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Restaurants Caught Adding Addictive Poppy Powder to Food


Chinese restaurants fined for adding opium derivative to food

Wikimedia/Motohiko Tokuriki

Restaurants in southern China were caught adding poppy powder to make dishes more addictive.

Several restaurants in Guangzhou, in southern China, are under fire after figuring out a surefire way to keep their customers coming back for more: adding poppy powder to the dishes.

Poppy powder is a derivative of opium, which is highly addictive and very illegal in China. According to Want China Times, the Guangzhou Food and Drug Administration found multiple restaurants adding poppy powder to marinades in an attempt to make their food more flavorful and possibly addictive.

At first the kitchen staffs at the implicated restaurants said they had no idea what was in the marinade bags they were using. They said the restaurants’ suppliers had simply delivered them that way, and the kitchens hadn’t asked any questions. After further investigation, however, the employees admitted that they had totally been adding powdered poppy to the restaurant’s food on purpose.

The restaurants were fined $1,700 and given warnings, but it was not actually illegal to add small amounts of poppy powder to food at the time. That loophole has been closed since the restaurants were discovered, and it’s now illegal to add even small amounts of poppy flower to food.

A local FDA official said customers should be vigilant when eating out, though since the main result of adding illicit poppy powder is a dish that’s unusually aromatic and flavorful, it’s unclear how a diner would ever be able to watch out for that.


Poppy Seed Naan

In a glass measuring cup, combine the yeast, sugar, and water and let sit for 10 minutes. In the meantime, mix the flour, baking soda, and baking powder in a large bowl.

Whisk together the yeast mixture, yogurt, and milk, and stir into the dry ingredients. Knead with your hands until the dough forms a smooth, soft ball, about 2 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Leave at room temperature until doubled in size, about 2 hours.

Remove the dough from the bowl and turn onto a well-floured surface. Knead it briefly and divide the dough into 12 equal portions. Roll it into 1/4-inch thick ovals, approximately 6 inches wide.

Heat a cast-iron skillet over moderately high heat. Sprinkle each portion with poppy seeds and press into dough. Brush with melted butter and place in skillet. Cook for about one minute, until dough puffs up. Flip, cover pan, and cook for one more minute. Remove from pan and brush both sides with butter and sprinkle with salt. Place in a towel-lined bowl until ready to serve.


Some Chinese Restaurants Laced Food With Opium—What Would Happen if You Ate It?

Sometimes Chinese food tastes so damn good that you might even think there's a little something "extra" in it. Monosodium glutamate (MSG) is usually the first ingredient that comes to mind the artificial flavor enhancer that often finds its way into a heaping helping of Kung Pao is also used in products like canned vegetables and soups, potato chips and even Chick-fil-A sandwiches. MSG has also been blamed for a smattering of side effects, including nausea, rashes and headaches.

Maybe that's why some restaurants in China have been looking elsewhere to give their dishes a little seasoning. A total of 35 eateries were recently busted for serving up meals with a pinch of opium poppies. It's not the first time that restaurants in China have been caught dusting plates with the illicit drug. But, that doesn't necessarily mean folks are likely to get hooked on opium-flavored chow mein, or start wandering the streets of Beijing, scratching themselves and foaming at the mouth in some "Walking Dead"-esque drug-food addiction stupor anytime soon.

"No amount of opium added to hamburgers, for example, would ever make someone dependent on beef," says Carnegie Mellon University public policy professor Jonathan Caulkins. That's because it's the chemicals in the drugs, not the food, that attach to neurons in the brain and stimulate the body. "It might create dependence on opioids, and it might make someone enjoy those hamburgers more and so develop a positive feeling toward that restaurant, but you can't transfer the addiction to one molecule over to another molecule that is consumed at the same time."

The opium plant is a source of a wide range of prescription and street drugs known as opiates. Opium is one of those drugs, a highly addictive narcotic that comes from the dried latex found in the opium poppy seed pod. The substance usually contains varying amounts of morphine, codeine and other alkaloids. It has been smoked, drank and ingested both recreationally and as a sort of cure-all for thousands of years.

Still, Caulkins says it's unlikely that sprinkling some poppies here and there is enough to get folks hooked on a stir fry. For one thing, drug addiction isn't instant. That means eaters would have to keep eating opium-laced foods in order to risk developing a dependence. In addition, not everyone gets all the good feels in their first tango with the drug.

"Many people have an adverse initial reaction to opioids, and they may feel nauseous," according to Caulkins. "It is not obvious to me that opium is even the best choice among illegal drugs for trying to exploit in this way."

Restaurant owners who want to keep people coming back for more also have plenty of legal ways to do it. High calorie-contents and loads of sugar are just two of the features that explain those long lines at fast food drive-thru windows, so for now, skip the General Tso's white horse.


One of the healthiest cuisines in the world, Israeli food is packed full of nutrients. The country is considered by many to be the vegan food hub of the world. In cities such as Tel Aviv there are over 400 vegan and vegetarian restaurants.

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How to Cook Israeli Food

The food in Israel is a blend of flavors from the Mediterranean and Middle East. Spices are key in Israeli cooking, with za’atar being one of the most popular spice mixes. It’s a tasty spice mix of herbs such as oregano and thyme with cumin, sumac and sesame seeds.

You can make it yourself or if you’re in Israel, get it from a local food market. In Jerusalem, head to Mahane Yehuda Market and in Tel Aviv, try Carmel Market or Levinsky Spice Market.

Israel is also known for its meze small dishes such as falafel and stuffed vine leaves, inspired by Middle Eastern recipes. Two of the best restaurants for meze in Tel Aviv are Manta Rei and Yulia restaurant. They both have lovely terraces and panoramic sea views.

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At the First Station in Jerusalem, there are also some great Israeli restaurants. A 19th century railway station, it’s been fully restored to its former glory.

Walk across an old railway track and enjoy the free music shows before heading for dinner at Adom Restaurant and Wine Bar. Their delicious dishes such as fish massabacha and goat milk panna cotta have a Mediterranean influence.

Fresh fruit is also in abundance, with over 40 varieties being produced thanks to the diverse climate. Some of the fruits that you should try when in Israel are dates, loquats, prickly pear and pomegranates.

Thanks to the variety of fruits, Israeli homemade jam is delicious. One of the best places to try it is at Jams and Roses in Ein Kerem, just outside Jerusalem.

The owner of the oldest house in the village, Shoshana Karbasi, is a poet and writer originally from Morocco. She uses storytelling in her bread, couscous and jam making workshops to share tales of Moroccan folklore.

You have to try her Love Potion jam, made from lots of different spices and herbs. It’s been concocted especially to bring back passion into your relationship! Jams and Roses is another tasty treat.

Guests can also try Shoshana’s homemade cake and look around her charming home with its panoramic rooftop view of the village.

Easy Israeli Recipes

Here are 10 popular Israeli dishes that are simple to make at home yet extremely tasty. From Israeli dinner recipes to breads, these are nutritious meals for the whole family.

1. Baba Ganoush

Dips are central to Israeli cuisine and one of the best dips is baba ganoush. This Eastern Mediterranean spread is made from eggplant, garlic, lemon, olive oil and tahini.

Also known as baba ghanouj, this Israeli recipe is extremely easy to do. It’s also low in calories yet a good source of vitamins B and E, magnesium and iron.


Recipe Summary

  • 3/4 cup poppy seeds
  • 1 1/3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 sticks (14 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • Confectioners' sugar, for dusting

In a small saucepan, bring 1/2 cup of water to a boil. Remove from the heat, add the poppy seeds and cover. Let stand for 1 hour. Scrape the seeds into a blender and pulse until lightly crushed.

Preheat the oven to 350°. Lightly grease and flour an 8-inch square baking pan, tapping out any excess flour. In a medium bowl, whisk the 1 1/3 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium-high speed until fluffy, about 3 minutes. Add the poppy seed mixture and beat at medium speed until just combined. Add the eggs to the batter one at a time, beating well between additions. Beat in the vanilla and almond extracts. Using a wooden spoon, stir in the flour mixture until just incorporated. Scrape the batter into the prepared pan.

Bake the cake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely, about 2 hours. Dust the cake with confectioners' sugar, cut into squares and serve.


Addictive Honey Chicken Recipe

Honey chicken quite a popular chicken recipe, i made it few days back..It is so easy to make and turns out very very delicious..Hubby went crazy over this chicken..It was that good..You have to try it for sure..

Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves : 3

Chicken Breast – 2 medium size cubed

For Batter:
All Purpose Flour / Maida – 1/2 cup
Corn Flour / Corn Starch – 1/2 cup
Baking Powder – 1 tsp
Salt to taste
Water – as needed
Oil for Deep Frying

For Sauce:
Tomato Ketchup – 1/2 cup
Sugar – 2 tblspn
Honey – 3 tblspn
Water – 3 tblspn

Method:

Mix all the sauce ingredients and set aside.

Take batter ingredients in a bowl, add water slowly and make it into a semi thick batter.

Dip each chicken in batter and fry till golden. It should be crispy. Drain onto some paper towel and set aside.

Add sauce in a pan and cook till it is thick and glossy.

Add in fried chicken and toss well.


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Pictorial:


Poppy Seed and Nut Roll (Makovník a Orechovník)

Once you have your dough ready, it’s quite easy to turn it onto the Slovak delicacies, the poppy and walnut rolls, makovník and orechovník. Or at least my grandma made it look really easy. These two pastries are identical to each other, except that they have different filling.


Start off by making the filling. For the poppy seed roll, you will need ground poppies (mletý mak). For this, you will need a poppy seed grinder (mlynček na mak). These work by pushing the poppies between a housing a spinning plate. You can find these online, so that’s probably the best place to start. Or, you can skip all these steps, and use the poppy seed cake filling found in the baking section. I personally don’t like it much, because I think it tastes more like corn syrup than poppies. We used 100g of poppies. This was not quiet sufficient, as you will see in the final product below. So err on the liberal side. You can never have too much of the good thing, right?


Add sugar (cukor) to taste and also few drops of milk (mlieko). You want the filling to have the consistency of thick sauce. My grandma also put it on the stove for few minutes to warm up.


The nut filling is made exactly the same way, except that you use ground walnuts (mleté orechy). Again, add sugar to taste and a bit of milk. Heat up the mixture on the stove.


Run over the dough few times with a rolling pin, and then use your hands to flatten it out some more. See the recipe for tvaroznik for photos of this step. Then top it with the filling. My grandma started off with the nut roll, orechovník. Lightly grease the top with oil.


Then grab one end of the dough “pancake” and roll it into a tube. Place it onto a greased baking pan, the rolled part to the bottom (the opposite of what is shown in the right photo, we flipped it before baking). I am using my finger here to give you an idea of scale.


Makovník (the poppy seed roll) is the made the same way, except you use the poppy seed filling.


Then lightly grease the top of each roll with a baking brush. Then set aside for few minutes to let rise.


My grandma’s cottage has only a wood burning stove. I found this really neat – cooking doesn’t get whole lot more traditional than this! Here is my grandma’s friend Paľo putting bit more wood in the stove. But for more modern kitchens, you want to heat up your stove pretty high, 400-425F. Bake the rolls for not even 30 minutes, turning around halfway. They are ready when the outside turns golden brown. You can reduce the heat once they start turning yellow. After you take them out, brush the tops with oil. This will soften the crust.


And there you have it. My grandma made it look so easy. As you can tell, the poppy seed roll is little skimpy on the filling. As I mentioned above, we didn’t make enough of it. These rolls are delicious with a cup of tea or coffee.

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Charcoal Is the Latest Food Trend: But Is It Safe?

Just when we thought the latest trend in foods was rainbow, a new color has arrived that threatens to darken the mood. Yes, pitch-black foods (and beverages!) are sweeping the Internet, from hamburger buns and savory crackers to ice cream cones and Ikea hot dogs.

What gives these foods their deep dark hue? Activated charcoal, which is the byproduct of burning coconut shells, wood, or other plant materials. If that sounds dangerous to eat, don&apost worry: charcoal made from coconut is harmless, and is different than consuming food that has been charred or burnt.

The charcoal is considered �tivated” due to its negative charge, which means it supposedly has the capacity to bind positively charged ions (such as chemicals) together, removing them from the body, according to Dr. Jeffrey Morrison, a family practice physician and certified nutritional specialist. This property has prompted charcoal to be touted as the latest detox ingredient—in fact, it&aposs long been used in emergency rooms to stop certain cases of acute poisonings or overdoses.

"Charcoal works by essentially binding the drug or toxic chemical in the stomach before it can be absorbed by the body, providing an effect like stomach pumping without having to pump your stomach," says Julie Upton, MS, RD of Appetite for Health.

“In terms of safety, it’s safe," Morrison says. "But it should be used with somebody’s advice, because if a person uses it incorrectly—like if they take it with a prescription medicine—it can make [the medication] not effective.”

The foods, however, contain a much lower dosage than what&aposs used by a doctor. But unfortunately you shouldn&apost expect it to dramatically whiten your teeth, or cure your hangover, as is often advertised.

“I don’t see charcoal aiding in the work of our colon or liver,” says Toby Smithson, R.D.N., certified diabetes educator and a spokesperson for the Academy of Nutrition & Diatetics. “There is not evidence that charcoal can treat hangovers.”

Bottom line? It&aposs no miracle health ingredient, but it sure looks fun𠅊nd Instagram-worthy!—if you want to try it (in moderation𠅍on&apost go on an all-charcoal diet). And after seeing it all over our social media feeds, we gave the Coconut Ash ice cream from Morgenstern’s in New York City a taste. It had a surprisingly tame flavor considering its jet black hue, and wasn&apost nearly as coconut-y as we were expecting. As for the texture, many tasters enjoyed its creaminess, but a few found it grainy and complained about a chalky aftertaste. Oh, and you might want to steer clear of the trend on a first date: it left our teeth the same dark color as the pint.

The trend has made its way to beauty products, too—so if you&aposre not an adventurous eater, give one of these charcoal beauty products a try.


Lilooy Recipes

Methi matar malai restaurant style. Learn How To Make Methi Mutter Mala Recipe, an authentic North Indian Rice Recipe, from The Bombay Chef - Varun Inamdar only on Rajshri Food. Get the Ingredient list, step-by-step written, printable and Mobile ready "Methi Matar Malai - Restaurant style" recipe with measurements on my website.. Methi matar malai is a fragrant North Indian dish prepared with fresh fenugreek leaves and green peas cooked in a thick and creamy gravy rich with Indian spices.

Methi Matar Malai - Ready to meet restaurant style methi matar malai which has mild sweet taste with best aromatic aroma and flavor of true Indian spices. During this winter season, when fresh methi leaves meets the North Indian Cuisine, you never reject that curry in your menu. Methi Matar Malai as the name suggests , actually is a fenugreek leaves and peas gravy prepared in a fresh milk cream based rich base. You can have Methi matar malai restaurant style using 18 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Methi matar malai restaurant style

  1. It's of Methi.
  2. Prepare of Matar.
  3. You need of Onion 1 big.
  4. It's of Tomato 1big.
  5. Prepare of Kaju10.
  6. Prepare of Poppy seeds.
  7. It's of Cinnamon.
  8. Prepare of Hing.
  9. Prepare of Long.
  10. You need of Kali mirch.
  11. It's of Kasuri methi.
  12. It's of Ginger garlic paste.
  13. It's of Red chilies powder.
  14. Prepare of Coriander powder.
  15. Prepare of Garam masala.
  16. Prepare of Milk.
  17. Prepare of Malai1.
  18. It's of Salt.

I just hate fresh cream and since this dish has malai in it , i was under wrong assumption that methi leaves cooked in fresh cream can never taste good. Methi matar malai is a decadent dish which is mildly spiced, rich and sinfully tasty. I don't know who had thought of the combination of fresh fenugreek leaves with peas and cream in a rich curry, but whoever did really thought out the balance of ingredients well. This methi malai matar is ready in no.

Methi matar malai restaurant style instructions

  1. Methi ko pahle Garam pani me boil Kar lege 1 tsp sugar dal ke..
  2. Sabhi samjhi ko boil Kar lege..
  3. Thanda Kar lege..
  4. Methi ko Bhi thanda Kar lege..
  5. Mixer me sab pees lege..
  6. Oil lege jeera tejpatta Choti ilaichi red chilies ko bhun lege..
  7. Ab grind Kiya masala add Kar bhunege..
  8. Sukha masale add karege bhunege..
  9. Ab tomato paste ad Kar bhunege..
  10. Masala bhun Jane pe methi aur matar add karege..
  11. Malai aur milk add karege..
  12. Kasuri methi add karege Pakne dege last me salt add Kar thoda paka ke gass off Kar dege.ready hai.
  13. Ready hai yummy delicious veg ready to serve with puri paratha..

The methi malai matar gravy has a mildly-sweet taste, which is complemented well by the addictive taste of fenugreek leaves. Fenugreek leaves and green peas together give you ample iron in restaurant style methi mutter malai, so this is a good way of topping up on the nutrient, especially. Methi & matar is a super-hit combination as their flavors complement each other well. A dash of malai and you are headed straight for a culinary heaven! Methi Matar Malai is a bit sweet due to the cream & onions, but blends well with the bitterness of the methi.


China: Restaurants found spiking food with opiates to draw customers

Some 35 restaurants in China have come under scrutiny for illegally lacing their food with opiates, like morphine and codeine, according to the China Food and Drug Administration. An investigation is underway as to exactly how the restaurants were adding the illegal drugs to the food.

According to the local news agency, Xinhua, dishes that were spiced with opiates, include noodles, hotpot and lobsters. So far, five out of the 35 restaurants are being prosecuted while investigations are ongoing on the remaining eateries. Included amongst the shortlisted restaurants are hot pot restaurants across Beijing.

In a similar incident in 2004, nearly 215 restaurants in the Guizhou province were shut down for adding poppy and morphine to soups and hotpot stews, according to Narcotics police in southwestern China. "Consuming soup or hot pots mixed with poppies for a long time will make you become addicted . and eventually lead you to drug abuse in serious cases," said Wei Tao, deputy chief of the Food Institute with Guizhou Provincial Centre for Disease Control, reported The China Post.

In an earlier case, a restaurant owner in Beijing was sentenced to 18 months for adding poppy powder to a spicy fish dish. Poppy powder when mixed with chilli oil or chinese salt is hard to detect, and is commonly used by hotspot restaurants to bypass inspectors. While the quantities of narcotics used in the food remains low, long-term exposure to the meals could allow the opiates to build up in the body leading to a positive drug test and possible drug addiction.

China previously made news after a Shanghai-based supplier was found supplying expired chicken meat to restaurants, like KFC, Starbucks and MacDonald's. Over 300,000 children in China also fell ill in 2008 after milk powder was found contaminated with melamine, a chemical used in plastic production.


The key to a tasty spicy chicken curry recipe

Whether you use country chicken (naatu kodi) or broiler chicken, marination of the washed chicken pieces is important. Just salt, turmeric powder, and lemon juice will suffice. You can add a little ginger garlic paste, red chili powder and curd/yogurt also. But its optional. You need to marinate for at least 20 mins to an hour. This marination process will soften the chicken and give it a nice flavor.

The key to a tasty curry is freshly ground spices. I cannot emphasize this enough. The aroma and flavor are unbeatable.

For this spicy chicken curry, you have to use at least 6 to 8 fresh light green chilies. The chicken curry gets its addictive flavor from these green chilies.

The chicken should slow cook or simmer in the gravy to absorb all the flavors. You need to use bone-in chicken as boneless will not yield the same flavor as the former.

And the onions have to be sauteed beyond the ‘transparent’ stage or till lightly browned and once you add ginger garlic paste, continue to saute till the raw smell disappears and the oil separates. This is a very crucial process for making any Indian curry be it vegetarian or chicken.

It makes for a perfect accompaniment to steamed rice, any flavored rice, biryani, chapati or naan.

All you chicken fans out there, do give this spicy chicken curry recipe a try. If you do, please share your feedback and pictures of chicken curry in the blog comments or on social media. Would love to see them. You will find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.


Watch the video: Poppy Seeds Powder. Gasalu podi (December 2021).