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How to Make Tahini Sauce with Too Much Garlic

This was supposed to be a simple tahini sauce video for teasing our upcoming falafel episode, but it turned into a demonstration on how not to adjust a recipe. Usually this delicious Middle Eastern condiment has just a touch of garlic, if any, for whatever reason I was in a garlicky mood, and decided to put in some extra… all at once.

This is a classic rookie move, and usually a recipe for disaster, pun intended. If you’re going to significantly increase the amount of an ingredient, you can’t just dump it all in and cross your fingers. You have to add it little by little, tasting as you go, otherwise you’ll end up like me; the proud owner of a perfectly fine garlic sauce.

There’s nothing wrong with garlic sauce, unless you really wanted tahini sauce.  The good news is, my mistake shouldn’t affect you in the least. The technique is very simple, and every ingredient is “to taste.” So, please use the ingredient amounts below as a guide, and then add more of whatever until you have it exactly how you want it.

Once you get the formula down, you’ll be enjoying one of the world’s great cold sauces. Perfect with everything from steamed vegetables to grilled meats, and of course, homemade falafel. So, stay tuned for that, and in the meantime, I hope you get this delicious tahini sauce a try soon. Enjoy!

Ingredients for about 1 cup of tahini sauce:

1/2 cup tahini (pure sesame seed paste)

1 clove finely crushed garlic (I used 4 cloves in the video,  but you probably shouldn’t)

pinch of salt

1/4 cup fresh lemon juice

1 tbsp olive oil, optional (most classic recipes do not include)

enough warm water to achieve the desired consistency (this sauce is usually very thin)

Hal yang Pria Suka dari Wanita adalah Saat-Saat Berikut

Hubungan adalah sesuatu yang harus dijaga agar semuanya berjalan menjadi hal yang membahagiakan antar pasangan. Namun banyak yang tidak tahu bagaimana menjaga hubungan itu tetap harmonis dan awet.

Banyak cara untuk mempererat hubungan antar pasangan agar menjadi tetap awet tidak goyah dan akan memperhasilkan kebahagiaan untuk keduanya. Kali ini adalah beberapa hal yang dapat menjadi perhatian anda untuk membuat hubungan anda menjadi harmonis bersama pasangan tercinta anda.

Berikut ini adalah saat-saat dimana cowo suka saat cewe melakukan hal-hal berikut ini, ingatlah pada saat-saat berikut buatlah suasana menjadi harmonis dan indah, simaklah hal-hal dibawah ini :

1. Tak pakai makeup

Ada banyak kesempatan pria Anda tak memperhatikan smokey eyes atau warna makeup baru yang Anda kenakan. Simpan uang Anda dan mulailah membuatnya bergirah tanpa mengenakan makeup.

2. Lingerie yang nggak 'matching'

Wanita mungkin berpikir harus mengenakan lingerie dengan renda yang dipadukan dengan celana dalam ungu serta bra ungu. Cobalah menunjukkan ke pria Anda kalau Anda tak siap dengan mengenakan pakaian dalam yang nggak 'matching' agar dia semakin bergairah.

3. Merayu dengan candaan

Tak semua rayuan harus melibat kontak fisik. Anda bisa memulai dengan lelucon atau sedikit senyuman dan si dia berpikir sedang dirayu.

4. Melengkung itu seksi

Pria tak suka dengan perut datar dan ukuran yang minimalis. Pria suka dengan tubuh yang mudah dirangkul yang menunjukkan lekukan di mana-mana.

5. Cerdas, percaya diri, emosi yang dewasa, dan keterbukaan seksual

Cobalah tarik perhatian pria Anda dengan memberikan dukungan ketika ia sedang rapuh, berbicara kotor, dan menunjukkan sensual Anda.

6. Mengenakan kaos longgar saat tidur

Tetaplah kasual dan lebih nyaman. Jangan mengintimidasi dia dengan selalu formal atau hanya itu-itu saja. Seskali kenakan kaos longgar saat tidur. Pria akan tak akan tahan melihat Anda.

7. Rambut berantakan

Pria senang melihat pasangannya ketika baru bangun tidur, rambut berantakan, dan mata yang belekan. Menurut sebagian pria, wanita yang baru bangun tidur terlihat lebih seksi.

8. Kontak mata

Buatlah ia tertarik dengan Anda dengan melihat matanya. Jangan malu-malu dengannya.(Mel/Igw)











Nah hal-hal tersebut perlu kita perhatikan dan manfaatkan baik-baik agar semua berjalan dengan lancar dan menjadi pasangan yang langgeng.

Semoga postingan ini bermanfaat bagi anda.
Saya ucapkan terima kasih dan perkenankanlah diri anda untuk berkomentar dibawah ini :
http://health.liputan6.com/

Terima Kasih
Rafi Orilya Groups
by Rafi Aldiansyah Asikin

Cara Membersihkan Paru-Paru Kotor Akibat Rokok, Polusi & Linkungan

       Paru-paru adalah organ pada sistem pernapasan (respirasi) dan berhubungan dengan sistem peredaran darah (sirkulasi) vertebrata yang bernapas dengan udara. Fungsinya adalah menukar oksigen dari udara dengan karbon dioksida dari darah. Prosesnya disebut "pernapasan eksternal" atau bernapas. Paru-paru juga mempunyai fungsi nonrespirasi. Istilah kedokteran yang berhubungan dengan paru-paru sering mulai di pulmo-, dari kata Latin pulmones untuk paru-paru. (http://id.wikipedia.org/wiki/Paru-paru)

Selain rokok penyebab dari paru paru kotor juga bisa disebabkan oleh lingkungan yang sangat kotor atau tidak sehat misalnya lingkungan yang berasap seperti di jalan raya, dan juga lingkungan yang berdebu seperti di musim kemarau panjang biasanya tanah mengeluarkan debu yang terus menerus asap dan debu tersebut yang menjadi pemicu terjadinya paru paru kotor karena asap dan debu tersebut akan terhirup dan masuk ke dalam paru paru sehingga mengotori paru paru.

Oleh sebab itu bagaimana cara membersihkan dan memurnikan kembali paru-paru?

• Pertama-tama, jauhi semua produk makanan yang mengandung susu dari menu harian anda. Hal ini diperlukan untuk memperlancar proses pembersihan toxin dari dalam tubuh selama menjalani tips ini.
• Pada hari pertama, minum secangkir teh herbal atau teh hijau sebelum tidur. Ini akan melepaskan semua racun yang terkandung di usus. Tapi, tolong diingat, selama menjalani proses pemurnian paru-paru, Anda tidak boleh melakukan pekerjaan berat, dan jangan membebani paru-paru anda denga aktifitas menahan nafas berlama-lama atau meniup balon hingga merasa kelelahan.
• Pagi hari sebelum sarapan, minumlah 300 ml air perasan lemon yang dicampur dengan sedikit air. Jika Anda tidak menyukai rasa lemon, anda bisa menggantinya dengan jus nanas. Kedua buah ini mengandung antioksidan alami yang meningkatkan sistem pernapasan.
• Minum 300 ml jus wortel antara sarapan dan makan siang. Jus ini akan membantu meningkatkan pH darah Anda selama 72 jam pembersihan.
• Setelah makan siang minum 400 ml jus buah yang mengandung banyak kalium. Buah yang kaya akan kalium diantaranya: kurma, alpukat, pepaya, pisang, dan apricot. Kalium bertindak sebagai tonik pembersih yang besar pengaruhnya.
• Malam harinya, minum 400 ml jus cranberry sebelum tidur, yang akan membantu Anda dalam memerangi bakteri yang dapat menyebabkan infeksi di paru-paru selama anda tidur.
• Aktifitas pemurnian paru-paru ini bisa anda mulai dari pagi hari dengan mengikuti rutinitas yang disebutkan di atas. Lakukan minimal selama selama 3 hari atau 72 jam dan rasakan hasilnya. Semoga bermanfaat.
  (health/jnews)

Dengan melakukan demikian kita berharap bisa kembali menjadi manusia yang sehat, dan juga harus menjauhi segala yang akan menimbulkan hal itu kembali.

baca juga : Memijat dan Meremas Menurunkan Resiko Kanker Payudara

Semoga postingan kali ini bermanfaat bagi anda, dan perkenankanlah untuk diri anda untuk berkomentar dibawah.

Terima Kasih

Rafi Orilya Groups

by Rafi Aldiansyah Asikin

Buckwheat Pancakes – Our Gang Loved Them

There’s nothing like a Little Rascals reference to make sure everyone knows you’re at least 50, but I just couldn't help it. 

I decided to do this video for buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast; I’m trying to cook with more whole grains (see age reference above); and I heard someone say it’s almost impossible to make a great pancake using 100% buckwheat flour.

Conventional pancake wisdom says you need to cut this nutty, earthy flour with regular flour to lighten the texture and taste, but I’m happy to report that’s not true. It took a few days of experimenting, but I was really pleased with how these came out.

As I mentioned in the video, you can probably make this using regular milk, but I highly recommend using the buttermilk. Not only does its natural acidity add a nice tanginess to the flavor, it also reacts with the soda to create bubbles, which really helps the texture.

Sure these are gluten-free, high-fiber, and just generally more nutritious than something made with white flour, but that’s not why you should make them. You should try these because they're just really good pancakes. I hope you give them a try soon. Enjoy!

Ingredient for 8-10 small buckwheat pancakes:

1 cup buckwheat flour

1 1/2 teaspoons sugar

1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/4 cups buttermilk (always shake the container first)

1 large egg

1/4 teaspoon vanilla extract

unsalted butter to grease pan, and top pancakes

Next Up: Buckwheat Pancakes

Brandade – Hot Cod

There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it’s usually some sort of combination of salt cod, potato, garlic, and olive oil.

Once made, it can be eaten as is, or turned into a beautifully browned and bubbly gratin. Actually, forget I said that, as this should always be baked and eaten piping hot, ideally with some homemade crostini.

The biggest (and only) challenge with this dish is handling the salt cod. It needs to be soaked in cold water for a day or two before you can work with it. However, depending on which salt cod you use, the time this takes can vary. If you’ve never used it before, follow the instructions herein, but maybe cut off a small piece once it’s soaked, cook it in a little bit of water, and test it for salt content. It should still be kind of salty, but not unpleasantly so.

As I mention in the video, the final product should get precariously close to being too salty, without going past that point. It's going to be similar to things like smoked salmon, prosciutto, or salami. This is why you should not do any salting, including when you boil the potatoes, until everything comes together.

This is a great recipe for entertaining, since you can make it ahead of time, and bake when you’re ready to serve. You can use one large shallow dish, or do a smaller size portion like I did here. Remember everything is cooked; so all you need to do is heat it through, brown the top, and serve. I really hope you give this a try soon. Enjoy!

Ingredients for about 24 snack-sized portions:

1 pound skinless salt cod fillet, soaked in cold water for 24-36 hours, changing water 4-5 times

2 bay leaves

6 springs thyme

1 1/2 cups whole milk

pinch cayenne pepper

1 teaspoon finely grated lemon zest

8 large garlic cloves, peeled, halved

1 pound gold potatoes, cooked until tender with garlic

1/2 lemon, juiced, or to taste

1/4 cup extra-virgin olive oil

pinch of freshly ground black pepper

1 tbsp crème fraiche for the top, optional

- Bake at 450 F. for about 20, or until browned

Homemade Beef Jerky – A Real Convenient Store

Until recently, beef jerky was a late night, convenience store impulse buy, and what was in it was the least of your worries at that hour. I’ve had beef jerky where MSG was the most nutritious thing in it, but times have changed. 

Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. 

You can get great flavor with as little as a 3-hour marination, but feel free to go as long as 24-hours. I did half a batch using both methods, and I actually prefer the shorter period, which seems to produce a beefier jerky. Michele on the other hand, liked the longer method, and its spicier, slightly saltier taste.

You can use any lean cut of beef you want, but I think top round is a great choice, as I explain in the video. Whatever you decide to use, please do yourself a favor, and have the butcher cut it for you. Nice thin, even slices are key, so the meat dries evenly. Just tell the butcher you are making jerky, and they’ll know what to do. I hope you give this beef jerky recipe a try soon. Enjoy!

Ingredients for about 6 (2-oz) portions Beef Jerky:

2 pounds thinly sliced beef top round

3/4 cup Worcestershire sauce

3/4 cup soy sauce

2 teaspoons freshly ground black pepper

1 rounded tablespoon smoked paprika

1/4 teaspoon cayenne

1 teaspoon red pepper flakes

1 teaspoon garlic powder

1 teaspoon onion powder

1 generous tablespoon honey

- Marinate for 3 hours or more.

- Bake at 175 F. for 3-4 hours or until dry and leathery

Next Up: Beef Jerky

Farro with Wild Mushrooms – So Old it’s New

We don’t get to eat a lot of food that’s identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. 

They must have had mushrooms and fermented cream back then, so it’s easy to imagine Cleopatra and Mark Antony enjoying this before an evening of who knows what.

You can buy dry farro in whole-grain form, but I prefer the “pearled” style, where the tougher outer layer has been polished down. Mine took about 40-45 minutes to cook, but that will depend on the brand you buy, as the sizes, and amount of polishing can vary.

I think this makes the perfect winter side dish, and while you could serve it as an entrée like a risotto, for me it’s much better as a co-star. It has a very unique, firm and chewy texture that makes it a great contrast for roasted or braised meat, but all by itself, it could get tiresome. That said, I hope you give this exciting “new” grain a try soon. Enjoy!

Ingredients for 6 portions:

1/2 oz dried porcini mushrooms (a small handful), *soaked, and chopped

2 tbsp olive oil

10 brown mushrooms, cubed

1/2 onion, small dice

2 clove minced garlic

salt to taste
1 heaping cup pearled farro

3 cups chicken stock, divided

2 tbsp crème fraiche

freshly ground black pepper to taste

2 tbsp chopped Italian parsley

grated Parmigiano Reggiano

*Note: You can strain and use the soaking liquid in the dish, but after only 20 minutes it’s fairly weak, and I wanted the extra flavor of chicken broth, so I didn’t use it. If you soak them for a longer time, and/or want to stay vegetarian, then go for it.

Next Up: Farro

Chicken Under a Brick – Worth the Weight?

The problem with posting a video like this "Chicken Under a Brick," is that as soon as it goes live, I’ll start getting emails from people asking if they should do this instead of our other roast chicken videos, like salt roasted chicken, or ultimate roast chicken, or million-dollar chicken, or…well, you get the idea.

The answer is yes and no. You should definitely try this, since it really does produce a gorgeous, juicy, and flavorful bird; and yet you don’t need to, because those other recipes are totally working for you. I know, I’m not being much help.

What I find so interesting about this method is how the weight of the bricks seem to give the meat a slightly firmer, somewhat compressed texture. It’s hard to describe, and I’m not 100% sure it’s even actually happening, but I really believe there’s something unique about this technique.

You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there’s really no way to screw it up, unless you under or overcook it, which won’t happen, since you're going to check it with the thermometer.

By the way, I was kidding about using local, artisan bricks made from reclaimed clay. Since I live in San Francisco, I figured I better clarify that. I really hope you give this fun and effective chicken under brick recipe a try soon. Enjoy!

Ingredients:

1 whole, fully-dressed chicken (mine was 3 1/2 pounds)

salt and pepper to taste

dried or fresh herbs on the inside only

- Roast at 425 F. for 25 minutes, turn and continue cooking until chicken is done (165 F. internal temp in thigh). Broil on high for a few minutes to finish crisping skin.

Happy National Pancake Day!

Since there is no National Mancake Day (yet), I decided to use today’s National Pancake Day celebration as an excuse to repost this mucho macho variation. 

These bacon and cheddar corn pancakes were created as a Father’s Day brunch special, and have been very well received. I hope you give these “mancakes” a try soon, like tonight. Click here to see the original post. Enjoy!

Mardi Gras Special: Red Beans and Rice – Comfortably Yum

Any time someone asks the question, “What exactly is soul food,” the answer should always be a comforting bowl of red beans and rice. Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.

Like I say in the intro, there are thousands of ways you can make this, using all sorts of smoked pig parts and sausages, but there are really only two ways you can serve it – thin and soupy, or thick and creamy.

Once you slowly simmered your beans, and they’re very, very soft and tender, and your meats are falling apart, you’re ready to serve. If you ladle it up as is, you’ll have something that’s fairly loose, with most of the beans still whole. It’s great like this, and based on my travels to New Orleans, the more common style.

However, another popular technique is to smash and stir some of the cooked beans into the mixture as you continue cooking. This creates a much thicker, and creamier consistency, which I really enjoy when I want something a bit more substantial. It’s closer to a chili texture, and I love how the rice sticks to it.

This is totally up to personal taste, so if you’ve never made it before, try some on rice as soon as the beans are tender, and it’s still pretty juicy. Check it out, and then, if you want, you can continue cooking/smashing/stirring to end up closer to where I did.

Regardless of how thick you make yours, you’ll want to soak your beans overnight in cold water before starting the recipe. If you forget, which you will, you can always use the quick method. Bring the beans to a boil in large pot of water, turn off the heat, and let it sit there for an hour or so to soften up, and become easier to digest.

If you put enough meat in it, this is more than a meal, but it also makes a great side dish for barbeque, or pretty much anything. Throw in some collard greens, and maybe some cornbread, and let the good times roll. I hope you give this easy, red beans and recipe a try soon. Enjoy!

Ingredients for 8 portions:

1 tablespoon vegetable oil

12 ounces Andouille sausage, sliced or cubed

1 cup finely diced onion

3/4 cup finely diced celery

3/4 cup finely diced green peppers

4 cloves minced garlic

1 teaspoon freshly ground black pepper

1 smoked ham hock

2 bay leaves

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper, or to taste

2 quarts chicken broth or water, plus more as needed to adjust consistency

1 pound red kidney beans, soaked overnight

about 2 teaspoons kosher salt, or to taste
hot sauce to taste

Next Up: Red Beans & Rice

Photo courtesy of Flickr user cookbookman17

What’s Your Foodie IQ?

My friends at Allrecipes.com have been working on some online food-related quizzes, and wanted me to check one out to see what I thought. I was hesitant at first, since I was obviously going to get all the questions right, and have to tell them their test was way too easy, thereby possibly hurting someone’s feelings.

However, much to my chagrin, I only scored a 15. Apparently, the quiz is not too easy. Do you think you could beat Chef John’s score? Find out here!

Beli Token Listrik Online Otomatis via Web

Mayoritas pelanggan listrik kini sudah beralih ke paket pulsa listrik via transaksi token listrik.  Ini lantaran pulsa listrik lebih praktis dan efisien dibanding berlangganan listrik bulanan, sehingga kebutuhan untuk mendapatkan token listrik meningkat.



Sayangnya, ada satu kelemahan: jika pulsa listrik habis pada kondisi kritis, misalnya tengah malam, saat hujan lebat, plus jarak ke tempat

Baked Alaska with a Lighter? You Betcha!

I’ve always wanted to do a Baked Alaska, and with Valentine’s Day coming up, I thought it would be the perfect time to demonstrate this show-stopping dessert. I just didn’t anticipate coming up with possibly the greatest browning meringue hack in history.

As you’ll see in the video, I made two of these, so I could show you a couple different ways to decorate. After browning the first one with a blowtorch, my preferred method, I started on the second, and for whatever reason the torch stopped working.

I was just about to turn on the oven, where you can finish these at 500°F until browned, when I had an idea. I’d just bought a windproof lighter to use when grilling in the backyard, and wondered if the tiny jet flame that shoots out from the tip would be hot enough to do the job. It was, and it did.

As far as the actual recipe itself, there’s really not a lot that can go wrong. As long as you freeze your ice cream cake thoroughly before browning the meringue, and cook your sugar syrup to 240°F, yours will look just like mine, or better.

There are obviously unlimited combinations of cake and ice cream flavors you can use for this, so I suggest consulting with your Valentine, and giving this easy Baked Alaska technique a try very soon. Enjoy!

For 2 Baked Alaska:

Note: You can make these ahead, including the piping, freeze, and then brown the meringue before serving.

1 1/2 cups raspberry ice cream

1/2 cup vanilla ice cream

2 round thick slices chocolate cake

For the Italian meringue:

2 large egg whites

1 tsp lemon juice

- beat to soft peak, and slowly add 240 F. sugar syrup (see below)

- continue beating until you have stiff peaks that will hold a sharp line

For the sugar syrup:

1/2 cup white sugar

1/4 cup water

FLAMBE NOTE: First of all, be careful. Pour an ounce or so of any liqueur (I used brandy but cherry liqueur or Framboise would be even better) into a pan and place on low heat. When it’s warm enough you can it ignite with a lighter, and spoon the flaming liquid over your baked Alaska. Just be sure to turn down the lights!

Lobster Mac and Cheese – Only Looks Hard

Every once in a while I post a video that makes a recipe look way harder than it is, and this “simple” lobster macaroni and cheese is one such dish. The problem has to do with the fact that for this kind of recipe, we’re preparing each of the main components simultaneously.    

While you finish your cheese sauce, you cook your pasta; in between stirs you cut up your lobster, and make your breadcrumbs. Nothing technically difficult, but since I decided to film the steps in the order I did them (instead of prepping things ahead and filming each component start to finish), this does look kind of daunting. It’s not.

You can actually prep these ahead, and bake before that romantic, possibly Valentine’s, dinner. You probably want to take them out and let them warm up for 30 minutes before before baking. By the way, only bake these until the tops are browned, and the inside is just hot. If you leave them in past that point, you’re risking the cheese breaking, and things will get greasy.

As far as the lobster goes, tails are pretty easy to find, and one 5 or 6-ounce tail per person is plenty with the rich, cheesy macaroni. Of course, you’ll want to check to make sure your sweetheart isn’t allergic to shellfish, because that would be a little awkward. Otherwise, I hope you give this a try soon. Enjoy!

Ingredients for 2 large portions:

2 teaspoon vegetable oil

2 lobster tails (5-6 oz each)

2 tablespoons butter

1 1/2 tablespoons all-purpose flour

1 1/2 cups cold milk

cayenne to taste

1/4 teaspoon paprika

1/2 teaspoon salt, plus more to taste

pinch ground nutmeg

few drops Worcestershire sauce

4 ounces grated sharp white cheddar cheese (about 1 generous packed cup)

1 ounce grated Gruyere cheese (about 1/3 cup)

1 generous cup elbow macaroni (1 cup, plus a tablespoon or so)

1/2 teaspoon fresh thyme leaves

*Note: Like I said in video, make sure your mac and cheese mixture is wet and saucy in the pan, otherwise it might get dry when it bakes. Don’t be afraid to add a splash of the pasta water to loosen things up.

For the crumbs:

3 tablespoons panko breadcrumbs
1 tablespoon melted butter, or enough to moisten
2 tablespoons grated Parmigiano Reggiano 

 - Bake at 400 for 15-20 minutes, or until browned

Next Up: Lobster Mac & Cheese