Research Shows Cocaine And Heroin Are Less Addictive Than Oreos

The specific drugs included in the study were cocaine and morphine, which is what heroin becomes immediately after injection.

“Our research supports the theory that high-fat/high-sugar foods stimulate the brain in the same way that drugs do,” [neuroscientist Joseph] Schroeder said. “It may explain why some people can’t resist these foods despite the fact that they know they are bad for them.”…

“My research interests stemmed from a curiosity for studying human behavior and our motivations when it comes to food,” said [neuroscience major] Jamie Honohan. “We chose Oreos not only because they are America’s favorite cookie, and highly palatable to rats, but also because products containing high amounts of fat and sugar are heavily marketed in communities with lower socioeconomic statuses.”…

“Even though we associate significant health hazards in taking drugs like cocaine and morphine, high-fat/ high-sugar foods may present even more of a danger because of their accessibility and affordability,” she said.

According to Schroeder, “some people can’t resist these foods.” It would be more accurate to say that some people don’t resist these foods, perhaps because they do not have exactly the same values, tastes, and preferences as Schroeder and Honohan. Instead of considering that possibility, Schroeder simply assumes that people who eat things “they know…are bad for them” cannot help themselves. His explanation for this unproven premise is that “high-fat/high-sugar foods stimulate the brain in the same way that drugs do.” But if the neurological effects of Oreos make them impossible to resist, how is it that most people manage to resist them, consuming them in moderation or not at all?

Caesar Salad with Grilled Chicken

The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. 

A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper.

Prep Time: 25 minutes

Cook time: 4 minutes

Total time: 29 minutes

Servings: 4

Ingredients

3 tbsp olive oil
2 skinless, boneless chicken breasts
1 large cos or romaine lettuce, leaves separated

croutons

parmesan

For dressing

2 anchovy fillets, rinsed and finely chopped
2 large garlic cloves, finely chopped
1 large egg
1 large egg yolk
2 tablespoons freshly squeezed lemon juice
1 dash Worcestershire sauce
1/4 cup olive oil

Method:

 Rub chicken with oil and season with salt and pepper. Grill or broil chicken until browned and no trace of pink remains in the center, 3 to 4 minutes per side.

Place anchovies and garlic on a cutting board and make a paste by dragging the side of a chef’s knife across them at a 15-degree angle about 10 times or until a smooth paste forms. Place in a medium bowl.Whisk the whole egg, egg yolk, lemon juice, and Worcestershire into the anchovy mixture until smooth. Slowly add the oil, whisking constantly until the vinaigrette is emulsified. Season with salt and pepper to taste.

Combine lettuce and croutons in a large bowl. Toss with Caesar Salad Dressing and divide among 4 plates. Cut chicken into 1/2-inch slices and fan over salad. Top with Parmesan curls. Serve immediately, with lemon wedges.

Wiener Schnitzel

Wiener Schnitzel is a very thin, breaded and deep fried Schnitzel from veal. It belongs to the best known speciality of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria.

The original Wiener Schnitzel is made with veal, but very commonly pork is used in Austrian households as veal is more expensive. It is generally served with parsley potatoes and lemon.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Ingredients:

4 veal cutlets (traditional) pounded to 1/4 inch thickness 

2 eggs

salt and ground pepper

flour

bread crumbs

oil to deep fry

1 lemon 

Method:

Pat the veal cutlets dry with paper towels and season them with salt and pepper. Prepare 3 deep plates. Put flour in one, beaten eggs in another and breadcrumbs in the third.

Dredge each of the veal cutlets first in flour, then egg to coat and then roll quickly in the breadcrumbs until coated. Transfer the coated cutlets to a platter.

Put oil in a large frying pan and heat. Fry the schnitzel for 2-3 minutes on each side until golden brown.

When cooked, place on paper towels to soak fat from schnitzel. Salt the schnitzel now if you haven’t done so before.

Serve with  parsley potatoes and lemon slices.

Imam Bayildi - Stuffed Eggplant

 Imam bayildi, literally: "the imam (priest) is exhilarated"; even more literally: "the imam fainted", one of the most notable Turkish zeytinyağlı (olive oil) dishes, is braised eggplant stuffed with onion, garlic and tomatoes, simmered in olive oil, and served at room temperature. It is a variation of Karnıyarık, which additionally contains minced beef.

The name supposedly derives from a tale of a Turkish imam (priest), who swooned with pleasure at the flavot when presented with this dish by his 

wife, although other accounts suggest he fainted at the cost of the ingredients or the amount of oil used to cook it.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

4 medium aubergines

1 large onion, finely chopped

2 garlic cloves, crushed

1 green peppers, seeded and chopped

1 red peppers, seeded and chopped 
3 tablespoons olive oil
3 large tomatoes blanched skinned and chopped

parsley 

black pepper

salt

1/2 teaspoon sugar

1/2 lemon juice

1/2 ground cinnamon

Method:

 Heat oven to 190°C.Meanwhile slice each eggplant in half lengthwise, scoop out the flesh from the eggplants and chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.  Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.

 Heat 3 tbsp of oil in a pan and saute the onion until soft and golden, add crushed garlic and fry for 2 minutes. Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes. Add lemon juice and sugar to taste.

 Arrange the aubergine boats in a baking dish and fill each one with the filling, cover the dish with aluminum foil and bake in the oven for 25 minutes

Pork Souvlaki

 Souvlaki (Greek: σουβλάκι, [suˈvlaki]), plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes.

The skewered meat, kebab-like recipe, existed as a favourite in ancient Greece at Archaic times, as the earliest references are attested in Homer.

Prep Time: 2 hours

Cook Time: 12 minutes

Total Time: 2 hours and 12 minutes

Servings: 2

Ingredients

For the marinade

1/2 cup olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons Greek oregano
Salt and Pepper

For the Tzatziki

2 cups of Greek yogurt
1 cucumber, peeled and grated
4 cloves of garlic, minced
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
Wooden skewers, soaked in water for 30 minutes before use
Pocketless Pita

Method:

 Mix all of the marinade ingredients together in a small bowl. Place pork cubes in a plastic bag and pour in the marinade. Seal the bag and toss to coat pork evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least two hours to overnight.

 Mix all the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least two hours to overnight.

 Grill the pork skewers until they browned on all sides and cooked through, about 8 to 12 minutes, turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes. While the pork rests, grill the pita until lightly browned on both sides, about 1 minute per side. Remove the pita from the grill and quarter. To serve, place pita slices on a plate, lay the souvlaki on top, and place a dollop of tzatziki on the side.

Hungarian Goulash

 Goulash is a soup or stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices. Originating within the historical Hungarian ethnic area, goulash is also a popular meal in and in Central Europe, Scandinavia and Southern Europe.

 It is one of the national dishes of Hungary and a symbol of the country.

Prep Time: 10 minutes

Cook Time: 1-2 hours

Servings: 4

Ingredients:

2 tbsp olive oil
1 lb cubed stew beef
2 medium onions, chopped
2 medium potatoes, diced
1 garlic clove, minced
1 bell pepper, sliced
2 tbsp paprika
2 tsp caraway seeds
2 cups canned tomatoes crushed
1 1/2 cups of beef stock

2 tbsp Hungarian sweet or hot paprika

Method:

In a heavy pot cook the beef cubes in olive oil on medium heat until brown.Remove and set aside.
Then cook onions until soft in the same pot. Add garlic and bell pepper, then cook for about 5 minutes.
Add the beef, crushed tomatoes, potatoes, and beef stock and stir well. Bring to a boil and then turn the heat down to simmer.
Add the caraway seeds, and Hungarian paprika. Simmer for about 1 – 2 hours until meat is very tender. Add the salt, black pepper and cayenne pepper to taste.

Tortellini with tomato basil sauce

 Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (umbellico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both,   as well as many  

pasta sauces such as Napilotana. Tortellini are now commonly found all around the world. 

Prep Time: 8 minutes

Cook Time: 16 minutes

Total Time: 24 minutes

Servings: 2


Ingredients:

500 g tortellini
1 large onion
2 tablespoons oil
1 can of diced tomatoes (preferably fresh tomato)
basil
salt and pepper

Method:

 Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chopped onion and cook, stirring,  about 8 minutes.Add tomatoes and their juice and bring to a boil. Reduce heat to medium-low and simmer, until sauce is slightly thickened, 5 to 8 minutes. Season with salt and pepper.

 Meanwhile, cook tortellini until al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with tomato sauce and basil. Adjust seasoning with salt and pepper. Serve immediately, passing the Parmesan.