FOODS THAT PUT YOU IN THE MOOD
and other candid culinary confessions
FOOD COMES FIRST, THEN MORALS.
BERLOT BRETCHT 1898-1956
GOURMET DE FUNK - “HOME MADE SOULFOOD COOKING LESSONS”
“add what you like
and what would you like?
Just make sure to arrange your composition intuitively my friend
For as long as this day allows freedom of expression...
we shall cook,”
“In our age of sexual innuendo, the kitchen is the new bedroom,”
“It’s easy to create ‘in the mood’ dishes when you select the right ingredients.”
- Amy Reiley.
After laboriously scouring many books and websites I have come up with a list that I believe to be the most popular, according to tradition and popular belief., and of course, accessibility.
CHOCOLATE
BANANA
OYSTERS
CHILLI/SPICES
GINGER
GARLIC
VANILLA
RASPERRIES/STRAWBERRIES
CROCIN (SAFFRON)
PEACHES
HONEY
MANGOES
ALMONDS
FIGS
AVOCADO
I will cover a couple of the obvious ones in the list, but you know me...I don't like obvious. I like to venture into the more exotic, and lesser known foods. I will be covering Plant and Animal here. Most of these things you have probably been eating, unknowingly creating a subtle mood or chemical change in the body all along.
Isn't that a fun thought...LOL
I'll start with the obvious...
BANANA
au natural
for those who liked things well arranged and no boring bits
and there is nothing quite like a well hung banana flower
I thought that the pictures said it all...but for those of you who would like the facts, this link will provide some...maybe not the ones you were after though...LOLOLOL
HONEY
The nectar of Aphrodite, honey is one of the most seductive foods in the world. Sticky, viscous, deliciously sweet, honey is as much a sensual experience as it is a delicious indulgence.
In ancient times, it was traditional to present the newly weds with honey to help them enjoy their first sexual encounters and aid to procreate a child! (Hence the term “honeymoon”)
The use of honey as an aphrodisiac is also mentioned in the Kama Sutra and The Perfumed Garden, where it is said that honey spiced with nutmeg is said to heighten an orgasm.
Scenically, honey is an aphrodisiac due to its rich B vitamin and amino acid content boosting energy and stamina.
What most honey lovers don’t realize is that this liquid gold’s finest property is in its variety. There are styles of honey to suit every mood. Experts say that there are as many variations of honey as there are cuvees of wine. Styles run from bold and thick as molasses to soft and creamy as butter.
Even in its manufacturing, honey’s lore is that of pure romance. Culled by honeybees, it is created from the nectar of flowers, the ultimate emblem of sexual ripeness.
some great honey food creations:
Honey-nut pie
honey almond delight
french toast baked in honey pecan sauce
(all recipies by request)
RAS EL HANOUT
Ras el ha what??????
A blend of herbs, spices, flowers and resins...created in the markets of Marrakesh, and Spice shops of Morocco.
According to my research there is no set recipe. Blends can contain anything from 20 – 50 (or more) spices.
It is a lesser known fact, handed down from generation to generation, that some skilled spice merchants would add wicked little pinches of substances that are illegal in most countries.
What I have done is cross reference a few different recepies, and come up with what I like.
Some of these lesser known ingredients may sound hard to find, but these days, most good speciality spice shops do all the hard work, and source things from around the globe. Most are online, and will mail order as well.
Your imagination is what limits you here.
Ingredients from over 20 different herbs and spices include:
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 3-inch piece of cinnamon stick (cassia bark)
1 1/2 teaspoons allspice berries
1⁄2 teaspoon fennel seeds
1 teaspoon black peppercorns
2 whole cloves
1⁄2 teaspoon cardamom seeds
1 teaspoon ajawan seeds,
1 tablespoon cumin seeds
1 3-inch piece of cinnamon stick (cassia bark)
1 1/2 teaspoons allspice berries
1⁄2 teaspoon fennel seeds
1 teaspoon black peppercorns
2 whole cloves
1⁄2 teaspoon cardamom seeds
1 teaspoon ajawan seeds,
1 teaspoon kalajeera,
1 teaspoon galangal,
1 teaspoon sweet paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1⁄2 to 1 teaspoon cayenne chile
1⁄4 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon sweet paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1⁄2 to 1 teaspoon cayenne chile
1⁄4 teaspoon ground nutmeg
1 teaspoon salt
pinch Grains of Paradise,
scattering of Lavender,
A few star anise
1 teaspoon oris root,
small handfull rose buds,
I teaspoon monk's pepper
(Sorry, no spanish fly. It is illegal )
(sorry, no hashish..It is also illegal)
You are, however, free to experiment in the privacy of your own home with any variations of this blend your heart desires, and what is available to you.
mix together, and store. Use as needed in chicken, lamb, vegetable dishes, or sprinkle on hot buttered steaming rice, or cous cous.
FISH ROE:
The very first time I heard of Fish roe, was when a beau was courting me, and trying to impress me with his extensive culinary knowledge. And boy, did he have some.
This one particular day, He purchased some lemon sole from the Fishmonger, and brought it to my place to prepare.
His Grandfather was the local Fish Monger in the 70's, and his family are no strangers to the delights of the sea. There is NOTHING he has not tried. I mean nothing.
He quickly noticed that one of the fish was a female. He knew this because of a little sac of pink roe still intact under the skin. He got this wicked look in his eyes, and a sly smile. But he never said a word.
I made the salad.
He cooked the fish.
He had also purchased a bottle of wine, called “Ravens Head”.
The meal was cooked, and we dined in my then, sparsely furnished, top floor room. All I had was a queen sized bed, a lounge, bookcase and my turntable.
The fish, although very fiddly to eat was one of the best meals I've ever had made for me. He knew the perfect temperature to sizzle the butter, turning it nutty brown. The garlic, and fresh chives, white pepper...not much more.
The first taste of wine is one I will never ever forget. It was exquisite!
(We have never been able to track that particular drop down again).
I Remember feeling very relaxed, a little tipsy...well a lot actually, and what happened next can only be described as a wild and spontaneous night of passion that one normally reads about. I seem to recall a bay window...me looking (well hanging) out of it, looking out into the street below, next thing I feel something arouse my attention from behind.
I was hoping to fucking God, that no-body walked past or heard the noise coming from the room above...
That was way too much information...so lets just bring it back down a little with some cold hard facts about fish roe (caviar is also the roe of fishes)
trout roe
Fish roe contains a group of phospholipids responsible for the aphrodisiac effect
- Increases libido
Stimulates dopaminergic (D1) receptors in the hypothalamus
Increases sensitivity of sex hormone neuroreceptors to testosterone (It does not stimulate secretion of testosterone)
- Enhances Penile Erection
Increased libido promotes nitric oxide release in the corpus cavernosum which starts the cascade of events that lead to penile erection
Increases sensitivity of sex hormone neuroreceptors to testosterone (It does not stimulate secretion of testosterone)
- Enhances Penile Erection
Increased libido promotes nitric oxide release in the corpus cavernosum which starts the cascade of events that lead to penile erection
cooked roe
IT'S NOT AS SCARY AS IT LOOKS...LOL
Sea Urchin
Sea urchins are harvested for food. Contrary to popular belief, the portion of the sea urchin sold and served as one of the ocean’s most opulent treasures is not the roe. It is the gonads of this hermaphrodite sea creature that are scooped out of the urchin’s spiny shell in five custard-like, golden sections. Known in Japan as “uni” and traditionally considered an aphrodisiac, gonads are the only edible part of the urchin.
“UNI”
...the lowdown.
This is a GREAT link to read.
OYSTERS
GIVEITTOMERAW
Casanova, the 18th-century lover who would breakfast on 50 oysters, has been vindicated by a study that proves they really are aphrodisiacs.
And spring, scientists say, is the time of year the shellfish have their greatest aphrodisiac quality.
(We are in Spring in the Southern hemishphere)
“The team of American and Italian researchers analysed bivalve molluscs - a group of shellfish that includes oysters - and found they were rich in rare amino acids that trigger increased levels of sex hormones.”
To read about the study, and it's conclusions, go to the following link. It's just too much reading to add here. But in a nut shell, it looks like the jury is in on this one...O O O O O O O O O YES!!!!
CHOCOLATE
Theobroma cacao
Cacao friut
The ancient Mayans drank chocolate for fertility, and the Aztecs were convinced that dark chocolate was a potent aphrodisiac. King Montezuma had rather a large harem which, as all harem keepers know, requires considerable dedication to satisfy. Fifty cups of dark chocolate a day later and Monte was a happy man.
A known active ingredient is the stimulant theobromine
More recently studies of popular aphrodisiacs including dark chocolate have shown that phenylethylamine is present, a relative of amphetamines that peaks when you fall in love, and surges into the brain during orgasm! The testosterone levels of ladies have been shown to increase after eating chocolate. Chocolate also contains Serotonin, a neurotransmitter that produces feelings of pleasure in a similar way to sunlight, and has been shown to be elevated for the first year of falling in love.
It has been said that in the 17th century ladies living in San Cristobal de la Casas, Mexico, fortified themselves with a cup of hot dark chocolate while attending high mass. Outraged at such consumption in the house of God,the Bishop subsequently banned the drink. The ladies left the church and the Bishop met an untimely end by drinking chocolate laced with poison!
The Bishop should have known - never separate a lady from her chocolate!
OR HER CHOCOLATE DECORATED MAN
The bean is filled with flavonoids which are pigments that act as antioxidants and give plants their rich colors
So the question is, how if at all do these flavonoids tie in to the big O??
Well, here’s the good news, besides relaxing blood pressure and reducing cholesterol, these flavonoids stimulate the production of “pleasure nuerotrasmitters” the chemicals in your brain that also get released during pleasurable experiences from intimacy to laughter with friends. These pleasure chemicals (serotonin, dopamine, norepinephrine) also act as antidepressants in your mind -bonus!
OK so now you’re relaxed, feeling pleasure, and blissful while eating chocolate. I’m thinking that could put a woman in the mood.
AND DARK CHOCOLATE IS THE ONLY WAY TO GET ALL THOSE BENEFITS.
THE DARKER IT IS, THE BETTER IT IS FOR YOU...FACT
for those of you, (like me), who like cold hard data, this explains the chemistry of Theobroma:
other theobroma plants include:-
camellia sinensis – or tea
kola nut - (coke) is related
AND SOME VISUALS TO LEAVE YOU WITH...
YOU WILL NEVER LOOK AT YOUR FOOD QUITE THE SAME WAY AGAIN
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