If you love planes and look forward to the flight more than the vacation, there is a good chance you are addicted to airplanes.

Here are 20 signs that indicate you’re an airplane nerd.

1) You know that the major difference between the Airbus A319 and A320 is that there are more toilets on the 320.

2) When you moved home, you deliberately chose somewhere near an airport or flight path.

3) When you undo a seat-belt in a car, you automatically try and undo the belt on your lap.

4) You book an airplane ticket, not because of the price, but because of the type of aircraft the airline uses.

5) You choose a vacation destination, simply because you had never been on that type of aircraft.

6) You can recite the entire in-flight safety message word for word.

7) You can tell just by listening to the engine that a plane is due a service.

8) After take off, you mention to the stewardess that the pilot is taking his time raising the flaps.

9) You not only have a flight sim on your PC, but you have also recreated an entire 12-hour transatlantic journey.

10) When somebody tells you they have just returned from vacation, you ask which aircraft they flew in.

11) You are the only person you know that enjoys airline meals.

12) You’ve watched more movies on an airplane that you have at a movie theater.

13) When an airline company buys a new aircraft, you book a ticket, no matter where it’s going.

14) You own a pair of binoculars and can identify aircraft simply by their shape.

15) You claim not to be a plane spotter, but you do have a book in which you write down plane numbers at the airport.

16) You have a season ticket for your local airport parking lot.

17) Most of your belongings were ordered from SkyMall.

18) You own every James Patterson paperback, which you have bought at airport book stores.

19) You can identify an airport’s location simply by its three letter code.

20) You don’t fly direct because an indirect flight means you get to go on more planes.

How did you score? Let me know in the comments. Anything over 15 and you’re a bona-fide airplane addict. Seek help from fellow sufferers in the comments!

How many of these common air travel mistakes have you made?

1) Going to the wrong airport

This happens more often then you may imagine. Usually it is on the return journey when unwitting travelers fail to realize that there happens to be more than one airport at their holiday destination.

While it may all look a bit different to how we remembered it when we arrived, it is only when you can’t find your flight listed on the boards that the terrible realization sinks in. Normally, the result is a mad dash across town, made all the worse by the fact that by now you’ve either spent or exchanged all your holiday cash so have nothing to offer a taxi driver.

2) Booking connecting flights without leaving enough time

Airports are big places, and these days getting on and off a plane involves all sorts of checks and having to wait in lines. However, despite this, and probably due to how easy it now is to buy airline tickets online, people often book a connecting flight with just minutes from when they are expected to land.

Normally this results in you missing the plane and having to go through all the expense and hassle of booking another seat. You really do need to leave several hours for getting your luggage, checking it back in and going through security. Not only that, but your first flight could also be delayed, or bad weather might mean it will take longer than expected to arrive.

3) Drinking too much

While waiting in an airport isn’t much fun, and a few stiff drinks can help you relax, especially if you are a nervous flier, far too many people over indulge before setting foot on a plane.

Not only does being the worse for drink mean that the airline may refuse you from boarding the plane, but also sobering up on an airliner is not much fun, and arriving at your destination with a hangover is not the best way to start any vacation.

4) Not preparing for luggage mishaps

Simply throwing everything into a suitcase is asking for trouble. Luggage commonly goes awry, and if you really need to ensure you have a spare set of clothes and a few essentials in your carry on luggage.

If your luggage does go missing, it will no doubt turn up eventually, but by then you could have spent the first few days of your vacation in the same set of clothes.

5) Checking your passport expiry date

While most people will check their passport has not expired during the dates they plant to travel, what most people seem to forget is that many countries will refuse entry to anybody whose passport is due to expire in the next six months, and that there must be at least one clean page remaining in the passport.

Fail to meet this criteria and you could be put on the first plane home.

6) Not planning for time in the air

Flights can be long and laborious so you really need to make sure you are prepared. Having plenty of water, snacks, and a book to read may not sound important, but if you have an eight-hour flight ahead of you and nothing to do it can soon feel like hell.

Furthermore, airplane air is very dry, so you need plenty of fluids with you.

However, it does make you wonder just how difficult it would be to take the controls and fly the plane….

Of course, there is a big difference between getting behind the controls of a large jet airliner compared with flying a light aircraft, although the principles of flying all airplanes are the same.

1) Accustom yourself with the cockpit

If you’ve ever seen the cockpit of a major airliner, you’ll know there are a bewildering number of dials and controls. However, in all airplanes there are several fundamental controls and dials that are the same for all airplanes. The first is the altitude indicator, often called the artificial horizon, which is a dial that normally looks like a miniature airplane and shows the pitch and angle of the plane.

All planes also have two speed indicators. The first is called the ASI (air speed indicator) that measures your speed in the air in knots. The other is the GS (ground speed indicator) that measures ground speed, also in knots. The next important dial is the altitude meter, which measures height in feet.

As for the controls. All planes will have a yoke (control stick), which controls the pitch (up and down) of the nose and banking of the wings. There are also two pedals on the floor, which control the rudder, which swings the aircraft left or right (known as yaw).

Thrust is normally controlled by a throttle lever in the center console, where also you have controls for the flaps, which are used for landing and take-off.

2) Take off

To take off, planes need to achieve a certain speed to allow the airflow over the wings to create enough lift. This will vary depending on the size of the plane, but it is normally indicated on the ground speed indicator.

To make things easier, flaps are used to create more lift at slower speeds. Pulling the flap lever one notch will lower the flaps on the wings, which should be visible from the cockpit. For a light aircraft, taking off into a headwind is normally preferred as this also allows lift at slower speeds.

Once the flaps are down, the throttle should be pushed as far forward as possible to generate thrust. The airplane will then start heading down the runway. If the plane starts to veer from a straight line, the pedals are used to make corrections.

Once the plane achieves enough lift the nose will rise off the ground, and to achieve flight, the pilot pulls back on the yoke, which lifts the whole airplane into the air.

3) In flight

Controlling a plane in the air is relatively easy. Once the plane has reached a certain height and airspeed, usually indicated on the ASI, the flaps are raised.

Using the altitude indicator, you can keep the plane level by making sure the wings in the dial are level on the artificial horizon. If the wings fall below the artificial horizon, the yoke should be pulled back to raise the nose.

If the wings are above the horizon, the yoke is pushed forward. However, one eye should always be on the altitude meter to make sure the plane isn’t stalling, which would require more thrust to prevent it from falling out of the sky.

To make a turn, the yoke is turned (if it is a wheel), or pulled (if it is a stick) to the left or right to bank the plane. To ensure a smooth turn, the corresponding pedal is pushed which brings the plane round in a smooth arc.

4) Landing

Landing is perhaps the most difficult aspect of flying a plane. To land, a plane should first be heading towards a runway, but the angle of descent and airspeed are crucial.

To slow the plane, the flaps are lowered two notches and the throttle is pulled back. However, it is important to prevent the plane from stalling, so gentle adjustments on the throttle are used to control the angle of descent.

When close to the runaway, the pilot lowers the nose, whilst also keeping control of the throttle. The plane’s descent is controlled by a mixture of throttle and yoke until the plane is just above the runway.

The nose is then raised by pulling back on the yoke and the throttle reduced until the wheels touch down, after which the throttle is pulled right back and the plane should slow to a halt.

Have you ever flown a plane? What tips would you give to a novice flyer? Let me know in the comments below.

To avoid being taken for a ride, here are some of the most common flight scams and what to look out for.

1) Rock bottom budget flights

We’ve all come across adverts for flights to exotic climes at incredibly low prices.

However, these budget flights often come with a raft of hidden charges that when you add it all up, the ticket can end up costing many times more than from a more expensive airline company.

Budget airlines charge for all sorts of things, such as fees for booking by credit card (how else can you pay on the internet?) fees for putting luggage in the hold, check-in fees, reservations fees, and some even charge you for using the toilet.

When booking your ticket, always read the small print. A common tactic of low-cost airlines is not to mention these fees until you’ve gone through all the booking procedures on their website and are ready to pay.

However, don’t be fooled, if the fee being asked for is not what you expected to pay, don’t book it, as this is a sure sign that they have been trying to hoodwink you.

2) Inconvenient airports

Some companies buy up loads of tickets from airline companies and offer them cheaply to customers.

However, quite often the reason these tickets are so cheap is that they often arrive or leave at airports miles away from the advertized destination, which often involves you having to spend a fortune on a taxi to get you into town.

Furthermore, to tempt passengers into thinking they are getting a good deal, some companies offer an outbound flight to the more familiar airport, and fail to mention the departure airport is different, which is often in the middle of nowhere.

This ends up costing you a fortune, when you realize that you have turned up at the wrong airport to fly home and have to get a taxi to another airport, often miles away.

3) Surprise fuel surcharge

When you get a cab to the airport, you wouldn’t expect the driver to charge you separately for the fare and the fuel.

However, this is exactly what some airlines are doing. This is more common outside of the United States, where airlines are splitting their true fares into a “base fare” and a “fuel surcharge.”

The reason airlines are charging this surcharge is because fuel costs vary from country to country. However, rather than charging you an upfront fee, they add the surcharge on afterwards, which means your ticket could end up costing several hundred dollars more than you expected.

4) Look out for these 3 signs you are being scammed

Check your tickets carefully, and if the outbound and inbound tickets mention different airports, you have been scammed.

If the price for the ticket doesn’t match the advertized price, it’s a sure sign of a scam.

Take note of any surcharges when you book the ticket, failing to spot this could cost you hundreds of dollars.

In addition, over enthusiasm can sometimes mean that airline chefs have attempted something that just doesn’t work when you have to cook for hundreds of passengers. On other occasions, airline food has absolutely no thought put into it at all, and the end result is terrible.

Here are some of the most bizarre airplane meals offered to passengers around the globe.

1. Glow in the dark omelet

Food coloring can sometimes turn what otherwise would be a bland meal into something more appetizing. However, overdo food colorings and the result can be bizarre.

This omelet and sausage meal was served to a passenger on a Ukrainian flight. The most striking thing about it is the bright yellow color of the omelet. Needless to say, it went uneaten.

2. Uninspiring vegetarian option

You might not hope for much when ordering the vegetarian option on a flight, but you would expect more than this.

On this United Continental flight a vegetarian passenger was offered this uninspiring plain packet omelet as a main meal. At least they got desert.

3. Eggplant disaster

Some things are notoriously difficult to cook. Only the bravest of chefs ever mess with eggplants because the end result can just be a limp mess.

Despite this, these airline chefs thought they’d give it a go, with the end result being a rather unappetizing disaster. Probably tasted a lot better than it looked, but that wouldn’t be hard.

4. Cute faced dessert

While most airlines are happy serving drab food that won’t put a smile on your face, Air Nippon are at least putting a smile on their food.

These cute panda cookies are served up to passengers on domestic Japanese flights, and at least are pleasing to look at.

5. Green goo

A sauce is meant to complement a meal and make it look even more appetizing. However, whoever cooked this airline meal must have either have been color blind or sneezed in the kitchen.

This green goo has got to be one of the most unappetizing things you could ever expect to see on your plate.

6. Unidentifiable with rice

You know the chef has lost the plot when the food served is completely unidentifiable. On this Copenhagen flight passengers spent many an hour discussing among themselves what the identity of this meal was.

It was certainly something served with rice, but exactly what was almost impossible to tell. Apparently, even after tasting it the unfortunate passengers were none the wiser.

6. The shape of success

If you can’t make your food interesting, you can at least serve it on interesting plates. This is exactly what Emirates have done on some of their economy class meals.

The food may be drab and uninspiring, but at least it looks good when served on such stylish crockery.

Since the dawn of time, humans have been feasting on meat. From chicken, to cow, to pig, to fowl, we’ve really eaten it all. But why?

It’s simple, really. As the healthiest, most abundant source of protein, fat, and essential nutrients, meat consumption has propelled human growth and development.

However, it’s not just the nutritional benefits of meat that has us coming back for more. It’s the taste. It’s the tradition. It’s the craving we get.

In the United States, meat serves as the central dish of any festive meal, and for good reason, too! (Imagine digging into a salad on Thanksgiving). However, we’re far from alone in this timeless tradition. Countries and cultures across the globe have been cooking up and preparing meaty masterpieces for centuries.

Grab a fork, grab a knife and try not to eat your computer screen as you read about 10 meat dishes that will make you go caveman:

10) Israel – Shawarma

Served from street vendors in pita bread pockets, shawarma is a traditional Middle Eastern delicacy. The meat—either lamb, chicken or turkey—is etched from a giant rotating spit and served with lettuce, onions, tomato, eggplant and tangy yogurt sauce.

Strips of fresh shawarma meat. Very popular in Israel. Photo by kevinq2000.

9) Korea – Bulgogi

A staple in Korean barbeque, bulgogi is a dish of prime beef that is sliced thin, marinated and grilled alongside flavorful sauces. Although bulgogi translates to “fire meat” in Korean, the beef dish is actually on the sweeter, milder side. Often served with lettuce and other leafy vegetables, bulgogi can be wrapped or eaten plain.

Tender morsels of beef bulgogi. Photo by andrew.deci.

8) South Africa – Ostrich Burger

With the leanness of chicken and a taste comparable to veal, it’s no wonder why this dish is such a delicacy. Despite its taste and healthful qualities, ostrich meat isn’t very popular in the Americas.

My two cents: if you see ostrich listed on a restaurant menu, order it!

Perhaps the healthiest of all red-meat burgers is the ostrich burger. Photo by Indirect Heat.

7) India – Chicken Tikka Masala

Chicken tikka masala is one of India’s most acclaimed dishes, and also one of the richest. Chunks of tandoori chicken delicately float in a thick bed of creamy, tangy tomato-based sauce.

The popularity of this dish is immense, being popular on almost every continent of the world. Grab a fork, a slice of naan bread and dig in!

Tandoori chicken coated in tikka masala sauce. Photo by World to Table.

6) Montreal – Smoked Meat

In the French-speaking city of Quebec, smoked meat is the name that Montrealites have for cured and seasoned brisket. Traditionally served at delis on slices of rye bread with mustard, smoked-meat sandwiches are a must for any connoisseur of Montreal cuisine.

A traveler tip: if you’re in Montreal and craving one of these famed sandwiches, stop by Schwartz’s Deli on Saint-Laurent Boulevard.

Montreal natives rejoice over deli perfection with the smoked-meat sandwich. Photo by taminator.

5) Thailand – Beef Massaman

Massaman is perhaps Thailand’s most popular curry dish. Seasoned with potatoes, coconut milk, and peanuts, massaman is a truly unique taste. Beef is commonly recommended as the meat for this dish because of its ability to absorb the thick sauce.

Flavored by peanuts and coconut, beef massaman is a traditional Thai dish. Photo by Claire Sutton.

4) Florida, USA – Gator Bites

The longtime predator has now become the prey! And a delicious prey at that. Alligator meat is tough, flavorful and chewy. Frying the gator in bite-sized pieces is a traditional way to enjoy this meaty reptile.

Fried Gator Bites: a Floridian favorite. Photo by roboppy.

3) Japan – Beef Negimaki

In a country that is synonymous with sushi, negimaki is where the steak lovers of Japan get their chance to shine. Broiled strips of teriyaki beef are rolled around juicy scallions in this Far East masterpiece.

Beef negimaki is a Japanese masterpiece. Photo by mhaithaca.

2) Brazil – Churrasco Steak

At Brazilian barbeque restaurants known as churrascarias, chargrilled skirt steak is one of the many must-try meat dishes of Latin America. Churrasco steak is often served on sandwiches with avocado, pico de gallo and caramelized onions.

A Brazilian barbeque classic—the savory churrasco skirt steak. Photo by formalfallacy @ Dublin (Victor).

1) France – Duck Confit

France just might be the food capital of the world, and duck is certainly its specialty. This famous dish consists of a slow-poached duck leg that has been salted, cured and roasted in its own flavorful fat. A rich delicacy!

Duck confit—a classic French dish. Photo by ctankcycles.

The world is filled with delicious and exotic meat dishes that are just waiting to be tried. There’s a taste and texture for everyone, so why not try them all. If you leave your mind open you might just end up finding your new favorite food.

Which meat dish from around the world turns you in to a caveman? Let me know in the comments below.

If you liked this article, you might also like: Photo Essay: 10 Chocolate Desserts Sent from Heaven.

Main photo: Steak on the grill—a meat lover’s classic. Photo by Another Pint Please….

Fortunately, you don’t have to suffer the same fate.

Here are 8 magic foods that will get you feeling great again:

1) Hydrating: Greek Cucumber Yogurt Dip

Cucumbers may have a one up on a tall glass of water when it comes to hydrating and nourishing your body. In addition to being composed of 95 percent water, cucumbers contain calcium, magnesium, sodium and potassium.

And cucumbers are more than just a salad topper. Try it the Greek way as a cucumber yogurt dip/appetizer known as tzatziki.

This easy dip is made with 12 ounces of yogurt, also a hydration booster, cucumbers, lemon juice, garlic cloves and a dash of paprika. Serve it with pita bread or veggies for a mid-afternoon snack that will aid digestion and rid your body of harmful toxins.

Replenish your fluids and nourish your body with this chilled cucumber yogurt dip. Photo by st_gleam.

2) Calming: Turkey Avocado Panini

Lunching on a turkey avocado panini is the ultimate stress-busting power combo. Turkey contains high amounts of the amino acid tryptophan, which encourages the production of niacin (B vitamin) and serotonin (neurotransmitter) to make you feel relaxed and calm.

Avocados are rich in glutathione, which help fight free radicals in your body. Combine three ounces of turkey with avocado, provolone cheese slices and fresh spinach leaves on a ciabatta roll for a stress-reducing lunchtime meal.

Let the tryptophan in turkey settle into your system to calm you down on a stressful day. Photo by Gary Soup.

3) Energizing: Quinoa Crispy Puffs

The quinoa seed is small but mighty. As a very rare complete protein, it provides your body with all of the essential amino acids. It’s also high in fiber, iron, calcium, potassium and magnesium, all of which serve to keep your energy levels high.

Put a twist on the traditional rice crispy treat by using puffed brown rice and quinoa in place of white rice, and trade in the butter and marshmallows for almond butter, honey and a teaspoon of each coconut oil and vanilla extract.

Serve with a glass of chocolate milk post-workout to replenish your system and keep your energy levels up.

Replace white rice with quinoa for an energy-boosting crispy puff snack. Photo by emma@vanillasplash.

4) Rejuvenating: Stuffed Portobello Mushrooms

Revitalize the largest organ in your body—your skin—by increasing your mushroom intake. Adding portobellos and other mushrooms to your diet will keep blemishes at bay and help your wounds or burns heal faster.

The fungus is a good source of riboflavin (vitamin B2), which aids in tissue maintenance and repair as well as copper and zinc, which build elastin fibers.

To prepare stuffed portobello mushrooms for dinner, brush the caps with olive oil and let them cook a few minutes, then add plum tomatoes, shredded mozzarella, rosemary, pepper and garlic to taste.

The riboflavin, copper, and zinc found in portobello mushrooms keep blemishes at bay and help heal skin wounds. Photo by claramichelle.

5) Detoxing: Carrot Ginger Soup

Count on carrots to rid your body of harmful toxins. Carrots contain the beta-carotene antioxidant, which is converted to Vitamin A, to help fight diseases and cancers.

Speed up the digestion process by taking carrots in soup form. For additional flavor, add some ginger for digestion and cumin for liver detoxification. A tall glass of water or a cup of dandelion root or red clover tea will further aid in the detox process.

Detox with soup made from carrots, ginger and cumin. Photo by JamesCohen.

6) Uplifting: Dark Chocolate Almond Biscotti

Chocolate lovers rejoice—one little piece of biscotti can pack a big mood-boosting punch. Dark chocolate contains serotonin and stimulates the production of endorphins to give you that extra perk you need when you’re feeling down.

This biscotti also contains unsalted almonds, whole wheat flour and flaxseed, three ingredients packed with plenty of vitamins, fiber and potassium to keep your energy and mood levels up long after your snack is over.

Enjoy one piece with a cup of tea for an afternoon pick-me-up.

This chocolate-covered almond biscotti will boost your endorphin production–and, in turn, your mood. Photo by digiyesica.

7) Focus-Enhancing: Citrus Salmon

Your brain consumes about 20 percent of your daily calorie intake, so finding foods to fuel it is critical to maintaining your concentration and focus.

The Omega-3 fatty acids found in fish like salmon help enhance learning ability and improve problem-solving skills. In fact, Omega-3s have even been linked with fighting Alzheimer’s and other cognitive disorders such as ADHD.

Cook a 4-ounce fillet along with onions, tomatoes, olives, orange juice and orange rind to give the salmon a citrus flavor and add some Vitamin C, also a cognitive enhancer, to this dinner dish.

Need to concentrate? The Omega-3 fatty acids and Vitamin C found in this citrus salmon will help you focus. Photo by andyde.

8) Warming: Pumpkin Ravioli

Cold extremities? Bloating? Stomach pain? Try eating a warming food like pumpkin.

Traditional Chinese medicine teaches that warming foods help boost blood circulation and bring heat to the organs, blood and cells, making them a dietary essential in the autumn and winter months.

Combine some pumpkin puree with egg yolk, parmesan, breadcrumbs and a dash of nutmeg for a delicious ravioli filling. Indulge with a glass of red wine, which contains vital antioxidants, for the perfect dinnertime combo.

A plate of pumpkin ravioli is the perfect autumn warming meal. Photo by kaythaney.

Do you swear by a magic food to keep yourself feeling revitalized and refreshed? Let me know in the comments.

If you liked this article, you might also like: 6 Edible Flower Recipe Ideas.

Main photo: Include one of these 8 magic foods in your next dish to start feeling great by Frank Kehren.

Many of us previously failed to realize how many flowers are actually edible and that they can be added to so many different types of foods. On the other hand, edible flowers have been a part of various cultures for centuries.

Here are 6 edible flowers that can add a little sugar and spice to your next special night in, most of which you can purchase at your local farmers market or grow in your garden:

1) Greek Omelet with Zucchini Blossoms

Zucchini blossoms, found at the end of an emergent zucchini, are sweet, nutrient dense and beautiful to boot.

According to Peter Minakis of Kalofagas, many Greeks like to eat scrumptious omelets for dinner, instead of breakfast. This is due in part to preferring a lighter meal at night, with the heavier meal being in the afternoon.

As omelets go, you can add whatever vegetables that you like to the mix, though red peppers, tomatoes, and feta are often popular choices. Add zucchini blossoms to a skillet with other vegetables before pouring in eggs and cook to a crisp, golden brown.

Want to go Greek? Add zucchini blossoms to your next omelet, and eat it for dinner. Photo by George M. Groutas.

2) Thai Spring Roll with Pansies

Spring rolls tend to conjure up soft, warm summer nights and waves rolling in tropical surroundings. Add to this already light and scrumptious food a beautiful purple pansy flower and you have the makings for a getaway right in your backyard.

Pansies are actually a species of flowers that includes nasturtiums, borage, roses, calendula, violets, and lavender. So you have many choices of what to add to your spring rolls, depending on what type of flavor you are craving.

Get creative and add different lettuces and rice noodles to complete your meal.

Fresh spring rolls become even more nutritious with the addition of a pansy flower. Photo by johannakoll.

3) Nasturtium Salad

First found in Mexico and Peru, nasturtiums provide tremendous color when added to an already healthy and vibrant salad. They have a peppery flavor and can easily be used in pasta dishes as well.

The best part is that they are easy to grow. Plant them in your garden and go back to whatever else you were doing. They also provide a good deal of Vitamin C, an important nutrient in maintaining the health of your immune system.

A bonus for your garden: they help protect against pests that are ready to nibble your fruits and vegetables.

Add nasturtiums to your salad for an extra peppery flavor. Photo by Sancho Papa.

4) Sushi with Chrysanthemums

What could make a fresh sushi dish even better? Adding some edible flowers to the mix. Depending on which fish and vegetables you want to use in your roll or sashimi style, you can choose from a variety of colorful edible flowers to add on top.

If you want the true Japanese influence as a part of your meal, you might go with chrysanthemums as your edible flower. That’s because the flower is used as the Imperial Seal of Japan. It’s also considered a delicacy by foodies in Japan.

The chrysanthemum’s bright yellow color and slightly bitter flavor can also help wake up your digestive system.

What’s the one thing that can make sushi even better? The addition of a bright edible flower. Photo by telepathicparanoia.

Edible chrysanthemums on sale in Fukuyama, Japan. Photo by panina.anna

5) Plumeria Hawaiian Cocktail

Possibly the most well-known treat that includes edible flowers is a Hawaiian cocktail, which ranges from mai tais to pina colodas (though the latter actually originated in Puerto Rico). You may feel as if you are in the tropics simply by looking at a photo of one of these tasty beverages.

If you want to be truly authentic, you can add a Plumeria—better known as frangipani—on top of your cocktail, since it will match the fresh lei you received when you stepped off the plane in Hawaii.

Hawaiian cocktails just aren’t the same if they are missing a fresh flower. Photo by Sharon Hahn Darlin.

Beautiful Hawaiian frangipani. photo by bob8son

6) Rose Petal Cakes

Known for their love of tea, which often arrives in beautiful and eclectic boxes or tins, the British also enjoy edible flowers procured from beautiful packaging.

As the photo exemplifies, there are a range of edible flowers available at places in London, such as the Chelsea Market with the delicate rose petals being among the favorite.

These perfume-filled flowers offer a variety of vitamins, including A, C, D, and E and also are known for their anti-inflammatory effects. They can be added to a variety of foods, but look especially beautiful on top of cakes and other desserts.

Chelsea Market provides some amazing packaged edible flowers. Photo by AlexiUeltzen.

Crystallized rose petal and chocolate cake by distopiandreamgirl

Which edible flowers have you tried? Let me know in the comments below.

If you liked this, you might also like: 10 Irresistible Paris Pastries (and Where to Eat them).

Main photo: Pistachio and rose petal cupcake with vanilla frosting by quintana roo.

The history of vindaloo

It is thought that vindaloo has its origins in the Portuguese dish vinho d’alho. Meaning wine and garlic, the traditional dish was served with meat, typically pork, and was brought to Goa in southwest India when it was a popular Portuguese trading port.

Over time the classic dish has seen many changes with wine being replaced by vinegar, the addition of contrasting sugar, potatoes added for cost savings, and the use of red chilies and other spices.

As the dish has traveled internationally it has also developed spicier connotations, particularly in the United Kingdom where vindaloo is more of a dare than a dish to be desired.

Goa’s ports are as bustling today as they were when they were popular with Portuguese traders. Photo by abgraflxlab.

Naga Bhut Jolokia

Naga Bhut Jolokia, sometimes known as ghost chili, was awarded the title of the world’s hottest pepper in 2007 by the Guinness Book of World Records. While the title has since passed to the Trinidad Scorpion Butch T pepper in 2011, the ghost chili remains the hottest chili commercially available.

Cultivated in northeast India, among other places, the Naga Bhut Jolokia hits a sweat inducing 855,000 heat units on the Scoville Scale, the scale used to measure chili heat. By comparison, Tabasco sauce has a paltry 2,500 to 5,000 heat units.

Anandita Dutta Tamuli would have you believe that the Naga Bhut Jolokia is child’s play as she holds the record for eating 60 in one sitting.

However, track down videos of everyday people sampling the chili and you will see how even the smallest bite can reduce a person into a crying mass of pain in a matter of minutes.

The Naga Bhut Jolokia. Looks innocent, but it isn’t. Photo by wstryder.

Creating the world’s spiciest dish

Although Goan vindaloo is a far cry from its native Portuguese dish, it’s also somewhat different to the dish that has developed overseas.

Served with pork, absent potatoes and possessing its traditional blend of sweet and sour, the recipe below presents an authentic version of traditional Goan vindaloo. However, to reflect the modern trend for heat, this recipe also replaces traditional red chilies with the mouth numbing Naga Bhut Jolokia.

I was trained in chili eating by my father who can chomp through a habanero like it’s candy. I always seek out the hottest dishes when I travel but when I sampled this version of vindaloo I felt dizzy…mainly because I was running around in circles in intense pain. Beware!

Vindaloo includes an aromatic blend of spices. Photo by germeister.

Ingredients

Serves 4

• 10 black peppercorns
• 1 inch stick of cinnamon
• 4 cloves
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 8 garlic cloves
• ½ inch of fresh ginger
• up to ¼ cup of water
• a small slither of fresh chopped Naga Bhut Jolokia
• 4 tbsp vinegar
• 1 tbsp honey
• 3 tbsp clarified butter or ghee
• 1 and ¾ lb lean pork cut into 1 inch cubes
• ½ tbsp mustard seeds
• 10 fresh curry leaves
• 1 medium onion chopped finely
• 3 tomatoes skinned and chopped

Garlic and ginger add extra depths of flavor to this dish. Photo by: naz66.

Cooking instructions

1. Gently dry fry the whole spices (peppercorns, cinnamon, cloves, coriander, cumin) for a few minutes, stirring continually to ensure they don’t burn.

2. Place the same spices in a pestle and mortar and grind to a fine powder.

3. Chop and blend the garlic and ginger with the water to make a paste.

4. Chop and add the Naga Bhut Jolokia.

Warning: Use gloves to chop the chili and wash your hands thoroughly afterwards. If you think you can handle it, add more chili, but put a miniscule dot on your tongue first to get a sense of the heat before making your dish inedible.

5. Add the vinegar and honey to the paste then combine with the ground spices.

6. Heat half of the clarified butter or ghee and use to brown the pork in batches.

7. Heat the remaining clarified butter or ghee and add the mustard seeds. Fry until they start to pop then add the fresh curry leaves and cook for 1 minute. Add the onion and gently fry until caramelized.

8. Add the tomatoes, stir in the paste and add enough water to cover the meat. Leave to simmer for around one hour until the meat is tender.

9. Serve with rice and naan bread. Have a good portion of cucumber, full fat yoghurt or raita (or all three) ready to absorb the heat.

Tip: Remember, the principle that oil and water don’t mix so if the heat hits, don’t waste time glugging gallons of water as it won’t soothe the pain.

Have you attempted a spicy vindaloo or tried Naga Bhut Jolokia? Let me know in the comments below. 

If you like this, you might also like: How to Make a Pad Thai in 5 Minutes.

Main photo: Do you have what it takes to try vindaloo with naga bhut jolokia? by panafoodie.

Early the next morning, Mushtak came to our tent to wake us. We sat on his porch, sleepily munching on chapatti (a flat Indian bread) rolled around an omelet, as Mushtak anxiously waited for us to finish.

“Let’s go, let’s go! We have a long day.”

A Long Way Up

We decided to take horses on the hike, foolishly assuming this meant we wouldn’t be walking so much. The trek began with a hike up a wooded mountain. It was very steep, and it was far too dangerous to trust the footing of the horses, so we had to walk.

Mushtak strolled by our sides, reassuring us that soon we would be able to get back on the horses. “Soon” ended up being over two hours of an uphill climb that began at a fairly high altitude.

Mushtak during our climb.

Half an hour in, we were already exhausted and feeling our empty stomachs, the fuel from the meager chapattis long gone. Locals giggled at our breathlessness as they breezed past, herding sheep and goats.

Villagers herded sheep up the wooded mountain overlooking Naranag, India. 

After what seemed like an endless journey, we arrived at the top of the mountain and out of the forest. It was a breathtaking view.

From our place on a rolling green hill, we were surrounded by the snow-capped Himalayas. We were ready for lunch, but Mushtak insisted that this was not the place. He gave us each a hard-boiled egg, instead.

I don’t think I’ve ever been so happy to receive such a meager snack. It was such a simple, humbling moment to sit in silence in the presence of great mountains and eat an egg.

Eldar eats an egg with Mushtak and another guide. 

Sensing our exhaustion, Mushtak let us ride the horses to our lunch destination. He walked next to us, cutting the silence of nature periodically only to ask “You happy?”

We, of course, were.

“Ok, then I’m happy too.”

The Reward

About an hour later, we found ourselves next to a rapidly moving river filled with boulders. “Ok! We are here!” announced Mushtak.

We gratefully slid off of our horses and lay on the ground as Mushtak prepared lunch. He had brought several tins with food.

The metal cylindrical tins were cleverly meant to be stacked on top of each other to form a full lunch pail and were filled with the rich smells of Mushtak’s wife cooking from the dirt floor of her kitchen.

One by one, Mushtak opened the tins revealing one colorful curry after another. To our delight, most appeared to contain meat. After months being in the predominantly vegetarian India and not eating meat, this was quite a treat.

Curries were served in stackable metal pails. Photo by podchef.

“What kind of meat is it?” asked Hannah.

Mushtak regarded her quizzically, as if it was so obvious. “Chicken!”

It was most certainly not chicken. It was very dark brown and had a stringy texture. We knew without a doubt that this wasn’t chicken but had long ago embraced the idea of eating mystery foods, and readily accepted that we had no choice but to enjoy this unidentified meat.

The curry was clearly not made of chicken. Photo by diongillard.

Again we sat, surrounded by the Himalayas, eating the most complexly spiced and rich meal I have ever eaten. From such a small and basic kitchen came the most elaborate and delicious food.

A delicious meal prepared by Mushtak’s wife. 

Time to Digest

I could have sat for hours after the meal, appreciating the simplicity of eating a good meal in a beautiful place, but Mushtak insisted that we continue on.

We hopped from boulder to boulder to cross the river, slid (accidentally) down a snow covered hill, traversed a shaky, balance beam-like log over raging rapids, and finally reached our destination.

The awe strikingly beautiful Gangabal Lake.

A fisherman at Gangabal Lake.

It was the fullest day I can ever recount having. Every sense was constantly overwhelmed.

The day ended in extreme exhaustion, shakily plodding down the same mountain we had come up in the morning. After eating another incredible meal prepared by Mushtak’s wife, we fell asleep almost immediately.

Eldar and I outside Mushtak’s home.

What’s the most incredible food experience you’ve had? Was it just the food, the scenery or both? Let me know in the comments below.

If you liked this article, you might also like: 9 Funky Fruits You Have to Try. 

Unless stated, images author’s own.