How about teaming up your favorite meal with the best of wine this weekend? It sounds a great idea but don’t you think you may overindulge? Well, you may not mind this but what about the hangover you have to face, the other morning. How about spending you entire Sunday afternoon sitting inside the bathroom, with one hand on your forehead and the other on your stomach? Scary isn’t it?
Hey, hold on! I am not trying to scare the life out of you. I am just showing you the real picture of a hangover that you may require to face the following day after you have overindulged in your favorite wine.
This sounds really bad but don’t worry, there are many tips you can follow in order to get rid of a wine hangover. All you need to do is to follow the instructions given below:
a) Water, water and water:
Water is the key to get over the wine hangover. Drink plenty of water. Alcohol has a tendency to dehydrate your body. This is the main reason that most people end up having a lot of liquids in the form of plain water, lemon water, coffee and black tea without having pee for a single time. If you want to stay away from the temptation of overindulging in wine, the best way is to have a glass of water for each glass of wine you desire to have. Wine is a great source of water, but the presence of water tends to produce adverse effects on the body. Hence, it is necessary to keep hydrating your body with water.
b) Binge in:
Sounds great! Believe me, it really works. Eat your favorite meal or some snacks an hour before a drink. This will save you from getting involved into overindulge and the hangover. The meal or snack should include bread or pasta.
c) No prescription drugs:
So you want to save money! It’s a good idea but you should not save money via mixing your glass of wine with prescription drugs for more effects. This will only damage your body. Drink less if you really want to save money.
d) Milk:
Drink a glass of milk prior to consuming wine. This will provide a protection coat to your stomach and helps you absorb the alcohol in the wine.
e) No salt:
Salt will prove dangerous as it tends to maximize the process of dehydration. You should stay away from salt when having margarita...
f) An aspirin:
An aspirin will help you to remove headache. Avoid taking ibuprofen or paracetamol. These medicines usually have adverse effects on the body especially after the consumption of wine.
g) Avoid dark drinks:
The major hangover you experience may be due to combining red wine with whiskey. You should mix whiskey with soda or water. Avoid mixing it with cola and tonic.
Hangover is due to over indulgence in wine. Try to stay away from it. Follow the instructions mentioned above you would feel better after a wine party with your friends.
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Friday, March 26, 2010
Amazing Thai Recipe
Bamboo Shoots: Bamboo shoots are called for in many Thai recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required.
Basil (fresh): There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by it’s slightly purple leaves. Lemon basil has a lemony flavor and can be detected by its distinct lemony scent. If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peppers or a bit of lemon rind.
Bergamot: Also known as kaffir lime leaves has a slightly limey flavor which goes well with all Thai dishes. Since this may be hard to find, granted lime rind can be used in its place although it is a poor substitute.
Chili paste: This can be bought in bottles or tubes in almost any supermarket. Used for adding spice and flavor to most dishes, a particularly popular version by Thai cooks is burnt mild chili paste.
Chinese mushrooms: Mushrooms are added to a lot of Thai cooking and many people chose to use the dried variety because they are cheaper and have just as much flavor and nutritional value. You will need to soak the mushrooms in warm water for 30 minutes before using them and the stems are usually discarded because of their tough nature.
Coconut milk: Coconut milk can be bought in cans almost anywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using.
Curry Paste: While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.
Fish sauce: Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Thai food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile.
Galangal: A close relative to ginger, is used in many curries and soups. Since it is quite rare to find fresh you will probably have to purchase it dry and soak it in water for 1 hour before using.
Garlic: Thai garlic might be available in some Asian markets, however if you cannot find it, the Western variety will work just as well. Use the smaller, tighter cloves on your garlic head for Thai cooking because they are more flavorful and will not be over powered by the other herbs and spices used in your dish.
Ginger: Easy to find and used quite often in modern cooking, ginger is extremely healthy and flavorful. It must be peeled before it is grated or chopped. Fresh ginger is much better than dried, although dried may be substituted if needed.
Lemon grass: Lemon grass is one of the most commonly used items in Thai cooking. It is a long stalk that looks like a small leek. The hard outer portion should be removed and the lower, bulbous part is used. You can either add sliced pieces to your food while it is cooking and remove them before serving your dish, or you can blend them in a food processor so they can be consumed with the dish, which will give it more flavor.
Palm Sugar: Some Thai recipes call for palm sugar which is available in some Asian markets as cellophane wrapped blocks. If palm sugar is unavailable you can substitute with dark brown sugar or real maple syrup.
Rice: Thai people prefer long-grain white Jasmine rice. This is a flavorful and aromatic rice that cools and compliments spicy Thai dishes.
Rice papers: Used for making fresh Thai spring rolls, you can buy rice papers at any food store. To use soak papers (one at a time) in warmish water until they are soft and pliable, then dry off with paper towel and use immediately.
Sesame Oil: A vegetable oil that comes from pressed sesame seeds and originated in East India. This is a very flavorful oil and works very well with Thai cooking.
Preparation and cooking techniques:
Vegetables: Vegetables used in Thai cooking should be cut as finely as possible. The idea is that the smaller they are chopped, the less time they will need to be cook, therefore retaining as much nutrients as possible.
Stir frying: Most people have cooked a stir fry before, so will be familiar with this method of cooking. Oil should be poured into a wok and vegetables should be added over high heat while being constantly stirred. Vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored.
Mortar and Pestles: Perfect for making sauces, curry pastes and salads, every Thai cook should own a mortar and pestle preferably made out of clay or wood.
Mincing: Since Thai cooking uses so many intensely flavorful ingredients they should all be chopped very finely so one flavor never overpowers the other. You should always use a very sharp knife for this.
Roasting and grinding spices: When adding spices and herbs to your Thai dish you should always roast them by slowly heating each spice individually in pan until they begin to crackle and turn brown. When each spice is done roasting they should be ground very finely in a food processor or mortar.
RestaurantBar.com Articles
Basil (fresh): There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by it’s slightly purple leaves. Lemon basil has a lemony flavor and can be detected by its distinct lemony scent. If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peppers or a bit of lemon rind.
Bergamot: Also known as kaffir lime leaves has a slightly limey flavor which goes well with all Thai dishes. Since this may be hard to find, granted lime rind can be used in its place although it is a poor substitute.
Chili paste: This can be bought in bottles or tubes in almost any supermarket. Used for adding spice and flavor to most dishes, a particularly popular version by Thai cooks is burnt mild chili paste.
Chinese mushrooms: Mushrooms are added to a lot of Thai cooking and many people chose to use the dried variety because they are cheaper and have just as much flavor and nutritional value. You will need to soak the mushrooms in warm water for 30 minutes before using them and the stems are usually discarded because of their tough nature.
Coconut milk: Coconut milk can be bought in cans almost anywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using.
Curry Paste: While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.
Fish sauce: Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Thai food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile.
Galangal: A close relative to ginger, is used in many curries and soups. Since it is quite rare to find fresh you will probably have to purchase it dry and soak it in water for 1 hour before using.
Garlic: Thai garlic might be available in some Asian markets, however if you cannot find it, the Western variety will work just as well. Use the smaller, tighter cloves on your garlic head for Thai cooking because they are more flavorful and will not be over powered by the other herbs and spices used in your dish.
Ginger: Easy to find and used quite often in modern cooking, ginger is extremely healthy and flavorful. It must be peeled before it is grated or chopped. Fresh ginger is much better than dried, although dried may be substituted if needed.
Lemon grass: Lemon grass is one of the most commonly used items in Thai cooking. It is a long stalk that looks like a small leek. The hard outer portion should be removed and the lower, bulbous part is used. You can either add sliced pieces to your food while it is cooking and remove them before serving your dish, or you can blend them in a food processor so they can be consumed with the dish, which will give it more flavor.
Palm Sugar: Some Thai recipes call for palm sugar which is available in some Asian markets as cellophane wrapped blocks. If palm sugar is unavailable you can substitute with dark brown sugar or real maple syrup.
Rice: Thai people prefer long-grain white Jasmine rice. This is a flavorful and aromatic rice that cools and compliments spicy Thai dishes.
Rice papers: Used for making fresh Thai spring rolls, you can buy rice papers at any food store. To use soak papers (one at a time) in warmish water until they are soft and pliable, then dry off with paper towel and use immediately.
Sesame Oil: A vegetable oil that comes from pressed sesame seeds and originated in East India. This is a very flavorful oil and works very well with Thai cooking.
Preparation and cooking techniques:
Vegetables: Vegetables used in Thai cooking should be cut as finely as possible. The idea is that the smaller they are chopped, the less time they will need to be cook, therefore retaining as much nutrients as possible.
Stir frying: Most people have cooked a stir fry before, so will be familiar with this method of cooking. Oil should be poured into a wok and vegetables should be added over high heat while being constantly stirred. Vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored.
Mortar and Pestles: Perfect for making sauces, curry pastes and salads, every Thai cook should own a mortar and pestle preferably made out of clay or wood.
Mincing: Since Thai cooking uses so many intensely flavorful ingredients they should all be chopped very finely so one flavor never overpowers the other. You should always use a very sharp knife for this.
Roasting and grinding spices: When adding spices and herbs to your Thai dish you should always roast them by slowly heating each spice individually in pan until they begin to crackle and turn brown. When each spice is done roasting they should be ground very finely in a food processor or mortar.
RestaurantBar.com Articles
Sunday, March 14, 2010
4 Easy Tips for Making Iced Coffee Drinks at Home
A big chill is sweeping the coffee industry as iced coffee beverages gain popularity.
Iced coffee can be as easy to prepare as iced tea. A variety of options, such as flavoring syrups, cold milk, chocolate and spices, allow you to create personalized coffee concoctions that are just as delicious as those served in your favorite cafe.
Beverages such as iced vanilla mocha, iced rum coffee and iced latte are easy to make at home. Here are some tips for refreshing iced coffee drinks.
* Pour the flavoring syrup into the cup first. To complete the drink, pour in espresso or coffee, then the ice, and top it off with cold milk.
* Don't let your beverage become watered down. Cool your favorite coffee beverage with ice cubes made from fresh-brewed coffee instead of water.
* Use a machine that produces a high quality coffee or espresso. The Capresso CoffeeTeam Luxe, for example, grinds coffee beans right before brewing and allows you to control the strength of your coffee.
* Be creative. Add a personalized touch to your iced coffee beverages with whipped cream, chocolate shavings, nutmeg or cinnamon.
More Articles in RestaurantBar.com
Iced coffee can be as easy to prepare as iced tea. A variety of options, such as flavoring syrups, cold milk, chocolate and spices, allow you to create personalized coffee concoctions that are just as delicious as those served in your favorite cafe.
Beverages such as iced vanilla mocha, iced rum coffee and iced latte are easy to make at home. Here are some tips for refreshing iced coffee drinks.
* Pour the flavoring syrup into the cup first. To complete the drink, pour in espresso or coffee, then the ice, and top it off with cold milk.
* Don't let your beverage become watered down. Cool your favorite coffee beverage with ice cubes made from fresh-brewed coffee instead of water.
* Use a machine that produces a high quality coffee or espresso. The Capresso CoffeeTeam Luxe, for example, grinds coffee beans right before brewing and allows you to control the strength of your coffee.
* Be creative. Add a personalized touch to your iced coffee beverages with whipped cream, chocolate shavings, nutmeg or cinnamon.
More Articles in RestaurantBar.com
Friday, March 12, 2010
Is Green Tea Really Healthy?
For several years now, we’ve been hearing about how green tea can prevent many serious diseases, including cancer. As the evidence mounts, it can be hard to ignore the fact that green tea is a powerful way to protect your health.
So, what is it about green tea that is creating so much attention? Well, it appears that the anti-oxidants in green tea are just as powerful as those in fruits and vegetables – possibly even more so. And, anti-oxidants are critical to preserving health and preventing disease.
Read More... is-Green-tea-really-healthy
Thursday, March 4, 2010
Wednesday, March 3, 2010
Monday, March 1, 2010
Post Pub restaurant History
The building that houses the Post Pub was built in the late 1860’s. At that time, it was a tailor shop owned by an influential German immigrant named Frederick W. Imhof. Mr. Imhof, who died in 1916, was also a prominent member of the Concordia Lutheran Church at 20th and G Steeets, N.W.
During the Great Depression, the building at 1422 L Street sat vacant. In 1934, however, a man named Richard Cornwell bought the facility and turned it into a cafeteria. If you use your imagination, you can picture people walking through what is now the back bar area, putting food on their trays and shuffling along. The area where we store our glassware was a pie shelf, and under it is where meat was carved for customers. The Cornwell Cafeteria operated for about 25 years.In the mid-1950’s, the Cornwells sold the cafeteria to Leo Mulhearn and Ralph Lloyd, who ran the business for a few years before selling it to a man named Savage. Mr. Savage, with a couple of partners, turned the cafeteria into a more traditional restaurant and pub. They ran the business for a few years before selling it to Boyce Wallace in the early 1960’s.
At that time, the pub was known as the Post House Restaurant, named for its close proximity to the Washington Post building. The Washington Post’s downtown building opened in the mid 1950’s. Many Washington Post stories have been written in one of the booths or at the bar. The pub also was a popular watering hole for the Post’s printers, mailers, and union leaders.
The restaurant prospered for many years under the Post House name, but, in the early 1970’s, Trailways Bus Company copyrighted the name “Post House” for the restaurants in their bus stations. Trailways contacted then-owner Boyce Wallace and made him a generous offer to change the name. Mr. Wallace accepted and, in 1974, the Post House became the Post Pub.
In 1976, the Post Pub was purchased by current-owner Bob Beaulieu, a native of Washington, D.C. Bob has run the Post Pub for over 34 years. Photos of family, friends, employees, and customers adorn the walls of the Pub, capturing the essence of the place.
We have many people from all over the world who come to Washington once or twice a year who don’t feel their trip is complete without a visit to the Post Pub. A lot of them say that the Pub reminds them of a bar in their neighborhood. We here at the Post Pub pride ourselves in making customers feel comfortable right away. We thank you for your business and hope to see you again.
Bob Beaulieu Restaurant Bar
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