Archive for garlic

Foods that can eliminate bad breath

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 19, 2013 by ecofrenfood

Foods that can eliminate bad breath

Tuesday, January 15th 2013.

Eliminate bad breath

 

Foods that can eliminate bad breath | dmatxi.com. Although often overlooked, mouth and teeth uncared can lead to a bad breath or halitosis. Collection of bad bacteria in the mouth that interact with the remnants of food will produce odors. If you want practical, brush your teeth after breakfast and before bed. Use a toothpaste that has been packed full with natural extracts, such as lime, betel leaves, and salt, which would protect oral health. Plus, create a longer lasting fresh breath.

 

People who have problems of bad breath (halitosis) is generally not aware of any problems. Actually there is an easy way to test the breath smell. Press a clean finger into the mouth and then wipe the saliva in the back of the tongue. Allow a few moments and then smell your finger.

 

eliminate bad breath, causes bad breath, reduce bad breath

 

Causes of bad breath

 

  • Bacteria; The mouth is one part of the body that liked by bacteria. These microorganisms lurking in between the teeth and tongue surface. When the bacteria multiply and accumulate toxins and they will issue a less pleasant odor.
  • Tonsils; Holes on the inside of the tonsils (tonsillectomy) is called crypts, is one culprit of halitosis. The dots on lymphoid tissue in the swollen tonsils often tucked away leftovers and bacteria that cause bad odors.
  • Foods; Foods such as garlic, durian, or fish, also cause bad breath, even though we have to brush your teeth.
  • Disease; Bad breath can also be a sign of diseases such as respiratory infections, chronic sinus infections, diabetes, kidney disorders, liver, and chronic acid reflux.
  • Dry mouth; Lack of drinking water and a dry mouth is also a contributor to the cause of bad breath problem. That’s why, when wake up in the morning bad breath. This smell usually goes away after you brush your teeth and drink water.

 

Foods reduce and eliminate of bad breath

 

  • Lemon; Try to suck the lemon slices, or biting edge of the lemon. If you are in restaurants, can order water with lemon in it, or lemon tea. For the times of urgency, with candy lemon-flavored can also help, plus more portable.
  • Apples, pears, and carrots; These foods are rich in fiber, plus chewing these foods will help mouth produce saliva. Both of these will create a kind of cleansing the mouth.
  • Crispy seasoning; For more exotic solutions, try searching for cardamom, coriander, or fennel seeds, commonly sold in places where the sale of spices. Chewing spices were going to remove the oil to neutralize bad breath.
  • Leaves of mint or cinnamon sticks; These materials can help neutralize the unpleasant odor of onions and garlic. Plus, oil of cinnamon can kill bacteria in the mouth so as not to grow more. Cinnamon or mint gum as effective. If you are lovers of chewing gum, choose a sense of mint chewing gum containing xylitol to reduce the risk of cavities and refreshes the breath.
  • Berry fruit and yogurt; If you can not get through the day without eating foods that can trigger bad breath smell, eat for prevention, which is better than trying to eliminate the smell that was overpowering. Eating half a cup of plain yogurt, sugar free, low in fat and can reduce levels of hydrogen sulfide odors that cause bad breath. Berries, as well as melons, oranges and other fruits that contain vitamin C, also can reduce oral bacteria that smell. Start each day with a fruit yogurt provided as a complement.

Bad breath can be triggered by various factors, one is from foods. Food can not only cause bad breath, but also can help eliminate the odor. Bad breath or halitosis, is caused by various reasons such as eating certain foods, smoking, gum disease, dry mouth and oral bacteria.

http://dmatxi.com/15/foods-that-can-eliminate-bad-breath.html

Steamed Clams in Garlic Beer Sauce

Posted in Uncategorized with tags , , , , , , , , , , on April 3, 2012 by ecofrenfood

Steamed Clams in Garlic Beer Sauce
From Chef Martin Yan

Garlic, shallots, green chile, black bean sauce and Tsingtao Pure Draft create a rich flavorful sauce in this recipe for steamed clams from chef Martin Yan.
Ingredients:

* 2 tablespoons butter
* 2 teaspoons minced garlic
* 1 shallot, minced
* 1 green chile, thinly sliced
* 1 cup Tsingtao Pure Draft beer
* 3 tablespoons black bean sauce
* 1 tablespoon rice vinegar
* 1 teaspoon sugar
* 2 pounds clams, scrubbed
* 1 teaspoon minced cilantro

Preparation:
Instructions:

1. Heat a stir-fry pan or deep skillet over medium-high heat. Add the butter, swirling until melted. Add the garlic, shallot, and chile and cook until fragrant, about 10 seconds. Add the beer, black bean sauce, vinegar, and sugar and boil until liquid is reduced by half about 5 minutes. Add the clams, cover and let cook until clam shells open, 5-7 minutes.

2. Transfer to a serving dish (discard any clams whose shells have not opened) and garnish with the cilantro.

Steamed Clams With Garlic Beer Sauce recipe created by Chef Martin Yan.
http://chinesefood.about.com/od/seafoodrecipes/r/steamed-clams.htm

10 Weird Ice-Cream around the world

Posted in Uncategorized with tags , , , , , , , , , , , , on November 9, 2010 by ecofrenfood

1. Horse Meat
For various reasons, consumption of horse meat is a taboo for most people. However, when it comes to Japan, their food concepts are radically different. Well known for consumption of raw seafood as Sushis and Sashamis, the Japanese also savor a relatively unknown raw delicacy known as Basashi or raw horse meat. Now just imagine an ice cream not only flavored with a noble steed but with real chewy stallion chunks inside. I can hear my stomach rumbling.
2. Hot Ice Cream
The delightfully named ‘Cold Sweat’ is claimed to be a concoction of some of the hottest peppers known to man. Anyone willing to try has to sign a waiver which, among many other stern warnings, mentions that “what is painful going in, may be painful upon exit”. A deadly dose can be sampled at Sunni Sky’s Homemade Ice cream, Angier, NC.
3. Condom
This one was perhaps an unintentional creation from a Korean manufacturer who just wanted to sell a fun ice cream for kids to suck on. Turns out that the swollen, latex coated thing which comes out of the cute turtle wrapper might not be the right shape for a kid. And, for those of you who are curious, the flavor is regular chocolate.
4. Squid Ink
The amazing Japanese inventory of seafood flavored ice creams has an array of superstars like Fish, Octopus, Crab, Shrimp, Eel and Whale but this cold black thing just takes the biscuit.
5. Foie Gras
From the ultra luxurious French ice cream specialists Phillippe Faur. Foie Gras is the liver of a duck or goose fattened by force feeding. This decadent dessert with a ‘mineraly’ kick will set you back by around $150.
6. The Sex Pistol
Although it can be found in different varieties around the world, London based “Icecreamists” have claimed to perfect the art of the Viagra ice cream. Their energizing treat contains a variety of mysterious aphrodisiacs such as Ginkgo, Biloba, Arginine, Guaranaans and is served with a shot of La Fee Absinthe. So even if you are in fine working condition, you might want to try this blend just for the awesome presentation.
7. Garlic
Gilroy, California calls itself the garlic capital of the word and legend is that you can smell the town before you get there. Well this might also be true for the Garlic ice cream which is a popular attraction at the annual Gilroy Garlic Festival. Despite the weirdness, this flavor actually has a good reputation.
8. Blue Cheese
This smelly, moldy and repulsive ice cream is actually quite popular, with the Blue Stilton variety being frequently encountered in recipes. Although “Seriously Stilton” is only 25% Stilton, it strongly retains the “strictly acquired taste” tag.
9. Ammonia Nastiness
This highly localized delicacy is made from Salty Licorice, a snack not generally known outside northern Europe. The ice cream has substantial amounts of Ammonia, which can rampage through your sinuses and cause nausea.
10. Pit Viper
Japanese innovation knows no limits and certainly runs wild when it comes to ice creams. By putting a poisonous reptile into an ice cream tub, they have certainly raised the creativity bar to a whole new level. Food commando Andrew Zimmern tried this vile milk-snake mash and compared the taste with “bile”. Although on the positive side, the Pit Viper is believed by the Japanese to have aphrodisiac powers.

Garlic is safe herbs

Posted in Uncategorized with tags , , , , , , , on July 16, 2010 by ecofrenfood

Garlic

Garlic is the number one all-round anti-pathogen herb. It is a powerful antiviral, as well as anti-bacterial, anti-fungal, and anti-parasitical herb. Raw garlic is a more effective antiviral herbal remedy than any pharmaceutical drug.

In addition, because it is a natural substance, it works with the body rather than against it. Because of this, garlic will quickly penetrate any part of the body. When you take garlic, the body’s built-in intelligence will use it where it is needed.

It is important to use raw, potent, high quality garlic. Organically grown garlic is always ideal. Quality garlic is hard, and the cloves should be white. A quality garlic bulb will have around 12, large cloves. Each clove in a quality garlic bulb is around an inch long and as thick as an adult’s thumb. Garlic that is yellowish, or has 30-50 small cloves is usually of inferior quality.

For viral infections, start with 3-5 raw cloves of garlic per day. For serious, or even life-threatening infections, there is no upper limit to how much you can use. Unlike pharmaceutical drugs, herbs like garlic do not have dangerous side effects, other than killer breath, perhaps. For serious infections, you might end up using 8, 10, 12, or 16 cloves per day.

You may use raw honey to help alleviate some of the intensity of garlic’s taste.

Spicy Curry in Asia

Posted in Uncategorized with tags , , , , , , , , , , on November 28, 2009 by ecofrenfood

Spicy curry normally comprises of curry powder, onion, garlic, ginger, tamarind and coconut milk or yogurt. Curry powder used for fish is different from the one used for poultry and meat. Some cooks know the secret on how to blend their own curry powder and the distinctive taste differentiates one good curry restaurant to another. Curry houses in Malaysia fall in three general categories: nasi kandar, banana leave restaurant and fancy tandoori house.

There are other types of curry which do not use any coconut milk or yoghurt like Devil’s Curry which has its origin from Portuguese occupation in Malacca back in the middled of 15th century. Still, it falls in curry category because it is spicy hot, has gravy and contains a lot of herbs and spices in it.

Curry can be prepared in a saucepan, a claypot, a wok and even in a microwave. The concoction is brewed over slow fire to bring out the flavor of the spices. Normally, a day old curry tastes better than the freshly made one.

There are literally thousands of types of curries. Some are hot, some are mild, some are creamy, runny or dry. Good curry takes practice to make. Usually a new cook is not patient enough waiting for the spices to cook properly before adding in the coconut milk. Even seasoned cooks sometimes make that mistake.

It is also very versatile. Filling with spicy curry flavor is used in pies, dumplings, buns and also pastries. Some types of curries cooked in a certain ways can keep for several days. A type of Malay dried meat curry called “rendang” is popular during the big festival of Hari Raya and “serunding” can keep up to a month in room temperature. Therefore, prepared ready to eat curry can be canned, frozen, and packed in convenient packaging. Its gravy is added with vegetables, seafood, meat or poultry. It is a hearty meal to be taken alongside rice or bread.

When the onion and garlic are sauted, care must be taken not to burn them. Appropriate amount of tamarind must also be measured, too much sometimes causes the gravy to be bitter. The secret is to use low fire, stir once in a while. Must always keep an eye not to let it dry. Old mothers also said garlic and onion pounded using traditional method like pestle and mortar also will result in better tasting curry.
——————————————————————————————–
Chinese curry
Chinese curries (咖哩, gā lǐ) typically consist of chicken, beef, fish, lamb, or other meats, green peppers, onions, large chunks of potatoes, and a variety of other ingredients and spices in a mildly spicy yellow curry sauce, and topped over steamed rice. White pepper, soy sauce, hot sauce, and/or hot chili oil may be applied to the sauce to enhance the flavor of the curry.

The most common Chinese variety of curry sauce is usually sold in powder form. It seems to have descended from a Singaporean and Malaysian variety, countries which also introduced the Satay sauce to the Chinese. The ethnic Cantonese being most dominant in Kuala Lumpur and Singapore, this yellow, Chinese-Malaysian variety was naturally introduced to China by the Cantonese, and features typically in the Hong Kong cuisine. (Interestingly, the Malay Satay seems to have been introduced to China with wider success by the ethnic Teochew, which are not dominant in the Nusantara, but in Thailand.)

There are many different varieties of Chinese curry, depending on each restaurant. Unlike other Asian curries, which usually have a thicker consistency, Chinese curry is often watery in nature. “Galimian,” (from Malaysian “curry mee” or “curry noodles,”) is also a popular Chinese curry dish.

In Indonesian, gulai and kari or kare is based on curry. They are often highly localised and reflect the meat and vegetables available. They can therefore employ a variety of meats (chicken, beef, water buffalo and goat as in the flavoursome “gulai kambing”), seafood (prawn, crab, mussel, clam, squid etc), fish or vegetable dishes in a spiced sauce. They use local ingredients such as chili peppers, Kaffir lime leaves, lemon grass, Galangal, Indonesian bay leaves or salam leaves, candlenuts, turmeric, shrimp paste (terasi), cumin, coriander seed and coconut milk. One popular curry is rendang from West Sumatran cuisine. Authentic rendang uses water buffalo slow-cooked in thick coconut milk over a number of hours to tenderise and flavour the meat. In Aceh, curries use daun salam koja or daun kari (translated as “curry leaves”). Opor Ayam is another kind of curry.

Iran cuisine
In Iranian cuisine, a ground spice mixture called advieh is used in many stews and rice dishes. It is similar to some curries. Ingredients in the mix vary, but may include cinnamon, cardamom, cumin, coriander, golpar, turmeric, black pepper, cloves, allspice, dried rose petals, and ground ginger. It is usually mellow and mild, not spicy hot.

Japanese cuisine
Japanese curry (カレー, karē?) is one of the most popular dishes in Japan, where people eat it 62 times a year according to a survey.[5] It is usually eaten as karē raisu — curry, rice and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish.

Curry was introduced to Japan by the British in the Meiji era (1869–1913) after Japan ended its policy of national self-isolation (Sakoku), and curry in Japan is categorized as a Western dish. Its spread across the country is commonly attributed to its use in the Japanese Army and Navy which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The Japan Maritime Self-Defense Force still traditionally have curry every Friday for lunch and many ships have their own unique recipes.

The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery, and a meat that is cooked in a large pot. Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity. In northern and eastern Japan including Tokyo, pork is the most popular meat for curry. Beef is more common in western Japan, including Osaka, and in Okinawa chicken is favored.[6] Curry seasoning is commonly sold in the form of a condensed ‘brick’ which dissolves in the mixture of meat and vegetables.

Curry in Korea is exactly identical to the Japanese version, having moved over from Colonial times in the early 20th century.

Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is called Katsu-karē (“cutlet curry”). Korokke (potato croquettes) are also a common topping.

Apart from with rice, karē udon (thick noodles in curry flavoured soup) and karē-pan (“curry bread” — deep fried battered bread with curry in the middle) are also popular.

Malaysian cuisine
Being at the crossroads of ancient trade routes has left a mark on the Malaysian cuisine. While the curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese too. Malaysian curries differ from state to state, even within similar ethnic groupings as they are influenced by the many factors, be it cultural, religious, agricultural or economical.

Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chilis, and garlic. Tamarind is also often used. Rendang is another form of curry consumed in Malaysia, Singapore, and Indonesia; although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry. Rendang was mentioned in Malay literature Hikayat Amir Hamzah[7] (1550-an) [8] is popular among Indonesians, Singaporeans and Malaysians. All sorts of things are curried in Malaysia, including mutton, chicken, shrimp, cuttlefish, fish, aubergines, eggs, and vegetables.

Thai cuisine
In Thai cuisine, curries are meat, fish or vegetable dishes in a spiced sauce. They use local ingredients such as chili peppers, Kaffir lime leaves, lemon grass, Galangal and coconut milk, and tend to be more aromatic than Indian curries as a result. Curries are often described by colour; red curries use red chilis while green curries use green chilis. Yellow curries are more similar to Indian curries, with their use of turmeric and cumin. Yellow curries in Thailand usually don’t contain potatoes except in southern style cooking, however, Thai restaurants abroad usually have them. Yellow curry is also called gaeng curry (by various spellings), of which a word-for-word translation would be “soup curry” or “curry curry”.

Thai curries:
-Yellow curry
-Massaman curry
-Green curry
-Red curry
-Panang curry
-Khao soi

There are also other dishes with curry powder added.

Vietnamese cuisine
In Vietnam, curry is called cà ri. Certain Vietnamese curry is more soup-like than Indian curry. Curry is more common in the South, such as in Saigon and the surrounding areas. Besides rice, dipping French style bread is also a common practice when eating curry goat or chicken in these regions.

[Other Southeast Asian cuisines
South East Asia, including countries like Cambodia Laos and Vietnam, also have their own versions of curry. Note that these countries have had many influences from Indian culture and cuisine due to South Asian travellers centuries before. In the cuisine of the Philippines, kare-kare is made with a peanutty sauce.