medicinal cooking

Bloody Beets

Submitted by spicedocadmin
on Fri, 05/08/2009 - 18:30

It wasn't a nutrition class or a teacher or even a chef who truly made me lust for beets, but rather the writer Tom Robbins in his book about the quest for immortality in Jitterbug Perfume. I read this wonderful book at some point during college and

Beautiful Beets

Submitted by spicedocadmin
on Tue, 05/05/2009 - 16:30

Later this week I'll post about beets. Much like garlic they have a long history in many cultures around the world, medicinally and otherwise (they are used as dye to this day in the Middle East and in India). Check in later.

Garlic the Great

Submitted by spicedocadmin
on Tue, 05/05/2009 - 03:30

If there is one ingredient that I'll expound upon that everyone has heard something or other about, it's garlic. Garlic is good for you, you have probably heard that statement individually a million times over. Well, it's all true.

The Taste of Medicine

Submitted by spicedocadmin
on Thu, 04/30/2009 - 03:30

I wanted to share a little treasure with all of you, it's a caricature by the well known Honoré Daumier, who was an artist in the mid 1800's in France that often drew caricatures with political commentary. This one in particular is from a book with Daumier's paintings and caricatures about doctors and medicine. It is a woman taking her poor tasting medicine.

Ode to the Pig and its Truffle

Submitted by spicedocadmin
on Wed, 04/29/2009 - 03:30

In light of the recent swine mania that is seemingly sweeping across the planet, I thought I'd do a little PR on behalf of pigs.

Fancy Ice for the Summer!

Submitted by spicedocadmin
on Mon, 04/27/2009 - 08:30

Summer is getting closer though you wouldn't know it from the freezing weather one day to the weirdly warm the next here in Chicago. In any case, we must begin preparing by making lots of trays of ice with fun things in them! Yesterday I made ice with

Coming Up

Submitted by spicedocadmin
on Sat, 04/25/2009 - 10:30

Stay tuned for "Garlic the Great" and "Fancy Ice"...

Spicy Show

Submitted by spicedocadmin
on Sat, 04/25/2009 - 08:30

Wow! I had no clue that taping a cooking show would be this labor intensive. We taped from 2 p.m. to 1 a.m. for a 30 min segment! As La Donna Tittle said, it was a labor of love and it was well worth it as I had an incredible amount of Tittleacious fun.

I

Cabbage - Anti Inflammatory Ruffage

Submitted by spicedocadmin
on Thu, 04/23/2009 - 04:30

First off, you might wonder why is there a cabbage next to a pint size glass in the picture? Wellll, if you must wonder, it's because it's a MASSIVE cabbage and that's to help you understand how beautiful and large this cabbage is.

Mochi Munchers

Submitted by spicedocadmin
on Tue, 04/21/2009 - 06:45

Ahhh, mochi! Just the name is enough to make you want it! Well, I've created many a mochi muncher in those that I have introduced to mochi - and I thank the person who enlightened me to it's existence. Mochi, for those that aren't privy to it's wonderful world, is a Japanese rice cake made of glutinous sweet rice pounded into a paste. There are many ways in which mochi presents itself to it's ardent fans:blood tonic, medicinal cooking, mochi, TCM, TCM chef, TCM cooking

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