Scientists have started studying cultures where people are living the longest, and they attribute the following to doing so:
1. Keep moving around naturally, such as walking or gardening;
2. Find some sort of a purpose in Life, and pursue it with a passion;
3. Work less and slow down, and make sure to take a lot of vacations;
4. Don’t eat until you’re going to burst; stop at about 80% of your “full”;
5. Eat more plants, and a lot less meats and processed foods;
6. Toast each other with red wine, but in moderation (2 glasses a day for men, 1 for women);
7. Find a way to socialize and have a social network;
8. Feed your body, and your soul with spiritual activities, and,
9. Make sure to make “family” a high priority.
The Dining Duo has a 10th answer to longevity: bring a Scottish Terrier into your house and make sure to pet him or her countless amounts of times per day (no moderation necessary)
1. Joel R0buchon- Las Vegas: The Dining Duo's #1 restaurant in the country. Beyond superalitive.
2. Hello Restaurants: when are wait-staff going to stop asking, "Are you still working?". We left work at the office.
3. Cut lemons in water? Ewwww. A recent study showed that nearly 75% of all lemon slices tested had some human feces on them. And then they float in your water like a toilet bowl.
While salt is a necessary nutrient, most Americans consume many times more sodium than they need in a day. Too much salt can raise one's blood pressure and increase the risk of heart attack or stroke. Processed foods are notoriously high in sodium- just a can of soup can contain more than a days worth of salt!
Assuming you consume a "typical" diet, it's nearly impossible to not get enough sodium- you'd have to try extremely hard to wind up with a sodium deficiency. Essentially every packaged food contains substantial amounts of added salt. Salted nuts, packaged lunch meat, canned fish, soups, chips, salsa and various sauces are all usually high in sodium. Even healthy items, such as whole grains, skim or soy milk and egg whites tend to contain a good deal of salt. The only foods normally available with minimal sodium would be fruits and vegetables- but some people prepare such foods with extra table salt. --source: WikiAnswers.com
Bravo to Elaine and Steve for actively reaching out to our powerful Gay community. It’s a nutural since, as a group, we love style, service, and fun with a flair, all the things the Wynn/Encore serve up in their own inimitable fashion. Now it’s even easier. They’ve set up a direct dial to the LGBT community with 702. 770.LGBT, and you’ll be immediately connected with an LGBT concierge who will be sensitive to all your requests, making your suite, dining and shows all you want and more. The entire hotel is more than gay sensitive, they are LGBT welcoming. Isn’t it nice to be welcomed with open arms.
Read More......Get a Q-trip and quickly touch one end of it to the little thing that dangles in the back of your throat (the uvula). If you don't throw up, the gag reflex interrupts the spasm of your diaphragm and you'll stop the hiccups. Try it some time, but not at the dinner table.
Read More......We've been told that eating fruit on an empty stomach will then play a major role in detoxifying your system while supplying you with a great deal of energy for weight loss and other activities. Consider these yummie fruits:
KIWI: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange. APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants & flavonoid which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke. STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging free radicals. ORANGE: Sweetest medicine, eating 2 to 4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer. WATERMELON: Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene - the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium. GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes.
The next time your waitstaff asks, give it some serious thought. Did you know that a study of 1,409 people over a 21-year period of time by the University of Kuopio in Finland (in collarboration with Karolinska Institute in Sweden) showed that folks who drink 3 to 5 cups of coffee daily in their midlife are up to 65% less likely to develope Alzheimer's disease or other forms of dementia as they get older? Make it a double espresso!
Read More......It’s bad enough we’re not sure how to tip in this country, but when we travel as Americans overseas, we definitely hand out too much money in gratuities, so much so that the local people think we’re both crazy and stupid. Lynn Staneff of Magellan’s Travel Supply Company says, “The most glaring way to show you’re an American – besides your accent – is to over tip. In some countries, particularly Asia, it isn’t even considered polite to tip. When you do it in these places, you’re saying that the person you’re tipping isn’t hospitable enough to provide service without a bribe.”
In Japan the servers view tipping as an insult. In many other countries, actually handing a tip to a waiter is considered insulting, and that’s why small trays are left on the tables.
Do homework and check guidebooks in the region where you’re traveling to look for the local custom. Or, ask the concierge at your hotel. You just may find that the tip is already included in the bill as many European restaurants and hotels do, or you may be told that there’s no tipping at all, such as in Tahiti, Fiji, Thailand, Vietnam, and other parts of the South Pacific.
Bottom line, 18% is not the rule of thumb throughout the rest of the world.
Can drinking wine really make a health difference? The latest studies promoted by the American Heart Association say yes…but they define “moderate wine consumption” as one to two four-ounce glasses a day.
1. Journals of Gerontology: Published in 2007, wine drinkers enjoy a 34 percent lower mortality rate than those who chug beer or spirits;
2. Annals of Internal Medicine: Published after a 16-year Harvard School of Public Health study in 2007, showed that moderate drinkers suffering from high blood pressure are 30 percent less likely to have a heart attack than nondrinkers;
3. Nature: Published in 2006 after a study at Queen Mary University in London, showed red-wine tannins contain procyanidins, which protect against heart disease. By the way, wines from Sardinia and southwest France have more procyanidins (whatever the heck that is) than other wines, so oh-la-la to that;
4. Diabetes Care: Published in 2005 after Amsterdam’s VU University Medical Center researched that moderate drinkers have 30 percent less risk than nondrinkers of developing type 2 diabetes. Just so you don’t think it was just the Dining Duo in the study, the research tested 369,862 folks over an average of twelve years. That’s a lot happy Dutchmen;
5. Stroke (now there’s a publication everyone will reading on vacation): Published in 2006 after studying 3,176 folks over an 8 year span, wine showed the possibility of suffering a blood clot-related stroke drops by nearly 50 Percent in people who drink moderate amounts of alcohol;
6. Nature (they love their wine tests): In 2003 they published a study of 1,379 people in Iceland (apparently more people prefer living and drinking in Holland) which showed that moderate drinkers are 32 percent less likely to get cataracts than nondrinkers…and those drinking wine are 43 percent less likely to develop cataracts than those drinking mainly beer (are you able to read this?);
7. American Journal of Gastroenterology: Published a Stony Brook University study of 2,291 folks over a four-year period that illustrated that moderate consumption of wine—especially yummie red wine—cuts the risk of colon cancer by 45 percent; and,
8. Neuroepidemiology (say that three times): Published a study by Columbia University of 1,416 people that showed brain function declines at a markedly faster rate in nondrinkers than in moderate drinkers; and who wouldn’t want that?!
We all know that “T.I.P.S.” means “To Insure Proper Service”. But that’s only half the story, as far as The Dining Duo is concerned. Restaurateurs owe some C.A.R.E. to their patrons: “Customers Always Returning is Essential”.
So how do restaurant owners and managers show a little care? Recently, we had three fabulous experiences that made us consider the “not-so-fabulous” flip side. We visited our favorite, The Polo Lounge, and the Chef immediately sent over some hors d’oeuvres “on the house”; we haven’t been to Ortolan in ages, and yet when we went last week, the Chef/Owner remembered us by sending over some complimentary appetizers; we visited Mistral in Sherman Oaks for the first time and the owner (who did not know we review restaurants, sent over some amazing sautéed shrimp because he wanted to introduce the restaurant to us since we “live in the neighborhood” (by the way, we will be reviewing this wonderful restaurant shortly in the future). All were great experiences, and it made us feel appreciated and welcomed; these restaurateurs gave us the CARE we love to receive.
Yes, but what about the majority of the other restaurants we all frequent that don’t give away ice in the wintertime? It’s not about getting something for “free”; more so, it’s about being acknowledged as a patron and being made to feel special, welcome and appreciated. What is the food cost of an appetizer, or an after dinner drink, or perhaps a dessert? We are most certain that it’s nominal, and especially when compared to losing a customer forever. We have been repeat—and paying (once again, if a restaurant knows that we’re reviewing them, we do not accept free food before a review is written) –customers of many a restaurant and we are frankly getting tired of stupid restaurateurs taking us for granted. After speaking with so many of our friends about this, it appears that you all feel the same way. So, how do we show our silly restaurant owners how we feel? Simple—stop going to them. There are many magnificent food choices, and I think we should reward those that care about us. Don’t you?
(Do send us an email and let us know your thoughts: FabDiningDuo@aol.com)
If you cross Gilligan’s island with Robinson Caruso, somewhere in between lays Le Taha’a Private Island and Resort. Actually, it too is on a Motu, not the actual island of Le Taha’a, which means that it has sandy beaches and blue lagoons, with some of the best coral and fish snorkeling in the region, if not the world. The island of Taha’a is often referred to as “The Vanilla Island” as much of the world’s natural vanilla comes from here. It was also the center for fire walking ceremonies. If the main island is quiet, the Private island resort is even quieter. Tom and katie Cruise recently stayed here for ten days in villa #7, which has a peek-a-boo view of the peaks of Bora Bora and was our villa, as well (however, the best view bungalows are #3 – 6).
Le Taha’a Gastronomique Quelle Horror!
Although the food in the Gastronomique restaurant is excessively expensive and close to atrocious (and not even worth reviewing, albeit a beautiful and intimate setting), the breakfast buffet is conversely rumored to be the best in French Polynesia, and we had to agree.
Carafes and teak boats filled with myriad food selections surrounded the plethora of items available for consumption when breakfast calories are of no concern. Served in their “Vanille” restaurant, which is a sensational tree-house looking area on raised pontoons, one can choose a table under the shade of a local palm and consume fabulous French baked goods such as croissants, croissants aux chocolate, muffins and more. The French Toast is fabulous and so are the pancakes. The bacon is imported from New Zealand, and it’s thick and smokey. There’s also all variety of egg dishes, including omelettes, and various salads and concoctions. Add all of that to island fresh yogurts made with all sorts of tropical fruits, pallets of fresh pineapple, mango, papaya, guava, grapefruit, bananas and more, and the only thing missing is a bigger stomach. Le Taha’a Private Island and Resort lacks the sophistication of its newer competitors in the islands, but that said, it is a fabulous place to start your trip, and an even better way to start your day with their breakfast buffet.
TE HONU ITI – MOOREA
Cook’s Bay
Tel 79 29 98
www.restohonuiti.com
referenced in “1000 places to see before you die”
Poele D’or 1974
Straight across the twelve mile Sea of the Moon from Tahiti, at only twenty square miles, this luxuriant and fertile island is dominated by spires and peaks. It is an amazing blend of lagoon, mountain, jungle and sea, and it explodes with natural beauty beyond description. So much so, that it’s been used by many filmmakers as backdrops of their productions, including Mutiny on the Bounty (starring a young Mel Gibson). The dramatic jagged peak of Mouaroa was inspiration for Michener’s Bali Hai”, and we were inspired by a little local restaurant that cooked up a feast to match its island home.
“The Little Turtle” in Polynesian, this small, captivating restaurant on the sea on the enchanting, lush island of Moorea delivers a big bang for the buck. Owned and operated by Chef Roger who immigrated from France 31 years ago, and his native Chinese-Polynesian wife along with their two adult sons, the cuisine is typical French utilizing only the very freshest of ingredients, spices and elements. The breads are all homemade (actually made by our waiter), and are to die for; which is what you actually may do before you leave the restaurant, so don’t plan on rushing through this meal.
Just a short drive from the docks at Cook’s Bay (They will pick you up from there and drop you off, free of charge, and in fact Chef Roger gave us a ride), what looks like a little shack, greets you with an aroma of food smells that is a little bit of heaven. Made from local woods, the establishment has window (well, there’s no glass) tables with views of the lush tropical landscapes and dramatic unspoiled mountains beyond. The dining room is dotted with paintings the Chef made himself and which are of course, for sale; his wife often sets up a table with pearls and other collectibles, many of which are quite beautiful and reasonable (although bargaining is not the course in the islands, we noted that she had no problem with lowering her prices if asked).
After gorging ourselves on the breads, Michael enjoyed the Seafood Soup which was loaded with shrimp, mahi mahi, and other assorted sea foods, and was sensational. He followed this with the mahi mahi smothered in vanilla sauce, and although all the dishes were a bit heavy on the sauces a la typical French fare, it too was sensational. 
Scott more than thoroughly enjoyed the fresh lobster which was one of the most tender and juiciest lobsters he’s eaten. It too had a creamy sauce of vanilla and other assorted spices, making the dish unforgettable. The lunch was a bit pricey at about $130, but well worth it. Be careful to take a Visa or Mastercard as they do not accept Amex and you may wind up doing dishes, which is what the waiter suggested when all we had was our American Express card. We could have left home without it.
The Polynesian Legend of the Test of the Javelin
There was a princess in the Hawaiian Islands who wanted to marry a valiant hero. The news came to Tahiti and Ta-fa’i, made the journey to Hawaii with his five cousins to seek her hand in marriage, but the king put their courage to the test.
Tafa’i and his cousins armed themselves with javelins. They were to kill the famous pig named “Whole Swallower”, a monster who ate people. The first Tahitian threw his javelin, which bounced off the thick hide of the pig, and then he was immediately swallowed up. The same fate awaited all the others too.
When it was Tafa’i’s turn, he plunged his javelin into the pig’s throat and emerged victorious. He carved up the pig and his cousins came out and returned to life. Tafa’I was recognized unquestionably as the greatest hero Hawaii had ever seen. The king offered his daughter’s hand in marriage, but to his surprise, the Tahitian warrior refused, declaring, “And now farewell, we are returning to our country”.
The Hawaiians understood that they had gravely offended their guests by imposing this test on them. The Tahitians returned home and decided to choose their brides in Tahiti, where there lived young girls of incomparable beauty. They had celebrations of legendary proportions, including fresh pineapples, mangos, papayas, grapefruits, bananas, breadfruit, and of course, roasted pig.
The moral of this legend: Tahiti is indeed close to heaven, and the food they prepare is not far behind. Make your own legends and put Tahiti and her islands on your travel and culinary map.
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Michael H. Epstein & Scott E. Schwimer take on the food & Hotel scene around the globe. Lovers of food, life & each other, who knows more about luxury hotels & the restaurant scene than two partners who eat out 21 meals a week for 28 years together? Look for them at the best restaurants & resorts on the planet. > More about the Dining Duo |
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