I love to cook with my kids. I have three, and their ages are 15, 6, and 3. The oldest now enjoys occasionally making meals for the entire family, and the other two often help my wife or I in the kitchen.

When I recently made Michele Northrup's Beer Cheese Soup (recipe here), the kids all wanted to help. Soup is a great dish to make with the kids because there's lot's of stuff to throw in and it's really easy to make. I asked my oldest daughter to take some pics of our work to post and show how easy it is (and to show off my awesome kids!)

Start with a stick of butter...

Add some veggies and aromatics...
Dad does the chopping (tuck that thumb in, dad!)...

Dad also cuts the cheese (something I'm REALLY good at!)...

Now it's time for the kids to help! One adds the chicken stock...

Everyone pitches in to carefully add the cheese to the broth mixture....

Just a "splash" of Carrot Karma Hot Sauce (or half a bottle)...

Don't forget the beer! (the internet loves little kids holding beers for some reason)...

A little nutmeg to finish...
And voila! Beer Cheese Soup made by the family! Yum, yum!

So you can see how much fun everyone had, and the soup turned out delicious! I love to cook with my kids. I love teaching them how to make my favorite foods and love spending the time with them. I also love instilling memories and knowledge in their little heads that will last a lifetime. Thanks Michele for the recipe, and thanks to my family for helping me cook!

Ok! It's on! Announcing a celebration of the manliest of foods, THE QUICHE!! This weekend, I will undertake a quest of epic proportions. I will attempt to make no less than TEN (10, X) quiches in less than two days, and I need your help!

Let me know your favorite quiche fillings, or just tell me a bunch of stuff you'd like to see smothered in egg and baked in a pie crust! Either way, I'll pick the top TEN (10, X) filling suggestions and make every one of them. I'll taste the top two immediately, post my results on the blog and freeze the rest for tasting at a later time. Who says The Wine Whore gets all the tasting fun?

So send me all your best quiche-filling suggestions, or add them to this blog as comments. The crazier the better. I'll pick the best or craziest TEN (10, X) and make them. It's QuicheFest 2010! UNLEASH SHELL!!

The great tenor Luciano Pavarotti once said, "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating," and man, did that dude know something about eating! Lou was almost as famous for his eating habits as he was for his golden pipes. Stories abound about him eating whole chickens in his hotel room and flinging the bones over his shoulder, drinking copiously, and generally having bad table manners. His lack of decorum extended beyond the table as well.

One of my college voice teachers told me of an encounter she had with Pavarotti at a concert in the late 80's. Being an opera student herself, she was overwhelmed to meet and talk briefly with the great legend at a very crowded, post-concert gala. When she mentioned that she was also an opera singer, Master P. wasted no time in plunging his whole arm down the front of her formal dress, feeling for and eventually grasping her lower abdomen! Stating simply, "Yes. You have the lungs for it," and without apology, he then turned on his heel and headed toward the buffet!

Needless to say, she was mortified, and had a different opinion of the master after that encounter. While Pavarotti certainly knew how to eat, I bet he had issues finding people willing to eat with him. He needed to be reminded of another great quote from Epicurus, which I included in my first post. "We should look for someone to eat and drink with before looking for something to eat and drink..."

And that brings me to my point. Any meal, no matter how humble or lavish, can be elevated or destroyed by the company you keep. I was reminded of this at lunch yesterday, sharing a cheap, greasy, chinese buffet meal with Randy Watson. I admit that I didn't much want to eat chinese, at least not the americanized crap served in steam trays in an old burnt-out Don Pablo's. I was looking for something exciting, Ethiopian maybe, or perhaps some vegetarian South Indian food. Our cameraderie elevated that very mundane repast into a wonderful time for both of us, and in addition some exciting plans were set into motion. I left feeling full, not only in my belly, but also full in friendship as well. Plus, Randy picked up the tab! Thanks, Randy!!

Have you ever been to a really fancy dinner with great food, only to look around and realize you don't know anyone there, and don't care to know them? Have you ever been starving, with only a pack of crackers or some trail mix to share with a friend, and that act of sharing transforms the meager meal into a feast? Does the question "What was your favorite meal ever?" make you think back to a time when you were a poor student, climbing up to a lookout or down to the sea, with a crust of bread, some moldy cheese, and a few drops of wine to share with someone you loved? We should always keep in mind that the people we share food with are more important than the food itself.

Thanks to Randy for reminding me of this, and thanks to Jon for the Photoshop assist!

I am a voracious reader. As a child I read tons of books, mostly fantasy, sci-fi, and Choose-Your-Own-Adventure novels. As I got older, my tastes changed to speculative fiction, non-fiction and the classics. Now I typically have three to four books of all types on my nightstand at any given time. Usually at least one of those books is a cookbook.

I've always loved reading cookbooks. Early in my life I remember stumbling across a chinese cookbook that came with an electric wok purchased by my parents. I read the thing cover to cover. Then my parents brought back an historical cookbook from Williamsburg, Virginia. I've read that book at least 10 times. I've read everything from the skinniest pamphlet on immersion blender recipes to The CIA's "The Professional Chef", which clocks in at over a thousand pages! Currently I have three cookbooks on my nightstand: Alton Brown's "Good Eats: The Early Years", Fergus Henderson's masterpiece "The Whole Beast: Nose to Tail Eating", and Valerie Hart's "The Bounty of Central Florida", a wonderful Christmas gift that has opened my eyes further to the foods found in my immediate surroundings.

I'm looking for more gifts like that! Do you have a cookbook you've been dying to show off? Are you a writer/publisher who wants to get people talking about your new collection of recipes or research of historic cuisine? Have you written about a new take on crock pot cooking or Shake 'N' Bake that you are eager to share with the world? Does your church or organization put out a spiral-bound cookbook full of hidden gems and family secrets? Send them to me! I'll read it cover to cover and try out a few recipes, posting my results and review at http://food.winewhoreblog.com for all to see and read.

Friends! Foodies! Culinarians! Send me your cookbooks! For address and info email me at lefoodwhore@winewhoreblog.com .

Every once in a while I get some weird food cravings. Recently, my cravings have included meatball sandwiches, buffalo sauce, vanilla milkshakes, and Zingers (those frosting-covered Twinkie-like cakes). That got me to thinking, what causes food cravings? Since we are fortunate enough to have the internet in this day and age, I did a quick Google search and found exactly what I was looking for. Why, just few years ago I would had to have driven to the local library, wrestled with the card catalog then searched shelves for hours to find my answers (shudder). Ain't technology grand?

Voila! According to this article, food cravings are caused by both hunger and hedonism. Most of us know that the stomach sends signals to the brain (and sometimes LOUD signals to our dates) when it's empty. That's hunger. However, when hunger turns to cravings for a specific food (or non-food, as we will see) our brain takes over. Scientists have disproven the theory that cravings are a survival mechanism, caused by the body's lack of certain nutrients. Seems our brains are just really good at calling up past pleasant memories and subconsciously deducing what foods gave us the most pleasure over our lives. Our brains focus specifically on which foods released the most seratonin and dopamine hormones (the same hormones released by sex, which explains why I have to change my pants every time I eat Ben & Jerry's Ice Cream).

Why do we most often crave fatty, sugary foods? Those foods release something called 'opioids' that bind to pleasure receptors in the brain, similar to the pleasure hormones we discussed. 'Opioids' sounds a lot like 'opium', and the article says that isn't far from the truth, as opioids and hormones follow the same neural path to the brain that effects from drugs and alcohol do. "Neurologically speaking, that fast food joint isn't much different from a person selling drugs."

The brain is so good at finding memories of foods that cause pleasure that it goes all the way back to before we were born. Studies show that starting at the 2nd trimester, A fetus can sense different flavors in the amniotic fluid surrounding it. This continues after birth as well, as breast milk can take on subtle differences in taste depending on what the mother has eaten. This can be one way to prevent children from becoming picky eaters. The more adventurous an eater a mother is while breast-feeding, the more likely it is that her child will be willing to try new things.

Sometimes, people get too adventurous. Pica is a disorder that has people craving non-foods such as wallpaper paste, paper, dirt, gravel, and even animal waste. Often a mild version of pica is associated with iron deficiency brought on by pregnancy. Sometimes it can be a symptom of serious mental illness. Those with severe cases even eat metal shards, coins, and large rocks. I've eaten a lot of weird stuff, but this is definitely not normal.

What's the most often craved food? Chocolate, of course. We are even born with a preference for sweet things. Our passion for chocolate is deeply ingrained in us, both mentally and physically, and we are constantly told by society and advertising that chocolate cures everything. Hell, it might.

Everyone is familiar with odd food cravings during pregnancy. Did you also know that women are more likely to have cravings than men, even when not pregnant? Women also more often crave sweet things, while men more often crave savory foods. Speaking of which, I see some buffalo wings in my near future!

What are some of your weird cravings?




Article: http://health.howstuffworks.com/food-craving.htm

Last weekend being Valentine's weekend, I thought it an appropriate time to have my first affair! Last Thursday my dear friend Randy Watson, know to you all as "The Wine Whore" invited me to tag along to one of his affairs, a celebration at Careme's Market in Lutz, Florida with Michele and Tom from Intensity Academy Gourmet Hot Sauces!

Careme's is a little jewel of a neighborhood store. Immaculately clean, well-lit, and carpeted (a nice surprise), Careme's exudes a warm feeling of neighborhood welcome. Concentrating on what they call the "dining out at home" experience, Careme's is stocked with a plethora of meats and cheeses, frozen foods, and pasta, sauces, and other pantry stock items. The centerpiece is a long, refrigerated display that showcases some of the most mouth-watering reheatable dishes I've ever seen. Want a slice of vegetable lasagna that looks like a little snowy Christmas present? Careme's is your store. Want some delectable heat-and-eat prime rib? How about some red heart-shaped lobster ravioli (pictured above)? Together with a colorful array of salads, sides, and other deli fare, you'll find plenty to feed your family in gourmet style. One entire case is reserved for incredible-looking desserts. I took home a scratch-made cannoli, a slice of "black-and-white" cheesecake, and a scrumptious-looking New Orleans style banana rum cheese pie. Sadly I only know how they looked, because my family devoured these treats as soon as I got in the door. I did get to sample many other treats which encouraged me to remember Bill, Don and the staff at Careme's the next time I'm on the hook for dinner and don't feel like cooking.

My other hosts for the affair were Michele and Tom from Intensity Academy. Michele started making hot sauce out of all-natural ingredients for her kids' school project and did so well that it blossomed into a full business! I sampled everything from their Scovie Award-winning Chai Chipotle 'Chup to their brand new, super-secret Garlic Hot sauce. The 'Chups are wonderful, starting with a bold sweet tomato flavor that leaves no doubt that you are eating ketchup, but finishing with a unique chipotle kick or curry zing that leaves you wanting more. The heat ranges from "Hot3" which is spicy enough for the most adventurous eater to their 'Chups and a Chai Thai Teriyaki sauce that was mild enough for my 3 and 6-year-olds to enjoy over some noodles (recipe on Intensity Academy's site here!) The heat of the sauces were equal to the warmth of Michele and Tom as they gleefully dished out samples for the large crowd and talked excitedly about their products. I liked every single sauce I sampled that night, and the crowd favorite was easily their soon-to-be-released Garlic Hot sauce. I'll be returning to Careme's as soon as it's out to stock up!

Thanks to Careme's Market and Intensity Academy for making my first affair a memorable one!

Careme's Market is found online at http://caremesmarket.com. Intensity Academy can be found at http://www.intensityacademy.com. Follow @MicheleNorthrup and @SaucyDude on Twitter to see the inner workings of the Intensity Academy operation!

My wife will be the first to tell you that I am not a romantic. I do my best to become one on the occasions that call for it, but usually I fail miserably. Even when we were dating I struggled to put together romantic dinners, dates, and events. I fell back to all the old standbys for heightening romance and arousal. Since we have three kids, Valentine's Day has become more about them than about us, and nothing arouses us more these days than the words: "We have 15 minutes before any of the kids get home."

Now I find that all the old traditions and tales about things that get your partner in the mood may not be true. According to this article from the New York Times, many of the once-hallowed methods of causing arousal come up short at best.

Think chocolate is the way to your lover's heart? Better bring a lot of it. One study in the article claims a 130-pound person would have to eat 25 pounds of chocolate to feel its euphoric effects. How about cherries? The aroma in cherries has been shown to actually decrease sexual arousal in women. The same goes for the aroma of charcoal-cooked meats , so don't think a nicely grilled filet mignon is the key to a night of passion. What about that sly, slimy seducer from my honeymoon, oysters? Apparently I didn't eat nearly enough that night to benefit from their carnal qualities. You'd have to scarf down more than twice as many as I did to feel the love.

That brings up another point. Big heavy meals are another no-no for love. The Times article recommends eating lightly if planning a tryst later. Who feels sexy when stuffed to the gills? Playtime turns to naptime fast after a big feast.

So what foods DO work on the libido? The answers aren't that surprising. For women, the aroma of baby powder mixed with licorice seems to do the trick, as well as licorice and the smell of cucumber or banana nut bread. For men, the answer is even less surprising. Doughnuts. To paraphrase a great television romantic, "Mmm.... doughnuts...." The aroma of doughnuts is shown to increase arousal in men (Duh!) but only if mixed with licorice! I'm seeing a pattern here. I actually like licorice, and now I'm starting to see why. Chili peppers are another non-surprising aphrodisiac, while guacamole is somewhat strange. Perhaps the oddest combination was the scent of lavender and pumpkin pie, but wouldn't that mean that Thanksgiving would be our most amorous holiday? It certainly isn't, and George Carlin (RIP) explains why: "It's because all the coats are on the bed!"

So when you are planning that something special for that someone special this Valentine's Day, keep in mind that eating small portions of lavender-scented, spicy licorice on a tiny slice of pumpkin pie may be just the thing to fan the flames. Or just have a doughnut.




What are some of your food turn-ons?

Seeing as it's the week after the Superbowl, this seems to be an appropriate question: What's the worst food hangover you've ever had? Now I'm not talking about alcohol-induced hangovers. Those are better discussed by my fellow Whores. I'm speaking of that bout of indigestion after the midnight cruise buffet, or the fiery consequences of a curry-eating contest gone bad. What's the worst you've ever felt after eating? Food-poisoning doesn't count. Just relate stories of times you've done it to yourself.

I'll kick it off with a story of my honeymoon. My wife and I stayed a few days in Hilton Head, South Carolina. It being September, we didn't brave the chilly Atlantic waters, but we did brave another September specialty, oysters! Most of you may have heard that fresh oysters should only be eaten during months that have an 'R' in the name, and that they aren't safe to eat any other time. This isn't true. With proper care and preparation, oysters are safe to eat year-round. However, oysters 'R' better in months with an 'R'. The reason? Sex.

Oysters are bivalve mollusks, and as such, spend most of their lives like I spent my senior trip to the beach; completely sexless. Fat with glycogen and salts (the stuff that makes oysters tasty), oysters are content just to lay around and filter feed from fall to spring. But in late April, these yummy little snot goblins get spring fever! Quickly converting all that salt and glycogen into tasteless, watery sex organs, oysters assume a sex, any sex, and spend the summer the way David Duchovny spends a week in Vegas. A lot of energy is spent making mucus-y whoopee, and as a result, oysters during summer months aren't as plump and tasty. It's best to eat them while they are fat and lazy. Besides, who wants to mess with a mollusk in the act of mating?

So back to my honeymoon. For dinner one night, my wife and I ate at The Crazy Crab restaurant in Harbour Town, famous for it's "bucket of oysters". Not to shy away from a house specialty, I immediately ordered said bucket. Well, the bucket came out, empty, followed by a large cafeteria tray piled extremely high with steamed oysters. Turns out the namesake bucket was for the shells. With barely a shudder of hesitation, I gleefully dug in to the veritable reef of shells, greedily shucking out all the yummy oysters and spraying the table with bits of shell, lemon juice, and horseradish. Some romantic dinner, huh?

Well, I did my best to finish that whole tray of oysters. I probably downed fifty or more before I reluctantly threw in the towel. On the way back to our condo, I waited patiently for the OTHER myth about oysters to kick in, their aphrodisiac qualities. On arrival at our little love nest, I did indeed feel a familiar rise of pressure in my lower abdomen, but it wasn't what I thought it was. To spare you the sordid details, suffice to say I spent the majority of that night in the comforting embrace of the porcelain god, instead of my spouse. It wasn't food poisoning. I've had that and it's terrible. It was just a case of overdoing the oysters.

So that's my story. What about you? What's your worst food hangover?

It's here!! The weekend of the Big Game! And Le Food Whore is here to ask "What are you planning to eat during the Superbowl?"

Too many people cop out with delivery pizza, stale deli sandwiches, or bagged chips and slimy, vapid salsas. Well, I'm here to help with that. I've scoured the wide world of web in search of the best, most impressive recipes for gameday snacks and pigskin provender. There's still plenty of time to prepare, so try out one of these great recipes and let me know how they went!

We'll start with wings, one of the more popular selections of football food. Here's a great recipe for BAKED wings (less mess and less calories) from foodandwine.com!

Next is chili. Perhaps no other food (except barbecue) incites differences in opinion the way chili does. Everyone (including yours truly) seems to have their own chili recipe that is "the best", and the debate about contents is heated. Beans? No beans? Green Pepper? No green pepper? Spicy? Sweet? The battle rages on. Since nearly everyone has their own special idea of what chili is, I decided to find the craziest, most ludicrous chili recipe on the internet. It seems, however, that chilicooks.com has beaten me to it, assembling a list of crazy chilis that beats anything else I've seen. If the idea of carrot and olive chili, tequila chili, pumpkin chili, or even New England Seafood Chili is too bizarre for you, try this simple crock-pot recipe from Rick.

What else? How about a Thai dip? Irish nachos? Mexican Party Mix? My mom used to make a quick and yummy snack called "bambini" that was always a hit with kids and adults alike. Looking for a replacement for that flavorless salsa-in-a-jar? Try this.

So instead of once again picking up the phone and ordering cardboard-and-cheese to eat during the Superbowl, this year why not impress your friends by trying a new recipe? They'll spend next week talking about your food, instead of the "Super" commercials.

Go Teams!!

You may be wondering what the "I Just Ate This" section over on the right-hand column is all about. No, it's not everything that I just consumed in one sitting, it's a novel idea for a simple blog run by my friend Steez. He had a great idea of making a blog where he and his friends could just upload pics of what they just ate, complete with a small description. Some of it is homemade or fancy, and looks downright yummy. Some of it is weird (raw beef?) and some of it is just junk food. If you're in need of a quick food porn fix, head over to I Just Ate This and tell'em "Le Food Whore" Todd Sweeney sent ya!