This is going to be even more hilarious if you speak French but even if you don’t… the looks on my face should be enough to make you laugh. Enjoy the video of my time on the podcast of Arcade Piquante which is basically everything that happened before the event I wrote about in this article XD
It had been a fun ride, I said to myself as my life flashed in front of my eyes.
The room was spinning and my heart was racing. As my entire body was covering itself with sweat and the tip of my fingers became numb, I started to wonder why I had put myself in this crazy situation. A part of me loved the experience but would have never thought it would have ended like this…
Truth to be told, I thought I was going to die laying half naked in the back seat of my car while holding one of Spunky’s poop bag in hope to expel what ever demon I had inside of me. Not my proudest moment I’ll say but, even through the insane pain that I wouldn’t wish upon my worst enemy, I kept laughing (and crying) at my childish decision.
All this began when I first accepted an invitation to appear on a podcast which could remind you of the same concept as “Hot Ones” on youtube but with the added twist of playing a video game. Quite a daunting task to concentrate on playing while answering interview questions as the Scoville rating keep going up and your mouth starts to salivate like Niagara falls.
Spicy food doesn’t scare me, I thought… handling a little heat is totally something I can achieve, I thought.
From as far as I can remember, eating spicy food has always been something enjoyable but in all honesty… I’ve never encounter a heat more intense than the Da Bomb – ground zerohot sauce. Not only it rates at 234 000 Scoville, it’s not even tasty. It’s apparently made with pineapple but you surely cannot taste their delicious sweetness over the complete overbearing heat of the fire in your mouth. I wouldn’t recommend it unless you’re an adrenaline junkie with a foodie side and a slight death wish.
The few minutes after eating it, I felt fine but, it’s as we went down the parking garage of our building that everything went south. Even after chugging a HUGE glass of cow milk (which is something I usually find super gross – surprisingly enough, at that time, it was the most delicious glass of milk I had drank in a long time) and a ton of water, the burn kept intensifying and felt like I had ingested a pound of lava. Kneed on the side of the car, unable to stand up and holding my stomach, I kept laughing while wondering how come Kevin Strahle isn’t dead yet for ingesting so many hot peppers for the Guinness world record. Some people are made much stronger than others and his stomach must be made of stainless steel. After that day, I see him as a super human.
It took a lot of power to stand up quick and move my carcasse in the back seat of our Mazda thinking laying down would relieve some pain but, when I got there, it only made things worst. Instead of the sweet relief I expected, the lava coated my entire stomach lining and it gave me no other choice than to sit up and “hold” my weight on the head rest of the front seat. Things were not looking good and even with the worst nauseous feeling, my stomach kept on wanting to keep the lava in… So I took the matter in to my own hands… or finger to be precise.
A few second after expelling this burning non sense, the future started to look a little brighter. Luckily, Max had read that drinking something acidic also help relieve the burn of hot pepper and made me chugged a bottle of lemon juice mixed with a bit of water.
Days after, my stomach still isn’t 100% back to it’s normal self but my mind has a new funny memory and life lesson she wont forget for the next thousand years. Beside this incident, I had a blast recording the podcast and will notice you the second it’s uploaded on youtube so you can get a good laugh. You’ll probably find me less eloquent than usual but I did my real best considering.
Until then, I hope you enjoyed this very graphic article lol!
Creamy, filling, satisfying, goodness *^_^*
Saturday’s brunch is a real thing and this fuss free recipe is going to be perfect to serve at any time today. Breakfast, lunch or dinner… isn’t it always the perfect time for beautifully grilled veggies, poached eggs and melted goat cheese?
Yup, I thought so too.
So don’t spend your entire day in the kitchen today (unless you’re an obsessed foodie like me) and eat delicious food that will keep you happy and healthy for your big relaxing day.
More than two months now that I haven’t purchased any breads at the grocery and have been surviving on all the baking projects created with my sourdough starter. I decided to make the switch because not only baking breads has these peaceful and humble vibes to it but, eating sourdough everything is good for your gut health.
Up to date, two “work horses” sandwich loafs have been making their mark and this super quick to make spelt & buckwheat bread is one of those. You can whip this cutie in less than three hours from the time to mix your yeast to the end of the baking process. The longest part (if you ask me) it’s the cooling down time before you can start eating.
Hope you give this creation a chance and I’m looking forward to read your comments!
A great bonus from making your own soy milk is the okara (aka: soy bean pulp) left after draining. It’s a resource most factories will either discard or feed to farm animals but, this protein packed ingredient can be added to baked goods, use to make vegetarian/vegan sausages (yup… that’s going to be for a future recipe) or dried up and reduced in powder to add to almost everything. It is versatile, delicious and using the okara is leaving you with no kitchen waste. Something to think about…
As you will see, the process for making soy milk is very simple. If you wanted to make soy cream, bring back the drained milk on the stove top and let it simmer down to half of it’s original quantity. As the water will evaporate, the mixture will thicken and become a nice and silky cream. A thickening agent can be used to make the process faster, I would recommend tapioca starch for it’s light taste.
Most of the time, you’ll find it sold in little balls rolled in spices (like zaatar) and drenched in oil. It is the perfect LOW FAT cream cheese replacement and, you can use it as you would with regular cream cheese.
I bought a pack of rock hard fuyu persimmons, a few days ago, thinking it would take at least a month before they start to softened. Surprisingly enough, they only took a few days leaving me with 10 ripen juicy and custardy persimmons to bake with. One of Max favourite way to start the day is with a fresh smoothie that is both sweet and filling so here we go!
The mango really balance the extreme sweetness of the persimmon while adding a little “zing” to it. The softened oats are there to add a silky texture and give you enough consistence to make it a perfectly filling way to start your day.
Hope you get to try it *^_^*
The inspiration comes from a vegetable soup my grand mother used to make. She used to cut all the vegetables in super small pieces and I always enjoyed the aesthetic of her presentation. You could probably chop everything finely by hand but, if you’re in the lazy club (like me), a hand blender or a food processor work wonders.
This recipe isn’t the soup she used to make but, I would like to think it is as good or at least pretty close.
Delicate, slightly sweet and made with our homemade vegetable broth. The fennel leaves used as garnish but also as a component in the soup really shine with the star anise in the broth. The ginger giving it a nice kick and the lemongrass as the last taste hitting your palate. When it comes time to buy fennel, I always try to get the complete plant with the long rods and a lot of bright green leaves. Back home, I’ll cut it up in “parts” and keep the leaves in a separate container to use them like any other fresh herbs. Next time, I’ll probably add a little extra lemongrass because the taste could have been more pungent and, I would encourage you to do the same if you’re a big fan of lemongrass.
Makes three big portions or four smaller ones. Bon appétit!
If you’re nursing a sourdough starter, there’s always this one day where you have too much of it and, before feeding it, you have to discard some. Since I don’t like thinking I’ve been “wasting” all this precious flour and water, this recipe is a delicious way to use your discarded starter.
There’s only one word to describe these… AMAZEBALLS. They are drenched in maple and brown sugar and the bread texture is soft and elastic. I really hope you’ll get a chance to try this recipe because it’s absolutely delicious and really easy to do.
Definitely one of those sweet treat worth cheating on your diet.