Available Balance
Onions cause crying but are delicious

The onion is indispensable in cooking, but causes crying when it is being cut.

The onion has compounds that, when mixed, produce sulfuric acid, which causes the eyes to burn and tear.

The onions contain sulfur compounds, responsible for their strong smell, and also a high concentration of amino acids, among which is cysteine, which contains sulfur. When the onion is cut, rupture occurs in its cell walls, which causes the contact between the amino acids and enzymes present in other cells, initiating a variety of chemical reactions that lead to the formation of volatile sulfur compounds, such as the disulfide of allylpropyl.

These substances are very volatile and come quickly to the eyes of those who are cutting the onion. When they come into contact with water, present in tears, another chemical reaction occurs, which turns the substance into sulfuric acid, an extremely strong acid.

Another phenomenon also occurs in this case. The enzymatic action that occurs on the amino acids of the cut onion causes the formation of the thiopropionaldehyde oxide, which is a tearing agent. To avoid blazing there are several tricks like washing the onion, using a match stick in the mouth or chopping the onion underwater. The principle of all is the same, to prevent the gas from reaching the eyes. However, it is important to note that phosphorus does not help at all because it also contains sulfur. But there are some tips that can help, such as cutting the onion with a fan on because the wind removes the volatile substances produced by the eye onions; Wet your hands before cutting the onion as this causes the substances to find water before reaching the eyes; Dip the onion in hot water for at least five minutes, this will denature your enzymes; or cut the onion in running water.

These simple tips can prevent many tears.

Rate This Content
A Few Cake Decorating Ideas
July 25, 2018

Did you know that the first cakes baked in America where small loaves of sweet bread? Look how far we have come. Home bakers should not be intimidated by the elaborate cakes being made today. You do not need to be a pastry chef to make beautiful cakes, you just need the know-how and practice. Of course the right tools will go a long way in your cake decorating endeavors. Here are a few ideas you might like to try.

Every cake worth merit starts with a smooth icing. The cake needs to cool completely before they are iced and decorated. To keep crumbs from ending up in your icing and ruining the look of your cake, start with a thin base coat of frosting that is not quite as stiff as the regular layer will be. Once this coat is on, set the cake in the refrigerator for 20 minutes. This will set the icing and any crumbs will be caught in this first layer. Now you can spread a regular layer of icing without worrying about crumbs.

Use an icing spatula to apply and smooth the second coat of icing. Once the icing is on the cake, start smoothing on the sides by running the spatula around the perimeter of the cake. One trick for smoothing the frosting is to dip the metal icing spatula in cold water, this will aid in smoothing the frosting. To smooth the top, dip the spatula in cold water and holding it horizontally over the top of the cake. Start at the point farthest from you, holding the spatula in both hands, skim the top of the icing by bringing the spatula straight toward you.

Simple Designs

Some cake decorators say learning to smooth the icing is the hardest part of cake decorating. Practice will make you a pro in not time. Once you have it down, show it off, even a cake without many decorations that is clean and smooth will make an perfectly elegant offering.

Instead of icing, cake tops can be dusted with powdered sugar. You can choose to use a stencil for a more decorated appearance, or just the powdered sugar for a clean look.

Edible decorations are a beautiful yet simple cake decorating technique. The use of sprinkles, candy, nuts, and coconut pressed into the icing before it sets, will make your cake stand out.

To apply a textured look for your cake decorating, use a small cardboard comb, available in baking supply stores.

Piping is achieved by using a pastry bag fitted with a metal tip that is held on by a coupler. This is your most important tool for cake decorating. You can make lines, words, shells, flowers, and many other designs on the top or sides of the cake. Fill the bag with no more than 1 cup of icing at a time, twist the top of the bag and keep steady pressure when piping the design. Use your other hand to guide the tip. It is wise to find out everything you can about piping before you begin.

Fondant a smooth white paste, is used in complicated cake decorating. Fondant is kneaded and rolled to cover cakes with a sleek smooth layer of icing. It is also used to make designs that are 3-D. It is less tasty than buttercream, but the cake will look sleek and elegant.

Rate This Content
Six of the best rice bowl recipes
February 8, 2018

80g butter
2 onions, peeled and thinly sliced
4 boned and skinned chicken thighs, cut into bite-size pieces
100g shiitake mushrooms, destemmed and thinly sliced
200ml chicken stock
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
8 eggs
2 spring onions, thinly sliced
1 pinch chilli powder

Melt the butter in a large frying pan over medium heat, then add the onions and cook until they soften and brown – about 10 minutes.

Add the chicken and mushrooms, and cook for another five to 10 minutes, until these brown as well.

Pour in the stock, soy, mirin and sugar, and cook for 10 minutes, or until the liquid reduces and coats the chicken.

Lower the heat and crack in the eggs. Break the yolks and stir gently. When cooked to a semi-scrambled consistency, take off the heat.

Scoop the rice into deep bowls, top with the chicken and egg mixture, and garnish with spring onions and chilli powder.

Salmon poké

Poké, arguably the state dish of Hawaii, is having a moment in the UK. Although it isn’t a Japanese preparation, the combination of raw fish, soy sauce and sesame oil will please any fans of sushi or sashimi.

Prep 15 min
Cook 10 min
Serves 4

4 limes, zested and juiced
1 small red chilli, thinly sliced
4 tbsp soy sauce
2 tbsp sesame oil
1 tbsp sugar
1 tbsp rice vinegar
1 small onion, peeled and diced
500-600g very fresh boneless salmon
1 ripe avocado
½ cucumber
50g samphire (optional)
100g cherry tomatoes, halved
2 tbsp wakame (or similar dried seaweed), rehydrated
40g macadamia nuts, toasted and roughly chopped
Toasted sesame seeds
2 spring onions, finely sliced

Make the dressing: stir together the lime juice and zest, chilli, soy, sesame oil, sugar and vinegar.

Toss the diced onion with a big pinch of salt and leave to sit while you get on with everything else.

Cut the salmon into 2.5cm cubes, and cut the avocado and cucumber into 1cm cubes. Break the samphire (if using) into bite-sized pieces, discarding any woody bits.

Rinse the salted onion thoroughly under cold water, then mix with the salmon, vegetables, seaweed and dressing.

You can serve it up immediately but, if you have the time, it’s better if left to marinate for at least an hour. To serve, scoop the rice into dishes and top with the salmon mixture. Garnish with the macadamia nuts, sesame seeds and spring onions.

Mapo tofu

Lately I’ve been obsessed with this dish. It’s a Sichuan classic that marries the silky-soft blandness of tofu with bold, spiky hot-and-numbing Sichuan flavours. Although it is a tofu dish, it isn’t actually vegetarian because of the inclusion of pork mince for flavour and texture, but you can use mushrooms instead and it’s still pretty good.

Prep 10 min
Cook 15 min
Serves 4

Rate This Content
Lemon Chicken Piccata Good Food
February 8, 2018

“This delicious chicken dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.”



  • Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
  • Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
  • Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
  • Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve



Rate This Content
Ten Minute Szechuan Chicken Good Food
February 8, 2018

“A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.”


  1. Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
  2. Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Nutrition Facts

Per Serving: 206 calories; 4.9 g fat; 10.1 g carbohydrates; 28.7 g protein; 68 mg cholesterol; 745 mg sodium.
Ten Minute Szechuan Chicken | “Every time I make this recipe, it turns out fantastic and people love it.”
Do note–if you expect any kind of sauce, don’t. I forgot that Szechuan Chicken usually doesn’t come with sauce. When I selected this recipe, I expected something along the lines of Kung Pao Chicken, which usually comes with sauce. The chicken had an exceptionally good flavor and served with rice, is a definite winner.
Overall, this is a good recipe. I made some changes to this recipe to suit my taste. Reduce the amount of soysauce to 2 TSP, and add 1/2 TSP directly to the meat. Add 1 more tsp of sugar to balance the flavor. Add a dash of five spice powder or ginger to give it authenticity. I tried the recipe with beef, and it turned out good. This is definitely a keeper. Thanks for sharing the recipe.


Rate This Content
We must never doubt. God will always feed us

Because of food, the people in the Bible rebel against God time and time again.
The first awareness that the Israelites had of the Spirit of God came to them through the prophet’s deeds. The prophets were those persons who knew something of God’s secrets, and with whom God had shared some of his wisdom, and who on certain occasions possessed an irresistible power. By the way the prophets acted, the Israelites came to understand that God communicated his Spirit like a violent and sudden wind.
It is one thing to say and do strange things, to speak in tongues, etc; quite another and more important to have received the responsibility to guide and teach God’s people. It is the Spirit of Moses, God’s representative who will produce in the seventy elders strange prophetic manifestations.
In the Bible, the story of Eldad and Medad shows that God does not always give his Spirit through official channels. Thus the authorities of the people of God should not be surprised when the Spirit is given where they are not: such will be the case in the story of Cornelius.
God provided food for his people just when they lacked everything. The phenomenon of requesting bread from heaven is to sustain us on our journey. Therefore, we must choose between serving and being served, sacrifice ourselves for others or taking advantage of them. Turning to Jesus must be a priority for us for he is our educator.
God has set on this earth all that humanity needs for food and development, but if we do not know how to listen to the word, we will not know how to solve the world’s most urgent problem, the distribution of the riches of the earth. Faith in God’s promises is the only force with which to fight against egoism and unequal privileges and it will eventually obtain food, peace, and freedom for all.
People struggle for adequate food, and their first preoccupation is to survive, because if they do not eat they will cease to live. God wants us to do work and believe. We must receive the sacraments for they help us to mature in our life with God. They affect the very core and being of our bodies. God multiplies the little we have so we can bring his blessing to others. This is how he makes believers out of us. That is why when we look at the world and reflect on life, we easily find signs of the presence of God.

Rate This Content
Healthy Vegetable Lasagna for Beginners

Healthy and Tasty

Lasagna is possibly one of the oldest types of pasta to be made. Traditionally it is made with meat, this is what gives most of the flavour to the dish but over the years there have been various changes to the recipe.

Not everyone now a days eats meat but that doesn’t mean that can’t have some good dishes to eat as well. This Lasagna has been adapted for vegetarians but is also a good and healthy dish for everyone to enjoy. Try this healthy dish and leave meat aside for a while. Keep it healthy and enjoy eating your meals just like any other.


Cook Time

Prep time: 20 min
Cook time: 50 min
Ready in: 1 hour 10 min
Yields: Serves 4 people



2 Tablespoons Olive Oil
1 Purple Onion, Chopped
1 Red Pepper, Chopped
2 Garlic Teeth, Crushed
1 Zucchini, Diced
1/2 Broloci, Chopped
2 1/2 Cups Mushrooms, Sliced
1/3 Cup Sweet Corn, canned without water
1 3/4 Cups Canned Tomato, Diced
300g Lasagna pasta
1 cup Mozarella Cheese



In a big pan heat up the olive oil and sauté the onion and red pepper for around 3 min. Mix every once in a while.
Add the garlis and sauté it for another 2 minutes. Add the remaining vegetables to the pan and give it a mix.
Fill half of the can of tomato sauce with water and add it to the pan. Bring it to a boil and reduce the heat. Let it simmer for 10 minutes.
Pre-heat the oven to 190ºC.
Grase the tray you will use to put the lasagna and add 1/4 of the mixture and the stock.
Cover the layer of vegetables with a layer of lasagna pasta. Repeat this until all the vegetables are in the tray. The last layer of the lasagna is vegetables.
Add cheese on the last layer of vegetables and cook in the oven for 30 minutes or until cheese is melted and pasta is well cooked.





Rate This Content
warm weather today in my area nice for a change
May 18, 2017

warm weather is hear for today . Were am I ?
I live in upstate New York less then a two hour ride from the New York city area or a hour drive south of Albany New York. Today the weather is I think in it 90 and I welcome it.
I just wish the ac in my truck work by winter my ac in the truck will work.Why do I welcome the warm weather? it been like winter weather here for a long time to long some times I do enjoy the cold but this year I need warm and dry weather while I am doing my food cart business. why do I want this ? because my goal is to make a livable income and with the food cart it a start . I have some events I be doing and some private parties. If I do this right I should have the money I need to cover my budget when the cold weather comes back in the other words the winter weather. If I do it right all my bills will be cover for the winter season before it comes I am going to be strict with my money I make from the food cart. Plus any money I make on line like from the writing sites that I am on .I think doing the events and private parties are my key to having the money to cover my winter bills.One of my thing I am going to do is word of mouth to get people to come to my food cart . The same thing if I am a event a lot of the events in my area have free entry so there no fee or cost to go to the events this rally does help the food vendor out. Why does this help the food vendor out? here why It bring in more people to the event the more people which is call traffic. Help the food vendors sell more food and boom we make more money. OK that it for this one.

Rate This Content
Avoid Eating Too Much During Fiestas/Celebrations
May 14, 2017

In the Philippines, there are so many celebrations like fiestas or feasts of Patron Saints. Many of them are observed during the dry season months of May and June when children/students are on vacation from schools.

During these celebrations, there are so much food offered to the guests. Many of our relatives prepare food for us, and for their other guests. Just like today, we went to our siblings houses to “bond” with them. The fiesta of St. Isodore, the Farmer (San Isidro) will be tomorrow, May 15, but they prepared food for us because many of our relatives have offices/works tomorrow, it being a Monday.

My husband and I were laughing as my older sister invited us to eat lunch. There were so much food, like big crabs cooked in coconut milk, shrimps with chili and butter, fish, pork barbecue, chicken, watermelon, and other fruits.

We just ate a shrimp, a slice of chicken and a crab’s claw, then a very small amount of rice. Then a small slice of watermelon. There was also a big can of native ice cream, with lots of cheese and jackfruit flavor. They enjoyed eating the ice cream, so I was tempted to have a scoop, just to taste it. But after that, I felt guilty, thinking that my blood sugar could rise above the normal level.

Aside from drinking a lot of water, I will walk for some 30 minutes tomorrow to “burn” the excess sugar!

Do you have such an experience when you cannot refuse to partake of the food, but you are worrying about your health? It takes a lot of discipline or self-control to refuse such offers.

It is really hard to be so concerned about health. But it is good to be cautious than suffer the consequences. Though I am not yet diabetic, I am keeping my sugar level below the borderline to be healthy and I do not want to take synthetic drugs or drug maintenance for some lifestyle diseases like diabetes.

Rate This Content
Do you ask your new date what kind of they like before you take them out for the first time?
May 14, 2017

HI if you have a new date and you are the one treating for the meal do you ask your date what kind of foods they like? Why am I asking this ? Here why I am asking this? Some times a date might not eat meat, other date the person can be only all kosher items is what they eat . Yes Kosher items do have meats. With the new date you want to get to know who who what they like and if you bring them to a restaurant that does not have the food they like that night might be done with and no second date. For me my goal is looking for a wife so I want the first date to be good and not pushy and yes I do tell the lady that I am looking for a wife I am 55 years old never been married or live with any one . So for me it time to take the chance but I just do not want to marry any one just to get married , so people get married just so they are married this is why divorce is up so high. On the other hand how much time do I have left on earth? so maybe if a lady say she want to marry me I show go for it. Ok Now back to what I was talking about how many people ask their date what kind of food they like before they go out or better yet what is there favorite res truant I think this might help people better then asking the date what kind of food they like? So what do you think?yes what do you think? should it be favorite foods or what the favoirti restaurant they like to go to? Ok that it for this one.

Rate This Content