Thursday, February 28, 2008

Learning About Food Allergies

by: Gray Rollins

Food allergies affect approximately 4 million Americans with symptoms that can include difficulty breathing, an outbreak of hives, asthma, vomiting, and even death. Oftentimes food allergies are confused with an inability to tolerate certain foods. Food intolerance usually brings about an entirely different set of symptoms including a bloated feeling, gas, or other similar type of discomfort.

Food Allergies or Food Intolerance

An easy way to distinguish food allergies from food intolerances is to understand that an allergic reaction actually originates in a person’s immune system. A severe allergic reaction can result in suffocation when the throat or the tongue swells so much that a person cannot breathe. Given the fact that approximately 150 people in the United States die each year from food allergies, this condition is no laughing matter.

Individuals with known food allergies usually inherit this condition from another member of the family. When food allergy patients are studied, it is common to see that conditions such as eczema, hay fever, and asthma affect other family members. http://www.withallergies.com/helpwithallergies/

Foods That Cause Allergies

A few different kinds of foods seem to trigger the most allergic reactions. And it seems that adults and children each have a different set of foods that cause problems. The majority of food allergy cases in children involve peanuts, milk, eggs, soy and wheat. In adults, the foods most involved with allergies include shellfish (such as shrimp, crab and lobster), peanuts, walnuts, eggs, other fish and nuts that grow in trees.

Food allergies are so serious in some people that even smelling the food can trigger an allergic reaction. However, food allergies mostly become an issue after a person has eaten a food to which he or she is allergic. Symptoms can begin right at the point of entry with lips that begin to tingle or a tongue that begins to itch. Gastrointestinal trouble follows with cramping, or the need to vomit, or the development of diarrhea. As the troublesome food breaks down and enters the bloodstream, it travels towards the lungs and at that point conditions such as asthma, eczema, shortness of breath, or low blood pressure can all develop.

Dealing with Food Allergies

To protect themselves, people with known allergies to food simply have to avoid coming into contact with these foods. That sounds easy enough, however the reality is that it is not always possible to avoid the foods that cause problems. Processed foods can contain so many ingredients that sometimes the food culprit is buried deep in the fine print. Legislation aimed at improving food labeling as it pertains to food allergies has recently been enacted and hopefully these new labeling requirements will better protect those with food allergies.

Keeping children away from food allergens is difficult unless a parent is vigilant about what goes into the child’s mouth. Parents of children with food allergies must inform everyone from school officials to neighbors about the child’s food allergies and even then, accidents happen. Fortunately for children with food allergies, most will outgrow this condition.

About The Author

Gray Rollins is a featured writer for http://www.withallergies.com. For more information about food allergies, please visit http://www.withallergies.com/a/.

Wednesday, February 27, 2008

Getting A Healthy Breakfast

by: Peter Garant

Breakfast, like any other meal of the day, needs proper planning. No longer is it planned independently of the other meals. The three meals should be planned as a unit and balanced against the daily body requirement with enough allowance for good health.

A light breakfast must necessarily be followed be a substantial meal, while a heavy breakfast must be followed by a light lunch. If both breakfast and lunch are light, then a heavy dinner is needed.

Like all meals, breakfast must be planned to include food nutrients not provided for or inadequately found in the two other meals to complete the essential body requirements for the day.

Too often, skimpy breakfasts are blamed in lack of time. Considering that one-fourth to one-third of the day’s requirements is served at breakfast, the need for planning ahead is doubly justified.

Breakfast mean to break the fast of several hours.

The factors affecting the nature of the breakfast menu will depend upon age, sex, weight, health, and kind of activities of the individual family members. Other factors to consider are the amount of time allotted for its preparation by one or several family members, or by a hired helper and how light, moderate, or heavy other meals are intended to be. Family custom may have to contend with all of these, although strictly speaking, this must not prevail upon the more important factors.

Breakfast should always include a raw fruit because this contains more vitamins and minerals than cooked ones. Fresh ripe fruits have a rich mellow aroma that can stimulate even the most delicate appetite. It should be taken as the first course of the meal for the same reason.

Fresh eggs are good breakfast food because they are rich in complete protein, fat, iron, calcium, phosphorus, vitamins A & B, and niacin. They are also easy to prepare and digest. They can be fried, poached, soft-cooked, hard-cooked, scrambled, or prepared as an omelet.

Rice and other cereals are the main fuel contributors in breakfast. Rice is cooked plain or sautéed in small amount of fat and garlic. Corn broiled and buttered is a practical American way that can be adopted anywhere where corn is available.

Milk is the almost complete food and is welcome at any meal. At breakfast, milk is popular as a beverage or taken with coffee, chocolate, oatmeal, and other cereals. Milk should be bought from sanitary and reliable sources. Fresh milk is safer if pasteurized before serving.

Breakfast breads may be in the form of rolls, buns, loafbread, biscuits, waffles, or hot cakes. Breads can be toasted and served with butter or fruit jam like strawberry. Waffles, hotcakes, and French toast are good for heavy and substantial breakfast. Rolls with butter and jam, jelly, or marmalade are suitable for heavy breakfast, too, especially if taken with a heavy protein dish and chocolate.

About The Author

Mr. Peter Garant is writing health, diet and exercise articles for http://www.diet1200.comhttp://www.good-herbal-health.com. and herbal health related articles for


Taste The Difference When You Use A Coffee Grinder

by: Clinton Maxwell

We all enjoy a good cup of coffee to keep us refreshed and alert, but in today’s world of freeze dried and instants it is difficult to get that real coffee taste and aroma – in fact some people have never experienced anything other than instant, thus missing out on a truly rich and flavorsome taste. A coffee grinder is a piece of equipment that can put an end to the need for tasteless, weak drinks, enabling you to enjoy a taste that is full bodied and full of flavour. You can get a wide range of grinders these days to suit all sorts of tastes and budgets, and by investing in a good quality grinder you can start enjoy the aroma and flavour of real coffee within your own home. Anyone that has tried the real thing compared to instant and freeze dried will be well aware of the taste difference – and you will find that the low cost of this type of equipment is well worth it for the incredible taste and flavour that you will enjoy.

No kitchen should be without a good quality coffee grinder

In any modern kitchen there are some items that have become classed as essentials. Once classed as luxuries, many items of equipment such as grinders, cappuccino makers, espresso makers, and other drinks makers now adorn homes all over the world. Thanks to the increasing value for money offered on these products more and more people can afford to experience the great taste and flavour on offer. The Internet is an excellent place to enjoy a great choice of grinders offering an excellent array of features. No matter how simple or elaborate a machine you are looking for, you will find the perfect grinder amongst the wide selection available online. And, as with many items when you shop online, you can look forward to great discounts and prices on the cost of this type of equipment, making it more affordable than ever.

Enjoy the sleek designs and modern features of today’s grinders

The grinders of today boast some fabulous, sleek, and innovative designs, which means that they can look great in just about any house. Whatever design or décor you have opted for you will find a grinder that fits in well with all of your other appliances as well as with the theme of the room. You can enjoy selecting from grinders from a wide range of highly reputable manufacturers too, which means that you can look forward to high quality and durability as well as reliability. Whether you only drink the occasional coffee or whether you enjoy this drink on a daily basis, you will be thrilled by the difference that a high quality grinder can make to both the taste and aroma of this beverage. You will enjoy the ultimate in freshness and flavour, and if you have never tasted freshly ground before you will be in for a real treat. As well as treating yourself to this incredible taste you will find that these grinders create the perfect beverage for entertaining, so your friends and family can also enjoy the great taste of real coffee.

About The Author

Clinton Maxwell is author and designer of the guide area of http://www.coffee-espresso-maker-tips.com. The writer is focusing on tips about coffee grinder ( http://www.coffee-espresso-maker-tips.com/coffee-grinder.html ) .


Tuesday, February 26, 2008

Seven Fun Things You Can Do with Popcorn

by: Gary Nave

What type of popcorn lover are you? How do you cook it, stove top, microwave, air popped or camp fire roasted? How about toppings, naked, salted, drenched in butter, cheese laddened, covered in carmel, or coated in chocolate.



Plain popcorn balls are great on their own. However, you can easily change them into something spectacular. You can cover a popcorn ball with white cake icing and red licorice lace to resemble a baseball. If that is too much, you can dress them up by wrapping them in colored plastic wrap. For halloween, wrap them in orange plastic wrap, glue on cut out construction paper eyes, nose and mouth for an edible mini jack-o-lantern.



Popcorn lends its self for great ideas during halloween. Don't forget the freakishly realistic witch's hand. All you need is plastic food preparation gloves, candy corn for the finger nails, fill with popcorn and a ribbon to close off the bag. Add a plastic spider ring and watch the fingers bend in odd directions.



Need to keep the kids busy for Christmas? Why not set them in front of a bowl of popcorn and string popcorn garland for the Christmas tree. This will keep them busy for a little while. Maybe it will even become a family tradition.



Going to visit a family for the holidays? Why not send a popcorn tin.



Need a teachers gift? Why not make a movie night kit. Fill a bowl with candy, microwave popcorn and a gift certificate to your local movie rental store. This is always a great gift. Or you could fill your own tin with some of the recipes below.



Make your own old time favorite homemade cracker jack mix. (recipe)



=====



Crackerjacks Caramel Popcorn


CDKitchen http://www.cdkitchen.com



Category: Caramel Corn


Serves/Makes: 4 cups | Difficulty Level: 3 | Ready In: 1-2 hrs



Ingredients:


4 cups freshly popped corn lightly salted


1 cup packed brown sugar


1/2 cup butter or margarine


1/2 cup corn syrup (light)


1/2 teaspoon vanilla


1/2 teaspoon baking soda


Options 1 cup of peanuts



Directions:



My wife makes this and it has crackerjacks beat;



Put popcorn in shallow roasting pan (large pan). In heavy saucepan mix sugar, butter and corn syrup. Stir over medium heat until boiling. Continue boiling 5 min. without stirring. Remove from heat; add vanilla and baking soda. Pour over popcorn; stir to coat well.



Bake in preheated 250 degree oven for 1 hr., stirring several times. Cool, break apart and store in tightly covered container. (Cool on waxed paper so it won't stick to pan) Note; if desired 1 cup. peanuts may be added to popcorn BEFORE adding caramel sauce.



========



How about chocolate covered popcorn. All you need is cooked popcorn and chocolate chips. Melt 1 cup chocolate chips in the microwave taking time not to burn the chocolate. Put the melted chocolate in a plastic bag, snip the corner off making a tiny hole the size of a pencil point. Squeeze and drizzle over popcorn. Let cool until hardened. This makes great favors for any party.



Now that you have some great ideas, get popping!

About The Author

Article written by Gary Nave of http://www.just-popcorn.com.


Monday, February 25, 2008

The Truth about BBQ Sauce

by: Owen Miller

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.

Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.

Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.

Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.

Finally, there are the Texas barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!

About The Author

Owen Miller is the town expert on barbecuing and on barbecue sauces to make you drool. To get the information you need to be the top barbecue sauce guru in your town, check out Owen's bbq sauce resource center at http://www.bbqsaucezone.com.


Sunday, February 24, 2008

Is Your Cookware Poisoning You?

by: Michael Sheridan

For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill birds such as canaries. So just how dangerous are they to you?

Several studies have been conducted into health concerns surrounding Teflon, the coating invented and patented by DuPont. The results have been disturbing, if somewhat inconclusive.

While the lethal effect on birds is well documented and not in dispute, much of the other evidence tends to be anecdotal at best. And some of it is downright confusing.

For example, the chemical perfluorooctanoic acid (PFOA) is usually cited as the villain of the piece and the root cause of the illnesses that have allegedly appeared in some users. However DuPont claims Teflon doesn't contain this chemical, although it is used in the manufacturing process.

Whatever the truth of that may be, it’s certainly accurate to say that there have been a number of health issues emerging in the community immediately adjacent to the DuPont factory in Parkersburg, West Virginia; more about that later.

There also seems to be some disagreement among authorities as to the temperatures at which the bird-lethal fumes are given off. These are quoted as ranging from 285°F to 475° and more.

Since both these figures are well within the smoke points of edible oils such as avocado and safflower, keeping your budgie in or near the kitchen is definitely not good for his health.

But what about your health?

Human victims have complained of flu-like symptoms, some leading to respiratory complications, after using non-stick cookware. Some reactions have been reported as "severe"".

At least one report suggests that the fumes may be cancer inducing after prolonged exposure, although none suggest that Teflon itself is harmful if swallowed.

If the fumes are harmful to humans, then there is much more to consider than just kitchen items. Some brands of light bulb, portable heaters and even Gore Tex clothing are all produced using PFOA, the same reactive agent used in the case of Teflon.

Not surprisingly, DuPont denies there is any problem; but this hasn't prevented the company from paying out millions of dollars in compensation, not only to their employees but to 50,000 people living in the vicinity of the Parkersburg factory. You have to ask yourself "why?".

Complaints have included accusations of water pollution, high infant mortality rates and a greater than normal incidence of cancer among the local population. DuPont has never admitted liability in any of these cases.

While the jury still seems to be out on the safety or otherwise of Teflon in the home, even DuPont's own experts advise caution when using non-stick items, particularly with regard to high cooking temperatures.

And this is something you can rely on: when Teflon and similar coatings are heated to a certain point, fumes are given off. These fumes will kill pet birds that inhale them. It’s therefore reasonable to suppose that other forms of life may also be at risk.

You can get more information on the Teflon debate from this address http://www.ewg.org/reports/toxicteflon/es.php

For a definitive article on the effects of Teflon fumes on birds, visit this site http://www.theaviary.com/teflon.shtml

About The Author

Michael Sheridan was formerly head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters and runs a free membership club and cooking course for busy home cooks at http://thecoolcook.com

tingirablue@optusnet.com.au


Saturday, February 23, 2008

Basic Cookware Explained

by: Larry Johnson

With all of the many types of cookware available, All-Clad, Calphalon, nonstick, stainless steel, uncoated or coated, cast iron, celebrity cookware and more, how can you choose the correct one for your needs? By examining the positives and negatives of each type of cookware your decision will become much easier to make.

What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel. This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans. These types of pots and pans are heavier than the less expensive kinds that you find at cheap discount stores. This cookware is extremely popular among the expert chefs, holds up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version as well.

Maybe you like to do lots of browning. If so you may want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bakeware has an aluminum plate as the foundation or base. It does not run up the side as does the All-Clad type which is a big reason why uncoated is less expensive.

Calphalon nonstick bakeware is a hard anodized aluminum bake ware with a nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive ones this may be what you are searching for. Plus it is also lighter in weight than most All-Clad varieties or brands. It may require a little more energy on your part during cleanup though since most Calphalon nonstick pots and pans are not dishwasher safe. Another positive aspect to this type of cookware is that it can be used in your oven in temperatures up to about 400 degrees Fahrenheit.

Similar to Calphalon, Emeril (Emerilware) is a high quality cookware that compares favorably to other top-of-the-line pots and pans and is a very good value for the money. Your favorite recipe will still taste delicious. Famous TV chef Emeril Lagasse has this line made by All-Clad which is similar to their hard anodized cookware. The major difference is the designs added to the pieces. This cookware is made of hard anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. That is something you do not see everyday.

The debate about nonstick or uncoated has endured for many years, but which is actually better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are a couple of obvious examples of foods that are more fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleanup. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick skillets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, although most manufacturers will recommend hand washing.

Starting with high quality cookware is a must if you are looking for the most enjoyable cooking experience. And before you can purchase the most ideal bakeware for your needs you have to ask yourself a few questions. How much can I afford? Will it bother me if they are not dishwasher safe? Do I want nonstick or uncoated? Would I prefer better cookware or easier cleanup? After answering these questions you will have a much better idea as to the type of cookware best suited for your personality.

About The Author

Larry Johnson is the chief writer for MyCookware, one of the top online cooking and cookware information sites. Find facts about all different types of cookware at http://www.mycookware.net.


Friday, February 22, 2008

Cooking Healthy For Radiant Health

by: Adoz Lizzat

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!

About The Author

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


Just How Is Chocolate Made?

by: James McDonald

How is chocolate made you are wondering? Chocolate is derived from a cocoa bean removed from the pod of the cocoa tree. Cocoa trees are found growing in equatorial zones in the South America region. Once the Cocoa beans have been harvested they are then placed into large shallow pans to be heated. This is also known as the fermentation process. In some regions where the climate is warm the beans may be fermented by the sun. Throughout this fermentation workers stir them often to ensure that all the cocoa beans have been equally fermented.

One of the first things that industrial chocolate manufacturers do is dry roast the beans. The process of dry roasting helps develop the flavor into what we enjoy when eating it. The cocoa nibs, otherwise known as beans are comprised of two very important ingredients: cocoa solids and cocoa butter. The cocoa butter is basically a fat while the cocoa solids are predominantly coarse cocoa powder. The seperation of the two ingredients is very crucial in producing a smooth, high quality chocolate candy.

The process of removing the cocoa butter from the cocoa solids is to convert the nibs into a non alcoholic liquid called liquor. Once this is done the liquor is then sent into high pressure to press and squeeze the butter from the solids. What remains is a cake of solid cocoa. After the butter is removed it is then refined for future use, such as use in the cosmetic industry. Once the cocoa solids have been extracted and ground into a coarse fine powder it is then mixed together with other ingredients to become the chocolate candy we enjoy today.

To produce the bitter sweet dark chocolate the powder is mixed with cocoa butter and some sugar. Milk chocolate is made by mixing the powder with a minimum amount of cocoa butter, sugar and milk. White chocolate is produced by combining all the ingredients and by adding real vanilla flavoring as an emulsifier.

Once all the ingredients are combined they are all stirred together under heat to make a molten chocolate. The mixture is then placed into larger vats where it will be conched. The conching process is done by large smooth granite rollers that keep the chocolate mixture stirred and continue to grind the powder into relatively small pieces. To make the smooth velvety texture, the mixture is conched by very small granite rollers. The conching process takes several days at a time.

After all these steps have been completed the chocolate is then poured into molds where it is then allowed to cool and then removed and placed in a wrapper. Then the famous candy treat is ready to be dispersed to enjoy.

About The Author

James McDonald writes for www.findsweetsonline.com where you can find Hershey gourmet chocolates and many other types of sweets. Enjoy our selection of treats and other recipes.


Thursday, February 21, 2008

Coffee Roaster Machines - Java on Demand!

by: Jocelyn Meadows

Most coffee lovers have a strong liking to freshly brewed coffee. They are not very fond of instant coffee and sometimes may even consider it demeaning to have coffee right out of the can. They will either grind their coffee and stir a cuppa or have one of the new fancy coffee roaster machines which promise a quick fix from the bean to the cup in a few minutes without loosing the authentic flavour of the coffee.

These coffee roaster machines have become quite popular in the recent past. They provide café style coffee and are quite economical to maintain. Some of the key things you should look out while buying a coffee roaster machine for your personal use is the whether it suits your requirements or not. The first concern will be the size of the machine. If you have a small kitchen, you will need to pick up a compact piece and if you have a good sized kitchen then you can pick up a larger machine which has a higher capacity.

Apart from capacity, you also need to see what the accessories available with the coffee machine are. Accessories can make or break the coffee drinking experience and cappuccino lovers will agree that a frother (a pipe which passes steam which creates the froth in the coffee) is as essential as an in-built bean crusher. Apart from that you need to check if there is a condiments tray and if the coffee roaster machine comes with cups or not.

All the above are relevant with one main deciding factor when buying roaster coffee machines: the budget. Since there is a wide range of pricing to consider, it is advisable that you set up a ball park figure for the coffee machine as they can range from anywhere between $200 to $1500!

About The Author

Jocelyn Meadows is an avid coffee enthusiast. Check out her recommendations for the best coffee makers and read about commercial coffee makers.

webmaster@coffeesplash.com


Wednesday, February 20, 2008

Home Espresso Machine

by: Mike Barus

The coffee craze has swept the nation! Starbucks are popping up on every street corner, in grocery stores, book shops, shopping malls, and even libraries. This coffee fever has spread to fast food restaurants, cafes, and restaurants, who are striving to provide their customers with a wider variety that black coffee in a Styrofoam cup. Since everyone is walking around sipping espressos, cappuccinos, lattes, macchiatos, and every other coffee creation in existence, it is no surprise that the coffee business if a booming enterprise. If your yearly coffee budget has left you aghast, consider alternatives to buying those tasty espresso fixes. Many individuals find that the purchase of a home espresso machine can save them enough to pay for the machine many times over.

You do not have to have professional barista training in order to run a home espresso machine, as most are incredibly simple to use with perfect results each and every time. Instead of running out and buying a fantastically expensive espresso machine that you think will provide you with the best results, consider researching the most appropriate machine for your specific needs. A simple search on the World Wide Web will provide you with a great variety of machines that are geared towards individuals with a wide variety of needs.

For those individuals with smaller kitchens or limited countertop space, the stovetop varieties of espresso machines may be the best option. These machines are not electric and work on the principle similar to that of a double boiler. Although these espresso pots are not equipped with an element that froths milk, they can produce a great cup of espresso nonetheless.

Another option that is quickly becoming more and more popular is a machine that runs off specially designed pods. These pods contain the coffee ingredients and are inserted into the machine and the espresso is brewed. Pod espresso machines have come onto the market in the last couple of years, but are just reaching the height of their popularity. Instead of hassling with grinding coffee beans or spilling ground coffee, these pods are mess and maintenance free. Also, many of the top name brand coffee producers are making pods with their signature blends, allowing you to enjoy the rich taste without the mess.

If you are interested in directly recreating the fantastic espressos produced in your favorite coffee shop, turn to a professional espresso machine made for commercial purposes. Although these machines are often the priciest, largest, and loudest machines on the market, they are the ultimate luxury for those individuals wanting espressos at home. However, keep in mind that you do not have to spend hundreds—or even thousands—of dollars on a top of the line espresso machine to make excellent espressos in the comfort of your own home.

About The Author

Mike Barus specializes in coffee http://www.1-espresso-machine.com and http://www.espresso-machine-1.com.


Tuesday, February 19, 2008

A Guide to Espresso Machines

by: Ted Brown

Early in the nineteen hundreds, an Italian manufacturer was looking for ways to brew coffee faster. He figured that by adding pressure to the brewing process, the process would speed up. His name was Luigi Bezzera, and he invented a fast brewing coffee machine. His process turned out much better than he expected because it produced not only a fast process, but a better tasting, full bodied, strong coffee. Hence, was born Espresso, an Italian word meaning fast.

Bezzera filed a patent for his coffee machine which contained a boiler. The boiler caused water to boil creating steam and the resulting pressure forced the boiling water through the coffee which was finely ground and out into a small cup.

The patent was sold to Desiderio Pavoni who began manufacturing and marketing the machines. He was very successful in his marketing efforts and was credited with changing the way people drank coffee in much of Europe.

In the middle nineteen hundreds, a piston pump espresso machine was designed, manufactured and marketed. The purpose of the piston was to force the hot water through the coffee, and it did so much more efficiently. This machine also had the capability of foaming cream that was placed on top of the brewed coffee.

It wasn't until 1927 that the first espresso machine was installed in the United States, but it really didn't catch on in the United States until 1987 when the Starbucks chain of coffee houses were starting to be built.

To make a great cup of espresso several factors are involved. First the beans need to be freshly roasted to bring out the truly gourmet coffee flavor that you expect. Grinding of the beans is very important and must be done right in order that the grind is fine. The next important step is the maintaining the proper temperature of the filtered water that must be passed through the coffee at a specific pressure. As you can see from the following recipe, the brewing process is very specific.

Recipe directions: 1 ½ oz (45 ml) filtered water at the temperature of 195 degrees F passes through ¼ - 1/3 ounces of finely ground quality Espresso coffee. This water is forced through the fine coffee grounds by the espresso machine at high pressure with the water being in direct contact with the coffee for approximately 25 seconds.

The topping on the espresso is known as "Crema", which floats on top of the coffee. The Crema is formed when the emulsified oils from the coffee are released (because of the high pressure that is put on the ground coffee beans) and mixed with the oxygen in the air.

So, that is the history of espresso and some of the important facts about it. Now go out and enjoy a great cup of espresso.

About The Author

Ted Brown provides a great informational resource on espresso machines. Visit this link for details : http://www.about-espresso-machines.com.


Sunday, February 17, 2008

Why Do We Love To Eat Chocolate?

by: James McDonald

Do you ever wonder why we love chocolate so much? The answer may seem as simple as because it tastes good, but there may be more to it than that. There are actual studies to back up some of the physical effects you can experience while eating certain kinds of chocolates. The stimulation your body gets provides a pleasant feeling to your taste buds, making you always come back for more.

Chocolate is known to be a mild mood elevator, stimulating brainwaves and pushing your stress levels down. This is probably why alot of people will stuff themselves with sweets when they are angry or upset. Little do they know it, but they are actually helping themselves out by eating chocolates. When your stress levels lower, you become more relaxed which in turn is beneficial to your health.

Chocolates also raise antioxidant levels in the blood, which in turn help fight any foreign bodies that can cause illnesses. With healthier levels, you are much less likely to come down with viruses or other things that could affect you at various times of the year.

And of course there is the benefit your taste buds feel when consuming your favorite candy bar or other chocolate treat. Eating sweets just puts you in a better mood, keeping you in touch with the child within. Whether it is peanut butter flavored chocolates, chocolate covered raisins, or creamy white chocolate you will be experiencing utter satisfaction when you indulge yourself. It's hard to explain, but only true chocolate lovers will understand this.

Giving the gift of chocolates is a very rewarding experience. You know that the person who receives it will enjoy it many times over and be grateful with every savory bite. There is a tremendous variety of gifts today, from chocolate flowers to boxed treats. And many are low priced making them an even more attractive option. Several companies specialize specifically in this area, personalizing and shipping items direct for you.

One thing to remember though is that there are some negative effects on your body, should you consume it often. There are generally high levels of sugar in chocolates, mainly due to the other ingredients that are added. Too much sugar will result in extra calories and fat which can lead to higher cholesterol if you don't regularly exercise. One of the largest problem plaguing our society today is obesity. Eating too much chocolate will put you in this category and increase your risk for serious health problems.

So the next time you are enjoying your favorite candy bar or talking to a fellow chocolate lover, you can ponder why it is you love eating it so much. The simple answer is the taste, but you now know that there is much more to it. There are even some physical reasons for this, almost forcing your body to eat it. And fortunately for you the chocolate choices are endless.

About The Author

James McDonald writes for www.findsweetsonline.com where you can find Homemade Gourmet Chocolates and many other types of candy to satisfy your sweet tooth.


Saturday, February 16, 2008

Want Healthier Diet?

by: Jeremy Howard

Continuous research carried out about diets all indicate the importance of having a rational and in fact accurate daily eating plan in order to stay healthy and prevent serious diseases from affecting people's health severely.Diets, including various types, can be quickly and easily adjusted by means of some tips we are going to introduce in the following lines.

Although there are not distinct ideas on how a consistent diet can be implemented, some fundamental solutions are the common sense of everyone in the public.One of them is to increase the intake of vegetables and fruits.According to the latest reports published by health commissions all over the world, most people have started to eat multiple servings of fruit and vegetables in a day.This is the biggest action to have taken to decrease the risk of experiencing health problems due to the major positive effects of fruits and vegetables in the body.

The main reason why fruits and vegetables should be preferred is that they incorporate large amounts of vitamins, especially vitamin A and vitamin C, and some antioxidants.Dietary fiber, which is also an essential material for the body, does also exist in such good nutrients.

On the other hand, people should be extremely careful about the different types of meat in the market.Meats that are low in fat must be consumed in order to avoid the risk of high cholesterol.Another substantial nutrient is fish, which includes omega-3 fatty acids.These small nutrients help the body in a beneficial way that it cannot be compared to any other type of nutrient on the world.Also, scientists have proved that fish is very good for cardiovascular system.

Milk, which is one of the best products of people health, can be in low fat and nonfat type.Different cheese and yoghurt types also contain low fat, which must be preferred for a healthy life.Oils must be watched for since some types of such foods can be very harmful for public health.Especially, oils used in cooking are usually produced by animal based fats, which are saturated and they are considered to be very harmful for one's overall health.Instead, polyunsaturated fats, usually obtained from plant sources, must be preferred since oya oil and bean oil existing in such foods are very effective in decreasing the risk of developing serious illnesses in late ages.

In addition, intake of extremely processed foods must be decreased since this type of nutrients usually contain ingredients harmful to the body.They can even be stored in the body and prevent blood pressure in some organs after middle ages.As an alternative, less processed whole grain products should be consumed.Existence of such beneficial products in the market is much more frequent than that was in the past, so people today have a much healthier option without giving up the taste.

As we stated at the beginning of the article, nonexistence of a quality diet form can lead to some problems for one to select the best product to consume.However, everyone should assess his/her own needs and requirements and adjust a careful diet according to the foundations including daily calorine need, age, sex and internal factors.Every choice depends on some criterion and thus every type of product is likely to have -good or bad- effect on one's health in general.

About The Author

Jeremy Howard

You can find this and many more valuable and interesting health related articles at Dr Health and Plain Health The author has collected the best health articles on these sites and you're welcome to check them out.

Jeremy, http://www.plainhealth.org

bestvalue@fastmail.us


Gas Grill Burners: Getting to Know You

by: Will Kessel

The cast brass and cast stainless steel burners have the smallest burrs -- by far. This will mean less chaos in the gas flow, fewer trapped particulate matter in the burner and a cleaner burning grill. The following comparison shows how the ports are formed.

Why is port formation important? Several reasons. If the hole is punched into a sheet metal burner, it leaves a large tab inside the burner that will cause more chaos while burning. It is more apt to hold trapped food particles and grease, and is therefore more likely to burn through. (Note the Alfresco burner photo.)

Molded ports in cast burners seem like they would be a good idea, but there is considerable difficulty in making them uniform. Thus, it is quicker and less expensive to drill.

Drilled ports are the most uniform and the most precisely placed. They tend to leave a burr on the inside of the burner, which is more noticeable (oddly enough) in a sheet metal burner. Cast burners tend to have smaller burrs.

Fire Magic grill burner has drilled orifices.

Notice (from the photo on our site) the lack of extensive burring, allowing for a smooth flow of gas. Cast stainless leaves few, if any, burrs when drilled. This burner has a lifetime warranty, including against rust and burn-through.

Notice the placement of the ports: on the side, safely below the ridge. This placement will help prevent grease from dripping into the burner, minimizing the possibility of grease entering the burner.

Lynx grill burner is drilled.

Notice (from the picture on our site) the lack of extensive burring, allowing for a smooth flow of gas. Cast brass is similar to cast stainless steel when drilled, leaving few, if any, burrs. This burner carries a lifetime warranty, including against rust and burn-through. It is also interesting to note that Lynx does not offer a replacement burner for any of their grills: simply, you'll never need one.

Orifice placement is not as good with this burner as with the Fire Magic, but when you consider that you'll never replace this burner, it probably doesn't matter all that much.

Alfresco grill burner has punched orifices.

Punched ports like these create substantial ledges where carbon particles and moisture can collect and foster burn-through. This burner has a limited lifetime warranty that only covers manufacturer's defect. With this design, this burner *will* burn through, and faster than most other burners on the market.

Further, notice the placement of the ports: at 10 o'clock and 2 o'clock; if any grease were to drip onto this burner, it is almost guaranteed to enter these ports, thereby compounding the rust and burn-through issue.

DCS grill burner has drilled orifices.

At least DCS drills burner ports. The burrs, however, are substantial when compared to cast stainless steel, and these will also collect particulates and moisture, which will foster burn-through. This burner also has a limited lifetime warranty that covers manufacturer's defects only, not rust or burn-through.

This burner has a thicker steel than the Alfresco, but it also has a serious design flaw: the ports are drilled directly on top. If grease were to drip on this burner, it is guaranteed to enter the burner, compounding the rust and burn-through issue!

About The Author

Will Kessel is a contributing author for GasGrillsNow.com. Gas Grills Now has a large selection of charcoal, electric and gas grills from the top name brands at low wholesale prices with free shipping. Click on our link or call toll free 1-877-669-4669 anytime.


Friday, February 15, 2008

Tea and Decaffeination Processing

by: Beth Johnston

Decaffeination and tea is a subject that has long been misunderstood not only by consumers but also by industry professionals. I was taken by surprise when I recently read an excerpt from a newly released book, written by highly recognized tea industry professionals, that was clearly inaccurate when it came to the topic of decaffeination processing and tea.

I began questioning my own information on decaf processing and decided the best thing to do was to verify what I believed to be true. I decided to talk with the definitive authority on the subject, Joe Simrany, President of the Tea Association of the USA, Inc (TAUS).

I soon was relieved to learn that my critical information was indeed correct although some of the details need fixing. So here is what I learned. Unlike what I thought, decaffeination processing is not regulated by the FDA and adhering to industry standards is completely voluntary. The FDA does not have its own set of guidelines but relies on the expertise of the Tea Association Technical Committee (TATC) for the best practices. There is no sanction, legal or otherwise, for non-compliance. So what happens if a group is distributing "decaffeinated tea" that does not meet the standard? The first line of defense is the TAUS, who would attempt to correct the issue diplomatically. If that was unsuccessful the FDA would be notified and would follow up to see that the necessary changes to processing were made. So what do those guidelines consist of?

The Guidelines

Teas labeled Decaffeinated will contain no more than 0.4% caffeine on a dry weight basis.

Caffeine Free Tea is an inappropriate labeling term for any tea regardless of the degree of decaffeination processing.

There are currently only 2 methods approved for decaffeinating tea leaves, solvent extraction using ethyl acetate and carbon dioxide in the supercritical state. Both are selective for extraction and create no toxicity hazard.

Carbon dioxide is considered the better of the two, keeping more of the benefits and flavor intact.

The Facts

Decaffeinated teas have between 1/3 and 2/3 fewer beneficial components than regular, non-decaffeinated teas.

Both ethyl acetate and carbon dioxide are considered, and subsequently labeled, "natural", because trace amounts of both components exist in the tea leaf, a fine line for many of us who rely on natural to mean exactly that.

"Water process", aka Swiss Water Process, Natural Water Process etc, sometimes used on packaging, is not recognized by the industry as being anymore effective than pouring off the first brew at home.

Decaffeinating at home by the "water process" would be done by infusing the tea leaves for 30 seconds and pouring off that infusion. Then steep as you normally would. While this does eliminate caffeine it is difficult to be sure just how much caffeine is still present and likewise how much health benefits.

Tea bags will deliver more caffeine in your cup than loose teas because they infuse more quickly.

The amount of tea leaves used, brewing time and water temperature help determine the caffeine content in your cup.

Cultivation, environmental factors, region and growing conditions, while out of your control, do affect the caffeine content in your cup.

The only time coffee has less caffeine then tea is prior to brewing, 1 pound of tea yields 200 cups vs. 1 pound of coffee which yields 40-50 cups.

The ONLY government approved decaffeination processing is ethyl acetate and carbon dioxide. Methylene chloride is NOT a guideline or government approved processing method in the United States.

While we have a limited selection of decaffeinated teas, we guarantee all of the decaffeinated teas sold by Teas Etc. Inc. are processed using carbon dioxide

In summation, with the growing public interest in issues surrounding health and food, accurate labeling is likely to become a major issue in the future. Be a wise consumer. Beware of slick marketing and misleading information. Most importantly drink good, quality tea everyday.

© 2006 Teas Etc., Inc

About The Author

Beth Johnston, owner of Teas Etc., is a noted tea expert, importer and tea enthusiast. To learn more about life style enhancement, health benefits and the ease of brewing loose leaf teas, sign up for our monthly newsletter at www.TeasEtc.com/newsletter.asp or visit www.TeasEtc.com.

This article may be freely reprinted only in it’s enterity and must include the resource box and copyright information.


Thursday, February 14, 2008

Gas Grill Warranties - The Less Said, The Better

by: Will Kessel

The proof of the pudding, so to speak, is the warranty coverage. Generally, the better the burner, the better the warranty.

If this statement is true, then the grill company is willing to stand behind their burners to the point where they will replace their burners for whatever reason for as long as you own the grill, right?

You would assume so, wouldn't you?

So why would a company then limit the conditions where this would be true? There are several valid reasons, among them hostile environment, misuse and abuse.

A hostile environment is a situation where the burner is subjected to forces not within the design intentions, like grilling on the planet Venus, or under water, or inside a burning garage, or something like that. It's an out for the company, especially when you push the envelope. Actually, it is most commonly defined as a grill installed next to a swimming pool; the chlorine in the water has a tendency to do nasty things to grills.

Misuse would be using the grill in a way that is not specified by the manufacturer as "proper," like using the rotisserie at the same time that you have the lower burner grilling a steak. Another way is to grill while the grill is not level. Or another way would be to use the grill when it is dirty.

Abuse is generally an extreme thing, but some people will actually abuse their grill when it doesn't work right. Then they try to get recompense from the manufacturer, retailer, or both, for the harm the abuse creates. Most of the time, it is because the owner doesn't take the time to read the owner's manual. But, just like what you see on "CSI," they can tell if you have tried to adjust the fuel mixture with a sledge hammer rather than a small screwdriver.

These are all valid reasons not to cover a product. Consumers can -- and will -- come up with the craziest of situations where the grill will fail, and it's the manufacturer's fault that they didn't consider the possible failure for the given condition.

That's the primary reason that they will not cover malfunction of the grill when it has been installed in Timmy's treehouse, even though it has been leveled properly, cleaned thoroughly and consistently, and generally cared for like a member of the family: they are not willing to pay for your car after the grill caught the tree on fire, which caught the house on fire, which caught the tree in the front yard on fire, which collapsed on your car in the street -- 50 yards

Here's the deal: the more limitations placed on the warranty, the less faith the manufacturer has in the burner, or the less money they are willing to part with if the burner were to fail. To cover themselves, the company will write in exceptions to what they will not honor; the idea that a "more defined" warranty is a better warranty is false: the "more defined" the warranty, the less that company is willing to cover.

To demonstrate this, the DCS and Star burners are virtually identical; the only difference is the feeder tube, which is ramped up into the burner tube on the DCS and straight in to the burner tube on the Star. You would think that they would carry a similar warranty, but they do not: Star warrants their burner for burn-through, and DCS does not!

Guess who has the more verbiage in their warranty? Yup. DCS. What's the difference? More exclusions.

Let's take a look at the warranties for the burners we have tested so far:

Fire Magic: Warranted for as long as you own your Fire Magic grill; includes burn-through; "limited to personal, family or household use only"; non-transferrable.

Lynx: Lynx's warranty states: "The solid brass grill burners are warranted to be free from defects in material, workmanship and structural integrity when subjected to normal domestic use and service for the lifetime of the original purchaser." Includes burn-through; no replacement burners are available for purchase, notably.

Alfresco: "Lifetime warranty to the original purchaser, covers the main grill burners. This does not apply if the unit was subject to other than normal household use... ...Alfresco Gourmet Grills will NOT cover... ...damage resulting from accident, alteration, misuse, abuse..."

The special section on "Orifice Cleaning" states: "Use a needle to clear any debris. Be extremely careful not to enlarge the hole or break off the needle." Another section of the warranty states: "Clean appliance after each use, and check for blockages, especially at the burner orifices..."

DCS: "Lifetime warranty on all stainless steel components, including stainless steel grill burners..." and: "For proper lighting and performance of the burners keep the ports clean." The DCS warranty does not cover burn-through.

Conclusions:

Cast burners consistently outperform sheet metal burners.

A better warranty is NOT more defined, but less defined.

Look for a warranty that covers burn-through. This would mean that Lynx, Fire Magic and Star are the best-warranted burners on the market.


Wednesday, February 13, 2008

Barbeque Techniques: Two Methods to Consider

by: Richard Cussons

When it comes to barbequing, there are two main schools of thought for the techniques that you can use.

The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.

The second barbeque cooking technique uses heat indirectly. This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you’re cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250ºF. During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method. When you’re using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time.

No matter which method you use, it’s important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbequing properly, it’s important to find that line and stick to it.

If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

As a final note, it’s important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.


Tuesday, February 12, 2008

Hot Sauce – Heating Things Up

by: Chris McCarthy

There is nothing like a dash of hot sauce to liven up even the blandest of all dishes. In fact, true to the genre of sauces all over the world, the hot sauce is not only an accompaniment but also does honors as the prime ingredient in many dishes.

The term hot sauce could not have been more apt for it refers to any hot and spicy sauce made from chilly peppers or chilly extracts and vinegar. Thus, you can have sauces made from any kind of chilly pepper (i.e., the fruits of plants hailing from the Capsicum family) like red peppers, habaneras or tabasco. The Tabasco sauce is the most popular amongst all the hot sauces available.

How hot your hot sauce is going to be is determined by the type of pepper being used. Thus, you have the bell pepper with a barely-there taste at one end of the spectrum and the robust habaneros, which will work up quite a steam, at the other end. Interestingly, it is a substance called capsaicin, which imparts the characteristic heat to the pepper.

The hot sauce is a popular constituent in many Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its most widespread use is, as a barbequeue accompaniment.

Barbecue sauce is poured onto grilled or barbecued meat. It is also used as a dipper. A hot barbecue sauce is usually a blend of sweet, sour and spicy elements and the most popular combination contains tomato flavorings, vinegar and sugar.

Barbecue sauces come in myriad forms, with every region boasting of their native BBQ sauce. Thus you have the fiery Texas variety with a tomato base, the vinegar and tomato based Arkansas variety tempered down by molasses, the white mayonnaise based Alabama type and the black pepper, mustard and vinegar concoction hailing from South Carolina.

For all the fire they spew, hot pepper sauces are easy to prepare.

Take a few peppers (the number wholly depends on how hot your sauce will be) like habanera or tabasco, a cup of water, 1/3 cup red wine vinegar, one bell pepper, a tablespoon of paprika, salt to taste and cumin if you so desire. Chop or grind the peppers and boil it with all the ingredients. Lastly, crush this heady mixture in a blender. Your hot pepper sauce is ready.

A word of caution

While working with pepper and pepper sauces, do remember to don the gloves. Some peppers are nothing short of live ammunition and are known to cause skin irritation and are especially nasty when they get into the eyes.

There is more to a pepper than just the tangy taste. Peppers are storehouses of vitamins A, C and E, potassium and folic acid. So apart from the distinct taste, the hot sauces also impart some nutritional value to the dishes they grace.

The hot sauce holds its own in whatever dish it appears. As the saying goes, like it or loathe it, you just cannot ignore it.


Monday, February 11, 2008

Pierogi Recipe: Potato and Cheese Filling

by: Michael A. Stazko

One of the most popular, if not the best, Polish dishes is the pierogi. Pierogi is a versatile food that can be enjoyed several different ways. It is basically a dumpling that can be stuffed with meat, sauerkraut, potato, or any other filling of your choice. My personal favorite is pierogi stuffed with cheese and potato. Here is the recipe:

Dough:

2 cups of flour


3/4 cup of warm water


1 egg


1 tablespoon of vegetable oil


1/2 teaspoon of salt

Filling:

2 large or 4 regular sized potatoes


3 slices of Velveeta Cheese


2 tablespoons of cream cheese


salt and pepper to your liking

Directions:

Peel the potatoes and cut them into small pieces. Put the potatoes in a pot of water and bring to a boil. Reduce the heat to medium/high and let the potatoes cook for 20 minutes or until soft.

While the potatoes are cooking, start making the dough. Spray and coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil to the bowl and stir. Then mix in the flour and salt until you make a dough. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. Roll the dough into a ball, put it under plastic wrap, and let it sit for 30 minutes.

When the potatoes are done cooking, drain the water out of the pot. Add the Velveeta and cream cheese along with some salt and pepper. You can also add a small bit of milk to make the potatoes easier to mash. Then mash the potatoes until they are smooth and fluffy. Let the potatoes cool.

After you let the potatoes cool for about 15 minutes, your dough should be ready. Take a large piece of dough and flatten it out, with a rolling pin, on a table coated with some flour. Use a circle cookie cutter and cut out pieces of dough. With a teaspoon, scoop a small amount of the potato filling and put it in the middle of a piece of dough. Close the dough around the potato and pinch shut with your fingers and a fork. Keep repeating this process until you run out of dough or filling. This should make about 20 pierogi.

When you are done making the pierogi, boil them, five at a time, in a pot of water for two to three minutes, or until they float. Then fry them in pan with butter. Now they are ready to eat. You can top them with sour cream, onion, bacon, or your favorite gravy. Either way, this is a dish you are sure to enjoy.

You can get other recipes and home improvement tips at http://www.buyandsellnorthtexas.com.


Sunday, February 10, 2008

Eat Moderately

by: Anna Maria Volpi

The first step to loose weight and be healthy is to control your eating habits. Loosing weight starts with eating moderately.

Did you know that your new automobile is likely to have a larger cup-holder than your older model? That restaurants use larger plates, bakers are selling larger muffins, pizzerias have larger pans, and fast food companies are using larger French fries and drink containers than 20 years ago? Did you know that identical recipes for cookies and desserts in the old editions of “Joy of Cooking” specify fewer servings?

It is evident to all of us that overweight and obesity have increased sharply in the USA in adults and children in the last few years. Since studies show that activity of people has not changed much in the last decades, the increase in body overweight must come from a change in the food intake. Considering that about half the people in the USA consume their meals outside the home, the portion sizes become an important factor in the increase of body overweight.

The American Journal of Public Health published a study about the current sizes of portions in restaurants, fast foods, and food manufacturers. The authors compared the data with the sizes of the past 30 years, and they came up with some amazing numbers. First they noted that all the portions offered in every category exceed by far the guidelines of the USDA and the FDA. Cookies are seven times bigger than recommended, cooked pasta five times larger, muffins three times larger, and so on.

Then they discovered that portion sizes began to grow in the 1970s and have continued to grow at the same rate as body overweight. Food and fast food companies today promote larger items and use larger sizes as selling points. Widespread price competition has induced manufacturers to introduce larger items as a means to expand market share, since they discovered that profit rises when the product size is increased. In the mid ‘50s Mc Donald offered only one size of French fries: that size today is called “small”. The food industry invests billions in making their products more attractive, sexier, saltier, or sweeter and we are vulnerable to their promotions. This happens at a moment when we became more sedentary and kids spend longer hours in front of the TV or their computers.

Going to Europe or other countries we see some striking differences in the food habits. First of all there is not so much advertising about food. Most of the Italian TV ads are about basic ingredients such as olive oil, wine, and pasta, and not so much about prepackaged food or fast food chains. In addition the portion sizes are considerably smaller than in America. I recently had dinner in a steakhouse and the smallest portion available on the menu was a 10 oz filet mignon. That is about three times larger than the average size of a portion of meat in Italy.

I noticed myself many times that people moving to the USA from other countries would gain weight in few months. There is no doubt in my mind that the large amount of food we ingest today is one of the main causes for the general growth of overweight in America. This doesn’t affect only people with a weight problem, but also those who are maybe only a few pounds over and struggle to control the size of their waistline. In an environment where lifestyle and advertising pushes to eat out more and in larger quantities it is imperative that we learn how to control ourselves.

One very good way to start I learned from a trainer at the gym, and I encourage everyone to try. It is very simple: On a notepad write down everyday for a week everything that you ingest. Take note of the quantities, not only for the main meals, but even the smallest things such as drinks, candies and snacks. Then with the help of a calorie chart add up the numbers. Many people say “I don’t know how I gain weight. I don’t eat very much”. I bet they are ready for a big surprise. It is incredible how all those little things we munch during the day add up to a large number of calories.

After the shock, the realization will come that something needs to be done. First it is important to understand what a regular portion looks like. 3 oz meat: is approximately the size of a deck of cards or a bar of soap (when was the last time you saw a steak of that size?); 3 oz fish: the size of a checkbook; 1 oz cheese: the size of matchbox; one medium potato: the size of a computer mouse; 1 cup pasta: the size of two eggs.

When eating out choose the small or medium sizes instead of the large ones. Ask for half of the meal to be packed to go. Share your portion with a friend. Don’t eat the bread and butter before the meal. For your home don’t buy a lot of food, but buy single serving packages. If you snack don’t eat from the bag, but place a few chips or crackers on a dish. Cut in the amount of sauces, mayonnaise and cream cheese, and use low calories types. If you are a big eater fill yourself with a large quantity of vegetables and eventually fresh fruit.

In conclusion: Everyone that tries to keep weight under control knows how difficult it is. The first step is to be inventive in ways to reduce the sizes of the food portions.

About The Author

Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria website http://www.annamariavolpi.com/ for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter.

Permission is granted for this article to reprint, distribute, use for ezine, newsletter, website, as long as no changes are made and the copyright, resource box, and active link to her website are included. Please inform Anna Maria if you use of this article: anna@annamariavolpi.com


Saturday, February 9, 2008

Eat Healthy Foods - It Makes Sense!

by: Edwina Hanson

We all know the importance of eating healthy foods for their vitamin and mineral content. However, in recent years, scientists have discovered that there are hundreds of substances in food that have healing and disease prevention properties.

So why, if there are foods that will heal many of our common ailments, have we not heard more about them? Maybe it's because, just as we've become a fast food society, we've also become a fast cure society. We're always looking for the easy way to cure and prevent diseases by just popping a pill.

Just look at the increasing number of ads on TV and in magazines for drugs. Often the side effects are worse than the disease they're meant to prevent or cure!

Wouldn't it be better to use natural remedies? Remedies with no side effects, to cure and prevent diseases? Of course it would! That's why I decided to write this article. Here's to a healthier life!.

Perhaps as a child you were told by your mom to eat all your carrots because they were good for your eyes? As you grew up, you may have cynically been told by others that this was just an "old wives tale". Guess what, recent studies have shown that Mom was right! Foods can prevent eye disease, heart disease, arthritis and much more.

Some Basic Science:

In recent years scientists have discovered that foods contain "phytochemicals", which is a fancy name for naturally occurring chemicals. This is not the same as nutrients, which we all know are the substances necessary for sustaining life.

Phytochemicals have properties that can aid in disease prevention and cures. Scientists have identified thousands of these chemicals in the foods we eat and a single serving of fruit or vegetables can contain as many as one hundred different phytochemicals.

The most commonly known phytochemicals are the antioxidants. Antioxidants protect our cells from damage by toxic substances and free radicals (a by-product produced by our bodies which converts oxygen into energy). Free radicals can damage cells in our bodies which can lead to disease. Antioxidants protect the body from oxidation and reduce the risk of acquiring many common ailments.

The full article is a big one and covers:

Fruits and Vegetables


Healing Properties Of Fruits


Healing Properties Of Vegetables


Seeds, Nuts, Oils and Fish


Healing Properties Of Seeds, Nuts, Oils and Fish


Grains


Healing Properties Of Grains


Healing Properties Of Beans and Lentils


Healing Properties Of Herbs and Spices


Healing Teas


Other Healing Foods

Hit the link below to continue reading it.


Friday, February 8, 2008

History of Napa Wine

by: Abhijit Dey

History of Napa Wine:

"Napa" means a land of plenty. This part of world is full of rivers, migrating birds especially waterfowls and the valley of greeneries with plenty of wildcats, elk, black bear and grizzlies. But the most precious asset of this valley is the winegrapes.The early visitors like George Calvert found the valley's wine grape productivity skill. He took the initiative to harvest wine grapes in this valley in 1836.The other main pioneers of this project were John patchett the first person to plant vineyard commercially along with Hamilton Walker Crabb,who researched with over 400 species of grape.

The wine grape revolution was further carried by Charles Krug who started the winery business in 1861 and according to the statistics there were almost 150 wineries working commercially by 1889.Some earlier wineries were Schramsberg (founded in 1862), Beringer (1876) and Inglenook (1879).As the life is not always the bed of roses, the rapid growth of wine industry faced the prices crash problem and the phylloxera - a North American species of insects gave a stunning blow to the vintners by attacking the wide areas of wine grape.

Wine Prohibition and its after effect:

The bigger threat faced by the Napa Valley's wine business in 1920, with the enactment of Prohibition. All vineyards were

Dissipated by the owners and winemakers switched to other businesses for next 14 years. Some surviving wineries were operating on Sacramental wine production. As a whole, the wine market of Napa Valley was flopped down. With the withdrawal of prohibition in 1933, the renaissance of Napa wine commenced with an era of recovery and followed by fabulous growth.

Early Vintners in Napa Valley:

The wine history of Napa Valley witnessed another turning point in early 1940; when a band of vintners meet together to share their own concepts on grape harvesting and wine marketing under a friendly atmosphere with some good food and wine. This group established an association of Napa Valley Vintners, a driving chamber of commerce devoted for the advancement of Napa wine both in the country and abroad.

Napa Wine Growers:

The grape growers of Napa Valley were not so organised before mid-70's.But things were changed in 1975 when Napa Valley growers joined their hands with the vintners to reach the common goal of advancing the Napa Wine throughout the world.

Charity:

A new face of Napa wine revealed in early 1980's when the Napa Valley auction was first time sponsored in Meadowood resort. Since then, this vintner’s fraternity-sponsored Napa Valley wine and food festival has become the most successful charity wine event. Participants from different part of the world used to come here and celebrate the fest. More than $60 million fund has been raised for the benefit of health, social affairs and youth programmes.

These days’ total 300 wineries are operating in Napa Valley and both the growers and vintners are implementing all the contemporary technologies blended with age-old methods.

Roles played by the Vintners to make Napa Wine popular:

The vintners are a local business group with an effective participation of more than 290 wineries, presenting the heritage of vintners and grape growers - working and wooing for the development of this wine producing region.

The vineyards have been part of the Napa Valley for over 160 years. The first vineyards was planted in 1836 and the Napa town was established in 1848,at that time there were 70,000 vineyards which enhanced to 2,00,000+ by 1860.Wines from Inglenook, Charles Krug, Beringer and others received the international fame in the late 19th century.

The original activists of Napa Valley vintner's fraternity often called themselves as a "food-loving and drinking society”. They set their focus more in hospitality and marketing services of Napa wine across the world. It gives the Napa wine a unique face throughout the world.

Problems and Threats faced by the Napa Wine:

In addition to phylloxera attack and Prohibition in 1929 there were some other problems faced by the Napa wine industries; such as the after war effects on the market. That time the industry was running out of capital, human resources and raw materials. These problems were the reason behind the establishment of Vintners association in 1943.

Official Target of Vintners fraternity:

1. Commitment to the future development of Napa Valley's land, wine and society.

2. Providing a common and unified voice to uphold the interests of the vintners.

3. Meeting challenges threats more actively and invent new ideas to make Napa Wine popular.

Thursday, February 7, 2008

Wine Tasting for the Average Joe

by: Jason Connors

Going to a wine tasting can be a very fun and enjoyable experience. However, many people do not attend for fear of not knowing exactly how to act or what to do. There no great mystery to wine tastings, just a few things you should remember.

As far as etiquette, usually the ladies are served before the gentlemen. Some wine tastings offer you bottled water. Use this to rinse out your mouth between tastings so your palate is clean for the next wine. There is often unsalted and unflavored crackers and bread to help palate cleansing as well. You should always handle the wine glass by the stem. This helps avoid heating the wine with the warmth of your hands, thus altering the taste. Avoid wearing strong perfumes and colognes to a wine tasting. That may take away from not only your smell, but also that of the other guests. Also, avoid smoking, gum, and mints before and during a wine tasting to be able to enjoy the full flavor of the wine.

You can tell a lot about a wine just by looking at its color. When you attend a wine tasting, the glasses should always be clear so you can get a good look at the wine. The tables may also be covered with white tablecloths to help you see the wine's color clearly. Do not let the wine name full you. For example, white wines are not white in color. They may range from yellow to green to brown. Red wines range in color from pale red to a deep brownish red and often become lighter with age. Sometimes the color of a wine may indicate age or flavor. You may be able to tell the age of a red wine by doing a rim test. Tilt the glass slightly towards the rim of the wine glass and look at the wine. If the color of the red wine is more of a purple, it is usually a younger wine. If the color of the red wine is brown, it is an older wine.

Another thing you may have seen people do before they taste wine is swirl it slightly in the glass. This is to help open up the wine's flavor. Remember that the wine may have been in a bottle anywhere from six months to many, many years. When someone swirls a wine, it helps release the flavors. Just like when you're cooking at home and stir the food to help blend the flavors.

The color of the wine is just one aspect you will want to look at when you attend a wine tasting. You will also want to smell the wine. After swirling, this is the next step in the tasting process. You have probably seen people smell wine before and wondered why they did it. Smell plays a very important part in what we taste. Researchers have determined that perhaps as much as 75% of what we taste is actually based on what we smell first. You can smell your wine one of two ways: taking a small whiff to get an idea of how the wine smells, then a deeper whiff or take one deep whiff. After smelling the wine, take a minute to think about the smell. You do not want to immediately taste it after smelling but give yourself time to explore exactly what you smelled.

Finally, you will need to know is how to taste the wine properly. Your tongue has taste buds in both the front and back. These taste buds can detect bitter, salty, sweet, and sour flavors, but some are more sensitive than others are. There are three steps in tasting a wine: the first impression, the taste, and the aftertaste. The first impression happens when you take your first drink and the wine actually hits your taste buds. It should awaken your sense to the wine. After taking the first drink, you should swish the wine around your mouth for a few seconds to let all your taste buds discover the full flavor of the wine. Think about what the wine tastes like. Is it light or heavy? Is the smooth or harsh? The aftertaste is the sensation that remains in your mouth after swallowing the wine. How long did it last and was it pleasant?

Before attending a wine tasting, it may help you feel more confident to read about the different types of wines. This will give you a better idea of what to look for as far as flavor and taste. Next time you are invited to a wine tasting; do not be afraid to go. You may be missing a great experience!

About The Author

Jason Connors is a successful writer and wine connoisseur providing valuable tips and advice on wine cellar design, wine making, and wine basics. http://www.about-wine.net.


Wednesday, February 6, 2008

Coffee - To Freeze Or Not To Freeze?

by: Dean Caporella

It was 6am and I'd just arrived at my local gym. As I walked into the entrance area I sensed that smell of all smells wafting across the foyer - the fine aroma of a well brewed coffee. It was my favorite part of the day.

I wandered over to the cafe run by two close friends of mine, Tim and Jason and dispensed with my greeting in a usual cheerful manner. "Hi fellas. Give me one short black espresso straight up!" They looked at each other almost desparingly. Tim said, "How does he do it. No one should be happy at this time of the morning."

Yes, I was a morning person and loved it. My ritual was to have an espresso before I donned the workout gear and "hit the weights." I'm not sure about you but it works for me! Anyway, no one would have predicted what was to follow. Mornings are for "blowing off the cobwebs" aren't they? As I was about to take my first sip of coffee Tim asked, "So what's up?"

I responded, "Nothing, everything is perfect." There was a short pause. I suddenly remember an article I read two days ago in the local daily about the do's and don'ts of freezing coffee. I thought to myself..."These guys love talking coffee, I'll pose the question."

"Hey Tim, I've heard freezing coffee produces a better tasting drink and a superior aroma..." And before I could say anymore he chimed in with a loud and definite, "Rubbish, where did you hear that!"

"Oh oh," I thought, "I've touched a nerve." I paused briefly somewhat wounded by his response. "Hey, don't bite my head off. I'm just telling you what I read in the paper."

"You freeze coffee and you run the risk of it going stale,"he replied."Ever heard of "cold burn?"

"No," I said.. "Well, maybe. Is it like frost burn?"

By this time, Jason, who was listening in the background, couldn't stay out of the argument and interrupted me.."Dean, if you want to freeze your coffee go ahead. I recommend it." Tim butted in and said sarcastically, "Oh yeah, why is that expert?"

I had started something. "Hey, who knows," I thought. "If this continues on I may not need to go upstairs and work out."

Jason turned to Tim and in a quiet,contolled manner pointed out.. "Listen, you know and I know that freezing will significantly slow oxidation where as leaving coffee at room temperature will dilute the CO2."

Tim half chuckled and replied, "Where did you hear that. You know, you jump onto every new fad that comes along."

Jason was quick to hit back, "It's not a fad. Believe me, you'll get a better tasting coffee if you put them in the freezer. You should listen to the real experts."

"Eggsperts more like it," Tim, turning away, said almost "under his breath."

"What was that," Jason asked curiously. "Did you say something?"

Tim responded, "So you like that horrible freezer taste do you?"

"No, I don't," Jason retorted. "Just use commonsense. You've got to make sure the bags are tightly sealed. The coffee will stay fresh."

"Fresh my..." and by the time Tim could finish I had to intervene. I couldn't believe such a heated debate could be caused over whether coffee was better frozen or left at room temperature. "Fellas, come on, let's not quarrel. You're both right," I suggested to them trying to make the peace. "Anyway, I'd love to stay and chat but I've got to go."

As I walked upstairs to the weights room it suddenly struck me that here we have two guys, both long time baristas and who own their own cafe, yet have differing opinions on coffee. Personally, I always freeze my coffee, but that's just the way I like it. How about you?

About The Author

Dean Caporella is a professional Journalist and Sportscaster who takes a wide interest in a number of topics. Coffee is one of his favorite subjects. He's been drinking it since he could walk... "My mom used to make me warm milk with a dash of coffee. I loved to "dunk" biscuits in it. And you know what. I still do!"

Coffee is just about everyone's favorite drink topic. Almost daily there is a new study done somewhere in the world about why we should cut down on coffee. I love it. Visit my website at www.coffeemakerheaven.com for all the latest news and info.

Visit Dean's website at www.coffeemakerheaven.com for all the latest news and information on the world's favorite drink...coffee!


Tuesday, February 5, 2008

How To Enjoy A Good Cup Of Gourmet Coffee

by: Anthony Tripodi

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.

About The Author

Anthony Tripodi is the webmaster of http://EndlessCoffeeBreak.com - The Guide To Coffee. For more information about coffee including speciality coffee drink recipes, ideas and equipment, visit http://www.endlesscoffeebreak.com.