Obscure Journey

Summertime and icecream

Publié le 18 Août 2014 par Charly Cross

Catégories : #advice, #Cooking, #life experience, #life lesson, #tips, #Uncategorized

Hello world~~~

Now my summer is almost over. But, summertime is everyone's favorite season to enjoy some ice cream. Or more ice cream than usual. The main reason is its cooling effect, or so they say. I personally don't need an excuse to eat it, and neither should you.

Strawberry mousse “ice cream” from my cookingmyexperience.wordpress.com blog

But, tell me: for how long does the cooling effect last? For me it lasts only as long as I eat it. Some 5 minutes later I start feeling very very hot. This is especially true if I have while I'm outside, with no air con. If you don't believe me, go ahead and have a small ice cream and tell me how you feel. Stop your air con, go outside, stay 5 or 10 minutes in the scorching sun (don't forget to protect your skin against sunburn), come back in a warmer room, and have an ice cream. Go on, go, do it! OK, so you finished it. Do you feel refreshed, chilled, hotter, or do you feel nothing much compared to before?

Delicious!

When I'm done eating an ice-cream I rapidly start feeling more hot and energetic, than before. The explanation is simple: the ice cream contains a lot of sugar. Sugar is what gives more energy. Part of this energy turns into heat that keeps us warm. Additionally, the low temperature of the ice-cream [at least 0 degrees Celsius] tricks the body into thinking that it is warmer outside than it actually is. We can record summer temperatures as high as 32 degrees Celsius, so eating something frozen will definitely makes us think it's actually so much hotter than it really is.

salty caramel icecream [my picture - that's the former name of the blog]

Japanese people noticed these effects of the ice cream and this is why they eat it in winter too. I must admit, I did eat ice cream in winter, while being out and about. What did I feel? I felt warmer. I was also walking, and the energy boost was needed. In case you were wondering, I didn't catch a cold because of eating an ice cream in winter outdoors - that's just a myth. I didn't have the flu shot either, but I'm considering having it this year.

[my picture - that's the former name of the blog]

Ok, guys, enjoy the last days of summer, and pay attention to how much ice cream you eat ;)

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Refilled bell peppers

Publié le 6 Août 2014 par Charly C.

Catégories : #Cooking, #recipe, #main dish, #tips, #food, #advice

Hello world~~~

Today's dinner will be "refilled bell peppers" with pork, carrots, and rice. People here love this dish, and so do I. This recipe calls for cooking both on medium heat and in the oven. It can be done all in the oven too, if you prefer. ;) This is a main dish, and I actually forgot what you can eat it with. Maybe a tomato salad, some yogurt or sour cream. You might want bread too, if you're a fan. The dish can be served warm or cold, depending on when you serve it. Sometimes these peppers taste better cold, or the next day if the person cooking them is really talented. If you ask me, this dish doesn't really need other side dishes.

Most main dishes use onions and (or) garlic, but I am allergic to them, so I used shredded carrots instead of onions. I hope the dish still tastes good. I had 10 bell peppers in total, but I only managed to use 7. That's how many fit in my pot, and not all of them had the same size. I broke 1 pepper and I didn't use it anymore for this dish, but I will use it for a sandwich, or some other dish. I will give you the quantities I used, and I want to mention before hand that I have some left overs I placed in the freezer for a future batch. You need a tall enough pot in so the peppers would stand on their tips. I used pork meat, but you can use a mixture of pork and beef, or just beef. I think beef will cook for longer, though, I'm not sure.

serving idea

INGREDIENTS

500 g pork meat. [1 pound?]
500 g uncooked rice [1 pound?]
2 long carrots
condiments: black pepper, salt, paprika,
thick tomato sauce
2 eggs
200 g sour cream [tastes better than yogurt]
3 table spoons of cooking oil [I used sunflower oil, the most commonly found and used here]
bell peppers [7 or more]

METHOD

First, wash the rice, and leave it in some water until you're ready to mix it. Peel and shred the carrots. Now, remove the core with seeds from the peppers, and wash the peppers. Make sure you don't break them. It is time to mix the meat, condiments, eggs, shredded carrots, 2 spoons of tomato sauce, and rice.

soaking rice, counted peppers, and the filling before mixing everything

With a spoon fill each of the peppers, but leave some empty space at the top as the rice will swell up. Place the filled peppers in the pot, with the opening up. Fill with water to cover them, and place on medium heat for an hour. I think you need medium heat, as I used low heat and things were going nowhere.

While the peppers boil, mix the sour cream with some 4 tablespoons of tomato sauce, some salt, some black pepper, the oil, and some water.

When boiling time is up, your pot is supposed to be half full with water. I had a lid over my pot and the water level never went down. This turned out to be a good things though, as I used some of the water in the sour cream and tomato sauce mixture. ;) The mixture has to be rather liquid, like tomato juice.

i edited this entry in july 2017, when i re-cooked this

When putting the sauce mixture over the peppers, make sure you cover them as well. Place the pot in the oven for 20 minutes. I stopped the fire in the oven after 25 minutes, and then I left the pot in there as it wasn't yet dinner time.

my leftovers before freezing time. can you tell I forgot to put tomato sauce in the mixture? hahaha.

Some notes:

This recipe can be altered for those who do not eat meat, by replacing all the meat with rice or soy. It is best to use some sort of lid for the peppers after filling them, so there will be no leak. You can use slices of tomatoes, potatoes, or pieces of peppers, like I did.

You might have figured out by now, that broken peppers may leak or break further, and you don't want that. Depending on the size of the peppers and number of people at the table, the serving size is 1 or 2 peppers per person. Use at least 2 table spoons of sour cream or yogurt on each pepper after you place them on the plates.

The same filling can be used for refilled zucchini or refilled tomatoes.

Please leave your questions in the comments below.Bon Apetit~~~

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