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Notes on Ginger
When I received an email forward last week about
the “cancer killing” effects of ginger, I decided to pencil in this new favorable attribute to my ‘benefits
of ginger’ list; a list previously clouded with chicken recipes, stir fry’s, and gingerbread cookies, and stored
safely in the back of my mind. It is only in the last two years that I have really begun to solidify my partiality to
ginger. At first I was intimidated by the gnarly knobs and blatant piquancy of raw ginger, and often found myself hovering
over a stubbornly large piece, knife in hand, yearning to capture the spicy sweet taste and sharp odor but not quite knowing
how best to approach it. Since then, my interest in the spice has grown continuously and to my delight, I have been
noticing its appearance unfolding in the world around me more and more.
Now, when a fresh clump of ginger
splays itself on my cutting board, I find my thoughts begin to swirl with ideas, my appetite reaches the next notch of necessity,
and an intense battle rises up in my gut, the anticipation of flavor attacking the appreciation of whole, undisturbed, ginger
without restraint. It is energizing and calming, flavorful and cleansing. Ginger can be used for sweet or for
savory, for ice creams and broths, cakes and meat dishes. There must be some sort of mystical property to ginger, how
else could it cause so many emotions, so much satisfaction, and hold so many curative effects? Like so many other foods,
investigation into the widespread use of ginger has shown that there is more to this spice than meets the eye, not to mention
impatient appetite.
Selfish culinary exploits and Spice Girl references aside, ginger
has proven its worth through its medicinal aspects. It has long been a staple of Chinese herbal medicines, but even
in the West it is now recognized as beneficial, said to relieve joint pains and indigestion, lower cholesterol, and prevent
nausea resulting from motion and morning sickness. Even school children know that Ginger Ale is good for quieting the
queasy vehicle bound stomach. But there are even more uses – apparently ginger helps to fight off certain particularly
unpleasant effects caused by e-coli, it breaks fevers, it increases circulation, and it aids in the treatment of bronchitis
and other respiratory ailments. You can chew it, juice it, or soak it, and if you are feeling particularly sick you
might do all three. Ginger tea is good for sore throats, and hot ginger juice is argued to stave off colds completely.
According to my recently received email forward, there are studies at the University of Michigan showing that ginger even
causes ovarian cancer cells to self-destruct. Perhaps it is the fact that it stimulates saliva production or just the
warm tingling sensation it causes topically, but ginger is even said to be a natural aphrodisiac.
The Beauty Industry is in luck as well – ginger has many
components that are nourishing to the skin and juices that are said to expel toxins from the body in a deep cleanse.
Ginger body lotions and face scrubs are luxurious and useful; like hot ginger compresses, the skin is left feeling clean and
deeply refreshed, the warm sharpness assumingly seeking out all hidden traces of ailment. It is no wonder that spas
worldwide have included a plethora of ginger treatments in their list of offerings.
Sounds great, you think, but you’re in no mood to peel all the nooks
and crannies of a hunky piece of ginger? There are ways around that. For one, make somebody else do it.
If that doesn’t work, there are tons of readymade ginger products at your fingertips – cookies, marinades, sauces,
and tea, pickled ginger and powdered ginger, ginger jam and ginger salad dressing. Another trick is to use the side
of a normal household spoon instead of a knife or vegetable peeler. If that still does not suit your fancy, head to
the local Chinese or Thai restaurant and it will be hard to avoid a glimpse of the magic spice. However, I highly suggest
getting your hands a bit dirty, as there is no true substitute for working with fresh ginger. You can even freeze it
if you overzealously go ginger crazy at the supermarket and then discover you have no real intentions of using it in the immediate
future. Wrap it up, freeze it, and leave it for later. The plus side to this is if you decide to eventually make
ginger juice, it is easier to grate when frozen, so don’t let it thaw before use.
I could list hundreds of delicious ginger recipes and preparations but it would
merely cut into your food prep time – you can find recipes almost anywhere you look and plus, pure experimentation is
the only way to truly appreciate the wonders of ginger. Be aware that, like most foods, it does not taste too great
when burned, and the different forms and uses of ginger will yield very different flavors. There is no substituting
dried ginger for fresh ginger, or fresh ginger for powdered – go with what the recipe calls for and trust that the originator
specified for a reason. At the grocery store, choose the pieces with the least wrinkly skin and make sure there are
no big cracks in the outer surface – you don’t want old dry pieces! Keep ginger stored in the vegetable
crisper part of the fridge until use. Peel it, juice it, chop it, grate it, treat it gingerly, as it were, and get cooking!
To get started, check this site out.
Ginger is out there refusing to be ignored, so it is high time to embrace
it and establish a loving ginger addiction of your own.
-Raelyn Jacobson
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Ginger Tea
4-6 slices of fresh ginger OR one
tablespoon ginger juice
Lemon and honey to taste
One mug of very hot water
** Let ingredients seep in the water for
a full minute, then enjoy
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Hot Ginger Compress
**Grate
a piece of ginger root and mix into a bowl of very hot water.
**Soak a washcloth
or small towel in the bowl, squeeze out excess water, and place onto the part of the body that needs it most (lower legs and
feet are my personal favorite).
**Lean back and enjoy for several minutes, or until
you feel properly rejuvenated.
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Other Possibilities:
Ginger Lotion
A whole line of products by Origins, from Ginger Body Scrub to Ginger Massage Oil, Ginger Body Wash to Ginger
Fragrance
Ginger recipes, information, and edible products
Hundreds of ginger recipes
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In a Stranger’s Kitchen
They say you can tell much about
a person from the selection in their refrigerator, the upkeep of their kitchen, and the state of their shelves. Do you
ever find yourself wandering into other people’s kitchens, eying their food stock and examining their stovetops?
If not, it may be time to start.
There are some food items that find a place in the majority of residential
kitchens. Though not always be immediately apparent, with a little searching and a touch of determination, one can usually
dig them all out. Pushed to the back of a dark and overcrowded shelf you feel that powdery sack of all-purpose flour
or, in an unlabeled tin or jar, you might find what appears to be the elusive caster sugar. If there is a pantry you
might find a box of salt, or brushed to the side of the kitchen table, a saltshaker. The eggs are easier to locate,
at least in the States where a great number of people keep them chilled, meaning it is just a matter of dissecting the refrigerator.
And at the same time you might locate the milk - and then there is butter, an ingredient with global widespread use, from
the most esteemed chefs to the most culinary naïve, who may or may not even fully comprehend its true nature but who
consistently buy it nonetheless; it is a dictate for the taste buds, a staple for the masses. Many people keep flour,
sugar, and butter on hand, even if they have no immediate intentions of ever using them. And if a person likes a hearty
breakfast or the idea of one, eggs, salt, and milk might come to mind. Forget what this means about the purchaser
involved; these few and simple items, combined with other discoveries unique to the individual kitchen or refrigerator stumbled
upon, can create wonders for you. Be selfish. Though admittedly there are crazy hooligans in existence who lack
some or all of the crucial ingredients, the chances of unearthing these necessary components in a kitchen picked at random
are incredibly high.
Armed with this knowledge, that there is a good chance a certain residence
will contain flour, sugar, butter, salt, eggs, and probably milk, what good can you make of it? Naturally, there
are hundreds of possibilities, but if you find yourself in a stranger’s kitchen, with limited time and tools, and an
intensely anxious appetite or sweet tooth, there is a particular solution that throws itself to the forefront, with little
mess and with chance of a peace offering, should the rightful owner find you standing in their apron and yielding their skillet
with a silly grin on your face. It is simple, delicious, and takes very little skill: crepes. While many would
prefer to be strolling the streets of Paris, fresh-bought-off-the-street crepe in hand and crisp breeze swirling past, or
trying to take a big messy bite from a crepe rolled like a cone and filled with cream and fruity delights from a bustling
crepe stand in the heart of Tokyo, a bit of daydreaming and a quick fix in a stranger’s kitchen can do the trick.
There are many variations in crepe recipes but the base nearly always stays the same – some combination
of flour, salt, eggs, milk, and melted butter. Some include sugar, some have different quantities of milk or added water,
and still others include specifications for a wide spread of fruits and toppings. This just goes to prove the flexibility
of your success and the use of other kitchen discoveries – from lemons to cinnamon, mashed bananas to chocolate and
powdered sugar. There are different approaches, different tools assigned, and different results. Rely on what
you have at hand, and remember, time is of the essence. Once the smell of the browning crepes starts oozing out into
the surrounding areas, it won’t be long before you are discovered. So make sure to shut the door.
Here is a recipe that I find quick and easy and which I find yields satisfactory results every time (and plenty to share –
if you are working solo and have a small appetite, adjust accordingly). Write it down, stick it in your wallet, and
you’ll never be caught unprepared. You’ll need a bowl, a whisk or something similar (a vigorous fork beating
might work if you’re desperate) and a small to medium sized frying pan. Take one cup of all-purpose flour and
combine it with a spoonful of sugar and a pinch of salt. If you are confident in your stealth, sieve the dry ingredients
together before setting them aside. In the bowl, beat three eggs with two cups of milk thoroughly, and then gradually
beat in the dry ingredients until the mixture is smooth (avoid a lumpy batter). At this point, stir in two tablespoons
of melted butter and place a lightly oiled/buttered pan onto medium high heat. Spoon a bit of the mixture into the pan,
tilt the pan to so it evenly covers the base, and wait for your crepe! Flip when the bottom is a lightly colored and
the edges have started to brown (about 1-2 minutes).
The way you enjoy the crepe is completely up to your own discretion.
If you have already been found out, you may find that the best thing is to offer up your new creation to your surely grateful
host - it may also quell their temper. If you have the crepes to yourself, then rummage around for fruit, cream, jam
or some sort of silky spread to wrap up, or just enjoy it plain. If you can’t decide, try one with each.
As for me, if I spot a lemon, no matter whose kitchen I am standing in, I cannot keep from enjoying my crepes with a drizzle
of lemon juice and a generous sprinkle of caster sugar, folded up into rolls or triangles. To keep your cravings satisfied,
location and situation should not hold you back. So get in there slyly, start cooking, and don’t get distracted
rearranging the magnets. Oh – and just for the record, you could make these at home too.
- Raelyn Jacobson ----------------------------------------------------
Easy Recipe
1 cup flour + spoon sugar + pinch salt
3 eggs
2 cups milk
2 tblsp melted butter
* Beat together eggs and milk
* Add in dry ingredients gradually until smooth
* Stir
in butter
----------------------------------------------------
Easy Recipe 2
1 cup flour
large pinch sugar + large pinch salt
2 eggs
½ cup milk
½
cup water
2 tblsp melted butter
* Make with same method as above
OR
* Whisk together flour and eggs until smooth
* Whisk in salt and sugar
* Gradually add in milk and water while stirring
* Add
in butter and beat until smooth
Just Wrap
It In Bacon
There
are some things money can buy. And one of those things is bacon. The
wafting smell of early morning bacon is enough to make the lasting remnants of dreams melt into oblivion, sleeping mouths
water with sensed fulfillment, and previously full bellies rumble with new desire. It can dissipate arguments, distract
the obstinate, and seal business deals. It’s a comfort food, a breakfast delicacy, a hangover savior. It is sweet
and savory, smokey and salty. It has long been a friend of the egg and hash browns, and a pancake alternative to sausage.
Yet by lunchtime, a huge portion of the population seem to forget about the magic of breakfast. Sandwiches, soups, and
vegetables seize the imagination and by dinner time, the first delight of the day grows even more distant; hunger becomes
clouded with visions of pasta and chicken breasts, fish filets and risottos. Any bacon that might be scattered throughout
these dishes is an afterthought, a mere seasoning, a measure of presentation. 
Food is a big
part of every living creature’s existence. As humans, we
have acquired a taste for not just any sort of sustenance but for delicious food - things that taste good and make us feel
good, whether it is street food or vacuum sealed, home cooked or gourmet. As a population, we are constantly improving
upon our dishes, trying new things, striving for the meal that best
satisfies our cravings. Over the history of the world’s culinary exploits, we have discovered the delight taken
in everything from fresh grilled fish filets to slow cooked chickens, juicy hot burritos to perfectly spiced curries.
And we have discovered the joy in bacon. There is streaky bacon, smoked bacon, back bacon, turkey bacon, wild boar bacon,
and soy cured bacon, to name a few. We add bacon to salads, sandwiches,
eggs, and our main courses. Although it is often a prominent contributor
to the meal, it does not often enough take center stage. Bacon does not just lend itself to
a meal, it can make or break it. This importance has been duly noted by bacon aficionados
and shown through the creation of bacon salt, bacon sprays, and bacon
chocolates. Yet, can there honestly be any better way to both capitalize on bacon’s brilliant flavor and make
its place more prominent other than using it to wrap other ingredients?
Wrapping things in bacon
can change one’s life. It is easy, it is tasty, and it is
effective. Take scallops, for instance. Alone, you have a dish anybody with a skillet can cook up in minutes
– creamy with a tinge of salt, smooth with a slight chewy lightness. There
is nothing too overpowering, nothing too texturally astounding. Wrap the same scallops in bacon and
grill them, however, and you end up with an almost sensual experience - a delicate balance of strong musky flavor swirling
with the mild ease of the scallop, a crunchy toughness wrapped around the soft white meat. Wrapped bacon transforms
what would have been a decently good dish into a memorable meal.
From the use of bacon across such a wide spread of foods and cultures, I would argue that most foods could happily be wrapped
in bacon. The salty coat acts as a seasoning, the grease infuses with taste, the smell attracts all the neighbors, and
the bacon itself tenderizes and adds juices, not to mention texture. Jalepenos, asparagus, potatoes and dates can be
wrapped in bacon. Shrimp, scallops, and fish filets can
be wrapped in bacon. And lets not forget the other meats, duck,
rabbit, turkey, and steak. Even the more traditional barbeque foods such as burgers and hot dogs
are amazing wrapped in our greasy friend. Imagine the scenario – instead of
a mere grumble of response from your stomach you sense something new and inhale – a combination of smells and flavors
hits you, a smokiness mingles with the other blander aromas, a whiff of bacon catches you suddenly off guard. Your mouth
waters, your stomach squirms, and the anticipation heightens.
And with the first bite, your meal becomes a valid experience, the textures
and delicious taste erupting into the unforgettable. What sort of carnivore could have the
self-control to resist such pleasure? And what logic could possibly undermine such a delicacy?
 Clearly,
bacon and all of it’s appeal should not be left to mere culinary experiences. You
can wrap most foods in bacon successfully, but why stop there? I suggest a new path for this
streaky mealtime friend. Your boyfriend is being ornery? Wrap
him in bacon. There’s a hole in your sweater? Wrap it in
bacon. Need to distract your dogs for a while? Wrap them in bacon. There
is a limitless world out there. Your car won’t start? Wrap it in bacon. Out of
toilet paper? Wrap it in bacon. The manufacturers of these Bacon Strips Adhesive Bandages (found at Fred Flare, click image to get to the site!)
have already started to get the right idea, but the possibilities are
endless.
Not only
can this bacon exploration prolong that wonderful feeling of breakfast fulfillment long into the day and improve your culinary
experiences, but it can also penetrate your daily life in so many other ways. I can only hope that more people will recognize
the greatness of things wrapped in bacon. Start brainstorming...
-Raelyn Jacobson
Other references to explore:
Babe (1995)
www.Iheartbacon.com
www.Baconfreak.com
www.Baconunwrapped.com Jump to TOP
The Cucumber Campaign
If water is the life source of the world, cucumbers might just be second in line.
Close your eyes and think fondly of a cucumber.
What do you first imagine? Is it those two cool green slices you currently have resting on your eyes? Or do you
picture something else - those dry day-old pieces in prepackaged salads, an intact ripe fruit, pulling off the vine like a
spring pendulum just waiting to be reckoned with, or the jar of gherkins hidden away at the back of your fridge? These
days cucumbers are embraced all over the world in every form, from garden salads to face masques, from yogurts to pickles,
praised equally for their reparative qualities and crunchy goodness. Personally, the first image that comes to my mind
is those crookedly phallic cucumbers found in the supermarket, shrink wrapped and unusually long, making one feel almost dirty
for including it in the dinner menu. Yet despite the potential for misinterpretation, cucumbers are indeed hidden jewels
in their own right.
The first clue to
the cucumber’s brilliance is that it is very nearly 95% water. This means eating a cup’s worth of cucumber
is not so unlike drinking a cup of water, though the cucumber gives you more vitamins and minerals, is much more attractive,
and has a more satisfying crunch. It also stems off hunger more than its liquid compatriot, which makes it an easy and
healthy snack.
 The number of calories averages
at about 13 for every cup of cucumber, making possible its appreciation for foodies and diet freaks alike. But no matter
what type of consumer you are, treat the cucumber well! Neglected and left out at room temperature, it soon becomes
soft and limp, an unwelcome sight in any household. And what a crime to toss out such a gem! While the pale green
flesh contains a good source of vitamin C, vitamin A, and folic acid, the fiber filled skin has its own collection of minerals,
including, but not limited to, potassium, manganese, magnesium, and silica. So next time you go out to purchase your
own cucumber, veer towards the organic ones where you don’t have to worry about strange chemicals added to a wax finish.
You don’t want to have to peel these babies; the skin is where much of the greatness is! The cucumber, though
technically a fruit, is often referred to as a vegetable and is frequently used as if it held the same properties as its more
savory contemporaries. Yet there are thousands of recipes and suggestive raw properties which imply we should take our
attention away from the very ‘vegetable-ness’ of the cucumber and focus more on its unique situation in this world.
Cucumbers come from the gourd family and, like
pumpkins, have found themselves suited for purposes outside the world of strictly food. For one, cucumbers are increasingly
being used in beauty products – from cleansers to lotions, scrubs to masques. Two components found in cucumbers,
ascorbic acid, or vitamin C, and caffeic acid, naturally prevent water retention. Thus, they can reduce swelling and
soothe skin irritations, which explains why people find it common to place cucumber slices on their eyes. Not only do
they refresh and cool like a cold compress would, but they are also used to lessen that not so pretty post-crying eye puffiness
and ease the attention away from those dark circles. It doesn’t hurt that a typical slice is the perfect size
for an eye.
What other wondrous properties does this green
fruit hold? Among other things, the potassium helps to maintain a healthy blood pressure level, the manganese promotes
normal nutrient functioning and absorption, and the fiber helps to regulate cholesterol levels and, of course, keeps all of
us cucumber eaters regular.  But that’s not all – cucumbers have been said to aid with blood circulation,
oral health, finger and toenail splitting, diabetes, and even hair growth. Cucumbers have similar hydrogen content to
that of skin and are perfectly suited for skincare products. They cleanse, they soothe, they do all things. You
can buy cucumber based products at almost any drug store but home recipes also abound, many stemming from a cucumber puree
folded into a beaten egg white, or cucumber and lemon and honey, cucumber and rose water, or cucumber puree on its own.
With so many positive cucumber aspects, it would be hard to go too wrong. Slather yourself in a cool cucumber and mint
puree for twenty minutes and you’ll see what I’m talking about.
If you are one of
those people who chooses to spend more time on food than beauty, the options are also endless. The cucumber is used
all over the world and serves as both a food in itself and an easy vehicle for other flavors. You can add it to any
snack, serve it as an appetizer, or cook it up in the main course. You can slice it, dice it, puree it, cut it into
batons, peel it into strips, mix it, cook it, dip it, preserve it, layer it. Go crazy, it’s never been so easy
to indulge. I will eat cucumbers at any time of the day and with a variety of things – salami, cheese, and crackers,
a white vinegar and pepper sauce, or as part of a crudités plate with a cream dip. Cucumbers in tzatziki sauce,
cucumbers in a sandwich, cucumbers in chicken salad, and the list goes on. But my favorite of all is perhaps the easiest.
First thing in the morning I love to treat myself to a bowl of thinly sliced cucumbers mixed with fresh Parmesan flakes and
sprinkled ever so lightly with a mild vinaigrette. It is refreshing, tasty, and satisfies that need for early morning
texture. Just make sure the cucumber is cold and the Parmesan top quality. Accompanied by a hot cup of tea, I
couldn’t ask for more.
- Raelyn Jacobson
photos:
Oak Laokwansathitaya
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