Friday, August 29, 2014

The scoop on vinegar

Ah,vinegar. The coolest action-packed food!!! (Well,maybe not the coolest...)

Ways to use vinegar as medicine:
Backaches: Soaking in a bathtub of hot water and 2 cups vinegar for 30 minutes will help relieve a minor backache and soothe sore muscles.

Bursitis: Boil 1 cup apple cider vinegar, and add 1 teaspoon cayenne pepper during the boil. Cool this mixture, then apply it in a compress to affected area. Make sure the cayenne doesn't irritate the skin. The compress should make the area feel warm but not burning.

Headache: To ease a headache, lie down and apply a compress dipped in a mixture of half warm water and half vinegar to the temples. Also try an herbal vinegar such as lavender to provide aromatic relief.

Leg Cramps: Ease the pain of a leg cramp or other cramp in the body by using a soft cloth soaked in full-strength vinegar as a compress.

Muscle Sprain: Apply a paste of white wine, vinegar, and bran to a recent sprain.
Use a towel soaked in hot vinegar as a compress to ease the pain of a recent muscle strain or sprain. Apply for 20 minutes at a time. If the pain persists, consult a physician.

Cough: Sprinkle your pillowcase with apple cider vinegar to control nighttime coughing.

Respiratory Congestion: To treat head or chest congestion, add 1/4 cup vinegar to a vaporizer, and run it for an hour or more.

Sinus Congestion: Breathing in steam from a vaporizer can be beneficial in treating the facial pain of a sinus infection. Add 1/4 cup vinegar to a vaporizer and breathe in deeply.

Sore Throat: Vinegar can be used for a sore throat. Use 1 teaspoon per 8 ounces of water, and gargle.

Bee Stings and Bug Bites: Use vinegar mixed with cornstarch to make a paste. Apply the paste to a bee sting or bug bite, and let it dry.

Poison Ivy and Poison Oak: Soothe the rash from poison oak or poison ivy by using a vinegar compress. Mix 1/2 cup vinegar in a 1-pint container, then add enough water to fill the container. Chill the container in the refrigerator. When it is cool, dampen a cloth or gauze with the solution, and apply to the rash.

Sunburn: Vinegar has a cooling effect on sunburn. Splash it over the sunburned area, then lightly rub into the skin. Or simply cool sunburn with diluted vinegar in a spray bottle. Spray on the affected area.
 Give it a try next time you are feeling not-so-good.

Types of vinegar:
Apple Cider Vinegar
Made from apple cider, this all-time favorite is mellower than distilled vinegar, yet its tart-sweet flavor is sharp enough to make a statement in dressings, marinades, and pickling, as well as directly on salads. There are varying grades of apple cider vinegar. For superior quality, look for one labeled “aged on wood” or “made with whole apples.”

Balsamic Vinegar
An aged, sweet-wine vinegar, the mellow flavor of balsamic vinegar is welcome anywhere a mild vinegar flavor is desired—with salads of mild greens, in light vinaigrette marinades or dressings, or just dashed on freshly steamed vegetables. Dark brown in color, balsamic vinegar is made of grapes with a high sugar content. Its flavor is so mellow that you might even like to splash it on fruit salad. Though usually very expensive, balsamic vinegar will go a long way.

Champagne Vinegar
This vinegar is light and flavorful and has a taste similar to champagne, as it is produced using the same type of grapes. It is created by the same basic process that is used in making white vinegar and apple cider vinegar. It adds an exciting flavor to salads and vegetables. When mixed with a sweetener it is great on salads and when mixed with herbs and spices is a fantastic marinade. It can be used in almost any recipe to enhance flavor and it can also be mixed with other vinegars, especially those with a slightly fruity taste.

Coconut Vinegar
Made from either the sap of a coconut tree or fermented coconut water, this vinegar is used extensively in Southeast Asian (especially the Phillipines) and in some Indian cuisines. Made naturally and with no artificial additives, this inexpensive vinegar is packed with vitamins and minerals. It is cloudy and white with a sharp, acidic taste with a hint of yeast, and can be used on salads or for pickling. When mixed with spices it can transform into an exciting table sauce for dipping.

Herb Vinegars
These gourmet-quality vinegars are flavored with fresh herbs, such as tarragon, basil, or mixed herbs. Exceptionally flavorful, they are superb used directly on fresh salads or to marinate salads. Try splashing a bit over freshly steamed vegetables to reduce the need for salt.

Malt Vinegar
This vinegar is fermented from barley malt; it has a deep-amber color and a very distinct, sharp flavor that many will find too strong for salads. Try it in potato salads, pickles, chutneys, grilling sauces, and in recipes using strong-flavored sea vegetables such as hijiki.

Rice Vinegar
Once you try rice vinegar, you may never want to use ordinary white vinegar again. Rice vinegar is subtle, fragrant, and just slightly sweet. Good-quality rice vinegar is extracted from the first pressing of fermented rice. Its most traditional use is as a seasoning for short-grain rice used in making sushi, but is it welcome almost anywhere a mild vinegar is needed.
In Asian groceries, the rice vinegar sold is usually white. The kind sold in natural-food stores is usually brown rice vinegar; there’s also sweet brown rice vinegar, the latter being the mellowest of the three. They’re all excellent, with only slight differences in flavor. Rice vinegar is widely used as an ingredient in soy-based dipping sauces. It is also good in marinades and dressings, or in pickling. A splash of it added to a simple brown-rice-and-vegetable dish or noodle stir-fries will impart a subtle zest.

Sherry Vinegar
Made in Spain in an area know as the “sherry triangle”, this gourmet wine vinegar has a deep, complex flavor that is smooth, yet potent. Made from Sherry it must be aged in oak for at least six months within the “sherry triangle.” It can be used in a variety of dishes such as soups, stews, sauces, casseroles and dressings.

Umeboshi Vinegar
With the same sour and salty flavor of the plums, this liquid is derived from the pickling of ume plums. Use it as you would any other vinegar—in salad dressings, marinades, and pickles—but do so sparingly, since its powerful flavor goes a long way.

 Thank you!

Saturday, August 23, 2014

Bombs + food

Time to get explosive people!

YEAH!!!!! Let's do it again!

Now that you know the whole story...WATCH OUT!!!

That pop corn might explode...

Tuesday, August 12, 2014

More recipes!

Hey ya, everybody. Time to do more cooking?! kitchen blew up. (pictured above)

Great. What were you making?

Uh...dynamite pie...

Well,for those of you who still HAVE A KITCHEN here is today's first recipe...

#1: Candy sushi. Serves 2-4 people.
  • 4 large marshmallows or 1 cup miniature marshmallows
  • 1 tablespoon unsalted butter
  • 1/2 cup crispy rice cereal
  • 2 pieces red licorice (such as Twizzlers or Red Vines)
  • 2 fruit leather, any flavor (green in color looks best though
  1. In a small saucepan, melt marshmallows with the butter over low heat.
  2. Add the rice cereal and stir to coat; let cool slightly.
  3. Cut licorice to the length of the fruit roll-up.
  4. Unroll the fruit roll-up and peel off the plastic film.
  5. Scoop half of the rice cereal mixture on the edge of each roll-up.
  6. Place the licorice in the center of the rice and roll up the candy sushi.
  7. Dip a knife in water to keep it from sticking and cut into 2-inch pieces.

    Recipe #2:Green eggs and ham Serves 1-2
    • 1/4 cup pesto sauce
    • 4 eggs
    • 4 -6 slices ham, chopped up into bite sized pieces 

    1. Make the pesto sauce: Place 4oz. fresh basil leaves, about 6 or 8 baby bella mushrooms, 2 Tbsps pine nuts, 1/4 cup parmigiano-reggiano cheese and 2 or 3 garlic cloves into the food processor.
    2. While the processor is running stream about 1/4 to 1/3 cup olive oil through feed tube until pesto is of desired consistency.
    3. Crack the eggs into a bowl, mix in about 1/4 cup of the pesto and scramble. (The recipe makes about 2 cups of pesto, you can save it, use it on some pasta, or make A LOT of eggs. It's your choice.).
    4. Meanwile, saute the ham in butter and olive oil (the olive oil prevents the butter from burning).
    5. Add the egg mixture to the ham and cook until done
      (Unfortunately I couldn't get a hold of a picture for this one)

      The following items or measurements are not included:
      pesto sauce
      Recipe #3:Jell-o aquariums Serves:4
      • 1 package jell-o berry blue gelatin mix
      • 1 cup boiling water
      • 2 cups ice cubes
      • gummy fish 
       HOW TO MAKE: 
      1. Dissolve Jello in boiling water.
      2. Add ice cubes, stirring until Jello thickens, about 3-5 minutes.
      3. Remove any unmelted ice.
      4. Spoon Jello into to clear-sided bowls.
      5. Poke 3 or 4 gummy fish into each dish of slightly thickened Jello.
      6. Refrigerate 30 minutes to set.
      Your fishing for good stuff is over
      MORE RECIPES SOON!!!!!!!!!!!!!!!!!!!!!!!!!

Friday, August 8, 2014

Today's F.Q.: What food does Santa get around the world?

Hello,once again. Your probably wondering what a F.Q. is,right? I know what your thinking, why would Gus write a acronym that means ''Fat Quail?'' Is he really as crazy as the food that he writes about? Wipe your foreheads,because the answer is no. F.Q.s are Food Questions. This is a fat quail:
As you've noticed today's F.Q. (Questions,not quails) is what food does Santa get around the world??? So far,great question. Coming next,the great answer (After all, life isn't just milk and cookies...)

Australia and the U.K.
Since Father Christmas is already well into his Australian adventure, we’ll start there. In Australia (and in the U.K., too!) children apparently understand the value of a good drink: They leave a glass of sherry for the jolly old man, along with mince pies filled with sweet dried fruit and brandy.
Good thing Santa (aka Christkind) already has a belly full of mince pies and sherry before heading to Germany, where kids leave him personalized letters in place of snacks. If all goes according to plan, in the morning the letters are gone and the kids’ presents can be found the tree. Magic!
Rice Pudding
In Denmark, Santa (aka Julemanden) is always a bit late to the party. The Danes celebrate Christmas on Christmas Eve! His elves, however, are known to stop by. Danish tradition says that the Nisser (elves) live in the attics of homes and play tricks on you if you don't leave food out for them on Christmas — traditionally, that's a bowl of a special rice pudding called risengrød. The pudding is also served for Christmas Eve dinner. One almond is hidden in the dessert, and whoever gets served the almond is said to have good luck for the coming year. 

Once arriving in the Netherlands, it’s time for Sinterklass to take a break and give the horses — not reindeer — some love. Dutch children leave carrots, hay, and water (hey, everyone’s gotta stay properly hydrated) for Sinterklass’ horse. In return, the children get hot chocolate, mandarin oranges, chocolate coins, and marzipan. 

Now it's time for Père Noël to take a backseat and give his reindeer — errr, actually it’s a donkey here — some treats. On Christmas eve, children fill their shoes with carrots for the Christmas donkey, Gui. Père Noël takes the carrots and leaves small gifts (usually the equivalent of American stocking stuffers) in their place.
It's not quite time to dash away yet — there's always time for a few more mince pies. The Irish serve up the same little snacks as the Brits and Aussies do, but instead of sherry, Santa gets a perfect pint of Guinness.

Kenyan children don’t traditionally leave a snack for Santa Claus. However, some Kenyans enjoy roasted goat for dinner on Christmas Eve, so Santa better move fast if he wants any leftovers from the feast!

The United States

It’s all about milk and cookies in the U.S. Some families go with classic sugar cookies, others opt for something a bit more decadent — chocolate chip or peppermint, perhaps? Expect Santa to take a bite or two of a cookie, a few sips of milk, and leave plenty of presents (and hopefully no coal!) under the tree.

If Santa’s looking for a small refreshment (like, say, a strong cocktail), he could duck into an Argentinean kitchen for some leftover sidra, an alcoholic apple cider used to toast on Christmas eve after the celebratory feast.
Pan de Pascua
Old Man Christmas must love making it to the western coast of South America. Chileans greet Viejo Pascuero with a traditional treat, pan de Pascua — a sponge cake with ginger, honey, and candied fruit.

In Japan, children can snack on a traditional Japanese Christmas cake, a white sponge cake covered with cream and decorated with strawberries, while waiting for the arrival of the Santa-like Hotei-Osho.India Children don’t traditionally leave food out for Christmas Baba in India, but they do make Christmas treats called kulkuls, which are sweet balls of fried dough made from coconut milk 

Filipino children go to bed on Christmas Eve dreaming not of sugarplums but of the traditional nochabuena Christmas meal, which involves queso de bola (a ball of Edam cheese) and tsokolate (a hot-chocolate type drink).
By the look of this yummy stuff,I'm wondering if Santa still has spots for helpers. If so,I'll take one. That's it. I've made a decision. I'm off the North Pole. Goodbye friends. Where did I put my boots? Oh,and my ''rations'' (Mars bars)...Oh,and before I leave here's a treat for you...
Good for kids learning about science.


Wednesday, August 6, 2014

Weird & Wonderful recipes

Hello,Gus here. This post is sure out of your lounge and into THE KITCHEN
Alright, your kitchen isn't THAT scary, is it?

Well,it kind of is...


Don't worry,these recipes will be strange and exciting!

Recipe #1: Squisharoos Serves:12 people

24 large marshmallows
1 (85g) package gelatin powder (any flavour)
1. Empty jelly powder into a large plastic bag 
2. Moisten marshmallows with water and shake 3 or 4 at a time in jelly powder to coat

Yummy squisharoo

   Recipe 2#:Bunny in a cup! Serves:4
    • 2 cups cold milk
    • 1 (3 1/2 ounce) package vanilla instant pudding mix
    • licorice stick
    • 1/4 cup vanilla frosting
    • red food coloring
    • 8 oval cream-filled sandwich cookies
    • 8 jelly beans (blue, green...they're for the eyes so you'll need 2 of whatever colors you want)
    • 4 pink jelly beans or 4 red jelly beans

    1. In a bowl, beat milk and pudding mix for 2 minutes or until thickened.
    2. Pour into four small bowls; refrigerate.
    3. Cut licorice widthwise into fourths, then lengthwise into thirds; set aside.
    4. Combine frosting with food coloring (just enough to make it pink- one or two drops will do.); frost top of cookies within a half inch of the edge.
    5. Just before serving, insert two cookies into each bowl of pudding for the ears.
    6. Add jelly beans for eyes and nose, and place three pieces of licorice on each side of the nose for whiskers.
      Tasty little bunny

       Recipe #3: Avacado pie  Serves:8
      • 1 graham cracker crust
      • 1 avocado
      • 14 ounces sweetened condensed milk
      • 1/4 cup lemon juice
      • 1/2 pint whipped cream
      • sugar
      HOW TO MAKE:
      1. Mix the avocado, condensed milk, and lemon juice until smooth and creamy, using a blender or mixer (whichever works best).
      2. Pour the mixture into the graham cracker shell.
      3. Whip the cream with a little sugar to taste and spread on top of the avocado pie evenly.
      4. Refrigerate until firm (and then a little longer).

        Sounds weird but it's DEVINE!
      Have fun until the next recipes!!