Moodi Foodi Favs

Expand
Quotes : Women And Taste : Gina Barreca

"Once we hit forty, women only have about four taste buds left: one for vodka, one for wine, one for cheese, and one for chocolate."

Dr. Gina Barreca, author of It's Not That I'm Bitter: How I Learned to Stop Worrying About Visible Panty Lines and Conquered the World (St. Martin’s), has appeared on 20/20, The Today Show, CNN, the BBC, Dr. Phil, NPR and Oprah to discuss gender, power, politics, and humor. Her earlier books include the bestselling They Used to Call Me Snow White But I Drifted: Women's Strategic Use of Humor and Babes in Boyland: A Personal History of Coeducation in the Ivy League in addition to the six other books she's written and the sixteen she's edited.

Gina has been called “smart and funny” by People magazine and “Very, very funny. For a woman,” by Dave Barry. She was deemed a “feminist humor maven” by Ms. Magazine and Wally Lamb said “Barreca’s prose, in equal measures, is hilarious and humane.”

Her books have been translated into several languages, including Chinese, Spanish, Japanese, and German. Gina, whose weekly columns from The Hartford Courant are now distributed nationally by the McClatchy-Tribune Syndicate, is a Professor of English and Feminist Theory at the University of Connecticut. She won UConn’s highest award for excellence in teaching and has lectured worldwide as the authority on gender difference in humor. Barreca has delivered keynotes on this topic at universities from Princeton to Perth. Her greatest strength, however, is connecting with her large and growing audience. She has delivered, often as a repeat guest, keynotes at events organized by The Erma Bombeck Writers Workshop, the National Writers Workshop, the Women’s Campaign School at Yale and the National Association of Independent Schools, The Chicago Humanities Festival, Women In Federal Law Enforcement, Chautauqua and The Smithsonian--to name a few.

Her B.A. is from Dartmouth College, where she was the first woman to be named Alumni Scholar, her M.A. is from Cambridge University, where she was a Reynold's Fellow, and her Ph.D. is from the City University of New York, where she lived close to a good delicatessen. As a columnist and blogger, Gina writes regularly for Psychology Today, The Chronicle of Higher Education and The Huffington Post; she has also written for The New York Times, The Independent of London, Cosmopolitan, and The Harvard Business Review. A member of the Friars' Club, a "Voices and Visions" honoree of the Connecticut Women's Hall of Fame and the first female graduate of Dartmouth College invited to have her personal papers requested by the Rauner Special Collections Library, Gina can be found in the Library of Congress or in the make-up aisle of Walgreens.


Sources Gina Barreca Photo  | Gina Barreca Biography
Menu Items : Mustang Chicken : Cappy's Restaurant : San Antonio, TX : USA

Moodi Foodi Dish Definition : Mustang Chicken
Fried Flat Chicken Breast with horseradish crust, mustang sauce, mashers, chef vegetables
Restaurant : Cappy's Restaurant : San Antonio, TX : USA

About Cappy's Restaurant
Opened in 1977, we are an American Cuisine Restaurant specializing in the Freshest Seafood, Great Steaks, Regional/Seasonal Specialties, Lunch, Dinner, and Weekend Brunches.

Open Daily, 7 Minutes from Airport and Downtown, so we're a great first start in the city, and unforgettable with our Casual, Upscale design and food.

Reservations Suggested.
Mustang Chicken: Cappy's Restaurant Review By Christy N. : San Antonio, TX
"Cappy's makes me happy! The gumbo, mustang chicken, and bread pudding were amazing! And the chocolate cake, which is also served at Cappycino's is the best chocolate cake I've ever had! This place has a great atmosphere too; it's elegant, but not stuffy. Can't wait to come back!"


Contact RESTAURANT
Website  | Email 
5011 Broadway St, San Antonio, TX 78209 | Phone : (210) 828-9669

Sources : Mustang Chicken Photo | Moodi Foodi Dish Definition : Mustang Chicken Article | Cappy's Restaurant Photo | Cappy's Restaurant Review
News : Junk Food Rewires Our Brains To Not Change Diets

The world is getting sicker and sicker, because of what's on our dinner plates. According to the World Health Organization, global obesity and overweight rates have doubled since 1980. What that means: in 2008, 35 percent of adults over age 20, 1.4 billion people, were overweight; 11 percent were obese. While these conditions mainly used to afflict only the most affluent nations, it’s spread to the point where 65 percent of the world’s population “live in countries where overweight and obesity kills more people than underweight”—in other words, today, more people die from eating too much, and too poorly, than from a lack of food.

Cultural shifts—much of the world has moved from physically intense agrarian societies to relatively sedentary, urban ones—also contribute to higher obesity and overweight rates, because the average person simply isnt’t burning as many calories he or she once did. But junk food has been identified as perhaps the primary culprit in the obesity epidemic. Research has emerged showing that high-calorie, high-fat foods replete with excess sugar and salt are desirable despite their health risks because they can be addictive, rewiring the brain’s reward mechanism just like cocaine does.

New research published today in Frontiers in Psychology gives additional insight into junk food’s further influence on consumers’ diets.

Researchers at the University of New South Wales Australia conducted several studies to see how junk food would impact rats’ weight and dietary preferences. Of course, they found the obvious—junk food “makes rats fat.” But they also determined that junk food-fed rats experienced a reduced desire for novel foods, which is important as this appetitive tendency, innate in animals, typically encourages rats’ to pursue a balanced diet.

“Eating junk food seems to change the response to signals that are associated with food reward,” Prof. Margaret Morris, Head of Pharmacology from the UNSW Australia’s School of Medical Sciences and a study co-author, tells Newsweek.

How did the researchers come to this conclusion?

For several weeks, the team fed one group of animals a diet of healthy rat food, and they fed another group of rats a diet that included not-so-healthy human foods such as pie, dumplings, cookies and cake. Both groups of rats were also given cherry and grape sugar water to drink. The junk food-fed rats wound up weighing 10 percent more than their healthy food-fed counterparts.

In one of the experiments, the team taught these rats to associate cherry and grape sugar water with different sound cues. The healthy rats responded appropriately to the sound cues—that is, if they had just consumed grape sugar water and then heard another cue for grape sugar water, they wouldn’t drink more of it. Junk food-fed rats, on the other hand, would respond to sound cues in an unhealthy manner—if they heard a noise associated with grape sugar water, they would drink said sugar water even if they had just consumed a lot of it. (The same findings hold for cherry sugar water.)

In other words, it appears junk food-fed rats don’t seem to realize when they’ve overindulged in a food (the flavored sugar water); instead, they respond to the sound cues just the same, whereas healthy rats stop responding to the food they just ate.

“We know a lot about food and nutrition and what we should be doing, and yet we’re getting fatter and fatter,” Morris says. “Our sort of diet appears to override an animal’s ability to know it’s just eaten something—they’re just eating indiscriminately, if you will.”

In another experiment, the researchers wanted to see whether the apparent disruption of the reward mechanism persisted after the junk food-fed rats were placed on a healthy diet. Even after a week on healthy rat chow, the formerly junk food-fed rats still acted the same way, treating both solutions indiscriminately, according to Morris.

“It suggests that whatever changes happen in the brain may persist for a while,” she says.

The study, while pertaining to rats, has a lot of troubling implications for humans. Rat behavior often gives insight into human behavior—which means we should think deeply about junk food’s psychological and public health impacts.

Contact Newsweek
Website | Facebook | Twitter

Sources : Luther Photo | Junk Food Article
Recipe : Peppermint Cookie Dough Truffle Gooey Brownie Cups

Ingredients
Peppermint Cookie Dough Truffles:
16 tablespoons (2 sticks) unsalted butter, softened
1 cup sugar
1 cup all purpose flour
1¼ cups Andes Peppermint Crunch Baking Chips
3 cups semisweet or bittersweet chocolate chips, melted

Gooey Brownie Cups:
16 tablespoons (2 sticks) unsalted butter
¾ cup light brown sugar
½ cup sugar
2 teaspoons vanilla extract
1¼ cups all purpose flour
½ teaspoon salt
2 eggs, beaten
1¼ cups chocolate chips


Directions
For the peppermint cookie dough truffles:
Line large baking sheet with parchment paper and set side.

Place butter and sugar into large mixing bowl and beat for 3 minutes, scraping bowl down as needed. Add flour. Blend in Andes chips.

Use a 1½ teaspoon cookie dough scoop to measure and shape truffles. Place scoops onto parchment lined baking sheet. Freeze for at least 1 hour.

Line a second baking sheet with parchment paper. Dip truffle balls, one at a time, into melted chocolate and place onto clean parchment paper. Once all truffles are dipped, return truffles to freezer to set.

For the gooey brownie cups:
Preheat the oven to 350°. Set aside a 12-cup muffin pan.

Place the butter, brown sugar and sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.

Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.

Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.

Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but you will have some that still hold their shape.

Spray the pan with non-stick cooking spray. Use a large cookie dough scoop or a gravy ladle to evenly transfer the batter to the muffin cups.

Bake at 350°, on a rack in the middle of the oven, for 18 minutes.

Remove and cool for 5 minutes. Place one frozen Peppermint Cookie Dough Truffle into the middle of each brownie cup. Cool completely in pan.

Use a small metal spatula to go around the edges of the Peppermint Cookie Dough Truffle Brownie Cups. Remove from the pan and serve.

Contact Desserts Required
Website | Facebook | Twitter | Google+

Sources : Gooey Brownie Cups Photo | Gooey Brownie Cups Article
Recipe : Paleo Bacon-Wrapped Dates

Ingredients
1 lb of nitrate free Bacon
32 pitted dates
2 ounces shelled pistachios


Directions
1. Preheat oven to 450 degrees

2. Stuff 4 pistachios inside each date

3. Wrap a piece of bacon around each date with a toothpick

4. Bake for about 10 min and flip.

5. Bake until crisp for another 8 min. (Total 18-20 min)

Contact Paleoaholic
Website | Facebook | Twitter

Sources : Paleo Bacon-Wrapped Dates Photo | Paleo Bacon-Wrapped Dates Article
Drinks : Strawberry Gin Sour

Ingredients
1 juicy lemon
1.5 ounces gin
3-4 strawberries
1 ounce simple syrup

Directions
1. In a cocktail shaker muddle strawberries, simple syrup and juice from 1 lemon.

2. Add ice and gin to shaker, shake for 10-15 seconds.

3. Pour contents of shaker into glass, adding more ice if necessary.

4. Add additional lemon or simple syrup to adjust tartness to your preference!

5. Garnish with a lemon and serve!

Contact A House In The Hills
Website | Facebook | Twitter | YouTube

Sources : Strawberry Gin Sour Photo | Strawberry Gin Sour Article