Here is a heat-beating, thirst-clenching cocktail inspired by Serious Eat’s recipe, with my own modifications.
I have replaced “simple syrup” with maple syrup and increased the rum portion, as well as “Persianizing” the brewing process; as a result my cocktail has a deeper flavor and thicker body and is still a bit tart and sour-sweet with amazingly refreshing effects! Read the rest of this entry »
Blessed by a new family member of Chinese origin, aware of my love for foreign food stuff and generous enough to shower me with gifts of such nature each time she visits us in Montreal,
in the past two years I have gradually become familiar with and fascinated by a vast array of Chinese tea. I take this as the most fortunate and welcomed introduction to the Chinese culture, albeit through a small (steamy) window.
As an Iranian, I grew up knowing and loving our national beverage, tea, which could be translated into loose black tea leaves, always prepared and drunk in the same fashion by steeping and simmering, then sipped from small delicate glasses that allow one to see its translucent mahogany color while relishing its flavor. In Iran, tea is the first thing you serve to your visitor – or drink on your own for that matter – at any time of the day or night, at happy or sad, formal or informal occasions, always the same black tea, always processed in the same way, though. I think it is safe to say that the Iranian tea culture while being extremely popular is quite simple plain down to earth. The Chinese tea culture, on the other hand seems anything but simple! Read the rest of this entry »
Blood orange is a variety of orange with crimson, almost blood-colored flesh and smaller than average orange, with pigmented, though and hard skin. When completely ripened, they are juicy and sweet and definitely awesome looking in salads, salsas. They are also excellent for garnish in ice cream, in fruit salads and in sweet cocktails. I love having blood orange fresh out of my hand or better still, for treating myself with a glass of its juice to go with my savory sunny side up egg on a wintry and otherwise gray Sunday! One blood orange juice mixed with two regular orange gives a full l glass of orange juice which is still quite blood-colored, as you see in the picture.Blood orange is a winter fruit, more than regular orange is; they could be found usually from January to April – and not necessarily in ALL supermarkets. In Montreal I buy them from Middle Eastern stores – at a cost slightly more than average regular oranges. If kept in the fridge, they are good for at least two week. What about the city you live in? Do you find them easily? Do you like them at all?
Everybody’s posting and talking about this, so here I am with my own take and though on it:
The mixture of apple, beet and carrot juice is so full of good stuff – vitamins, minerals, antioxidants, that is referred to as “miracle juice”, good for maintaining and improving health and preventing common and nasty diseases such as cancer and heart attack. The way it should be prepared and taken varies slightly according to various sources, but the following instruction seems to be the most recommended: Read the rest of this entry »
Guacamole: I sued to make guacamole dip with minced avocado and tomatoes (equal amount) and some chopped coriander, plus jalopeno and fresh lime juice of course. Well, the ratio matters a lot. The “real” guacamole, the one served with almost all local foods in Mexico would have the following recipe:
Preparing and drinking Sangria, this Spanish/ Portuguese, wine-based punch does not have to wait for summer time; it is an ideal drink for festivity – or better still, it could make a festivity occasion on its own! Here are the two recipes I recently tried and was quite happy with.
1. Sangria with White Wine & Peach, Orange and Mango
Ingredients: White wine, 1 Bottle (for the list of appropriate wines for Sangria, see here). Peach Schnapps, ½ cup. Sugar, 1 tbsp. Sliced peaches (fresh or frozen), 1 cup. Sliced orange, ½ cup. Peeled and sliced mango, 1 cup. Ginger ale, ½ liter.
Are you convinced, as Laura Sands (nutritional counselor) is, that dairy products are absolutely harmful to our body due to the bacteria and hormones contained in the animal’s breast milk?
And that the main reason why milk consumption continues to be promoted (particularly in the west) is that the dairy industry pays the global media corporations to filter and control the information to its own financial benefit? This video could be disturbing, but informative if you’re thinking along these lines.