Ingredients:
1 onion, chopped
1 fresh garlic clove, chopped
1 tbsp butter
EVOO, eyeball it
1 28 oz can of diced tomatoes
fresh chopped basil
1 c heavy cream
1/4 c vodka
crushed red pepper
cajun seasoning
cayenne pepper
hot sauce
1 lb peeled shrimp
1 lb peeled crawfish
bowtie pasta
Directions:
Start your pasta. I usually put a little salt in the pot & a spoonful of butter so the pasta doesn't stick together. In a large skillet over medium heat, melt 1 tablespoon of butter & extra virgin olive oil, add onions & garlic to skillet and saute until transparent. Add one 28 ounce can of diced tomatoes and cook over moderate heat for about 25 minutes or until almost no liquid remains in skillet. Stir frequently. Increase heat and add 1 tablespoon chopped fresh basil, 1 cup of heavy cream, 1/4 cup of vodka, cajun seasoning and crushed red pepper flakes. Bring to a light boil, reduce heat add 1 pound of peeled shrimp & 1 ib of peeled crawfish; boil for 2 minutes, sauce will thickened. Season to taste with salt and pepper, hot sauce if desired. I put the hot sauce in when it is cooking. I also add some to the pasta as it is boiling.
Thursday, November 25, 2010
Tuesday, November 23, 2010
7 Mistakes in Southern Cooking
1. Failure to Properly Preheat Oven When Baking.
Have you ever made cornbread that came out soft and crumbly without a crust? Or biscuits that did not rise and have a gray color? It was probably due to the fact that your oven was not properly preheated. When baking, the crust is set in the first 10 minutes. So, if you want a nice, golden crust on your cornbread, be sure to get the oven up to 400 degrees before you put the cornbread in.
Ovens vary in how long it takes to reach a given temperature. Some ovens will reach 400 degrees in 4-5 minutes. Some will take as long as 15 minutes. A good practice is to get a thermometer (any food thermometer that goes up to 425 degrees will work) and time how long it takes your oven to reach 250, 350, 400 and 425 degrees. Write it down and keep it handy if you can not remember. Then always allow the alloted time to reach the desired temperature before beginning your baking.
2. Undercooked Vegetables
Keep in mind we are talking about Southern cooking. Not Chinese or West Coast casseroles. Many vegetables, Southern Style, are cooked considerably longer than most people tend to cook them. Specifically, green beans are cooked until soft and dark green in color. They are not crunchy and bright green. Okra and green tomatoes, are cooked until some burned edges appear and are very crunchy. As a general rule boiled vegetables are cooked until very tender and fried foods are cooked until crunchy (this goes for cornbread, fried chicken and pork chops, too).
3. Failure to Use Cast Iron
I have never researched all the reasons why, but Southern cooking is best cooked in cast iron cook-ware. The cast iron holds and transfers heat unlike any other type metal. Food just does not cook the same in aluminum or steel. Especially cornbread. Besides, it is the traditional way to cook Southern.
Older cast iron tends to have problems with rust and food sticking, but the newer cook-ware comes already cured (seasoned) so it is not as much a problem. However, it is not difficult to cure your cast iron if you have an older style. You can get complete, free instructions in the web referrals below.
4. Failure to Use Onions and Bacon
Onions and bacon (or bacon grease) are used extensively in Southern cooking. Some cooks, however, stray away form cooking real Southern because they (or family members) do not like onions and/or concerns about the fat content in bacon.
They do this because they fail to understand the reason for using bacon and onions. They are NOT in the recipe so that you taste onions or bacon. They are there only to provide subtle flavor. A unique Southern flavor. If you do not like onions, use only a small amount and remove the onion from the dish before serving (put onion in cheesecloth while cooking and it is easy to remove). If you are concerned about the calorie content of bacon, do not use whole bacon. Just add 1/2 tsp of grease from previously cooked bacon. And, accept the fact that Southern cooking is not inherently low fat. It is meant to be flavorful and robust. So, use that bacon and onion for real Southern dishes.
5. Overworking Dough
Southern breads are meant to be light and fluffy. Even cornbread should not be heavy and solid. Many Southern cooks never learn how to make good biscuits. And homemade Southern Biscuits are the trademark of good Southern cooks.
Three errors cause bad biscuits (and other breads). First, do not overwork the dough. Biscuit dough should only be kneaded three times. No more. Just enough to shape it for cutting out the biscuits.
Second, when cutting the dough, do not push down and twist the biscuit cutter. Push straight down and straight back up. Twisting compacts the edges of the dough and causes uneven cooking.
Third, remember the previous mistake above...preheat your oven. A cold oven can result in flat, hard biscuits.
6. Yellow Cornmeal and Sugar in cornbread
Everyone has their own preference, but, please do not use yellow cornmeal in cornbread. It may be mental, but it just does not taste the same as white cornmeal. Besides it looks funny. And, NEVER, NEVER put sugar in cornbread if you want authentic Southern cornbread. Cornbread is bread to accompany a meal. It is not dessert. It is not cake! It is BREAD. So, if you like sweet cornbread...go ahead and use your sugar...but, do not call it Southern Cornbread!
7. Failure to Use buttermilk
All good Southern cooks use buttermilk in everything except desserts. Regular milk does not add the flavor that buttermilk does. Especially in any dish with cornmeal (cornbread, hush puppies, tamale pie, etc.). If you do not have buttermilk, you can make a reasonable substitute by stirring 1 tablespoon of white vinegar in a cup of regular milk. Allow to sit for a minute before use.
These are some of the most common mistakes (or lack of Southern cooking technique) made in Southern cooking. You can ignore all of them and make eatable food, but it will not be traditional Southern. Even some good Southern cooks fail to comply with all the above, but they have probably developed a variation of these same techniques.
So, get in that kitchen, fire up the stove and make your family a real Southern dinner tonight.
Have you ever made cornbread that came out soft and crumbly without a crust? Or biscuits that did not rise and have a gray color? It was probably due to the fact that your oven was not properly preheated. When baking, the crust is set in the first 10 minutes. So, if you want a nice, golden crust on your cornbread, be sure to get the oven up to 400 degrees before you put the cornbread in.
Ovens vary in how long it takes to reach a given temperature. Some ovens will reach 400 degrees in 4-5 minutes. Some will take as long as 15 minutes. A good practice is to get a thermometer (any food thermometer that goes up to 425 degrees will work) and time how long it takes your oven to reach 250, 350, 400 and 425 degrees. Write it down and keep it handy if you can not remember. Then always allow the alloted time to reach the desired temperature before beginning your baking.
2. Undercooked Vegetables
Keep in mind we are talking about Southern cooking. Not Chinese or West Coast casseroles. Many vegetables, Southern Style, are cooked considerably longer than most people tend to cook them. Specifically, green beans are cooked until soft and dark green in color. They are not crunchy and bright green. Okra and green tomatoes, are cooked until some burned edges appear and are very crunchy. As a general rule boiled vegetables are cooked until very tender and fried foods are cooked until crunchy (this goes for cornbread, fried chicken and pork chops, too).
3. Failure to Use Cast Iron
I have never researched all the reasons why, but Southern cooking is best cooked in cast iron cook-ware. The cast iron holds and transfers heat unlike any other type metal. Food just does not cook the same in aluminum or steel. Especially cornbread. Besides, it is the traditional way to cook Southern.
Older cast iron tends to have problems with rust and food sticking, but the newer cook-ware comes already cured (seasoned) so it is not as much a problem. However, it is not difficult to cure your cast iron if you have an older style. You can get complete, free instructions in the web referrals below.
4. Failure to Use Onions and Bacon
Onions and bacon (or bacon grease) are used extensively in Southern cooking. Some cooks, however, stray away form cooking real Southern because they (or family members) do not like onions and/or concerns about the fat content in bacon.
They do this because they fail to understand the reason for using bacon and onions. They are NOT in the recipe so that you taste onions or bacon. They are there only to provide subtle flavor. A unique Southern flavor. If you do not like onions, use only a small amount and remove the onion from the dish before serving (put onion in cheesecloth while cooking and it is easy to remove). If you are concerned about the calorie content of bacon, do not use whole bacon. Just add 1/2 tsp of grease from previously cooked bacon. And, accept the fact that Southern cooking is not inherently low fat. It is meant to be flavorful and robust. So, use that bacon and onion for real Southern dishes.
5. Overworking Dough
Southern breads are meant to be light and fluffy. Even cornbread should not be heavy and solid. Many Southern cooks never learn how to make good biscuits. And homemade Southern Biscuits are the trademark of good Southern cooks.
Three errors cause bad biscuits (and other breads). First, do not overwork the dough. Biscuit dough should only be kneaded three times. No more. Just enough to shape it for cutting out the biscuits.
Second, when cutting the dough, do not push down and twist the biscuit cutter. Push straight down and straight back up. Twisting compacts the edges of the dough and causes uneven cooking.
Third, remember the previous mistake above...preheat your oven. A cold oven can result in flat, hard biscuits.
6. Yellow Cornmeal and Sugar in cornbread
Everyone has their own preference, but, please do not use yellow cornmeal in cornbread. It may be mental, but it just does not taste the same as white cornmeal. Besides it looks funny. And, NEVER, NEVER put sugar in cornbread if you want authentic Southern cornbread. Cornbread is bread to accompany a meal. It is not dessert. It is not cake! It is BREAD. So, if you like sweet cornbread...go ahead and use your sugar...but, do not call it Southern Cornbread!
7. Failure to Use buttermilk
All good Southern cooks use buttermilk in everything except desserts. Regular milk does not add the flavor that buttermilk does. Especially in any dish with cornmeal (cornbread, hush puppies, tamale pie, etc.). If you do not have buttermilk, you can make a reasonable substitute by stirring 1 tablespoon of white vinegar in a cup of regular milk. Allow to sit for a minute before use.
These are some of the most common mistakes (or lack of Southern cooking technique) made in Southern cooking. You can ignore all of them and make eatable food, but it will not be traditional Southern. Even some good Southern cooks fail to comply with all the above, but they have probably developed a variation of these same techniques.
So, get in that kitchen, fire up the stove and make your family a real Southern dinner tonight.
Ambrosia
Ingredients
* 1 can (20 ounces) pineapple chunks
* 1 can (11 ounces) mandarin orange segments
* 1 firm large banana, sliced
* 1-1/2 cups seedless grapes
* 1 cup miniature marshmallows
* 1 cup flaked coconut
* 1/2 cup pecan halves or coarsely chapped nuts
* 1 cup dairy sour cream OR plain yogurt
* 1 tablespoon brown sugar
Directions
1. Drain pineapple and orange segments.
2. In large bowl, combine pineapple, orange segments, banana, grapes, marshmallows, coconut and nuts.
3. In a separate bowl, combine sour cream and brown sugar.
4. Stir sour cream mix into fruit mixture.
5. Refrigerate, covered, 1 hour.
* 1 can (20 ounces) pineapple chunks
* 1 can (11 ounces) mandarin orange segments
* 1 firm large banana, sliced
* 1-1/2 cups seedless grapes
* 1 cup miniature marshmallows
* 1 cup flaked coconut
* 1/2 cup pecan halves or coarsely chapped nuts
* 1 cup dairy sour cream OR plain yogurt
* 1 tablespoon brown sugar
Directions
1. Drain pineapple and orange segments.
2. In large bowl, combine pineapple, orange segments, banana, grapes, marshmallows, coconut and nuts.
3. In a separate bowl, combine sour cream and brown sugar.
4. Stir sour cream mix into fruit mixture.
5. Refrigerate, covered, 1 hour.
How to Season Cast Iron Cookware
Cast Iron is the traditional cookware used in Southern cooking. It retains and transfers heat like no other material. If you are unfamiliar with cast iron cooking, this page will help you get started. And if you are a long time user of cast iron cookware, you are familiar with some of the drawbacks, especially curing (seasoning) your cast iron.
The Bad
1. Cast iron tends to stick and rust.
2. The entire skillet, including the handle, stays hot a long time. Burnt fingers are a concern.
3. It is heavy
4. Food continues to cook for a period after removed from heat
The Good
1. It is practically indestructible. It will last a lifetime.
2. It fries food and bakes bread better than any other material.
3. Cast iron is less expensive than other quality cookware.
4. It is the traditional way to cook Southern.
Cast iron cookware comes in every style. Skillets, pots, pans, grills, deep fryers, whatever you need. Most Southern cooks have one special skillet for their cornbread and separate skillets for other food. The cornbread skillet is the pride of the kitchen and is never used for anything but cornbread.
There is much debate over using soap on your cast iron to clean and the method of curing. Some of the controversy is due to the age of the cast iron. If you have cookware that was manufactured in the last 5 years or so, it is probably pre-cured by the manufacturer. In theory, this cookware does not need to be cured and using soap and water is no problem. Older cast iron must be cured to prevent food from sticking and rusting. Some insist that using soap will, over time, destroy the cured surface. Our belief is that all cast iron should be cured and the use of soap and vigorous scrubbing should be limited.
CURING / SEASONING
This is not the method recommended by cast iron manufacturers but our experience has been that it works better. Be aware that these instructions are not cast in stone, i.e., you may need to adjust time and temperature for your individual oven. Also, if you cure more than one item at the same time it will take longer to cure. Some different brands of cast iron tend to cure faster or slower. And the type oil used in the process tends to vary the time and temperature required. If you have trouble obtaining the tacky surface or final sheen mentioned below, increase oven temperature and allow more time. Don't be discourage, you can do it.
Step 1: Wash the skillet with hot soapy water. Dry thoroughly.
Step 2: Rub a liberal coat of cooking oil over the entire skillet, inside and out, including the handle.
Note: Different types of oil will vary the time required in the following steps. We have used Crisco, peanut oil, safflower, bacon drippings and no-name cheap vegetable cooking oil. We do not recommend bacon grease; it does not work well.
Step 3: Place the skillet in the oven set on low temperature (about 250-300 degrees). Position the skillet upside down in the oven with aluminum foil under it to catch any dripping.
Step 4: Check the skillet in about 10 to 15 minutes. The oil should be tacky to the touch over the entire inside surface. If you have wet spots, smooth them out with the back of a spoon. If you have spots that are not covered with a tacky surface, add oil to those spots. Place back in oven until you have the entire inner surface covered with a tacky oil coating. If you have trouble with this step, increase oven temperature and allow more time.
Step 5: Once this is accomplished, turn up the oven setting to 500 degrees. Allow to cure for one hour in the oven.
Note: Your kitchen will be smoky from the oil so do this on a day when you can ventilate the kitchen.
Step 6: Check the skillet after one hour. When properly cured, your skillet will have an even, black, shiny sheen over the entire inner surface.
Step 7: If you have the shiny sheen, you are finished. If not, put back in oven, raise the temperature to 550 degrees and continue cooking as long as it takes to get the sheen. Since oven temperatures vary, the time required for this step will not be the same for all ovens.
CAUTION : Always use protection for you hand when handling hot cast iron. Remember it stays hot for a long time after being removed from heat. Touching with a bare hand will produce severe burns.
When storing, make sure the cookware is dry and rub a light coating of vegetable oil on the skillet. When cleaning, avoid soap and vigorous scrubbing if possible. In most cases hot water and a sponge or plastic scouring pad will work. Sometimes you will have to use soap and hard scrubbing. This will, over time, undo your cured surface and you will notice food sticking more. Simply cure the cast iron again. The second time through will be easier since you will know how your oven works and time required.
That's it. Follow these guidelines and you will have the perfect cast iron cooking skillet that you can pass down to your children.
The Bad
1. Cast iron tends to stick and rust.
2. The entire skillet, including the handle, stays hot a long time. Burnt fingers are a concern.
3. It is heavy
4. Food continues to cook for a period after removed from heat
The Good
1. It is practically indestructible. It will last a lifetime.
2. It fries food and bakes bread better than any other material.
3. Cast iron is less expensive than other quality cookware.
4. It is the traditional way to cook Southern.
Cast iron cookware comes in every style. Skillets, pots, pans, grills, deep fryers, whatever you need. Most Southern cooks have one special skillet for their cornbread and separate skillets for other food. The cornbread skillet is the pride of the kitchen and is never used for anything but cornbread.
There is much debate over using soap on your cast iron to clean and the method of curing. Some of the controversy is due to the age of the cast iron. If you have cookware that was manufactured in the last 5 years or so, it is probably pre-cured by the manufacturer. In theory, this cookware does not need to be cured and using soap and water is no problem. Older cast iron must be cured to prevent food from sticking and rusting. Some insist that using soap will, over time, destroy the cured surface. Our belief is that all cast iron should be cured and the use of soap and vigorous scrubbing should be limited.
CURING / SEASONING
This is not the method recommended by cast iron manufacturers but our experience has been that it works better. Be aware that these instructions are not cast in stone, i.e., you may need to adjust time and temperature for your individual oven. Also, if you cure more than one item at the same time it will take longer to cure. Some different brands of cast iron tend to cure faster or slower. And the type oil used in the process tends to vary the time and temperature required. If you have trouble obtaining the tacky surface or final sheen mentioned below, increase oven temperature and allow more time. Don't be discourage, you can do it.
Step 1: Wash the skillet with hot soapy water. Dry thoroughly.
Step 2: Rub a liberal coat of cooking oil over the entire skillet, inside and out, including the handle.
Note: Different types of oil will vary the time required in the following steps. We have used Crisco, peanut oil, safflower, bacon drippings and no-name cheap vegetable cooking oil. We do not recommend bacon grease; it does not work well.
Step 3: Place the skillet in the oven set on low temperature (about 250-300 degrees). Position the skillet upside down in the oven with aluminum foil under it to catch any dripping.
Step 4: Check the skillet in about 10 to 15 minutes. The oil should be tacky to the touch over the entire inside surface. If you have wet spots, smooth them out with the back of a spoon. If you have spots that are not covered with a tacky surface, add oil to those spots. Place back in oven until you have the entire inner surface covered with a tacky oil coating. If you have trouble with this step, increase oven temperature and allow more time.
Step 5: Once this is accomplished, turn up the oven setting to 500 degrees. Allow to cure for one hour in the oven.
Note: Your kitchen will be smoky from the oil so do this on a day when you can ventilate the kitchen.
Step 6: Check the skillet after one hour. When properly cured, your skillet will have an even, black, shiny sheen over the entire inner surface.
Step 7: If you have the shiny sheen, you are finished. If not, put back in oven, raise the temperature to 550 degrees and continue cooking as long as it takes to get the sheen. Since oven temperatures vary, the time required for this step will not be the same for all ovens.
CAUTION : Always use protection for you hand when handling hot cast iron. Remember it stays hot for a long time after being removed from heat. Touching with a bare hand will produce severe burns.
When storing, make sure the cookware is dry and rub a light coating of vegetable oil on the skillet. When cleaning, avoid soap and vigorous scrubbing if possible. In most cases hot water and a sponge or plastic scouring pad will work. Sometimes you will have to use soap and hard scrubbing. This will, over time, undo your cured surface and you will notice food sticking more. Simply cure the cast iron again. The second time through will be easier since you will know how your oven works and time required.
That's it. Follow these guidelines and you will have the perfect cast iron cooking skillet that you can pass down to your children.
Cracklins & Chitlins
Chitlins and cracklins have been popular in the South as long as the South has existed. Supposedly, they became popular when poor Southerners had to use every scrap of available food in order to have anything at all to eat. Anyone lucky enough to have a pig took great effort to avoid wasting any portion of it. Thus, everything was eaten; feet, ears, skin, intestines...it all wound up on the table.
Chitlins and Hog Maw are pig intestines and stomach. Cracklins are made from pork fat. Chitlins are called Chitterlings if you go looking for them in a store. We use the terms "chitlins" and "chitterlings" interchangeably on this web site. They are generally boiled or fried and while they may not sound appetizing, if you have never tried them they are quite tasty.
It is very important to thoroughly wash chitlins prior to cooking. While it is a time consuming process, it is not difficult.
Here's how:
1. Soak your pork chitlins (chitterlings) in cold water for 15 minutes.
2. Using your hands, one by one gently roll the chitterlings open in your hands. Use a knife and your fingers to remove any remaining fat or foreign matter from inside the chitterlings.
3. Place the chitterlings in a large pot of plain water and bring to a rolling boil. Then remove from heat immediately.
4. Pour the chitterlings into a strainer and run cold water over them.
5. Repeat the cleaning process in step two again.
Chitterlings, more commonly known it the South as "Chitlins", are boiled or fried pig intestines. We will use the terms "chitlins" and "chitterlings" interchangeably on this page. While they be unappetizing before being cooked, chitlins are considered a delicacy by many. Chitlins are usually found in the frozen section of your grocery store. Pay attention to the washing procedure below because they must be absolutely clean before cooking. We provide recipes for both boiled and fried chitlins below
Cleaning Procedure
Regardless of frying or boiling, you should clean the chitterlings as follows:
1. Soak your pork chitlins in cold water for 15 minutes.
2. Using your hands, one by one gently roll the chitterlings open in your hands. Use a knife and your fingers to remove any remaining fat or foreign matter from inside the chitterlings.
3. Place the chitterlings in a large pot of plain water, add 1 tablespoon of baking soda and bring to a rolling boil. Then remove from heat immediately.
4. Pour the chitterlings into a strainer and run cold water over them.
5. Repeat the cleaning process in step two again.
Fried Chitlins
Ingredients
* 2 pounds chitterlings
* 1 onion, chopped
* 2 bay leaves
* 2 teaspoons salt
* 1/2 teaspoon black pepper
* 2 cloves garlic, minced
* 1 egg, lightly beaten
* 1 tablespoon water
* fine cracker crumbs, as needed
* oil for deep frying, as needed
Directions
1. Clean chitterlings per above instructions.
2. Place chitterlings in a large pot and cover with water.
3. Add chopped onions, bay leaves, salt, pepper and garlic.
4. Bring to a boil and simmer for 2 hours or until chitterlings are tender.
5. In a small bowl, beat egg with 1 tablespoon water until light and frothy.
6. Cut boiled chitterlings into bite-sized pieces and dip each piece into egg mixture then roll in cracker crumbs.
7. Fry in about 2 inches of oil on medium heat until golden brown.
Makes 6 servings.
Boiled Chitlins
Ingredients
* 10 lbs. chitterlings
* 3 lbs. hog maws (pig stomach)
* 1 1/2 tsp. peppercorns
* 1 1/2 tsp. salt
* 1 med. whole onion
* 1 large green pepper
Directions
1. Clean chitterlings and hog maws per the procedure above.
2. Cut up chitterlings and maws into large bite size pieces, cover with water in a large pot.
3. Add peppercorns, salt, onion and green pepper.
4. Bring to a boil, then simmer for 4 to 6 hours until chitterlings and maws are tender.
Chitlins and Hog Maw are pig intestines and stomach. Cracklins are made from pork fat. Chitlins are called Chitterlings if you go looking for them in a store. We use the terms "chitlins" and "chitterlings" interchangeably on this web site. They are generally boiled or fried and while they may not sound appetizing, if you have never tried them they are quite tasty.
It is very important to thoroughly wash chitlins prior to cooking. While it is a time consuming process, it is not difficult.
Here's how:
1. Soak your pork chitlins (chitterlings) in cold water for 15 minutes.
2. Using your hands, one by one gently roll the chitterlings open in your hands. Use a knife and your fingers to remove any remaining fat or foreign matter from inside the chitterlings.
3. Place the chitterlings in a large pot of plain water and bring to a rolling boil. Then remove from heat immediately.
4. Pour the chitterlings into a strainer and run cold water over them.
5. Repeat the cleaning process in step two again.
Chitterlings, more commonly known it the South as "Chitlins", are boiled or fried pig intestines. We will use the terms "chitlins" and "chitterlings" interchangeably on this page. While they be unappetizing before being cooked, chitlins are considered a delicacy by many. Chitlins are usually found in the frozen section of your grocery store. Pay attention to the washing procedure below because they must be absolutely clean before cooking. We provide recipes for both boiled and fried chitlins below
Cleaning Procedure
Regardless of frying or boiling, you should clean the chitterlings as follows:
1. Soak your pork chitlins in cold water for 15 minutes.
2. Using your hands, one by one gently roll the chitterlings open in your hands. Use a knife and your fingers to remove any remaining fat or foreign matter from inside the chitterlings.
3. Place the chitterlings in a large pot of plain water, add 1 tablespoon of baking soda and bring to a rolling boil. Then remove from heat immediately.
4. Pour the chitterlings into a strainer and run cold water over them.
5. Repeat the cleaning process in step two again.
Fried Chitlins
Ingredients
* 2 pounds chitterlings
* 1 onion, chopped
* 2 bay leaves
* 2 teaspoons salt
* 1/2 teaspoon black pepper
* 2 cloves garlic, minced
* 1 egg, lightly beaten
* 1 tablespoon water
* fine cracker crumbs, as needed
* oil for deep frying, as needed
Directions
1. Clean chitterlings per above instructions.
2. Place chitterlings in a large pot and cover with water.
3. Add chopped onions, bay leaves, salt, pepper and garlic.
4. Bring to a boil and simmer for 2 hours or until chitterlings are tender.
5. In a small bowl, beat egg with 1 tablespoon water until light and frothy.
6. Cut boiled chitterlings into bite-sized pieces and dip each piece into egg mixture then roll in cracker crumbs.
7. Fry in about 2 inches of oil on medium heat until golden brown.
Makes 6 servings.
Boiled Chitlins
Ingredients
* 10 lbs. chitterlings
* 3 lbs. hog maws (pig stomach)
* 1 1/2 tsp. peppercorns
* 1 1/2 tsp. salt
* 1 med. whole onion
* 1 large green pepper
Directions
1. Clean chitterlings and hog maws per the procedure above.
2. Cut up chitterlings and maws into large bite size pieces, cover with water in a large pot.
3. Add peppercorns, salt, onion and green pepper.
4. Bring to a boil, then simmer for 4 to 6 hours until chitterlings and maws are tender.
Homemade Tasso
Ingredients
* 8-10 pounds boneless pork butt
* 5 tablespoons salt
* 5 tablespoons cayenne pepper
* 3 tablespoons freshly ground black pepper
* 3 tablespoons white pepper
* 2 tablespoons paprika
* 2 tablespoons cinnamon
* 2 tablespoons garlic powder or granulated garlic
Directions
1. Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long.
2. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days).
3. Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot.
4. Remove the meat and let it cool completely, then wrap well in plastic and foil.
The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.
* 8-10 pounds boneless pork butt
* 5 tablespoons salt
* 5 tablespoons cayenne pepper
* 3 tablespoons freshly ground black pepper
* 3 tablespoons white pepper
* 2 tablespoons paprika
* 2 tablespoons cinnamon
* 2 tablespoons garlic powder or granulated garlic
Directions
1. Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long.
2. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days).
3. Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot.
4. Remove the meat and let it cool completely, then wrap well in plastic and foil.
The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.
Southern Collard Greens
1/2 pound ham hocks (you can use smoked turkey wings, or smoked neck bones)
1 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon hot pepper sauce
1 teaspoon garlic powder
1 large bunch collard greens (if using frozen, you'll need 2 - 16 ounce bags)
2 - 14.5 ounce cans of chicken broth.
In a large pot, bring chicken broth, ham hocks, salt, garlic powder and hot sauce to a boil. Reduce heat and simmer for 1 hour.
Make sure you wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf of the collard in your left hand and striping the leaf down the stem with your right hand. Discard the stems. The small leaves in the middle of the collards don't need to be stripped.
Stack the leaves on top of one another, a few at a time, roll them up, and then slice into 1/2 to 1-inch strips. If you want, you can dice the strips by cutting the strips cross ways.
Put the greens in the pot with the meat. Cook for 45 to 60 minutes, stirring occasionally. You may need to adjust seasoning when they're done.
Turn this into a mustard greens recipe just by substituting mustard greens for the collards , or you can use a variety of greens and have what's known in the south as a mess' o greens!
*Did you know? The juice from greens is chock full of vitamins. It's known in the south as potlicker. Folks use their cornbread to sop it up!
1 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon hot pepper sauce
1 teaspoon garlic powder
1 large bunch collard greens (if using frozen, you'll need 2 - 16 ounce bags)
2 - 14.5 ounce cans of chicken broth.
In a large pot, bring chicken broth, ham hocks, salt, garlic powder and hot sauce to a boil. Reduce heat and simmer for 1 hour.
Make sure you wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf of the collard in your left hand and striping the leaf down the stem with your right hand. Discard the stems. The small leaves in the middle of the collards don't need to be stripped.
Stack the leaves on top of one another, a few at a time, roll them up, and then slice into 1/2 to 1-inch strips. If you want, you can dice the strips by cutting the strips cross ways.
Put the greens in the pot with the meat. Cook for 45 to 60 minutes, stirring occasionally. You may need to adjust seasoning when they're done.
Turn this into a mustard greens recipe just by substituting mustard greens for the collards , or you can use a variety of greens and have what's known in the south as a mess' o greens!
*Did you know? The juice from greens is chock full of vitamins. It's known in the south as potlicker. Folks use their cornbread to sop it up!
Louisiana Blackening Spice
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon Garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt works best)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
Combine all ingredients. Mix well and spoon into small jars. Yield: 3/4 cup. Use this spice recipe to season chicken, vegetables or meat.
1 teaspoon ground thyme
1 teaspoon Garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt works best)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
Combine all ingredients. Mix well and spoon into small jars. Yield: 3/4 cup. Use this spice recipe to season chicken, vegetables or meat.
Monday, November 22, 2010
Oyster Dressing
1 long loaf French bread, stale
3 10-ounce containers (about 3 dozen medium) oysters
2 cups chicken or turkey stock
1f stick butter
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 bunch green onions, chopped, white and green parts separated
1/4 cup chopped parsley
Salt, pepper, Creole seasoning and cayenne
Directions:
Buy a po-boy loaf of French bread in paper (not plastic_ several before making dressing and let it go stale. (A good way to crumb the bread is to beat it with the side of a meat mallet while it is still in the paper bag.)
In a large bowl, break bread into small pieces and cover with water strained from the oysters and the chicken stock. Let soak 30 minutes to an hour.
Meanwhile, melt butter in a large skillet and saute' white onion and celery until soft. Add garlic and saute' a few minutes more. Add this mixture, the green onion tops and parsley to the soaked bread and mix well. Check oysters to eliminate any shell, chop them and stir into mixture. Add seasonings.
Place in a greased 9-by-13-inch baking dish, making sure there is plenty of liquid. Add more stock or water if necessary to make dressing very moist. Bake at 400 degrees for about 45 minutes to an hour, or until dressing has firmed up and is lightly browned on top.
This dressing can be stuffed into a turkey and baked, but the turkey should be stuffed at the last minute to avoid salmonella poisoning. If baked inside the turkey, make sure the dressing reaches 165 degrees.
3 10-ounce containers (about 3 dozen medium) oysters
2 cups chicken or turkey stock
1f stick butter
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 bunch green onions, chopped, white and green parts separated
1/4 cup chopped parsley
Salt, pepper, Creole seasoning and cayenne
Directions:
Buy a po-boy loaf of French bread in paper (not plastic_ several before making dressing and let it go stale. (A good way to crumb the bread is to beat it with the side of a meat mallet while it is still in the paper bag.)
In a large bowl, break bread into small pieces and cover with water strained from the oysters and the chicken stock. Let soak 30 minutes to an hour.
Meanwhile, melt butter in a large skillet and saute' white onion and celery until soft. Add garlic and saute' a few minutes more. Add this mixture, the green onion tops and parsley to the soaked bread and mix well. Check oysters to eliminate any shell, chop them and stir into mixture. Add seasonings.
Place in a greased 9-by-13-inch baking dish, making sure there is plenty of liquid. Add more stock or water if necessary to make dressing very moist. Bake at 400 degrees for about 45 minutes to an hour, or until dressing has firmed up and is lightly browned on top.
This dressing can be stuffed into a turkey and baked, but the turkey should be stuffed at the last minute to avoid salmonella poisoning. If baked inside the turkey, make sure the dressing reaches 165 degrees.
Pollo a la Criolla (Creole Holiday Chicken)
2 large Onions -- coarsely chopped
3 1/2 chicken -- cut into serving (breast) cut into 4 -- pieces
1 teaspoon Salt
1/2 teaspoon Pepper
4 garlic cloves -- minced
1/2 teaspoon Dried thyme leaves -- crushed
2 Bay leaves
8 cups chicken stock
3 large Russet potatoes, peeled -- cut into chunks
6 Carrots -- cut into 2-inch slices
3 ct Of corn -- cut into 3-inch
1 Egg yolk -- beaten
1/2 cup Cream
2 teaspoons Arrowroot (optional)
2 tablespoons Minced parsley
1 tablespoon Minced cilantro
Preheat oven to 400F. Spread half of the onions in a large, deep baking dish. Place chicken on
top. Season with salt and pepper. Sprinkle garlic, thyme and bay leaves over chicken. Spread remaining onions on top; drizzle with 1 cup stock. Roast uncovered for 30 minutes, or until chicken turns golden around the edges. Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot. Deglaze roasting pan with some water or stock and add to
the pot. Add the remaining stock and the potatoes to the pot. Simmer for 15 minutes, then add the carrots and corn. Simmer for 25 minutes. Using a wide fork, roughly mash at least 4 of the "falling apart" potato chunks to help thicken the stew. Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the
soup pot. Blend in the arrowroot if you want a thicker stew. Pour the cream mixture back into the stew, stirring until well-blended. Just before serving, add the minced parsley and cilantro. Ladle into wide, deep soup bowls. Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.
3 1/2 chicken -- cut into serving (breast) cut into 4 -- pieces
1 teaspoon Salt
1/2 teaspoon Pepper
4 garlic cloves -- minced
1/2 teaspoon Dried thyme leaves -- crushed
2 Bay leaves
8 cups chicken stock
3 large Russet potatoes, peeled -- cut into chunks
6 Carrots -- cut into 2-inch slices
3 ct Of corn -- cut into 3-inch
1 Egg yolk -- beaten
1/2 cup Cream
2 teaspoons Arrowroot (optional)
2 tablespoons Minced parsley
1 tablespoon Minced cilantro
Preheat oven to 400F. Spread half of the onions in a large, deep baking dish. Place chicken on
top. Season with salt and pepper. Sprinkle garlic, thyme and bay leaves over chicken. Spread remaining onions on top; drizzle with 1 cup stock. Roast uncovered for 30 minutes, or until chicken turns golden around the edges. Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot. Deglaze roasting pan with some water or stock and add to
the pot. Add the remaining stock and the potatoes to the pot. Simmer for 15 minutes, then add the carrots and corn. Simmer for 25 minutes. Using a wide fork, roughly mash at least 4 of the "falling apart" potato chunks to help thicken the stew. Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the
soup pot. Blend in the arrowroot if you want a thicker stew. Pour the cream mixture back into the stew, stirring until well-blended. Just before serving, add the minced parsley and cilantro. Ladle into wide, deep soup bowls. Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.
Apricot Brandy Ham Roasting Glaze
Ingredients:
1 cup apricot preserves
3 tablespoons brandy (not brandy flavoring)
1 tablespoon corn starch (premixed in ¼ cup water)
1 cup orange juice
3 tablespoons dark brown sugar
2 teaspoons Dijon mustard (or Creole mustard)
1 ham of choice
Directions:
Preheat oven to 325° F. Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times. In a sauce pan, whisk orange juice, apricot preserves, brown sugar and corn starch mixture until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy, whisk. Continue cooking over low heat 1 to 2 additional minutes. Remove from heat. Pour glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes.
1 cup apricot preserves
3 tablespoons brandy (not brandy flavoring)
1 tablespoon corn starch (premixed in ¼ cup water)
1 cup orange juice
3 tablespoons dark brown sugar
2 teaspoons Dijon mustard (or Creole mustard)
1 ham of choice
Directions:
Preheat oven to 325° F. Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times. In a sauce pan, whisk orange juice, apricot preserves, brown sugar and corn starch mixture until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy, whisk. Continue cooking over low heat 1 to 2 additional minutes. Remove from heat. Pour glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes.
New Potatoes Stuffed w/Crabmeat
Ingredients
2 CUPS ZATARAIN’S CONCENTRATED LIQUID CRAB BOIL
2 CUPS ZATARAIN’S COMPLETE CRAB BOIL (DRY)
1/2 CUP GROUND CAYENNE PEPPER
1/2 CUP GRANULATED GARLIC
20 LBS SIZE B - RED NEW POTATOES
Stuffing
2 LBS CRAB CLAW MEAT
2 TBSP MAYONNAISE
1 TSP YELLOW MUSTARD
1 CUP FINELY DICED ONIONS
1/2 TSP GROUND CAYENNE PEPPER
1 TSP LOUISIANA HOT SAUCE (Cayenne Based)
4 EGGS (Hard-boiled & Minced)
1 CUP SOUR CREAM
1/4 LB SHREDDED CHEDDAR CHEESE
3 SPRIGS FRESH PARSLEY (Chopped fine)
Method
Fill an 80 quart pot, about 2/3 filled with water. Add the seasonings and bring to boil. Place the new potatoes in a crawfish boiling strainer and boil for about 15 minutes. Watch the potatoes carefully, occasionally remove a medium sized potato, cut in half and check for doneness. Do not over cook, the potato should be firm throughout. Remove the potatoes from the boiling water and allow them to cool.
Meanwhile, combine all of the stuffing ingredients in bowl and mix thoroughly. Refrigerate.
Red new potatoes are usually circular to oblong in shape. Use a sharp fillet knife and cut the potato about 1/3 down from what may be considered the top. Turn the potato upside down and make a very small parallel cut, this will allow the potato to sit upright on. Next, use the small end of a melon baller to hollow out the new potatoes.
Stuff the new potatoes with the crab meat stuffing.
Plate Presentation
Sprinkle with paprika and arrange on a serving tray. (For hotter taste buds, sprinkle with cayenne pepper.)
Chef's Notes:
This is a great hors d’oeuvre that can be prepared a day in advance then “set-out” when guests arrive.
2 CUPS ZATARAIN’S CONCENTRATED LIQUID CRAB BOIL
2 CUPS ZATARAIN’S COMPLETE CRAB BOIL (DRY)
1/2 CUP GROUND CAYENNE PEPPER
1/2 CUP GRANULATED GARLIC
20 LBS SIZE B - RED NEW POTATOES
Stuffing
2 LBS CRAB CLAW MEAT
2 TBSP MAYONNAISE
1 TSP YELLOW MUSTARD
1 CUP FINELY DICED ONIONS
1/2 TSP GROUND CAYENNE PEPPER
1 TSP LOUISIANA HOT SAUCE (Cayenne Based)
4 EGGS (Hard-boiled & Minced)
1 CUP SOUR CREAM
1/4 LB SHREDDED CHEDDAR CHEESE
3 SPRIGS FRESH PARSLEY (Chopped fine)
Method
Fill an 80 quart pot, about 2/3 filled with water. Add the seasonings and bring to boil. Place the new potatoes in a crawfish boiling strainer and boil for about 15 minutes. Watch the potatoes carefully, occasionally remove a medium sized potato, cut in half and check for doneness. Do not over cook, the potato should be firm throughout. Remove the potatoes from the boiling water and allow them to cool.
Meanwhile, combine all of the stuffing ingredients in bowl and mix thoroughly. Refrigerate.
Red new potatoes are usually circular to oblong in shape. Use a sharp fillet knife and cut the potato about 1/3 down from what may be considered the top. Turn the potato upside down and make a very small parallel cut, this will allow the potato to sit upright on. Next, use the small end of a melon baller to hollow out the new potatoes.
Stuff the new potatoes with the crab meat stuffing.
Plate Presentation
Sprinkle with paprika and arrange on a serving tray. (For hotter taste buds, sprinkle with cayenne pepper.)
Chef's Notes:
This is a great hors d’oeuvre that can be prepared a day in advance then “set-out” when guests arrive.
Southern Eggnog
6 large eggs, separated and room temperature
1 pint very cold whipping cream
6 cups milk
6 tablespoons sugar
2 tablespoons vanilla
6-8 ounces white rum
Nutmeg
In large bowl, beat egg whites until they form soft peaks. Set aside. In another large bowl, beat cream until stiff peaks form, fold in the beaten egg whites. Store in refrigerator while preparing rest. Return to empty bowl and beat eggs, add milk and beat to well blended. Add vanilla and sugar and beaten again until well blended. Add rum and mix well. Remove egg white mixture from refrigerator and gently fold into milk mixture. Sprinkle top with nutmeg.
NOTE: To keep eggnog cold and prevent spoiling, place punch bowl or serving bowl on top of another bowl filled with ice cubes. Check ice several times to keep melted cubes from spilling onto table and replace ice when low.
1 pint very cold whipping cream
6 cups milk
6 tablespoons sugar
2 tablespoons vanilla
6-8 ounces white rum
Nutmeg
In large bowl, beat egg whites until they form soft peaks. Set aside. In another large bowl, beat cream until stiff peaks form, fold in the beaten egg whites. Store in refrigerator while preparing rest. Return to empty bowl and beat eggs, add milk and beat to well blended. Add vanilla and sugar and beaten again until well blended. Add rum and mix well. Remove egg white mixture from refrigerator and gently fold into milk mixture. Sprinkle top with nutmeg.
NOTE: To keep eggnog cold and prevent spoiling, place punch bowl or serving bowl on top of another bowl filled with ice cubes. Check ice several times to keep melted cubes from spilling onto table and replace ice when low.
Southern Cornbread Stuffing
Ingredients:
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve crackers (recommended: Saltine)
8 tablespoons butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
5 eggs, beaten
Cornbread: 1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
Cornbread: Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve crackers (recommended: Saltine)
8 tablespoons butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
5 eggs, beaten
Cornbread: 1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
Cornbread: Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
How to Boil Water
Boiling water is essential to many recipes. If you have never cooked before, don't worry. It is not as difficult as it may appear. This recipe will guide you through the process, even if you have never set foot in a kitchen.
Special equipment: 12-quart stockpot
Open your cupboard or wherever it is you store your cookware.
Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.
Place your pot in the sink under the tap. If you have never used a sink before, it is the large depression in your counter top. (If you live with someone else, they may have filled it with dirty dishes; in this case, wash them or simply remove them from the sink and place them in the oven — someone else will eventually discover them there and wash them.)
Turn the cold-water knob to the "on" position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged — if it's a hot day or someone has previously used the "hot" water knob, the warmer water will eventually be replaced by truly cold water.
Fill stockpot to within a couple inches of the rim.
Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance.)
Find knob on stove that corresponds to the "burner" you have placed your pot on. In addition to words like "Right Front" or "Left Rear," there are usually little pictures near the knobs to indicate position.
Turn knob to "High" and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary. Note: DO NOT WATCH THE POT; it will never boil in the event that you do.
Boiled water may be used for any number of applications. Serve hot but do not drink.
Alternate methods
Depending on water application, you may want to salt the water. Do this after the water has come to a boil.
Placing a lid on the pot will help it boil faster, with the additional benefit of blocking water from your line of sight, which, as stated above, inhibits the boiling process.
Special equipment: 12-quart stockpot
Open your cupboard or wherever it is you store your cookware.
Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.
Place your pot in the sink under the tap. If you have never used a sink before, it is the large depression in your counter top. (If you live with someone else, they may have filled it with dirty dishes; in this case, wash them or simply remove them from the sink and place them in the oven — someone else will eventually discover them there and wash them.)
Turn the cold-water knob to the "on" position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged — if it's a hot day or someone has previously used the "hot" water knob, the warmer water will eventually be replaced by truly cold water.
Fill stockpot to within a couple inches of the rim.
Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance.)
Find knob on stove that corresponds to the "burner" you have placed your pot on. In addition to words like "Right Front" or "Left Rear," there are usually little pictures near the knobs to indicate position.
Turn knob to "High" and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary. Note: DO NOT WATCH THE POT; it will never boil in the event that you do.
Boiled water may be used for any number of applications. Serve hot but do not drink.
Alternate methods
Depending on water application, you may want to salt the water. Do this after the water has come to a boil.
Placing a lid on the pot will help it boil faster, with the additional benefit of blocking water from your line of sight, which, as stated above, inhibits the boiling process.
Tuesday, November 16, 2010
Monday, November 15, 2010
Permission to Eat
For me, the sensuality of food closely resembles the pleasures of sex. From the first bite of a good meal, the body is left in rapture until the last bite. A delicious morsel is as sweet as the first kiss. I believe any food with the right person can be sensual. Sensual food is simply food that is enticing to you and your lover, food that has the taste that nature gives it and is attractive to the eye and the hand and the tongue. When you feed your lover, try to feel all the love that has gone into growing this food.
We eat for selfish reasons - because it tastes good and is our fuel for staying alive. The better one eats, the better one feels. But nutrition from a healthy diet is not enough, even if it’s balanced and organic. We need nutrition beyond food. We need touch, too, for reproduction and love.
Food is love; sex is food. For me, the perfect diet is one where I eat well and have good sex. Food nourishes my body from the inside out, and sex feeds it from the outside in. I celebrate both food and the body.
From this lifelong love of good food, my desire to become a chef was born. My specialty is Cajun cuisine. Two years ago, I attended the Seattle Erotic Art Festival as a chef dressed in a black vinyl dress with a corset. A busty woman in a vinyl dress is enough to command the spotlight, but I also fed people by hand with my signature dish for the event.
After about a year of school, I started to rethink food. You know, not every woman tastes the same - different women, different tastes. Maybe I should create different flavored foods as well. So now, I use a line of ingredients from mild to extra spicy!
We are what we eat. We share our bodies and minds with others. Fresh ripe produce intertwined with sexual pleasure has been an image that has endured over time. Continue it. For your happiness and good health, continue to enjoy food and sex. There is nothing to be ashamed of – it is called the art of living. I give you permission to eat.
We eat for selfish reasons - because it tastes good and is our fuel for staying alive. The better one eats, the better one feels. But nutrition from a healthy diet is not enough, even if it’s balanced and organic. We need nutrition beyond food. We need touch, too, for reproduction and love.
Food is love; sex is food. For me, the perfect diet is one where I eat well and have good sex. Food nourishes my body from the inside out, and sex feeds it from the outside in. I celebrate both food and the body.
From this lifelong love of good food, my desire to become a chef was born. My specialty is Cajun cuisine. Two years ago, I attended the Seattle Erotic Art Festival as a chef dressed in a black vinyl dress with a corset. A busty woman in a vinyl dress is enough to command the spotlight, but I also fed people by hand with my signature dish for the event.
After about a year of school, I started to rethink food. You know, not every woman tastes the same - different women, different tastes. Maybe I should create different flavored foods as well. So now, I use a line of ingredients from mild to extra spicy!
We are what we eat. We share our bodies and minds with others. Fresh ripe produce intertwined with sexual pleasure has been an image that has endured over time. Continue it. For your happiness and good health, continue to enjoy food and sex. There is nothing to be ashamed of – it is called the art of living. I give you permission to eat.
Aphrodisiacs
Throughout the ages, men and women have eagerly swallowed almost any substance that was called an aphrodisiac, no matter how unappetizing or bizarre. In our never-ending search for better sex, humans have consumed such diverse items as oysters, eels, elephant tusks, lion blood, bull testicles, rhino horn, ram penis, pig genitals, marijuana, and the dried remains of the Mediterranean cantharis beetle, otherwise known as “Spanish Fly.” The sea is a rich source of legendary aphrodisiacs. Oysters, shrimp, clams, anchovies, and eels have been reputed since ancient times to increase sexual desire. Actually, the word Aphrodisiac came from Aphrodite the Greek goddess of love and desire, who herself was a gift from the sea. Many roots, vegetables, and fruits became known as aphrodisiacs simply because their shapes were designed by nature as a clue to their use. And the ancients were always on the look out for such secret signs. So, based on shape alone, they chose to eat asparagus, bananas, carrots, celery, cucumbers, dates, figs, and tomatoes among others in the hope that they would arouse passion and bestow vigor. Eating the genitals of animals noted for their potency, such as bulls and rams, is another historical practice meant to ensure virility. Are these substances of mythology really aphrodisiacs? As it turns out, some of them do work as sex boosters. For example, oysters are a prime source of zinc, one of the essential minerals for men. Semen is rich in zinc, and adequate zinc is needed for sperm production and hormone metabolism. Oysters also release testosterone in women.
Phallic Foods Designed By Nature:
Male: Female:
Banana Fig
Carrot Peach
Turnip Pear
Cucumber Kiwi
Celery Mango
Asparagus Passion Fruit
Licorice Pomegranate
Zucchini Artichoke
Vanilla Bean Oysters
Leek Clams
Eel Mussels
Aphrodisiacs For Flirting:
Chili Peppers - Gets the face flushing, heart pumping, pores sweating, & blood flowing towards the genitals.
Bananas - Contains bufotenine, a chemical that acts on the brain to increase happiness, self-confidence, & sex drive.
Carrots - Have strong fibrous ingredients that supercharge the body & lead to a feeling of strong sexual desire.
Damiano - This “lover's herb” contains alkaloids, which stimulate blood flow to genitals & increase sensitivity.
Clary Sage - Is known for decreasing inhibitions with its relaxing, euphoric, mildly intoxicating effects.
Aphrodisiacs For Seduction:
Oysters - Contain zinc, essential mineral for men needed for sperm production. Also releases testosterone in women.
Shrimp - High in iodine, which is needed by the thyroid gland that regulates energy, including sexual energy.
Chocolate - Includes caffeine and a plant substance called phytosteral that mimics human sex hormones.
Ginger - Comes from the root of the plant & increases blood flow to the genitals in both men and women.
Olives - Green ones make men more virile while black ones are believed to increase sex drive for women.
Tomatoes - Known as “love apples” & forbidden by Puritans because of its reputation as a potent sexual stimulant.
Asparagus - Rich with potassium, phosphorous, calcium, and vitamin E, all vital for increased hormone production.
Apples - Ever since Biblical days apples have been known as the fruit of temptation. They are also filled with vitamins, minerals, and enzymes that stimulate sexual desire.
Aphrodisiacs For Exploration:
Licorice - Contains plant estrogens and stimulates the sex glands, bringing oxygen to the female genitals 40% faster.
Pumpkin Pie orPumpkin Seeds - The top contender to increase penile blood flow an average of 40% faster.
Muira Puama - The American Journal of Natural Medicine stated: “One of the best herbs to use for erectile dysfunction or lack of libido (also known as potency wood)
Cinnamon - This sweet, spicy flavor and aroma has been used to aid in the treatment of impotence and proven to be sexually stimulating for men.
Basil - Considered the sacred herb of India, it awakens the senses, stimulates blood flow, and relieves fatigue.
Artichoke - Share this sex vitamin, high in Vitamin C, folic acid, magnesium, and phosphorus with your lover because it’s fun to eat together!
Celery - Contains androsterone, a powerful male hormone released through sweat glands to attract women.
Aphrodisiac Aromas:
Pheromones - Designed by nature to ensure we attract a biologically suitable mate. Produced in sweat glands that are attached to hair follicles: head, underarms, and genitals.
How they work - Pheromones are released into the air from sweat that evaporates from our skin in the 40 million skin cells we shed each day.
Erotic aromas for men - Cinnamon, popcorn, pumpkin pie, and doughnuts.
Erotic aromas forwomen - Melon, chocolate, oranges, and bread.
Erotic scents for men - Vanilla, lavender, and Jasmine
Erotic scents for women - Musk, orange blossom, and sandalwood
Phallic Foods Designed By Nature:
Male: Female:
Banana Fig
Carrot Peach
Turnip Pear
Cucumber Kiwi
Celery Mango
Asparagus Passion Fruit
Licorice Pomegranate
Zucchini Artichoke
Vanilla Bean Oysters
Leek Clams
Eel Mussels
Aphrodisiacs For Flirting:
Chili Peppers - Gets the face flushing, heart pumping, pores sweating, & blood flowing towards the genitals.
Bananas - Contains bufotenine, a chemical that acts on the brain to increase happiness, self-confidence, & sex drive.
Carrots - Have strong fibrous ingredients that supercharge the body & lead to a feeling of strong sexual desire.
Damiano - This “lover's herb” contains alkaloids, which stimulate blood flow to genitals & increase sensitivity.
Clary Sage - Is known for decreasing inhibitions with its relaxing, euphoric, mildly intoxicating effects.
Aphrodisiacs For Seduction:
Oysters - Contain zinc, essential mineral for men needed for sperm production. Also releases testosterone in women.
Shrimp - High in iodine, which is needed by the thyroid gland that regulates energy, including sexual energy.
Chocolate - Includes caffeine and a plant substance called phytosteral that mimics human sex hormones.
Ginger - Comes from the root of the plant & increases blood flow to the genitals in both men and women.
Olives - Green ones make men more virile while black ones are believed to increase sex drive for women.
Tomatoes - Known as “love apples” & forbidden by Puritans because of its reputation as a potent sexual stimulant.
Asparagus - Rich with potassium, phosphorous, calcium, and vitamin E, all vital for increased hormone production.
Apples - Ever since Biblical days apples have been known as the fruit of temptation. They are also filled with vitamins, minerals, and enzymes that stimulate sexual desire.
Aphrodisiacs For Exploration:
Licorice - Contains plant estrogens and stimulates the sex glands, bringing oxygen to the female genitals 40% faster.
Pumpkin Pie orPumpkin Seeds - The top contender to increase penile blood flow an average of 40% faster.
Muira Puama - The American Journal of Natural Medicine stated: “One of the best herbs to use for erectile dysfunction or lack of libido (also known as potency wood)
Cinnamon - This sweet, spicy flavor and aroma has been used to aid in the treatment of impotence and proven to be sexually stimulating for men.
Basil - Considered the sacred herb of India, it awakens the senses, stimulates blood flow, and relieves fatigue.
Artichoke - Share this sex vitamin, high in Vitamin C, folic acid, magnesium, and phosphorus with your lover because it’s fun to eat together!
Celery - Contains androsterone, a powerful male hormone released through sweat glands to attract women.
Aphrodisiac Aromas:
Pheromones - Designed by nature to ensure we attract a biologically suitable mate. Produced in sweat glands that are attached to hair follicles: head, underarms, and genitals.
How they work - Pheromones are released into the air from sweat that evaporates from our skin in the 40 million skin cells we shed each day.
Erotic aromas for men - Cinnamon, popcorn, pumpkin pie, and doughnuts.
Erotic aromas forwomen - Melon, chocolate, oranges, and bread.
Erotic scents for men - Vanilla, lavender, and Jasmine
Erotic scents for women - Musk, orange blossom, and sandalwood
Food/Love/Sex Connection
Barry R. Komisaruk, Carlos Beyer-Flores and Beverly Whipple scanned the brains of women with spinal cord injuries as they masturbated. It's been thought that because such injuries cut off feeling to the lower part of the body, these people would not be able to feel anything from sex, either.
In any case, the scientists found that these women could orgasm -- and some of the women were thrilled to discover this as well, because they'd believed their doctors and had never tried masturbation or sex since their injuries.
The scans showed that orgasm involves many parts of the body and brain. In the brain, the reward and oxytocin systems were activated.
One part of the brain that was strongly activated was the nucleus accumbens, which other scientists have shown becomes activated by psychoactive drugs such as cocaine, nicotine and caffeine. Another two areas were the insula and anterior cingulate, which become active in response to pain. "It suggests there is some sort of inhibitory activity going on there, as orgasm and vaginal stimulation are strong pain-blocking stimuli." The third area of interest was the paraventricular nucleus, where the hormone oxytocin is produced. Oxytocin is released into the blood stream at orgasm and causes uterine contractions.
What is very interesting and new is that the scientists found an alternate neural pathway from the vagina and cervix to the brain: the vagus nerve. The vagus nerve, which leads from the lowest part of the brainstem, the medulla, through the base of the skull, down the neck, into the chest cavity, through the diaphragm and into the abdominal cavity without using the spinal cord. The first evidence that the nerve goes to the pelvic region was found in 1990 with rats. At this stage, however, it was not known whether it reached the same region in humans.
They do know that the vagus nerve is involved in feelings of satiety after eating. As the gut digests fat, it releases CKK (natural appetite suppressant), which travels up the vagus nerve to the brain, stimulating it to release oxytocin, which then travels back down the vagus nerve to tell the body it's had enough to eat.
This research, therefore, is another clue to the question of why people -- especially women -- eat when they're lonely. Eating activates the same neural pathways and oxytocin responses as sex.
When you have good love, your food will taste good and your sex will be good too because you have a firm foundation for your relationship. Many people overeat because they are not getting enough love or sex so the answer is that we all need a healthy balanced diet in food and in our relationship. :)
In any case, the scientists found that these women could orgasm -- and some of the women were thrilled to discover this as well, because they'd believed their doctors and had never tried masturbation or sex since their injuries.
The scans showed that orgasm involves many parts of the body and brain. In the brain, the reward and oxytocin systems were activated.
One part of the brain that was strongly activated was the nucleus accumbens, which other scientists have shown becomes activated by psychoactive drugs such as cocaine, nicotine and caffeine. Another two areas were the insula and anterior cingulate, which become active in response to pain. "It suggests there is some sort of inhibitory activity going on there, as orgasm and vaginal stimulation are strong pain-blocking stimuli." The third area of interest was the paraventricular nucleus, where the hormone oxytocin is produced. Oxytocin is released into the blood stream at orgasm and causes uterine contractions.
What is very interesting and new is that the scientists found an alternate neural pathway from the vagina and cervix to the brain: the vagus nerve. The vagus nerve, which leads from the lowest part of the brainstem, the medulla, through the base of the skull, down the neck, into the chest cavity, through the diaphragm and into the abdominal cavity without using the spinal cord. The first evidence that the nerve goes to the pelvic region was found in 1990 with rats. At this stage, however, it was not known whether it reached the same region in humans.
They do know that the vagus nerve is involved in feelings of satiety after eating. As the gut digests fat, it releases CKK (natural appetite suppressant), which travels up the vagus nerve to the brain, stimulating it to release oxytocin, which then travels back down the vagus nerve to tell the body it's had enough to eat.
This research, therefore, is another clue to the question of why people -- especially women -- eat when they're lonely. Eating activates the same neural pathways and oxytocin responses as sex.
When you have good love, your food will taste good and your sex will be good too because you have a firm foundation for your relationship. Many people overeat because they are not getting enough love or sex so the answer is that we all need a healthy balanced diet in food and in our relationship. :)
Sunday, November 14, 2010
A Celebration of Food
Cajun History: From France to Southern Louisiana
For the Cajuns, the trip from France to Southern Louisiana was long and hard. Early in the 17th Century, rugged French settlers immigrated to a part of Canada called Acadia, now known as Nova Scotia. They lived off the land and sea until 1755 when the British took over Canada.
Refusing to give up their language and religion and unwilling to pledge allegiance to England, the French "Acadians" were deported. After searching for a new home for years, many finally found a place in Southern Louisiana where other French settlers had lived for generations and who shared their language and religion. Coming from a rural background, the Acadians gravitated to the bayous and marshlands and started learning how to live off a new and different land. Eventually, these Acadians would become known as Cajuns.
Cajun Specialties
Cajun cooking is a tribute to the spirit of French people who settled in Southern Louisiana. The environment was certainly difficult, but the land was fertile, the climate provided for a long growing season, and the swamps and waterways teamed with game and fish.
With their appetite for life and food, it's not surprising that the Cajuns take pride in their love of fiery dishes seasoned with hot peppers and pepper sauce. In her book, Cajun Foodways, Paige Gutierrez quotes one Cajun as saying, "When you eat Cajun food, you don't have to fantasize about the taste."
Cajuns like to cook everything in one pot, probably a result of their rural lifestyle. Whatever the reason, it has produced a variety of distinctive dishes that are combinations of meat, seafood, game, vegetables, and often rice. Gumbo, fricassee, etouffee and jambalaya vary as much as the cooks who make them and the ingredients available to them. In the marshlands these dishes are more likely to contain seafood; further north and inland the Cajuns will use more beef and poultry.
Like other Southerners, Cajuns have always had a fondness for pork and have developed a variety of ways to prepare and preserve it. Originally prepared at home, local grocery stores and meat markets now provide seasoned sausages, like andouille and boudin; tasso, a seasoned cured ham used for seasoning; and cracklins, the crisp pieces of rendered pork fat eaten as a snack or added to breads.
Of course, no discussion of Cajun cooking would be complete without mentioning crawfish, which has become a symbol of Cajun pride. Bumper stickers, tee shirts and festivals celebrate the tasty little crustaceans that resemble miniature lobsters. For many years crawfish were a nutritious and free part of the Cajun diet, but the popularity of Cajun cooking sparked an interest in crawfish outside its Louisiana home. Now the crawfish industry is big business and they are distributed all over the world.
Friday, November 12, 2010
History of the Corset
Ah, the hourglass….a symbol of passing time, and a woman’s curves. And who wouldn’t want to spend an eternity on an hourglass figure?
The best way to achieve such shape is with a corset. A corset is technically defined as a stiffened and fitted item of clothing that gives shape or reshapes a woman’s torso, usually to fit the fashion of the moment. Some women today wear corsets to help keep in what they want in, others enjoy the feeling of being bound and supported, while still others use corsets and similar pieces to help improve their posture. Some of us wear corsets just for the sheer fact that it makes us feel so damn SEXY!
Many people today are still convinced that a corset is torture, which is meant to impose impossibly tiny measurements on women just to please men. It makes them imagine a throwback to less free times for women, a throwback to when a thirteen inch waist, as in what 16th century French royal Katerina Di Medici was rumored to require of her helpers, with the help of a corset of course.
Some cite the corset’s origin back to the binding habits of ancient Greek women, although their binding tools would hardly be recognized as similar of a corset today.
Venitian ladies of the upper class began to wear stiff conical garments to elongate their necks and flatten their torsos in the 1500’s. This is where the more identifiable practice of corsetry is documented.
“Stays” were then developed. These “stays,” or two piece corsets enhanced the bosom. The pieces were laced together. These laces are what allow for the practice of ‘tightlacing’ or training the body to stay in a certain shape by tying it tightly and binding it for most of the day. Stays were often pretty and decorated since they would be seen as outer garments. Corsets tended to fluctuate between being underwear and outerwear as time and fashion deemed necessary.
With time this method can help create a new shape for the torso. This is also what began to alarm doctors. Doctors noticed that the extremes in corsetry, such as creating the tiniest waists possible were shifting women’s organs in their abdomens, creating strain. They began to advise against these extremes.
Busks, usually made from bone were beginning to be employed as a way of keeping the stomach straight, and eventually to support the cups that held breasts apart in the 18th century. Corsets were once again an obligatory part of fashion, a woman not wearing a corset seen to be improper. Yet, doctor’s warnings about the damage to inner organs made many worry. Thus, corsetry took another twisted turn. New corsets featured a straight front so as not to force organs back into the body. It was a valiant effort, but fashion extremists intervened again and forced the new corsets so tight that although their stomachs were straight, wearers’ backs were arched backward, creating havoc on their backs. Doctors again issued warnings about this “S-line” corset.
With the onset of the World Wars, women’s roles changed. They went from wives and mothers to workers who needed to be able to move freely and get dirty. Corsets did not make sense anymore. They did not disappear completely however. Instead they morphed into two different pieces of clothing-a supportive bra and what is more like a girdle which helped keep the tummy in. The pieces were no longer one big garment, but two separate necessities. The materials used to make corsets were also changing. They became more flexible and were given the ability to stretch.
Then Madonna came along and rocked everyone’s world when she wore a tight bodice as an outer garment for a performance. Madonna made underwear-in, by showing it off and started a new fashion craze. Leave it to Madonna.
Since most of us are not Madonna even on our best day, we tend to go for comfort. Today’s standard underwear for a woman is pretty much all stretch. So when a woman needs some control, she can find a corset, most similar to the style of the 19th century. This style of a curved bust and flat stomach is the motivation for most modern women who wear corsets. We have the benefit of bendable steel boning now, which makes corset-making much easier, and corset wearing MUCH more comfortable.
For those of us who are a little daring, who want our curves in the right places, and enjoy being in control, the best corset is a custom made corset-one that is made to fit our specific shape and our exact measurements. A corset built for you can be as comfortable, as restricting, and as scintillating as you want it to be. Find out for yourself.
Thursday, November 11, 2010
What Triggers Sexual Attraction?
Being female, when I see a man who is dark, has dark hair, - preferably short - green eyes, and a smile that could melt the coldest heart, it feels like a bomb goes off & my hormones go wild! But what causes this? What are the main causes of sex appeal and attraction that differ with men and women that makes our hearts go pitter patter?
Some people say that attraction is a simple concept, however in reality, it is quite complex and can be based on our genetics, our culture, and our psyche. Nevertheless, one of the main types of attraction is based on perception in the visual sense. Does that person have the right color hair, is that person thin enough, what color are their eyes, and etc.
Visual perception is created, not only by our genes, but by our own human brain's visual cortex. Both of those assistances combined give us a visual system that tells us what we like when we see it.
Hair and eyes are not the only visual point of attraction. Many men and women have a tendency to observe one's smile. Seeing someone's smile gives the expression of happiness or pleasure. If one is able to make someone smile, then that person knows that he or she is being accepted and is not threatened. Someone's smile also can show their teeth, especially in a natural smile. When viewing someone's smile and seeing their teeth, many people base that on how well the person takes care of themselves as far as personal hygiene is concerned. In the long run, seeing someone with good hygiene will also reflect on the way they live.
Men and women also tend to focus visually on height and weight. Many women feel more attracted to men who are taller than them because men who are taller give a feeling of strength and protection. Many women are also attracted to men who are shorter, thus giving them the feeling of looking after someone and being the protector. Men take a preference for women being shorter because they sometimes see them as being more youthful. Studies have shown that shorter women have a greater reproductive success rate.
Some people say that attraction is a simple concept, however in reality, it is quite complex and can be based on our genetics, our culture, and our psyche. Nevertheless, one of the main types of attraction is based on perception in the visual sense. Does that person have the right color hair, is that person thin enough, what color are their eyes, and etc.
Visual perception is created, not only by our genes, but by our own human brain's visual cortex. Both of those assistances combined give us a visual system that tells us what we like when we see it.
In the visual sense, why do men like women with blonde hair? Studies have shown that women having blonde hair make her look bright and different. Also the possibility that blonde hair highlights her femininity. Some anthropologists believe that in some European locations, at the end of the Ice Age, natural blondes evolved very quickly due to sexual preference due to women with blonde hair standing out from their rivals. As for why women like men with blonde hair, which can also share the same reasoning, that man with blonde hair are in touch with their feminine side. I have always noticed that men who are blonde tend to have a fun and carefree personality.
What about brunettes? Cultural beliefs state that those with brown hair are mysterious and exotic as well as reliable and dependable. Brown hair sends off a visual communication to the brain that they are the daring type. So, what about black hair? Black hair gives the man or the women a sense of darkness. Extremely dark hair gives the sensation of danger. And last but not least, you have red heads. Redheads are attractive because the color red has been known for its association with passion and love. Any other hair color, such as green, blue, purple, or pink of course is dyed as a expression of personality which many people are drawn into those who like to make statements.
Eye color can be along the same lines as hair color. Brown eyes and black eyes have always given the appeal of being dark and mysterious. Brown eyes are considered to be the most dominant eye color in the world. Green eyes are very rare (my eye color) and are most commonly seen on natural redheads. Green has always had an association with envy and many who see people with green eyes see them to be an envious person. And of course those people with blue eyes are seen to give off a cooling and calming effect.
Hair and eyes are not the only visual point of attraction. Many men and women have a tendency to observe one's smile. Seeing someone's smile gives the expression of happiness or pleasure. If one is able to make someone smile, then that person knows that he or she is being accepted and is not threatened. Someone's smile also can show their teeth, especially in a natural smile. When viewing someone's smile and seeing their teeth, many people base that on how well the person takes care of themselves as far as personal hygiene is concerned. In the long run, seeing someone with good hygiene will also reflect on the way they live.
Men and women also tend to focus visually on height and weight. Many women feel more attracted to men who are taller than them because men who are taller give a feeling of strength and protection. Many women are also attracted to men who are shorter, thus giving them the feeling of looking after someone and being the protector. Men take a preference for women being shorter because they sometimes see them as being more youthful. Studies have shown that shorter women have a greater reproductive success rate.
Weight is a sensitive factor. Many heavy men or women are born that way & it is genetics. They are turned away on dates because of their weight. However, there are many men and women out there who do not see it as any type of turn off, but are intrigued by a partner having more weight. Many men or women that grow up in an environment of heavy relatives will be susceptible to accepting that factor. You can also contribute the psyche to this correlation. Many children have stuffed teddy bears that are over weight and find them so cute and cuddly. Men or women who are with bigger significant others may relate to them as their teddy bear and find themselves at ease or comforted by that.
Women have a tendency to flock to men who have slim waists and v shaped torso that is muscularly built. This gives off the idea that the male is in good sexual health, has good hygiene, and spends time concerned about his appearance and strength. Attraction to a male with this type of physique also makes the woman feel protected and safe.
Olfaction, of how the other person smells, is another prominent sexual attraction. Everyone has odor receptor genes that decode smells to be pleasant or not so pleasant. Everyone has their own opinions on what smells good and what smells awful. The natural smell that a person carries and sends out are called pheromones. These scented sex hormones are powerful and women are highly sensitive to male pheromones. These pheromones from men are released through their sweat. Females produce pheromones but they also produce an additional scent called copulins that come from vaginal secretions. So whether we know it or not, our scent is out there for everyone to smell!
Of course there are ways to cover up any foul scents or use fake scents to create yourself more appealing and create arousal. Perfumes or colognes that contain orange, jasmine, black pepper, sage, rose or cedar wood send messages to your brain, and chemically create a romantic arousing scent.
And then you have the sexual attraction based on audition (the way the other person's voice sounds). A deep, velvety voice in males can be alluring and sexy. Studies have shown that men might find a deeper voice in females to be sexy because it accentuates the female traits. A high voice can do the same, but with a high female voice, it has a tendency to be too high and create a voice that shrills instead of being sweet and can become annoying.
As much as we look at sex appeal in a physical sense, there is more to attraction than just a pretty pair of blue eyes and a deep voice. We also have to look deep into the person and find out their personality and their interests.
Women have a tendency to flock to men who have slim waists and v shaped torso that is muscularly built. This gives off the idea that the male is in good sexual health, has good hygiene, and spends time concerned about his appearance and strength. Attraction to a male with this type of physique also makes the woman feel protected and safe.
Olfaction, of how the other person smells, is another prominent sexual attraction. Everyone has odor receptor genes that decode smells to be pleasant or not so pleasant. Everyone has their own opinions on what smells good and what smells awful. The natural smell that a person carries and sends out are called pheromones. These scented sex hormones are powerful and women are highly sensitive to male pheromones. These pheromones from men are released through their sweat. Females produce pheromones but they also produce an additional scent called copulins that come from vaginal secretions. So whether we know it or not, our scent is out there for everyone to smell!
Of course there are ways to cover up any foul scents or use fake scents to create yourself more appealing and create arousal. Perfumes or colognes that contain orange, jasmine, black pepper, sage, rose or cedar wood send messages to your brain, and chemically create a romantic arousing scent.
And then you have the sexual attraction based on audition (the way the other person's voice sounds). A deep, velvety voice in males can be alluring and sexy. Studies have shown that men might find a deeper voice in females to be sexy because it accentuates the female traits. A high voice can do the same, but with a high female voice, it has a tendency to be too high and create a voice that shrills instead of being sweet and can become annoying.
As much as we look at sex appeal in a physical sense, there is more to attraction than just a pretty pair of blue eyes and a deep voice. We also have to look deep into the person and find out their personality and their interests.
There are sixteen basic types of personalities and everyone falls under at least one of them. The quiet type, reserved type, conscientious type, sensitive type, independent type, etc. Those who have a more quiet personality may require that same likeness in their partner. But others like the 'opposites attract' idea and believe that what they are lacking or do not have will be compensated by that of their partners personality.
As for interests, like interests create more of a stable relationship because both partners feel as though there is a connection with specific interests that assist them in developing a closer relationship. However, in the case of 'opposites attract', if both partners have different interests they get to learn new things and experiences from one another to become a more rounded person and a diverse couple!
Very few people seem to concentrate on the inner person instead of their physical features. As much as appearance is a great deal of what we look at, the inner person is in the end what we should fall in love with. Their kindness, compassion, good nature, and respect tend to go a long way in the end.
In conclusion, from eye color to personal interests, we all have our preferences, whether it is because of the way we were raised or our build in genetics, everyone has someone. They could find that match in junior high and be together forever, or they could just suddenly meet on the street when in their 50's. No matter how young or old you are, someone will notice your inner and/or outer beauty.
As for interests, like interests create more of a stable relationship because both partners feel as though there is a connection with specific interests that assist them in developing a closer relationship. However, in the case of 'opposites attract', if both partners have different interests they get to learn new things and experiences from one another to become a more rounded person and a diverse couple!
Very few people seem to concentrate on the inner person instead of their physical features. As much as appearance is a great deal of what we look at, the inner person is in the end what we should fall in love with. Their kindness, compassion, good nature, and respect tend to go a long way in the end.
In conclusion, from eye color to personal interests, we all have our preferences, whether it is because of the way we were raised or our build in genetics, everyone has someone. They could find that match in junior high and be together forever, or they could just suddenly meet on the street when in their 50's. No matter how young or old you are, someone will notice your inner and/or outer beauty.
How Sexual Chemistry & Sexual Attraction Work
Have you ever had a friend describe a really "hot" blind date for you and you get all excited and eager to meet this wonder person only to come face to face with the person and zero, nothing, no sparks. The person is all that, but you are just not digging him or her.
Or have you ever found yourself so powerfully attracted to someone with whom you have nothing in common and physically he or she is not even your "type" but he or she makes your libido sit up and howl?
Or maybe you've been in a passionless and sexually dead relationship with your partner and suddenly you find yourself so attracted to your partner that you can't keep your hands off him or her?
Two words - sexual chemistry.
Sometimes you instantly feel strong sexual chemistry with someone when you first see him or her and other times sexual chemistry can sneak up on you very slowly. You may like the person, enjoy their company and you have a lot in common but that spark is missing - that special feeling isn't there (he or she is just a friend). Then one day you come to the realization that you are very sexually attracted to him or her.
Other times, you feel the chemistry with someone and then when you get to know the person, the sexual chemistry and attraction goes away.
You can't fake sexual chemistry...
With tons of books on reading sexual attraction postures, gestures and facial cues, and even with all that "we know" about men-women dynamics, many men and women still can't figure out if there is sexual chemistry between two people -- or not.
We misread and misinterpret sexual signals because there are other energies emitting on the same frequency that tend to interfere with our ability to correctly read someone else's sexual attraction body language. It's like when you are trying to tune your radio to 98.1 FM, but your antenna keeps picking up another channel on a higher frequency range. There are sexual attraction signals that your conscious mind could never tell you, because these signals are operating at a higher frequency range (the sub-conscious range).
So what do you do? The answer: Always follow your sexual instincts...
The ability to utilize your intuition is a crucial factor in sexual attraction, since sexual attraction happens at the sub-conscious level. Because your body senses threat or danger before your mind does, your intuitive mind or gut feeling can pick up those aspects of sexual attraction which vibrate at a higher frequency range -- and steer you to the right move at the right time.
Intuition not only helps you steer away from potential danger, it also helps you feel confident and wise, knowing that the tools you need to conquer the unknown and unknowable are always at hand. Discounting your own powerful inner feelings and relying on some "expert's moves" destroys your own ability to think for yourself, and make correct judgments of people and situations.
You need this vital element if you are to be successful with the opposite sex. So trust your intuition/sexual instincts.
Except that there is an alarming exception. If your sexual antenna is weak or faulty or damaged, you will not be able to pick up these signals operating at a higher frequency range and as a result you will not be able to tune into the other person's sexual wavelength.
If you can't connect on a sexual level, then there is no sexual chemistry, no sexual attraction.
Your sexual antenna is weak -- when this is the case, you have a problem tuning into a man or woman's sexual wavelength because your own sexual signals are not strong enough to set off sexual chemistry.
How can you tell that your sexual signals are not strong enough?
Every time you meet someone new conversation is good, you have much in common, you are so sexually attracted to him or her and things seem to be going generally well but the other person doesn't find you attractive in a sexual way.
Your sexual antenna is faulty -- when this is the case, you have a problem tuning into a man or woman's sexual wavelength because even though you are sending strong sexual signals alright, you are sending the wrong ones at the wrong time.
How can you tell that you're sending the wrong sexual signals at the wrong time?
Every time you meet someone new conversation is good, you have much in common, but when you start getting all "sexual" the opposite sex look at you like "Ugh! Weirdo!" if you are a guy. If you are a woman, guys think you are "easy and cheap" because your sexual energy is like all over the place.
Your sexual antenna is damaged -- this just means that you are not tuning into the opposite sex's sexual wavelength because you are not sending any sexual signals at all.
How can you tell that you're not sending any sexual signals at all?
You are sexually invisible to the opposite sex.
So to pick up these signals operating at a higher frequency range and get sexual chemistry right, you must first make sure you sexual antenna is finely tuned, is sending out the right vibrations -- and IS TURNED ON.
With practice, you'll naturally be able to tune into someone else's sexual frequencies and set off powerful sexual chemistry. It just becomes part of you, something you do without even trying.
Subscribe to:
Posts (Atom)