Who would have thought a significant link between food and doctors has existed for decades? Granted, food is an essential part of life, is partially responsible for shaping our day and is of course also clearly correlated with health. As food and it’s appearance seem to be something everyone knows about and can relate to, instead of challenging the brain with confusing latin names, the medical world has been kind enough to supply laypersons (and medics) with less technical, descriptive food related, terms. It is great for describing findings! If I told you a manifestation of Kawasaki’s disease and Scarlet Fever is an erythematous tongue with hyperplastic fungiform papillae your brain would probably process this: ?!*?!*?!*?!*?!*. If I told you that basically means the tongue looks like a strawberry, your brain could cope. In 1979 the British Medical Journal published a Review titled: Gastrology: the use of culinary terms in medicine (woopwoop research skills put to excellent use). I even found a blog solely dedicated to this! Anyways, here is a list of a few day brightening medical food terms:
- Cherry Red Epiglottis – occurs in epiglottitis, an infection of the small flap stopping your food from going down the wrong tube.
- Pancake Brain – radiologic description of alobar holoprosencephaly, where your forebrain does not separate into two halves at all during in-utero development.
- Salt and Pepper Retinopathy – when affected by the rubella virus, the back of your eye (retina) can show lots of small dark and light spots (like salt and pepper).
- Corkscrew Oesophagus – radiologists description of DES (diffuse oesophageal spasm), where the contractions of your oesophagus are uncoordinated and result in a pretty xray
- Apple-Peel Intestines – malformation of the intestine with either absence or narrowing of a segment, looks like apple peels
- Strawberry Tongue – Scarlet Fever or Kawasaki Syndrom
- Cherry Red Spot – seen on the Retina/back of the eye after occlusion of the supplying artery
- Peau D’orange – Manifestation of inflammatory breast cancer
- Fig Warts – Condylomata acuminata (HPV …. ewwwwww genital warts)
- Redcurrant Jelly – Stool of child with intussusception, when one part of bowel invaginates into another.. ouch
- Pea Soup – Appearance of stool when a patient suffers Typhoid Fever (an evil version of Salmonella)
- Rice Water – Appearance of stool when a patient has Cholera
- Honeycomb Lung – Lung fibrosis looks like honeycomb…. Yum!
- Maple Syrup Urine Disease – Genetic disorder affecting amino acids which makes the child’s urine sweet like maple syrup… but please don’t pour over your pancakes
- Chocolate Cysts – A manifestation of endometriosis (migrating of uterine lining cells) of the ovaries… cysts that oooze out chocolate (actually very old blood and debris)
- Port Wine Stains – Capillary Hemangioma, I’m sure you have all met someone in your life with a red birth mark
- Café au Lait – no this is not coffee, but Neurofibromatosis has spots which are coffee coloured!
- Nutmeg Liver – Congestive hepathopathy; can happen when your heart pumps less and blood collects in the liver
- Cauliflower Ear – never eating cauliflower again
- Bread and Butter Pericarditis – an infection of the sac enclosing your heart
- Sunflower Cataracts – Wilson’s disease (Copper Metabolism Issues)
- Coffee Bean Sign – a radiologists description of a twisted sigmoid (segment of the large intestine)
- Cottage Cheese Discharge – Thrush….nasty
- Apple core sign – when your colon’s lumen is compressed by a large colorectal carcinoma
- Omental Cake – Not from Hummingbirds sadly: Invasion of the omentum majus (fatty tissue within your abdomen) by a tumor, usually related to ovarian cancer
- Butter Stool – can happen when fat absorption/digestion becomes impaired through liver/pancreatic/gall diseases….your stool becomes greasy and fatty.
I’m sure you could all picture something under these terms. Today’s recipe is semi-related to the number 26: Butterzopf. It is a Swiss Sunday breakfast classic, made with lots and lots of butter. Lucky for you it doesn’t cause butter stools in the average healthy individual. Definitely a must try for your next Sunday family breakfast!
So, I thought I would celebrate the start of this new blog with a break from all the cake recipes previously posted on 1234cook! (although 2 birthday cakes are still in the pipeline) and decided to go for the all time breakfast/brunch favourite: Pancakes. What better way to start or end a weekend with fluffy american pancakes drizzled with maple syrup, cinnamon sugar and berries? A simple but extremely satisfying treat. Being me, I thought making pancakes for a group of friends wouldn’t be too much trouble….. however, 50 pancakes later, I decided maybe these fluffy treats should be reserved for smaller gatherings :-P. Nonetheless, the breakfast was a delicious success. Definitely a crowd pleaser!
With spring finally having arrived, spending time outside seems to have won priority over slaving away in the kitchen. But here is a recipe which is definitely a keeper. After having played around with multiple banana loaf recipes resulting in quite a few failures (somehow loaf cakes and myself are not friends, they either don’t rise, don’t have enough banana flavour, or I undercook them with the fear of having dry cake, subsequently breaking them upon removal from the tin), I finally managed to create a loaf which not only rose adequately but was also moist, perfectly bananaey and scrumptious :-). This one was also baked for the previously mentioned birthday festivities. It can be made up to a day in advance and turns out best if one uses overripe bananas for the ultimate banana flavour.
Banana Pecan Loaf
You are probably familiar with those extremely lazy Sundays after a night out, the greater part entailing lounging around in bed with a constantly grumbling stomach and a craving for greasy food, but absolutely zero motivation or energy to do something about it? That probably describes most of your Sundays doesn’t it ;-)?
The most recent of such Sundays came with a rather interesting craving, but one that had to be fulfilled. After having gone through some emotionally draining turmoil (why can’t we be 5 years old again and play all day long?) in the past few weeks, my partner in crime and I longed for a soothing taste of home. Making proper butter croissants from scratch would have been excessive (although totally worth it if you ever have, let’s say, 6 hours to spare), so we opted for a low effort (and low-fat) version to satisfy our needs!
One of the best things about the English is their love for brunches. Correction, their love for brunching out. On weekends, going out and queueing for the highest rated brunch spots in town with the aim of indulging in decadent creations is arguably the best way to start the end of the week. The standard orders include eggs, bacon, salmon, pancakes, muffins, hollandaise, sausages, avocado, the list goes on. Why not top it off with a reviving cocktail? After all, a meal without alcohol wouldn’t be typically British now would it.
Here is a simple recipe for a classic which cannot be omitted from any brunch menu. I didn’t make hollandaise because being Swiss and all, and growing up close to the Alsace where the asparagus (with hollandaise) season is something we rave about, hollandaise just didn’t seem right to include in a breakfast dish. But feel free to re-create with a saucy accompaniment.
A couple of weeks ago the most legendary beer fest took place on the Theresienwiese in Munich. Sadly, without me. Last year I made it and it was truly a wonderful, beery, winey (fyi: drinking many a Maß of white wine spritzer instead of beer in order to keep up with the beer drinkers on your table… not such a good idea:-P), beery, kaiserschmarrn, beery, schnitzel, beery, lebkuchen heart, dirndl and lederhosen filled experience. One would think wearing a dirndl, hiking boots and braids in the metro is awkward…not when the whole city does it! Then you’re stared at when dressed as a normal civilian.
What I always forget when I put on my dirndl is where to tie the bow of the apron. I didn’t even know it had a meaning until lots of drunkards started chatting me up. My accompanying “Octoberfest-regulars” enjoyed the situation for a while, but then tried to enlighten my somewhat tipsy self to the meaning behind the bow (who’s place often tends to change the longer the evening and the flirtier the ladies get… :-)). So for the unknowing and forgetful out there:
Bow tied on the right side: in a relationship, engaged, married
Bow tied on the left side: single, or at least for the night 😉
Bow tied in the middle: virgin
Bow tied in the back: widow
In the spirit of Octoberfest I decided to bake some Brezeln. Also because good versions of this type of bread (or almost any bread compared to back home) are a rare find in London. And because I had to wait for 5 hours for a guy to come install my phone line. But that’s beside the point.
Brezeln / Pretzels