The waiter is obliged to clearly and knowledgably answer visitors’ questions about the dishes on the menu. If the waiter cannot clearly explain what the dish is made of or how long it takes to prepare, this indicates a lack of professionalism, which affects the overall quality of the restaurant.
You can have an opinion about the restaurant’s kitchen before tasting the ordered dishes by paying attention to the menu offered. One of the main signs of a good restaurant is a short list of dishes. Too big a menu reflects the workload of chefs, which leads to a long waiting time for your order. The average but high-quality restaurant tend to offer a maximum of four appetizers, four main dishes, and several options written on the board. Exceptions are gastronomic tours.
The main advantage of the restaurant is tasty, properly cooked food which comes from using fresh seasonal products. Remember that the season of fresh caviar is the second half of summer, the season of fresh vegetables is autumn. If you order dishes made from such products, for example, in the winter, then either their quality will not be the best or the price will be exorbitant.
The question of how much money you can pay for visiting a restaurant is very subjective. Each visitor determines for themselves the acceptable cost of meals. On the one hand, it is true that you have to pay for pleasure, on the other hand, no one wants to overpay for a cup of coffee with a cake or a small portion of salad, trusting the assertion that this type of coffee is the most exclusive, and the salad is the freshest.
The reverse side – the suspiciously low cost of the dishes indicates the inadequate quality of the products from which they are made.
People go to a restaurant not only to satisfy their hunger but also to have a good time. Sometimes to meet friends, sometimes just to spend time in a pleasant place after a difficult day. Therefore, a feeling of comfort and ease in the restaurant is very important.
An integral part of the pleasant atmosphere is the musical accompaniment. It is very important that it was chosen correctly. Club dance compositions (as well as flickering TV channels) are unlikely to contribute to a pleasant mood and the well-being of visitors during the meal. But the light sounds of the piano, quiet Spanish-style guitar music or jazz melodies will be quite appropriate. A good option is the complete absence of music.
If the music in a decent restaurant is allowed, then the presence of smells is definitely not. This applies to absolutely any odors. Aromas of food, reaching the hall from the kitchen, indicate a malfunctioning exhaust hood, the smell from an old tablecloth is very off-putting. Artificial smells of various flavors and fresheners are also unpleasant. Mingling with the smells of dishes, they are transformed into an intolerable aroma that can completely change your appetite.
Regardless of how often you go to a restaurant (on special occasions or several times a week), choose a good institution, then you will definitely leave from there with a positive mood and will want to return again.
Eggplant is the king of the garden. This vegetable has purple-black color with a glossy shine and a cap that looks like a crown, so it really does look like a king. And even the royal family will appreciate its taste! Delicious Parma-style eggplants, stuffed or fried – these vegetables will always make a splash on the table. This is what my blog is about today.
Eggplant has been around for a long time. They came from India, but they were also eaten in Arabia, where sheikhs and shahs highly valued them. The Arabs introduced them to the people of Spain, who later brought them to this country, and by 1806 they grew both purple and white varieties.
One of the earliest references to eggplant is in a Chinese book from the fifth century. It seems that Chinese women considered it very fashionable to paint their teeth with black eggplant dye. Then they polished their teeth until they began to shine like metal.
But eggplant as a food or fashion accessory was not popular everywhere. In Europe, in the 15th and 16th centuries, eggplants were called “insane apples” because it was believed that eating them made a person crazy. Even when this fear began to fade, the Europeans still refused to eat eggplants, as they considered them poisonous. The eggplant is a member of the Solanaceae family, as are tomatoes, potatoes, tobacco, and belladonna. Eye drops obtained from belladonna (also called the deadly nightshade) were used by fashionable women to visually enlarge the eyes. From time to time someone who used the belladonna died from the effects of poisoning. Not surprisingly, by associating eggplants with deadly nightshade, people avoided eating them.
Other interesting names for eggplants include love apple, guinea pumpkin, oat beans, pea apple, cuckummer and terong. Even more impressive are such epithets like the “apple of Sodom” and “the apple of the Jew.” Few products can boast such a variety of names.
A very old legend about Middle Eastern or Turkish origins of eggplants tells of an imam (a Muslim priest) who married a woman whose rich father earned money as an olive oil dealer. The young bride’s dowry was 12 barrels of olive oil. For 12 nights, the Imam’s wife served her husband a dish of delicious eggplant cooked in olive oil, but on the thirteenth night, this tasty vegetable was not on the plate. Imam was curious why this happened. When his wife told him that she had run out of olive oil, the imam just fainted. From now on, the stuffed eggplant dish, seasoned with onions, tomatoes and olive oil, began to be called “Imam Baldi,” which means “priest’s swoon”. In another version of this story, the imam was so overwhelmed by the extraordinary aroma of eggplant that he lost consciousness.
Since eggplant is an integral part of Turkish cuisine, it can appear in almost any dish. One of the foreign guests of Turkey once asked at the end of the meal: “Can I just have plain water, without eggplants, please”.
Eggplants are so integrated into Middle Eastern cuisine that love for them is expressed in one of the local signs: the dream of three eggplants is a sign of happiness. Another saying that lovers of eggplants often say: “the only thing I like more than eggplant is chocolate eggplant”.
In the end, eggplants still became as popular in Europe as in the Middle East. Now you can grow many varieties of this vegetable. Eggplants can be as big as melons, or as small as eggs. The variety in color is also quite vast – there are purple, white, green and even striped vegetables. However, today in some countries, eggplant remains more popular than in others. In Europe and Japan, for example, far more varieties are grown than in America.
In some plants of the Solanaceae family there are alkaloids, colorless, bitter organic substances such as strychnine, morphine, quinine and caffeine, which have alkaline properties and contain nitrogen. As a result, some plants of this species are highly toxic whilst others contain light toxins. In eggplants, toxin solanine is found in fruits before they ripen, as well as in their leaves and stems. Solanine is an alkaloid that in some sensitive people can cause diarrhea, heart failure, headaches and vomiting.
FoodPeople who can tolerate eggplant find that this vegetable can bring considerable benefits. Its consumption reduces swelling, stops bleeding (including hemorrhoids) and treats dysentery. Bioflavonoids in eggplants are useful for preventing strokes and hemorrhages. The vegetable contains phytochemical monoterpene compounds that show antioxidant activity and prevent heart disease and cancer. They inhibit the production of steroid hormones that stimulate the growth of tumors. Eggplants can also prevent cell oxidation, which also leads to cancer.
In many countries, eggplants can cure scorpion bites, putting their lobules directly on the affected area. For frostbite suffers, they prepare eggplant tea, bring it to room temperature and apply it as a compress to the affected area.
Eggplants have several other health benefits. They have no fat, but a lot of fiber. They contain antioxidants and nutrients that help strengthen our metabolism and improve the brain’s health. Eggplants are low-calorie foods, which means that people can eat them in large quantities without fear of putting on weight. One cup of eggplants provides the body with plenty of vitamin B6 and thiamine. These vitamins are needed to convert food into energy. Eggplants also contain nasunin antioxidant and important minerals like copper. Copper is necessary for the functioning of the human brain, and nasunin protects brain cells from damage by free radicals.
Basically, the desire to get the same body as the models from the covers of magazines does not lead to anything good.
According to the World Bank, in North America for example, about 30 million people suffer from eating disorders. Sometimes the symptoms are disguised as healthy habits, and if they are not detected on time, this can lead to trouble. This is what my post is about today.
It doesn’t matter if you want to eat every minute or if you just strictly control food intakes – this is the same thing because you constantly think about food. The number of calories, when and how much to eat, and which products are bad for you – if you live that way, then this is one of the symptoms of an eating disorder.
Those who do not allow themselves to eat tasty and special food often show tend to prepare it for other people instead. This is a symptom of eating disorders – if you can spend hours cooking something amazingly tasty for your loved ones, and at lunch you only eat a tomato salad.
Those who do not allow themselves to eat tasty and special food often show tend to prepare it for other people instead. This is a symptom of eating disorders – if you can spend hours cooking something amazingly tasty for your loved ones, and at lunch you only eat a tomato salad.
The body finds it harder to produce heat when the amount of body fat is very low. If you feel cold all the time no matter how covered up and warmly dressed you are, this is one of the signs of having an eating disorder.
Looking in the mirror is completely normal, only if it does not occur 20 times a day and is not an obsessive thought. A person who suffers from an eating disorder may become obsessed with their appearance and can spend hours searching for flaws.
Playing sports is useful, however, everything should be in moderation. If you train to the detriment of other things, and after skipping the gym you start to panic, then you definitely have an eating disorder.
No disorder is complete without consequences. If you eat very little, then perhaps the body receives a small amount of nutrients, and therefore the skin condition worsens, the nails become more brittle, and your hair can start falling out.
This is nothing better than enjoying your favorite food, but if you have neither the strength nor the desire for anything else, this is a clear symptom. Tasty food gives us a good dose of endorphins, but if the food has become an addiction for you, things are bad.
If you eat with others, the real test for you is if a disturbing bell starts to ring. As soon as you begin to reflect on what others think about you when you eat, it turns into an obsession that is a serious symptom of eating disorders.
If you eat normally, and then you arrange days when you allow yourself anything and eat like the last time in your life – this is a symptom. This action provokes a sense of guilt, which is accompanied by even more overeating. A person with such a symptom can eat the contents of the refrigerator and then not eat anything for hours, since this is one of the branches of the disorder – compulsive overeating.
An eating disorder is a complex disease that requires treatment. Even if you see the effects are beneficial as you become slimmer, sooner or later it can move into another phase of frustration and turn, for example, into compulsive overeating. Understand, heal and eat when you’re hungry!
Poor blood circulation provokes weakness and fatigue. You start to feel exhausted. Shakes made from wheat increase blood circulation, because they are rich in iron, a mineral element that increases the number of red blood cells in the blood.