Monthly Archives: June 2017

How to Start Using Tomatoe’s


You Say Tomato – I Say Superfood

The tomato has been called many things throughout history: Peruvian Apple, Love Apple, and even, by Americans at least, a Vegetable. Today, however, this lovely fruit is fast becoming known as Superfood!


While not able to leap tall buildings in a single bound, this super herokillertom of the nutrition world is able to do some pretty amazing things. For example, some studies show the tomato may help decrease the risk of Prostate Cancer, as well as Breast, Lung and Stomach Cancers. And the Herald Sun reported in 2003 that the Yellow Jelly around the seeds have yet another benefit: They may stop blood cells from clumping together, which sometimes leads to Strokes and Heart Attacks.

6 Uses for Tomatoe’s 

What is it about this little red fruit that makes it so amazing? Lycopene.  Okay, so the word lycopene doesn’t sound very appetizing, but this powerful Antioxidant is the chemical in tomatoes that not only is responsible for its red color, but also responsible for its disease-fighting powers.


Now, you’re probably thinking you have to consume tons and tons of fresh tomatoes to enjoy any health benefits. Not true. In one research study it was reported that people who ate tomatoes at least every other day had greater lung capacity. And, the tomatoes don’t even have to be fresh! Again, research shows that the lycopene in tomatoes is more easily absorbed by the body if processed into Ketchup, Sauce & Paste. So, not only are tomatoes a Superfood, they’re an easy superfood to include in your diet.

Of course, fresh tomatoes are still beneficial, and packed with wonderful nutrients (not to mention delicious). Just remember the one rule of fresh tomatoes: don’t put them in the refrigerator. The refrigerator destroys not only the flavor, it also destroys the nutrients.






Welcome to the History Of Chef’s Section,  Here You’ll See a List Of Chef’s  All which at some point in time have laid down the Culinary path to where we are today.  I hope you enjoy,  If you would like to see a name up on this list please let me know and I’ll do my best to add a section on them. 

Julia Child

Marko Pierre

Wolfgang Puck

Thomas Keller 

 Anthony Bourdain

Jiro Ono

Jeff Smith

Emeral Lagasse

Jamie Oilver

Gordan Ramsey

James Beard

Heston Blumenthal

 Magnus Nilsson

 David Chang

Joseph Favre 

Henri-Paul Pellaprat 

Marthe Distel

Auguste Escoffier


 Guillaume Tirel





The Only Shepherd Pie VS Cottage Pie Resources You Will Ever Need

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Where is the difference between Cottage Pie and Shepherds Pie”you ask?, Well I’m glad you asked its in the meat. Shepherds Pie should only be named as such if it contains Lamb, and “Cottage usually applies to one made with Beef.

 History of Cottage Pie

The name “Cottage was applied to this kind of meat pie around the time Potatoes were being introduced in the UK, because they were an affordable for thing for peasants, many of whom would live in cottages, to eat.

 The Unexpected Origin Of Shepherd’s Pie

The term Cottage Pie predates shepherds by nearly a century,  but each was used synonymously with the other for a long time.


The Chilean version of Pastel De Papa, a dish similar to Shepherds Pie eaten in many parts of the world, also contains hard-boiled eggs, raisins and black olives.

 hachis_parmentierThe same dish in France is named Hachis Parmentier, after the Frenchman who convinced his country to eat potatoes. Hachis, which takes its root from the English word hatchet, means a dish containing chopped or minced ingredients.


According to the Oxford Companion to Food, once upon a time, Scotland made its Shepherds Pie with pastry instead of mashed potatoes.

 c7352a09ebce670e01c69eba4c79084eIndian cooks once considered Shepherds Pie to be a perfect dish for Tiffin (a word used to mean a light snack in British India).

Recipe’s With Two Variations 

Traditional Shepherds Pie

Traditional Cottage Pie

Hachis Parmentier

Pastel De Papa

 Many vegetarians and vegans call a meat-free version a “Shepherdless Pie. Topping the potato crust with breadcrumbs actually turns your dish into a Cumberland Pie.

Although variations of this dish crop up throughoutkarl-drais-meat-grinder history, no name for it came into use until the Introduction of the Mincing Machine.

Before that, the meat would have to be chopped by hand, or made from leftovers.

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One Side Effect Of Sugar That No One Is Talking About

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Natural vs. Artificial Sugar

The main difference between natural sugar and high fructose corn syrup is the balance of fructose and glucose in high-fructose corn syrup.  As the name suggests, there is more fructose in the syrup than in regular sugar. The difference, however, is that an apple contains fiber and other nutritious elements that outweigh its sugar content.  So how does an excess of sugar make one gain weight?

How It Works

When you ingest sugar, the liver metabolizes the fructose and converts it into fat. The spike in triglycerides also leads to a reduced amount of HDL cholesterol (or the ‘good’ kind of cholesterol).

What Too Much Sugar Can Do to You 

Ingesting too much sugar hurts the metabolism and, over time, it weakens it. This causes metabolic dysfunction, meaning your insulin stops working properly. This is one major side effect that most people are unaware of.


This side effect can directly lead to obesity, heart disease, and type II diabetes. In addition, added sugar is especially addictive. So the more sugar you eat, the more likely you’ll become addicted and reliant on it. The best way to cut back on your sugar intake is to be aware of what and how much you eat. A sugary treat every once in a while is normal. Overindulgence in anything is where it gets dangerous. So, overall eat those foods with high sugar in moderation and remember

Healthy Eating May Be Easier Than You Think.

side effects


Will Heinz 57s Ever Rule the World?



The 57 on the Heinz ketchup bottle represents the number of pickle types the company once had.  Heinz 57 is a shortened form of a historical advertising slogan “57 Varieties of Pickles” by the H. J. Heinz Company located in Pittsburgh, Pennsylvania, United States.


Why Mom Was Right About Porterhouse Steak’s & Herb Butter


Why Mom Was Right About Porterhouse Steak's & Herb Butter
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 6
  • For The Herb Butter
  • ¼cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped
  • ½cup (1 stick) unsalted butter, at room temperature
  • Kosher salt
  • Freshly ground black pepper
  • For The Steak
  • 2 porterhouse steaks, (2-inch thick), about 4 pounds
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • Kosher salt
  • Freshly ground black pepper
  1. Make the herbed butter
  2. In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.
  3. Cook the steak
  4. Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
  5. Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
  6. Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
  7. To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herb butter.

Spill The Bean’s


What food trend do you absolutely hate and why?

I’m not a fan of the Truffle Trend way over priced fungus seems really stupid.  Here’s a artical on Périgord truffle .  This trend need’s to hurry up and be over with already.

There is one Truffle I do like 

Let me know what food trends bug you and whyin the the comments below


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