Blowfish hangover relief. All photography
courtesy Rally Labs.

As a wee child we wasted many of our grandparents’ Alka-Seltzer tablets, just because we liked to watch them dissolve into bubbly effervescence. Drink them? Yuck!

Alka-Seltzer has many variations—Cold & Cough, Extra Strength, Flu, Gold, Heartburn, Lemon Lime, Night, Sinus and so forth. But for some reason, there’s no Hangover version.

Now, there’s no need. There’s a new relief aid in town, specifically designed to treat hangovers: Blowfish Hangover Relief. Upon waking from an evening of over-indulging, dissolve two tablets in 10 ounces of water and drink. It tastes like diet lemon Crystal Light.

And it works, according to THE NIBBLE’s favorite party animal, our product tester and head of I.T.

Buy it in a 12-tablet box or a box of 50, both foil-wrapped in the two-tablet prescribed portion.

Party on!

Pecans aren’t just for pie. Here’s a tasty recipe for Pecan-Coated Chicken Tenders with Bourbon Sauce.

If you prefer less sweetness in your savory dishes, as we do, cut the amount of honey in half. You can also substitute agave nectar for a lower-glycemic recipe.

What part of the chicken is the tender? Learn your chicken parts in our Chicken Glossary.

Dating back thousands of years, corn tortillas were the bread of Mesoamericans. In addition to providing sustenance, tortillas were also torn into pieces and used in the absence of utensils to scoop up other foods. The word “taco” derives from a Spanish word meaning “light snack.”

Each region in Mexico has its own cuisine, which extends to taco fillings. Mexican fillings vary widely from the typical selection at an American Tex-Mex restaurant.

One of the lesser-known joys of tacos is how they turn everyday leftovers into a special meal.

Take a look at our “taco template” and start using your leftovers to create delicious tacos.

Also check out the history of tacos.

A shrimp taco. Photo courtesy
EatWisconsinCheese.com.

Three new flavors of yummy gluten-free Lucy’s Cookies. Photo by Elvira Kalviste | THE NIBBLE.

It has to taste really good to a general audience. We never write about anything unless we would continue to buy it and eat it after the first batch is gone.

So it is with Lucy’s Gluten Free Cookies, a 2010 Top Pick Of The Week. Crisp and airy, these cookies are a pleasant repast even if you don’t have any food allergies.

But if you do: The cookies are not only certified gluten-free, but they’re also certified vegan and kosher (by Star-K). They’re nut-free, cholesterol-free, non-GMO, all-natural and baked in a dedicated facility.

Just in time for the holidays, Lucy presents three new seasonal flavors: Ginger Snap, Maple Bliss and the anytime favorite, Chocolate.

Find Lucy’s Cookies via the website store locator or at Amazon:

 
Learn more about Lucy’s Cookies at Dr.Lucys.com.

Find all of our gluten-free product reviews.

Quince are pear-green when unripe. When
ripe, they turn gold. Photo courtesy
Wikimedia.

Native to the Caucasus, the mountain range that separates Europe and Asia, quince is related to both the apple and the pear. It looks like a combination of the two, or a large, lumpy pear. The fruit can easily grow to six inches in length. The plural form of the word is the same as the singular—quince, not quinces.

Most varieties of quince are too hard and astringent to be eaten raw. Instead, they are used to make jam, jelly, quince pudding, pies and tarts. Adding a dice of quince to applesauce and apple pies enhances the flavor and texture. The white flesh turns red after a long cooking time.

The word “marmalade,” which originally meant quince jam, derives from “marmelo,” the Portuguese word for quince. The form of quince we personally eat most often—membrillo—is a quince paste (crema de membrillo) enjoyed with Spanish cheeses. (If you see it, buy it—it couldn’t be more delicious.)

Buying & Storing Quince
Choose quince that are hard and firm. Although the fruit may have bruise marks, they usually do not affect the quality.

Store quince in a plastic bag in the refrigerator; they’ll keep for several weeks. Once ripe, the skin will turn from green to yellow, but the fruit will still be firm (and in need of cooking).

Quince should be peeled before cooking.

Celebrate fall by making this Quince Tart Tatin, a recipe from one of our favorite chefs, Charlie Palmer.

Find more of our favorite pie recipes in our Pie & Pastry Section.