By JANET K. KEELER from staff and wire reports
Published June 4, 2003
[Times photo: Patty Yablonski]
Brain freeze
Wristwatch from the Decorated Chef
brain freeze
I scream, you scream and when we eat ice cream too quickly, 30 percent of us scream from a sharp pain that grips us between the eyes for about a minute.
The excruciating pain that can come when we gobble something cold is called brain freeze. It's often association with 7-Eleven Slurpees but has been around much longer than the icy concoction, at least as long as ice cream and hot days. The phrase is also used to mean a minor mental lapse, like when you intend to say something and out tumbles, "Oh, I can't remember what I was going to tell you." "Must not have been important" often follows. Can be used interchangeably with brain cramp in this instance.
Brain freeze occurs when something very cold is introduced into the mouth all at once, explains Jack Valko, writing for the Answer Geek column at ABCnews.com. The body tries to warm the roof of the mouth by dilating blood vessels which have been constricted by the sudden burst of cold. This hurts. Nerves carry the pain into the brain on branches of sorts and that causes the headache. Medical folks call this "referred pain."
Brain freeze can be avoided by eating slowly. Yeah, right, tell that to a sweaty Florida kid sucking on a Slurpee.
Cooking class
To prevent shrimp from spinning around on the skewer when you turn them on the grill, thread each shrimp twice. First pass the skewer through the body near the tail, then bend the shrimp and pass the skewer through the shrimp again near the head. - From The Best Kitchen Quick Tips by the editors of Cook's Illustrated magazine (Boston Common Press, 2003).
Constant comment
"It's difficult at our age to not look like mutton dressed as lamb." - Susannah Constantine, co-host of the BBC television show What Not To Wear, to an over-40 woman getting a wardrobe makeover.
If you still aren't convinced the Internet is a place where the slimmest idea can make somebody some money, visit this site. For only $10, you can join the I Hate Mayonnaise Club, which will get you a membership card and an 8- by 10-inch certificate of membership. (Aren't they the same thing?) For an extra fee, you can buy a bumper sticker or refrigerator magnet. The letters from mayo-haters around the world are amusing, even if they seem made-up.
What's that mean?
Delmonico steak is the name for a boneless cut of beef from the short loin, also referred to as New York steak. The term Delmonico refers to certain dishes made famous at the legendary Delmonico's in New York City, the restaurant credited with introducing French cuisine to America in the early 19th century.
Help for kitchen burns
If you've forgotten to put on your oven mitt before you picked up a hot pan, you'll appreciate Water-Jel. For 20 years, paramedics and soldiers have used this water-based gel to relieve burn pain. Now the bandages and ointment are available to consumers. A small kit, which contains a bottle of ointment and a sterile dressing, is available for $7.95, plus shipping. For information or to order, call toll-free 1-800-645-6789 or visit www.forburns.com
Know your spices
The ever-expanding herb and spice selections at supermarkets give cooks ample reason to add Herbs & Spices: The Cook's Reference, by Jill Norman (DK Publishing, $30), to their bookshelf. This comprehensive reference, with concise and approachable text, explores the origins and culinary uses of more than 120 fresh and dried herbs and spices. Visually, the book is just as useful, with gorgeous, close-up photos that can speed identification. Adding even more value are the dozens of recipes, lots of step-by-step tutorials (drying herbs, shredding fresh spices), a fine index and bibliography.
Timing is everything
What time is it? Half-past a pizza slice, perhaps? Whimsical culinary-themed wristwatches from the Decorated Chef include nods to chefs, pizza lovers, bakers, tea drinkers, wine sippers and cake decorators, among other specialties. The watches are sure to get attention beside helping you keep your appointments. Each costs $50 plus shipping; call 770 977-0589 or visit online at www.decoratedchef.com
