MetaChat - OMG! Aphrodesiac! Better Than Oysters!

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05 February 2007

OMG! Aphrodesiac! Better Than Oysters! →[More:]

On Saturday after dinner I was playing a video game (FFXII, which is SO disappointing...) when all of a sudden, out of nowhere, BAM...I felt very sexy, if you know what I mean. But, like, 20 more powerful than anything I've ever felt before. It just came out of nowhere.

Fast forward to Sunday, after lunch, and I was doing something on the computer, when BAM the same thing happened again. I went from zero to 100 in about 2 seconds. So I thought to myself...wow. What's going on? What did I do Saturday about 6 PM, and Sunday about 12 PM, that would possibly have contributed to this? Hmmm...well, I did eat at those times. Weird. But that's when I usually eat, so it can't be that in and of itself. But wait....omigod! I did eat something on Saturday for dinner that I've never eaten before, and I ate the leftovers of that on Sunday, for lunch! Could it be?

So I happened to have all the ingredients to make this thing again, and I made it, and I ate it, and guess what. BAM. That's three times in less than 24 hours.

So I guess you want to know what I ate, huh ;) Guess!

post by: iconomy at: 10:04 | 29 comments

Elvis' favorite sandwich?

posted by Miko 05 February | 10:07

I hope it wasn't...cilantro.

posted by bunnyfire 05 February | 10:10

I vote for asparagus.

Why are you finding FFXII disappointing, ico?

posted by WolfDaddy 05 February | 10:14

Maple roasted beets? Mango lychee smoothie? Saffron infused risotto with almond milk?

posted by tr33hggr 05 February | 10:16

A cute coworker just came by and gave me some warm baked brie with cranberries. That might not be what you had iconomy, but I'm feeling a bit randy now myself!

posted by tr33hggr 05 February | 10:18

The broccoli thing I haven't tried yet?

posted by youngergirl44 05 February | 10:20

I bet it WAS cilantro!

posted by Miko 05 February | 10:23

Mmm. Cilantro.

Y'know, I bet you you could make a hell of a chocolate with a blend of a super-dark with a little dark-milk, a blend of peppers and a little cilantro. And I bet you it'd get you off like taking a hit of Ecstasy while engaging in $UserDefinedSexualActivityOfChoice.

Mmm. Pepper-chocolate, food of the psychosexual Gods.

So what was it?!

posted by loquacious 05 February | 10:35

This thread is useless without pictures.

posted by danf 05 February | 10:36

loq, my neighborhood chocolatier makes incredible dark chocolate truffles with cayenne, jalepeno, and chili powder fillings. They are awesome.

posted by Miko 05 February | 10:42

The broccoli thing I haven't tried yet?

YES! It was occhiblu's broccoli arrabiata!

O. M. G. Like you needed another reason to try it... ;)

Um...and it's extremely delicious too...

posted by iconomy 05 February | 10:43

loq, my neighborhood chocolatier makes incredible dark chocolate truffles with cayenne, jalepeno, and chili powder fillings. They are awesome.

You had me at "neighborhood chocolatier"!!

(And just in case some folks don't actually know this, but peppers/chilis were a traditional, historic additive to cocoa and chocolates. There's some synergistic chemistry voodoo that happens between the active ingredients in the chocolates and the peppers. Then again, everyone here has probably seen the movie Chocolat and, if not having experienced it, knows about it already. Regardless, it's fine knowledge to share.)

posted by loquacious 05 February | 10:51

(And just in case some folks don't actually know this, but peppers/chilis were a traditional, historic additive to cocoa and chocolates. There's some synergistic chemistry voodoo that happens between the active ingredients in the chocolates and the peppers.

Which brings us to this. out of Moscow, Idaho.

posted by danf 05 February | 11:00

broccoli arrabiata, eh?

what was that recipe again?

posted by Pips 05 February | 11:02

I did turn it into occhiblu's broccoli arrabiata fra diavlo by adding about 4 times as much crushed red pepper, for anyone who wants to test the properties.

The recipe's on Cooking With MetaChat - scroll down.

posted by iconomy 05 February | 11:09

For ease of reference:

occhiblu's broccoli arrabiata

Makes 2 main course servings (although occhiblu can eat it all in one sitting!)

Chop up two big stalks of (organic!) broccoli into large bite-sized pieces. (I really like the stalk part, so I cut that up, too.) Mince one clove garlic. Sautee the garlic in several tablespoons of olive oil (you need more than usual, because the broccoli tends to soak it up) with a few tsp. crushed red peppers. When the garlic gets fragrant, add the chopped broccoli. Cook over medium heat for about five minutes (basically until the broccoli gets bright green and starts to look cooked), then add half a large can of crushed tomatoes. Add salt. Cook over medium to medium-high heat until the tomato cooks down and the oil separates, about 15 minutes. Add parmesan cheese if desired.

Looks tasty, but nothing springs forward and says "aphrodesiac". And not to be a stinker, but I dare not imagine what ungodly aromas any potential love nest an aphrodesiac brocolli dish would inspire.

posted by loquacious 05 February | 11:17

I think cooking it down takes the gasiness out. I didn't have any problems.

posted by iconomy 05 February | 11:21

Yeah. I love brocolli. I like it lightly steamed, baked, deep fried, whatever. Me and brocolli are good friends. Nothing ever seems to eliminate the consequences, though. Eh, it just means I'm flush with phytonutrients and goodness.

posted by loquacious 05 February | 11:29

loq - garlic is a noted aphrodisiac.

posted by muddgirl 05 February | 11:36

I shall be using this knowledge for evil.

posted by seanyboy 05 February | 11:53

It's not the garlic alone - I eat garlic every day and never got teh sexy from it.

posted by iconomy 05 February | 11:55

Yeah, I even often eat garlic raw like a Levantine, and I often steam/cook garlic or onions along with my brocolli 'cause it tastes so damn good.

Garlic (especially raw or lightly cooked) has an effect on blood pressure, as it acts like a blood thinner. There is a "garlic high", and I often enjoy it when I have a cold or something 'cause the garlic is good for me and it'll knock me right out faster than any sleeping pill.

So, it's not the garlic and it's not the brocolli. It's not the olive oil or the tomatos. It could be a combination of the peppers and brocolli, but, eh. Weird.

I don't mean to take any of the romance and mystery out of it all, but, damnit, I like good science when it comes to mind/body/brain fun. It makes it easier to reproduce the results and all that.

posted by loquacious 05 February | 12:18

*goes to supermarket, buys ingredients for broccoli arrabiata*

*goes out again, buys extra batteries*

posted by essexjan 05 February | 12:21

I'm not sure if I experienced his effect... I'm going to have to pay closer attention next time. :)

So, this must be the official dish of metachat, huh? I think a ton of us have cooked this up.

posted by taz 05 February | 12:52

*goes out again, buys extra batteries*

Hee hee hee!

posted by Specklet 05 February | 13:22

I have to cook it while mr. g is out, because he can't even stand the smell of cooking broccoli, let alone the taste.

Which kind of defeats the purpose...(well, apart from deliciousness)

*joins essexjan on battery-shopping trip*

posted by gaspode 05 February | 13:28

I just got the Occhiblu part when I googled broccoli arrabiata, I must've missed or forgotten when the original recipe was posted (and reposted to the cooking with Metachat blog). That's cool! I like broccoli.

posted by safetyfork 05 February | 19:04

peppers/chilis were a traditional, historic additive to cocoa and chocolates

The only time I had chocolate with pepper in it, I thought it was thoroughly nasty.

posted by King of Prontopia 05 February | 23:04

Interesting. I'll have to give it a whirl. occhiblu, mind if I put the recipe on www.gapersblock.com in the One Good Meal column? I'm happy to credit you and include a link somewhere if you like.

Hot buttered rum pineapple. Melt some butter in a pan, add in an equal amount of rum. Add some chopped fresh pineapple and cook over medium-high heat stirring constantly to prevent sticking and to make all the pineapple evenly coated. After about 7 minutes, plate and eat. There is something deliciously sexy about the taste. Or maybe I don't cook off enough of the rum. Either way, yum.

And dark chocolate with a bit of cayenne and cinnamon was the way the Aztecs would eat it. Yummina yum yum. There is a chocolate place in Chicago called Bon Bons that makes these flavors into a chocolate in the shape of an Aztec pyramid. It is my favorite chocolate of all time.

posted by Cinnamon 06 February | 04:48

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