Roasted barley tea is a caffeine-free, roasted-grain-based infusion made from barley, which is popular in Japanese, Chinese, and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine. Barley water is a popular traditional soft drink in Britain.
Roasted barley tea is called mugicha (麦茶?) in Japanese, dàmàichá (大麦茶) or màichá (麦茶 or 麥茶) in Mandarin Chinese, and boricha (보리차) in Korean. While the tea is generally regarded as a cooling beverage in Japan, it is served year-round, mild in summer and cool in winter, in Korea. Originally, roasted barley seeds were stewed in hot water (this is still the method generally used in Korea), but tea bags containing ground barley became more popular during the early 1980s; this is now the norm in Japan. It can be found from many different distributors in vending machines all over Japan.
In Korea, roasted unhulled barley is used to prepare the tea. Often the barley is combined with oksusu cha (roasted corn), as the corn’s sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called hyeonmi cha or genmaicha (with green teaadded).
Roasted barley tea was found to inhibit bacterial colonization and adhesion, specifically with respect to the major cause of tooth decay also implicated in cardiovascular diseases, Streptococcus mutans biofilms. It also lowers blood viscosity, proportional to the level of alkylpyrazine in the tea
How can you go wrong with an accordion playing chef? Um…You can’t. It’s pure comedy when you don’t expect it yet his playing and food are no joke. This is the experience you get at the Swiss Chef Restaurant where the serve homestyle German, Swiss and other inter-continental cuisine.
You walk to the restaurant and you are greet with decor of an abundance of European flags. You see a Chef walking around and conversing when he gets an opportunity to do so. And if it is your birthday, the Chef pauses from the kitchen routine to play the accordion for you.
Despite warning my dining partner that our meal may be a little pricey, she was game for the adventure. The average dish averages around $26 per entree, an appetizer between $6 and $20. Valet parking in $3.50 but if you are lucky, maybe you can find street parking. If you plan on splitting a meal there is a $6 sur-charge. Now you are equipped with financial facts. Is this dining experience worth it? My experience included heartiness of homestyle cuisine is flavorful and ingredients are obviously fresh. The side creamed spinach was incredible. It was light and the Spinach was lost in the cream. The red cabbage was delightful and the meat of schnitzel was tender. The scene stealer was dessert time and the sour cream sorbet. It had me at hello when I perused the menu.
This seems like a great place to have fun with friends and family. With paper streamers hanging from the ceiling, it is best described at festive setting. There white table clothes not protected by glass and that is an impressive novelty. Is this the place you want to take a date? Yes, if romance to you equates to having fun.
Cuban Papas Rellenas are filled potato balls. It is often found in Cuban bakeries. Here in Los Angeles, Porto’s Bakery is the popular spot in which to find this delicious treat. If you seek to try a winning appetizer recipe then roll up you sleeves and let’s get in the kitchen.
On a Tuesday night the neon lights of Fish Dish on Ventura Blvd caught my attention. The food critic(me) is trying to be slightly healthier though I admit that fries are a weakness. My interest in fish tacos has reawakened since having a fabulous fish taco from Señor Sol. At Fish dish, they offer various types of fish tacos and you have a choice for it to be friend or broiled. I opted for the broiled Cajun fish taco with an order fries.
At Fish Dish, they give you an ample amount of fish but for me I found the flavor bland despite the so-called Cajun touch. It was not a bad taco. The fish tasted fresh and I believe many would be pleased with it. They have a nice salsa bar. And the sauces are really good.
The location is rustic and cool. You order at the counter. It is a no tipping spot. Parking is always a challenge on Ventura. Most of the nearby parking is metered.
The singer has teamed up with her trainer Marco Borges to launch a new vegan meal delivery service called 22 Days Nutrition. The name was inspired by the belief that it takes 21 days to break a bad habit. Bey has added a day.
“The program’s philosophy is based on the concept that it takes 21 days to make or break a habit and on the 22nd day you are well on your way to forming new habits,” says a statement. The meal plan is targeted to those who want to lose weight, cook less or simply “experience a whole new way of eating.”
One of my favorite recipes that I learned from my college roommate from Guyana how to make jerk wings. Her recipe was short and simple. It includes using either Walker Woods marinade or Grace marinade. Slather marinade over wings and bake. That is it. And it is spicy and delicious. However, if you don’t live in New York or cities with large populations then you find that cost of these quick foolproof marinades escalates. It is time to now how to make the jerk sauce from scratch.
According to the Caribbean Pot Blog:
2 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 Habanero pepper (scotch bonnet or any that you like)
1/4 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1/4 cup orange juice
2 cloves garlic
3 lbs chicken wings.
There’s a fresh cook at Tavern on the Green — and he’s 72.