Happy Banana Split Day!!! – Ultimate Banana Split Recipe

Olympic Games Dishes: Feijoada, Brazilian Black Bean Stew (Go USA Go!!!)

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Feijoada, Brazilian Black Bean Stew Receipe

INGREDIENTS

1 pound (450 grams) dry black beans

4 Tbsp olive oil

1 pound (450 grams) pork shoulder, cut into chunks

2 large onions, sliced

1 head of garlic, peeled and chopped

1 pound (450 grams) carne seca or corned beef, cut into chunks 

1/2 pound (225 grams) fresh sausages, such as chorizo or Italianvsausage

1 pound (450 grams) smoked sausage, such as linguica or kielbasa

1 smoked ham hock or shank

3-4 bay leaves

Water

1 14.5 ounce can (411 grams) of crushed tomatoes

Salt

Directions

1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot…

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Olympic Food – Feijão-Tropeiro

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Brazilian meal Feijão-Tropeiro 

Ingredients

Serves: 5 

  •          500g dried pinto beans
  •          250g smoked bacon
  •          1 onion, peeled and chopped
  •          2 garlic cloves – peeled and chopped
  •          30g butter
  •          4 eggs

                  200g toasted cassava (manioc) flour

Directions

Prep: 5min  ›  Cook: 30min  ›  Ready in: 35min 

  • Add beans to a pressure cooker and cover with water. Bring to high heat and cook the beans for about 20 minutes under pressure. Drain and set aside.
  • Chop the bacon and place it in a large frying pan over medium heat; fry until crisp (approximately 5 minutes). Remove bacon from pan with a slotted spoon and set aside. Discard 2/3 of the fat in the pan and return pan to the heat.
  • Cook onion and add garlic in the bacon fat for about 2 minutes, add the cooked beans and season with salt to…

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Olympic Food – German Schweinebraten (Bavarian Roast Pork)

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OLYMPUS DIGITAL CAMERA

German Schweinebraten (Bavarian Roast Pork)

PREP20 mins

COOK3 hrs

READYIN 3 hrs
20 mins

Ingredients

Original recipe makes 6 servings


2 1/4 pounds boneless pork loin roast


1 teaspoon salt, or more to taste


1 teaspoon ground black pepper, or more to taste


1 teaspoon sweet paprika


1/2 teaspoon caraway seeds


2 teaspoons grainy mustard


1 tablespoon vegetable oil


1 large onion, quartered


2 carrots


1/8 celeriac (celery root), chopped


1 spring onion, chopped


2 cups water, or as needed – divided


2 tablespoons butter, or to taste


2 tablespoons cornstarch

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Directions

.                Preheat oven to 350 degrees F (175 degrees C).

.                Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.

.                Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add…

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Happy National Ice Cream Sandwich Day!!!

It’s National Ice Cream Sandwich day!!! The original ice cream sandwich sold for a penny in 1900 from a pushcart in the Bowery neighborhood of New York.  The vendor, who was never identified in the article printed in papers across the nation, sandwiched the ice cream between milk biscuits. Soon, pushcarts popped up around the city and country during the summer months selling the portable treats.

The modern version of the ice cream sandwich was invented by Jerry Newberg in 1945 when he was selling ice cream at Forbes Field.   There are pictures from the early 1900s, “On the beach, Atlantic City”, that show Ice Cream Sandwiches were popular and sold for 1 cent each.

There are alternatives to the classic ice cream sandwich using chocolate cookies, oatmeal cookies or a rice crispy wafer in place of the original chocolate one.

Ice cream sandwiches are known around the world by a variety of names including the Monaco Bar, Giant Sandwich, Maxibon, Cream Between, Vanilla Slice and many more.

Credit: National Day Calendar

Beth’s Melt in Your Mouth Barbecue Ribs Recipe (Oven)

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INGREDIENTS

DIRECTIONS

  • Preheat oven to 300 degrees f.
  • Peel off tough membrane that covers the bony side of the ribs.
  • Mix together the sugar and spices to make the rub.
  • Apply rub to ribs on all sides.
  • Lay ribs on two layers of foil, shiny side out and meaty side down.
  • Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  • Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  • Remove from oven.
  • Heat broiler.
  • Cut ribs into serving sized portions of 2 or 3 ribs.
  • Arrange on…

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Argentine Stuffed Flank Steak: Matambre Recipe

0808_Food_ClassicMatambre_full_600 ARGENTINE STUFFED FLANK STEAK: MATAMBRE

INGREDIENTS 

– 1 (2 1/2 pound) flank steak, trimmed

– Extra-virgin olive oil

– Kosher salt and freshly ground black pepper

– 1/4 pound fresh spinach, washed and drained, stems trimmed

– 4 small thin carrots

– 4 large hard boiled eggs, peeled and quartered lengthwise

– 1 cup large pitted green Spanish olives, halved lengthwise

– 1 large onion, sliced into rings

– 1/4 cup freshly grated Parmesan

– 1 teaspoon red pepper flakes

– 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)

– 1 head garlic, halved

– 1 large onion, halved

– 1 handful fresh thyme sprigs

– 1 handful fresh oregano sprigs

– 2 bay leaves

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DIRECTIONS

Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper. 

With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.

Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.

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Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices – the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

 

Molten Copper vs Big Mac (Science is Awesome)

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Pouring molten scrap copper on Big Mac. Next video coming up is going to be molten copper vs McDonald’s french fries. Copper’s melting point is 1,984°F or 1,085°C T

Everyone can be MacGyver – Home Remedies that Work! – Tell us your tips as well

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Nobody is saying the wonders of modern medicine—what would we do without a medication like penicillin to treat infections? But, as it turns out, everyday items have secret curing powers, too. Next time you don’t want to fork over money to get a common wart removed, consider using duct tape. Already popped two aspirin but can’t get rid of the headache? A pencil could do the trick. Below, get medical explanations behind a few bizarre—albeit brilliant—MacGyver-esque home remedies.

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DUCT TAPE TO REMOVE WARTS

In 2002, a group of doctors compared duct tape’s effectiveness with liquid nitrogen in removing warts. After two months of wearing duct tape on a daily basis and using a pumice stone about once a week to exfoliate the dead skin, 85 percent of patients’ warts were gone, whereas freezing only removed 60 percent. “The question is whether there is something in the chemical adhesive itself, or if the occlusion (suffocation) causes the destruction of the wart,” says New York City–based dermatologist, Robin Blum, MD. “The other thinking is that the duct tape causes irritation, which stimulates our body’s immune cells to attack the wart.”

vapor-rub-uses

VAPOR RUB TO CURE NAIL FUNGUS

While there are no studies to prove coating infected toenails with vapor rub once or twice a day is an effective treatment for nail fungus, a basic Internet search results in a number of personal testaments to the medicinal ointment’s fungus-killing powers. “I’ve heard many patients say that vapor rub does help, but I’m not exactly sure why,” Dr. Blum admits. While some argue it’s the menthol in the balm that kills the fungus and others say it’s the smothering effect of the thick gel, if used consistently, vapor rub has been shown to get rid of not just the fungus, but the infected toenail, too, which will turn black and eventually fall off. When the new nail grows in, it should be fungus-free.

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OATMEAL TO SOOTHE ECZEMA

“This is absolutely true, as oats have anti-inflammatory properties,” Dr. Blum says. Whether it’s used as a paste or poured into a bath, most experts recommend choosing colloidal (finely ground) oatmeal and soaking the affected area for at least 15 minutes. In addition to reducing inflammation, oats are thought to have an antihistamine effect, Dr. Blum says. By lowering levels of histamine, which triggers inflammation as part of the immune system’s recovery response, she explains, oats prevent or reduce the redness.

Yogurt

YOGURT TO CURE BAD BREATH

Bad breath comes from a number of places, the two most common being the mouth and the stomach. The neutralizing powers of yogurt and other probiotics treat the latter cause. “Yogurt shouldn’t have any effect at all on the bacteria that live on the tongue because it’s not there long enough,” says Robert Meltzer, MD, a New York City–based gastroenterologist and attending physician at Lenox Hill Hospital. However, it likely has a neutralizing effect on the acid that resides anywhere between the mouth and the stomach, including the back of the throat and the esophagus, he explains. “I think almost any milk product or food that contains live cultures would have the same effect.” While yogurt can get rid of bad breath that results from gastrological conditions, like acid reflux, it won’t have any real effect on bad breath that is the product of gum, liver or lung disease, says Ohio-based dentist Matthew Messina, DDS.

Sugar

A SPOONFUL OF SUGAR TO CURE HICCUPS

In 1971, Edgar Engelman, MD, conducted a study to find out if a spoonful of sugar really is an effective cure for hiccups. He assembled a group of 20 patients who had been experiencing intractable hiccups for more than six hours, eight of whom had had them anywhere from a full day to six weeks. Each of the test subjects was given one teaspoon of white granulated sugar to swallow dry, and for 19 of the 20 hiccup patients, the cure was immediate. André Dubois, MD, a gastroenterologist in Bethesda, Maryland, noted in The Doctors Book of Home Remedies that “the sugar is probably acting in the mouth to modify the nervous impulses that would otherwise tell the muscles in the diaphragm to contract spasmodically.”

Pencil-Bite-Abstract

BITE A PENCIL TO CURE A HEADACHE

While doctors aren’t sure why we do it, clenching our teeth is a common side effect of stress. According to Fred Sheftell, MD, director of the New England Center for Headache in Stamford, Connecticut, when we clench up, we strain the muscle that connects the jaw to the temples, which can trigger a tension headache. By placing a pencil between our teeth—but not biting down—we relax our jaw muscles, which eradicates tension and reduces pain. Just remember, the remedy really only applies to tension headaches—not migraines or headaches caused by sinus pressure, etc.

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OLIVES FOR MOTION SICKNESS

According to the National Library of Medicine, there are a number of symptoms that present themselves as a result of motion sickness, including increased salivation, which is the body’s way of protecting the teeth from the high doses of acid accompanied by vomit. Enter olives, which contain tannins that, when released in the mouth, work to dry saliva—first eliminating the symptom and then the body’s instinct to follow suit. However, the treatment is only effective during the early stages of nausea, when the salivation changes first appear.

salt-water-gargle

GARGLE SALT WATER FOR A SORE THROAT  

When you were a kid and had a sore throat, your mom likely made you gargle warm water with salt in it…and she was definitely on to something. According to Douglas Hoffman MD, PhD, author of the website The Medical Consumer’s Advocate, a sore throat is an inflammatory response of the infected tissues, and the salt helps draw out the excess fluid to temporarily decrease swelling and the pain it causes. Most remedies call for a ratio of 1 tablespoon salt to 8 ounces of water, but it’s always better to opt for more salt rather than less. Just keep in mind that you are treating the symptoms—not the illness. As Dr. Hoffman notes on his website: “The relief is very real, but also tends to be short-lived, since the gargle has done nothing to remove the cause of the sore throat.”

Credit: Womans Day

Happy Homemade Soup Day!!! – Feijoada, Brazilian black bean stew recipe

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FEIJOADA, BRAZILIAN BLACK BEAN STEW RECEIPE

INGREDIENTS

1 pound (450 grams) dry black beans

4 Tbsp olive oil

1 pound (450 grams) pork shoulder, cut into chunks

2 large onions, sliced

1 head of garlic, peeled and chopped

1 pound (450 grams) carne seca or corned beef, cut into chunks 

1/2 pound (225 grams) fresh sausages, such as chorizo or Italianvsausage

1 pound (450 grams) smoked sausage, such as linguica or kielbasa

1 smoked ham hock or shank

3-4 bay leaves

Water

1 14.5 ounce can (411 grams) of crushed tomatoes

Salt

DIRECTIONS

1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

3 Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

4 Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.

Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.

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