless, gleaming brushed stainless steel monsters at the ready for a session of grinding, tamping, heating, brewing, timing, steaming and of course lots of wiping, washing, cleaning, tidying, refilling, usually all for nothing more than an ounce or two of hot black water with thick brown crema on top.

Why do all of this? It’s hard to say. Until a few days ago I was pushing one button on a Gaggia super automatic and getting what was arguably an acceptable espresso. But was it? No I don’t think so. There is not a super automatic that can deliver an espresso that makes you go “wow”. It’s a compromise. And is it really a drink with the push of a button? No, not if you take into account the inevitable eventual cleaning of the machine.

No, the hard work involved in using and maintaining a semi-automatic espresso machine like the legendary Silvia is not wasted and it even becomes part of the ritual and experience to the extent that having a waiter or counter person hand you an espresso, cappuccino or latte in a public place just isn’t the same. That’s like enjoying a Ducati by having someone else ride it for you and watching it drive by.

You need a heavy tamper, a damp and a dry microfiber towel, a supply of very recently roasted coffee beans, various containers, a knock box, maybe even a cordless vacuum for spilled grounds, a tap water filtration system for goodness sake. You need all kinds of things in fact, to the extent that your Silvia begins to look small in the array. And all for a tiny shot of liquid, or perhaps a silky microfoam topped mixture of espresso and milk with a neat brown rosetta pattern on top.

And the fact that it is oh so easy to make a truly terrible espresso with the Silvia and Rocky makes it all the more rewarding when you do your homework and pull a great shot.

Actually, making a decent cappuccino or latte is not that hard as the white stuff hides the shortcomings of the black stuff to a large extent, but when you finally get dialed in and pull an amazing shot of espresso and take that first sip, or pour an artistic latte, the effect of that tiny portion of strange wet food on the tongue is worth all the time, money, trouble, research and practice that went into making the moment happen.

But we always want more. The Silvia is okay, and the ideal training device, but ultimately, why stop there? Why empty a drip tray when you can have one that drains? Why fill a water reservoir when you can have a machine plumbed in?

In some ways the disadvantages of going up to a commercial machine make the Silvia a better choice. You can move it! It warms up faster (if you cheat it), and is there a justification for something grander when no one but you is being served? Probably not, but I have to say if there had been another few inches between my counter and my cabinets I would have had the Expobar Lever gleaming in the kitchen instead of my new Silvia. Maybe next time, after I have the entire kitchen remodeled. Now won’t that be an expensive shot of espresso?

Setup includes:

* Rancilio Silvia
* Rancilio Rocky Grinder (Doserless)
* Stainless frothing pitcher
* Milk thermometer
* Reg Barber heavy steel wood handled tamper with Rancilio logo
* Shot glasses
* Diver’s watch with a second hand and rotating bezel (to time the shots)
* Rancilio two-drawer stainless steel base,
* Knock box
* Plumbed in water filter under kitchen sink
* Stack of microfiber towels, for everything!
* Espresso, cappuccino and latte cups and saucers
* Large pitcher to refill water reservoir without having to extract it
* Little brush to clear grounds from rim of the portafilter
* Ornate chopstick to level the grounds without touching the coffee with finger
* Large airtight jar to keep some air away from the freshly roasted beans
* Much more stuff
* A very understanding wife

Jeffrey the Barak , loves good espresso, and has been said to obsess over it. He is also the publisher of the-vu.

Nutrition Know-How: Seven Simple Ways to Eat Healthier

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By Monique N. Gilbert B.Sc.

The key to better health is learning the difference between healthy and unhealthy nutrients. The choices we make greatly affect our health. Making a few simple healthy and nutritious changes in our dietary choices can have a profound and positive impact on our health, well-being, energy levels and life span. For instance . . .

  • Healthy proteins provide the amino acids our bodies require to build and repair lean body mass (like muscles, skin, hair and nails), and are low in saturated fat, cholesterol and chemicals. Good sources include wild salmon, beans, legumes, soy products (tofu, tempeh, TVP), seeds (sunflower, pumpkin), nuts (walnuts, almonds, peanuts) and peanut butter.
  • Unhealthy proteins are loaded with saturated fat, cholesterol, hormones, or antibiotics (like beef, lamb, beacon and sausage). While they give your body the needed amino acids, they also clog arteries and compromise your immune system.
  • Healthy fats are unsaturated fats (mono and poly), omega 3 and omega 6 fatty acids. Good sources of these fats include extra virgin olive oil, canola oil, ground flax seeds and walnuts. They help your body absorb fat-soluble antioxidant micronutrients like vitamins A, E, D, and K, and lycopene.
  • Unhealthy fats are saturated fats and trans fatty acids (trans fats), like butter and margarine. These fats contribute to heart disease, stroke, high cholesterol and triglyceride levels, hypertension and obesity.
  • Healthy carbohydrates are high in fiber and are considered complex carbohydrates. Good sources include rolled oats, brown rice, whole wheat, broccoli, squash, green leafy vegetables, sweet potatoes, beans and whole fruit. These help lower cholesterol, aide digestion, regulate blood sugar and insulin levels, and reduce caloric intake.
  • Unhealthy carbohydrates are high in sugar and are called simple carbohydrates, like candy, white bread, sodas, ice cream, cake and cookies. These spike blood sugar and insulin levels, and increase caloric intake (they are considered empty calories).

Eating nutrient-dense foods that are high in antioxidants, phytochemicals and fiber help the body function optimally, promote overall well-being and improve digestion. These nutrients also help fight and prevent heart disease, cancer and diabetes, strengthens the immune system, slows the aging process, increases energy and improves cognitive performance.

Additionally, as we age our appetite lessens, making it even more critical to choose foods wisely. When every bit counts, picking foods with the highest nutritional profile is more important than ever.

An easy way to make your nutritional choices is to look for foods that are bright in color, for they usually contain more beneficial vitamins, minerals and phytochemicals. For example, red and pink grapefruit have the heart-healthy cancer-fighting antioxidant phytochemical called lycopene while white grapefruit does not. Here are seven more simple ways to start eating healthier.

1. Switch from iceberg lettuce to romaine lettuce. Romaine lettuce has more vitamins and minerals like vitamins A and C, thiamine, riboflavin, calcium and potassium. It also has more fiber than iceberg lettuce.

2. Eat brown rice instead of white rice. Brown rice naturally has more fiber and riboflavin, and less sugars than white rice. It is digested slower and is more filling.

3. Switch from white bread to whole-wheat or whole-grain bread. Whole-wheat and whole-grain breads have more fiber, iron and potassium. Slice per slice, they are more filling and satisfying than white bread.

4. Drink iced teas (black, green and herbal) instead of sodas. Black, green and herbal teas provide antioxidants and phytochemicals that enhance your health. Unlike sodas, you can control the sugar content when brewing your own iced teas.

5. Choose whole-grain or whole-wheat cereals with bran instead of sugar-coated cereals. Whole-grain cereals and whole-wheat cereals with bran naturally have more protein, fiber, calcium, iron, vitamin A, thiamin, riboflavin, and niacin than sugar frosted cereals. Besides having less sugar, they are metabolized slower and are more filling. So you have more energy during the day and you will not get hungry right away.

6. Switch from cows milk to fortified soymilk. Soymilk contains no cholesterol or hormones, and is extremely low in saturated fat. It also provides isoflavones and other beneficial phytochemicals that promote good health. Fortified soymilks also contain easy to absorb calcium, vitamins D and B6, and some even add extra antioxidants (like vitamins A, C, and E), folate and omega-3.

7. For dessert, have frozen fruit sorbet instead of ice cream. Frozen fruit sorbet is fat and cholesterol free and has more fiber. It is also loaded with antioxidant vitamins A and C, and contains beneficial phytochemicals.

Recipe: To get you started, try Monique N. Gilbert’s deliciously nutritious homemade sorbet recipe. It is cholesterol-free, and high in antioxidants and fiber.

Strawberry Orange Sorbet

1-1/2 cups frozen strawberries
1/3 cup orange juice
1/3 cup fortified soymilk
2 tablespoons canned pumpkin
1 tablespoon honey

Blend in a food processor or blender for 1-2 minutes, until smooth and creamy. Place in the freezer until ready to serve.
Makes about 2 servings

Copyright © Monique N. Gilbert. All rights reserved.

About this writer: Monique N. Gilbert, B.Sc., is a Health Advocate, Certified Personal Trainer/Fitness Counselor, Recipe Developer, Freelance Writer and Author. Visit her site at http://www.geocities.com/virtuesofsoy/

Monique N. Gilbert, Soy Food Connoisseur, Recipe Developer and Author of… “Virtues of Soy: A Practical Health Guide and Cookbook” (Universal Publishers, 2001).

Monique N. Gilbert, B.Sc., has received international recognition for helping people get healthier, feel better, look younger and live longer. Through her coaching program and writings, Monique motivates, inspires and teaches how to naturally enhancing your health, happiness, energy and longevity with balanced nutrition, physical activity and tranquil living environments. Monique believes it is her mission to educate and enlighten everyone about the benefits of healthy eating and a vibrant stress-free lifestyle. For more information, visit her website – http://www.MoniqueNGilbert.com

The Lowdown on Japanese Food

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By Raymond J G Wells


Japan’s cuisine ranks highly as regards presentation and most dishes are a visual treat for the eyes. This delicate cuisine is also healthy with its traditional emphasis on the likes of noodles, fresh seafood and vegetables.

Japan’s cuisine is certainly one of the world’s best presented and most delicate cuisines and it’s no wonder that just like automobiles and consumer electronics it has been exported around the world. Japanese food is not only visually very appealing, it’s also healthy, with its traditional emphasis on noodles, vegetables and fresh seafood. In recent years the people of Japan have consumed more meat and dairy products but most Japanese dishes are still largely oriented towards noodles, fish and seafood.

Authentic Japanese food is now widely available in the US and Europe and more and more people have grown to appreciate the simple beauty of Japanese food. Dishes that are popular with the increasing number of Americans and Europeans who have a passion for Japanese food include teppanyaki, sushi, sashimi, yakitori, shabu-shabu, kitsune-udon, ramen noodles, Beef Usu-Yaki and Tempura.

Teppanyaki : tender beef, seafood and vegetables cooked on a metal hotplate set in the center of the table in front of the diner.

Sushi : small pieces of raw seafood typically prawn, tuna, squid, sardine or salmon placed on top of a ball of lightly vinegored rice. Wasabi, a pungent horseradish sauce, is usually added.

Sashimi : raw seafood such as salmon, tuna, shrimps, scallops, sea bream and octopus eaten with the likes of soy sauce and the fiery wasabi which is a very pungent green horse radish sauce.

Yakitori : there are various varieties but usually small chunks of chicken and vegetables are grilled on skewers.

Shabu-Shabu : can best be described as the Japanese version of steamboat where, items such as thin slices of beef, chicken, prawns, squid, are simmered with bean curd, vermicelli and various vegetables. You dip the slices in sesame or soy source.

Kitsune Udon : comprises wheat flour noodles cooked in fish broth with fried bean curd and vegetables such as leeks.

Ramen Noodles : are Chinese-type noodles cooked in a meat broth with thinly sliced meat, spinach and leeks.

Tonuki-Sabe : comprises buckwheat noodles cooked in fish boullion and topped with fried flour crust, spinach and fish cake.

Beef Usu Yaki : thin and delicate sliced beef rolls with garlic.

Tempura : is cooked by frying vegetables and shrimps or prawn in fresh vegetable oil after coating each morsel with a batter made of eggs water and wheat flour. Eaten hot and dipped in specially prepared soy sauce and grated radish. Tempura, was originally introduced to Japan by Spanish and Portuguese missionaries in the late 16th century.

The best accompaniment to Japanese meals is probably sake, a fermented liquor made from rice, another option is the highly refreshing and much less potent green tea.

Raymond Wells is a British born economist and writer currently living and working in Malaysia. He has numerous writing credits in both print and electronic magazines. Among the former are articles in Day and Night, Trail finder, Southern Scribe, Writer’s Forum, International Living, Changi, Far East Traveler and Home and Country. He has written for e-zines such as Tempo, Worldwide Freelance Writer, Zinos, Writers Mirror, BootsnAllcom and now for the-vu.

Longing for Lemon

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By Shaheen Perveen

Life without lemons may seem unthinkable today. Imagine the every day citrus celebration that adds zest to an array of gastronomic tang ! Lemons have always been a prized kitchen companion that enlivens everything from simple soups to derring do dishes.

Beyond the culinary caboose, the trusty lemon is a fruit of a thousand uses. Have a look at the ladies of Louis XIV’s (1638-1715) court who loved to bite lemons in order to keep their lips seductively red. The Romans valued lemons as an antidote to all poisons. So called “golden apples of the Hesperides” that Hercules had to fetch from the garden guarded by dragons, were in fact lemons – a curiosity and decorative fruit in classical Rome. The Chinese cherished the fruit on their long sea voyages and later the Britishers made it mandatory for their sailors to stave scurvy.

The Arabs were the pioneers in spreading the lemon cultivation. As early as the twelfth century, Ibn Jamiya ( physician to Sultan Saladin) wrote the “Treatise of the Lemon”. The work, replete with recipes, was worthy of translation in Latin in 1583. The Arabs use lemon in a variety of ways – fresh, dried, pickled, preserved, etc, They preserve it in salt and spices until its texture is simonized to a silky finish.

Lemon at its earliest is believed to have been used by the people of Indus Valley Civilization. The archaeological findings at the site included an ear ring shaped like a lemon. Beyond this rare lemony artifact, nothing more is known about the usages of lemon by these primeval people.

Historical references to lemon as “Median Apples” can be gleamed in Greek comedies of Aristophanes (5th century B.C.), the botanical writings of Theophrastus (4th century B.C) and the Roman poet Virgil (1st century B.C). Athenaeus, the third century A.D., Roman scholar describes the popular belief that lemon was a powerful antidote. He illustrated the tale of two criminals thrown to venomous snakes. The one had eaten a lemon before the bite, survived while the other succumbed to death.

The Romans appreciated lemon as a rare, expensive and a curio fruit that decked the walls of Pompeii and continued to appear in numerous murals, until the fall of the Roman empire by fifth century A.D. The Romans preferred vinegar and occasionally sumac berries to set sour accents in their cuisine.

The Arabs carried lemon as far as China where it was called li mung (from Limun in Arabic). The earliest reference to Lemon in China can be found in chronicles of Sung period (960-1280 AD). The Arab invasion of Spain in the eighth century reintroduced Lemon that flourished in Andalusia – one of the finest lemon producing orchards in the world today. Mexico and the U.S. are the main lemon producers

As late as the fifteenth century Lemon was still a curious, luxury citrus fruit that was far from the maddening crowd. In 1494, the Spanish prince, Cesare Borgia’s assortment of gifts to his wife included lemons and oranges ! Around this time Columbus (during his second voyage) carried the citrus seeds to Haiti from where it reached Florida. The Franciscan missionaries brought it over to California in the 1850s following the Gold Rush. Today this place squeezes 1/3 of global lemon produce.

The sea farers carried lemon in their baggage but never knew that thing tangy fruit was a powerful remedy for their most dreaded sea disease – scurvy, that had killed countless sailors in their lure for new lands. Vasco da Gama lost half his crew when he was on his way to India in 1497.

Around 1600 the British collected only lemons and oranges from the port of Madagascar to try them out as a possible cure for scurvy. It was a period when scurvy ( its causes and remedy) was a subject of argy bargy. It was not until 1753 when James Lind – a British naval surgeon, endorsed the potentials of lemon. By the turn of the century the British Navy began ordering a daily ration of citrus from West Indies for members of the Royal Navy.

Lemon is not only the most potent and concentrated source of Vitamin C but also contains vitamin A, B and P, besides potassium, magnesium and folic acid. The outer layer or the zest contains an essential acid which tends to flavour and perfume the food, like Lemon pies, soufflé and the mousse. Lemon is an ideal thirst quenching fruit that yields juice, which serves in a number of delicious beverages and drinks. Lemonade or the lemon sherbet is a perfect beverage and one of the most popular, refreshing drink in the hot weather. The Mughals perfected several such drinks. Though lemon is acidic, it is believed that its effect is alkaline. Ripe lemons tend to be sweeter and less acidic. To counter it, commercial lemons are harvested green and allowed to ripen in the warehouses.

Lemon is recommended by physicians for a number of ailments like bladder infections, kidney stone, bronchitis, catarrh, constipation, heartburn, hiccup, pyorrhea, sunburn, intestinal worms, dysentery,etc.. European herbalists once recommended pearls dissolved in lemon juice as a treatment for epilepsy.

Fried or grilled fish is nearly always served with a few splashes of lemon juice which mitigates the typical `fishy’ smell and makes it more appealing. It is an ideal ingredient in salads, especially in the Mediterranean countries. Lemon juice intensifies the flavour of many fruits, and a few drops of lemon juice plus a dash of sugar creates a slightly sweet-sour tang that can make many vegetables more interesting. It aids the digestion of protein food.

Besides being much acclaimed as a natural remedy, Lemon is an ideal kitchen companion, a perfect beauty therapy ingredient and an all round house mate that can be put to myriad uses.

The pain and burn due to sting of any insect is allayed by the application of lemon juice. It is also recommended for cuts and bleeding if one can withstand the sting. Few drops of juice on the cut serves as a disinfectant and the cut closes and heals sooner. Nose bleed also responds remarkably to lemon juice. Lemon is believed to be a powerful germicide that can outwit 20 different types of germs. During the monsoon, when malaria and cholera are rampant, the use of pickled lemon is recommended as it serves as a prophylactic.

Lemon juice is a great antiseptic. Mixed with olive or almond oil it cures eczema externally. Combined with papaya juice it works wonder in cases of athlete’s foot.

There is nothing that can rejuvenate your skin like a lemon, which helps to maintain the pH balance of the skin. An ideal facemask can be prepared using lemon and honey in equal quantities and leaving the paste for ten minutes. An old remedy for wrinkles was to apply lemon directly to the skin, leave for two to three hours and then massage with olive oil. Fruit acids ( alpha hydroxy acids) are highly valued in the cosmetics industry and it is an important ingredient in various skin creams.

After shampooing, retouch your hair with a final rinse made out of water and lemon ( half a lemon mixed to 500 ml of water). This fights dandruff, sweeps the soap film and excess oils.

Lemon juice added to rice prevents it from sticking and further it enhances its white colour. To prevent eggs from cracking while boiling it, simply paint the eggs with lemon juice. Further adding a tea spoon of lemon juice to the boiling eggs will ensure that the shell peels off with little effort. Lemon juice sprinkled on fish before cooking enhances it flavour. Similarly, chicken and meat marinated in lemon juice becomes tender and tastier. Fruits like apple when peeled and cut can be prevented from enzyme browning by applying lemon juice. And finally to counter the odour of garlic, onion, sea food, fish, etc the best thing is to rub your hands against a piece of lemon dipped in table salt.

Lemon juice added to baking soda makes an excellent stain remover and even serves as a safe, mild bleach. Rust stains are easily removed by covering the rusted areas with salt and then rubbing it over with lemon juice. Aluminum, brass and copper implements regain their lusture once they are treated with lemon juice mixed with salt.

Prefer lemons with smooth skins that are free from bruises or wrinkles. Ripe ones exude a pleasant citrus aroma. Lemons are best kept at room temperature, which yields more juice as compared to refrigerated lemon. Consider placing the lemon in hot water or microwave it ( 30 seconds ) to extract more juice.

About the author, Shaheen Perveen:
A housewife based in New Delhi, history is my forte and kitchen is my kingdom. I love exploring the origin, history and evolution of various fruits, vegetables and fruits, besides their nutrition facts, uses and tips related to them. My works have appeared in various publications like The Statesman, Living in the Gulf ( Dubai), Asian Cuisine ( Singapore), etc.

Me, Men and Meat

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By Susanna Jacobs

What is it about me, men and meat? Sometimes, women can have a strange effect on men. Some women make men leave their wives; others make them eat meat. I seem to be one of the latter. I seem to make men eat meat!

This is not an intentional act on my part but over the years I have noticed a pattern emerging amongst supposedly vegetarian male friends of mine; the sudden urge to eat meat. It’s not even that I love meat myself; I much prefer the meatless option when cooking. I got really paranoid for a while, thinking that I unintentionally had the power to turn vegetarian males into ravenous carnivores.

After closer inspection of this phenomenon I came up with some answers as to why this change in eating behavior should suddenly occur. Firstly I discovered that I had been arrogant in assuming that this practice had anything to do with me. Instead, this sudden change of heart (excuse the meaty reference) can be attributed to a number of defining factors.

Picture the scene; it’s an unseasonably hot summer’s day in the midlands of England. You’ve drunk a couple of pints during the afternoon in a beer garden, with the rest of the city; the sun and beer have made you lazy and you really can’t be bothered to think about making anything to eat later. Although you’ve eaten three packets of crisps, your appetite hasn’t been satisfied. Your friend tells you about a barbecue that his neighbor is having later that evening and suddenly your hunger prayers have been answered; the fact that meat tends to be the main ingredient in the average barbecue gives you no cause for concern. After all, someone else is cooking – you don’t have to – its summer, plus you’re feeling that pleasant buzz of a few beers; it’s a recipe for success.

You arrive at the barbecue only to discover (!) that the menu consists solely of meat, meat and a bit of limp salad – looking like it’s been waiting patiently in the fridge for the arrival of the British summer.

You’re hunger is increasing and you know that the salad is going to be no match for it. You look at the barbecue; there is something lying on it that resembles what you remember – from childhood – as being a sausage. But at the same time thinly disguised; it’s black! Curiosity suddenly gets the better of you; memories of picnics and fry-ups you had as a child come flooding back. One little sausage won’t hurt; you think to yourself???

You are completely unaware that, in a moment of meaty madness, you have unintentionally arrived at the top of a slippery slope; one little sausage today? a full English breakfast tomorrow. There’s no turning back! Maybe this behavior is a symptom of S.A.D. The sudden appearance of the sun effecting a radical change in a person’s behavior?

The sun could also be a contributory factor in another potential meat eating scenario. You’ve managed to get a really cheap last minute package holiday bargain, and I mean bargain. You arrive on a Greek Island and are greeted by sun, sand and something marinating and smelling quite tasty. You’re abroad; you’re feeling adventurous; when in Rome?. (unless of course you’re one of those poor unfortunates that wants chips with everything).

You want to try something local but you can only understand the items on the menu that correspond with those in your phrasebook; the main ingredients being lamb or pork. You decide to try out your language skills and ask the waiter what vegetarian dishes the restaurant serves; you’re not quite sure if he’s understood you because the only word you recognize in his response is ‘salad’. It’s hot and you really enjoy salads, but, man can not live by salad alone. Can he? After all, look what happened at the barbecue!

Fortunately the restaurant has gone to the trouble of providing picture menus for just such an occasion. You spot one dish that seems to fit your requirements and it has vegetables on top, plus it looks really tasty. Surely any meat within will be heavily disguised by the chef’s culinary magic.

Little do you realize at this stage that it’s only a small gastronomic step from mince to craving for a more recognizable part of the animal. The combination of a new culture, new language and the sun can have strange effects on a person.

Some scenarios, however, do not easily fit the sun maketh the man a carnivore theory. There are also other forces at work.
We’ve all been there; rushed out to the pub without – perhaps unwisely – previously coating our stomachs’ with something with which to absorb the imminent onslaught of alcohol. At this point, hunger is not even a consideration, you have bigger fish to fry and they are made of lager. A few hours later, when the landlord has politely (!) informed you that the laws of the land forbid him from adding to your already inebriated state, your thoughts suddenly turn to food. Your mouth has been the focus of attention for the entire evening and why would you neglect it now? The realization that you haven’t eaten since lunchtime suddenly serves as ample justification for a visit to your favorite chippy. You look up at the menu in the hope that they are serving the ‘scabby horse’ you’ve heard so much about, but to no avail. The fact that the entire population of the city seems to have chosen your chippy to satisfy their own post-pub cravings, is somewhat annoying but gives you ample time to study the menu in detail. Chips with peas or curry sauce, you just can’t decide, the two options don’t seem very appealing. The alcohol seems to have dulled the part of your brain needed to make decisions. You look at the guy next to you, who seems to have got to the chippy ahead of the mass and is happily tucking in to his prize.

‘What’s that you’ve got there?’

The guy is far too busy eating to be bothered or even able to reply, after all he’s not here to socialize; but it doesn’t matter, the decision has been made, ‘I’ll have one of those!’

What had formerly been considered the Devil’s food has now taken on qualities of ambrosia. Some would argue that this variety of kebab, Donner, is only edible when one is pissed and one should certainly never even try and guess what it contains. I can only assume that, for most people the appeal is in the combination of synthetic sauces under which the Donner meat is served.
Could this scenario be classed as nonconsensual? After all you’re not completely aware of your actions, thus cannot be held responsible for them.

Of course, all the above scenarios are based on the fact that in many circumstances there are still limited options for the vegetarian diner. How much Vegetable Lasagne can a person eat? Many restaurants still advertise this as their ‘vegetarian option’. Am I mistaken in believing that in order for there to be an option it has to be pitted against at least one other option?

And at home; I’m sure the less enlightened still find the ‘we can take out the meat’ of a lovingly prepared Coq au Vin or Goulash, an acceptable dish for their vegetarian guest. Or of course the unintentional faux pas of preparing an exquisite meaty dinner for 12 guests, one of them being your friend’s new girlfriend, and he’s neglected to tell you she’s a vegetarian?. ‘Oh, are you? Pete never said! I can make you an omelette’.

Even in the supermarkets and specialist health shops, vegetarian alternatives such as Quorn and tofu, are so ridiculously expensive that for some vegetarians they can only be eaten as a treat!

I do not claim that all vegetarians are open to this kind of change of direction. In the 21st century the sensible option would be not to eat meat given some of the discoveries of the late 20th century.

Is meat the enemy? It seems to slip in when you least expect it! It spots it’s pray and attacks when they are at their most vulnerable, unable to defend. Or perhaps this is just the food chain’s ironic idea of a joke; turning the culinary tables.

© Susanna J Jacobs 2002

Susanna Jacobs is a writer of both reviews and general observational pieces. Her particular area of interest is cinema, in which she has a Masters. She currently lives and works in Barcelona, Spain.

Pineapples: Nature’s Healing Fruit

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By Monique N. Gilbert, B.Sc.

Want to give your body a boost in health and healing? Then you may want to add some fresh pineapple and pineapple juice to your diet. Pineapples are nutritionally packed members of the bromeliad family. This delightful tropical fruit is high in the enzyme bromelain and the antioxidant vitamin C, both of which plays a major role in the body’s healing process.

Bromelain is a natural anti-inflammatory that has many health benefits and encourages healing. According to Dr. Andrew Weil, bromelain is very effective in treating bruises, sprains and strains by reducing swelling, tenderness and pain. This powerful anti-inflammatory effect can also help relieve rheumatoid arthritis symptoms and reduce postoperative swelling. Additionally, the bromelain contained in fresh pineapple can relieve indigestion. This enzyme helps break down the amino acid bonds in proteins, which promotes good digestion.

Pineapples provide an ample supply of vitamin C too, a commonly known antioxidant that protects the body from free radical damage and boosts the immune system. Vitamin C helps build and repair bodily tissue and promotes wound healing. The body uses vitamin C to help metabolize fats and cholesterol, absorb iron, and synthesize amino acids and collagen. Collagen is one of the primary building blocks of skin, cartilage and bones. Vitamin C also decreases the severity of colds and infections.

Furthermore, due to its high vitamin C content, pineapples are good for your oral health as well. A study conducted at the State University of New York at Buffalo found that vitamin C can reduce your risk of gingivitis and periodontal disease. Besides increasing the ability of connective tissue to repair itself, vitamin C also increases the body’s ability to fight invading bacteria and other toxins that contribute to gum disease. Periodontal disease, which destroys gum tissue and underlying jaw bones, has been linked to heart disease, stroke and type 2 diabetes.

So if you want a natural way to enhance your body’s healing mechanisms, promote overall good health and tantalize your taste buds, pineapples are the way to go. Choose the fresh fruit because it has the most healing properties. Unfortunately, most of the bromelain in canned pineapple is destroyed due to the heat used in the canning process. When choosing a fresh pineapple, do not judge ripeness solely based upon color. There are several varieties on the market that range from green to golden yellow. The most important factor in determining ripeness is smell, let your nose help you decide. Ripe pineapples give off a sweet, fresh tropical smell. Avoid pineapples that give off an unpleasant odor or have any soft spots or areas of dark discoloration. Once home, let the pineapple sit on your counter at room temperature until ready to use. This will preserve its sweet and tangy flavor.

To prepare pineapple, you need to peel it, remove the eyes (the thorny protrusions within the puffy squares of the skin) and the fibrous center. First, cut off the top and bottom of the pineapple with a sharp knife. Place the pineapple upright on a cutting board and carefully slice off the outer skin. With a sharp paring knife or the end if a vegetable peeler, remove the eyes. Don’t cut too deep, just enough to lift out the section that contains the eye. Then, remove the fibrous core. One way to do this is to cut the pineapple lengthwise into 4 wedges (quarter it) and cut around the fibrous center core. Another popular way is to slice the pineapple crosswise and remove the cores individually with a cookie cutter. Once the fruit is prepared, it can be diced and eaten fresh, added to salads and entrees for an exotic flavor, or made into tasty tropical drinks.

Here is a delicious, nutritious, cholesterol-free smoothie recipe high in bromelain, vitamin C, potassium, thiamin (vitamin B-1), riboflavin (vitamin B-2), iron, fiber and isoflavones.

Tropical Fruit Smoothie
__________________________________________

1 frozen banana
1 cup fresh pineapple
3/4 cup soymilk
1 tablespoon honey or sugar (optional)
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Blend all of the above ingredients in a food processor or blender for 1-2 minutes, until smooth and creamy.
Makes about 2-3/4 cups (2 servings)

Copyright © Monique N. Gilbert – All Rights Reserved.

About this writer: Monique N. Gilbert, B.Sc., is a Health Advocate, Certified Personal Trainer/Fitness Counselor, Recipe Developer, Freelance Writer and Author. Visit her site at http://www.geocities.com/virtuesofsoy/

Monique N. Gilbert, Soy Food Connoisseur, Recipe Developer and Author of… “Virtues of Soy: A Practical Health Guide and Cookbook” (Universal Publishers, 2001).

Monique N. Gilbert, B.Sc., has received international recognition for helping people get healthier, feel better, look younger and live longer. Through her coaching program and writings, Monique motivates, inspires and teaches how to naturally enhancing your health, happiness, energy and longevity with balanced nutrition, physical activity and tranquil living environments. Monique believes it is her mission to educate and enlighten everyone about the benefits of healthy eating and a vibrant stress-free lifestyle. For more information, visit her website – http://www.MoniqueNGilbert.com

Eat Your Way To Better Health

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By Monique N. Gilbert, B.Sc.

Making the right dietary choices can have a profound impact on our health and longevity. As a society, we have the largest assortments of foods in the world, both good and bad. However, this availability can tempt us to eat unhealthy foods. Fortunately, overcoming these temptations is easier than you think. A few simple changes in your diet can make the difference between being healthy and unhealthy.

So, you may ask, what kind of diet do researchers recommend for promoting and maintaining good health? According to the American Institute of Cancer Research (AICR), the smartest strategy to promoting good overall health is to eat a balanced, predominantly plant-based and nutritionally dense diet. Most of your daily calories should come from vegetables, fruits, whole grains and beans.

Take advantage of our highly developed food distribution system, which allows a vast array of fruits, vegetables and other plant foods to be available throughout the year. Eat less fat and more fiber. Make plant-based foods the largest part of every meal. Limit the amount of animal-based foods, such as meat and dairy products, which are loaded with saturated fat and cholesterol. Use olive oil or canola oil instead of butter or margarine to reduce your intake of saturated fat and hydrogenated fat (trans fat).

Moderate your consumption of fried, salted and smoked foods. Eat portions to satisfy hunger, not to clean the plate. The AICR recommends these steps to help protect against several cancers, lower the risk of heart disease and promote good health.

The National Cancer Institute (NCI) links one-third of all cancer deaths to diet. They state that we can reduce the risk of cancer and other chronic diseases through dietary means. Both the AICR and the NCI believe in the benefits of eating a plant-based diet. They feel it is reasonable for most of us to include products like tofu, soymilk, tempeh and textured soy protein as part of a healthy diet. If nothing else, these foods can be excellent and complete alternative protein sources when decreasing your consumption of meat and dairy products.

However, researchers do not want people to consider plant-based foods as a magic bullet to counteract bad eating habits. They don’t want people to rely on adding just one or two plant-based products to their diets while continuing to eat foods high in saturated fat and cholesterol. Nor do they advise people to consume large quantities of supplements to try to achieve health benefits. Balance, moderation, and variety are the keys to a healthy diet. Nothing should be excessively consumed. Loading up on any one food or nutrient is never wise. Each food item provides a different chemical composition.

The best way to take advantage of the various beneficial nutrients and compounds, is to adopt good eating habits which include a wide assortment of nutritionally dense foods. Many researchers advise looking at the typical Asian diet and method of cooking for inspiration, which is high in fruits, vegetables, rice, green tea and soy. They mainly derive protein from plant-based sources such as beans, tofu, miso, soymilk, tempeh and other plant-based products. This type of diet is low in meat, fat and dairy products, with a moderate amount of fish.

Meat is mainly used as a condiment than the main course. The quick method of cooking, characteristic of Asian cuisine, also plays an important role in the Asian diet. Steaming and stir-frying reduces the amount of fat needed to prepare foods, and allows foods to retain much of their nutrients. In contrast, the average American or Western diet is high in meat, dairy, starches, sugars, sodas, fast foods and junk foods. Beef, pork, fish and poultry are the main sources of protein. This type of diet is generally low in fiber and high in saturated fats and cholesterol.

Deep-fried foods, such as french fries, potato chips and onion rings, are popular but very unhealthy. It causes foods to absorb a high amount of fat, and the oils used to deep-fry are not always the best. Often vegetables are overcooked, causing them to lose many of their nutrients.

Fast foods and quick eating, characteristic of American dinning, also play a detrimental role to our health. The convenience of ready made and processed foods often provides a diet high in calories but low in nutritional value.

Altering our way of cooking and eating is one of the easiest ways to improve our health and increase our vitality. Making choices based upon nutritional content is the best guide. Choose to eat foods that have bright colors and are high in fiber, vitamins, minerals, and complex carbohydrates; moderate in protein, and low in saturated fat, hydrogenated (trans) fat and cholesterol.

Adopting this way of eating will promote good health and offer you protection against heart disease, stroke, cancer, osteoporosis, diabetes and kidney disease.

Looking for a great cholesterol-free recipe to start your day off on the right foot? Then try this hearty nutritious and delicious breakfast item. It’s high in fiber, iron, potassium, phosphorus, vitamin C, thiamin and niacin, low in saturated fat with a moderate amount of protein.

Potato Tofu Hash

* 5.3 ounces tofu – diced (1/3 of a 16-ounce block firm tofu)
* 3 cups potatoes – diced (3 medium or 4 small potatoes)
* 1 cup onion – diced (1 large onion)
* 1-1/2 tablespoons canola oil
* 1/4 teaspoon salt
* 1/8 teaspoon turmeric
* 1/8 teaspoon black ground pepper

1. Dice tofu into 1/4 to 1/2 inch cubes. Peel and dice potatoes into 1/2 inch cubes.
2. Heat 1 teaspoon canola oil, add diced tofu, turmeric, 1/8 teaspoon salt and a dash of pepper. Stir until all cubes are thoroughly coated and get a nice yellow color. Saute tofu until golden brown and firm. Set aside.
3. Heat 1 tablespoon canola oil, add diced potatoes, black ground pepper and 1/ teaspoon salt. Stir to coat all the potato cubes with oil, salt and pepper. Cover with a lid and allow to steam for 3-5 minutes. Uncover for a minute before flipping potatoes over, this will prevent any sticking. Then flip potatoes, cover and steam another 3-5 minutes. Uncover and flip potatoes again. Keep flipping until all potatoes are golden brown.
4. When potatoes are golden brown, mix in tofu cubes and push to one side of the pan. Add 1/2 teaspoon canola oil and diced onions to empty side of pan. Stir and cook onions until translucent, then mix thoroughly with potatoes and tofu. Salt and pepper to taste. Serve with juice and toast.

Makes 2-4 servings

This recipe is from Monique N. Gilbert’s book “Virtues of Soy: A Practical Health Guide and Cookbook” (Universal Publishers, 2001, pp. 86-87).

References: National Cancer Institute; American Institure of Cancer Research

Copyright (c) Monique N. Gilbert – All Rights Reserved.

About this writer: Monique N. Gilbert, B.Sc., is a Health Advocate, Certified Personal Trainer/Fitness Counselor, Recipe Developer, Freelance Writer and Author. Visit her site at http://www.geocities.com/virtuesofsoy/

Monique N. Gilbert,  Soy Food  Connoisseur, Recipe Developer and Author of… “Virtues of Soy: A Practical Health Guide and Cookbook” (Universal Publishers, 2001).

Monique N. Gilbert, B.Sc., has received international recognition for helping people get healthier, feel better, look younger and live longer. Through her coaching program and writings, Monique motivates, inspires and teaches how to naturally enhancing your health, happiness, energy and longevity with balanced nutrition, physical activity and tranquil living environments. Monique believes it is her mission to educate and enlighten everyone about the benefits of healthy eating and a vibrant stress-free lifestyle. For more information, visit her website – http://www.MoniqueNGilbert.com

Get Fabulously Fit with Fiber

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By Monique N. Gilbert

Want to increase your vitality and improve your overall well-being? Then try eating more fiber every day. According to the American Heart Association (AHA), fiber is important for the health of our digestive system as well as for lowering cholesterol.

Dietary fiber is a transparent solid carbohydrate that is the main part of the cell walls of plants. It has two forms: soluble and insoluble. Soluble fiber may help lower blood cholesterol and reduce the risk of heart disease and stroke. Insoluble fiber provides the bulk needed for proper functioning of the stomach and intestines.

It promotes healthy intestinal action and prevents constipation by moving bodily waste through the digestive tract faster, so harmful substances don’t have as much contact with the intestinal walls. Both the AHA and the National Cancer Institute recommend that we consume 25 to 30 grams of fiber a day.

Unfortunately, many people are not eating this much fiber. The reason is the conventional animal-based Western diet, which is high in saturated fat and low in fiber. This type of diet is causing serious concerns. Heart disease and stroke have become major health problems in most developed countries, and are rapidly increasing in prevalence in many lesser developed countries.

This is mainly due to the global influence of the typical Western diet. Recently the AHA and the FDA (Food and Drug Administration) confirmed that coronary heart disease is the leading cause of death in the United States, killing more people than any other disease. It causes heart attack and angina (chest pain). A blood clot that goes to the heart is considered a heart attack, but if it goes to the brain it is a stroke.

The AHA ranks stoke as the third most fatal disease in America, causing paralysis and brain damage. Eating a high-fiber diet can significantly lower our risk of heart attack, stroke and colon cancer. A 19-year follow-up study reported in the November 2001 issue of Archives of Internal Medicine indicated that increasing bean and legume intakes may be an important part of a dietary approach to preventing coronary heart disease. Soybeans and legumes are high in protein and soluble fiber.

Another study reported in the January 2002 issue of the Journal of the American College of Cardiology also suggests that increasing our consumption of fiber-rich foods like whole grains, fruits and vegetables, can significantly lower the risk of heart disease. Additionally, results from recent studies at the American Institute of Cancer Research indicate high-fiber protein-rich soy-based products, such as textured soy protein and tempeh, help in preventing and treating colon cancer. Soybeans and other legumes are excellent sources of fiber.

An average serving of cooked dry beans contains about 10 grams of fiber. Whole soybeans and foods made from them, such as soy flour, textured soy protein (also known as TVP) and tempeh, are extremely rich in fiber. However, some soy foods, like tofu and soymilk, contain very little fiber due to the way they are processed. Tofu, for example, leaves most of its fiber behind in processing when the milk is squeezed from the soybean.

Reading the Nutrition Facts label to find out the amount of, and the type of, fiber contained in any particular food is always wise.

Examples of Dietary Fiber:

1 cup of cooked dry beans = 9-14 grams of fiber

1 cup of raisin bran cereal = 8 grams of fiber

1/2 cup of soy tempeh = 7 grams of fiber

1/2 cup of soy flour = 6 grams of fiber

1/2 cup of edamame (whole green soybeans) = 5 grams of fiber

6 Brussels sprouts = 5 grams of fiber

1 medium apple = 4 grams of fiber

1 cup of carrot strips = 4 grams of fiber

5 dried plums (prunes) = 3 grams of fiber

1/4 cup of whole wheat flour = 3 grams of fiber

1 cup pineapple juice = 2 grams of fiber

1/2 cup of tofu = 1 gram of fiber

Recipe:

Try this wonderfully delicious heart-healthy high-fiber dip recipe, which can also be used as a sandwich spread.
Hummus (Dairy-Free)

2 cups cooked garbanzo beans or white beans

2 tablespoons tahini (sesame seed paste)

2-1/2 tablespoons lemon juice

1 clove garlic

1/3 cup soymilk

1/2 teaspoon salt

1. Place beans, tahini, lemon juice, and garlic in a food processor. Blend for a full 1-2 minutes, until a paste is formed.
2. Add soymilk and salt. Blend until it’s smooth and creamy.
3. Transfer to a container and refrigerate to chill.
4. Serve as a dip with crackers, pita bread wedges or fresh cut up vegetables; or as a spread with pita bread or tortillas.

Makes 2-2/3 cups (4-6 servings)

This recipe is from Monique N. Gilbert’s book “Virtues of Soy: A Practical Health Guide and Cookbook” (Universal Publishers, 2001, pp. 86-87).

References: ** “Legume consumption and risk of coronary heart disease in US men and women: NHANES I Epidemiologic Follow-up Study.” Bazzano, L. A., He, J., Ogden, L. G., Loria, C., Vupputuri, S., Myers, L., Whelton, P. K., Archives of Internal Medicine 2001 Nov 26;161(21):2573-2578. ** “A prospective study of dietary fiber intake and risk of cardiovascular disease among women.” Liu, S., Buring, J. E., Sesso, H. D., Rimm, E. B., Willett, W. C., Manson, J. E., Journal of the American College of Cardiology 2002 Jan 2;39(1):49-56. ** “Virtues of Soy: A Practical Health Guide and Cookbook” by Monique N. Gilbert, Universal Publishers, 2001, pp. 11, 18, 24.

Copyright (c) Monique N. Gilbert – All Rights Reserved.

About this writer: Monique N. Gilbert, B.Sc., is a Health Advocate, Certified Personal Trainer/Fitness Counselor, Recipe Developer, Freelance Writer and Author. Visit her site at http://www.geocities.com/virtuesofsoy/

Monique N. Gilbert,  Soy Food  Connoisseur, Recipe Developer and Author of… “Virtues of Soy: A Practical Health Guide and Cookbook” (Universal Publishers, 2001).

Monique N. Gilbert, B.Sc., has received international recognition for helping people get healthier, feel better, look younger and live longer. Through her coaching program and writings, Monique motivates, inspires and teaches how to naturally enhancing your health, happiness, energy and longevity with balanced nutrition, physical activity and tranquil living environments. Monique believes it is her mission to educate and enlighten everyone about the benefits of healthy eating and a vibrant stress-free lifestyle. For more information, visit her website – http://www.MoniqueNGilbert.com

Vichy Carrots

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By Raymond J G Wells

Vegetables such as carrots form a critically important part of our diet and numerous attractive and appetising dishes utilizing carrots can be made. Carrot and Coriander soup is one such offering, another is Carrots in Lemon Cream Sauce and one of my great favorites, Vichy Carrots.

Carrots were once regarded in Europe as being as exotic as avocados and artichokes but they have not been used medicinally except in Vichy. In the Spa they were featured on the menu of many of the hotels and restaurants on a daily basis as an element in the cure of overloaded digestive systems.

I find that Vichy Carrots (also called carrots a la Vichy) are extremely easy to prepare and constitute an appealing and appetising way to serve this root vegetable. To be fully authentic you should use Vichy water but realistically if that is not available, add bicarbonate of soda to tap water. Most decidedly my culinary offerings are by no means particularly outstanding but two dishes I prepare do seem to get the critical acclaim of my wife, viz, Chicken Kiev and Vichy Carrots. She, believe you me, is a hard taskmaster and rarely gives out praise for my efforts in the kitchen. Anyway here is my recipe for this dish:

Vichy Carrots

Ingredients

1 lb carrots thinly sliced

2 oz butter

3 tbsps water

1 teaspoon sugar

Pinch of bicarbonate of soda (added to the water)

Salt and Pepper to taste

Finely minced Fresh Parsley

Method

Place all the ingredients into a saucepan, bring to the boil and boil steadily until the carrots are cooked and tender and the liquid has been reduced to a small amount of shiny glaze. Serve the Vichy Carrots garnished with the minced parsley.

The end result is an attractive, colorful, vegetable dish which even has the added bonus of aiding your digestion.

Bon Appetite!

Writer: Raymond Wells is a British born economist and writer currently living and working in Malaysia. He has writing credits in print magazines such as Frequent Traveller, Home & Country,Townswoman and International Living and in on line publications such as Mad Dogs Breakfast, the-vu, Zinos.com, Word Archive.com and Scribe and Quill.

Spielberg’s Mom and The Milky Way

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By Nicola Pittam

He’s the biggest director in the world and the mastermind such box office hits as ET, Jurassic Park, Jaws and Indiana Jones. But while Steven Spielberg makes movies that pull in hundreds of millions of dollars, his mum still runs the tiny restaurant she began 25 years ago.

Petite Leah Adler, who has just turned 82, could easily have retired years ago and been looked after by her famous son, who is reportedly worth more than $2 billion. But instead she chooses to work up to eight hours a day, seven days a week, greeting customers at her Los Angeles eatery The Milky Way.

The diner has proved such a success that even Spielberg has to put in his daily order for a Tuna Stuffer, which is pita bread stuffed with tuna salad, early to make sure he’s not left out!

Leah said: “Steven loves the food we serve here – whenever he is in town shooting a film I always have to send him over a tuna sandwich to the set. That’s his favorite dish off the menu and he always gets his order in early. But when he’s not shooting, he comes into the restaurant and then he order the cabbage rolls which he also loves. I’m so proud of him, I never dreamed he would be where he is today. I’m still toiling away here and he’s the most famous director in the world.”

“Seriously, I love doing this. I don’t think I could ever give it up – it keeps me young! I’ve just turned 82 but I feel 30 years younger and I know that running this place is what keeps me on my toes.”

Customers entering The Milky Way are immediately struck by the homeliness of the restaurant as Leah is on hand to meet and greet them. But soon their eyes turn the walls which are adorned with mementos of her famous son.

There are movie posters from most of his films, a clapperboard from Jaws and, of course, photos of Spielberg himself, including one with him and Leah at the Academy Awards when he won for Schindler’s List.

And on one counter there are even photos of Leah with Kirk Douglas and even Bill Clinton. Former concert pianist Leah proudly shows diners the pictures and says: “That’s my son, isn’t he wonderful? I don’t know where he got his creativity from! Well maybe he gets a little of it from me!”

“He was always making movies when he was a kid. I think he did his first one when he was eight. Of course then we never had any idea that he would go on to become where he is today. Then he would just spend all day filming the family and making up these wonderful little tales. He has a wonderful imagination and I love all his movies, they are so whimsical and extraordinary. But my favorite must be Schindler’s List. It is such a powerful film and close to all our hearts.”

With Spielberg on his way to success after paving the way for summer blockbusters with his hit movie Jaws in 1975, Leah decided it was time for her own: ‘Action.’

Leah, who has split from Spielberg’s dad and remarried Bernie Adler, decided she wanted to start her own business because she couldn’t find anywhere decent to eat. She wanted somewhere she could get fabulous home style food but without any meat included.

So after searching through Los Angeles and hitting a dead end she decided to open the Milky Way in 1979, the same year that Spielberg hit cinema screens with Close Encounters of the Third Kind. Leah came up with the name Milky Way, not after one of her son’s fantasy sci-fi movies like Close Encounters or ET but because the menu is kosher and made up of dairy-based dishes.

Leah explained: “The reason I called the restaurant The Milky Way has nothing to do with Steven’s science fiction type movies like Close Encounters or ET! The reason is that we only serve dairy products – there is no meat on the menu at all. We have some fish like salmon or snapper but that’s it. However, there is a lot of cheese and egg based dishes as well as vegetarian dishes like eggplant parmesan and spinach crepes.”

Leah has three full time chefs that prepare the meals, which include seven appetizers, six entrees, five specials, five pizzas, five different sandwiches, six light dishes, salads, soups and five deserts.

The petite owner admits she is not allowed in her own kitchen to cook after being barred by the chefs. But does decide what dishes go on the menu which has hardly changed over the years.

She added: “”I have three chefs and they do all the cooking – I’m not allowed in the kitchen! Besides I have far more fun meeting and greeting people as they arrive for lunch of dinner. I love talking to everyone and getting to know them, no matter if they’re famous or just ordinary people.”

“We have people coming in who have been coming here for 20-odd years and often they want to chat as much as they want to eat! I do put the menu together but again I also have people who advise me  – this is a business not just a place where I can hang out. I think the reason it has lasted so long is that I don’t put my favorite dishes on the menu or do the cooking!”

“I’m there’s lots of things that I and Steven like but no-one else would, so early on I realized I had to make the menu varied and not just thing I wanted to eat. Also the menu has not changed that much over the years, I’m a big believer in that once you find something you like, you should stick with it.”

“Occasionally I’ll update the menu and I listen to my customers about what they like but why change a winning formula? But even so I love all the dishes – my favorite is the dreamy cheesecake which is so light I could eat it day after day!”

Leah’s daughter and Spielberg’s sister Sue added: “Mum just loves running this place – we can’t tear her away from it. She doesn’t have to be in here every day but she really enjoys it and the customers all love her. She spends most of her time going from table to table chatting to everyone and making sure they’re having a good time.”

“If the customers are happy then so is she. No-one would ever guess that she is 82, the way she runs around here.”

And Leah says she has no plans to retire any time soon, adding: “I couldn’t ever imagine retiring, I love this too much. Besides what would Steven do without his daily sandwich to keep him going?”

Some examples of the dishes available on the Milky Way menu:

“APPETEASERS”

Freshest Norwegian Smoked Salmon with the fixins

Steamed Veggie Platter with a creamette dressing

Tangy Guacamole Dip with fresh tortilla chips

THE LIGHT FANTASTIC

Marinated Fish & Advocado: Tender fish filled with capers, Chinese peas, artichoke hearts and avocado in a tangy dressing

Spinach Seafood Fettuccine: Pasta sautéed in olive oil with smoked salmon, spinach and plum tomatoes

Oriental Stir Fry: Snowpeas and fresh veggies sauteed in a savoury Oriental dressing on a bed of rice or angel hair pasta

LUNCHEON ENTREES

Salmon Roulades: Baked slices of fresh Norwegian salmon layered with cream cheese and spinach pate. Served with toasted pine nuts and sauce béarnaise.

Cabbage Rolls: A classic. Poached cabbage leaves filled with our secret blend of fresh vegetables, rice and walnut pate. Baked with sauerkraut in tomato and served with potato pancakes and sour cream

Eggplant Parmesan: Delicately sautéed eggplant smothered in a zesty marinara sauce and baked with layers of mozzarella. Accompanied by a fresh green salad and garlic bread.

MILKY WAY SPECIALTIES

Spinach Crepes: A tasty combination of cream spinach accented by friend onions and wrapped in two golden crepes. Topped with melted cheese and served with garlic.

Cajun Blackened Snapper: Red snapper rolled in lively Cajun spices and blackened in a cast iron skillet. Served with rice.

Cheese Blintzes: What would a dairy restaurant be without blintzes? Ours are yummy. Served with sour cream and strawberry preserve.

BETWEEN THE SLICES

Tuna Stuffer: Pita bread stuffed with tasty tuna salad, lettuce and tomatoes.

Seafood Tacos: Two corn tortillas filled with succulent blackened fish, shredded cabbage, lettuce and tomatoes. Topped with tangy salsa and sour cream.

Hot Mushroom Sandwich: Delicate mushroom pate topped with melted Swiss cheese, avocado and sliced tomato. Served on toast.

DELIGHTFUL DESSERTS

* Dreamy Cheesecake
* Fresh Fruit Stir Fry
* Luscious Carrot Cake
* Devilishly Rich Chocolate Mousse Pie
* Tangy Lemon Tart

Nicola Pittam is a British journalist who has worked for Splash News in Los Angeles for four years. She reports daily on the latest from Tinsel Town for the British newspapers

Zesty Salad Elona

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By Raymond J G Wells

In these health conscious times salads are increasingly becoming a more prominent part of the average household’s  diet. “Conventional” side salads, of course, have long been a feature of many cuisines but throwing our conservative instincts to one side and not being squeamish, can result in some delectable salad offerings, which are tasty, healthy and very colorful. Gastronomy, the science of good eating, is all about balance, taste, color and texture and salads can certainly help meet those requirements as well as being as great accompaniment to a savory course.

Soft-fruits such as strawberries, for which the British Isles  are renowned, are traditionally eagerly devoured with a smattering of caster sugar and a whirl of whipped cream. However, strawberries can also be part of a salad and will certainly add color to your creations. How about a nice cucumber and strawberry salad called Salad Elona?

Salad Elona

Here is a recipe, Salad Elona, a cucumber and strawberry salad, which might be considered a tad different and unusual and even an odd combination but it really  works! Throw caution to the wind for this yummy salad goes very well with the likes of cold chicken as well as delicately flavored fish such as  salmon and turbot. It is simplicity itself to prepare!

Ingredients:

1 small cucumber

12 large fresh strawberries

2 teaspoons dry white wine or white wine vinegar

Salt and black pepper to taste

Pinch of parsley

Method:

First peel the cucumber and slice very thinly. Hull and wash the strawberries and cut them into wafer thin even slices. Arrange in a decorative pattern on a shallow serving dish, so that the colors contrast. Then season lightly with the salt and freshly ground black pepper and sprinkle with the white wine or vinegar. Chill for about one hour before serving and add a pinch of parsley.

There you have it. A zesty, tangy, colorful salad which goes extraordinary well with slices of cold chicken breast or as a accompaniment to Pan Fried Salmon or Grilled Turbot. For vegetarians it could also be a suitable accompaniment to a vegetarian main meal. Finally, open up bottle of chilled white wine and enjoy !

Bon Appetite!

Writer: Raymond Wells is a British born economist and writer currently living and working in Malaysia. He has writing credits in print magazines such as Frequent Traveller, Home & Country,Townswoman and International Living and in on line publications such as Mad Dogs Breakfast, the-vu, Zinos.com, Word Archive.com and Scribe and Quill.

Fighting Cancer and Heart Disease with Soy Antioxidants

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By Monique N. Gilbert

Antioxidants are compounds that prevent or repair damage to cells caused by pollution, sunlight, and normal body processes.  These elements cause oxidation in our body, which produce dangerous chemical compounds called free radicals.  These compounds are highly reactive and have the potential to damage DNA, causing mutations that can result in the malignant transformation of cells.  Free radicals can easily cause harm to the immune system, whose cells divide often.  They may also be responsible for some of the changes of aging.

We can help the body in its ability to scavenge and destroy free radicals, before they cause harm, by supplying it with natural substances that act as antioxidants.  These substances block the chemical reactions that generate free radicals in the first place, and destroy the ones that have already been formed.

Many laboratory studies have documented the strong antioxidant properties of soy isoflavones in the fight against heart disease.  Oxidation, the same process that leads to rust on metal, causes fats to harden and form the blockages that damage arteries.  Isoflavones incorporate into lipoprotein particles, such as LDL, and protect them from oxidation.  This antioxidant effect can reduce the onset of atherosclerosis by decreasing LDL accumulation in blood vessel walls.

A reduced level of oxidative damage is also associated with a decreased risk of cancer.  Research has found that the antioxidants in soy foods efficiently and effectively protects cells from free radical damage while boosting the immune system.  This, in turn, helps to prevent cancer and premature aging.

Here is a delicious antioxidant-rich, cholesterol-free, heart-healthy and cancer preventing salad dressing.

Creamy Garlic Salad Dressing

4 ounces silken tofu (1/3 of a 12-ounce block)

4 tablespoons soymilk (1/4 cup)

1 clove garlic

1-1/2 tablespoons extra virgin olive oil

2-1/4 teaspoons vinegar

1 teaspoon Dijon mustard

1 teaspoon sugar

1 teaspoon parsley flakes

1/2 teaspoon salt

1/4 teaspoon garlic powder

1.  Blend ingredients in a food processor until it’s creamy smooth.

2.  Transfer to a jar or bottle and completely chill.  Refrigerate at least 20 minutes to allow dressing to thicken, and flavors to meld.  The longer it chills the better it tastes.  Serve over a Mixed Green Salad.

Makes about 1 cup (4-6 servings)

This article and recipe are excerpts from the book “Virtues of Soy: A Practical Health Guide and Cookbook” by Monique N. Gilbert (Universal Publishers, $19.95, available at most online booksellers).  http://www.virtuesofsoy.com

Copyright (c) Monique N. Gilbert – All Rights Reserved.

About this writer: Monique N. Gilbert, B.Sc., is a Health Advocate, Certified Personal Trainer/Fitness Counselor, Recipe Developer, Freelance Writer and Author. Visit her site at http://www.geocities.com/virtuesofsoy/

Monique N. Gilbert,  Soy Food  Connoisseur, Recipe Developer and Author of… “Virtues of Soy: A Practical Health Guide and Cookbook” (Universal Publishers, 2001).

Monique N. Gilbert, B.Sc., has received international recognition for helping people get healthier, feel better, look younger and live longer. Through her coaching program and writings, Monique motivates, inspires and teaches how to naturally enhancing your health, happiness, energy and longevity with balanced nutrition, physical activity and tranquil living environments. Monique believes it is her mission to educate and enlighten everyone about the benefits of healthy eating and a vibrant stress-free lifestyle. For more information, visit her website – http://www.MoniqueNGilbert.com

Menu Disorder – The Idea of the Dining Cabin

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By Shawn Lomax

My first night as a flat-dweller in Barcelona, and I end up in an Eastern European Falafel house on the Ramblas.  Just me and five small pats of fried chick pea, a salad that I will let convince me I’m doing myself a favor, and pita bread over which a fly has made some progress.  This the result of a food faff of historic proportions.

That I hadn’t been ready to face up to postal-Hostal existence was one thing, and perhaps understandable.  After all these things take time, and someone else’s frying pan is the dark side of a non-stick moon, at least until you get to know him better.  But the near panic that had led me past one restaurant after another, wild-eyed and fearful was more difficult to explain.

I just didn’t want to belong in this over lit world of obvious tourists, girls too young to go out and livid with makeup, or the more respectable type of drug addict.  Such identity trauma had taken me past various Pizza houses, a Sub Way and a Pans & Co., without even pausing for a glance in the window of McDonald’s.  A little like wife swapping when you’re not even contemplating marriage, the giant M is for the out there, irredeemable and past it.  Even in the full incontinence of indecision, and hungry to boot, I wasn’t ready to eat in one.

Financial considerations aside, I knew of the sushi side of the city’s culinary life from its prettified arrangements in Sunday supplements.  What it had to do with me, however, I still don’t see; particularly when it comes to something that will shortly work its way through my bowels.  Freshly sun fried swordfish with dappling of Savannah splendor, and crowned with a single star fruit, meet single bloke really too lazy to cook who wants to stuff his face for a few minutes.  And have you met svelte thirty-something P.R. executive?  No?  How strange.

What I was looking for was the total anonymity of the solitary masticator. Protecting myself from observation of my inability to eat alone without spilling, in that half crouch that single men develop over Formica tables, shielding the food as we shovel it into our mouths, speeding though the process of graceless self-nutrition, perhaps you have seen us reading Caf World – a magazine for men who would never buy it. This week featuring the top five best-smelling industrial detergents and what their aromas add to the sprint eating experience, as well as a special article on why mustard has never been successfully mixed with tomato ketchup.

Of course that’s what the sports newspaper was invented for, as well as why its success is guaranteed.  As a gender we aren’t stupid enough to be concerned with Madrid’s or Barca’s bi-monthly crisis, but it is an accepted social fact that men read the sports paper in bars, and while doing so we may liberally distribute our meals over ourselves and a wide surface area.  And therein lies its real value.

Back in the Falafel house, I have been over liberal in my treatment of the spicy sauce, and can feel a horrid blush coming on. I’ve already burnt the roof of my mouth, incapable of waiting for the mush to cool, and there will be blood in the toothpaste tomorrow.  The fryer of chick peas is wearing a chef’s hat by way of loose association with the culinary arts, and the volcano of a waiter / manager shouts at the cash register operator, who is probably his daughter, to get me a drink, in what I assume to be Russian.  When she is less deeply occupied with a suitably dangerous character in Vaselined leather and his arm in a sling, who may well be her boyfriend, she brings me a glass of wine, which I pretend to enjoy.

The Idea

And there the idea occurs to me – the gap in the market that I represent.  Ladies and Gentlemen, but particularly single gentlemen; I present you with – the dining cabin.  A combination of partition and bar with optional newspaper within the reach of those for whom function has become a necessity, this development in western civilization is guaranteed to improve the quality of life of the sad bastard, and may even preserve what remains of his table manners.

The food will be ordinary; the cutlery uncomplicated, and each cabin will be equipped with rear-view mirrors enabling the occupant to watch girls passing on the street.

Although such comfort isn’t likely to facilitate communication, sociability or ultimately the survival of the species, I think it will prove to be a step forward, in the same way that the internet gave man uncomplicated access to pornography, and football gave us something to talk about.  And if any large multinational company is interested in developing the idea, I’m open to offers.

Shawn Lomax is a writer of sketch pieces and reviews. He lives and works in Barcelona, Spain.

A Very Veggie Christmas

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By J.E. Warren

Don’t let the carnivores have the one-up this Christmas. There’s a world of tempting, delicious and ironically healthy holiday meal alternatives for vegetarians. Dig into these tips and recipes and show ‘em they’re not the only ones with a talent for good holiday taste.

It’s a sad fact that many people still aren’t clued into the fact that a well balanced vegetarian diet not only can provide you with all the essential nutrients you’d get from eating meat products, but it’s also much healthier. This holiday season would be a good chance to prove you’re not missing out on any of the fun, because an additional fact is that well crafted vegetarian meals are often easier to prepare and better tasting as well.

In fact, there’s so much that’s possible in the wide world of vegetables, I can’t even hope to scratch the surface here. So my first bit of advice is to experiment, experiment, experiment! Each vegetable holds its own world of possibilities and flavors. Since a good meal is always the sum of its parts, it’s nice to know you’ve got a nearly infinite — and mostly inexpensive — number of variations waiting at your local grocery store or garden. Pretend that your kitchen is your new laboratory and get creative. Don’t rely on articles and recipe books for everything! Do weird and crazy things to the veggies. They won’t mind!

Since Christmas is looming, start playing now. Mess around with some seasonal winter vegetables. Parsnip, swede, turnip, sprouts, leeks, cabbage… Slice ‘em, dice ‘em. Boil, steam, fry and bake away. Whatever suits your fancy.

Since you’ve got to crack open the recipe books sometime, check out some holiday-ish recipes that involve nuts. Nuts and Christmas definitely mix, and nuts are highly nutritious, being able to provide essential fatty acids, calcium, zinc and protein. Look for recipes like Pine Nut Risotto and Chestnut Bourguignon Pie. Anything with chestnuts will work. That’s what more than one Christmas song involves, after all.

When you’re ready to get your groove on with the grapevine, do it right. Vegetarian wine doesn’t contain stuff like gelatin and isinglass, which is made from the bladders of tropical fish and is often used in the making of wines. Look for the Vegetarian Society’s ‘V’ symbol, which guarantees the wine is vegetarian, or else ask your grocery store manager if they’ve got a list of vegetarian wines. If you’re the type who likes to plan ahead, it’s not a bad idea to plan for next morning’s hangover. A banana milk shake made from Soya milk, bananas, ground almonds and honey will chase it right away.

When everybody at the party begins standing around eating their mince pies and pointing righteously at you, don’t fret. You too can eat mince pies! Just be sure to get the vegetable suet variety or the joke’s on you, pal. Traditionally, suet uses animal fat, but more companies are switching to veggie suet. Be sure to check the label!

Or, maybe you don’t want any mince pie. Fine. Impress your guests with pastries instead. Canapés aren’t heavy or filling and make great holiday appetizers. They’re an attractive vegetarian alternative, especially when placed on nice ceramic plates or in baskets.

The fillings should be prepared in advance and covered in the fridge; the pastries should be stored in airtight containers if prepared in advance. Assemble them at the last moment to ensure they’ll be crisp at serving. Choose three or four different kinds of canapés and make sure there’s plenty there. They’re light and nearly bite-sized, so plan like you’re going to provide seven to twelve bits per person. Break them out before the main course, or serve a few with drinks at any time throughout the evening.

Whatever you decide to do, don’t forget the chocolate. It’s Christmas, for Pete’s sake! Go with the chocolate cream sauce. 125 grams of cocoa, one half cup water, one cup cream, two tablespoons butter and two-thirds cup o’ sugar. Throw the cocoa and water in a saucepan and cook slowly until mixed and smooth; add sugar and stir until dissolved. Just before serving, add, off the heat, the cream and butter and whip for two minutes. Voila!


J.E. Warren has worked as arts editor, associate editor and contributing science and technology writer for North Lake College’s The News-Register; and sr. research writer for a Dallas-based Web sector market research company.

In October 2001 he won an honorable mention from the Texas Community College Journalism Association (TCCJA) for an editorial, and over 2000 and 2001 he was nominated by The News-Register for several Texas Intercollegiate Press Association (TIPA) awards, including ‘best headline’, a few ‘best feature’ stories, a ‘best picture page’ and some ‘best news’ articles. In March 2002 he won second place at TIPA for a critical review of the film Waking Life.

You can find him at http://www.lettucethink.com/

Three Reasons to try Tempeh – Soy’s Super Food

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By Monique N. Gilbert

When most people hear soy, they usually think of tofu and soymilk. Soon tempeh (pronounced tem-PAY) will be one of the first soy products to come to mind. It is fast becoming the most popular soy food on the market because it is highly nutritious, easy to digest, and deliciously simple to prepare. In the past five years tempeh has grown so much in popularity that it is now available in the refrigerated section of many supermarkets. Ten years ago it could only be found at health food stores and Asian food markets. While tempeh may be considered new for many, it actually has a long and extensive history dating back more than 2,000 years. Originally developed in Indonesia, it is a traditional fermented soybean product made from cracked, cooked soybeans inoculated with beneficial bacteria to give it a chewy and meaty consistency. It comes in several varieties, either 100 percent soybeans or soybeans combined with one or more grains like rice, millet, or barley.

1. Tempeh is a nutritional super hero. It is high in protein, dietary fiber, iron, potassium, calcium, and phytochemicals like isoflavones. It has been shown to lower cholesterol, high blood pressure and the risk of heart attack and stroke; reduce the risk of some cancers, like colon, breast, ovarian and prostate; ease certain menopausal symptoms; prevent and possibly even reverse the effects of osteoporosis and diabetes. To obtain these protective properties, researchers recommend consuming a minimum of 25 grams soy protein and 30-50 milligrams isoflavones daily. This works out to about 1-2 servings a day. One serving of tempeh, which is 1/2 cup (4 ounces), provides on average 19 grams soy protein, 60 milligrams isoflavones and 7 grams dietary fiber (28% RDA). Tempeh made with only soybeans has more soy protein and isoflavones than those with added grain. Whatever variety you choose, tempeh is the best source and easiest way to get lots of high quality protein, isoflavones and fiber in a minimally processed soy food. Each serving also supplies about 100 milligrams calcium (10% RDA), 550 milligrams potassium (16% RDA), and 5 milligrams iron (30% RDA).

2. Tempeh is a great choice for people who have difficulty digesting plant-based high-protein foods like beans and legumes or soy foods such as tofu. Because tempeh is a fermented soy product, its enzymes are partially broken down, making it easier to metabolize. It does not produce the unpleasant gastrointestinal discomfort and gas that some other plant-based proteins do. This fermentation process actually allows your body to more easily assimilate and absorb tempeh’s nutrients. Besides being a terrific cholesterol-free easy-to-digest meat alternative, it is also ideal for people on low sodium diets. Unlike other fermented soy products, like miso which is very salty, tempeh is extremely low in sodium.

3. Tempeh has a pleasant, wonderfully unique nutty/mushroom flavor. It’s rich and savory taste and firm texture makes it easy to create fantastic meals without a lot of fuss. It does not need much preparation or cooking time, making it a marvelously healthy fast food. Just add a little soy sauce or liquid hickory smoke seasoning to enhance its flavor. Then stir-fry, saute, microwave, stew or bake it to make a variety of delightful dishes and sandwiches. To make a hearty entree in a short amount of time, all you need is tempeh, onions, mushrooms, peppers, olive oil, liquid seasoning, and some cooked brown rice or pasta. Thinly slice the tempeh. Sprinkle some soy sauce or liquid hickory (or mesquite) smoke seasoning on both sides of the slices. Slice the onions, mushrooms and peppers, and saute in a little olive oil for a few minutes. Add the seasoned tempeh slices and saute until lightly browned. Salt and pepper to taste. Then place everything on a bed of brown rice or pasta, and enjoy!

So give tempeh a try. Your body and taste buds will thank you for choosing this delicious and nutritious soy food.

Copyright (c) Monique N. Gilbert – All Rights Reserved.

About this writer: Monique N. Gilbert, B.Sc., is a Health Advocate, Certified Personal Trainer/Fitness Counselor, Recipe Developer, Freelance Writer and Author. Visit her site at http://www.geocities.com/virtuesofsoy/

Monique N. Gilbert, Soy Food Connoisseur, Recipe Developer and Author of… “Virtues of Soy: A Practical Health Guide and Cookbook” (Universal Publishers, 2001).

Monique N. Gilbert, B.Sc., has received international recognition for helping people get healthier, feel better, look younger and live longer. Through her coaching program and writings, Monique motivates, inspires and teaches how to naturally enhancing your health, happiness, energy and longevity with balanced nutrition, physical activity and tranquil living environments. Monique believes it is her mission to educate and enlighten everyone about the benefits of healthy eating and a vibrant stress-free lifestyle. For more information, visit her website – http://www.MoniqueNGilbert.com

Low Cost Mushroom Production at Home

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By Arzeena Hamir

Gourmet mushrooms like Shiitake, Oyster & Enoki mushrooms are growing in popularity but the retail price for many of these delicacies can often be out of range for most people. Mushroom lovers on a budget have another option – growing mushrooms at home.

Mushroom production might seem complicated but there are many kits on the market that make growing mushrooms easy. These kits provide the substrate, pre-inoculated with mushroom mycelia and simple instructions.

Mushrooms

When we think of mushrooms, we often think of the soft caps & stems that we see in the grocery store. Hidden underground, however, is the vast majority of the mushroom mass itself- the network of feathery mycelia. These mycelia, often seen when turning over compost, are what the mushroom uses to absorb food & moisture. The cap & stem that we commonly eat is just the fruiting body.

To grow, mycelia require an uncontaminated food source, free from other microorganisms, moisture, and temperatures between 60-80F. The food source can vary, depending on the species of mushroom, from sawdust & shavings to manure or compost. Once mycelia have colonized a food source, they begin to produce fruiting bodies, commonly referred to as pins. As the pins mature, they develop into recognizable mushrooms.

Kits

Most commercially available kits range in price from $20-$30. Most kits will start fruiting within a week and you can expect a harvest of 1-2 pounds of mushrooms per flush. Commonly, each kit will provide 2-3 flushes of mushrooms before the food supply is spent. Finished kits can then be placed on the compost pile where you can sometimes get a bonus flush of edibles.

Types of mushrooms

Shiitake mushrooms (Lentinula edodes), have a rich, meaty texture. The brown caps often grow up to 3-4 inches in diameter. They have been highly prized in the Orient for centuries and scientists are researching its medicinal, anti-viral properties. Indoors, the kits can be stored from 55 to 75F and will produce 2-3 pounds within 3 months.

Oyster mushrooms (Pleurotus spp) are named for the fact that their flavor & texture resembles oysters. The mushroom itself comes in different colors, depending on species, from pink, cream, white & gray. The white mushroom is the easiest to grow and will fruit over a wide temperature range from 55-75 F. These mushrooms are particularly sensitive to humidity and need to be misted 2-3 times per day.

Enoki mushrooms (Flammulina velutipes) have long delicate stems, joined at the base Both the caps and stems are edible and are best eaten raw to take advantage of this variety’s crisp texture. Toss them into salads, sandwiches, or as a garnish for soups. Enokis require a colder environment, 45 degrees compared to growing temperatures of about 60 degrees, which other varieties require.

Procedure

Once a kit arrives, it should be free of any different colored moulds. If you do see anything strange, get a replacement. An incubation period is required for the mycelia to colonize the whole substrate. The kit should be kept at the proper temperature and should be kept moist at all times. Colonization usually requires 7-10 days.

After this period, the mycelia need to be forced into fruiting, usually by placing the kit in the refrigerator. Afterward, the kit will have to be opened and exposed to some light (excluding Agaricus species). A good place to keep the kits is in a garage or a sheltered place outdoors. Keeping the kits under your sink usually results in fungus gnats. If outdoor temperatures dip, a Styrofoam cooler makes an excellent humidity chamber, insulating the kit against cold temperatures.

As the fruiting bodies appear, the humidity needs to be kept high. Most kits come equipped with a plastic tent so a regular spray of water is enough to achieve the right conditions. Using the right water, however, is critical. Spring, well or rainwater is best, as it doesn’t contain any chlorine. If none of these are available, leave a bucket of water to stand overnight to allow the chlorine to evaporate.

Outdoor production

If you become hooked on mushroom production, you can move on to the next step- growing mushrooms on logs. While logs take much more time to develop edible mushrooms, they produce for up to 4 years and are even more economical than the kits.

Resource Books

Growing Gourmet and Medicinal Mushrooms, by Paul Stamets
The Mushroom Cultivator, A Practical Guide to Growing Mushr ooms at Home, by Paul Stamets and J.S. Chilton

Websites
The Mushroom Council- http://www.mushroomcouncil.com/ – Mushroom facts & buying tips
MykoWeb – http://www.mykoweb.com/ – articles news & recipes
Terra Viva Organics – http://www.tvorganics.com – self-contained mushroom kits.
Arzeena Hamir is an agronomist and President of Terra Viva Organics – www.tvorganics.com

Scottish Foods

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By Raymond JG Wells

Scotland has an interesting culinary history and proffers some unique and distinctive foods. The Romans are generally credited with having brought many foods to the British Isles including the likes of cherries, grapes and snails and they are also said to be responsible for the national dish of the Scots-the Haggis. The Caledonian wurst, much beloved by Scots the world over, is made from liver, minced heart and lungs-lights of sheep-chopped parsley and onion, seasoned with nutmeg, pepper, cayenne pepper and salt, cooked with oatmeal and some suet. It is then filled into a bag made from a paunch – a sheep’s stomach – and boiled for between 3 to 4 hours in salted water, after which it is left to soak and get cold in the water.

It doesn’t sound all that appetizing does it? Still-as former President Reagan was very fond of saying-”you ain’t heard nothing yet.” There is another variant – the pig haggis. In this dish, the pig’s stomach is turned inside out, scrubbed and soaked overnight in strongly salted water. The tripe is then stuffed with potato and sage and onion and sewn-up; once this all done the end product is roasted in the oven and basted frequently with bacon fat.

Some Sassenachs may pour scorn on this Celtic culinary offering but millions of Scots all over the world regard it as delectable. It has moved great poets to pen lines in its honor and none more famous than Robert Burn’s Ode to Haggis. On festive occasions such as Burns’ Night, St. Andrew’s and Hogmanay, thousands of this epicurean delight will be served and devoured to the accompaniment of music from kilted Highland pipers. The chances are if you should attend such gatherings, that your haggis might just have a sauce with it… a wee drop of single malt whisky.

Haggis is sometimes served surrounded by mashed potatoes and turnips (chappit tatties and chappit neeps in the local vernacular.) Haggis pudding along with white (oatmeal) and red (minced meat) is widely available in the take-aways known locally as “chippas”..

The old Gaelic proverb says…”..S mairg a ni tarcuis biadh”, which translates as, Foolish is he that  despises food. The Scots, like their
Celtic cousins the Welsh, have certainly never done that and over the centuries have produced a veritable host of unusual but tasty goodies.

Try a true Scottish breakfast and you will come across the kipper – a split herring, which is mildly salted and then smoked. Connoisseur’s do say the very best are a pale coppery color and they come from Lochfyneside, where they are ever so gently smoked over oak chips. The Scots normally grill their kippers and serve them together with baps or oat cakes. The Scots are particular adept with oatmeal. Kippers could also be soaked in fresh lemon juice overnight, drained, sliced and eaten just like coarse smoked salmon on bread and butter.

Whilst on the subject of fish, Scotch salmon is renowned for its excellence. If you are in Scotland do try Tweed Kettle, a salmon hash that originated in 19th century Edinburgh. Besides the salmon the dish includes the likes of chopped onions or shallots, salt and pepper, a pinch of ground mace, chopped parsley and some white wine.

One of the great soups in Scotland is Cock-a-Leekie and on a cold winter day it takes some beating. It is really more like a hearty stew than a soup. Sir Walter Scott in St. Ronan’s Well sung its praises and observed “… Such were the cock-a-leekie and the savory minced scallops, which rivaled in their way even the veal cutlets of our old friend Mrs Hall at Perrybridge.”

The Scots enjoy cakes and one that gained the approval of no less a personage than Queen Victoria, when she paid a visit to Sir Walter Scott’s granddaughter at Abbotsford, was the Selkirk Bannock. This is a yeasted fruit loaf with origins going back to the mid 19th century. Then there are Petticoat Tails-tiny biscuit like cakes-and a tasty fruit cake commonly prepared for Hogmanay called Black Bun. Another speciality which is not very unusual is Dundee Cake.

There you have it a short compendium of some interesting but unusual foodstuffs from Bonnie Scotland.

The groaning trencher there ye fill!
Your hurdles like a distant hill,
Your pin wad help to mend a mill
In time of need
While thro’ your pores the dews distil
Like amber bead
Robert Burns ” Ode to Haggis”

Raymond JG Wells is a British-born economist and writer currently living and working in Malaysia, He has published in various print magazines such as Day & Night, Frequent Traveller, The Rotarian, International Living and Far East Traveler and in electronic publications including the Literary Review, MadsDogs Breakfast, BootsNall.com, Zinos.com, Human Beams and the-vu.

Every Kind of Casserole

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By Leda Meredith

Casseroles were one of those things that my mother knew how to make which I somehow never learned. So I invented the useful culinary term “Crumble”, as in, “No, dear, this isn’t supposed to be a tuna casserole – it’s a tuna crumble.”

However, I don’t give up that easily. Reading between the lines of many recipes in old cookbooks, I came up with this basic casserole formula that works very well for whatever ingredients you have on hand. It is especially useful for using up leftovers in an appealing way. I sometimes cook twice as much rice or pasta as I know I’ll need for a meal because I already have plans to turn it into casserole the following night.

This is a classic rich, creamy casserole that holds together well in thick slices. Save the “crumble” for some other night.

For every 9-inch casserole dish you will need:

* 1 cup milk
* 3 eggs, beaten
* 1 cup bread crumbs
* 1 cup grated cheese (cheddar works well)

Butter the casserole dish and sprinkle half the breadcrumbs on the bottom and sides. Fill with layers of cooked pasta, beans or rice alternating with grated cheese and cooked meat and/or vegetables (excellent way to use up leftovers!). Beat together the eggs and milk. Pour over other ingredients. Top with the rest of the bread crumbs. Dot with butter. Cover and bake in a moderate (350) oven for 30-40 minutes until golden on top (you can remove the cover during the last 10 minutes if you like a crunchy top). Serve with a bit of minced fresh parsley on top. This is just as good reheated the next day.

For a rich flavor, mix two teaspoons of Fines Herbes blend or half tablespoon of Verdurette in with the milk and eggs mixture. If your leftovers are on the bland side, dice an onion and saute it in a little olive oil. Include that as one of the layers in your casserole. I choose to leave out salt and pepper and let each person add theirs according to preference.

Vegetables that work well in casseroles include mushrooms, onions, greens (spinach, chickweed, lamb’s quarters, kale, etc.), green beans, cauliflower and broccoli.

Leda Meredith writes about her passions – plants, cooking, dance, theater, travel – and shares the many ways she has found to include them all in her busy urban life.

Leda’s full biography can be found at the foot of any of her many wonderful dance articles here in the-vu.

Grow Sprouts for Healthy Greens

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By Arzeena Hamir

As the winter restricts our chances to grow fresh greens in the garden, an alternative is to grow sprouting seed at home. Sprouts are an excellent source of digestible protein, fiber, and Vitamin C, and are full of antioxidants. A 1997 study at John Hopkins University found that broccoli sprouts contain higher levels of cancer-fighting compounds than fresh broccoli itself.

Sprouting is so low-tech that it doesn’t even require a green thumb. Some simple equipment and just a few steps will ensure that you and your family have a safe supply of this extremely nutritious food source.

Most people have heard of sprouting seed in a jar. However, as easy as this method sounds, it can be difficult to ensure that all of the excess moisture has drained. The humid environment inside a sprouting jar can encourage fungi and bacteria to grow. You’ll find a slimy film on sprouts that have been sitting in water too long without being rinsed properly. I would not recommend growing sprouts in jars for anyone suffering from a suppressed immune system or for young children or the elderly.

The safest way to grow sprouts at home is to actually grow the seeds in soil. Any type of soil can be used but sterilized potting soil is the easiest to work with. Use whatever containers you have around the house – yogurt containers, bowls, even baking dishes, the shallower the better. The sprouts won’t require any fertilizer since all the nutrients required for growth are in the seed.

Next, just follow these simple steps:

  • Soak the seeds overnight in lukewarm water.
  • In the morning, drain the water
  • Place a layer of seed in your container which you’ve already pre-filled with moist soil.
  • Cover the seed with more moist soil and then cover the entire dish with Saran wrap
  • Place in a warm, dark corner of your kitchen.
  • The seeds will begin to sprout in about 3-5 days

To harvest, just take your kitchen scissors and cut what you need. The rest can be left to keep growing and harvested later. Refrigerate any unused, harvested sprouts. Sprouts grown from barley, wheat and rye will actually give you more than one crop and can be cut a number of times.

If you still prefer the soil-less method, I would encourage you to invest in a spouter that has multiple layers and trays with drainage holes. Not only do the drainage holes ensure that the sprouts remain disease-free, sprouters will encourage you to keep growing more sprouts when you see how easy it is to use them. Sprouters work best with small seeds like alfalfa, clover, and onion. All you have to do is rinse the sprouts once a day and refrigerate them once they have sprouted.

Sprouts can be grown from a wide variety of seed, each with their own distinctive flavor. While most people are familiar with alfalfa, clover, and mung bean sprouts, you can grow sprouts from the seeds of radish, fenugreek, Azuki bean, lentils, lima bean, kale, cabbage, broccoli, sunflower, onion, rye, barley, wheat and even buckwheat.

The key to starting sprouts is to find a good source of organic, untreated seed. Common garden seed found in your garden center is often treated with chemical fungicides and should not be used for sprouting. You can find packages of organic sprouting seed at your local health food store or from a variety of mail-order companies.

For more information about sprouting, you can refer to the following resources:

Books
Sprouts: The Miracle Food A Complete Guide to Sprouting by Steve Meyerowitz
The Sprout Bookby Mark M. Braunstein
The Sprouting Book by Anne Wigmore

Websites
The Sprout House: www.sproutman.com

City Farmer Sprouts: www.cityfarmer.org/sprout86.html#sprout

International Sprout Growers Association: www.isga-sprouts.org

About the Writer:
Arzeena Hamir of Vancouver BC, Canada, is an agronomist who specializes in organic vegetable production. When she’s not planting peas or harvesting zucchini, she runs Terra Viva Organics at www.tvorganics.com

A Round-up of English Cheeses

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By Raymond J G Wells

Holland is renowned for Gouda and Edam, Italy produces Romano and Parmesan, Greece is proud of Feta, France is famous for its Brie, Camembert and numerous other cheeses but England too is home to a number of wonderful cheeses.

For starters what actually is cheese? Well it is any product made from the  concentrated curd of milk; the curd can be formed through the action of the rennet or by means of lactic acid.
Cheese was among the first manufactured foods and basically can be categorized into two basic types: hard and soft. The difference between them rests on the amount of moisture -called whey- left in the curd, the bacteria or mold used to produce their distinctive flavor and the method of curing. The food value and flavor of the cheeses now available in the market depends largely on the method of ripening employed in the  production process.
Stilton

Chances are that if you asked most people to name a cheese which originated in England they will pick…. Cheddar.

This fine cheese -although not patented- traces its pedigree back to the rural byways of Somerset in South West England. It was at the lovely Cheddar Gorge, in the lush, typically English setting of the Mendip Hills, that this hard-pressed, close-textured, delicacy was first churned out. Today Cheddar is produced in many parts of the world, including the USA, Australia and New Zealand, and comes in a range of flavors ranging from mild, mellow, on to a tangy mature masterpiece.

Just North East of Somerset is the attractive county of Gloucestershire which was the birthplace of another fine hard cheese-Double Gloucester. This pleasant tasting cheese is harvest gold  in color and it keeps very well. It goes well with a fresh fruit salad or sprinkled over a  tangy green salad.

We have to travel North to the English Midlands to find the home of what for many gourmets is England’s greatest cheese. Stilton, … “The King of  English Cheeses”, originates from Leicestershire. This is a cheese for real connoisseurs. A Stilton requires some seventeen gallons of milk to produce and it takes up to three months in the ripening room to mature.

This  much cherished offering has a truly memorable, mellow flavor which some aficionados say is almost unsurpassed anywhere in the cheese producing world. A walnut and Stilton salad is a treat of a dish, it makes a wonderful dip and goes well with a glass or two of port. For me anytime is Stilton time!

Finally, still in the county of Leicestershire we come across a rich russet red cheese called farmhouse Leicester. It’s distinctive color is due to the local cheese makers using a dye from extract of carrot. The cheeses are then bandaged to form a rhind. This cheese has a very mild, clean flavor and is an ideal desert cheese. It also goes down well with a slab of rich fruit cake and is very well suited for an appetizing snack of cheese-on-toast or as a filling in a sandwich. I find it is also good for Welsh-Rarebit.

There you have it, a short round-up of just a few of England’s nicest cheeses.

Bon Appetit !

Writer: Raymond Wells is a British born economist and writer currently living and working in Malaysia. He has writing credits in print magazines such as Frequent Traveller, Home & Country, Townswoman and International Living and in on line publications such as Mad Dogs Breakfast, the-vu, Zinos.com, Word Archive.com and Scribe and Quill.

Check Out Czech Beer.

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By Raymond J G Wells

Beer connoisseurs consider that the Czech Republic produces some of the very finest beers in the world. A Czech Pilsner such as Budweiser Budvar 12 %, a Pilsner Urquell, or a Domazlice Purkmistr, takes a heck of a lot of beating. All these illustrious beers are there to be enjoyed in Prague and other cities in the Czech Republic, which is fast becoming a major tourist destination.
There is good news: increasingly great beers like Pilsner Urquell and Budweiser Budvar are obtainable in the United States and most of the countries of Western Europe. Beer drinkers know a good thing when they see it!

In essence Czech beer is of two main types : viz, light (swelte) and dark (cerne). Historically the lights ruled the roost but in recent years the dark beers have gained considerably in popularity. There are also a few flavored beers as well.

There is more good news about the good news. Beer prices in most pubs in the Czech Republic are comparatively inexpensive, compared to countries in Western Europe. There are a few touristy city center joints which have upped their prices but in traditional taverns you will still be amazed at how cheap Czech beer is.

You will find most of the taverns offer not only outstandingly good beer but also serve hearty, mittel-European fare such as goulash, pork schnitzel, sausages, dumplings and some vegetarian food can often be found.

The Czech Republic, you might be surprised to know, ranks number one in the world for per capita beer consumption. The first beer museum was established there as well. The original pilsner was also first brewed in 1842 in Pilsen in the Czech Republic.

If I had to pick the two greatest Czech beers I think I would go for Pilsner Urquell -the pioneer pilsner- and Budweiser Budvar but ask another ten visitors to Prague and you might well get ten different answers. All of the Czech beers, however, are virtually guaranteed to offer a full flavored smoothness.

They will skillfully emphasize the two main flavor components: hops and malt. What better on a hot summer’s day than a golden color beer from the Czech Republic! Check them out, you won’t regret doing so !

Writer: Raymond Wells is a British born economist and writer currently living and working in Malaysia. He has writing credits in print magazines such as Frequent Traveller, Home & Country,Townswoman and International Living and in on line publications such as Mad Dogs Breakfast, the-vu, Zinos.com, Word Archive.com and Scribe and Quill.

Madeira

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By Ed Masciana

“The very existence of Madeira has been touch and go for a century. No famous wine region has suffered so much the combined onslaught of pests, diseases, disillusioned growers and public neglect.  It is doubtful whether any other would have survived as more than a footnote.”

Hugh Johnson, The Modern Encyclopedia of Wine, 1983

What happened to Madeira? At one time this wine was the darling beverage of the Colonies (That’s what they called the United States before 1776.) It is now hardly ever discussed, let alone consumed. This is primarily because of it’s being thought of as a cooking wine. While it is used quite effectively in this role, it seems to have lost its dominance as a favored aperitif.

Madeira is, without question, the longest-lived wine made on Earth. It offers a myriad of flavors from medium-dry to very sweet and everything in between.  Many lovers of sherry and port are missing a wonderful experience that only Madeira could bring if they knew what it was and where to get it. Glad you asked.

Madeira is one of the great mistakes of wine history. It was discovered by mistake, made by mistake and often mistaken for something else. It is named after an island discovered by a British navigator in the early 15th Century who was eloping with the daughter of a nobleman above his position. They settled on the island and lived their lives there.  His crew sailed on, was captured, told of the island to a Portuguese explorer who set sail for it once again. The island (barely 30 miles long and 18 miles wide) was so thickly wooded he ordered it burned. The fires reportedly lasted seven years, depositing layers of ash to mingle with the already fertile soil. The Portuguese settled the island and named it after those woods, “Madeira.”

Sugar cane and grape vines from Greece were planted and flourished. Sugar was the principle commodity, but Brazil soon captured the lion’s share of the business in the middle 1500′s because of that country’s cheap land and labor. Wine became the only product left to sell.

As the new world was being colonized, ships would set sail to America and be steered southward to Madeira because of the prevailing tradewinds. It was logical to load up on the local wine which was first used as ballast for the ship. The wines were coarse and rough when they left the island after being strengthened with brandy for the long voyage. After months at sea, in often very hot weather, the wines landed in America tasting better than when they left.

The producers reasoned that if one trip was good, two was better. So, they actually shipped the wines back and forth for years, keeping track of the age of the barrels and thus made what is regarded today as one of the richest and longest lived wines produced.

When the American Revolution took place, less ships were going back and forth, so less Madeira could be “made” on board. The Portuguese took to duplicating the experience in stoves called “estufas”  and continued to supply the thirsty needs of the new world. Then, as suddenly as it began, it suddenly ended.

The combination of a leaf fungus called odium and the most devastating louse known to the wine world, phyloxera, practically ended all Maderia from being made again. By the late 1800′s, all the vines had to be replaced (as they did all over Europe) with phyloxera-resistant American rootstocks. This pause in shipments of Madeira coupled with America’s new found interest in French wines practically left them without a market. In 1925 a trade organization was formed called the Madeira Wine Company. It was formed by the larger producers, Blandy’s, Cossarsts, Miles, Leacock and Lomelina Lda to help foster the enjoyment of Madeira wordldwide.  Four independents exist and are also worth seeking out; Barbieto, H. M. Borges, Companha Vinicola de Madeira and Henriques & Henriques. All of these producers make exceptional wine.

The Wines

Madeira’s finest wines were made from four grape varieties.  The one considered the best is made from the Malmsey grape.  This is a luscious sweet wine whose aging potential is legendary.  Even today, 200 year old Malmseys are available for sale and are one of wine’s most pleasurable experiences.  I was fortunate enough to come upon a bottle of 1806.  The original cork had completely disintegrated and the wine was held in the bottle by the wax covering.  It still had the creamy richness and tangy finish that no other wine could possibly have had, especially after nearly 180 years!!!

Most often Madeira is made, like Sherry, for which it is most commonly confused, by the Solera system.  Wines are cooked for up to a year in the estufas and aged in a pyramid of connected barrels for years.  As the wine is drawn off the bottom barrels, it is replaced with new wine on top.  The new wine gives the old it’s vigor; the old wines add complexity and the vanilla flavors from the oak.

Bottles simply labeled Malmsey are an average of two to three years old.  Wines with older designations have a minimum age of whatever appears on the label, 10 years and 15 years are most common.  Occasionally, in a particularly superb year, single vintages will be aged separately and released as a vintage Madeira.  Unlike vintage Port, which by law must be bottled within 26 months after harvest, vintage Madeira can be aged in the bottle or barrel and retain the vintage designation.  In most cases, however, the bottling date is given on the label.

Bual is the next driest designation.  This grape has the weight and body of an olorosso sherry but also exhibits what the British call a characteristic “tang.”  It, too, can be aged for many years and can also be vintage dated.

Verdehlo is a medium dry offering that is lighter than Bual, but still authoritive in flavor. It is very seldom see today.

The tangiest and most unique is the Sercial.  A grape that is supposed to be an offspring of Riesling, it shows some of the same properties of the others, but with a more crispness and a unique mineral component.  All varieties, no matter how sweet, finish with a clean sharpness that never seems to age out, even after over 100 years. . . a remarkable occurrence in the world of wine.  A recent tasting of an 1895 Bual, considered one of the finest vintages of all time, lived up to its reputation and was easily an incredible wine for even the most annoying wine geek.  If these wines are beyond your’s, and most other’s budget, the five, ten and 15 year old Madeira’s are superb experiences as well.

These four grapes sadly make up less than 10% of all the grapes now grown on the island of Madeira.  Unless the label specifically names the grape, the wine is probably made from the Tinta Negra Mole, an obligingly pleasant, but still inferior grape when compared to the others.

For all its wonderful history and enticing flavors, Madeira is a relative bargain.  Twenty or even thirty-year-old wines can cost less than $100.00 (as compared to three or four times that much for Port, Sauternes, or Bordeaux).  Finding them is a different matter.  Because of their obscurity and misunderstanding, very few are seen even in the best, most-prestegious wine shops.  A very fine selection is available, however, from a variety of local wholesalers.  A stern request from you to your local merchant will easily produce a few bottles.  I strongly suggest you put him or her on the spot.  I have yet to turn people on to Madeira and not get a glowing response in return.  A glass of Bual in front of the fire with a good book is probably not too far removed from a similar scene in Benjamin Franklin’s or Thomas Jefferson’s home.

Ed Masciana is the author of “Short Cuts on Wine.” published by Capra Press, Santa Barbara and contributing author of “Millennium Guide to Champagne.”  He has taught food and wine classes for 15 years.

Caviar for Connoisseurs

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By Raymond J G Wells

Caviar-often described as “Black Gold” and regarded by many epicurean experts as the world’s finest culinary delicacy is today mostly obtained from the Caspian Sea. This sea is where the bulk of the world’s sturgeon are to be found and Caviar is a Persian word meaning “bearing eggs.” This luxury product, devoured by the rich and famous, is the eggs of sturgeon.

Traditionally caviar has been gotten from three main species. These are the Beluga, Oscieta and Sevruga, all of which are found in the Caspian Sea. The two big producers are Iran and Russia. Iranian caviar enjoys a premium over the Russian variety because the Russians add more salt to preserve the eggs.

Historically Italy was the main western supplier and the early records, which had references to caviar were from medieval Farrara. It seems Italian Jews fished for sturgeon in the River Po to collect the prized eggs. In Great Britain during the Middle Ages, the bizarre looking sturgeon was held in such high esteem that it was proclaimed a royal fish. What that meant was that any sturgeon caught in British territorial waters became the property of the crown.

Sturgeon reputedly can live for a hundred years or more. This means that their pre-puberty stage can last anywhere between eight and twenty years, depending on the genus.

Epicureans generally reckon that the best companions to caviar are the finest dry Champagnes and “Stolichnaya” crystal frozen vodka. Caviar is also often served on ice or on its own with a selection of items like fresh blinis, croutons, butter, chopped onions, egg, peppers and capers.

The 21st century is witnessing caviar from the good ole US of A making a long overdue comeback. In the latter part of the 19th century, the US was actually the world’s largest producer of caviar. At that time caviar was so plentiful it  was not at all unusual for bars to give it away with beer; at 10 US cents a pound it was a darn sight cheaper than salted peanuts. That wonderful situation all changed as gradually water pollution helped kill off the sensitive sturgeon.

Now there is sturgeon being reared in the rivers of the Ozarks and the Pacific North West. American produced caviar sells at between US$4 to US$16 per ounce. Expensive though that may seem its a real bargain compared to the Iranian or Russian varieties. And to let you into a secret – to most people it seems it doesn’t appear to taste any different to the hugely more expensive caviar from the Caspian.

Copyright 2000 Raymond Wells

Raymond Wells is a British born economist and writer currently living and working in Malaysia. He has numerous writing credits in both print and electronic magazines. Among the former are articles in Day and Night, Trail finder, Southern Scribe, Writer’s Forum, International Living, Changi, Far East Traveler and Home and Country. He has written for e-zines such as Tempo, Worldwide Freelance Writer, Zinos, Writers Mirror, BootsnAllcom and now for the-vu.