QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Caffeine Not Addictive
If you think you're addicted to that morning cup of java, a new study shows it takes more than average coffee consumption to develop an addiction. Researcher Astrid Nehlig of the French National Health and Medical Research Institute in Strasbourg, France, says her study involving laboratory animals showed the area of the brain responsible for addiction is not affected by normal caffeine consumption. In her animal tests, Nehlig found caffeine's effects are different from amphetamines, cocaine, morphine and nicotine. The average consumption of three cups of coffee a day is too low of a dose, says Nehlig, who adds that consumers would have to drink seven or more cups of coffee in rapid succession to begin to activate this area of the brain. "Activation of the circuitry of addiction and reward occurs only at high doses of caffeine, which probably induce already adverse effects," such as depression, anxiety and nervousness, Nehlig says. The study confirmed that caffeine does increase alertness and energy. This study was presented at the American Chemical Society's annual meeting in Anaheim, Calif.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Cocoa Ice Cream
Ingredients
Mix very thoroughly 1/2 cup dry powdered cocoa Few grains salt 1 cup sugar and 1 tablespoon cornstarch. Add slowly 2 cups milk, scalded, and cook over boiling water 20 minutes, stirring until thickened and occasionally afterward. Pour over 2 eggs well beaten, chill, and add 2 cups cream beaten stiff 1 teaspoon vanilla and 1 cup syrup drained from canned raspberries or strawberries, and freeze.
Method
If frozen in vacuum freezer, put mixture in center can of freezer; cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife. If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt.
Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Caramel Ice Cream
Ingredients
3 cups milk 1-1/2 cups Karo, Blue Label 1-1/2 tablespoons Argo or Kingsford’s Cornstarch 3 egg yolks Few grains salt 1-1/2 teaspoons vanilla 1 cup heavy cream 1/2 cup sugar 2 tablespoons granulated sugar, caramelized and melted in one-fourth cup boiling water
Method
Scald milk,caramelized sugar, Karo and sugar and thicken with the cornstarch dissolved in an equal quantity of cold milk. Cook fifteen minutes, stir in the egg yolks well beaten and combined with a little of the thickened mixture.
Chill, add salt, flavoring and cream, and freeze, packing with three parts of cracked ice to one of rock salt.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
If kitchen platform is too small to roll icehalwa, it would be more convenient to use the dining or other large table top for placing the sheets to roll. To keep the cornflour paste melted, keep it near the stove, so it does not solidify in the process of using, since ghee tends to set very fast. Fresh drumstick flowers and leaves may be used as an excellent garnish for curries, veggies, and even rices, etc. They can also be boiled in vegetables for vegetable stock to give an unusual flavour to soups, etc. Veggies, kormas, curries, dals, etc. to which onions and garlic have not been added will keep good for much long hours. Also reheating veggies too many Dry masala veggies like drumstick aloo sabzi can easily be converted to thin gravy curries, by adding enough water with the ground masalas to make a thinner curry, to be eaten with steamed rice, etc. But make sure to alter salt, and other spices as per resulting taste change. Cheese will stay fresh longer if wrapped in clingfilm once seal is broken. Take care to refrigerate in the chiller tray section of the fridge, to keep if good for days. Scrape, cut and store drumsticks in clean ziplock or freezer bags, make a few small holes, and the drumsticks will stay fresh for 8-10 days in the refrigerator. Drumstick leaves were used for cleaning vessels in earlier days, mixed with very fine dryriverbed sand. The thick roots have medicinal value, and benoil: extracted from the drumstick seeds, is used in cosmetic and cooking purposes. One may add bundled lemon grass leaves to give the tea a different zest. Make sure to reduce the quantity of ginger used, if adding lemon grass leaves. Thai food is more authentic, when garnished with small flowers made of fresh chillies, spring onion, scallion flowers and crisp deepfried basil leaves, rather than just chopped coriander or mint leaves. Cheese are generally not used, except for grated tofu, that too sparingly as a garnish. Lemon grass, peeled and chopped finely may be frozen in clean freezer bags for further use. Make sure to thaw properly, before adding to the dish. Coat skewered veggies, beancurd chunks etc. with chilli flavoured oil, before roasting on a barbque, to give a better flavour and finish to the chunks and pieces. A teeny bit of thai pastes of sauces added to regular dips and barbque marinades will enhance their flavours a great deal. Warm dry spices ever so lightly, over a heated griddle, to lighten them so crushing is much easier and faster. Also the aromas exuded will be much richer. Wear surgical gloves or use scissors to cut green or fresh chillies, since the oils in them tend to burn the hands long after cutting. So save tears by using scissors and gloves.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Flavoured mayonnaise may be made by adding crushed dried desired herbs. Or even fresh, very finely chopped ones will do. But make sure to refrigerate always, and use of some fresh herbs will decrease the life of the mayonnaise. Thin slices of brinjal, may be rubbed with salt and a dash of turmeric, the water which oozes discarded, and then dried on a mesh in hot direct sunlight till dry and brittle. These may be crushed an used in raithas or salads when brinjals are not in season. Do not discard water drained from tied curds (whey). Use to either knead chappati dough for softer, tastier chappatis. Or dip an old toothbrush in this liquid and give your blackened silvers, like anklets, chains, rings, etc. After brushing, wash with a milk detergent solution, wipe dry. Your silvers will shine like new. Try to store dishes like buttermilk, or its variations in ceramic, glass or earthen containers. This will keep them from souring fast, and will not taste rancid so quickly too. Pouring also becomes easier. Run the inner side of muskmelon skin, over face and neck. Allow to dry and keep for 15-20 minutes. Wash off with cold tap water. It will leave your skin feeling fresh, clean and taut. Excess tomato puree may be frozen in an ice cube tray. Remove frozen cubes and store in a sealable freezer bag, using as and when required. Always keep a glass of very hot water and a large flat knife ready, if required for finishing touches. When the knife is dipped in hot water, then the icing spreads very evenly and quickly. When sprinkling coloured sugars, granules, etc., in a partial area of icing, first pipe a rough outline to work as a guide. Highlight outline after the sprinkling is over, by piping again exactly over it. This way your end result will be much more clean and accurate. To store sugar paste animals/flowers, etc. place carefully in compartmentalized box with fitting lid, and refrigerated till required. This way the pieces won't get damaged due to one another. Always brush the top and sides of cakes before starting to ice them, with a food brush. This way the crumbs won't get embedded in the icing while Preferably make the cake previous night, soak with syrup or as per recipe, and ice it the next day, for a smoother, cleaner icing. Never ice a cake which has not cooled thoroughly, through and through. Never overbeat mixture for muffins, biscuits, cookies, etc. as lumpy batters turn out better textured products. Always handle the batter gently. Make sure to sieve all dry ingredients together 2-3 times for better blending, and even softness. Deep-fried sweet like pineapple triangles, karanjia, choorma ladoo, etc., taste as good as fresh, if placed on a tissue paper in the microwave for 10-15 seconds. Clean sheets of plastic should not be discarded after use. Soak in warm soap suds, wash with clean warm water, followed by cold water, drain, wipe dry and use as and when required.
QUEEN VICTORIA
Age: 124
7823 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
When kheer is served in small earthen teacups available in many parts of India in many shapes, they give add a wonderful earthy preparation to the dish, as also make unique cups to serve in. They are small containers, marked by the absence of handles, since they do not heat due to the hot liquid poured in them. Leftover kheer may be further boiled and used to make goodies like kulfi, rabdi, etc.Use the liquid part, by spooning out the rice/sago/vermicelli/etc. These may be ground to a paste in the mixie before adding back to the liquid. For the calorie-conscious, you may use low fat, skimmed milk to make kheers, instead of whole milk. If fruit like peaches, apples, pear, pomegranate, etc. turn out to be sour, do not throw them away. Dice, add chaat masala, sugar, salt, pepper and toss, adding cucumber, coriander, if desired. Will transform into a tingling, and interestingly refreshing salad. Place some camphor in your toolbox, to keep the tools from rusting. Place a few empty toiled soap wrappers in you wardrobe: will give a pleasant aroma, ward off insects and avoid musty smell. Add a pinch of salt to hot water, to retain its heat for a longer period. Remove crayon marks by rubbing cigarette ash over them. Dip incense sticks in baygon liquid spray and then light, when dried. Will keep away the mosquitoes. Clean door and window screens with kerosene dipped cloth, to remove rust and even keep mosquitoes from sitting on them. If making a variety of Lebanese dishes, then it would do well to soak and boil a large amount of garbanzo beans. Pressure-cook till they are soft to touch. This is approx. 5-6 whistles. Drain and refrigerate. Remove as and when required, washing with fresh water before adding to dish, or following in a recipe. Coriander, parsley and other such strong smelling herbs must be refrigerated in plastic bags after wrapping in brown paper or newsprint. This way, they will not get soggy or dry, and their aromas will not permeate into the fridge and other refrigerated items. Place portable light citrus juicer over a folded hankie or other cloth to prevent from slipping and sliding all over. Soak new brightly coloured clothes in half a bucket of water, to which half a cup of salt has been added and dissolved. Wring out after half an hour, without rinsing in other water. Dry, iron and use. Next time you wash these clothes, their colour will not fade soon, as also it will not bleed onto other fabrics. Save a teaspoonful of urad dal while grinding for idli, before adding salt. Rub this dal between palms, apply on face and rub gently. Add a few drops of olive oil if desired. Keep for 5 minutes, wash Off with running tap water, dab dry. Leaves you face clean, and flower fresh. To give a spicy Pakistani taste to any bland (non-cream based) soup, add a dash of either malakapudi or andhrapudi, while it is being cooked.
