The Food King

How To Choose A Quality Cookware Set

2009-01-30T03:03:00.000-08:00

Author: Sharon Chennault

If you are considering purchasing new cookware, you probably are wondering how to make the most sensible purchase and still get all the pieces and features you need. Price is always a major factor in deciding which cookware set is right for you. Choosing the perfect cookware set involves much more than color and the availability of nifty glass lids that you can see through. If you are a serious cook, or simply want the best deal for the price, you will need to be more practical in making your decision.

The main factor in choosing cookware is the material from which it is made. Copper is very expensive, but conducts heat better than any other material. Heat conduction allows your food to cook evenly. You will undoubtedly find cookware that is constructed from stainless steel with a copper reinforced bottom. The problem with this type of cookware is that the bottom of the food will cook faster than the rest, making it very difficult to avoiding burning and/or scorching your food. Braising is out of the question in a stainless steel pan with a copper reinforced bottom.

You need cookware that allows heat to be distributed evenly. You are probably very familiar with pans that have hot spots. Hot spots are places in the pan where the food cooks disproportionately faster than in the rest of the pan. Cookware with even heat distribution is imperative if you are serious about the food you cook. The problem with copper, cast iron, and aluminum cookware is that certain foods will absorb a metal taste and color from the pans, not to mention you will ingest some of the metal that is transferred to the food. Copper will scratch and discolors easily, but every cook should have at least one copper bowl for beating egg whites. Copper bowls will allow you to beat eggs whites to their maximum volume.

Aluminum is inexpensive, but as mentioned before, will react with certain foods in an unfavorable manner. Aluminum wears down quickly, although there are anodized pans that will cut down on reactivity and increase durability. If you opt for aluminum cookware, anodized is the best choice. Cast iron is good for searing steaks and a few other specialized cooking tasks, but you must keep your cast iron cookware seasoned to avoid sticking and pitting of the pan.

The fact is that there is no perfect cookware. Each has its own benefits and drawbacks. Stainless steel is probably the best compromise. Stainless steel is in the middle price range and heat conductivity. It is durable and cleans easily and will not react with any type of food you cook. Another good choice is stainless steel with an aluminum insert that goes all the way up the sides of the pan.

The conclusion would seem to be that in order to get a good set of cookware, you will have to spend some money, but it is not necessary to get the most expensive type. A good stainless steel cookware set with a few special pieces such as a non-stick frying pan, a copper bowl, and any other extras you desire will be your best choice.

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

About the author: None

Eating History - The Potato

2009-01-29T03:03:00.000-08:00

Author: Paul Rinehart

This root vegetable is probably one of the most widely used vegetables in our modern world. It has come a long way from its air thin origins in the South American mountain ranges.

Long before the potato reached the shores of the Emerald Isle, it was widely cultivated some 7,000 years before its introduction in Europe. The Western World didn't even come across it until about the mid-sixteenth century and it would not make it to the Old World for another couple of decades.

This rugged tuber met resistance at first. The potato was thought to be poisonous due to the fact that it is a member of the poisonous ""Nightshade"" family. A green potato for example, contains a substance called ""solanine"" which tastes bitter and can make humans ill. When first introduced to the Old World, it was used to feed prisoners and the infirm.

It wasn't until the late eighteenth century that the potato would be elevated from its lowly station. Ireland began to cultivate the potato around 1780. The Irish became so dependent on it that this dependence lead to a population explosion resulting in famine. The Irish Potato Famine hit around 1845. Like the plagues of Ancient Egypt, a fungus wiped out the potato crop. People starved or ate grass and weeds to ward off hunger. Many people died and many more would leave Ireland in search of a better life in the New World. Today the potato has become a staple in many countries including the United States, where it is now grown in all 50 states.

Did you know? Potatoes are grown in over 125 countries throughout the world.

Germans eat twice as many potatoes as Americans do. Americans eat an average of about 125 pounds per year!

It is said that Thomas Jefferson introduced ""French Fries"" to America after serving them at a White House Dinner.

The potato is about 80% water and 20% solids.

An 8-ounce baked or boiled potato has only about 100 calories.

About the author: Paul Rinehart is classically trained and is the founder of Online Cooking .

Christmas Recipes: Main Dishes. No.4 of 12 - Seafood Paella

2009-01-28T03:03:00.000-08:00

Author: Paul Curran

Christmas recipe serves: 12

Preparation time: 10 minutes

Cooking time: 40 minutes

Calories per serving: 605

Not suitable for freezing

Christmas recipe ingredients

* Onions or shallot: 225 g (8 oz)

* Celery, 125 g (4 oz)

* Garlic cloves, 3

* Fish stock, 1.1 litres (2 pints)

* White wine, 300 ml (10 fl oz)

* Saffron, 1.25 ml (quarter tsp)

* Bay leaf, 1

* Fish fillets, skinless, cod, salmon, haddock 450 g (1 lb)

* Rice, wild 125 g (4 oz)

* Olive oil, 50 ml (2 fl oz)v * Rice, long-grain, 350 g (12 oz)v * Salt and pepper

* Butter, 25 g (1 oz)

* Mushrooms, wild in oil, drained 280 g jar

* Mushrooms, brown-cap 125 g (4 oz)

* Watercress, 2 bunches

* Prawns, King, peeled, cooked 500 g ( 1 lb)

Christmas Recipe Instructions:

1. Crush peeled garlic, chop the celery and the onions. Combine the fish, bay leaf, wine, saffron and stock. Heat till biling and stand for 10 minutes. Sieve off the fish and keep the liquid. Fork the fish into large pieces.

2. Prepare cooked wild rice in salted boiling water. About 40 minutes. Remove from the liquid and keep.

3. At the same time, cook the garlic, celery and onions in the oil until soft. Add long-grain rice, heating for a couple of minutes before introducing the stock and bringing to the boil. Add seasoning and cook with a lid on at 200 degrees centigrade (400 F) for about 30 minutes.

4. Cook all the mushrooms in butter for about 2 minutes. Take out the mushrooms, add the watercross and stir for about two minutes, till floppy.

5. Mix the prawns, fish, watercress, mushrooms and wild rice into the long-grain rice. Season to taste and warm in oven for another minute.

6. Serve

About the author: (c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you christmas recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.

This article may be re-published in its entirety as long as the author bylines in the resource box are included and urls kept live

Ruster Ausbruch: the Exquisite Dessert Wine from Austria

2009-01-27T03:03:00.000-08:00

Author: Emily Schindler

Ruster Ausbruch is a rare, specialty sweet dessert wine which hails from Austria. First, let's look at the name itself: Ruster is pronounced ""rooster"", like the bird, and it simply means that the wine comes from the town of Rust (pronounced roost), which is in the Burgenland region of Austria. Ausbruch is pronounced ahs-brook, and comes from the German word Ausbrechen, which means to ""break out."" There are a number of dessert wines from different countries called Ausbruch, and it refers to the method used to select the grapes during harvest: grapes which have been affected by botrytis cinerea (also known as noble rot) are ""broken out"" of the bunch to be used, leaving the clean, un-affected grapes behind. When you come across a sweet wine labeled ""Noble,"" it is this precious mold they are talking about.

The quality of these wines depends upon how meticulously this selection process it is done. The simplest way involves taking two buckets and making one pass at the vines, roughly separating the merely ripe grapes from those affected by noble rot.

The more labor intensive way involves going through the vineyard day after day, sometimes as much as a dozen times, and only picking the most perfectly noble-rotted grapes with each pass and leaving the rest on the vine until they, too, reach rotted perfection. With this method, even the most experienced picker will collect only about enough grapes to produce 20 liters of wine with each pass. In fact, winemaker Michael Wenzel of the Wenzel Winery tells of a year when it took a team of 7 harvesters working full-time for 10 days to pick enough grapes for a mere 300 liters of this precious wine.

Production then goes something like this: maceration generally takes between a half to 2 days, depending upon the quality of the nobly rotted grapes. Next comes a gentle run through the press. The must is then left to ferment until it reaches around 12% alcohol, which takes approximately four months. The wines are then aged in wooden casks or oak barrels, the length of time and type of barrel used depending upon the style of the vintner

Precious few Ruster Ausbruch wines are currently imported to the United States, and they can be difficult to locate at your local wine shop. Two outstanding producers to look for are the Feiler-Artinger winery, which just celebrated its 100-year anniversary, and the Wenzel winery, whose family have been making wine in Rust since 1647. Both can be found online at the Austrian specialty wine shop Winemonger, which offers at least 6 different varieties of Ruster Ausbruch dessert wine at last count. Two other good resources for locating these wines are wine-searcher.com and winezap.com. Last year, Wine Enthusiast magazine named the 2001 Wenzel SAZ Ruster Ausbruch wine to it's ""Top 100 Wines in the World"" list, a wine which vintner Michael Wenzel describes this way: ""This is the flagship of our Ruster Ausbruch wines. ""Saz"" stands for the historically important lage [vineyard area] on our property. The idea was to create a Ruster Ausbruch from grapes that have been the traditional combination used for hundreds of years: 60% Furmint, 40% In the glass it is a beautiful sparkly yellow. The nose is immensely fruity, with notes of apricot and citrus fruits. An explosion of fruits. On the palate you are overwhelmed by the finesse of the acid that carries the wine and builds the backbone for long cellaring potential. The 2001 Saz was aged for 18 months in new wood barrels.""

What is the cellar potential for a Ruster Ausbruch? Vintner Kurt Feiler, from the Feiler-Artinger winery, describes their passage into maturity this way: ""The Ruster Ausbruch has a cellaring potential of up to 50, 60 years. It shows well in the first 2 years, then closes down in year 3 for about a year, and then opens back up with fruit and more complexity on the palate; more rounded and integrated. It will hold at this perfect taste for another 15 years and then slows development as it moves into its ripening period. The sweet impression of the sugar reduces during this final period, developing a more crispy, slightly drier finish. For our Ruster Ausbruch blends every grape is picked single varietal, at different times, and then after fermentation they are blended. This also helps us to control the final feeling.""

One might be tempted to serve such a sweet dessert wine alongside the dessert course, but both Michael Wenzel and Kurt Feiler recommend different route: pair these wines with something savory, such as a blue-veined cheese or some prepared foie gras. If you do elect to serve it with dessert, they would recommend keeping it simple and not-too-sweet, such as a white cake or ripe fruits. Or better yet, serve a glass of Ruster as the entire dessert course. This is one dessert wine that can certainly stand alone, and deserves to do so.

These rare and exquisite wines are a must for the dessert wine connoisseur, and a knockout for the sweet wine novice.

About the author: Emily Schindler is a wine importer based in Los Angeles. To read more of her wine writing, or to find the wines she imports, go to http://www.winemonger.com

Espresso Brownie Recipe

2009-01-26T03:03:00.000-08:00

Author: Griffin Wetzstein

This espresso brownie recipe blends together chocolate, coffee, and almond flavors into one great taste.

Ingredients Brownies: 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1 cup (packed) dark brown sugar 1/2 cup granulated sugar 2 sticks (1 cup) salted butter, softened 2 ounces unsweetened baking chocolate 1 tablespoon instant espresso of coffee granules 1 tablespoon boiling water 2 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup semi-sweet chocolate chips

Glaze: 1/2 cup semi-sweet chocolate chips 1/3 cup salted butter, softened 1/2 cup sliced almonds

Hardware Whisk Large bowl Medium bowl

Small bowl Microwave safe bowl 8x8 inch baking pan

Cooking spray Mixer

Step 1: Preheat oven to 350 degrees F. Step 2: With cooking spray, coat 8x8 inch baking pan; set aside.

Step 3: In a medium bowl, whisk together flour and soda. Step 4: In a large bowl, blend sugars with an electric mixer on medium speed. Step 5: Add butter and mix to form grainy paste. Step 6: In microwave safe bowl, melt baking chocolate. Step 7: In a small bowl, dissolve espresso or coffee granules in boiling water.

Step 8: Add Chocolate to sugar and butter, beat at medium speed until smooth. Step 9: Pour in coffee while mixing at medium speed, then add eggs, vanilla and almond extracts, beat until smooth. Step 10: Scrape down side of bowl. Add flour mixture and chocolate chips, and blend at low speed just until combined. Step 11: Pour batter into prepared 8x8 inch baking pan. Bake for 35-40 minutes or until toothpick placed in center comes out clean. Step 12: Cool in pan for 15 minutes.

To make Glaze: Step 1: In microwave safe bowl, melt together chocolate and butter, stir until smooth. Step 2: Spread glaze over brownies and sprinkle with almonds.

Step 3: Cool completely before cutting into bars.

The espresso brownie recipe makes about 16 squares.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great brownie recipes visit http://kicked-up-cookie-recipes.com/brownie-recipes.html

Looking for something different, or maybe a little daring? Then try The Wild Side cookie recipes section at http://kicked-up-cookie-recipes.com/the-wild-side-cookie-recipes. html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

About the author: Griffin Wetzstein owns and operates Kicked-up-cookie-recipes.com. Dedicated to bring the online community the best free cookie recipes.

Regional Cuisine Of China: Szechuan Style

2009-01-25T03:03:00.000-08:00

Author: Kirsten Hawkins

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

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

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

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

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

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

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

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.

Cookin With Fresh Herbs

2009-01-24T03:03:00.000-08:00

Author: Mary Hanna

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from ""creeping"" all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a ""log"" out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the ""log"". (Hints for ""log"" butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking.

About the author: Mary Hanna is an aspiring herbalist who lives in Central Florida. This allows her to grow gardens inside and outside year round. She has published other articles on Gardening and Cooking. For more information on gardening go to http://www.gardeninglandscapingtips.com, for more information on cooking go to http://www.gourmetchefathome.com or contact her at mhanna@gardeninglandscapingtips.comone

British Cuisine

2009-01-23T03:03:00.000-08:00

Author: Kirsten Hawkins

British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it's not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus.

And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its drippings, and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart.

British cuisine is a blending of the practical with the nutritious. If it is, as some say, unimaginative, that may be because the food itself needs little imagination to fancy it up and make it palatable. It is certainly not because the British mind lacks imagination when it comes to food - the common names for everyday meals sometimes require a translator just so you'll know what's on your plate. A walk through a restaurant take-away menu offers such dishes as 'mushy peas', steak and kidney pie, fish and chips and bangers and mash.

There are well-known British dishes for eating at each meal. Some of the most popular include:

Breakfast: A full English country breakfast includes meat, eggs, pancakes or toast and side dishes like hash and bangers and mash. It's hearty fare, the sort that is set on the table for dinner in most other cultures. It often includes leftovers from last night's dinner, diced and fried together with seasonings and butter, sometimes called country hash.

Tea: The tradition of mid-afternoon tea is one that's been observed by the British for centuries. Among the most common dishes served at mid-afternoon tea are finger-foods like crumpets with jam and clotted cream, dainty watercress sandwiches and scones with raisins or dried fruits.

Sunday Dinner: The Sunday dinner has a long tradition as being a family occasion - the one meal of the week at which all family members gathered. A roast joint of meat - beef, lamb, pork or chicken - is nearly a requirement, and it is served with a potato and vegetable, and very often accompanied by Yorkshire pudding.

Puddings and custards feature prominently in British cuisine. Baked, boiled or steamed, puddings are usually made with suet and breading, and studded with dried fruits and nuts. One of the most popular and delightful British desserts is the trifle, and there are nearly as many variations as there are cooks. The base is a sponge cake, often left over from another meal. Soaked in Madeira or port, it is layered in a dish with custard, jam, fruits and Jell-O and topped with whipped cream. The end result is a delicious mélange that is features all that is good about British cookery - plain, practical cooking that is meant to fill the belly and satisfy the taste buds.

Culinary Traditions Of France

2009-01-22T03:03:00.000-08:00

Author: Kirsten Hawkins

French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture, and it adds to one's usefulness if they are capable of preparing a good meal.

Each of the four regions of France has a characteristic of its food all its own. French food in general requires the use of lots of different types of sauces and gravies, but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients, milk and cream, and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal. Southeastern French cuisine is reminiscent of German food, heavy in lard and meat products such as pork sausage and sauerkraut.

On the other hand, southern French cuisine tends to be a lot more widely accepted; this is generally the type of French food that is served in traditional French restaurants. In the southeastern area of France, the cooking is a lot lighter in fat and substance. Cooks from the southeast of France tend to lean more toward the side of a light olive oil more than any other type of oil, and they rely heavily on herbs and tomatoes, as well as tomato-based products, in their culinary creations.

Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine. This is the most common type of French food, served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times, smaller food portions, and more festive, decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle, but the more traditional French restaurant cuisine would be classified as Cuisine du Terroir, a more general form of French cooking than Cuisine Nouvelle. Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon. These are all areas famous for their specific specialty of French cuisine. As time has progressed, the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished, and the Cuisine du Terroir approach to French cooking focuses on establishing special characteristics between regions such as this.

As part of their culture, the French incorporate wine into nearly every meal, whether it is simply as a refreshment or part of the recipe for the meal itself. Even today, it is a part of traditional French culture to have at least one glass of wine on a daily basis.

The Art Of Coffee Roasting

2009-01-21T03:03:00.000-08:00

Author: Catherine Olivia

Could there be anything better than a hot, fresh brewed cup of coffee? As you open that can of pre-ground Maxwell House Coffee, did you even know that coffee comes in different roasts? Did you know that you can roast your own coffee beans at home? If you think that the aroma of your fresh ground coffee beans can't be beat, get a home coffee roaster, you'll be in Java Heaven.

Roasting the coffee beans is what imparts flavor. Similar to the making of a fine wine or a hand rolled cigar, some consider the roasting of coffee beans as an art. Those that describe coffee use some of the same vocabulary they use to describe wine. Depending on the roast level chosen the beans take on different flavor characteristics. The lighter the coffee bean the less flavor it will have, the darker the coffee bean the stronger the flavor it will have.

There are generally four different categories of roast. A light roast (American) , a medium roast (Breakfast), a dark roast (French), and darkest roast (Italian or espresso). Each type of roast imparts a different appearance to the coffee beans.

When a coffee bean is roasted to an American roast the beans will have a very light color to them and they will appear dry. A medium roasted bean, or Breakfast roast will have a rich brown color and will be oily in appearance. A French roasted coffee bean will have a very oily appearance with the beans appearing very dark brown. The darkest roasted beans or Espresso beans will appear black.

Coffee roasting can easily be done in your home. Depending on the roast that you desire you can roast coffee in five to fifteen minutes. Green beans are available online from a number of sellers, as are coffee roasters. Choose different types of green coffees to sample. Drum roasters are very popular for use in the home. It's best to consider purchasing a roaster as it will give you the most consistent finish to your beans. Some try to roast beans in frying pans, some use hot air popcorn poppers. While each of these techniques will work, as mentioned above they don't give a consistent finish to all the beans and you will most likely be disappointed in the result.

Enjoy!

About the author: Article courtesy of http://barnies-coffee.com

Old Fashion Oatmeal Cookie Recipe

2009-01-20T03:04:00.000-08:00

Author: Griffin Wetzstein

This old fashion oatmeal cookie recipe tastes just like oatmeal cereal. The wild card is adding anything you desire to the already rich flavor.

Ingredients 3 tablespoons butter, room temperature 1/2 cup brown sugar 1/4 cup honey 1 egg 1 tablespoon water 1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 cups rolled oats

Any amount of the following: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts

Hardware Whisk Large bowl Medium bowl

Cookie sheet Cooking spray

Step 1: Preheat oven to 350 degrees F. Step 2: Apply cooking spray to top of cookie sheet. Step 3: In medium bowl, whisk together flour, salt, baking soda, and oats. Step 4: In large bowl, using an electric mixer combine butter, brown sugar, honey, egg and water. Step 5: Add the dry ingredients to the wet and mix. Step 6: Add any additional ingredients you've chosen. Step 7: Drop by heaping teaspoonfuls onto the cookie sheet.

Step 8: Bake 12 to 15 minutes. Cool on a wire rack.

Makes 24 cookies.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great oatmeal cookie recipes visit http://kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html

For some great tasting brownie recipes visit http://kicked-up-cookie-recipes.com/brownie-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

About the author: Griffin Wetzstein owns and operates Kicked-up-cookie-recipes.com. Dedicated to bring the online community the best free cookie recipes.

Kitchen Mysteries: The Fondue Pot

2009-01-19T03:03:00.000-08:00

Author: Anthony Tripodi

One of the biggest unsolved mysteries of the kitchen is the fondue pot. Fondue pots are a popular bridal registry item and they are often given as house warming gifts. But by the time the thank you cards have been sent, the fondue pot has usually disappeared never to be heard from again. They wind up in the back of a closet or in the attic or some are even re-gifted. Why does everyone want a fondue pot but no one ever gets around to making fondue?

Fondue is easy to make. Sure there are some recipes that require sautéing vegetables or marinating meat overnight and some use exotic ingredients that you won't find at the supermarket. Those types of recipes taste great but they are the reason that your fondue pot is gathering dust instead of being used.

The key to getting use out of your fondue pot is to pick very simple recipes that are easy to make such as the recipes listed below. One is a basic cheese fondue that substitutes regular Swiss Cheese for the more expensive and harder to find Gruyere cheese. The 2nd recipe is Mocha Fondue, a must try recipe for coffee and chocolate lovers. Once again this is a recipe with basic ingredients and easy instructions.

Swiss Fondue 2 cups dry White Wine 1 Garlic Clove 1 lb Swiss Cheese 3 tbsp Flour 1 tbsp Lemon Juice 1/4 tsp White Pepper Salt to taste Nutmeg to taste

Rub the inside of the fondue pot with the garlic clove and add clove to pot Heat up the White Wine & Lemon Juice on medium low heat - should be hot but do not boil Mix Flour and Cheese in a bowl Slowly add cheese mixture while stirring Add remainder of ingredients while stirring Optional: Add a splash of Kirsch or Blackberry Brandy To Dip: Italian bread cut into cubes, vegetables, flat breads

Mocha Fondue 8 oz Semisweet Chocolate 1/2 cup Hot Espresso or Coffee 3 tbsp Granulated Sugar 2 tbsp Butter 1/2 tsp Vanilla Extract

Chop chocolate into small pieces and set aside Heat espresso and sugar in fondue pot on low heat Slowly add chocolate and butter while stirring Add Vanilla Optional: Add a splash of Irish Cream To Dip: Angel Food Cake, Apple Slices, Bananas, Strawberries, Pound Cake, Pretzels, Pineapple Chunks, Marshmallows

Fondue can be easy to make and it's definitely fun. The key is to use simple recipes so that you can spend your time enjoying fondue and not worrying about getting a complicated recipe right. Isn't it time that your fondue pot became a permanent fixture on your countertop. You can free up some room for it by moving the crock pot into the closet.

About the author: Anthony Tripodi is the webmaster of GoFondue.com - The Home of Fondue. For more information about fondue including recipes, ideas and equipment, visit http://www.gofondue.com

Christmas Recipes: Main Dishes. No.5 of 12 - Turkey Meatballs with Cranberry

2009-01-18T03:03:00.001-08:00

Author: Paul Curran

Christmas recipe serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Calories per serving: 875

Suitable for freezing after step 3.

Christmas recipe ingredients

* Sherry or balsamic vinegar, 15 ml (1 tbsp)

* Caster Sugar, 10 ml (2 tsp)

* Salt and pepper

* Olive oil, 120 ml (8 tbsp)

* Cranberries, fresh or frozen 50 g (2 oz)

* Celery, 125 g (4 oz)

* Walnuts, toasted 50 g (2 oz)

* Turkey, roasted meat 450 g (1 lb)

* Garlic cloves, 2

* Olive oil, 15 ml (1 tbsp)

* Fennel seeds (optional), 10 ml (2 tsp)

* Oregano, dried 10 ml (2 tsp)

* Cranberry sauce, 30 ml (2 tbsp)

* Breadcrumbs, fresh 125 g (4 oz)

* Eggs, 2

* Parmesan cheese, freshly grated 50 g (2 oz)

* Oil

* Green salad

Christmas Recipe Instructions:

1. Chop the turkey, walnuts and celery into small pieces. Crush peeled garlic. Cook the oregano, fennel seeds, garlic and celery in oil for about five minutes. Then add the cranberry sauce. leave to cool.

2. Add salt and pepper to the vinegar and sugar, mix in the oil and cranberries. Heat to boiling, cook for 1 minute and leave to cool.

3. Combine salt and pepper, parmesan cheese, walnuts, eggs, breadcrumbs, celery mixture and turkey. Split into twelve golf-sized meatballs.

4. Deep-fat fry the meatballs until golden brown (about 4 minutes). Place them on kitchen towel paper to soak up the oil and serve onto green salad sprinkled with cranberry dressing from step 1.

This article may be re-published in its entirety as long as the author bylines in the resource box are included and urls kept live.

Brazilian Cuisine

2009-01-17T03:03:00.001-08:00

Author: Kirsten Hawkins

It began as most 'ethnic food movements' do - with small restaurants in the neighborhoods where immigrants settled, diners and lunchrooms and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. Chinese, Italian, Middle Eastern, Thai - from family run bistros, the cuisine spread as those outside the cultures of the 'neighborhood' learned of the good food and the word spread. The latest 'new cuisine' that is spreading like wildfire is Brazilian - a delicious blending of three separate cultures that comes together in dishes and delicacies that aren't found anywhere else in the world.

To understand the cuisine of Brazil, one must understand a little of its history. The base of Brazilian cuisine is in its native roots - the foods that sustained the native Brazilians - cassava, yams, fish and meat - but it bears the stamp of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. Brazilian cuisine today is a seamless amalgam of the three influences that interweave in a unique and totally Brazilian style.

The staples of the Brazilian diet are root vegetables, seafood and meat. Manioc, derived from cassava root, is the 'flour' of the region, and is eaten in one form or another at nearly every meal. The bitter cassava root is poisonous in its raw state, but when prepared properly, the cassava root yields farinha and tapioca, bases for many dishes of the region. The Portuguese influence shows in the rich, sweet egg breads that are served at nearly every meal, and in the seafood dishes that blend 'fruits de mer' with coconut and other native fruits and vegetables. The national dish, bobo de camarao is one of these, a delicious mingling of fresh shrimp in a puree of dried shrimp, manioc (cassava) meal, coconut milk and nuts, flavored with a palm oil called dende.

It is the African influence that is most felt, though - as is to be expected of the people who worked in the kitchens. Pineapple and coconut milk, shredded coconut and palm hearts worked their way into everyday dishes, flavoring meat, shrimp, fish, vegetables and bread. Brazilian food, unlike the cuisines of many of the surrounding countries, favors the sweet rather than the hot, and more than any other South American cuisine, it carries the savor of tropical island breezes rather than the hot wind of the desert.

The most common ingredients in Brazilian cuisine are cassava, coconut, dende, black beans and rice. Bacalao - salt cod - features in many dishes derived from the Portuguese, but flavored with typical Brazilian insouciance with coconut cream and pistachio nuts it becomes an entirely different food. It is typical of the Brazilian attitude toward food - an expression of a warm and open people to whom feeding and sharing food is the basis of hospitality. Brazilian cuisine is like its people - all are welcome, all are welcomed and all make their mark - without ever overwhelming the contributions of the other.

Mechline Developments Limited introduce new CO/CO2 safety devices to ensure safe air quality conditions for foodservice operators

2009-01-16T03:03:00.001-08:00

Author: Elisa McCarthy

CaterSense is Mechline's range of kitchen environment safety devices designed for safety management in commercial foodservice premises. New to the range is Mechline's Carbon Monoxide and Carbon Dioxide sensor (CO/CO2 Sensor), designed to interface with Gas Interlock Systems (G.I.S.). Using unique technology, the wall-mounted CaterSense CO/CO2 sensor will detect a build up of CO or CO2 in the commercial kitchen, providing a constant visual indication of underlying levels of harmful gases. If the air CO or CO2 content exceeds recommended industry levels, the battery-powered CaterSense CO/CO2 sensor will pulse a signal to the G.I.S. and shut off the gas supply to the kitchen while emitting an audible alarm thus ensuring the safety and well being of kitchen staff. The CaterSense CO/CO2 sensor can be installed in conjunction with existing Gas Interlock Systems. Another brilliant safety device idea that can be used easily and practically in commercial foodservice.

Exhibiting at Hotelympia, 19-23 Feb 2006, in the North Hall, Stand: N1919, ExCel Exhibition Centre, London, Mechline will demonstrate its popular brands and launch new, exciting products guaranteed to be of interest to the Hotelympia visitor. Also at the show are Mechline's familiar brands: QuickLink - patented quick-disconnect systems AquaJet - WRAS approved pre-rinse spray units, taps and spare parts CaterTap -WRAS approved basin, sink and mixer taps ideal for contractual opportunities Pegler - WRAS approved premier manufacturer of basin, sink, mixer and specialty taps Dormont - specially engineered gas hoses and gas hose safety accessories for mobile catering equipment; plus Dormont SWIRL™ coiled water hose and Dormont Metric FlexTube for OEMs Delabie - premium pre-rinse spray units; water-saving, electronic, hands-free and standard taps; and speciality plumbing components. Look for new, ""hands-free"" products in the range to improve hygiene and good practice in the catering environment--including revolutionary designs to combat the risk of spreading the potentially fatal Legionella bacteria. Mo-El - traditional electric grid designed insect killers, plus attractive adhesive and fan-assisted models, including the award-winning Insectivoro Mechline GIS - Mechline's Gas Interlock System that cuts off gas flow in the event of kitchen ventilation fan failure, as recommended by HSE Sheet No. 23 - Gas Safety in Catering and Hospitality CaterSense - reliable carbon monoxide and carbon dioxide sensor to work with Mechline's GIS for the ultimate in air-quality safety in the Catering and Hospitality sector GreasePak - ecologically friendly grease management system

About the author: Mechline Developments was established in 1991. Its headquarters are in Milton Keynes in the United Kingdom. In the past, Mechline has been recognised for innovation in the catering industry with the receipt of The Catering Product Award and by being featured on BBC TV's ""Tomorrow's World"" programme.

Cantonese Regional Cuisine

2009-01-15T03:03:00.001-08:00

Author: Kirsten Hawkins

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

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

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

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

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

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

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

Italian Sweets

2009-01-13T03:03:00.001-08:00

Author: Kirsten Hawkins

The regional cuisine of Italy is surely a delight to the senses. With the pasta, seafood, savory meats and cheeses, and delicious crusty breads, it is hard to stop yourself from eating until you are packed full. However, if you do not remember to save a little room, you may miss out on the best part: dessert. No one does desserts quite like the Italians. From simple fruity finger foods to savory layered tortes, the Italian's make desserts for every palette. From the chocolate lover to someone looking for something lighter and more refreshing, you are sure to find something to your looking in an Italian bakery.

One of my favorite Italian desserts has been a staple of my Grandmother's dessert table at holiday dinners for as long as I can remember. The best part is that it is something that I was always able to help with. Stuffed dates were always a task that the kids could do, by simply taking the pre-sliced dates and stuffing about a tea spoon full of cream cheese into them and then dotting them each with a pecan, we could be happy to know we had helped. Even if we ate a date or two along the way.

A variation on this dessert, which is popular in Milan takes a little bit more grown up help. After the dates are stuffed with the cream cheese, a grown up can dip the date into a mixture of bittersweet chocolate and milk and then let them harden. The product is a delicious, almost candy-like concoction that appeals to the sweet and the salty taste buds.

There are desserts that many people take for granted. Rice pudding, for example, is one of the simplest pleasures for Italian households. Milk, sugar, rice, and cinnamon are the staples of this favorite, but it can be substituted to taste with extra sugar, honey, nutmeg, or raisins. My personal favorite is with extra cinnamon and dried cranberries. Another simple that many people forget about, or perhaps even loathe, is the Panettone, otherwise known as fruit cake. A staple on many Christmas tables, the Panettone has gotten a bad rep in the United States, perhaps because of its strong Anise taste. When done right though, a Panettone can be truly delightful.

Other than the cannoli, the most popular Italian dessert is undoubtedly Tiramisu. This alcoholic spongy cake has taken the world by storm with relatively young origins. No one seems to know exactly how the Tiramisu was invented, or by who. What does seem to be agreed upon is that is was invented sometime in the 1960s in the Veneto region of Italy. The ingredients of Tiramisu are basic, but everyone seems to do it a little bit different. Mascarpone, espresso and zabaglione cream make up the complimentary tastes of this delicious dessert, but it would be impossible to create without the base of savoiardi cake, otherwise known as lady fingers. These spongy biscuits make trouble for pastry servers with their delicate spongy nature, but like all Italian desserts are well worth the trouble.

Pizza

2009-01-12T03:03:00.001-08:00

Author: Kirsten Hawkins

The pizza pie is an ubiquitous symbol of both Italian cooking and Americana. Oven-baked, thin-crust or deep-dish, round or square, it is a common favorite throughout the United States, with a wide number of regional variations.

The most traditional pie is the pizza Napolitano, or Neapolitan pizza. Made of strong flour, the dough is often kneaded by hand and then rolled flat and thin without a rolling pin. The pizza is cooked in an extremely hot wood-fired stone oven for only sixty to ninety seconds, and is removed when it is soft and fragrant. Common varieties of Neapolitan pizza include marinara, made with tomato, olive oil, oregano, and garlic, and margherita, made with tomato, olive oil, fresh basil leaves, and mozzarella cheese.

New York was home to the first pizza parlor in the United States, opened in Little Italy in 1905 by Gennaro Lombardi. It is not surprising, then, that New York-style pizza dominates in the Northeastern part of the country. It is thin-crusted, and made with a thin layer of sauce and grated cheese. The dough is hand-tossed, making the pie large and thin. As a result, it is served cut into slices, traditionally eight, which are often eaten folded in half. It can be served with any number of toppings, including pepperoni, the most popular topping in the United States, or as a ""white pizza"", which includes no tomato sauce and is made with a variety of cheeses, such as mozzarella and ricotta.

Chicago is also home to a major variety of pizza.The Chicago-style pizza is deep dish, meaning it is made in a pan with the crust formed up the sides, or even with two crusts and sauce between, a so-called ""stuffed"" pizza. The ingredients are ""reversed"" in a Chicago pizza, with cheese going in first, and then sauce on top. This particular form of pizza was invented in 1943 at Uno's Pizzeria in the River North neighborhood of Chicago.

The Midwest also plays host to the St. Louis style pizza. This thin-crust delicacy is made using local provel cheese instead of mozzarella, and is very crispy. Heavily seasoned with oregano and other spices, with a slightly sweet sauce, it is difficult to fold because of the crust and is often cut into squares, instead of served in slices.

A Hawaiian pizza is an American invention that has nothing to do with Hawaii save that one of the main ingredients is pineapple. The pineapple is put atop the pizza, along with Canadian bacon, giving a rather sweet taste very different from pizzas closer to the Italian original. Hawaiian pizza is very common in the Western United States.

In fact, a number of esoteric pizzas are common on the West coast, and ""gourmet"" pizza is often referred to as ""California-style"" pizza. This is an example of fusion cuisine, and many of the pizzas go far beyond the common tomato sauce and cheese. Thai pizza, for example, can include bean sprouts and peanut sauce, while breakfast pizza, as the name implies, may be topped with bacon and scrambled eggs. As a ""gourmet"" food, California pizzas are often individual sized, serving two people at most, and are not cut in slices like other common types of pizza pie.

Pizza is as diverse as America itself, with almost infinite variations - all of them delicious.

Food Allergies

2009-01-10T03:03:00.001-08:00

Author: Steve Wilcott

An allergy can be described as a malfunction of the immune system, an exaggerated response to certain substances. Your body mistakenly believes that something it has touched, smelled or eaten is harmful to it and your body releases massive amounts of chemicals, such as histamine to protect itself.

It is believed that 11 million Americans suffer from food allergies. These allergies are as varied as food itself is. Some people suffer from an allergy to one food, some to many. The most common food allergies are generally eggs, milk, peanuts, tree nuts (such as walnuts), fish, shellfish, soy and wheat.

Symptoms of food allergies are varied and range from a tingling of the mouth to swelling of the tongue and throat to difficulty breathing to hives, cramps, diarrhea, vomiting and in some instances death.

There are ways to help you or your loved one manage your food allergies. First seek the help of an allergist. Your allergist will perform a patch test to determine the exact cause of allergic reactions. This will be the guideline you use as you develop a diet based around your food allergies.

As with other types of allergies there is no cure for a food allergy. Some children do grow out of some food allergies as they age although allergies to peanuts, fish, shellfish and nuts are often considered lifetime allergies. You or your loved one must simply avoid the food that causes the allergy. This can be difficult, especially when eating out in a restaurant. Depending on the severity of allergy, even slight cross contamination of food products can cause reactions.

Food labeling is a very important component of avoiding foods that trigger allergies. Since 2000 the FDA has been presenting information on allergy risks and labeling requirements to manufacturers. They seek to have manufacturers change some labels to be easier to read, using plain language like ""milk"" on a label instead of ""caseinate"".

In the case of a milk or egg allergy there are alternatives that can be used when cooking or baking. There are many online sites dedicated to supplying information, education and support to those with food allergies.

About the author: This article courtesy of http://www.allergies-questions.com

Fast Food Takes Its Place

2009-01-09T03:03:00.001-08:00

Author: Kirsten Hawkins

What if someone asked you to name the great cuisines of the world? What would you say? French food, of course, is famous. Italians are world-renowned. Greek food has its own following. What about America?

Well, what comes to mind when you hear the words ""American cuisine""? Personally, I think of the 1950's drive-up restaurants, with milkshakes and old-fashioned hamburgers and Coney Islands dripping in mustard. That's probably not the typical definition for the word ""cuisine"", but it definitely defines American food. But wait a second. What does the word ""cuisine"" mean, exactly? The textbook definition is ""A characteristic manner or style of preparing food."" According to that, there's nothing more American than a hamburger, large fries, and a chocolate milkshake. That meal, served in its own greasy white paper bag, might just be the epitome of everything that is American.

American fast food chains have spread all over the world. They are a symbol of western life in far-off lands, a landmark, loved or hated, by tourists and natives alike. Even the French, who carefully monitor each word that enters their language, have allowed in ""hamburger"" and ""hotdog"" to refer to these distinctly American treasures. What exactly is so appealing about this distinctly American tradition of hot, greasy, tasty food on the run?

For one thing, fast food has a constancy about it. Every time you order a cheeseburger from a particular restaurant chain, you know what that cheeseburger is going to taste like. If someone mentions fast food french fries, you can immediately imagine the taste in your mouth and the striped paper pouch in which they arrive, complete with a layer of salt collected at the bottom and that one short, squat little fry, overdone and sharp at the edges. In a constantly changing society, it seems, Americans and others all over the world derive a real comfort from knowing exactly what they are getting. It's the same thing they've been getting since childhood.

Secondly, the massive appeal of fast food comes from the fact that it is, indeed, fast. Where else but America could such a thing have developed? We're a busy people, with multiple jobs and deadlines and kids and responsibilities, and knowing that we can pick up pre-cooked, steamy hot food in a bag and bring it home to satisfy hunger with minimum fuss is definitely appealing. You technically don't even need to dirty your silverware.

It may be unhealthy, and it may be expensive, and it may be contributing to the decline of Americans sitting down to dinner together every night. But let's face it- like the gas-gobbling SUVs we love to drive, Americans have a dichotomy of love and hate with most of the things they've created. And fast food, in all of its greasy glory, is here to stay.

Besides, sometimes it's a wonderful thing to be able to overcome your guilt, forget about your arteries for just a minute, and buy yourself a burger. And maybe even super-size it. After all, it's the American way.

Regional Cuisines Of China

2009-01-08T03:03:00.001-08:00

Author: Kirsten Hawkins

It's easily one of the world's favorite foods. No matter where you are, someone you know is bound to suggest, ""Hey, let's do Chinese."" For decades, Chinese food meant one thing - Cantonese cuisine. It was the style of Chinese cooking with which most of the world was familiar - the appetizers and roasted meats and delicate sauces that blend vegetables and spices in a perfect marriage of flavors. But Chinese food is far more than just the Cantonese cuisine. There are four major styles of cooking across China, and several more subdivisions to divide them even further.

Cantonese is the most well-known and popular of the Chinese regional cuisine styles. Cantonese chefs specialize in delicate sauces and roasted meats, in steamed and stir-fried dishes with vegetables that are as carefully chosen for appearance and appeal to the eye as to the palate. Steamed rice is a staple of Cantonese cuisine, and is the base of most meals. Every vegetable is sliced to best show off its color and shape, even in a stir-fry or sauce. One of the more enduring and widely enjoyed traditions of Cantonese cooking is 'dim sum' - 'little hearts'. In many cities, both in China and in other countries around the world, you'll find little dim sum shops tucked beneath stairways and in storefront shops. They serve tea and the delicious savory and sweet little dim sum pastries to businessmen and afternoon shoppers.

Szechwan cuisine has grown in popularity over the last few decades. Most famous for searingly spicy foods like Kung Pao Chicken and Double Cooked Spicy Pork, Szechwan cuisine is a distinct style of cooking that is native to the landlocked mountainous center of China. The pungent flavors of ginger, fermented soybean, onions and garlic characterize much Szechwan cuisine, but there are also more subtle dishes that rely on the interweaving of texture and flavor. The typical cooking methods include frying, frying without oil, pickling and braising.

Hunan cuisine is the most well known of the several regional Chinese cuisine styles from Zheijiang region of China. It is characterized by thick, rich sauces and complex pungent flavors. Typical ingredients include scallions, chili and pepper. A popular favorite dish in the Hunan style is Pepper Chicken, with small chunks of succulent chicken quick-fried with black pepper and onions.

Shangdong cuisine is characterized by its emphasis on fresh ingredients in combinations that emphasize the flavor, aroma, color and texture of each ingredient. The Shangdong regional cuisine is known for delicate flavor combinations that are surprisingly pungent. Garlic and scallions are frequent ingredients, as are seafood, fresh vegetables and shoots. The soups are either thin and clear with a light flavor, or thick and pungent, rich with cream and spices. One of the most famous dishes from the Shangdong area, Bird's Nest Soup, is typically served at major affairs of state.

While these are four of the main styles of Chinese regional cuisine, there are a number of others worthy of note. Fujian and Jiangsu Cuisine both focus on seafood and shellfish, accompanied by fresh vegetables. Fujian cuisine blends sweet, sour, savory and salt flavors in magical combinations. Jiangsu cuisine is light, fresh and sweet, and is characterized by its elegant presentation. More than any other style of Chinese regional cuisine, it emphasizes appearance as an important part of the appeal of a meal.

China is a complex country, with many smaller nationalities and regions within its borders. Most have typical styles of cooking that are starkly different than those of other regions around them. It is, however, a nation whose love affair with food has produced some of the most complex, rich, delicate and delicious dishes ever created.

Middle Eastern Cuisine

2009-01-07T03:03:00.001-08:00

Author: Kirsten Hawkins

'Middle eastern cuisine' is a broad term that encompasses many different cooking styles from a number of different countries. Moroccan, Syrian, Greek, Arabian - the various cuisines of the middle east share a great deal - and have many differences.

The food of the Middle East is a celebration of life. No matter which country, the staples are the fresh fruits and vegetables that grow in the hills. The spices and flavorings of Middle Eastern food are those that awaken the senses, sparkling against the thicker, richer tastes of the main ingredients. Mints, lemon, garlic, rosemary - all have a fresh, astringent quality that cleanses the palate and refreshes the taste buds. Throughout the region, the cuisine varies - but these things remain the same: fresh ingredients, astringent and piquant spices, olive oil, and little meat.

Lebanese The tiny country - about the size of Connecticut - is nestled into the shores of the Mediterranean Sea, at the very crook of the fertile Crescent. Its contributions to the cuisine of the entire Middle Eastern region of the world are unmistakable. The flavors that spice the foods of all the surrounding lands can be found here in abundance - olive oil, lemon, garlic and mint. Lebanese cuisine features such staples as kibbeh (ground lamb with bulghur wheat) and tabouleh (parsley, mint and bulghur wheat salad). The food is simply prepared, with the flavors blending together into a complex medley of earthy, fruity tastes and scents.

Syrian If Syria had contributed nothing else to the world cuisine but pita bread and hummus, it would still be worthy of note. There's far more to the cuisine of this small Middle Eastern country, though. Baba ganoush (pureed eggplant), stuffed olives and figs, peppers in olive oil - Syrian food celebrates the fruits of the earth and blends them to bring out the textures and flavors in surprising ways. Shish kebab and rice pilaf are two of the more well-known dishes, and while most people think of Greece when they hear baklava, the Syrian claim that it is based on their own dessert of batwala.

Arabian The Bedouin of the desert once based their diets on dates and yoghurt with the occasional camel or goat to provide meat. Over the centuries, the nomadic tribes incorporated spices, meats and vegetables from other cultures into their cuisine. Today's Arabian cuisine is a mingling of influences from India, Lebanon and further west. Lamb is the meat most often used in cooking, and it is prepared in a number of ways including shish kebab, spit-roasted, or stewed. The cuisine relies heavily on mint, turmeric, saffron, garlic and sesame. Rice and kasha are the most commonly consumed grains, and the spicing is fresh and astringent - meant to awaken and refresh the palate rather than burn it out.

Throughout the Mediterranean Middle East, the cultures and people have intermingled and carried with them their foods and traditions of eating. In no other place in the world can there be found a blending of cultures that has mingled so much - yet maintained such distinct, national flavors. Healthful, fresh, delicious and life-enhancing, it's little wonder that the cuisine of the Middle East is among the most popular with diners the world over.

Comfort Food Trends Bring Us Back to our Roots

2009-01-06T03:03:00.001-08:00

Author: Karen Ciancio

Comfort food. It even sounds warm and welcoming - like cuddling up by the fire on a cold winter day. Comfort food trends have seen a real resurgence in recent years and our desire for comfort food seems to be holding strong. So what is comfort food? Generally it's the food we have good memories about, the food we think of when we hear the word homemade, and that reminds us of simpler times.

The list of favorite comfort foods can be different for each of us. While homemade macaroni and cheese and meatloaf with mashed potatoes have been staples for many of us, for some of us comfort food may include a delicious cheesy lasagna, or yummy sweet potato pie. We all tend to love the food that takes us back to our roots - the foods we grew up with.

Some Of Our Top Comfort Food Choices Were Found To Be: - Soup

- Meatloaf

- Pasta sauces

- Pot pies

- Mashed potatoes

- Pizza

- Potato salad

- Macaroni and cheese

- Biscuits and scones

- Chili

- Beef stew

- Fruit pies

- Chocolate chip cookies

Why the increased desire for comfort foods? It seems to be a combination of things. People are busier and more stressed than ever. The last few years have also resulted in many of us feeling less safe in the world. We want to feel warm and safe again, the way we did when we were young and the world seemed simpler.

Comfort food trend watchers say that we are craving the foods we grew up with. People want to enjoy their homes and entertain at home. We're expressing an interest in cooking everything from easy party food recipes to BBQ to slow cooked roasts with all the trimmings.

We also want to experience different tastes, sometimes tastes from around the world, sometimes the familiar foods we love, with twist or an extra bit of pizzazz. So we have things like garlic mashed potatoes, 4 cheese macaroni and cheese and thin crust gourmet pizzas. We're also a population that is becoming more aware of health and making healthy food choices. With aging baby boomers creating a bulge in our populations, healthy lifestyle trends are front and center. We want fewer calories but all the taste, healthier eating with the comforts of our favorite foods. So where does this leave us? How do we combine comfort food trends with healthier lifestyle trends?

As much as we love our comfort foods many of us now look for ways to turn them into healthier choices, with a lower fat content and fewer calories. We tweak those great recipes from the past so we maintain (or sometimes even improve) the taste but forgo some of the fat, unhealthy carbs and sugar content. And while most of us are still eating our favorite comfort foods, maybe it's just a little less often. We might decide to share that piece of amazing cheesecake so we get the taste but not the pounds.

We're going back to our roots - but with a nod to healthy food choices and a few wonderful, tasty twists along the way.

About the author: Karen Ciancio is a cook and lover of all things food and cooking related. Her website www.cookingnook.com contains recipes for comfort foods, plus lots of other recipes, cooking tips, measurement conversions and kitchen ideas.

Mechline to launch innovative commercial catering products in Hotelympia, 19-23 Feb 2006

2009-01-05T03:03:00.001-08:00

Author: Elisa McCarthy

Mechline Developments Limited, a UK-based manufacturer and supplier of catering components, is renowned for offering innovative products to make the catering professional's job a little easier--especially where hygiene and safety are concerned. Exhibiting at Hotelympia, 19-23 Feb 2006, in the North Hall, Stand: N1919, ExCel Exhibition Centre, London, Mechline will demonstrate its popular brands and launch new, exciting products guaranteed to be of interest to the Hotelympia visitor.

Also at the show are Mechline's familiar brands: QuickLink - patented quick-disconnect systems AquaJet - WRAS approved pre-rinse spray units, taps and spare parts CaterTap -WRAS approved basin, sink and mixer taps ideal for contractual opportunities Pegler - WRAS approved premier manufacturer of basin, sink, mixer and specialty taps Dormont - specially engineered gas hoses and gas hose safety accessories for mobile catering equipment; plus Dormont SWIRL™ coiled water hose and Dormont Metric FlexTube for OEMs Delabie - premium pre-rinse spray units; water-saving, electronic, hands-free and standard taps; and speciality plumbing components. Look for new, ""hands-free"" products in the range to improve hygiene and good practice in the catering environment--including revolutionary designs to combat the risk of spreading the potentially fatal Legionella bacteria. Mo-El - traditional electric grid designed insect killers, plus attractive adhesive and fan-assisted models, including the award-winning Insectivoro Mechline GIS - Mechline's Gas Interlock System that cuts off gas flow in the event of kitchen ventilation fan failure, as recommended by HSE Sheet No. 23 - Gas Safety in Catering and Hospitality CaterSense - reliable carbon monoxide and carbon dioxide sensor to work with Mechline's GIS for the ultimate in air-quality safety in the Catering and Hospitality sector GreasePak - ecologically friendly grease management system

Mechline Developments Limited began with the QuickLink quick-disconnect unit, a patented product that allows fixed equipment like sinks, dish tabling and oven stands to be easily disconnected from services, enabling operators to move equipment away from walls to thoroughly service, maintain and clean around the equipment. Mechline has worked to create an offer designed to simplify the food service professional's operations where hygiene and safety are affected. With nearly two decades of success in serving the UK market and Ireland, Mechline continues to deliver products that solve the messy, tedious, and sometimes forgettable challenges facing the catering professional. According to Peter Galliford, Sales and Marketing Director: ""Mechline's tag line for many years has been 'Bright Ideas for Professional Kitchens'... and what was true when we started is true today. We only offer products that have the potential to improve hygiene, safety or value to our customer--either it be an onerous task like encouraging staff to wash their hands or to simplify the installation of equipment for engineers on site, saving them time and money. Like some of our customers say, we're the 'Gadget Store,' where you're bound to find some unique or innovative product that really does the job.""

About the author: Mechline was established in 1991. Its headquarters are in Milton Keynes in the United Kingdom. In the past, Mechline has been recognised for innovation in the catering industry with the receipt of The Catering Product Award and by being featured on BBC TV's ""Tomorrow's World"" programme. Most recently, two Mechline products (Delabie Tempomatic 3 Electronic Tap and Mo-El Insectivoro Insect Killer) were selected as final

Enjoy the Fall Harvest with Delicious Squash Recipes

2009-01-04T03:03:00.001-08:00

Author: Karen Ciancio

Autumn is harvest time. You can certainly enjoy these tasty squash recipes any time of year, but they seem particularly good as the weather cools down and we go back to using our ovens again. Time to cook delicious comfort foods.

Either of these recipes can be made with a variety of squashes. I have just listed the squash I prefer to use. They are so easy. They just bake alongside a roast beef or chicken or anything else you may have the oven turned on for. And they are a great part of any healthy diet.

Citrus Baked Squash

1 butternut squash (or any squash you prefer)

a mixture of 1/2 orange juice and 1/2 water

Peel the squash and slice it crosswise, so some of the slices are thick circles, about 1-1 1/2"" thick. Arrange the slices in a Pyrex type baking dish. The size depends on the amount you are cooking. Just make sure they are in a single layer in the dish, not on top of each other.

Pour the orange juice and water mixture over the squash until it reaches about half way up the slices. Cover with foil and bake in a 350ºF for about 45 minutes, or until they are soft when a knife is inserted in the middle. Watch along the way to make sure the liquid does not dry out completely. If it does, just add a bit more.

Serve the slices drizzled with the extra orange sauce.

Sweet and Rich Pepper Squash

pepper squash (or any squash you prefer)

brown sugar

butter

cinnamon

Slice each pepper squash in half and clean out the cavity. Put a teaspoon of butter in each cavity. Add a dash of cinnamon and a teaspoon of brown sugar to each cavity.

Bake, covered in a 350ºF oven for 30 minutes, then uncover it for the last 15-30 minutes, so the sugar sauce thickens.

This squash can be served as is, in halves in the skin. If you prefer you can scoop out the squash and sauce, mix it together and put it in a pretty serving dish.

I don't salt either of these recipes because I find them tasty enough as is, but feel free to add a bit of salt if you would like.

I hope your family and friends enjoy these delicious recipes as much as mine.

About the author: Karen Ciancio is a cook and a fan of all things cooking related. Her website www.cookingnook.com contains recipes for all occassions, cooking tips, cooking measurement conversions and lots of kitchen ideas. Come visit us as we grow.

Super Foods: The 10 Healthiest Foods to Eat

2009-01-03T03:03:00.001-08:00

Author: Karen CIancio

A list of the top 10 healthiest foods may seem like a come-on. Magic food? We all know there are no real magic foods. The road to optimum health is not in a pill or one magic food. But there are foods that pack such a nutritional wallop and possess such powerful health benefits, that they are referred to as ""super foods"".

This healthy food list consists of foods that are nutrient dense. That is, they have more nutrients per calorie than most other foods. They have also been proven to contain vitamins, minerals and other nutrients that prevent disease: from cancer to heart disease to arthritis, and many more.

These super foods are perfect for heart healthy, low fat cooking and most fit perfectly into a low carb lifestyle as well.

The 10 healthiest foods are foods that are so exceptionally good for us that we should include them in our healthy diet on a regular basis. Our list of super foods is arranged alphabetically, not in order of importance. Each is an amazing food, jam packed with health giving benefits.

The 10 Healthiest Foods to Eat

1. Berries Berries are extremely rich in antioxidants which help protect the cells in our bodies from damage and therefore from diseases like cancer. Among other things they are also an excellent source of Vitamin C and soluble fiber. Blueberries might help reverse the short term memory loss that often comes with aging.

2. Broccoli Broccoli (and other cruciferous vegetables like cauliflower and cabbage) helps fight cancer, especially breast, colon and lung. It boosts the immune system. Broccoli also contains antioxidants and a substance called sulforaphane, which research is showing to be a powerful cancer fighter and preventer.

3. Citrus Fruits The citrus bioflavanoids in oranges, lemons, limes and grapefruit have anti-cancer and antioxidant properties. Many of these citrus bioflavanoids have also been shown to have anti-inflammatory and blood clot inhibiting abilities.

4. Garlic Numerous studies have shown that regular consumption of garlic can lower our blood pressure. It also prevents the blood from being overly sticky and decreases LDL cholesterol (the ""bad"" one) while increasing the good HDL cholesterol.

5. Nuts Walnuts are an excellent source of omega-3 fatty acids, a special type of fat that is essential for our bodies, but that the body cannot produce. Omega-3 essential fatty acids protect us against heart disease.

Almonds are also known for their ability to help lower LDL cholesterol levels.

6. Oats Oats also help reduce cholesterol. Research shows that one bowl of oatmeal per day can reduce cholesterol by up to 23%. Oats are also considered an excellent grain for diabetics as they have less impact on blood sugar levels than some other grains.

7. Salmon The Omega-3 fatty acids in salmon and other fatty fish may help prevent heart disease and stroke by lowering the body's rate of blood clotting.

8. Spinach Spinach's secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly.

9. Tomatoes Tomatoes contain high levels of lycopene. Lycopene is a powerful antioxidant and as such helps to protect the cells in our bodies from damage.

10. Turkey Turkey is one of the leanest protein foods and is low in calories, making it an excellent healthy food choice. Turkey also contains selenium which has been shown to inhibit cancer development, improve the immune system, and aid in the metabolism of our thyroid hormone.

You can see that the top 10 healthiest foods, or ""super foods"", are also some of our favorites. By including these super foods in a healthy diet on a regular basis you can easily gain many health benefits.

Making healthy food choices just got easier.

About the author: Karen Ciancio is a cook and a fan of all things cooking related. Her website www.cookingnook.com contains recipes that feature each of these super foods plus lots of other recipes, cooking tips and kitchen ideas.

Resisting the Coffee Sensation can be Hazardous to Your Health!

2009-01-02T03:03:00.001-08:00

Author: RL Fielding

Coffee consumption has rapidly increased in the U.S. in the past few years. Aside from its wonderful taste and the stimulating affect of caffeine, coffee's rising popularity is now due in part to social factors as evidenced by coffeehouses springing up all over the country. Many Americans cannot get their day started without their first cup of coffee. The familiar morning routine that resonates in so many households across the country begins with the ringing of the alarm clock, and ends with that much anticipated cup of freshly brewed coffee. Coffee used to have a bad reputation, but recent research suggests that drinking moderate amounts of coffee provides a wide range of health benefits.

Health Benefits of Coffee

Ever thought that drinking your daily cup of coffee could actually improve your health? The tannins and antioxidants that appear naturally in coffee are well known to fight free radicals and other assaults on the body. From containing so many protective antioxidants to reducing the risk of asthma attacks, coffee may be the answer.

Antioxidants are chemical compounds that protect the body's cells from the damaging effects of oxidation. They help support the immune system, and consequently, may lower the risk of both cancer and heart disease. It is believed that the caffeine in coffee helps to improve the blood circulation within the heart and arteries. One study shows that in a comparison among various food groups, coffee had 64% of the total antioxidant intake.

Coffee may also lower the risk of gallstones by 45% and cirrhosis of the liver by 80%. A recent study confirms the existence of an inverse relationship between coffee consumption and liver cirrhosis, although researchers have not determined which component in the coffee is responsible for producing the protective effect.

Another benefit of coffee is a 25% reduction in the onset of attacks among asthma sufferers. This chronic disease causes the airways to close up due to inflammation, resulting in coughing, wheezing, shortness of breath, and tightness in the chest. One of the compounds in coffee, called theophylline, acts as a bronchodilator, which lessens these dangerous symptoms. So asthma sufferers should make sure to always pack their coffee pods to be prepared in case of emergency.

Often find yourself with a headache lasting throughout the day? It could be caused by stress at work, unruly children, or not enough sleep. The caffeine in coffee has been known to help in treating those headaches. Forget about your typical painkillers; use the convenience of the K-cup coffee system to brew a single cup of fresh coffee and have relief in minutes.

Ideal Amount of Coffee

On average, doctors recommend drinking 2-4 cups of coffee a day, which is considered to be a reasonable and moderate amount. Of course, people are all different, and some may choose to drink more and some may prefer to drink less, depending on their individual lifestyles, habits, and health issues.

An 8oz cup of coffee contains approximately 75mg of caffeine. Since excessive amounts of caffeine in coffee can be detrimental to your health, it is important not to exceed the recommended 300mg of caffeine a day. Using a K-cup coffee maker to brew one cup of coffee at a time is one of the best ways to monitor your coffee consumption.

Do Specialty or ""Gourmet"" Coffees Confer the Same Health Benefits as Regular Coffee?

The answer is yes. Most of the specialty drinks people order at Starbucks, such as cappuccinos, lattes, etc., has espresso as their foundation. Espresso is thought to be even better for your health than regular coffee. The reason may be as simple as the method of brewing. Espresso is a concentrated form of coffee that is produced when water is forced under high pressure over finely ground coffee. The best of the coffee's ingredients is ""expressed"" out in a quick method. Many scientists believe this keeps the positive elements intact longer (i.e. the powerful antioxidants) and with more integrity to maximize the health benefits. A professor at the University of Munster noted that in comparison to regular coffee, espresso has 2-3 times the amount of cancer-fighting agents.

Espresso is notoriously difficult to brew, and many people never master the art of creating the perfect espresso shot. As a result, coffee pod machines, with their ability to deliver a high quality cup of coffee consistently, have expanded into the espresso market. Now coffee lovers can enjoy a great cup of espresso, with all its health benefits, with just a push of a button!

Who Should Avoid Coffee

Although coffee may be the way to go, it may not be the best choice for everyone. Some people with particular health conditions should avoid coffee. Women who are pregnant should be extremely careful with their intake of coffee and caffeine. High levels of caffeine can result in babies having a low birth weight or even miscarriage. Other common effects of pregnancy and coffee, caffeine to be specific, include delayed conception, prematurity, and sometimes even sudden infant death syndrome (SIDS).

The evidence regarding the affect of excessive consumption of coffee on the development of heart disease is inconclusive. But it still might be prudent for people who drink more than 3 cups of coffee a day to cut down, especially if they have high blood pressure or other risk factors for heart disease.

People with stomach ulcers should also try to avoid coffee. Coffee, tea, colas, and foods that contain caffeine seem to stimulate acid secretion in the stomach, aggravating the pain of an existing ulcer. So, anyone with a stomach ulcer should cut out coffee to help alleviate symptoms.

As anything else, the coffee experience has its benefits and its drawbacks. The key word here seems to be moderation. As long as you don't over do it, you can continue to indulge in your favorite brew everyday for the rest of your life and live healthily ever after!

About Coffeecow This article was provided by Coffeecow.com which goes to great lengths to provide the highest quality products, the fastest service, and the deepest discount prices you will find on one cup coffee makers, regular, decaf, and flavored coffee and tea, and a full line of coffee supplies. Developed by coffee professionals with over 35 years of experience in fulfilling any coffee service need, Coffeecow offers all the coffee conveniences for your home or office.

About the author: R.L. Fielding has been a freelance writer for 10 years, offering her expertise and skills to a variety of major organizations in the education, pharmaceuticals and healthcare, financial services, and manufacturing industries. She lives in New Jersey with her dog and two cats and enjoys rock climbing and ornamental gardening.

Christmas Recipes: Main Dishes. No.6 of 12 - Turkey and Mango Curry

2008-12-31T03:03:00.001-08:00

Author: Paul Curran

Christmas recipe serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Calories per serving: 640

Not suitable for freezing.

Christmas recipe ingredients

* Onion, 175 g (6 oz)

* Green pepper, 125 g (4 oz)

* Garlic clove, 1

* Turkey, cooked 225 g (8 oz)

* Mango, 1 fresh or mango pieces 400 g (14 oz)

* Oil, 30 ml (2 tbsp)

* Lemon grass, chopped 15 ml (1 tbsp)

* Green Thai Curry Paste or Mild Indian curry paste, 20 ml (4 tsp)

* Coconut milk, 450 ml (15 fl oz)

* Salt and pepper

* Double cream, 30 ml (2 tbsp)

* Coriander (optional), chopped fresh 45 ml (3 tbsp)

Christmas Recipe Instructions:

1. Make strips of turkey, chopped and deseeded pepper, peeled and crushed garlic, pelled and chopped onion.

2. Make chunks of mango flesh having peeled and removed the stone. If using tinned, remove the liquid.

3. Combine lemon grass, green pepper, onion, garlic and add to heated oil. Stir whilst cooking for about 5 minutes. Put in curry paste and continue for a couple more minutes.

4. Add the coconut milk and heat to boiling point, simmering for about five minutes. Throw in the mango and cooked turkey, add salt and pepper to taste and boil for about two minutes.

5. Prior to serving, add double cream and garnish with fresh coriander.

General Heating & Serving Food Tips:

* Don't keep food hot for more than an hour before serving

* Cover food that could dry out, with cling film or a clean cloth

* Keep roast potatoes uncovered so they remain crisp and dry

* Remember that it is harder to keep vegetables such as spinach and cabbage warm compared to root vegetables.

This article may be re-published in its entirety as long as the author bylines in the resource box are included and urls kept live.

Easy Dinner Recipes: Roast Chicken with Roasted Root Vegetables

2008-12-29T03:03:00.001-08:00

Author: Karen Ciancio

Easy dinner recipes make life so much easier for us.

As much as we want to make healthy food choices for ourselves and our families, busy lives sometimes makes it difficult. With a few easy dinner recipes in your recipe box it's a cinch.

This is a complete meal that bakes in the oven at the same time. With just a little bit of preparation time you can pop the whole meal in the oven and go off to spend your time doing things other than stirring and watching. Come back in a bit and dinner's done. Couldn't be easier or more delicious.

Roast Chicken

1 whole chicken, about 3lbs

butter

salt and pepper

1 whole bulb of garlic (optional), with the outside papery layers removed

Preheat the oven to 375ºF.

Wash and dry the chicken. Thoroughly rinse and dry the inside cavity as well. Salt and pepper the cavity and place the whole bulb of garlic inside.

Take your finger and slide it under the breast skin. Place dabs of butter in 2 or 3 spots on each side of the breast, under the skin. Take about 2 ounces of softened butter and spread it over the chicken with your fingers. Salt and pepper the outside of the chicken to taste.

Arrange the chicken in a covered roasting pan. Roast at 375ºF for about 1 1/2 hours, basting occasionally to keep it moist.

Carve and serve.

Roasted Root Vegetables

Potatoes, peeled and cut into 2"" wedges

Sweet potatoes, peeled and cut into wedges or sliced straight across into thick slices

Sweet onions, peeled and cut into wedges

Carrots, peeled and cut into long thick sticks

Olive oil or vegetable oil

1 tablespoon dried rosemary

Salt and pepper

Begin preparing the vegetables as soon as the chicken is in the oven.

Oil a 13""x9"" glass baking dish. Place the cut vegetables in the baking dish.

Drizzle oil over the vegetables and mix to coat them all. Salt and pepper the vegetables. Sprinkle dried rosemary over them.

When the chicken has been in the oven for 30 minutes, put the vegetables in. Roast the vegetables, uncovered, for about 1 hour, until all are soft. The onions will be a bit carmelized and nice and sweet.

Note: Try varying the vegetables in the mix. Parsnips would be nice as well. You can also add a bit of garlic if you are a garlic lover.

That's it! Dinner's ready!

About the author: Karen Ciancio is a cook and lover of all things food and cooking related. Her website www.cookingnook.com contains easy dinner recipes, plus lots of other recipes, cooking tips, measurement conversions and kitchen ideas.

Traditional Wild Rice Spiced Up With Gourmet Seasoning

2008-12-28T03:03:00.001-08:00

Author: Sarah Popp

As the warm lazy days of summer give way to the cool crisper days of autumn, a Northern Minnesota specialty finds its way to the dining room table once again. Whether tossed into a casserole, whipped into a hearty soup, baked into warm bread, or simply missed with gourmet spices and seasonings, wild rice has long been a Minnesota Favorite.

While true authentic Minnesota Wild Rice is not always easy to come by, using a gourmet wild rice seasoning is an easy way to replicate the taste. The following recipe uses a gourmet seasoning, ""Wild, Wild Rice"" from the Buffalo Creek Spices Company. The gourmet wild rice seasoning is a classic blend of spices, vegetable granules and cheese powders that turn any rice into a gourmet dish. The unique seasoning is flavorful, but not too spicy and it is sure to remind you of your first taste of authentic Minnesota Wild Rice. The Gourmet Wild Rice Seasoning is specially blended for use on wild rice, but it is also great on white and brown rice, and all vegetables. After giving this recipe a try, you might find that you will want to experiment with Wild, Wild Rice on poultry, beef and pork, too.

WILD, WILD RICE

Rinse 1 cup wild rice, place in pan and cover with water. Boil for 25 minutes. Drain. Cover again with water, bring to a boil. Add 1 tablespoon of beef base. Boil slowly until almost all of the water is boiled down. Add 4 green onions chopped (tops included), one 5 oz. can of sliced water chestnuts (diced), 1 1/2 teaspoons of Buffalo Creek Wild, Wild Rice Seasoning. Cover and cook slowly until all water is gone and rice is tender. Makes 4 servings.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more gourmet seasoning options and a great selection of recipes visit http://www.buffalocreekspices.com/.

About the author: Sarah Popp is a webmaster for BuffaloCreekSpices.com, and an avid user of Buffalo Creek gourmet seasonings and spices. Visit http://www.buffalocreekspices.com/ for more information on gourmet seasonings and spices online.

Coffee: Is It Getting Too Complicated?

2008-12-26T03:03:00.001-08:00

Author: Eileen Church

Plain coffee is fast becoming a thing of the past. It's now quite simple to whip up a gourmet hot beverage for guest, family, or just for yourself. Nowadays there are a number of coffee clubs and circles in which coffee drinking has become somewhat of a social club. These social clubs meet in the community or on the Internet.

Where did the good old days go where you could get just a regular, good cup of coffee all across America.

It's all because there is a big craze over coffee these days. People are almost worshipping the coffee bean now. People get a thrill out of ordering and buying special coffees from specialty stores. They really like grinding their own coffee beans. They like visiting places such as Costa Rica and bringing back their special blends. And ""coffee tasting"" seems to be about as popular as ""wine tasting"".

They even have furniture and home interior designs with a coffee theme. This would make great gifts for the coffee buff.

Coffee got its beginnings around 900 A.D. where it was at first used as a stimulant. It was also at times used as a wine and a medicine. It doesn't look like anything is much different today.

There are not many products such as coffee that have continued ""as is"" for hundreds of years. And yet people are still scrutinizing and getting creative with it today and probably will be for years to come.

What is also interesting is that coffee is second to oil in dollar volume as a world commodity.

Did you know that there is two times more caffeine in a pound of tea than in the same amount of roasted coffee? This may be good news for those of you who hate the taste of decaffeinated coffee however wait just one moment. A pound of tea will make about 160 cups whereas a pound of coffee will usually make about 40 cups. This means that a cup of tea has about 1/4th the caffeine of a cup of coffee.

The content of caffeine in coffee decreases as it is grown at higher altitudes. If you want less caffeine in your coffee, grow it higher. Gourmet coffees are typically grown at higher altitudes so they have less caffeine than their grocery store counterparts.

There are many different types of coffee beans and way too many to describe in this article. Here are just a few of them:

You have Latte, Espresso, Low-Fat, Organic, Cal, Decaf, Half-Decaf, Black Forest, Cappuccino, Cafe au Lait, Alpine which has brown sugar, Arabian (lightly spiced and without filter), Cafe con Miel (Spanish for coffee with honey), and Cafe de Olla (a sweet coffee made with chocolate).

And you really should attend a coffee tasting at least once. You will get to experience how making and brewing gourmet coffee is slowly becoming a form of art. What is fun about the coffee tasting is that you could get a chance to taste two dozen or more different blends. You may even leave to start your journey as a coffee connoisseur. Any way you look at it, the tasting experience will be fun if you like coffee.

About the author: Eileen Church, webmistress for http://www.fmcoffee.com , loves to experiment with coffee of all kinds. Be sure to visit http://www.fmcoffee.com often for great coffee resources.

Eating History - Leeks

2008-12-25T03:03:00.000-08:00

Author: Paul Rinehart

By Paul Rinehart

""Your majesty says very true: if your majesties is remembered of it, the Welshmen did good service in a garden where leeks did grow, wearing leeks in their Monmouth caps; which, your majesty know, to this hour is an honourable badge of the service; and I do believe your majesty takes no scorn to wear the leek upon Saint Tavy's day."" (Henry V Act IV, Scene 7)

I was given an assignment once, back in culinary school. I had to write a report on leeks. ""What the heck am I going to say about leeks?"" I said to myself, ""It's white and green and is a member of the lily family!"" (As soon as I calmed down, I began my search. This was before the World Wide Web was more like an island, so searching for information was out. It was off to the library.) The true origins of this vegetable are unknown. It is estimated that the leek has been cultivated since around 3,000 BC.

Its introduction to the British Isles would elevate this simple garden-variety plant to a higher status. The Phoenicians are said to have been the first to bring leeks to Britain when they decided to step into the tin trade. Leeks were not just for eating, though. It is said that in about 640 AD, Saxons were fighting with the Welsh. King Cadwallader told his Welsh soldiers to wear leeks as a badge to distinguish themselves from their blood-thirsty opponents. To this day, the Welsh still wear a leek or a representation of one in their hats. When in war, leeks were thought to have aided in victory. Long before the reign of King Cadwallader, it is said that the Emperor Nero ate leeks. According to Pliny's ""Historia Naturalis"", Nero ate them prepared in oil, believing it would aid in maintaining the clarity of his voice.

The leek wasn't always held in such high regard. The French called it the ""Asparagus of the Poor"" until one of France's own, Chef Louis Diat, created a soon to be internationally popular soup. Vichyssoise is a soup made of leeks and potatoes that is served cold. I'm not to partial to this cold soup and prefer a Potage Parisien. Here's a recipe:

Potage Parisien (Leek and potato soup)

1 lbs. leek, white part only. For a little color you can use a bit of the softer green parts just above the white. A healthy pat of butter Enough chicken stock to cover the ingredients. About a cup or so will do. 2 large baking potatoes, peeled and diced Bouquet Garni (Herb satchel) Optional: Heavy Cream Salt and Pepper

Clean the leeks. Make sure you remove the sand from between the layers. Slice the leek.

Melt your butter in a sauté pan, lower the heat and add the leeks and the bouquet garni. Let them cook until translucent.

Add the chicken stock and potatoes. Bring to a boil and then reduce to a simmer. Cook until the potatoes are tender. Season to taste with salt and pepper. The addition of cream is optional. A few tablespoons should do.

Did you know? Leeks grow just about year round with March through October being the best time for them. They are full of iron, beta-carotene, vitamins B1 and B6 folate, and vitamin C. Leeks provide fiber and are fat free.

About the author: Paul Rinehart is classically trained and is the founder of Online Cooking .

Cigars and Torpedos? I Love My Job

2008-12-24T03:03:00.000-08:00

Author: Jonathan Byrd

I must first start off by saying to everyone in the whole wide world through this lovely digital medium that I love my job!!! Not everyone can say that, but to taste cigars everyday is sheer bliss. The cigar on the plate today is another one from the Oliva Family in Nicaragua:

The Flor de Oliva Maduro Torpedo 6 x 52 This beautiful looking cigar comes with a Nicaraguan Maduro wrapper and an all Nicaraguan binder and filler which makes this a puro. These cigars come in a bundle of 25, another one of my little deals that I have found. As I mentioned in the previous review of the Flor de Oliva Gold, you can't go wrong with the bundles from Flor de Oliva. This cigar is going to be under $2 a stick which would qualify as a super deal for most of our readers. Now to the important stuff: how good of a smoke is it. I am a big fan of Maduro cigars as a whole. I love the dark rich oily look of them. Their sweetness to the tongue is quite a nice change from the usual Connecticut or Sumatra wrappers. When it comes to the Flor De Oliva line, I must admit I am quite a bit more partial to the Gold label rather than the Maduro. The reasons, well, you will just have to keep reading to find out.

This cigar looks great. The Maduro wrapper has a nice chocolaty look to it. The same dark brown color the entire wrapper over makes this cigar very appealing to the eyes. I haven't had any yet that have had a problem with big protruding veins, so overall, I would say that on looks, they score quite high.

The construction of the cigar would equally score very high marks. The cigar is jam packed with my beloved Nicaraguan tobacco yet, it is still very easy to draw and it produces a great amount of smoke. The cigar holds its white ash very well and I have very seldom seen it ever start unwrapping while smoking.

As with any Maduro, I would not recommend smoking this cigar where windy conditions could affect the burn. All Maduro wrappers tend to burn slowly, so if you smoke in windy conditions Maduro's tend to run and you will have to light the other end to get it burning smoothly again. Overall, I would say that wrapper performs like other good Maduro's. Just take your time and stay out of the wind. The Taste of this puro

The taste of the cigar is quite nice. A smooth rich tobacco taste that lingers on the palette is what awaits you when you begin your cigar experience with this Maduro. As with all Flor de Oliva's bundles they can tend to be a bit fresh. You will want to age this cigar for a time. I tend to buy these cigars by the stick rather than by the bundle. I would say that about 50% of the time they have been too fresh to smoke. You will want to buy it and age it a bit in your humidor before you start smoking this one.

I wish the tobacco stores would take time to age their cigars, but they would rather have the few dollars then to have to store them any longer than they have too. The Oliva Maduro is a great cigar when aged, but you chances are about 50/50 of getting one that is too fresh, so expect that when you order. The aged ones are about as good as they get for a $2 smoke.

I am taking a break from the Flor De Oliva's for a few days. The next two cigars that I will be review are the Olor De Cibao Sumatra torpedo and a Te Amo Churchill. These are in my humidor and I am itching to see how they smoke.

As always, send me a line and tell me what you think of the review after you tried the cigar. If you have any cigars that you would like for me to review or if you just want to chat about cigars in general let me know. Use the contact us form at buydominicancigars.com

We will also soon be making available several E-books that I am working on concerning cigars, humidors, and anything even closely related to cigars, so keep checking back. I am going to have to end this review here.

About the author: Jonathan Byrd is an entreprenuer and cigar enthusiast who is a regular contributor to BuyDominicanCigars.com.

Restoring Rusted Cast Iron Cookware

2008-12-23T03:04:00.000-08:00

Author: Larry Honz

The process of restoring rusted cast iron cookware can bring a family heirloom back to life and make it a fully functional asset in your kitchen. You can even salvage a garage sale or flea market find that looks too far gone. The beauty of cast iron cookware lies in it's rugged durability and versatility. Cast irons durability results from the quality and thickness of the material from which the pan was made. Older cast iron is especially tough since it was made before the time of cheap imports that do suffer some quality issues. But, nonetheless any piece of cast iron that is structurally sound can be restored and put to use in your kitchen.

Before beginning the restoration process, you must carefully inspect the pot or pan and make sure it is truly structurally sound. Look for cracking or pitting in the surface of the pan. If the pan is cracked or severely pitted then it would be best to set that pan aside and not proceed with restoration. a cracked cast iron pan is very hard to repair and requires a process called brazing to fix the pan. This is usually an expensive process and even with repair the possibility of contamination of your food from the repair process makes the pan pretty much useless for use in the kitchen. If you would like you can restore the damaged pan and use it as a decorative reminder of days gone by in your kitchen.

Once you have established the soundness of the cast iron, you can begin the process of restoration. Start by using steel wool or a wire brush to remove as much surface rust from the pan as possible. You can then soak the pan in a solution of 1 part vinegar to 10 parts water for a day or so. This will help to finish dissolving any rust that remains on the surface of the pan. If you run into a pan with severe rusting, then you may have to use a product like spray on oven cleaner to remove a heavy layer of rust. Be careful when using caustic chemicals like oven cleaner. Wear personal protection such as gloves and a mask to prevent personal injury. Also, avoid using any other highly caustic chemicals on your cast iron. Solvents and similar chemicals can soak into the loose pores of the iron and then leach into your food at a later time.

After you are sufficiently satisfied with the initial phase of restoration of your cast iron, then you can proceed to the seasoning step. seasoning is a simple process whereby the clean pan is coated with either lard or bacon grease and repeatedly heated in an oven. This process creates a durable non-stick finish for the cast iron and makes it easy to clean after use. For a more detailed look at seasoning of cast iron cookware, please review my other article at Recipe-Rack.com

About the author: Larry Honz is the chief talent at Recipe-Rack.com. One of the web's most popular cooking sites. Visit his: Online Cookbook at Recipe-Rack.com

Deep Fried Turkey Practice

2008-12-18T03:03:00.000-08:00

Author: Anthony Tripodi

While your neighbors are putting up their Halloween decorations and scouring supermarkets for bargain candy, it's the perfect time for you to deep fry a turkey. If you've been thinking about deep frying a turkey for Thanksgiving but want to try it first, then October is the perfect time. It's close enough to Thanksgiving for you to gain some valuable experience but still far enough away that your family won't get tired of turkey sandwiches.

In October, Thanksgiving is still over a month away. It's the perfect time to get your turkey fryer out of the attic, buy some peanut oil and test out some new dry rubs or injector recipes. Let's face it once November comes it's too late to subject your family to a turkey test run when they're going to have it again in a few weeks on Thanksgiving. That's a lot of turkey. And Thanksgiving dinner is a time to be thankful, not a time to try out new recipes. What if your bird tastes terrible? You don't want your family to remember this year as the one where Dad ruined Thanksgiving.

Deep frying a practice turkey a month early will increase your comfort level on Thanksgiving. Let's face it when working with five gallons of boiling oil you can use all the comfort you can get. And you'll also get to enjoy a wonderful deep fried turkey without all the stress and the hassles that the holidays bring.

Your prep work should include making sure your propane tank is full and check to see if your fire extinguisher is charged and ready for action. Be sure to find your gloves and goggles and collect all the necessary equipment that you'll need for the big day. Put it somewhere on hand like the garage. This way when Thanksgiving comes you'll have one less thing to worry about.

And remember when you deep fry a turkey you won't have turkey drippings to make gravy. October is the perfect time to plan your gravy options. You could fry up the giblets and neck in a pan and use those drippings to make your gravy. Or you could buy your gravy at the store. The deep fried turkey will be moist enough that gravy will be more important for the mashed potatoes but it's still a good idea to plan ahead.

Here's an excellent injector sauce recipe to try: Buttery Injector Sauce 1/2 cup Chicken Broth 4 tbsp Butter 1 tbsp Lemon Juice 1/2 tsp Garlic Powder 1/2 tsp Black Pepper Salt to taste

Melt Butter in a pan or microwave Mix butter in a bowl with the rest of the ingredients except salt Add salt slowly and taste. The sauce should only taste slightly salty Whisk or use electric mixer until well blended and ready to be injected Inject mixture into turkey Place turkey in oven bag or in a large bowl with a cover Refrigerate overnight

Whether it's your first deep fried turkey or you are an old pro, try using October to practice. It will make Thanksgiving a little more relaxed and enjoyable. The more prepared you are, the smoother your day will go and that's something to be thankful for.

About the author: Anthony Tripodi is the webmaster of BigTurkeyFryer.com - The Deep Fried Turkey Guide. For more information about Deep Fried Turkey including deep fryers, recipes for injector sauces and dry rubs, and more, visit http://www.bigturkeyfryer.com

United States Regional Cuisine: Soul Food

2008-12-17T03:03:00.000-08:00

Author: Kirsten Hawkins

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.

Anuga - the most important trade fair for the world of food & beverages

2008-12-16T03:03:00.000-08:00

Author: Marcel Cobs

Anuga 2006 in Cologne - the most important trade fair for the world of food & beverages

There are many food fairs. But only one can be the world's most important trade fair for food & beverages. And only one sets the agenda for the future: Anuga in Cologne. The reasons for its success are simple:

Appeal: All of Germany's key decision-makers come to Anuga. So if you and your company are focused primarily on the German market, Anuga is the right fair for you.

International flair: No other fair for food & beverages attracts so many participants from other nations. Exhibitors and visitors from almost every country in the world meet here to conduct cross-border business and make international contacts. Over 6,000 suppliers and 161,000 visitors from 157 countries attended Anuga 2003, with 53 per cent coming from abroad.

Innovation: Anuga presents the latest sector trends. All of the relevant new products and concepts are presented and discussed here - so it's the ideal setting to showcase your innovative ideas.

Information: Anuga is open only to trade visitors, and the decision-making authority of these visitors is higher than at any other fair. The trade-fair concept and the supporting programme are designed in line with the products and needs of the food & beverage sector - and thus with those of your company as well. No other trade fair offers so many benefits.

Invest five days in a successful future. From 8th to 12th October 2005. Anuga. Taste the future.

> http://www.food-industry.info > http://www.anuga.com

About the author: Marcel Cobs is author for various special articles and newsflash for the food, beverage and packaging industry.

http://www.food-industry.info

The Evolution Of Pizza

2008-12-15T03:03:00.000-08:00

Author: Kirsten Hawkins

Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.

It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito's time they were already embraced by Italian cuisine).

As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.

The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.

In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell's pizzeria, and a whole new way of looking at this favorite food was born.

To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.

So you're lucky enough to find yourself in New York or Chicago, or any city for that matter that has a true pizzeria, complete with checked tablecloths and plenty of garlic on the menu, indulge yourself in an old tradition and order a slice. After all, its tradition.

Kid Recipes

2008-12-14T03:03:00.000-08:00

Author: Ronald Yip

How To Teach Your Children To Cook

If you're ready to teach your children how to cook (with kid recipe), here are some simple tips for teaching them the basics, and giving them skills that will last them a lifetime!

First of all, think safety. Any child that has to stand on a stool or chair in order to reach the stove is too young to cook. Start younger children off by letting them help set and clear the table, gathering ingredients, and stirring, mixing or adding ingredients.

Next, set rules about handling knives and other sharp instruments and handling hot pans or boiling ingredients. Some parents start teaching their children to cook by showing them how to make things that don't require cooking first, and then graduating to letting them make food in the microwave.

Create a relaxed atmosphere that is fun when teaching your kids to cook. Remember what it was like when you were learning to cook? Chances are, you made a few messes and broke a few dishes. It happens. Learning to cook should be fun, not drudgery, although there are certain responsibilities that go along with the privilege, such as cleaning up as you go along, and leaving the kitchen clean when you're finished.

Start with the basics. Show your kids what the different utensils are used for, and the right way to use them. Teach them about herbs and spices, and using the right ingredients for the right dishes. Cooking is a great way to learn fractions and chemistry, and your kids might not even realize they're learning while they're having fun!

Begin with simple kid recipe that include step-by-step instructions and pictures so kids can see what something's supposed to look like while they're assembling the recipe...let success build on success.

Give your kids a chance to shine. As they learn to cook more complicated recipes, let them be responsible for planning -- and cooking lunch or dinner one night. Letting your kids plan the meal -- and even shop for the ingredients will help them to realize and appreciate the effort that goes into cooking.

As your kids become more skilled, begin including foods from different cultures. Many recipes such as French crepes or Italian lasagna are not difficult to make, and your kids will develop an appreciation for many different kinds of food.

Especially for younger children, having tools that are their own size not only make cooking more fun, but make it easier for them to participate. Kid-sized kitchen utensils can be found at many department or specialty stores.

Make sure you take plenty of pictures -- you may not realize it now, but you're making memories that someday will be as delicious as that batch of chocolate chip cookies you're baking now!

Make fun and delicious kid recipe with your family!

About the author: 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

Carbohydrates - If You Think Carbohydrates Are Bad For You Think Again!

2008-12-13T03:03:00.000-08:00

Author: sacha tarkovsky

Carbohydrates are not bad for you, all you need to do is make sure you are eating the RIGHT carbohydrates and you will feel better, reduce the risk of disease and lose weight.

It's all a question of eating the RIGHT carbohydrates; let's see the difference and the importance of carbohydrates for normal body functions.

Carbohydrates are not all bad just as all fats and some proteins are healthier than others.

Carbohydrates what they do

Carbohydrates are the primary fuel source for many of the body's vital organs, including the brain, central nervous system, kidneys and heart.

If the body doesn't receive sufficient carbohydrate, it breaks down muscle and other tissue to produce glucose.

This causes a build-up of waste products called 'ketones'. This is, known as 'ketosis' and is common in people who are starving, suffering from anorexia nervosa or who have insulin-dependent diabetes.

Ketones makes the blood acidic, in severe cases Ketosis can be fatal, particularly for pregnant women, unborn babies, and for people who have diabetes.

Finally, the heart may not be able to function to its full ability as ketone bodies are its main source of fuel.

So, not eating carbohydrates is bad for you. Now let's look at another myth that not eating carbohydrates can help you lose weight.

Carbohydrates and weight control

Weight gain is caused by consuming too many calories, whether they are from carbohydrate, protein or fat.

A diet high in good carbohydrates such fruits and vegetables, wholegrains and moderate in fat and calories, will result in the greatest chance of weight loss.

A diet containing good carbohydrates will also assist in combating hunger pangs as they are slowly realized to the body.

Simple and complex carbohydrates

Both are broken down into glucose, or blood sugar, which is then metabolized by the body for energy.

Glucose not immediately used is stored in the muscles as glycogen, but if your body has an excess of glycogen, it is converted into fat.

Simple carbohydrates are bad

Foods made from sugar (white, brown, powdered and raw) honey etc are simple carbohydrates that provide few nutrients just extra calories.

The process of refining whole grain into fine flour removes fiber, vitamins, minerals and phytochemicals.

Eating these simple refined carbs raises blood sugar levels, which causes the pancreas to release insulin. This then lowers blood sugar again, which triggers hunger pangs.

A diet high in refined carbohydrates can cause weight gain, as it makes you hungry quickly and this can mean overeating.

Eating refined carbs also forces your pancreas to work harder to produce insulin to deal with high blood sugar levels. This can lead to insulin resistance and then diabetes.

Extra insulin can also damage the heart as it increases triglyceride levels i.e the amount of fat circulating in your blood and lowers your HDL (good cholesterol) and this raises the risk of blood clotting

Complex carbohydrates are good

Complex carbohydrates on the other hand are loaded with nutrients and are slow to digest and combat hunger pangs, by making you feel full for longer.

Whole grains, fruit and vegetables are great carbohydrate sources and also excellent sources of many other vitamins and minerals, as are many dairy products.

A Simple rule to follow when eating carbohydrates

When eating carbohydrates eat them ""from the earth"" with no refining or processing.

These include whole grains, vegetables; fruits and beans. Eat naturally and you will be getting good carbohydrates, fight off illnesses, feel full and provide your body with the fuel that will stop you feeling tired, nauseous and hungry.

Keep in mind that calories count in weight control.

It is the total number of calories you consume that matters in weight control, NOT where the calories come from i.e whether there calories come from fat or carbohydrate.

Carbohydrates should be the major source of energy for your body and as it's simple to spot good carbohydrates, so make sure you get plenty of them!

You can eat them feel better, reduce the risk of illness and lose weight.

Don't be tempted by the myth that carbs are bad their not their essential part of healthy eating.

More sensible diet tips and advice

If you want more information on all forms of healthy eating diets and supplements visit:

http://www.net-planet.org/health.html

About the author: More sensible diet tips and advice

If you want more information on all forms of healthy eating diets and supplements visit:

http://www.net-planet.org/health.html

Unique Gift Basket Ideas

2008-12-12T03:03:00.000-08:00

Author: 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.

About the author: 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.

Coffee Grinder: Grinding Coffee in a Jiffy!

2008-12-11T03:03:00.001-08:00

Author: Randy Wilson

A coffee grinder is an essential piece of coffee processing equipment. Grinding the coffee beans is an important step in coffee making. The perfect grind will enable you to enjoy the best cup of stimulating coffee. The 'golden rule' to coffee making is that grinding of coffee beans should be done just before brewing.

When you shop for your favorite coffee beans make sure that you shop for the right kind of coffee grinder too. You can choose from a wide variety of coffee grinders available in the market in all sorts of shapes and sizes. You've got to select the right kind to make yourself a perfect cup of invigorating coffee.

In the majority of American homes the coffee grinder has become a standard kitchen appliance! Most coffee grinders made for home use are simple and easy to operate grinding the coffee beans in a jiffy. To grind the coffee beans into extra fine, fine, medium or coarse, any of the above categories, you can use these electronic gadgets that are fast and give you the perfect coffee grind.

The coffee grinder runs on an electric motor. It is fitted with either one of the following two types of grinding tools - blades or burr plates. Coffee grinding machines fitted with burr plates are more expensive than blade grinders. However, for a better grind you must always opt for burr type coffee grinders.

Blade grinders are the least expensive and easiest to use. But the biggest drawback of such a coffee grinder is that the grinding of the coffee beans lacks consistency. The blades actually cut/slash each coffee bean into minute pieces. So blade grinders may not be able to provide you with finer grinds that are required to make smoother and full-bodied coffees like gourmet coffee.

Randy has more articles on coffee and coffee beans at Coffee Information such as

Coffee Enemas. Are they the Real Thing? .

Single Cup Coffee Maker: Small Is Beautiful

2008-12-10T03:03:00.001-08:00

Author: Randy Wilson

A good thing is good as long as there isn't too much of it. The one cup coffee maker is living proof of this philosophy.

As much as you might enjoy your morning pot of fresh home-brew coffee, or that late night cup that keeps you going for hours, too much coffee is definitely not a good thing. As in all forms of enjoyment, moderation is necessary so that you might keep enjoying it for a long time. The one cup coffee maker is an invention that lets you do just that.

It also enables you to have your coffee just as you like it, wherever you like it. If you are a connoisseur of good coffee, you will probably want to avoid cheap instant varieties and prefer to brew your own. But if you travel much, that may not be a practical option. Or if you work in a public office, it may be a painful experience to travel to the coffee machine in the foyer each time you need a cup. Then be forced to accept the undrinkable stuff that is usually dispensed in those places.

So how about a small appliance that will sit quietly on your work desk, and make fresh, connoisseur-class coffee for you every time you felt like one?

Or how about a small apparatus that you can easily pack in with your light luggage, something that will provide you with the much-needed refreshment of top-quality coffee at any time, at any location?

Randy has more articles on coffee and coffee beans at Ultimate Coffees Info such as

Are Coffee Enemas the Real Thing? .

Regional Cuisine - New England Clam Chowder

2008-12-09T03:03:00.001-08:00

Author: Kirsten Hawkins

Sea air, crisp apples, the brisk, spice of fallen leaves - there are few things that say autumn in New England like the scents that seem to buffet the senses from everywhere. Among those marvelous treats for the senses are popular dishes from appetizer to dessert that you just won't find - or at least won't find quite the same way - anywhere else in the country. If you doubt it, there's always an ad that was popular this past autumn - after the Red Sox won the World Series. In it, a man was explaining, ""Son, when you live in New England there are three basic truths... clam chowder is white...""

And the other two truths don't matter. We New Englanders take our clam chowder seriously. Up and down the New England coast throughout the autumn, nearly every town and township has its Chowder Festival. Throughout the six states, restaurants cook up pots of chowder from their best recipes and compete to be named Best Clam Chowder. The granddaddy of all New England Chowder Festivals is held in Newport, Rhode Island, where dozens of area restaurants compete for the title of 'America's Best Clam Chowder'.

It's a simple enough dish, but like chili in Texas and crab cakes in Maryland, every cook has their own special twist on the recipe. There are the basics: clams, potatoes and milk. From there, it's every chef for himself. Some swear that clam chowder without salt pork is just potage. Others insist that clam chowder can't be made without onion. Chefs nearly come to blows over whether heavy cream should ever be used and why a butter and flour roux is a better base than clam liquor. Secret recipes abound - and everyone has their favorites.

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

While many chefs cry sacrilege, others believe that fresh corn adds the perfect touch of crisp sweetness to the rich broth and pungent bits of clam meat. Corn isn't the only bone of contention when it comes to this regional specialty. Purists insist that the only real ingredients in clam chowder are clams, water, milk, onions, potatoes and butter. They argue whether chowder should be made with mussels or littlenecks (if you're in Maine, it's littlenecks - in Connecticut, mussels. Anywhere else - it varies), whether to add the clam bellies or just the necks, even whether clams should be steamed 'virgin' or with garlic, wine or beer.

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

The French Press Coffee Maker: Connoisseur Equipment

2008-12-08T03:03:00.001-08:00

Author: Randy Wilson

Ask any connoisseur how he likes his coffee. French Press Coffee Maker coffee is the answer you'll get, in nine cases out of ten. Coffee lovers all over the world mostly agree that the French Press Coffee Maker is the best equipment for brewing coffee. It preserves the full flavor of the oils, and delivers your favorite drink in a smooth, creamy and rich brew.

A French Press Coffee Maker is essentially a tall narrow glass cylinder fitted with a plunger that includes a filter. The coffee and hot water are mixed in the cylinder (usually for not more than a few minutes), and then the plunger, in the form of a metal foil, is pressed down, leaving the coffee at the top ready to be poured. A French Press Coffee Maker is also called a cafetiere, a 'plunger' or a 'press pot'. Using a French Press Coffee Maker, you can manually control the water temperature and exposure time that results in a steaming and tantalizing rich cup of coffee.

There are several methods of brewing coffee - boiling (think Turkish coffee), pressure brewing (espresso being an example), drip brewing (as in the electric percolator), and steeping. The French press is an example of this last technology, and is said to preserve most of the natural aroma and flavor of the coffee beans.

High-quality French presses most often use conical burr grinders as their source of ground coffee, because these grinders rotate at low speeds (usually not more than five hundred revolutions per minute). This prevents the grinding from generating too much heat. Other methods that use faster grinding techniques stand the risk of heating the ground coffee too much, making the delicate flavoring oils to evaporate.

Randy has more articles on coffee and coffee beans at Coffee Information such as

Coffee Enemas-Do they really work?

Belgium And Beer: Made For Each Other

2008-12-07T03:03:00.001-08:00

Author: Eileen Church

In addition to some wonderful history, the country of Belgium is ""The Beer country"". Bordering France, Luxembourg, Germany and The Netherlands, Belgium is in the heart of Europe. This technologically advanced member of NATO and the EU is truly a beer-lovers haven.

So much so, in fact, that the Belgian Brewer's Guild boasts that a beer lover could easily enjoy a different beer every day and not have to duplicate his selection for over a year. How's that for choices, beer lovers?

In a practice that dates back a long time, some of Belgium's more famous breweries are actually brewed in monasteries. These are called trappiste breweries and are brewed by members of the monastic order. There are five well known trappiste breweries: Chimay, Orval, Rochefort, Westmalle, and Westveltren.

They all produce multiple types of beers with the exception of Orval. They believe that producing a single beer allows them to concentrate on one product and not lose focus by concentrating on multiple beers.

Most breweries produce a ""dubble"" or ""tripple"" variety, referring to the strength of the beer which is the result of the fermentation activity. The trappiste beers are bottle conditioned and are often stored in cellars where they can evolve into some wonderful beers with age.

More widely available are the ""biere d'abbaye"" or ""abby beers"" that are no longer brewed at the abbeys but have been contracted out to local brewers. The original formula is used by the brewer, but the beers are more plentiful to more modern brewing capabilities.

Recently, Belgian beers and ales have greatly influenced the brewing in America. A few examples of this are typified by Celis Brewery in Austin, Tx., New Belgium of Ft. Collins, Co., North Coast Brewing in Ft. Bragg, Ca., and Unibroue in Quebec.

If you haven't already tried beers from Belgium, you're in for a rare treat. After all, it's not ""The Beer Country"" for nothing.

About the author: Eileen Church is the webmaster of http://www.funbeers.com which is a great beer resource site. Be sure to visit http://www,funbeers.com soon.

Organic Coffee: Pick Me up Naturally

2008-12-06T03:03:00.001-08:00

Author: Randy Wilson

If you are at all aware of health and environmental issues, organic coffee is a product that should be interesting to you.

Do you like to wake up in the morning, feel the sun's rays on your face and savor the rich aroma of your favorite drink brewing? Do you like to spend rainy afternoons at the window, a cup smoking in your hand? Or to sit up late at night, watching a classic movie, the cheery pot resting at your elbow within easy reach? Then you will also want to ensure that you do not consume lots of harmful chemicals with the drink that you love so much. Then organic coffee beans are just what you need for your daily cup of coffee.

It's a sad truth that modern agricultural practice greatly depends on the use of chemical fertilizers and pesticides. In order to supply the growing worldwide demand for popular crops, farmers don't have a choice but to use harmful substances that boost production and minimize loss. Unfortunately, these substances persist in the finished product, though in residual quantities. Coffee is not an exception to this.

As a partial solution to this problem of slow poisoning through toxic residue, many people all over the world have chosen only to consume produce that has been grown using traditional methods and without the use of chemicals. Many organic farms have sprung up to supply their needs. Organic coffee is grown on all continents, but predominantly in South America, where the traditional low-tech methods are perhaps least different from modern techniques.

Organic coffee is produced under strict certification guidelines, and growers do their best to ensure that the methods are as environmental-friendly as possible. It is very often shade-grown, which means that large shade trees are used to shelter to coffee plants during critical periods of their growing season. In terms of environmental protection, this is superior to the high-tech method of clearing out wide regions around coffee plantations. It also means that the soil is protected from erosion, and the habitat and food-sources of birds and wildlife remain intact.

Randy has more articles on coffee and coffee beans at All About Coffee such as

Coffee Enemas .

Christmas Recipes: Main Dishes. No.7 of 12 - Garlic Poussins and Kumquats

2008-12-05T03:03:00.001-08:00

Author: Paul Curran

Christmas recipe Serves: 6

Preparation time: 20 minutes

Cooking time: 1 hour

Calories per serving: 580

Not suitable for freezing

Christmas recipe ingredients:

* poussins, 3, about 700 g (1.5 lb) each

* salt and pepper

* kumquats, 225 g (8 oz)

* garlic cloves, 16

* olive oil, 30 ml (2 tbsp)

* unsalted butter, 25 g (1 oz)

* bay leaves, 2

* dry cider, 450 ml (15 fl oz)

* apple juice, 200 ml (7 fl oz)

* double cream, 200 ml (7 fl oz)

* garnish, thyme sprigs

Christmas recipe instructions:

1. Cook the unpeeled garlic cloves in salted boiling water for about 5 minutes. Then cool and peel. Cut the kumquats in half. Split the poussins in half along the breast bone, having removed the backbone. Use about 10 ml (2 tsp) of salt to cover the skin side.

2. Cook the poussin pieces skin side down in hot butter until golden brown. Take out of the pan and replace with the garlic and kumquats, cooking in the hot pan until a golden color. Put the poussins back, add bay leaves and cover.

3. Now cook the poussins fully at gas mark 6 (200 degrees centigrade, 400 F) for about 35 minutes. Take everything out of the dish except 6 cloves, cover and keep warm.

4. Make a paste by crushing the remaining garlic and add apple juice and cider. Heat to boiling and continue till syrup like.

5. Add the cream and season with salt and pepper. Heat to boiling again and simmer for about a minute. Put the food back that you removed in step 3 and cook for about two ot three minutes.

6. Garnish with thyme sprigs and serve.

This article may be re-published in its entirety as long as the author bylines in the resource box are included and urls kept live.

How Coffee is Decaffeinated

2008-12-04T03:03:00.001-08:00

Author: Paul Ballenger

First, let's start with a really quick history. Coffee was first decaffeinated by Ludwig Roselius, a German coffee merchant, in 1905 after he received a coffee shipment that had gotten soaked during a storm at sea. He experimented with the brine-soaked coffee, and found out that benzene could be used as solvent to bond with the caffeine. Since caffeine is water-soluble at temperatures above 175°, he could boil the solution to separate the caffeine from the coffee. With his process, the coffee was decaffeinated, but it had lost much of its flavor.

For the record, Ludwig improved on his process and went on to sell his discovery under the Sanka brand name. Benzene is no longer used, as it is not considered safe for human consumption.

Today there are 3 commonly used methods available for removing caffeine from coffee, with dozens of variations of those methods. Two common variations are Direct and Indirect Method.

European or Traditional Process - Direct Method: The direct process involves softening the beans by steam first, then washing them for about 10 hours with either a methylene chloride or ethyl acetate solution to absorb the caffeine from the bean. The solution is discarded, the beans are re-steamed to remove any remaining solvent (methylene chloride boils away at 114°; ethyl acetate at 104°), then the beans are dried to their original moisture content.

European or Traditional Process - Indirect Method: Instead of being steamed, the coffee beans are soaked in very hot water, which extracts the caffeine along with many of the oils. This solution is then treated with either methylene chloride or ethyl acetate, which bonds with the caffeine. Then the solution is heated to the temperature at which the caffeine and either methylene chloride or ethyl acetate compounds evaporate. The oils are then reintroduced to the beans, and the beans are then dried.

About 80% of decaf coffees are processed by the Traditional, or European Process, and many serious coffee drinkers believe this method makes for the best-tasting coffee. Others worry about the chemicals involved. Methylene chloride is considered a superior solvent since it can evaporate at a lower temperature and leaves virtually no trace in the beans, but it is an environmental hazard to workers at decaffeination plants, and it is known to harm the ozone layer. Ethyl acetate can be extracted from various fruits and vegetables and so it is considered a ""naturally-found"" chemical, but most ethyl acetate used for decaffeinating is synthethically produced.

The Water or Swiss Water Process: Also known as the water process, this process uses no chemicals, but rather hot water, steam and osmosis to remove the caffeine from the coffee in two steps. In the first step, which is similar to the Traditional, Indirect Method, the beans are soaked in a hot water solution to remove the caffeine and the flavor oils. The beans used in this step are then discarded. The solution is run through activated charcoal filters to remove the caffeine, but leave the flavor oils. A new batch of beans is then soaked in the solution. According to the laws of osmosis, the caffeine leaves the beans to go to the uncaffeinated solution, but the flavor in both the solution and the beans is equal, so no flavor leaves the beans.

The beans are then dried and shipped to the roasters. The disadvantage is that the water processing removes more than just the caffeine. Some of the oils from the coffee bean are removed as well, making it less flavorful.

The Hypercritical Carbon Dioxide Method: In this method, which is not as popular as the other methods, the beans are soaked in a solution of liquid carbon dioxide to remove the caffeine. The get to a liquid state, the carbon dioxide must be highly pressurized (73 to 300 atmospheres), which makes the logistic cost of this method a bit higher than the other methods. After the caffeine is absorbed by the carbon dioxide, either the pressure is reduced and carbon dioxide is allowed to evaporate, or the solution is run through a carbon filter to remove the caffeine. Although more expensive, the advantage of the Carbon Dioxide Method is that since carbon dioxide is not a harmful gas, the method is not harmful to health or the environment.

Other Methods: Since there's no consensus best-way to remove caffeine from coffee beans, there are still new methods being developed. One new method is the Triglyceride Process. In this method, green coffee beans are soaked in a solution or hot water and coffee to draw the caffeine to the surface of the beans. Then, the beans are transferred to another container and immersed in coffee flavor oils that were obtained from spent coffee grounds. The flavor oils contain triglycerides are a naturally-occurring combination of fatty acids and glycerol, and , after several hours at high temperatures, they are able to remove the caffeine from the beans while not affecting the flavor. Another new method, and possibly the future of decaffeinated coffee, is the cultivation of Naturally Caffeine-Free Coffee from trees that have recently discovered in that produce coffee with no caffeine. Depending on the variety of coffee, the caffeine content already varies significantly, from about 75 mg to 250 mg per 6 oz. cup. Arabica coffee varieties normally contain about half the caffeine of robusta varieties, and dark roast coffee usually has less caffeine than lighter roasts since the roasting process reduces caffeine content of the bean. An arabica bean containing a tenth as much caffeine as a normal bean has been found, so the possibility of developing or finding a bean with no caffeine is probably a matter of time.

About the author: Paul Is a free lance writer and has been drinking coffee since 7 this morning. For coffee, a coffee maker, espresso machine and/or coffee grinder , please check out his web site.

The Zen Macrobiotic Diet - For Health & Happiness

2008-12-03T03:03:00.001-08:00

Author: sacha tarkovsky

The Zen Macrobiotic diet originated over a century ago and today enjoys a worldwide following due its principles of harmonious living with nature through a balanced whole foods diet, and an active lifestyle and respect for the environment.

Lets look at why the Zen Macrobiotic diet has such a reputation for being one of the healthiest diets in the world.

Origins of the Zen Macrobiotic diet

Dr. Ishizuka ( the originator of the Zen Macrobiotic diet ) suffered both kidney and skin disease, so to restore his health conducted extensive research which was compiled into two books-Chemical Theory of Longevity, published in 1896, and Diet For Health, published in 1898.

His great successor Yukikazu Sakurazawa integrated the theory with elements of eastern and western philosophy and gave the diet the name we know it by today.

Zen Macrobiotic Diet theory

The Macrobiotic philosophy is based on the oriental principles that everything in creation is made up of two antagonistic but complementary forces--yin (passive, silent, cold and dark) and yang (active, hot and heavy).

Consequently, they categorized all foodstuffs as 'yin' and 'yang', or combinations of them both. They believe that the ideal diet is one that can help balance these two forces in the body.

According to Mr. Ohsawa's yin and yang guidelines for the Zen Macrobiotic diet:

* Cereals must always be every meal's basis. The most ideal is whole, brown rice.

* Vegetables can supplement cereals, but in lesser quantities and less frequently. Eggplant and tomatoes must be avoided, as they are extremely yin.

* Fresh fish can be used occasionally. Animal and dairy products and fruits are to be used in minute amounts.

* All fluids should be taken as infrequently as possible, since they are very yin, especially tea, coffee, colas and sweetened juices. Tea made from fresh herbs, and spring water are thought to be the most balanced and acceptable beverages. Mr. Ohsawa gave a special recipe for such a tea.

Ohsawa himself defined macrobiotics as a dietetic medicine-philosophy, while his successors simply call it ""a sensible way of eating"". Actually, then, there is no macrobiotic diet per se, just general principles.

General principles of the Zen Macrobiotic diet

Diets based on cereal grains with minority proportions of vegetables, legumes, and seaweeds are considered ideal.

The Zen Macrobiotic diet is predominantly, but not absolutely, vegetarian.

The Zen Macrobiotic diet makes general dietary recommendations, particularly that 40 to 60 percent of caloric intake should come from whole grains, including rice, millet, barley, wheat, oats, rye, corn and buckwheat.

Additionally to the type of food eaten, the Zen Macrobiotic Diet advises:

* Do not eat processed, sugared, dyed, canned, bottled, or other adulterated food.

* Eat no foods produced have been treated with pesticides, chemical fertilizers or preservatives.

* Eat no foods imported from a long distance.

* Eat no vegetables or fruits out of season.

* Refrain from eating extreme yin vegetables, such as potatoes, tomatoes and eggplant.

* Use no spices, chemical seasonings or processed table salt.

* Drink no coffee or black tea.

* Refrain from flesh and dairy foods except for occasional fish and game birds.

* No refined flour products, yeasted foods or foods containing baking soda.

* Chew one's food thoroughly (at least 30 times - preferably more).

* Cook all food with a gas fire. Electricity is said to create chaotic energy patterns, and microwaves.

The Zen Macrobiotic Diet's 5 guiding principles for healthy living are:

1. Foods are the foundation of health and happiness.

2. Sodium and potassium (as in salt) are the primary antagonistic and complementary elements in food. They most strongly determine its character-or ""yin / yang"" quality of each food.

3. Grain is proper and nature staple food of man.

4. Food should be unrefined, whole, and natural.

5. Food should be grown locally and eaten in season.

The Zen Macrobiotic diet has millions of devotes throughout the world due to its healthiness and the feeling of well being that followers of the diet enjoy.

More on the Zen Macrobiotic Diet & other healthy eating tips

For more information on the Zen Macrobiotic diet and other healthy eating tips, free information, e-zines and newsletters visit:

http://www.net-planet.org/health.html

About the author: More on the Zen Macrobiotic Diet & other healthy eating tips

For more information on the Zen Macrobiotic diet and other healthy eating tips, free information, e-zines and newsletters visit:

http://www.net-planet.org/health.html

Regional Cuisine Of India: North Indian Flavors

2008-12-02T03:03:00.001-08:00

Author: Kirsten Hawkins

India, one of the most populated nations in the world, has rich and varied culinary traditions, many deeply enmeshed with spiritual traditions that are thousands of years old. Other culinary styles arrived throughout India's long history with those who wandered into the land from afar and settled here and there, as well as with those who invaded its territories, overtaking native populations. Still others have been shaped by the natural forces climate and geography. These many culinary styles can be generally divided into four regional cuisines, with North Indian flavors and style standing out distinctly from the rest.

The northern part of India, it is said, is part of India in which the influence of the early light-skinned Aryan invaders can still be seen, in the cuisine, culture, and language. This is the part of the world in which Sanskrit is thought to have evolved. North Indian cuisine encompasses the culinary traditions of the various northern countries, including Punjabi, Kashmiri, Awadh, Rajasthani, Marwari, Gharwal, and Pahari. Due to climate and growing conditions, wheat plays a stronger role in North Indian cuisine than in other areas of the country. Tandoori cuisine comes from the north.

Spices are an essential element to Indian cuisine, and they use some of the most aromatic and beautiful spices on earth. Historically, however, in addition to serving to add delectable flavors and attractive aromas, the spices were chosen for their food preservation and medicinal properties. While many spices are common throughout most Indian cuisines, the methods and ratios of usage differ in each region, with some spices being much more common in some areas and other flavors being more specific to certain areas. North Indian cooks tend to use their spices in freshly ground powder form.

Chili peppers are common to Indian cuisine, and in the north, the Degchi Mirchi, or Kashmiri chili pepper are especially popular. Ground red chili powder is important North Indian flavor, as is turmeric, cumin, coriander, sweet bay or laurel leaves, black and green cardamom, cassia tree bark, for which cinnamon is often substituted, cloves, nutmeg, saffron, black and yellow mustard seeds, fennel, fenugreek, asafetida, curry leaves, tamarind, and fresh cilantro leaves and mint leaves.

Garam masala is a spice mixture used extensively in North Indian cuisine. This is a blend of spices, which is loosely built upon a set of common spices, but varies widely from region to region, even from family to family. In the north, a basic garam masala would consist of raw cardamom seeds, cinnamon, cloves and black pepper. Ghee, or clarified butter, is particularly important to the flavor of northern cuisine.

Flat breads of various types, including roti, puri, chapattis, different types parantha, and tandoori baked breads, such as nan, are a part of most north Indian meals. Showing the religious influence of the Vaishnava Hindus, the northern states, Uttar Pradesh in particular, have created some of the finest vegetarian cuisine in the world, built upon a wide variety of pulses, or legumes and fragrant Basmati rice.

North Indian flavors have become an important part of international cuisine, spreading throughout the world's metropolitan centers and into the food cultures of many countries. Beloved especially for its specialized tandoori dishes and vegetarian creations, North Indian cuisine continues to expand and flourish globally.

Culinary Traditions Of The Caribbean Islands

2008-12-01T03:03:00.000-08:00

Author: Kirsten Hawkins

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

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

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

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

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

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

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

Chinese Cuisine What's In A Name?

2008-11-30T03:03:00.000-08:00

Author: Kirsten Hawkins

There's more to Chinese cuisine than meets the taste buds. There is also what meets the eye, the ear and the imagination. Chinese culture demands attention to the entire presentation of a meal, and that includes the blend of flavors, the subtlety of the spicing, how appealing the colors and arrangement of the food is and how well it plays on the imagination of the diner. This is a concept that is as foreign to most Westerners as an appreciation for the nuance of a single brushstroke in an ideograph. To the Chinese, though, the name of a dish plays its own part in the presentation when they serve a meal to guests.

The subtlety is lost on most Americans, who'd rather know what's going to be on their plate than enjoy a bit of imagery with their meal. Some of the most common names survive - Seven Happiness, a dish that includes shrimp, lobster, scallop, fish, pork, beef and chicken in a delicate sauce with vegetables, for instance. Seven happiness indeed - what mouth wouldn't be happy with that?

In China, however, many honored and respected restaurants still cling to the old traditions. At the Confucius House, for instance, one can dine on Two Phoenix from One Egg, An Oriole Welcoming Spring and As Luck As One Wishes. The Fangshan Restaurant in Beihai Park serves Phoenix in Its Nest and ""Frog and Abalone"". The Fangshan Restaurant has also revived an ancient tradition - the complete Manchu-Han Banquet. Created during the Qing Dynasty as a celebration of important events, the Manchu-Han Banquet consists of 234 hot dishes, 28 cold dishes, cakes and fruit. Such a lavish spread is it that it often is held over the course of several days.

It was during the Northern and Southern Dynasties that the practice of giving poetic names to dishes truly flourished. While many dishes were named simply for their appearance, many others included a play on words in their names - subtle references to the ingredients wrapped in a beautiful title. Thus, a dish of shredded fish with orange might be called 'powdered gold and minced jade"". Shrimp with green peas and scallions might bear the name 'Coral, Pearl and Jade'. Some were far more fanciful - and in some cases descriptive of the elaborate preparation that turned a plate of food into a landscape or a scene from history. One such dish is chicken and soft-shelled turtle, served in its shell and named ""the Conqueror says goodbye to his concubine"".

It's only fitting that Hunan cuisine, generally considered to be the most visually appealing of the Chinese regional cuisines, should also feature the most fanciful and delightful names. Who cares what the ingredients are when your host serves you 'Footsteps of the Phoenix' and ""Pearls in the Snow""? They are truly names fit for the dishes that graced the tables of emperors.

Scottish Cuisine: Haggis

2008-11-29T03:03:00.000-08:00

Author: Kirsten Hawkins

Haggis is a traditional Scottish highland dish that resembles, in some senses, a rather rough sausage. It is the national dish of Scotland, and Robert Burns, the great Scots poet, who wrote the famous ""Address to a Haggis"" called the haggis the ""chieftain o' the puddin-race."" It is a staple of Scottish cuisine, and is served in the traditional manner, as well as in the ""haggis supper"" (deep fried haggis with a side of French fries) or even as a haggis burger. It is sold prepared in supermarkets year round. But what is actually in this mysterious and oft-misunderstood food?

Though the traditional response to the question ""what is a haggis?"" is often answered with a joke about a small highland animal with one pair of legs shorter than the other (to more easily circle the highland hills), the truth is that it is a food designed to let no part of the animal go to waste - hence its popularity amongst the poor in the days of Burns.

While it is sometimes made of deer, the haggis is more often based on sheep. It is a combination of oatmeal and several meats. Normally, the sheep's ""pluck"" or offal is removed, including heart, liver, and lungs (or ""lights""). This is ground, heavily spiced, and combined with onion, suet, spices, and salt. The oatmeal and the other ingredients are mixed with stock and stuffed inside a sheep's stomach. This is the haggis, and it is then boiled and served. Of course, in modern times, a real stomach is just as often replaced with an artificial casing, and vegetarian-friendly ingredients may replace meat and offal.

Haggis is often served with ""neeps and tatties"" A ""neep"" is swede, or rutabaga, and is shortened from ""Swedish turnip."" Tatties are mashed potatoes. Of course, haggis would not be complete without a ""dram"" of whisky to wash it down, a tradition referred to as ""neeps and nips"".

Traditionally, haggis is served at Burns Suppers, on January 25 of each year. That these events, someone recites the ""Address to a Haggis."" It is then doused with a shot of Scotch whisky and cut with a dirk, a large knife that is a traditional highland sidearm. Often, the haggis is paraded in with a bagpiper.

Unfortunately for haggis lovers, some of the ingredients are illegal and it is sometimes hard to make a ""true"" haggis. For example, in the United States, it is illegal to sell animal lungs for human consumption, and so at least one ingredient is missing. Imported haggis from Scotland, which contains bits of lung, has even been rated ""unfit for human consumption"" by the USDA.

Interestingly, haggis is not used only for eating. There is an official Haggis Throwing World Championship in which competitors must throw a cooked haggis as far as possible for atop a whisky barrel platform - the current record some 180 feet. This developed from an even older practice of throwing a haggis for accuracy, usually by a woman tossing it into the apron of a man's kilt. Some would say this is a far better use for a haggis than actually eating it!

Regional Cuisine Of India: Tasting East India

2008-11-28T03:03:00.000-08:00

Author: Kirsten Hawkins

East India, with a complex history that includes long periods of European colonization, has developed culinary traditions that reflect centuries of tradition and a variety of cultural influences. In addition to the various cultures that have been assimilated into the cuisine of the region, the geography also has influenced the development of the culinary traditions of East India, as has the climate.

Portuguese and Spanish explorers first brought the spices of India to widespread European use in the 15th and 16th centuries, inspiring European political and economic colonization of the area. The famous British East India Company and the Dutch East India Company, both established in the 17th century, were companies specifically created for the production and sale of a variety products from the region, including spices. Naturally, as the native populations interacted with the European peoples, including through forced service in their homes, a European influence came to affect local cuisines.

The coastal area ensures that seafood is an important part of the East Indian diet. The wide variety of fish is served in many ways. Naturally, the area is well known for delectable fish curries, but seafood is also served steamed and delicately spiced, fried with spices that serve to enhance rather than to mask flavors, and is used to created snacks and appetizers like pakora, served with chutneys and other dipping sauces. Because of the prominence of seafood in the cuisine, and a climate conducive to the growth of a variety of vegetables and fruits, as well as the culinary influences of past Portuguese and British colonization and the Muslim population, the food of East India tends to be of a lighter sort. Spices are used with a lighter hand, preferred cooking methods are often of the sort that enhance natural flavors and encourage the subtle blending of flavors, such a stir frying, steaming and boiling. A moist, rainy climate allows for the production of rice, which functions as a basic element of most meals.

In addition to savory fish dishes, East Indian cuisine is known throughout the world for the quality of its sweets, with many of its confections having deep roots in Hindu culture. Many religious ceremonies and celebrations have specific confections associated with them, and include ritual offerings of sweets to gods and to the poor. As with many East Indian dishes, the sweets of this region tend to be less dense, lighter, making them a bit more appealing to westerners than some of the very heavy, ultra-sweet confections of other regions in India. In addition to candies and other similar dessert style sweets, the region is known for its fine cakes, which have a distinctly European influence, as does the preference for tea as a beverage.

East Indian cuisine has a distinct character that sets it apart from the cuisines of other parts of India. With coastal areas that made seafood a staple and a climate that made a variety of fresh foods readily available, came a tendency towards letting the natural, fresh flavors of foods take center stage in the cuisine. European explorers who were attracted to Eastern shores contributed their own culinary style to the region, as did Muslim settlers, resulting in the amazing combination of cultures that created the unique flavors of East Indian cuisine.

Fusion Cooking - Blended Cuisines

2008-11-27T03:03:00.000-08:00

Author: Kirsten Hawkins

What do you get when you cross hot Indian food with the English love of tomatoes and all things creamy? Chicken Tikka Masala is a famous combination of chicken tikka and masala.Chicken tikka is a marinated piece of meat cooked in a tandoor, an Indian oven made of clay and coal-fired. Masala is gravy commonly made out of some kind of tomato gravy or puree with cream and various Indian spices.It is technically a mild curry dish, though the addition of sometimes large amounts of tartrazine causes the dish to often look orange.In other recipes, it can look anything from red to orange to green.

Chicken Tikka Masala is possibly the most popular Indian dish in the world, and has arguably replaced tandoori chicken as the flagship of Indian food, including on the subcontinent itself; it even has a musical written singing its praises.In the United Kingdom alone, Marks & Spencer, the famous English retailer, claims to sell 18 tons a week of the chicken in Tikka Masala Sandwiches, while 23 million servings a year are sold at Indian restaurants. Sainsbury's, another retailer, sells 1.6 million dishes every year, and stocks 16 different products containing what is affectionately known as CTM.10 tons a day are manufactured by Noon Products to later be sold at supermarkets.

The chicken, though widely considered an Indian dish, does not hail from India. Kitchens from London to Glasgow claim to have originated the dish, which was first seen in the late 1960s.According to urban legend, the dish was created by a Bangladeshi chef in Britain when he served chicken tandoor to an Englishman only to be asked, ""where's my gravy?"" The result? A mixture of cream of tomato soup and spices, which he called masala.And like that, chicken tikka masala was born, an early example of what we would now call fusion cooking.It is now so popular that British politician and Foreign Secretary Robin Cook once described it as, ""a true British national dish,"" citing its combination of authentic Indian cooking with the British desire to have their meat served with gravy.

What goes into a chicken tikka masala? Well, a 1998 survey indicated that of 48 versions, the only common ingredient was chicken.A common recipe includes chicken marinated overnight in yogurt, ginger, garlic, cardamom powder, cumin, white pepper, and other spices.The chicken is cooked briefly in the hot tandoor, and is then served with a sauce made of tomato, ginger, garlic, cream, green and red pepper, and an assortment of spices.The sauce is poured over the chicken after it is cooked. In contrast to tandoori chicken, on which it is based, the taste is mild and creamy, rather than spicy.

Is chicken tikka masala an English or an Indian dish? The answer is unclear, as it has been adopted so readily that it is served in almost every Indian restaurant, an indication that Indians have accepted it as their own.Several English firms now specialize in exporting the dish back to India.Whatever its origins, however, it is now enjoyed by millions each year.

Russian Cuisine

2008-11-26T03:03:00.000-08:00

Author: Kirsten Hawkins

Let them eat cake.

So said Marie Antoinette, Queen of France, upon being told that the peasants were rioting in the streets because they had no bread. It has been cited for over two centuries as an indictment of the arrogance of the aristocracy - but in reality, the young queen may simply not have understood why, lacking bread, a person would not turn to cake. Such was the separation between the tables of the privileged and those of the poor.

Nowhere was that separation so evident, though, than it was in Russia of the last century. While the wealthy dined on caviar, pheasants, creamed chicken and ice cream, the peasants developed their own cuisine that is unequalled for its versatility and variety in the face of the resources at hand. When Russian cuisine first moved beyond its own borders, it was the dishes of the royal table that defined the food of the nation. But it is the so-called peasant cuisine that is the true heart of the nation.

There is no other nation or region in the world that makes so much of soup. Russian regional cuisine features at least seven broad categories of soups, based on ingredients and regions. From thin vegetable broths flavored with herbs, to thick, hearty stews rich with meat and vegetables, soup is a mainstay of Russian cuisine. In many homes, a pot of shchi stood on the back burner of the stove, simmering throughout the day. Although it is technically 'cabbage soup', the method of cooking gives shchi a flavor that is indescribable, but unmistakable. In poorer households, shchi might have no ingredients other than cabbage and onions, simmered on the stove and then placed in the oven to 'draw' the flavors. A more fortunate household might add anything from beans to sausage to fish to vegetables, to make a savory, soured soup that sticks to the ribs and wakes the taste buds.

Bread is another staple of Russian regional cuisine, and there's nothing in the world to compare to Russian black rye bread. Heavy and meaty, with a characteristic 'sour' taste, Russian rye bread is nearly hearty enough to be a meal in and of itself. It's the perfect bread to offset salted meats, pickled cabbage and sauerkraut. Toasted and slathered with butter, it's the perfect breakfast to start a day off well, and dipped in soup, it adds texture and flavor to anything from the thinnest broth to the thick, hearty stews of the northern steppes.

It's impossible to speak of Russian cuisine without mention of borscht. Another soup, this one based on red beets, it is served in many ways throughout Russia. In the Ukraine, for instance, borscht often is made with tomatoes, and has pork and sausage added as well as beef. In Kiev, borscht is often served with sour cream and a sprinkling of caraway seeds. Each region has its own version, and each is fiercely proud and protective of it.

Russian cuisine, like Chinese and US and European regional cuisine, is in reality a cornucopia of styles and recipes, with a dish in Chechnya bearing little resemblance to the same dish in Leningrad. It is wonderful, varied and hearty fare - fit for more than the tables of kings. It is fit for the tables of the people.

Regional Cuisine Of The United States: Louisiana Cajun Cooking

2008-11-25T03:04:00.000-08:00

Author: Kirsten Hawkins

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

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

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

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

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

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

Risky Fish: The Thrill Of Fugu

2008-11-24T03:03:00.001-08:00

Author: Kirsten Hawkins

There's a certain weird appeal to the Japanese delicacy known as fugu. After all, it's not every day that the food on your plate could bring about almost instant death.

Fugu is the Japanese name for the blowfish, also known as the pufferfish, which has the ability to puff up to twice its size and project poisonous spikes to defend itself from predators. The spikes of a blowfish contain tetradotoxin, a poison considered to be at least one thousand times deadlier than cyanide. Theoretically, the poison from one blowfish could kill up to 30 people.

Fugu is served raw, and its widespread fame and notoriety doesn't come from its taste. In fact, it's been described as a fairly bland, delicately flavored fish that doesn't hold a candle to the more popular forms of Japanese seafood. It's a widely accepted fact that the danger element is what draws people to this peculiar delicacy.

In the world of Japanese cuisine, it takes approximately 10 years of rigorous training and a special licensing program before a chef can consider himself skilled in the art of preparing fugu. It is estimated that about 6 people a year in Japan die from eating improperly prepared fugu, and the deaths are usually those of inexperienced chefs who are testing their own handiwork. Approximately 60% of people who consume improperly prepared fugu will die from the poison, which leads to paralysis and respiratory failure. Japanese lore holds that a chef who prepares fugu incorrectly and thus kills his consumer must take the honorable way out and disembowel himself.

Licensed fugu chefs are carefully taught which parts of the fish are edible, and which parts contain the deadly tetrodotoxin. The slices required to remove the toxic parts of the fish are delicate and require a skilled hand and a knowledge of exactly what to cut away. Fugu chefs study and memorize the exact layout of the fish and the location of every drop of poison, and learn how to remove it without removing the precious meat surrounding it.

Understandably, with all of this training and care required, eating fugu is not exactly a cheap thrill. Fugu first arrived on American shores in 1989, during the boom of Japanese economy, but since the 1990s it has dwindled in popularity and is now mostly found only in areas of New York and the west coast. Japanese restaurants in America that serve fugu generally import the fish from Japanese chefs who have already removed the poison and purified the meat. Even without a fugu chef on staff, restaurants can charge upwards of $150 for a plate of this exotic fish. But New York city chefs have adamantly stated that no one in the US has died from improperly prepared fugu since it came to this country in 1989. And for some thrill-seekers, it might be worth the price.

Best Recipes: Banana Split Brownies

2008-11-23T03:03:00.001-08:00

Author: Donna Monday

Your family and friends will absolutely do flips over these Banana Split Brownies. Just like the ice cream version, these delights blend the flavors of chocolate, banana, and strawberries to perfection. In fact, these brownies are so good, you can probably use them to bribe folks into just about anything. ""If you do this, I'll make you some Banana Spit Brownies."" Yeah, these are as good as gold.

Brownies

½ cup butter 1 cup sugar 1 tsp. baking powder ½ tsp. baking soda 1/8 tsp. salt 1 cup mashed ripe banana (3 medium) 2 eggs 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder

Strawberry Cream Cheese Frosting

8 oz. tub cream cheese with strawberries 1 cup sifted powdered sugar ½ cup frozen strawberries, thawed, drained, and cut up 2 ½ to 3 cups powdered sugar

Garnish (optional)

Sliced bananas Maraschino cherries

Directions for Brownies

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking pan; set aside.

In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in banana and eggs. Beat or stir in flour and cocoa powder.

Pour batter into prepared pan.

Bake about 20 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan on wire rack. Spread with Strawberry Cream Cheese Frosting.

Cut into bars. Garnish with banana slices and maraschino cherries. Cover and store in refrigerator.

Directions for Strawberry Cream Cheese Frosting

In mixing bowl, combine ½ of 8-oz tub cream cheese with strawberries, and 1 cup sifted powdered sugar. Beat with electric mixer on medium speed until combined. Beat in ½ cup frozen strawberries. Beat in 2 ½ to 3 cups powdered sugar or enough to make frosting of spreading consistency (frosting will stiffen with chilling).

About the author: © Donna Monday Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com

How to Make Authentic Mexican Cerviche

2008-11-22T03:03:00.001-08:00

Author: Gregg Hall

When I mention the word ""cerviche"" to people I am usually questioned, ""what the ___is that?"" After they taste my recipe for true Mexican cerviche they are begging me to teach them how to make it.

First let me explain why I call it authentic Mexican cerviche. I lived in the Yucatan Peninsula over 20 years ago at the beginning of the birth of Cancun. I worked on boats every day and learned to make Mexican food dishes from the natives I worked with. One of my favorites has always been cerviche because it is very fast and easy to make and it is very light and cooling on hot days.

So what is it and how do I make it? Well, for starters there are several different types of cerviche. It can be made from Conch, a large shellfish found all over the Caribbean, shrimp, or a white meat fish such as snapper, trout, etc. We used Spanish Mackerel a lot as well when I was in Cancun.

The recipe is the same regardless of the meat you choose so let me begin.

For a refreshing snack that will feed six to eight people you will want about a pound of meat filleted and deboned. You will need a couple of large tomatoes, several limes or a couple bottles of lime concentrate, an onion, and several chili peppers. If you are averse to really spicy foods you can substitute less spicy peppers.

The first thing you do is cut the meat into small fingertip sized chunks and place in a large bowl with a lid so you can shake the mixture up easily later. After you have the meat cut up pour just enough lime juice over it to cover the meat thoroughly, shake it up and put it to the side.

Next cut up your tomatoes into small chunks and scrape them into the mixture, then your onions and peppers and so on. Be sure to cut the peppers extra small.

If you like a little more seasoned taste you can sprinkle a little of your favorite spice on it although most people prefer to eat it as is.

Let the mixture chill in the refrigerator or on ice for at least one hour then serve with tortilla chips or crackers washed down with a good cold beer.

About the author: Gregg Hall is a business consultant and author for several online and offline businesses. He recommends Mexican Food Superstore

Blue Lobsters Are Real!

2008-11-21T03:03:00.001-08:00

Author: James Smith

Lobsters are supposed to be red right? ... Well, yes and no.

Most live american lobsters are naturally colored an olive green or mottled dark greenish brown. In rare cases, lobsters come in shades of bright blue, white (albino), yellow, black, and red have been reported from time to time. Perhaps the most unusual colors are the ""half-and-half"" lobsters with a line straight down their backs where the two colors meet.

The major pigment in a lobster's shell, astaxanthin, is actually bright red in its free state; but in the lobster's shell astaxanthin is chemically bound to proteins that change it to a greenish color. When lobsters are cooked, heat breaks down these bonds, freeing the astaxanthin so that it reverts to its normal red color.

So how does a lobster turn bright blue? A genetic defect has been found that causes a blue lobster to produce an excessive amount of protein. The protein wraps around a small, red carotenoid molecule known as as astaxanthin. The two push together, forming a blue complex known as crustacyanin which often gives the lobster shell a bright blue color. About one in a million lobsters are blue, but when cooked, it turns red like the other lobsters.

It has been suggested that more than 'one in a million' lobsters born are blue, but many do not survive because their bright blue shell brings too much attention to themselves, making them a prime target for predators. Scientists also believe that blue lobsters tend to be more aggressive than their normal colored counterparts. Since they don't easily blend in, they have adapted and changed to be more aggressive to protect themselves.

The blue lobster is truly another gift from Mother Nature that most people never see. Many professional lobstermen go through their whole lobstering career without catching or even seeing a blue lobster. Those that do have the privilege of catching one, are amazed and excited as it is seen as a once-in-a-lifetime event and feel a sense of awe when they experience seeing the strikingly beautiful blue lobster for the first time. Those that are caught are not normally eaten, but rather given to aquariums and educational institutions and kept on display in tanks for others to admire.

Taxonomy of Homarus americanus:

Kingdom: Animalia Phylum: Arthropoda Class: Crustacea Order: Decapoda Suborder: Macrura reptantia Family: Nephrodidae Genus: Homarus Species: americanus

About the author: This article courtesy of Lobster Delicious at http://www.lobsterdelicious.com/. To see photos go to: http://www.lobsterdelicious.com/blue-lobster.html. This article may be freely reprinted as long as the author's resource box and url links remain intact.

A Cooks Guide to Cooking With Onions

2008-11-20T03:03:00.001-08:00

Onions, subtle or strong have played a key role in culinary history. Here is a guide to cooking with onions.

Yellow storage onions:

Probably the most familiar of all onions, you see em all the time at your local grocery store, sold in red net bags. These are hot and make you cry. Good in any heated dish or where subtlety is not an issue.

White storage onions:

Hot with a slightly cleaner flavor than yellow onions. Often used in Mexican dishes. Sold in blue net bags or individually.

Spanish onions:

Larger, less hot, more sweet, incorrectly referred to as Bermudas. Can substitute for sweet onions. Sold individually.

Red onions:

Sharp, sweet flavor. Raw, these can be added to any salad. When cooked, they tend to lose some of their flavor. Sold individually.

Boiling onions:

Small, about 2 inches in diameter, yellow or white storage onions. Hot before cooking, they are best left whole. Good in soups and stews. Sold in bulk.

Pearl onions:

These sweet onions, about 1 inch in diameter, are good marinated or pickled. Boiling onions can be substituted for them. Sold by the pint.

Green onions:

Young bulb onions picked before maturity. Good raw or cooked. A great substitute for red or sweet onions. Sold in bulk.

Sweet onions:

Sold as Bermuda, Maui, Texas 1015, Vidalia, Sweet Imperial, Wall Walla and other regional names. These onions are low in heat, high in sweetness. The smaller ones tend to be hotter then the larger ones. Excellant raw, delicate when cooked. Great for making bloomen onions or onion rings. Avaiable individually.

Leeks:

Tend to be very hot, course and chewy. Cooked, they develope an oniony flavor; sauteed, they become buttery in texture. You can substitute a yellow storage onion, however it wont taste the same. Sold indiviually.

Scallions:

The white bulb is mild, good cooked or raw. The chopped greens add flavor, as well as color, to any recipe, use as a substitute for chives. Available in bunches.

Shallots:

Like tender, delicate onions? These are great as a base for sauces, excellent in omlets too. Great for braising and roasting. Recommend you don't eat'em raw. Generally sold by the pound.

Well there you have it, ""A Cooks Guide to Cooking With Onions"". If you would like more information about onions and/or cooking with onions, visit the following websites:

http://www.sweetonionsource.com A website for all things oniony. Recipes for appetizers to desserts. Hosted by Oregan based Jan Roberts-Dominguez, author of ""The Onion Book"".

http://www.onions-usa.org National Onion Association, headquarters in Greeley Colorado. I've lived in Colorado since 1991, just recently discovered that Colorado is one of the nations top 10 onion producing states. Onions are grown in three areas of Colorado, the Front Range, the Arkansas Valley (25 miles from where I live) and the Western Slope.

About the author: Frank Flohr (aka Chef Phronc) is passionate about cooking and is a self proclaimed ""Chef"". Frank shares his passion for cooking at http://www.recipecorral.com/blog where you will discover some of the best recipes and culinary resources available on the web today. Unleash the hidden ""Chef"" inside you!

How to Brew Green Tea

2008-11-19T03:03:00.001-08:00

Author: Michael Ganzeveld

How to Brew Green Tea

By Michael Ganzeveld

When you hear folks mention Japanese tea it invariably means that they are talking about green tea. That is just scratching the surface because there are many types of green tea out there; gyokuro, sencha, macha, genmaicha, bancha, and more! To brew green tea correctly water temperature is of the utmost importance. When steeping you should change the temperature depending on the kind of green tea you are drinking but here are the basics! Here's How: 1. Cool boiling water in a kyusu tea pot or tea cups to the proper temperature. 2. Put green tea leaves in an empty kyushu tea pot. 3. Pour hot water over tea leaves. 4. Cover the lid and wait for a while before serving. 5. Serve green tea into individual yunomi (no handle) tea cups. When serving green tea one must make sure not to leave any tea (liquid) in the bottom of the tea pot. 7. Keep in mind that it is also possible to brew green tea a few times using the same tea leaves. Tips: 1. When brewing sencha green tea, use 160F degree hot water and brew about one minute in a tea pot. 2. To brew gyokuro green tea, use 110F degree hot water and brew about two minutes. 3. To brew hojicha, genmaicha, and bancha, use boiling water and brew just 15-20 seconds. 4. To drink macha green tea, shift 1 tsp of macha green tea powder in a large tea cup and add 1/4 cup of 160F degree hot water in it, then stir quickly with a bamboo tea whisk. 5. Pouring hot sencha green tea over some ice in a cup makes iced green tea

About the author: Michael Ganzeveld writes for the online green tea resource site GreenTeaPhD.com. If anyone wishes to use this article they are free to do so if they include a link to the site and writing credits.

Best Recipes: Pumpkin Pie Bars

2008-11-18T03:03:00.001-08:00

Author: Donna Monday

A great treat to make for Halloween parties and Thanksgiving get-togethers are Pumpkin Pie Bars. These scrumptious cookie bars taste like mini pumpkin pies, and best of all, they're portable. A yummy way to celebrate the arrival of the fall season.

1 ¾ cups all-purpose flour 1/3 cup granulated sugar 1/3 cup packed brown sugar 1 cup cold butter, cut into small pieces 1 15 oz. can pumpkin 1 14 oz. can (1 ¼ cups) sweetened condensed milk 2 eggs, slightly beaten 2 tsp. ground cinnamon ½ tsp. salt ½ tsp. ground allspice 1/3 cup chopped pecans

Directions

Preheat oven to 350 degrees.

In a large bowl, stir together flour, granulated sugar, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture.

Press remaining crumb mixture onto bottom and halfway up sides of ungreased 2-quart rectangular baking dish.

In another large bowl, stir together pumpkin, sweetened condensed milk, eggs, cinnamon, salt, and allspice. Pour into crust-lined baking dish.

Stir pecans into reserved crumb mixture. Sprinkle pecan mixture over pumpkin mixture.

Bake for 50 to 55 minutes or until knife inserted near center comes out clean. Cool in pan on wire rack. Chill in refrigerator for up to 2 hours. Store covered in refrigerator.

About the author: © Donna Monday Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com

Coffee and Caffeine: The elixir of health and happiness!

2008-11-17T03:03:00.001-08:00

Author: Randy Wilson

Coffee and caffeine go hand in hand. Coffee is one of the most popular beverages in the world. And Americans just can't think of life without a cup of rich and full-bodied delicious coffee! Coffee contains caffeine that contributes greatly to the stimulating and rejuvenating effect of coffee.

Chemically, caffeine is an alkaloid belonging to the class of organic compounds called methylxanthines chiefly derived from plants. Coffee and caffeine act as potent stimulants. Caffeine contained in coffee particularly stimulates the central nervous system (brain), skeletal muscles of the heart and the respiratory systems as well as delays fatigue. So that is why you feel so refreshed and revitalized after sipping into your cup of Joe!

Coffee and caffeine variations boosts up your senses imparting a soothing effect to your frayed nerves at any point of time! The amount of caffeine actually varies according to the coffee beans and coffee blends. An Espresso is a concentrated form of coffee so you can expect a higher caffeine content in an espresso that's all the more punching and refreshing!

Caffeine has a characteristicly strong and bitter taste. This bitterness adds the punch to coffee that gives you a high and helps you feel so relaxed! However, as too much of everything is bad for health so also loads of coffee and caffeine can have serious negative impacts on your overall health. So you need to restrict your caffeine intake to healthy limits.

Randy has more articles on coffee and coffee beans at Information on Coffee such as

Coffee Colonics .

Best Recipes: Chocolate Goody Bars

2008-11-16T03:03:00.001-08:00

Author: Donna Monday

Every once in a while, you've got to treat yourself for being good, you know? You work hard, you put up with other peoples wants, needs and desires. Well, now it's time to take a break and give yourself a little chocolate TLC. These Chocolate Goody Bars are definitely an indulgence. A sweet indulgence of chocolate, vanilla, and peanut butter. You will adore the crispy chocolate, floating over a cloud of vanilla frosting, sitting on top of deep rich fudge cake. Mmm . . .

1 19.8-oz pkg. fudge brownie mix ½ cup cooking oil 2 eggs ¼ cup water 1 16-oz. can vanilla frosting ¾ cup chopped peanuts 3 cups crisp rice cereal 1 cup creamy peanut butter 1 12-oz. pkg. semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking pan; set aside.

In a large bowl, stir together brownie mix, cooking oil, eggs, and water until well mixed. Spread mixture into prepared pan.

Bake for 28 to 30 minutes or until wooden toothpick inserted 2-inches from side of pan comes out clean. Cool completely in pan on wire rack.

Spread with frosting. Sprinkle with peanuts. Cover; chill in refrigerator.

Meanwhile, place rice cereal in medium bowl. In small saucepan, combine peanut butter and chocolate chips. Heat and stir over low heat until chocolate is melted. Pour over cereal. Stir to coat evenly. Spread mixture over frosting layer in pan.

Cover and chill in refrigerator until chocolate layer is set. Cut into bars. Keep covered and store in refrigerator.

About the author: © Donna Monday Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com

Best Recipes: White Chocolate Brownies

2008-11-15T03:03:00.001-08:00

Author: Donna Monday

Here's a twist on the traditional chocolate brownies. Flip the script and make these delicious brownies made with real white chocolate. White Chocolate Brownies are a different, but equally yummy taste sensation. The chocolate chips sprinkled throughout, not only add traditional flavor, but make them look pretty too.

¼ cup UNSALTED butter 6 oz. white chocolate, coarsely chopped 2 eggs ½ cup sugar 1 cup all-purpose flour ½ tsp. salt ½ tsp. vanilla 1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Lightly grease an 8x8x2-inch baking pan; set aside.

In a small heavy saucepan, melt butter and HALF of the white chocolate over low heat, stirring occasionally. Remove from heat.

In medium bowl, beat eggs with electric mixer on medium to high speed until foamy. Gradually add sugar and beat about 3 minutes or until thickened.

Add melted white chocolate mixture, flour, salt, and vanilla. Beat just until combined. Stir in semisweet chocolate chips and remaining white chocolate. Spread batter in prepared pan.

Bake about 30 minutes or until top is evenly browned. Cool in pan on wire rack. Cut into bars. Keep covered and store in refrigerator.

About the author: © Donna Monday Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com

Why Do You Eat?

2008-11-14T03:03:00.001-08:00

Author: Kathy Thompson

Feel free to print/reprint this article in its entirety in your ezine or website as long as you leave all the links in place. Don't modify the content and include the resource box as listed. Please send a note when it is used. Thank you.

word count: 300 character width: 60

Title: ""Why Do You Eat?""

- by Kathy Thompson writing4u@faceuptoit-youcan.com

""Why Do You Eat?""

How many different reasons do you have for eating?

Food is really any substance taken into the body to provide energy. It is a material to keep your body strong and regulates bodily processes.

Again, how many different reasons (excuses) do you have for eating?

We sure put a lot emphasis on food in our society. Every time we turn around we are eating; celebrating, depressed, stressed, Thanksgiving, Christmas, weddings, wakes, when angry, tired, sad, July 4, Valentines, birthdays, bored.

The body knows what is needs and when. The problem is, we don't listen to our bodies.

Most of us usually eat when we are hungry, the first time we feel our stomach growling. For most of us this is a false hunger. It will go away.

Hunger is complex unpleasant sensations that build slowly in the stomach, throat, mouth, and head, and increases in intensity the longer you go without eating.

Appetite is a pleasant desire for a specific food, and may have nothing to do with hunger. You may feel full, but still have room for dessert.

Satiety, the active mechanism in weight control, is the subconscious, often abrupt signal to stop eating. It tells you you have had enough to eat.

Both hunger and satiety are regulated by the interaction of a number of areas in the brain responding to various stimuli. In most adults this mechanism maintains an ideal weight for 40 years or more.

However, overweight people have this machanism discconected; their urge to eat is generally governed not by physical need, but external forces--such as mental states as boredom or fatigue and such incidental stimuli as remembering left over cake in the kitchen.

The best rule of thumb is to eat only when hungry and just enough to satisfy your hunger.

Push away from the table, and Give it time to feel satisfied.

Here's The New satisfied You! You have --- Self-Esteem, Money Your Pocket, Unlimited Energy, Confidence, More Time For Your Children..and it's all from ""The List Diet"". Complete details are here: http://www.faceuptoit-youcan.com/diet4u.html

About the author: With a B. S. in Business Communications Kathy Thompson has taught her programs around the country.

She writes and speaks about Health, Personal Communications, and Face Reading.

Kathy's goal is to help you be all you can be and reach your potential.

Always hungry, but don't know what to make?

2008-11-13T03:04:00.001-08:00

Author: Hege Crowton

Wouldn't you like to be able to make something else than just the same old dishes you have been serving up for years now?

Believe me, you are not the only one who gets tired of having the same meals served day after day. Your family does too.

If your family is anything like mine they are probably to polite to say anything or they have just gotten in the habit of eating what they are being served.

Come up with something different and you will find great appreciation for your cooking.

Following recipes is not hard and you do not have to be a genius or a magician to make the meals.

Great recipes can be found everywhere so there is no need to run to your book store and pay hundreds of dollars for a fancy cook book.

For the amount they want for one book you could get more recipes, than you would know what to do with, from somewhere else.

Recipes can be found everywhere even online.

A good idea for you who would like to spice up your home cooking. Get some new recipes and add them to your menu.

Not only you, but your whole family will welcome the change. www.cookingcrow.com

About the author:

Hege Crowton is establishing her self as an expert copywriter. She is known for doing in-depth research before writing her articles. Many of her articles are posted on www.EzineCrow.com and she also does a lot of writing for www.Crowsites.com . Copyright 2005 www.CookingCrow.com .

Juicing Book - Learning Your Juicing ABC To Z

2008-11-12T03:03:00.001-08:00

Author: Rika Susan

A good juicing book will go a long way toward helping you to make the most of your juicer. If you are a juicing newbie, it is reassuring to have access to recipes and tips to get you started. If you are an old hand, discovering a fresh combination, or a spiced up new taste, will inspire you to experiment. If you're eager to get down to the basics (and more!) of making healthy and delicious juices, take a look at a juicing book called ""Ultimate Juicing: Delicious Recipes For Over 125 Of The Best Fruit & Vegetable Juice Combinations"" by Donna Pliner Rodnitzky.

Great-tasting fruit and vegetable drinks are described in easy and fun recipes. Try Adam's Apple, Berry the Hatchet, The Beet Goes On, Grin and Carrot, Heard It Through the Grapefruit, or any of the others in this entertaining collection.

Each recipe in the juicing book is accompanied by a nutritional analysis which guides you in preparing healthy drinks at home. This down-to-earth book avoids the temptation of making extravagant claims regarding the health and spiritual benefits of juicing.

In eight chapters Rodnitzky describes the nutritional value of fresh-made juices and proper selection, preparation, and storage of produce. Juicer selection is also discussed without attempting to influence the reader regarding specific brands: the juicers are described purely in terms of their functionality.

Rodnitzky's juicing book also contains a comprehensive index which makes the book very useful for everyday use in the kitchen.

A book that homes in on the healing and therapeutic values of juicing is ""The Juicing Bible"" by Pat Crocker and Susan Eagles. The authors show how many ingredients found in your local grocery and health store can contribute to improving a variety of health concerns with daily juicing.

If you believe juicing is a healthy alternative and want to learn how to make it part of your daily life, this book is designed to appeal to you. It shows how juices, teas, bitters, and tonics can be made with easy recipes. You are likely to find references to many of your questions and concerns regarding a number of ailments.

In the first section of this juicing book the authors list the properties and healing qualities of almost 100 herbs, fruits, and vegetables.

This is followed by a section listing 60 common ailments, and the recipes specifically aimed at providing relief for these conditions.

The final section contains more than 150 recipes, and gives details about the types of juices to focus on from season to season during the year.

Another enlightening juicing book is ""Juicing for Life"" by Cherie Calbom and Maureen B. Keane. If you are looking for meal-in-a-glass juicing, this book will show you how. Part One describes ""The Basics"" of juicing with excellent guidelines. It includes a useful set of ""Juicing Tips"".

The second part of the book deals with various disorders or ailments, and offers general recommendations regarding diet, nutrients, and beneficial juicing recipes.

Part Three offers diet plans, with suggestions for basic healthy eating, as well as many different types of cleansing diets.

From the master of juicing, Jay Kordich, you have 'Juiceman's Power Of Juicing' available. Apart from recipes, this book will give you background about the benefit of juicing, the methods, and nutrition. It will also explain how common ailments can improve with the use of fresh juice.

Also available is 'Jay Kordich's Live Foods - Live Bodies' by Jay and Linda Kordich. If you are looking for all Jay's secrets to longevity, you will find it in this book. The book covers topics such as the power of juice therapy, the importance of enzymes, the power of uncooked greens, and Jay's own inspiring story. Many tasty and tempting recipes are included.

These are just a sample of the many great books that are available. A juicing book will either focus on the equipment you need and the methods involved in the process of juicing, or alternatively on recipes and the healing qualities of fruit and vegetables. The best books offer a combination of these, but you are likely to find something of value in any book you choose. Enjoy!

For more information visit www.Best-Juicing.com

About the author: For more information visit www.Best-Juicing.com Rika Susan researches, writes, and publishes full-time on the Web. Copyright of this article: 2006 Rika Susan. This article may be reprinted if the resource box - including the link - is left intact.

Teaching Your Child How to Cook

2008-11-11T03:03:00.001-08:00

Author: Chef Phronc

If you're ready to teach your kids how to cook, here are some simple tips for teaching them the basics, and giving them skills that will last them a lifetime!

First off , think safety. Any child that has to stand on a stool or chair in order to reach the stove is too young to cook. Start your younger children off by letting them help set and clear the table, gathering ingredients, and stirring, mixing or adding ingredients.

Next, set rules about handling knives and other sharp instruments and handling hot pans or boiling ingredients. Some parents start off by teaching their children to cook by showing them how to make things that don't require cooking, and then proceeding to letting them cook food in the microwave.

Create a relaxed atmosphere that is fun when teaching your children to cook. Remember what it was like when you were learning to cook? Chances are, you made a few messes and broke a few dishes. It happens. Learning to cook should be fun, not drudgery, although there are certain responsibilities that go along with the privilege, such as cleaning up as you go along, and leaving the kitchen clean when you're finished.

Start with the basics. Show your kids what the different utensils are used for, and the right way to use them. Teach them about herbs and spices, and using the right ingredients for the right dishes. Cooking is a great way to learn fractions and chemistry, your kids probably will not realize they're learning while having fun!

Begin with simple recipes. There are some great cookbooks for kids on the market today, that include step-by-step instructions along with pictures so kids can see what something's supposed to look like while they're assembling the recipe...let success build on success.

Give your child a chance to shine. As they learn to cook more complicated recipes, let them be responsible for planning -- and cooking lunch or dinner one night. Letting your child plan the meal -- and even shop for the ingredients will help them to realize and appreciate the effort that goes into cooking.

As your child becomes more skilled, begin including foods from different cultures. Many recipes such as French crepes or Italian lasagna are not difficult to make, and your child will develop an appreciation for many different kinds of food.

Make sure you take plenty of pictures -- you may not realize it now, but you're making memories that someday will be as delicious as that batch of chocolate chip cookies you're baking now!

The Gentle Art of Poaching

2008-11-10T03:03:00.001-08:00

Author: Michael Sheridan

Delicate proteins like fish and eggs respond well to kind treatment, like being cooked in liquid kept just below boiling point. Poached, in other words.

The principle is the same in every case - keep the liquid simmering; don't let it boil; be patient.

For eggs, it works like this:

Put an inch of water in the bottom of a sauté pan (which is a skillet with high sides) and bring it to the boil. Reduce to a simmer and add some salt and a tablespoon of vinegar, which helps to hold the egg white together.

The liquid is simmering when the surface seems to quiver without any bubbles breaking.

Now crack a very fresh egg into a saucer or similar shallow dish, and then slide it gently into the water. It will take about five minutes to cook.

You can serve it straight away by lifting it out with a slotted spatula and resting it briefly on some kitchen towel to drain off excess water.

You can also drop it into iced water to keep for later. Once again you've prepared something in advance which is there when you need it.

You can reheat poached eggs, by the way. Just lower them into hot water for about half a minute.

Fish

If eggs, why not fish?

No reason at all. You can poach fish in exactly the same way, using water, wine, stock or milk. Solid fish like cod respond best to this treatment, but any fish can be cooked in the same way.

And now for the smart bit :0) If you pre-heat the poaching liquid, put the fish in a shallow tray, add the liquid and put the whole lot under a hot broiler, you will achieve a number of things;

A slight 'crust' on top of the fish The flesh will remain beautifully moist It will cook through evenly You can remove the fish from under the broiler and keep it warm in the cooking liquid until you are ready to serve it.

Now take the next step up in excellence - poached salmon or trout for lunch!

First you'll need something to cook it in. A fish kettle is ideal of course, but expensive for a dish you may not cook that often. I use a large, oval casserole dish that will also cook pot roasts, whole chickens and so on.

Whole fish are easily poached in a bouillon made up of water (enough to cover the fish), some slices of onion, two or three peppercorns, a bay leaf and some vermouth. How much? How much do you like vermouth?

About a wine glass full.

Now bring all this to the boil on top of the stove, turn off the heat, slide the cleaned fish into the hot liquid, cover and leave overnight. In the morning it will be perfectly cooked.

Lifting the fish out can sometimes be a little tricky, but with care you can manage it. I use my hands and I strongly advise you to do the same. It's much easier to spread your fingers under the fish than a rigid spatula.

You'll find the skin peels off easily and you can dress the fish with cucumber or mayonnaise or whatever takes your fancy. So simple. Such a stunning result.

And don't forget to make your own mayonnaise which, as everyone knows, is a very tricky thing to do.

Don't believe a word of it. Forget the stories you may have heard and follow me (as well as Keith Floyd who taught me this trick).

Put two eggs in the goblet of a blender. Add a pinch of salt and a dessertspoon of vinegar. Switch on.

With the motor running, drizzle the oil of your choice (I use grape-seed oil) into the top of the blender until you achieve the required result. You'll use about half a pint of oil. If the mixture is too thick, simply add a little hot water and whisk again.

Tip: Avoid olive oil! Yes I know what it says in the recipe books and if you like mayonnaise with a bitter flavor, ignore me. But I promise you your guests will not be asking for seconds if you do :0)

About the author: Michael Sheridan is a published author and recognized authority on cooking matters. His informative website is at http://thecoolcook.com

Epicure's seven steps for healthy living

2008-11-09T03:03:00.001-08:00

Author: Chaim Kimel of www.Epicurechefs.com

EPICURE'S 7-STEP PROGRAM TO HEALTH

Here at Epicure, we believe it is important for people to not only evaluate their fitness by the bathroom scale, but also to focus on increasing their health and their overall physical, emotional and mental well-being. Epicure promotes a food plan that is similar to that of the US Health Department Recommendation (basically a Mediterranean diet), which encourages a life-style of healthy eating (fruits, vegetables and low-fat intake) in conjunction with a sustainable exercise regime. Epicure does note that their 7-step program will help you lose weight through establishing better eating habits (resulting in less hunger and emotional eating), but unless a calorie-controlled diet is specified it may not directly correlate with a massive weight reduction. However, with a wholesome balanced lifestyle, with Epicure cuisine you are bound to reach your optimal weight naturally, without excessive effort or food deprivation.

1. A balanced food intake

At this moment in time, there are a multitude of popular diets promoting things such as:

1. high protein with little to no carbs (Atkins); and

2. high carbohydrates but low GI (Glycemic Index, or simple sugars) (GI Index diet).

In the short term, these diets may help you lose weight, but a recent study conducted in the US and the UK found that the most weight people lost on these diets was only 5-10% of their original body weight, over a year. This is not much if you weigh 150kgs.

The major problem, however, was that most people found it difficult to sustain such unnatural eating patterns, and after 3 months, 80% of the focus group had not only reverted to their old, familiar eating habits, but also regained the weight they had initially lost.

The simple reason for the failure of such diets is that our body is not designed for the consumption of single food groups only. The healthiest people in the world and the individuals with the longest lifespan are primarily from the Mediterranean region, Japan, and rural central Asia.

So, what are the common denominators in these communities' diets? 3 simple things:

1. a high vegetarian intake (fresh fruit and vegetables); 2. fish and meat are consumed in small quantities only, and not every day; and 3. almost no-one in these communities over-eats.

One of the biggest causes of disease and physical and emotional stress are caused by overeating. It is no surprise that many food related illness (obesity, diabetes, etc) are especially prevalent in western societies, where there is an abundance of poor-quality food available which is often consumed in excessive amounts.

2. Fresh foods

In today's urban society time is a scarce commodity; so many people tend to shop for food only once or twice a week. Because of this, we are used to eating a large amount of processed foods, usually laden with preservatives and nutritional supplements. These additives can have a detrimental effect on our well being, and have been linked to the development of allergies and food intolerances. Therefore, Epicure understands that it is vital to only eat fresh, whole foods which are bought and prepared on the day.

3. Non/low- allergenic ingredients

Until the body's functions are balanced through constant exposure to a healthy food regime, it is very important to avoid food stuffs that will slow down the revitalization process.

Where ever possible, Epicure watches out for those allergy promoting ingredients, without compromising on taste.

After a period of healthy eating, however, you will find that most of those allergies will naturally disappear.

4. Correct food combinations

Some foods need acidic juices to digest, and others need alkaline juices. If we eat opposite types at the same time, the acidic and alkaline juices in our stomach will cancel each other out, and the food will sit there and ferment, taking longer to digest. This means that immediately after eating we will begin to feel sluggish and bloated, and who has time to feel like that?!! (Please refer to the attached chart).

For example, good foods such as fruit are digested in the small intestine. If we eat fruit after a meal, the fruit will be held up in the stomach further slowing digestion; therefore, Epicure always ensures that such food types are eaten individually, and at the optimal hour (for digestion) during the day.

5. Hydration

Our bodies are made of 80% water. All chemical and cellular reactions, transport of nutrients, and waste removal all use water in their processes. So for optimal functioning of our system we need to drink a lot of water and eat a lot of fruit and water-rich foods.

Epicure recommends you drink at least 1-2 liters of water a day, but as this may seem like a lot for some people we have some 'secret ingredients' we can add to your water to make it more palatable, but which don't add any calories or sugar.

6. Eating times and frequency

Breakfast can be a difficult meal for many people - either they are too busy to eat and so skip breakfast (not good as it slows down the metabolism), or they eat the wrong foods, leaving them tired and lethargic. Neither option is good way to start the day!

Epicure's research indicates that the most effective breakfast is fruit (or fruit juice) in the morning, as it works as a cleanser and gives your brain the sugar intake it needs to function.

A balanced lunch is essential, but if you're still hungry in the afternoon eat something light, and then have dinner as early as possible. Or, if you prefer, reverse your eating habits and eat your main meal at lunch time and have a lighter meal in the evening (as they do around the Mediterranean, which is another reason they are healthier). Who wants to go to bed on a full stomach? You will also wake up lighter and more energetic!

7. Exercise

One of the reasons why people in many rural communities around the world are not overweight is because their life-style forces them to do a lot of physical exercise, such as farming, lifting, walking etc.

Epicure suggests that in order to stay fit and healthy, it is important to do an hour of exercise every day, such as walking, going to the gym, swimming, yoga, etc. Exercise not only burns calories and helps you lose weight, but it also elevates your heart rate, gets your circulation going, and increases your metabolism. Thus, your body is able to cleanse itself more effectively which will further increase your energy.

Unlike cars and other machinery, the more we use our body parts the better they function, so don't waste any time, get started on your exercise today!

About the author: Chaim kimel is the the managing director of epicurechefs.com. chaim has studied Physiology And Biochemistry at N.S.W university. He has, over the years researched publications on fad diets, food components on health and different ethnic communities eating habits effect on their health.Currently involved in Team building and teaching cooking. visit the web site http://www.epicurechefs.com

Quick and Easy Recipe

2008-11-08T03:03:00.001-08:00

Author: Ronald Yip

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

About the author: Another day, another dinner to prepare. Are you having a difficult time finding easy to prepare meals that can satisfy your growing family?

You want to give your family the best, but time is in short supply and preparing a healthy meal has become a chore. Too often take out or frozen dinners have to do. Is there a way to combine healthy eating with convenience?

Healthy Family Meals - Better for Children, Easier for You Yes! Quick and e

Hire a Personal Chef for A Dinner Party?

2008-11-07T03:03:00.001-08:00

Author: Ronald Yip

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

About the author: 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 n

Party 911: Pasta Salad To The Rescue

2008-11-06T03:03:00.001-08:00

Author: Nicole Dean

Has this ever happened to you? You've been invited to a party and realize you don't have a meal to bring. Not only that, but the party starts in an hour. What should you do?

You have four options:

Don't go, and miss out on a really fun time.

Show up empty-handed and explain red-faced that you forgot.

Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I've gone this. It's expensive but it works. If you get asked for the recipe, just wink and say ""It's Grandma's secret recipe"".

Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.

Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market - the standards like Italian, Ranch, or, if you're ambitious, your favorite homemade dressing.

Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb all that good oily flavor.

Look around your kitchen to see if you have any of the following ingredients:

Fresh veggies - carrots, broccoli, green onions

Frozen vegetables - frozen peas are wonderful in pasta salad

Cubed or shredded cheese

Garbanzo beans (also known as Chick Peas)

Black Olives

Toss in whatever you can find. It's an 'everything goes' type of recipe. Bring more dressing with you in case you need to add it later, and voila! You're done.

If you're feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. It's all good.

The next time you are invited to a party, don't panic. Just grab these instructions and whip up a meal in minutes. Enjoy!

About the author: Are you a mom who'd rather play than cook? If so, you won't want to miss http://www.freequickrecipes.com . And, if frugal cooking is your thing, then check out http://www.freequickrecipes.com/frugal-cooking.php.

How The Best Cappuccino Makers Work

2008-11-05T03:03:00.001-08:00

Author: Peter Mason

Cappuccino makers are preferred over standard coffee makers among the most serious coffee lovers. With these products, you can brew your favourite café style coffee drink in the privacy of your own home. You may be unsure at first, but with practice, you will be making restaurant quality drinks at home.

These coffee machines work by heating the water and then forcing the heated water through the ground coffee. As the heated water moves through the grinds, the water extracts the flavor. The coffee used is ground finer than for regular coffee. Steam is also used to froth milk for cappuccino or lattes.

Types of Cappuccino Makers

There are two basic types of machines for brewing specialty coffee drinks: steam and pump models. Pump machines are the best rated for heating water to the optimal level quickly. The most expensive models all work with an electric pump. They make a great cup of espresso with good crema. Crema is the foamy layer on top of a cup of espresso and is considered an important feature that coffee lovers look for.

Steam models are less expensive and are capable of brewing a good cup of espresso. Steam models have less pressure and less power. They are more affordable and make a good first machine. These products are definitely a step up from standard drip coffee makers.

A variety of coffee types are available for making espresso at home. The grinds are finer than standard coffee. Individual pods are available to fit most models. Pods are pre filled filter packets with the ground coffee measured and sealed inside. Some people love the convenience of pods and swear by them. Other people feel the quality of the drink is much lower when pods are used. The finished drink can be weak or bitter, depending on the brand of coffee and how it is prepared.

Super automatics are the top of the line in home cappuccino making. Super automatics can make all specialty coffees including espresso, cappuccino, lattes and mochas. An automatic milk frothing system prepares the milk according to your taste.

Super automatics are grind and brew devices that do everything for you. They grind the beans, tamp the grinds, measure the water, brew the coffee and froth the milk. Used grinds are dumped into a waste box, which you empty to dispose of the used beans. You program it according to the strength, quantity, and temperature desired in the finished drink. You can brew two mugs at once with super automatics.

Burr grinders are used in most super automatics. You can set the grinder for the consistency you want in the ground beans. Super automatics measure the beans for you, depending on the number of cups you will be brewing.

Cleaning a Cappuccino Machine

Proper cleaning is important to keep your machine working well and making great tasting drinks. Follow the manufacturer's directions for proper cleaning. The components vary from product to product, so following the directions is important.

The machine should be cleaned inside and out to keep it working well. How you will clean it depends in part on the material used in construction. Stainless steel is the easiest to clean and maintain. Follow the directions included to keep it working well.

You will need to descale and decalcify the machine regularly. This is necessary to remove build up caused by particles in your drinking water. Over time, these particles can clog the machine and interfere with the operation. How often you will need to do this depends on the quality of your water and how often you use the coffee maker. One way to avoid this build up is to use distilled water.

The brew group will need to be cleaned about once each weak. A removable brew group is easier in terms of cleaning. You slide the brew group out through the service door and rinse it regularly. This removes coffee residue and grinds and results in a better tasting drink.

A non removable brew group should be cleaned with the automatic cleaning cycle. You program this feature and it cleans the brew group for you. Cleaning tablets are sold for non removable brew groups. Follow the directions on the package for proper use.

About the author: Peter Mason contributed many articles to http://www.coffee-espresso-maker-tips.com a web site focusing on coffee related topics. Within his publications he is specialiesing on areas like cappuccino makers http://www.coffee-espresso-maker-tips.com/cappuccino-makers.html or espresso machines.

Potato and Spinach Quiche

2008-11-04T03:05:00.001-08:00

Author: Paul Rinehart

10 oz. Package of frozen spinach (thawed) 4 strips of bacon 1 medium sized potato 2 shallots 4 eggs ¼ cup Milk Salt Pepper ½ cup Ementaller Ready made pie crusts or use our Pate Brise recipe.

Preheat your over to 375F.

Bake the piecrust at 375F for about 10-15 minutes. Don't cook it all the way through. Remove from oven and let cool.

Cut the potato into cubes and place in pot of cold water. Bring a pot of water to a boil and cook them until a knife goes in with little or no resistance. Plunge into ice water to stop the cooking process and set aside.

Dice a shallot and in a little bit of oil, sweat the shallots. (Cook on low heat until shallots are translucent.) Add the spinach and cook until evenly heated.

Break eggs into a bowl and whisk until completely beaten. Add milk and incorporate into the eggs. Season with a bit of salt and pepper.

In your cooled crust, place the shallots and arrange your spinach, potatoes, and bacon. Sprinkle the cheese on top and then carefully pour the egg mixture over it. Place on a baking sheet and put in over at 375F for approximately 25 minutes or until set. If the crust begins to brown too quickly, turn the heat down. To test to see if your custard has set, stick a knife into it. If it comes out clean, then it is set.

Not used to these measurements? Use our volume and temperature calculators. The links are on the right column under the heading ""Calculators"".

About the author: Paul Rinehart is the founder of Online Cooking .

Sauces Used in Asian Cooking

2008-11-03T03:03:00.001-08:00

Author: Shauna Hanus

The sauces used in Asian cooking can be intimidating and confusing when standing in the grocery store. Here is a simple guide to help with what flavors are found in each sauce and what dishes these sauces work best in.

Soy Sauce: This is a brown sauce with a salty taste. It is available in lite as well as original. It is an all-purpose sauce that blends well with cabbage and fish.

Fish Sauce: This sauce can be intimidating thinking that it will give a strong fish flavor to dishes. The brown sauce is stronger in scent than in flavor. It is commonly used in Southeastern Asian and Thailand dishes.

Oyster Sauce: This oyster flavored sauce is strong in flavor and lends itself well to noodles as well as meat, seafood and vegetables. Start with a small amount as the flavor can be overpowering.

Chili Sauce: This sauce can be spicy or mild. It is often used as a condiment somewhat like ketchup or salsa. It can be added at the end of a stir fry to give the stir fry an extra bit of spice.

Sesame Oil: This is a very mild flavored oil that is used in cool dishes to enhance the background flavor. When heated the oil looses most of its flavor.

Rice Wine: This is a strong vinegar type wine that can be used in dressings or in hot dishes. It blends well with sesame oil and oyster sauce for a simple sauce.

Star Anise: This spice is a combination spice as common as cinnamon. It is best used with beef or poultry.

About the author: Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

The Benefits Of Family Meal Planning

2008-11-02T03:03:00.001-08:00

Author: C. Steendahl

Are you ready to save some time, feed your family healthier meals and save some money along the way? These are just some of the benefits of family meal planning. Let's look at all of them in a little more detail.

Eat Healthier Planning your family meals will cut down on your trips to your favorite fast food restaurant and the amount of pizza you have delivered to your door. Food you prepare at home tends to be much healthier than hamburgers with fries, fried chicken or pizza. When you plan your meals include some lean protein like chicken breast, as well as some salads and vegetables. Your entire family will benefit from the healthier meals.

Save Time How much time are you spending now running to the grocery store a few times a week. I used to run to the store at least 3 times a week to buy something to fix for dinner. Planning your meals out for a week at a time and then putting together a grocery list with everything you need to cook those meals will cut your trips to the store down to one a week. This alone will save you a few hours each week. Plus you won't be standing in front of your fridge and pantry every night trying to come up with something you can fix with what you have at hand.

Save Money All that eating out and having food delivered can quickly add up. By preparing more meals at home you will save quite a few dollars each week. In addition, you will save on your monthly grocery bill, since you will be making a list of everything you need for the week and won't end up buying extras that just go to waste. I used to throw out food almost every week before I started meal planning.

Less Stress You know the routine. It's 6 pm, everyone in the family is starving and you have no idea what's for dinner. Trying to come up with something to cook from what you have in the kitchen while your kids are tired, hungry and screaming isn't one of the most fun family activities. You will be much more relaxed about dinner, when you know exactly what you are going to cook ahead of time and known you have everything you need in the house.

Quality Time Together Meal Planning also encourages everyone to gather around the dinner table each day. Who could resist the delicious smells coming out of the kitchen? Dinnertime has always been a great time for families to gather and share news and experiences of the day. Parents and children can pay each other undivided attention. Cook some dinner, set the table and don't forget to turn off the TV. Make dinner a daily family tradition again.

I encourage you to give meal planning a try. I am sure you and your family will see the benefits within less than a week.

Don't have the time or patience to plan your family meals? Let us do it for you!

About the author: Christine Steendahl Is The Founder Of Dine Without Whine - A Family Friendly Weekly Menu Planner. Eliminate Your Dinner Hour Stress And Re-Discover The Pleasure Of The Dinner Hour! For A Free Sample Menu Visit http://www.dinewithoutwhine.com/info

Guide To Buying Wine Glasses

2008-11-01T03:03:00.001-07:00

Author: Brian Johnson

Wine Glasses Article From http://www.wine-blog.net/articles/

You've heard somewhere or read somewhere that wine must be served in the best crystal to get its full advantage, well not necessarily but there are a few basic principles to remember when choosing glasses that will help you get the best from your favorite bottle.

It is true however that the appearance, smell and even the taste can be enhanced by using the proper glasses. The oldest surviving wine glass with a stem and foot are 15th century enameled goblets that holds more than four ounces of liquid. Towards the end of the 16th century in Germany, wine glasses are sophistically engraved as decoration . Meanwhile The earliest surviving English wine glasses that were produced near the end of the 16th century were made by Verzelini, there were diamond-engraved. Around the 1740s plain straight stems and air twist stems gained popularity . France introduced fine crystal glasses towards the end of the 18th century.

Wine glasses during the 19th century were often produced in sets of a dozen each, each set for port and sherry, burgundy and claret, champagne glasses and liqueur glasses. In the 1950s, Riedel Crystal and other manufacturers have refined the design of wine glasses with unique size and shape for almost every wine variation.

When choosing glasses, always remember to first choose a plain glass to set off your best wines, stay away from colored or even those that have tinted stems or bases. The effect of light on the wine, specifically the ""legs"" and ""tears' on the inner wall when you swirl the wine and the way aromas are captured within the wine glass and finally presented to your nose while drinking are one of the most important things to consider when choosing wine glasses. Glasses with a wide bowl that tapers toward the mouth will allow the aroma of the wine to be released generously. This is because the deeper bowls allow more room for swirling and the narrow opening channels the aroma to your nostrils efficiently. A big flared opening will disperse the aroma rather quicker.

Red wines are traditionally served in bigger glasses than white wine, this is because red wines needs more space to breathe and develop, remember, a wine glass can never be too big. Sparkling wines should be served in think glasses with straight side or flutes so that the fizz is preserved. Realizing the plight of budget restricted consumers, the California Wine Institute has developed an all-purpose wine glass. It is five and one half inches tall with a one and three quarter inch stem. Its clear, tulip-shaped bowl holds a capacity of up to eight ounces.

Setting of wine glasses at a dinner party should also be taken into consideration when serving different types of wine throughout each course. The glasses should be arranged in the order they are to be used and right to left. Typically wine is poured from the right, while food is served from the left. You might want to begin with tall stemmed glass for whites followed by a large wine goblet for reds and ending with short smaller glass for port or sherry. Finally remember that you need to leave room to capture the aroma as it rises from the swirled wine and allowing room for it to be tilted to evaluate the color of the wine, therefore it's best to fill the wine glass at one third to one half full at the most.

Visit http://www.wine-blog.net/articles/ for indepth articles on wine, wine making and other various gourmet and culinary stories.

About the author: Visit http://www.wine-blog.net/ for indepth articles on wine, wine making and other various gourmet and culinary stories.

Planning a Fondue Party

2008-10-31T03:03:00.001-07:00

Author: Shauna Hanus

Fondue can be an intimate dinner for two or a fun interactive party for a group of friends. When planning a fondue party you should plan for either a sit down dinner or a fondue buffet.

When choosing a sit down dinner style there are a few rules to follow that will keep all the quests happy and having fun.

First: Include no more that 6 people in the dinner. The logistics of more than 6 becomes apparent when all the quests try to reach the fondue pot.

Second: Put a table cloth on the table so that any drippings do not damage the table.

Third: Place the fondue pot in the center of the table. All the quests should be able to reach the fondue pot from their seats.

Fourth: Prepare two trays of each item for dipping. This way your guests who are at each end of the table will easily be able to reach their desired dipper.

Fifth: Serve each course of fondue separately. Begin with cheese, then the broth or oil and finish with dessert.

A fondue buffet allows for more flexibility in serving. The tables can be set up in a buffet style with the cheese fondue pot at one end and the broth or oil at the other end. A separate dessert table can be set up along side of the cheese and broth table.

If you are serving a larger group accommodate the needs by having more than one pot of each course on the buffet. This way guests can mill around and visit while having easy access to the meal.

For both types of fondue party it is a good idea to serve the same wine for drinking as was used for cooking. A high quality dry white wine in the cheese fondue and a red wine in the beef fondue.

To accompany the dessert table offer cordials of Kirsch (cherry brandy). Kirsch is commonly an ingredient in both the cheese and chocolate fondues.

Planning a Football Party

2008-10-30T03:03:00.001-07:00

Author: Shauna Hanus

When fall comes and football is in full force women around the country begin to use the phrase football widow. I can attest to a few Saturdays and Sundays where the TV in our home is going all day and my husband is glued to his favorite chair.

After our first football season together where his team was 15-1, I decided to start hosting football parties. This way I can see my friends while he can watch the game.

Here are some simple steps to making Saturday and Sunday as fun for the rest of the family as it is for the men.

Pull the dinning room and kitchen table to the living room. This way you can set up a buffet that is in the room where the TV is. By doing this you are not creating competition between the kitchen or dinning room and the living room.

Then dig out the silver. I have found that this is a great venue to satisfy my desire to use my grandmothers silver while living a beer and chip life style. Use the punch bowl filled with ice to chill soda and beer. Use the serving trays for homemade hoagies and pesto pizza squares. Then serve dessert on silver plates using the silverware for this one course.

Prepare early. Have all the food cooked and served before the games begin. This way you can sit back and socialize while your guests are watching the game.

Serve all the food in a buffet style. Place plates and cups along side bottle openers and napkins. This allows guests can serve themselves.

Keep a recycle bin and garbage bin close at hand so that your guests can find them without having to venture too far from the game.

Then sit back and relax. When you join in the fun by planning a party your family and friends will no longer use the dreaded phrase football widow.

Serving Guide for a Fruit Platter

2008-10-29T03:03:00.001-07:00

Author: Shauna Hanus

Choosing a Platter

* Choose a simple platter with little or no design. Crisp clean colors such as white or black highlight the fruit best.

Choosing Fruit

* Pick firm ripe fruit with a rich aroma.

* Wash and dry all the fruit.

* Crisp apples, such as a Granny Smith, melons, berries, grapes, pineapple, kiwi and apricots or plums are good choices.

* Stay away from soft apples, such as a Fuji, bananas, pears and peaches. All these fruits discolor quickly and do not make for a good choice for a fruit platter.

* Buy berries a day ahead of time, they ripen quickly and can spoil before use if they sit in the refrigerator for too many days.

* Pineapple and melon should be purchased three days ahead of time. This allows them to ripen to there peak flavor before serving.

Preparing the Fruit

* Cut apricots and plums into halves or quarters. Being sure to remove the pit.

* Kiwi should be sliced into rounds and peeled.

* All berries should be left whole. Strawberries should retain the green leaves atop each berry.

* Apples should be cored and cut into wedges. To help prevent the apples from browning dip each apple wedge into a mixture of 4 cups water to 3 tablespoons lemon juice.

* Cluster grapes in groups of 7 to 8 grapes on each stem. This allows guests to pick up a cluster and easily transfer it to a plate.

Serving the Platter

* Group the fruit in clusters sectioning each individual fruit. This keeps a uniformed look to the platter.

* Sprinkle shaved coconut on top of the fruit and garnish the sides of the platter with fresh mint leaves.

Garlic the ins and outs of Buying, Slicing and Dicing

2008-10-28T03:03:00.001-07:00

Author: Shauna Hanus

Buying Garlic

* Buy firm, dry bulbs with papery skin.

* Avoid wet, soft bulbs.

* Avoid bulbs with green shoots coming out.

Storing Garlic

* Store in a cool dry location.

* Store in a paper bag.

* Keep away from foods that may pick up the strong flavor.

Peeling Guide

* Peel away the outer papery skin with your fingers before separating the cloves from the bulb.

* Use the flat side of a butcher knife to remove the skin from the individual cloves. Press firmly with the flat side of a butcher knife on a clove to loosen the skin.

Slicing and Dicing

* Diced garlic is in easily accomplished after the skin is peeled away from the individual cloves. Simply lay the peeled clove on a cutting surface and using a rocking motion with a sharp chef's knife cut the clove into pieces. Then turn the clove and cut it into smaller pieces.

* Minced garlic is best accomplished using a garlic press. When using a garlic press do not peel the skin from the garlic. Place several garlic cloves in the press and press down squeezing the minced garlic out the other side of the press.

* Sliced garlic is thin slices of garlic. A garlic mandoline is the easiest way to make garlic slices. Place the peeled garlic cloves in the mandoline holder and push from the top to the bottom.

Uses for Diced, Minced and Sliced Garlic

* Diced: this version is heartier than the other two. It is best used in soups, stews and in sautés.

* Minced: this version is more delicate than diced and burns easily. It is best used in light sauces, vinaigrettes and salad dressings.

* Sliced: this version is light and delicate and gives a wonderful flavor. It is best used in sauces and with meat.

Chocolate: A Delicious History

2008-10-27T03:03:00.001-07:00

Author: Rachel Williamson

The history of chocolate is an interesting one. It's hard for us to imagine a world without chocolate, but most of the world didn't know it existed until Columbus went to the Americas and brought the cacao bean back with him to Spain. However, it wasn't until the Conquistadors conquered Mexico that the Spaniards began to see the real possibilities of cacao.

The Aztecs and Mayans worshipped the cacao bean and believed it to be a food of the Gods. The Aztecs used as both nourishment and currency. A slave could be bought with 100 cacao beans. (Whenever somebody tells you that money doesn't grow on trees, you can say, ""Well, actually, it did for the Aztecs!"") The Aztecs also believed that consuming the fruit of the cacao tree imparted wisdom and they made a special drink with it called xocolatl (""bitter water""), of which the Aztec emperor Montezuma is said to have consumed more than fifty goblets per day. Given the stimulant properties of raw cacao, this probably gave him extra energy for visits to his harem.

Fernando Cortez and his men thought the xocolatl drink was too bitter, so they had the bright idea of adding cane sugar to it and drinking it hot, thus creating the first hot cocoa.

The Spanish tried to keep their new discovery a secret from the rest of Europe and managed to do so for about 100 years. Their secret was not discovered until 1606:

""With the decline of Spain as a power, the secret of cacao leaked out at last, and the Spanish Crown's monopoly of the chocolate trade came to an end. In a few years the knowledge of it had spread through France, Italy, Germany, and England."" (from ""The History of Chocolate and Cocoa"" published by The Nestle Company)

In 1847 the first solid chocolate bar was created by Fry & Sons in Bristol, England. They mixed cocoa powder, cocoa butter extracted from the roasted cacao beans, and sugar. The first milk chocolate bar was created in 1875 in Switzerland by Daniel Peters. Fast forward to the present day and we have chocolate bars, chocolate sauce, chocolate chip cookies, chocolate Easter eggs, chocolate-dipped strawberries, chocolate-covered ants, chocolate fondue, chocolate truffles, and just about anything else imaginable.

Finally, the first chocolate factory in the United States was founded in 1765 in Dorchester, Massachusetts. Something tells me it wasn't as colorful and exciting as Willie Wonka's factory!

About the author: Rachel Williamson is a freelance writer. She has written about the

history of chocolate for Eat This!.

Olive Oil - Real or Fake - Who Decides?

2008-10-26T03:03:00.001-07:00

Author: Kelly Martinez

Olive Oil - Real or Fake - Who Decides?

The evidence is overwhelming - Real extra virgin olive oil not only enhances the taste of food but is good for you, consider the following headlines:

Olive oil 'acts like painkiller' - BBC Mediterranean Diet Adds Years to Your Life (high intake of ... olive oil) - MedicalNewsToday.com Oleic Acid Key to Olive Oil's Anti-Cancer Effect - Reuters.com

However, there is a dark side - fraud in the olive oil marketplace:

Olive oil's slippery supply line - denverpost.com Extra Virgin Olive Oil - Are You Getting What You Pay For? - ABC News 7Online ""A clear case of fraud ..... almost all of the virgin and extra virgin olive oil produced by large commercial Italian olive oil plants"" Italianfood.about.com ""of 73 olive oils ... in the U.S. Only 4 per cent were pure olive oil. The rest were adulterated"" - New York Times

The health benefits of extra virgin olive oil only apply to real extra virgin olive oil and not to fraudulently mislabeled products.

As most olive oil consumers know, the price of real extra virgin olive oil has risen dramatically. At the same time the quality of the products being offered has deteriorated dramatically. Logic would dictate that a significant percentage of olive oil consumers would prefer real extra virgin olive oil instead of the over-priced, mislabeled and adulterated products that have flooded the market.

However the olive oil consumer's freedom to choose their product is limited to what is actually offered.

Food importers, distributors. brokers and retailers essentially decide between two types of products when it comes to the distribution of olive oil: A) A cheap mixed product or B) Real extra virgin olive oil:

A) Mixed products have no guarantee of quality, the paperwork may say 'extra virgin olive oil' but what is in the bottle is pomace, canola or some other cheap refined oil. Mixed products have no quality stated or implied, they are entirely price sensitive. So the distributor, broker, importer or retailer needs to constantly offer either the cheapest product or be very close to it for fear that at some point their supply will disappear and they will be undersold due to the market realities of working with this type of product.

This is where the consumer gets cheated - the labeling does not accurately reflect what is in the bottle. Take for example 'light olive oil' - what is 'light' olive oil? Olive oil made from 'light' olives? Light olive oil is 95% pomace, canola or some other cheap oil mixed in with 5% virgin olive oil. It stretches the imagination to think that olive oil consumers demand this type of product.

B) Real extra virgin olive oil obviously costs more to produce than the cheap, mixed products. But olive oil consumers benefit because they get what they pay for - the product. Real extra virgin olive oil is always that - real extra virgin olive oil - the product, the quality does not vary. Olive oil consumers always get what they want and what they pay for - the flavor enhancing attributes and all of the health benefits of real extra virgin olive oil.

It should be noted that due to current market factors, the price difference between real extra virgin olive oil and the cheap mixes has pretty much closed and in some cases is now inverted. Real extra virgin olive oil being less expensive than the cheap mixes.

So, who gets to decide what olive oil consumers consume?

We believe that this decision belongs to the consumer. Olive oil consumers should demand real extra virgin olive oil.

Kelly Martinez Antonio Celentano Extra Virgin Olive Oil - http://www.antoniocelentano.com

Antonio Celentano Extra Virgin Olive Oil is extracted from locally grown olives, bottled on site in Córdoba, Spain and most importantly 100% real extra virgin olive oil. Please visit: http://www.antoniocelentano.com for product and contact details.

About the author: Managing Partner - B2BDistribut, S.L.

Gourmet Coffee: Coffee for the Connoisseurs

2008-10-25T03:03:00.001-07:00

Author: Randy Wilson

Take a sip of this sinfully pleasurable and intoxicating delight known as Gourmet coffee. You simply can't resist it. Let the tantalizing aroma and exotic flavors of the choicest Gourmet Coffee beans tickle your taste buds and elevate you to the highest level of beverage satisfaction.

Did you know that globally people consume more than 330 million cups of coffee a day? After water and aerated drinks coffee has toppled tea to become the third favorite beverage of the world. The taste of gourmet coffee is characteristically rich and luxurious. Make your coffee experiences more soothing and satisfying with various striking blends of this premium coffee.

You can select from a wide variety of coffee blends that are made from the choicest gourmet coffee beans. Coffee is predominantly grown in tropical countries. Brazil is the world's highest coffee producer and produces some of the finest coffee beans. India ranks fifth in the world as a chief coffee-producing region, especially in the southern parts of India.

There are more than 40 varieties of coffee plants out of which only two varieties are preferred for making premium gourmet java. These two exotic varieties are coffee Arabica and coffee Robusta. Arabica coffee beans are more superior quality coffee beans than Robusta. Gourmet Coffee beans are mostly Arabica because of their supreme flavor and smooth texture.

Randy has more articles on coffee and coffee beans at Ultimate Coffees Info such as

Are Coffee Enemas the Real Thing? .

Christmas Recipes: Main Dishes. No.8 of 12 - Christmas Pheasant

2008-10-24T03:03:00.001-07:00

Author: Paul Curran

Christmas recipe serves: 6

calories per serving: 490

preparation time: 30 minutes

cooking time: 2 hours 15 minutes

suitable for freezing (after step 4)

Christmas recipe ingredients:

* shallots or small onions, 225 g (8oz)

* streaky bacon, rindless 225 g (8 oz)

* pheasants, oven ready, brace

* salt and pepper

* oil, 30 ml (2 tbsp)

* butter, 50 g (2 oz)

* garlic cloves, 2

* Madeira, 300 ml (10 fl oz)

* beef stock, 600 ml (1 pint)

* thyme, fresh (sprig) or dried (pinch)

* bay leaves, 2

* juniper berries, 6

* orange, pared rind and juice from 1

* recurrant jelly, 90 (ml) (6 tbsp)

* chestnuts, peeled 225 g (8 oz), canned, frozen or vacuum-packed)

* garnish, thyme (fresh)

Christmas recipe instructions:

1. Remove the backbone and knuckles from the pheasants and cut into four pieces each. Season with salt and pepper. Cut up some bacon and peel the shallots.

2. Brown the shallots and bacon in the butter and oil and put to one side. Add the pheasant, two pieces at a time and fry until golden. Then reome the pheasant and put to one side.

3. Add crushed garlic to the casserole dish along with the stock, thyme, juniper berries, bay leaves, the pared orange rind and half the Madeira. Heat to boiling and add the pheasant. Cover and cook at gas mark 3 (170 degrees centigrade, 325 F) for 60 minutes.

4. Add the redcurrant jelly, bacon and shallots. Cook for an additional 45 minutes or until the pheasant is tender.

5. Prepare the marinade by soaking the cranberries and chestnuts in the remaing Madeira and orange juice for 30 minutes.

6. From the casserole, remove the bacon, vegetables and pheasant and keep warm. Reduce the remaining liquid till it is syrup like. Add the marinade from step 5 and simmer for 5 minutes more.

7. To serve, season and pour the sauce over the pheasant, bacon and vegetables. Garnish with fresh thyme.

This article may be re-published in its entirety as long as the author bylines in the resource box are included and urls kept live.

The Maligned Potato: Respect At Last?

2008-10-23T03:03:00.001-07:00

Author: Eileen Church

Ah, the poor, maligned potato! Beaten up by dieters (especially the low-carb variety), nutritionists and other experts as being ""ok in moderation"", the potato may at long last be gaining some respect in the scientific community.

From an article in Science Daily (""Transgenic Potato Confers Immunity: Vegetables Or Fruit Could Replace Vaccine And Needles""), we find that the potato could be used to help keep us health.

We quote from the article:

""Transgenic potatoes engineered to generate an immune response to E.coli infection have passed their first test in human beings. In the May issue of the journal Nature Medicine, Carol Tacket, MD, professor at the University of Maryland School of Medicine, and colleagues report successful results of their first human clinical trial of the transgenic vegetablesdeveloped at the Boyce Thompson Institute for Plant Research, affiliated with Cornell University in Ithaca, NY. Fed to healthy human volunteers at the University of Maryland Center for Vaccine Development, potatoes genetically engineered to contain a gene from the E.coli bacteria produced antibodies in the blood and in the mucosal lining of the intestines. Volunteers who ate garden-variety potatoes in the randomized, double-blind trial showed no immune response.

""It is truly remarkable to think that you could eat a potato that has an extra protein and produce antibodies against a bacterial pathogen,"" Tacket remarks, ""but that is exactly what happened."" She calls transgenic plants ""a new strategy for development of safe and inexpensive vaccines against diseases such as tetanus, diphtheria and hepatitis B. Oral vaccines in edible plants offer hope of a more practical means of implementing universal vaccination programs for the developing world.""""

The article goes on to say that the testers were all volunteers who tolerated the potatoes well with no other problems.

Could this be an answer to helping rid third world countries of certain diseases and maladies?

Who know...more research will follow but the initial reports are encouraging.

Take that, Adkins.

About the author: Eileen Church, author, has a passion for health and nutrition. Her website, devoted to the potato and potato resources is http://www.flakepotato.com. Please visit http://www.flakepotato.com for some great ideas for potatoes.

5 Great Recipes for Thanksgiving

2008-10-22T03:03:00.001-07:00

Author: Linda Jones

5 Great Recipes for Thanksgiving

Thanksgiving is a wonderful time to share memories and enjoy wonderful and unique meals together. If you need some great recipe ideas the ones below are five great recipes for Thanksgiving that your family is sure to love.

(1)Sweet Potato Surprise

3 medium sweet potatoes ½ cup brown sugar, firmly packed ¼ cup raisins ¼ cup marshmallows 1 cup orange juice 3 tbsp. walnuts, chopped 2 tbsp. butter, melted ¼ tsp salt 1 tbsp. cornstarch

Preheat oven to 350. Boil sweet potatoes. Run cold water over potatoes then let them air dry to cool. Once cooled, you can peel them. Cut potatoes into 2 inch pieces. In 9 inch baking dish arrange potatoes to your liking. Combine raisins, cornstarch, and orange juice. Cook over medium heat. Stir constantly. Add salt and butter to saucepan. Mixture will become thick and that is when it is done. Pour over potatoes. Sprinkle with marshmallows and chopped nuts. Bake for 20 minutes. Yields 6-8 servings.

(2)Pumpkin Bread

2 eggs 1/3 cup water 1-8 oz. can pumpkin 1 ¼ cup flour 1/3 cup shortening 1 1/3 cup sugar 1 tsp. baking soda ½ tsp. cinnamon 1/3 tsp. salt 1/3 tsp. baking powder 2/3 cup raisins (optional) 2/3 cup nuts (optional)

Preheat oven to 350. Beat together sugar and shortening. Add pumpkin, eggs, and water. Blend until smooth. Add flour and sugar. Stir in raisins and nuts, if desired. Add baking soda, salt, cinnamon, and baking powder. Grease 9 inch baking pan. Bake for 1 hour. A toothpick inserted will come out clean when done. Let cool. Serve with melted butter and a sprinkle of sugar.

(3) Green bean Casserole 2 cans (8 oz each) cut green beans 2 cups brown rice, uncooked 1 sm. jar regular cheese wiz 1 sm. jar jalapeno cheese wiz 1 can cream of mushroom soup 2/3 cup butter, melted ½ cup chopped onions 1 clove garlic, chopped 1cup your favorite shredded cheese

Preheat oven to 350. Measure rice accurately. Cook rice per package instructions. Drain rice completely. Let rice completely dry. Add green beans. Blend soup and butter together until creamy. Combine the two mixtures together. Add both jars of cheese. Add cheese gradually stirring as you go. Add garlic and onions. Before putting greased casserole dish into oven, top casserole with shredded cheese of your choice. I prefer mozzarella. Cook for 50 minutes or until cheese is bubbling or has started to brown on to

(4) Pasta Salad

3 cups pasta, any will do 1 cup grape tomatoes, diced 1 tsp. chopped banana peppers ½ cup chopped red onion 1 cup chopped cucumbers 1 whole avocado, chopped 1 cup shredded carrots ½ cup diced red bell pepper ½ cup diced yellow bell pepper ½ cup celery 1 cup Italian dressing Parmesan cheese (optional)

Cook pasta until tender, drain. Chill in refrigerator for at least one hour. Run pasta through cold water before you start to prepare it. Add vegetables to pasta. Blend in one cup Italian dressing. Sprinkle on parmesan cheese, if desired. Serve with whole wheat crackers.

(5) Orange Stuffing with Cranberry Sauce

7 slices of bread ¼ cup butter 2 medium oranges ½ tsp. poultry seasoning ½ cup canned cranberry sauce 1 cup chopped celery 1 cup red onion 1 cup chicken broth Take slices of bread. Cut into half inch cubes. Set aside. Cook celery, red onion, and butter on medium heat. Cook until celery and onion are tender. Add oranges to mixture. Cook on low heat for ten minutes. Add cranberry sauce. Cook on low for 10 minutes. Combine poultry seasoning and chicken broth. Add to celery mixture. Cook until broth is well dissolved. Take off heat Pour entire mixture over bread mixture immediately. Mix well and serve with extra cranberry sauce on the side. Garnish with orange wedges and basil.

At our site you can download a free PDF file packed with tips and recipes for the holidays

About the author: Linda is author of

Christmas and Thanksgiving Cooking Tips at Steaks-Guide.com

Recipe: Warming Autumn Soup

2008-10-21T03:03:00.001-07:00

Author: Rona Hamilton

Recipe: Warming Autumn Soup

1/2 pumpkin, cubed 1 carrot, sliced 2 sticks celery (celeriac), sliced 1 onion, chopped 1 potato, chopped 4 cloves garlic (minced) salt freshly ground black pepper 2 tbsp olive oil 2 tbsp fresh coriander or chives, chopped 1 litre vegetable stock (2 pints)

Heat the olive oil in a saucepan and fry the pumpkin, carrot, celery, onion and potato for 3-4 minutes. Add the garlic and fry for another 2 minutes. Add the stock, bring to the boil and simmer for 30 minutes or until vegetables are tender. Season to taste. Transer to a blender or food processor and process until smooth. Serve with freshly chopped coriander or chives.

Serving Tip: Serve the soup on Halloween - 31st October. The vegetables can be altered depending on the ingredients available. This soup is an ideal way of using up left over vegetables. For example, the celery could be replaced by one leek.

Pumpkin and Butternut Squash - The pumpkin is a variety of squash and is cooked in the same way as butternut squash. To prepare; cut in half, scoop out the seeds, peel or scoop out the flesh. Cut into cubes and boil, braise or roast in the oven with a little olive oil sprinkled on top. If the butternut squash is not too big, simply cut it in half and place in a preheated oven, 450F, skin side up and bake for 1 hour.

Pumpkins are often associated with Halloween. The are hollowed out and cut to resemble faces. A candle is placed inside to light them up and they are then used as decorations or for trick or treating.

Please visit Ve getarian Recipes Collection for lots more recipes.

About the author: Rona Hamilton is the writer and creator of Vegetarian Recipes Collection. To view more warming soup recipes and vegetarian recipe ideas please visit http://www.vegetarian-recipes-collection.com/index.html

Gourmet Flavored Coffee: Exotic flavors of life!

2008-10-20T03:03:00.000-07:00

Author: Randy Wilson

Gourmet flavored coffee lovers just don't seem to get enough from their coffee desire! The variety of exciting flavoring agents that are added to gourmet coffee enhances the regular coffee taste. These flavors impart more distinctness and fullness to your coffee drinking experience!

Coffee is the third most popular beverage in the world. The world's most favorite beverage has undergone many up gradations and innovations. The original flavor of rich and smooth gourmet coffee has gone through several variations. Gourmet flavored coffee has become exceedingly popular with a variety of exciting flavors offered to the customers that's sure to tantalize their coffee taste buds!

A wide range of variety is being continuously added to the gourmet flavored coffee list. This breaks the monotony of sipping into the same regular gourmet coffee taste every morning. Coffee shops, coffee retailers and coffee boutiques all over the world are continously offering a greater variety of variously flavored gourmet coffee. It's a great coffee carnival for all you gourmet coffee aficionados!

Gourmet coffee is derived chiefly from the Arabica coffee plants. The Arabica coffee plants yield 80% of the world's finest and superior quality gourmet coffee beans. Gourmet flavored coffee impregnated with distinct flavors are mere extensions of the original, rich and smooth taste of gourmet coffee. Gourmet coffee made from Coffea arabica has a superb taste, mesmerizing aroma and more desirable flavors.

The Arabica coffee forms the basis of most of the gourmet flavored coffee. Arabica coffee is cultivated in Colombia, Costa Rica, Guatemala, Kenya, Mexico and many such tropical regions of the world. The Arabica coffee plants grow well in higher elevations and drier climates. Thus the tropical regions of South America are ideal for cultivating the Arabica crop.

Some of the most popular and exciting flavors of gourmet flavored coffee loved by coffee crazy fans all across the globe are Caramel nut, French vanilla, Hazelnut, Cinnamon, Strawberry, sugar plum, rum raisin, peanut butter, raspberry, peaches and crème, orange, coconut, pumpkin spice, almond... The list is just endless!

Whatever the flavor of your gourmet coffee the storage of gourmet coffee beans is very crucial. To get the best cup of gourmet coffee it is very much essential that you grind the coffee beans just before brewing. So you need to store the gourmet coffee beans properly prior to grinding so as to enjoy every sip of your gourmet flavored coffee.

The best way to store premium gourmet coffee beans is to transfer them into sealed/air-tight containers and store them in a dark place. Proper storage will ensure that you don't waste your expensive coffee beans that get easily spoiled due to improper storage. In this way you can retain the rich and fresh aroma of the variously flavored gourmet flavored coffee beans of your choice for a longer time.

Various coffee making companies, gourmet coffee shops and boutiques offer gourmet flavored coffee in a variety of flavors. You name your favorite flavor and they have it for you! Gourmet coffee lovers can check out the latest flavors and blends of gourmet coffee online. You can buy/order gourmet coffee beans just a click away as per your choice and preferences at attractive prices.

You can join the various coffee clubs online and elicit your coffee experiences with all the latest happenings in the gourmet flavored coffee world!

Randy has more articles on coffee and coffee beans at Ultimate Coffees Info such as

Are Coffee Enemas the Real Thing? .

Coffee Recipe: tips for perfect cuppa!

2008-10-19T03:03:00.000-07:00

Author: Randy Wilson

A perfect coffee recipe seems to be quite a tricky proposition! America is a coffee crazy nation and people here just love their cup of ""Joe"". So to make your coffee experiences more stimulating you need to experiment with various coffee recipes!

Coffee is the world's most popular drink. Coffee contains caffeine-the invigorating natural ingredient that rejuvenates our senses. To try out a coffee recipe you first need to know your coffee basics. So lets get started in making some great coffee for you and your family!

A substantially good coffee recipe depends to a great extent on the type of coffee beans that you select. You have the option to choose from a humongous variety of coffee beans that are available in the market. You can purchase ground coffee beans directly from grocery stores/supermarkets sold as 'coffee grounds'. But coffee gurus suggest that you buy the freshly roasted coffee beans and store them.

The best coffee beans are obtained from the Arabica coffee plant. So for a gourmet coffee recipe make sure that you are using the premium Arabica coffee beans only. Another variety of coffee beans is obtained from the Robusta coffee plant. The Robusta coffee beans have a higher caffeine content and are more acrid and acidic in taste.

However, Arabica coffee beans are superior in quality to the Robusta coffee beans. However you can use the better varieties of Robusta coffee beans for an Espresso coffee recipe! Robusta coffee beans are much less expensive than the Arabica varieties which will reduce the costs involved.

For a great tasting coffee recipe you've got to get the coffee beans optimally roasted at the perfect temperature. Roasting of the coffee beans brings out the true and rich flavors of coffee. Depending on the coffee recipe you are following you can get the beans either light or dark roasted. Light roasting retains the original natural taste while darkly roasted coffee beans impart the taste of the roasting itself.

Next is the proper storage of the roasted coffee beans. They should be kept in the dark in air tight/vacuum sealed containers. This will keep the coffee beans fresh and crisp for a long time.

Remember the rule of thumb of any good coffee recipe is ""grind the coffee beans just before brewing!"" This is so the strong and fresh taste of coffee is maintained. So you've got to keep a coffee-grinding machine handy. Whenever you have a craving for coffee just grind some fresh beans in the coffee grinder and then transfer it to a coffee maker.

Now to tickle your taste buds with some luxurious coffee flavors you can try out a coffee recipe that is quick and easy to make and is truly delicious! There are thousands of different types of exciting and delectable coffee recipes. You will be amazed at the variety of recipes in which coffee acts as the predominant flavor!

You have a coffee recipe in the form of alcoholic drinks, coffee pies, coffee cakes, coffee puddings, coffee deserts, coffee ice creams, coffee beverages, coffee cookies and even coffee steak! Now that is really mind-blowing! So many varied recipes using a single key ingredient- COFFEE!

So now you can try out the different variations of Espressos, Mochas, Cappuccinos, Irish coffee, coffee Granitas, coffee Tiramisu, coffee Java, cold/iced coffee and so on. A coffee recipe book or recipes on the various coffee websites will guide you through all such exciting and scrumptious coffee recipes. You can easily try them at home without having to spend dearly on bills at those designer coffee shops!

Randy has more articles on coffee and coffee beans at Ultimate Coffees Info such as

Are Coffee Enemas the Real Thing? .

Gourmet Coffee Bean: The tiny beans of life!

2008-10-18T03:03:00.000-07:00

Author: Randy Wilson

The gourmet coffee bean is considered to be among the finest coffee beans in the world. The taste of fine gourmet coffee is a luxurious delicacy. It is important to understand that the gourmet coffee bean is not really some single species. These are the select, premium quality beans obtained from the best farms around the world and packaged for the delectation of the greatest coffee connoisseurs.

There are around 40 different types of coffee plant. Out of these varieties, fine gourmet coffee beans are obtained mainly from the species Coffea arabica. The Arabica coffee plants are of the most superior quality, and they are followed by Coffea robusta. The characteristicly smooth and stimulating flavor of gourmet coffee is the unmistakable hallmark of Arabica coffee plants.

Gourmet coffee beans obtained from the Arabica coffee plant impart a rich and strong taste to your coffee. The coffee plants are grown in mainly tropical countries like Brazil, Indonesia, Mexico, Kenya, India, Costa Rica, Colombia, and so on. Superior coffee plants grow well in places where the climate is moderately cold and there is light rain. The distinct flavor of the gourmet coffee bean depends greatly on the soil, weather conditions, temperature, etc. during the growing season. The freshly picked green gourmet coffee bean is subjected to two crucial treatment procedures - roasting and grinding. Optimum roasting and grinding of the coffee beans will bring out the true flavors of gourmet coffee! To get that perfect cup of gourmet coffee make sure that the beans are roasted at the right temperature followed by optimal grinding.

Both light and dark roasting techniques are applied to the gourmet coffee bean. To retain the more natural flavors of the gourmet coffee bean, they are preferably light roasted between temperatures of 400 and 480 degrees Fahrenheit. Darker roasts of gourmet coffee beans tend to destroy the original flavor. So get your coffee beans lightly roasted and enjoy the smooth and energizing taste of amazing gourmet coffee.

After the gourmet coffee bean has been properly roasted it must be stored in air-tight/vacuumed containers. In this way the freshness and rich aroma of gourmet coffee beans can be retained for a longer period of time until grinding.

The gourmet coffee bean is usually finely grinded to enhance the smooth and rich taste that is typical of gourmet coffee. It is best to grind the coffee beans just before brewing. Different types of coffee grinders are available in the market. The best types of coffee grinders that will grind your gourmet coffee beans ideally are burr grinders.

This is why many coffee experts suggest that you should avoid buying the ground variety of gourmet coffee bean available in grocery stores and supermarkets. Rather buy freshly roasted gourmet coffee beans and store them properly. Then just when you have those coffee cravings you can grind your beans just before brewing. And voila - there you have a perfect cup of smooth and richly flavored gourmet coffee waiting to be savored.

Randy has more articles on coffee and coffee beans at www.ultimate-coffees- info.com such as

Coffee Enemas .

Christmas Recipes: Main Dishes. No.9 of 12 - Duck with Cardamom Sauce

2008-10-17T03:03:00.000-07:00

Author: Paul Curran

Christmas recipe serves: 6

calories per serving: 400

preparation time: 15 minutes

cooking time: 2hours 30 minutes

suitable for freezing after step 3.

Christmas recipe ingredients:

* duck legs, 6, about 2 kg (4.5 lb)

* onions, 350 g (12 oz)

* root ginger, fresh, 5 cm piece, (2 inch)

* butter, 125 g (4 oz)

* caster sugar, 15 ml (1 tbsp)

* green cardomom pods, 8 whole

* chicken stock, 1.7 litres (3 pints)

* ginger wine, 300 ml (10 fl oz)

* dry white wine, 150 ml (5 fl oz)

* salt and pepper

* orange juice, 45 ml (3 tbsp)

* lemon juice, 15 ml (1 tbsp)

* oil, 5 ml (1 tbsp)

* sea salt, coarse 10 ml (2 tsp)

* garnish, coarse fresh coriander

Christmas recipe instructions:

1. Simmer the duck legs gently in a large pan of boiling water for about 2 hours.

2. To prepare the sauce, fry peeled, chopped onions in 50 g (2 oz) of the butter for about 10 minutes or soft. Add peeled and grated ginger, with the sugar and csardomom seeds from one pod. Cook until the color of the mixture turns dark golden brown.

3. Add the stock and boil until the volume is reduced by half. Reduce by half again till syrup like after adding the white wine and dry ginger. Add salt and pepper and orange juice to taste.

4. Stir in 25 g (1 oz) of the butter into the sauce at boiling point. Separate the onions from the liquid and combine with the rest of the butter. Keep.

5. Remove excess water from the duck and put over a roasting tin on a rack. Brush the duck with oil and sprinkle with salt and the remaining cardomom seeds.

6. Roast until the skin is very crisp. About 20 to 25 minutes at gas mark 8. (230 degrees centigrade, 450 F). Add the reheated butter and onion and serve the food with heated cardomom sauce. Garnish with coriander.

Gourmet: A Defining Moment

2008-10-16T03:03:00.000-07:00

Author: 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!

Espresso Coffee Maker: For that smooth and tempting cup of frothy espresso!

2008-10-15T03:03:00.000-07:00

Author: Randy Wilson

The espresso coffee maker is a unique coffee-making machine. It specializes in serving just the perfect cup of rich, creamy and frothy Italian coffee drink named espresso that is just so irresistible! The brewing technique implemented to make espresso coffee is very exclusive. In this particular brewing method you are forcing hot water through finely ground coffee at a high pressure to make the coffee.

So as to force the water through the fine-ground coffee, the espresso coffee maker utilizes pressure that comes from heating water inside a sealed vessel. The pressure can be generated by a pressure pump or by steam. Pressure pump fitted espresso machines are the best as they generate more consistent pressure at the optimal brewing temperature.

Most commercial espresso machines are pump driven while the majority of the home espresso makers are steam driven.

An espresso coffee maker brews your espresso quick and fast. It is convenient and simple to operate. Making espressos at home could never get easier than this. If you are a true espresso fanatic then you just can't ignore this smart looking coffee making gadget!

The most important part of the espresso coffee maker is the pressure pump. The coffee liquid is subjected to optimum levels of pressure in a short time. The water that is passed under high pressure through the freshly ground coffee should be just below the boiling point. As a result the maximum flavor and aroma is distilled out into your coffee.

The coffee brewing principle used to make espresso coffee in the espresso coffee maker is ideal to make less caffeinated espresso coffee. The high pressure applied in the process actually sucks out bitter oils and discharges far less caffeine than the other brewing processes. So espresso coffee is much healthier than other types of brewed coffee. Forget all those caffeine blues when you are sipping into your creamy espresso!

The capacity of the pressure pump device fitted in the espresso coffee maker is expressed in 'bars'. A bar is equivalent to kg/square centimeter. A good pump can withstand pressures up to 15 bars or more. So it is essential for you to check these configurations before buying an espresso machine.

You must consider one very important aspect about enjoying a perfect cup of espresso. The creamy froth layer that forms at the top must stay as it is for a considerable period of time. So a pressure of around 7-9 bars must be passed through the coffee in the espresso coffee maker. Otherwise the froth will vanish as soon as it is formed making your espresso not worth a sip!

You can select from a wide range of impressive espresso coffee maker machines available in the market to suit your needs. These coffee making gadgets are offered at competitive prices in a variety of models. The espresso coffee makers are standard household appliances in most American homes!

You can buy a good quality standard espresso coffee maker without having to burn a hole in your pockets. A variety of low budget (less than $100) compact espresso machines are available. Some of the top low price espresso models are: Krups Caffe Duomo Espresso Machine Melitta MEX2B Espresso Coffeemaker DeLonghi Caffe Nabucco Krups Allegro Espresso maker Mr. Coffee Espresso machine Stove Top Espresso makers

However, for a more advance and superior quality espresso coffee maker you will have to shell out somewhere between $500-$1000. Some top brands in this price range are: Gaggia Syncrony Compact Espresso Machine Delonghi Magnifica Automatic Espresso Machine La Pavoni espresso machine Krups Orchestro Dialog 2-cup Espresso Machine Saeco Charisma Automatic Espresso Machine Francis Francis! X5 Espresso machine

Espresso coffee maker machines that are installed in coffee shops, coffee bars and restaurants are huge and much more elaborate than the home espresso machines. Commercial espresso machines require a higher level of operating skill and a more thorough knowledge of espresso making. A skilled barista is sure to create magic with any type of espresso device!

Randy has more articles on coffee and coffee beans at The Ultimate Coffee Information Website such as

Do Coffee Enemas Work? .

Cappuccino Machines With An Italian Touch

2008-10-14T03:03:00.000-07:00

Author: Clinton Maxwell

Cappuccino began in Italy where it is still a delight of the morning routine. The Italians can tell a tourist from a native though because only a tourist will order a cappuccino after noon. It is considered a morning beverage in Italy, but in other regions of the world it is served throughout the day. The Steps to Making a Cup of Cappuccino Cappuccino is a tricky drink to master. It is divided into 3 parts: the espresso, the steamed milk, and the frothy or foamy milk. These layers created at the perfect proportions, textures and temperatures are what make the ideal cup of cappuccino. It used to take highly skilled chefs to create this concoction, but with the advent of the cappuccino machine, most of the guess work is taken out of it. How Cappuccino Machines Work Cappuccino machines are designed to brew and dispense the espresso coffee. Many can also do the step of grinding the coffee beans for an ultra fresh brew. When the espresso has been dispensed into the cup, the machine then adds steamed milk. These two steps are relatively easy, even though milk temperature and the strength of the espresso are important ingredients in this recipe.

The frothy milk is the most difficult part for humans or machines to get just right. The objective is to create a light foam, just the right temperature and with the optimal number air bubbles. This micro-foam stays warm when added to a cup of espresso and creates sweeter tasting foam than more dense concentrations of milk. This helps offset the bitterness of the espresso. Makers of Cappuccino Makers Bunn is one manufacture of some of the best cappuccino makers in the world. They are used in restaurants and homes alike because they are durable and able to maintain the ratios and temperatures required for great cappuccino. The restaurant models have up to 5 spouts for instant cappuccino and can cost close to $2,000. For home use, other brands provide more affordable options.

The Nespresso machines for home use costs about $400. This is a versatile machine that makes espresso but has plumbing for water to steam and a milk dispenser to create the foam for cappuccino or latte.

There are many other brands available of home and commercial cappuccino makers. Prices are more than a regular coffee maker because of the specialty features. Home machines generally dispense one or two small cups of coffee, while commercial grade machines can handle 5 cups simultaneously. The Right Recipe For You Unlike other types of coffee, espresso and cappuccino are very specific in terms of flavour, consistency and ingredients. One cup of coffee from one particular machine may taste just fine to one person, while the next person thinks it is weak or bitter. With espresso and cappuccino, there is a right taste and a wrong taste. You either like it or you don't, but don't mess with the recipe!

About the author: Clinton Maxwell is a writer for http://www.coffe e-espresso-maker-tips.com . Clinton is publishing on issues like

cappuccino-machines and new coffee varieties.