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News and events
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31.10.2005
Make Halloween a Treat for Your Kids
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You can keep your little ghouls and goblins safe, happy and healthy during their trick-or-treating by following some simple steps this Halloween:
Before your children head out for Halloween, make sure they’ve had a good, healthy meal that will fill them up and make them less likely to eat treats that haven’t yet been inspected by an adult. If the packaging is unfamiliar or appears to have been altered, throw the treat away.
Parents might also consider sending their children out with some fruits or nuts as snacks.
Discuss with children what constitutes a reasonable number of treats to consume when they get home and be cautious with homemade treats — if you are unclear about the source of the treat, throw it away.
Falls are among the most common Halloween-related injuries. Parents need to make sure that costumes won’t cause children to trip. Children should wear well-fitting shoes. Don’t send them out in floppy shoes or shoes with high heels. And they should walk in well-lit areas.
Children should trick-or-treat with an adult and only go to homes of people they know. They should wear light-colored costumes with a reflective coating so they can be easily seen by drivers.
Small children should never carve pumpkins. Children can draw a face with markers. Then parents can do the cutting.
Votive candles are safest for candle-lit pumpkins.
Lighted pumpkins should be placed on a sturdy table, away from curtains and other flammable objects, and should never be left unattended.
From “HealthDay”
And here are some recipes of dishes with pumpkin:
SANDWICH WITH CHEESE AND PUMPKIN
PUMPKIN AND APPLE SALAD
PUMPKIN APPETIZER
PUMPKIN FRITTERS
PUMPKIN SOUP
BEAN AND VEGETABLE BAKING
STUFFED PUMPKIN
SWEET PUMPKIN CRUMBLE |
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27.10.2005
The £333 Cocktail
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Two bankers out celebrating their City bonuses have helped create one of the world’s most expensive cocktails.
The Goldman Sachs employees had just received sevenfigure sums and were determined to celebrate in style, so they asked a barman at Umbaba in Soho to create the most opulent drink possible. The result was the Magie Noir — costing £333 a glass.
The drink is made from a Richard Hennessy cognac, which sells for £3,000 a bottle, vintage Dom Perignon champagne, Creme de Mure, fresh lemongrass and lychees.
The finishing touch is extract of yohimbe bark, a reputed herbal aphrodisiac from West Africa.
A bar spokesman said: “They said to the barman, 'We want something special, not just the usual bottle of Cristal’. They said they wanted the absolute best of ingredients.
“The drink is quite a mix of flavours. It is quite a dry cocktail, with a subtle sweetness from the lychees and lemongrass. It is very aromatic.”
Umbaba has added Magie Noir to its cocktail menu and will launch it at a party on Saturday when each glass will come with a cocktail pin made of 24-carat white gold.
From “Evening Standard” |
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19.10.2005
Something about Allergy
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Millions of people are affected by food allergies, but up until now, ingredient listings on packages have not been complete enough for consumers to avoid accidental ingestion of foods that may make them very ill or even life threatening.
According to the Food and Drug Administration, currently there are no cures for food allergies, and the only successful method to manage these allergies is to avoid foods that contain the causative proteins.
Food Allergen Labeling and Consumer Protection Act of 2004 included some of the following which help dealing with food allergies requires that food ingredient statements identify in common language that an ingredient is itself, or is derived from, one of the eight main food allergens (peanuts, tree nuts, fish, Crustacea, eggs, milk, soy, and wheat), or is gluten (from rye, barley, oats, and triticale). Foods that contain a protein of one of these Major Food Allergens will also appear on the label if they are contained in a flavor.
One glitch in the new law is that it does not require food companies to list on their labels gluten ingredients until 2006.
So, be careful and read attentive all the labels.
From NBC NEWS |
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13.10.2005
Work Smart, Not Hard, In Kitchen
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Terrance Brennan’s passion for simple yet flavorful cuisine has fueled the success of his two New York City restaurants Artisanal and Picholine. He also brings this passion to his cookbook, “Artisanal Cooking.”
Brennan says many home cooks are under the impression that they need to spend a lot of money to make a great meal as well as a lot of time and effort. But that’s not necessarily true. In fact, his motto in the kitchen isn’t “work hard, but rather to work smart.” Here are his basic rules:
Use the best ingredients: You want your dishes to have integrity, similar to what you would find in a great restaurant.
Respect the seasons: Buy what’s out now. The benefit is that when you buy something in season, it’s priced right and it tastes great.
Honor tradition. Then be creative: Time-honored dishes have been around for so long because they are structurally sound and produce delicious results. You can adhere to tradition and still be creative, Brennan says.
Hone your skills: You don’t have to be a master chef but the more you cook, the better you get. Once you get a better hang of sautéing vegetables, the more confident you’ll feel in the kitchen.
From CBS News |
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07.10.2005
Chew Long
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It turned out that the most of long-livers share a common trait: they chew food thoroughly. As better it is grinded by teeth, as better it is assimilated by the digestive system. Our stomach and bowels less wear out and the organism stay vigorous longer.
From “Lisa” magazine |
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