Tapioca 

                     Last week I went into a Taiwanese Cafe and over half of their menu were pearl drinks. There are many ways people call a pearl drink, some call it bubble tea or Boba-milk tea. The tapioca pearls are also know as Boba in some cultures. Most bubble teasrecipes contain a tea base mixed/shaken with fruit or milk,to which chewy Tapioca balls and/or fruit jellies are often added.



      Tapioca is a starch extracted from Cassava root, native to the North Region of Brazil, but spread throughout the South American continent. The plant was carried by the Portuguese and Spanish explorers to most of the West Indies, and continents of Africa and Asia, including the Philippines and Taiwan. It is now cultivated worldwide.

To use pearls they must be soaked well before cooking, in order to rehydrate, absorbing water up to twice their volume. After rehydration , tapioca products become leathery and swollen. processed tapioca is usually white, but sticks and pearls may be colored. Since old times, the most common color applied to tapioca has been brown, but recently pastel colors have been available. Tapioca pearls are generally opaque when raw, but become translucent when cooked in boiling water.

Pearl tapioca is a common ingredient in Asian desserts such as falooda, kolak, sago soup, and in sweet drinks. Large pearls are prefered in drinks. These large pearls most often are brown not white(and traditionally are used in black and green tea drinks), but today pearls are available in a wide variety of pastel colors. So have fun and enjoy something new you never know you what you are going to like until you try.       
                                                       

Falooda

Exploring Matcha ( AKA. Green tea powder)

Exploring Matcha ( AKA. Green tea powder)

  Overview:

Matcha Jasmine Tea Latte

I’ve been getting asked about matcha a whole lot lately. Many dedicated coffee lovers are ditching java in favor of matcha. If you’re curious about this trendy beverage, here are some things you should know.

How to use:
Matcha literally means “powdered tea.” When you order traditional green tea, components from the leaves get infused into the hot water, then the leaves are discarded. With matcha, you’re drinking the actual leaves, which have been finely powdered and made into a solution, traditionally by mixing about a teaspoon of matcha powder with a third cup of hot water (heated to less than a boil), which is then whisked with a bamboo brush until it froths.


Unlike traditional green tea, matcha preparation involves covering the tea plants with shade cloths before they’re harvested. This triggers the growth of leaves with better flavor and texture, which are hand selected, steamed briefly to stop fermentation, then dried and aged in cold storage, which deepens the flavor. matcha leaves are then stone-ground into a fine powder.

Benefits:
Because matcha is made from high-quality tea, and the whole leaves are ingested, it’s a more potent source of nutrients than steeped green tea. In addition to providing small amounts of vitamins and minerals, matcha is rich in antioxidants called polyphenols, which have been tied to protection against heart disease and cancer, as well as better blood sugar regulation, blood pressure reduction, and anti-aging. Another polyphenol in matcha called EGCG has been shown in research to boost metabalisim, and slow or halt the growth of cancer cells.

One of the most unexpected health benefits of matcha tea, is that drinkers experience a boostbof energy throughoutbthe day. In one study, researchers had thought that this was from the caffine in matcha, but actually the combination of matcha's natural properties. Another recent study found that matcha even improved physical education by 24%.


Even if you are not facing a grueling workout, matcha can help you through the everyday marathon, whether it's that project due the next day to trying to do yoga matcha can help.

Green Tea Powder

lobster(Is it true that you can turn lobster red?)

lobster(Is it true that you can turn lobster red?)

   Need an excuse to indulge in a lobster dinner tonight? In the United States, June 15 is National Lobster Day, a time for savoring and paying tribute to one of America’s most beloved crustaceans, lobsters.

   Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavor.
   Cooks boil or steam live lobsters. When a lobster is cooked, its shell's color will change from blue to orange. This is because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemical astaxanthin, which is also found in the shell.

   Caught lobsters are graded as new-shell, hard-shell or old-shell, and because lobsters which have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells, but with less sweet meat, can survive shipping to Boston, New York and even Los Angeles, so they command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an eight-dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, While "the eighty-dollar lobster in a three-star Paris restaurant is apart to be as much about presentation as flavor".

Pickled egg (uncomfortably sour in the center)

Pickled egg (uncomfortably sour in the center)

   Pickled eggs are hard boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favorite among many as a snack or hors d' oeuvre popular in pubs, bars and taverns, and around the world in places where beer is served.
   After the eggs are hard boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution for pickles, to other solutions, which can impart a sweet or spicy taste. To get a pink pickled egg you brine the hard boiled egg in beet juice.

   
Taste Testing:    

   I’m sure it’s frowned upon in aficionado circles, but I had to use a fork and knife; I just had a sneaking suspicion the juices were the type to linger a couple weeks if you use your fingers. I expected to be knocked back by a gust of vinegar odor, but the smell was light, comparable to a jar of dill pickle slices.

Cutting it in half, the pink color  extended to just before the yolk, which somewhat surprisingly retained its yellow luster. The eggs were heavier than expected, probably just part of the early petrifaction process.

While I was expecting this one to fall into the “Not that bad!” category (which is like five stars here), I was pretty disappointed that the eggs turned out to be fairly nasty. Any “egg” flavor is replaced with a strong, blunt blast of pickle. It’s probably something you have to get used to. My love for pickles is based on the flavor and texture; these have a similar flavor, but the texture is so rubbery. On the plus side, they could probably double as back-up racket balls.

While my first pickled egg experience instantly triggered my gag reflex, I could see getting used to them. 

Seaweed SuperFood(Green & Slimy)

Seaweed SuperFood(Green & Slimy)

Seaweed SuperFood

Seaweeds are one of nature's true wonder foods! They are one of the most nutritionally dense plants on the planet and also the most abundant source of minerals in the plant kingdom as they have access to all the nutrients in the ocean. 

Being a superfood, a little goes a long way!


Benefits of Seaweeds:

1. Blood Purifying: The chemical composition of seaweeds is so close to human blood plasma, that they are excellent at regulating and purifying our blood. 
2. High in Calcium: They can contain up to 10 times more calcium than milk and 8 times as much as beef. 
3. Alkalizing:They help to alkalize our blood, neutralizing the over-acidic effects of our modern diet.
4. Have Powerful Chelating Properties: They offer protection from a wide array of environmental toxins, including heavy metals, pollutants and radiation by-products, by converting them to harmless salts that the body can eliminate easily.
5. Contain Anti-oxidants: Seaweeds contain lignans (naturally occurring chemical compounds) which have anti cancer properties.
6. Detoxifying: They are rich in chlorophyll (the pigment that makes some seaweeds green) which is a powerful, natural detoxifier that helps to draw out waste products.
7. Boost Weight loss: Seaweeds play a role in boosting weight loss and deterring cellulite build-up. Their naturally high concentration of iodine, helps to stimulate the thyroid gland, which is responsible for maintaining a healthy metabolism. At the same time, its' minerals act like electrolytes to break the chemical bonds that seal the fat cells, allowing trapped wastes to escape.

Seaweeds That You Can Enjoy Everyday

Nori

Nori is best known as the seaweed used to make sushi rolls. You can make your own at home, but make sure you use the untoasted nori sheets for maximum nutrient content.


Kelp

Kelp, also known as brown algae, is the most common seaweed found along the ocean shores. Due to its thick leaves it is perfect for a hot seaweed bath. It is also available in supplement form.


Dulse

Dulse is a red seaweed and can be bought either whole or as flakes. Dulse sold as flakes does not need to be soaked and can be added straight to any meal. Whole dulse is better soaked, drained of water, and sliced before adding to your dish. It is great to use as seasoning on salads, vegetables and soups.


Arame

Arame is a ‘black’ stringy looking seaweed. It needs to be soaked for a few minutes before it is added to cooking, where it will double in size. It can be added to any grain dishes, stir fries, soups, salads and curries.


Wakame

A deep green seaweed, wakame is sold fresh or dehydrated. It tastes best when hydrated in water for a few minutes before being used. Sprinkle in soups, stocks, stews, stir fries or savory dishes.


Kombu

Used in Japan for centuries as a mineral rich flavor enhancer. Add a strip of kombu when cooking beans to make them more digestible and to reduce gas. Add a strip of kombu to your sprouts when soaking them to allow them to soak up the minerals.

Shopping for Seaweed:

When sourcing or buying seaweed, choose certified organic brands where possible. Seaweeds will absorb the properties of the water in which they are grown, so you want to ensure that they have been grown and harvested in unpolluted waters that are pure, and free from harmful chemicals. 

Turmeric (Yes the yellow/orange powder)

Turmeric (Yes the yellow/orange powder)

Turmeric Power spice

Overview:
    Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.
    Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.
Benefits:
    Turmeric (Curcuma longa), the bright yellow of the spice rainbow, is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.
Where to buy/Storing:
    Even though dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, try to select organically grown turmeric since this will give you more assurance that the herb has not been irradiated. Since the color of turmeric varies among varieties, it is not a criterion of quality.
Turmeric powder should kept in a tightly sealed container in a cool, dark and dry place. Fresh turmeric (rhizome) should be kept in the refrigerator.

How to prepare:
    Be careful when using turmeric since its deep color can easily stain. To avoid a lasting stain, quickly wash any area with which it has made contact with soap and water. To prevent staining your hands, you might consider wearing kitchen gloves while handling turmeric.

    If you are able to find turmeric (rhizomes) in the grocery store, you can make your own fresh turmeric powder by boiling, drying and then grinding it into a fine consistency.

Date Palm (Will You Be My Date To The Prom?)

Date Palm (Will You Be My Date To The Prom?)

Date Palm 

Dried Dates

Description:

While dates don't appear to be particularly special with their oddly wrinkled, brown exterior, they're satisfyingly chewy and flavorful. Undoubtedly a favorite since the Garden of Eden, dates are considered a drupe because they contain a single pit or stone at the center. Reportedly the most labor intensive to grow and harvest, dates are not only one of the most prominent varieties – they are the only one that can be picked and eaten fresh.

Health view:

When it comes to the number of minerals, vitamins, and health-benefiting nutrients in dates, suffice it to say there are a lot of them. First and foremost, they're easily digested, allowing your body to make full use of their goodness. From the primeval banks of the Tigris and Euphrates rivers, the date palm has provided the Phoenix dactylic - the botanical name for dates - as an important food and medicinal source throughout the world. Iron for your blood, fiber for roughage, vitamin A for your eyes, potassium for your heart, B-vitamins, tannin's - these are just a few of the many nutrients in dates, making them one of the healthiest foods in the world. They have a noble history that healers have used through centuries for many of the same properties they're used for today.

Fresh Dates from a Date Palm

Overall:

Dates are a wonderful snack all by themselves. But make sure you eat them in moderation, as fruits can contain high levels of fructose that can harm your health. For a new twist, try stuffing them with a mixture of chopped raw almonds and walnuts, and raw cream cheese for a delicious, nutritious – and completely unique – hors d'oeuvre.

Popular uses around the world include date vinegar, chutney, date paste for bakery products, flavorings and roasted whole date seeds. The tree's buds (hearts of palm) are tasty additions to salads. 

Taro root (Craving everything purple)

Taro Root (Craving everything purple)
Taro root, which is the thick, tuber stalk of the taro plant is an extremely important part of global cuisines and diets, as it has been for thousands of years. In fact, taro is considered one of the first cultivated plants in human history. It has a truly fascinating history. 

Where to buy & how to store

You can find taro at well-stocked grocery stores or Indian, East Asian, or Latin American markets. Choose firm specimens free from soft spots, mold, and cracks, and store them in a cool, dark spot for a few days. For most of us, a brown paper bag kept at room temperature will suffice, but a root cellar would be better if you have one.

How to prep & notes of caution
Scrub them well, put on a pair of gloves, and then remove the skin with a knife or a vegetable peeler (4 Picture above). Gloves are called for due to the presence of oxalic acid crystals, which can irritate sensitive skin. If you don’t have disposable gloves, coat your hands with cooking oil before peeling -- and remember not to touch your eyes! Once the corms are peeled, cut or slice them (3 Picture above) as needed for your intended use, and either use immediately or place in a bowl of cold water to prevent discoloration. Smaller eddoe are often cooked with the skin on and then peeled, which eliminates the need for gloves.

Please be advised: If those oxalic acid compounds can irritate the skin on your hands, imagine what they can do to your throat: Don’t eat taro raw, it needs to be cooked first. (That goes for the leaves and leaf-stems too.)