Gourmet Food Kitchen

Eating gourmet chocolate wouldn't make heartburn actually worse, you know. But of course, if you're damn overweight and all, you could easily lose some of those pounds to reduce the risk of heartburn. A change of dietary lifestyle does not have any effect whatsoever on heartburn, except, of course, if you have this bad reaction to some food types, that is. Plus, these medical researchers have also found out that sleeping habits, specifically sleeping positions, affects heartburn risk levels more than eating gourmet chocolate. So don't end up thinking of how you'd end up dead after a good gourmet chocolate treat now.

We all have this idea that drinking gourmet red wine is healthy as long as it is taken in moderation. In this modern information age, ideas of the past are constantly being revised and modified either to suit our current needs, or just maybe our damn addictions! Recent studies have shown that drinking gourmet red wine is as natural as breathing. Yes, our body needs it as much as it needs sleep and breathable air, or at least we're hooked up with what drinking this shit provides our damn bodies with!

Don't you notice how much people can't resist guzzling a bottle of red wine after a good hearty dinner? Plus, don't you always have the urge to drink this gourmet drink at night, and just at night? Well, these scientists back in Italy have found out what makes drinking red wine a form of natural addiction! These geniuses have stated that a hormone found in our bodies is also found with high-damn levels of a certain substance! This can be compared to the damn grapes used to actually make red wine.

The substance found in red wine is said to be the same sleep hormone found in our bodies. Now this hormone is naturally given off, or secreted, by our brain's pineal gland, and is called melatonin. Plus, this sleep hormone of ours is secreted, in continuous amounts, by the brain, of course, at night. With this, we now know why it does that: to tell us, or our bodies, to fuckin' sleep! Yes, red wine regulates the damn circadian rhythm of our fuckin' bodies! As natural as it gets, don't you think?

All this time, I had this stupid idea that eating shellfish would literally make my heart choke from the cholesterol it would inject in my system. This is a fucking lie about shellfish, and it made me miss out on the greater things in life: gourmet treats such as broiled scallops, lobsters, and mussels! Now I know how those dweebs back then made the explorers feel when they told them about how flat the damn world is - fall from the edge my ass!

For me, it's the same thing as literally eating your heart out with shellfish. This damn lie was backed up by those dumbasses who call themselves food nutritionists. These cocksuckin' liars classified shellfish as crap which contained sterols and shit. Well, shellfish does contain sterols. But the crappy ways they had back then of testing food from shit classified sterols as among the chemical compounds under high-cholesterol substances. Thank God what we have now makes us think otherwise of shellfish.

Yes, our testing methods can now accurately classify shit from crap, crap from heart-burning substances, and so on. Modern nutritionists have now classified sterols as a chemical compound under the low cholesterol stuff. Yes, shellfish are low in fat! Take that, you lying bastards! With this, I think we should now all enjoy our favorite fish treat and other shellfish treats, without worrying too much about what those asses have to say, you know.

If you're thinking of a healthy gourmet meal without the usual fish treat, I think the first thing that pops up in your mind is a healthy fat-assed chicken to go with an equally healthy gourmet meal. Chicken has been one of our prime choices when it comes to healthy gourmet meals, and adding just a few healthy spices would add a little dimension to your bland idea of a chicken gourmet meal, you know. Just stay clear from those genetically-modified chickens, mind you, which is usually served in those greasy fast food chains. I know they would neither deny, nor confirm this fact, but do some research on the matter if you think I'm just pulling your leg.

So, here's one gourmet recipe that's as tasty as it is healthy. In short, you'd need:

-chicken - 4 ounces
-vinegar - 1 teaspoon
-soy sauce - 2 tablespoons
-chicken broth - 1 cup
-ginger - 1 teaspoon
-cornstarch - 1 tablespoon
-mushrooms - 1 cup
-garlic clove
-water

About 4 ounces of chicken would do, but you'd better take those bones out of that fat-assed chicken and better skin it, too. After all, a healthy gourmet meal is what you're looking for, right? No, you wouldn't be needing a Japanese chicken for this Teriyaki recipe. An American-born chicken would do, you know. Then add about a teaspoonful or so of vinegar, two tablespoonfuls of soy sauce and about a cup of tasty chicken broth, both the low-sodium type, about 4 cups of fresh water, a teaspoonful of dried ginger, a clove of minced garlic, a tablespoonful of cornstarch, a fourth-cup of damn cold water, and you have everything that is needed to make a tasty Teriyaki chicken meal. But you should not forget to add about a cup of edible mushrooms. I think you should take the non-psychedelic type, you know, for you might think that damn chicken is walking out of your plate!

Next thing for you to do is reheat that damn oven of yours to about 350 degrees or so. Then, prepare a non-stick pan in which to heat the tasty olive oil, as well as brown the damn chicken you got there for about three minutes or less, without missing any portion of that damn chicken of yours. Then bake that chicken for about 40 minutes or so. While that fat-assed chicken is cooking itself, combine what you got left in a medium to large saucepan, leaving out the cold fresh water and the cornstarch for later. Heat that saucepan of spices, and decrease the heat after about 3 minutes or so. Mix the cornstarch with the cold fresh water, and flush it in the saucepan of spices after it's about the time the cornstarch fully dissolves in the cold fresh water. Heat up that saucepan for about a minute or so, then pour it on that baked chicken of yours. What you got there is a Teriyaki chicken, complete with mushrooms, a nice and healthy gourmet meal, my friend. Enjoy!

There's this thing our French friends call food and wine pairing. I don't actually prefer a good bottle of wine over a cold beer after a good hearty meal, but sometimes, my curiosity takes hold of my better judgment. With this, I tried picking a bottle of wine which I think would match my next meal in mind yesterday. The results were disastrous! I think I got the wrong bottle of wine, the wrong meal, or just about the wrong person to test it out!

Having learned my lesson, I now know what sort of wine goes with which sort of food. Those greasy fast food meals should only be paired with a cold beer, and those delicately fine gourmet meals should always be eaten with a good bottle of gourmet wine. The more expensive your meal is, the more expensive the bottle of wine that should go with it! You should know that in the situation where food and gourmet wine pairings are as important as winning the World Cup (and too bad, the French team lasted like a tasty gourmet dinner gone spoiled in the end), the main aspect is balance. You see, with a bad gourmet meal, getting a good bottle of wine to go with it would only make your experience worse! You should make it a point to choose a bad bottle of gourmet wine with bad gourmet food, for it would at least leave you with something that's just bad and not worse!

The historical Indian culture is one of the most interesting topic in history. It is very diverse and complex, yet very intriguing to know. One aspect of it that I certainly love to explore is the Indian cuisine. Because of that, I am eager to know and learn to cook Indian recipes. One Indian recipe that I learned is the so-called Carrot Soup.





8 cups water
6 carrots, chopped
2 potatoes, peeled and cubed
3 celery, chopped, with leaves
1 large onion, chopped
1/4 cup soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
3 teaspoons curry powder
2 1/2 cups whole milk
6 tablespoons dry potato flakes

Boil water in a large cooking pot and add carrots, potatoes, celery and onion; return to boil. Reduce heat, cover, and simmer for 30 minutes, or until carrots are tender. Remove soup from heat and let it cool for about 5 minutes. Then, puree in blender or food processor in batches until smooth; return pureed soup back to pot. Next, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder and stir well. Add whole milk and stir constantly, stir in potato flakes before bringing to a boil. Reduce heat, and simmer for 5 about minutes, then stir occasionally. Add seasonings depending on your preference; serve hot.

I have seen both on TV and those damn flicks how much our French friends value taste and presentation over nutritional content with their food. I thought this was how those sophisticated French women manage to stay slim even in this modern age of burgers, french fries, and other greasy fast food. I also knew that some of their recipes involve basic stuff which I wouldn't even know how to spell, let alone read and pronounce! But I think their new idea of French cuisine in this modern digital age has taken a turn for the damn worst!

They now have this addiction to cigarettes and black gourmet coffee. I do hope those cigarettes and coffee are the Cuban type. For if not, then I wouldn't even think these are real French people! Maybe the world has suddenly been trapped in some sort of warped space, and all our distinct cultures seem to be in topsy-turvy! I see Americans knowing that there's the damn rest of the planet to worry about, our Brit friends knowing what poverty means, and the French having no damn taste whatsoever when it comes to a good and tasty diet! Well, I don't even think they still give importance to staying fit and healthy in what they drink and eat! I think they would even prefer a cold beer over a glass of fine wine!

If you're a caffeine addict, then you wouldn't want to taste a hot steming cup of coffee that doesn't even give you a mild boost on your nerves. This kind of not-so-much perky coffee is called Arabica, and yes, it's indeed very tasty. It's just that if I wanted a tasty drink, I'd get myself a damn cold beer! It's no wonder why those gourmet coffee fanatics prefer the Robusta type over this one!

I just don't give a damn why this tasty gourmet coffee is called Arabica, but maybe it came from Arabia or something, you know. It's just that I wouldn't even consider drinking an Arabica cup while surfing the internet or something. Even if I did have a fast internet connection, its speed couldn't even drag me out of this cup's blandness! I, for one, don't like coffee that doesn't perk me up in the morning, so I prefer to get myself a hot steming cup of Robusta coffee than this one. Our Arab friends might like it, but I don't! So if you're looking for a perky cup of tasty gourmet coffee, better stay out of this one, 'cause you're better off with a cold Coke! After all, isn't coffee supposed to be a stimulant? Seasoned coffee lovers would tell you it's more about the taste, but I don't believe that load of crap! This is because if you strip my coffee of its caffeine, then it's like stripping an alcoholic off his drinking rights and privileges!

So you call yourself an actual gourmet coffee addict, right? Well, I believe you don't even know what the cheapest yet most addictive coffee type is! Well, I have learned from my internet browsing ventures, thanks to my fast internet connection, the type of tasty gourmet coffee I really love! Well, I think you would be interested in what I have to say, so go and get yourself a hot cup of coffee you don't even know which country it came from, and listen to what I have to say.

Well, doesn't that first sip give you a sense of elation similar to what you would have when you get that first headrush from a heroin session? That's called a caffeine rush, my friend. Caffeine isn't exactly a prohibited substance, but I do think it's a regulated one. You see, caffeine is highly addictive, and it has the notoriety of coming from the Coca plant. Yes, the same plant where you get cocaine, and, from a more popular story, the carbonated beverage critically acclaimed around the world!

Since you know by now why coffee tends to give you the same effects as what cocaine would give you, I think it would do you good to read on. Drinking coffee, specially the Robusta type, would generally perk you up in a way which would simulate a mild amphetamine dose. It's a stimulant, right, and the term Robusta is what you call the type of tasty coffee that actually has high caffeine content. Well, it's also the cheapest gourmet coffee you could find with enough caffeine to keep you awake for as long as you like. Just keep on sipping a hot cup of this coffee type, that is. Since caffeine is highly addictive, I think I wouldn't have to tell you what to do.

Julia's boyfriend dumps her for a popular, pretty, blond cheerleader in their school. Julia was so depressed and sad about what happened to her four-year romantic relationship with Brian. She didn't expect that Brian would fool her and break her heart. In fact, she didn't expect that her bestfriend Jenny would betray her by stealing Brian from her. She found out about the relationship between Brian and Jenny when she saw them enter the cinema. From afar, she saw that the two are holding hands and she decided to follow them, to negate that what her mind is saying (Brian and Jenny have a relationship) is not true. In the small cinema, she saw the two kissing. Julia shuts her eyes; she couldn't bear to watch her boyfriend and her bestfriend betraying her.

As she was walking on the way to her house, her mind keeps on replaying what she saw earlier. She doesn't want to believe what she saw. She is trying to convince herself that it's nothing and that Brian still loves her dearly. Her eyes weren't the only ones weeping, her heart too was weeping; as though it was crushed into pieces.

When Julia arrived at her house, her mother was eating luscious German food. Julia went up to her room. Even though Julia hasn't told her mom about what happened, she has an idea already. Instead of going up to Julia's room, her mother called on zchocolat and ordered their finest chocolates. One of the goals of zchocolat is to give a lasting memory of the chocolate to the clients. All its chocolates are deliciously original and can be order online.

After the mother called up zchocolat and ordered chocolates, she knocks on her daughter's room and when Julia opens the door to check who it was, she found a box of Zchocolat in front of the door and a card that says, "I'm here for you". At the sight of the chocolates and her mother's card, Julia felt better and all her blues went away.

I have always been addicted to bittersweet chocolates. Thus, it is no big news that I devour everything that has the said chocolate included in any recipe. Just recently, I was able to taste a delectable dish prepared by my brother's girlfriend. Needless to say, I asked for the recipe of the dessert that is currently a favorite of mine.


Ingredients:

2 cups of confectioner's sugar
1 1/4 cups of all purpose flour
1/8 teaspoon of salt
5/8 cup of melted unsalted butter
6 eggs, white part only
1 tablespoon of heavy cream
1 teaspoon of vanilla extract
1 1/2 teaspoons of light corn syrup
4 ounces of bittersweet chocolate, finely chopped
1/4 cup of unsalted butter

The steps in making this luscious dessert are quite simple. First thing to do is to mix the flour, salt, and confectioner's sugar in a big bowl. Create a well at the center of the mixture. Next, you can add in the egg whites, heavy cream, vanilla, and melted butter. Blend all of them very well. Refrigerate this at least 2 hours; better yet, keep it overnight in the refrigerator. Afterwards, you can grease 2 baking sheets with some vegetable oil spray. You can also use shortening if you want. Make sure the that you preheat the oven at 220 degrees Celscius. A heapful of teaspoon containing dough should be placed on 1 of the baking sheets. Spread the said batter into an oval measuring 6x3 1/2. You can produce 4 ovals in one baking sheet. 6 minutes should be enough to bake the batter, or you can wait until you see that the edges of the cookies are brown in color. The, you can use a spatula to transfer the batter to another clean surface. When rolling the cookie, a chopstick may be used. If you sense that the cookies are stiff, place the cookies back in the oven for 30 seconds. Prepare another baking sheet while the first batch is being baked. Lastly, mix corn syrup, remaining 1/4 cup of butter, and chocolate in a bowl. The bowl should be placed atop simmering water. Stir the mixture until it is smooth. When the chocolate mixture is done, dip the ends of the cookies in it. Set the cookies up on some waxed paper.

Undoubtedly, the historical Indian culture is one of the most interesting cultures to study. Because of that, I did some research on their culture particularly on their food. What I found out is a recipe that is so easy and so fast to do, the rice noodles.

14 ounces rice noodles
1 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon black mustard seed
2 dried red chile peppers, chopped
4 tablespoons roasted peanuts
3/4 cup shredded or flaked coconut
1/4 cup water
fresh cilantro, for garnish

To start preparing rice noodles, place noodles in a medium size pot and add water, just to cover. Next, put some salt and boil. Then, after boiling 1 to 2 minutes, transfer the noodles to a colander and let cold water run through it for about 3 seconds. Drain the noodles and set aside. Afterwards, heat oil in a wok. When it is warm already, add the mustard seed, chile peppers and lentils and stir-fry until lentils start getting light brown. After that, add peanuts and stir-fry for 10 seconds. Then, stir in coconut and fry it until light brown and add cooked noodles and 1/4 cup water. Allow it to stir over heat for 10 to 20 seconds or until well mixed. Finally, garnish with cilantro and serve.

I love trying new dessert recipes. I just saw this in a magazine that also features actress Nicole Kidman and her Academy-award winning peformance for The Hours. I immediately went to a store to buy the ingredients and went back home to cook. Funny it may seem but I really love desserts.

2 cups white sugar
2/3 cup water
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
2 drops red food coloring

To prepare this delicious and sweet dessert, line a 7 x 7 inch pan with parchment or waxed paper. Then in a medium heavy-bottomed saucepan, put sugar and water and heat gently until the sugar is dissolve already. After that, bring to a boil and cook until it reaches 240 degrees F or 120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball. Afterwards, remove from heat and immediately stir in vanilla and coconut. Allow it to stir for 5 to 10 minutes or until mixture begins to thicken. Then, pour half of the mixture into the prepared pan and level the surface with a knife or spatula.

Next, tint the other half of the mixture by stirring in the food coloring and pour the pink mixture on top of other layer, and level the surface. After, press all down firmly with the back of a spoon and allow to harden. If firm already, turn out of the pan and remove the paper and cut into squares with a sharp knife.

Are you the typ eof person who likes the mixed taste of sourness and sweetness? Then this recipe called Scrunchy Sweet and Sour Chicken is perfect for you. I was vacationing in Spain when I met a chef who taught me how to cook this dish. At first, I cannot master how to blend the two opposing taste but after two weeks of trying, I was able to do it finally.









2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish

To start everything, mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper. Then, heat 2 inches of oil in a wok or deep frying pan and toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. After that, drain on paper towels. Next, empty the oil from the wok to leave a thin coating in the pan and stir-fry the onion and peppers over a high heat for 3 minutes. Then, drain the pineapple cubes add to the pan, and cook for a minute ot two. Reserve the pineapple juice in a container. Afterwards, combine together the cornstarch and a little of the pineapple juice to form a paste, stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Then, pour this into the pan and bring to a boil and stir until the mixture thickens. Stir the chicken pieces into the pan. Simmer for 5 minutes until cooked through. Do not forget to check the seasoning then divide between bowls. Finally, scatter the cilantro on top and serve.

We only see mushrooms in our surroundings. Some might thought that they are useless except for their biological purposes. However, there are mushrooms that can be eaten by humans. Accordingly, mushrooms have an array of flavors, aromas, and textures. From mushrooms, this soup will definitely suit your taste and will brighten up your day. This soup showcases the amazing taste of wild mushrooms. This taste creates a very interesting flavor that is comforting and at the same time delicious.

1 large shallot, peeled and sliced thin
8 Ounces Porcini Mushrooms, sliced
8 Ounces Chanterelle Mushrooms, sliced
8 Ounces Oyster Mushrooms, sliced
2 Quarts Chicken Stock
1 Pound Yukon Potatoes, peeled and diced large
2 Tablespoons Fresh Thyme, chopped
2 Tablespoons Butter, unsalted
1 Teaspoon Fresh Oregano, chopped
1/2 Cup Madeira
1/2 Cup Heavy Cream
Salt and Pepper

To begin, put the butter to a large heavy pot and melt over medium heat. Then, add the shallots and cook or for about 5 minutes or until they are soft. Next, add the mushrooms and cook for another 5 to 7 minutes. After that, you can now add the stock, potatoes, thyme, and oregano. Have it boiled, then simmer and cook for about 15 minutes.

Next to that, puree the mixture in a food processor or a blender and return to the pot. Then, stir in the Madeira and add salt and pepper. Finally, stir in the heavy cream just before serving. Now your wild mushroom soup is ready. Enjoy it with the whole family.

Lemon Meringue is a perfect dessert for the whole family. This recipe is divided into two main steps, making the lemon filling and doing the meringue toppings.

Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows

Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

For lemon filling, we have to adjust the oven rack to the middle position. Then preheat the oven up to 375 degrees F. Next, whisk the egg yolks in a medium size bowl and set aside. Afterwards, combine cornstarch, water, salt and sugar in a medium pan. Then, turn the heat on medium, stir frequently and bring mixture to a boil. Let it boil for 1 minute and remove from heat. Now, it is time to add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Then, you have to return the egg mixture to saucepan, turn heat down to low and cook and stir for 1 more minute. Again, remove it from heat and gently stir in butter, lemon juice, and zest until well combined. Next, pour mixture into pie shell and top with meringue while filling is still hot. Make sure that meringue completely covers filling and that it goes right up to the edge of the crust. Then, bake it for 10 to 12 minutes or until meringue is golden. Afterwards, remove it from the oven and cool on a wire rack. It is recommended that slicing muct be done if the pie is cooled completely.

For meringue toppings, you have to place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Then, beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.

Sometimes we just love chocolates. We just care on its taste and its price that we tend to forget to at least know who manufacture that chocolate. Now, are you curious to know what is the world's largest chocolate company? Previously known as the Hershey Foods Corporation, now The Hershey Company or simply Hershey's is the largest chocolate manufacturer with its headquarters located in Hershey, Pennsylvania. Milton Hershey founded this company as the Hershey Chocolate Company in 1894, a subsidiary of Lancaster Caramel Company. Considered as one of the oldest chocolate company in the United States, Hershey's chocolates are being distributed not only in US but also in different parts of the world. Hershey's is also considered as an icon for its chocolate bar.

Not known to many, aside from making the best chocolates in the world, Hershey's also engages in charity works. The company maintains the Milton Hershey School and Milton Hershey Medical Center. It also founded Hersheypark, which was initially built as an amusement park for Hershey's workers' children. It also sponsors the Elizabethtown College Honors Program. I hope this company serves also as an inspiration for other companies. The true success of a company not only lies on its capability of giving the best service for its customers, it also involves providing help for those unfortunate people in our society.

So you think only fancy restaurants have the right to make your favorite dish? Wrong. Even rice lovers out there could rejoice at the prospect of creating their very own gourmet rice at the comfort of their nice homes. Trust me, there is no way you would get it wrong because it is too easy.

Rice is an excellent alternative for the pasta or any kind of carbohydrate dish. Gourmet restaurants are known to be an expert in making different variants of rice. This includes Rice Pilaf, which you could easily cook for your friends.

Ingredients:

-1/2 oz. butter
-2 shallots (chopped, of course)
-half celery stick (that's chopped)
-1 tbsp. fresh basil
-1 tbsp. fresh parsley
-1/4 tsp. cayenne
-7 oz. rinsed rice (long grain)
-13 oz. chicken stock (heated one)
-salt
-pepper


While preheating oven to 180 degrees Celsius, cook butter, shallots, and celery in casserole over medium heat. Add the seasonings and after 3 minutes, put the rice into the casserole and mix with salt and pepper. Cook until the rice gets sticky, then pour the chicken stock. Stir occasionally and let mixture boil. Cover and finish cooking in oven for 18 minutes. Now, you can be proud of yourself for cooking up a healthy and tasty gourmet rice.