Food Technologies

Better Taste for Barbeque Tips

2011-07-14T19:10:00.000-07:00

We all know that for some reason, many people to take responsibility for the barbecue grill, and each time this option, and often on the grill a variety of reasons, the volunteers have already been destroyed, the wind too much fire pushed the fire, meat is not good, etc.

For more information on how to succeed no grill, grill the meat, and experts in all types of building a fire, light a few simple rules about how to use the grill and some advice about fire. He wants to control the basic rules of fire will be more likely to eat when you have a nice grilled meat, and if the law is more difficult to maintain, then slowly and conscientiously, what you do.

Most people think that grilling is much more than they thought would be a lot of problems to the table grill, the head of the network people are hungry, to visit them on the grill and a host of tips and tricks, and some people go, how it works, because they are too hungry to start. The best thing is knowing that the plan is determined by the time the meat should be ready and light the fire 20 minutes before, when the growth of the fire is not a problem, but down, it can be a very big problem.

There is a little "something to eat before you start, or in the kitchen stay focused on quality and do not take the time to cook the meat to prevent that nothing good about 30 minutes before loading on the grill, it helps the meat is cooked perfection.
In most cases you want the grid is not flames, but the heat will have to decide that he needs enough heat, or heat. The heat of the fire, or just something you wave that increases when the fire, a little water to kill some more "hot spots and reduce heat to reduce the time, you can not use large quantities of water, because if provides a good opportunity to kill the fire to run to the end. If you are not sure about the heat, you can expect, rather than a piece of meat and 10 minutes to see the effect.

Remove fat from meat before cooking, the fat will increase the heat when the network begins to flow, and in some cases, if the fire is too strong and really get the meat in an oven to note that c 'is a disaster for people to eat the meat. Anyway, if you cook a type of meat you've never cooked before, you can always check the heat before the meat on the grill was the beginning of the grid ahead of time, and to test the meat for 15 minutes and see if this is the right thing for him.

Wine Bottling and Syphoning

2010-02-24T17:40:00.000-08:00

by: James Wilson

The ideal utensils to use for wine making and boiling ingredients & juices are those of good quality enamel. Those sold under a brand name are most reliable. The utensils must not be chipped.

It is almost impossible to pour clear wine from one bottle to another without stirring up the lees. Because of this, it is a good plan, to siphon off the clear wine when rebottling it.

Using about a yard and a half of surgical rubber tubing or plastic tubing, siphoning is a very simple operation. First, put the bottles or jars of wine on a table and the empty bottles on a stool or box on the floor. Next, put one end of the tubing in the first bottle of wine and suck the other end of the tube until the wine comes; pinch the tube at your lips and - holding on tight - put this end in the empty bottle and then let the wine flow. As the level of the wine falls, lower the tube into it, being careful not to let it touch the lees. When nearly all of the wine has been transferred, pinch the tube at the neck of both bottles, put one end into the next bottle and allow the wine to flow again.

In this way a constant flow is maintained and you have bottles of crystal-clear wine. The sediment from each bottle may be put together; this will clear in time to leave a little more wine.

Most of you will already have heard of one or other home-made wine and will have decided which to make. For those who have not yet decided, preference for a 'port* or 'whisky' may be the deciding factor and this must rest with yourselves.

I would advise you only in this: make, say, a gallon or a half-gallon of a variety of wines and then decide which you prefer over a period of time. I have whittled my own preference down to nine different wines which I brew regularly according to season, leaving the dried fruit for the time when fresh fruit is not available and when roots - potatoes, etc. - are too fresh for wine-making purposes.

NOTE:

Different recipes will call for slightly different approaches, but it must be remembered that whatever else has to be done, the brew must be kept in a warm place throughout the fermentation period, and that the process after fourteen days* fermentation in the tub is the same with all recipes.

Now select your recipe and go ahead with your wine-making, bearing in mind all that I have warned you about.

About The Author

James Wilson owns & operates www.e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you're interested in making your own wine, visit www.e-homewinemaking.com today and sign up for the FREE wine-making mini-course!

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Some Stuff About Cheese

2009-08-10T20:37:00.000-07:00

by: Jerry Powell

Setting out to find a new cheese to add to your life is a great way to spend a weekend afternoon. There are some great spots in just about every city to explore new tastes. Once you find your new cheese, having it loose its flavor or dry out before you can share it with others is a sad moment. So let's talk about caring for the cheese.

As a rule, you shouldn't slice up your hunk of cheese before you are ready to use it. Unpasteurized cheese will begin to loose subtlety and aroma once it is sliced and more area is exposed to the oxygen in the air. So keep them in hunks as long as you can.

Find out from your cheese vendor, or from searching the Internet, what conditions were used to mature your new found cheese. Storing your cheese in the same conditions is often the best way to keep it flavorful. For hard, semi-hard and semi-soft cheeses the normal storing temperature is about 8-13 C (about 46 degrees Fahrenheit) for example. Cheese stored in the refrigerator should be removed about an hour and a half before serving, letting the cheese warm up allows the flavor and aroma to develop.

Keeping your cheese wrapped in waxed paper is much better than a plastic wrap or plastic container. Waxed paper, inside a loose-fitting storing bag will not lose humidity and will maintain air circulation. Plastic will often condense air and trap moisture. One exception to this would be blue cheese. Mould spores from blue cheese spread quickly and easily. If they stayed on the cheese that would be fine, but they don't, and quickly spread to anything close to them. Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.

Most cheese are like sponges for other strong smelling odors, so you don't want to store cheese next to the garlic dip, or anything that might damage the cheese's flavors.

So what cheese should we be looking for? Really it depends a great deal on what we might be serving with the cheese. If wine is on the list, then that may make it a bit easier to narrow down a good new cheese to bring home.

The rule of thumb for finding cheese to serve with wine is: the whiter and fresher the cheese the crisper and fruitier the wine. White wines normally go better with more cheeses than reds wines do, but a dry fresh red wine goes very well with soft cheeses, especially goat milk types. Light fruity red wines are often the best matches for other cheeses, but the heavier reds are a hard match with cheese. Sweet wines a great with the cheeses that have a high acidity, the contrast in tastes is often very enjoyable. Dry champagnes a great choice with bloomy white rinds.

The matching of cheese and wine is such an old culinary tradition that when you are first starting out on the matching exploration of these two, try combinations which include cheese and wine from the same geographical regions. There are probably good reasons they make the cheese and wine they do.

Personal enjoyment is the last and final line of judgment. So enjoy yourself and have a great time exploring new tastes.

About The Author

Jerry Powell is the owner of a popular site known as Gourmet911.com. As you can see from our name, we are here to help you learn more about different kinds of Gourmet food and Wines, Coffees from all around the world.

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The Greatness Of Gumbo

2009-08-10T20:36:00.001-07:00

by: Kirsten Hawkins

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. Filé, 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.

About The Author

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.

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Soul Food

2008-03-30T19:58:00.000-07:00

by: Troy Pentico

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.

About The Author

Troy Pentico

Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes. http://www.tastychef.net

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Save Money The Crock Pot Way

2008-03-26T19:52:00.000-07:00

by: Lisa Paterson

Saving money – is something we would all like to do. Whether you are struggling to manage day to day or earning a six figure salary, saving is something we all think about.

There is one thing we can all save on. The one thing we all do, every day, several times a day.

We all … Eat.

And food these days can be so expensive. It is quite easy to go to the grocers and spend your entire weeks pay just on food. Meat especially can put a hole in anyone’s budget.

After a long day at work, the last thing you want is to spend the rest of the day in the kitchen preparing dinner. So the quick option is often just to fry or grill up some steak. But this is expensive. And frying those cheaper cuts of meat – ugh!

You have heard the old saying ‘tough as old boots’.

They end up so tough, that even if you do manage to eat them; you will be lucky not to chip a tooth or dislocate a jaw; both of which cost even more.

How about if you could save money on your food bill and save hours in the kitchen at the same time?

Well the solution for you is . . . the Crock Pot.

It allows you to turn those cheap meat cuts into not only edible, but absolutely delicious meals. And, does it all, while you are at work.

This is not some new gimmicky thing you see in info-commercials on late night television. This is a real kitchen appliance that has been around since the early 1970’s.

It uses low heat and a slow cooking method which tenderizes the meat.

Just put the vegetables and meat in the pot in the morning on the way to work and come home to the delightful aroma of dinner ready in the evening.

Save money - the cheapest meat cuts are the best ones to use, they are full of flavor and appreciate the long cooking time.

Happy Crock Cooking

Lisa – “The Crock Cook”

About The Author

Lisa Paterson is the author of http://www.a-crock-cook.com, a unique site dedicated to Crock Pot Cooking. Her and her husband Neil, share their own family Crock Pot Recipes with you. Each and every recipe has been cooked by themselves, so you know each recipe will work.

**Webmasters Please Note - If you wish to use this article then the above static link to http://www.a-crock-cook.com must be included.**

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White Bread

2008-03-25T19:48:00.000-07:00

by: David McCarthy

White bread is a subject that is constantly being raised in recent times when such things as intestinal and bowel problems arise. The common belief is that it acts like a glue once inside the intestines and prevents waste taking its normal course. Depending upon whom you listen to it is a cause of digestive disorders, weight gain or even bowel cancer. I am yet to see conclusive evidence but there is a mass of circumstantial evidence to back each prediction.

White bread is by far the most popular because it is mass-produced, specifically for supermarkets, and is usually sold at lower cost than better quality breads. Children love it because it doesn’t require so much chewing and can be swallowed en masse. Parents seem to like it because the children complain less about it than they do whole grain breads. However, we live, we are told, in an enlightened age and are becoming more aware of the importance of what we eat today to our future health and well-being; after decades of attempting to shorten our lives through inappropriate diet.

The fact of the matter is that our digestive system does require roughage to function properly. This is even more necessary today because so many people lead inactive lives. Where our grandparents used to toil physically to burn up calories and keep their bodies functioning we, of this generation, do not lead such an active lifestyle therefore we need to rely upon diet to maintain body fitness.

It is necessary to find roughage at every opportunity. This can be achieved by following the advice of the food pyramid and that indicates using whole grain breads rather than white. It also means that we should be increasingly aware of claims that certain white breads are high in fiber; according to USDA we should be eating whole grains in the perfect diet.

Together with your whole grain bread you should include foods from each of the five food groups each day. The groups are:

1. Fruits.

2. Vegetables.

3. Calcium foods.

4. Grains.

5. Proteins.

Detailed information of these food groups can be found in a previous article at:

http://www.recipesmania.com/article-food-pyramid-1.html

Please remember that life is meant to be fun and it cannot be fun if you are unfit or unwell. A healthy diet today means more fun years tomorrow. Only you can make the decision and you should make it today and get started immediately. This is the only life you have it isn’t a dress rehearsal.

About The Author

David McCarthy is webmaster at http://www.recipesmania.com a website dedicated to freely sharing knowledge about food, diet, recipes for all occasions together with a section for weight-watchers and a free weight control program.

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Bartending Pro Tips Part 2:

2008-03-23T19:45:00.000-07:00

This article is a continuation of Bartending Pro Tips Part 1: How to Make Money and Have Fun With a Career In Bartending

by: Steve Landen

8. If there is trouble or violence try, at all costs, to avoid coming out from behind the bar. Raise your voice and attempt to take control verbally, while you are dialing 911. Many bars do not provide security. A personal friend of mine came out from behind the bar and hit an assailant with a full bar bottle since the assault was against a woman. That bartender (who owned the bar) is still in prison not because the bad guy died days later, but because the bartender “came out from behind the bar.”

9. Tip jars are sort of an optional thing, depending on the type of bar. If you follow the sort of relationship-building techniques I have suggested, then when your customer is cashing out it should be a face-to-face, handshake-to-handshake experience They are a lot more likely to deal with you fairly (maybe show off a little bit too) than if they can sneak a few quarters and a dime into a tip jar when you are busy. If you have waiter and waitress staff, one surly server can easily cost you a considerable amount, and that is only if you ever even see their tips. Tip and bar/service accounts should, in my opinion, be kept separate and are in many establishments.

10. That naturally brings me to keeping the other staff happy! Their ability to make money has to do with how well the drinks are made and how quickly they can deliver them, so there is a delicate balance between your bar customers and the table customers. Keep an eye on your own customers, and try to anticipate when they might need another drink. Take care of it, in advance, and if you you are filling table orders (very important) always acknowledge your bar customers and let them know that you noticed. Assure them that their drink is coming right up!

11. Even if it is not within your job description, help the table staff clean up and flip the chairs. Support them any way you can. The only time I would ever advise coming out from behind the bar would be in defense of the staff, and, even then, yell loudly, several times (to staff mostly), for someone to call 911. They will need to know that they have your support (even in if your place of employment has bouncers), so just always do what you can to protect their sense of having a good place to work because, in spite of all your efforts to provide a fun atmosphere for your customers, unhappy staff can detract from that.

12. When you have time, spend time talking with your customers. Don’t sit on a stool sipping a coke and obviously trying to find some time alone, even if you are “on break.” You can be on break at home. Talk news, talk about local folks and interesting places, but more importantly try and get them talking about what is important to them. They aren’t in a library, they are in a bar, and maybe they want to talk, a lot more than be talked to. It’s easy to walk away when you get busy; they can wait and, if they can’t, start gauging their intoxication level.

13. Thank every customer for having spent their time there with you and, if possible, shake their hand. That sort of thing means a lot to people and will keep them coming back. Look them in the eye, particularly when they are cashing out. (Tip Time)

14. If that moment isn’t available, because you are otherwise involved, when you see them rise to leave (and you are sure the bill is cleared), just yell over your shoulder “Hey (name) thanks! Be careful and come back, OK?”

15. Study any bartender’s book on mixed libations carefully, but it’s just as important to watch your co-workers mix drinks. It is a craft that can be learned from experience. If anyone requests a drink that might be from their local area, or by a name you are not familiar with, don’t be ashamed to say “Hey, I don’t know it but I’ll make it right now. Teach me!” They will usually be proud to.

Some bars are just crazy some nights, or are just always that way, and you might be one of four or five bartenders with very little time to employ some of these techniques, especially with loud music or live bands. I know, I have worked in them as well but, even so, you will have brief moments when you can utilize these suggestions and, believe me, they will pay off. Even with multiple and busy bartending situations, customers will seek you out, try to sit near where you are working and, when you aren’t working, they will ask when you are going to be working next.

By the way, once you have a “following,” changing jobs is easy!

Bartending is a fun, interesting and lively job! I have made up to $50,000 a year bartending as a second job!

Find a place you enjoy living, a bar you like and ENJOY work for a change!

About The Author

Steve Landen has been bartending for half a decade. He is a contributing writer for Bartending-World.com, a bartending school resource site for current and aspiring bartenders.

info@bartending-world.com

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Bartending Pro Tips Part 1:

2008-03-23T19:42:00.000-07:00

by: Steve Landen

In a bar, you will find an interesting and diverse community of people who will seek out fine bartending, not only for the relaxation and camaraderie, but also for a familiar and comfortable environment where they are recognized and accepted. For many people, in this competitive and aggressive world, a bar may be a sole source of sustenance for those basic things that are so essential to us all as humans. We are, after all, social beings.

Who doesn’t recall an episode of the television series “Cheers” when every time one of the leading characters would walk in, the entire bar would erupt in the chorus of “Hey Norm?”

Few of us are entitled to such a universal form of recognition and instant acceptance from bar patrons, but an excellent bartender can provide almost the same sort of experience for customers.

I bartended to work my way through both undergraduate and graduate school, and have gone back to it several times when I grew weary of corporate life. The money (if you do it right) is about the same anyway, and, admittedly, it is tiring and demanding, like any job, but it is a heck of a lot more fun!

Every bar is different in its nature and appeal (strip bar vs. a restaurant’s cocktail lounge), so this is not a “one size fits all” but, for the most part, if you follow these few words of advice, you can make it both enjoyable and very profitable!

1. Welcome all of your customers as though you know them and introduce yourself. Remember their names and welcome them, using their names, the next time they visit. (Keep a legal pad if you need too, “gray beard, thick glasses, name George, drinks Bud”…and any quirks you can note that will help you recall. Failing that just say “Hey good to see you again!” Just think of it like if you were having a party in your own home.. It’s easy!

2. Always keep in mind what their drink of choice is and be prepared to offer them their preference. You should already know the names and preferences of your regulars.

3. If a customer comes accompanied by a date or companion, treat them both as if they are royalty, address the customer as in “Wonderful to see you again, Mr. or Ms so and so (if they are a regular). And what can I do especially for your guest?” Be sure to use the finest glass for their friend. If you treat them with that sort of respect, you cannot only expect a nice tip, but you can bet that they will be back over and over, and looking for you.

4. Yes, do remember jokes. Remember them when you hear them and study them on the Internet. Internet jokes are so boring that most of us just delete them, but ahhh…the telling of a joke is just that, it is the delivery and the story telling that makes it both interesting and amusing. Be prepared to have at least two new ones on every shift.

5. Your smile and your obvious enjoyment of both your job and your customers are worth a lot more than tossing bottles about or doing circus tricks. If you can do it, well it doesn’t hurt, but most folks are there for a drink, company and the respect and recognition that they don’t receive in day-to-day life.

6. Depending on the policy of your employer, when customers come in for the first time, and have just one beer while reading the newspaper or looking around, and then start to leave, slide them a free beer/drink and say “I am glad that you came in and I have enjoyed your company,” (calling them by name, of course). “My name is so and so, and please do come back.” Pay for that beer/drink out of your tips if you must; you will get it back, ten-fold.

7. Remember that these are customers. They are not really your buddies, so stay professional.

8. Though you will have many opportunities for intimate encounters, stay focused on your career and that you are there to make a living. Don’t ever forget that “one night stands” are never just that in the bartending world; the customer you became close with will likely be sitting on the other side of the bar, within a few days, regardless of how much you regret that moment.

Tips 9-13 are not listed due to article length constraints. Please visit our website listed in the resource/bio box for part two of these bartending income generating tips or look for Part 2 of this series on this website titled: Bartending Pro Tips Part 2: How to Make Money and Have Fun With a Career In Bartending!

About The Author

Steve Landen has been bartending for half a decade. He is a contributing writer for Bartending-World.com, a bartending school resource site for current and aspiring bartenders.

info@bartending-world.com

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Cheese Making Through the Ages

2008-03-22T19:41:00.000-07:00

by: Jean Feingold

The many different types of cheeses available mean there is something to suit every taste. It is generally believed that cheese was first made in the Middle East. Legend has it that a nomadic Arab made cheese by accident when a saddlebag filled with milk fermented due to the hot sun and the galloping movement of his horse.

Early cheeses were not the solid products we eat today. They were simple curds and whey, like what Little Miss Muffet ate. The curd is the solid part while the whey is liquid.

Workmen making cheese are depicted in Egyptian hieroglyphics. In ancient times, the whey was eaten immediately while the curd was salted or dried for preservation. The Roman Legion helped spread the art of cheesemaking throughout Europe and England. The monasteries and feudal estates of Europe made great improvements in cheesemaking during the Middle Ages. Many of the classic varieties of cheese enjoyed today were developed by monks. During the Renaissance, cheese decreased in popularity because it was considered unhealthy. By the nineteenth century, sentiment had changed and cheese production moved from farms to factories. No one involved in the early history of cheese could have imagined that today people would buy cheese online.

While most cheeses are mass produced today, some artisanal cheeses are still made by hand using old-fashioned techniques. When you buy cheese online, it is possible to deal directly with the people who make the cheese.

How cheese is made today

Cheese can be made from the milk of cows, goats, sheep and even buffaloes. The basic principle involved in making natural cheese is to curdle the milk so it forms into curds and whey. Contemporary cheesemaking methods stimulate the curdling process by using a starter, which is a bacterial culture that produces lactic acid, and rennet, a coagulating enzyme to speed up the separation of liquids and solids. Different bacterial cultures are used depending on the type of cheese being made.

The least sophisticated types of cheese for sale are the fresh, unripened varieties like cottage cheese. These are made by warming milk and letting it stand, treating it with a lactic starter to help the acid development and then draining the whey. The cheese is eaten fresh. This is the simplest form of cheese.

For more complex cheeses, bacterial cultures are used to lower the pH or acidify the cheese. It is important to make sure the right amount of acid is produced or the cheese's texture will be poor. At this point, the cheese will begin to coagulate and form curds and whey. The process is enhanced by adding rennet.

The curd is then heated and cut, allowing whey to escape. The curd hardens before it is salted, shaped and pressed. Depending on the variety, the cheese will then be aged or ripened for different amounts of time. Bacteria are still growing in the cheese, resulting in flavor and texture changes.

Cheese rinds are formed during the ripening process, often naturally. The rind's main function is protecting the interior of the cheese while allowing it to ripen harmoniously. Its presence does affect the final flavor of the cheese. Every variety of cheese for sale has gotten to market after being made through some variation of this process.

About The Author

Jean Feingold is a copywriter for Catalogs.com. Catalogs.com is the Internet's leading source for print and online catalog shopping - and a growing hub of original content and "how to" information at www.catalogs.com.

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Poker and Cigars - Together Forever?

2008-03-20T19:39:00.000-07:00

by: Jeff Hudson

At one time those who sat at a poker table considered cigars and poker as part of the same package. They freely puffed on their cigars as they rolled their hands over their piles of poker chips. Men skilled at the game of Texas Hold’em were usually equally skilled at the art of lighting and maintaining a smoking cigar. The cigar enthusiasts at BuyDominicanCigars.com mourn the day in age when this scene was easy to find. Many of us think this pastime may become a thing of the past unless the current trend is reversed.

At the dawn of the last century, and for a period that lasted until well into that century, all manner of gambling establishments were populated by cigar smokers. Blackjack tables, as well as poker tables had rings of cigar smoke floating above them.

A host at a poker game or at a game of blackjack might be called on to provide an implement for the cutting of one or more cigars. Such hosts needed to furnish guests with more than poker chips and a pack of cards. They also had to provide their guests with plenty of cigar ashtrays. Preparations for a long poker or blackjack game demanded more than just the accumulation of drink and snack foods. Such preparations also included the purchase of extra butane lighters.

Now however at the start of the 21st century things have changed. Now the city and state rules and regulations have called for a ban on the use of cigars at a game of Texas Hold’em. In fact, if one now walks into a gambling casino one cannot find a single soul puffing on a cigar. There may be cigar smokers at such establishments, but they no longer feel free to smoke while they play poker. A visit to Hollywood Park in Inglewood, CA uncovers the confined area into which the cigar and cigarette smokers have been moved. It is a small room in the corner of a larger room. It usually contains several small chairs and one large chair. That large chair has the ability to provide someone with a message.

Customers just slip a quarter into the arm of the chair and then sit back for five minutes. Then the frustrations that those same customers might have felt at not being able to smoke a cigar while playing poker are apt to disappear. And of course one is free to smoke a cigar or a cigarette is this same room. Because the smokers are unable to busy themselves with the playing of poker or blackjack, these rooms frequently have on the walls some interesting posters. Since Inglewood is located close to the Filmmaking capital of the world, most of the posters focus on early Hollywood and the early entertainers.

Even if one has no interest in smoking a cigar, and even if one has no desire to get a message, still it is fun to examine those posters. A close examination might allow one to find the picture of Kirk Douglas when he was just a young man. One could look at that picture and appreciate why he became such a star. One might also wonder what he would say now regarding the current rules, rules that prohibit the once accepted combination of cigars and poker.

About The Author

Jeff Hudson is the owner and creator of BuyDominicanCigars.com, a site that offers a wide range of premium cigars from the Dominican Republic and other fine cigar producing countries.

info@buydominicancigars.com

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Save Time in the Kitchen

2008-03-18T07:15:00.000-07:00

by: Glenn Ford

So how can you save time in the kitchen? Try out these pieces of advice.

Kitchen Tools

Get a nice brand new pair of scissors just for the kitchen. These scissors can be used to cut green onions, herbs and mushrooms, plus large lettuce leaves. You can also use them to cut chicken stribs, or trim bread. Make sure you only use these scissors for your kitchen. Hand wash with warm soap and water.

Butter

Microwave your butter for 10 seconds on 50% power, then flip it over and do another 10 seconds on 30% power. Nice soft butter, ahh…

Boiled Water

So how do you get your water to boil faster? Tired of waiting like me? Use fresh cold water and put a lid on your pot. It will boil very quickly.

Skin Removal

It’s pretty easy to remove chicken skins. Get a dry paper towel and pull towards the base of the chiken leg or wing. It will peel right off.

Defrosting

Always put food types in separate containers. You don’t want to freeze your chicken and other items together. They can then be put in plastic freezer bags and you can use what you need from each type of food.

Roasting

If you don’t have or like using a rack to roast, get two extreme sized onions, cut them in half and place on a roasting pan. Set the roast on top of the onions and the fat will drain. In addition the onions add flavor to your meat!

Garlic

The best way to remove garlic screen from fresh garlic cloves is to microwave the clove(s) for 10 seconds and they will slip right off.

Sliding

Have you ever had your bowl or cutting board slide on the counter top? An easy fix for this it to put a damp towel under the cutting board or bowl. No more movement.

Tomato Skin

If you need your tomatoes peeled, try cutting them in half and microwave them. Microwave for about 3 minutes on the high setting. The skin will peel away with no hassle.

Freezing Wine

Have three fourths of a bottle of wine left from cooking? You can fill up ice cube trays with the leftovers. Makes great serving sizes for future sauces and/or casseroles.

Grating

Spray a tiny amount of oil on the grater before you use for cheese or any other type of sticky food.

Chilling Cheese

To stop semi-soft cheeses, like mozzarella and monteray jack, from sticking to itself, freeze for 5 minutes. This will help out nicely during the shredding process.

Kitchen Inventory

Ever been halfway through cooking a meal and find you’re missing an ingredient? Check your recipe list before starting and save yourself a lot of time and head aches.

Rice

It’s always best to cook rice in extra quantities then you expect. It holds up well in the refrigerator (up to one week) and you can heat it easily in the microwave for a minute as leftovers.

About The Author

Glenn Ford

A recipe and food fan. Please visit http://www.recipetrove.com for more greate recipes and tips. Check out http://www.mps-shopping.com for all your supply needs.

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Soup - A Meal In A bowl

2008-03-17T07:14:00.000-07:00

by: Roshan Kumar

Soup is often called a meal in a bowl; Various forms of cooking remove the essential nutrients from the vegetables, but soups retain most of the essential vitamins and minerals and makes a nourishing and a healthy meal.

Soups can be easily made at home; Depending on the number of people to be served and if any specific nutritional needs, the following healthy soups may be considered:

Tomato Soup: A homemade soup is much more fresher and nutritious than from artificial powdered soups and tinned soups. Tomato soup provides lots of fibre and is also a source of Vitamin C.

Gazpacho: Native to Spain, it's an extension to the regular tomato soup; It is usually made with tomatoes, bread crumbs, spring onions and other vegetables. It is a rich source of Vitamin C.

Lentils: Soups from lentils are very simple to make and are a good option for vegetarians. Lentil Soups provide lots of protein, Iron and fibre.

Chicken Soup: Chicken soup and broth have been used since ancient times. originally from China, Chicken soup is said to help clear a running nose. It contains proteins and also is asource of Vitamin B.

Minestrone: This soup comes from Italy and is made with lots of fresh vegetables. It is usually served with Pasta or Rice. It provides Proteins, Fibres and Vitamin C.

A number os easily digestible meals can be prepared by using a good homemade stock that is made with various combinations of pulses, grains, fish and vegetables. Homemade stock is made by boling meat, chicken or vegetables with spices and herbs. It is a slow cooking process which helps in concentrating the different flavors.

Soups come in various forms, but the most common are:

Tinned Soups : Tinning of Soups sterilises them so that they do not need preservatives. Most tinned soups contain salt, the quantity of which is usually displayed in the label. Tinned soups contain lesser amount of nutrients compared to homemade soups because they are usually cooked for a long time and then canned.

Dried Packet Soups (Powders): Soups that come in small sachets and packets usually have very few nutrients and more additives than tinned soups or home-made ones. Usually monosodium glutamate is used to enhance the flavor of foods, but due to consumer pressure the levels of monosodium as an additive are being reduced. The thickeners found in many commercial soups may be derived from wheat, therefore it is usually helpful if you check the lables before buying.

Carton Soups: These soups compare very well with homemade soups in freshness and quality. Carton soups are freshly prepared and pasteurized instead of being heated in a high temparature like tinned soups; Carton Soups are therefore are healthier compared to tinned and powdered versions. But some carton soups may be high in calories if milk or cream is added; So it is best to check the ingredients in the label.

About The Author

Roshan Kumar is the creator of the website on Indian recipes, "Indian food Kitchen", http://wwww.top-indian-recipes.com. It gives you a taste of Indian cuisine with over 500 recipes in various categories as well as cookbook reviews and food articles.

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Don't Use That Kitchen Knife Until You Know How To Care For It

2008-03-16T07:08:00.000-07:00

by: D Ruplinger

When using a kitchen knife, or any sharp object, remember to put safety first. Although it sounds obvious don’t run around with a sharp knife in your hand, don’t point a knife at anyone and always cut away from yourself not towards yourself. Also, don’t use your finger to see how sharp the blade is. Yes, I know some of you reading this article have been guilty of this at least once and have found out that the edge of the knife was indeed very sharp because you cut yourself on it!

Another important safety tip is to never use the knife for other than its intended purpose. No, a sharp kitchen knife should not be used as a makeshift screwdriver or as a device to try and pry open a locked door that you can’t find the key for. Nor should it be used to pry apart a stack of frozen hamburger patties. You could easily cut yourself if the knife slips and you are also in danger of breaking the tip of your knife off. Also, don’t use your kitchen knives to cut the tops off plastic jugs or to cut cardboard boxes unless you want to almost instantly dull your knife. Use a scissors or utility knife for those jobs.

When you buy a kitchen knife you get what you pay for so invest in the best quality knives you can afford and buy them from a reputable dealer. A fully forged carbon knife is the highest quality knife you can buy. High carbon stainless steel knives are also pretty good. Regular stainless steel knives aren’t as good and won’t last you as long but any knife will last longer if you take care of it properly (and most people don’t care for their knives the way they should). What should you do to properly maintain your knives? Below is a list of 6 important knife care tips.

1) Never ever, and I repeat NEVER, put your knives in the dishwasher. The harsh chemicals from your dishwasher detergent will pit your knives and the dry cycle will also damage your knives. In addition, if the sharp edges of your knives bump up against anything else, like your plates, it will damage and dull your knives. Instead, as soon as possible after using your knives, wash them by hand with a mild detergent and hand dry them. Don’t allow the knives to drip dry because moisture will dull your knives and will damage the wood handles of knives.

2) Always use a cutting board. Don’t cut on your countertop. Not only is cutting on your countertop bad for your countertop, it’s bad for the blade of your knife too. And never use a glass cutting board. Glass cutting boards may be pretty but they are also pretty horrible for a knife. It’s a quick way to dull and ruin a knife.

3) Regularly use a honing steel to maintain the edges on your knives, but learn how to use the honing steel properly. To learn the right technique, ask the dealer where you buy your knives to sell you a good honing steel and to also show you how to use it.

4) Have your knives professionally sharpened. Although there are lots of knife sharpeners available for in-home use, I don’t recommend using them. It’s too easy to permanently damage your knife. Instead use your honing steel regularly and take your knives to a professional for sharpening a few times a year. If you take care of your knives properly you won’t need to get your knives sharpened more than a few times a year depending on how much you use your knives.

5) Don’t store your knives in a drawer with lots of metal objects, such as your kitchen utensil drawer. The edges of your knives will get banged against the other metal things, damaging and dulling the edges of your knives. You can still store your knives in a drawer, but don’t have that drawer crowded full of other items. Just keep your knives in that drawer. Another option is to use a wood block to store your knives.

6) Use the correct knife for the task at hand. Don’t use your serrated bread knife for chopping and dicing. Don’t use your boning knife to slice your bread. Instead, use a chef’s knife (also called a cook’s knife or a French knife for chopping, slicing and dicing. Use a paring knife for peeling and trimming, and for cutting and slicing small items. A utility knife is great for slicing meat and cheese. A boning knife is for cutting meat and poultry. A fillet knife is a great for cutting fish. And, as you would expect, a bread knife’s best use is cutting bread.

With proper use and care, your knives will last you a long time and will help make your kitchen cutting tasks easier and more enjoyable.

About The Author

D Ruplinger is a featured writer for http://www.luxurycutlery.com. For more information on cutlery along with cutlery reviews visit http://www.luxurycutlery.com.

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5 Quick And Healthy Breakfast Ideas

2008-03-15T07:06:00.000-07:00

by: Susanne Myers

Breakfast is the most important meal of the day. A recent study has shown that women who skip breakfast consume an average of 100 calories more than those who eat breakfast. Enjoying a healthy breakfast in the morning will also keep your blood sugar levels even, which will help you stay more alert and in a better mood.

With our busy lives, it is sometimes hard to find the time to fix breakfast in the morning. Here are a few quick ideas that take hardly any time at all to prepare and most of them you can carry with you and enjoy on your way to work or when you get there.

1. Whole grain cereal with skim milk

All you need is a bowl and a spoon. This should take you about 1 minute to prepare and 5 minutes to eat. A nice and easy breakfast idea when you are running late.

2. Breakfast Parfait

You can make your own healthy version of the breakfast parfait. Put some low-fat vanilla yogurt in a container. Keep some snack-sized bags of granola in your pantry and some small bags of frozen berries in your freezer. Or use fresh fruit when available. Just grab everything as you head out the door and enjoy your parfait at work.

3. Whole Wheat Bagel with Peanut Butter (add a piece of fruit)

Toast a whole-wheat bagel with some peanut butter for a filling breakfast. Grab a piece of “portable” fruit such as an apple or a banana before you leave the house and breakfast is done.

4. Boiled Egg Sandwich

Keep a few boiled eggs in your fridge for a protein rich and filling egg sandwich for breakfast. Just slice the egg on some honey wheat bread and sprinkle a little salt on top. If you’d like you can add a small amount of mayonnaise as well.

5. Breakfast Smoothie

Breakfast Smoothies were invented for busy people. Pour some milk or yogurt and juice in your blender and toss in some berries or a banana and a scoop of protein powder. There are many other great recipes available. Visit http://www.healthymenumailer.com/articles for a free ebook of breakfast smoothie recipes.

Try a few of these ideas and you’ll find yourself more alert and in a better mood in the morning. Starting your day off right, will also help you snack less during the day and will keep your metabolism running high. No more excuses to skip breakfast – just spend a few minutes each morning putting one of these meals together.

About The Author

Susanne Myers is the co-creator of Healthy Menu Mailer. Busy Moms love the easy-to-prepare healthy dinner recipes, grocery lists and encouragement to stay healthy every day of the week. Get 7 free easy-to-prepare recipes that everyone in your family will enjoy by visiting http://www.healthymenumailer.com/sample.html.

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Safe Food Handling For The Holidays

2008-03-14T07:02:00.000-07:00

by: Geoffrey Cook

Did you know that the turkey you thawed on the kitchen counter, instead of in the fridge, could now contain bacteria levels high enough to harm human life, even though you can’t see, smell, or taste it?

There’s nothing better than a home cooked meal during the holidays. But, with all the special effort that goes into making one, everything will be for naught if the food has not been stored, prepared, or cooked properly.

Food experts agree that the safe handling of food should be the top ingredient in any recipe.

While they may not turn you into a gourmet chef, following these simple food-handling tips will keep your family and guests safe from unpleasant, and sometimes life-threatening, food-born illnesses.

When buying raw meat, keep juices, which may contain bacteria, from contaminating your hands or anything in your grocery cart. Plastic bags work great for this purpose.

Meat should also be picked up at the end of your grocery shopping and should not be placed in the same bag as fruits and vegetable.

If you plan on storing your meat for 2 to 3 months in the freezer, make sure you buy some freezer proof wrap. The wrap that the store uses is designed to allow air into the meat product and is, therefore, not good for freezing. This is because beef products turn from a purple color to a bright red when exposed to air, making them look fresh, but if left too long will promote bacteria growth.

Defrosting should be done in the refrigerator or in a sink full of water, changing the water about every 45 minutes. A refrigerator allows the meat to defrost in a controlled atmosphere, slowing down the growth of bacteria. Never defrost your meat on top of the counter at room temperature. This can quickly become a bacteria breeding ground. The growth rate of bacteria multiplies rapidly between 40F (4C) and 140F (60C).

Once meat has been thawed it must be either cooked immediately or placed in the refrigerator and then cooked within 24 hours. Never refreeze meat. Most meats and poultries only have a safe fridge life of 2 days, whether stored after thawing or purchased fresh.

When handling raw meat, wash your hands before and after. Also, wash counters or plates you plan to reuse in the preparation process if they have had raw meat on them, as they will also contain harmful levels of bacteria.

As humans, we also carry harmful organisms on our skin which, when spread to food, produce a toxin that normal cooking cannot destroy. Therefore, it is essential to wash our hands thoroughly with soap and water prior to handling food, as well as cover open cuts.

While beefsteak can be cooked to varying degrees of redness, turkey must be completely cooked. At the innermost part of the thigh, the temperature must reach 180F (82C) for a stuffed turkey and 170F (77C) unstuffed. Stuffing in the cavity should read 165F (74C). Cooking times vary with the weight of the bird.

It is important not to keep the thermometer inside the oven with the bird as it could be affected by the oven’s hot air and provide a false reading.

Plan your cooking ahead of time. Do not partially cook the bird, refrigerate, and then complete the cooking process, as this will produce dangerously high levels of bacteria.

Cooked food must be refrigerated within 2 hours, which means that you need to plan your meal so that it can be eaten shortly after being cooked.

Refrigerated leftovers should be eaten within a couple of days, which includes turkey gravy, fish, and eggs. Meat casseroles and pies, rice, potatoes, and cooked noodles will last 2 to 3 days, while cooked meat, chicken, turkey, turkey stuffing, and many soups may last up to 4 days before bacteria levels reach critical points.

Using safe food-handling practices allows for healthy eating. The rest is a matter of taste.

About The Author

Geoffrey Cook

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.

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6 Tips For A Healthy Dinner Out

2008-03-13T07:00:00.000-07:00

by: George Williams

Ever wonder how you can possibly lose weight when the average dinner out contains over 1,000 calories? Well, don’t fret! Keeping yourself in shape when dining out is simply a matter of ordering the right menu.

Below are 6 tips for having a healthy dinner out (while still enjoying your meal like normal!):

- Watch Your Drinks – By not ordering an alcoholic beverage, you've saved yourself a considerable number of calories. Try sipping iced tea sweetened with a noncaloric sweetener, a diet soft drink, or water with lemon. You'll be glad you did when you consider the calorie savings.

- Have A Salad – One of the best menus to have is salad. Not only will it fill you up so you'll consume fewer calories overall, but it will also give you a hefty dose of antioxidants which are heart healthy. Be sure to ask your waitress to hold the croutons and cheese which will further reduce your caloric load. Also, choose your dressing wisely. Avoid cream based dressings and go for the vinegar based ones. You also have the option of using vinegar and olive oil which is heart healthy.

- Don’t Order An Appetizer Unless Necessary – Do you know that some appetizers have more calories and fat than the main course? Plus, many appetizers are fried and served with heavy sauces which will add to your intake of saturated fat as well as trans fats and calories. It's not a healthy way to start your meal.

- Choose The Right Kind Of Foods - Go for broiled and grilled rather than fried. Not only will you save calories and fat grams, you'll also avoid trans fats which are so prevalent in fried foods. Instead, consider asking for a doubles order of vegetables with your entree. Very few Americans are getting the 7-9 servings of fruits and vegetables recommended for optimal health. Plus, by avoiding the starch, you'll be reducing your caloric and carbohydrate load. Also, stick to tomato based sauces rather than cream based and you'll enjoy a considerable calorie savings. Lastly, ask for the sauce to be served in a separate dish on the side so you can control the amount you eat.

- Don’t Overeat - Today, many restaurants are serving larger quantities of food than in the past. If this is the case, put aside a portion of your entree at the beginning of the meal to take home with you. If you remove it from your plate before you start eating, you'll be less tempted to overeat.

- Say “No” To Sugary, Fatty Desserts - Instead, go for a low fat or low carbohydrate dessert selection such as a low carb cheesecake. These are wise choices for the health conscious eater and still allow you to end the meal on a sweet note. If a healthy dessert option isn't available, try a cup of coffee with skim milk to help satiate your desire for something sweet.

The next time you go out for dinner, keep the above tips in mind. You will be surprised how many calories you are able to slash out of your meal just by ordering the right menus! Happy healthy eating!

About The Author

George Williams is a wine and food enthusiast. He owns http://www.wineonlinesecrets.info, http://www.wineracksecrets.info and http://www.freewinestorage.info , websites providing free information and resources on wine. Visit his sites today for more articles.

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How To Clean A Coffee Maker

2008-03-12T21:03:00.000-07:00

by: Gary Gresham

Ever wonder how to clean a coffee maker the right way? Drip coffee makers need to be cleaned at least once a month to keep your coffee tasting good.

Cleaning your coffee maker takes away hard water deposits, old oils from previously brewed pots and other impurities that can make your coffee taste bad.

A mixture of 1 part vinegar to 2 parts water is the best way to clean a drip coffee maker. Mix a full pot of the vinegar and water mixture, pour it in your water reservoir and turn the coffee maker on.

Once the mixture has run completely through, turn the drip coffee maker off and let it cool for 15 to 20 minutes.

Pour the vinegar and water mixture down the drain. If you are cleaning a coffee maker that hasn't been cleaned regularly, repeat this step again with a fresh vinegar and water mixture.

Next, rinse the pot out thoroughly with warm, plain water. Then, fill the water reservoir again with clean water and turn the coffee maker on to start the rinsing process.

To make sure all of the vinegar and water solution is completely gone repeat the rinsing process one more time after letting the pot cool for 15 to 20 minutes.

This is how to clean a coffee maker the right way. Cleaning your drip coffee maker on a monthly basis will make it last longer and keep your coffee tasting the best it can possibly be.

About The Author

Gary Gresham

This article is supplied by http://www.perfectcoffees.com where you can purchase quality coffee online, tea, cups, mugs, coffee makers, delicious desserts and sugar free desserts online. For a free monthly coffee newsletter with articles like these go to: http://www.perfectcoffees.com/newsletter.html

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The Perfect Omelet(te), How to Cook It

2008-03-11T20:59:00.000-07:00

by: Michael Sheridan

Omelet(te)s

They’re easy to cook, right?

We’ll see.

The first thing to remember is that you need the right size of frying pan. This is more important than you may think. Too large, and the omelet will dry out; too small, and it will not cook through.

As a basic guide, you need a 15 centimeter pan for a two-egg omelet and a 25 centimeter pan for a four to six egg omelet. That is, 6 in. and 10 in. respectively. Which, handily enough, is pretty much the size of pans you should have in your kitchen anyway.

The second most important thing is not to beat the eggs.

I’ll repeat that for all of those chefs out there who think they can cook omelets: do NOT beat the eggs.

Instead, abandon the habits of a lifetime and stir the yolks into the whites using a knife blade. Season with salt and freshly ground black pepper.

Warm your empty pan through on a moderate heat, add a good knob of butter, turn up the heat and swirl it round to coat the bottom and sides of the pan.

When the butter is foaming pour some into the egg mixture, stir it in and then immediately pour the eggs into the pan.

Shake the pan to spread the mixture evenly. Now, using a fork or thin spatula, draw the cooked egg away from the edge of the pan and let the uncooked liquid run into the space created.

When the omelet is almost cooked, but the surface is still soft and liquid, flip one edge of the omelet towards the center of the pan so that it folds over. Then slide the unfolded edge onto a warmed plate, rolling the folded edge over the top of it as you do so.

An omelet cooked in this way requires no filling, except perhaps some fresh, chopped, herbs added to the egg mixture about 15 minutes before cooking.

What’s that? Oh yes, all right; if you must you can use olive oil instead of butter.

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

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Oil or Butter? They Are Both Fat!

2008-03-10T20:58:00.000-07:00

by: Michael Sheridan

Newsflash: there is a world beyond olive oil.

Look, I like olive oil as much as the next person and I use it extensively in my cooking. However there are alternatives and there are very good reasons for using some of them. But let’s just stay with olive oil for a second or two longer.

How often have you seen this statement in a recipe; ”use the best olive oil you can afford.”

Well I’m here to tell you that is nonsense. The quality of olive oil is not determined by its price, nor by its fancy packaging. It’s determined by its flavor and what you propose using it for.

For example, while extra virgin olive oil is perfect for salads, there is absolutely no point in using it for high temperature cooking. When heated beyond a certain point it loses its flavor and most of its characteristics, although not its nutritional value. You might just as well use the home brand oil of the store you’re shopping in.

What’s more, the store’s own brand of extra virgin olive oil will be every bit as good as those costing many dollars more. I never buy anything else, and I have yet to come across anyone who can tell the difference. Just don’t let them see the bottle.

Adding flavor

I mentioned before that with high temperature cooking, such as frying, olive oil quickly loses its flavor. Fortunately, all fats are not the same and the best way to overcome this problem is to mix the olive oil with something else.

You could use sesame oil for example, or add a knob of butter which will not burn because, although the oil reaches its smoking point at a higher temperature than animal fats, the overall cooking temperature will be reduced by the butter.

This is not always a disadvantage and I frequently use butter instead of oil for much of the cooking I do. However I use clarified butter, or “Ghee”, which is simply the Asian form of clarified butter and is usually sold in tins.

Clarified butter is butter with the milk solids removed so that it can be heated to a high temperature without burning. It’s also much better for you than the full fat alternative.

You can make it yourself simply by bringing ordinary butter to the boil, skimming off the solids which rise to the surface and then filtering the remainder. But for the life of me I cannot imagine why you would want to do that when you can buy a tin of it that will just about last for ever if kept in the fridge.

The great thing about using Ghee is that it retains its flavor no matter what temperature you cook it at without overpowering the rest of the ingredients.

Dangerous liaisons

Despite what the recipes may tell you, olive oil is worse than useless when used in egg liaison sauces. It makes them taste bitter.

For things like mayonnaise and hollandaise sauce, I invariably use grape seed oil. I find this has a light, clean finish and produces perfect results every time. Corn oil and canola, which is called rape-seed oil in Britain, tend to be rather too oily and I also find them very bland.

As a matter of fact, I never cook with either of them. Even my deep fat frying is done with olive oil. Which brings me to another point.

Fats and oils in cooking are mainly used for either deep or shallow frying. In both cases the food that results, with just a few exceptions such as omelets, should be crisp and fat free. The main reason this doesn’t happen is because the fat was not able to get hot enough before the food was added.

Don’t let this happen to you. Heat your frying pan until it begins to smoke. Then remove it from the heat for a minute before adding food. Do the same with your wok, and make sure that your deep fat fryer has reached full temperature before you even think about adding the tiniest morsel.

If you have any trouble judging the correct temperature, drop a small scrap of fresh bread into the fat and see what it does. It should sizzle immediately and crisp up in a couple of seconds.

Remember that all fats are not the same. Refined oils such as sunflower, peanut and corn are best for frying because they reach a smoke point of 450°F, while olive oil – which is what I use for general cooking – comes in at 410°F.

To give you some idea of the difference in cooking temperatures, ordinary butter has a smoke point of around 300°F.

One more point. Don’t try to cook too much food at once. If you do, you will find that the temperature will drop rapidly, the food will shed water and instead of frying your chicken or whatever, you will stew it.

Better by far to cook small amounts at a time, allowing the oil to reheat between each batch. Do this, and you will avoid the limp vegetables and soggy chips (French fries) that bedevil so many home cooks.

About The Author

tingirablue@optusnet.com.au

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Bread Baking Made Easy

2008-03-09T20:52:00.000-07:00

by: Beth Scott

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 (which is no surprise since his great great grandfather was a chef for the White House and owned his own bakery) 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 inside 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.

About The Author

Beth Scott 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 at: http://breadmaking.apt-products.com

beth15@apt-products.com

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Don't Burn It - Roast It!

2008-03-08T20:50:00.000-08:00

by: Michael Sheridan

Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.

This has become the fashionable way and I’m not sure why. Maybe it has something to do with a lack of time in an age when both partners tend to work for a living.

What I am certain about is that this is not the best way to treat a prime roast. Nor does it ‘seal’ it. Let’s put this myth to bed once and for all.

Cooking meat at high temperature, whether in the oven, on the barbecue or in a pan does not seal it!

It burns it. That’s why it goes brown. And it introduces extra flavor, because the outside of the meat generally has a covering of fat. Fat is what gives meat it’s unique flavor.

However adding this crust to the outside of the meat will also speed up the cooking of the rest of the joint, and reduce the amount that remains rare.

It will not produce the even finish you see in hotel and restaurant carveries.

To achieve that you need slow, low temperature cooking plus regular basting.

Basting is simply taking the juices from the bottom of the pan and pouring them back over the cooking meat from time to time. By doing this, and cooking at the right temperature, you will produce far more succulent results. Browning will still take place, but gently, as part of a process.

Let’s look at the basic method.

Using a roasting tin

It’s not a good idea to cook meat inside a roasting tin. A much better way is to place the joint directly on the rungs of the oven with the roasting tin underneath it. In this way, you can pack vegetables in the roasting tin and they will cook nicely in the juices from the meat.

If you don’t like that idea, because it means you have to clean the rungs after use, put the meat on top of a rack in or on the roasting tin instead. You don’t need to buy a special tin for this, simply use a cake rack or something similar. I have even used two or three kebab skewers and rested the joint on those.

However the advantage of cooking directly on the rungs is that the air circulates freely round the joint, ensuring even cooking, and you can remove the roasting tin to make your gravy while leaving the meat where it is. Of course, if you do that, you will want to put some kind of drip tray under the joint, but any ovenproof dish will do for that.

Temperatures and cooking times

Using my method (actually it’s Graham Kerr’s method which I’ve adopted but what the heck) you don’t need to learn a lot of complicated temperature/time formulas. Cook your red meat at 350°F, 180°c, gas mark 4.

Cook poultry at 325°F, 160°c, gas mark 3.

Calculate your cooking time as 30 minutes for every 500 grams (roughly 1lb) of meat. This will produce thoroughly cooked poultry, beef that is well cooked on the outside and rare inside, pink lamb and pork (yes you can safely eat ‘underdone’ pork providing the internal temperature reaches 145°F. The danger bug is trichinae, which dies at temperatures great than 135°F).

Remember to add an extra 30 minutes if you are using stuffing.

If you want to change anything – alter your cooking times accordingly but beware. There is a very thin line between meat that is well done and boot leather. If rare meat is more than you can handle, it’s a much better idea to use my cooking times but then turn the oven off and leave the meat in it for a further 30 minutes or so.

Which brings me to one more point; it’s very important to let the meat stand for at least 20 minutes before carving.

Why? Because when you heat protein (which is what meat is) it shrinks and toughens. Allowing it to relax and cool a little restores some of its elasticity.

However it will continue to cook for a while after leaving the oven and the internal temperature will increase by as much as a further 10 degrees. Which is why you need a good 20 minutes resting time.

Just keep it in a warm place with a sheet of cooking foil over the top while you prepare the greens and gravy.

About The Author

tingirablue@optusnet.com.au

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Choosing The Best Ice Cream Maker

2008-03-07T20:47:00.000-08:00

by: Sharon Chennault

You can make delicious ice cream at home, as good as any premium store brand, if you choose a good ice cream maker and follow a few tips. Ice cream makers can range in price from under $100 to over $500. The more expensive models contain built in freezing compressors. The less expensive models are perfectly suited for use in the home and come in two basic types. There is the type that uses rock salt and ice to cool the ice cream mixture and the type that has a canister that is placed in the freezer. Each of these is equipped with an electric crank or a manual crank. Your particular needs will determine which is right for you.

If you want to make a large quantity of ice cream, you will need to purchase a model that uses rock salt and ice. The canister models will only make up to 1.5 quarts at a time. If you would like to turn ice cream making into a family activity, you can choose the hand-crank model, which will also use rock salt and ice. The crank must be turned manually for a fairly long period of time, thus allowing each family member a turn. An electric crank is quite a bit easier than the manual crank models. You will also get more consistent results due to the bowl turning at a constant speed. Most electric crank ice cream makers will have an automatic cut off feature that will stop the motor when the ice cream reaches the desired consistency. The consistency is judged by the amount of resistance while the bowl is turning.

After you choose which type of ice cream maker is right for you, you will need to find the perfect ice cream recipe. Remember that the faster the ice cream freezes, the better it will taste and the smoother the texture will be. It will be best to pre-mix all your ingredients and let them chill for several hours before placing them in the ice cream maker. When your ice cream is done, it will resemble soft-serve ice cream. You can place the canister in the freezer for a few hours and you will be much happier with the results. If your canister is plastic, consider removing the ice cream as soon as it is done, and placing it in a metal bowl covered with foil. The metal will allow the ice cream to freeze faster and become firmer more quickly than in a plastic container.

You can purchase a mix that is quite easy to make into ice cream very quickly. While the mixes are convenient, the best homemade ice cream is made from fresh ingredients. Milk, sugar, eggs, vanilla, and cocoa if you desire will give you the best results. You can find numerous ice cream recipes, some which require cooking some which require no cooking. The ice cream recipes that do not require cooking are generally just as good as the cooked type, and require a lot less time. The best ice cream recipes usually contain eggs, however there are many recipes that do not use eggs if you or someone in your family is allergic to eggs.

About The Author

Sharon Chennault

This article has been provided courtesy of Kitchen Junkie, http://www.kitchenjunkie.com/.

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

A Special Christmas Gift

2008-03-06T20:45:00.000-08:00

by: Priscilla Pennington

Would you like to personalize your Christmas gift giving this year? If so, think about a Christmas gift basket. A Christmas gift basket is a wonderful gift and will make Christmas gift giving an easy and enjoyable experience.

A Christmas gift basket is the perfect gift for family members, friends and co-workers. If you own a business or have people working for you a Christmas gift basket makes Christmas gift giving fun and affordable.

Christmas gift giving can be difficult if your family or friends live in different parts of the country or world. A Christmas gift basket can be the answer. Christmas gift giving is so much easier for those long-distance friends when you choose a Christmas gift basket.

You will be able to find a Christmas gift basket for everyone on your list. From the youngest person on your list to the oldest, a Christmas gift basket makes a thoughtful gift.

A Christmas gift basket can include food items and Christmas decorations. There are Christmas gift baskets that have stuffed animals, Christmas clothing or musical items. Look online and find all the Christmas items you can add to a Christmas gift basket.

You will have so much fun looking online for Christmas gift giving basket ideas. There are so many items available for Christmas gift giving. There are Christmas gift baskets that are already made up or you can create your own.

Choose from coffees, teas, cookies and scones. It will be a Christmas gift giving delight when you start to put together the Christmas gift baskets. Pick a basket that contains chocolates and popcorn. Choose a Christmas basket that holds items to pamper the recipient. You can decide on lotions, shampoos, perfume and more.

Maybe your Christmas gift giving includes an animal lover. You can find a Christmas gift basket that has a Christmas theme. Choose a Christmas mug that features a certain breed of dog or cat, an animal lover’s book or even animal themed jewelry. The choices are almost endless.

Christmas gift giving has never been better, choose a Christmas gift basket for your loved ones and send the perfect gift.

About The Author

Priscilla Pennington writes for www.SimplyPerfecGiftBaskets.com, a source of Christmas gift baskets for those special people in your life. Save time this Christmas season and visit http://www.simplyperfectgiftbaskets.com to find the perfect Christmas gift!

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Unique Gift Basket Ideas

2008-03-05T20:43:00.000-08:00

by: Andy McDowell

Gift baskets are ideal for any number of occasions throughout the year. In fact, when searching online for gift baskets, you will find an endless assortment of gift baskets available. Further, online manufacturers and distributors make shopping for gift baskets both easy and affordable!

Gift baskets are perfect gifts for any occasion and many gift baskets are specifically created for major holidays thoroughout the year. For example, you can purchase gift baskets for Father’s Day, Mother’s Day, Easter, Valentine’s Day, Christmas, and Hanukkah! Additionally, some gift baskets are themed for special events such as the Super Bowl, anniversaries, birthdays, births, cocktail parties, and expressions of sympathy, expressions of gratitude, housewarmings, and weddings!

Gift baskets normally incorporate a number of items in their contents that are theme oriented. For example, you can purchase gift baskets that contain foods like fruit, cheeses, crackers, breakfast foods, Italian foods, gourmet foods, or even containing cooking supplies. What’s more, other gift basket themes focus on beverages like ciders, teas, coffees, and a variety of hot chocolates. Conversely, you can purchase gift baskets that have no food in them at all; instead such gift baskets contain items that any individual can enjoy including games, art supplies, and bath supplies.

You might also want to consider purchasing unique gift baskets. Such gift baskets often include items that normal gift baskets do not incorporate like tools, gardening equipment, golf equipment, seeds, flowers, dishes, plates, mugs, and knick-knacks. Also, when purchasing gift baskets for children, you can find a number of gift baskets with toys, special candies, popular fad items, clothing, and specialized crafts specifically created for children.

Gift baskets are usually affordably priced. For instance, you can find a number of gift baskets that cost upwards of $100.00; yet, you can also find an assortment of gift baskets that are priced $50.00 and below. Of course, the size and style of the gift basket usually determines the price of the gift baskets and when you are shopping for gift baskets online, you will need to take into consideration any additionally shipping costs you may incur when placing your order.

Webmasters and Ezine Publishers - While all of these articles are Copyright 2005, please feel free to take them and use them on your website as long as you leave them intact. Additionally you must put the About The Author resource box at the end of each article with an active link to my site http://www.best-gift-basket-ideas.com.

About The Author

Andy McDowell is the owner of http://www.best-gift-basket-ideas.com, the free Resource for Unique Gift Basket Ideas, Articles and Tips.

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Hire a Personal Chef for A Dinner Party?

2008-03-04T20:41:00.000-08:00

by: Ronald Yip

Think only the rich and famous have the privilege of having a personal chef wait on their every craving or gourmet pleasure? Think again.

Personal chefs are now helping couples and families to present fabulous home cooked dinners to their guests. And it's not as expensive as you think!

Why hire a personal chef?

A personal chef will bring the food, create a nutritious and balanced meal, figure out the servings needed (so you don't need to deal with leftovers) and most of all give you the freedom to focus on other aspects of entertaining while still providing the best food for your guests.

Are you hosting a business lunch? An intimate wedding reception? Or even an intimate dinner for two that just HAS to be the best? A personal chef can handle any order. You can usually choose from a selection of courses they provide or arrange for a customized menu.

How much does it cost?

Prices will vary but you can expect a weeks worth of meals (containers, food and cooking included) to be about $350 for a family of 4 (20 meals of entrees and side dishes) or $175 for a couple (10 meals of entrees and side dishes).

Some services will prepare all the meals at once while others will deliver or prepare the meal in your home throughout the week.

How do I find a personal chef?

Finding a chef is easy by using the USPCA (United States Personal Chef Association - www.uspca.com) or the CPCA (Canadian Personal Chef Alliance - www.cpcalliance.com). Here you will find information on personal chefs as well as a directory of members in your area.

Will they do meals just for my family?

Personal chefs are more than just a catering service. For busy professionals who are looking for quality meals and more time with their family, a personal chef will prepare several entrees and side dishes, store them and clean the kitchen. For the rest of the week all you have to do is take them out of the fridge or freezer and reheat to enjoy gourmet meals all week. For families who turn to fast foods and restaurants the cost may actually be less than what they are currently paying.

Some personal chefs also can be booked for private or group cooking lessons. Invite a group of your friends to learn the art of creating delectable pasties or sumptuous seafood from an expert!

While not everyone needs the daily services of a personal chef you may wish to treat yourself to the luxury of a fabulous dinner at home - no cooking, cleaning or experience necessary!

About The Author

Ronald Yip

Please visit my website at: http://www.recipeslovers.com

Visit Internet's Unique Market Place for Info Products at: http://www.alphasoft.cc/links/recipes.php

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Gourmet: A Defining Moment

2008-03-03T20:38:00.000-08:00

by: Charles Nicholson

Do you remember the first time you had a “gourmet” delicacy? I do. I was having dinner in a restaurant of supreme quality and reputation, and I ordered the escargot. It was the most wonderful entrée I have ever had the pleasure of consuming. The food there was delicious and prepared with individuality. Therein is the chief ingredient for gourmet. The definition of gourmet is a person devoted to refined sensuous enjoyment, especially good food and drink. That is the discriminating difference between McDonald’s and Savoy’s. Food production for the masses is a necessity. But it eliminates the wonderful, sensual, enjoyment to be had in the consumption of a gourmet meal.

Having operated a restaurant for several years, I can vouch for the truth in the discriminating taste of the public. Everyone would like a gourmet meal on a shoestring budget. It is just not a possibility. If you’re going to ask for sensual enjoyment, you’re going to have to pay for that privilege. It’s not cheap food. It was not intended to be. Gourmet food is prepared with the individual tastes and talents of a trained chef. The use of only fresh, high, quality ingredients is a must, and strict adherence to the chef’s preferred seasonings required. Given all this special attention, one must assume the price to be more than $2.95. But then, I ask you, if it’s gourmet, is price not irrelevant?

Occasionally, we must throw aside our frugal tendencies, and simply take a moment to enjoy the fruits of our labor. The gourmet inside us all needs an opportunity now and then to experience a rare bottle of wine, the finest liver pate, or the gourmet chocolate of Godiva. That’s the wonderful thing about gourmet. It’s very subjective. Your tastes are not mine.

There are some basics about gourmet that remain no matter what the taste of the chef or the customer. It isn’t gourmet if it isn’t made with quality ingredients, attention to detail, individuality, and seasonings and flavors that bring unique richness to the food. To simply include the words exotic, specialty, or rare does not make food gourmet. The experience of real gourmet is much bigger than just fancy words.

Many gourmet chefs and cooks have been apprenticed or educated formally for several years. They have degrees in how to uniquely prepare your food. Or maybe the term gourmet is applied because the preparations and process have been so refined as to be considered expert in the field. This is the case with certain wine makers. The wine is considered gourmet because of the unique sensations and taste of the wine on the taster’s pallet. It is beyond compare. Many gourmet chefs buy only locally grown foods. In doing so, they are adding to the uniqueness of the experience.

So, as you can see, gourmet is not just a description. It is truly an experience to be enjoyed by young and old, rich and poor. Take a moment, set aside the budget and allow yourself the extreme pleasure of a gourmet meal. Ah….. the pleasures of life!

About The Author

Charles Nicholson is an expert Gourmet Chef and operates a gourmet catering business. Visit http://www.gourmet-foods-and-cooking.com for great receipes and cooking ideas!

Food and Beverages only at Food Technologies : http://foodtechnologies.blogspot.com

Design Tips for a Great Kids Birthday Cake

2008-03-02T20:34:00.000-08:00

by: Stephen Houlihan

These days, you can probably buy just about any style of child’s birthday cake already made. But there is nothing like the sense of satisfaction from making that special cake just for your child – after all, they have each birthday only once!

There’s also the benefit of being able to control what ingredients are actually used in making the cake. Apart from producing a healthier cake, you can also cater for any allergies that your child or his/her friends may have.

Once you have decided to make the cake yourself, here are some tips to help you:

1. Don’t worry if you failed Art 101 dismally. Remember that kids don’t expect you to turn out a design worthy of da Vinci. Often they are more interested in the number (and color) of pieces of candy on top of the cake than the actual design itself.

2. In selecting a design for the cake, there are two main options: a specific design (such as a favorite character from a TV program), or a more generic theme (such as a train or an animal). Whichever you choose, remember that it will be much easier if you only cut the cake to the basic shape you want, and use the icing to create the detail of the design. Trying to make the Eiffel Tower out of cut pieces of sponge cake is a definite no-no!

3. The actual cake recipe should be kept simple, such as a basic sponge cake. Remember, the icing and candy decorations will give the cake plenty of flavor, and a plain cake recipe will appeal to a wider range of kids’ tastes.

4. Be especially careful to cater for any allergies. Even if you are not aware of any allergies amongst the party attendees, it is best to avoid using any products containing nuts. Read the packages of the cake ingredients carefully.

5. It is best to make the cake the day before the party. Apart from making the day of the party less stressful, you will find that the cake will be easier to cut. If the cake is too fresh, crumbs tend to stick to the icing and can make the cut pieces look pretty messy.

6. When choosing the icing, think about how messy it will be to eat – your friends won’t be too pleased with you if their kids end up with permanently-stained clothes from your brightly-colored strawberry icing!

7. When actually making the icing, you may have to tweak the recipe to allow for the weather. For hot climates, you may have to add more icing powder/sugar to thicken it up; for cold days, you don’t want the icing to set as hard as rock.

8. If you are going to use an icing decorating bag and tips to draw your design on the cake, have a practice first on a plate. You’ll surprise yourself with what you can do!

9. If you are totally artistically challenged, there are many companies who supply ready-made decorations that you can use on the cake. You can even buy a lot of these over the internet, and you can find a list of some major suppliers at www.cakemagician.com/suppliers.htm.

Finally, remember to HAVE FUN when you make the cake! It may seem quite a lot of effort, but the happy smile on your child’s face when they see the cake will reward you immensely.

About The Author

Stephen Houlihan is a father of three children, for whom he has made many cakes over the years. He comes from a family of cake decorators who have won many awards. Further ideas and tips can be found at http://www.cakemagician.com.

Grilling Secrets for the Perfectly Grilled Steak

2008-03-02T20:33:00.000-08:00

by: Mike Sullivan

There is nothing quite like a good, juicy steak cooked on a grill. But, many people don't know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

- Filet Mignon

The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.

- Top Sirloin

The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.

- T-Bone

The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.

- New York Strip (sometimes known as Kansas City Strip)

The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out.

- Porterhouse

The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.

- Rib Eye

Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ½ cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.

After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!

About The Author

Mike Sullivan is a grill master and meat lover. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal. http://www.buy-steaks-online.net/.

Fruit Basket Checklist: Are You In The Know?

2008-03-01T20:25:00.000-08:00

by: Linda Harrison

How many of these mistakes are you making?

1) You buy items on impulse and nothing else.

2) You don't comparison shop before spending your hard earned money.

3) You like spend more money and get less than you really should.

Well, I was like you too until I discovered a little thing called the internet. The internet makes comparison shopping much easier than it was just 10 years ago. Finding that a product is similarly priced between vendors makes the decision process a lot easier. Fruit basket shopping is no different than any other type of shopping and the internet has revolutionized it as well.

Let's take a look at your fruit basket shopping checklist and help you get a feel for what you should be looking for when fruit basket shopping.

1) Delivery. This is one of the most important things to look for when shopping for a fruit basket. I'm gonna go out on a limb here and guess that you are buying a fruit basket for someone else as a gift instead of yourself. Not that many people buy fruit baskets and deliver them to themselves. Pay special attention to the delivery qualifications of the vendor you are looking at. In my opinion, FedEx is always the way to go. They get things delivered all over the world. A fruit basket delivered by FedEx can make quite an impression.

2) The quality of the fruit in the basket. Fruit varies in quality from the perfect to the rotten. So do fruit baskets. If you are buying a basket for the first time, make sure the merchant has a reputation for delivering quality goods. Look around the merchant's website for testimonials from happy customers who have used and liked merchant's services and goods before.

3) Get informed about the different types of fruit baskets. The first 2 points pale in comparison to getting in the know about the different types of fruit baskets. Some are great, some aren't. Learn all about them by doing some homework.

About The Author

Linda Harrison is author of “Get a Great Fruit Basket.” Pick up your copy at http://www.fruitbasketing.com.

Learning About Food Allergies

2008-02-28T19:45:00.000-08:00

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/.

Getting A Healthy Breakfast

2008-02-27T19:43:00.000-08:00

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.com http://www.good-herbal-health.com. and herbal health related articles for

Taste The Difference When You Use A Coffee Grinder

2008-02-27T19:38:00.000-08:00

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 ) .

Seven Fun Things You Can Do with Popcorn

2008-02-26T19:32:00.000-08:00

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.

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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.

The Truth about BBQ Sauce

2008-02-25T19:22:00.000-08:00

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.

Is Your Cookware Poisoning You?

2008-02-24T07:38:00.000-08:00

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

tingirablue@optusnet.com.au

Basic Cookware Explained

2008-02-23T07:37:00.000-08:00

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.

Cooking Healthy For Radiant Health

2008-02-22T07:35:00.000-08:00

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?

2008-02-22T07:33:00.000-08:00

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.

Coffee Roaster Machines - Java on Demand!

2008-02-21T07:31:00.000-08:00

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

Home Espresso Machine

2008-02-20T07:30:00.000-08:00

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.

A Guide to Espresso Machines

2008-02-19T07:28:00.000-08:00

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.

Why Do We Love To Eat Chocolate?

2008-02-17T04:52:00.000-08:00

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.

Want Healthier Diet?

2008-02-16T04:40:00.000-08:00

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

2008-02-16T02:42:00.000-08:00

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.

Tea and Decaffeination Processing

2008-02-15T01:53:00.000-08:00

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.

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.

Gas Grill Warranties - The Less Said, The Better

2008-02-14T06:20:00.000-08:00

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.

Barbeque Techniques: Two Methods to Consider

2008-02-13T02:35:00.001-08:00

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.

Hot Sauce – Heating Things Up

2008-02-12T01:58:00.000-08:00

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.

Pierogi Recipe: Potato and Cheese Filling

2008-02-11T03:40:00.000-08:00

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.

Eat Moderately

2008-02-10T07:48:00.000-08:00

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

Eat Healthy Foods - It Makes Sense!

2008-02-09T08:08:00.000-08:00

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.

History of Napa Wine

2008-02-08T06:42:00.000-08:00

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.

Wine Tasting for the Average Joe

2008-02-07T09:21:00.000-08:00

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.

Coffee - To Freeze Or Not To Freeze?

2008-02-06T01:09:00.000-08:00

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!

How To Enjoy A Good Cup Of Gourmet Coffee

2008-02-05T06:22:00.000-08:00

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.

Inexpensive Party Food

2008-02-04T06:55:00.000-08:00

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.

How To Make Your Own Cookie Bouquets

2008-02-04T06:07:00.000-08:00

by: Ricky Alberta

We've all seen them. Clusters of big, gourmet cookies, individually wrapped in shiny, colored cellophane, with bows and ribbons. They come in many styles and with different treats, toys or gift items attached to or inside a basket or vase of some sort. They make a terrific and edible gift idea. After all, who doesn't love cookies? Sadly, they can be very expensive gifts, especially when considering that cookies don't cost a whole lot to bake.

Here's how to make your own cookie bouquets at home without spending a fortune!

What You Will Need:

Chopsticks or Wooden Skewers - Make sure they are heat-proof. If you're baking smaller cookies, then popsicle sticks would also work.

Cookies - Find a delicious cookie recipe that makes larger size cookies, (your favorite or your gift recipients favorite will do fine)

Container - This needs to be a sturdy container that is a bit bottom heavy, especially if you plan to include more than a few big cookies. You can try putting some pebbles in the bottom to make sure the container won't tip over, if needed. Some ideas for containers include: a coffee mug, a metal or plastic pail, a basket, a vase, a planter, cookie jar or glass jar, glass bottle, a toy or wood box of some sort, teapot, porcelain or pottery serving ware.

Cellophane - The shiny, colored kind looks best, but the colored plastic wrap you get at your local supermarket would work too.

Ribbon - The curly kind works well for this. Any colors you like.

Decorations - Anything goes! What's appropriate to the occasion and what does the gift recipient like? Some ideas include: stuffed animals, small toys, candy, balloons, fake or real flowers, stickers or whatever you find at the local craft store.

Block of styrofoam or florists foam - You know that stereo you bought last December? You probably kept the box, just search your garage for some spare, clean, stryofoam.

Something to cover up the stryofoam or florist's foam - You can use a big ribbon, some moss, plastic grass, tissue paper crumpled up or whatever else you have handy.

Instructions:

1. When you place the cookie dough on the cookie sheet, press the dough down a bit to flatten it so that it doesn't spread too much while baking and so that the stick can be inserted properly. Before you bake the cookies, you must insert the chopstick or wooden skewer into one side of each cookie. Push it in almost the length of the cookie without going out the other end. This is an important step, as if your cookie is too big and your stick is not sturdy enough, the stick won't hold it and the cookie may fall apart when you pick it up. When baking big cookies, you probably won't be able to fit more than 3 cookies with their sticks to a cookie sheet.

2. After baking the cookies with their sticks, cool the cookies thoroughly, then wrap each one with the colored cellophane. A different color for each cookie would be ok, or all the same color appropriate to the occasion. Tie each one with some curly ribbon at the base where the stick comes out of the cookie. Tie it very tightly so the cookies will stay fresh on the stick. You can adorn each cookie with additional, larger ribbons or bows at this point. When using curly ribbon, don't forget to curl it!

3. Now cut your styrofoam or florist's foam to the size of the top of the container you chose. Then fit the foam in so it is nice and tight and near the top of the container. Remember, you can place something heavier in the bottom of the container so that it does not tip over. Small pebbles work well for this. Remember that the sticks will poke through the foam and into the bottom of the container.

4. Here comes the fun part, let's assemble the cookie bouquet! Take each of your cookies and stick them through the foam so they go all the way through the foam and further, near to the bottom of the container. You can assemble the cookies in any manner you like, but most cookie bouquets have one cookie at the center that is taller than the other cookies, so keep that in mind. Decorate with additional ribbons, toys, candy, flowers, gifts etc. Each item can be attached with additional ribbon to the container or the sticks of the cookies or even with a glue gun (if appropriate).

5. Give your gift and watch the smiles! Make sure to give the bouquet as soon as possible after you have assembled it, you don't want the cookies to go stale!

Tips:

Make sure you bake enough cookies for your container, if baking small cookies, you may run out if you are filling a large container. Always bake more than enough. Surely your extras won't go to waste.

Bake both large and small cookies and use them both in the bouquet for a nice varied look, like a more traditional flower bouquet.

More Ideas:

Some cookie bouquets use cutout cookies, these can be fun to make and decorate. Use your favorite sugar cookie cutout recipe and cut into shapes appropriate for the occasion. For cutout cookies to work, you may want to double your sugar cookie recipe as the cookies need to be nice and thick for the stick to go through them. For this type of cookie, wooden skewers will work best, chopsticks may be too thick. Then decorate the cookies with frosting or icing. The icing should be the kind that hardens a little so that it won't stick to the wrapping. No need for colored cellophane with these cookies, use regular plastic wrap or clear cellophane so that the beauty of your hand decorated cookies shines through.

Remember, your cookie bouquet doesn't need to look professional, it's the homemade touch that makes it a truly special gift.

About The Author

Ricky Alberta is a baker and one of the editors of Cookie-Recipes.net. Cookie-Recipes.net is a site devoted exclusively to cookie recipes. Includes a recipe exchange forum, baking tips, how to's, articles, a blog, as well as hundreds of tasty cookie recipes. http://www.cookie-recipes.net.

info@cookie-recipes.net

How To Throw A Tea Party

2008-02-03T06:41:00.000-08:00

by: Concrete Abstract

Tea parties are a great way to gather a few close friends for a timeless tradition. Begin by sending out invitations 3 weeks in advance. Purchase tablecloths and other decorations to match your theme.

Designate a tea table and place the tea sets, which include cups, saucers and teaspoons on one end of the table. Place the teapot, sugar, lemon, milk and hot water (to dilute the tea if desired) by the tea sets. Your guests may either serve themselves or you may choose to serve the tea yourself. Either way, if sugar and lemon are to be added to tea, add the sugar before the lemon because the acidity of the lemon will prevent the sugar from dissolving. It’s best to prepare the tea in a teapot as it will taste better as loose leaves, not in tea bags.

In the middle of the table, place cookies, cakes, muffins and scones on platters and cake stands. You may also include small sandwiches, such as egg, cucumber and cream cheese, tuna or chicken sandwiches. To serve, layer the filling between two slices of bread and cut them into fourths.

If all your guests are sitting at the same table, lay the plates, napkins and utensils on the dining table. Otherwise, place them by the food.

Themes for tea parties are endless! Below are some ideas:

Garden and hat: host the party outside in your garden, and ask your guests to wear a tea hat! It’s also okay to serve sorbet and lemonade outdoors.

Color and flavor: everything, from invitations, tablecloths, flowers, centerpieces, cakes, cookies, scones, jam and the tea itself is one color and flavor. Possible colors and flavors can include apricot, lemon, lavender, rose, peaches, strawberries, orange, pumpkins and blueberries.

Cakes and cookies: have your guests bring their favorite cakes or cookies and place them on platters and cake stands.

World cultures: tea is a tradition found all over the globe. Perhaps serve Indian Chai with samosas, green tea with Japanese rice cakes and mochi, or jasmine tea with Chinese dumplings and dim sum.

After the party, you can send your guests off with party favors. Some favorites include a teacup and saucer set, or a teaspoon with loose tea leaves in an organza drawstring bag.

Whichever theme you decide on, and whether formal or casual, gather your friends for some piping-hot tea, sweet finger foods and plenty of wonderful memories!

About The Author

We create invitations that truly add originality and beauty to any event. Passionate about our craft, we design all our invitations in-house and do not rely on mass-produced templates. We create our products using plenty of textures, layering, stamps, and embellishments. Our inspirations range from scrapbooking to graphic design to world patterns and materials. Visit our website at: http://www.concreteabstract.com.

info@concreteabstract.com