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Yaaree Sort of ‘Food & Drinks’ Category

Oct
20

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ALABAMA: “COKE”

Soda is “pop” in the Midwest and “tonic” in parts of New England, but it’s “coke” in the Alabama and most of the South. Even if you want Sprite or root beer or Dr. Pepper, it’s perfectly acceptable to ask for them by saying you want a “coke.” You’ll then be asked, “What kind of coke do you want?” Come on, Southerners, you know damn well what Coke is!

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ARIZONA: “SWAMP COOLER”

What’s a swamp cooler? Well, it’s just another word for an evaporative cooler. OK, great… Follow-up question: What’s an evaporative cooler?

If you live in the drier parts of the west, you’ll probably already know that this is an air conditioner that uses the evaporation of water to both cool the air and add moisture to it. Not only is this more effective in drier climates, but it cools at a lower cost.

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ARKANSAS: “CADDYWONKERS”/“CADDYWONKED”/“CATTYWAMPUS”

This is one of those terms that will catch you off-guard the first time you hear it, and you might momentarily worry that you’ve walked into a Dr. Seuss story. However, caddywonkers/caddywonked (or cattywampus) is just another term for sideways, unconventional, or askew. The easiest way to illustrate its use is by saying, “The term ‘caddywonked’ is a little caddywonked, but it’s acceptable in the South.”

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CALIFORNIA: “HELLA” OR “HECKA”

“Hella” is a slang term for “very,” “really,” and “a lot” that originated in the San Francisco region before expanding to the greater Northern California area. Used mostly by the younger crowd, the music industry made it mainstream for a short time in the late ‘90s (as did the 1998 South Park episode “Spookyfish”), but the word mostly fell out of vocabularies outside of the west coast in the 2000s. Even there, it’s not nearly as popular as it was 15 or 20 years ago. Some folks also use or used the term “hecka” in a similar way, but it wasn’t hella popular.

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Oct
09

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HERE’S WHAT A GUY’S DRINK ORDER SAYS ABOUT HIM

Have you ever been out at a bar, seen a group of 10 bros ripping shots, and thought “That’s the kind of person I want to spend the rest of my life with?” If you have, that’s great! If you haven’t, it’s probably because you read the vibe of that group as “We love each other and being tanked more than we love the idea of being settled down right now” and you were right.

I asked Ivy Mix, head bartender and co-owner of Leyenda, a cocktail bar in Brooklyn, New York, what a guy’s favorite drink order says about him. She’s not into stereotyping someone based on what they order – in fact, a lot of the time guys won’t order what you’d expect them to (except for those above-mentioned shot-drinking guys). But here’s what she has noticed about what guys order and why.

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1. DOMESTIC BEERS

When a guy goes out to a bar and orders a Budweiser, he’s not into trying new things – especially if he comes to a craft bar and sticks with what he knows. “Branching out makes some people uncomfortable,” Ivy explains. That’s not necessarily a bad thing: “They just want to get what they know.” That translates to a consistent, solid – if a little boring – partner. You’ll have plenty of Netflix date nights and sex that gets you both off in exactly nine minutes.

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2. CRAFT BEERS

See above. According to Ivy, he’s “probably slightly afraid of branching out but just a little bit more Brooklyn about it.” Read: he cares about what other people think of his order. Again, it’s not a bad thing, it just means he likes Tacos on Tuesdays and flannels in the winters and craft beers at bars and variation from this routine makes him sassy. He’s a solid boyfriend with a little bit of a betch streak.

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3. WHISKEY OR BOURBON STRAIGHT

People who order anything straight or on the rocks are generally Big Boys and Girls. It’s a statement to order whiskey or bourbon straight, Ivy says: “A kid’s not going out and getting a ‘MacAllen on the rocks please.'” If he knows exactly which brand he wants on top of that, he knows what he’s doing in life. He hasn’t had a roommate since college and his place is clean – not just because it’ll make you happy, but because he likes to live his life that way.

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4. AN OLD-FASHIONED

Though you’d imagine anything whiskey-centric to also signal Adulthood, that might not be the case. If you’re in a bar that is known for cocktails and he gets an Old Fashioned, Ivy says, “it probably says the same thing that getting a craft beer at a sports bar says about him.” He probably doesn’t know much about cocktails and is just doing what’s comfortable for him. He hung with the craft beer drinkers in college but was the first one to get a serious girlfriend, so he takes his role as group trendsetter seriously. He’ll show you that in the form of lots of dates at super ‘grammable restaurants.

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5. VODKA STRAIGHT

College-y, says Ivy. “Bizarre.” He is a most likely a grown man with a pong table in his apartment. How does that make you feel?

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Sep
29

Sweet, soft roasted peaches meet their crunchy contrast with buttery almond thins in this summer dessert recipe.

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Sweet as the last dose of sun on a summer’s day, these soft roasted peaches are perfectly offset by some crunchy almond thins made with Président butter – a seasonal dessert that won’t disappoint.

Serves 6
6 ripe peaches
1 vanilla pod
50g softened Président unsalted butter
3 tbsp honey
100ml sherry or sweet wine such as sauternes

For the almond thins
115g Président unsalted butter
300g demerara sugar
80ml water
325g plain flour
½ tsp ground ginger
½ tsp bicarbonate of soda
100g flaked almonds

1 Preheat the oven to 200C/400F/gas mark 6. Halve the peaches, remove the stones and place in a baking tray. Scrape the seeds from the vanilla pod, add to a bowl with the butter and honey and mix well. Dot the peaches with butter mixture and pour the wine over. Roast for 25-30 minutes, until the peaches are soft and starting to caramelise.

2 To make the butter almond thins, melt the butter, sugar and water in a pan over a low heat. Keep stirring until the sugar has dissolved, but do not let it boil.

3 Mix the flour, ginger, bicarb and almonds together in a large bowl and make a well in the centre. Pour in the melted sugar and butter and mix into a thick paste. Line a 900g loaf tin with clingfilm, allowing some to hang over the sides, then pour in the mixture. Cover over with the cling film and chill in the freezer until firm.

4 Turn the dough out and slice as thinly as possible. Lay the slices on a baking sheet lined with parchment, well spaced to allow spreading. Bake in batches at 200C/400F/gas mark 6 for 7-10 minutes until starting to crisp at the edges. Leave to harden for a moment on the tray before transferring them to a rack to cool. Serve with the peaches and a dollop of thick cream or ice-cream.

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Sep
28

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Don’t get us wrong: We love coffee. It’s our one vice that actually happens to be pretty healthy—loads of research links it to perks like reduced risk of dementia, increased metabolism, and reduced risk of skin cancer. And then, of course, there’s its awesome energizing effect that fires us up in the morning and helps us pull through countless mid-afternoon energy slumps.

But it would be irresponsible to only highlight the good stuff. Research shows that in certain situations, you might want to avoid it—or at least scale back—to avoid a range of side effects from increased anxiety to cancer to exhaustion (yep, even despite the caffeine). Here, 4 occasions in which coffee may be sabotaging your healthy lifestyle.

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WHEN YOUR BREW IS WAY TOO HOT!

If you like to sip your coffee as soon as it’s done brewing, you may want to cool it—literally. Consuming hot drinks above 149ºF may increase the risk of esophageal cancer, according to anew report from the World Health Organization. That’s a bummer, considering that most American restaurants serve coffee between 145 and 175ºF. If you brew at home, you’re not in the clear either—home coffeemakers typically brew at 185ºF. Adding a splash of milk or cream can lower the temperature, but by only 5 degrees. The best solution? Be patient. A cup of black coffee in a 10 oz ceramic mug typically needs about 5 minutes to cool to a safe-sipping temp of 149ºF.

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IF YOU’RE PRONE TO ANXIETY

If you’re feeling on edge, downing cup after cup of joe could be partly to blame. Caffeine has a stimulant effect on the nervous system, says Ali Miller, RD, LD, CDE, registered dietitian and author of Naturally Nourished—it causes a release of the stress hormone cortisol, triggering our “fight or flight” response, and has been shown to exacerbate anxiety and sleep problems, particularly in those with panic disorders and social anxiety. To lessen caffeine’s influence, consider scaling back to one or two 8 oz cups of coffee per day or sipping on a half-decaf half-caffeinated blend, and cutting yourself off about 6 hours before bed.

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WHEN YOU’RE SERIOUSLY STARVED FOR SLEEP

Coffee may seem like the natural solution for a night of subpar sleep—and it can be, but only to a point. New research finds that caffeine stops being effective at improving alertness whenever you get less than 5 hours of sleep for 3 consecutive nights. The reason: So little sleep causes such a steep decline in cognitive performance that no amount of caffeine can overcome it. If you can’t seem to get least 7 hours of shut-eye per night, skip the coffee altogether and take a 20-minute nap when energy levels dip, which research shows can help you overcome symptoms of sleep deprivation and improve alertness better than caffeine.

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WHEN YOU DRINK A CUP AT THE CRACK OF DAWN

Pounding a coffee at 6 AM isn’t doing your energy levels any favors. That’s because in the first couple hours after waking, your levels of the stress hormone cortisol are at their highest, which actually gives you a natural energy boost. So, many experts agree that the best time tohave your first cup is sometime between 10 AM and 12 PM, when cortisol levels start to dip. That way, you’ll be taking advantage of your body’s natural high, and saving that hit of caffeine for when you really need it. If you do drink your first cup super early, chances are you may just need another one a couple hours later to keep the momentum going—and depending on your personal health history, more coffee may not be a good thing. For individuals who have difficulty controlling conditions like high blood pressure, diabetes, and gastroesophageal reflux disease, the cons of excess coffee may outweigh the pros.

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Sep
23

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The Rice Bowl is a newly opened eatery in Lahore offering Chinese food. The restaurant boasts simplicity both in terms of its menu and its interiors. We visited the restaurant and overall, were quite impressed.

Where to go

The Rice Bowl is located at one of Lahore’s hottest hang-out spots, Mall One, Main Boulevard. If you live in Lahore or visit frequently, chances are you have been here numerous times.

When to go

The Rice Bowl is open throughout the day, so you can drop by anytime you like. We went late afternoon when the restaurant was slightly less busy.

What to order

As we mentioned earlier, The Rice Bowl has a simple menu. However, ordering at the restaurant is a fun task itself.

The process begins with deciding what type of bowl you would like to order. You can choose from standard, deluxe and premium bowls, each offering one of two side dishes; noodles or rice.

The restaurant sticks to a simple menu of rice or noodle bowls with sides of chicken, beef, fish and prawn entrees
The restaurant sticks to a simple menu of rice or noodle bowls with sides of chicken, beef, fish and prawn entrees

Next, you decide the mains you would like to get which will perfectly complement the side. Here is where it gets fun!

The mains menu is split into two; standard and premium. Depending upon the bowl you initially selected, you decide the number and type of mains. The standard bowl offers you the option of one standard mains, deluxe offers one standard and one premium mains and the premium bowl offers two premium mains.

We ordered the deluxe bowl with rice as a side topped with dragon fire chicken, crispy prawns in sweet and sour chilli sauce and a separate order of rice with chicken & cashew nuts.

The crispy prawns in sweet and sour chilli sauce (right) was the star of the night!
The crispy prawns in sweet and sour chilli sauce (right) was the star of the night!

We were promised a waiting time of 15 minutes and our order was delivered approximately five minutes earlier. The servers were polite and offered comprehensive details on each item on the menu, upon our request.

The dragon fire chicken lives up to its name; fiery, tangy and exceptionally aromatic. It is a definite try for any one who likes their food spicy.

The crispy prawns in sweet and sour chilli sauce was, however, the star of the night! Each bite lends a delicious crunch, which we just couldn’t get enough of. The sauce was sweet and sour as the name suggests and offers the perfect hit of chilli in the after taste. We only wish that there were more prawns in our entree. Nonetheless, we highly recommend this dish to anyone heading over to The Rice Bowl!

Generous portions for a single person serving
Generous portions for a single person serving

The chicken & cashew nuts remains a classic order for anyone who prefers to keep it mild. All the dishes we ordered were generous portions enough for a single person serving.

What stands out about the restaurant’s menu is that they stick to what they know. So while you won’t be spoilt for choice in starters, desserts or drinks, you can be sure that what you order off of their somewhat limited menu, will be delicious.

Damage on the pocket?

This is where The Rice Bowl makes every bite worthwhile and completely justified. Their standard, deluxe and premium bowls are priced from Rs. 500 to Rs. 675 excluding tax. Our complete order for two people came up to Rs. 1,700 only including the drinks and the tax!

The Rice Bowl is a Chinese food-lover’s dream. It is a relatively affordable place to eat out, offering a clean, comfortable environment and quick service. The simple menu is classic, delicious and definitely worth a try.

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Sep
20

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THE BEST COOKING TRICKS OF ALL TIME

People don’t just wake up one day and know how to cook. Like any other skill, cooking is a learning process. Whether it’s cooking your way through Mastering the Art of French Cooking, watching cooking shows on TV, or observing professionals, you slowly collect an arsenal of skills and tricks for making better food. But everyone has that linchpin technique, trick, or toolthat instantly changed the way they approach food. Here are 11 of our staff’s aha! moments.

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FINISHING PASTA IN THE PAN

“Learning how to finish pasta in the pan was a life changer. One day, I was at Street & Co. in Portland, Maine, and saw chefs dumping cooked pasta into the skillet of sauce, stirring it around for a bit, and adding a splash of the water they were cooking the pasta in (and maybe a knob of butter), then serving it. So I ripped off the technique at home. It made sense: Why not cook pasta (at least the last minute or so) in the actual sauce? That way the flavor infuses the pasta. It was the addition of cooking water that proved to be the secret weapon. That starchy elixir created an emulsified, ‘creamy’ (note quotes) sauce that bound everything together, making it a complete dish, rather than two thrown-together elements. I’ve never looked back.” —Scott DeSimon, deputy editor.

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DON’T BE AFRAID OF HEAT (AND A LITTLE SMOKE)

“Lesson #1 I learned from being a professional cook: Do not be afraid of heat. There’s no way to get a good sear on a steak or any piece of meat without cranking it up. And if you’re cranking the heat, then you are going to generate some smoke when the meat hits the pan. It’s OK—don’t panic! Just be prepared to open windows and disable the smoke detector before it starts blaring. Lesson #2 can be summed up in a little game I like to call, ‘Go ahead, just try and over-season this burger.’” —Alfia Muzio, test kitchen contributor.

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MICROPLANE—NOT JUST FOR CHEESE

“Discovering I could be using my microplane for more than just citrus. Now, instead of painstakingly mincing garlic and ginger, I’ll microplane them into salad dressings or a sauté.” —Belle Cushing, editorial assistant

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USE YOUR SCISSORS IN THE KITCHEN

“Use scissors to cut your kid’s food. I mean right there in the bowl. I cut EVERYTHING with scissors when it comes to kid food.” —Alex Pollack, photo director

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Sep
11

If eating fish 2-3 times a week is healthy, is eating fish every day even better?

With government guidelines urging everyone to eat fish twice a week for heart and brain benefits, you might wonder: If two days of fish is good, is eating fish every day even better?

That’s a question experts haven’t completely answered yet. And it’s a little complicated because it’s not just a health issue, it’s also an environmental one. Simply put, there are probably not enough fish in the sea for everyone to eat seafood all the time.

But, experts say, eating seafood more than twice a week, for most people, can be healthful.

“For most individuals it’s fine to eat fish every day,” said Eric Rimm, a professor of epidemiology and nutrition and director of cardiovascular epidemiology at the Harvard School of Public Health. “And it’s certainly better to eat fish every day than to eat beef every day.”

However, Rimm says, there are some groups — pregnant women, for example — who shouldn’t eat certain kinds of fish every day. Larger fish with longer life spans like swordfish and tuna tend to bioaccumulate toxins, such as mercury, he explained.

“And that’s not great for a developing fetus,” Rimm said. For the same reason, daily consumption of these types of fish is also not good for children, he added.

Mercury is much less of a problem in smaller fish with shorter life spans, according to Theresa Sinicrope Talley, a researcher with the California Sea Grant at the Scripps Institution of Oceanography at the University of California, San Diego.

Cynthia Presser's recipe for salmon with passion fruit sauce and coconut rice: TODAY Show: Cynthia Presser cooks up a salmon with passion fruit sauce and coconut rice dinner for Valentine's Day. — February 11, 2016

© Samantha Okazaki TODAY Show:

Cynthia Presser cooks up a salmon with passion fruit sauce and coconut rice dinner for Valentine’s Day. — February 11, 2016Mercury won’t cause lasting damage in adults, although it can cause temporary neurological effects.

“There are anecdotal reports from places where people eat fish every day of patients complaining of neurological problems, like dizziness or problems concentrating,” Rimm said. “Those would be people eating maybe sushi or tuna twice a day. You tell them to stop, and sure enough, the mercury levels go down.” When that happens, Rimm said, the symptoms pass.

As for the question of whether eating fish every day is even more healthy than twice a week, the science is still out on that, Rimm said.

RELATED: Is it safe to eat tuna every day?

“Most of the science isn’t looking at daily consumption,” he explained. “But many, many studies have shown that those who have it a couple of times a week have a lower rate of fatal heart attacks compared to those who don’t eat any.”

Scientists attribute most of the heart-healthy benefits of fish to omega-3 fatty acids. These nutrients have also been shown to improve cognition in adults and aid in the brain development of babies.

As for the environmental issues, they’re a little thornier. Some experts have suggested that we could empty the seas of fish by 2050 if we increase the amount we eat.

“Even to get people eating fish two times a week we need to ramp up fish farming,” Rimm said.

Are farmed fish as nutritious as wild-caught ones?
 “It completely depends on the fish,” Rimm said. “In some cases farm raised are healthier because they are fed more omega-3 through their feed than would a wild-caught fish.”

RELATED: Try this healthy fish and chips two ways

Indeed, fish farms are on the rise all around the world, said Daniel D. Benetti, professor and director of aquaculture in the department of ecosystems & society at the University of Miami. “In 2015 we passed a major milestone,” said Benetti. “We are producing more seafood than beef: 66 million metric tons of seafood versus 63 million metric tons of beef.”

Fish farms are also becoming more environmentally friendly. Until now, one of the biggest knocks against farmed fish concerned what farmers fed the fish — namely, other fish.

But that’s changing and it’s economics that drives the change, Benetti said.

Researchers have been trying to devise pelleted feeds that contain more soy than fish. As it turns out, that’s a whole lot cheaper than feeding 100 percent fish meal and oil, Benetti says. The trick is to make the pellets taste good. “We fool the fish into thinking they are eating all fish meal and oil,” he said.

Still, fish farms aren’t the whole solution, said Talley.

Consumers should also consider broadening their gustatory horizons to include smaller fish, shellfish, mollusks and even seaweed, she said, giving them the additional benefit of a more diverse diet — which is also healthier.

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