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If only you'd eaten some asparagus last night. Figuring out how to prevent a hangover while hungover is no fun. While there are plenty of folk remedies that people use to prevent a hangover—drinking through a straw, taking an aspirin, eating lots of bread to absorb the alcohol—a new study documents a hangover remedy that may actually work.
Monday, 7 February 2011 Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more.
Country of Origin: China More... Country of Origin: China Tea Family: Scented / Flavored Tea Tea Format: Loose Leaf The Gout Russe blends were created by Dammann in the 1950's courtesy of Jean Jumeau-Lafond's Russian-born wife who was in the habit of squeezing an orange section into her hot cup of tea. As in the Gout Russe, the Douchka blend consists of unsmoked black tea from China with a touch of orange oil, but it also includes lemon oil and bergamot (the oil used in Earl Grey). Recommended steep time is 4-5 minutes. Produced By: Dammann Freres View All Products from Dammann Freres
I love me some hot chocolate. In a big, obsessive way. I love the stuff and may or may not be known to enjoy it year round. If someone happened to give me truffle hot chocolate balls as a Christmas gift?
This recipe will got great with the Mama Mia’s Minestrone from yesterday or any other great Italian meal. It is a recipe that I adapted from one I found in an issue of Simple and Delicious. These are easy to make because they start off with a can of refrigerated biscuit dough. However, they look fancy because you shape the dough in a knot. Pretty, yummy and easy.
I have wanted to experiment and make drinks using coconut water since I first sipped the delectable nectar straight out of a coconut a couple of years back at a food market. It was love at first sip and I’ve been looking for it ever since. Only recently have fresh coconuts become more common on our shelves, so a couple of weeks ago, when Tandy came to cook her bouillabaisse at my house, I decided to make this drink. I had strawberries which are now in season, so thought this was a perfect partner and would not overpower the subtle flavour of the coconut water. You can make this a ‘virgin’ (no alcohol), or add a splash of white rum to make it more exciting.
Last week, it was pointed out to me that among the 750 recipes in the archives , there is but a single recipe that utilizes broccoli . Just one! (It’s a great one , though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms . What terrible oversight could have led to this?
11. Elderflower Fizz Fill a glass halfway with ice and cranberry juice. Add a splash each of vodka and elderflower liqueur; top with seltzer and garnish with mint. 12. Tequila Paloma Pour a shot of tequila into an ice-filled glass; top with grapefruit soda. 13.
Jonesing for some gourmet tri-tip and a solid buzz? Check out Cannabis Catering, a San Francisco-based outfit that specializes in marijuana cuisine. The brainchild of Chef Frederick Nesbitt, a California Culinary Academy-trained chef who has worked as personal chef for Jerry Rice and John Madden, Cannabis Catering offers four and five-course meals laced with ganja. The idea for Cannabis Catering came to Nesbitt when he learned that his friend's diabetic mother had been diagnosed with cancer. "I would bring back edibles [from the dispensary], but they're so high in high-fructose corn syrup that she was high off sugar rather than being medicated," he says.
The best thing to come out of her oven since, well, you. Mom’s Pumpkin Bread Makes two loaves Ingredients 3 c. sugar 1 c. salad oil (i.e., Crisco) 4 eggs, beaten 1 15-oz. can pumpkin puree 3½ c. flour 2 tsps. baking soda 2 tsps. salt 1 tsp. baking powder 1 tsp. nutmeg 1 tsp. allspice 1 tsp. cinnamon ½ tsp. cloves 2/3 c. water 1.
Mom would rather die than admit to making cake from a box. Thanks to a few secret ingredients, this foolproof recipe is a last-minute savior that will make all your guests think you spent the whole day baking. Chocolate Bundt Cake Serves sixteen Ingredients 1 box dark chocolate cake mix 1 box instant chocolate pudding 4 eggs 1 c. sour cream ½ c. warm water mixed with 1 tsp. instant espresso ½ c. corn oil ½ tsp. vanilla 12 oz. chocolate chips 1 c. toasted nut pieces (optional) Butter Flour or cocoa powder Powdered sugar (optional) 1.
Flex Mussels’s executive pastry chef Zac Young (and Top Chef Just Desserts fave) created this naughty chocolate dessert just for us. Chocolate Ménage à Trois Serves two For the chocolate semifreddo 2 oz. 100 percent Baker’s chocolate 1½ oz. good-quality dark chocolate (such as Valrhona 61 percent extra bitter) 1½ c. heavy cream 6 egg yolks 1 c. sugar ¼ c. water Dark chocolate for decoration 1. Prepare molds: Melt chocolate for decoration and drizzle on the bottom and sides of eight 4-oz. disposable baking tins, making a spider web-like pattern.
What do you get when you combine Atomix founder Adam Paul and baker/barista Wendy Lynn Zeldin? Life on Mars, Logan Square’s new vegan takeoutery. Anticipating that you’ll want more more more of the awesome treats, we asked Zeldin for a recipe. (You’re welcome.)
Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?
Warning: things are about to get a little snarky. Back in October, Bruce Buschel wrote a piece for the New York Times blog, “ 100 Things Restaurant Staffers Should Never Do .” Buschel explained this list to be a part of the training manual he would use for an upcoming fine dining seafood restaurant of his, a literal lists of 100 “Don’ts.” This idea of training through a series of do nots instead of through illustrations of what should be done irks me in and of itself, especially as a restaurant manager. I have to admit that I do agree with some of his points, but I found the article to be, well, essentially hating on his staff (what a way to build up morale, Buschel!), without having allowed them a chance to prove that they more than likely already knew a lot of these rules– and that they didn’t need to be subjected to a patronizing list.