So it’s SINFUL Friday. And today’s FOOD SIN we are ALLL guilty of. Even in countries where there is no refrigerator. As long as there is a bottle and your lips are close, you have taken the plunge into the SIN OF BACKWASH. DON”T DO IT. LOL. Get a hold of yourself now would ya! lol yes, we have all done it at one point or another. I am so guilty of it. it takes every will power not to do it every-time lol. And every-time you are home alone and someone is not so close to you, you grab that bottle and chug it real fast too, while you try no to choke lol. This bad habit needs to have a world “STOP THE BACKWASH YEAR”. No, cleaning the cover after you drink, does not make a difference lol stop lying to yourself. Get a glass and pour. It will take you 1.2 seconds more. Plus you don’t get to spread germs or bacteria to those you love with that BACKWASH. So foodies, grab a glass stop the madness. Stop drinking from the bottle. Happy Friday. 🙂
Well hello Foodies. So on our social calendar today, we get to CHAT. If you have some spare time or you need a mini break from work or, you’re just plain doing nothing, head on over to twitter. Would love to chat with you. Be sure to add me http://www.twitter.com/afropolitanchef. Our #hastag is #acfoodchat. Be sure to use it in your tweets so I can find and follow you. Let’s talk about what your favorite fusion meal is and why. I will be on twitter from 3pm EST. until 5pm EST. See you there. Afropolitan Chef on twitter http://www.twitter.com/afropolitanchef
Hello Foodies. Our Social calendar is filled for the week Today, I have the delightful pleasure of introducing you to our Gadget Finder, Man of the day, cartoon of the hour:
ENAM (eh NAHM) . He’ll be giving us the cool new fun tools that make cooking easier for the newbies and the goodies. Gadget of the week coming right up.
For the fish lovers, salad lovers this gadget looks easy. The Gadget of the day today is under $15. It’s the Lekue Citrus Sprayer Set.
Who: Jorge Montes, executive chef/owner of Roho Kitchen, cooking school instructor, caterer, entrepreneur, lover of the arts, frustrated comedian/rockstar
Where: I was born in Lima, Peru. I was raised in Miami and I am currently living in Cooper city.
Usual Lunch time: 1 – 2 PM
Most unforgettable dessert you’ve had, when and where? Coconut panna cotta with Guava soup, pineapple salsa and coconut sorbet. About 2 years ago by Pastry chef Antonio Bachour at the W hotel in SOBE.
What is your Fav meal of the day? My favorite meal of the day is a combination of lunch and dinner, which i like to call “Drunch”. But if i have to pick form the Three main meals of the day i guess it would have to be lunch.
I am most curious about food from? France and all of Europe
Celebrity you would love to have lunch with and why? Jim Morrison. I would love to pick his brain and talk poetry, music and madness.
Your perfect Lunch: My perfect lunch is a large platter of fresh ceviche, done Peruvian style with lots of seafood and aji amarillo. A cold beer would be great with that.
SOCIAL MEDIA CONNECT
Facebook url: https://www.facebook.com/chefsazon | http://www.facebook.com/Roho Kitchen
Twitter url: @chefsazon or @rohokitchen
Instagram url: @chefsazon and @rohokitchen
Pinterest url: rohokitchen
Website url: www.rohokitchen.com
Who: Ro (@thispinaycancook) stay at home mom of two
Where: Philippines born currently living in sunny South California
Usual Lunch time: 2 PM
Most unforgettable dessert you’ve had, when and where? pier 39. crepe cafe’s nutella crepes cuz its our fave spot everytime we are up north 🙂
What is your Fav meal of the day? our siesta time. Its the in between the regular main meals…i get to make dessert or anything kid food for my crazybutts and i enjoy it too! lol
I am most curious about food from? Australia kangaroo meat… i didn’t even know u could! lol
Celebrity you would love to have lunch with and why? Anthony Bourdain… he’s like no questions, one of the best foodie chefs out there! and he dresses shitty which i adore lol
Your perfect Lunch: grilled pigs head’s and cheeks sandwich with melted brie and grilled peaches and arugula with meyer olive oil and pesto. mixed berry honey ice tea. my salted caramel filled mud cake! can’t go wrong with this combo! well a chocolate martini won’t hurt, but i don’t drink lol
SOCIAL MEDIA CONNECT
So, I vaguely remember the first time I tasted honey. I think I was about ouuuu, let’s say 7? yes, 7. I had a cold and my mother mixed it with lime and made it my medicine for a week. IT WORKED. Honey has been a part of my life since then. In my journey to slowly eliminate processed food from my diet ( it is a journey because there are so many things we are addicted to that is bad for us that we have to un-wean from our bodies) but I digress. I find myself cooking with honey, baking my chicken etc.
If you want to be able to cook sweets without the negative health effects of refined sugar, honey is an excellent option. Among other reasons, honey is metabolized more slowly by your body, meaning that you are less likely to get a sugar high after eating something made with honey.
Honey can be challenging to cook with, though, for several reasons. So many people don’t cook with it because they don’t know how. But once you know how to use honey in your favorite kitchen creations, it’s not hard at all to use.
The first challenge that honey presents is that it burns more easily that normal sugar. This problem is usually eliminated by doing your cooking or baking at a slightly lower heat.
The main hurdle to cooking with honey is that it is a liquid. Replacing sugar with honey will ruin some recipes if you don’t make an allowance for the extra liquid that the honey adds.
Most muffins, simple quick breads, yeast breads, etc you can make the substitution without any adjustment. Cakes, cookies and some other recipes you should decrease the amount of liquid in the recipe to account for the honey.
The flavor of honey can sometimes be an issue, but not usually. If you are making a recipe that you don’t want the flavor to be noticeable, there are several things you can try. First of all, get the mildest flavored honey you can. Usually that will be a very pale clover honey. (The paler the honey, the sweeter and milder the flavor, in general.) So here is the question of the day. How do you or have you used honey in your cooking? Share your thoughts in the comment box below.
Thank you for reading. Until the next blog, Eat with your HEART.