◄Eat the w♥rld►: Etoile's mezze food

Food is sharing
I want to discover the world of flavours

So what has food gotta do with Love?

Love Foods

History is rife with the human pursuit of aphrodisiacs in many forms. Scientific tests have proven that some aromas can cause a greater effect on the body than the actual ingestion of foods. Here are some common foods of love used through the ages.

• Alcohol: lowers inhibitions and increases confidence; however, over-indulgence has a sedative effect not conducive to a romantic tryst.

• Banana: due not only to its shape, but also its creamy, lush texture, some studies show its enzyme bromelain enhances male performance.

• Caviar: is high in zinc, which stimulates the formation of testosterone, maintaining male functionality.

• Champagne: viewed as the "drink of love," moderate quantities lower inhibitions and cause a warm glow in the body.

• Chocolate: contains both a sedative which relaxes and lowers inhibitions and a stimulant to increase activity and the desire for physical contact. It was actually banned from some monasteries centuries ago.

• Figs: seasonal crops were celebrated by ancient Greeks in a frenzied copulation ritual.

• Ginseng: increases desire for physical contact.

• Puffer fish: considered both a delicacy and an aphrodisiac in Japan. If the poisonous gland is not properly removed, the tiniest taste is deadly. The flirt with death is said to give a sexual thrill. Not recommended.

•Oysters: Some oysters repeatedly change their sex from male to female and back, giving rise to claims that the oyster lets one experience the the masculine and feminine sides of love.

• Radish: considered a divine aphrodisiac by Egyptian pharoahs, most likely because its spicy taste stimulated the palate.

• Truffles: probably due to its rarity and musky aroma, it has long been considered to arouse the palate and the body. To sustain his masculinity, an ancient lover in lore was said to have gorged himself to death on Alba truffles during the wedding feast.

Opening my fridge,

Vino macerado
-fermented fruits soaked in wine.

I made champagne pears
with rosa wine and european pear
Score the pear on the skin, giving a few shallow slices on it's skin
Fill a glass with the pear in it with wine, make sure it is completely submerged in the richness. Leave some airspace.
Then put a slice or two of lime or lemon. Make sure the slices are very thin so it could give a light hint of zest.

it has been fermented for a week now.
i took it out, cut into battonet slices.
and it tastes the richness of the rosa wine which indulge in the sweetness of the ripen pear.
And light tingly zest dances on your taste buds.
It's refreshing and smooth!
i would recommend it for a starter. Like a scrutiny of your appetite, it opens your palate's delirous joy.

It's my hop & twist in the kitchen. my own recipe =)
give it a try!
meanwhile i have my wine grapes fermenting.

And i am going to get my yogurt sorbet finished! anyone wants??
gourmet macarons and daring new dangerous flavours to experiment on new dishes!

http://d.yimg.com/a/p/rids/20100709/i/r4259048549.jpg

Mean while,
nothing beats Paul the octopus
who is going to be the most delicious meal for WORLD CUP!

SPAIN or HOLLAND?

meanwhile what's up for the party?
Takoyaki (fried octopus balls) by The Food Pornographer.