Foodmall

Everyone is aware of the significance of consuming fruits in the daily diet. Fruits are a storehouse of many nutritionally important substances such as Vitamin C, folic acid, potassium, dietary fiber and many phytochemicals to name a few. The health benefits offered by fruits include lowering the risk of cardiovascular diseases, kidney stones formation, strokes, certain types of cancers, type 2 diabetes, bone loss, lowering of high blood pressure and cholesterol, helping in weight loss initiatives and slowing down the ageing process.

So, try to include fruits in your diet in a yummier way that you may enjoy the health benefits of fruits to the maximum extent. Follow this recipe of the Tropical Fruit Salad and pleasure your taste buds.

Ingredients:
Watermelon (peeled, deseeded and diced) - 3/4 cup
Pineapple (cut into 1 inch pieces) - 1 cup
Pineapple juice - 3-4 tbsp
Orange juice - 3-4 tbsp
Kiwi (peeled, horizontally halved and sliced) - 1
Black grapes (Deseeded and halved) - 1/2 cup
Strawberries - 1 cup
Yellow bananas (peeled and sliced) - 1 cup
Papaya (peeled and cubed) - 1/2 cup
Orange (peeled and skinned) - 1/2 cup
Lemon zest - 1/4 tsp
Juice of one large lemon
Honey - 3 tsp

Method:
1.) In a mixing bowl, mix all the fruits together.
2.) In a small bowl, whisk the pineapple, orange and lemon juices, lemon zest and honey together. Pour this over the fruits.
3.) Serve in a salad bowl. You can chill the salad a bit before serving.

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Source: Medicinenet

Burger King, a renowned hamburger chain famous for its flame-broiled burgers, has said it will use trans-fat-free cooking oil for all its food preparations particularly for its French fries and many of its chicken products by the end of 2008 in all its outlets in the US. A step has already been taken in this direction with Burger King already having started the use of trans-fat-free cooking oil in many hundreds of it outlets throughout the US. This move one could say was prompted by a lawsuit filed against the Burger King by Center for Science in the Public Interest, Washington for having delayed complete removal of unhealthy oil for cooking from all of its outlets.

What are trans-fats? Trans-fats are a class of unsaturated fatty acids that have fatty acids with the trans-configuration. In this configuration, the hydrogen atoms linked to carbon atoms that are doubly bonded are on opposite sides of each other. This gives them a structure quite similar to that of the saturated fatty acids.

A natural source of these trans-fats were the milk and body fat of ruminants. But with the development of the techniques of hydrogenation of unsaturated fats, many unsaturated plant fats were converted into partially hydrogenated fat or trans-fats. These trans-fats are particularly desirable for preparation of fast foods, baked item, snacks and fried foods owing to their higher melting point, reduced rate of oxidation and rancidity that results in their longer shelf life. These artificially prepared trans-fats present more health risks than their naturally occurring counterparts.

Why is it so important to keep trans-fats out of the diet? These fats are not essential for our body. Moreover, they are responsible for increasing the levels of bad cholesterol and reducing the levels of good cholesterol and this is said to increase the risk of coronary heart disease. Other health problems associated with trans-fat consumption are diabetes, infertility, liver dysfunction and obesity.

Two trans-fat-free oil blends have already been tested and passed by the Burger King Corp. in Miami. If sufficient amounts of this oil become obtainable then Burger King will reach its goal of trans-fat-free cooking in all its outlets in the US before its set deadline of end of 2008.

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Via: CBS13, Wikipedia

“No one can eat just one”, so claims Lays and indeed, it is true. Have anyone of us stopped munching any crisp, tasty potato chips after just grabbing a bite of a single chip? Something makes us all go on chomping them until we feel a kind of fulfillment from consuming them. Despite their distinction of being an unhealthy food preparation, the sales of potato chips never seem to take a dip. People love to enjoy them and go about doing so despite the health-pundits attacks on the all-time favorite crunchy potato chips. In a market of savory snacks pegged at $46.1 billion in 2005, potato chips generated almost 35% of this revenue i.e. about $ 16.4 billion.

How did this craze called potato chips begin? The creation of these crunchy irresistible chows goes back to mid-1800s New York. Two stories have been proposed for the creation of the potato chips. One story says that George Speck Crum, the cook at Carey B. Moon’s Lake House was infuriated that one of the customers had labeled his potatoes tasteless and soggy and so he fried the potatoes after slicing them, seasoned them with salt and served them to customers. Another account states that the Catherine Speck Adkins Wicks, the chef’s sister accidentally dropped a slice of potato while frying doughnuts and that is how the crisp potato chip came into being. Since then, the popularity of the potato chips has grown overwhelmingly.

In the initial days of the potato chips, the method of preparation was nothing different from the handmade way we would have followed at home. However, the introduction of mechanical peelers and the continuous fryer equipped with conveyors and paddles that stirred slices of potatoes through a stream of searing oil in 1920s, saw a kind of revolution in the conventional way in which potato chips were prepared. So intriguing were the chips that a snack salesman from Nashville, Herman Lay in 1930 came up with the brilliant idea of going commercial with them. He founded what is one of the popular and biggest sellers of potato chips, the Frito-Lay. Today, people in as many as 40 countries relish Lay’s.

The way in which potato chips are prepared has a lot of bearing on their crunchy character. The fat used to fry them, the time for which they are fried, the method of slicing potatoes and the thickness of slices all influence the crispiness of the potato chip. The method of determining the crispiness is as special as the chips. The sound of a bite into the chip is taken close to a microphone. Following the bite, the cells in the potato slices are broken which results in production of bouts of high-frequency sonic energy which are processed and forwarded to a headphone. The sounds are then recorded as unaltered, amplified or muted to arrive at the crunchy character of the chip. The more cells are broken the greater is this energy production, the more amplified is the sound and crisper is the chip. Sounds amazing doesn’t it?

The reasons for widespread popularity of chips apart from their crispiness is the seasonings used that vary with every region around the globe to suit the palates of people from different countries. Each region of the world has its own special seasonings.
- The Americans enjoy potato chips with flavors of sour cream and onion, nacho, cheddar cheese and barbeque.
- The nationals of Germany and Italy like their potato chips with the paprika flavor.
- The Japanese have theirs flavored with takoyaki, wasabi, kimchi, soy sauce & butter, takoyaki, garlic, nori & salt, consomme among the many seasonings.
- The Indians love their potato chips with a seasoning of chaat masala, salt, red chilly powder or mint.
- Popular seasonings in the United Kingdom include cheese & onion, Branston Pickle, salt & vinegar, cheese & onion, worcester sauce, smoky bacon, lamb & mint, ham & mustard, tomato ketchup to name a few.

It is amazing to know how a common crispy snack has so much more to it that yet remains to be known by its countless fans.

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Via: NYTimes, Wikipedia

The opinion about what is good for our health differs from person to person. The question whether organic fruits and vegetables are healthier than their conventionally grown counterparts still draws different answers from people all around the globe. Some may side with the latest trend of consuming organic veggies and fruits while there are those who uphold that the health benefits offered by conventionally grown crops are no different from those of organic ones.

A recent study conducted in the US and in print in the Journal of Agricultural and Food Chemistry states that organic fruits and vegetables are healthier than conventionally grown ones owing to their high flavonoid content. The results come after a ten-year long comparative analysis of levels of two flavonoids - quercetin and kaempferol in organic tomatoes and their conventionally grown counterparts. As much as 79% and 97 % higher amounts of quercetin and kaempferol respectively were reported in organic tomatoes.

The high flavonoid content in organic tomatoes is attributed to the lack of use of fertilizers in organic farming. It has been suggested that the deficiency of nitrogen due to the absence of use of fertilizers is the key to the mechanism that results in increased flavonoid production. High flavonoid content in fruits and vegetables is termed beneficial for our health as flavonoids offer cardiovascular benefits, decrease the risk of stroke, lower high blood pressure and trim down rates of certain type of cancers and even dementia.

However, the supremacy of organic foods cannot be established so easily. A recent study conducted shows that the health benefits of omega-3 fatty acids in organic milk are meager as compared to those of long-chain omega-3 oils found in oily fish. A spokesperson with the Food Standards Agency (FSA) said,

“Our long-standing advice on organic food is there can be some nutrient differences but it doesn’t mean it’s necessarily better for you.”

However, Peter Melchett, policy director with Soil Association said,

“As further scientific evidence emerges from new research looking at differences between organic and non-organic food, the Soil Association will be asking the FSA to keep their nutritional advice to consumers under review.”

How far this debate stretches as to what is better for our health, organic fruits and vegetables or their conventionally grown counterparts remains to be seen.

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Source: BBC

Many people having read the title of this blog must be wondering have I turned crazy to write something so strange as ‘Buddha jumps over the wall’ and that too in the food section. For those who think that way, let me make it clear, I am very much right in talking about ‘Buddha jumps over the wall’ in the food blog. Buddha jumps over the wall is an exceptional soup that was created in Fuzhou in Fujian province of China where it is a highly relished delicacy. Many stories have been told about how the name of the dish was arrived at.

According to one legend, Buddha, was engrossed in meditation one day. The site of his meditation happened to be in close proximity of a large wall. On the other side of the wall a dish was being prepared, the aromas of which captivated Buddha so much that he at once was stirred to jump over the wall to see what was being cooked. The story even goes to the extent of saying that Buddha kept aside his vegetarian beliefs to go about enjoying the dish.

Another folk-tale says that a minister’s chef happened to put into a pot all the leftovers from land and sea after a party held by the minister. The delicious aromas arising out of the pot reached one of the monks in a monastery adjoining the minister’s garden. Such was the lure of the aromas that the monk jumped over the wall to get a taste of the dish. When the monk enquired about the dish, the sly cook came up with the name ‘Buddha Jumps Over the Wall’.

So, what exactly went into the dish that tempted Buddha or the monk so much? Using as many as twenty to thirty different ingredients, this exceptional Chinese delight is arrived at. Some of these ingredients being chicken, Jinhua ham, pig’s trotters, quail eggs, shark fin, scallops, abalone, fish maw, sea cucumber, conpoy, ginseng, mushrooms, taro, bamboo shoots and many seasonings. The effort that goes into preparing this remarkable stew is noteworthy. The soup is prepared by cooking all ingredients on a low flame in chicken broth and Shaoxing wine and may require two days to be cooked to perfection. More exotic the ingredients used in the making, the more expensive this delicacy is bound to be.

Nevertheless, one can indeed marvel at the patience an effort people put in to please their taste buds.

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Source: Chinesefood, Wikipedia, Thatsbj

Ever realized how astutely your taste buds are tickled by a whiff of simple tempering or frying or baking, that your thoughts are actually preoccupied with nothing but food. The lure of mouth-watering food aromas is indeed enthralling. Many will agree that they would lose their appetite if a platter of stinking food had been placed in front of them. Nevertheless, this is not the case with many Swedes at least, for they take pride in relishing a delicacy that has been labeled as the most foul-smelling food to be consumed.

Surstr’mming is fermented herring that has the foulest smell one could think about but the people of Sweden have no second thoughts about enjoying it. So foul is the stench that you cannot consume it indoors. The smell is due to production of carbon dioxide, hydrogen sulfide, propionic acid and acetic acid formed during the fermentation process.

How is this delicacy, surstr’mming arrived at?

The herrings that are caught from the Baltic Sea in the months of May and June and are put through a fermentation process as follows:
- The procedure begins with dropping the whole fish into brine for a day. The fish is then pulled out of the brine, decapitated, and cleaned.
- The next step involves loading the fish into barrels making sure to leave some air space at the top in the barrels. The barrels are then laid outdoors in the summer sun for 24 hours to initiate the fermentation process.
-Following this, the barrels are moved to a cool storage place for further fermentation. As the fermentation progresses the fish assumes a malodorous form.
-A person who has a knack for understanding the fish odour determines the precise point when the right degree of smell has been reached and when the fermentation process should to be discontinued. Experience is the key you could say.
- Once the fermentation is complete, the fish are canned and sold in markets.

There is a particular way to be followed to go about eating surstr’mming. The fish is pulled out of cans and filleted. The fish is cut into small pieces that are then wrapped along with onions, boiled potatoes (a special variety called almond potatoes is used) and a special kind of fresh cream in a special bread called tunnbr’d that has been buttered. To go with this wrap you ought to have snaps or chilled milk or some may even consume beer. Relishing this is a matter of acquired taste.

So much is the love for surstr’mming among Swedes that there is even a Surstromming Academy (www.surstromming.se) and in May 2005 in north Sweden, the first surstr’mming museum was inaugurated. However, this delicacy has also been embroiled in controversy. The claims of pressurized cans of surstr’mming being potentially explosive have led to many major airlines imposing a ban on serving of the fish on the airlines.

Nevertheless, those who wish to enjoy surstr’mming can go ahead and enjoy no matter the smell and no matter the controversy.

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Via: Allscandinavia, NZHerald, Wikipedia

As a person who is crazy about chicken delicacies, I just seem to be lucky to stumble upon lip-smacking chicken preparations one after the other. Today I bring to you the recipe of the yummy chicken satay with piquant peanut sauce. Follow this recipe and make yourself a delightful chicken starter.

Ingredients:
For the satay:
Chicken breasts (boneless, skinless and cut into 3 inch long and 1 inch wide strips) - 500 gms
Oil (preferably sesame oil) - 2 tbsp
Soy sauce - 3 tbsp
Lemon juice - 2 tbsp
Ginger-garlic paste - 3 tsp
Black/ white pepper powder - 1/2 tsp
Red chilly paste - 1 tsp
Bamboo skewers or toothpicks soaked in water

For the sauce:
Oil (preferably sesame oil) - 2 tbsp
Onion paste - 1/2 cup
Garlic paste - 2 tbsp
Ginger paste - 2 tsp
Vinegar - 3 tbsp
Brown sugar - 1 tbsp
Roasted peanuts (Fried till golden and ground to a paste) - 4-5 tbsp
Coriander - 1/2 tsp
Tomato ketchup - 4 tbsp
Soy sauce - 3 tbsp
Juice of one large lemon
Black/white pepper powder - 1 tsp
Red chilly flakes - 1 tbsp
Salt to taste

Method:
For the satay
1.) In a mixing bowl take the chicken and add to it all the ingredients for the satay. Marinate for 8-10 hours in the refrigerator.
2.) Remove from refrigerator and put on skewers or toothpicks. Lay the chicken in a greased baking tray in the oven at 200C for 5-10 minutes or until chicken is done. You can even shallow fry the chicken in a pan.

For the sauce:
1.) In a saucepan heat oil on medium heat. To this add the onion, ginger, garlic and saute over medium heat for 2-3 minutes.
2.) To this add vinegar, ketchup, sugar and cook until the sugar dissolves.
3.) Add the remaining ingredients for the sauce. Mix well. Cook for 1-2 minutes and pull off the stove. Cool the sauce to room temperature before serving.

Serve the chicken satay piping hot with the piquant peanut sauce.

Happy eating!

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Source: Cdkitchen

One of the highly popular beverages of the world is coffee. A sip of freshly brewed coffee can be indeed a vitalizing start to a day of drudgery. The variety of ways in which coffee is prepared throughout the world is just remarkable. Some of the well-known forms of the coffee beverages are Caffe espresso, Irish coffee, Red eye, Black eye, Dead eye, Americano/Long black, Cafe mocha, Cafe au lait/Cafe con leche, Cortado, Ca phe sua da, Cappuccino, Turkish coffee, Latte/Flat white, Indian filter coffee, Macchiato (espresso, latte), Greek frappe coffee, Iced coffee and Instant coffee.

One of the exceptional coffee beverage preparations is the Irish coffee or Caife Gaelach, the inception of which dates back to the 1940s. Created in Ireland as the name suggests as a drink to keep the trans-Atlantic travelers warm, the Irish coffee is a desirable concoction of sugar, hot coffee, Irish whiskey topped with whipped cream that floats in the coffee.

How exactly do you prepare this amazing beverage? Well, first you go about preparing the black coffee in the routine manner. Once this is done comes the part of adding the Irish whiskey (2 parts) and sugar (a teaspoon or more as per will) to the hot coffee (4 parts). Keep on stove but take care the mixture does not boil. The addition of sugar is important because it is due to the sugar that the whipped cream added later will float on the coffee rather than drowning into the mixture. Once the sugar dissolves pull off the stove, pour into a special Irish coffee mug and add the cream in manner that gives the cream an appearance of a peak or head.

Over the years, many regions of the world have come up with their variations to the renowned Irish coffee. The variants are as follows:
1.) Dutch coffee (no cream topping but contains advocaat in addition to Irish whiskey)
2.) You will find the famous vodka substituting the Irish whiskey in the Russian coffee.
3.) In the Jamaican coffee, dark rum or Tia Maria is used.
4.) The Spanish coffee consists of sherry in place of Irish whiskey.
5.) Scotch coffee (replacement of Irish whiskey with Scotch whiskey)
6.) The French have theirs with brandy or Cognac instead of Irish whiskey.
7.) Kentucky coffee uses the Bourbon whiskey.
8.) Baileys coffee, which replaces the usual cream with the Baileys Irish cream.

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Source: Wikipedia

The scientists say that green potatoes have high amount of a poisonous chemical called solanine that can lead to nausea, headaches diarrhea, vomiting & many other ailments, if it is consumed by fault.

The reality is that generally potatoes produce little quantity of solanine as a defensive step to protect it from insects and other minute organisms, but this amount rises if it is exposed to light and hot atmosphere for a long time.

The green color of a potato is mainly due to high amount of chlorophyll, which is basically not harmful for health. But in fact it is a signal that the amount of solanine, which is manufactured at that time when the chlorophyll is also produced, has raised too.

A current report is presented by Alexander Pavlista, who is a professor at the University of Nebraska-Lincon. In the report it was told that — a 100 pound man would have to consume nearly 16 ounces of a totally green potato to fell ill.

It was noticed that the green potatoes were never send to the market for sale. And to prevent the production of solanine, it is always suggested that potatoes should be stored in cool and dim light places, remove the green areas before its consumption.

If the taste of the green potato — is found to be bitter, than don’t consume it. This green diet would prove to be harmful so just avoid it.

Note

The green potatoes have a harmful chemical which can make you ill. So try to avoid this.

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Imagine: You are guzzling endless mugs of beer, eating tubs of ice-cream and you are still losing weight instead of gaining! How about appetite suppressing breads or voice softening chewing gum? Isn’t that a cool idea?

Sounds too good for a food lover like me! Well, companies are cashing in on consumer’s dreams of eat-all and gain-all (nopes, not weight) come true and are coming up with functional foods and beverages that promise stress relief, weight loss, suppress weight, give beautiful voice, prevent bone loss and much more. In short you have foods that give you ‘personalized nutrition’.

Take a look at few examples:

Korean brewer Hite has launched its new beer, called simply “S”, contains dietary fiber to help drinkers control their weight.

Korea Yakult claims its new product Brain Q 148 targets students and contains extract of amino acid that can improves your learning ability by relieving stress.

Haitai Confectionery and Foods recently released a functional gum called Chew&Sing, which it claims has magnesium to soften the vocal cords and help people stabilize their voices.

For Me, a new ice-cream from Kirin is made of one hundred percent vegetable materials so it’s great for weight watchers.

Paris Baguette has bread on the market that it claims help suppress the appetite.

Do they actually deliver what they promise?
No one really knows or have proved that these products work, but one thing is for sure they don’t come cheap and you gain something for sure - A lighter wallet! So, beware when you want to try these products.

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