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CHEF OF KINGS AND KING OF CHEFS.

MARIE-ANTONIN CAREME,[JUNE 8,1784 - JAN 12 1833], well known as the first celebrity chef.

Born in Paris and abandoned there by destitute parents in 1792 at the height of chaos of the French revolution, he worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprentice to Sylvain bailly, a famous patsies with a shop near the PALAIS-ROYAL[is a palace and garden located opposite the north wing of THE LOUVRE MUSEUM. The Palaise -Royal today houses offices for French national government and ministry of culture]. Careme did freelance work creating centerpieces for the French diplomat and gourmet-CHARLES MAURICE DE TALLEYRAND, but also other members of Parisian high society, including Napoleon. Napoleon was famously indifferent to food, but he understood the importants of social relations in the world of diplomacy. In 1804, Napoleon gave money to Talleyrand [his prime minister] to purchase CHATEAU DE VALENCAY, a large estate outside of Paris. The Chateau was intended to act as a kind of diplomatic gathering place. When Talleyrand moved there, he took Careme with him. Careme was set a test by Talleyrand, to create whole year's worth menus, without repetition, and using only seasonal produce. Careme passed the test and completed his training in Talleyrand's kitchens. After the fall of Napoleon, Careme went to London for a time and served as chef de cuisine to the prince regent, later George IV. Returning to the continent he served Tsar Alexander I in st.Petersburg, before returning to Paris, where he was chef to banker JAMES MAYER ROTHSCHILD. He died in Paris at the age of 48, and is remembered as the founder of 'THE HAUTE CUISINE' concept.
He is credited with creating the standard chef's hat, the toque.

He wrote a number of cookbooks and recipes.
Here is a picture of a large kitchen in his words [early 1800's]

"Imagine a large kitchen at the moment of a great dinner. See twenty chefs coming and going in a cauldron of heat. Picture a great mass of charcoal, a cubic meter in size, for the cooking of entrees, and yet another mass for making the soups, the sauces, and the ragouts, and yet another for frying and for the water baths. Add to that a heap of burning wood for four spits, each one turning, one bearing a sirloin weighing forty-five to sixty pounds, another with a piece of veal weighing thirty-five to forty-five pounds, and another two for the fowl and game. In this furnace, everyone moves with speed; not a sound is heard: only the chef has a right to speak and at the sound of my voice everyone obeys. Finally the last straw: all the windows are closed so that the air does not cool the dishes as they are being served. Thus, we spend the best years of our lives. we must obey even when our strengths fails us, but it is the burning charcoal that kills us. Does it matter? The shorter the life, the greater the glory.''

SPINACH AND OTHER LEAFY VEGETABLES.

Spinach has more demonstrated health benefits than almost any other food. Is this because spinach is really one of the best foods in the world?
yes and no.
yes, because it is an incredibly nutritious food with a stunning roster of benefits.
No, only because there may be other foods-particularly other dark green leafy vegetables like Kale,collards,mustard greens and turnip greens-that are comparably nutritious. We have much more information on the benefits of spinach than any other potential candidates.
These are most significant nutrients in spinach-
* The antioxidants glutathione, alpha lipoid acid and vitamins C and E.
* Vitamin K.
* The B vitamins [thiamine,riboflavin,B6, and folate.
* Minarals [Calcium,iron,magnesium,manganese and zinc].
* Coenzyme Q10 [Coenzyme Q10 works in synergy with vitamins C,E, and glutathione. It's a key player in our skin's antioxidant defense mechanism against sunlight damage and also a significant player in mitochondrial energy production.{the mitochondria are the cells' energy factories} Spinach is one of the only two vegetables with significant amount of this critical antioxident;the other is broccoli.]
* Polyphenols
* The carotennoids lutein, zeaxanthin,and beta-carotene.
* Plant-derived omega-3 fatty acids.
* Betaine. [This is a nutrient you will be hearing more about. Betaine is a derivative of choline, an essential fat, and it plays a role in homocysteine metabolism.Betaine supplementation has been shown to lower homocysteine levels in humans-an important step in lessening the risk of cardiovascular disease. The combination of dietary folate and betaine may be best way to lower homocysteine. Great sourses of betaine are spinach,wheat germ.oat bran,wheat bran and whole wheat bread.]
This list seems to growing as we learn more about spinach, is truly formidable.
Let's see how spinach can protect our eyes. We all know little about age-related macular degeneration. The macula of the eye is responsible for central vision-the type we need for close work like writing as well as for distinguishing distant objects and colours. Sadly, as many as 20 percent of all 65-year-olds show at least some early evidence of age related muscular changes. Worse yet, there is no effective treatment that restores 20/20 vision. That leaves us with prevention, and one of the best sources of prevention is certain foods, particularly spinach and other greens leafies, which along with consumption of marine-based omega-3 fatty acids can offer real hope. Some studies saying that corn and egg yolks helps. But we can't go with egg yolk because of its cholesterol. Anyway 5 eggs a week is good.
The lutein and zeaxanthin levels increase in the macula of the eye, there is a significant decrease in the amount of harmful light rays that reach the retinal cells that produce vision. Prevention of this devastating visual disability is most likely a lifelong job. The earlier you start, the better off your retina will be. At the same time, it is never late to take action.
Spinach is a rich dietary source of vitamin K- is essential for the production of six of the proteins necessary for proper blood coagulation. Blood simply won't clot properly without it. we do know that low levels of vitamin K have been linked with lower bone density and a increased risk of hip fracture in women and that a serving a day of spinach significantly reduce this risk. just 1 cup of spinach leaves gives you 190% of your daily requirements of Vitamin K.

Spinach is a heart-healthy food. The rich supply of carotenoids and other nutrients helps protect artery walls from damage. Usually we thing of beta-carotene as associated with the colour orange, as in pumpkins or sweet potatoes, but in spinach the orange beta-carotene is masked by the dense green of the chlorophyll in the spinach leaves. An excellent source of both vitamin C and beta-carotene, which your body may convert to Vitamin A, These nutrients in spinach work together to prevent oxidized cholesterol from building up in blood vessel walls. One cup of fresh spinach can provide you with a substantial amount of your daily requirement of vitamin A [via beta-carotene] and 11% the adult female requirement for vitamin C and 9% of RDA for males.
Spinach is also an excellent source of folate. Folate plays a significant role in preventing cardiovascular disease because it works to escort a dangerous amino acids-homocysteine-from the body. We know that elevated levels of homocysteine are associated with increased risk of heart attack and strock. Folate is also a key nutrient in DNA repair. This important B vitamin thus plays a major role in cancer prevention.
An easy way to boost your intake of antihypertensive nutrients is to eat leafy greens. They are high in potassium and low in sodium. They provide calcium,magnesium,folate,polyphenols,fiber,and at least a trace to measurable amounts of plant-derived omega-3 fatty acids. Your blood vessels will thank you for this combination of nutrients.
Spinach and many greens are available in market all year round. Spinach is sold both loose and in bags. I prefer to buy loose because it is easier to examine for freshness. It should always smell sweet and the leaves should be crisp and intact. Spinach and most greens will only keep for three days after purchase. Don't wash spinach before storing, as that hastens deterioration. Wrap loose spinach in paper towels and store in the crisper. Before spinach is cooked or served in a salad, it must be washed and washed! The leaves tend to harbor sand. Tear the leaves from the tough center stem and put it in a large bowl or sink filled with cool water. Allow the dirt to sink to the bottom, lift out the spinach, drain the water and sand and repeat until all the grit is out. Don't soak the spinach; any greens will lose valuable vitamins if they're left to soak in water. A dip, swish and rinse is the way to go.
There is a common question, cooked or raw? Greens are best eaten both raw and cooked. Cooking liberates the carotenoids, especially beta-carotene, and makes it more bioavailable. It also boost lutein. But heat degrades both vitamin C and folate. The best approach? Enjoy greens in both salads and cooked form.
In all cusines-french, Italian, Oriental, Latin american, and our Indian cuisine-Spinach is most utilizing greens. In almost every state in India having a signature dish with spinach. It goes with almost everything. Dal palak is one of my favourites. CHEERA THORAN from Kerala, KEERAI KOOTU from thamilnadu, palak paneer, aloo palak,palak pakoda.......the list is endless.
When it comes to salad I will go with Italians -with balsamic dressing.

CHOICE IS YOURS.!!!

It is important that children make their own decisions about what they will and won't eat, whether this is on moral or taste grounds. It should be our responsibility as parents to make sure they have all the information they need. We must not pass on any of our own eating hang-ups. I have always made our children[all children in my family and friends circle] aware that when they are eating beef,for example, they are actually eating a cow. There is nothing wrong with this as long as the animal has led a good, healthy life and has been killed humanely. The quality of the meat is directly influenced by the quality of life of the animal itself. After all,evolution has designed us to be carnivorous both in the way we eat and the way we process our food.

sorry to animal right activists and true vegetarians. As a chef I have to deal with poor animals. And I belive it is my karma, so there is no harm for me, those who choose to eat poor animals they will share my sin too. So you have a choice for satisfy your taste buds to eat all meats and take chef's sins with you or to be vegetarian and keep up your good health.

BEANS &BEANS

Many people have relegated beans to the back of the pantry for a few reasons: they assume that beans, while good for vegetarians and 'back to the land' types, don't have much to offer the average meat eating dinner. They also figure that beans take way too long to cook. Oh, yes, and then there is the gas issue........
The truth is that beans are a virtual wonderful food. A delicious source of vitamin-rich, low fat, inexpensive, versatile protein, beans deserve a place at the table for those reasons alone. but the full power of beans to lower cholesterol; combat heart disease; stabilize blood sugar; reduce obesity; relieve constipation, hypertension and type 2 diabetes; and lessen the risk of cancer make this ancient food an extraordinary and important addition to any diet.
As for the complaint that beans can cause gas......it is true that beans can cause flatulence. This is because bacteria attack the indigestible matter that remains in the intestine. But there are a few solutions to that problem.
*Soak the beans before cooking. Always soak bean overnight. And cook it in a pressure cooker. Pressure-coking beans reduce their gas producing qualities. It also considerably speeds the cooking process and save your cooking gas too.
* If you eat beans frequently in small amount, your body will become accustomed to them and you will reduce any digestive problems.
* Soak the beans, rinse and pick over the beans, then boil them for two or three minutes. Turn off the heat and let them soak for a few hours. Pour off the liquid, add fresh water, and continue the cooking. This boiling and soaking releases a large percentage of the indigestible carbohydrate in the beans, making them easier to digest. Even though some vitamins are lost to this method, if it allows you to enjoy beans, it's to your benefit.
Portable, tasty, highly nutritious, non perishable and adapted to any cuisine, Beans show up in the signature dishes from many lands. Dal from India[I am proud of that] hummus from middle east, rice and beans from Latin America, and backed beans from USA[as usual Americans make even good beans also in bad way using lot of sugar and tomato ketchup and sometimes they sautéed it with bacon fat].
The traditional objection to the protein from beans-that it is not a complete protein- is a somewhat old-fashioned idea. It is true that beans[with the exception of soybeans, which are a complete protein]are missing two amino acids and are therefore not complete in the sense that these acids are necessary for the body to make use of the beans' protein. However, beans protein is completed by other common foods, such as nuts, dairy and grains.
Beans are a superb heart-healthy food. Beans and oats are the less expensive way to lower total and LDL cholesterol levels. It is not just the cholesterol-lowering ability of beans that's good news for your heart. Beans are also a rich source of B vitamin folate. Lentils are particularly high in both folate and fiber.
Personally my favorite beans is 'green moong'.My mother cook it with raw plantain and tempering with mustard seed, cumin, finely sliced onion, crushed garlic[I love a lot of garlic on it] whole red chilies and curry leaves. And my another favorite is 'dal tadka lasooni' made with Masoor dal

Importance of food.

Importance of food.

George Orwell said in his The Road to Wigan Pier.

A human being is primarily a bag for putting food into, the other functions and faculties may be more godlike, but in point of time they come afterwards. A man dies and is buried, and all word and actions are forgotten, but the food he has eaten lives after him in the sound or rotten bones of his children. I think it could be plausibly argued that changes of diet are more important than changes of dynasty or even of religion. The Great war, for instance, could never have happened if tinned food had not been invented. And the history of the past four hundred years in England would have been immensely different if it had not been for the introduction of root-crops and various other vegetables at the end of the middle ages, and a little later the introduction of non-alcoholic drinks[tea,cofee,cocoa] and also of distilled liquors to which the beer drinking English were accustomed. Yet it is curious how seldom the all- importance of food is recognized. You see statues everywhere to politicians, poets, bishops, but none to cooks or bacon-curers or market gardeners. [Eric Arthur Blair- Better known by the pen name George Orwell, born in Motihari,Bihar,India on 25th june 1903, was a British author and journalist. Noted as a novelist, as a critic and as a political commentator, Orwell is among the most widely admired English language essayists of the 20th century.some of his beautiful works are,*A Road to Wigan pier*Down and out in Paris and London*Animal farm*Burmese days*Nineteen Eighty Four*Homage to Catalonia*A clergyman’s Daughter