blockhead's Blog

Ever wish you could hop aboard the Good Ship Lollypop and take a candy tour around the world? If so, your ship has come in. Visiting The Licorice Exchange at www.licoriceexchange.com offers a round trip ticket in adventuring an internationally beloved treat,licorice, one vine at a time.

Discovering The Licorice Exchange is kind of like learning there’s more to Italian food than Spaghetti. Whether you’re religiously red or a back in black, odds are you haven’t explored the many layers of licorice to be had. The Licorice Exchange team is composed of a brotherhood of candy connoisseurs, poised to serve up a gourmet spread of licorice celebrated sea to sea. While maintaining sweet levity as a humble candy company, there’s an unexpected elegance with The Licorice Exchange. Something within the presentation, the service, and the product that destines this vendor to convert customers into clients and clients into consumer loyalists.

Shopping The Licorice Exchange engages the browser in a global and palpable tour – country by country you’re invited to discover the indigenous twist each region has to offer on the common vine.

Take the French offering of Anise Pastilles, naturally flavored white candy pearls, filled with aniseed, arriving in a vintage oval tin.

Tour Australia and sample one of my favorite twists on your everyday red, Strawberry Kookaburra, the chunky tubular take-it-up-a-notch twist merging fruit and the vine. Very berry.

Germany serves up pinwheels of fun – wound up skinny spirals – whirly, twirly Haribo Licorice Wheels. Something you’d stumble upon in Willy Wonka’s home.

And for some Finland fanfare, sample La Pipette, Finnish licorice pipes available in both red and black varieties.

Licorice arrives fresh and individually packaged, perfect for gift giving when you want to stray from traditional chocolates. Good ol’ American varieties include your rainbow arrayed Licorice Bridge Mix, Black Licorice Scotties, or double trouble, Licorice Candy Coated Chocolate. But for a true tongue tango, trip your taste buds fantastic with Holland Double Salt Licorice. Fair warning, it packs a punch.

There’s a lot of love for licorice out there, and a seemingly infinite smorgasbord to be enjoyed. Exploring The Licorice Exchange is visual eye candy – shop by the flavor, the color, the country – explore candy that caters to the grown up sweet tooth sophisticate. The website is impeccably created and their customer service, elite. Visit for the love of licorice. Stay for dessert. www.licoriceexchange.com

Water is a main source of energy for the body. Waiting until you get thirsty is a mistake, because thirst is a sign your energy is becoming depleted. No one lets their car's gas tank get completely empty before they fill it, yet many people allow this to happen to their bodies by waiting to drink water. Don't let your body stall on the side of the road! Drink water regularly to keep your body hydrated, and your energy levels at their peak.

Most people don't consume enough water because they wait until they are thirsty. This is a philosophy perpetuated by the National Academy of Sciences, among others. This theory has been passed down for over 100 years, because during a time when research in dehydration and thirst was being studied by the French, American physiologist Walter Bradford Cannon dismissed this research, claiming through rather gruesome experiments on dogs, that thirst was only a the condition of having a dry mouth.

By waiting until our mouths are dry, we are thirsty. This signal is used when the body fluids are depleted. Dehydration is a serious problem, especially for the elderly. After age 20, our bodies become less and less aware of the sensation of thirst, and become continuously dehydrated. By age 70, the elderly can become obviously thirst and totally dehydrated, and be unaware that this condition greatly affects their health. A scientific experiment was conducted where a group of elderly people were asked not to consume any water for a 24 hour period. The result? When water was made available, many people still did not feel thirsty. Water was left for them, and they would not consume the water. However when young people participated in the same experiment, they quickly corrected the thirst problem and immediately drank the water provided for them.

The easy solution to the dehydration problem, is to drink water regularly throughout the day. The average person drinks about two quarts of water a day, but they need four quarts. Two quarts are consumed through the water content in food. The body needs four quarts of water to produce a healthy two quart flow of urine. This maintains good kidney function and health. If urine is colorless, you are properly hydrated. When it becomes yellow, or even orange, the body is dehydrated and a part of the body is suffering for it. Organs that become dehydrated cease to function properly. Waiting to drink water until you are thirsty can lead to health complications, even premature death.

A Turkey is a big, domesticated bird, a native of North America. Turkey is distinguished by its white plumage and a bare wattled neck and head. The name Turkey was first applied to the guinea fowl that was thought to have originated in Turkey. However, the American Turkey is a quite different species from the guinea fowl, though the name remained. Some common breeds of Turkey are: Narragansett, Bronze, White Holland, and Bourbon Red.

Turkeys are raised in special farms on a diet comprising of soybean and corn. They are also given additional nutrients like vitamins and minerals. Sometimes, antibiotics are also given to Turkeys to prevent diseases and to increase feed efficiency. The quantity of antibiotics to be given, and the withdrawal period, is determined by the FDA (Food and Drug Administration) and the FSIS (Food Safety and Inspection Service). The Turkey’s health is inspected by the United States Department of Agriculture (USDA) or any other state systems, and it may also be graded for quality. Turkeys take around 4-5 months to grow to full size. Birds less than 8 months of age are known as young Turkeys.

Turkey-source.com reports that Turkeys may be fresh or processed. Processed Turkeys may contain certain additives like MSG, sodium erythorbate or salt. However, these additives have to be listed on the packaging. Fresh Turkeys should not contain any additives. Fresh Turkeys are those that are stored at over 26?F, whereas processed frozen Turkeys are those that are stored at temperatures of 0?F or lower. Freezing a Turkey continuously would keep it fresh and safe indefinitely.

Dishes made of Turkeys are a delicacy in North America. Turkeys are especially related to Thanksgiving--in fact, there cannot be a Thanksgiving dinner without a Turkey. Turkey can be roasted, smoked, grilled or microwaved. Turkey can be used for appetizers, soups, salads, sandwiches, entrees, etc. Some delicious Turkey dishes that can be made are: Grilled Turkey Brat Hoagies, Turkey chili, Turkey breast Diane, Turkey enchiladas, garlic roasted Turkey, ginger lime Turkey strips, seasoned Turkey with rice pilaf, Turkey sausage with pasta, Turkey bratwurst kabobs, Turkey lasagna, Turkey meatloaf, Turkey parmesan, Turkey sausage, Turkey scaloppini, stir fried Turkey with walnuts and cashews, grilled southwestern Bratwurst, Turkey pizza, Turkey burgers and so on.

While buying a Turkey, check for the manufacturer’s instructions on the label. All raw as well as cooked Turkey products should contain storage and safe handling instructions on the packaging. Multi-ingredient Turkey products should contain nutritional information as well, though single-ingredient Turkey products like Turkey breasts may provide voluntary information.

Turkeys may be fresh or processed. Processed turkeys may contain certain additives like MSG, sodium erythorbate or salt. However, these additives have to be listed on the packaging. Fresh turkeys should not contain any additives. Fresh turkeys are those that are stored at over 26?F, whereas processed frozen turkeys are those that are stored at temperatures of 0?F or lower. Freezing a turkey continuously would keep it fresh and safe indefinitely.

Dishes made of turkeys are a delicacy in North America. Turkeys are especially related to Thanksgiving--in fact, there cannot be a Thanksgiving dinner without a turkey. Turkey can be roasted, smoked, grilled or microwaved. Turkey can be used for appetizers, soups, salads, sandwiches, entrees, etc. Some delicious turkey dishes that can be made are: Grilled Turkey Brat Hoagies, turkey chili, turkey breast Diane, turkey enchiladas, garlic roasted turkey, ginger lime turkey strips, seasoned turkey with rice pilaf, turkey sausage with pasta, turkey bratwurst kabobs, turkey lasagna, turkey meatloaf, turkey parmesan, turkey sausage, turkey scaloppini, stir fried turkey with walnuts and cashews, grilled southwestern Bratwurst, turkey pizza, turkey burgers and so on.

While buying a turkey, check for the manufacturer’s instructions on the label. All raw as well as cooked turkey products should contain storage and safe handling instructions on the packaging. Multi-ingredient turkey products should contain nutritional information as well, though single-ingredient turkey products like turkey breasts may provide voluntary information.

Barcelona – a city renowned for its cultural diversity and multiple influences and in no area is this more noticeable than its cuisine. Heavily influenced by the surrounding Catalan region and its diverse geographical landscape the area is a melting pot of fresh vegetables and choice fish, poultry and game.

Catalan’s also have a growing reputation throughout Spain and the world and the region is fast becoming renowned for producing the best chefs and finest gastronomy in the country (a title that has been traditionally held by the Basques and one that they’re not going to relinquish without a fight). Men such as Ferran Adria have helped to put Barcelona on the culinary map. He is widely regarded as the world’s most innovative chef and his restaurant, El Bulli, two hours north of Barcelona, is regarded as one of the worlds best– the 27 course “degustation” menu has achieved cult status amongst foodies throughout the world.

Barcelona has a wide selection of restaurants and eateries to suit all wallets and tastes and this article will give you a rundown on some of the regions traditional fayre, such as “Mar Y Mantagna”, a take on “Surf and Turf” which combines seafood with some poultry or game in the same meal. The proximity of the Mediterranean coastline obviously provides the region with a large amount of seafood and the classic fried fish dishes enjoyed in Andalusia are available throughout the province. With over 500km of coastline in the region you can expect to be able to get fresh fish and shellfish of excellent quality throughout Catalonia and you can be sure that influences from all over the Mediterranean can be found in the region.

Much of Catalan cuisine lies in the preparation of sauces for meat and fish dishes; a firm favourite is “Romesco”; usually made with tomatoes, almond, olive oil and garlic and the classic oil and garlic based “Allioli” is also a well trusted formula in the city’s restaurants and kitchens.

Simplicity is also embraced in Catalan cuisine and in no dish more so than the beautiful “Pa amb tomaquet”, a dish of fresh bread rubbed with tomato, garlic and olive oil often brought out before a meal in restaurants and much lauded as a tasty substitute to bread and butter.

The core of Catalan cuisine still comes from the trio of ingredients introduced into the region by the Romans. The trinity of bread, wine and oil has been used ever since in daily life. In Medieval times Arab influences were also to leave their mark on Catalonia and classic Moorish combinations of sweet and sour can still be seen today in favourite dishes such as rabbit with pears and duck with fruit. Another regional speciality is “Bacalao” (what we’d call salt-cod in English) – it’s easily recognised in markets and stalls by its pungent smell and harks back to the pre-refrigeration days when preserving and curing meats and fish were essential to survival. Today it is used in stews and salads and can be prepared in a number of ways and is an extremely versatile ingredient. Particularly excellent is “Esqueixada”, a superb salad dish with shredded “Bacalao” which can be found in bars around the city.

With such a plethora of flavours on offer and the chance to eat in some of Spain’s finest restaurants, visitors to the region are rarely disappointed in the cuisine which even prompted American restaurant critic and writer, Coleman Andrews, to describe it as “Europe’s last great culinary secret”. Well, the secret may well be out now but that shouldn’t hinder your enjoyment of some excellent food.

Popcorn is a perfect snack for most families to have while watching TV. It is available in many flavors such as caramel, plain salted, tomato, cheese, dill pickle, salt and vinegar, cheese, and white cheddar. Many people consider popcorn to be diet food since it does not contain sugar, is light, and easily digestible. Popcorn contains healthy carbohydrates, which makes it a good source of energy. Popcorn is also a whole-grain food and therefore a good source of fiber.

There are many ways to make unbuttered popcorn a tastier snack. A dash of brown sugar, soy sauce, garlic and onion salt, peanuts, raisins, and even iced tea mix can add to the flavor. A person can make popcorn with one-fourth cup of vegetable oil and three tablespoons of margarine along with salt to taste taking a pan and adding the oil and margarine. After the first kernel pops, it has to be tossed a little to prevent the corn from sticking and burning. When it stops popping, it can be transferred onto a paper towel to soak up the excess oil.

People can also make a mouth-watering whole-grain snack with popcorn. The ingredients include 2 tablespoons vegetable oil, 3/4 cup unpopped popcorn, 1/4 cup butter, melted (optional), 1/4 cup nutritional yeast, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon salt to taste. The first step is to heat the oil in the pan over medium heat. Then add popcorn and place the lid on the pan. It is important to shake and toss the kernels in order to coat kernels with oil.

After a minute, the corn will start to pop. It is important to keep tossing and shaking the pan constantly until the popping stops. Remove the pan from the heat, transfer the popcorns into a large bowl and then pour the melted butter over the top. After this, sprinkle a bit of yeast, chili powder, cumin and salt. It is important to mix it properly so that the flavor is evenly distributed. This process takes around 5 minutes and can serve about 6 people.

There are many online sites that give information about different and tasty popcorn recipes.