Since 2004 the Guinness Book of Records hold this icecream as being the world’s most expensive. This specialty from the Serendipity 3 Restaurant in Manhattan contains five balls of Tahiti vanilla ice cream, Madagascar vanilla, an edible gold leaf of 23 K and one of the most expensive chocolates in the world – Amed Porceleana.The price for a cup? $1,000!The questions is:”Is it also the tastiest icecream in the world?”Note: Wouldn’t that suck? Imagine you get to spend your savings on it, you take the first taste and….it doesn’t agree with your taste buds. Could you ask for a refund?
Yes, north americans call it “shit coffee” or poop coffee! It is not a joke! This is indeed what Kopi Luwak is, a coffee extracted from the droppings of a civete (a kind of mongoose) who lives in Indonesia, Asia.The civete eats the coffee fruit, which are not digested and excreted in faeces. Later, Indonesian labours gather it grain by grain, clean them well and fry them.This is then packaged and sold as the rarest and most expensive coffee in the world! Kopi Luwak, the shit coffee. Probably very tasty though…
The most expensive sandwich in the world – yes, there is such a thing! – is the von Essen Platinum Club Sandwich. This delicacy with three layers has the finest chicken (Poulet de Bresse, considered the fourth gastronomic wonder of the world!), ham, quail eggs and white truffles. It is sold in Cliveden, Berkshire and costs about $200. It has 1182 calories and is on the list of the “must taste ” for gourmet fanatics from all over the world.
Starbucks unveiled their new logo, a few months short of their 40th anniversary. As you can see, the new logo drops the Starbucks Coffee word marks surrounding the mermaid, hoping to join the big league of companies such as Nike, Apple, Playboy, etc. that only rely on an icon to invoke brand awareness.Howard Schultz, the chief executive of Starbucks, describes the reason of the logo change in a video on Starbucks’ website.The new logo will start rolling out in March, unless the company will be faced by the same opposition that GAP encountered when they unveiled their new logo last year.
What are the most important product obtained from scented geraniums? Essential Geranium Oil – very expensive, very fragrant and intense used in perfumes industry to make perfumes, syntetic rose oil or fragrancing bath or body oils. Second usage is for decorative purposes: scented geraniums (aka scented pelargoniums) ennobles any garden with their exotic foliage, whether are planted in flower beds, hanging baskets or flower pots and their dried scented leaves with different shapes or textures are very appreciated in sachets and potpourri-es.What else can do with fresh leaves or flowers? If you know how to fit their taste and essences into your favorite recipes, you will appreciate their flavors in different dishes. Why is it a fragrant adventure to use their leaves in cooking? Because their diverse flavors: rose, lemon-rose, orange, apple, coconut, apricot, nutmeg, oak or champagne add an unexpected and mysterious touch to your homemade scented sugar, jelly, tea cake and/or syrup.
…without putting it in the x-ray machine. Well, you take a normal egg and hold it over an open flame so it forms ashes on its shell. When it is all covered by ashes (totally black), just drop it in a bowl of cold water. The ashes will dissolve and you will be able to see the insides of the egg, i.e. x-ray the egg.For better details, you can watch the following video:
This one is a tosser. Some sources say it is tea, some say it is the soft drink in general, some say it is coffee and a recent survey even says that beer is the most popular beverage in the world. Now how would you measure a beverage popularity (by how many drink it or by how often they drink it, etc) and over what period of time? Because of these issues the title for the most popular beverage in the world can change as frequent as on a daily basis. If we substitute the period of time as being an indefinite amount of time in the past then the title goes to water. Water will 100% come up as the most popular beverage in the world. On the second place it would be tea and then perhaps coffee falling on the third place.
Temperature: If you live in a colder zone (below 55 Fahrenheit or 12 Celsius) you might want to have your Meyer Lemon tree in a pot. That way you can carry it indoors when it starts to get colder outside when it gets below the temperature mentioned above. Usually you can safely leave it outside during late spring and summer.Light: Either if it is indoors our outdoors make sure it is located in a place that receives a lot of sunlight. When indoors, during winter time, compensate its need for light by installing a fluorescent light above it.Water: Try and keep the soil moist. Usually you will have to water the plant 2-3 times a week (preferably in the morning), but it depends on several factors. If your pot is small then the plant might require more water as the soil of smaller pots dries faster. Also it depends on the type of soil you have, if it is high or low draining. You can tell it needs water if it becomes wilted and if its leaves turn yellow or become cupped then this is an indication of excessive watering.If you live in a warm area then you can plant it in a sunny area with good drainage.Fertilize: You only need to fertilize in late spring, early summer. The Meyer Lemon tree thrives on nitrogen. Yellow leaves also indicate a lack of fertilizer so you should obviously fertilize. The Miracid Soil Acidifier works very well as it contains 3 parts Nitrogen, 1 part Phosphorous and 1 part Potassium. Both potted and planted Meyer Lemon trees should be fertilized.For questions or more information, drop us a line.
Are you considering creating a vegetable garden at home? If you have a yard you could start raising your own vegetables.So, when considering where to establish your home vegetable garden you should choose a place that has well drained soil and obviously convenient to the house. Make sure that garden area has full sunlight throughout the day in order for the vegetables to grow well. Try not to have any trees or shrubs nearby. They may block the sun and and they also compete with the garden plants for moisture and fertilizer.
Storing garlic in the freezer is one of the best way of conserving garlic for a long period of time. Not only it stays fresh, but it also after it is frozen the quantities of the arsenic that is in it get diminished. So for example if garlic makes you nauseous, eating it after it was stored in the freezer should be alright.How should you store it? Simply put it in a zip lock bag and store it. You don’t even have to peel it. That’s another advantage, when it is frozen it becomes very easy to peel.Note: Depending on the freezer, the garlic can become a little mushy.
Apparently not too many people could find the Espagnole or Velute sauce on store shelves so here is how you can prepare it at home. It is tastier anyways.Butter the bottom of a stewpan with at least two ounces of butter, and in it put slices of lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram. Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim off all the grease, pour the sauce into an earthenware vessel, and let it get cold. If it is not rich enough, add a little glaze.Pass through a sieve again before using.To prepare the Velute sauce you prepare it in the same way as above, but only use white stock, cream instead of glaze and add a chopped shallot for enriched taste.
As you might know a while ago McDonalds started to compete with all the other coffee shops, such as Starbucks, Seattle’s Best, Tim Horton’s, etc. So how is McDonalds’ coffee? Well, we went and tried it ourselves. First of all the service was good, just like any other fast food place. Can’t say if it was the lack of customers at the time, or if that’s how they always serve it â€“ hot and fast, but that’s how we got it. Compared to the Starbucks coffee it was weaker, but that could be a good thing. Personally I think that the coffee at Starbucks is too bitter and burnt for my taste. Certainly neither ones compare to the European coffee, but considering it was a Canadian McDonalds, it could be said it was decent. So if you are on your way to work in the morning and want to go to a drive through window, I would personally choose McDonalds. You get a hot decent cup of coffee and at a better price than at other chains.What is your opinion about the coffee at McDonalds? You can check out Friends4Coffee as it hosts several animated shorts where users can create their own videos, comment on the coffee and chat with each other.
Do you want to impress your other half and make your own Italian sauce? Well, this is a tough recipe, but tasty.Fiirst of all here are the ingredients you need: chablis, mushrooms, leeks, herbs, peppercorns, Espagnole (or Velute) sauce, game gravy or stock and lemon. The Espagnole sauce is brown and the Velute is white so pick which one you like. You can make them at home or buy them.Now how to combine these and make the good Italian sauce? Follow these directions:Put into a stewpan two glasses of Chablis, two tablespoonsful of mushroom trimmings, a leek cut up, a bunch of herbs (selected after your own taste – you can put the pizza seasoning herbs), five peppercorns, and boil till it is reduced to half. In another stewpan mix two glasses of Espagnole or Velute sauce and half a glass of game gravy, boil for a few minutes then blend the contents of the two stewpans, pass through a sieve, and add the juice of a lemon.Serve the sauce with pot roast or any beef/pork meat and a glass of good red wine on the side.
That is because most of these marinade sauces contain acids. These acids act on the proteins in meat, helping them break down and become more tender. As the proteins break down, they leave space within the meat for flavor and moisture to seep in. Some acids that are usually found in marinades include the following:+ Buttermilk+ Coffee+ Cranberry juice+ Lemon/lime juice+ Vinegar+ Wine+ YogurtIf you would like some good marinade tips, drop us a line.
The first one would be the scombroidae fish family. This includes tuna and mackerels. They contain a toxic histamine generated by bacterial degradation of substances in the muscle protein. Same applies to the bluefish and mahi-mahi.The strawberry is the fruit that has histamines as is the tomato for vegetables.Unfortunately chocolate may also contain high levels of histamines.Finally, some wines and beers contain elevated levels of histamines. Red wines usually contain more than the white. Look for histamine-free labels on wines as some producers started to offer them.So if histamines are the ones producing your allergies, try and stay away of those products. Consult your doctor for advice and more information.
The carambola is an oval to elliptical fruit with a thin, shiny, waxy surface and agreenish yellow skin. Its length ranges from 2 to 6 inches with four to six prominent vertical lobes (cells) that result in star-shaped slices when cut crosswise. The flesh is light to dark yellow, crunchy, juicy, and translucent. The flavor resembles a blend of the flavors of many fruits. Up to 12 small, thin, edible seeds are contained in each fruit, enclosed by a thin gelatinous pocket.The carambola has been cultivated in southeast Asia for many centuries and is thought to have originated in what is now Sri Lanka or in Malaysia. The carambola was introduced into Florida around 1887, and later Hawaii. Currently, the major suppliers worldwide include Taiwan, Malaysia, Guyana, India, the Philippines,Australia, and Israel. The carambola tree is a slow-growing, short evergreen (25 to 30 feet high and 20 to 25 feet wide) that can be single-trunked or multitrunked. Carambola leaves are compound structures composed of smaller ovoid to oblong leaflets. The leaves are spirally arranged on the branch and are sensitive to light and sudden movements (they fold up during the night or when the tree is abruptly shaken). Although classified as a subtropical plant, the tree can tolerate short periods of frost with little damage. If picked before ripening, green carambola fruit eventually turns yellow. However, the fruit is sweetest if allowed to ripen on the tree.Carambolas are high in vitamin C and are a good source of vitamin A (betacarotene). The fruit is also a good source of dietary fiber.
The cherimoya is a large compound fruit, about 4 to 8 inches long and weighing up to 6 pounds (around 3kg), with a conical or heart shape. Its relatively thin skin may be smooth with fingerprint-like markings or covered with scale-like overlapping lobes. The fruit can be green or bronze, turning almost black as it ripens. The fragrant, juicy white flesh is strewn with black, almond-shaped seeds, has the texture of firm custard, and has a flavor resembling a mixture of pineapple, papaya, and banana.The cherimoya is believed to have originated in the inter-Andean valleysof Ecuador, Colombia, and Peru. The seeds were brought to California in 1871 and planted in the area of Carpinteria, south of Santa Barbara. Today, cherimoyas are grown in many parts of the tropical and subtropical world, including El Salvador, Mexico, Malaysia, the Philippines, and Vietnam. California is the only North American producer of the cherimoya, and the fruit is not exported to other states. The cherimoya tree is a dense, fastgrowing, subtropical or mild-temperate evergreen that can grow to 30 feet tall if not pruned. The large, dark-green leaves provides some dietary fiber. have velvety undersides and prominent veins. Cherimoya trees can grow in a wide range of soil types but seem to grow best in well-drained, medium soil of moderate fertility. They do not flourish in hot, humid climates, but prefer sunny exposure, light coastal air, and cool nights. The trees can tolerate a light frost and require some chilling to produce well.Cherimoya is a good source of vitamin C and provides some dietary fiber.
I think that most of us knows that when we say swiss cheese we refer to the type of cheese with holes in it.What is swiss cheese really? It is obviously a type of cheese that is characterized by having holes in it. It also has a sharp tase, a gummy texture and a light yellow color. There are 3 kinds of bacteria used to make it: Streptococcus thermophilis, Lactobacillus, and Propionibacter Shermani. In the late stage of production, the former bacteria consumes a lactic acid that is by now formed by the other bacterias and during this process it releases a carbon dioxide gas. This gas is responsible for forming the holes that we find in the swiss cheese. Depending on how much the cheese is left with the bacteries, the holes are smaller or bigger. Apperantly, if the holes are larger, then the swiss cheese has a more accentuated taste.