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Chef Heidi

Chef Heidi    |    Weddings


Remedies for Hangovers

Everyone takes libation of some sort every once in a while.  And with that generally comes the hangover.  My hangovers don’t even wait until morning anymore.  If I love a wine I’m drinking and have three glasses it isn’t more than two hours and I’m feeling that nawing headache and the little blurp from my stomach. 

If I wake with the makings for a hangover I begin by drinking cold, cold chocolate milk.  I then settle into a nice breakfast meal (no matter what time it is) of eggs over medium, buttered english muffins, crispy homefries slowly pan fried with onions and paprika and finally, if there is any about, corned beef hash.  Followed by another generous potion of chocolate milk.  At this point I am restored to my almost normal self.  

Here are some comments by other chefs (taken from an article from Star Chefs written by Heather Sperling and JJ Proville):

Chef Franklin Becker of Brasserie – New York
For hangover remedies, nothing beats the very greasy, very fattening croque monsieur. Make it with Wisconsin gruyère surchoix from Roth Käse and a good slice of ham on a brioche with a little béchamel sauce (truffle béchamel is even better but it may make you hurl). Then toast it in a heavily buttered pan, and you are sure to absorb the alcohol.

Chef Erick Simmons of MK – Chicago
3 Advil, a San Pellegrino, a banana, and a big cup of coffee. Bubbles…it’s all about the bubbles.

Chef Ford Fry of JCT Kitchen & Bar –Atlanta
When I’m hung over, I want the following:

  1. Al’s # 1 Italian Style Beef on Taylor Street in Chicago: Italian-style, thinly sliced, cooked beef, with Al’s Famous seasoned beef gravy and sweet peppers… it doesn’t get much better than this! (editor’s note: this sandwich can be shipped anywhere within the United States that FedEx delivers)
  2. Fries & Gravy from Nectars in Burlington, Vermont – it’s basically bagged fries and turkey gravy. All NECI grads will know this joint. 
  3. Any handmade tortilla or taco and a Vuelve A La Vida (“Return to Life”) cocktail from El Rey de Taco on Buford Highway in Atlanta.

And finally, here is a folk rememdy I came across…..“One of the quickest ways to cure a hangover is to make a banana milkshake sweetened with honey. The banana helps calm the stomach, and with the honey, builds up the depleted blood sugar levels. The milk soothes the stomach and rehydrates your system. Bananas are also rich in the important electrolytes, magnesium and potassium, which are severely depleted during heavy drinking.”

Happy New Year!!

  


Gifts for the chef in your life (even if it’s you)

I am constantly adding “I wants” to a physical list and a mental list.  Just to give you an idea of the kind of things I might want I selected a couple to show you.  Understand, these are cutting edge and when you hear of them in a year or so, remember you heard it here first! 

The first is a table top smoker.  Now, I know what you’re thinking and this is not that kind of smoker.  It will add aromas to a dining area or add a smoke flavor to mildly cooked foods such as is done in a sous vide method.  Check this out…..

http://www.cuisinetechnology.com/thesmokinggun.html

This one is not even available in the US yet.  It’s in Japan but it is so cool and so impressive to a few chefs in this country that I know we’ll be seeing the technology being used here in hip, urban restaurants soon.  Here’s an explanation of what you’ll see because the website I’m sending you to will be in Japanese but watch the video it displays.  This is a segment from a professional chef’s website that explains what you’re about to see (Seiji Yamamoto is on the rise in chef stardom) ……………………….

” Seiji Yamamoto of Ryugin in Tokyo blew our minds with a lemon verbena and mint iced tea at the International Chefs Congress: as he poured the liquid into the chilled cocktail glass, it turned to slush at room temperature. It didn’t make sense until he explained the “Magiquoal” refrigerator, an insulator that has the technology to keep liquids liquid even at below-freezing temperatures. Once agitated, or even poured, the liquid turns into a solid – except it’s not really solid, it’s a “freezy”……”

http://www.magiquoal.com/

So what do you buy the cook in your life?  Ok, possibly not either of those two items but……. 

Good knives are always on the top of lists.  Just a note, be sure the handler of these knives has had them in their hands and has really enjoyed the feel and ease of motion the knife offers.  There are many professional knives that don’t feel right in my hand.  When I find one that fits I buy it!

Whisks are also a great benefit to cooks.  Get them an assortment of 4 or 5 types and sizes.  There are piano or balloon whisks.  There are the classic French whisks.  There are skillet whisks.  There are coated whisks to use in teflon pans.  All of these come in various sizes and sturdiness.  I could not live without all my different whisks.  They are part of the foundation of good cooking.  Go to a good kitchen store to check them out or see some of them here………………

http://www.jbprince.com/33962883CB4746D1BE511C0E1252C63D.asp?sc_id=

And what about pot holders?  Who invented some of these things I see in stores?  Go for utility over looks!  I almost go into mourning when a set of excellent pot holders become worn beyond usefulness and I have to throw them out.  Here are a pair of my favorite. 

http://sf1000.registeredsite.com/~user964620/miva/merchant.mv?Screen=PROD&Store_Code=P&Product_Code=KBW&Category_Code=CGHP

Happy Cooking everyone!!!

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