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FILLS LIKE LUCK TORRESMO INCRIHVEL


MELANCIA
TOMATES
BETERRABAS
MELA~O
GENGIBRE
SALSINHA
FLUKE
SALMA~O
TUNA
LIMA~O
CRAB
PALMITO
MISSO^
RABANETES
Rabanete
Benefícios:_- Boa fonte de vitamina C._- Pobre em calorias e rico em fibras.
Inconvenientes:_- Pode produzir gases em algumas pessoas._- O conteúdo do salicilato pode provocar reação alérgica em pessoas sensíveis à aspirina
Um membro da família dos vegetais crucíferos, o rabanete é parente próximo do repolho, da couve, o nabo e da couve-flor. Apesar de não ser especialmente rico em nutrientes essenciais, o rabanete é pouco calórico e como complemento picante para saladas, sopas e acompanhamentos.
Os rabanetes são uma boa fonte de vitamina C, além de conterem pequenas quantidades de ferro, potássio e folato.
Quatro rabanetes crus de tamanho médio fornecem 4mg de vitamina C, ou quase 7% das necessidades diárias de um adulto e somente 5 calorias. Neles estão presentes compostos sulfurosos que podem proteger contra o câncer.
No Brasil acredita-se popularmente que o rabanete tem propriedades diuréticas, laxativas e estimulantes do apetite, e que seu suco atua de forma eficaz no tratamento de urticária e na eliminação de catarro dos pulmões. Contudo tais efeitos ainda carecem de comprovação científica.
Como outros vegetais crucíferos, os rabanetes também podem causar distensão abdominal e flatulência em algumas pessoas. Além disso, como os rabanetes contêm salicilatos, o ingrediente principal das aspirinas, muitos que são sensíveis à aspirina podem sofrer reação alérgica a eles.
O pico da safra de rabanetes é a primavera, mas a maioria das variedades está disponível durante o ano todo. Os rabanetes de verão apresentam um sabor apimentado mais intenso do que os cultivados durante a primavera ou o outono.
Ao escolher os rabanetes, prefira os vermelhos e redondos e evite os maiores, pois são mais fibrosos. os de cores vivas indicam que estão frescos. Se houver folhas nos talos, verifique se estão bem verdes e duras. Independente da variedade, eles devem estar durinhos e sem manchas na superfície.
A menos que sejam servidos no mesmo dia, você deve remover as folhas e os talos dos rabanetes, porque permanecerão frescos por mais tempo se estiverem sem os talos superiores. Se ainda não estiverem embalados, armazene os rabanetes em sacos plásticos.
ESPELETTE
VIEIRAS
ALCACHOFRAS
BACON
MEU DIRETOR EM SERVIÇOS
HO^JE ME ABRIU OS OHLHOS
FO^FO
BRIGADO PE^LA CONVERSA
NA`O EH PORQUE^ EH SEGUNDONA
QUE VAMOS RELAXAR
HELOOU
SHABU SHABU
AS ROMA~S
CAVIAR
MUSSELS
FOIE GRAS
BUILLON
CROUTONS
LAMB
PEACH
TREE
EH
TREE
ASSIM MESMOS
ESTOU A PLANTAR
PAU BRAZIL
ANDO ENCANTAHDO
COM PAU BRAZIL
TARRAGON
POLVO DA GALIHCIA
COCONUT FROM THAY
DE TAIHLANDIA
EH
ESTOU ILHAHDO
E PREOCUPAHDO
AQUIH
EM
THAY
AINDA BEM
AQUIH EM MARTE
TEM
NA~O TEM
VAI SABER
THAY
BLANG
VIH
CAN
ESSE CAHRA EH MUITO FI^NO
EH
FI^NO XUXUH
DEPOIS TE CONTO
NA~O TEM THAY
LAGOSTAS DA BRETANHA
E
DU MAINE
DU MEIO
TAMBEM
NA~O XUXUH
NA~O FAÇA A LOUCA
AINDA NA~O
PORTO
QUARENTA E TRE^Z
AI QUE INGRAÇÅDO
FAZ ME LEMBRAR DE ALGUMA COISA
TAH
BATATAS
EU JAH JAH
VOU ME LEMBRAR
DE GALIHCIA
ANDALUZIA
XEHQUE
E
MAHTE
NA ESPANHA
VIM VER AS TOURADAS
AH
AHDORO
TOURADAS
AQUIH EM MARTE
TAMBEM TEMOS
TOURAHDAS
VOU TE DAR HUM HELOOU
AAHH
ENCONTREI LIA^NA E KAMILINHA
FO^FAS
BRIGAHDO PE^LA VISITA
PE^RAS
AND
CELERY
TE ACHEI MEIO RIDIHCULO
RAPAZ
SENHOR
MATSUTAKE
ARTIC CHAR
CHAMPAGNE
ZUCCHINI
CHANTERRELES
AS GRAVATAS
DE
BORBOLE^TAS
SAFFRON
PASSAMOS POR RHODE ISLAND
DOREI
RHODE ISLAND
VAMOS AAA
BORDEAUX
DE ASPARGOS
VERDES E BRANCOS
E
AHZAS
E SEM AZIAHS
CITRUS
KING TRUMPET
DOREI A NOVIDADE
CHEHF
APRENDENDO
A COZINHA FRANCE^SA
TO^ DE APRENDIZ
AQUIH EM MARTE
AS CUZINHAS
SA~O CHIQUEHRRIMAS
NEM TE CONTO
CENOURA
ADOREI TE VER
SEGUNDO MEU EXPERT
MERCAHDO MAL TRABALHADO
EH XUXUH
NEM TE CONTO
AQUIH EM MARTE
LOOK
SHABU SHABU
CABERNETS
AND
SAUVIGNONS
A BARRIGA DO PORCO
EH
CREPINE
CHEHF
ACHAMOS
CREPINE
MILBROOK
AND
FARMS
HELOOU
GREEN COFFEE
E
LARANJAS
AH
AS LARANJAS TA~O LINDAS
CHEHF
DE
NIBS
PRUH DESSERT
CHEHF
I DON’T KNOW YET
MAYBE RIBS
AND
MELANCIAS
ARRAIAS
EM
BROWN
HONSHIMEIJI
MAYBE
NOT
HOKKAIDO
TOFU
HALIBUT
I JUST LOVE
HALIBUT
CHAR
KNIVES
SWORDS
SKATE
E
AHZAS
MENGOU
DE
FLAMENGO
PRALINE^
PRALINE^
HO^JE ACORDEI
TO^DO
MARZIPA~
EH
DE
DESMANCHAR
TO^DO MARZIPA~
FO^FO
DOREI O MARZIPA~
Latin Name: Pleurotus eryngii _(Also known as King Oyster, Eryngii, King Trumpet, _Pleorote du Panicaut, Argonane, Bouligoule, _Champignon de Garrigue, Cardoncello, Cardarello)
Topics: Natural Habitat and Biology | Storage | _Flavor, Preparationa & Cooking | Nutritional Information | _Medicinal Properties | Cultivation | Recipe
• Read also these articles on,_"Mushrooms: Food and Medicine" and _Recent Medical Research on _Mushroom Health Effects
Natural Habitat & Biology: The King Eryngii can be found in the wild growing on the buried roots of hardwood trees or in Europe, from the base of wild carrots. This stout, thickly fleshed mushroom is very popular in Europe and Japan. Popularity in the United States is increasing as it becomes more available. The mushroom may grow quite large, up to 7 inches long but is generally harvested at a smaller size. It is the only Oyster species that ships well and has an extended shelf-life. _[Top]
Storage: Keep refrigerated, store in paper bag. The mushrooms have over a 12 day shelf-life. Over time, as the mushroom dries out, the surface of the stems may yellow and brown without much effect on quality if used in a reasonable amount of time._[Top]
Flavor, Preparation and Cooking: Of all the many cultivated species of Oyster mushrooms, the Golden Gourmet King Eryngii is definitely the best tasting and best textured. While the stem of most other species of Oyster mushrooms tend to be tough and leathery and are often discarded, the stout and thick stem and also the cap of the King Eryngii are firm and pleasantly chewy.Brush off or rinse lightly just before use. Trim off only the very tip of the stem. Because of the very firm and meaty texture of this mushroom, it requires more cooking time than other less "meaty" mushrooms. Saute or stir-fry until edges become a crispy, golden brown. It goes very well with Italian dishes. It is also excellent grilled, barbequed and tempura deep-fried._[Top]
Nutritional Information:
[Top]
Medicinal Properties: Oyster mushrooms produce a natural form of the drug Lovastatin® a drug used for treating high blood cholesterol. Research on mice suggest that it may have anti-tumorial properties. A beta glucan found in Oyster mushrooms, Pleuran, has anti-oxidant effects and may be useful in preventing some cancers from metastasising. The fiber in King Eryngii mushrooms appear to be helpful in promoting healthy bowel function._[Top]
Cultivation: Golden Gourmet Mushrooms King Eryngii is grown in re-usable polypropylene bottles using cultivation techniques developed Japan and California. The King Eryngii is more difficult and slower to grow and also tends to have lower yields than other cultivated oyster species but the extra time and trouble are well worth it._[Top]
Topics: Natural Habitat and Biology | Storage | _Flavor, Preparationa & Cooking | Nutritional Information | _Medicinal Properties | Cultivation | Recipe
[Top]
Click recipe cards.pdf to download a .pdf Adobe Acrobat file of more recipes, with more ways to enjoy this mushroom. They are already set up to print & cut up for your 3"x5" recipe card holder._Or, you can send this page and the Recipes page directly to your printer at 85% reduction. Enjoy!
You will need the freeware Adobe Acrobat Reader to open the recipe cards.pdf file, download the latest version from Adobe, click below
BY
MY
SHOUSHOU
zatahr

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The 3 P.M. Brunch With the 4 A.M. Vibe By BEN DETRICKNOV. 16, 2011 Continue reading the main story Share This Page Share Tweet Pin Email More Save Photo An enthusiastic reveler parties to a performance by Roxy Cottontail, a promoter, at Eat Yo Brunch at Yotel on 10th Avenue, where the $35 brunch allows patrons to eat and drink for two hours. Credit Deidre Schoo for The New York Times BRUNCH, an occasion for flapjacks, Bloody Marys and meandering conversation, is traditionally the most sluggish of meals. But a smorgasbord of clubby New York restaurants have transformed lazy midday gatherings into orgies of overindulgence with blaring music, jiggling go-go dancers and bar tabs that mushroom into five figures. No, boozy brunches aren’t new. Inspired by the daytime debauchery on Pampelonne Beach in St.-Tropez, where jet-setters arrive by Ferrari and yacht, early iterations began at Le Bilboquet on the Upper East Side in the early ’90s, and spread to meatpacking district flashpoints like Bagatelle and Merkato 55 in 2008. But more recently, these brunches have been supersized, moving from smaller lounges to brassy nightclubs like Lavo and Ajna. The party blog Guest of a Guest has taken to calling it the “Battle of the Brunches.” “Not everyone gets to run to the beach or jump on a plane,” said Noah Tepperberg, an owner of Lavo in Midtown, which started its brunch party a year ago. “If you want to leave your house on the weekend, brunch fills that void.” On a recent Saturday, Mr. Tepperberg stood in Lavo’s basement kitchen, surrounded by meat slicers and employees readying confectionary “poison apples” for a Halloween party for a pre-split Kim Kardashian. Upstairs, patrons in costumes danced atop tables and chairs, bobbing to the carnival syncopation of Jay-Z and Kanye West’s “Paris.” Confetti and blasts of fog filled the air. Continue reading the main story Related Coverage slideshow The Brunch Party Takes Over Clubs NOV. 16, 2011 Advertisement Continue reading the main story It was 3 p.m. “People walk in and say, ‘I can’t believe this is going on right now,’ ” Mr. Tepperberg said. The brunch bacchanalia shows no sign of running dry. The Mondrian SoHo is starting Scene Sundays this month at its Imperial No. Nine restaurant. In Las Vegas, the original Lavo started a Champagne brunch a few weeks ago. Similar affairs have bubbled up in Boston, Los Angeles and Washington. For those looking to replicate the formula, here’s a guide to some of New York’s frothiest. Day and Night Ajna Bar (25 Little West 12th Street, dayandnightnyc.com); Saturday, noon to 6 p.m. This extravagant French-themed party landed in October at Ajna Bar in the meatpacking district, after dousing the Hamptons, Art Basel in Miami and the Oak Room in the Plaza Hotel with rosé. Beneath an industrial skylight and fluttering flags from the United Kingdom, France and Israel, well-heeled patrons pumped their fists and posed for purse-lipped Facebook photos, racking up huge tabs every Saturday. “I understand there’s a lot of people out there going through hard times,” said Daniel Koch, the promoter who helped start the Day and Night parties at Merkato 55. “But what you want to do with your money is your business.” SIGNAL TO DANCE ON TABLES “If you’ve been sprayed with Champagne, make some noise!” a hype man will shout between piercing dance tracks from Robyn, Calvin Harris and Oasis. Dancers in orange bathing suits will emerge; pipes will blast jets of fog. In a dangerously drunken take on a bar mitzvah ritual, a man spooning dessert out of a giant bowl will be seated on a chair and lifted high into the air by his cronies. BRUNCH SET Club-savvy guests seem piped in from Miami, Monaco and Merrill Lynch. “I’m from the South, so drinking during the day is not new to me,” said a woman who wore a Diane Von Furstenberg dress but not the necessary wristband to enter the V.I.P. area. Outside, near a black Aston Martin coupe, a young man wearing paint on his face and sunglasses delved into socioeconomics. “We’re the 1 percent,” he said to a woman, matter of factly. THE BUFFET The Nutella-stuffed croissants ($12) cater to Europeans, while a gimmicky $2,500 ostrich egg omelet (with foie gras, lobster, truffle, caviar and a magnum of Dom Perignon) is for aspiring Marie Antoinettes. Champagne bottles start at $500; packages with several bottles of liquor and mixers for mojitos or bellinis are $1,000. The check can be sobering. “You didn’t look at the price of the Dom bottle!” a man barked into his iPhone, to a friend who apparently ditched before paying. “It’s $700!” STILL-HOT ACCESSORY Slatted “shutter shades” live on at Day and Night. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? Yes. Lavo Champagne Brunch Lavo (39 East 58th Street, lavony.com); Saturday, 2 to 6:30 p.m. Smog guns. Confetti cannons. Piñatas. Masked masseuses. Dancers in Daisy Duke shorts (some on stilts, obviously). Since last November, this Italian restaurant has roiled with the energy and pageantry of Mardi Gras. At the recent Halloween party, Slick Rick, an old-school rapper with an eye patch and glinting ropes of jewelry, lethargically performed several ’80s hits. Some of the younger “Black Swans” in attendance were unsure of his identity. “Is he big in London?” asked an Australian woman wearing a top hat. SIGNAL TO DANCE ON TABLES Caffeinated anthems like Pitbull’s “Hey Baby” and Roscoe Dash’s “All the Way Turnt Up” are accentuated by processions of bouncers carrying women above them in tubs, like Cleopatra on a palanquin. Polenta pancakes taking up precious square footage? Just kick them aside with your stilettos. Newsletter Sign Up Continue reading the main story Open Thread Newsletter A look from across the New York Times at the forces that shape the dress codes we share, with Vanessa Friedman as your personal shopper. You agree to receive occasional updates and special offers for The New York Times's products and services. See Sample Privacy Policy Opt out or contact us anytime BRUNCH SET Share Champagne spritzers with willowy model types and inheritors of wealth. The scrum on an October afternoon included the son of a Mongolian dignitary, six scions of Mexican plutocracy wearing novelty somberos, and at least one supermodel. “She’s everywhere,” said Mr. Tepperberg, as the nymph, whose name he couldn’t remember, disappeared into the jungle of merriment. THE BUFFET With the emphasis on tabletop dancing, Italian trattoria offerings (margherita pizzas for $21, and lemon ricotta waffles for $19) are often abandoned underfoot and sprinkled with confetti. Proving alcohol reigns supreme here, ice buckets are carefully shielded with napkins. Bottle service rules: Moët Brut is $195 and liquor starts at $295. Balthazar and Nebuchadnezzar sizes surge toward the $10,000 mark. RISKY ROSé Alcohol and high-altitude dancing can be perilous: there was a brief hullabaloo in one corner when several women took a tumble. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? Yes. Eat Yo Brunch Yotel (570 10th Avenue, yotel.com); Sunday, 11 a.m. to 4 p.m. If spending thousands of dollars makes your stomach turn, this newish party at Yotel is more easily digested. This affably cartoonish affair, held at the space-age hotel in Hell’s Kitchen with the design aesthetics of a Pokémon, draws a gay-friendly crowd lured northward by Patrick Duffy, a promoter. “There’s a lot of pressure in night life,” Mr. Duffy said. “But I feel like Sunday is a comedown. It doesn’t have to be perfect.” SIGNAL TO DANCE ON TABLES These connoisseurs of brunch wear designer shoes too stylish for tromping atop omelets. With a D.J. spinning dance tracks from LeLe and Earth, Wind & Fire, guests sip bellinis at the bar or banter at long communal tables. The performers are looser. One afternoon, Roxy Cottontail, a pink-haired promoter, vamped around the sunken dining area with a microphone. “Don’t make kitty pounce,” she rapped, before climbing atop a table. BRUNCH SET Clusters of trim men wear leather motorcycle jackets or shroud themselves in patterned scarves. “It’s an eclectic, downtown vibe,” Ms. Cottontail said. “We have the most fabulous gays in New York City.” When a platinum-blond waiter in skintight jeans pranced in front of a wall decorated with pictures of sumo wrestlers riding Japanese carp, it seemed straight from an anime cell. THE BUFFET For an egalitarian $35, patrons receive unlimited grub — options include chilaquiles, halibut sliders and seaweed salad — and a two-hour window of boozing. “It’s not bougie,” said Mr. Duffy, who bounded across the room hugging guests and hand-delivering shots. “You could be a poor, starving artist or someone that doesn’t take a client for under $20 million.” COLOR CODE Wear purple if you hope to be camouflaged by the staff outfits, chairs and ceilings. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? No. Sunset Saturdays PH-D Rooftop Lounge at Dream Downtown (355 West 16th Street, dreamdowntown.com); Saturday, 5:30 to 10 p.m. Despite a happy hour time slot, this sunset party atop the Dream Downtown hotel is not for pre-gaming. After funneling in brunch crowds from elsewhere, 8 p.m. has the frenzied atmosphere and intoxication of 2 a.m. The offbeat timing may deter conventional weekend warriors. “No matter how cool the place, some people feel Friday and Saturday nights are for amateurs,” said Matt Strauss, a manager of PH-D. “We’re not for amateurs.” SIGNAL TO DANCE ON TABLES The D.J. rapid-fires through tracks from C+C Music Factory, LMFAO and Rick Ross, but booze-lubricated guests scramble on couches with little hesitation. Those grappling with bursts of existential angst after six hours of brunch can gaze pensively at the spectacular views of Midtown Manhattan. BRUNCH SET Attractive women and affluent men knot around tables; hotel guests gawk from the bar. On a recent Saturday, Mark Wahlberg danced with a few friends, and David Lee, a former New York Knick, enjoyed downtime provided by the N.B.A. lockout. “We saw an angle,” said Matt Assante, a promoter. “People spend more money than at nighttime.” THE BUFFET Brunch is thankfully over, but crispy calamari ($17) and guacamole ($12) could constitute a light dinner. A bottle of Veuve Clicquot is $475. Cîroc vodka is $450. Cocktails like the Cloud Nine (Beefeater gin, Campari, grapefruit) are $18; a Bud Light is $10. WINDING DOWN After the rigors of daylong gorging, relax with the help of an on-site masseuse. DID THE D.J. PLAY “WELCOME TO ST.-TROPEZ”? Obviously.

The 3 P.M. Brunch With the 4 A.M. Vibe By BEN DETRICK NOV. 16, 2011 Continue reading the main story Share This Page Share Tweet Pin Email More Save Photo An enthusiastic reveler parties to a performance by Roxy Cottontail, a promoter, at Eat Yo Brunch at Yotel on 10th Avenue, where the $35 brunch allows patrons to eat and drink for two hours. Credit Deidre Schoo for The New York Times BRUNCH, an occasion for flapjacks, Bloody Marys and meandering conversation, is traditionally the most sluggish of meals. But a smorgasbord of clubby New York restaurants have transformed lazy midday gatherings into orgies of overindulgence with blaring music, jiggling go-go dancers and bar tabs that mushroom into fiv
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