Soul Food

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

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

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.

This article is copyright © David McCarthy 2006 and may be reproduced in its entirety with no additions providing a link back to http://www.recipesmania.com is included.

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.

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Bartending Pro Tips Part 2:

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:

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

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?

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

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