FOODS AND ETCETERA

Food & Health Top 10 Greatest Food Combinations

2011-03-22T13:57:00.000+08:00

Previously on listverse we had a top 10 list of bizarre food combinations so when this current list arrived in my inbox it seemed the perfect complement. Here we look at ten combinations of food that seem to be a match made in heaven. Although I have ordered them to my preference, they can all be easily interchanged. Feel free to add your own favorites to the comments.

10.Eggs and Bacon

Nothing starts the day off better than a couple of eggs and fatty bacon. The protein of the eggs and the grease of the bacon form a great mixture that powers you through the day. It should also be mentioned that bacon generally is great combined with all kinds of other foods as well – even sweet things such as Bacon and Maple Cookies.

9.Butter and Popcorn

Popcorn was originally discovered by the Native Americans. Popcorn became increasingly popular during the Great Depression because it was relatively cheap, it’s use was especially popular in movie theaters. Now when you go to the movies the spell of popcorn almost seems irresistible, despite its now horrendously expensive price. Butter and popcorn was bound to be a match made in heaven, after all, what is better than fresh corn smeared with butter?

8.Pizza and Beer

Let’s all face it, what is better than a nice pepperoni pizza and an ice cold beer? The hot grease of the pizza is nicely washed down by the refreshing beer. And to further enhance an already great evening, when dining on this lovely combination, throw in a movie, some buttered popcorn, and make a night of it! Just watch out for the calories – as delicious as this mix is, it was clearly designed by Satan himself to get us all to hell faster.

7.Salt and Pepper

The combination of salt and pepper dates back to seventeenth century French cuisine, as it was thought that pepper was the only spice which did not overpower the natural taste of the food. All foods can be better with a little bit of salt and pepper. On their own both pepper and salt can be used in savory and sweet cooking – and in combination they can convert something bland into something wonderful. Every chef worth his weight will use these two together on almost everything he cooks.

6.Burger and Fries

Although french fries may date back to the 1600s-1700s, their popularity sky-rocketed when they began to be sold worldwide through fast food chains, especially McDonald’s. Most fast food chains quickly paired the fries with burgers, creating one delicious meal. Did you know that it was American Soldiers who coined the term “French Fries”, when they tasted them for the first time in Belgium during World War I? In most other English speaking parts of the world they are referred to simply as “chips” and French Fries is considered an Americanism.

5 Spaghetti and Meatballs

Some claim the combination began in the early 20th century, where Italian immigrants were making them in New York City. However, others claim that the pairing dates back to Old World Italy. Regardless of the origin, the two compliment each other and make for a great, filling meal – and an especially good one for the poor college student.

4.Cheese and Crackers

The classic combination of cheese and crackers became increasingly popular with the development of the Ritz cracker in 1934, by Nobisco. The combo serves as a great snack, especially for small get togethers. Unlike most of the other entries on this list, this is a food combination loved by both rich and poor – whether you put cheap old cheese on store-bought crackers or the finest truffle laced mature brie on handmade crackers – the combination is simple, tasty, and unbeatable for parties.

3.Tortilla Chips and Salsa

Although the combination of chips and salsa is typically considered to be Mexican food, the combo really boomed when tortilla chips began being mass produced in Los Angeles. Now the combination serves as one of the most popular appetizers and snacks. This is also a combination that can be as unique as it’s maker – as long as your salsa contains tomatoes, you can add virtually anything else and it will still taste great with tortilla chips.

2. Mashed Potatoes and Gravy

One of the ultimate combinations, the gravy moistens the potatoes and adds the little extra flavor to create the perfect combination. Letting the gravy poor all over the potatoes, seemingly completes the mashed potatoes. This is obviously such a popular combination that it is a signature dish of Kentucky Fried Chicken. Oh – and if you want the secret KFC recipe for potato and gravy, you can find it here. Listverse has also published a top 10 list of secret recipes from other fast food outlets.

1. Oreos and Milk

The Oreo was created in February 1912 by Nabisco in New York City. Oreos immediate popularity resulted in it being the best selling cookie of the 20th century. It has since been dubbed “Milk’s Favorite Cookie”. The milk seems to be the perfect match to the chocolate of the oreo, making the duo one of the best. But, despite the popularity of the oreo and milk combination, milk and any type of cookie is great – maybe you should try it with the maple bacon cookies listed above.

Top 10 Incredible Food Facts

2011-03-22T13:38:00.000+08:00

Food is something we interact with on a daily basis – frequently in fact. There are many very obscure facts about food that are fascinating and definitely worthy of knowing. So, at the behest of Juggz, here is a nice trivia list about food.

10. Coffee

The Fact: The most expensive coffee in the world comes from civet poop

Kopi Luwak are coffee beans that come from Civet (a cat sized mammal) poo. The animals gorge on only the finest ripe berries, and excrete the partially-digested beans, which are then harvested for sale. Kopi Luwak is the most expensive coffee in the world, selling for between $120 and $600 USD per pound, and is sold mainly in Japan and United States, but it is increasingly becoming available elsewhere. My question is: who the hell discovered that it tasted good?

9. Feast

The Fact: The largest food item on a menu is roast camel

The camel is stuffed with a sheep’s carcass, which is stuffed with chickens, which are stuffed with fish, which are stuffed with eggs. This feast is sometimes featured in Bedouin weddings.

8. Bugs

The Fact: The FDA allows you to sell bugs and rodent hair for consumption

The FDA allows an average of 30 or more insect fragments and one or more rodent hairs per 100 grams of peanut butter. I will certainly think twice before buying my next jar!

7. Soup

The Fact: The first soup was made of hippopotamus

The earliest archeological evidence for the consumption of soup dates back to 6000 BC and it was hippopotamus soup!

6. Refried Beans

The Fact: Refried beans are only fried once

The reason for this misconception is a translation error. The originals are frijoles refritos which actually means “well fried beans” – not re-fried.

5. Worcestershire Sauce

The Fact: Worcestershire sauce is made from dissolved fish

Worcestershire sauce, the popular English sauce, is made from dissolved anchovies. The anchovies are soaked in vinegar until they have completely melted. The sauce contains the bones and all.

4. Popsicle

The Fact: The Popsicle was invented by an 11 year who kept it secret for 18 years.

The inventor was Frank Epperson who, in 1905, left a mixture of powdered soda and water out on the porch, which contained a stir stick. That night, temperatures in San Francisco reached record low temperature. When he woke the next morning, he discovered that it had frozen to the stir stick, creating a fruit flavored ice treat that he named the epsicle. 18 years later he patented it and called it the Popsicle

3. Microwaves

The Fact: Microwave cooking was discovered accidentally when a chocolate bar melted in someone’s pocket

This is very true and very scary – imagine what it was doing to his leg! The fact is, Percy LeBaron Spencer of the Raytheon Company was walking past a radar tube and he noticed that the chocolate bar in his pocket melted. He then tested popcorn in front of the tube (surely turning up the power and standing out of the beam), and it quickly popped all over the room. He is (obviously) known as the inventor of the Microwave oven.

2. Peanuts

The Fact: Dynamite is made with peanuts

Peanut oil can be processed to produce glycerol, which can be used to make nitroglycerin, one of the constituents of dynamite. Note however, there are other processes that can be used to make dynamite without using peanuts at all.

1. Coconut Water

The Fact: Coconut water can be used (in emergencies) as a substitute for blood plasma.

The reason for this is that coconut water (the water found in coconuts – not to be confused with coconut milk, which comes from the flesh of the coconut) is sterile and has an ideal pH level. Coconut water is liquid endosperm – it surrounds the embryo and provides nutrition.

Atsarang Papaya

2011-03-22T01:52:00.000+08:00

MGA SANGKAP;

1 tasang hilaw na papaya (kulay berde)
¾ tasang suka
¾ tasang asukal
¾ kutsarang asin
4 ulo ng bawang, hiniwa ng manipis
1 luya, hiniwa ng manipis na parang posporo
1 katamtaman laking sibuyas, tinadtad
1 tasang carrots, tinadtad
1 siling berde (pansigang) hiniwa ng manipis at pahaba
1 siling pula, hiniwa ng manipis at pahaba.

PARAAN;

Hugasan, gayatin at pigaan ng 4-5 beses hanggang matuyo ang papaya. Pakuluan ang suka, asukal at asin sa isang maliit na kaserola. Idagdag ang bawang,luya at sibuyas. Pakuluan ng bahagya ang papaya. Ilagay ang carrots at mga sili. Pakuluan muli habang hinahalo ang mga pinagsamang sangkap. Alisin sa kaserola at iimbak sa isang malinis na garapon.

Mayonnaise

2011-03-22T01:47:00.000+08:00

Fresh Eggs: 4
Oil: 300 grams
Salt: To Taste
Sugar: 2 Table spoons
Vinegar: 3 Table spoons

How to Mix it

Take a blender. Put all the ingredients in it except the oil. Now blend them for a while. Remove the upper lid of the blender and start pouring the oil very slowly. It is better to take oil in the container with small nozzle. Now keep pouring the oil in the blender slowly and also keep the blender on at normal speed. You will see after few minutes that mixture become thick and smooth. Stop the blender and take the mixture out. It is in light yellow color. Enjoy it.

How To Make Lite Mayonnaise

A lot of people have a weight problem. They should avoid mayonnaise available in the market. It has very large amount of fats and calories. You can make lite and low fat mayonnaise at home. Just take 4 egg whites instead if two eggs. Cut down the amount of sugar. Use olive oil instead of other cooking oils. Olive oil is really good for health and skin. We should include it in our daily meals. I prefer low fat mayonnaise as it is much healthier than full fat mayonnaise.

Make Mayonnaise More Delicious

You can add different things to mayonnaise to enhance its flavor. For example, chopped garlic mixed with mayonnaise gives a unique flavor. You can add pieces of chicken, olives, capsicum etc. Crushed black pepper make a good combination with it. Experiment yourself by adding different flavors and enjoy.

Cooking Tips

2011-03-22T01:36:00.000+08:00

FIRST IN, FIRST OUT:

When Cooking, always remember to slice first the first ingredient that will be cooked. When cooking sinigang, slice the pork and beef first, as these should be boiled to tenderize. All other ingredients shoul follow depending on the amount of cooking time needed.

SOURING INGREDIENTS:

Cooking sinigang but don’t have tamarind to sour it with? Don’t fret. Souring ingredients like camias, batuan and santol-all of which are sour fruits-can be used. If these are not available, leaves and bloosoms can be used instead, such as the young and tender alibangbang leaves(bauhinia or lubas in bikol), mango leaves and young tamarind blossoms.

AIRY CONTAINERS:

Do not place onions and potatoes in the same covered container. They will easily rot. Place them in a container where air can pass through. The same goes for tomatoes. Another tip is to always check if any of these vegetables show signs of spoilage. If there are, use these first and remove the bruised or spoiled part.

SALT AND TIN:

Do not place anything salty in a tin container. The container will easily rust. Place salt and other salty items like fish sauce in a glass or bottles instead. The same goes with soy sauce and other oriental sauces that are salty as well. If placing salt in jars, choose one that has a big opening so that scooping salt will be easier.

FISH AND SHRIMP BAGOONG:

Because it has salt, fish and shrimp bagoong can stay for a longer period of time without spoiling compared to other foodstuffs. Just be sure to place them in tighly sealed containers. When scooping some bagoong, always be sure to use a dry spoon or scooper to prevent possible spoilage.

LEFTOVER SLICED ONIONS:

Left with excess sliced onions? Don’t throw them out just yet. Wrap them in wax paper and refrigerate. They can still be used up to 2 days and will be just as fresh.

REUSING COOKING OIL:

Filipinos love fried food and although it is ideal to use fresh cooking oil every time, it would be vary costly. WHAT TO DO: Refresh cooking oil by frying some potato cubes in it. The potato will remove the taste of the cooking oil and make it clearer. Another method is to mix cooking oil with hot boiling water. Stir the mixture and place in the coolest part of the freezer. Allow the oil to freeze. While still frozen, remove the impurities that will settle either on top or the bottom of the oil mixture.

REUSING ACHUETE SEEDS:

Achuete is a very common food colorant in local cooking and is indispinsible in kare-kare and a host of other dishes. However, they’re frequently thrown out after use. Well, guess what? They can still be re-used. The trick is to dry them under the sun for at least a day, Store in a dry container and reuse when needed.

OIL SPLATTER:

Afraid of oil splatters when fring food? Here’s what to do: Place some salt on the hot oil and the splattering will stop like magic. This is the secret of chicharon makers when deep-frying pork cracklings.

TOO MUCH SPICE:

The use of spices can easily be abused especially in local cooking. Actually, the excessive use of some spices like bay leaf, kanela(kanhela in bikol) or cinnamon and achuete can make some dishes taste like medicine. Usually, a teaspoon of such spices is enough to flavor a dish. Always remember that dry spices are stronger than fresh ones.

SALAD DISTRESS:

Filipinos love salads and today’s variety of dressings and sauces are heaven sent. However, salads do not keep well in the country since the environment is very humid. So consume salads immediately. Do not even think of refrigerating salads and consuming them in a day or two-food poisoning and stomach aches might result.

MILK IN CANS:

Do not store half-consumed milk in cans in the refrigerator for a long period of time. Rust and bacterial growth might affect the quality of the milk. Instead, remove the contents of the milk can and place in a sterilized bottle or plastic container. Do the same with other can items.

LUMPIA WRAPPERS:

Lumpia wrappers are very delicate food wrappers made from rice flour(although commercial lumpia wrappers sometimes use wheat flour as well). Since they are very thin, they have a tendency to dry out and be easily ripped if not handled properly. Cover the lumpia wrapper with a damp cloth and place in a coll, dry place. Otherwise, use them immediately and make a fresh batch if needed.

Embutido Easy Version

2011-03-22T01:27:00.000+08:00

Embutido Easy Version Recipe, An easy version of the popular local meatloaf usually served during special occasions either cooked as is or stuffed into chicken, pork, or beef

Preparation Time: 30 minutes
Cooking Time: 1 hour
Servings: 10-12 pieces

Embutido Ingredients:

· 1 kilo ground pork

· 1 cup chopped carrots

· 1 cup chopped red bell pepper

· ½ cup chopped onions

· 3 pcs chorizo de bilbao, chopped

· 2 tbsp pickle relish

· 3 8g MAGGI Magic Sarap

· 1 tsp salt

· 1 loaf bread soaked in

· 1 cup NESTLE Fresh Milk

· 2 eggs

· ½ cup sliced cheese

· ½ cup cubed butter

Embutido Cooking Instructions:

· Combine pork, carrots, bell pepper, onions, chorizo de bilbao and pickles in a bowl. Mix well.

· Season with MAGGI Magic Sarap and salt. Add soaked bread and eggs.

· Continue mixing until fully incorporated and mixture can be formed into a log.

· Cut a square aluminum foil and put 1- 1 ½ cups of prepared mixture into the middle portion of the foil. Insert slices of cheese and butter into the middle of the pork log.

· Roll foil while securing sides properly.

· Steam for 45 minutes to 1 hour. Remove from the steamer and let rest for at least 15 minutes before slicing and serving. Freeze leftover embutido and thaw in the microwave for future use.

NUTRITIONAL CONTENT:
Calories:182
Carbohydrates (g):6
Protein (g):7
Fats (g):14

EMBUTIDO

2011-03-22T01:24:00.000+08:00

Ingredients :

1 lb. ground pork
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hard-cooked eggs (see recipe)
slices (wedges) of Vienna sausage
aluminum foil, 10" x 12" sizes

(Cooking Conversion Chart)

Cooking Procedures :

Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
In a bowl, combine all the ingredients and mix until well blended.
Divide the mixture into 2 to 4 portions (depending on how many you want to make).
Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.
Place the embutido in a steamer and steam for an hour. Alternatively, if you don't have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
Let it cool and slice into rings. Serve with your favorite catsup or sauces.
Refrigerate unused embutido.

Top 10 Countries to Drink the Local Alcohol

2011-03-20T01:18:00.000+08:00

Alcohol is almost ubiquitous and used for a variety of occasions. Although the customs and the rituals with which alcohol is consumed are as varied as the places they come from, the appeal of alcohol still remains universal. So, if you think Jim Beam is too soft for your palette or have grown sick of the local beer, a trip to one of these locations can revitalize your taste buds and help you come away with a different perspective on one of man’s friendliest friends. Besides, what better way to introduce your self to the country’s culture?

10. Thailand

Yes, it has beautiful beaches and a sage-like people. However, if you take time to venture out from the palm-fringed beaches, the produce of the local industry might delight your senses. Rice whiskey or Lao Khao as it is commonly called is the local favorite, and it is not unusual to receive invitations from middle aged men to drink the local brew. You might go home in a far more drunken state than you had expected, but not without a richer experience.

9. Ghana

On a continent associated with political coups and violence, Ghana stands as a beacon of light. A proud Ashanti people populate its land and have a history of unmatched hospitality. In the likely event that you are a male, an invitation to one of the many home breweries may be the beginning of a beautiful friendship. Through the simple technique of distillation, palm wine is obtained in the purest of forms. You may cringe at the ninety five percent alcoholic content that this procedure ensures, but like they say… ‘This is Africa’.

8. Brazil

There is a kind of Brazilian beauty which does not take the human form. It is called Cachaca and is a high-proof sugarcane alcohol. Given the Brazilian Joie de Vivre, it resonates among young and old alike. If you are looking for a substitute to water, the Cachaca is the ideal choice. Moreover, you will be making friends and saving money. It is also used to make the unofficial Brazilian national drink, the Caipirinha.

7. South Korea

Often overshadowed by its more illustrious neighbors China and Japan, Korea has leapfrogged into an economic powerhouse. The Korean people are known for their resourcefulness and diligence, but an age old tradition of drinking exists among its people. Delve into this culture for a while and you will acquaint yourself with Soju and Dongdongju. Made out of sweet potatoes, Soju is a clear, almost flavorless drink that has been around since the thirteenth century, whereas Dondongju is brownish in appearance and is generally served in summer. Koreans will fill your glass each time it is emptied….

6. Mexico

Mexicans have embraced the drink that the Mayans created with a passion. Over two thousand years ago, the Aztecs extracted a juice from the agave plant and called it Octli, and the drinks of Pulque, Mezcal and Tequila emerged. You can indulge in any one or all of them, but be aware of taking your imitation of the gauchos too far. Mexicans are prone to having a good time at any given moment and will guide you through the rituals of consuming their national drink. With drinking history as illustrious as theirs, it’s best to hand over the reigns…until the next day

5. Ethiopia

Once synonymous with misery, Ethiopia has come out of the shadows. A proud people with a checkered past, Ethiopians are reaping the benefits of democracy. If you plan to travel to this fabled land, be prepared to drink Tej, a delicious local wine which can be quite potent. Served in little flasks called birille, it was once the favorite drink of Ethiopian kings. The only thing you should be worried about is the illusions of grandeur that it might inspire in you if consumed in copious quantities. Even Haile Selassiecannot help you then.

4. Ireland

A land where the spoken and the written word are celebrated with a passion, Ireland embraces the traveler with open arms. The land of James Joyce, Samuel Beckett, and W.B Yeats is steeped in history and folklore. Unfortunately, that history has been violent and punctuated with acts of vendetta. There is no better place to experience Ireland than a traditional Irish pub. Ask for Poitin, a traditional Irish distilled alcoholic beverage which only became legal again in 1997 after a period of three hundred and thirty six years and you’ll understand why a certain Mr. Wilde described work as the curse of the drinking classes.

3. Hungary

With a distinctive culture which has kept it at the fringes of Eastern Europe for centuries, Hungary remains an allure for a myriad reasons. If you find yourself in one of its famed cities, a visit to a house of Hungarian Palinka will warm your stomach. Distilled from a variety of produce including plums, pears, apples, walnuts and honey-paprika, Palinka is essentially a fermented fruit drink. It’s named after the Hungarian plain, but the contents of this drink are anything but, so be aware of the after-effects.

2. Japan

Sake Barrels

Whatever your preconceptions about Japan, it is recommended you get rid of them before you visit the country. This realm includes alcohol. Sake or rice wine has been part of Japanese ritual since centuries. The types of Sake include Nigori, Nama and regular Sake. Run into an izakaya, the equivalent of a pub and you can drink sake in its myriad forms. Depending on the season it might be served warm or cold and can go particularly straight to the head after a few cups due to the 17 percent alcohol content. If you are feeling a little more adventurous, try the Shochu, a distilled spirit with 30 percent alcoholic content and all those premonitions about Japanese liquor will vanish.

1. Greece

Bar in Athens, Greece

Socrates was forced to drink hemlock, but you won’t be forced to drink anything but Ouzo and Tsipouro in Greece nowadays. Distilled from grapes and flavored with aniseed, Ouzo is often served in karafakia (small glass container) and drunk diluted. It is rumored to produce the plethora of philosophers around Greece, albeit just for the night. Since the Greeks are never in agreement about the best drink in the world, they created Tsikoudia, a potent spirit made of grape skins. A visit to the island of Crete may just surprise you of the hedonism that abounds after the consumption of the Tsikoudia, but you might be inclined to join in. After all, they started it all. Philosophy, Democracy, Literature… Photo by sp!ros

by Reddy Blair and Toptenz.net

Top 10 Most Gross & Disgusting Food

2011-03-20T01:15:00.000+08:00

It may come as no surprise to learn that, due to limited resources, many citizens of poorer countries are forced to eat whatever they can get their hands on. However, when it comes to gross foods, not all are born from utter necessity. You’d be amazed to learn what disgusting things many people eat by choice. And, while some foods can be identified as gross with a simple glance, others aren’t as easily spotted until you learn about their ingredients.

10. Casu Marzu

Sometimes referred to as ‘maggot cheese’, casu marzu is a Sardinian cheese made from goat’s milk. But what makes this food so disgusting is the way it’s prepared. Early in the fermenting process, the larvae of cheese flies are introduced. Over a period of weeks, the larvae hatch and begin feeding. As the cheese’s fats are broken down, a special flavor is produced which many consider to be delicious. When the time comes for human consumption, many people meticulously remove the maggots. However, some leave them in, believing that they add an extra flavorful punch.

9. Balut

If someone placed balut on your plate, you might think they were serving you a hardboiled egg. That is, until you cracked it open and a fully intact duck embryo spilled out. Balut, considered a delicacy in many Asian countries, is produced when fertilized duck eggs are placed in warm sunlight. After about eight days, the eggs are held up to the light and checked to ensure that the budding embryo is ready. Then, the eggs are cooked and served with a dash of salt and a few squirts of lemon juice.

8. Potted Meat

Potted meat is not some strange foreign delicacy. In fact, this inexpensive meat product produced by Hormel is available at most any North American grocery store. However, when it comes to grossness, this well-known product rivals anything you’ll find in a third world country. A check of the ingredients listed on the label is proof enough: mechanically separated chicken, beef tripe, partially defatted cooked beef fatty tissue, beef hearts, water, partially defatted cooked pork fatty tissue, salt, and less than 2 percent: mustard, natural flavorings, dried garlic, dextrose, sodium erythorbate, and sodium nitrite. Yummy!

7. Fermented Salmon Heads

Referred to as ‘stink heads’ by people who won’t eat them, fermented salmon heads are a traditional Alaskan delight. After the heads are lopped off, they’re buried in the ground for at least a few weeks. As you’d expect, during this time the heads begin to rot. Before they have a chance to disintegrate completely, they’re dug up, mashed into a sort of pudding and served cold in bowls.

6. Jellied Moose Nose

This gross food is also enjoyed in the northernmost of the United States. Preparation is relatively simple: first, the moose‘s nose is removed. Then it’s boiled for a bit until the hairs become loose and can easily be plucked free. After a few spices are added, the meat is boiled even longer until it disintegrates into a gelatinous mass. Finally, it’s sliced and served chilled.

5. Bat Paste

This delightful dish is considered weird even in the few Asian countries where it’s eaten. First, a live bat is forced into a vat of boiling milk. Then, once it has reached optimum malleability, the bat is sliced into fine bits, mixed with various herbs and spices and mashed into a pulpy paste.

4. Hasma

In China, many people consider hasma dessert the perfect punctuation to a great meal. This disgusting dish is basically the fallopian tubes of frogs. Sold in a dried shrunken form, these amphibious reproductive organs are able to swell up to 10 to 15 times their dehydrated size once they are rehydrated with water. Afterward, a bit of sugar is added to give them that special sweetness most people desire from a dessert.

3. Haggis

A traditional Scottish dish, haggis is really nothing more than a type of sausage. However, this particular sausage is comprised of a sheep’s lungs, liver and heart. Many describe haggis as resembling stuffed intestines more than sausage. However, although they admit it looks unappealing, Haggis-lovers swear that those who are brave enough to taste it will come running back for more.

2. Cockscomb

If you’ve ever seen the floppy red mass resembling an upside down glove on the top of a rooster’s head, then you’ve seen a cockscomb. Once served as a garnish along side many traditional French foods, cockscomb is still used as a common ingredient in many Italian dishes and sauces.

1. Black Pudding

This dish is comprised largely of blood drawn from pigs, cattle or sheep. However, it doesn’t becomeblood pudding until the blood is allowed to coagulate, a filler of oatmeal, barley or sweet potato is added, and the entire mass is brought to a boil. During the cooking process, a delightful skin is produced atop the goo. While some like to remove the skin before plunging their spoon into the pudding, others enjoy its chewy texture and prefer to eat it last.

By Ryan Lawrence and Toptenz.net

Top 10 Banned Foods

2011-03-19T16:45:00.001+08:00

We are free to pick and choose what we want to eat each day, thanks to grocery stores and restaurants, but imagine not being able to eat a certain type of food because it was banned in your country.

Many countries around the world have a federal organization that deals with banned substances, including food. In the U.S. it is called the Food and Drug Administration. Here is a list of ten foods you won’t see on the shelf at your grocery store:

10. Uncertified Chilean Sea Bass (Patagonian Toothfish)

Why It’s Banned
At first, the uncertified Chilean sea bass was banned by 24 nations, including the U.S. due to the fact that it was extremely popular in restaurants as well as in the home and many feared it would become endangered. The fish is known for having flaky white flesh and a high fat content, which makes it tasty. Today, the fish is banned in even more countries due to the fact that it has become over-fished.

Does It Really Stick?
Of course this doesn’t stick as well as many would hope. We all know something that’s rare is seen as a prize possession. Those who are able to catch Chilean sea bass often sell them illegally at extremely high prices. Farmers also raise them in fish farms. Though not banned everywhere, many countries have a limit on who can import the fish. One must be certified by the National Oceanic and Atmospheric Administration before being able to legally provide the fish.

Want to Try It?
If you’re just interested in trying Chilean sea bass, you can surely find some that has been MSC-certified.

9. Foie Gras

Why It’s Banned
Foie gras is a delicacy made out of duck or goose liver. It is banned in Turkey, the European Union, and Israel due to a process called force-feeding. To make foie gras, birds are force-fed corn mash or some other type of food about 8 days before they are slaughtered in order to enlarge the liver and give it a fatty consistency. Many see this process as extremely cruel and harmful to the animal, as its body is not accustomed to eating so much food naturally in the wild. In 2005 foie gras was banned in Chicago, but the ban was lifted in 2008. Many states within the U.S. have attempted to have foie gras banned, but none have succeeded as of yet.

Does It Really Stick?
Yes and no. In the U.S., you can easily find foie gras if you visit the right restaurant. In other countries that ban the food, it may be much harder to find it. It’s not banned in the US right now, so there are farmers that own goose or duck farms and will force-feed them in order to have foie gras. Today the practice of force-feeding to have foie gras is widespread.

Want to Try It?
Find a local restaurant that serves foie gras and you’re ready to go. If you’re a little bit more daring (and rich), make your way to France where the dish originated and today is still seen as an important part of French cuisine. China is also the ideal place to visit to find this meal.

8. Shark Fins

Why It’s Banned
Though still in the process of being banned world wide, the slicing of shark fins is now banned in Scottish waters, as well as UK waters. In Hawaii, the practice is banned entirely due to the fact that 60,000 sharks were found dead each year. The practice, often seen as barbaric, has been banned in countries because it is seen as cruel and brutal and many species of rare sharks are becoming endangered, or even extinct. Shark fins are often used in shark fin soup which is seen as a luxury meal in most Asian countries. These sharks are also finned in Mexico, U.S., and U.K. waters.

Does It Really Stick?
As of now, it’s safe to say that a shark is finned each day. The laws banning the practice in larger countries are somewhat new and are still being put into place. Many times this practice goes unseen, as fisherman in random places will catch the shark, bring them to the shore or on the boat, cut off their fins, and put them back into the water, where they ultimately die.

Want to Try It?
If you’re looking to make Jaws your dinner, you’ll easily find shark fins offered in Asian countries, especially China. You could also travel to Mexico, where the shark fins are often traded. In the U.S. you can find shark fin soup, just at a very steep price.

7. Raw Milk

Why It’s Banned
Before the Industrial Revolution, raw milk was an everyday commodity. This means that the milk was not pasteurized. People didn’t have the technology yet, plus many urban families owned their own dairy animals, such as goats and cows. New methods of processing milk such as pasteurization led to the banning of raw milk. Today, improved farming conditions and better testing mean raw milk is less risky, but it continues to be banned in 22 states as well as Canada.

Does It Really Stick?
In many countries, you’ll find bottles of raw milk offered. In the U.S., there is a continuous debate raging on about the healthfulness of raw milk, while others insist that it is full of germs. In Europe, Asia, Africa, and other countries, you’ll often find raw milk and even raw cheese available. In the U.S., only 28 states allow the consumption of raw milk. This is usually done through cow shares (where consumers own part of a cow and share the costs and the milk it produces).

Want to Try It?
You’ve got plenty of options here. Slap on your cowboy hat, move out to the country, and join a cow share. Or you can buy a cow, or use someone else’s cow and just do a little milking with a cup in hand. Voila. For commercial raw milk, you may need to travel a little, but you’re sure to find a bottle of it somewhere.

6. Absinthe

Why It’s Banned
In the 1800s, absinthe was gradually banned in many locations around the world. This was due to a large increase in violence and hallucinations, as well as mental illness. However, absinthe made its comeback during the late 1800s and early 1900s. It is said that by 1905, there were over 40 distillers just on the Swiss border providing absinthe to France and Switzerland. Again in the 20^th century, researchers looked at absinthe and considered it to be highly unsafe. Though many say it’s banned due to the 20^thcentury’s temperance movement, scientists at the time stated that the drink contained thujone, which, even in the smallest quantities caused psychoactive ailments. In 1915, absinthe was banned in most European countries with the exception of a few. Today in the U.S., absinthe is distilled, but is only 75% and is usually diluted with water.

Does It Really Stick?
While traditional absinthe is no longer made, the spirit is still distilled in many countries, notably the Czech Republic, Switzerland, France, and Spain. As of 2008, there were about 200 different types of absinthe available. In the U.S., the drink was allowed to be commercially distilled again in 2007. People just can’t keep their hands off of the Green Fairy!

Want to Try It?
You can probably easily go to a city bar and find absinthe or a local liquor/spirits shop to find it. If you’re looking for the stronger stuff, make your way over to the Czech Republic or France, and you’re sure to make absinthe your mind’s best friend. Bottoms up! Artist: Victor Oliva

5. Wild Beluga Caviar

Why It’s Banned
In 2005, the United States Fish and Wildlife Service put a ban on the import of Beluga caviar from the Caspian Sea. Much like the redfish listed later on, the Beluga sturgeon was becoming endangered and in order to protect the creature, a ban was implemented. In 2007 the ban was lifted with restrictions, allowing 96 tons of the caviar to be sold throughout the world. Today, spotting this caviar is still difficult: just like the Beluga sturgeon fish itself.

Does It Really Stick?
You can find this type of caviar sold online from many different vendors. Or you could find one of those expensive restaurants that serve a tiny spoon of the caviar for hundreds of bucks.

Want to Try It?
If you’re really itching to try some Wild Beluga caviar, there are online companies that claim to offer it; though, you’ll be paying a pretty hefty price for some pea-sized eggs. One website sells the caviar for $2095 for 250g/8.8oz. On the other hand, you can, in the back of your mind, forget the “wild” part of the wild beluga caviar and purchase caviar from a beluga that has been farm raised. Or if you’re lucky, you can score some that has been slowly allowed back into the U.S. since 2007.

4. Sassafras

Why It’s Banned
In the past, sassafras was a widely used plant. It was often used by Indian tribes to treat common ailments, as well as a way to have some sort of aromatherapy. It is said that the herb could sure a cold, stomach ache, and other ailments. It was also used as a cure for syphilis. Before the 1960s, sassafras was used in many different foods, and even drinks. Sassafras tea was highly common, and the sassafras roots were made to create root beer. In the south, the herb was used in Creole soups and stews as a common seasoning. However, in the 1960s, the FDA banned all use of sassafras and any ingredient made out of it, most notably, safrole, a colorless or slightly black oil extracted from the root-bark or fruit. It was banned due to the fact that it is possibly carcinogenic, as determined by lab rat experiments, which concluded that rats given sassafras often contracted liver cancer. Safrole is the primary precursor for all manufacture of MDMA, better known as the drug ecstasy (source).

Does It Really Stick?
Due to its possibly harmful nature, most people stay away from sassafras. Today, colors and artificial flavoring are used in to make up for the lack of sassafras. Other companies use sassafras that has been cleaned and is rid of safrole. It is highly possible to find online vendors selling sassafras, while in some places you may find sassafras sold as a body wash or potpourri. You may also find people offering sassafras bark.

Want to Try It?
It’s pretty hard to find pure sassafras. Most of the herb used today is free of safrole. Unless you want to eat body wash or sassafras bark, you’re pretty much out of luck. Companies that offer herbal remedies and pills do sell sassafras supplements because herbal and dietary supplements are not under the control of the FDA.

3. Redfish

Why It’s Banned
In the 1980s, a chef named Paul Prudhomme of New Orleans publicly shared his blackened redfish recipe, which was widely sought after in the area. His recipe became so popular that it seemed every household was making blackened redfish. Though it was a great success for Prudhomme, the stock of redfish was depleted, and in July 1986, the Department of Commerce banned the selling of the fish and shut down all fisheries in order to allow the fish to naturally rebuild their population. Today, there are still prohibitions and laws that concern the catching and handling of the redfish. For instance, in Florida and most other states, fisherman are only allowed to keep one redfish a day, and any others that are caught must be put back into the water safely. In 2002, President Bush signed an executive order that restricted the catch and sale of the redfish.

Does It Really Stick?
Although redfish has been banned in all states in the U.S. except one, redfish continues to be very popular. It is a particular favorite in the southern states and sought out by those seeking authentic Creole food. The only state exempt from the federal law banning the selling of the fish for profit is Mississippi.

Want to Try It?
Hop on down to Mississippi or New Orleans where there are plenty of restaurants that serve blackened redfish. The fish served at these restaurants are not sold or bought from state docks. Instead they often come from fish farms or the harvesting is done in Mexico. At times, the fish will come from the Coast Gulf. Or you could become a fisherman, catch your own blackened redfish and enjoy.

2. Japanese Puffer Fish (Fugu)

Why It’s Banned
Sometimes known as blowfish, Fugu in Asian countries, this fish is banned in many countries due to its internal organs and other body parts being highly poisonous. In fact, if you eat the wrong part of this fish, or unknowingly consume a poisonous part of the fish, you will more than likely die from tetrodotoxin, which is a neurotoxin that destroys your body’s nerve tissue, paralyzing the body and then causing asphyxiation. Though, if treated in a timely matter, you can survive the poison’s attack. In 1603-1868 the Tokugawa shogunate prohibited the consumption of Fugu, but this law died down as the shogunate’s power decreased. In the European Union, selling or consuming this fish is strictly prohibited. In the U.S., it is illegal to sell, harvest, or serve the fish without having a license to do so. This was enacted in 2002.

Does It Really Stick?
The fish is often harvested in the Pacific Ocean then sold throughout markets in Japan. Often times the fish is cleaned to get rid of the poisonous parts, frozen, and then sent off to other countries. In the U.S. there are restaurants that serve the dish. Also, despite knowing the down-right lethalness of the fish, many amateur Japanese chefs will eat the liver of the fish, which is considered to be the most poisonous part.

Want to Try It?
If you live near Japan or South Korea, there are still restaurants in the major cities that serve Fugu. Who wouldn’t want to spend hundreds of dollars on a flight to taste an aquatic porcupine? Not so close to Asia? In New York there are 17 restaurants that are licensed to serve Fugu.

1. Horse Meat

Why It’s Banned
Horse meat is considered to be a taboo food in many countries, including the U.S., Ireland, Australia,Canada, and throughout various cultural groups around the world. The banning of horse meat goes back to the 8^th century. Pope Zachary and Pope Gregory III both told Saint Boniface to forbid his missionaries to eat horse meat, as it had a strong correlation to the Germanic pagan rituals that the Christians were trying to eradicate. This Catholic Church stance on horse meat stands today, while others refuse to eat horse because it is seen as poor man’s meat or due to the fact that horses seem to be man’s other best friend. Both the U.S. and U.K. have banned the slaughter and consumption of horses, as they are seen as companions and labeled “sports animals.”

Does It Really Stick?
Though banned, horse meat and horse slaughter goes on everyday in the U.S. as well as the U.K. In fact, southern states in the U.S. are known for their slaughterhouses for horses in which the meat is sold to other countries. In the U.K. well-known chef Gordon Ramsay has encouraged citizens to eat horse meaton a regular basis.

Want to Try It?
Though banned in the U.S., you can always find a way to get to Asia or parts of Europe where horse meat is seen as a fine delicacy. Or, to save some time and money, find a horse slaughterhouse in Texas, where often times the meat is shipped out of the country for consumption, illegally of course.

Top 10 Foods For Brain Health

2011-03-19T16:43:00.000+08:00

We’ve all heard “you are what you eat.” While a nutritious and well-balanced diet is of course great for ourbodies, there are some foods that are more beneficial and more nutritious than others. We all know about the foods that we should eat that are deemed “healthy”, but what about foods that are good for just one very important part…say, the brain.

Here is some food for thought, literally. Below is a list of 10 foods proven to enhance the brain’s overall health as well as ensure it is functioning properly on a daily basis. So sit back, enjoy, and put those chips away!

10. Oysters

If you’re a seafood kind of person, then today just may be your lucky day. Experiments have shown that oysters are great for your brain, no matter your age. Because they are rich in zinc as well as iron, eating this under-the-sea-delight will help to keep your mind sharp and increase your ability to recall information easily. Zinc and iron have been linked to the brain’s ability to stay focused and remember information. A lack of zinc and iron can result in memory lapses, poor concentration, and of course other ailments throughout the body.

9. Whole Grains

If you’ve ever tried to lose weight, you know just how healthy whole grains are for your body; however, they are also great for your brain. Whole wheat, bran, and wheat germ have high contents of folate, as do brown rice, oatmeal, whole-grain breads, barley, and others. All of these foods work to increase blood flow to the brain which means a higher quality and quantity of brain function. Also, these whole grain foods contain a lot of vitamin B6, which is full of thiamine. Thiamine is great for anyone trying to improve their memory. Scientific research has shown that memory loss dramatically increases by the time you reach your late 60’s or early 70’s; so whole grains are especially good for you as you get older.

8. Tea

Forget your coffee in the morning- try a cup of tea! Freshly brewed green or black tea is extremely beneficial to your brain because it is full of catechins. Have you ever had a day where you just feel drained, tired, and “too lazy” to think? It may be because you are lacking catechins in your brain. Catechins are great for keeping your mind sharp, fresh, and functioning properly. Not only do they keep your brain working right, they also allow it to relax and help to fight against mental fatigue. While green tea is much more potent than black tea, both are extremely good for you. Tea is definitely a great thing to drink early in the morning to ensure you’re starting your brain off right.

7. Eggs

When we get older, our brains begin to shrink due to something called brain atrophy. While some of us might want other parts of our body to shrink, I’m pretty sure no one wants a shrinking brain. However, we can fight against this natural process by eating eggs. This is because eggs are full of vitamin B12 as well as lecithin. Vitamin B12 helps to fight against brain shrinkage, which is often seen in Alzheimer’s disease. Eggs, though very unhealthy if you eat too many of them, are full of essential fatty acids. The yolk, though very high in cholesterol, is also high in choline, which is a very important building block of brain cells. Choline can help improve your memory. While eating too many eggs can be bad for your health, eating 1-2 egg products a day can be great for your brain.

6. Curry

This spicy food is a great way to spice up your brain and keep it fresh. A main ingredient in curry powder, curcumin is full of antioxidants that help fight against brain aging and maintain cognitive function as you get older. These antioxidants also fight against free radical damage that can occur within the brain as well as the body. Free radicals can cause inflammation and other ailments within the body. Not only is curry good for your brain, it also can fight against diabetes and heart disease. Too hot for you to handle? You don’t have to have curry for lunch and dinner each day; the smallest amount of curry once a month can be highly beneficial for your brain.

5. Berries

If you’re not a vegetable person, you can rely on fruit, especially berries, to improve your brain health. For example, blueberries are well known for their role in improving motor skills as well as your overall learning capacity. They are often called the best berry for your brain, and today you may notice the plethora of products using blueberries. Most berries, including blackberries, blueberries, raspberries, and others, are full of antioxidants that are great for boosting the brain. You can help reverse the effects of aging on the brain by eating these berries once a day. Berries are sometimes referred to as “super-fruits” because most of them contain fisetin and flavenoid, which are great for improving your memory and allowing you to easily recall past events.

4. Nuts and Seeds

Looking for a snack that has everything good for the brain in it? Look no further than nuts and seeds… The good thing about this is that all types of nuts are included. This means peanuts, hazelnuts, cashews, almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, and any other type of nut or seed you can think of, are good for your brain. Nuts and seeds are full of Omega-3 and Omega-6 fatty acids, as well as folate, vitamin E, and vitamin B6. All of these nutrients allow you to think more clearly. They also help you think more positively, because Omega-3 and Omega-6 fatty acids work as natural antidepressants. Some seeds and nuts are also full of thiamine and magnesium, which are great for memory, cognitive function, and brain nourishment.

3. Leafy Green Vegetables

Leafy green vegetables such as cabbage, kale, spinach, and others, while not very well-liked by children, are excellent for the brain of children and adults alike. These vegetables help greatly when it comes time to remember old information and process it like you just learned it yesterday. This is because these foods are often full of vitamin B6, B12, and folate, which are great compounds needed within the brain to break down homocystein levels, which can lead to forgetfulness and even Alzheimer’s disease. These vegetables are often very high in iron content. If there is not enough iron in-take, cognitive activity slows down greatly. So when mom always urged you to eat your spinach, now you know why.

2. Fish

Eating fish overall is greatly beneficial to your health, especially that of your brain. Fish is full of Omega-3, which is a fatty acid known to be highly beneficial to the body in various aspects. Eating one serving of fish a week can highly decrease one’s chances of getting Alzheimer’s disease. These fatty acids help with brain function because they coat the neurons that at times have a fatty acid layer that becomes stiff due to a high content cholesterol and saturated fat in the body. Omega-3s will coat the neurons with good fat, allowing them to move easily throughout the brain. Omega-3s also provides more oxygen to the brain, as well as allows one to retain new information while still remembering old information. The best fish to eat for brain health are salmon, tuna, and herring.

1. Chocolate

While eating hundreds of Hershey bars may make you sick, and drinking a lot of hot cocoa in a day just may do the same, the main ingredient in these oh-so-delicious foods, cocoa, is said to be very nutritious for the brain. Scientists have proven that the antioxidant content found in just two or three tablespoons of cocoa powder is much stronger than those antioxidants found in other foods, such as green tea or red wine. The main antioxidant found in cocoa, known as flavonols, is said to help increase blood flow to the brain. While normal milk chocolate lacks flavonols, you will find plenty of it in dark chocolate.

Top 10 International Desserts

2011-03-19T16:37:00.001+08:00

Cakes, breads, muffins, pie, puddings, ice cream – it seems like every country enjoys something sweet after a meal (or any other time of the day, for that matter). This list describes ten outstanding desserts from around the world. If any are unfamiliar, I encourage you to go to a specialty store or restaurant and try them out. Nothing in your area? That’s a great incentive to travel the world and taste the local flavors!

10. Sopapillas (U.S.)

The name “sopapilla” most likely stems from a Spanish word sopaipa, meaning “sweet fried dough”. They are probably cousins to a vast family of fried and oil dipped breads which have sprouted all over Latin America. After some intense scrutiny, it appears sopapillas originated in New Mexico around 200 years ago. Yes, this is part of the U.S. but it still foreign enough to be put on this list and its family is certainly more Latin than American. Sopapillas can be eaten alone but their spectacular tastes comes when they are drizzled in some honey or the honey is actually poured inside the hollow bread. Cinnamon may be sprinkled on them to compliment this delicious dessert.

9. Churros (Spain)

Churros were given to us from the Spanish. They are now worldwide, even in Korean movie theatres and American baseball games. Churros are sticks of soft dough, made from wheat flour and other particular ingredients. They are extruded through an object that appears to be a star but it is a molded curve which comes in assorted sizes. They are usually made with no-cholesterol 100% vegetable shortening. They are best eaten on winter days when the warmth of this cinnamon flavored bread is digested. They are powdered with cinnamon and sugar. The exterior is crispy but the interior is softer and this dessert just electrifies the tasty sensation in one’s mouth. This is a dessert that has staying power and has been adopted by cultures the world over.

8. Tiramisu (Italy)

There is a pseudonym for this; it is called “Tuscan Trifle.” It originates from Siena, a northwestern Italian province of Tuscany. It is a cool, spectacular feeling that has won the satisfaction from people on all continents. This is the antitheses of the heavy American pie; this dessert is light, similar to light tapioca pudding. Even lighter, more like whipped cream. Tiramisu is made from eggs, mascarpone cheese, ladyfingers, cream, liquor brandy, marsala, a little sugar, some rum, shaved chocolate or cocoa. Mascarpone is a triple-crème cheese. Ladyfingers are sweet little sponge cakes. This dessert is like tasting a bit of heaven, a dessert that floats: it does not drape around one’s tongue. It just hovers through one’s system. The slight taste of some liquor, I am surprised this is not served in every bar but the delicate steps involved to make this precious dessert may exceed most establishments.

7. Almond Cookies (China)

Originally from China, many ethnic communities have adopted these almond cookies. These cookies are found all over America and are so good it is not uncommon for customers to walk into a Chineserestaurant just to buy a box… and that says something since Chinese food is spectacular. They are often served complimentary after a large or expensive Chinese meal such as suckling pig or lobster. Do not mistake these cookies with the dry and stale fortune cookies, those are scrub cookies compared to these spectacularly flavored ones. With milk, there may not be a better dessert around.

6. Fruit Salad Dessert (Central Africa)

Nothing healthier than a fruit salad: and what is better than a dessert that is better for the body than perhaps the main course? There is not any one type of salad that predominates in this region, but they all feature watermelon. In fact, watermelon feeds the entire animal kingdom in this area. Wherever you are, watermelon is absolutely essential to a fruit salad.

5. Castle Pudding (England)

England is not known for its delicious food. In fact, people in England have left that island to seek tastier delights (and possibly better weather). But the English got it right in terms of this dessert. I am sure it is not uncommon for some people in England to just skip dinner to get to this warm, strawberry jelly sauced, scrumptious plate all the more sooner. What separates this pudding from the rest is the topping. The pudding is not what marvels one’s senses; it is the strawberry jam that is cascading down the sides of the pudding. These two textures were made for each other. Usually this type of pudding is baked in a dariole mold. This translates into the French verb “dorer” which means “cover in gold.” Sounds enticing! Photo: greatbritishpuddings.com

4. Pavlova (Australia and New Zealand)

This is a dessert preference in Australia, New Zealand and England. England takes a backseat here since it seems to be enjoyed a little more in the southern hemisphere. There is not any one kind of pavlova and it is not something sold on the street corner or in a convenience store. It is found in prestigious restaurants and some cake stores are known to carry this sweet delight. This is not a high caloric dessert so even Nicole Kidman can enjoy it. It is made from egg whites and sugar and, when cooked by someone who knows what they are doing in the kitchen (not me), the outside of the meringue shell will be crunchy. Whipped cream envelopes this dessert while the inside has a marshmallow like texture. It is served with any of these luscious fruits: strawberry, kiwi, raspberry or peach.

3. Baklava (Turkey)

This ambrosial dessert is now linked to Greece and Greek food settings, but it was first concocted in the Ottoman Empire inside Turkey. During this period, the Greeks and the Turks shared foods and ideas, including, but not limited to, this spectacular dessert known as Baklava. Kitchens should be kept humid and the cook needs to be prepared because Phyllo dough is used in the recipe. It can be tricky to manipulate: it is fine and dries very quickly. Honey, sugar, lemon juice, and orange water are used to make a syrup, which is poured over layers of phyllo dough and melted butter. Nuts are placed on top, usually pistachios, and the result is a thick but savory dessert. Photo: Ultimate Guide to Greek Food

2. Chestnut Kintons or Cream Candy (Japan)

Typically I would think that candy is more suitable for a movie theater, not dessert. However, I will make an exception for Japanese cream candy because it is so tasty. Chestnuts are the staple here, with sweet potatoes, sugar, mirin sauce and some vinegar. This chestnut is from a chestnut tree that is only found in Japan and South Korea. It is quite small, reaching only about 15 cm tall at the largest. This is a deciduous tree and the Japanese have taken advantage of Mother Nature’s offerings by creating a dessert candy that is delectable.

1. Gulaab Jamun (India)

Corn oil is preferable for this tasty dessert. Powder, regular milk, and perhaps some raisins or pistachios are most of the ingredients. This dough is divided into small balls and they will increase in size like donuts. These are not unlike the donut holes in the U.S., but instead of powdered sugar, sweet syrup is drizzled onto the soft dough. The syrup’s taste is indicative of where it is made in India. Some areas have a proclivity towards rose water, others lean toward saffron or citrus juice. This is not something that needs to be eaten quickly: Gulaab Jamun can be stored over night to absorb more syrup. Wow, how much sugar can one take? It depends on how strong the dough recipe is. This dessert, like pumpkin pie, can be served or eaten hot or cold. This dessert can also be delivered with even additional syrup layered on it. This is a traditional Indian dessert served on the holidays when firecrackers and celebrations are popping all around.

by Benjamin Roussey, who also reviews movies at his blog movieops.blogspot.com.

Articles From Top Tenz.net

Top 10 Gourmet Cities

2011-03-19T16:10:00.000+08:00

To some travelers, the food is just as important as anything else a destination has to offer. For these foodies, only the best will do, so this is a list of destinations that will satisfy the appetite of any traveler.

10. Singapore (Singapore)

Borrowing from Chinese, Indian, Malaysian, Tamil and Peranakan cuisines, the food in Singapore is as multi-cultural and unique as the island (and microstate) itself. For a truly unique dining experience, take in one of the city’s hawker centers: open-air food complexes filled with stalls serving all kinds of inexpensive delights. Some of the more popular ones are the Adam Road Food Center, Chomp Chomp Food Center, Lau Pa Sat Food Center, Newton Circus Food Center and Zion Road Riverview Food Center. Singaporeans are passionate about their cuisine. Some local specialties are: Satay, Roti Prata, Char Kway Teow (sweet and savory noodles), Chili Crab, Hainanese Chicken Rice, Fried Carrot Cake, Rojak and Barbequed Stingray (served on a banana leaf).

When it comes to fine dining, Singapore offers gourmet fare from across the globe. Some of the best restaurants to choose from: The Song of India, il Lido, Graze, Mango Tree Restaurant, Blue Ginger, Oso Ristorante, Hai Tien Lo, Ghorkha Grill, IndoChine Waterfront, Café Samar, Original Sinand Morton’s The Steakhouse.

What Else To Do?
Between meals why not check out the Singapore Flyer, Chinatown, the Botanic Gardens or take a shopping trip down Haji Lane, Singapore’s premier shopping district.

9. Honolulu (U.S.A.)

When one thinks of Hawaii, images of a tropical island paradise instantly come to mind, but one of the real treats here is the food. Hawaiian cuisine is a unique mix of dishes from Asia and many different Pacific island cultures. Some local favorites are Lau Lau (pork chicken or vegetables steamed in a pouch of ti leaves), Lomi Salmon, Butterfish, Poke (a raw ahi tuna salad) and Poi (a dish made with mashed taro). But the crowned jewel of Hawaiian cuisine is Kalua Pork, cooked in an underground oven called an imu all day long, it is usually the centerpiece of any luau. One great way to take in the gastronomical delights of the city is to take in a restaurant tour by Hawaii Food Tours (created by former executive chef and food critic Matthew Gray). If you prefer dining in a single restaurant try La Mer, Alan Wong’s, Roys, Hoku’s, Chef Mavro, Hy’s Steakhouse, Orchid’s or 3660 on the Rise.

What Else To Do?
As with any island, checking out the beach is usually close to the top of any traveler’s list, especially when you are so close to one of the most famous beaches in the world, Waikiki Beach. Another must see, especially for history buffs, is the Visitor’s Center and the Arizona Memorial at Pearl Harbor.

8. Fes (Morocco)

Spices have been imported to Morocco for thousands of years and this tradition is still evident in Moroccan cuisine today, along with cultural influences from Berber, Moorish, Mediterranean, Arab and African cultures. Unlike other cultures, the mid day meal is the Moroccan’s main meal of the day (except during Ramadan). Some of the staples are couscous, beef, lamb, poultry, sheep, and locally grown fruits and vegetables. These are heavily featured in dishes like Pastilla (a meat pie made with squab or chicken), Tagine (slow cooked lamb or chicken with vegetables and spices), Harira (a thick soup of tomatoes, lentils, chickpeas and meat served on special occasions) and of course Kebabs. The restaurants in Fes not only serve exceptional Moroccan food but also embrace cuisine from around the world. Some of the best are Al Fassia, L’Ambra, La Kasbah Restaurant, Medina Café, Palais de Fes, Le Majestic, Vesuvio and Jnan Palace. Of course the best way to taste Moroccan cuisine is to be lucky enough to be invited into someone’s home as Moroccans rarely eat Moroccan food at a restaurant. Photo: moroccanhospitality.com.

What Else To Do?
Fes is a beautiful city with a rich history. Some of its best sights are Bou Inania Madersa, the Merenid Tombs, the Berber Pharmacy and the Tannery in the Medina, as well as the exquisitely decorated exteriors of the Moulay Idriss Il shrine, Qaraouvine Library and Mosque and the al-Tijani Mosque (only Muslims are permitted to enter because they are all working Mosques).

7. Sicily (Italy)

As with most island cultures, fish and seafood is king and in Sicily they are prepared with fresh vegetables grown in the fertile soil in the shadow of Mount Etna. The simply prepared dishes traditionally served here are evidence of occupation by Greeks, Romans, Arabs, Normans and other European cultures, however, the Arabian influence seems to be the strongest. The Sicilians have a penchant for freshness and as such you will rarely eat anything that wasn’t produced within a few miles of where you are eating. Some traditional Sicilian dishes include Caponeta (a salad of eggplant, olives, capers and celery), Pizza, Crocche (fried potato dumplings), Arancine (fried rice balls), Grilled Swordfish, Snapper, Cuttlefish and Veal Marsala. Sicilians are also renowned for their sweets including Cannoli, Cassata, Frutta di Martorana (almond and marzipan pastries), Gelato and Granita, as well it is possible that ice cream was invented here. All of this is paired with red, white and dessert wines that have emerged on the world stage within the past few years. Some of the best restaurants here are Il Ristorantino, Osteria del Doumo, Casa Grungo, Il Barocco, Locanda don Serafino, Ristorante Il Dehor, Bye Bye Blues, La Grotta di Carmelo and Don Camillo.

What Else To Do?
Some of the must sees on this beautiful Mediterranean island include Mt. Etna, the medieval cliff side town of Taormina, the Valley of the Temples, the Museo Archeologico, San Cataldo ( a 12^th century Norman church) or taking in an opera or a concert at Teatro Massimo.

6. Bangkok (Thailand)

Any true foodie has at least tried Thai food once, and the best Thai cuisine in the world can be found in the bustling metropolis of Bangkok. The Thai capital offers a multitude of dining options from street vendors to five star restaurants (usually found in upscale hotels) and offering not only great Thai food but also Japanese, Chinese, Indian, Korean, German, British and Italian food however the Western restaurants are generally more expensive. Here you can have dishes like Pad Thai, Tom Yum Goong, Satay, Kanom Roti, Chu Chi Pla (spicy papaya salad) and Som Tam Thai (deep-fried chicken wings). Some of the best food to be found in Bangkok is sold by street vendors, but use common sense and when in doubt follow the locals. For those who are less adventurous, some of the best restaurants in town are Sala Rin Naam at The Oriental Bangkok, Lemongrass, Spice Market at The Four Seasons, Gianni Ristorante, Maha Naga, Baan Khanitha, Harmonique, D’Sens at the Dusit Thani and Sirocco.

What Else To Do?
Bangkok is Thailand’s tourist gateway and one of the world’s major tourism hot spots, and any of these visitors would tell you that no trip to the city would be complete without a visit to The Grand Palace, Wat Pho, Wat Arun, The Klongs, Muang Boran, Wat Sutat, Bangkok National Museum, The Royal Elephant Museum and Vimanek Mansion.

5. Napa Valley (U.S.A.)

Napa Valley, California is a perfect example of how great food follows great wine. Here simple light dishes are prepared with fresh ingredients bought in Farmer’s Markets that morning or grown at the restaurant itself. Also, here fusion cuisine takes on a persona of its own with Pan-Pacific cuisine blended with locally grown ingredients. It is due to this affinity for freshness that menus change with the seasons and sometimes even daily. Food in the Napa Valley is almost always prepared to complement the fine selection of local wines. Napa cuisine is not only influenced by Spain and Mexico but also by the Italians that established the wine industry in the region. And as a result, the Napa Valley has been transformed into a Neo-Tuscan wonderland. Probably the best restaurant in the area (and many would consider it the best in the United States) is Yountville’s French Laundry. Other great restaurants include Cucina Italiana, Neela’s, La Toque, Redd, Café La Haye, Bistro Jeanty, Bouchon and etoile at Domaine Chandon.

What Else To Do?
Wine is the center of Napa Valley tourism and a visit to a winery is a must. Other attractions in the area include Lake Hennessey, Safari West, Alla Prima Studio, one of the local Farmer’s Markets, the Napa Valley Opera House, Charles M. Shultz Museum and the Petrified Forest.

4. London (England)

London is a multicultural metropolis with a vibrancy and a personality all its own. Because of this, you can find a multitude of different cuisines here from around the world as well as traditional British fare. Originally, British cuisine was defined by simple dishes made with local ingredients, however, it has continually evolved, first with British colonization and then with those who have settled in Britain from around the world. Some British dishes include fish and chips, steak and kidney pie, shepherds pie, bangers and mash, Sunday roast, Cheshire cheese, Yorkshire pudding, and trifle. But you will also find food from India, China, Africa, the Middle East, Vietnam, Greece, Turkey, France, Italy, just to name a few. Some of the best dining experiences to be found are Gordon Ramsay at 68 Royal City Avenue, Petrus, The Gun, Pasha, BoxWood, Clos Maggiore, The Ivy, Melati, Notting Grill, Marcus Wareing at the Savoy Grill, Stef’s, Terra and Christopher’s American Grill.

What Else To Do?
London’s extensive history has left a plethora of must see buildings like the Buckingham Palace, Tower of London, the Tower Bridge, St. Paul’s Cathedral, Windsor Castle, Hempton Court Palace, Kensington Palace or Shakespeare’s Globe Theater. Also, check out newer attractions like the London Zoo, Thames River Cruise, the London Eye or taking in a play or musical in London’s famous West End.

3. New York City (U.S.A.)

To many, New York City is the center of the universe and it’s undeniable ability to attract immigrants searching for the American dream is world renowned. Over the years, these immigrants brought their food and culture with them and the city itself has created signature dishes like Manhattan Clam Chowder, the New York Bagel, the New York Hot Dog, the New York Deli Sandwich, New York style pizza, New York Cheesecake, New York Egg Cream and the Waldorf Salad. New York offers everything from street food to five star dining and cuisines from every corner of the globe. From Little Italy to Chinatown to the Kosher Lower East Side and everything in between; the only problem you will have in New York is deciding where to eat first. Some of the lower-priced establishments have become monuments in their own right, like The Carnegie Deli, Lombardi’s (the first pizzeria in America), Katz’s Deli, Nathan’s, Ray’s Pizza, Junior’s, Gray’s Papaya and Lindy’s. For fine dining some of the best choices are: Nobu, Daniel, Le Bernardin, Per Se, Café Boulud, Gramercy Tavern, Peter Luger Steakhouse, Bouley, Jean Geroges, Masa, Babbo Ristorante e Enoteca, Aureole and Le Cirque. Photo: delinyc.com.

What Else To Do?
New York is a tourist’s dream with an iconic attraction around every turn, but the best of the best are the Empire State Building, Times Square, the Statue of Liberty, Grand Central Station, Rockefeller Center, Ellis Island Immigration Museum, the Staten Island Ferry, Central Park, the Metropolitan Museum of Art and the Ground Zero Museum. After a day of sightseeing, take in a musical or play in one of the world renowned Broadway Theaters.

2. Paris (France)

The French’s passion for food is well known across the globe and it’s this devotion to their gastronomy that makes French cuisine one of the best in the world. In France each region has its own traditional dishes depending on what is grown locally but as trains from these areas all converge on Paris, it is the perfect place to taste the best of what France has to offer. The best of French cuisine ranges from the over the top elegance of Haute Cuisine to the understated simplicity of Cuisine Nouvelle, with a lot of options in between. The food here has evolved from the Middle Ages and heavily features cheese, wine, bread, cream, mushrooms, goose, chicken, beef, veal, sardines, oysters, shrimp, calamari and fresh produce all seasoned with a variety of herbs. Some of the most well known French delights include crepes, baguettes, coq au vin, cassoulet, quiche Lorraine, bouillabaisse, fondue, ratatouille, croissants and other pastries, as well as delicacies like fois gras, escargot, frog’s legs and caviar. Eating establishments in Paris range from bistros and cafes to five star restaurants that are featured in the Michelin Guidebook. Some of the best restaurants Paris has to offer are La Tour d’Argent, Le Grande Cascade, Le Meurice, Taillevent, Music Hall Restaurant, Pomze, Pierre Gagnaire, Plaza Athenee, Citrus Etoile, Le Grand Vefour, L’Ambroisie, Aperge, Pavillion LeDoyen, L’Astrance, Pre Castelan and Guy Savoy.

What Else To Do?
One of the most romantic cities in the world, Paris has a plethora of must see sights including the Eiffel Tower, the Louvre, Notre Dame Cathedral, The Arc de Triomphe, a river cruise on the Seine, Napoleon’s Tomb at Les Invalide, the Musee d’Orsay and the Opera Garnier.

1. San Sebastian (Spain)

Nestled in the heart of Spanish Basque country, San Sebastian (or Donostia to the locals) has more Michelin stars per person that any other European city, making it practically impossible to eat badly while you’re there. Sandwiched between the sea on one side and the fertile Ebro Valley on the other, San Sebastian’s cuisine incorporates the very best of both sides. Not unlike the rest of Spain, San Sebastian is filled with pintxo bars (called tapas bars elsewhere) serving small portions of many different dishes until around 7pm, after which the Spanish dinnertime starts. Some of the typical dishes you will find here are Marmitako (tuna stew), Bacalao a la Vasca (salt cod with tomatoes), Txangurro (hot spider crab), Percebes (goose neck barnacles), Talos (tortillas), wood pigeon, pisto (similar to Ratatouille), Txipirones (baby squid in its ink) and grilled and roasted meats. Some of the best places to eat here are Arzak (the first Michelin 3 star restaurant in Spain), Alona Berri, Extebarri, Martin Berasategui, Akelarre, Mugaritz, Fagollaga, Miramon Arbelaitz, Urepel, Casa Nicholasa, Rekondo, Kursal, La Muralla, Lanziego, Kaskazuri Restaurant ans Branka, although almost every restaurant and pintxo bar in town promises an exceptional dining experience.

What Else To Do?
San Sebastian is a coastal town where the best thing to do is lay on the beach and wait for the next scrumptious meal. It’s the kind of place where the chaos of your regular life drifts away into the beauty of the city. For those who are more adventurous, go for a climb up Monte Urgull or Monte Igueldo, visit the Naval Museum or the Museo de San Telmo or take a stroll through the Parte Vieja, the historic area of the city(it is also the area to find the best pintxos).

Top 10 Weirdest Japanese Snacks and Drinks

2011-03-19T16:06:00.000+08:00

Japan has become one of the most shocking nations on the planet. Or more precise one of the nations that likes to shock people the most. There is no such phrase as “gone too far” for the Japanese. The image of that country has been tarnished forever ever since Google was first turned on, when it became less about ninjas and Godzilla and more about bizarre game shows and traumatizing sex fetishes.

The only thing left really is concentrating on the more adorable kind of Japanese zaniness that relates to their odd food choices. With this, here are the 10 Weirdest Japanese Snacks and Drinks.

10. Candy Squid

When you are living on an island, it’s natural that most of your daily diet will come from the sea, and the Japanese have proven over the years that if it swims, they will eat it without exception. This is the nation that willingly eats Fugu for Pete’s sake, a fish so poisonous that unless you prepare it correctly you will die very painfully. Compared to that, candied squid seems almost sane… the key word being “almost”.

You can get these at any convenience store or on a stick during a traditional Japanese festival. Funny thing though, the candied squid isn’t actually sweet (don’t ask how that works) and often comes in such appetizing flavors as “Cod Roe” or “Spicy Korean Cabbage.”

9. Cheese Drink

The product of the NEEDS cheese factory in Hokkaido, the Cheese Drink has allegedly been produced to raise cheese awareness in Japan. It is estimated that over 20 million Japanese kids don’t know what real cheese looks like* and more than 30% of all Japanese adults think you can get cancer from touching cheese ** so what the NEEDS company is doing is actually very noble indeed***, slowly easing the society to the idea that cheese is not evil. Because it’s not like they simply had a full batch of industrial grade cheese-byproduct liquid and decided to sell it to the general populi. Nah, couldn’t be.

The cheese drink can also be used as salad dressing.

* Completely false.

** Made up on the spot.

*** Not in the least.

8. Rose Sweat Gum

Aptly and yet very horrifyingly named “Otoko Kaoru” (“Man Smelling Sweetly”) this product is a brand of chewing gum that makes your sweat smell like roses.

Believe it or not, there actually is a very good explanation for this product. The Japanese spend a great portion of their lives in the overcrowded public transportation systems (according to my calculations, if you add the hours every Japanese man spends in a train and multiply it by a Billion, you get a really large number). Can you imagine what would happen if 50 of these old Japanese dudes started sweating their natural manly musk?

Suddenly the gum doesn’t sound so crazy after all. Hell, it should probably be made mandatory for somepeople. You know the type I mean.

7. Cream Collon Biscuits

What would you do if I came in to your office (assuming you had an office and were the head of a major candy company) and proposed a new type of biscuit snack in the shape of small tubes filled with cream? You would probably let me keep talking, cause that doesn’t sound so bad. OK, but then just how many guards you would send after me if I said I wanted to name this new snack “Collon”, without the slightest bit of irony? 5, 20 guards?

If your answer was anything more than zero then sadly you do not have what it takes to be the president of Glico, the biggest candy company in Japan and the proud manufacturers of the Cream Collon snack. See Japan, this is why everybody is laughing AT you, not WITH you. It’s things like that.

6. Curry Lemonade

Ah, curry and lemonade, together at last! Wait, what?! This has got to be either a joke or some sort of Fear Factor merchandise tie-in. But we all know that is not the case, otherwise it wouldn’t make the list. No use fighting it, let’s just acknowledge that somewhere in Japan there is a person (a whole lot of persons to boot) who willingly swig curry flavored lemonade. Let’s now acknowledge that this is really freaky.

Oh, and look at the label: “A miraculous collaboration of curry and lemonade”. Can’t argue that this product is a miracle. This Curry Lemonade had to be devised, presented in front of a group of businessmen, taste-tested and then marketed. And during that time no one stopped to say “Guys, isn’t this product actually very strange?” A miracle if I ever saw one…

5. Scallops and Mayo Flavored Chips

When I was a kid, we used to have these Ketchup favored crisps and even then I thought of that as a little bit weird, so imagine how I must feel about scallops and mayonnaise flavored chips from Japan. The answer: somewhere between “Ghwaa…?” and “Oh sweet lord, no…”

The fact of the matter is that the snack business in Japan is humongolarge. Unless you have literally millions of dollars to throw into a marketing campaign that will employ a new type of science ray that injects commercials straight into people’s dreams, the only way for your brand to stand out over there is coming up with really bizarre flavors. And thus, the Scallops & Mayonnaise Chips from Calbee were born. Just be thankful they didn’t go with their other idea: Dog Turd Crisps.

4. Bizarre Pepsi Flavors

Same as with the snack business, you really need a gimmick in order for your drink to stand out east of China. This applies even to giants as Pepsi, who during the course of several years came up with such Japan-exclusive Pepsi flavors as: Yogurt, Cucumber and Shiso (which is something like a cross between basil and mint).

None of those really stuck around, proving that even the complex Japanese pallet could not handle such atrocities against God for long, but who knows what the future might bring? Pepsi is undeniably second to Coca Cola in Japan (they even sell Coca Cola brand water over there, believe it or not) so they will probably keep coming up with more and more original flavors. Pepsi Kitten Blood perhaps? Who knows?

3. Roasted Baby Crabs

This is a very sad entry…

These are actual crab babies we are talking about. Roasted crab babies. It might just be me but I keep getting this image of a Daddy, Mommy and Junior crab playing together in their underwater house when suddenly the kid is yanked out in a net and roasted alive for the gluttonous needs of sadistic Japanese. It’s sadder than 20 orphans watching “Bambi” for the first time. Let’s just move to the next item…

2. Eel Soda

The “Surging Eel” fizzy pop is a carbonated yellow liquid made out of *SPOILERS* eel. It is produced by the Japanese Tobacco Company. No, it doesn’t make sense even to me, so don’t worry about it.

Now, I do have to acknowledge that the eel is a delicacy in Japan, but bottling and selling it as a soft drink has to be against some kind of law. Hell, if not court laws then I am willing to invoke the law of God if I have to. The western equivalent of this monstrosity would be… I don’t know, to bottle an entire Thanksgiving dinner in soda form? Which of course would never happen because no one is that crazy and… (http://en.wikipedia.org/wiki/Jones_Soda#Limited_Editions)…Dammit.

1. Meat Flavored Ice-cream

You see those? Those are, in order, Beef Tongue, Horse and Chicken Wings flavored ice-cream. HORSE!

There is absolutely nothing I could think of to excuse this. So OK, beef tongue is quite often eaten in Japan. It tastes simply delicious when cooked over some charcoals and washed down with a beer. Chicken wings? KFC is everywhere here. Then there is HORSE…!

I just don’t get it.

How in the world did any of those end up as ice-cream? Now that I think about it, I am starting to fear for my life. Because you know, if already the Japanese are scrapping the bottom of the idea barrel for new meat themed ice cream like HORSE and all, how long will it take them to try and package us, the foreigners, into the mix? Filthy-Foreigner Ice Cream… I can already see it.

Also – HORSE!

This is a guest post by Cezary Jan Strusiewicz from the weirdest web site ever – Weird Worm.

http://www.toptenz.net/top-10-weirdest-japanese-snacks-and-drinks.php

Top 10 Most Expensive Desserts

2011-03-19T15:54:00.000+08:00

Life is uncertain. Eat dessert first. (Ernestine Ulmer)

Sure it’s great to have a nice hearty meal, but what’s a nice meal without the perfect dessert to end the night? There’s nothing better than being able to enjoy something sweet and tasty: cake, cookies, pie, pudding, or anything else- as long as it has sugar in it. When you indulge in sweet desserts, you might worry about a costly dental bill in your future… but, how about the price of the dessert itself?

There aren’t many people who can afford to, or who would want to, spend thousands of dollars on a dessert. However, if you are insanely rich (or just insane?), here is a list of ten desserts you should order. The rest of us will sit here watering out of our mouths and eyes from the hefty price tags.

Who’d have ever thought a sweet tooth could be so expensive:

10. Noka Chocolate, Vintage Collection $854 per pound

Probably the simplest dessert on the list, the Vintage Collection provided by Noka Chooclate comes in at an expensive $854 per pound. The chocolate that is sold by this company is well known for being delicious and one of the finest made in the entire world. Noka uses all different types of cocoa from places such as Ecuador, Venezuela, Cote d’Ivoire, and Trinidad. The chocolates that are provided in the Vintage Collection are all of the dark variety, each of them made with at least 75% cocoa. If you’re new to such high class chocolate, Noka even provides flavor profiles as well as tasting guidelines. Each box is packaged in the classic Noka design.

9. Golden Opulence Sundae $1,000

Made of the best of the best, the Golden Opulence Sundae, provided by New York City restaurantSerendipity 3, will add $1000 to your bill. The sundae was created in order to celebrate Serendipity’s 50^thAnniversary- otherwise known as the golden anniversary. The restaurant says that they only sell about one of these sundaes a month, but any sale is better than none, right? Known as the world’s most expensive sundae, the Golden Opulence is made with 5 scoops of Tahitian Vanilla Bean ice cream mixed with Madagascar vanilla and Venezuelan Chuao chocolate and topped off with a leaf covered in 23K edible gold. There are also other ingredients, including gold dragets, Paris candied fruits, marzipan cherries, and truffles. To top it all off, one of the world’s most expensive chocolates (Amedei Porcelana) is drizzled over the top and a Ron Ben-Israel sugar flower is properly placed. On top of the sundae you’ll also find a small glass bowl of Grand Passion Caviar, sweetened with orange, passion fruit, and Armagnac, which gives off a shiny golden color. You even get to eat the sundae in style: an 18K gold spoon is provided to eat your delicious treat out of a Harcourt crystal goblet.

8. The Brownie Extraordinaire $1,000

Yo can try this dessert next time you’re on the East Coast of the U.S.- if you’re willing to dish out $1,000. The Brownie Extraordinaire is sold at Brule, a restaurant in the Tropicana Resort located in Atlantic City, New Jersey. But, this isn’t just any brownie. It’s made out of dark chocolate that is then covered with Italian hazelnuts and served with a scoop of ice cream. Along with the sweet dessert, customers are also given a very rare and highly expensive port wine, Quinta do Novel Nicional, from Portugal. The wine is poured and served in a St. Louis Crystal atomizer. Although a brownie may not seem like a very lavish dessert, adding the rare glass of wine most definitely spices things up. And, if you’re a really big spender, you can choose to spend $15,000 on a Valentine’s Day package at Tropicana Resorts, which includes a hotel stay, romantic dinners, and of course the Brownie Extraordinaire.

7. The Sultan’s Golden Cake $1,000

If you’ve ever wanted to try an edible brick of gold, this dessert is definitely for you. It’s available at the Ciragan Palace Kempinski Hotel located in Istanbul, for the hefty price of $1,000. The cake is made of figs, pears, apricot, and quince that are then put into a Jamaican Rum and soaked for two years. To finish, the cake is topped with French Polynesia vanilla bean, caramel, black truffles, and a 24 carat gold leaf. It is said that the cake takes about 72-hours to make. Once it is ready to be served, it is placed inside a sterling silver cake box with a golden seal. However, the cake is usually only made per request: usually for a wedding, celebration, or for a sultan himself.

6. Macaroons Haute Couture $7,414

Macaroons aren’t too hard to find in today’s world. They are simply two meringue puffs that are held together with butter cream. They are most popular in France, and you can usually find them for a reasonable price for such a tasty dessert. However, French pastry chef, Pierre Herme, has cooked up a new and more expensive type of macaroons. The price tag at $7,414 definitely makes these macaroons not as attractive to everyone as the original recipe. Herme says that he offers a large variety of ingredients that have elevated the costs. A customer is able to choose ingredients such as balsamic vinegar, fleur de sel, red wine, peanut butter, and anything else you can think of putting between your two meringue puffs. Not all of the macaroons are this expensive, but if you choose the right ingredients, be prepared to dish out $7,000.

5. The Fortress Stilt Fisherman Indulgence $14,500

They say food presentation is very important, and when it comes to the Fortress Stilt Fisherman Indulgence, there is no doubt. In Sri Lanka, stilt fishing has become a very popular tradition that has been around for decades. The dessert pays special tribute to this pastime by portraying a stilt fishing scene made of delicious ingredients, including chocolate, exotic fruit, and Irish cream. The dish is served with a mango and pomegranate compote. It portrays a fisherman, carved out of chocolate, hanging onto the stilt. Underneath the fisherman is a perfectly placed 80 carat aquamarine. It sits on a tiny sliver of chocolate to fully represent the fisherman’s stilt. Those who order the dessert get to keep the jewel, but as of now, no one has forked out the money. The Fortress was first unveiled at the Wine3 Fisherman Stilt restaurant in Sri Lanka.

4. Frrrozen Haute Chocolate $25,000

Another Serendipity 3 dessert, the Frrozen Haute Chocolate is definitely a drink that no one will ever forget. At the price of $25,000, you can enjoy the frozen drink with the consistency of a slushy that contains a variety of cocoas from over 14 countries, milk, and of course 5 grams of 24-carat. To top it off, there’s a dollop of whipped cream and La Madeline au Truffle shavings. To ensure your money’s worth, the “Haute” cold dessert comes in a goblet that is banded with gold and decorated with diamonds: 1 carat of them, along with a take-home golden spoon. In 2007 the dessert was named the most expensive dessert in the world and was put into the Guinness World Records, but the price-tag has since been surpassed. In any case, would you want to pay $25,000 for slushy hot cocoa?

3. Platinum Cake $130,000

Created by a Japanese pastry chef named Nobue Ikara, the Platinum Cake rings in at the tiny price of $130,000, and is any platinum lover’s dream. The cake is decorated with plain white frosting and then draped with everything platinum, including chains, necklaces, pins, pendants, and even foils made of platinum that are edible. Ikara crafted the cake in dedication to many women, including Rinko Kikuchi, as well as in order to persuade more women to wear platinum. The cake was showcased by Platinum Guild International, a company encouraging more and more people to buy platinum jewelry, despite the record high rates for precious metals these days. The cake hasn’t been sold and the company has no idea whether it will be sold or not, but they do know it is worth more than many can afford. But, at least you get the chance to have your platinum cake, eat it, and wear it too. What a steal!

2. Strawberries Arnaud $1.4 million

As we’ve all heard, things are not always what they seem, and this saying applies to the Strawberries Arnaud perfectly. If you go to Arnaud’s restaurant in New Orleans’ French Quarter, you see nothing more than a bowl of strawberries topped with cream and mint. Yet, somehow they are worth $1.4 million? Look a bit harder and you’ll find a one-of-a-kind 4.7-carat pink diamond once belonging to Sir Ernest Cassel, an English royal finance advisor. Not only do you get delicious strawberries and a nice ring, the dessert comes with white-glove servers who provide wine out of a wine set worth $24,850, and of course there’s live jazz music. I mean, who would eat a $1.4 million dessert without music in the background? In any case, I say stick to your own strawberries and cream and a 25 cent plastic ring. She’ll never know the difference.

1. Diamond Fruitcake $1.65 million

For many of us, Christmas is all about spending time with family, enjoying a nice meal, and of course spending money on gifts for everyone. But, would you be daring enough to dish about $1.65 million for cake? Even better…could you afford it without having a nice overdraft fee in your bank account? Probably not; however, one pastry chef in Tokyo decided that his cake was worth this exorbitant amount of money. The chef decided to auction off the cake on Christmas Day at an exhibit entitled Diamonds: Nature’s Miracle. The chef took about 6 months to design the cake and an entire month to finish it and have it ready to be sold. 223 small diamonds are located throughout the exterior of the cake. Except for the diamonds, the rest of the cake is fully edible. This seems like a nice gift for your wife. “Here honey, have your cake and eat it too, just watch for all the diamonds”. But what woman doesn’t like diamonds, even if they are half-way covered in icing and not set in gold?

Articles From: Top Tenz.net

2011-03-19T15:49:00.000+08:00

The world has been enamored by chocolate since around 1100 BC, when it was first cultivated by the Mesoamericans. Here are the top 10 travel destinations for chocoholics- there are no better places on earth to sample some of the best chocolate in the world:

10. Cologne, Germany

The chocolate capital of Germany, Cologne is the home of the Stollwerck chocolate company, which in its prime was the second largest supplier of chocolate to the United States. For the 150^th anniversary of the company a museum exhibit was created to celebrate their history. Since then, the exhibit has grown into an entire museum. The Imhoff Stollwerck museum also known locally as the chocolate museum celebrates the history of chocolate around the world, and has interactive exhibits, samples and a giant chocolate fountain.

Best Chocolate Shops

While the chocolate museum does produce chocolate, it does so purely for demonstration purposes, the product of which can be sampled at the café or bought at the chocolate shop. The Stollwerck chocolate available in stores comes from eight different production plants located in Germany., Belgium, and Switzerland (look for the Sarotti, Sprengel, Gubor, Alpia, or Stollwerck brands). Other chocolate shops are La Maison du Chocolate, Tortchen Tortchen, Weibler Confectionery, Demnitz Chocolaterie, Mama Chocolate and Leonidas Chocolates.

9. Tain L’Hermitage, France

A small town in the heart of wine country, and only a short drive from Lyon, Tain L’Hermitage is the home of the world-renowned chocolate producer, Valrhona. A great stop is the Valrhona Ecole du Grand Chocolat, a school that teaches professional chefs, chocolatiers and caterers. They even host a three-day course that teaches amateurs how to make decadent deserts. (Their website also includes recipes, including the cake pictured above.)

Best Chocolate Shops

Being such a small town there isn’t much competition in Tain L’Hermitage. In fact, Valrhona is pretty much it. Founded in 1922 by pastry chef Monsieur Guironnet, Valrhona has become one of the leading producers of chocolate in the world.

8. Hershey, Pennsylvania

Dubbed “the Sweetest Place on Earth,” the town (originally called Derry Church) was renamed Hershey in 1906 due to the popularity of Hershey chocolates. The town is home to both The Hershey Company and the H. B. Reese Candy Company. “Chocolatetown, USA” has branded itself as an American chocolate center and some popular chocolatey attractions include Hershey’s Chocolate World, The Hershey Story Museum and the Chocolate Spa.

Best Chocolate Shops

One of the best places to taste Hershey chocolate is at Hershey’s Chocolate World, which offers aChocolate Tasting Adventure. Other great places to get your chocolate fix are Café Zooka and the Cocoa Beanery. You can also try the Iberian Lounge for chocolate cocktails.

7. New York, New York

As with most things in New York City, the chocolatiers here have come from all corners of the globe, and have brought with them their recipes for scrumptious chocolate treats. Besides all of the fantastic chocolate shops in the city, visitors can take a chocolate tour with either the New Cuisine Chocolate Tour or the Luxury Chocolate Tour, where you can learn about the history of the shops you visit and sample some of their chocolates.

Best Chocolate Shops

While there are many worthwhile chocolate shops in New York City, some of the best include Chocolate Bar, MarieBelle, Li-Lac and Richart Design et Chocolat. However the best of the best is Jacques Torres Chocolate, with favorites like his famous champagne truffles, rich hot chocolate, chocolate-cloaked almonds and pain au chocolat (chocolate pastry).

6. Villajoyosa, Spain

Often called “Chocolate City,” Villajoyosa’s chocolate history began in the 18^th century when it began importing cocoa beans from Venezuela and Ecuador. Today chocolate production is still booming as the town is home to Spain’s oldest gourmet chocolate producer, Valor, which was founded in 1881. Villajoyosa also boasts an excellent chocolate museum that not only showcases the history of Villajoyosa’s chocolate production but also how local favorites are made.

Valor is the best place in town to buy chocolate. Their chocolate with churros is a local specialty that must not be missed. Other shops include Chocolates Perez, Mokafe, Chocolates Clavileno, Siroco and Jose Vinache Soriano.

5. San Francisco, California

The Bay Area is home to one of the oldest chocolate manufacturers in the United States, making it a destination for many chocolate lovers. As in New York, chocolate tours are a great way to take in San Francisco’s best chocolate shops. You can also step back in history wandering through Ghirardelli Square, which was originally built as an expansion of the old Ghirardelli chocolate factory.

Best Chocolate Shops

Ghirardelli Chocolate was founded during the California Gold Rush by Domenico Ghirardelli and has grown to become as much a part of San Francisco as the trolley car or the Golden Gate Bridge. Scherffen Berger was the first company in America to completely create their chocolate from bean to bar and they offer free tours of their factory six times a day. Other shops worth checking out include Michael Recchiuti, XOX Truffle, Richart San Francisco, Cocoa Bella, TCHO, Coco-Luxe and Christopher Elbow Artisinal Chocolates.

4. Oaxaca, Mexico

The ancient Mesoamericans were the world’s first chocolatiers and Mexico has continued to produce chocolate ever since. Today in Oaxaca, residents have embraced chocolate as a part of their culture and it seems visitors to the city can’t walk down the street without being offered chocolate in some form, whether it is hot chocolate, chocolate pastry or chocolate candy. While there are major chocolate producers based here, a lot of Oaxaca’s chocolate is made with old family recipes the old-fashioned way, ground either by hand or with electric grinders and mixed by hand.

Best Chocolate Shops

Located on the street 20 de Noviembre are the three largest chocolate producers in the city, Moyordomo, Guelaguetza and La Soledad. On Mina Street, as well as 20 de Noviembre, you can check out barrels of cocoa beans in almost every doorway. You can also find vendors peddling their handmade chocolate treats at any of the markets in the city.

3. Barcelona, Spain

The Spanish were the first Europeans to experience chocolate that was brought back from the New World, and Barcelona has been a center for chocolate lovers ever since. Among its chocolate-covered achievements, the city can boast that the first chocolate making machine was built there in 1780. Today Barcelona celebrates its rich chocolate heritage with a museum dedicated to chocolate, the Museo de La Xocolata, which features everything from chocolate sculptures to hot chocolate.

Best Chocolate Shops

Over the years Barcelona has produced some of the finest chocolatiers in the world such as Antoni Amatller and Simon Coll. Their shops, Chocolates Amatller and Chocolate a la Taza, are still producing fine chocolates more than 150 years after they first opened their doors. Other shops to take in include Dulcinea, Fargas and Pasteleria Escriba all of which have been open since the early 1900s.

2. Zurich, Switzerland

Switzerland consumes more chocolate per person that any other country, and with world-renowned companies like Cailler-Nestle, Toblerone, Lindt, Treuscher and Sprungli calling it home it’s no wonder. Zurich is the heart of chocolate production in the country and Lindt, Treuscher and Sprungli all have factories and stores in the city. For a truly unique experience, the Swiss Travel System, along with Cailler-Nestle, offers an excursion on “The Swiss Chocolate Train.” The train departs from Montreux and makes a stop in Gruyeres (where Gruyere cheese is made) before finally arriving in Broc where guests get a tour of the Cailler-Nestle factory.

Best Chocolate Shops

Treuscher, Lindt and Spungli can be found just about everywhere as can local favorite Frey. However in Lindt’s case visiting their factory store can save 10-20% and you can also buy half-price chocolates that were rejected because of improper packaging or other flaw. Some great chocolate boutiques in Zurich include Truffe, Schrober and Merkur.

1. Brussels, Belgium

The entire country of Belgium is a chocoholic’s paradise, boasting 12 chocolate factories, 16 chocolate museums and more than 2,100 chocolate shops. Brussels, however, stands above the rest. The city is home to two of the biggest chocolate companies in the world, Godiva and Leonidas, as well as many smaller chocolate boutiques. While all kinds of chocolate treats can be found in Brussels, pralines are king. In fact, they were first created there by Jean Neuhaus in 1912. If you visit Brussels, make sure you go to the Musee du Cocao et du Chocolate where you can learn how chocolate is made.

Best Chocolate Shops

The “Chocolate Capital of the World,” Brussels is filled with chocolate shops. Grand Sablon, a small square in the heart of the city, houses some of the best- it is home to Wittamer, Pierre Marcolini, Neuhaus, Godiva, Leonidas and Zaabar. No trip to Brussels would be complete without a visit to Mary, which was founded in 1919 and has been a favorite of the Belgian Royal Family since 1942.

Top 10 Most Unhealthy Fast Foods

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Hopefully you’re well aware that fast food is unhealthy; it’s just not possible to cram so much salt, grease and deliciousness together and produce anything even remotely good for you. Still, fast food in moderation isn’t going to kill you… unless you happen to eat one of the following, in which case it probably will.

10. Burger King’s Triple Whopper with Cheese

Burger King’s gigantic burger has 1250 calories, although we assume that anyone willing to eat that much beef probably isn’t too concerned by the technicalities.