Ice cream related Headache

Ice cream would be anyone's favorite foods, especially children. However, these foods secretly created many problems for some audience. For example, there are people who become ill head as she felt the cold sensation of ice cream. There is also a throat so sore after eating ice cream. Or, still remember when your mother forbids you to eat ice cream and say, "Do not eat ice was yes, you're more cough?"

Is it true that ice cream is the cause of it all? What are the phenomena caused by ice cream?

Headache and sore throat

An issue of Harvard Women's Health Watch in 2009 had explained that cold temperatures cause blood pressure to shrink, and quickly enlarged again. Nearby pain receptors will then trigger the trigeminal nerve as pain signals. One way to restore the pain is to arch the tongue, then pressed on the palate. Or, eat it slowly.
When you are finished coughing after eating ice cream (or other cold drinks), this is likely to be caused by changes in temperature caused. As a result, the airways become irritated. Another possibility, because dairy products typically affect Lius water, and this can cause a thick mucus, which can irritate the back of the throat. That's when you feel like coughing.

However, the opposite of what you think, according to pediatricians ice cream it can reduce pain in the throat. However, it should be known in advance, if sore throat is caused by a viral infection, or bacterial infection? If the cause is viral infection, the pain will go away by itself. While if the cause is bacterial infection, you need antibiotics to cure it.

Well, according to Russell Steele, MD, professor and vice chairman of the Department of Pediatrics at Louisiana State University School of Medicine, New Orleans, if you're experiencing is inflammation due to viral infection, ice cream works better than any food to relieve the pain.

Often, sore throat occurs because your immune system is disturbed. At a time like this, you need to eat foods that are freshly cooked, nutritious food that will give you the strength to fight the infection. You also need to avoid foods that can irritate the throat, like chocolate or candy (when swallowed). Likewise, acidic foods like lemon juice, cranberry juice, or pickled cucumbers. Sometimes, spicy foods are also useful, thanks to his capcaisin content. However, its effect on every person is different. You may be less suited to spicy food.

The recommended food is soft, like chicken soup, and of course ice cream earlier. Lucinda Halstead, MD, assistant professor in the Department of Otolaryngology and Communicative Sciences at the Medical University of South Carolina in Charleston, suggested to mute the first ice cream at room temperature several minutes before serving.

"Anything that is too cold, can be uncomfortable when swallowed," he said. Except, if you or your child can tolerate the cold.

Source: Shine-kesehatan.kompas.com

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Dim Sum

Restaurant with Home Style Japanese Menu

This home-style Japanese menu: a bowl of organic rice and dishes okazu lauknya form or kind of sea fish mackerel, salmon, or tuna grilled or fried with miso sauce, dashi, or Japanese soy sauce.

To complement, there are pickles, soup, and vegetables. Or you can also try a similar dish with grilled mackerel served with grated Japanese radish.

Why, why the dish was no different with a home-based cuisine of Indonesia, yes? What's Sushi, sashimi, and sukiyaki is a worldwide unique to Japan? Whoa, there are interesting stories from Ootoya restaurant, where home-style food is served Sakura Affairs.

"It's the home of Japanese cuisine is actually not much different from the cuisine of Indonesia. Most fish dishes are distinguished only by the flavor and type of fish," said Shienny Lie, Restaurant Operations Manager Ootoya, in Plaza Indonesia, on Thursday last week.

Set dish okazu, according Shienny, is the most common home-based cuisine throughout the Japanese archipelago. While not all Japanese people eat sushi, sashimi or sukiyaki every day.

"Sushi, sashimi, and sukiyaki is a special menu of Japanese food at a certain time," said Shienny. Sushi and sashimi is usually served at official dinners. While the sukiyaki is a dish enjoyed on the coldest day of the year in the country's four seasons.

Besides okazu, noodles dishes (to Rui) is often consumed in everyday Japanese society. One of them Nikumi Miso Udon. For this menu, Toyokazu Ikeda, head chef at Restaurant Ootoya, explaining how to manufacture.
"Udon cooked using two kinds of miso paste. Then boiled with caisim, shitake, grilled chicken, scallions, carrots, tofu, Chinese cabbage, and decorated with soft-boiled eggs on it," he said. It's like, hmm ... typical Japanese noodles with sweet-sour sauce.

There is also a cuisine style donburi (a rice bowl topped with vegetables and side dishes). Chicken Katsu Tojidon provided in a bowl of rice with fried chicken doused with a mixture of flour sauce, onions, and eggs. Among all the Tempo menu to try, the menu is similar to fried rice seems to be best suited for the tongue of Indonesia.

Nabe dish (steam) and yaki (grilled and fried) such as is available. According Shienny, the Japanese people eat foods that are relatively simple in their activities. "But it is carefully prepared in terms of nutrition or the amount of food calories. It is so superior Japanese cuisine," he said.

Ootoya Restaurant was founded by Mitsumori Eiichi Subway Ikebukuro Station, Tokyo, in 1958. This franchise has grown to 250 outlets spread across Asia this year, three of them in Indonesia, located in Senayan City, Pacific Place Mall, and Plaza Indonesia.

Although Ootoya a restaurant franchise, the presentation is different from other franchise restaurants. "New cuisine cooked after ordered, made to order. So the cuisine will remain fresh when served," said Shienny.

Recently, Ootoya also provides a menu of sushi and sashimi to customers. "Sushi and sashimi are not a daily menu of the Japanese. But, because of the many requests, we provide this menu," said Shienny. On price, Ootoya Restaurant food official peg their USD 30-70 thousand. | AMANDRA Mustika MEGARANI

Vs Sushi Sashimi

The specialty sushi and sashimi is located on the technique of cutting and freshness of the fish. Toyokazu Ikeda, head chef at Restaurant Ootoya, show cooking demos sushi and sashimi in a media gathering last week.
"The difference between sushi and sashimi is located on the rice. Sushi is always paired with rice, while sashimi can be directly enjoyed by vinegar or wasabi," Ikeda said in the Indonesian language is quite eloquent.

Another difference lies in the thick pieces of fish. "For sashimi, cut is 50 millimeters, while the sushi was no more than 5 millimeters." Ootoya provide sashimi and kaisendon (seafood mix) who served with wasabi, vinegar, and sauces.

There are various types of sushi. Ootoya provide the type nigiri sushi and maki. Nigirizushi is a piece of sushi meat that was stuck on top of fish. Makizushi The meat is made by rolling sushi and rice with the help of dried seaweed (nori) and bamboo mats.

Meat sushi and sashimi all kinds: from shrimp, tuna, squid, salmon, pomfret pearl, until the octopus. "Especially for octopus, should not be eaten raw. It must be cooked properly," says Ikeda. If not cooked, the flesh octopus - which is said to be useful to make a mighty man - can make the body itching. | AMANDRA MM

Source: tempointeraktif.com

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Steak

Let's Eat Goose Soto

Soto is a lot of foods preferred by the public. Many variations of the soup, like beef soup or chicken soup, but whether you ever tried to goose meat soup. Looks like the goose soup should be a menu alternative, at the time of fasting and later when widths. Creators goose soup, Chef Budi Prasetyo said the company deliberately chose to alternatives because of goose meat, rarely used as a cooking ingredient.

"If the meat is cooked and is felt no less tasty with chicken." Budi said which is also the Head Chef in the hotel Lor ins. Budi added, to make the necessary soto goose flesh goose which weighed between 1.5 to 1.7 kg. "With between 4-5 months old goose," he said when met in the kitchen Timlo.net Lor In. As for the marinade itself is very easy to obtain, such as tomatoes, celery, green onion.

How to cook the goose soup is quite easy, after the swan goose cleaned boiled for 4-5 hours on a medium heat. The texture of the meat is different so it takes some time. While waiting for meat to cook, prepare supplementary materials such as diamond, salted egg, berkedel, crackers, orange juice, and green sauce.

Budi added, goose soup menu is prepared to welcome Eid this year. "I purposely avoid a food that uses coconut milk." Budi said. In the meantime, can you taste the soup in Sasono Budjono a price of Rp 65 thousand per serving, or maybe you want to make yourself at home by adding other creations. Please try.

Source: Henderson / Timlo.net

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Drinking Wine and tax

Government asked to provide convenience to drink Wine exporters by lowering taxes, currently at 150 percent making it more difficult for exporters to import the drink from abroad.

The exporter of wine (wine) taxes imposed by the government feels very big which makes them difficult to bring wine into the country because of taxes imposed by the government are very expensive, says Vice President Sommellier Association, Alexander H. Effendi, told reporters in Jakarta yesterday.
Alexander H. Effendi said the government tax on wine is very large when compared to Singapore's only 70 Singapore dollars per liter, in fact, in Thailand taxes on foreign beverages exhibition is only set at zero percent.

This is a hamper of wine exporters to import wine into the domestic market, he said
The government, he added, should lower the wine tax is slowly but surely making it easier for exporters to import the drink even more.

'We are optimistic the government will change its policies to see the public interest was big enough to buy a drink,' he said.

Drinking wine, according to him, not like drinking water while drinking, but drinking is done gradually, because the body will be warm and fresh and provide health erutama for parents who already advanced.

Moreover, in the domestic market potential is huge if you look at the population that reaches 230 million people, he said.
According to Alexander, the wine market this year is expected to grow by 20 percent higher than last year. (Zaz / At / Cl)

Source: berita8.com

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Different Glass Shape of Wine

Apparently, each type of Wine glass shape on their own. A good wine is distinguished from the taste, odor and physical appearance when it played in the glass. All this of course will be supported by proper selection of glasses. In fact there are few wines that can show feeling best only when they are presented in the proper glass.

Wine glass has three main components:
Primary (base): is a major supporter of the glass, and maintain the upright position.
Stem (stem): where you hold the glass so it will not move to the Wine your body heat and also prevent you from leaving marks on the surface of the glass.
Body (body): a place that caters to all taste the drink served.

All wine glasses are designed for wine can be enjoyed in a way that fits. The design of these glasses are not made haphazardly. In general, there are four types of wine glasses are often used, although in special cases this rule can be slightly changed.

Red Wine Glasses
Shape glass for red wine is more rounded than other wine glasses. Stems are also smaller because a lot of people who tend to hold the body while enjoying a glass of this beverage. Glass body parts are also made more broadly so that the wine will be more in contact with air so that makes it to emit a bold aroma and flavor. The complex flavor of red wine becomes softer when in contact with air.

White Wine Glasses
Glass for white wine has a sleek shape with a long stem. This glass body shape resembling the letter U, so that the aroma channeled appropriately and Wine are set to stay cold for a long time. The slim shape will cause people to hold the glass rod, so that white wine is very sensitive to temperature will not be disturbed by body heat peminumnya.

Wine glass white lips form this will distribute wine to the sides and front of the mouth, so that the sweet taste of white wine will actually stroked peminumnya tongue. Variants of this white wine glass a lot, because it depends on the sense of Wine, which is presented. Kerenyahan, Wine age young or old, even the power of white wine will affect the type of glass.

Glass of sparkling wine
Glasses for similar types of sparkling white wine glasses. The difference is, his body a little longer. Forms like this will help when the wine is poured, and hold carbonation in the wine to stay awake as much as possible. Long stalks used for reducing the contact with the body because the type of sparkling wine, like champagne, is very sensitive to changes in temperature or heat the body of the drinker.

Wine glass dessert
Known also as an aperitif glass (alcohol trigger appetite). Usually used to present the port, sherry, liquers and various other types aperitif. Wine is the standard size is 120 ml, the goal is to form a body that is small enough so that the wine will be sent to the rear of the oral cavity, and the sweetness of this dessert wine will not turn off taste in the mouth of peminumnya. Wine of this type typically have a high alcohol content, so the small cups will be perfect for the presentation of dessert wine.

Source: Ade Jayadireja-SendokGarpu.com

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Steak Andalan

Mungkin Tenderloin Steak biasa jadi menu andalan di restoran, cafe atau hotel. Biasanya tenderloin steak disajikan dengan saus barbeque, mushroom atau black pepper. Lalu bagaimana ya rasanya jika Tenderloin Steak disajikan dengan Mango Sauce atau Saus Mangga?

Sensasi rasa manis segar itulah sepertinya yang coba disuguhkan Hotel Savoy Homann dengan menu andalan terbarunya Pan Grill Tenderloin Steak with Mango Sauce.

"Sekarang kan lagi musim mangga, jadi kita memanfaatkan bahan yang sedang banyak tersedia untuk dikreasikan dalam menu yang ada," ujar Chef Yayan Suryana.

Mangga yang digunakan adalah jenis Mangga Arum Manis yang rasanya menurut Yayan bisa masuk kemanapun. "Mangga Arum Manis taste-nya masuk kemana saja," tuturnya.

Untuk membuat Manggo Sauce yang segar itu, Yayan memblender Mangga lalu menambahkan krim dan susu kemudian dipanaskan sambil menambahkan butter. Ditambahkannya butter disebut Yayan untuk membuat saus lebih mengkilat dan menggoda lidah.

Pan Grill Tenderloin Steak with Mango Sauce ini disajikan bersama Vegetable Timbale, yang terdiri kentang, wortel dan brokoli yang telah dihancurkan dan diolah. Kemudian disusun dalam tumpukan sehingga hasilnya berwarna-warni.

"Biasanya teman steak itu kentang, kali ini diganti dengan Vegetable timbali dari beberap sayuran," jelas Yayan yang telah berpengalaman menjadi chef selama 32 tahun itu.

Satu porsi Pan Grill Tenderloin Steak with Mango Sauce terdiri dari sekitar 180 gram daging has dalam pilihan yang telah diolah dengan bumbu dan dipanggang di grill. Tak lupa, Rainbow Paprika dan Chesee Stick ikut mempercantik menu ini.

Main course seharga Rp 50.000 ini sangat cocok untuk menu dinner Anda. Selamat mencicipi sensasi rasa Pan Grill Tenderloin Steak with Mango Sauce!(tya/avi)

Sumber : Tya Eka Yulianti - detikBandung

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Dim Sum

Delicious Soto Betawi

A decent one you try is Soto Betawi Idris Umar. Not hard to see this one shop. From the intersection Slipi, this shop is on the right, about 100 meters away from Hotel Santika.
It must be met, because ngejreng green banners bearing the name of this shop looks classy. So do not worry you will either get into stall betawi other.

As like the store, looks really simple. Just like the shop betawi most, there is no striking ornament. That there is a line of six long dining table, each surrounded by six seats.

Indeed, there is no waiter also welcome. So, if you come here, visitors are immediately stormed the table in the corner shop. There lay a variety of fried foods: beef, offal, tripe, as well as lung.
Finished selecting, the waiter would swiftly cut up the contents of soup options. Something wrong with the action, a moment later, the waiter will pour the contents of soup with a hot white sauce. Coupled with fried onions, celery, chips, and lemon juice.

Well ..., the aroma of soup wafted directly piercing the nerve of taste, making the buyer could not wait to eat it.

Unlike most soup betawi, Idris Omar Soto nil pieces of potato and tomato, lo. In fact, the sauce is not too thick. "This is what differentiates us from most betawi shop," said Budi Hanurawanto, the son of Umar Idris, who became the successor to the business. Understandably, though carrying the name betawi soto, family Umar Tegal true original. As a result, "We are combining a sense of betawi with dry," said Budi.

Even so, the flavor may be pitted. Watery sauce that does not reduce the savory taste that remains in the oral cavity. Blend of coconut milk and the milk in the right dose not even make gravy taste nauseated.

The more complete enjoyment while chewing a piece of meat. Tender and tasty! As a complementary flavor, you can add or meatball tempeh crisps are available at the dinner table. Crispy tempeh chips will make you not stop shaking the tongue to reaffirm a bowl of soup and a plate of white rice.

If you do not like beef or jeroannya snack, you can menjumput follows ati chicken gizzard as a replacement option. Shredded chicken meat is also tender and tasty. No less with the pieces of meat.

* Open from morning to morning again
Every day, the shop is officially open starting at 8 am. Budi almost opened the shop all day. He had closed shop during the morning pick up, or about 4 am the next day. Hence, the father of two children recently adopted system of alternating shift work alias for the 7 employees. "Half the entrance in the morning until the afternoon. The rest of the night until morning, "beber Budi.

However, at most shops are busy at lunch, which began at 11.00 to 14.00 noon. Many employees at the surrounding Slipi, Petamburan, Tanah Abang and invaded her bar. Meanwhile, the night before or at 19.00 till 20:00, the store was also busy. "Many employees stopped by before going home," said Budi.
When the night until early morning, the store becomes subscription people who like literate until dawn.

Budi not worry about going short supply of meat or offal is a mainstay wares. Suppliers in the number Tanah Abang ready to meet the needs of the store. "Materials are guaranteed fresh and choice, lo," he said promote.
Blow of the crisis is felt in fact participate Budi. "There are about 30% decline in visitors," said Budi who do not want to mention the number of visitors. To be sure, throughout the day, Budi insists beef up to 30 kg. Daily turnover that went into the pockets Budi approximately USD 4 million to $ 5 million.

If cut with production costs Rp 2.5 million per day, the money went into the pockets Budi live Rp 1.5 million to Rp 2.5 million. "That's not including salaries for employees, lo," Budi said hurriedly.
Banderolan little turnover because the menu prices at the shop is quite cheap. A piece of meat the size of two thumb fingers USD 2,000. Even so with the innards. A complete package with only rice for Rp 13,000.
Unfortunately, with unlimited open time, Budi only provides a menu: soup betawi. Drink was not much choice. There was only tea and oranges. After all, this shop has survived to 40 years!

ADDRESS 'Soto UMAR IDRIS':
Jl. KS Tubun 15 B Jakarta Pusat
Ph: 021-5367982

Source: umar idris-weekend.kontan.co.id

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Wine
Sate