Food & Beverage // ArticlePros.com

The Truth About Enriched Wheat Flour (White Flour)

Tue, 25 Oct 2005 04:00:00 GMT

Open up your bread box and read the ingredients of your favorite bread. Chances are the first ingredient is going to be enriched wheat flour.

What does "enriched" mean?
Enriched flour is flour in which most of the natural vitamins and minerals have been extracted. This is done in order to give bread a finer texture, increase shelf life and prevent bugs from eating it (bugs will die if they attempt to live off it).

Why is enriched flour bad?
When the bran and the germ (the parts of the wheat that contain vitamins and minerals) are removed, your body absorbs wheat differently. Instead of being a slow, steady process through which you get steady bursts of energy, your body breaks down enriched flour too quickly, flooding the blood stream with too much sugar at once. Your body then has to work hard to absorb the excess and stores it as fat. This causes quick highs and lows in your blood-sugar level which can lead to type-two diabetes and obesity. All this and you?re not even getting close to the amount of nutrients that whole grains contain.

Whole grains
Whole grains are richer in dietary fiber, antioxidants, protein (and in particular the amino acid lysine), dietary minerals (including magnesium, manganese, phosphorus, and selenium), and vitamins (including niacin, vitamin B6, and vitamin E).

Health benefits
By eating whole grains you reduce the risk of some forms of cancer, digestive system diseases, coronary heart disease, diabetes, and obesity.

Don?t be fooled
There are many products that seem healthy on the front but in reality they are not. If the bread you are buying says ?soft wheat? or ?multi-grain? make sure you still read the ingredients. Most of these breads are primarily made with enriched flour. Even if the word ?enriched? is not there, if it does not say ?whole? then it?s the same junk. Don?t get fooled by color either. Even if it?s brown, unbleached wheat flour is still missing the bran and the germ that contain essential nutrients as well as the fiber that aids digestion.

Look for products that say 100% whole wheat. Trader Joes carries spaghetti that is 100% whole wheat and tastes great. Even my father-in-law, Mr. Anti-health, likes it.

1 Corinthians 6: 19, 20
?You are not your own; you were bought at a price. Therefore honor God with your body.

Foods that commonly contain enriched flour
Bread
Pasta
Chicken nuggets (breaded)
Pizza
Pie crust
Crackers
Cake
Cookies
Brownies
Pretzels
Donuts

David Mahler is the owner of http://www.capehostpro.com. His website offers copywriting, ecommercials, database design, intranet design and other programming services.

How To Cook A Tender Juicy Steak

Mon, 03 Jul 2006 04:00:00 GMT

You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant? The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice. Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak. The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak. Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color. Once you have purchased your steak, you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in enough marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook. There are meat tenderizers available to sprinkle onto your steak, and they certainly do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. If you should choose to go this route, do it carefully. When ready to cook, slash through the outside fat layer on the steak in a few places to prevent curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for proper heat distribution and not cool down when the steak is added. A hot pan will quickly sear the outside, trapping the moisture inside. When cooking, try to turn the steak only once. Cook the meat until browned on one side and half done, then turn and finish the other side. Turning too often will stew the meat rather than searing it and produce a less juicy steak. When the steak is done, remove from the pan and allow to rest for a few minutes before serving. While the meat rests you can make a sauce with the pan drippings if desired. Use your favorite sauce, or fry mushrooms and onions in the pan. When nearly done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the bottom of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!

Diane Watkins is a traditional style southern cook. She offers tips, recipes, and stories about growing up in the south at Easy Southern Cooking.

French Food Preparation

Thu, 06 Apr 2006 04:00:00 GMT

French food preparation is characterized by its extreme diversity. French food preparation is considered to be one of the world's most refined and elegant styles of food preparation, and is renowned for both its classical ("haute food preparation") and provincial styles. Additionally, French food preparation techniques have been a major influence on virtually all Western food preparations, and almost all culinary schools use French food preparation as the basis for all other forms of Western food preparation.

Traditionally, each region of France has its own distinctive food preparation:
Food preparation from northwest France uses butter, cream (crème fraîche), and apples;
Food preparation from southwest France uses duck fat, foie gras, porcini mushrooms (cèpes), and gizzards;
Food preparation from southeast France uses olive oil, herbs, and tomatoes, and shows Italian food preparation influences.
Food preparation from northern France uses potatoes, pork, endives and beer, and shows Flemish food preparation influences.
Food preparation from eastern France uses lard, sausages, beer, and sauerkraut, and shows German food preparation influences.

Besides these five general areas, there are many more local food preparations, such as Loire Valley food preparation (famous for its delicate dishes of freshwater fish and Loire Valley white wines), Basque food preparation (famous for its use of tomatoes and chili) and the food preparation of Roussillon, which is similar to Catalan food preparation. Moreover, recent focus of French consumers on local, countryside food products (produits du terroir) means that the regional food preparations are experiencing a strong revival in the early 21st century, especially as the slow food movement is gaining popularity.

What is often known outside of France as "French food preparation" is the traditionally-elaborate haute food preparation, served in restaurants for high prices. This food preparation is mostly influenced by the regional food preparations of Lyon and northern France, with a marked touch of refinement. It should be noted, however, that average French people do not eat or prepare this food preparation in their everyday life. As a general rule, elderly people tend to eat the regional food preparation of the region where they are located (or the region where they grew up), while younger people will be more inclined to eat dishes from other regions and foreign dishes.

French wine and French cheese are an integral part of French food preparation (both high food preparation and regional food preparations), both as ingredients and accompaniments. France is known for its large ranges of wines and cheeses.
Exotic food preparations, particularly Chinese food preparation and Vietnamese food preparation and some dishes from former colonies in Northern Africa (couscous) have made inroads.

Ingredients
French regional food preparation uses locally-grown vegetables.
potatoes
green beans
leeks
aubergines (eggplant in American English)
tomatoes
peaches
apples
Meats commonly consumed include:
chicken
goose, mostly a holiday dish
beef
pork
mutton (generally, lamb) is often a holiday dish
mussels
oysters, mostly a holiday dish

Present-day food and drink in France
For French people, food preparation is part of culture, and food preparation and good food are well appreciated.

Structure of meals
A normal complete meal consists of:
a main dish (generally, meat or fish with a side of vegetables, pasta, rice or fries);
Festive meals may include several main dishes. Food preparation evening or weekend meals from fresh ingredients is still popular.

Drink
Traditionally, France has been a culture of wine consumption. While this characteristic has lessened with time, even today, many French people drink wine daily.

Divisions of Restaurant Food preparation
Schematically, French restaurant food preparation can be divided into:
Food preparation bourgeoise
This type of food preparation includes the rich, cream-based sauces and somewhat complex food preparation techniques that many people associate with French food preparation.
Food preparation du terroir
Food preparation du terroir, which covers regional specialties with a strong focus on quality local produce and peasant tradition. Many dishes that fall in this category do not stand out as stereotypically "French," sometimes because regional food preparation styles can be quite different from the elaborate dishes seen in French restaurants around the world.
Food preparation nouvelle
Food preparation nouvelle or nouvelle food preparation, which developed in the 1970s as a reaction to traditional food preparation, under the influence of chefs such as Michel Gu�©rard. The "fusion" food preparation popular in the English-speaking world is not widespread in France, though some restaurants in the capital have a "fusion" theme, and many modern French chefs are influenced by a variety of international food preparation styles.

Foreign food preparations
Foreign food preparations popular in France include:
Spanish food, more particularly paella.
Vietnamese and Chinese food. Generic Asian restaurants serving a variety of Chinese, Vietnamese, Thai and other Asian dishes are fairly commonplace.
Turkish food, especially Döner kebab, called sandwich grec (Greek sandwich) in France, is widely popular in urban areas.
Indian food.

Notable dishes

Famous French dishes
Blanquette de veau
Coq au Vin (rooster simmered in wine)
Cheeses
Oysters are generally eaten raw; food preparation oysters is uncommon.
Steak au poivre
Cheese fondue - though very often mistaken as French, this dish is actually a part of Swiss food preparation

Quick Food
Poulet frites (chicken with fries)
Generally speaking, frites (French fries) are a common side order for lower-end French-style restaurants.
Common canned food
Ravioli (Italian specialty)
Choucroute garnie
Most dishes, including relatively sophisticated ones, are available as canned or frozen food in supermarkets.
Tarte flamb�©e
Famous but untypical dishes
The following dishes are considered typical of French food preparation in some foreign countries, but actually are infrequently eaten:
Escargots (edible snails)

Desserts
Mousse au chocolat
Pastries
Mille-feuilles (flakey puff pastry)
Baba au rhum

Specialties by region/city
Alsace:
Artois-Picardy:
Carbonnade (meat stewed in beer)
Waterzoï (a sweet water fish stew)
Hochepot (four meats stewed with vegetables)
Truffade (potatoes saut�©ed with garlic and young Tomme cheese)
Aligot (mashed potatoes blended with young Tomme cheese)
Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese)
Brittany:
Crêpes
Boeuf Bourguignon (beef stewed in red wine)
Gougère (cheese in chou pastry)
Pochouse (fish stewed in red wine)
Lorraine:
Quiche Lorraine
Tripes à la mode de Caen (tripe cooked in cider and calvados)
Matelote (fish stewed in cider)
Un-French dishes
Crêpes Suzette invented in the United States of America by a French chef.

Glenn J Fournier has been cooking for 40 years. He believes the key to successful cooking is to cook by the book. Get recipes from his new site at; http://www.InternetRecipeClub.com

Health Benefits of Juicing and Top Recipes

Sat, 23 Jun 2007 04:00:00 GMT

That fruit and vegetable juice you see in the store every day may say it offers pure orange juice, but how do you know if you don’t make it yourself. At home juicing is one of the best ways to not only ensure a healthy diet, but to ensure the purity of that juice you enjoy anyways. There are hundreds of possible juices and for those who need one a Jack Lalanne juice recipe can be at your finger tips with the click of a mouse, or even by just opening up the book that came with your juicer. Jack Lalanne juice recipes include everything from the basics of orange and banana to hybrids of carrots, celery, and more exotic fruits like Mango. What makes juicing such a great idea then? It’s not just that you’re cutting out a handful of middlemen and making the juice yourself. Juicing can be an integral part of your diet as well. When you juice raw, fresh fruits and vegetables you’re getting every one of the nutrients that naturally occurs in that fruit and vegetable. Store juices are pasteurized, put under heat, and chemically treated, meaning that a lot of the natural goodness is sapped of the fruit before it even arrives in the grocery store. Then it sits on a shelf for a few weeks. Fresh juices like the ones you receive from juicing offer the maximum health benefits of fruits and vegetables, proven to help in weight loss and general health. The Jack Lalanne juicer recipes are ideal, especially in conjunction with your juicer. First off, the juicer comes with a wide mouth, allowing you to put whole fruits into the juicer at once. There is no cutting and sectioning of servings with this juicer. Not only that, but it removes all of the large bits and pieces from your fruit, including pulp, ensuring pure fresh juice every time. You’re not getting a theoretical recipe, you’re getting one that will work and taste great, with 30% more juice than any other juicer, meaning you can share with your family. Best of all, the Jack Lalanne juicer recipe book comes with over 60 recipes right off the bat, offering you more than a few ways to get started. The best part about juicing is that you can be creative. Consider these simple recipes that include not just one fruit or vegetable but a whole group of them, designed to instill your body with healthy nutrients in numerous ways: If you make apple juice from 2 green apples and combine it with a vegetable juice consisting of: 4 stalks of celery, 6 stalks of bok choy, 1/3 of a pound of spinach, and a bit of parsley, you’ll have a great green juice that’s perfect for fighting colds and promoting general health. Or how about his simple fruit juice recipe with three slices of pineapple, half an orange, four strawberries, and a bunch of red grapes. This balanced, citrus fruit drink is a great afternoon drink and it’s perfect for getting so many of your daily vitamins.

Jim Beck is a nutritional expert who writes on a variety of topics. One area in which he is passionate about it is juicing. Some of his articles can be seen on the Jack Lalanne juicer website which includes an overview of the Jack Lalanne power juicer express and information on the various Jack Lalanne blender models.

Becoming A Chef: Specialty Chefs and Their Responsibilities

Sat, 02 Sep 2006 04:00:00 GMT

by Mike Churchill, ? 2006, All Rights Reserved

When most people talk about becoming a chef, it is assumed their goal is to attain the title of Executive Chef. However, there are many specialty chef positions available to those who have the proper culinary arts training.

If you dream of becoming a professional chef, take a few moments to look over the list below. While small restaurants might not offer all the positions listed, you'll likely find them in many larger restaurants in popular cities such as San Francisco or Miami. Culinary school instructors advise building your skills in the various specialties in order to move up in position and responsibility.

Line/Station Chef - An entry-level position for those just out of cooking school, a Line or Station Chef (also called a Line Cook) prepares one type of food. Vegetable Chef/Cook, Fry Chef/Cook and Grill Chef/Cook are commonly known titles. There are normally several line chefs at each restaurant.

Garde Manger Chef - The Garde Manger Chef requires special culinary arts training in working with cold food preparations. Dealing exclusively with cold sauces, the Garde Manger Chef creates and prepares vinaigrettes and dressings. S/he is also responsible for developing new salsas, pickles, chutneys and relishes. Other dishes are often created to include the sauces or relishes the Garde Manger Chef prepares; for example, swordfish with mango chutney would be a collaborative dish between the Garde Manger Chef and the Executive Chef.

Pastry Chef - Responsible for all the breads, pastries, cakes and confections, the Pastry Chef has a sweet job. As a Pastry Chef, you'll have the responsibility of developing and designing the dessert menu as well as all bread items used by the restaurant. Creativity and an eye for beautiful presentation are must-have qualities.

Sous Chef - The second in command behind the Executive Chef, the Sous Chef is a conductor of sorts. S/he is usually a culinary school graduate with several years of practical work experience under their belt. They finish and/or decorate special dishes or presentations; however, they also have many responsibilities that are not cooking related. A Sous Chef maintains kitchen records, estimates the types and quantities of food that need to be purchased, inspects the kitchen along with its equipment and utensils, and assumes the role of the Executive Chef in her/his absence.

Executive Chef - Normally a cooking school graduate with exceptional experience in all aspects of cooking, the Executive Chef is the final authority in the kitchen. The Executive Chef oversees the kitchen staff and directs the preparation of all food. His/her responsibilities might also entail allocating serving sizes, ordering food and/or supplies and assigning work schedules. The Executive Chef helps create and approve menu items and daily specials.

As you can see, becoming a Chef can mean several different things, depending on your passion, your education and your experience. Not all strive to be Executive Chefs. Those with a love for sweets might acquire culinary arts training with a strong emphasis in pastries in order to later open their own bakery. The possibilities are endless yet are certainly obtainable for those who have talent, passion and a love of cooking.

Mike Churchill provides online marketing support for Le Cordon Bleu College of Culinary Arts in Miami. Cooking school applications are currently being accepted. If you have a love of cooking and are in Miami, culinary school could be your next step. Visit us online today at http://www.miamiculinary.com.

Food Dehydrator Review : How To Buy

Sat, 21 Jul 2007 04:00:00 GMT

When buying a food dehydrator you'll want to get the most efficient model for your dollar. Food dehydrator shopping can be difficult if you are unsure of what you are looking for. However it can be easy if you know what you want to do with one. A few practical steps will help you better shop for the right food dehydrator. Read on and I'll show you just how simple buying the right food dehydrator really is. Some ideas to review when shopping for a food dehydrator can be made into a small rather simplistic list. Think about how much storage space your dehydrator will need. This can be done by by figuring out not only how often you'll be dehydrating food but how many different types of foods you plan on dehydrating in your food dehydrator. If you'll be dehydrating many different types of foods quite frequently or at the same time then consider buying 2 smaller food dehydrators for about the same cost as one larger food dehydrator. The reason this is a practical idea is because different types of foods need to dehydrate for different time periods and have different drying times. For instance you would never want to dehydrate meat and fruit at the same time in your food dehydrator because the drying times are just to different. Try to keep the wattage of your food dehydrator at or just above 500 watts with a 4 to 12 tray capacity. If you buy a food dehydrator with 1000 watts or more of power then consider adding more trays to keep your food from over dehydrating and becoming to dry. Likewise if you have a 24 tray food dehydrator and its fully stuffed and you have 500 watts of power you may run the risk of your food not dehydrating properly. The problem then could be that the food will not dry completely which can lead to mold or bacteria growing even inside the food. A very common mistake that many make when buying a food dehydrator is buying a cheap "no name" model. You may wonder why this matter? The reason being "testing", usually lesser known named models in food dehydrators have not been tested as well and also may not work efficiently or will simply burn out to fast. When that happens you are stuck dealing with getting a refund and that can be a bigger hassle than shopping for the right model. Another common mistake many people make with a food dehydrator is spending entirely too much. If you don't need a $200 18 tray food dehydrator don't buy one. Buy a rather more affordable 500 watt 12 tray food dehydrator for $80-$100 instead and you'll have a lot more excess money to spend on buying food to put into it. All of the above tips will help you buy a food dehydrator that is practical for what you want one for and will keep you from buying the wrong model.
Michael Brown
Buy a Food Dehydrator

Michael Brown
Buy a Food Dehydrator

3 Easy to Make Meatloaf Recipes

Mon, 01 Jan 2007 05:00:00 GMT

Here are 3 different, easy to make, recipes for meatloaf.

Meatloaf Recipe 1

Ingredients:

2 Eggs
1/2 cup water
Two tablespoons of soy sauce
1 small onion diced
2 Lbs. ground beef
8oz package of pre-made stuffing, (such as Stove Top)
salt & pepper to taste

Directions:

Preheat Oven to 350°F

Beat eggs, water, and approximately two tablespoons of soy sauce together in a separate bowl and set aside.

Get a large bowl and mix the ground beef and stuffing together. Make sure to use your hands and combine the mixture well, as this is the most important step.

Slowly work the egg mixture into the meat and stuffing, once again making sure to combine all ingredients well.

Pick up big ball of meat and pack in hands until you have formed a loaf.

Place in ungreased loaf pan and place on center rack in oven for 45-55 minutes uncovered until center of meatloaf is browned. Drain excess grease off side of pan and let stand 5-10 minutes before cutting and serving.

Meatloaf Recipe 2

Ingredients:

1 onion, chopped
1-2 celery stalks, chopped
1 cup cracker crumbs
1 clove garlic, diced
1 teaspoon salt
1/4 teaspoon allspice
sprinkle of curry powder
1 teaspoon Worcestershire sauce
2 eggs
2 lbs. ground beef
1-2 cans of mushroom soup
Makes 1 bread pan of meat loaf

Directions:

Mix meat, eggs, and spices.
Mix in vegetables and crackers.
Bake at 400°F
Drain off grease when brown 10-20 minutes.
Add 1-2 cans of mushroom soup on top
Bake until done
Total baking time 1.5-2 hours.

Meatloaf Recipe 3

Ingredients:

1 1/2 pounds of ground beef
1 cup Ritz crackers
2 beaten eggs
8 ounces Del Monte tomato sauce
1/2 cup fine onion
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Pound the Ritz crackers until fine like bread crumbs.

Mince the onion until fine.

In a separate bowl, add the meat and the other ingredients and mix with your hands until the ingredients are all mixed together and the mixture is smooth.

Grease a glass baking pan with vegetable shortening.

Put the meat mixture in the pan and shape like a football.

Bake in the oven for 1 hour.

Take out the meat loaf and serve warm.

Recipe contributed by David Slone. For more recipes that you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook dessert recipes. For more cooking resources visit Advantage Content Cooking and Recipes and Yummy Tummy Recipes

10 Easy Sugar Cookie Recipes

Sun, 18 Feb 2007 05:00:00 GMT

After School Sugar Cookies 7 tbsp butter 1/3 cup shortening 1 cup sugar 2 eggs 1 tsp vanilla 2 1/2 cups flour 1 tsp baking powder 1 tsp salt Cream together butter, shortening, and sugar. Mix in egg and vanilla. Blend well. Mix in flour, baking powder, and salt. Divide dough into two balls. Wrap in plastic wrap. Chill a minimum of one hour. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut into desired shapes. Bake at 375 F. for 6 to 8 minutes on ungreased cookie sheets. Decorate with icing after cookies halved cooled.. Yield: about 4 dozen cookies Fruity Sugar Cookies 3/4 c. shortening 1 c. sugar 1 (3 oz.) pkg. Jello (any flavor) 2 eggs 3 c. flour 1 tsp. baking powder 1 tsp. salt Roll dough into teaspoon size ball. Place on a cookie sheet and smash with a glass. Bake at 375 degrees for 6 minutes. Easy Roll Sugar Cookies 1 c. butter 1 c. sugar 2 egg yolks 1 tsp. vanilla 1/2 tsp. salt 3 c. sifted flour 1 tsp. baking powder 1/3 c. milk Cream butter. Add sugar gradually, mix in egg yolks and vanilla. Blend in dry ingredients with milk. Chill 1 hour. Roll 1/8 inch thick on well floured surface. Cut with cookie cutters and place on greased cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Frost and decorate when cool. Makes about 5 dozen. Cut Out Sugar Cookies 1 c. margarine 1 c. sugar 3/4 c. brown sugar 2 eggs 1 tsp. vanilla 3 1/2 c. flour 1 tsp. baking powder 1/2 tsp. salt Cream margarine, sugar and eggs. Mix dry ingredients; add to cream mixture. Add flour until dough is firm. Chill dough. Roll on floured board 1/8 to 1/4 inch thick. Cut out cookies. Bake on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Chocolate Sugar Cookies 1/2 c. marg., softened 3/4 c. sugar 2 egg yolks 1/2 tsp. vanilla 1 tbsp. cream 1/4 c. flour 1/4 tsp. salt 1/4 tsp. baking powder 1/3 c. cocoa Cream margarine and sugar together until light and fluffy. Stir in egg yolks, vanilla and cream. Sift dry ingredients together and add to cream mixture. Drop by teaspoons full on greased cookie sheets, about 1 inch apart. Bake at 375 degrees for about 8 minutes. Bake Store Sugar Cookies 1 1/2 c Flour 1/2 c Sugar 1/3 c Shortening 1 tb Milk 1 ts Baking powder 1/2 ts Vanilla 1/4 ts Salt 1 Egg Measure ingrediants into a bowl & mix well. Shape into a ball & wrap in plastic wrap. Refrigerate 3 hours. Pre-heat oven to 400 F. Roll out 1/2 of the dough (leave the rest tin the fridge for now) to 1/8" thick & cut out shapes. Place 1" apart. Bake 6-8 minutes or until golen brown. Remove & cool completely. Store in tightly covered containers Deluxe Sugar Cookies 1 cup butter, softened, Do Not Substitute 1 1/2 cups confectioners sugar 1 egg 1 tsp vanilla 1/2 tsp almond extract 2 1/2 cups flour 1 tsp baking soda 1 tsp cream of tartar Granulated sugar Mix thoroughly butter, confectioners sugar, egg, vanilla, and almond extract. Blend in the flour, baking soda, and cream of tartar. Cover with plastic wrap and chill for about 2 hours. Heat oven to 375 F. Divide the dough in half. Roll out each half to about 3/16 inch thick on a lightly floured board. Cut into desired shapes. Sprinkle with the granulated sugar. Place on a lightly greased cookie sheet. Bake for 7 to 8 minutes or until lightly golden brown on the edges. Rolled Sugar Cookies 3/4 cup butter or margarine, softened 1 cup sugar 2 eggs 1/2 tsp. vanilla extract 2 and 1/2 cups flour 1 tsp. baking powder 1 tsp. salt Cream together the butter or margarine, sugar, eggs and vanilla til light and fluffy. Add flour, baking powder and salt. Mix well. If dough seems dry, add a little milk. Chill dough overnight. Roll out dough on lightly floured board and cut into desired shapes. Decorate as desired. Bake at 400*F for 6-8 minutes. I roll out the dough between 1/8 and 1/4 inch thick. My Favorite Sugar Cookies Original recipe yield: 6 dozen INGREDIENTS 3 1/4 cups all-purpose flour 1 1/2 cups white sugar 2/3 cup shortening 2 eggs 2 1/2 teaspoons baking powder 2 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon salt 1 cup egg white (optional) DIRECTIONS Mix first 8 ingredients in a large bowl at medium speed until well mixed. Shape dough into a ball and wrap with waxed paper. Refrigerate 2 to 3 hours until easy to handle. Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper thin. For softer cookies, roll 1/8 to 1/4 inch thick. With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings and continue to cut shapes. Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water. Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely. Dutch Sugar Cookies 1-1/2 cups powdered sugar 1 cup (2 sticks) unsalted butter room temperature 1 large egg 2 teaspoons vanilla extract 2-1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 4 ounces good-quality white chocolate melted Using electric mixer beat sugar and butter in large bowl until light. Beat in egg and vanilla. Add flour baking powder and salt. Mix just to combine. Divide dough in half. Gather each piece into ball; flatten into disks. Wrap in plastic and chill 1 hour. Preheat oven to 325F. Roll out 1 dough disk on floured work surface to 1/8-inch thickness. Using assorted cookie cutters cut out cookies. Transfer cookies to ungreased baking sheets spacing 1 inch apart. Gather dough scraps; re-roll to 1/8-inch thickness. Cut out more cookies. Bake cookies until pale golden about 13 minutes. Transfer cookies to racks; cool. Repeat with remaining dough disk. Spoon melted chocolate into pastry bag fitted with 1/16-inch plain tip. Pipe chocolate onto cookies. Let cookies stand until chocolate sets. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.) Makes about 5 dozen.

Buster has a large collection of recipes that can be found at http://www.BustersRecipes.com

How to Carve a Turkey

Mon, 25 Dec 2006 05:00:00 GMT

To someone who is just learning to cook, this topic may seem like one of the hardest meals you will ever have to prepare. Needless to say, if you’re having a turkey there’s usually company involved which means a number of hungry people are relying on you to prepare a great meal. This can be very intimidating. Luckily we have all the information you need, in order to ensure a great meal for you, your friends and your family. In order to successfully carve a turkey, you will need to have the following pieces of equipment: One warm serving platter A pair of kitchen scissors An electric knife or a large slicing knife (you may want to choose a manual knife since they provide more control than electric ones) A small carving knife or fork for arranging and serving the meat Now that you have the equipment you need to carve the turkey, follow these steps in order to become a turkey carving expert: Leave the turkey to sit 20-30 minutes after roasting and before carving. This will make the meat moister and easier to cut. After the turkey has sat for the time indicated above, transfer the turkey onto a cutting board; this is where you will begin carving the turkey. Remove the Leg: To do this, hold the drumstick firmly with your fingers and gently pull the meat away from the body of the turkey. While doing this, cut through the skin between the leg and the body. Next, cut through the joint joining the leg to the backbone. Then separate the drumstick and thigh by cutting downwards through the joint, until the knife hits the cutting board. Slicing the Drumstick (Leg) Meat: Once you have detached the leg from the rest of the body, you will want to slice the meat. Hold the drumstick in an upright position and turn the drumstick in a circular motion while cutting downwards. This will produce tasty slices of meat which are approximately equal size. Slicing the Thigh Meat: When slicing thigh meat, you want to hold it close to the plate and secure it so it does not move. For best results when cutting thigh meat, make sure your knife is parallel to the bone and cut downwards towards the plate in slow, steady motions. Slicing the Breast Meat: Make a deep cut into the breast of the turkey towards the body frame, as close to the wing as you can. Starting at the front of the turkey (about halfway up the breast) start cutting downwards, parallel to the cut you made to the wing. Only cut enough meat as you think necessary for the amount of people. Uncut meat will stay fresher longer. Serve the Turkey: place all the slices of meat in an attractive manner on a large platter and serve to your guests. * Note: Remove stuffing from the turkey either by taking it out of the hole made where the leg was removed or by making a new hole in the neck and taking it out from there. Mike Lansing contributes as an editor for CookingSchools101.com which offers information on Culinary Schools and obtaining a Culinary Degree for those wishing to enter the trade.

Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. Mike offers information on Culinary Schools

Myths, Legends and Exotic, Unusual Foods from Around the World

Mon, 12 Nov 2007 05:00:00 GMT

A journey into the unknown in search of myths, legends, exotic and unusual foods from around the world.

Dear Reader,

Who are you? What are you looking for? Are you a teenager in search of “weird stuff” to impress the girls? A college student looking for information about exotic cultures to add to a term paper? A mom of twins taking a much needed coffee break surfing the web? Or, a retired couple getting the feel of their new computer?

You all have landed on the “right planet.” We have something to please everyone. We will make you gasp at the bizarre, smile at the ludicrous and scratch your head and say: “It’s hard to believe that….”

My name is Claudette Comeau. I am a 75-year widow who has spent over 20 years in researching and documenting facts about food and food related topics. I especially enjoy finding unusual material and international, ethnic recipes and methods of preparation.

For your enjoyment and edification my research team and I have devoted countless hours to bring you material that will be of interest. We will journey to places you may not ever have heard of in search of unique foods, cultures and lifestyles.

Let us not delay, our balloon is primed and ready to go. We will first travel to the bayous of Louisiana. Here the U.S. shrimp industry was born in the late 1800's and early 1900s. Today, shrimp plants use huge peelers that pinch off the shrimp's head and shell, but it wasn't always that way.

Imagine a platform in Manila Village, Louisiana, in the year 1900. The platform, which measures 300 by 400 feet, is built on pilings over the water. On it is a circle of Filipino men, their arms on each other's shoulders. They are chanting Tagalog folksongs, shuffling their burlap-wrapped feet rhythmically atop a pile of sun-dried shrimp. This is "dancin' the shrimp." The idea is to dance them out of their shells without damaging the flesh.
In the golden age of shrimp dancin', 75 platforms were scattered along the marshes and bays of the Mississippi estuary alone. The dancers were a melting pot of Filipinos, Chinese, Mexicans, Spaniards and Cajuns. Manila was the biggest of the platforms, supporting a community of more than 300 Filipinos and Chinese.
Fishermen brought their boats to the platforms and unloaded their shrimp in wicker baskets, each basket holding 110 pounds. Once the baskets were on the platform, they were transferred onto a large wagon on rails, then pushed by men, women and children into a boiling shed. There, they were emptied into a cauldron and cooked for 15 minutes, then removed in wheelbarrows and spread onto the platform, where they were allowed to drain and dry for approximately 12 hours, depending on the temperature. (If it rained, the shrimp were covered by tarps.)
When the shrimp were judged dry enough, the dance began. After the heads and shells were danced off, the tails were packed in barrels for markets, mainly in the Far East. In 1929, 5 million pounds of sun-dried shrimp were exported from platforms along the Gulf. Canning and freezing eventually took over as methods of preservation, although Manila Village operated until Hurricane Betsy finished it off in 1965.
*************************************************************
Next, our journey takes us to the Philippines. The northern region of Cordillera is the ancestral domain of the Igorots. It is comprised of the six provinces of Abra, Apayao, Benguet, Ifugao, Kalinga, and Mountain Province plus the lone city of Baguio. The Igorots are grouped into six ethno-linguistic groups:
• The Bontoc (Bontok) live in Central Mountain Province and speak Bontok. They live on the banks of the Chico River. It used to be a group that was known for its head-hunting practices. Present day Bontocs are a peaceful agricultural people who have, by choice, retained most of their traditional culture despite frequent contacts with other groups. The Bontoc believe in the “anito” �" spirits of the dead who must be consulted before anything important is done. Ancestral anitos are invited to family feasts when a death occurs to ensure the well-being of the deceased’s soul.
• The Ibaloi (Ibaloi/Nabaloi) live mostly in the southern part of Benguet. An agricultural people cultivating rice in terraced fields, they have some affinity in language with Pangasnan, its southern neighbor. Baguio City, the Cordilleras lone city and dubbed as the “Summer Capital of the Phillipines” is also situated in Ibaloi country. The Ibaloi’s major feast is the Pesshet, a public prestige feast of the wealthy. It could last for weeks, involving the butchering and sacrifice of dozens animals. One of their more popular dances is the Bendiyan Dance that could be participated in by as many as a hundred men and women dancers.
• The Ifugao (Amganad, Ayangan, Kiangan, Gilipanes, Quiangan, Tuwai Ifugao, Mayoyao, Mayaoyaw) The country of the Ifugao in the southern part of the Cordillera region is best known for its famous rice terraces, which in modern times have become one of the big tourist attractions of the Philippines. The Ifugaos’ highest prestige feasts are the “hagabi” for the most wealthy, and the “uyauy”, a feast for those immediately below the wealthiest.
• The Isneg (Isnag, Dibagat-Kabugao-Isneg, Apayao) inhabit the banks of the Apayao River and its tributaries.in northern Luzon. Like most erstwhile head-hunters, they are slash-and-burn farmers �" dry rice farmers. The male head of a household annually clears a fresh section of tropical forest where his wife will plant and harvest their rice. Isneg women also cook the meals, gather wild vegetables, and weave bamboo mats and baskets. The men cut timber, build houses, and take extended hunting and fishing trips. Often when a wild pig or deer is killed, its meat is skewered on bamboo and distributed to neighbors and relatives. Nearly all Isneg households also harvest a small grove of coffee trees since the main cash crop grown is coffee.
• The Kalinga (Linimos, Limos,Limos-Liwan Kalinga) Inhabiting the drainage areas of the middle Chico River in Kalinga Province, the Kalingas are noted for their strong sense of tribal awareness and the peace pacts they have made among themselves, thereby minimizing traditional warfare and head-hunting. They are divided into Southern and Northern groups; the latter is considered the most heavily ornamented people of the northern Philippines. The Kalinga society is very kinship oriented and relatives are held responsible for avenging any injury to a member. Regional leaders who listen to all sides impose fines on the guilty party.
• The Kankana-Ey (Northern Kankana-ey, Sagada/besao Igorot. Western Bontoc, Applai) inhabit the Western Mountain Province. Like most Igorots, they build sloping terraces to maximize farm space in the rugged terrain. Two famous institutions are the dap-ay, the men’s dormitory and civic center, and the ebgan, the girl’s dormitory where courtship between young men and women take place.

Rice and sweet potatoes are the staples of the Igorot diet. Pork and chicken are the preferred meats. They make tapey, a rice wine that is served to visitors in the home. It is also drunk in volumes during public festivities and celebrations. Another rice wine, the counterpart of our white wine, is served at dinner. It is called sabeng.
Some interesting dishes include: Innasin/etag, dubbed Igorot Ham by foreigners, is a fatty piece of pork that is salted and smoked. Pinikpikan is extremely popular in the Cordilleras. It is a chicken and innasin/etag dish with vegetables. Binaod, a delicacy of salted pig intestines aged for years, is traditionally prepared just after the pig manure has been dried and collected and just before it is delivered to the fields to be used as fertilizer. Ground rice is made into a dough, wrapped in sayote (the fruit of a climbing plant readily available) leaves and stuffed with slices of intestine. Then the packets are boiled. There is no mention that the pig manure is used….Boiled rice with vegetables, called kinal-oy, dates back to the days when rice was considered as food for the rich and therefore extended with leafy greens, such as camote (sweet potato) shoots or bean leaves.
*************************************************************
On to London, England, where medical researchers have been successfully treating cancer patients with an eggplant extract. It’s a cure, straight from Royal London Hospital’s records on a double-blind study. Meticulously kept records show success in 80,000 cases dating back to the 1980’s with zero return of the cancer and usually in less than 3 months. Using a form of eggplant extract called BEC5, doctors have been treating both invasive and non-invasive non-melanoma skin cancers effectively �" both squamous and basal cell cancers. Microscopic analysis consistently shows death of all cancer cells. Best of all, BEC5 does not kill any healthy human cells. With microscopic precision, it selects and eliminates only the cancer cells. Healthy cells are not affected in any way by the treatment. It is so safe that it can be used cosmetically �" to eradicate age spots, sun spots and “pre-cancers” called actinic keratoses. And, it’s non-invasive, non-toxic and so easy to use that you can do it at home. Simple as smoothing on skin cream. More than a million new cases of non-melanoma skin cancer will be diagnosed in the U.S. this year alone. So, if you are one of the unlucky ones to be diagnosed with this type of cancer, tell your dermatologist to look up Dr. Jonathan V. Wright, M.D.’s report “The Astonishing Eggplant Cure For Cancer.” You’ll be glad you did!
******************************************************************
And you think brewery reviews are boring! Think again! Our balloon is touching down in Lake Mills, Wisconsin, the home of the Tyranena Brewing Company, a great place to enjoy Native American folklore and modern-day microbrews.
The legend of Tyranena (pronounced Tie•rah•nee•nah) began long ago, in a time before history was written. Legend tells of a foreign tribe that built a series of stone structures and effigy mounds on the edge of a lake they called Tyranena.
Today, these structures lie preserved deep under the waters of Rock Lake. No one knows for sure who built them, the purposes they served, how and why they are now submerged, or even the meaning of the word Tyranena.
We invite you to develop your own theories while enjoying one of the new legends of Tyranena, the Legendary Wisconsin Beers of the Tyranena Brewing Company.
They have a retail outlet and an observation window. Visit them at: www.tyranena.com.
Beers Produced at Tyranena Brewing Company Include the:
• Bitter Woman IPA - Lest we forget Aunt Cal, an early resident of Lake Mills. Local history remembers her for blindly running into a hitching post and saying, "Excuse me, Dr. Dodge!" It was said that she was an old sweetheart of the famous American poet, Henry Wadsworth Longfellow. And she still had the love letters to prove it! Sadly, Aunt Cal never wed. We brewed our Bitter Woman IPA the way we imagine Aunt Cal may have been, very fruity and intensely bitter. So lift up a pint of Bitter Woman IPA and toast Aunt Cal and the bitter woman you know. Cheers! Bitter Woman IPA is our Wisconsin variation of an India Pale Ale. This beer is intensely bitter with a mighty hop flavor and aroma.
• Chief Black Hawk Porter - In 1767 a great Sauk leader was born. His name meant "the black sparrow hawk." He came to be known as Black Hawk. Strong beliefs, independent thinking and an unwavering commitment to his family and his people earned him a reputation as a man of integrity and courage. In 1832, along with 1,200 of his people, Black Hawk was driven from his ancestral home during a war that bears his name. We celebrate this Sauk leader and his courage with our BlackHawk Porter, the kind of beer that make you say, Ma-ka-tai-she-kia-kiak! The Black Hawk War was the last armed conflict between Indians and European settlers east of the Mississippi River in the Old Northwest Territory. Its resolution spawned rapid development enabling Wisconsin to achieve territorial status in 1836 and statehood by 1848.
• Fargo Brothers Hefeweizen [Seasonal] - The Fargo brothers arrived in Lake Mills in 1845, armed with a strong collective will and a pioneering spirit. The Fargo family became leaders in commerce, industry, agriculture, civics and religion. Through the years, these hard working men and their families shaped the character and very essence of our beautiful hometown. Their legacy endures in the buildings and businesses they built and the civility they brought to this city. In this same pioneering spirit, we brew our Fargo Brothers Hefeweizen to honor this "first family" of Lake Mills. Enoch and Lyman opened the Fargo drygoods store in 1845. In 1851, Enoch purchased the mills which helped provide Lake Mills with its name. In 1868, Enoch and Lyman organized the first foundry east of Milwaukee. Enoch also maintained interests in a grocery store, a farm and dairy, and the Lake View Hotel. Robert worked for his brothers in the store before becoming a telegrapher. Lorenzo homesteaded 500 acres and had 500 sheep was was a renowned philanthropist. Isaac served a pastor of the newly organized Baptist Church. Joseph built the city's first jail. The Lake Mills Fargo family legacy is remembered to this day in the L.D. Fargo Library (donated by Lorenzo D. Fargo), the Fargo Mansion Bed and Breakfast (home of Enoch's son), Crepaco (founded by Enoch's sons and one of Lake Mills largest employers), the Bank of Lake Mills (founded in part by the Fargo family), the Fargo Mercantile, Fargo Street, and the city's electric company (founded by Enoch's sons). Fargo Brothers Hefeweizen is brewed in the tradition of a Bavarian-style weißbier with a clove-like flavor and aroma with banana undertones and no bitterness. The unfiltered yeast makes this beer cloudy.
• Fighting Finches Mai Bock [Seasonal] - "The Finches will get you if you don’t watch out!" In the early days of southern Wisconsin, falling into the clutches of the "Fighting Finches" was the ultimate threat. Moses Finch fathered 21 offspring whose most notable talents were stealing horses and robbing stagecoaches. From their stronghold in the impenetrable marshes west of Lake Mills, the Finches raided the farms of local settlers and held up the early travelers between Madison and Milwaukee. The Finches are long gone, but their legend lives on. So enjoy a pint of our Fighting Finches Bock… or you better watch out, ‘cause the Finches are gonna get you! Fighting Finches Mai Bock is a deep golden traditional German-style Maibock. This medium bodied beer has a rich malty flavor and aroma accented with the subtle flavor of noble hops.
• Gemuetlichkeit Oktoberfest [Seasonal] - Gemuetlichkeit translates from German as "the fondness of feasting, drinking and merry company." This is true of most everyone in Wisconsin, especially those of us at the brewery. Each September in the nearby city of Jefferson City, Wisconsin, thousands turn out for Gemuetlichkeir Days, a celebration of the area's German heritage. We invite you to celebrate the spirit of Gemuetlichkeit with us. Don your lederhösen, kick up your heels with a polka and raise a stein of our Gemuetlichkeit Oktoberfest with a friend. Ein Prosit!
• Headless Man Amber Ale - The ancient peoples that inhabited Wisconsin are known for building numerous celestial stone monuments and earthen effigy mounds to serve as symbols of their culture and their beliefs. Unfortunately, most of these structures have fallen victim to the farmer's plow over the past 150 years. Not far from the brewery, lying preserved on the floor of Rock Lake, are two effigy mounds - a Headless Man and a Turtle. Legend tells us, as the Turtle can survive on both land and in water, its spirit helped guide the Headless Man into the afterlife. May the Turtle's spirit guide you to happiness with a Headless Man Amber Alt. The Headless Man is brewed in the "old way" of a Düsseldorf-style Altbier. A unique cold lagering process gives this amber ale its smooth taste.
• Shantytown Doppelbock - The sun barely breaks the horizon, the arctic winds bite, and snow blankets the land. It’s winter in Wisconsin! Throughout the area, you’ll find armies of fisherman, clad in blaze orange parkas and snowmobile suits, dragging their crudely built ice shanties onto the frozen lakes. While they vary in size, shape and color, each shanty contains an enthusiast braving the cold; spinning their tall tales; staring deeply into that hole in the ice; and, of course, enjoying a Legendary Wisconsin Beer. Brewed in the fall to help you survive our Wisconsin winters. Shantytown Doppelbock is brewed in the style of a German strong Doppelbock. Brown in color with malty sweetness and a full body.
• Stone Tepee Pale Ale - The legend of Tyranena began 3,000 years ago, with a group of pyramids and effigy mounds constructed in a remote valley formed by a vast, slow-moving glacier. Today, these ancient "stone tepees" lie 60 feet below the surface of Rock Lake in Jefferson County, Wisconsin. No one is certain how or why they were built, but many have speculated on their origin, purpose and the people who built them. We invite you to develop your own theories on the legend and mystery of Tyranena while enjoying a Stone Tepee Pale Ale.
*************************************************************************

As we approach China, our guide tells us: They “eat anything that has four legs and is not a chair and anything that flies and is not an airplane.” This is a common saying in northern China about the Cantonese. Buying and eating rare animals is a common way of showing off. China’s growing wealth means more lavish banquets, which means more exotic wildlife on the menu, like pangolins (which resemble armadillos), bear paw, snake and tiger. In Chinese restaurants, people often use code words to order the endangered species.
Chinese police have seized hundreds of bear paws and dead pangolins smuggled into China where they are prized as an expensive culinary delicacy with uses in traditional medicine. For example, the police made 20 arrests in a smuggling ring in the south-western province of Yunnan, seizing 278 bear paws and 415 pangolins which had been brought in by lorry or train from Yunnan to three neighboring provinces between December 2005 and January 2006. But the market for these illegal animals is so great that the law only catches up with a small percentage of what is consumed.
It is not an unusual sight in many areas of China to see live deer in a pen or crocodiles in a tank in a restaurant. In the wet markets, there are sections which look like petting zoos for exotic wildlife �" but you have to be in the know to get access to them. In Southern China, for example, rare meat is known as ye wei (wild taste) and people believe eating exotic food can endow you with bravery, long life or sexual prowess.
The fat, skin, paws, bones, claws and other parts of bears, both from farmed bears or bears poached in the wild, is used in folk medicine as well as the basis for meals in expensive restaurants. Bear paws are used to treat everything from cancer to “general body weakness” to arthritis to impotence. The meat of the pangolin is considered highly nutritious, and its scales are prescribed to breast-feeding mothers, and for arthritis, asthma and to stopping infants drooling. One application is for prostate cancer and another for hemophilia. Pangolin urine is also believed to have medicinal properties.
Traditional Chinese medicine is undergoing a revival, as people turn to old-fashioned methods of healing as an alternative to the country’s under-invested public health system. Among the unorthodox cures, by Western standards, are golden turtle’s blood, which is used as a cure for cancer; sea horse to treat asthma, heart disease and impotence; rhino horn to stop convulsions; pickled turtle flippers for longer life; and fresh snake blood, a potent aphrodisiac. Eating owl is supposed to be good for the eyesight.
As well as their paws, bears are prized for their bile, which is used in 123 different kinds of Chinese medicines. Bear bile and gall bladders are used to treat a host of ailments, from burns to liver ailments. In the 1980’s, China set up bear farms to extract the bile from the gallbladders of living bears, but even though the original intention was to help preserve the animals, farmed bears have a short life expectancy �" around 4 years as opposed to 25 years of life in the wild. Conditions for animals kept in the bear farms can often be horrendous. The bile is extracted from the living bear through a steel tube inserted into the bears body.
As we continue our pilgrimage through this exotic land, someone is sure to ask: “What’s for dinner?” McDonald’s.
*************************************************************

Let us now travel to the Land of the Midnight Sun in search of Juustoleipä. A word that is new to the American vocabulary and a cheese that is new to the palate. Pronounced HOOstah-lee-pah, this specialty cheese of Finland, Sweden and Lapland is becoming popular in the United States, especially in the Dairy State of Wisconsin.
Juustoleipä originated in East Bothnia, a province that follows the Bay of Bothnia from the Swedish border in the north to Finland. The name juustoleipä is derived from the Finnish language, juusto meaning cheese, and leipä which translates into English as bread. These two words are clues to the distinctive character of the cheese. A sweet caramel crust not only coats the cheese but helped to name it. A baking or grilling step during the cheese making process produces juustoleipä's trademark flavor and appearance. Path notes, "To our knowledge, it is the only cheese in the world manufactured using this process, although Scandinavian immigrants to the United States currently produce a similar homestead cheese called ‘squeaky cheese.’”
You can serve juustoleipä cold or warm, for breakfast, snacks, or desserts, and in Finland it is often accompanied by cloudberry or lingonberry jam. (You might want to try cranberry jam in Wisconsin!) Juustoleipä isn't a finicky cheese, you can store it in the refrigerator for several weeks, or frozen, for months. You can warm it in the oven, or briefly, in the microwave.
We suspect that juustoleipä will find a niche in Mexican cooking. It resembles several Mexican style cheeses, although they are usually manufactured, refrigerated and the buyer follows with the cooking step.
In Finland, juustoleipä is a commercial cheese with extremely attractive packaging. You can find it easily since it fills a reasonable amount of shelf space in every food store. Finn producers of the cheese note that it represents 1 to 2 percent of the total cheese production. However, in Finland they only bake the product to an internal temperature of about 140° F, which means the shelf life is only 7-9 days �" a major drawback.
At Fennimore Cheese, in Fennimore, Wisconsin, they have modified the manufacturing procedure of juustoleipä and are able to bake it at a much higher temperature, over 200°F. This effectively creates a more microbiologically stable cheese. Currently, they are expecting a 60-day shelf life, refrigerated and possibly 1 year frozen. The cheese is also produced by K&K Cheese in Cashton, Wisconsin.
We sincerely hope that you have enjoyed our journey. It has been great fun for us. We thoroughly enjoyed having you on board.

My very best regards.
Claudette Comeau

Excerpts from www.foodresearchers.com, an encyclopedia of international foods, beverages and nutritional supplements with over 80,000 entries. Claudette Comeau, Senior Editor, a gourmet cook and food lover, has spent over 20 years collecting data for the site. A true entrepreneur, she has several other business but this is her passion. Claudette is a widow who lives in Rhode Island.

Great White Wines under $30

Sat, 24 Feb 2007 05:00:00 GMT

If you're looking for some top quality White Wine Recommendations look no further. I've selected my top three white wines under $30. Now we all know that finding a high quality wine under $30 is sometimes hard to do and some wines do not live up to their promise. I believe these white wines to be the best under $30.

The wines we offer here are not just modestly priced they are great tasting and taste like wines priced in the higher ranges. You will enjoy these great wines and you'll keep coming back for more! Our wine recommendations come backed by many who have tried and agreed that these wines are the best and very affordable.

The first white wine is by Mak's of New Zealand and is a Sauvingnon Blanc. With the flavors of elegant fruit and sharp acidity this wine is a delightful treat for any white wine lover. Delicious aromas of Gooseberry and passion fruit collide nicely with a citrus palate. Mak's Sauvignon Blanc is a refreshing treat and goes perfectly with seafood. This is a great white wine and under $20.

Cline 2005 Viognier is our second white wine on the list. This is a absolutely delicious Viognier Wine from Cline. With the crisp flavors of apricots, exotic melons and a floral hint you cannot go wrong. If you are looking for a great white wine to just drink by itself this one is great and is straight out of California. You may also want to pair this Viognier with a buttery lobster dish, seafood or chicken in a rich cream sauce. Serve slightly chilled or in an ice bucket. Did we mention this beautiful white wine is under $13.

The third white wine on this list is Alois Lageder 2005 Pinot Grigio - Pinot Gris/Grigio. Hints of smoke and spice highlight this excellent Pinot Grigio. It finishes clean and refreshing and doesn't leave that cheap after taste in your mouth. Cellar this wine for up to five years and you'll still have a great wine to consume. My favorite taste of this wine is the fact it has a smoky hint to it. To finish the wine you'll taste a fine trace of spice that leaves the mouth clean. This goes great with shellfish, white meats and poultries and mushroom dishes. This wine can also be found for under $18.

Learn about more wine
modestly priced wine recommendations

Michael Brown gourmet coffees good quality wines and gift baskets free drop shipping find details about these wines including where to purchase at

Store-bought chili �" a short history.

Wed, 29 Mar 2006 05:00:00 GMT

Willie Gebhardt, originally of New Braunfels, Texas and later of San Antonio, produced the first canned chili in 1908. Gebhardt also invented the first commercial chili powder in 1896. Very little else is known about Mr. Gebhardt; he apparently sold out to a brother-in-law and disappeared from the scene. His chili powder nonetheless remains popular today. I can remember my Grandmother using that brand of chili powder when I was a kid.

Another popular chili brand is Wolf Brand chili, which was founded by rancher Lyman Davis near Corsicana, Texas, in 1885. In the 1880s, in partnership with an experienced range cook, he began producing heavily-spiced chili based on chunks of lean beef and including rendered beef suet, which he sold by the pot to local caf�©s. In 1921, Davis began canning his product in the back of his meat market and named it for his pet wolf, "Kaiser Bill". Wolf Brand canned chili was a favorite of Will Rogers, who always took along a case of it when traveling and entertaining in chili-less regions of the world.

Both the Gebhardt and Wolf brands are now owned by ConAgra Foods, Inc. In the UK, the most popular brand of canned chili is sold by Stagg, a division of Hormel foods.

Another method of marketing commercial chili in the days before widespread home refrigerators was "brick chili", in the production of which nearly all of the moisture was squeezed out to leave a solid substance roughly the size and shape of a half-brick.

Glenn J Fournier has been cooking for 40 years. He believes the key to successful cooking is to cook by the book. Get recipes from his new site at; http://www.InternetRecipeClub.com

Top Reasons Cooking Sugar Free Is A Health Choice

Tue, 14 Oct 2008 04:00:00 GMT

Americans on average consume large amounts of sugar daily. This is a big problem in our society because increased sugar intake leads to numerous health problems. If you do not reduce the amount of sugar you consume, you may put yourself at risk for developing heart disease, diabetes, high blood pressure or obesity. Sugar can be consumed in moderation, but to live as healthy as possible it is recommended to stay away from sugar as much as you can. If you are interested in eliminating sugar from your diet, a great place to start is with sugar substitutes. Sugar substitutes are beneficial to your health because they allow you to avoid the added calories provided by sucrose, which is table sugar. Reasons to Avoid Sugars Heart disease, diabetes, and high blood pressure are all serious problems that affect Americans daily, but child obesity is a new problem in America. This is a serious problem because it can lead to further health problem later in the child's life. A study performed by researchers at Columbia University Mailman School of Public Health found that children and teens consume sugar-sweetened beverages regularly and these drinks provide an extra 356 calories each day. The main cause of weight-gain is the added calories provided by sugar. Sugar is present in many foods and drinks that are consumed every day and most people eat more sugar than they realize. In order to help reduce the amount of sugar consumed daily; the following is a list of reasons for reducing sugar consumption a healthy alternative such as Splenda. Research on Excessive Sugar Consumption Research published in the United States has found that those who drink one cup of soda a day have an increased risk of gaining weight or developing type 2 diabetes than those who consume one cup per month. This study has also proven that type 2 diabetes and obesity are caused by sugar and high fructose corn syrup. This is the main reason one should consider a sugar substitute because more Americans are trying to live healthier lives by limiting sugars. It is also not necessary to sacrifice the flavor of your food and drinks. There are many types of sugar substitutes available on the market; you just need to find one that is best for you. Sugar Free Alternatives to Sugar Sugar-free foods may contain an ingredient called polyols. Polyols provide the quality of sugar based foods without the negative health risks. The main benefits of choosing foods sweetened with polyols are that they taste like sugar, provide less calories, and the U.S. Food and Drug Administration is allowing foods that use polyols to provide the claim "does not promote tooth decay." Splenda as a Sugar Alternative Splenda, the artificial sweetener is a popular product that can benefit one's health significantly. Splenda contains zero calories and it is beneficial to those who suffer from heath issues. One disease in particular that can be caused by sugar intake is diabetes. Diabetes is an illness that affects many Americans and those with the disease have to be extra careful not to consume too much sugar. Diabetes is a disease where blood sugar levels become abnormally high. This results in those suffering from type 1 diabetes to inject insulin into their blood. Many who suffer from diabetes have switched to sugar substitutes because of the low carbohydrates and low amounts of calories present in these products. Artificial Sweeteners are also highly beneficial to diabetics because they provide the flavor of sugars without raising glucose levels. Sugar Substitutes are Excellent for Cooking When it comes to cooking and baking, sugar is an important ingredient. Because of the health risks associated with sugar, you may want to consider a sugar substitute such as Splenda. Splenda acts like a sugar and allows you to bake or cook your favorite meals without sacrificing the flavor provided by sucrose. Many consume sugar daily and this provides added risks of serious health problems. Switching from sucrose to Splenda can change your life completely by lowering your chance of developing heart disease, diabetes, high blood pressure and obesity. These problems come from the extra calories present in table sugar. Artificial sweeteners also help reduce one's blood sugar by helping to control diabetes. There are many ways to avoid these health issues and the easiest is to avoid products with large amounts of sugar. There are numerous recipes available to help you begin the path to healthy sugar-free baking. You may also want to begin by considering the substitution of sugar with Splenda or other artificial sweeteners. Next time you decide to eat a candy bar or drink a soft drink, remember the health problems associated with excessive sugar consumption or choose sugar alternatives as your sweetener. Although sugar in small amounts is not bad for your health, it is best to avoid it altogether.

About Author:
Lisa Parker is a freelance writer who focuses on topics concerning health and exercise, often discussing specific products such as Splenda.

Spice Up Your Macaroni and Cheese

Sun, 03 Jun 2007 04:00:00 GMT

My child's favorite meal is macaroni and cheese. The cheesier it is the better. I love it myself, but the cheesier it is, the more fattening it is, too. Here are some suggestions to make that family classic a little more nutritious for the kids. Add variety to the cheese. Macaroni and cheese is nothing unless it is oozing cheese from both ends of the noodle. But, the cheese your mother chose doesn’t have to be the same cheese that you choose. Choose Velveeta® Light cheese spread. The light variety has a third of the fat and melts even better than regular cheese. This cheese works great if you cook your macaroni and cheese in a pot on the stovetop. If you are the kind of person that bakes your macaroni and cheese like a casserole, you can substitute lowfast sharp cheddar for the full fat version and use skim milk to make it creamy. How about turning that side dish into the main meal? Macaroni and cheese can become the entire meal if you add some protein. Turn your side dish into a casserole dinner with lean ground beef. This turns your dish into cheesy beef and macaroni. The beef will help to fill your kids up faster and will give them the protein that their body needs. Add a teaspoon of chili powder to give it a southwestern flavor. For a weekend lunch, add chunks of ham to their macaroni and cheese for a quick meal. The meat breaks up the monotony of just having the same dish all of the time. Chunks of boneless chicken breasts will also work as well as the ham if your child prefers chicken. Hotdogs also work with macaroni and cheese but because of the nitrites they contain, don’t use them as often as you use the ham and chicken. Change your pasta. There are numerous healthful options to the generic macaroni pasta noodle. Now, grocers offer a whole wheat or multigrain pasta that is made from wheat flour instead of white. The pasta is brown in color but when you mix in the cheese, no one should know the difference. If brown pasta doesn’t do it for you, Barilla® makes pasta called Barilla Plus® that has additional nutrients to make it more nutritious for the eater. The pasta remains the natural yellowish color. Dreamfields® makes macaroni noodles that contain only five grams of digestible carbohydrates. That means little to your children, but to you it means that they won’t get fat from eating that specific brand. Add some color to their macaroni and cheese. Slice a tomato and mix it into the macaroni and cheese before serving it. The red makes a bold statement in the sea of yellow. Tomatoes provide antioxidants which are awesome for your body. If your children prefer spicy foods, mix in a few crushed red peppers or diced red and green peppers to their macaroni and cheese for a bolder flavor. If you don’t have any peppers or tomatoes on hand, use a cup of salsa in the macaroni and cheese in a pinch. What about breakfast? Your little ones would jump at the chance to eat macaroni and cheese for breakfast. Add a few slices of turkey bacon or reduced fat bacon to their plate. Crush the bacon on top of the macaroni and cheese and serve. If bacon is not appreciated by your child, add sausage crumbles. It’s unconventional, but it’ll taste good.

For Simple Ways To Make A Grilled Cheese Sandwich Healthier For Kids go to: http://www.kidapprovedmeals.com/article-grilled-cheese.htm and For Simple Ways To Turn A Potato Into A Meal Kids Will Love go to: http://www.kidapprovedmeals.com/article-potato-recipes.htm

Free Coffee Grinder Deals

Sat, 14 Jul 2007 04:00:00 GMT

Free coffee grinder deals exist. Much like free coffee maker deals; free coffee grinder deals benefit not only the merchant but also the consumer and this short article will explain how these free coffee grinder offers work and where you can get this kinda of offer at. So our whole lives we are fed a line "if it sounds to good to be true it probably is". However sometimes when dealing with free items this line fed to us by our parents and grandparents has very little relevance. Why? You ask. Because many time companies like coffee companies offer free coffee grinders or free coffee pots to get you into their club. One in their club the last thing that they have on their mind is ripping you off. The goal of a free coffee deal or free coffee grinder deal is to give the consumer a great product where they may have to buy a bag of coffee or simply pay the shipping and in return the company has now landed a customer. After the customer of a free coffee grinder deal makes their first purchase they may then simply become a customer for life. All the company loses out of this is a mere $30-$40 and the stand to reap the rewards of taking care of that customer. Its easy to see how a consumer could see this as trickery but however a free coffee grinder or coffee maker deal is far from it as if a merchant tricked a customer they'd lose the customer in the end and lose any profit they may have gained. The merchant takes a huge risk in offering a product freely in the beginning and many times a consumer takes the freebie and runs so to speak and doesn't buy. Other times reguardless of price of the coffee on the other end a consumer may also be hooked in for life. Both sides benefits from free coffee grinder and coffee deals as the consumer gets their free product and the company gains a new found friend. There are deals to avoid however. Any deal that does seem way to good to believe for instance someone gives you $500 free can't be true. I'd say watch the freebies and make sure the free remains under the $100 mark. If you find great deals and you know they are a legit company sign up for them as you can score yourself a free coffee grinder or coffee pot. If you are a coffee drinker you'd be spending money on some huge commercial brand of coffee at a supermarket anyways. You may as well look outside the supermarket realm and get you free coffee accessories and get your coffee while you are at it.

Michael Brown

If you are interested in free coffee and free coffee accessories enjoy the following resources.

Free Coffee and Free Coffee maker

Free Coffee Grinder

Free Coffee offers

Food Dehydrator Where To Buy and How

Tue, 10 Jul 2007 04:00:00 GMT

Buying your first food dehydrator should be easy and fun. After all a good food dehydrator can help you make some of the best natural foods around, so why should you stress about how to pick one out? You'll know how to shop for a food dehydrator when all is said and done and we'll not only show you where but how.

The first thing to keep in mind is that watts power food dehydrators. The amount of wattage only comes into play when your food dehydrator is large otherwise most food dehydrators come packed with enough wattage to get what you need done. Watch buying units that have a low wattage and over 12 trays. For instance keep your wattage high enough to power the unit. Consider using about 1000 watts for every 10-15 trays installed into the food dehydrator. If food dehydrated in your unit doesn't get enough dehydration while in the unit it will not fully dry in the middle which can cause bacteria or even poor taste.

When buying a food dehydrator stick to the names brands that have already done well in the industry like Nesco and Deni. You can't go wrong with big companies that will be able to get your money back if you accidentally make the wrong purchase. Also these companies pack your food dehydrator with great and easy to use instructions to make your life much simpler when you get your unit home.

Consider buying a food dehydrator recipes guide as well. You can usually find a recipe book for food dehydrators for under $20 and you'll have it forever. The reason I suggest having preset recipes is because they have already time and time again been tested so you can just make and enjoy them. As you get more efficient with your food dehydrator you can simply branch out and experiment more on your own. Your own experimentation with a food dehydrator will lead to coming up with some very unique and great recipes to share with you and your family for generations to come. Don't forget to fully clean and dry your food dehydrator when done using the unit as this will preserve it for a longer extended period of time and you'll have to buy dehydrator trays left often.

Michael s Brown

Buy a Food Dehydrator

A Microwave oven: A foodie's delight

Fri, 17 Oct 2008 04:00:00 GMT

One of the best in the mechanisms available for cooking, the microwave oven is a very useful machine. The convection microwave oven being one type of microwave oven is one of those machines which is being used all over the world.

A potential customer may think as to what is a microwave oven after all? It is a machine used mainly for cooking food and cooks by the method of dielectric heating. The actual process which takes place when anybody cooks something in a microwave oven is very interesting. The food gets cooked by two methods which occur together. Hence the water which is present in the food gets heated as well as the polarised molecules. The heating takes place with the help of microwave radiation and this machine is thus quite efficient when it comes to cooking quickly and easily.

Convection Microwave Oven is a type of microwave oven, however it is more expensive than the standard oven. The reason for this is that in the case of a standard oven the task is to heat the food. The scene is quite different in the case of the convection oven as it is used also for making specialised food preparations.

There are many brands of microwave open which get sold every day in many shops throughout the world. The good brands have many features and are more advanced from their ancestors. They have different types of technologies which make the task of cooking hassle free and fast. Hence there are features like cooking completion alarm and auto cooking options and different type of oven grill power in terms of wattage.

Therefore there are many famous brands of microwave ovens which are being used in many households. Therefore products like the Samsung MW73V has features like child lock facility and auto reheating facility. There are also other brands made by Samsung and LG and also by brands called Electrolux which have mind boggling features associated with them.

There are also many useful types of features that come with microwave ovens. One of them is the oven grill. Their effectiveness is measured in terms of power. Grills which exceed the limit of 1200 watts are normally considered as good ones and the ovens which come with these type of grills are therefore good in this respect. Then there are also features like Micom controls which are also very useful. Perhaps, the most refreshing feature is the auto deodorization feature which comes with many brands. Hence this feature is present in the LG 26L convection microwave oven-MC-767WS. There are also other features like quick start, quick defrost and combination cooking which can be found in many products as well. One of them is the LG Microwave Oven-MG-3937C.

Hence the microwave oven is a very important tool for the purpose of creating high quality and nice tasting food. A mechanism is hence a must have for each kitchen in every household.

The author is a specialist in retail writing. Her writing skills reflect the outcome of years of exposure to the retail industry. Working with retail giants as a consultant has enriched her knowledge base and her passion for writing got fire. She can be read regularly on RetailsDirect.com. For details please visit: www.retailsdirect.com <a href=http://www.retailsdirect.com/ProductList.aspx?scname=mobiles&subCatId=202>Latest Mobile Phones</a>.

Different Types Of Cookie Sheets Yield Different Tasting Cookies

Mon, 01 May 2006 04:00:00 GMT

Anybody who takes the time to make cookies from scratch obviously wants the cookies to come out perfectly and taste delicious. Mixing ingredients is almost unheard of these days with just about everything being available in pre-mixed or pre-made packages. Most people simply buy a roll of cookie dough, slice it, and stick it in the oven for 15-18 minutes. However, for the individuals out there who still take the time to make their own cookie dough, it?s important to know the differences between all the types of cookie sheets available in stores today. There are a multitude of them, and believe it or not, they all yield different results.

Insulated Non-stick Cookie Sheet
Most insulated cookie sheets are made to be non-stick, and because insulated sheets are sometimes on the more expensive side, they tend to resist scratches, chipping, and peeling. Insulated cookie sheets are basically two sheets that have been connected around the edges, which creates a small pocket of air that cannot escape. The air inside of the pocket heats to the set temperature of the oven when the insulated cookie sheet is placed inside.

Insulated cookie sheets are very reliable for evenly baked cookies. Because the air inside the sheet heats to the temperature of the oven, it allows all the cookies on the sheet to cook and brown at the same rate. The evenly heated air prevents the cookie sheet from being hotter in certain spots, which is a common occurrence with regular cookie sheets. In addition to yummy cookies, most insulated cookie sheets are easy to clean because of their non-stick surfaces.

Aluminum Cookie Sheets
Aluminum cookie sheets are very commonly used. Aluminum conducts heat well which is why cookie sheets made of this material usually produce an evenly baked cookie. The only down side to aluminum is that it sometimes prevents cookies from reaching the perfect shade of brown.

Cookie sheets made of aluminum are very sturdy and they won?t rust even if they have to be soaked in water for and extended period of time. Heavy aluminum baking sheets are better to use than the thin types that are available for less money. Thin aluminum sheets can bend and/or warp in a hot oven which can cause cookies to cook unevenly.

Non-Stick Cookie Sheets
When non-stick cookie sheets were invented, a whole new world of baking emerged. The ease of cleaning a cookie sheet with a non-stick surface is amazing, and it practically eliminates the need to butter the sheet before cooking. Washing a non-stick cookie sheet is a breeze and hardly requires anything but a quick scrub.

Non-stick cookie sheets have a surface coating that makes them easy to clean, yet they are still able to produce delicious cookies. Keep in mind that the darker the non-stick surface, the quicker the cookies will brown. Therefore, it?s important to read the instructions that come with the cookie sheet to find out if the manufacturer recommends that the oven?s cooking temperature be lowered to compensate. It may be necessary to lower the temperature of the oven by about 25 degrees.

In conclusion, cookie sheets can be made of a number of different types of materials, or even a combination of materials. Every cookie sheet will yield a different end result for the same exact cookie recipe. The darker the cookie sheet, the faster the cookies will brown because a dark cookie sheet absorbs heat more readily and transfers the heat directly to the cookies. Aluminum cookie sheets are good conductors of heat but are not good for ensuring that the cookies will brown. Insulated cookie sheets will ensure evenly baked cookies no matter how they are spaced on the sheet. For best results, try out a cookie recipe on all three types of sheets and determine which yields the desired results.

This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best bargain on kitchen gadgets.

Dr. Seuss Inspired Recipes ? Your Kids Will Love These

Sat, 04 Mar 2006 05:00:00 GMT

What child doesn?t grow up with Dr. Seuss books? We have quite a few of them lying around the house. The kids love the silly characters and the rhymes. The Dr. Seuss inspired recipes that I?m about to share with you have been a great hit in my house. Of course the famous green eggs and ham are included, but there are also quite a few other snack and meal ideas. Create a fun Dr. Seuss inspired afternoon with some of these recipes and of course don?t forget to read a few of the books with your kids. (If you don?t own any, enjoy a trip to your local library.)

Green Eggs and Ham

This has to be the most famous Dr. Seuss inspired dish. Scramble a few eggs, add a couple of drops of blue food coloring to the mixture and cook as usual. You can serve a warmed up slice of ham with it, and if you want to go all out, brush the ham with a little green food coloring.

My kids love either biscuits, or mashed potatoes with this dish. Add a little food coloring (either green, or a complimentary color like red) to the biscuit dough or the finished mashed potatoes for even more fun.

Cat in The Hat Snack

Make the Cat?s Hat for a fun snack. All you need is a few Ritz crackers, gummy lifesavers (preferably in white/clear and red) and a little vanilla frosting. Put the Ritz cracker on a plate. Use a little bit of vanilla frosting to glue the first lifesaver on the cracker. ?Glue? more lifesavers on top of the first one alternating between red and white.
These snacks are so cute; you may want to take a picture of your child?s creation before it is devoured.

Wiggly Fish

This snack was inspired by ?One Fish, Two Fish, Red Fish, Blue Fish?. Prepare several different colors of Jello according to package directions and pour each flavor into a shallow pan. Use a fish shaped cookie cutter to cut the Jello into fish shapes. (If you don?t have a fish shaped cookie cutter you could also just cut fish shapes with a knife.) You can also add small pieces of fruit to the Jello mixture before it cools. This is a great way to sneak an extra serving of fruit into your child?s diet.

Pink Ink for The Yink

The Yink in ?One Fish, Two Fish? love to drink pink ink. Make your own version by combining a few strawberries (either fresh, or frozen and thawed) and some milk in a blender. Add a few drops of red food coloring if the ?ink? isn?t pink enough.

A Fruity Hat For The Cat

How about this for a fun Sunday breakfast? Whip up a batch of silver dollar pancakes and cut up some fresh strawberries. Grab some whipped cream and let the kids assemble the Cat?s hat by stacking pancakes, and strawberries on top of each other using the whipped cream as ?glue?.

Enjoy a few of these Dr. Seuss inspired snacks and meals with your family, or invite a few neighbor kids over for a Dr. Seuss party. Either way they are a lot of fun and a great way to bring some of the Seuss stories to life.

Want more family friendly recipes and crafts ideas? Visit http://www.dinewithoutwhine.com/info for a sample weekly menu plan your entire family will love and http://www.kinderinfo.com for tons of craft and activity ideas that are sure to keep your little ones entertained.

The Process of Coffee Decaffeination

Sat, 11 Oct 2008 04:00:00 GMT

The beverage industry is a major money making enterprise with many competing advertising messages aimed at the consumer on a daily basis. All beverages including coffees, teas, sodas and bottled water are marketed around a major ingredient — caffeine or no caffeine. In the non-caffeine market segment, consumers will notice many terms used to describe the beverages such "decaffeinated", "naturally decaffeinated", and "caffeine-free". As a general rule, beverages should only be considered "caffeine-free" if there was never any caffeine in the ingredients to begin with. This rules out all coffee beans and tea leaves because both contain caffeine in their unprocessed form. For coffee and tea lovers who do not want caffeine in their drink, they should pay attention to both natural variations in caffeine content of various teas and coffee (some have more and some have less) as well as the physical decaffeination process used to manufacture a specific coffee or tea product. So far, there is no method of decaffeination that can remove 100% of the caffeine from coffee. The U.S. standard — which is, by the way, a "standard" and not a law — says that a beverage may be labeled "decaffeinated" if 97% of the caffeine content has been removed. Europe generally follows a higher standard which is closer to 99%, but still not foolproof. And beyond the manufacturers' control, brewing methods and steeping times (length of time a tea bag is left sitting in your hot water cup) drastically affect the level of caffeine that you end up consuming. Percentages are where thinking about the actual caffeine content of different types of coffee beans, roasts and teas can be useful. For example, Arabica beans normally contain roughly one-half the caffeine of Robusta beans. So whereas a Robusta brew may have 100 mg of caffeine and its decaffeinated equivalent 3 mg, the equal serving of Arabica brew would contain about 50 mg of caffeine and 1.5 mg in the decaf version. Teas also have naturally lower caffeine content than coffee — of any variety. Once you read about the industrial methods of extracting caffeine from a coffee bean, you may want to carefully consider the beverage products you choose. Misleading Information A web search of "coffee decaffeination" or "decaffeination processes" will produce many conflicting, confusing, uninformed/incorrect and sometimes purposely misleading results. With so many consumer dollars at stake, and the sordid historical origins of chemical decaffeination (more later) beverage producers do everything they can to reassure consumers that their beverages are safe and healthy. While there is a kernal of truth in most labels, decaf products labeled "naturally decaffeinated" and "water processed" are particularly misleading. The two methods and four agents of decaffeination help to explain why. Direct vs. Indirect Contrary to what you will read, there are both direct and indirect methods of chemical, water, carbon and liquefied carbon dioxide processing agents. The terms "direct" and "indirect" do not tell the consumer anything about whether or what kinds of solvents, chemicals or reagents are used to decaffeinate the product. Direct and indirect refers to whether the chemical, water or carbon dioxide solutions come into direct contact with the coffee beans. Indirect processing methods steam the beans, collect and condense the steam and then remove the caffeine from the condensed water by either solvents or carbon-based filtering — thus the beans themselves are not soaked in the solution. After caffeine is separated (by any of the above methods) from the coffee extract, the concentrated liquid containing coffee solids and flavors are soaked back in to the coffee beans. This is why many people claim that decaf has less taste or quality from unadulterated coffee. Chemical vs. "Natural" There are currently four types of decaffeination processes: 1) solvent based; 2) charcoal or carbon filtered; 3) "supercritical" carbon dioxide; and 4) triglycerides, a process developed within the last 5 years. All of these processes are performed on green coffee beans before they are roasted. A point of clarification: you will read a lot about "water-based" processes, but every single method of decaffeination named above uses water in the process. One should therefore not assign any weight to the term "water processed" with one exception, which is the Swiss Water Process that is in fact a specific, patented carbon activated filter method. Solvent based decaffeination is the earliest and most controversial way to remove caffeine from coffee or tea. Its inventor first used benzene as the separation agent. As benzene began to be recognized as a health hazard, it was replaced by TCE, another controversial industrial solvent. By the 1970's and 1980's, TCE was replaced by the chemical methylene chloride which has many advantages but is still suspected of having some carcinogenic risk. Today most processors use only ethyl acetate as a decaffeination solvent. It is important to note that some producers claim ethyl acetate as "all natural" or "naturally decaffeinated" because the chemical compound does occur naturally in many fruits and vegetables. But the quantity of chemical required for industrial decaffeination means that almost 100% of the time, synthetically manufactured ethyl acetate is used. So far, there are no known health risks linked to the use of ethyl acetate in direct or indirect decaffeination methods. Charcoal and carbon filtering processes were developed as a direct challenge to solvent-based methods. Using only water, coffee elements are extracted from the beans, filtered through carbon or charcoal to remove the caffeine, and then the extract is replaced back to the bean. The patented Swiss Water Process is touted as a superior method for preserving flavor, because it throws away the first batch of beans and uses the decaffeinated coffee extract to wash and filter the next batch of beans, and so forth. Basically the difference is they are not using pure water to filter the beans, they are using "flavor charged" water that is already saturated with flavor ingredients so only caffeine moves from the beans to the water. Thus there is no re-soaking or re-infusing removed flavor back into the coffee bean, because the flavor has not been removed. Supercritical carbon dioxide fluid has both gas-like and liquid-like physical properties. You many have also heard of superheated or liquefied gas. Supercritical fluid fills the container like a gas, but can dissolve substances like a liquid — making it an excellent agent for separating an element such as caffeine from a coffee bean. The highly pressurized carbon dioxide is forced through the beans and penetrates deeply, dissolving up to 99% of the caffeine. The carbon dioxide residue evaporates from the coffee beans as they return to room temperature. Any finally, the newest method of decaffeination uses triglycerides from spent coffee grounds to extract caffeine from raw coffee beans. The beans are soaked in a hot water solution to draw the caffeine to the surface of the beans. Then they are transferred to another container and immersed in coffee oils that were obtained from spent coffee grounds. The coffee oils contain triglycerides, which when heated for several hours at a high temperature, separate the caffeine — but supposedly not the flavor — from the beans. The beans are next separated from the oils and dried. The caffeine is removed from the oils, which are reused to decaffeinate another batch of beans. All of these decaffeination processes adulterate the natural coffee bean in some way because they are extracting elements from the essence of the bean or tea leaf. While some methods claim to be better or safer than others, the processes are similar, and it can be tough for the consumer to discern which actual method is being used. Decaf drinkers should read product packages carefully and possibly contact the manufacturer to ask about which method they use. Another alternative is again, just choosing a beverage with low caffeine content to begin with. Modify your intake and brewing methods to preserve flavor while lowering your caffeine exposure. One promising development for the future is the discovery of the enzyme that produces caffeine in the coffee plant itself. Scientists have discovered coffee varieties in Ethiopia containing a small fraction of the caffeine of traditional coffee. Further they are working on developing the enzyme into a commercial way to grow bioengineered, caffeine-free coffee. In the mean time, enjoy your coffee!

Lisa Parker is a freelance writer who writes about food and beverages, often focusing on certain brands such as Senseo.

The Benefits of Preparing Home-Cooked Meals

Fri, 13 Apr 2007 04:00:00 GMT

Healthy Benefits For Eating At Home If you are looking for an easier way to delight in a healthy lifestyle for you and your loved ones, one of the most effective ways is to prepare home-cooked meals. Here are some useful tricks. With our busy lifestyles, eating at home is very often exchanged with quick meals at fast food or casual dining dining establishments. Not only are these options usually more expensive than eating at home, but also not ideal for the heath conscious. You can drastically improve the health benefits by staying in to eat. Eating at Home Gives You the Choice Eating at home has numerous health benefits, but more importantly it gives you the options of what ingredients you decide to use or omit in your meals. Have you ever looked at what a burger at a casual dining restaurant is made from- there can be tons of ingredients, some with names you haven't heard of or cannot pronounce. When you cook at home, you can keep your foods natural and whole. Do You Have Special Dietary Needs? Another healthy benefit of eating at home is that if you have special dietary needs such as limitations on salt in your foods, you can conveniently make dishes that fit your health needs. You don’t have to fret if the dining establishment has a low fat dish or if there is any extra sugar used in a meal. Portion Control One of the reasons that most people have gained weight is due to the portions that many casual dining restaurants give you. They are much larger than necessary. If you eat in, you can choose the appropriate amounts for you and your loved ones, cutting down on unnecessary food intake. Food Allergens When you eat at home, you can be more mindful in preparing foods, especially if you or a loved one has a food allergy. Food allergies many times can be serious and possibly even fatal. Preparing food at home can eliminate the risk of an allergic reaction to certain foods. Quality Time Another benefit to preparing meals at home is the quality of time spent together. We all like to be taken care of once in a while so it's okay to eat out once in a while. However, eating at home allows you to spend quality time with family. Everyone can take part in meal preparation so it's a shared experience. By allowing children to participate in meal planning and cooking you are teaching them valuable self-sufficiency skills. The atmosphere is more conducive to talking. Make a pledge to prepare more home-cooked meals. The benefits of preparing a home-cooked meal far outweigh the time it takes to prepare a home-cooked meal. Your loved ones will thank you in the end.

Do you want to experience dining in without stress? Go to www.dinewithoutwhine.com/sample for a free weekly menu plan and categorized grocery shopping list.

Amuse-Bouche - Find Out About This Hot Trend In Entertaining

Tue, 27 Dec 2005 05:00:00 GMT

Amuse-bouche is becoming the hottest trend in foods and entertaining. If you enjoy offering your guests interesting fare that always gets raves you should consider learning about the seduction of amuse-bouche.

WHAT IS AMUSE-BOUCHE?

The word amuse-bouche is a french expression, literally translated "mouth-amuser". And no wonder - amuse-bouche are snappy, single bite creations which combine intense taste sensations in an artistic form.

Amuse-bouche is different from your typical hors d'oeuvres. It is most often offered when guests are seated at the table. Amuse-bouche not only offers guests something to taste while waiting for the dinner, but also sets the 'flavor' of the evening. The amuse-bouche should compliment the dinner as well as give guests a sample of the quality of the meal to come.

WHAT CAN I MAKE FOR AMUSE-BOUCHE?

Amuse-bouche concentrates on flavor; often combining simple, intense flavors alongside rich, multi-faceted ones. The focus is on savoring and appreciating the full flavor of a single bite; much as you savor the intensity of a shot rather than having a full cup.

The amuse-bouche can be a combination of bite size, single ingredient bites arranged artfully on a plate or a combination of flavors offered as one serving on a Chinese spoon. You may also choose a rich, flavorful soup (such as vichyssoise) presented in a shot glass along with a spoon.

The key to a good amuse-bouche is quality ingredients. Whether you're offering simple mandarin slices alongside a savory salmon mousse or a skewered shrimp with a complex marinade, you will want to use the highest quality and most decadent ingredients you can obtain.

PRESENTATION

Second only to quality ingredients and full flavor is presentation. Amuse-bouche follows the French tradition of artistic presentation. Find amuse-bouche ideas online and take note of the visual presentation. While not complex, the resulting impression is one of style and attention to details. Garnish sparingly and preferably use a simple white plate for optimum presence.

If you are so inclined you may wish to entertain your guests with a variety of amuse-bouche at an evening gathering rather than simply a prelude to a sit down dinner.

You may also choose to compliment your amuse-bouche with a well chosen wine. Some recipes will indicate a suitable wine or you can base your selection on the dominating flavor of the amuse-bouche.

There are several fine recipe books to guide you as you begin exploring the pleasures of amuse-bouche, but let your creative spirit shine as you take inspiration from the simple pleasures of flavor and entertaining and create your own unique 'mouth-amusers' for your guests.

You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! http://www.free-recipe-books.com

Regional Cuisine Of Mexico

Tue, 27 Sep 2005 04:00:00 GMT

Just south of the United States and bordering the Gulf of Mexico and the Caribbean Sea, Mexico is quickly advancing both culturally and economically. The devaluation of the peso in 1994 threw the Mexican economy into a frenzy, lowering their per capita income to a mere quarter of that of the United States. Through repeated social and economic turmoil, the rich cultures of the original Yucatan civilizations has remained, though somewhat jaded after their emersion from under Spanish rule in the 19th century.

It isn't hard to research the rich history of Mexican cuisine. When the Spaniards first landed in Tenochtitlan (present-day Mexico City) they carefully chronicled every aspect of life there in Mexico, especially the food and cooking techniques of the natives. During their observations, they noticed that the Mexicans had a lot of corn-based foods. This was due to the fact that maize was Mexico's chief crop at the time. A lot of these notes have carefully been preserved in the name of history--not that that is necessary. The Mexican culture has continued to live on through food, if through nothing else at all.

Be warned: Mexican food is not for the faint of stomach. Consisting of such rich, heavy foods as tortillas, chili peppers, and beans, many bodies cannot take the richness and spiciness of Mexican cuisine.

Mexican food is one cuisine that will always have a taste and sabor (flavor) all its own. Present-day Mexican food is a mixture of original Mayan and Aztec cuisine combined with the influence of the culture of the Spanish conquistadores. While Tex-Mex and local "authentic" Mexican restaurants have become very skilled in mastering the style of Mexican cooking, there is no comparison between the Americanized "restaurant" version and the real thing. Mexican food is known for its wealth of spices and intense, deep flavoring.

Tortillas are the staple of Mexican cuisine. Tortillas are made by curing maize in lime water, kneading the mixture into a dough, and cooking the thin patties on a flat grill. The most common tortillas in the United States' version of Mexican food are made of corn, although this version of the corn tortilla is quite unlike the original, authentic version. Authentic corn tortillas are made by hand on a flat grill (called a comal). The corn is ground by hand, resulting in thick tasty tortillas that the grocery store versions pale in comparison to. Flour tortillas were implemented only after the Spaniards introduced wheat to the Mexican region.

Chiles are another staple in traditional Mexican cuisine, adding color and dimension to many traditional Mexican dishes. Bell peppers, tabasco peppers, and paprika peppers add the color and the flavor kick that Mexican food is so known for.

It is also important to take into consideration that Mexican cuisine varies in reference to the region it is coming from or being made in. Northern-style Mexican food normally consists of dishes with a lot of beef, while southern-style Mexican cuisine consists more of chicken and vegetables such as bell pepper, radishes, and broccoli, more than anything else. Veracruz is also another common style of Mexican food, coming from the coastal areas in Mexico. Veracruz cuisine, which was named after a state in Mexico and its largest city, consists of seafood such as fish and shrimp. More indigenous areas have even been known to incorporate spider monkey and iguana into their meals. Especially while in Mexico, "Mexican Food" does not always imply tacos and burritos.

Authentic Mexican cuisine is not to be confused with the Americanized Tex-Mex or New Mexican food (versions of Mexican food in Texas and New Mexico).

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Baking Supplies Needed To Make Sugar-Free Desserts

Tue, 14 Oct 2008 04:00:00 GMT

Living a healthy lifestyle has become an important way of life for many Americans. This health-conscious lifestyle combined with the excitement of creating delicious sugar-free desserts has made baking much more enjoyable. There are thousands of recipes available, allowing you to create almost any snack imaginable. Baking supplies are an important part of any recipe as they allow you to bake your dessert properly and with the best chance at great tasting results. Many types of baking supplies are available and the best choice for your dessert varies depending on the recipe and ingredients. For example, mixing bowls and baking pans are available in many styles such as stainless steel or ceramic, all of which can be used to bake sugar-free desserts. Baking Supplies for Cookies Cookies are a favorite among bakers because they are fun to make and taste great upon exiting the oven. Cookies are especially popular around holidays such as Christmas. Most households bake Christmas cookies in many varieties and flavors. A sugar free chocolate chip cookie recipe consists of the following ingredients: butter or margarine, brown sugar, Splenda No Calorie Sweetener, vanilla extract, eggs, flour, baking soda, salt and semi-sweet chocolate chips. After gathering your ingredients, there are several pieces of equipment needed to help ease your baking process. The following list contains some equipment ideas for creating your sugar free cookies. Mixing Bowls and When Each Type Should be Used Mixing bowls are available in several types and varieties. Several choices of mixing bowls are stainless steel, ceramic, glass, wood, plastic and copper. With so many to choose from, it can be difficult to understand which type of mixing bowl works best for your baking needs. 1) Stainless steel is the most popular type of mixing bowl because it can be used for most general mixing needs. 2) Ceramic mixing bowls are an excellent choice for baking breads and dough. Another use for Ceramic mixing bowls is to serve your desserts if they require staying in the bowl. 3) Glass mixing bowls are ideal for mixing small amounts of ingredients. You may also serve a glass bowl inside a larger bowl as this creates a more formal delivery for your creation. 4) Wood mixing bowls are recommended for serving salads and other vegetable mixtures. 5) Copper mixing bowls a great choice for mixing eggs. This is due to a tight bond created between the copper and the sulfur contained in the egg white. 6) Plastic mixing bowls are a good choice for mixing your baking ingredients. They are also useful because you can microwave them without causing any problems. There is a big selection when it comes to deciding which type of mixing bowl you need and this mainly depends on what you are going to be baking. When baking sugar-free desserts, it is recommended to purchase a stainless steel or glass mixing bowl. Both choices provide versatility allowing you to use either bowl for your baking needs. How to Choose a Baking Pan A baking pan is important and using the wrong baking pan can cause your dessert to turn out poorly. Be sure to check your recipe carefully because it may state which type of pan is needed. If it is not specified, consider the following list: 1) A Springform pan is an excellent choice for cheesecakes, frozen desserts and tortes. The Springform pan should be considered for these desserts because the sides and bottom are removable allowing an easy way to remove your cake. This also prevents damage to the pan. 2) A Glass baking pan allows you to see the food while it is cooking. Glass pans may require you to reduce the heat by 25 Degrees. This is because a glass pan absorbs heat. 3) Silicon bake pans can be used in a traditional oven or a microwave oven. These pans are flexible and withstand temperatures up to 600 Degrees Fahrenheit. 4) A Bundt pan has curved ridges along the inside of the pan. These ridges are excellent for cakes. Baking is a popular hobby enjoyed by many and understanding the basics is extremely important towards successfully baking your favorite dessert. Baking pans and mixing bowls are two important items needed when beginning to bake your snack. Your recipe may provide instructions about which mixing bowl or baking pan to use. If it is not stated in your recipe, check the ingredients that you will mix and choose the best product based on your recipe. These products are all good choices and they can be used to bake many products whether it is cookies, cakes or muffins. The necessary ingredients for your creation are also important supplies to consider especially if you are looking to create a sugar-free dessert. Sugar free snacks are great tasting treats that help you live a healthy lifestyle. When baking a sugar free dessert, it is recommended to use Splenda because it adds the correct amount of sweetness to your snack, and is calorie-free. Next time you decide to bake a delicious dessert, keep these tips in mind and you should be able to choose the correct supplies based on your recipe.

About Author:
Rachel Jackson is a freelance writer, who specializes in writing about cooking and weight loss techniques, sometimes discussing specific products such as Splenda.

Beer Brewing Traditional In Europe

Thu, 19 Jan 2006 05:00:00 GMT

Beer brewing in Europe continues to be a serious traditional business. For thousands of years, Europe has been a leader in brewing this popular beverage. Many countries have perfected distinctive beers; some are like mythological ambrosia. Maintaining the quality of centuries-old recipes, many brewers realise that their strength lies in maintaining tradition over promoting innovation. Not to say there aren?t several breweries experimenting with new flavours, but mostly they leave the newfangled risk-taking to the Americans. Why fix and change that which is not broken?

To promote the preservation of European beer culture, several countries have banded together to create organizations such as the European Beer Consumers? Union (EBCU). This union was founded in Bruges in 1990 with three founding members: Campaign for Real Ale of Great Britain, Objectieve Bierproevers of Belgium and PINT of the Netherlands. It sounds like a Monty Pythonesque union with contrived names, but it is a legitimate one with twelve countries as members: the above three, plus Austria, Switzerland, Italy, Poland, Sweden, Denmark, Norway, Finland and France.

Their aims are simple: preserve European beer culture, its traditions, beer brewing and breweries; promote traditional beers; support the consumption of traditional beers; and represent European drinkers in a campaign for choice, quality and value. This is not the only pro-quality beer organization in Europe. Others include the Guinness 1759 Society, the British Guild of Beer Writers, and the Brothers of Beer.

The continued production of traditional beers has added one innovation to its traditional facade: beer tours. Beertrips.com, founded in 1998, promotes many beer-tasting experiences in countries like Belgium, France, England, Germany and Austria. If you are interested in experiencing Germany?s beers, for example, there is a 10-day tour of Munich?s Fruhlingsfest and Bavarian Country Breweries. A personal favourite is the Brewers and Distilleries of Scotland tour. Check the website for details.

Each country in Europe seems to have a beer type focus. In Ireland, they continue to promote their stout beers. Stout is thick and heavy, with an earthy, full-bodied taste. They sell lagers and ales, but the focus and specialty is on beers like Guinness. The Guinness brewery was bought and opened in 1759 in Dublin, Ireland by Arthur Guinness. The original stout is strong and bitter-tasting.

In Spain, lager is the most popular. Spanish lagers are a touch stronger than other countries? lager offerings. Two of their most popular beers are Especial and Extra. Especial is a pilsner beer, quite light in colour and taste while Extra is a pale lager.

Alas, until recently, Sweden had been a beer desert for decades. Their people have choked and sputtered for more to slake their thirst, all to no avail. Histrionics aside, it was the rigidly-controlled regulations for beer brewing that depleted this country?s brewers. Since Sweden joined the European Union in 1995, its regulations have grown more lax and the country has transformed itself from a desert to a vibrant and diverse beer culture. The industry in Sweden imports from many other countries; this has inspired a search for their own beer identity. How better to discover a beer identity than to try many things to see what works for the people of the country?

In Holland, the industry continues to produce their own phylum of beer: Bierbok. A good version of this type of beer is difficult to produce. Bokbier is a 16th century beer from Bavaria that has endured and been perfected. It is dark in colour (red-brown to black), sweet on the tongue with a mixture of bittersweet flavours, such as toffee, raisins, licorice, coffee, and chocolate. These are not ingredients, but flavours. It is a beer strong in alcohol with an alcohol percentage of 6.5% to 8%.

When applied to beer brewing, history and tradition are not necessarily dusty, boring or dry like old history books or documents. Thousands of years ago, beer was a product in development; it was new and ever-changing. Beer brewing traditions live on and interest drinkers because of the exceptional tastes developed over centuries, not in spite of history and tradition.

Andrea Nichol is a contributing writer to Excalibur Communications, the company that created The Beer Home Page ? Your Online Guide to Great Brew Pubs and Beer Labels. If you would like to find the best breweries worldwide and discover the world of beer, visit http://www.thebeerhomepage.com

Grandma's Sour Cream Cookies

Thu, 11 Aug 2005 04:00:00 GMT

These cookies are my personal favorites. You really do have to
refrigerate them for one hour before cooking. It's Grandma's
secret tip for making them turn out right. Also, you need to
sift your flour first and then measure out your three cups.

Ingredients:

3 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla

Topping:

1/2 cup of sugar
1 teaspoon of cinnamon

Directions:

1. Combine flour, baking powder, baking soda, and salt. (The
easiest way to do this is with your sifter. It doesn't hurt the
flour to be re-sifted.) Set your dry mixture aside.
2. Combine and bean butter, sugar and eggs until they are light
and fluffy.
3. Blend in the sour cream and vanilla until the mixture is
nice and smooth.
4. Add your dry mixture gradually.
5. Refrigerate your cookie dough for one hour.
6. Preheat your oven to 375 degrees.
7. Drop tablespoon sized cookie dough mixture onto your greased
cookie sheet, making sure they are about two and 1/2 inches
apart. (Dough will puff up and spread out.)
8. Sprinkle your cookies with topping.
9. Bake the cookies 10 to 12 minutes or until the tops of the
cookies are a light golden brown color.

Makes 3 1/2 to 4 dozen cookies.

Grandma always had a bit of advice, a recipe, or a quick tip to help her family get things done. Now you too can step into Grandma's kitchen at http://wisdom-from-grandma.com to find a piece of advice, a recipe, or just a quick cleaning tip.

The Greatness Of Gumbo

Mon, 12 Sep 2005 04:00:00 GMT

Perhaps nothing is better known as a staple of Cajun cuisine than gumbo, a spicy, hearty stew or soup whose name literally means ?okra?. Called one of the greatest contributions of Louisiana Cajun kitchens to American cuisine, it came to that state with the first French settlers, who loved bouillabaisse, a highly seasoned French stew. Unable to find their usual ingredients to make bouillabaisse, they substituted local ingredients such as shrimp, fish, and okra. After a century mixing with Spanish, African, and native cuisine in the region, the step was no longer recognizable as its French precursor and was instead something completely new ? gumbo.

Still extremely common in Louisiana, gumbo is also found all along the Gulf of Mexico, and is often eaten in the cooler months, when the extended cooking required to make the usually large batches of the dish will not heat up the room to uncomfortable levels.

Gumbo consists of two main components ? rice and broth. The two are mixed together only for serving, and while new rice must be prepared daily, broth can be frozen and saved for future consumption.

Rice for gumbo is usually white or parboiled rice steamed or boiled with salt or a touch of white vinegar for flavor. There is some dispute over the proper ratio of rice to gumbo ? ?damp rice,? for those who like a lot of rice with their broth, and, on the opposite extreme, only a modicum of rice. In some areas, it is also common to add potato salad to the gumbo, either with or without rice.

The broth comes in several varieties. One of the most common is seafood, containing crab, oysters and/or shrimp. Equally common is chicken gumbo with the Cajun sausage called audouille. There is also duck and oyster gumbo, as well as a variety of gumbos made with other fowl, such as quail or turkey. Rabbit can be used for gumbo, as can the Cajun smoked pork known as tasso. Gumbo z?herbes (from the French gumbo aux herbes), gumbo of smothered greens thickened with roux, also exists, and was commonly eaten during Lent, when meat was traditionally forbidden by the Church.

Gumbo was originally made with okra, and some, especially in Southeast Louisiana would argue that anything made without okra can not rightly be called gumbo. Okra gumbos usually feature lighter meats, such as chicken or shrimp, and the okra is cut into pieces and simmered in the pot along with the meat and the three spices that form the so-called ?Holy Trinity? of Cajun cooking ? onion, celery, and bell pepper. Other spices, and rarely processed meats such as sausage, are then added to the mix. Contrary to popular belief, it is frowned upon for a chef to make Cajun cooking overly hot or peppery ? these are left to the diners themselves if they wish to add more spices later.

Gumbo can also be made with a roux base, which has a much stronger taste and takes any sort of meat. Roux by itself is often very dark, though it can be combined with okra to make a lighter stock. Fil鬠a powder made of dried and ground sassafras, can also be used as a base for gumbo, though it is never, under any circumstances, combined with okra. Originally, it was used as a substitute when okra was not in season. In modern times, it is commonly added as a powder to a roux based gumbo.

Regardless of its base and history, gumbo remains a tasty staple of Cajun cooking.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

The Rising Times Of Ros� Wine

Mon, 13 Oct 2008 04:00:00 GMT

It's not long since rose wine was regarded as unfashionable and unsophisticated, with the ultimate social no-no being taking a bottle of ros� to a party or celebration. Today, things are altogether different. According to the trade journal Off Licence News, sales in the year to February 2008 have increased by 29% and ros� wine now accounts for 8% of all wine sales compared to 1% ten years ago. And it's not just here in the UK where we are proud ros� drinkers. Sales of ros� wine in France have outstripped those of white wine for the first time. So what has contributed to this phenomenon? Greater Choice One of the key reasons given for the increase in rose wine sales is greater choice. During the early noughties, a number of large Californian wine estates became key players in the ros� wine market, with brands such as Blossom Hill, Gallo and Echo Falls filling the supermarket shelves and providing an alternative to the more traditional French Ros� d'Anjou and Aussie style roses. Alcopop Generation Sweeter blush style ros�s have become particularly popular with the younger generation who are looking for an alternative to sugary style alcopops. Better Quality To coincide with the increase in sales, winemakers have realised the importance, and money to be gained from, producing and marketing ros� in its own right (as opposed to regarding it as a by-product of red wine). The result is better quality rose wine made from superior grapes and vintages. Drier Styles While the sweeter Californian styles have helped revive ros� wine, they are not to everyone's liking. Therefore some winemakers have targeted "grown up" tastes by making their ros� drier and more refreshing. Versatility and Colour It's no secret that ros� has some great advantages over white and red wines. Not only does it look great, but it goes with all types of food — be it red meat, white meat, fish, salad or vegetable based dishes. Also, while ros� wine used to be regarded as a drink purely for the summer months, it is increasingly becoming accepted as a wine for all seasons. The revival of rose can be seen throughout the industry and, particularly, at Virgin Wines. The UK based online wine retailer has seen like for like sales increase by 458% over the last five years.

Louise Truswell has been working in and writing about the wine industry for a number of years. To find out more about the company and to choose from a wide range of its ros� wines, visit www.virginwines.com

Regional Cuisine Of The United States: Louisiana Cajun Cooking

Sat, 01 Oct 2005 04:00:00 GMT

Louisiana Cajun cuisine originated with a group of French residents of Nova Scotia, who were expelled by the British in 1755. They eventually, after years of a nomadic existence, settled in the Southern Louisiana swamplands. There they adapted their native cooking methods to use ingredients that were available in their new land. This cuisine is the food of hardworking country people, used to difficult conditions. It is practical, strong country food, taking advantage of easily available local ingredients, often an entire meal prepared all in one pot. This style of cooking became the hallmark of these people, called Acadians, which was later shortened to Cajuns.

Authentic Cajun recipes can be hard to come by, as they were traditionally passed down verbally from one generation to the next. They also tend to change a little with each generation, each adding their own flair. There are hundreds of recipes for most common dishes, as the independent nature is of the Cajun people is reflected in their cuisine, each kitchen adding their own special touches.

Some of the specialties of Cajun cuisine include gumbos, stews, etouffees, and rice dishes, such as jambalayas. Cajun dishes often begin with a roux, which is butter or oil cooked with flour. Roux is used to thicken, and for flavor. There are three types of roux, depending upon how long it is cooked. There is light or blond, medium, and dark roux. The light and medium types are primarily used for thickening gumbos, etouffees, and sauces, while the dark roux is used for flavor.

The common ingredients of this cuisine are easily available and native to the Southern Louisiana swamplands. Seafood is very common, such as crawfish, shrimp, oysters, red fish, speckled trout, and crabs. Rice is a staple ingredient. Other ingredients frequently used are pork, homemade sausages, beans, black-eyed peas, tomatoes, yams, okra, figs, pecans and oranges. Game is also used, such as wild turkey, duck, turtles and frog.

There are relatively few spices used in Cajun cuisine. The unique flavor comes primarily from the long simmering of the dishes prepared. One spice that is used liberally in this cuisine is Cayenne pepper. It is a fiery, finely ground spice made from the Cayenne Chile. It is usually used along with white and black pepper. Another seasoning common to Cajun cooking is file powder, also called gumbo powder. This is made from sassafras leaves that are dried and ground. Creole mustard is also used in many dishes. This is a coarse and spicy local mustard. Tabasco and other hot pepper sauces are standard condiments on the Cajun table

Cajun cuisine is unique to Southern Louisiana, making the best of the native resources, but still retaining the French influence brought to it by the migrants many years ago. It is varied and flexible. Whether you are craving a touch of the exotic, or a little down- home comfort food, this cuisine has managed to include both, often in one big pot. There is something for everyone to enjoy when experimenting with this wonderful style of cooking.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Delicious Sugar-Free Desserts

Tue, 14 Oct 2008 04:00:00 GMT

Baking is a popular past time enjoyed by many people around the world. The main benefit of baking is the enjoyment and satisfaction of creating your own desserts. Everybody has their favorite dessert, but it is important to eat these baked goods in moderation. To many, desserts seem unhealthy because they contain a lot of sugar. However, this is not always the case because there are several healthy sugar free alternatives available. When you decide to bake a treat for yourself, first consider what you would like to bake and add sugar-free ingredients. There are many possible choices when it comes to sugar free snacks such as cookies, muffins, cakes and pies. You can eat much healthier while enjoying the same great tasting snacks. These delicious sugar-free desserts can be created in the comfort of your home or purchased at your favorite local bakery. Sugar free desserts offer several benefits. The main benefit of choosing sugar-free snacks is the fact that most contain either low calories or zero calories, depending the on the chosen sweetener. Low calories can help prevent obesity, diabetes, and cardiovascular disease. Switching to artificial sweeteners provides many benefits and all of your favorite snacks can still be created. Finding sugar-free desserts at your local bakery A bakery is an excellent location to satisfy your craving for a delicious snack. Most bakeries have several options available for you to choose from and you can either order your food made fresh or purchase something pre-made. This is a great place to find cakes, pies, cookies and muffins, and, depending on the bakery, may come sugar-free. These are all great desserts, but are healthier if made with sugar-free ingredients. A bakery can also help you find the perfect goodies to fulfill your craving because of the many sugar alternatives available on the market. If your favorite sugar substitute is Splenda, the bakery should have cakes available that use that product, and if they do not you should be able to request a custom baked treat. Sugar-free Baking Products Muffins, cookies and pies are an excellent dessert to choose when beginning to learn how to bake sugar free. Muffins provide a tasty snack, which requires less than an hour to prepare and bake. Muffins also require minimal preparation due to the simplicity of the resulting product. Cookies are very similar to muffins as they are easy to bake and do not take long to create. Holidays are an excellent time to bake because there are many delicious seasonal snacks available. The fall holidays of Halloween and Thanksgiving are a time of year when pies are popular desserts. You may also want to consider baking a healthy pumpkin pie with Splenda. Once you get used to baking some simpler products such as pies, muffins and cookies it is time to take a step further and begin baking a cake. Cakes are also easy and should not take very long to master. You may want to consider baking a sugar free cheesecake because sugar substitutes like Splenda work best when the main purpose of sugar is to sweetness to the finished product. Splenda as a Sugar Substitute The recommended alternative to using sucrose is a product called Splenda. Splenda, also known as Sucralose, is 600 times sweeter than your standard table sugar. This granulated sugar alternative scales perfectly with the amount of sugar requested in the recipe. One tip to remember when cooking with Splenda is that it causes your snacks to bake faster. Keep an eye on your snacks to help prevent it from burning. Another important tip to consider is not to replace ingredients such as brown sugar, honey, molasses and fructose as these are necessary in their natural form. Splenda has a brown sugar substitute, which serves as an excellent substitute to brown sugar but remember not to substitute brown sugar with Splenda. Enjoy Baking while Eating Healthy Baking is an enjoyable process, and you can bake while eating healthy at the same time. There are many excellent treats to be made which fulfill your sweat tooth while helping you stay healthy in the process. Several options are cakes, pies, muffins and puddings. These sugar-free products can be purchased at your local bakery or created in your own kitchen. The sugar substitutes replace table sugar, which is also known as sucrose. This helps prevent several major diseases, which can be caused consuming too much sugar. A few tips to remember when starting to bake sugar free are to discover the substitute you like best and stick with that until you perfect your recipe. Splenda is best when added to a recipe as a sweetener. Next time you decide to bake yourself a delicious snack, remember that you artificial sweeteners like Splenda are a perfect substitute to your standard table sugar. Splenda provides the same sweetness as sucrose with added health benefits. When you begin baking sugar free, these tips should help you learn the basics of sugar free baking along with some desserts you may want to consider baking.

About Author:
Rachel Jackson is a freelance writer who writes about food and offers recipes and cooking tips often focusing on a specific cooking product such as Splenda.

The Lowdown On Barbeque

Mon, 12 Sep 2005 04:00:00 GMT

Barbeque, in the southern and Midwest parts of the United States, consists of slow-cooking meat over indirect heat. Chicken, beef, pork, sausage, ham, and ribs can all be barbequed ? even mutton is sometimes barbequed, at least in Kentucky. With so many ways to make so many dishes, the perfect way to make barbequed meat can be a regional ?bone? of contention.

In Memphis, Tennessee, barbeque is almost a religion. Barbeque ribs ? most often pork, are cooked for long hours, until the meat is so tender that it is ready to fall off the bone. The city bills itself as the pork barbeque capital of the world, and has over one hundred barbeque restraints to back up that claim, many of whom participate in the annual pork cook off that is listen the Guinness Book of World Records as the largest pork barbeque contest anywhere.

The contest, part of the celebration called ?Memphis in May?, draws some 90,000 cooks and spectators. Competitors come from fifty smaller cook offs sponsored by the main contest. It even runs a series of training seminars for potential barbeque judges. Good barbeque, they say, is all about being tender, without being too mushy, and being smoky, without being overpowering.

Ribs commonly come ?wet,? that is, with barbeque sauce of some kind, usually mild and sweet in Memphis and basted on before and after cooking, or ?dry,? with a dry rub of herbs and spices that is applied during or right after cooking. Regardless of which style is favored, the taste of the meat should come through ? this is what separates good barbeque from something lathered with barbeque sauce and put in the oven for a few hours.
In Missouri, there are not one, but two predominant styles of barbeque, both of which favor beef, which is not surprising given the history of both Kansas City and St. Louis as ?cattle towns.? They share a tomato-based sauce that is added after cooking, and can be replicated by mixing ketchup, brown sugar, mustard, and Worcestershire sauce. Interestingly, Missouri?s Ozarks are the source of almost half of the charcoal briquettes produced in the United States.

Kansas City, like Memphis, has a large number of barbeque restaurants and hosts several annual competitions. However, it is particularly famous for its sauces, which are thick, rich, tangy, and spicy. The sauce is basted on during the last few moments of cooking, and more can be added thereafter. Dry rub, too, is common on Kansas City style barbeque.

In St. Louis style barbeque, ribs are the flagship dish. These famous spare ribs are a rack of ribs with the chine bone and brisket bone removed. They are cooked with a sauce that is less vinegary, tangier and thinner than its cross-state equivalent, closer, in fact, to that served in Memphis.

Whether sweet or spicy, dry or wet, slow cooked or grilled over an open flame, barbeque is one of the most diverse of all American foods, and one to which many cities lay claim. Each has its own unique character, so get some bread and crackers, or some cole slaw, or even beans, (all traditional barbeque side dishes) and give them a try.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Culinary Traditions Of South America: Argentina

Sat, 01 Oct 2005 04:00:00 GMT

Argentina is South America's second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is exposed to many different cultural influences from all directions, including countries all the way across the Pacific. Spain took it upon themselves to permanently settle in the country in the late 1500s, and remained there until Buenos Aires formally emancipated themselves in 1853. One of the most remarkable differences between Argentine Cuisine and exotic cuisines from around the world is the heavy influence that the cuisine of the Italian and Spanish cultures had on it.

Startlingly enough, due to the influence of the Italian culture on the country of Argentina, Italian food staples such as lasagna, pizza, pasta, and ravioli are commonly seen on the Argentine table, at least in the country's major cities. Unusually enough (when it comes to Italian food), white bread is also common, as are side dishes made of vegetables native to Argentina, such as potatoes, egglpants, squash, cucumbers, and zucchini.

Argentina is also one of the world's leading producers of milk, wheat, corn, and meat (including, but not limited to beef, goat meat, pork, and lamb) so naturally, these things are very common in the Argentine dish.Argentine dishes are normally very high in protein, so grilled meats are commonly seen on a plate of Argentine food.

Empanadas, pastries stuffed with meat or cheese, are also an Argentine favorite. They are commonly served in Argentine restaurants, and are national favorites.Empanadas are normally eaten baked or fried, and are often served at parties or festivals as appetizers. The dessert version of an empanada usually consists of brown sugar or fruit such as apples or oranges.

In smaller cities, the foreign influences of Spain and Italy are less apparent. Milanesas, thin slivers of meat dipped in eggs, bread crumbs, and then fried in oil, are common fare in the rural areas of Argentina. Their simplicity makes them great snacks, but they can also be served as part of a meal piping hot served with mashed potatoes, or between two slices of bread as a sandwich.

The master chefs are more apt to return to the more classic, provincial style of preparing and cooking food, which bears more of a resemblance to Mexican cuisine than that of Italy. Bolder, more intense spices are used. Calling forth once more the Spanish influences in Argentina, Argentine cooks are famous for their tortillas; unlike the Mexican version of the tortilla the Argentines use potato dough, in contrast to the traditional Mexican corn or flour tortilla.

Desserts are more popular in these areas, as well. Dulce de leche (which roughly translates into "Milk Jam"), a sweet pudding of sugar and milk, is a popular dessert in Argentina. This lightly brown-colored pudding is eaten alone, or stuffed in cakes or pies. Sometimes the treat is also crystallized into a solid wafer-like candy substance.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

USDA Choice beef

Fri, 31 Oct 2008 04:00:00 GMT

Chicago Steak Company is proud to continue the long and rich tradition of delivering Midwestern corn-fed beef to our clients. We are also proud to have generations of America's greatest butchers producing our steaks. Our juicy steaks must pass many quality and safety inspections or they do not get branded by the Chicago Steak Company. Body of Article: Chicago's tradition of Delivering the Worlds Finest Beef started in 1864:with the birth of the Chicago Union Stockyards. Some of America's largest beef companies such as Swift, Morris and Hammond at the turn of the century produced 82% of the meat consumed in the United States . In 1882 Gustavas Swift created the first refrigerated car allowing it to be possible to ship the best cuts of steak coast to coast. Chicago's meat packing companies pioneered assembly line production decades before Henry Ford's Model T. Today, Chicago Steak Company is proud to continue the long and rich tradition of delivering Midwestern corn-fed beef to our clients. We are also proud to have generations of America's greatest butchers producing our steaks. Our juicy steaks must pass many quality and safety inspections or they do not get branded by the Chicago Steak Company. We guarantee that these succulent steaks are the finest in every way, from marbling to packaging. We also guarantee that our steaks are aged for no less than 28 days to ensure maximum flavor. Our promise of excellence guarantees that we are Delivering the World's Finest Beef. There's nothing better than a juicy, flavorful, melt-in-your mouth, grilled steak that cuts like a "hot knife through butter". Our Premium USDA Choice steaks are popular not only in flavor and texture, but they are also affordable. Mychicagosteak is an online store offering quality steaks, meats, pork, veal, lamb and seafood. Log in and shop online and your order gets delivered right to your door. Also gift certificates available. Our Filet Mignon steaks are slowly wet-aged for a tenderness that you can cut with a fork. If you have not yet tasted the difference of a Chicago Steak Company filet mignon now is the perfect time. Treat yourself to restaurant quality meats and kobe beef. A legendary cut, this Ribeye is packed with a meaty, prime rib flavor that you only get with Ribeye steaks. Meaty, yet melt in your mouth buttery, the Ribeye is not to be missed. Like all our steaks, our Ribeye has been meticulously wet aged to perfection and painstakingly inspected for color, marbling, texture, tenderness, and flavor. Only the finest cuts make it past our rigorous quality inspections. The T-Bone has always been a favorite of steak lovers not only for having a size that will satisfy any appetite but for having two different cuts all in one steak. We age our T-Bones to perfection to ensure that each side exhibits the best characteristics of each unique cut. Chicago Steak Company Delivers the World's Finest Beef. To compliment our 28 day, aged to perfection, USDA Prime, Black Angus, and Premium Steaks, we offer to you the best seafood straight from its source - including Crab Cakes from Maryland, King Crab Legs from Alaska, and Live Lobster and Lobster Tails from Maine. To ensure that our seafood is delivered to you at the highest level of quality we have arranged for all of our seafood to be shipped directly to you from the source. For more information about us just visit at http://www.mychicagosteak.com

I am Jahir. I am ownership of this site. This site is basically food site. There are so many food items in this site. I think everybody choose this kind of food. For more information please visit http://www.mychicagosteak.com

Inexpensive Party Food

Wed, 01 Mar 2006 05:00:00 GMT

Parties are fun but they can be expensive. You have many options to keep the costs down, but the easiest thing you can do is watch how much you are spending on food. If you have hosted parties in the past you know that food can be one of the most expensive aspects of the event. You don?t have to hire an expensive caterer to have a good time. A little imagination and effort can make a low budget party a memorable occasion.

Finger food such as small sandwiches, potato chips, dips, fruit and vegetable trays are fairly inexpensive. This is a great option for informal parties.

A great alternative to a professional caterer is to have each of your guests do the catering for you. A potluck allows your guests to become amateur caterers. It also makes sure that each guest has something they like because it is unlikely that someone would bring something they don?t like. To help your guest and to avoid redundancy, include a suggestion as to what kind of food you would like your guests to bring such as a salad, dessert, and soft drinks.

Pizza is an all time party food. Young and old love pizza, and there is a wide selection of toppings that should satisfy all your guests.

Don?t serve alcohol if you want to save money. Alcohol free parties are safer, and less out of control. You won?t have to worry about designated drivers, or taking peoples? keys once they had one too many drinks. In addition, you don?t have to worry about people staying over night.

You can have memorable party without spending a bunch of money. When you shop for food use coupons and look for sales. Always give yourself plenty of time to shop, so you can bargain hunt.

Party Favors Chocolate party favors for birthday, graduation, birth announcement, baby shower, weddings and more.

Cook Your Approach to Success

Fri, 17 Oct 2008 04:00:00 GMT

engine to type in a query about contests that cover your favorite type of recipe. You will likely see quite a few results, from online coking websites to television program contests. It's a smart idea to at least take a quick look at as many as you can, not just the first result, because sometimes the best recipe contests aren't on the first page of search results. For each contest, write down the entry requirements, how they judge the winners, and what the possible prizes are. You can then use that list to compare recipe contests and decide which one is best suited for you. Early on, you shouldn't be too worried about winning recipe contests that have large cash prizes. Winning a significant prize is nice, but your first few recipe contests should be for getting yourself comfortable with sharing your recipes ad getting feedback from other participants and the contest administrators. You might not win your first few recipe contests, but use the feedback you get to inspire you to create new recipes and enter them in other contests. Make sure that you interact with other entrants if possible, and use your experience in recipe contests to meet other amateur chefs, share cooking ideas and experiences, and have lots of fun. Finally, it's very important to remember that you should never give out any credit card or bank account information when entering an online recipe contest. There isn't really any reason that smaller websites or companies should charge you a fee for entering a recipe contest, so if they ask you for your credit card number you should not enter their contest. There are plenty of opportunities online to enter cooking contests that don't cost you a dime, but that still allow you to showcase your best recipes for everyone to experience. Use some common sense, does a little research, and with some tenacity you'll be winning your first recipe contest in no time! www.classic-dessert-collection.com , www.cooking-chinese-style.com .

www.classic-dessert-collection.com , www.cooking-chinese-style.com.

A Guide To Choosing Expresso Machines

Thu, 23 Mar 2006 05:00:00 GMT

Expresso machines are one of the most popular kitchen appliances. They have gained popularity in recent years. With one of these machines in your house, you can have your favourite coffee shop drink whenever you want, without having to leave the house.

Specialty coffee machines can be very expensive and are a significant investment. The most common machines are semi automatic or super automatic machines. Both have benefits, depending on your preference and the amount of money you are willing to spend. Take some time to learn the features and benefits of each type before you make a purchase.

Semi Automatic Expresso Machines

Semi automatic machines allow you more control in the brewing process. These are the most popular in home machines. You start and stop the brewing process, which only takes about thirty seconds. Most come with either a frothing adapter or a stem want for making cappuccino or other specialty drinks.

Semi automatics come with either a pressurized or a commercial portafilter. A commercial portafilter has a metal holder with a plastic handle. These are found on coffee shop cappuccino makers. You need to get the grind setting, tamp pressure and timing right to get the best cup possible. It takes a few tries to perfect this process.

A pressurized portafilter has a ring inside that adjusts the flow of the water. the water will flow slower for coarse grounds and faster for finer grounds. The ring also enhances the crema on top and makes a better cup with less effort from you. With a pressurized portafilter, you don?t need to worry as much about the tamp pressure or grind of the beans.

Super Automatic Machines

Some people prefer a super automatic machine. With a super automatic, you can make a complete cup of Expresso or cappuccino with the push of one button. When you first set up the machine, you pre program everything and then it?s ready to go. If you want a fast cup with little effort, or aren?t skilled at brewing, you may want a machine that can do it all for you.

Great Features of Expresso Machines

There is a wide difference in the price of Expresso makers. Part of the price difference lies in the features of the machine. The more features, the higher the price.

o A digital display allows you to control many options on your machine. You can set the timer to shut off or enter the energy saving mode. Program the machine for the water level or amount of coffee grounds to affect the taste and strength of the drink. Set the temperature for the finished drink. Some even allow you to program the machine for the hardness of your water.

o A bypass doser allows you to use different coffees. With this feature, you can bypass the grinding process and use pre ground coffee.

o An adjustable dosage feature allows you to adjust the amount of beans to be ground. Most allow for between six and thirteen grams, depending on the machine.

o A rapid steam feature will go from brewing temperature to steam temperature in ten seconds.

Ken Morris is author for the guide area of http://www.coffee-espresso-maker-tips.com. The writer is featuring expresso machines and various articles in the field.

The Spirit of Coffee: Coffees of the World

Tue, 21 Feb 2006 05:00:00 GMT

Ever wonder where the coffee beans in your morning coffee come from? You probably know words like Arabica and Robusta in terms of taste, but did you know that these words can also tell us where those coffees were grown? Here is a look at three of the world’s best specialty coffees and the regions in which they originated. Read on to discover the rich history of these coffees. Yemen Arabian Mocca Grown in the mountainous region of Sanani in south Yemen at an altitude in excess of 4,500 ft, Arabian Mocca is the world’s oldest cultivated coffee, distinguished by its richness and full body with chocolate undertones. Yemen is on Asia’s Arabian peninsula, a stone’s throw from Africa. Since there are no other Arabian coffees, it is classified as part of the family tastes of North African coffees. It is here that the term “mocca” was coined. Its correct spelling is Mokha, for the port city that Yemen coffees ship from. Yemen’s arid climate contributes to the production of one of the best-loved specialty coffees that led Europeans to fall in love with coffee many centuries ago. Yemeni coffee is one of the most distinct and prized coffees in the world. It’s been called a "wild" or natural cup, earthy, complex, pungent -- to some it may be strange and bitter. This coffee can also be characterized as dry, winey, and acidic with chocolate and fruit undertones, rustic flavors, and intense aromas. (Source: http://www.sweetmarias.com/coffee.arabia.yemen.html) Mexico “Spirit of the Aztec” The state of Veracruz produces many average coffees in its low-lying regions, but atop the tall mountains near the city of Coatepec an excellent Arabica bean coffee called Altura Coatepec reigns. The word Altura itself means “high grown”. Altura Pluma indicates the finest coffee of Mexico. Coetepec, a coffee district of Veracruz, provides particularly outstanding coffee beans. Mexican Altura beans have a full medium body, fine acidity, a wonderful bouquet and a satisfying flavor that is mild and sweet. This fine Mexican coffee is noted for delivering a consistently smooth taste and fragrant flavor with good body, depth, and overall balance. It is likely one of the most underappreciated coffees around. Mexican coffee botanists celebrate Mexico’s highest altitudes (with their approximately one hundred species of Arabica coffee plants) as the finest region of all the world’s gourmet coffees. An inferior grade of coffee bean known Robusta grows at lower altitudes. Mexico itself produces huge quantities of these unremarkable coffee beans, often utilized as dark roasts, supermarket coffees and beans for blending. Arabica coffee arrived in Mexico at the start of the nineteenth century from the West Indies. Today, Mexico ranks among the world’s top coffee exporters. Most Mexican coffee is processed by the wet method to ensure better acidity and body. Mexican coffee is graded based on the altitude where it is grown. The plantations of Veracruz account for 60 to 70 percent of the Mexican coffee crop. Approximately 5 million bags of coffee a year originate in Mexico. Most of the better beans are grown on large plantations in the states of Oaxaca, Chiapas, and Guerrero. These are producers of “high-grown” Altura Coatepec coffees, among the finest coffees grown in the Americas. Their flavor is light and nutty with medium acidity and a mild, well-balanced body. With a fine chocolate tang and a hint of sweet undertone beneath the finish, these coffees make an ideal beverage for those of us who enjoy a smooth, mellow-tasting brew that is not overpowering. Altura’s smoothness produces many loyalists of the coffee drinkers who sample it. Mexican Altura Coatepec is an incredible morning coffee, as it could be used in a blend to tone down accompanying fuller-bodied coffees, or better yet, alone for the pure regional flavor. (Source: http://www.coffeeuniverse.com/world_coffee_latin.html) Java “Dutch Estate” As a synonym of coffee, "java" introduced itself in the seventeenth century when the Dutch began cultivating coffee trees on the island of Java (part of the islands of Indonesia) and successfully exported it globally. Often the standard by which all other coffees are measured, Java’s finest golden beans are roasted to yield a piquant aroma, displaying an exquisite acid balance, a heavy body with chocolate undertones, and a lighter finish than Sumatran. At one time the island of Java was ruled by sultans and dominated by mysticism. The early Dutch settlers who came in the late 17th century found Java to be a wonderfully diverse place with high mountains, thick tropical rain forests and a sultry climate that revolved around the monsoon rains. The Dutch and the Javanese settled the coastal volcanic plains, while much of the interior of the island was left to the jungle and a few tribal groups. The Dutch found that coffee grew very well in this climate, and began to set up plantations around their initial foothold in Batavia (modern day Jakarta). Initially Arabica coffees were planted, but many of these were killed by the coffee rust plague that devastated the region in the 1800’s. Robusta was the logical replacement -- a tough plant resistant to many diseases. Eventually the Dutch plantation owners conquered Java and took on the elements. Large plantations were established in the east of the island, as well as in Central Java and the west. After the Japanese occupied Java in the 1940’s many of these plantations were destroyed or absorbed back into the jungle with their owners imprisoned by the Japanese. After the war and the ensuing independence struggle, many of the larger plantations ended up under the control of the government. Today the big Java plantations (such as Nusantara XII) are still government-owned. However there are many medium and smaller growers who produce excellent quality Arabica beans. These coffees are known as "Government Estate" Java. They are primarily produced at 4 old farms (Kayumas, Blawan, Djampit, Pancoer). The Government body grows about 85% of the coffee in East Java, close to Bali on the Ijen area. The range of altitudes suitable for coffee production is 3,000 to 6,000 feet, with most growing in the plateau region at 4,500 feet. Government Estate is undoubtedly Indonesia’s highest quality coffee. Other more inferior coffee producers of the area are called "Private Estate" Java plantations. They are lower-grown and not processed or prepared as well but they are a good option for those who want to spend less. Java is an undeniably clean-tasting cup for this Indonesian varietal, a fully wet-processed coffee that has the Indonesian body and thickness in the cup without earthy or dirty flavors. (Source: http://www.merdekacoffee.com/regions.php) Frozen Coffee Parfait Try making this coffee drink using one of the coffees described above and bask in the wonderful flavors of these delicious brews! Yield: 6-8 servings 1 14-oz. can of sweetened condensed milk 1/3 cup double strength coffee sweetened with 4 tb. Sugar while hot (allow to cool before using) 1 cup whipped heavy whipping cream In a large bowl, combine the sweetened condensed mild and the coffee into hand mixer; whip on high speed for 3-5 minutes. By hand, fold in the whipped whipping cream. Make sure the mixture is evenly distributed. Spoon the mixture into 6-8 serving dishes, then freeze for 3 hours or until firm. Garnish before serving with a chocolate-covered espresso bean and chocolate syrup for a yummy treat. AP-001

Michelle Faber owns and operates Gourmet CoffeeXpress, a leading online provider of high-quality coffees, teas, chocolates and more. Gourmet CoffeeXpress offers distinctive products for gift-giving and personal pleasure with world-class service. Visit their site today at http://www.gourmetcoffeexpress.com/ to indulge your coffee and chocolate cravings.

A Diwali Banquet

Mon, 16 Jul 2007 04:00:00 GMT

Diwali is a time for celebration amongst Hindus, the equivalent of a week culminating in New Years Day. Food is varied leading up to the big day, when there will be a sumptuous banquet.

Apart from the sweets and savouries which are eaten at Diwali, the main meals vary depending on the region of India.

Traditionally, different foods are eaten on the different days of the festival. On the first day, a sweet similar to fudge, made with semolina, cardamom, saffron, nuts and raisins, is eaten as well as a spicy bean curry. Some Hindus fast all day on the second day and at sunset eat a cracked wheat porridge sweetened with sugar. On the third day lentil fritters and Indian rice pudding might be eaten but on Diwali day itself and the following, New Years Day, huge banquets are prepared.

The women spend many days, prior to the festival itself, preparing food, usually in groups. Much of this time is spent making the snack and sweet foods of which the Indians are so fond but as the actual Diwali day approaches, attentions are turned to the major feast.

A Diwali feast would normally be vegetarian due to the vast number of non-meat eaters, both Hindu and non-Hindu throughout India. Typical dishes might be:

• Channa - chick peas and potatoes simmered in a sauce of saut�©ed onions, bay leaves, cinnamon, cardamom, peppercorns, cloves, garlic, fresh ginger, ground coriander and cumin, garam masala, cayenne, mace, nutmeg, turmeric and chopped tomatoes.
• Navratan Korma - a rich mild vegetable curry of paneer, carrots, beans, peas, cauliflower, raisins, cashews and tomatoes, flavoured with bay leaves and coriander.
• Khasta Aloo - cubed par-boiled potatoes fried with cumin seeds, ground coriander, turmeric, fresh green chillies and fresh ginger paste, garnished with lime juice and chopped fresh coriander.
• Malaiwale Subzi Kofta Curry - diced cabbage and spinach flavoured with ground cumin, turmeric, garam masala and salt, bound together with gram flour and fried. This is served with a rich spicy gravy of onions, tomatoes, chillies and thick cream.
• Nariyal Aur Badam Wale Chawal - Basmati rice and coconut pulp cooked in coconut milk, with the additional flavourings of two different pastes. The first is sliced almonds, green chillies, garlic, cinnamon stick, cloves and cardamoms, fried in ghee and ground to a pulp with the coconut. The second is mustard seeds, curry leaves and onions, fried in oil.
• Dal Maharani which combines three different sorts of pulses with onions, tomatoes, green chillies, ginger and flavourings.
• Sag Dal - yellow split peas mixed with spinach, fried onion, garlic, cumin seeds, turmeric, garam masala and fresh ginger, garnished with chopped coriander.
• Pooris - wheat flour bread rounds, deep fried until they puff up into a ball.
• Raita - plain yoghurt whisked until smooth and mixed with raw onion, cucumber, cumin and coriander powder and cayenne pepper.
• Various pickles and chutneys
• Kheer - a type of rice pudding made with milk as well as condensed milk and decorated with chopped nuts or mixed with orange zest and chopped orange.

Of course, these examples are not exhaustive. Any dishes not eaten as a normal every day meal would be considered special enough for Diwali.

Liz Canham: As well as a love of Asian cooking as you can see in her Asian Food and Cookery website, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz website.

Regional Cuisine Of China: Szechuan Style

Mon, 26 Sep 2005 04:00:00 GMT

The Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China, a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty, during the 15th century. However, it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine.

The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes, though naturally there is more to Szechuan food than spice and sauces rich and strong in flavor.

A general overview of culinary history and trends reveals that, for the most part, areas that tended to spice heavily were areas in which the fresh food supply was not as reliable as in places that traditionally used a lighter hand in their use of spices. The climate of Sichuan is conducive to faster food spoilage. This, particularly in the past, made necessary food preservation techniques that themselves left behind a strong flavor, such as salting, pickling, drying, and smoking. Thus, spices served to mask the flavors of less than fresh foods and those that have been preserved by methods that affect their natural flavors. In addition to masking certain flavors, the use of hot spices, such as chili peppers, tends to be more common to hot climates, as the sweat that they can produce is thought to cool the body.

Much of the spicing of regional Chinese cooking is based upon bringing together five fundamental taste sensations ? sweet, sour, pungent, salty and bitter. The balance of these particular elements in any one dish or regional cuisine can vary, according to need and desire, especially as influenced by climate, culture and food availability.

In Szechuan cuisine, there are a variety of ingredients and spices used to create these basic taste sensations. These include a variety of chili peppers, peppercorns over various types, Sichuan peppers, which are in reality a type of fruit, not pepper, and produce a numbing effect in addition to their warm flavor. Sichuan peppers, also called flower pepper and mountain pepper, are a traditional part of the Chinese five spice powder, or at least of those that are modeled upon the most authentic versions of the spice combinations common to regional Chinese cooking.

Other ingredients used commonly in Szechuan cuisine to create the five fundamental taste sensations include different types of sugars, such as beet root sugar and cane sugar, as well as local fruits for sweetness. The sour comes from pickled vegetables and different varieties of vinegar. A special bitter melon is added to many dishes to offer the touch of bitterness that complements other flavors. Other spices and flavors include dried orange peel, garlic, ginger, sesame oil and bean paste. Salt is important to Szechuan cuisine, and the area produces uniquely flavored salts that help to distinguish authentic Szechuan cuisine from the other regional cuisines from China.

Szechuan cuisine is marked by its rich traditional flavors, which stem from a culture of hundreds of years and are in part shaped by the natural forces of climate. Authentic Szechuan cuisine offers a unique dining experience made up of adventurous and creative taste sensations.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Jelly Beans - It Wouldn't Be Easter Without Them

Sat, 22 Apr 2006 04:00:00 GMT

When I was growing up in the 60?s and 70?s, jelly beans showed up once a year. I was always certain of finding jelly beans in my Easter basket. And as far as I knew, there were only two kinds of jelly beans ? ones made by Brach?s that were always in my Easter basket, and some off-brand that my Aunt had at her house and that I hated. Like many people my favorite color of jelly bean was red, or cherry flavored, and it still is. My second favorite flavor when I was little was the black or licorice flavored jelly beans. I still like the black ones a lot, and since nobody else in my house likes the black ones I get those all to myself!

Today, there are numerous types and brands of jelly beans available to tuck into Easter baskets for a sweet treat. The brand most recognizable today, besides the ever popular Brach?s? jelly beans is probably Jelly Belly? jelly beans. In my opinion, Jelly Belly? jelly beans first gained widespread national recognition when Ronald Reagan was elected president in 1980. He was a jelly bean lover and always kept a jar of Jelly Belly? jelly beans on his desk and on Air Force One for a sweet treat and quick energy boost. He was quick to offer handfuls of his jelly beans to his guests and Cabinet members. I remember watching news stories talking about President Reagan?s jelly beans and what brand they were. Suddenly it seemed everyone was intrigued by these miniature jelly beans in flavors that went beyond the few traditional ones found in most bags of jelly beans.

I first tried Jelly Belly? jelly beans in the 1980?s and I have to admit I was hooked on them right away. There is a wonderfully intense flavor packed into each one of those little jelly beans. One reason is that I love red jelly beans, and Jelly Belly? is the only manufacturer I know of that sells red jelly beans in bulk and in individual bags. This means that if I?m in the mood for red jelly beans I can have a whole bag of them!

In our house we have some favorite Jelly Belly? flavors. We like the root beer, cream soda, cinnamon, buttered popcorn, pina colada, and cherry flavored Jelly Belly? jelly beans. There are many other flavors too. I think the current official count of flavors is 50. Some of those 50 flavors, such as the jalapeno flavored Jelly Belly? jelly beans are a little too daring for my taste buds though.

The Bertie Bott's Jelly Bellies? which are also called the Harry Potter? jelly beans by many people, offer flavor choices such as earwax, dirt, and earthworm. The thought of eating those makes me shudder. If you?re wondering if they really taste the way their names suggest, Jelly Belly? says on its web site that Bertie Bott?s? jelly beans are true to their names. If you?re curious about what other people think about them, do an Internet search. You?ll find online postings from people who have tried the Bertie Bott?s Jelly Bellies?. Some people enjoy some of the Bertie Bott?s? flavors, such as the grass flavored ones. Some of the other flavors, such as the ?vomit? ones, were typically described as tasting ?nasty.?

Jelly Belly? isn?t the only brand or kind of jelly bean available. There are numerous kinds. Brach?s? is probably the brand most often seen on the store shelves at Easter (and throughout the entire year in the candy aisle of many stores). Brach?s? candy company also makes yummy jelly beans that taste like some of the flavors of Smucker?s? jam.

In addition, there are jelly beans that taste like Starburst? candy along with spiced jelly beans, mini jelly beans, speckled jelly beans and some very good tasting sugar free jelly beans. One other thing to note: if you?re searching for jelly beans and you see pectin jelly beans, that?s just another term for the normal jelly beans you see on store shelves.

Don?t be fooled into thinking that each manufacturer makes each color the same flavor. You many love the taste of the purple jelly beans (grape flavored) made by Brach?s and may think the purple jelly beans by Gimbals? are grape flavored too but they?re not, they have a boysenberry flavor.

Jelly beans are often found in cute gift containers at Easter time and can even be found tucked inside hollow chocolate Easter eggs. And jelly beans are a popular item to tuck in plastic eggs for Easter egg hunts.

The most popular place to put jelly beans though is still in an Easter basket. After all, what?s an Easter basket without jelly beans in it?

Dorrie Ruplinger is a featured writer for www.jellybeanmarket.com. For information about jelly beans including the history of jelly beans, visit us.

Shiraz — The Great Australian Red Wine

Fri, 17 Oct 2008 04:00:00 GMT

Shiraz is one of the most popular wines around in the UK. This is because it is an easy to drink wine that goes with lots of different types of food. In fact it is its spicy full bodied taste that makes it something that you can drink with hot Indian, Mexican or even Chinese food. This is because the Shiraz grapes that are used to produce the wine take a while to ripen making them full of sweetness before they go into wine production ensuring that the wines taste does not dominate the food, but at the same time the food does not take over the taste of the wine. Shiraz is actually the second name for this grape — the same grape is known as syrah in France. Shiraz has been developed by Australia and really been transformed into a style which suits New World wine (there are still plenty of wines made in other countries using the grape but they are almost a different type of wine) In fact it is estimated that Shiraz is the fifth most planted red wine grape in the world so that is why it is a wine that we see a lot of on the supermarket shelves. Australia has produced wine for a long time but it wasn't until the 1970s onwards that the wines produced there started to have an impact on the rest of the world. Most of the vineyards are in the South East of the country and the names of the districts that produce wine are now household names in the UK following their publicity through the wine that they manufacture. Possibly the most famous of all Australian Shiraz comes from the Barossa Valley. This area is in Southern Australia and is one of the oldest and best known regions. Other well known areas are Hunter Valley in New South Wales, Mudgee, the Goulburn Valley and Great Western in the Victoria area and the Coonewarra region in Southern Australia. So what should you look for when you are looking for a good Shiraz? Firstly look at where the wine comes from and then look at the label of the bottle. Remember, Shiraz is a thick-skinned grape, which takes longer to ripen than other plants. That is why is does well in warmer climates. However, because of this, it is not always a great wine to drink young. It needs a bit of aging. Also think about how you are going to be drinking the wine. Shiraz is a strong, fruity wine and therefore needs to be drunk with flavoursome food or the wine will dominate the meal.

Fiona Muller is a qualified journalist and has worked in food and drink writing for the last few years. For more information on Shiraz, or just to look at the amazing array of Australian wines that are currently available, go to www.laithwaites.co.uk

Cantonese Regional Cuisine

Tue, 27 Sep 2005 04:00:00 GMT

Easily the most well-known of the Chinese regional cuisines, Cantonese cuisine comes from the region around Canton in Southern China. Simple spices and a wide variety of foods used in cooking characterize Cantonese cuisine. Of all the Chinese regions, Canton (Guangdong province) has the most available food resources. Its proximity to the sea offers a veritable marine cornucopia to be added to its dishes, making possible such delicate matings as Seven Happiness, a dish that includes shrimp, scallops, fish and lobster along with chicken, beef and pork. The light, delicate sauce, quick cooking and subtle spicing allows the natural flavors to shine through rather than being overwhelmed and blending together.

The spices used in Cantonese cooking tend to be light and simple: ginger, salt, soy sauce, white pepper, spring onion and rice wine. For many who are used to the more rich, spicy and complex flavors of Hunan and Szechwan cooking, Cantonese cooking may seem bland ? but the subtle blends of flavor and aroma are created by the hand of a master chef.

All Chinese cuisine takes far more into account than the flavor of a dish. Chinese cooking is a presentation of texture, color, shape and aroma with even the name of the dish contributing to its overall presentation. In true Oriental fashion, a meal is poetry, with every part of it contributing to the overall effect. Chinese courtesy demands that a guest be treated with honor, and to present a guest with anything less than perfection is the height of rudeness.

As an honor to guests, freshness is one of the ultimate ?ingredients? in Cantonese regional cooking. In many restaurants, guests can choose their meal from a seafood tank in the dining room. It?s not unusual for a patron to be brought a live fish or crab at the table as proof of the freshness of the meal about to be prepared. Vegetables are likewise fresh, crisp and sweet, and the quick cooking methods preserve each flavor separately to play against the others.

Light sauces with subtle seasonings bring out the natural sweetness of seafood ? but the Cantonese chef will only use the very freshest seafood in those dishes. For ?stale? seafood, Cantonese cuisine offers thick, spicy sauces meant to mask the characteristic odor of fish. Pungent/sweet dishes like sweet and sour butterfly shrimp might be served this way.

There are few Cantonese desserts that are indigenous to the region, though many restaurants serve a mango based pudding or tapioca. Most meals are served with plain boiled rice, and accompanied by either tea or rice wine.

Wherever in the world you are, you?re likely to find restaurants that serve Cantonese cuisine. It has been carried across the world by emigrants from the Quangdong province, and its light, delicate flavors are easy on the Western palate. To truly appreciate it though, takes more than the taste buds. Cantonese cuisine is a treat for the eyes and the nose as much as for the mouth. Appreciate it.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Buy your Favourite Australian Food Online

Fri, 24 Oct 2008 04:00:00 GMT

Okay, we all have our own favourite dish that we love or a particular food that reminds us of home when travelling or living abroad. With so many Australians living and working here in the UK, it is with little wonder that the demand for a taste of home is high.

Historically, many of the traditional Australian food recipes share common ground with food from the UK. This is because of the British immigrants who settled in Australia and made it their home. Each of these immigrants brought their own taste of home some of which became part of Australian cooking and culture.

Meals such as bangers and mash and steak and kidney pie are shared with the UK but let's not forget Australian favourites including Anzac biscuits, Lamingtons and Pavlova. Snack wise, how about the mighty Vegemite? Considered by many as an Australian cultural icon, Vegemite is loved worldwide by expatriates wanting a familiar snack that is quick and easy to prepare.

If you prefer something sweet how about a Tim Tam? These Australian biscuits, named after the winning horse from the 1958 Kentucky Derby are estimated by Arnott's who manufacture them to sell about 35 million packets of Tim Tams each year. What about a Violet Crumble? This chocolate bar from Australia is one of the countries top sellers and as the company slogan goes, �It's the way it shatters that matters".

What better way to wash down your favourite Australian food or snack than with a tasty Australian beverage. Famous for producing some fabulous wines not to mention some world-renowned beers, lets not forgot the non-alcoholic offerings. What about Bunderberg ginger or root beer, Cotees orange crush and even Solo lemon tang? All provide refreshment when you are thirsty and help you to feel like your back at home.

Of course, maybe you do fancy something alcoholic. After all, what better way to relax after a hard days work than with a beer or a glass of wine? Why not settle back with a bottle of Carlton Cold beer or if you prefer a nice glass of Saddle Creek Shiraz Cabernet. Whatever your favourite tipple, enjoying a familiar drink can be fabulous affair.

Of course, the thing to remember is that a whole host of Australian food is available online and it does not really matter whether it is a bowl of Fruit Loops you desire or Vegemite� on toast. The fact is that whatever you want, it can be found with ease online. Choosing to buy these items from a UK based online store gives you quick and easy access to those Australian foods and drinks you know and love.

Would you like to find out more about what Australian foodstuffs are available to order online? Visit www.sanza.co.uk today and enter a world full of Australian products.

SANZA is your online community and a home from home for all expatriates from South Africa, New Zealand, and Australia.

Our online shop sells all your home favourites and a large range of food and wine from New Zealand, Australian food classics such a Tim Tam's and Vegemite, not to mention a classic collection of South African goodies including biltong, we have everything you could wish for when looking for a little taste of home!

We can deliver your food and drink orders right to your door and even offer a selection of gift hampers and baskets for those special occasions or treats!

Of course, the SANZA community isn't just about selling traditional food and drink. We are dedicated in helping you feel at home when even if it sometimes feels like a million miles away. We even offer you classified ads, cheap telephone calls, and the chance to enter some fantastic competitions.

So, whether you are feeling hungry or maybe just blue, why not take a look around SANZA and see what we can do for you!

Recipe - Delicious Brandy Truffles

Sun, 01 Oct 2006 04:00:00 GMT

If you are a lover of chocolates, and also maybe brandy, this is the recipe for you! If you are prepared to get your hands a bit “dirty”, you will be well rewarded for your effort. The first time my son-in-law tasted the truffles, he could not stop (I think he had a hangover the next morning, but I did not ask). About a week later he asked me to make more of it, and he gave some to his friends. Later he sold it to them. He received too many orders, with the result that I closed his “business” because I could not keep up with the production. (I have other interests too, you know.) This is not sweets to dish out at children’s parties, but great to consume while entertaining friends. Well, here it is; Ingredients: 2 packets (200gm each) coconut biscuits 200 g (500 ml) pecan nuts 200 g milk chocolate 100 ml syrup 150 ml brandy (Can be substituted with brandy /rum essence) icing sugar +- 60 truffles Method Crush the biscuits into fine crumbs. I use a food processor for this purpose. Chop the pecan nuts into very small pieces, but not to the extend that it becomes a powder Brake the milk chocolate into pieces and place in a deep 3.5L glass bowl. Add the syrup Microwave the mixture for about 2 minutes open, at 50% power until the chocolate has melted. Mix well. Add biscuit crumbs, nuts and brandy to the chocolate mixture and mix thoroughly. I use my hands for this, as I find it much easier. This is the messy part, as I have mentioned earlier. You can coat your hands with butter to prevent the mixture sticking too much, or use gloves if you wish. Roll it into small balls. Coat it with the icing sugar. Place it next to each other on a baking tray and let it chill in the refrigerator until set. These truffles will stay fresh in a closed container for up to three weeks in a refrigerator. It is at it’s best after a week. PS. This is the most difficult part. The problem is to prevent some of it from “disappearing” before the week is over, but the good part is, it will not last for three weeks. There will be no wastage.

Chris Zaaiman is an ardent “amateur” cook at home. For more cooking recipes and tips you can visit http://www.marketshelf.com/cooking. @2006-www.marketshelf.com/cooking

Sweets and Savouries for Diwali

Mon, 16 Jul 2007 04:00:00 GMT

Entertaining family and friends is a large part of Diwali, so every home needs to be prepared to provide tasty nibbles for guests at a moment's notice. Diwali is a time of celebration and apart from the oil lights and candles which decorate homes, the puja and the prayers, special sweets, savouries and snacks are central to the festival. Sweets “mithai”, of which the Indians are inordinately fond, are given as presents”. These sweets are made with a combination of any of paneer (similar to cottage cheese), semolina, chickpea flour, thickened milk, wheat flour, coconut, grated carrots and spiced with any of cardamom, nutmeg or cinnamon with nuts and raisins added for texture. Here’s a favourite. Kalakand Ingredients: 500g paneer 1 tin condensed milk 2 heaped tbsp full cream milk powder Flavourings to taste 1 silver leaf (optional) Mash the paneer coarsely with a fork and add the milk powder and condensed milk. Mix well. Heat the mixture in a thick bottomed pan. Cook over a medium heat, stirring constantly until the mixture thickens. Remove from the heat and spread onto a greased baking tray. Sprinkle cardamom powder or slivers of almonds or pistachio nuts on the top. Top with the silver leaf if using. Cool and cut into squares. Makes: 15-20 pieces Preparation time: 20 minutes Sweet and savoury snacks are consumed at home and might include pooris (deep fried bread, which puffs up almost to a sphere, made with cumin and green chillies or with sugar and cardamom), samosas (pastry triangles stuffed with spicy peas and potato), half-moon shaped pastries, filled with coconut, nuts, raisins and spices. Here’s a taste of both sweet and savoury. Besan Laddus Ingredients 250g Gram flour (besan) 300g Powdered sugar 400g Ghee or butter 3tsp Cardamom powder 2tsp Almonds, chopped 2tsp Pistachio nuts, chopped Method Heat the ghee or butter in a frying pan. Add the gram flour and stir well to mix. Fry on a low heat until it is pale brown and the flour is cooked. Allow to cool. Add the powdered sugar, cardamom powder, chopped almonds and pistachios to the flour mixture and form into small balls with your hands. Murukku Ingredients 90g rice flour 120g cup white gram flour 1 tsp Sesame seeds ½ tsp Cumin seeds ½ tsp Chilli powder ½ tsp Asafoetida 3 tbsp Oil Salt Oil for frying Method Mix the flours together and add the spices, seeds and salt. Rub in the oil and add water to make a thick dough. Twist the dough into circular shapes. Heat the oil until a pinch of the dough dropped in, rises to the top with bubbles around it. Fry until golden brown, turning occasionally and drain on kitchen paper. Cool and store in an airtight container. Another favourite snack, which is quick and easy to prepare for guests is Masala Cashew Nuts Just deep fry large cashew nuts in ghee or oil, drain on absorbent paper and sprinkle with a mixture of salt, red chilli powder and garam masala. Be sure not to try to fry too many at a time or the ghee may initially bubble up too fiercely then cool too quickly, leaving the nuts very greasy.

Liz Canham: As well as a love of Asian cooking as you can see in her Asian Food and Cookery website, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz website.

Free Coffee Pots are You Getting a Deal?

Fri, 01 Jun 2007 04:00:00 GMT

You might stop and ask yourself what the best deals could possibly be? Well I believe the key word in any deal is free but is free really free? I want to take a look at free coffee pot and coffee maker deals today. Sure it always sounds good to get a free coffee pot with the purchase of a bag of coffee but is is costing you to much. In short the answer is some deals are worth it some deals are not. Free coffee pots can be a good deal or you could end up paying out hundreds for coffee you don't want. Today I want you to read the facts on free coffee pots and you decide for yourself what is a good deal and not. So what is a good free coffee pot deal? Well I must say that the word free grabs your attention and the company will ultimately make money off you. However its not a bad thing for a company to make money off your free coffee pot you receive. You may stop and ask how and why is that a good thing? If they weren't making money you wouldn't be able to get that nice coffee pot and free bag of coffee. The key to getting the most value out of a free coffee maker deal is in the proof. A free coffee pot should come with another incentive like a free bag of coffee or a free months supply of coffee for you with it. You'll want to make sure the coffee pot that comes with the deal is a stainless steel coffee pot or something that looks nice and durable and not some cheap plastic knock off. The company that you are dealing with should offer you a chance to opt out. For instance the company should have enough faith in their coffee to say "if you don't like our coffee cancel the deal at anytime and the coffee pot is still yours to keep free". If a company doesn't offer this opt out then they don't believe in their own product and I would say no way to that deal. So what else should a free coffee maker deal have in it? I want to rephrase that now that you have read it re read that as, what shouldn't a free coffee maker deal have in it? You shouldn't have to sign up for an extended agreement in excess of a year. Even if you sign up for a yearly agreement there should be an opt out chance in there somewhere again still being able to keep your free coffee pot. You should never have to send any unused portions back again for the fact that any good company should have 100% faith in their products. If they have faith in their product they know you'll want to continue buying coffee from them for a long time and staying in their club. You should never pay more than $12 a bag for coffee unless its a rare Kona Coffee or something along those lines. Regular coffee or flavored coffees should be a low affordable price. You should also never have to refer a friend to receive a special free coffee pot offer. In closing I must admit I love free coffee maker and coffee deals. You can always upgrade a nice coffee pot they send you and generally you can get quite a value from them. Make sure you are happy with the results of your coffee and coffee maker and if you don't like something don't sign up. Or if you do get the free coffee pot deal and things don't go the way you thought they would simply contact whichever company you are with and cancel your order unless they can make things right for you.

michael brown

Free Coffee Pots and Free Coffee Makers

Regional Cuisine ? Down Home Southern Cooking

Tue, 27 Sep 2005 04:00:00 GMT

I grew up in New England, the home of ?plain cooking?, where corn on the cob is served as is with a slab of butter and a sprinkle of salt and pepper. We boil salted meats with vegetables and call it ? well, a boiled dinner. Our clam chowder is white, our baked beans have bacon and molasses in them, and no one in the world has ever invented a food that was improved by the addition of curry. By the time I was eighteen, I could boil a lobster, steam clams and grill a pork chop to perfection. Then I moved to Virginia, picked up a roommate from North Carolina ? and discovered a whole new world of down home country cooking goodness.

To an All-American Italian girl from Boston, the menus in restaurants were in a foreign language. Chicken-fried steak, grits, corn pone pudding, strawberry rhubarb pie ? sweet potato pie?? In my mind, chicken and steak were two different meats, grits is what?s on sandpaper, corn is a vegetable ? and what in the world is sweet potato doing in a crust? But I became a fervent convert to Southern cooking the first time my roommate made up a pan of the sweetest, tastiest, most perfectly melt-in-your-mouth delicious Southern baking powder biscuits and topped them with sausage gravy. From that day on, I was Sue?s disciple, standing at her elbow as she diced scallions to make up a mess of pinto beans, stirred the milk into a pan of drippings for milk gravy and rolled thin steak strips in chicken batter to make chicken-fried steak.

Down home southern cooking is no different than New England plain cooking ? at least at its most basic level. Like any other regional style of cooking, it makes use of the ingredients that are plentiful and cheap. In New England we gussy up our dried beans with brown sugar and molasses, and serve them with thick, sweet heavy brown bread dotted with raisins ? perfect fare for cold winter nights. In North Carolina, they simmer for hours with salt pork and onions and served with scallions for scooping and a side of flaky biscuits cut out of dough with a juice glass. Salty, spicy and flaky-good all at once, it?s a down home meal that makes my mouth water just to remember.

Some dishes just don?t translate, though. There is no New England substitute for a Southern barbecue sandwich ? shredded pork simmered with spices for hours and ladled over buns in a ?sandwich? that really requires a fork. The ubiquitous ?sloppy joe? just doesn?t cut it. It lacks the spicy-sweet tang and buttery texture of real slow-simmered pork barbecue. Nor is there anything that compares with chicken fried steak ? a dish that can?t be described in words without selling it short. If you?ve had it, you KNOW how good it is. If you haven?t, the idea of dredging and dipping strips of beef and frying it like chicken just doesn?t do it justice.

My New England Italian roots show wherever I go. Lasagna will always be a favorite meal, and New England boiled dinners still make my mouth water. But I know, deep in my soul, that when I go to Heaven, the diners will serve flaky Southern biscuits with sausage gravy and chicken fried steak. Some temptations even the angels can?t resist.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Coffee Makers For Different Coffee Types

Wed, 26 Oct 2005 04:00:00 GMT

There is nothing quite like waking up in the morning, stumbling to the kitchen and finding your favourite coffee brewed and waiting for you. Of all the drinks in the world, coffee seems to have universal appeal. But if you have ever travelled you quickly discovered that one person?s coffee can be quite different from another?s.

A World Wide Business?Coffee Types

Coffee is grown on five different continents and dozens of countries around the world. There are coffee plantations in Columbia and much of South America. There are hundreds of plantations in Africa. The growing region expands to the east and west including the West Indies, Sumatra, and Java.

All of the coffee growing regions are in tropical zones within 30 degrees or so of the Equator. While all coffee grows in bean form, there are different types or varieties of coffee plants, hence the many different coffee types.

Roasting and Brewing

Although plant variety can affect the taste of coffee, the way it is handled following harvesting has a great deal to do with the flavour as well.

Some coffee beans are naturally roasted. These generally produce the darker and bitterer tasting coffees. The sun does the roasting and then the grinding and brewing take care of the rest of the flavourful attributes.

There are many different recipes for a great cup of coffee and variations on how they are served. The cooking methods require specific kitchen gadgetry to help make the best rated coffees.

From Coffee Makers to Cappuccino and Espresso

There are different types of cappuccino, espresso and coffee makers on the market. Each of these appliances is designed to make specific coffee types. Cappuccino is a rich, dark coffee whose recipe originated in Italy. It is a milder version of Espresso, but not as light as ?city? coffee.

Espresso is made by high heat and pressure which produces a thicker and more potent cup of coffee.

This is usually served in much smaller cups and quantities because of how strong it is.

Electric machines are making their way from the restaurant into many home kitchens. The cleaning and care including the job to decalcify are made easier by the popularity of stainless steel appliances. There are coffee makers also that do all of the jobs of creating the perfect mug of coffee right on your counter top and even while you sleep. The grind and brew combination machines are the ideal way to get the freshest cup of coffee possible.

Decaf and coffee types that contain caffeine can be equally as appealing to the taste buds. An important fact to remember is that just because a coffee type taste strong, it does not necessarily contain more caffeine. On the other hand, a decaf cup of coffee will taste and smell just as good, but without the health concern of having too much caffeine. The process with all of the new recipes available at coffee shops, restaurants and even at home, it is possible for anyone to make the best rated coffee around. This includes caffeine and decaf varieties.

Peter Mason publishes many news and information to the news section of http://www.coffee-espresso-maker-tips.com. Within his publication Peter is publishing from coffee makers http://www.coffee-espresso-maker-tips.com/coffee-makers.html to cappuccino machines and other areas in this field.

Homemade Wine

Mon, 13 Oct 2008 04:00:00 GMT

Wine is one of the most important elements in every occasion. It symbolizes fun and celebration. Many party hosts prefer it because it contains less alcohol compared to other alcoholic beverages and it tastes good.
Along with the increasing demand for wine today is the steady increase of its price. A bottle of wine can cost around $30-$1,000 depending on the quality and brand.

However, for people who are on budget but wish to have wine, there is a practical way of getting one. The best option is to make homemade wine.
Making homemade wine is inexpensive and easy by using fruits and winemaking equipment that is available on the internet and local store.
Many people are hooked on serving homemade wine for their own parties or other celebrations.
Homemade wines are in demand in the market today. More and more people are choosing these wines because they are guaranteed to be of a very good quality and they are very inexpensive.
A large bottle of homemade wine costs $11 or less.
Homemade wines make great gifts, commonly given during weddings, Christmas, Thanksgiving, and birthdays. Most wine makers are sticking with this hobby because they get fulfillment and satisfaction when people appreciate their wines.
For Free Information On Wine Making Go To http://tastier-wines.blogspot.com

Culinary Traditions Of The Caribbean Islands

Sat, 01 Oct 2005 04:00:00 GMT

Authentic Caribbean cuisine is truly an excellent representation of all the cultural influences the Caribbean Islands have experienced since Christopher Columbus' landing in the late 1400's. With a fine mixture of French Island and African recipes, Caribbean cuisine is widely prepared and enjoyed by people of all nationalities, in many areas of the United States and the world.

Caribbean food and culture was forever changed when the European traders brought African slaves into the region. The slaves ate mostly the scrap leftovers of the slave owners, so not unlike the slaves in the United States they had to make do with what they had. This was the birth of the more contemporary Caribbean Cuisine. The African slaves blended the knowledge of spices and vegetables they had brought from their homeland and incorporated them with the precious fruits and vegetables of the Caribbean Islands, as well as other staples to be found in the area. This created many one-of-a-kind dishes, because many of the produce on the islands at the time was too fragile to make it through the exportation process. Fruits most often found in Caribbean cuisine include yams, yucca, mangos and papaya fruits. Among the produce that is too fragile to be exported is the tamarind fruit and plantains (a fruit grown on a tree that is similar to the banana).

Caribbean food, while spicy, is one of the healthier options among culinary traditions from different regions. As discussed, the lush Caribbean islands are chock full of vegetables and fruits for healthy living. In addition to that, America introduced beans, corn, chile peppers, potatoes and tomatoes to the islands, broadening their palate.

When slavery was abolished on the islands, slave owners had to look else where for help. Bringing in labor from India and China, different types of dishes using rice or curry were introduced and blended into mainstream Caribbean cuisine. This is how the Caribbean favorite curry goat was born.

The Caribbean islands are in a prime location for one of their specialties--seafood. Salted codfish is a specialty on the Caribbean islands. It is usually served in a salad or stew, or at breakfast in scrambled eggs. Lobster, sea turtle, shrimp, crab, and sea urchins are also specialties on the islands. They are used to make such exotic, spicy Caribbean dishes as Antillean crab pilaf and curried coconut shrimp.

Desserts are an integral part of the Caribbean culinary experience. Sugar cane is one of the area's chief products, so there are always an abundance of cakes, pies, and dumplings. Caribbean natives incorporate dessert into almost every meal. At Caribbean restaurants you may notice the emphasis they put on their desserts; in their culture, dessert is just as important as the main course.

Caribbean cuisine incorporates flavors from all of the different cultures that have ever graced the shores of the islands, from Africa to China to India. The flavoring in Caribbean cuisine is intense and rich, strikingly similar African and Creole food.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

The Secret Of Making Diabetic Chocolates That Taste Delicious!

Sat, 06 Sep 2008 04:00:00 GMT

I have a couple of friends who are diabetic, and they occasionally bemoan the fact that they can't eat much chocolate, largely because of the sugar content. Products designed specifically for diabetics tend to contain maltitol, which doesn't taste QUITE the same as sucrose, and can have a nasty laxative effect if consumed in any quantity. I discovered this to my surprise the first time I tried sugar free sweets in any quantity, and it wasn't pleasant, so we won't go there! So I designed this recipe for them, particularly for my friend Nic, (because of the wonderful theatrical shudder of horror she does when talking about sugar free chocolate), and for all you other diabetics out there who can't stand so called "sugar free" products. Do bear in mind that this recipe still contains some sucrose, and is high in fat, so you will still need to be disciplined about how many you eat. It is very important that you buy the right chocolate for this recipe, don't try to save yourself some pennies and buy cheap dark chocolate, as it will contain a lot less cocoa and a LOT more sugar, which defeats the whole object of the exercise. I have used 85% cocoa chocolate (this means that overall, the total mass of cocoa butter and cocoa powder in the chocolate adds up to 85% of the total weight of the bar. The other 15% will mostly be sugar, with a little vanilla added usually for flavour, and a small amount of soya lecithin added as an emulsifier). I added clove powder because it adds a subtle spicy roundness to the chocolate flavour, which I like. If you fancy a different spice, then ginger or cardamom would work well instead, or a few drops of pure orange or peppermint oil would also work well. Bear in mind as well that I have added a little bit of fructose to the coating mixture to take the bitter edge off the cocoa. Fructose is a much more suitable sweetener for people with diabetes than sucrose, since it does not cause an insulin response, but like all sugars there are health concerns if it is consumed in large amounts, so don't change the quantities in the recipe. These truffles have a very intense chocolate flavour, and are less sweet than most confectionery, so a single truffle will probably go a long way. Relax and savour, don't gobble them! Extra Dark Truffles with Clove INGREDIENTS: 100g (3.5 oz) 85% cocoa chocolate 80ml (2.7 fl. oz) double cream � tsp powdered clove 4 tsps Cocoa powder 1 tsp Fructose METHOD: To melt the chocolate, cut or break it into small pieces and place in a double boiler, or a heatproof bowl over a saucepan that is just big enough to support it round the edges. Put some water in the base of your double boiler or saucepan (but not enough for it to touch the base of the bowl which the chocolate is held in), Heat the water to a very gentle simmer, and stir occasionally while melting. Make sure that the water in the base of your double boiler does not boil dry. Also, be sure not to let any water come into contact with the chocolate, as it will "seize", that is, turn into a thick paste with a strange texture, which is completely unusable. Once the chocolate is completely melted, set it aside to cool a little for a few minutes. Fold the cooled chocolate gently into the double cream and clove powder and put into the fridge to cool, taking it out for a stir every 10-15 minute intervals, until it is of such a consistency that you can mould it in your hands. Put the cocoa and fructose together into a small airtight container, and shake well. Sift the resulting mixture onto a plate. Then mould the truffle mixture into spheres about 1 inch across, rolling them between your palms, and then roll each in the cocoa mixture, and tap the excess away on the edge of the plate when it is completely coated. The truffles should be stored an airtight container in the fridge, and should be eaten within a week. Makes about 24 truffles. The entire batch contains 94g fat, and 990 kcal, so that works out at around 41 calories/4g fat per truffle. The total cost of the ingredients was �2.30.

Joe is a keen amateur confectioner, and runs Chocolate Now!, an online Chocolate Delivery service, with her husband Nigel. You can find more of her recipes at www.chocolate-now.co.uk/recipes.

Making A Good Espresso

Thu, 13 Apr 2006 04:00:00 GMT

Drinking espresso has become a way of life for most people, particularly those who have heavy schedules and who take time out to relax with a cup of freshly brewed espresso or coffee.

Coffee is so popular it is believed that it comes next to water as a popular drink. The whole world loves a good cup of coffee that annual consumption can reach to as high as 400 billion coffee cups all over the world.

Most avid coffee or espresso drinkers can have a cup of espresso a day or even more, without knowing where this rousing beverage came from. That heavenly brew comes from coffee beans that are sourced from evergreen trees that are grown all over the world. The evergreen tree is widely grown in Latin America, Indonesia, Hawaii, Southeast Asia and in Africa.

While the word espresso may have come from an Italian word meaning express or fast, it really is a misnomer since espresso or brewed coffee have to undergo a process before one can enjoy its freshly brewed taste. To make a good espresso, one has to start with a good coffee variety that must have undergone proper grinding. A good espresso maker handled by a capable barista can yield an espresso that can taste heavenly. The goodness of an espresso can be determined even from its aroma alone.

Coffee drinkers who are serious about making good espresso should invest in a good espresso machine. Good espresso machines come in a variety of brands, sizes and prices. You need not spend more to get a good espresso machine because there are good espresso makers that are reason ably priced. When making the espresso, always remember to turn on the espresso machine and allow it to heat properly. Establishments that have fast espresso orders do not really put off their machines to make sure it is properly heated for every espresso order.

When buying coffee beans, it is better to grind them as you use them because keeping them even in a tight container after grinding can result to a loss of aroma. Attention should also be placed on the type of grinder being used, with conical burr grinders preferred than flat burr grinders. The grinder with a conical burr is preferred because it can grind the beans without heating them and lessening their aroma in the process.

While the kind of coffee beans used for the espresso must be chosen well, baristas should also make sure that only filtered water is used for the espresso as the water?s mineral content can affect the taste of the espresso.

When one finds a good coffee blend, the tendency is to buy more for storage. When you do this, do not commit the mistake of keeping coffee in the freezer or refrigerator. It is best to store them in a container that is foolproof and clean and place them in a dark and cool area.

The author is a regular contributor to Espresso Tips where more information about espresso coffee makers, beans and espresso, in general, is freely available.

Advantages of baked food

Sat, 27 Sep 2008 04:00:00 GMT

We all are becoming so modernize and scientific, in terms of cooking that new methods are created to cook food which not only enhances its flavor but also minimizes cooking time. Baking is one of them. Baking refers to cooking food in sealed enclosure. In past, food was baked closed under wooden or stone stove or underground but these days special purpose stoves are available for baking food and those are called ovens. Oven is advanced version of a simple stove. It has the ability to cook food by baking, grilling etc.
An Oven can be operated either by using electricity or gas. Electric and gas ovens are both used for all types of cooking but electric ovens are generally used for baking cakes and bakery items in bulk , while gas ovens are preferred to use for rest of the cooking which includes roasting, grilling etc. Few of the advantages of baked Foods are:
-As far as healthy food is concerned, baked food comes first in this category because baked food items are low in fat. How they are low fat? Just think about the baking environment and you can easily understand why it has low fat content. Baking is done in area which is fully covered and no heat is passed outside until you open its door. So this stored heat helps in releasing natural energy/fat from the food (like meat) and in this way very little amount of oiling is done in the start which is just for triggering the process of baking.
-Baked foods are full of tastes as it cooks more within its own oil, so its very juicy and rich in flavor if cooked with accurate time, temperature and measured ingredients, otherwise baked item will become too dry, hard and will not taste good.
-Baked food items become more healthy and tasty when baking is done underground. For example baking a mutton leg or chicken. In this process a hole is made around the item which is to be baked and then red hot pieces of coal are placed in it and then the meal is covered for particular time. In this way all the aroma and flavor remains well absorbed and preserved. Keep in mind that any food will remain tasty unless its flavor is not removed.
Now by learning these benefits of baked food, I usually prefer to use it rather than cooking by deep frying and making oily food on stove. Although, we can not ignore the importance of stove cooking but where ever possible it is better to bake your food. So what we conclude from the above advantages is that baked food will keep you in shape, healthy and it will also be full of taste and nutrition as you will never feel like you have had too much.

Kashif Mahmood is the author of Recipe Dose which is created specially for those who want to test quick and easy recipes at home. Do visit Easy recipes Blog for more information.

Regional Cuisine: As American As Apple Pie

Fri, 12 Aug 2005 04:00:00 GMT

We love baseball, hot dogs, apple pie and Chevrolet ? or so an old ad for Chevrolet tells us. Apple pie is as American as? well.. apple pie. If baseball is the All-American sport, then apple pie is the all-American dessert. And while the internet and book stores have spread the recipes far and wide, there are classic apple desserts in every region that are characteristic of the cuisine for that area. Wherever Johnny Appleseed spread orchards, there are recipes that make use of other regional ingredients and traditions to create unique desserts with apples and ? whatever!

If you think of apple pie as having two crusts and a filling of apples combined with sugar, brown sugar, cinnamon and nutmeg, some of the regional variations may surprise you. Apple cobbler, apple pandowdy, apple puff, apple crisp, apple brown betty are all variations of apple pie in different regions. The prevailing apple recipes for any region may be affected by the variety of apple that?s hardiest and most popular in that area, as well as the style of cuisine that?s prevalent.

In New England, for instance, most apple recipes call for Pippins, Granny Smith?s or other firm fleshed, sweet varieties of apple that cook up well and lose little moisture when being baked. In Maine, it?s not uncommon to find blueberries in your apple pie. In Massachusetts, cranberry apple pie is a favorite. In Vermont, the apples may be sweetened with honey or maple syrup. And in many restaurants on Cape Cod, rather than vanilla ice cream, your piping hot slice of heaven will be served topped with a slice of melting cheese.

In the Southern states, with their predilection for creamy, lightly spiced foods, the most common apple pie recipes include Apple Cream Pie (made with sour cream) and Apple Bourbon Pie, with raisins soaked in bourbon. Raisins soaked in rum are another popular addition to ?apple pie? in the South, especially in New Orleans. Other additions include rhubarb, diced peaches and walnuts.

Midwestern Apple Pie is the classic apple pie ? two flaky crusts packed with thick, sweet, juicy apple slices mounded high and vented to let the fragrant steam escape. In Kansas or Missouri, your apple pie will satisfy any purist ? served with a scoop of vanilla ice cream that melts into the syrupy filling and adds the perfect touch of creaminess to the mix.

In the South and Southwest you?ll find deep-fried apple pie, a variation that matches melt-in-your-mouth flaky fried crust with sweet, diced apples in a syrupy sauce. And in Pennsylvania, the home of the Pennsylvania Dutch, Apple Crumb Pie and Apple Pandowdy take the place of Apple Pie a la Mode on most restaurant menus.

As American as Apple Pie ? from coast to coast, Americans have done what they do best ? taken a classic and adapted it to suit the ingredients and tastes that surround them. Whether you top it with a sprinkle of cinnamon, a dollop of whipped cream or a slice of sharp cheddar, there?s no other food that comes close to being the All-American dessert.

This article provided courtesy of http://www.health-food-shopper.com

United States Regional Cuisine: Soul Food

Wed, 28 Sep 2005 04:00:00 GMT

The history of American soul food can be traced all the way back to the days of slavery. More often times than not, the slaves were given the most undesirable part of the meal, the leftovers from the house. Pairing this with their own home-grown vegetables, the first soul food dishes were invented. After the slaves were freed, most of them were so poor that they could only afford the most undesirable, inexpensive cuts of meat available to them. (The leftover, unwanted parts of a pig such as tripe, tongue, ears, and knuckles). As in the days of slavery, African-Americans used their own home-grown vegetables and things they could catch or kill to complete their meals.

In the modern United States, soul food has truly evolved. It has become part of the African-American culture, bringing family members together on all occasions from birthdays to funerals, to spend time together preparing meals. The history of soul food is mainly an oral one; recipes were never really written down so while two families may be preparing identical meals, chances are that they don't taste very much alike. Different ingredients, cooking methods, and techniques go into preparing soul food meals, causing the end results to come out differently.

One of the most obvious and widely-recognized characteristics of African-American soul food is the fact that hot sauce and more intense spices are incorporated into meals as often as possible. For this reason, soul food is not for those who can't take the heat or are prone to heart burn!

Another characteristic of true African-American soul food is that nothing is ever wasted. Having originated from the leftovers of just about anything. Stale bread was quickly converted into stuffing or a bread pudding. Over ripe bananas were whipped up into banana puddings, and other ripe fruits were put into cakes and pies, and leftover fish parts were made into croquets or hush puppies.

Sunday dinners are definitely the times when soul food is most commonly seen on tables. Sunday dinners are a time for African-American families to get together to prepare and partake in a large meal. Sunday dinners normally take up the entire day (normally following a church ceremony), and family members come from far and wide to partake in this meal together. Sunday dinners took place in the form of potlucks, also, where various family members contribute a dish or two and form a big, fine meal. Collard and mustard greens, kale, ribs, corn bread, fried chicken, chitlins, okra, and yams are all excellent examples of African-American soul food that might be found at a Sunday meal.

Soul food is not generally a healthy option for a person that must monitor their diet. Fried foods are generally prepared with hydrogenated oil or lard, and they usually tend to be flavored and seasoned with pork products. Since this may be what contributes to such a high percentage of African-Americans that are significantly overweight, soul food preparation methods are now slowly starting to be refined, bringing a lot more healthy options to the table. Rather than the increasingly unhealthy pork products, use of turkey-based products is becoming more and more popular as time passes. The fried foods that are so beloved of the culture can now be prepared using a lower fat canola or vegetable oil.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Who Doesn't Love Easter Candy?

Sat, 04 Feb 2006 05:00:00 GMT

There are only two types of candy that matter in today?s society

There are only two kinds of candy that people rave about these days and that is Halloween candy and Easter candy. Easter candy is one of the most popular and sought after types of candy in all the world and adults and children alike stock up each year on all of their favorites. I myself have a penchant for cr譥 filled Easter eggs and chocolate marshmallow eggs. I admit it, I am not ashamed, they are delicious and they only come out once a year!

Everyone can appreciate the wonders of Easter candy, I mean seriously, it is candy and it is in fabulous Easter shapes. Who doesn?t love the way the chocolate bunny ears come off in their mouth, or the way that the marshmallow eggs go squish? It is heavenly I tell you!

In the year 2000 Americans spent a hefty little sum on Easter candy, can you guess how much all together? Well over 1 billion dollars, that is how much. Now do you believe me about how everyone loves Easter candy? Easter candy is fun and delicious and you don?t have to be a kid to like it, you don?t even have to be religious, it just tastes good and looks even cuter.

Jelly beans are one of the most popular of all Easter candy. These little bean shaped sugary goodies are something that everyone can appreciate. Jelly beans are cute and they are tasty and they come in a pretty rainbow of colors that will appeal to just about everyone in the world. Speaking of the world do you know that Americans eat so many jelly beans each Easter that they could circle the globe over three times? Not the people, the jelly beans! http://www.youreaster.com/jellybeans

Every year there is another new Easter egg or Easter chocolate on the market. All of these new types of Easter candy is changing the way that we eat at Easter time. Pretty soon, we will all dispense of Easter dinners altogether and just have Easter candy feasts to celebrate Easter. If you ask me that is the way to go. I would pay to go to an Easter candy festival, I really would and I bet I wouldn?t be alone!

Easter is a fun time of year that comes just as spring is finally in the air. There are many great and wonderful aspects to Easter and the Easter candy is just one of them.

Gray Rollins is a featured writer for YourEaster.com For more info about Easter Candy and Easter chocolate, visit our site.

Oil And Vinegar In Glass For Your Health, And Your Mom

Wed, 12 Apr 2006 04:00:00 GMT

Eating healthy is one thing, but finding and keeping fresh organic olive oil and vinegar is quite another. Managing our weight need not be done with mundane eating habits. We know fresh green salads can help. Thus, Oil and Vinegar has become a staple for many of us. Italian food, balsamic vinaigrettes, and even fabulous bread dipping recipes need the best oil and vinegar for great taste. So, after we find quality condiments, how do we keep them fresh yet properly presented on the table?

Dispensing Oil and Vinegar on the table has been cumbersome over the years. Many different styles of cruets have been made for just this one need. Proper storage of olive oil is necessary for the quality and taste to remain pristine and the nutritional benefits to remain intact.

Over the centuries, oil and vinegar cruets have been made out of numerous materials. We now know the best containers for storing olive oil and vinegar are glass, ceramic, or porcelain. It is important to know plastic containers are not ideal for either condiment.

To keep fresh flavor longer, olive oil and aged vinegar should be stored in a cool place away from sunlight. The most optimum would be in a glass container. Oil or vinegar should not be stored in a plastic container because they may absorb PVC's from the plastic.

Glass oil and vinegar cruets are exceptional gift items. They function as an optimal way to properly store your olive oil and vinegar, and are becoming increasingly popular.

Today, gourmet culinary utensils and products are sought after for practicality and novelty. A gourmet gift is usually one of value and quality, these being essential for the perfect gift idea.

Cruets.com offers hand blown glass cruets from Europe that have glass within glass containers. One inner vessel holds the vinegar, and the outer vessel stores the olive oil. Each glass cruet has two pour spouts on the same oil and vinegar dispenser. The hand blown glass containers are elegant in style and offer a sophisticated way to offer oil and vinegar on the table, from the same decanter.

The Grape Cruet, which features a hand blown glass grape cluster vessel, inside a glass cylindrical body, is widely popular for gourmet kitchens. The grape cruet is about the diameter of a wine bottle and is easily used with one hand. You will see them more and more on fine dining tables of some of America?s best gourmet restaurants.

Oil and vinegar stored in the Grape cruet, will keep a long time. The olive oil will keep over a year as long as tight fitting corks are used. Keeping both oil and vinegar air tight is crucial to retaining flavor.

The Grape Cruet has a stunning design that is magnified when the olive oil is filled inside the glass. The glass artistry is tasteful and makes an elegant statement on any dinning table. The perfect gift for the holidays, the Grape Cruet features:

Heat-resistant technical grade European glass
Beautifully unique hand blown glass design.
Two functional glass within glass vessels to separate your oil and vinegar.
Made to be durable dispensing olive oil and aged balsamic vinegar.
Airtight custom bartop cork stoppers for both spouts.
European craftsmanship and quality.

The Grape oil and vinegar Cruet is one of the most innovative and functional decanters you will find for dining. Its remarkable design is sure to catch the eye of all of your guests while making a tasteful and elegant statement on your dinning table.

A gourmet gift set featuring a grape cruet with imported olive oil and Modena balsamic vinegar makes an ideal gift for any occasion including housewarmings and holidays. Plus, it's an interesting conversation piece that will talked about over and over.

James Zeller writes for gourmet gift related websites such as Cruets.com . Here is a selection of oil and vinegar cruets that he found, and a creative collection of culinary gourmet gifts.

Regional Cuisine Of The United States: California-Style Cooking

Sat, 01 Oct 2005 04:00:00 GMT

The great state of California carries some of the most rich aspects of American culture, from the pioneers to the gold rush to quality cuisine. Bordered by the Pacific Ocean, Oregon, Nevada, Arizona, and Baja, classic California food can take on many forms. The unique cuisine of California is earmarked by a tradition of freshness and home grown quality, calling forth to mind fresh leafy green salads, fruit, and organic just-about-anything.

California is one of the major agricultural centers of the United States. The state of California, as one of the nation's leading producers of fresh produce, has an extreme abundance of fresh fruits and vegetables. When it comes to food in California, a lot of the focus is shifted to quality and nutritiousness rather than cost, taste, or anything else. While this does not necessarily mean that California cuisine tastes badly, it is not for everyone. Those who prefer a heavier, fried or battered food would have better luck sampling some other type of cuisine.

Fruits and nuts account for at least a quarter of California's farm income, and vegetables in themselves account for another 25 percent. This includes the famous grapes, oranges, nectarines, peaches, nectarines. and avocados that California is famous for producing, as well as almonds, pistachios, and walnuts. Organic food, which is grown without the aid of pesticides, insecticides, and other potentially harmful additives, is also an extremely popular aspect of California cuisine. Don't get it confused, though; contrary to popular belief, California food is not all about grapes, nuts, yogurt, and organic orange juice.

The taste of California is, of course, highly accented by its major influence from the south--of course, Mexico. Tex-Mex or Baja-style cooking plays an integral role in good old-fashioned California Cuisine. Mexican-style food is part of the way of life in California; with the dense Mexican-American population in California (about 34.3 percent of the total number of California residents), a great California chef can put a south of the border twist on just about anything! El Pollo Loco is a fast-food restaurant very commonly seen in California. El Pollo Loco, which translates into The Crazy Chicken, specializes in marinated, grilled chicken in tacos, burritos, or alone. El Pollo Loco is an excellent representation of southern California's obsession with Baja-style "Mexican" food.

There are some restaurants in California, even, that boast to serve the "classic Californian cuisine." The California Pizza Kitchen is a chief example of this type of restaurants. The California Pizza Kitchen has more than 180 locations all over the United States and the world. On July 5 the company even opened a CPK in Shanghai, China. They specialize in making food authentically "California-style." The Pizza Kitchen specializes in healthier foods; they mainly serve many different kinds of salad and pizza. All of their pizzas are specially prepared in an open flame pizza oven, conforming to the California trend of healthier meal preparation and eating.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Espresso or Cappucino - How to add some "oomph" into your cuppa!

Fri, 31 Mar 2006 05:00:00 GMT

" Oomph is the intricate inner feeling of that touch of power, unexplained yet real, that comes with the drinking of coffee"

I had been a long term tea drinker, preferring tea to any other beverage for years, until one day, I had a new assistant. I was working as a dealer representative for stocks and shares at that time, and that means in a really stressful environment, being in the trading room all the time. So taking some time off to catch a cuppa and to be back to trading and watching the trading screens for the best prices was the perfect break anyone could hope for.

My new assistant was a young lady in her mid twenties, and it was interesting to see her prepare her drink.

No, she wasn't a tea drinker like me. Instead, she was a coffee fan, perhaps even an addict to coffee, you may say. On her first day at work, she took out of her handbag three packs of instant coffee 3 in 1 - namely instant coffee, sugar and non-dairy creamer, and then proceeded to empty the three packs into one cup,adding hot water, making a strong coffee. She wasn't through yet, because she also opened another pack of chocolate powder and sprinkled the chocolate powder on to her hot coffee, creating a tremendous aromatic smell that pervaded the trading room.

That was some "oomph" in her coffee.

After a period of three months, I found I was suddenly drinking coffee myself and wasn't a pure tea drinker anymore. It was a subtle conversion process, and soon I found I really need that coffee in the afternoon trading session.

Now, looking back, I have learnt a lot of techniques to add more "oomph" to my cup of coffee.

One way is to enhance the taste with some special add-on ingredients.

My most popular add-on ingredient is powdered ginseng. Ginseng is the traditional chinese herb which is a root, and american ginseng is preferred to korean or chinese ginseng. This herb makes one alert when taken, and is normally taken to strengthen one's immune system or body. You can get the ginseng powder from the Natural Herb Store or in the form of capsules that you can empty into a cuppa when you need the "oomph".

Be reminded that the ginseng root powder carries a somewhat bitter taste. So don't equate quantity with more "oomph". You just add sufficient to give you the enhanced aroma and the "oomph" you need.

Another way is to add the "tongkat ali" root powder, which may be slightly harder to obtain. This root is from an original plant in Malaysia and is a well researched herbal root with aphrodiasic features. The aborigines of the tropical jungles of Malaysia use this to enhance their "maniless" and this they prove by having big families. Commercially, you can get a bottle of this Tongkat Ali powder under the brand name "Power Root" throughout the world. Just add a small pinch and you will find the difference in your taste and feel the subsequent well-being.

Now you can have that extra edge and "oomph" when you next take your coffee, irregardless whether it is an espresso or a latte.

Peter Lim is a Certified Financial Planner and awowed coffee lover.To get more tips to brew your best espresso or cappucino, and to discover the best coffee makers, visit his website http://saeco.revenuemonitor.biz

Organic Coffee: Is It Worth the Price?

Thu, 19 Apr 2007 04:00:00 GMT

Heaps of premiums are thrown onto environmentally sound products in the marketplace. Recycled paper is typically more expensive than standard paper. Lettuce and tomatoes made without the use of pesticides and fertilizers also enjoy above average market rates as well. Certified organic coffee has achieved a reputation for being pricey because of many reasons. For starters, it was produced without the use of environmentally harmful chemicals such as herbicides and pesticides. In turn, organic coffee has received a seal of approval for being healthier than your standard coffee. Does organic coffee justify the higher price though? Many industry experts and coffee enthusiasts alike claim so because of the intense labor required by poorer farmers in countries like Bolivia and Ecuador in navigating coffee bean fields for collection and transport. Citing the injustices of poor pay by coffee merchants towards poor farmers (paying less than 50 cents a pound in some cases), major coffee companies have taken initiative in building supply chains linking these poor producers. These organic coffee supply chains guaranteed a fair wage for workers and reinvestment of organic coffee profit back into the community in these Third World countries. A dollar spent on a 12 oz. bag of dark roasted organic coffee goes a long way towards helping coffee producing communities. It is money spent towards a generous overhead, which is the continuation of the supply chain that guarantees a reasonable price for production. Buying organic coffee supports the social work major companies are going to improve supply chains in these regions. Remember, farmers have to go through an extensive evaluation process in having their coffee called organic. With profit differences between standard coffee crops and organic coffee groups similar, many farmers can easily opt to stick with the former. All in all, organic coffee is worth the price for the reasons outlined above. For more information on organic coffee or for organic coffee recipes

Scott Wilson has been a importer and roaster of organic coffee for over a decade.

Before You Purchase A Home Espresso Machine

Tue, 28 Feb 2006 05:00:00 GMT

Instead of running to your local coffee shop or favorite corner caf頦or the perfect cut of espresso, consider making your own at home. If the thought of becoming a kitchen barista has you shaking without any caffeine, think again! There are a wide variety of espresso machines that are geared for home use, from the basic to the same machines used by the professionals. However, before you drop a couple hundred of dollars on that top of the line espresso machine, consider your options and needs. Also, if you are experiencing sticker shock from some of the higher end espresso machines, keep in mind that you are saving a great deal on a daily basis by avoiding high priced indulgences at coffee shops or cafes.

The first think you should know before choosing a home espresso machine is that there are several different varieties of machines. Each different type of machine will come with a different price tag and different capabilities. Although the top of the line machine may be nice, it may not necessarily meet your needs. Instead of buying an espresso machine simply because it is deemed the ?best,? buy a machine that you can (and will) use on a regular basis. The different types of home espresso machines are:

Pump Espresso: Typically what you will find in a coffee shop, a pump espresso machine are usually made for commercial purposes, but can be used in your home. Be prepared to expand your budget if you are looking to purchase a pump espresso machine, since they are typically the priciest of the bunch. Also, pump espresso machines are usually the largest, heaviest, and noisiest of the options, but it produces a fantastic cup of espresso. These machines work by using a pump to keep the water pressure at an appropriate level.

Piston Espresso: If you are looking for a great, low maintenance espresso machine, consider those than run on a piston or lever system. Instead of a pump to create pressure, these machines use a level that must be maneuvered in order to create steam. Although a piston espresso machine is very quiet, they may require a great deal of arm strength to continually pull on the lever. Furthermore, the piston espresso machine is capable of making a great cup of espresso, but it may take practice to get the hang of the process.

Steam Espresso: Using steam to create pressure to make the espresso, these steam powered espresso machines are typically the type found in the home. With smaller machines that occupy less space and cost less money, steam espresso machines are quite quick and easy to use. However, keep in mind that the steam produced may not provide the appropriate level of pressure, so the steam level should be constantly maintained.

Moka Pots: Moka Pots are a stovetop method to producing espresso. The process is simple and easy, although the final product may be less than professional. Using specially designed two-part pot, the steam produced by the water boiling in the bottom of the pot is forced into the top part of the pot, where the coffee is boiling. It requires a great deal less pressure than the other types of home espresso machines, but there is no milk frothing or foaming attachments, so you may have to sacrifice that feature for price and size.

Any one of these different types of home espresso machines will allow you to make a delicious cup of espresso. Your choice should be based upon needs, usability, overall size of the machine, and of course the price. A high end espresso machine can run up a bill in the thousands of dollars.

John Marcus specializes in coffee coffee and espresso

Coffee and Heart Disease

Tue, 12 Sep 2006 04:00:00 GMT

Although it's more interesting to see both good and bad news about the coffee controversy, the only thing to conclude is that the news keeps getting better for coffee drinkers. In a report published by coffeescience.org The researchers conclusion was that their was no evidence of an adverse relationship between coffee intake and coronary heart disease. While you can't make up your mind by just one study the researchers mention that coffee:

protects against type 2 diabetes,
increases stamina,
decreases leg pain associated with exercise, and
keeps you alert and active.

Coffee has also be found to be rich in antioxidants, something that is a no-brainer to consider increasing. You should only take advice from your doctor, just be certain that he/she has all the information to make a recommendation. In the study they took into consideration:

age,
weight,
height,
smoking status,
parents history,
plus a few more things.

I'm not trying to convince anybody of anything, we all have our own minds to wrestle. They also mention that coffee is rich in antioxidants and to give them a quote "...men and women who drank six or more cups of coffee a day had a slightly lower risk of fatal coronary heart disease". Read the full article about their coffee study at "http://coffeescience.org/heart/index_html".

James Badeaux, Jr. owns and operators Coffeepinions, contact him at james@coffeepinions.com with interesting news about anything related to coffee.

Understanding The Zodiac Sign Of Libra Through The Vedic Astrology

Wed, 08 Oct 2008 04:00:00 GMT

Through studying the Zodiac in a variety of vedic astrology books and magazines individuals are capable of learning so much about their inner selves through their horoscopes. There are many individuals who will pick up their daily newspaper just to read their daily horoscope, but few truly understand the true meaning of their Zodiac symbol in which they were born under.

The books that are available can help individuals born under the Zodiac sign of Libra, which is one of the air signs, learn why they always feel the need to investigate both sides of an issue. These individuals have a strong love for truth and justice, so it is no wonder they are always fair. Libra is controlled by the planet Venus, which is considered to be the planet of love, beauty, and grace. It is also the seventh sign of what is known as the Zodiac. Libra is known as one of the masculine signs as well, and the sun within the solar system and the Zodiac calendar symbolizes these individuals inner self as well as their true character.

Libra is known to rule over the arts and partnerships when it comes to making sense of itself in relation to others. These individuals seek out relationships that will have a balance to them and where they can live in a harmonious environment with others. They often fall prey to flattery due to their overwhelming need and love of being admired, especially when it comes to their taste and appreciation in the arts. This may include in forms of their personal dress, hair style, or even the decorating of their homes.

Many of these individuals enjoy the physical, emotional, and even the psychological pleasure that they can gain from beauty around them that is provided in a variety of forms. Without even realizing it these individuals are apt to become unhappy if their surroundings are not pleasing to them, and as a result they can become despondent. These individuals are graced with manners and have a knack for promoting peace and harmony in what would other wise be hostile confrontations.

Libras enjoy reading books, listening to music, and other relaxing activities. Although these individuals have a need to be like, they would rather not face any type of confrontations. They will always find one way or another to achieve and succeed at what ever they set out to do, even if they have to charm their way to succeed. This has a lot to do with their strong willed personality. Libras have no problem walking away from a situation when nothing be gained from it, however if there is praise to gained, then they will graciously accept it for their accomplishments. They are also very willing to give praise to others with when they feel it is necessarily deserved as well.

These individuals need a certain amount of balance in their lives and in relationships with others they are will give to others what others give to them. Libras are known for physical energy, which allows them to work and play hard, but at times their reserve of energy may run in spurts. They enjoy rich foods like sticky buns and other foods high in sugar, so they tend to participate in activities such as tennis, hiking, horseback riding, and aerobics.

Libra controls the kidneys, lower back, and the ovaries, and as a result will often suffer from lower back pain or problems due to consuming too many sugary and rich foods. Colors associated with these individuals are ivory, pink, turquoise, and blue while their birthstone is blue sapphire. Flowers associated with Libras are while roses, pink roses, daises, violets, orchids, or asters.

Victor Epand is an expert consultant about used books, autographed books, and Vedic books. When shopping for books, we recommend only the best bookstores for http://www.usedbooksell.com, http://www.sellautographedbooks.com, and http://www.vedicbooks.info.

French Press - Making Great Coffee

Thu, 23 Mar 2006 05:00:00 GMT

If you want a good cup a coffee, you will need to add some oil. Coffee oil is very flavorful and improves the taste of coffee, but it is lost during the normal filtered brewing process. Coffee made with a French press doesn't pass through a filter so you don?t lose those natural aromatic coffee oils. Most coffee lover?s agree that a French press makes a superior cup of coffee.

A French press (sometimes called a coffee press) is usually a glass cylinder with a plumber like device inside. You place your coffee grinds inside and pour hot water into it. The water should not be boiling or you will scald your grinds, which will affect the taste. 200 degree water is the optimum temperature for a fine cup of coffee. If you?re using a kettle to heat your water, remove it from the heat before if starts whistling. Either that or you can let the water boil but let it sit for a few minutes before pouring it into your coffee press. Remember to leave at least an inch of space when filling up the French press.

Coffee beans that are ground too finely will clog the filter. You will probably be okay with automatic drip coffee grinds but the best way to enjoy French press coffee is to grind the beans yourself. Try to grind the beans to a size a little bigger than automatic drip coffee grinds. This may take some practice to get comfortable with your coffee grinder but it?s worth it. And remember that once you grind your coffee beans they should be used immediately or kept in an air tight container to keep them from getting stale.

Let the coffee steep in the water for about 4 minutes. Now it?s time for the press part of the French press. Place the French press on a no slip surface and slowly and smoothly press the plunger down. Press too hard or too quickly and in a worst case scenario, you could have boiling hot water shoot out all over you. This step is how the coffee grinds are forced to the bottom of the container and you?re left with delicious fresh brewed coffee in the top chamber. You are now ready to pour and serve.

The French press has undergone a makeover in recent years. Manufacturers have added French presses to travel mugs and thermoses. As long as you have hot water you can make a fresh brewed cup of coffee anywhere. And most of these travel mugs and thermoses are insulated so that your coffee will stay warm longer.

With coffee becoming such an important part of most people?s days, isn't it time that we pampered ourselves with a better tasting brew. The French press is an easy and flavorful way to make a cup of coffee. So if you?re tired of the brown water that comes out of coffee vending machines in your office, then the French press is perfect for you.

Anthony Tripodi is the webmaster of EndlessCoffeeBreak.com - The Guide To Coffee. For more information about French Press Coffee, visit http://www.endlesscoffeebreak.com

Talking about Italian Food

Wed, 04 Apr 2007 04:00:00 GMT

Italian cooking is often associated with bold romanticism, saucy and self-indulgent food. Going to an Italian restaurant has (or at least should have) a certain sensuous element to it; an ideal setting is quiet, almost private, dimly lit, along with a good selection of wines and champagnes, faint tasteful music in the background, and the promise of a few unchaste sweets to round off the night. There is nothing worse than ordering, for example, a pasta dish, only to have your expectations destroyed by a tasteless sludge (totally revoking any knowledge of the term ‘al dente’), drenched in olive oil and caked in Sainsbury’s pesto sauce. Genuine, traditional Italian food is renowned for its rich, qualities. The flavours should be quite simply dancing amongst your palette. Such a reputation has, through time, enthused many a cook and consequently the cuisine is imitated all over the world, but in many cases without much success or verity. A traditional Italian menu can consist of as many as seven courses or parts; antipasto (hot and cold appetisers), primo (or ‘First Course’, usually incorporating pasta, risotto, gnocchi, polenta or soup), secundo (‘Second Course’, which is the main dish and often fish or meat, predominantly beef or wild game), contorno (‘Side Dish’, consisting of vegetables or salad), dolce (the dessert), caffe (coffee, often an espresso) and last but not least the strange term ‘ammazzacaffe’, which translates literally as ‘coffee killer’ and is liquor such as limoncello, amaro or grappa. My home business case study is of Prima Donnas, a fine Italian restaurant in the heart of West Wickham, Bromley. This is, according to many Bromley residents, the place to go for Italian fare. The d�©cor of the place is impressive and a lot of time and effort has clearly been pumped into making this restaurant look and feel the part. Tables are set tastefully, the overall ambiance is relaxing, and there is outside seating with overhead awnings in case it happens to rain. The food, importantly, is equally as exquisite, and you can see how such fame and stature has remained so firmly intact. Courses are true to the Italian tradition; pasta is served only as the Primo or ‘first course’ here, and even the names alone of the main courses make the mouth water! Following a hearty smoked salmon and leek risotto, I chose the ‘warm Mediterranean prawns with Tabasco, garlic and greek salad’, and it was a truly captivating experience. The prawns were just right �" not overcooked, but then not overly rubbery, served in abundance, and with a juicy and charismatically seasoned piquant sauce. The same goes for the salad, fresh with a tasteful hint of vinaigrette. Accordingly (and so it says on the menu), their fish is bought daily, fresh from Hastings. Full up from the two courses, I sadly had to turn down the divine selection of sweets, but enjoying the atmosphere so much I decided to stay for a coffee, followed by an ammazzacaffe. I chose Limoncello, an after dinner digestivo, which was served just as it should be in a small, chilled ceramic glass, cold and biting with citrus flavours. Made from lemon rinds, alcohol, water and sugar, this liquor has a bright yellow tint, and really does aid in letting the food go down.

Dawson is a guest writer and key contributor of articles to many local magazines and newspapers in the south London region. He is a restaurants fan, who also actively writes about birthday cards.

Top Reasons Cooking Sugar Free Is A Health Choice

Tue, 14 Oct 2008 04:00:00 GMT

Make A Coffee Can Herb Garden

Thu, 13 Oct 2005 04:00:00 GMT

If you drink a lot of coffee, you probably have quite a few metal coffee cans on hand. With just a little effort, you can make a useful and pretty handmade gift for your friends and family.

First, wash out your can and peel off any labels. Next, apply a coat of metal primer to your can. Let the primer dry thoroughly. Then, apply a coat of bright acrylic paint to the can.

Once your can is painted, you can decorate it. I like to apply crackle medium and then add a top coat of color. This effect is beautiful if you paint a deep blue undercoat and a rich red overcoat on your can.

You may want to rubberstamp bugs or garden tools onto the can instead. To do this, use stamps that are flexible so that you can stamp onto the curved surface of the can. You can apply a light coat of acrylic paint to the stamp and then press the stamp onto the can, carefully rolling the stamp so that the whole image is stamped onto the can. If you mess up, don't worry. You can wipe the stamped image off the can and start over.

Another great decorative technique for decorating cans is decoupage. Use empty seed packets with pretty artwork or cut pictures from magazines and decoupage them to the can in an attractive pattern.

Once your can is decorated, apply a coat of sealer to the finished product. If you will use the can outside, you may want to let this coat dry and apply a second coat of sealer.

Now, you are ready to prepare your can for planting. Turn the can upside down. Use a 3 inch nail and a hammer to poke drainage holes in the bottom of the can. Turn your can over and fill it to just an inch below the rim with good potting soil.

Next it is time for you to decide which herbs you will be planting in your can. Chives, basil, oregano, thyme and parsley all are great choices. Of course, you can also put a lovely scented geranium in the can, instead.

As a finishing touch, add a tag with information about caring for the herb and a few great recipes. It is easy to attach the tag with a simple florist pick.

Finally, consider other ideas for your coffee can. For instance, instead of adding potting soil and an herb, add a garden trowel, gardening gloves, a packet of seeds, a box of tea and a package of tea biscuits for do it yourselfers.

For more gardening projects, information, and articles, visit http://joyful-gardener.com.

Organic Baby Food A Big Hit In Scotland

Mon, 09 Jan 2006 05:00:00 GMT

**50% of Scottish Babies fed Organic Baby Food

According to the Scotsman, more than half of Scottish children under two are now fed an exclusively organic diet. In fact, organic baby food accounted for 43% of total baby food sales in 2004. That represented sales of more than 63 million GBP in 2004.

A survey of 805 mothers and pregnant women conducted by the polling company BMRB found that four out of five mothers chose organic food for weaning their young children off of milk (between 6 months and 1 year old). The reasons given were clearly related to additives and chemical spraying. Mothers in the survey cited "less risk of chemical pesticides" (87%), "no additives" (80%), and "no GM" (84%)

Intensive marketing campaigns by groups such as the Soil Association Scotland are getting the message across about the negative effects of pesticides. This is clearly having an impact on the buying preferences of parents, and also on changes in school menus.

Organic milk also has positive health characteristics. It can contain up to 71 per cent more omega 3 than non-organic milk and most organic milk has a better ratio of omega 3 to omega 6 than conventional milk. Companies such as Hipp are bringing new products to market -- such as organic purees for weaning purposes -- to take advantage of the demand.

But adults are not changing their own eating habits nearly as quickly. Asda, a Scottish supermarket chain owned by WalMart, says organic produce for adults accounts for only about 2% of total sales.

**Self-Serve Machines moving in on fast food restaurants

People fond of ridiculing low-paying fast food restaurant jobs will be pleased to hear that many of these jobs will soon be a thing of the past. At least if RoberServer has its way. The company has recently unveiled its new fast food self serve machines called the "Line Buster."

According to RoberServer, the Line Buster will allow customers to place their own orders from a 15" touch screen, and then pay for their order with the onboard credit card processor. Customers then pick up their order at the counter. Industry estimates show that self-serve technologies can cut customer waiting time by as much as 33%.

The company is targeting the 115,000 fast food restaurants in the U.S. Similar technology has already been deployed in ATMs and self-checkout grocery stores.

Would you like fries with your meal?
Would you like fries with your meal?
Would you like fries with your meal?

**FDA says snack makers must show trans fats

The term "trans fats" has become a synonym for "unhealthy". That's because these ingredients hide in most mass produced snacks, cookies, and frozen french fries and then help to clog our arteries and contribute to our obesity.

As of January 1, 2006, the FDA is requiring the labels on packaged snacks and foods to list the amount of trans fats per serving.

Trans fats are an ingredient in nearly 40 percent of packaged foods, and they are suspected of contributing to diabetes, heart disease, strokes and many other unhealthy conditions.

Health researchers have found that trans fats raise the levels of unhealthy cholesterol and lower the levels of beneficial blood cholesterol. They say as little as 2 to 3 grams a day -- less than is contained in a typical donut -- can be detrimental.

Trans fats are common in processed foods because food manufacturers can use cheap liquid oils and turn them into solids by hydrogenation. Most experts agree it is better to use products that have been made with polyunsaturated or monounsaturated fats such as those found in canola and olive oils.

Simply avoiding processed foods and snacks accomplishes the same thing, since whole, unprocessed foods do not have trans fat additives.

Rick Hendershot publishes Linknet News | All Spiced Up! offers the best in gourmet Spicy BBQ Sauce from very Mild, to Hot, to the Extreme X Hot!

How To Enjoy A Good Cup Of Gourmet Coffee

Sun, 12 Mar 2006 05:00:00 GMT

Are you tired of your regular Joe life and your regular Joe cup of coffee that you start your day with? Then it?s time to reward yourself with something different. Why not jazz up your morning ritual with cup of rich gourmet coffee.

The dictionary defines gourmet food like this, ?Gourmet food is that which is of the highest quality, perfectly prepared and artfully presented.? If you want the highest quality food you go to a top notch restaurant but if you want the highest quality coffee, you can do that at home yourself. That gourmet meal is probably going to stay at the restaurant unless you invite a chef over but gourmet coffee can be made in the comfort of your own home with just a little practice.

Gourmet coffee is more expensive than say, supermarket brands but the taste is also much richer. Unless money is no object, why not save the gourmet cup of coffee for the weekends. Make it an end of the week tradition. Stick with the supermarket coffee for when you?re rushing off to work.

To make your own gourmet coffee start with the beans. Gourmet Coffee beans can be bought by the pound and there are many varieties to choose from. Some of the most popular gourmet beans include Kona, Jamaican Blue Mountain, and Sumatra types.

Coffee beans are similar to wine in that they name the beans after the region. In the world of wine you have the popular Sonoma wines which come from Sonoma Valley in California. In the world of coffee the equivalent would be Kona beans which come from Kona, Hawaii.

Kona coffee beans are grown in rich volcanic soil and the mild tropical climate of the Kona coffee belt on the western side of the Big Island of Hawaii. It has a wonderfully full, rich and smooth flavor with little or no bitter after taste. Be sure that you buy Kona beans and not a Kona blend. A Kona blend can legally be labeled as Kona with as little as 10% of actual Kona beans in it.

Next you?ll need to grind your beans. Ground coffee begins losing it?s flavor once it?s exposed to air. So you?ll want to grind just enough to make your desired amount. Store any leftover grinds in an air tight container. You?ll want to grind you coffee beans very fine but don?t pulverize them into dust. If you over grind them the heat and friction will vaporize the oils that give the coffee it?s distinct flavor.

When was the last time you cleaned your coffee maker? A clean coffee maker makes a significant difference in how your coffee tastes. At least once a month pour a mixture of half vinegar and half water into your coffee maker. Let the mix run through the full brew process. Repeat the process again using only water this time to rinse it out. Do this one more time if a vinegar smell is still present.

Now you?re work is done and it?s time for the coffee maker to pulls it?s weight. Use clean filtered water and fill the coffee maker to the desired level. Use about 6 ounces of water for every 2 heaping tablespoons of coffee. Turn it on and hang around while it brews. You?ll want to be there to enjoy the delightful aroma.

Everyday coffee is perfect for everyday life. But every once in a while you should treat yourself to something special. And what better way to start a special than that with a special cup of coffee. Gourmet coffees can really jazz up your day.

Anthony Tripodi is the webmaster of EndlessCoffeeBreak.com - The Guide To Coffee. For more info about coffee including speciality coffee drink recipes, visit EndlessCoffeeBreak.com

Organic Tea, Exactly What is Organic

Thu, 06 Apr 2006 04:00:00 GMT

The word “organic” seems simple enough but can be confusing for consumers. Here is an inside look at the standards and laws governing this important group of products, particularly tea. What exactly determines if a product is grown organically? In 1990, Congress passed the Organic Food Production Act (OFPA) requiring the U.S. Department of Agriculture (USDA) to develop national organic standards. The National Organic Program (NOP) and OFPA developed regulations requiring products labeled “organic” originate from farms, or handling facilities, that are certified by either State or private agencies that have been accredited by the USDA. The regulations further state that farms, or handling facilities may not use any of the following in production or handling; •Genetic Engineering •Ionizing Radiation •Sewage Sludge Organic crops must be grown without the use of; •Most conventional pesticides •Petroleum based fertilizers •Sewage sludge-based fertilizers How are imported organic products regulated? •The USDA is required by OFPA to review the certification programs under which imported organic products are produced. •Certifying agents in foreign countries must apply for USDA certification. •In lieu of USDA certification, foreign governments can assess and accredit certifying agents, under NOP requirements, with USDA approval. •An equivalency agreement negotiated between the US and a country’s government may also be used in lieu of certification. What are “organic” labeling standards? Organic labeling is the simplest part of the certification process and the aspect that is most confusing for consumers. While many times “organic” on a label means you pay more, what is the meaning behind the label? The standards are based on the percentage of organic ingredients in a product, and by law must be identified like this; •Products labeled “100 % organic” must contain only organically produced ingredients. •Products labeled “organic” must consist of at least 95% organically produced ingredients. •Both may display the USDA Organic Seal. •Processed products that contain at least 70% organic ingredients can only use the phrase “made with organic ingredients”. •Processed products that contain less than 70% organic ingredients cannot use the term “organic” other than to identify the specific ingredients, on the ingredients list, that are organically produced. So what does all this mean to US tea consumers? Since tea is grown outside of the US certification is almost always done by foreign agents. It has become increasingly important for consumers concerned about how their teas are grown to be comfortable with their tea supplier. Bio terrorism laws have impacted tea importation by looking more closely overall at what and who are importing products into this country, particularly food products. While these laws can sometimes impede the smooth flow of tea to us from overseas it may be beneficial overall to consumers due to the “closer look” of the FDA. Converting gardens and estates to organic farming is a costly and lengthy process and sometimes not even a consideration for small farmers. In some cases farmers are already doing a lot right, but lack the knowledge or funding necessary to become certified. There is an effort by the US tea industry to educate growers on the benefit both economically and ecologically for growing teas organically. Quality, from a taste perspective, has been an issue with organic teas. Gardens converting to organic farming have challenges, short and long term, producing teas that taste as good. As processes continue to improve an d farmers gain more experience, quality and taste are improving. As an importer and supplier of premium teas one of our major responsibilities is knowing the production standards and philosophies of the gardens we work with. Securing quality, organic teas with outstanding taste characteristics can be challenging but more become available each season.

Beth Johnston, owner of Teas Etc., is a noted tea expert, importer and tea enthusiast. To learn more about tea, tea's health benefits, lifestyle enhancements and the ease of brewing loose leaf teas, sign up for our monthly newsletter at http://www.TeasEtc.com/Newsletter.asp or visit http://www.TeasEtc.com. © 2006 Teas Etc., Inc This article may be freely reprinted only in it’s enterity and must include the resource box and copyright information.

Green Tea

Tue, 11 Apr 2006 04:00:00 GMT

Both green tea and black tea are derived from the same plant, the tea plant (Camellia sinensis). The parts used are the leaf bud and the two adjacent young leaves together with the stem, broken between the second and third leaf. Older leaves are considered inferior in quality. Green tea is produced by lightly steaming the fresh-cut leaf, while to produce black tea the leaves are allowed to oxidize. During oxidation, enzymes present in the tea convert polyphenols, which possess outstanding therapeutic action, to compounds with much less activity. With green tea, oxidation is not allowed to take place because the steaming process inactivates these enzymes. Green tea is very high in polyphenols with potent antioxidant and anticancer properties. The chemical composition of green tea varies with climate, season, horticultural practices, and age of the leaf (position of the leaf on the harvested shoot). The major components of interest are the polyphenols. the term polyphenol denotes the presence of multiple phenolic rings. The major polyphenols in green tea are flavonoids (e.g., catechin, epicatechin, epicatechin gallate and proanthocyanidins). Epigallocatechin gallate is viewed as the most significant active component. Not surprisingly, the leaf bud and the first leaves are richest in epigallocatechin gallate. The usual concentration of total polyphenols in dried green tea leaf is around 8 to 12 percent. Other compounds of interest in dried green tea leaf: caffeine (3.5 percent), an unusual amino acid known as theanine ( one-half of the total amino acid content, which is usually 4 percent), lignin (6.5 percent), organic acids (1.5 percent), protein (15 percent), and chlorophyll (0.5 percent).

Douglas Adams is the owner of All Wellbeing.com , a website dedicated to increasing knowledge of health related issues. For high quality health care products click here.

How To Drink Tequila

Mon, 19 Mar 2007 04:00:00 GMT

Most of us, simply have tequila shots. Well this is a very "tourist" approach to tequila. Lets dive in the intricacies of Tequila drinking and explore the different kinds of tequilas and how they are drunk.

Often when you order for tequila shots, you will either be served a blanca or plata. This means that the tequila is unaged and clear. This is the most popular tequila and is ideal for shots. Reposado (aged minimum 2 months but less than a year) is also a popular variety.

The most popular way to drink a tequila shot, is as follows: You first moisten the area between the index finger and the thumb while keeping your palm facing down and your thumb sticking outwards. The native's moisten it by licking it. You now pour some salt on this area. Also, keep a lime slice ready by your side. Now lick the salt of your hand and shoot the tequila. This should immediately be followed by squeezing the lime in your mouth.

The salt is known as the seasoning. It seasons your tongue and throat to "cut" the harshness of tequila. The lime is known as the chaser. It helps balance and enhance the taste of tequila.

In native Mexico, they do it slightly differently. Tequila is rarely had in shots here. Firstly, they pour the tequila in a caballito. This is very similar to our shot glasses, only slighter slimmer and taller (It is the standard 2 oz though). The main difference however is the sipping of a sangrita by the side. It is often sipped alternatively with sangrita, which is a blend of tomato and orange juice, with salt and spiced with chillies.

In certain European countries such as Germany, Tequila is drunk with cinnamon (replacing salt) and orange slices (replacing lime). This makes an interesting combination and if you are the adventurous sort, do try it next time.

Some of the other fine or premium tequilas such as añejo (aged minimum 1 year) or extra añejo (aged minimum 3 years) are not drunk as shots. These are drunk mostly in snifters, as one would drink neat cognac. This way the aroma and bouquet of these tequilas are truly appreciated. The Austrian glass maker, Riedel, has designed a special 6 ¾ oz tequila glass, which they believe enhances the flavour of fine tequilas.

Even though tequilas are mostly served iced cold, natively it is drunk at room temperature. Tequila also mixes well in cocktails and the Margarita is the most popular of them all.

If you are interested to know more about tequila such as its history and how it is made, keep a watch out my next article "All About Tequila"

Lastly, as I always say, there is no "right" way to have a drink. Tequila is no different. Drink it, the way you enjoy and forget the rest (after a couple of shots you will anyway!).

This article is written by Gautamm Mehra, a certified bartender and enthusiast. You can write to him at gautam [dot] mail [at] gmail [dot] com.

Grind And Brew Coffee Makers Overview

Mon, 03 Apr 2006 04:00:00 GMT

It won?t matter how rich, expensive or high quality your coffee beans are, they won?t produce the best flavour if the grinding isn?t right. There is more than one type of grinder on the market and when evaluating grind and brew coffee makers, you will want to pay careful attention to the grinder.

The Grinding Side of Coffee Making

Some grinders come with blades and some have burr type grinders. The generally consensus among coffee growers is that the burr type is best. The blades tend to cut the coffee in a way that doesn?t release the best flavour. On the other hand, 2? burrs will gently chop the beans into a well ground consistency that will enhance the bean?s flavour. The objective here is a fine, consistent grind.

The Brewer

The other side of the combination grind and brew coffee makers is the brewing component. This will consist of a water reservoir, a filter and the cup or pot area to catch the hot coffee. Brewers come with a thermostat to heat water to the perfect temperature. Filer areas can hold a filter designed to hold enough grounds to make a full pot, or have single serving filters. The most important part of the brewing side of things to consider is how well the water is filtered as well as the coffee. If tap water is used and contains minerals, there must be a water filtration system to avoid having chemicals or minerals change the taste of the coffee. You could of course use filtered water, but in combination units convenience is the goal.

Putting the Two Together

Combination units have taken the best grinders and best brewers and put them conveniently together. Many combo units have timers so you can program them to grind and brew just minutes before you are ready to enjoy the coffee. This freshly ground and brewed coffee can be waiting for you and begin the process as you sleep. You will wake up to the aroma and flavours that will help you start your day just right.

There are various sizes and styles of combination coffee makers. Depending on the recipe (Espresso, Latte, etc) or if you plan to make more single cup drinks than pots, you can right the model for your needs.

In addition to comparing features you will want to compare your personal needs to the machine?s abilities. For example, the super automatic Espresso maker or Cappuccino Makers are designed for the busiest people. They go from stone cold to a freshly brewed cup of coffee in a matter of minutes. There is also a clean up time to factor in. With super automatic styles, there is no clean up so you can save even more time with these models.

The basic formula for the perfect, freshest brew then is to begin with the beans. Select a flavour from around the world that appeals to you. Next, make sure you retain that flavour by grinding it with a burr style grinder (not usually found at your local grocery store) to ensure the texture is just right for brewing. Then brew with pure water and a good filter that won?t change the flavour. Grind and brew coffee makers with all of these features will do the job. The rest of the features, such as timers, automatic cleaning, etc. will just be foam on your latte!

Erica Bosworth contributes articles to http://www.coffee-espresso-maker-tips.com . In her publication she wirtes about grind and brew coffee makers .

Today?s Coffee Makers

Sun, 16 Apr 2006 04:00:00 GMT

Coffee, the most popular beverage the world over, has been in use from time immemorial. The making of coffee has always been a matter of interest and innovation and has undergone drastic changes over time. The evolution of coffee making from the early boiling of ground beans, and then the conventional filter over a small pot of boiled water, has finally reached modern standards.

The wide variety of coffee that is available in the markets and coffee shops induced the modern home maker to go for a coffee maker to enjoy the luxury of a satisfying cup of coffee of choice at any given point of time. Today the espresso coffee and cappuccino coffee that were once available only in restaurant or a modern coffee shop can be easily made and enjoyed at the comfort of home with the help of a coffee making machine.

The coffee maker is an innovation of the advanced technology and rich experience. The machine has a built in grinder to have a fresh ground beans that saves the job of grinding outside giving each cup of coffee with freshly ground beans. The proper mix the machine makes make available strong coffee with proper flavor and rich aroma. The espresso coffee maker on the other hand also adds proper quantity of milk at the most appropriate temperature and time, challenging even the most gifted human coffee maker in the world.

The utility of this home product has made this kitchen marvel, a common item in the modern kitchen at par with the micro wave oven or the electric kitchen mixer. Coffee makers are plentiful in the market in various sizes and capacities. However, the smaller machines are the one most in demand. The single cup coffee maker has flooded the market since many of the families have either few coffee drinkers or they prefer to reduce the intake of caffeine.

The quality of coffee comes from its flavor, aroma and taste in that order resulting from the proper mix of milk, water and the best ground beans in the market. It is said that the best beans make the best coffee. The best coffee beans of the world are obtained from the Central America, and some parts of Africa and Asia having identical climate. The beans grown in this area has the perfect flavor and quality. The best ground beans also need a perfect blend of milk and water to produce the best coffee.

The roasting of the beans is an art though the method differs. The objective is to get the beans roasted up to the point when the beans give the best flavor and Aroma. Many a drink has come and gone but this beverage still remains the most liked and favored. It is not the beans not even the process of roasting and grinding but the skillful art of coffee making that made this drink irresistible through out the ages.

The author is a regular contributor to Coffee Maker Tips where more information about coffee, coffee makers, grinders and other accessories is available.

Secret Recipe Of The Cheesecake Factory Madeira Chicken

Tue, 25 Apr 2006 04:00:00 GMT

Secret Recipes

Here?s my secret recipe for one of my favorite places to eat, the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful.

I?m an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It?s quick and simple.

Ingredients

1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Procedure

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Saut頴he chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saut頦or about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.

Makes 2 to 4 servings.

Better yet, get a full collection of great secret recipes from your favorite famous restaurants. Go to Secret Recipes for all your favorites.

J. Jackson is a chef in California and expert in famous secret recipes. See Famous Secret Recipes for more extensive information.

How To Grow An Indoor Herb Garden

Tue, 06 Jun 2006 04:00:00 GMT

For thousands and thousands of years we have turned to plants we call herbs for flavor, dye, perfume and cosmetics. We have believed that individual herbs held the power to repel insects, evil and vampires, while others attracted the perfect lover, good luck or bees to pollinate our crops. For some, the use of herbs can cure headaches and burns. And, of course, what would fine dining be without the culinary herbs?

Here are some tips for herb gardening indoors that will simulate the conditions in an outside garden. For Herb gardening indoors the growing climates need to be pretty much the same as the conditions outside.

Make sure you have a sunny windowsill that your herbs will love. Use a container that is at least 6-12 inches deep.

Get your herb plants from a good garden center nursery who will have plenty of garden advice to help you with your inside garden. You will need some garden equipment like a small digging garden tool, garden gloves, organic fertilizer and some small gardening containers. You probably already have most of these garden supplies in your garden shed.

Soil is the most important aspect of growing herbs indoors. Use only top grade potting soil with an organic fertilizer mixed in. If you think it is too fine a soil, use a little perlite. Fertilize while potting the herbs and they should be happy until spring. If you have an herb that is not growing vigorously add a little organic liquid fertilizer to the water.

When you go to transplant the herb, go one inch up in the size of the gardening container. If the plant is in a two inch pot, go to a three inch gardening container. Leave the roots alone and be careful not to bruise the stem.

Don't plant oreganos, mints, lemon balm or bee balm with other plants because they will overgrow everything. Pot these herbs in a garden container all their own. You may want to always plant those herbs in containers since they tend to “take over” the garden.

Some people swear that you must put garden stones in the bottom of the gardening container, but I dispute that opinion. I feel that the garden stones take valuable space away from the herb roots. You might want to place a small piece of wire screening over the hole to keep it from getting clogged.

Here are some examples of which herbs to plant together:

* For an Italian selection try Sweet basil, Italian parsley, Oregano, Marjoram and Thyme.
* For a lovely scented container use Lavender, Rose scented geranium, Lemon balm, Lemon thyme, and Pineapple sage.
* For really great salads try Garlic chives, Rocket, Salad burnet, Parsley, Celery.
* And to say “We love French Cooking!” use Tarragon, Chervil, Parsley, Chives and Sage

Allow time for your herbs to grow used to their new conditions. Once you see growth you can start using you herbs. Snip and use your herbs often to encourage them to grow full and bushy.

When it comes to light, all herbs must get 4 to 6 hours of sunlight a day on your window sill. If your window doesn’t supply that much light then purchase garden grow lights and hang them three inches above the plants. If you live in a very hot climate shade the herbs during the hottest periods. If you live in a very cold climate keep the herbs away from the cold glass panes.

When it comes to watering, don’t let the herbs dry out but don’t drown them either. Herbs do not like to sit in wet soil. An inexpensive water meter from your garden center nursery will help with this important step in growing your herbs. Always use room temperature water so as not to shock the herb's roots.

If you follow all of these steps you will have a healthy herb garden all winter on your sunny windowsill.

Copyright �© 2006 Mary Hanna All Rights Reserved.

This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.

About the Author Mary Hanna is an aspiring herbalist who lives in Central Florida. This allows her to grow gardens inside and outside year round. She has published other articles on Cruising, Gardening and Cooking. Visit her websites at http://www.CruiseTravelDirectory.com, http://www.ContainerGardeningSecrets.com, and http://www.GardeningHerb.com or contact her at mary@webmarketingreviews.com

Jamon serrano available at Los Importadores in Sydney

Wed, 26 Nov 2008 05:00:00 GMT

One of the most sought after food in the market is Jamon. Spain is known to be the number one producer of Jamon. Though Spanish people do not really eat Jamon everyday, an estimate of 40 million Jamons is being produced to satisfy the demand of the international market.

People in Australia are known to be lovers of Jamon. Though there are related Jamon bans in Australia because of smuggling reasons, many Australians still can't help to crave for it. "When Australia lifted its ban on selected imported cured meats almost 18 months ago, there was a predictable rush for the top cut," reports said.

One place that is always ready to cater to your Jamon cravings is Los Importadores. Los Importadores specialises in bringing top quality Jamon like Jamon Serrano from Spain to Australia.

According to Jamon aficionados, Jamon Serranos are usually seen hanging from the ceiling and can also be displayed on a stand called Jamonera, in a position perfect for cutting. The cutting or slicing of Jamon Serrano is itself considered an art for the reason that the cutting of Jamon Serrano is done manually and not with the aid of any kinds of machine. When cutting the Jamon Serrano, one has to make sure that there is equal thickness for each and every slice.

Jamon Serrano, also known as, Jamon Iberico is usually aged for about three years to let the flesh darken and harden. Winters in Spain are cool and wet and the summers are hot and dry. This complexity or variations in weather allow the salt to migrate towards the center of the Jamon and then migrate outwards again. Though the salt works to preserve the flesh, many things are already happening in this phase. The flesh is continuously changing and indigenous microflora starts to grow because of the enzymes.

Los Importadores is the only company that brings in premium Quality Jamon in Australia. Los Importadores believes that Australia's multicultural foundations and its openness to quality and increasing cultural awareness could generate a market for the Jamon to meet the demands of the new age Australian taste buds.

Aside from Jamons, this popular store also supplies la amarilla de Ronda, organic olive oil, organic extra virgin olive oil which eaten together with the Jamon adds a unique texture, aroma and taste of Jamon Serrano.

Visit Los Importadores to know more about the services they provide.

Iam an apsiring content writer for websites. This is some of my work and I hope it shows the potential that I am aiming to show.

Cooking Healthy For Radiant Health

Mon, 27 Feb 2006 05:00:00 GMT

Who can resist the mouth-watering pictures in a cookbook? Who doesn?t have childhood memories of the fragrances that wafted from the kitchen on holidays, and even on regular, ordinary days? Spices, bread baking, cookies fresh out of the oven ? all these trigger a deep longing in most of us. As eating holds a guaranteed spot in everybody?s daily schedule, so do those who prepare it. They have beome the uncrowned gods and goddesses of our lives.

Real cooking consists of more than opening a can with a dull picture of green beans on the front, or popping a TV dinner from a wax-covered box into the oven or microwave. The true goal of cooking is to nourish these marvelous bodies that we live in, to allow them to grow and express vitality and strength, to keep them healthy and able to overcome environmental germs and bacteria. Summarized in one word, the main purpose of cooking is heath!

When does a fruit or vegetable (or any baked item) furnish us with the most nutrition? The experts feel that food grown in one?s own environment will usually contain the most nutrition. Freshly harvested food provides the maximum nutritional value. After a fruit or vegetable has been sitting for several days, or transported around the world, the value of the vitamins and minerals diminishes.

The best means of ?cooking? fruits and vegetables for their health value is to eat them raw in salads or as snacks. As soon as heat is applied, a good quantity of the nutrition is destroyed. A good cook can prepare a beautiful plate with the natural colors of freshly picked fruits and vegetables.

Genetically engineered food has infiltrated the growing of almost all crops. This procedure didn?t exist until the last decade, and it remains highly controversial as the long range effect on humans has never been tested.

Briefly described, this procedure consists of infecting a healthy seed or grain with various bacteria or insects to lengthen its shelf life, to make it look ?pretty? for the consumer long after the nutritional value has dissolved. This not only has a negative effect on one?s health, but leaves the cook with a less than delicious product to serve.

Cooking with natural foods that are organically grown (that means with no harmful pesticides or chemical fertilizers) gives today?s health conscious cooks the best chance to delight in the time spent shopping and in the kitchen. Whipping up a carrot cake that will enchant both family and friends (best make two cakes while you?re at it), or preparing a quick but nutritious breakfast so the body will gleefully handle the challenges of the day without needing to be drugged by coffee or caffeine, make heading for the kitchen the favorite part of the day! Truly the cook is the god of the household!

Adoz Lizzat is the brain behind Recipes Galore Deals with all cooking requirments. Please visit http://www.cookingc.com for more information.

Our Pleasant Meal At C&C Supper Club In Door County Wisconsin

Sun, 25 Dec 2005 05:00:00 GMT

My husband, oldest son, and I had the pleasure of enjoying a meal at C&C Supper Club in Fish Creek, Wisconsin (in the heart of Door County) during a recent trip to Door County.

The building houses a supper club for dining along with a bar with games and live entertainment on many weekends.

We were very hungry when we arrived so we went directly to the dining room to eat. We were offered a table near the large fireplace in the dining room. It was a nice cozy place to sit on the cool fall evening we dined there.

The dinner entrees at the restaurant come with a choice of potato, soup or salad, and bread. In addition, the supper club has an extensive wine collection they have a suggested wine for each of the entrees they offer.

One of our diners opted for soup with his meal and ordered the French Onion soup. He said it was delicious and that it tasted how French onion soup should taste, with a thick hearty soup base, a piece of crusty French bread placed on top of the soup, and topped with bubbling hot cheese.

The other members of our dining party had salad instead of soup. The restaurant has 4 distinct salad choices; a house salad with your choice of 12 dressings; an iceberg wedge with choice of dressing; beefsteak tomato slices with bleu cheese; and a spinach salad with hot bacon dressing. We had the house salad and spinach salad. Both were very good and had a pretty presentation.

Two of us decided on the Alaskan King Crab Legs as our main entr饮 They were a great choice. The crab legs come pre-split so which makes it much easier to pull out the sweet crabmeat and dip it into the melted butter that was provided. Our only complaint was that we couldn?t get all the crab legs finished before they started to get cold.

The other member of our dining party had the surf and turf, of which there were several options. He chose prime ribs and shrimp. Both items were cooked to perfection and tasted very good. The rosemary baby red potatoes that he chose to have with his meal were also very good.

The bread that came with the meal was also very good. Our only complaint was that it was served cold. The bread would have tasted even better had it been served warm.

For dessert one of our dining party had an ice cream drink, the restaurant?s purple hooter which was a combination of vanilla ice cream, raspberry liquor, and cr譥 de cocoa. It was served in tall glass and was topped off with whipped cr譥 and red sprinkles. The other two members of our dining party tried the raspberry 飬air cake for dessert. It was a rich dessert that tasted a lot like cheesecake. It had a mousse filling, raspberries, and 飬air puffs in it, and was topped with pecans. It was very good.

The meal, including dessert and beverages and tip was a little over $100 for three people and we felt it was well worth the money. Everything we had tasted good and was of good quality. It?s a good place to have a relaxing dinner when you?re in Door County.

Dorrie Ruplinger is a featured writer for http://www.doorcountycountry.com. Visit the site for info on Door County WI including Door County restaurants & Door County shopping.

Mutually Beneficial Partnerships Require Unique Corporate Gifts

Sun, 02 Apr 2006 05:00:00 GMT

A unique corporate gift like smoked sockeye salmon is well received for its? taste, and it is a classy gift too. Alaska smoked salmon is a gourmet gift that some people would not normally purchase for themselves. It is remarkably affordable and a healthy alternative to chocolate.

Encouraged people achieve the best; dominated people achieve second best; neglected people achieve the least. ? Author Unknown

Very few businesses stand completely alone. Partnerships are developed that utilize individual business strength to enhance the overall effectiveness of each. A manufacturer might link with a distribution firm allowing both to benefit financially from the shared arrangement.

This may be one of the best reasons to consider a unique corporate gift that acknowledges and celebrates the mutually beneficial relationship. A smoked salmon gift box lets your business partner know that you recognize and value a partnership that has allowed the targeted growth your company needs. Such a unique corporate gift is a well received symbol of respect and honor.

Each smoked salmon gift box is crafted with a natural cherry finish and the utmost in craftsmanship. A salmon is artistically inlayed in the wood and the result is an executive gift that includes 8 ounces of the finest Smoked Copper River sockeye salmon fillets. Your business partners will long remember your generosity and good taste. Such a gift lets your partners understand something important about you and your business - you exercise great care in both integrity and respect.

You have partnerships with people on your management team, peripheral business partners, customers and other inner office staff. Your business can not maintain optimal function without these team members participating in assisting in the success of your company. Any of these partners can be considered potential recipients of a value priced smoked salmon gift box.

The following recipe using smoked salmon may be used as an added personal touch when presenting this unique corporate gift to clients, staff or partners.

Appetizer Salmon Dip

1/6 cup extra Virgin olive oil
1 red onion, chopped
1/2 green pepper, chopped
1 cloves garlic, minced
1 cups heavy cream
2 scallions, chopped
1/4 cup fresh parsley, sliced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon salt (or salt substitute)
1 teaspoon course black pepper
1/2 teaspoon white pepper
? teaspoon hot chili sauce
8 oz. Smoked Salmon, chopped

Heat the oil in large saucepan. Saut頴he garlic, onions, and green pepper for about 10 minutes, until the vegetables soften. Reduce heat, pour in cream and slowly bring to a simmer. Stir in the scallions, parsley, basil, thyme, and continue to simmer until the sauce has thickened and reduced by a quarter. Add the Salmon, and chili sauce and let cook for an additional 5 minutes. Then serve to your grateful guests.

Our smoked salmon gift boxes are packed without using preservatives and are fully ready to eat with a smoked flavor that will get noticed and remain a topic of conversation for time to come. It may, in fact, be the best received gift you have ever given.

Each individual you work with would love to have confirmation that their efforts are noticed and appreciated. Well timed and unique corporate gifts like smoked salmon may result in a renewed and energized workplace. You shouldn?t be surprised if productivity rises due to improved morale.

James Zeller writes for gift related websites and blogs. Here is a selection of unique gifts that he found, and a creative collection of culinary gourmet gifts.

Balancing Yin and Yang With Food

Fri, 18 May 2007 04:00:00 GMT

Traditional Chinese medicine practioners have discovered long ago that imbalances in diet contribute to many of our health problems. In other words, when the body is in balance it will be in a better position to fight diseases and maintan health. This can be achieved when you manage the smooth flow of qi, that vital energy responsible for good health.

In order to determine how foods can be used to maintain health and vitality, these practitioners have classified them as cold, cool, neutral, warm or hot. The grouping is based on their effects on the body and not on the physical nature or temperature of the foods itself.

Energy-providing foods or "yin" are warm and hot,higher in calories and often used to treat cold and improve blood circulation. Foods that are cold/cool or "yang" in nature, on the other hand, are lower in energy, and therefore serve to clear body heat by cooling the blood and eliminating toxins. Neutral foods serve to harmonize or neutralize, thereby bringing about a balanced state. To achieve good health, this is the state one should strive to work towards.

The type of foods that belongs to the 5 categories:

Cold/cool : banana, asparagus, watermelon, seaweed, crab, clam, salt, green bean, eggplant, apple, cucumber, barley, orange, wheat

Hot/warm : chilli, durian, chestnut, pumpkin, garlic, cherry, chicken, prawn, beef, wine, ginger, leek, coffee, peach

Neutral : cabbage, egg, fungus, coconut, soya bean, carrot, abalone, grapes, pineapple, squid, rice

According to these Chinese practitioners, there are three important factors to consider when planning your food consumption:

1. According to the season and climate - in areas where the season is hot, consuming more cold/cool foods will counter external and internal heat. Conversely, during cold season like winter, if the cold absorbs into the internal organs, it can cause abdominal pains, cold sweat and other complications. This can be countered by eating "yang" foods that can generate heat to warm the body.

2. According to your body's constitution - if your body is too hot or too cold, eating foods that are in conflict with your body's constitution can cause imbalances and affect your health, even though some of them may have high nutritional value. You are able to establish your body constitution through several ways :

* If you always have cold hands and feet, you are the "yin" type

* Hard stool implies heat and "yang" state

* Restless and energetic means you are the "yang" type

* A very red tongue indicates heaty body

* Slow pulse rate implies "yin" condition

3. According to age and changing body needs - as you grow older, your body constitution also evolves. When your body slows down and you become less active and energetic, you will have more "yin" than "yang" in you. It is a sign of the time when you have less tolerance for cool and cold foods. Over consumption of such foods will produce headaches, pain in the joints and bones.

The Chinese concept of a balanced diet is to consume in moderation and not in excess and therefore food fads or extreme diets are contrary with these principles. With greater awareness of yin and yang foods, you can achieve greater health and benefit by just following these guiding principles.

chinese food

About the author: An advertising veteran, Nora M now runs an online business. Also trained in baking, she owns a food site where she shares her passion for cooking and baking of east and west recipes. To understand more of Yin and Yang foods, please drop by: http://www.mycookery.com/blog/155/healthy-balance-chinese-food/

All-Wheat Superb Rolls

Wed, 03 Aug 2005 04:00:00 GMT

Note: The stone ground whole-wheat flour adds only 1.3 Teasps of flour to each roll (our of a total of 18 rolls). You only gain 6.2 grams of carb for the batch; each whole-wheat roll, based on a count of 18, has 3.1 grams of carb.

Ingredients: � cup cold water plus 2 Tablesps (very important) 6 Tablesps butter (� stick) � cup vital wheat gluten flour 1/2 cup stone ground whole-wheat flour trace of salt (two light shakes or to taste) 3 eggs * 1 egg white

Preheat oven to 420F. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.

Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.

As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.

Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.

If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.

Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large Teasps or even soupspoons to drop the dough. Place them fairly close together.

Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.

Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.

* If possible, weigh the eggs for this recipe. They should weigh between 62.0 grams and 64.0 grams (2.2 to 2.3 ounces). You can find these eggs among large and extra large eggs. If you have no scale, pick the smallest of the eggs in the carton. Are you hungry for more tasty and healthy recipes?

Are you hungry for more tasty and healthy recipes? Go to http://www.personaltrainingclasses.com today for recipes and information on how to get in and stay in shape.

Who Says Vegetables Have To Be Boring?

Tue, 08 Nov 2005 05:00:00 GMT

Eat your veggies - especially your lettuce. But don't confine yourself to iceberg lettuce or salads! Darker greens have about the same number of calories and carbs -very low! - but pack a lot more punch in the vitamins and other nutrient categories. By substituting radicchio, watercress, escarole or spinach for the iceberg lettuce, you add vitamin C, riboflavin?s, manganese and other essential vitamins that aren't present in lettuce. Try them braised, steamed or grilled for something a little different from the usual salad.

Here are some recipes for greens that will tickle your taste buds and make your heart happy!

Wilted Spinach Salad:

The onions take on a natural sweetness that contrasts with the tangy yogurt and the bite of the spinach. A family favorite that's low in calories and high in important nutrients.

Here?s what you need:

2 cups spinach leaves
1 medium onion peeled, sliced
2 tbs. olive oil
1/2 cup plain yogurt

Saut頯nions in olive oil till transparent. Add spinach and toss in pan to coat with oil until leaves are barely wilted. Stir in yogurt while the spinach is still warm. Eat hot or cold. Only 50 calories per serving!

With this recipe, you?ll get: protein, calcium, vitamin c, manganese, iron, vitamin B12, vitamin A, selenium, magnesium, phosphorus, potassium, beta carotene, vitamin K, ALA

Grilled Radicchio:

Dijon mustard and Worcestershire sauce add spice to heart-healthy radicchio without adding much in the way of calories.

1 head radicchio
1 tbs. olive oil
1/4 cup balsamic vinegar
1 tbs. Dijon mustard
A splash of Worcestershire sauce

Combine all ingredients except radicchio in small bowl. Cut head of radicchio in 1/4 inch slices. Brush cut side with marinade mixture. Grill over hot coals till browned. Only 25 calories per serving!

With this recipe, you?ll get: magnesium, phosphorus, potassium, vitamin A, vitamin E, foliate, vitamin K, beta carotene,

Spinach, Mushroom & Anchovy Salad:

Anchovies are one of the best sources of omega 3 fatty acids AND they're low in calories. Simple to fix and delicious for dinner, on its own, or with a bowl of chunky pasta.

6 cups spinach leaves, loosely packed
1 2 oz can anchovies in oil
10-12 small mushrooms
Juice of 1 lemon

Wash and dry spinach. Drain anchovy oil into saut頰an and warm. Add anchovies and gently stir over heat till anchovies are dissolved in oil. Slice mushrooms thickly and add to anchovy oil, saut�©�g till browned. Add spinach, tossing with oil and anchovies till just wilted. Spritz with squeezed lemon. Only 50 calories per serving!

With this recipe, you?ll get: magnesium, phosphorus, potassium, vitamin A, vitamin E, foliate, vitamin K, beta carotene, niacin, thiamine, vitamin B6, vitamin B12, omega 3 fatty acids, riboflavin, and calcium

Walnut & Raisin Greens:

Get even more essential fatty acids and antioxidants in this great tasting warm salad.

6 cups greens, loosely packed (spinach, collard, turnip will all work well)
2 tbs. walnut oil
3 cloves garlic
1/2 cup raisins
1/4 cup chopped walnuts

Chop greens and place in shallow bowl. Heat walnut oil slowly over low heat. Mash garlic cloves and saut�©n walnut oil till soft and browned. Add raisins and toss, and then add walnuts and heat through. Pour over greens and toss to coat well. Only 150 calories per serving!

With this recipe, you?ll get: magnesium, phosphorus, potassium, vitamin A, vitamin E, foliate, vitamin K, beta carotene, niacin, thiamine, vitamin B6, vitamin B12, omega 3 fatty acids, riboflavin, and calcium.

Kirsten Hawkins is a nutrition and health expert from Nashville, TN. Visit http://www.popular-diets.com/ for more great nutrition, well-being, and vitamin tips as well as reviews and comments on popular diets.

Tips For Buying A Great Espresso Maker

Wed, 14 Dec 2005 05:00:00 GMT

Most people who love specialty coffee drinks eventually purchase an espresso maker. With a good one, you can make all your favourite drinks in the comfort of your own kitchen and try out a new recipe or two. Since this is a large investment, you should spend some time learning about these machines before you buy. Learn about the features available and then read some reviews to find the best machine for your home.
?
Common Types of Espresso Maker
?
Manual Espresso Makers
Manual machines require you to do all the work. You measure and grind the beans, tamp the grounds and brew the coffee. These are the least expensive machines. Some avid espresso drinkers will only use a manual machine.

Semi Automatic Machines
Semi automatics do some of the work for you. You adjust the water temperature and pressure. Grind and tamp the beans and the machine will do the rest. They are more expensive than a manual machine, but much more affordable than a fully automatic model. These machines are a good first cappuccino maker.

Automatic Machines
Automatic machines do the whole job for you. All you need to do is add the water and the beans. With the touch of one button, you will have a great cup of your favourite java drink.

Super Automatic Machines
Super automatics do everything from grinding and tamping the beans to the finished product. They pre infuse the beans with water for more flavour than other machines. The entire process is faster than regular automatics. These machines are often found in restaurants and coffee bars.
?
Great Espresso Maker Features
The features vary from machine to machine. When comparing two models, look at the features included with each to determine which will suit your needs better.

Bean Grinder
More expensive machines often have a built in grinder. The beans are ground for each individual cup. This results in more flavour from the oils inside the beans. The drink will taste fresh with this feature.

Milk Frother
For cappuccino or latte drinks, you will need a frother. This can either be a frothing wand or a separate milk container. More expensive models have a container.

Pod Compatible
Pods are small packets that consist of a filter material on the outside and ground beans on the inside. The pods are pre measured for one cup. Just put the pod in the machine and brew your coffee. Most people either love the pods for the convenience or hate them and lament the bitter taste.

Water Filter
Some of the more expensive machines have a built in water filter to remove chlorine or other chemicals from the water prior to brewing. These are mostly carbon filters. If your water is heavily chlorinated, you will notice the difference with a built in filter.

Cup Warmer
A cup warmer keeps the cup warm before brewing. This results in a hotter drink. This feature is usually located on the top of the machine.

Hot Water Dispenser
Some machines have a separate valve for dispensing hot water. This feature is great for making tea or hot chocolate. Most machines used in commercial establishments have this feature.

Some Other Things to Consider

o Steel or brass machines are best. Some people detect an aftertaste with aluminium machines.
o Look at the pump pressure on home coffee makers. More powerful pumps work will with finer grounds. You should have a minimum of 14 bars or more for pump pressure.
o Look for a removable water tank. This is easier for cleaning or emptying and will prevent stagnant water from collecting at the bottom of the tank.

Clinton Maxwell is a contributing author for http://www.coffee-espresso-maker-tips.com/espresso-maker.html a free website with resources and infos on coffee machines and espresso makers.

Recipe Website Claims To Expose Top Secret Restaurant Recipes

Thu, 30 Mar 2006 05:00:00 GMT

According to Ron Douglas, author of 'America's Most Wanted Recipes,' the average American family dines out at an average of three times each week. Depending on the number of people in a family, the choice of food ordered and the selected restaurant, this casual dining experience can quickly become a very expensive indulgence.

In an effort to solve the cost factor associated with dining out, some families are searching for a way to recreate their favorite famous restaurant recipes in the comfort of their own home. The problem is, however, that these top secret restaurant recipes were never easily found and may have taken years to perfect using the trial-and-error method. There is a new recipe website that is now attempting to convince customers that their famous restaurant recipes no longer have to be a secret. In fact, perhaps secret restaurant recipes, aren't so secretive anymore.

Ron Douglas claims to have taken secret restaurant recipes and compiled them into a new book called 'America's Most Wanted Recipes.' Among the restaurant secret recipes that he provides include select entrees and desserts from Applebee's, popular Burger King menu items, Chili's spicy creations and even the cool taste of the Dairy Queen blizzard. In addition, top secret restaurant recipes from the Hard Rock Caf�©, IHOP, Kentucky Fried Chicken, The Olive Garden, Planet Hollywood, Outback Steakhouse, Shoney's, Taco Bell and Wendy's are all found in the new compilation by Douglas. The website also offers a partial listing of specific famous restaurant recipes included in the downloadable and/or print version of 'America's Most Wanted Recipes.'

Depending on the dish, it can be difficult to pinpoint the exact ingredients required to recreate it's taste. While a large part of the dining craze is so popular due to convenience, another important factor is the unmistakable taste associated with certain restaurants and specific meals. Because the theme is to provide chefs and readers with the ability to produce such dishes in a reasonable time while saving money, 'America's Most Wanted Recipes' is available in either a print or downloadable format.

According to the website, customers who purchase a copy of 'America's Most Wanted Recipes' will also receive four free bonus gifts, which include lifetime access to a secret restaurant recipes archive, The Complete Library of Cooking 5-volume set consisting of 900 pages, a free copy of 'America's Most Wanted Low-Carb Recipes' and 'America's Top 150 Drink Recipes.' This recipe website also offers a free recipe of the day complete with nutritional information, a recipe archive and forum to every visitor.

Sources Inc. manages websites that provide articles, guides, and
information on many subjects.
Such as: Health Food

Get Recipes: Secret Recipes

Innovative foodstuffs in Japan: A hint of futuristic trend

Sat, 20 May 2006 04:00:00 GMT
World’s foremost site in health food innovation, Japan continues to generate new trends with the companies such as Nissin launching innovative foodstuffs frequently. The latest additions in the list of inventive health foods by Nissin are Green Tea Cereal and Biken Kenshoku soup. With the launch of Biken Kenshoku soup, which is said to contains 2gm of collagen per serving, Nissin has hard-pressed the boundaries of cosmeceuticals and beauty foods. The soup is particularly intended for beauty and health-conscious youngsters. Green Tea Cereal, essentially a rice-based food, which contains rich ingredients such as green tea extract; green tea powder and gyokuro tea is another example of innovative foodstuff by Nissin. As per a recent market research report named, “Food Processing Market In Japan (2005)” published by RNCOS, “On an average, $200 are spent annually by each person of Japan on processed food, which is four times more than that of the Europeans”. Discussing about the demographic and buying trends pushing the Japanese food processing market, experts said, “The abundance of raw material, changing lifestyle of people and flexible trade regulations contribute to the boost in Japanese food industry”. What are the emerging trends in the Japanese food industry? Who are the players in this sector? What is the recent financial state of the industry? What are the various strategies adopted by various food processing organization for further growth of the industry? The report answers all of the above questions along with other relevant issues such as opportunities and challenges before the food processing industry in Japan. Plus a comprehensive analysis of the improving demand and supply in the country in terms of unit sales are also discussed in this report. Evaluation of new international policies and development plans related to the growth of Japanese food processing industry is also included in this report. The report is a must read for investors and entrepreneurs as it provides statistical inputs to help the foreign investors invest in the Japanese food processing industry and also provides the trade balance of the food industry in Japan with reference to other countries. To purchase your copy: http://www.rncos.com/Report/FB16.htm For more information please visit www.rncos.com

RNCOS offers complete e-publishing solutions for your business. We provide personalized world-class content development and management solutions that are qualitative and result-oriented.

Indo Chinese Restaurant

Mon, 11 Jun 2007 04:00:00 GMT
A restaurant is an establishment that serves prepared food and beverages to order, to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine. indomunch.comis the one of the combination of Indian cuisine and Chinese cuisine. A restaurant operator is called a restaurateur; both words derive from the French verb restaurer. Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear. Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining, theme. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking, restaurants selling "local" food are simply called restaurants, while restaurants selling food of foreign origin are called accordingly, for example, a Chinese restaurant and a French restaurant. To taste the Indian and Chinese restaurant food, Just visit on www.indomunch.com

Representing www.indomunch.com

iced tea, coffee and boba tea

Wed, 08 Oct 2008 04:00:00 GMT
Tea and coffee are the classic drinks but these days tea and coffee are prepared in different modern techniques and flavours. Boba tea is a new addition in the traditional drinks of tea and coffee. Bubble tea is the latest tea fad from Asia. A tall glass of iced tea is a summer-time classic. There are many different ways to prepare it. Like most people like it as Apple and honey iced tea or Boston Iced tea and cranberry orange iced tea is very famous. Beside these flavors there are lots of different iced tea can be enjoyed in the summer time, like Ginger iced tea, Lemon almond iced tea, Lime mint iced tea, Milk Thandai, Peach iced tea, Raspberry honey iced tea, Saigon tea, Sparkling jasmine iced tea, Spiced maple iced tea and Thai iced tea. Also don't sacrifice your cup of coffee just because the weather is too warm. There are lots of ways to serve up iced coffee like Iced Coffee Tips, Cinnamon Caramel Iced Coffee, Coffee Coke Float, Coffee Latte Shake, Coffee Soda, Cold Coffee Nog, Death from the Kettle, Espresso Chill, Frosty Miss, Iced Cafe au Lait, Iced Honey Coffee, Iced Raspberry Chocolate Cappuccino, Instant Iced Cappuccino, Lemon Cafe and Thai Iced Coffee. Don't let your coffee drinks get watered down with plain ice cubes. Freeze some coffee ahead of time in an ice cube tray. For a fancy touch, add a couple of whole roasted coffee beans to each cube. Warn your guests though. When the cubes melt, you don't want folks choking on the loose beans. Tired of the latest fad coffees? Something new is hitting tea houses and coffee shops across the country. It's bubble tea. This somewhat bizarre drink also goes by the names boba, pearl tea, milk tea, or bubble drink. It's part drink, part dessert snack, and all fun! There aren't too many drinks out there that you can chew as well as sip. No, it's not carbonated tea. Bubble tea is a new drink from Asia that is all the rage these days. Boba tea is served hot or cold, in crazy flavors with tapioca balls in the bottom. Bubble tea can be a tricky drink to make at home, because you need special ingredients and tapioca pearls. Time Required: 5 min Here's How: In a cocktail shaker, combine the following: 1 scoop flavour powder 1 scoop powdered dairy creamer 1 scoop sugar syrup 3/4 cup tea, cold 1 cup ice Shake everything up until the powders are dissolved and well blended. Pour in a glass over the cooked tapioca pearls. Tips: You can adjust the amounts to suit your own tastes. Can also be made hot, with out the ice.

Expert in bubble tea and boba tea.

The Worshipful Company of Bakers

Fri, 05 Aug 2005 04:00:00 GMT
The Worshipful Company of Bakers Copyright 2005 Jeremy Likness

Bread is one of the oldest known recipes to man. It has been around for several millennia.

The recent low-carbohydrate craze has given bread a bad reputation, but not all breads are created equal. There are more varieties of bread than there are supplement companies. This article will explain the history of bread, the types of bread, and the role that bread can play in the quest for good health and a better body.

The History of Bread

It is estimated that the first bread was made around 10000 years BC or over 12,000 years in the past. This bread was more than likely flatbread, similar to a tortilla, made simply of ground grains (flour) and water that was mashed and baked. The first tools and implements used in the making of bread are dated to about 8000 years BC.

Egypt is attributed with popularizing the art of making bread. Egyptians are considered to be the agricultural pioneers of the old world, probably benefiting from interactions with Samaria. The closed oven was invented circa 3000 BC and allowed for more varieties of bread to be produced. It is around this time that leavened bread is first described, that is bread, bread with yeast added so that it would rise during production. Refined grains were considered superior and therefore were prevalent in the higher courts, so the poorer populations used barley and sorghum in their breads.

Around 1000 BC the Mosaic laws were introduced. These laws, in the books of Leviticus and Deuteronomy, contained instructions to the nation of Israel regarding proper food preparation. When the Hebrew people fled Egypt during the legendary Exodus, they were forced to make unleavened (flat) bread in their haste. Leviticus declares a feast commemorating the exodus using flatbread. Bread is a common symbol of bounty in the bible - Leviticus 21:22 declares, "He shall eat the bread of his God." When the people of God were lost in the wilderness, they were fed manna, which was described as bread from heaven. The Christian Savior, Jesus Christ, is called the "Bread of Life".

The bible also gives one of the earliest recipes for sprouted grain bread. It reads, in Ezekiel 4:9-17: "The thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof." While more than a year of nothing but this bread sounds like quite a marathon diet, analysis of products today using the same recipe show that it was a well-balanced, nutritious bread that yielded plenty of protein, fiber, carbohydrate, and healthy fat.

In 400 BC, around the time when Socrates was providing sage dietary advice, Plato imagined an ideal world. In this world, men would live to a ripe old age. Their main source of sustenance would be whole grain bread from local wheat.

168 BC saw the establishment of baker's guilds in Rome. Bread even played a major role in politics when, in 40 BC, as part of a campaign, it was decreed that bread should be freely distributed to every male adult.

In 1202 AD, English laws were passed to regulate the production of bread. While many people are aware of the differences between whole grain (brown) bread and white breads, few realize that it caused quite a stir in 1307 when the white bread bakers and brown bread bakers split to form separate guilds! It was not until two centuries later, in 1569, that the guilds were reunited and called the "Worshipful Company of Bakers."

As early as 1826, the whole grain bread used by the military was called superior for health to the white, refined bread used by the aristocracy. In fact, the term refined today comes from this fact. Before the industrial revolution, it was more labor consuming (and therefore costly) to refine bread, so white bread was the main staple for aristocracy. This made them "refined".

In 1910, Americans were eating 210 pounds of wheat flour every year. The commercial bread-slicing machine was invented in 1912 by Otto Rohwedder, and unveiled in 1928. The 1930s saw the United States pursue a diet enrichment program to begin fortifying breads with vitamins and minerals after their discovery in the late 1920s. In 1941, calcium was added to help prevent rickets, observed in many female recruits to the military. In 1956, it became the law to enrich all refined breads. By 1971 consumption of white bread had dropped to around 110 pounds per year, but by 1997 (possibly due in part to the low fat, high carbohydrate craze and the food pyramid) consumption was up to 150 pounds - still 60 pounds shy of the fit, trim Americans at the turn of the century.

Types of Bread

There are many types of bread. This is by no means an exhaustive list.

In the most basic form, grinding grains, adding water, and heating it produces whole grain flatbread. Whole grain bread is similar, only yeast is added so that the bread rises. White bread starts out similar to whole grain bread. The grain is processed, however. The hard, outer portion of the grain is stripped, removing fiber and many vitamins, minerals, and healthy fats that are naturally available. The remaining portion is ground to a fine powder, the enriched with a generic spray of vitamins and minerals. This is then used to bake the bread.

Spelt bread is a grain-bread, but made from special wheat that does not contain gluten. Gluten, a form of protein, is a common allergen and gluten intolerance or allergies are quite common.

Since whole grains are not sweet, sourdough bread is simply wheat bread with no sweetener added. Once a sweetener is added - often high fructose corn syrup in commercial breads, but typically brown sugar, honey, or molasses in fresh baked breads - it becomes the typical bread you are used to buying.

Varieties such as oat, barley, rye, kamut, triticale, millet, and even rice bread are simply variations using different grains other than traditional wheat. Sometimes seeds and spices are added, creating varieties such as basil, garlic, onion, or cinnamon bread.

Sprouted grain bread has increased in popularity in recent years. Traditional bread is made from ground flour from the hardened kernel of grain. Sprouted grain bread involves soaking the grain and allowing it to sprout. The sprouted seedlings are then mashed together and baked. Sprouting allows the enzymes in the grain to convert some of the carbohydrates and fats to vitamins, minerals, and amino acids. Due to the changes that take place, sprouted grain bread typically is higher in protein, fiber, and certain vitamins and minerals than regular bread. It is also less refined and processed than even stone ground wheat bread, so it has less of an impact on your blood sugar.

Bread and Nutrition

Many commercial types of bread are highly refined. Enriched breads have the original nutrients stripped out and replaced with inferior, often lesser quantities of standard vitamins and minerals. Some companies will try to produce wholesome-looking bread by adding grains to the outside, even when the main ingredient is enriched bread. High fructose corn syrup is often added as a sweetener.

The first thing to look at when purchasing breads is the ingredients list. Look for breads where the very first ingredient is "whole grain" or "stone ground" rather than "enriched" (even if whole grains follow the enriched flour ingredient). Look for natural sweeteners like molasses or honey over high fructose corn syrup. Preferably, the sweetener and salt should be last on the ingredients list. If you consume high quantities of bread or keep the bread refrigerated, it will last longer and you can purchase fresher varieties that do not contain additives or preservatives. The most basic ingredients list will look like this: whole-wheat flour, water, salt. There should be a few grams of protein and fiber per slice - low protein and/or fiber is a sign of excessive processing that has stripped these nutrients, and implies that the other nutrients will be missing as well.

Rye bread typically contains moderate portions of protein and fiber per slice. A 100-calorie slice will contain a few grams of protein, a few grams of fiber, around 20 grams of carbohydrate, and decent amounts of calcium and iron. The addition of flaxseed increases protein and fiber (for the same 100 calorie slice) but also adds trace amounts of health, unsaturated fats.

There are actually some amazing bread recipes that can be very beneficial for the bodybuilder. A variety of bread called "Men's Bread" by French Meadow Bakery contains the following: Organic whole wheat flour, filtered water, organic flaxseed, organic pumpkin seeds, organic oat fiber, organic low fat soy flour, organic wheat flour, organic sesame seeds, organic raw sprouted fava beans, organic sunflower seeds, organic millet, organic pea protein isolate (non-GMO), organic wheat flour (wheat germ restored), soy germ isoflavone concentrate (non-GMO), organic sprouted quinoa, organic sprouted amaranth, organic sprouted spelt, organic sprouted kamut, wheat gluten, organic sprouted barley, organic sprouted oats, organic sprouted wheat, unrefined sea salt.

This power-packed ingredients list provides a 100-calorie slice of bread with essential fatty acids, 5 grams of fiber, and 8 grams of protein to only 11 grams of carbohydrate. It is abundant in over 13 vitamins and minerals. Compare this to a typical slice of white bread, which contains no fiber, trace amounts of protein, and double the carbohydrate.

Summary

Bread has been around for ages. While trends such as low carbohydrate nutrition or low fat dieting come and go, bread is here to stay - people "earn their bread" or "bring the bread home" and are constantly looking for the "best thing since sliced bread". Before eliminating bread from your program, consider the many types of bread that are available and decide if there is one that suits your needs. Bread can increase your protein intake, add fiber to your diet, refill you muscles by supply quality carbohydrate in addition to healthy fats, vitamins, and minerals. People are always looking for the next great protein or power bar. Why not try a slice of bread?

Jeremy Likness is an internationally-selling author, motivational speaker, and health coach. His unique coaching services have assisted people around the world with losing hundreds of pounds of weight. Jeremy is the author of "Lose Fat, Not Faith: A Transformation Guide" available at www.LoseFatNotFaith.com or through major bookstores (ISBN: 0976907925). To learn more about Jeremy and his unique form of coaching from the heart, visit: http://www.naturalphysiques.com/hire/ or call Jeremy direct at 1-888-472-2829 (770-456-5580).

European Teapot: Teakettle That Settled The West

Mon, 20 Feb 2006 05:00:00 GMT
The European Teapot has become an American heirloom that most of us thought originated here. Craftsmen and glassblowers from Europe have immortalized their craft for the American market where most European Teakettles are sold as gifts.

A teapot makes an attractive gift selection that adds character to a kitchen and is practical for daily purpose. A vast amount of history and culture is attached to the teapot. Its invention dates back to the sixteenth century. The aim behind creating this kitchen staple was to provide a vessel to brew and serve tea.

Tea has been a popular beverage since its discovery in the third century. The tea plant was first cultivated in the fourth century. This plant is actually a tree of evergreen variety and can grow up to a height of about 50 feet. However, for cultivation purposes, it is usually pruned into bushes and allowed to grow up to a height of five feet.

The discovery of tea has debatable origins. Some give credit to the Chinese Emperor named Chen Nung who reigned during the third century. It is said that he once sat under a tree to boil water for drinking. The leaves of the tree Camellia sinensis dropped into his bowl. The resultant mixture was so tasty that it prompted tea making.

Some attribute the discovery of tea to a Dharuma Buddhist monk who went to India from China in the fifth century. It is reported he discovered a brewed drink from the leaves of the tea plant which assisted in keeping him alert and awake.

Tea making, as practiced in ancient times was not as simple as it is today. In the eighth century, tea leaves were rolled manually and then dried. These dried leaves were ground into a powder, mixed with salt and shaped into cakes. To make tea, a cake was dropped into a bowl of boiling water to form a thick fluid. In the later years, the loose powder began being used. The powder was mixed with hot water and a froth was whipped up, steeped, and the mixture was poured.

Teapots were first introduced in China during the Ming Dynasty. They were made of purple clay called "zisha". Teapots were also known as teakettles and used in Europe only after 1610, when the Dutch importers introduced tea there. In the eighteenth century teapots were made of porcelain and contained artistic paintings on its rounded surfaces. The English added their touch by mixing bone ash with porcelain clay to give it a freshly distinct look. The evolution of the teapot spanned hundreds of years to attain its present form. Today teakettles can be found in large varieties ranging from clay, porcelain, glass to even stoneware.

There are certain factors to be kept in mind while selecting the right
teapot. The European Teapot is the most sought after of all teakettles. Do remember to check the following:

1.. Looks - A thing of beauty is a joy forever. Selecting a European teapot that is visually appealing is the first step. It should look good enough to make a person long to use it. An attractive teakettle becomes a conversation piece and makes you want to show it off to your guests.

2.. Material - The right material is based on the use you want to put it to. A clay or porcelain teapot is a good idea if you only want something to serve tea in. A special glass teapot is ideal if you want to avoid unnecessary hassles as you can brew as well as serve tea in it. It is sturdy enough to be used on the stovetop and at the same time, it makes for pretty tea ware for your guests.

3.. Handle - Ensure that the handle is of a material that does not get heated making it difficult to hold. This should be especially looked into while buying a stovetop teapot. A handle that gets hot on heating will only serve to increase your troubles and the risk of burning your fingers.

4.. Flow - A good teapot is one in which the liquid will flow out smoothly through the spout without any risk of leakage. If the teapot is equipped with an infuser, its even better, as the tea will automatically be strained on pouring.

5.. Tightness - Keep in mind to check that the lid of the teapot is
tightly fitted. This will ensure that tea will remain hot longer and is an essential for brewing good tea (in a glass teapot only).

6.. Gravity center of the teapot - Try this small test. Fill the teapot with water to three-fourths of its capacity. Lift and pour the water into a cup. If you find any difficulty or if the hand becomes unbalanced, the teapot's gravity center is not right. Reject such an item immediately.

The style of European teapot is an ideal kitchen gift for any virtually any occasion - a birthday, anniversary or Mother's Day.

James Zeller writes for gift shopping blog websites, natural health and sports websites. Here is his favorite European Tea Pot, and shop for unique Mother's Day gifts.

Why You Should Consider Buying Organic Food

Mon, 27 Feb 2006 05:00:00 GMT
Besides the fact that organic food tastes better and it reduces the amount of cancer-causing chemicals that enter your body, there are plenty of other very good reasons why you should buy organic food. Here are just a few:

Organic Meat Comes From Healthier Animals

The animal from which you got your meat is guaranteed to have been healthy throughout its life. Why? Part of the criteria governing organic products is agreeing not to use antibodies to treat an illness. Animals that are raised with the ultimate goal of being organic are raised in more humane conditions (as outlined by the United States? Humane Society). These better living conditions result in healthier animals and healthier animals simply are less prone to illness and disease. Of course, nothing can guarantee an animal will never become ill, and occasionally one will require antibiotics to cure an ailment. When this situation happens however, the animal that was treated with the antibiotics must be removed from the organic farm. The affected animal loses its organic status and is usually sold to a conventional farm where it lives out the remainder of its life.

Buying Organic Is A Form of Protest

When you buy organic food, you?re basically making a statement that you care about what you?re putting into your body. So much is happening to our food before it enters the supermarket. We hear about it, yet we do nothing to stop it. If you ever took a few moments to think about all that food is exposed to, from start to finish, the details likely would boggle your mind. Sure, all that perfectly-shaped produce and those rather full-sized chicken breasts look enticing, but those perfections are the end result of growth hormones, genetic engineering, and an abundance of pesticides and fertilizers. You?ve probably heard the saying, ?Nature is not perfect? countless times, yet time and again you continue to reach for that perfect tomato. When you buy organic, you are in effect saying you don?t want to be part of that scene any longer. When enough people buy organic, and more are making the switch every day, food companies will be forced to listen to consumers.

It?s Something You Can Do to Protect the Environment

The chemicals that go onto the fields that produce the fruits and vegetables you eat and that feed the cows and pigs that turn into your hamburgers and pork chops contaminate the soil and the water. This affects the animals that live off the land and it also contaminates the environment. When you choose foods that are produced without these cancer-causing chemicals, you are not adding to this problem. Your purchases likely won?t put an end to environmental damage, but as with all things in life, change begins with one person. Get a few friends to change their buying and eating habits, and then have them get a few friends to change and soon enough, a sizeable impact will be in the works.

Gray Rollins is a featured writer for OrganicNourishment.com. To learn more about buying organic food and organic gardening, visit us.

Steakhouse pasta in NYC will make your evening superb

Fri, 27 Apr 2007 04:00:00 GMT
A delicious dish like pasta along with steak is the most wanted dish that a large number of people desire to eat. Every people love to eat delicious foods as it brings them pleasure to eat delicious foods. And so to enjoy all the delicious foods, you need to have a pleasant place also. Along with steakhouse pasta NYC, you can also find various other food items in the steakhouse. This is one of the most desired place to dine out by the steak and food lovers. They experience a different taste because of the yummy flavor of the favorite food items. You can go there with your family and friends and can experience an unforgettable evening of your life. A good steakhouse can make your evening and you can have all pleasures that you have desired. First of all, it is the entire look of the steakhouse that attracts a large number of people. The lighting system has to be delicate so as to create a splendid environment and everybody can enjoy his evening. The furniture also needs to be comfortable and classy in looks and design so that the visitors are very fascinated by this. The visitors get so much fascinated by the complete service of a restaurant that they always want to visit here again and again. You can even party with your friends and colleagues and can get everything that a restaurant has. It’s an appealing place to dine out or can party out with your friends and relatives. The ambience and the entire looks of the steakhouse is the first attraction that brings a lot of customers. The guests are attracted by the entire look of the steakhouse. The manager of the steakhouse pasta NYC should ensure a good quality service so that the customers get satisfied. The customer satisfaction and the quality of foods helps in the popularity of the restaurant. The waiters should be obedient and also should take care of every visitor so that the orders are placed on time. The visitors would not have to wait for extra long time. It is a general belief that the steakhouse has specialization in a particular type of food but this is not the case. There are varieties of food items available along with the specialty item. People can drink as well as eat their favorite foods. You can find almost all the varieties of drinks and foods and these varieties bring satisfaction for the drink and food lovers. Generally, a steakhouse is famous for beef products but you can also enjoy pasta along with it. There are two different ways to prepare this food, one is half cooked and other full cooked. It is said by the steak lovers that half cooked is tastier than the full cooked beef products. The full cooked is little drier compared to the half cooked beef. You can also start your evening with some appetizers and can enjoy your time. You can have a combination of pasta with drink or with a steak depending on your choice. You can also search for some of the best restaurant on the internet or can consult your friends who have ever visited some good restaurants.

Neil Folley holds a Masters Degree in Hotel Management.He loves good food and arranging private parties.He is working for Markjosephsteakhouse.To book for Sunday Parties and enjoy tasteful food at steakhouse pasta NYC visit www.markjosephsteakhouse.com

Freezing Homemade Baby Food

Thu, 21 Jul 2005 04:00:00 GMT
With our twin boys getting ready to start solid food, I have been reading about making and freezing my own baby food. It is very easy!
You can make up large quantities of baby meals and freeze them for later use.
Green beans are in season and were on sale at the grocery store, so I bought several pounds to prepare and freeze. I steamed them in an electric steamer for about 20 minutes and then blended them in the blender with some water until they were pureed. I then poured the puree into ice cube trays. After the cubes were frozen I transferred them to a reclosable freezer bag and labeled the bag with the name of the vegetable and the date. These cubes can be stored in the freezer for 1-2 months.
One cube is approximately 1 ounce of food and can be thawed out in the refrigerator or microwaved for a quick meal. You can also mix cubes together (e.g. one meat, one vegetable) for a combination meal. The cubes also travel well, just place a frozen cube in a sealed container until ready to eat...it will be all thawed out and ready to go.
Many types of foods can be prepared ahead of time and frozen. Try freezing cereals, pureed meats, vegetables, and fruits. Fruits (except bananas) need to be cooked before they are pureed and served to baby. Cubes of the same type (vegetables, fruits, meats) can be stored in the freezer together.
The possibilities are endless. When you have leftovers from a family meal, puree it and freeze it for baby. I also pureed some leftover chicken I had on hand for a later meal. Just make sure that baby's portion hasn't had any seasoning of any kind added to it.
There are many resources that can help you get started. Here is a link to suggested meal plans for babies of different ages. It also includes information about storing and preparing food:
http://www.wholesomebabyfood.com/babymenu.htm
Here are many easy recipes for making your own baby food, including teething biscuits:
http://www.recipegoldmine.com/baby/baby.html
Making and freezing your own baby food is very easy and I look forward to exploring all the possibilities. It is healthier for your baby and a lot easier on your grocery budget.
It's a good thing the green beans will keep in the freezer for awhile, because when I gave a bite of them to my 4-month-olds they looked at me like I had just fed them the most disgusting thing they'd ever tasted. Guess we'll have to try something else first!

Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking

Bread Baking Made Easy

Tue, 26 Jul 2005 04:00:00 GMT
Don't you just hate it when you follow a recipe to the letter and when the bread baking is finished the bread not only looks nothing like the recipe book's picture, but tastes terrible as well?

There is no denying that bread baking as with baking anything is a delicate process.

Bread baking involves so many things that first time bakers are often discouraged after a few failed attempts to turn out professional looking and tasting loaves.

Little do they realize that if they only possessed the professional Baker's secrets bread baking would be so easy that the bread would practically make itself!

For instance: How many amateur bakers know the secret to keeping bread from sticking to the pan every time?

None! So when they try their hand at bread baking for the first time their bread sticks to the bread pan, and ends up a crumbled mess if they try to force it out.

Then they cry and give up thinking that the problem lies with them.

The shocking truth is that it doesn't!

The problem lies with their lack of knowledge of THE baker's bread
baking secret.

The secret professional chefs and bakers won't tell you, the secret they guard so jealously.

My father happened to learn this bread baking secret in his younger baking days and has passed it on to his children ever since.

Okay, okay, I know you're probably screaming at me by now "Beth, get on with it! Tell us the bread baking secret already!"

So here it is; You will need only one tool besides for the oil and bread pan you already have, and that is quite simply CORNMEAL (you shouldn't need more than 1/4 to 1/2 cup for two loaves of bread).

"Cornmeal?" you ask doubtfully. "YES, cornmeal!"

No, you do not add the cornmeal to the bread ingredients! That is not the bread baking secret.

What you do is you oil your pan as usual, and you lightly sprinkle cornmeal on all of the sides and bottom of the bread pan.

Now you can safely place your bread dough into the pans without fear of it sticking to them.

While your bread is baking instead of sticking to the pan, your bread will stick to the cornmeal and slide easily out of the pan when done baking.

You may need to use a butter knife and slide it in between the pan and the bread before turning the pan over and allowing your bread to pop out.

A lot of the time this will be unnecessary however and your bread will pop out just by your turning the bread pan upside down.

You will probably also want to use the butter knife to scrape the excess cornmeal off the bottom and sides of the bread as you may not care for the taste of cornmeal.

This bread baking secret will work whether you're baking a batter bread or a rising bread (also called yeast bread). I personally use it for both.

Here is another treasured bread baking secret, this one only for batter breads:

On the last ten minutes of its baking time cover the bread pan containing the batter bread with another bread pan (a steel bread pan works best), and leave it on until the bread is finished baking.

This will keep the batter bread from burning or becoming too hard on top. You may vary the time you leave the steel bread pan on according to how your batter bread usually looks when it is finished.

If it is a very dark brown on top and difficult to slice because the top is so hard, then 20 minutes will work best. But if it is just a little too hard on top and a little too brown the 10 minutes should suffice.

Do not cover the bread at all if it usually comes out golden and soft on top after the baking is completed.

You may also glaze a batter bread on top with a tablespoon of melted butter mixed with a tablespoon of honey, and sprinkle some flaked coconut or sliced nuts on top of that.

To glaze you start by taking the bread out of the oven five minutes before the required baking time is finished, then spread the butter/honey mixture on top of the bread, sprinkle on your coconut or chopped nuts and bake for the remaining 5 minutes.

Here is another useful bread baking tip for rising breads...

If your bread loaves over rise (say because you were busy and forgot about them), then you can use a pair of scissors to cut off the excess sides, being careful not to cut any dough from off of the top.

You may then use this excess dough to make rolls. You simply oil a pizza or cookie sheet and form the dough into several small balls.

Rise them for another half hour and then bake on 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.

Do yourself a favor and put these tried and tested bread baking secrets immediately to use in your kitchen, and your family will rave over the results.

Beth teaches bread baking how-to�s so simply that with her new eBook ANYONE can bake their own bread. Visit her Bread Baking website now.

How to Make Pizza Healthy for You

Thu, 04 Aug 2005 04:00:00 GMT
How to Make Pizza Healthy for You Copyright 2005 Ryan Cote

This article may come as a surprise to you...

Pizza. It's the weakness of many, many people including me. I love pizza- always have. I eat it in moderation, but it's still one of my favorite foods.

There's now good news for pizza lovers.

According to Men's Health magazine, research concludes that pizza can be good for you. We're talking about, however, real pizza- not the kind you get from Pizza Hut, Dominoes or the frozen food section of your supermarket. By real, I mean pizza made with real tomato sauce and olive oil.

According to Men's Health, scientists writing in the European Journal of Clinical Nutrition found that eating pizza can reduce your risk of a heart attack. In a 4-year study of nearly 1,000 Italians, those who ate pizza at least once a week were 30 percent less likely to experience a heart attack than the folks who didn't partake of the pie.

This is contributed to pizza's cardio protective ingredients, including olive oil and tomato sauce. Here's the secret: top the pizza with vegetables, part-skim cheese and thin crust and you've got a meal that is actually good for you.

Can you get this kind of a pizza in a pizzeria? Most likely not. Instead you'll have to buy the ingredients at your local grocery store and make the pizza yourself. Speaking from experience, however, this can be a fun thing!

Enjoy the experience of making your own pizza and savoring a nutritious meal. After all, feeding your body with nutritious meals is the number one thing you can do for better health.

Ryan Cote is the author of http://www.4DaysToBetterHealth.com, a free healthy living e-course that includes more detailed nutrition advice.

Diners - An American Icon

Fri, 12 Aug 2005 04:00:00 GMT
The definition of a diner is typically a narrow structure resembling a railroad dining car with the interior containing a service counter with stools for seating. Food preparation is along the back wall behind the counter.

History

The first "diners" back in the 1890's were horse drawn wagons on wheels that would park on the city streets and serve their meals similar to today's "fast food" concept.

By the 1920's, diners were manufactured as a permanent structure resembling the original wagon style. The style changed into a more streamlined appearance by the 1930's but business was not brisk until after the depression.

The demand increased after 1945 and spread to the midwest when there were a dozen diner manufacturers making the diners with many modern amenities including air conditioning, stainless steel exteriors and large windows. This surge lasted about 15 years until the advent of the fast food restaurants.

Since 1970, there has been a new interest in diners with it's retro appearance and many can be seen and visited across America.

Today

Denny's introduced their new retro style Denny's Classic Diner restaurants in 1999 complete with stainless steel exterior and rounded roof.

There are currently 18 diner manufacturers with half of them located in New Jersey. No other state in America can top the number of diners than New Jersey with over 200 diners in operation today!

If you are interested in learning more about the history of diners, you may wish to visit dinermuseum.org and a trip to New Jersey should satisfy your appetite with many styles of today's diners.

Barbara Wangelid along with her husband Tobbe are the owners of http://www.JackandFriends.com where you can purchase vintage and retro reproduction tin signs, enamelware, antique labels, classic American pedal cars and more.

Varieties Of Gourmet Olives

Tue, 27 Dec 2005 05:00:00 GMT
The history of olives and olive oil can be traced back to at the least biblical times. When the waters of the great flood subsided and Noah sent forth a dove it was an olive leaf she returned carrying in her mouth. It is known that as long as 6000 years ago olive oil was used as fuel in lamps. Maybe it was this olive oil that created such a beautiful Genie for Major Anthony Nelson to rescue in the popular television sitcom I Dream of Genie.

Today in modern grocery stores there are dozens of gourmet olives widely available. Gone are the days of canned black olives and green olives with pimentos as the only choices. For those of us who remember the days of opening a can of black olives and placing one on each finger then systematically biting them off here is the new olive.

Nicoises: Is a earthy rich olive commonly used in salad. The curing of this olive in red-wine vinegar gives it a distinctive taste.

Green olives with herbs de Provence: This vibrant citrus flavored olive is a delightful blend of herbs de Provence spices and large green olives. It is an excellent choice to use in surf dishes and with sweet spices.

Mount Athos green with Sicilian herbs: This is a second olive that utilizes herbs to dominate the pallet. Rosemary, garlic, mustard seed, and red pepper flakes give this olive a spicy appeal.

Mount Athos green stuffed with garlic: For a modern twist on the martini this olive is an excellent choice. It is stuffed with rich flavorful garlic and lends itself well to pizza as well as martinis.

Mount Athos green olives with sun-dried tomatoes: Sun-dried tomatoes give this heavy olive an intense flavor that is sophisticated and ideal for snacking.

Sun-dried olives: The drying of this olive gives it a rich flavor that blends wonderfully in sauces for serving over pasta.

Kalamatas: A tangy black olive cured in red-wine vinegar that can be from Italy or California. The California variety is denoted with a 'c' spelling rather than a 'k'.

Alfonsos: This robust winey tasting olive is soft and similar to the kalamata. It is a popular choice in antipasto salads.

Halkididis: Very similar in flavor to the kalamatas this olive is excellent blended with cream cheese and garlic for a flavorful dip.

Lucques: This meaty buttery olive contains pits but is still a wonderful choice with provolone cheese and bruchetta.

You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! http://www.free-recipe-books.com

Does The Sloppy Joe Have An Origin?

Thu, 22 Sep 2005 04:00:00 GMT
In most of the United States, the sloppy Joe sandwich is a lunchroom staple, consisting of skillet-cooked ground meat, usually beef, spicy tomato sauce or tomato paste, and bread or a bun. Sometimes greasy and oversweet, the sloppy Joe has been served in school cafeterias for years. Certainly, when one considers the commercially available versions of the sandwich, this is what comes to mind; the manwich, for example, which is seasoned beef and sauce in a can, ready to be heated and poured over the bread.

Ideally, though, the meat in the sloppy Joe is both sweet and spicy At the same time, and is heavily saut饤 to give the sauce thickness, And far from the cold, greasy monstrosity served to school kids. It has become, in some more fashionable delis, an experiment in bringing Diners back to their youth with combinations that go well beyond tomato Paste and beef. One possible selection, for example, is pork in tomato Sauce with ginger, garlic, and chili sauce. With cheddar cheese and on a freshly baked Kaiser roll, topped with fresh spices, it is a far cry from something on a hamburger roll served by a lady in a hairnet.

In New Jersey, however, the sloppy Joe is something completely different. Instead of ground beef, it contains some kind of deli lunch meat, for example, turkey, ham, roast beef, or even sliced cow tongue. It is served on rye bread, often ?double-? or triple-decker.? The sandwich is dressed with Swiss cheese, cole slaw, and Russian dressing, similar to a reuben sandwich.

One theory of the origin of the sandwich is that it originated at Sloppy Joe?s Bar in Havanna. The New Jersey version, however, first appeared on the menu of the Town Hall Deli in South Orange, NJ in 1936. To this day, that version, called the original sloppy Joe, is a triple-decker sandwich with layers of ham, tongue, and Swiss cheese, with Russian dressing served on long, thin slices of buttered rye and cut into quarters. Another version is made with smoked salmon, creamed cheese and egg salad, and yet others include corned beef.

Some further evidence of the Cuban connection is seen in a sandwich served in the West Village of New York City.It is essentially a Cuban ropa vieja sandwich, which is based on a marinated pulled skirt steak that is then stewed in a combination of tomato sauce with garlic, cumin, tomatoes, peppers and chilies. This particular iteration is then served on a steam-oven bun.

The New Jersey version of the sandwich, legend has it, was brought Back to the states by a mayor of Maplewood, NJ in 1934 or 35. Of course, given all the versions of the sandwich, there are many explanations for its invention and name. Some hold that it originated in Sloppy Joe?s bar in Cuba. Others attribute it to Sloppy Joe?s in Key West (a favorite hangout of Earnest Hemmingway), which is responsible for the first appearance of the name in print. Still another attributes the ground-meat form of the sandwich to a diner in Iowa, or to the depression-era habit of making almost anything out of hamburger.

Whatever its origin, the sloppy Joe, staple of school cafeterias and New Jersey delis both, remains a favorite of all ages, with wide regional variations ? all of them delicious.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Regional Cuisine ? New England Clam Chowder

Fri, 30 Sep 2005 04:00:00 GMT
Sea air, crisp apples, the brisk, spice of fallen leaves ? there are few things that say autumn in New England like the scents that seem to buffet the senses from everywhere. Among those marvelous treats for the senses are popular dishes from appetizer to dessert that you just won?t find ? or at least won?t find quite the same way ? anywhere else in the country. If you doubt it, there?s always an ad that was popular this past autumn ? after the Red Sox won the World Series. In it, a man was explaining, ?Son, when you live in New England there are three basic truths... clam chowder is white??

And the other two truths don?t matter. We New Englanders take our clam chowder seriously. Up and down the New England coast throughout the autumn, nearly every town and township has its Chowder Festival. Throughout the six states, restaurants cook up pots of chowder from their best recipes and compete to be named Best Clam Chowder. The granddaddy of all New England Chowder Festivals is held in Newport, Rhode Island, where dozens of area restaurants compete for the title of ?America?s Best Clam Chowder?.

It?s a simple enough dish, but like chili in Texas and crab cakes in Maryland, every cook has their own special twist on the recipe. There are the basics: clams, potatoes and milk. From there, it?s every chef for himself. Some swear that clam chowder without salt pork is just potage. Others insist that clam chowder can?t be made without onion. Chefs nearly come to blows over whether heavy cream should ever be used and why a butter and flour roux is a better base than clam liquor. Secret recipes abound ? and everyone has their favorites.

My own personal favorite is the thick, creamy, eat-it-with-a-fork variety of clam chowder served at Legal Seafood and Au Bon Pain in Boston. Rich and laden with chunks of potato, meaty bits of clam, onions, garlic and salt pork, it?s a meal rather than an opener for one. Served with a slab of homemade bread slathered with butter, it?s guaranteed to raise your cholesterol level and please your taste buds for hours.

While many chefs cry sacrilege, others believe that fresh corn adds the perfect touch of crisp sweetness to the rich broth and pungent bits of clam meat. Corn isn?t the only bone of contention when it comes to this regional specialty. Purists insist that the only real ingredients in clam chowder are clams, water, milk, onions, potatoes and butter. They argue whether chowder should be made with mussels or littlenecks (if you?re in Maine, it?s littlenecks ? in Connecticut, mussels. Anywhere else ? it varies), whether to add the clam bellies or just the necks, even whether clams should be steamed ?virgin? or with garlic, wine or beer.

Whether you like your chowder thick or thin, with or without corn, flavored with salt pork or bacon or something else entirely, there is one thing on which all New Englanders agree ? clam chowder is white. We?re not sure what it is that they serve in Manhattan ? but it?s not clam chowder.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

French Cuisine

Mon, 15 May 2006 04:00:00 GMT
Indisputably, one of modern France's greatest treasures is its rich cuisine. The French have an ongoing love affair with food. The cuisine of France is remarkably varied with a great many regional differences based on the produce and gastronomy of each region. Culinary traditions that have been developed and perfected over the centuries have made French cooking a highly refined art. This is true of even the simplest peasant dishes, which require careful preparation and great attention to detail. It is expected that even the simplest preparation be undertaken in the most careful manner, which means disregarding the amount of time involved. Of course, the secret to success in a French kitchen is not so much elaborate techniques as the use of fresh ingredients that are locally produced and in season. French cooking is not a monolith: it ranges from the olives and seafood of Provence to the butter and roasts of Tours, from the simple food of the bistro to the fanciful confections of the Tour d'Argent. A French meal might begin with a hot hors d'oeuvre (or for luncheon, a cold hors d'oeuvre) followed by soup, main course, salad, cheese, and finally dessert. The French operate with a strong sense that there is an appropriate beverage for every food and occasion. Wine is drunk with the meal, but rarely without food. An aperitif (a light alcoholic beverage such as Lillet) precedes the meal and a digestive (something more spirited -- say, cognac) may follow. This close relationship between food and wine may, in part, closely parallel the evolution of great cooking and great wine making. It is probably not coincidental that some of the best cooking in France happens in some of her finest wine-growing regions. In Burgundy, Bordeaux, Provence, and Touraine, wine is as prevalent in the cooking process as it is in the glass. French cooking is considered by many to be the standard against which all other cuisines are measured (it is also referred to as haute cuisine). This standard was introduced into the French courts by Catherine de Medici in the 1500s, and later perfected by Auguste Escoffier (1846-1935), who is considered the Father of French Cooking. Nouvelle Cuisine, which became popular in the 1970s, was in reaction to the rich cooking of classic French cuisine. This new cuisine has a healthful cooking philosophy: crisply cooked vegetables and fruit based sauces as opposed to flour and cream sauces. From classic French cooking to Nouvelle Cuisine, and the many French regional cooking styles, there is something to satisfy just about every palate.

Visit the French Connections website http://www.frenchconnections.co.uk