A blog about goji berry benefits
goji berry benefitsThe Chinese Noodle Stalls of Spring Garden Lane
It�s a long time since I�ve eaten at one of the Noodle Stalls of Spring Garden Lane, on Hong Kong Island, but the experience is one I will treasure all my life.
The street food stalls are what the Cantonese people call �Dai Pai Dong�, and they are wooden food stalls where you sit and eat at a raised bench, rather than a table and chair.
The food stalls are painted green and have a tin roof to keep off the tropical sun and the rain. They are built on four small wheels, because some past regulation must have said they have to be mobile. However, the wheels are set firmly into a block of concrete, so they can�t go anywhere. And the food stalls have electric power connected to them permanently, and even a telephone to take orders.
The Chinese cook creates everything in a giant-sized boiling pot in the center of the food stall, with a roaring kerosine burner underneath. He tosses in the indredients and stirs it with a wire scoop and 2-foot long cook's chop sticks... Then he ladles out the noodles and wuntun into the large soup bowl placed in front of you.
My favorite food there was wun tun mein, a large steaming bowl of noodle soup containing Chinese Wun Tun - steamed dumplings contining chopped shrimp or beef.
You can even tell the cook what types of noodles you want; just point. The choice usully includes bright yellow egg noodles, white vermicelli super-fine rice noodles, brown thick wheat noodles or even white hor fun noodles (thick strips of hand-sliced rice pasta).
Living there as a local Gwai Lo (meaning �Foreign Devil�) for many years, I was reluctant to eat at a Dai Pai Dong for a long time. They looked so crude. But once I overcame my initial unease, I discovered the food was fantastic and cheap, and their hygene was tip-top as well.
You can always ask the cook to rinse your bowl and chopsticks in boiling water for you before you eat. They do it all the time for people and they won�t take offense.
Oh, you can use chopsticks, can�t you? They won�t have any knives and forks. I suggest you learn to use chopsticks first, before you try a street noodle stall.
If you just can't make it to Hong Kong for the experience, there are Asian food stalls all around the Far East, in Singapore and Malaysia as well. But you really should give it a try somewhere. You'll be glad you did!
David Harvey spent half his life in Hong Kong before moving to Australia. He now publishes web sites, and he still adores Chinese food. More info at Enjoy China.
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goji berry plantsWhat Makes a Good Cook?
Trained chefs are supposed to be good cooks, but I have had lousy meals at famous restaurants. I have also had five-star meals in friends' homes. One friend served pork tenderloin, sourdough bread, Napa cabbage slaw, and chocolate souffle. Her simple meal was a gourmet meal in every sense of the word.
In the dictionary the word cook is defined as "to prepare food by the action of heat." I think there is more to cooking than that. What makes a good cook?
A good cook understands recipes. Before the cook starts to prepare a recipe he or she reads it all the way through. The cook understands abbreviations, cooking terms, and follows the recipe step-by-step. After the cook is familiar with the recipe he or she may change it to suit personal tastes.
A good cook can use equipment. The cook can use a mixer, food processor, blender, immersion blender, grill pan, and other appliances. This cook is also familiar with kitchen tools like a whisk, mellon-baller, and microplane.
A good cook masters basic techniques. The cook knows how to saute, poach, braise, steam, grill, shallow-fry, stir-fry, and microwave food. In addition, the cook knows how to make a white sauce, thicken sauces with flour and cornstarch, beat egg whites, and temper eggs.
A good cook relies on fresh ingredients. Seasonal fruits and vegetables are the starting point for meals. The cook buys fresh fish and flavorful cuts of meat.
A good cook sharpens knives. As the old adage says, a dull knife is a dangerous knife. For this reason and cutting ease, a good cook cares for knives properly, keeps them sharp, and stores them safely.
A good cook practices food safety. He or she washes hands thoroughly before touching food and during preparation. Separate cutting boards are used for meat and chicken and washed well after use. Cold food is kept really cold and hot food is refrigerated promptly after a meal.
A good cook plans interesting menus. Some cooks prepare recipes from one culture, while others prepare recipes from many. Each part of the meal fits together like a fascinating puzzle.
A good cook makes simple things well. Only a good cook can make rich coffee, fabulous soup, and fluffy scrambled eggs. Though the cook is able to prepare complex recipes, he or she excels at the simple ones.
A good cook cleans up the kitchen. My mother told me this when I was a teenager and I have never forgotten it. She was an excellent cook and I learned a lot from her. She taught me to take good care of pots, pans, and dishes.
A good cook always adds love. You cannot rush when you are adding love, you must pay attention to what you are doing, and take the time to do it. Whether it is the first ingredient or last, a cook's love is what makes food so delicious.
Copyright 2007 by Harriet Hodgson
http://www.harriethodgson.com
Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find additional reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.
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Too Much Spirulina?
It's green. It's "clean," and it's touted as the "world's healthiest superfood." Spirulina offers 60% all-vegetarian protein by weight, but can you take too much?
In a word, yes!
People usually begin taking spirulina in order to support their health. A blue-green algae rich in beta carotene, iron, vitamin B-12 and the rare essential fatty acid, GLA, powdered spirulina is a bit of an acquired taste. Even so, converts often swear by its powers to clear the skin, relax the mind, and provide extra energy. Whether added to smoothies and fresh juices or taken in pill form, spirulina initially seems like a winner.
Anecdotal stories suggest healings from malnutrition, cancer, acne, allergies and protein deficiency, to name a few. From an environmental standpoint, spirulina offers ways to stave off deforestation, because it grows in brackish water on non-fertile land. Some manufacturers and proponents consider spirulina a critical supplement for ending world hunger! Indeed, this little blue-green algae does some pretty incredible things.
Unfortunately, very few resources warn of the dangers of ingesting too much spirulina. Though far from a "mainstream problem," overdosing on spirulina is actually quite common in health nut circles, particularly among the raw foodist crowd, who may use it in salad dressings, smoothies, and fresh juices--all in the same day!
Spirulina contains 3900% more beta carotene than carrots. At first, this sounds like a benefit: more is better, right? Well, not always. The body can convert beta carotene to vitamin A, and in large doses, vitamin A becomes toxic to the liver. High dosage spirulina users often complain of severe body itching, which seems to come from under the skin. No amount of oils, lotions or water seems to alleviate the itch. If you or someone you know has this problem, it could be a sign of severe liver toxicity. Many people experience relief in a few days by stopping spirulina and any other high beta-carotene foods or supplements like goji berries, beets, carrots, E3Live or Crystal Manna and some sea weeds. Once the itching subsides, they can gradually add in lower doses of beta carotene containing foods, but they'll need to use caution for awhile as their liver recovers.
For people who began taking spirulina for health, the prospect of liver toxicity poses an ironic effect. Spirulina and other superfoods still offer potent benefits, but we need to remember that "super"foods really CAN provide "too much of a good thing." Recommended doses range from 3-5 grams all the way up to 40 grams per day, which makes it difficult to gage an overdose situation. If you experience unusual symptoms and have been taking a lot of powerful plant foods like spirulina, consider backing those superfoods down a bit. When it comes to supplements and/or superfoods, more does not always mean better.
Laura Bruno is a Life Coach, Medical Intuitive and Reiki Master Teacher from Sedona, Arizona. In addition to private coaching and intuitive sessions, she teaches Conscious Eating 101 classes, Intuition workshops and Reiki Certification classes around the country and in beautiful Sedona. For more information on classes, raw food coaching, transitional coaching, animal communication, and letting your gifts shine through your career, please see: http://www.internationalrenaissancecoaching.com
Laura also wrote the much-awaited book If I Only Had a Brain Injury: A TBI Survivor and Life Coach's Guide to Chronic Fatigue, Concussion, Lyme Disease, Migraine or Other "Medical Mystery," now available for immediate download in ebook and available in paperback in Spring 2008: http://www.ifionlyhadabraininjury.com
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