According to the National Institute for Mental Health (NIMH), 3.1 million adolescents aged 12 to 17 had a major depressive episode in 2016. That makes up almost 13 percent of the total adolescent population. While female adolescents are more likely to experience a depressive episode, teenaged boys are still at risk and are more likely to die by suicide, according to the Centers for Disease Control and Prevention. A total of 81 percent of suicides among 10 to 24-year-olds are male…
#MentalHealthAwarenessMonth #Depression #Suicide
This is a very simple recipe for a crunchy almond flavored biscuit from the Middle Ages.
1/2 cup butter
1 cup all purpose flour
1 cup sugar
2 tablespoons chopped, blanched almonds
1 teaspoon rosewater (or substitute) *
Cream the sugar and butter together in a large bowl until light and fluffy. Stir in the rosewater and almonds. Fold in the flour to form a stiff dough. Form pieces of dough into balls about the size of a golf ball in your hands and flatten them onto a baking tray lined with baking parchment. Bake for about 20 to 25 minutes at 350 degrees. When baked the biscuits should be golden brown in color.
* It was traditionally flavored with rosewater, which is still available in specialty food stores. If you can’t obtain rosewater, you can use vanilla or even orange extract instead.
Literally one of my favorite things on earth (Ramen is in that group too). When done correctly it’s simply amazing.
Fascinating guidance from an 18 year soba Master…
Toasting Dry Spices
Spices are at their peak fragrance just after toasting. Toast in small batches as needed. Preheat the oven to 325 degrees. Spread the spice in an even layer on a sheet pan and toast until just fragrant, 7 to 10 minutes on average.
Alternatively, warm a dry pan over medium-high heat, add the spice to the pan, and toast, tossing occasionally as it heats, until just fragrant. Timing will depend on the spice, but should average 5 to 7 minutes. Allow to cool completely before grinding.
Chanko-nabe – Pot Meal for Sumo Wrestlers
Sumo wrestlers eat chanko-nabe every day to build up strength. Nabe means “Pot” (or a meal simmered in a pot); chanko is the meal eaten by sumo wrestlers. At the sumo stable—the place where wrestlers live and train—there is no hard-and-fast rule about what goes into the pot. Common ingredients are chicken, tofu, and vegetables like Welsh onions and Chinese cabbage, all cooked in a seasoned soup stock.
Japanese cuisine offers a variety of one-pot meals served with rice. Soup stock is heated in a pot at the dining table. Previously cut ingredients, generally vegetables, fish and/or meat, are simmered and eaten around the table. The Japanese enjoy the camaraderie that comes from gathering around a nabe with family members or good friends, especially when it is cold outside.
Sumo wrestlers start their day with a long training session. After grappling, colliding and throwing each other around, expending plenty of energy, they are ready for a hearty meal that is both breakfast and lunch. One job of a sumo wrestler is to eat a lot and gain extra strength. They eat lots of rice, and chanko-nabe, which has plenty of liquid, goes down well with the rice. The vegetables, fish and meat, plus the rice, offer a nutritional balance that is easy to digest. And the meal is easy to make and serve, because one big pot holds enough for the many wrestlers eating together. This explains how chanko-nabe became an essential part of the world of sumo…
#ChankoNabe #JapaneseCulture #CulinaryJapan
If you like food movies and especially Japanese food you should really watch “Ramen Heads.”
Legendary Chef and, “Ramen King” Osamu Tomita opens his kitchen along with five other prestige ramen shops to share recipes and trade secrets. The directorial debut of Koki Shigeno, RAMEN HEADS is a beautiful, simple and stylized homage to none other than noodle and broth… or all the philosophy and flavour that comes along with the soupy calling.
#FoodFilms #JapaneseCuisine #RamenHeads
1 cup peeled garlic cloves (45 cloves or so)
About 2 cups canola oil
Cut off and discard the root ends of the garlic cloves. Add the cloves to a small saucepan and add enough oil to cover them by about 1 inch.
Place the saucepan over medium-low heat. The cloves should cook gently: small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary and move the pan to one side if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender. Remove the saucepan from the heat and allow the garlic to cool in the oil.
Refrigerate the garlic, submerged in the oil, for up to a month.