1 Jul

More than 130 years ago, people thought of food in much more different way. But, as we can see, basic facts about food have not changed too much. In a food list below, we listed most important food and what people were thinking of  it. For example ,these days people often ask themselves, is honey good for you and is it healthy? There are opposite opinions, because it is pure sugar, fast and highly concentrated.But many people think that it is very healthy and that improves immune system and protects from infection.

As old cooking book says: Cook must know which food and in what amount affects health of her loved ones. If we eat mixed food, meet and vegetables, we will satisfy the needs of our body. If we do not eat meet at all, or very little, we should know what food can replace meat in adequate way.


Meat, especially the red meat(beef,veal) have all materials of which consists our own body, there fore it is very strong food. Individuals that eat a lot of meat provoke their temper and arouse their blood, so the meat is a good food for the people who work very hard.Not all the meat are the same. For example venison is much stronger then other meat.It is provoking and easy to digest. Gelatin is main material of the meat from young animals, their legs, heads, bowels and tendons. It boosts white blood cells in our blood and it is a good food for people with sharp personalities. It cools us down in warm weather and is harmful for the people that are lazy and slow. If muscle fibers are tough they will loosen up if we hit the meat with hammer. On the contrary, if we boil it too much, it will become dry and hard to digest. In meat sauce there are plenty of proteins and we can find it in brains, liver and blood.                                    

Milk is a liquid meat. It is good for recovering patients and people that suffers from anemia. When it is nicely digested it will keep us peaceful. So it is good for the people with lively temperament and bad for slow and lazy. Very fat milk is hard for digesting, so it is good to add some water to it  if you are giving it to a baby. Yogurt is extremely good food for violent persons because it is very relaxing.

Eggs have a  lot of albumen in it, and a lot of fat in the yolk. It is makes them a perfect meal, taken with  bread. Stomach easily digests boiled eggs and scrambled eggs. So, it is a good food for sick people,old and very young. Also, for hard working men.

Starch is substance easily found in corn and potatoes. It makes us fat and interferes with production of the blood in our body.It makes us full, but not so much as the meat.


Honey-1 Animal and vegetable fat  produces a lot of energy and generates temperature, but it can not be eaten alone, only in addition to other food in a process of cooking.

Sugar helps digestion and evaporation from the surface of our skin. So it is good for kids and sick people. Honey is sugar made from flower juice and it helps process of healing.

 Fruits and Vegetables are very important because they have a lot of minerals essential  for our body.Also a lot of salt, iron and phosphorus.Food rich in iron is good for people that suffers from anemia. Potato is used as addition to main meal.Beans has three times more energy then potato and a lot of proteins. Mushrooms are rich in proteins but hard to digest.Fruit is especially good, only if it is ripe.

23 Jun

Every day I watch it.   Food TV Network.   Somehow, with the hundreds of channels I have to choose from, my television ends up with cooking shows playing. I can watch almost anyone cook pretty much anything, whether I like the food being cooked or not.  I can watch that smug David Rosengarten drone on and on about olive oil, like I care about what he thinks.  I am enthralled with Ming Tsai putting a western spin on eastern cuisine and can watch him cook different kinds of seafood all day, even though I am allergic to seafood.   The Two Fat Ladies crack me up, even though half the time I don’t know what they are talking about and the food they make looks absolutely disgusting.   I just love watching people cook.

So why don’t I get off my ass and cook something like the chefs on television?  I watch Sara Moulton cook live every night and say to myself,   “Hey, I can do that!”  I watch Mario Batali make pasta by making a well out of flour and adding eggs and water, and dream of doing that myself.  Every time I watch Bobby Flay and Jack McDavid  Grillin’ and Chillin’ , I look at my grill longingly, wondering why I don’t make the special marinades the masters use.

Why is it that when it gets to dinnertime, all my side dishes end with “roni”?   Rice a Roni, Pasta Roni, cheese and macaroni.   Why do all my vegetables come from the freezer and get directly put into the microwave?  Why can’t I julienne my carrots?  Why can’t I grill asparagus and wrap it in prosciutto?  Why do I always use dried flakes instead of making mashed potatoes from real spuds?   Why?  Because I’m afraid.

I am afraid to buy fresh vegetables in case I cut them wrong, or make a bad sauce to put on them.    I can’t stand to look at my husband as he is trying something new I just cooked, and him looking at me and saying “So, why did you decide to make this?”   It is just so much easier to take my frozen carrots out of the freezer and spray I Can’t Believe It’s Not Butter! on them, or if I’m feeling gourmet, put them in a pan and mix them up with brown sugar and butter (a recipe I actually learned by watching TV Food Network!)

I’m afraid of nasty looks from checkout people.  I like veal, but I’m afraid that the cashier will give me some nasty look because I’m not a PC chef, so I stick with beef and chicken.  I don’t even buy pork tenderloin anymore because one time the checkout guy looked at it in it’s vacuum-sealed package and made a face like I was buying packaged pig shit.   I don’t know why, but I seem to care what people around me think about my purchases.  Maybe it is because I often have snarky thoughts when I see people buying chitterlings or lard.

I’m afraid to buy all the fancy herbs and spices because I don’t want to waste my money if I end up not liking said herb or spice.   A few weeks ago I made my husband spend good money on Bobby Flay’s chicken herb rub.   I rubbed it on some boneless, skinless chicken breasts and grilled it.  After tasting it wondered why I didn’t just use the seasoned salt I always use when grilling chicken breasts, and felt bad that I made my husband spend so much money on something I will probably never use again.

I’m also afraid of wasting money on all the gadgets the chefs use to make their fancy meals.   I don’t have expensive pots and pans, and my knives have much to be desired.   When I got married, I got a number of wooden spoons, rubber spatulas, and other various kitchen stuff, but they are getting worn and from watching all these shows I now want all the expensive stuff.    With all the cooking I don’t do, my friends and family tell me it isn’t worth spending all that money on items I will rarely use.   I try to tell them that if I had the gadgets I would cook more, but they don’t believe me.

I’m afraid of overcooking and undercooking.  I’m a very impatient cook, so if something takes over a half-hour to cook, I get antsy.   I’ll keep taking a meatloaf out of the oven and cutting into it to check to see if it is cooking through, or cutting into a piece of chicken on the grill to see if it is still pink in the middle.   I can’t let things go, so when I see people on these cooking shows make a pie with meats and vegetables in it and put it in the oven for hours at a time, I know it would drive me nuts because I couldn’t cut into the pie to check for doneness.

I’m afraid that I’ll follow a new recipe wrong and ruin the food.  I have these nightmares from when I had to take home economics in middle school, and for some reason or another I would read a recipe wrong and end up totally screwing up the food I prepared.  Like I said earlier, I get upset if people don’t like my cooking so I will usually only try a new recipe if I’m cooking only for myself.  The catch-22 situation to that is, when I’m only cooking for myself I really don’t want to cook and will only have a sandwich or a Hot Pocket, and some soup.   Of course, the soup will be from a can, because I don’t have many herbs and spices, good vegetables, or anything to start a soup.

I’m afraid I’ll get fatter than I already am.  Most of the cooks (Emeril Lagasse I’m looking at you) use the richest, fattiest ingredients in their preparations.  Many times I have wanted to make a flourless chocolate cake, but I know it is loaded with calories.   The chicken francaise looks easy enough to make, but just looking at all that butter the chicken fries in makes me bloat.   I dream of making an alfredo sauce, and having the metabolism to burn it off easily.  A girl can dream, can’t she?

So for now, I’ll just keep on watching Iron Chef and laughing to myself when the chefs have to wrestle live octopi to cook with or when celebrity judges have to try squid ink ice cream.   I’ll try to remember cooking tips from the guest chefs on Cooking Live (like how ice cream helps take hot/spicy tastes out of your mouth.  One more reason why ice cream is the Treat Of The Gods).  And I’ll just stay in my comfy chair and fantasize about cooking as well as the chefs of Food TV Network.

17 Jun


Chickens have been domesticated to provide eggs and meat since before 1400 BC. The Chinese raised them for generations. The Polynesians brought these useful birds with them to Chile in the 1300s. Since then, the chicken has become a worldwide food staple. They are easy to raise and provide nutritious protein… oh, and they provide one of the most versatile meats in the world.

Just about every culture in the world has chicken recipes. China, Japan, Italy, England, France, and Mexico… the list goes on and on. This low cholesterol meat is mild flavored, relatively inexpensive, and can be fashioned in any number of imaginative ways into tasty, healthy meals.

What Kind of Chicken is found at the Market?

At the supermarket, you will find whole chickens, fryers that are cut up or halved, and portions of all one kind such as breasts, thighs, or drumsticks. If you like giblets, you can also find small tubs of livers or gizzards. You can buy chicken on the bone or boneless. All of these options make planning meals a snap for the home cook.

Whole chickens are less expensive than a package of all breasts. The less processing the meat packers do, the more savings you get. If you do not feel comfortable or do not have time to cut up a chicken yourself, you can always opt for one that has been cut up or deboned for you.

What Can You Do With Chicken?

If you have a whole chicken on hand, you can roast it and make soup the next day. Chicken pieces can be fricasseed, fried, stewed, or put in the oven. Boneless pieces can be cut up and added to soup, pasta, stir-fries, or sauts. They are very versatile. Chicken casserole recipes are numerous and as varied as there are cooks to make them.

Use chicken in Italian dishes like chicken linguine, French dishes like chicken and shallots, or Indian recipes like chicken tandoori. Asian recipes like peanut chicken, orange peel chicken and others add some zing to what may otherwise be an ordinary day. Make pollo relleno or chicken a la Tex Mex for a little spice. Each ethnic region also has many chicken soup varieties to try too.

Another great thing about chicken that makes it so versatile is that you can choose either dark or white meat. They each have a different texture, and work well in so many different meals. Dark meat can take more cooking without drying than white meat can. It also soaks up sauces well. White meat is firmer and works well in chicken salad, on the grill or in sandwiches.

In conclusion, let us give thanks to the humble chicken. It is low in fat and cholesterol. It is easily digested. It fits into just about any dish in any cuisine with delicious results. Chicken offers more versatility than almost any other food. Chicken soup has even been shown in scientific studies to help us when we are sick. We owe a lot to the chicken, which has filled a necessary place in the food chain.