Food & Drinks 02 (Jan 11 - Jun 16)

[winston]

Whiskey

If you’re like most folks, you’ve probably never done a whiskey tasting… and if you have, you probably dismissed it as a complicated pastime reserved for stuffy “experts.”

But as Gerry Tosh of Highland Park Whisky explains below, a “proper” whiskey tasting is actually quite simple… and can help you enjoy your favorite whiskeys even more.

http://thecrux.com/like-whiskey-or-know ... even-more/

[winston]

If you're a "steak connoisseur," you have to see this

If you frequently cook your own steaks at home, chances are some of them start out in your freezer. And if you’re like most people, you set them out to thaw before you cook.

But it turns out, there’s a much better way…

Check out the short video below to see for yourself

http://thecrux.com/if-you-cook-your-own ... -see-this/

[behappyalways]

The stories behind the most gorgeous dishes in Japan
http://edition.cnn.com/2014/09/02/trave ... hpt=hp_mid

[winston]

Coffee vs. Green Tea vs. Soda

By Craig Ballantyne

There is nothing wrong with a daily coffee habit. Keep it under 3 cups for the day and the earlier you drink it, the better.

Caffeine consumed after lunch is likely to interfere with falling asleep.

Caffeine should supplement your mental alertness, and shouldn’t be the sole source of your daily energy levels.

If you can, replace one cup of coffee with a cup of Green Tea.

If you drink regular soda, you must stop. If you drink a lot of diet soda, such as Mountain Dew or Coke, you should cut back.

I recommend that you switch to Zevia (a stevia-sweetened soda). But even with that switch you should still cut back to a can a day and start drinking more Green Tea or water.

Source: ETR

[winston]

A simple meal with love is better than a feast where there is hatred.

Proverbs 15:17

Source: Life Changing Words

[winston]

A Connoisseur’s Guide to Wagyu Beef

by Shaun Tolson

http://robbreport.com/robb-vices/connoi ... wagyu-beef

[winston]

The King of Spices

Almost everyone knows that a dash of black pepper can add flavor to just about any dish. What you may not know about the “king of spices” is that it comes from a plant that can grow more than 30 feet tall in tropical climates.

Indigenous to India, pepper has been a covetous spice for thousands of years.

The ancient Greeks used it as a currency and offered it as a sacrifice to their gods. Many Greeks even paid their taxes with pepper – something you may wish the IRS would allow. By the time of the middle ages, men calculated their wealth by their stockpiles of this wonderful spice.

Why has black pepper been considered so valuable? Not only does it spice up food, but it’s also an excellent source of manganese, vitamin K, iron, and fiber.

It also improves digestive disorders and keeps the intestines healthy.

That’s right: the taste of black pepper alerts the stomach to secrete extra amounts of hydrochloric acid which helps to digestion. In fact, if our stomachs have a deficiency of this substance, then food will sit in our tummies long enough to give us heartburn and indigestion; when these putrid food particles are passed to the intestines, then a lot of unpleasant symptoms, like flatulence, may occur. So think of pepper as a type of aphrodisiac in that you won’t repel prospective mates.

Black pepper also contains remarkable weight loss properties – the outer layer of the peppercorn fuels the breakdown of fat cells, keeping you slender, energetic, and even younger.

Of course not all peppers are created equal. While all peppers come from the same vine, different kinds result from harvesting the berries at distinct stages of the ripening and processing them in diverse ways.

For example, green peppercorns are picked long before maturity in the green stage; white pepper comes from completely ripe peppercorns that have been picked close to maturity. And finally, our beloved black pepper come from berries as they are beginning to ripen from green to yellow and while still relatively immature. They are then boiled for a short time, and then dried naturally in the sun until they’re perfect.

Unfortunately most pepper sold in the U.S. is a mixture from a variety of low-grade peppers bought at the lowest possible price. A superior form of pepper comes from the Lampong district of South-eastern Sumatra, the center of pepper production in Indonesia.

Lampong pepper berries tend to be smaller than those of Indian pepper, which gives it a finer flavor than other peppercorns. Lampong pepper is one of the one of the strongest and hottest black pepper with a powerful flavor.

- Vincent P Platania

[behappyalways]

Could 'salt potatoes' create a food revolution?
http://www.bbc.com/news/science-environment-30670988

[behappyalways]

CANCER IN A CAN: THE SHOCKING TRUTH BEHIND PRINGLES

http://www.therealsingapore.com/content ... d-pringles

[behappyalways]

Watch: Cafe creates whopping 8,000 calorie breakfast
http://www.telegraph.co.uk/news/newstop ... kfast.html