Summertime and icecream

Hello world~~~

Now my summer is almost over. But, summertime is everyone’s favorite season to enjoy some ice cream. Or more ice cream than usual. The main reason is its cooling effect, or so they say. I personally don’t need an excuse to eat it, and neither should you.

But, tell me: for how long does the cooling effect last? For me it lasts only as long as I eat it. Some 5 minutes later I start feeling very very hot. This is especially true if I have while I’m outside, with no air con. If you don’t believe me, go ahead and have a small ice cream and tell me how you feel. Stop your air con, go outside, stay 5 or 10 minutes in the scorching sun (don’t forget to protect your skin against sunburn), come back in a warmer room, and have an ice cream. Go on, go, do it! OK, so you finished it. Do you feel refreshed, chilled, hotter, or do you feel nothing much compared to before?

When I’m done eating an ice-cream I rapidly start feeling more hot and energetic, than before. The explanation is simple: the ice cream contains a lot of sugar. Sugar is what gives more energy. Part of this energy turns into heat that keeps us warm. Additionally, the low temperature of the ice-cream [at least 0 degrees Celsius]  tricks the body into thinking that it is warmer outside than it actually is. We can record summer temperatures as high as 32 degrees Celsius, so eating something frozen will definitely makes us think it’s actually so much hotter than it really is.

Japanese people noticed these effects of the ice cream and this is why they eat it in winter too. I must admit, I did eat ice cream in winter, while being out and about. What did I feel? I felt warmer. I was also walking, and the energy boost was needed. In case you were wondering, I didn’t catch a cold because of eating an ice cream in winter outdoors – that’s just a myth. I didn’t have the flu shot either, but I’m considering having it this year.

Enjoy the last days of summer, guys.

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[blog entry.1] Cooking Pomme Anna

Hello World~~~

So today I wanted to cook Potatoes Anna, or as French called it, Pomme Anna. The recipe is here, and as you can see,  not on my blog. BUT, it will be, once I adjust it. And we reached the point where I explain why I felt the need to write a blog entry in my “cooking book.”

Sometimes when I follow recipes they don’t turn out as I expected. I usually blame it on my stove, not using the same sized pans/pots/so on. But, what if the recipe hasn’t been written exactly the first time it has been recorded?

For instance, the recipe for Potatoes Anna above says to use 1/2 cup of melted butter. Another recipe said I can use melted margarine. And this is what I did use, as I didn’t have butter on hand, nor time to run to the store to buy it, even if it’s literally around the corner.

BUT, you should head over to Wikipedia to read about the dish/recipe, and you’ll find out this is a 19th century dish that uses “a very large amount of melted butter.” The last time I checked 1/2 cup is nowhere near “a large amount,” let alone “a very large amount.”

If you want to try this dish, you must do some heavy research on what it’s supposed to look like. HINT: it has to look like a round cake. To get this look, you have to turn the pot you cooked it in, upside-down, on a large enough plate.  “A very large amount of melted butter” allows this process to be performed easily. During the cooking in the oven, the water in the butter/margarine evaporates, and your ‘potato cake’ will stick to the pot and burn, which is what happened to me. Thankfully, it was only the bottom that got burned, and the rest was edible. Needless to say, that if the potatoes stick to the pot you’ll have a hard time removing the “cake.”

So these are my thoughts on cooking Potatoes Anna. I will definitely try this recipe again, and that is when I will post the (I hope) ‘right’ recipe for you guys. With pictures too.

bye~~

[NOTE: Blog entry copied from my 2nd blog, My Cooking Experience]