Food Vlog - Video Blog - Amazing Food

How to make a Curry In 10 Minutes!

2008-07-22T10:21:00.000-07:00

How to make Roast Beef

2008-07-22T10:18:00.002-07:00

How to make the perfect hamburger

2008-07-22T10:18:00.001-07:00

How to make crispy roast potatoes

2008-07-22T10:15:00.001-07:00

How to make apple crumble...

2008-07-22T10:12:00.000-07:00

How to Make American Cheese Cake

2008-07-22T10:03:00.000-07:00

Your Kitchen Wants to be Sexy - Top 5 Snazzy, Sexy Coffee Makers that are Sensational

2008-02-27T02:09:00.001-08:00

When it comes to coffee makers there are thousands to choose from. Among these thousands there are differences in price, functionality, warranty and style. Sure, you can go to the closest big box store and pick one up for about 20-bucks, but generally the machine is just plain boring. Why not spend some more cash for better longevity, better functionality and sexiness-factor? We all like to be sexy, so why not your kitchen?

The roasting drum roll please… The top 5 snazzy, sexy and sensational coffee makers for 2005 are:

1. The Cuisinart Grind & Brew Thermal Coffee Maker: Best of all is it’s timed grinding and brewing feature. You wake up in the morning to the sound, smell and taste of the freshest ground coffee. This model is very tall and looks exceedingly modern with all of it’s stainless steel. You have to ensure you have enough space in your kitchen for the Grind & Brew – not only in terms of the overall length, but the lid, which is located on top, has to open to pour the water in. It has a thermal carafe, so it doesn’t burn your coffee and you can get warm coffee up to 2-hours later. It also uses charcoal water filters to clean the impurities out of your water. It has a 3-year limited warranty.

2. The Melitta Javapod One:One, Coffee Pod Machines: This is a space age looking coffee machine which makes one cup at a time. The only bummer with this type of coffee maker is it can’t be used in high elevations…or kaboom! It comes in five snazztacular colors: red, white, black, mango and kiwi. It makes one bold cup of coffee in about a minute. It can host many other brands of coffee pods, so you are not just stuck on one kind and it can also make tea. It has a 1-year limited warranty.

3. The Hamilton Beach Eclectrics Coffee Makers: These metal beauties come in the most fantastic modern-retro designs and colors. Colors really wow you with intensity. Think about this…we pick paint sometimes because we like the name and now you can pick a coffee maker for the same reason. The Eclectrics series comes in Intrigue Blue, Apple, Moroccan Red, Sugar (ok, this one’s white), Pineapple, Licorice (black) and Seabreeze. For color and design alone these coffee makers are snazzy, sexy and sensational. An added bonus is its warranty: 3 years, one of the best in the industry.

4. Kitchen Aid Pro Line 12-cup Coffee Makers: So you like coffee and you like lot’s of it. This machine will be your Godsend. It comes with a portable second warmer. This second warmer is great for those winter Sundays, where you can put it on your bedside table to read and drink coffee all day long, without having to get up. It is also great if you want to brew two types of coffee like decaf (it even comes with an orange lid) and regular at the same time. It’s made of die-cast metal, has a timer and a two temperature heat setting. For great tasting coffee this gem comes with a Ion exchange water filter. It has a 2-year warranty and if you, for some reason, get a replacement the replacement has a 2-year warranty.

5. Capresso CoffeeTEAM Luxe Coffee Maker : Capresso coffee and espresso machines are simply the crème de la crème of coffee makers. This pearl has a programmable grind and brew feature, it holds a quarter pound of coffee beans and it has a filter indicator to tell you when your water filter is pooched. It brews to over 200 degrees, so it really extracts the flavor from the beans. It has a one year warranty, but I doubt you will need it. It only comes in black or white.

There you have it, 5 snazzy, sexy and sensational coffee makers to make your kitchen smile with pride. Do yourself a favor, buy a good coffee maker. It will last longer and it looks good in your home…best of all your coffee will taste better.

About the author:
Kate Simpson is a freelance writer who contributes for the Coffee Bean Queen - http://www.coffeebeanqueen.com- a website offering information on everything from coffee beans to coffee makers and specialty coffee types.

Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress?

2008-02-27T02:08:00.001-08:00

One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.

The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:

· You avoid a last minute crisis if preparation takes longer than you thought it would.

· If you like to cook, you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline

· You have time to clean up after you cook.

· If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.

· If you have prepared the dessert ahead, you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.

Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.

By the way, many of these are jobs that your guests can do.

What is your level of tolerance for last minute jobs?
Now ask yourself what your level of tolerance is for last minute jobs? If it is low, then you should think about finding some recipes that absolutely minimize any last minute work. This is especially true if you are an inexperienced cook.

Some of the recipes I rely on are make-ahead, and some are just items that I can bring home from the store and put out in nice serving dishes.

Some cooks even make everything ahead. If you love stews, lasagna and casseroles, then you could do that too.

But I often prefer serving a delicious roast of lamb or beef or chicken as the special item on the menu. Luckily these dishes are ones you can put in the oven and leave to themselves while you do other things.

If you can add potatoes and vegetables to the roast while it cooks you have almost all of the advantages of make-ahead. Once you pop them in the oven beside the roast you can pretty well ignore them until they are cooked.

So I tend to focus on finding appetizers, salads, side dishes and desserts that I can make ahead, or set out straight from the store, or vegetables I can cook alongside a roast. Then I can concentrate on the last minute items like slicing a roast, making gravy, and getting things on the table.

Probably the most important category for me is appetizers. I find it too stressful to be fussing at cooking something while the doorbell is ringing. If you are hosting by yourself you may find the same.

So I try to have a repertoire of make-ahead or buy-ahead appetizer recipes that work for me. Often I serve more than one, since some of my guests like to stick to very light appetizers, and others enjoy heartier ones.

You can build your repertoire of make ahead recipes for your home dinner parties. I suggest you start with appetizers. If you want to see some of my favorites, just go to my the Make-Ahead Appetizers page on my website.

Enjoy minimizing your hosting stress and watching your guests’ eyes light up at the sight of your tasty, well presented appetizers.

About the author:
Joanie Williams has been enjoying giving home dinner parties with minimum stress for over 25 years. See how you can use make-ahead appetizers to reduce your stress and enjoy your own dinner parties. http://www.thedinnerpartyplanningsite.com/make-ahead-appetizers.html

Why Does Popcorn Pop

2008-02-27T02:07:00.003-08:00

Popcorn can be traced back early as the 1500. In 1519, Cortes got his first sight of popcorn when he invaded Mexico and came into contact with the Aztecs. Popcorn was an important food for the Aztec Indians, who also used popcorn as decoration for ceremonial headdresses, necklaces and ornaments on statues of their gods, including Tlaloc, the god of rain and fertility.

The reason popcorn pops was explained by native Aztecs. There are spirits who live inside the kernels of popcorn. As you heat these spirits homes, they get angry. Eventually, the spirits get so angry they pop out of there homes as unhappy little puffs of steam.

Obviously, this was folk lore and we have since discovered scientifically how popcorn pops. It’s relatively simple. Popcorn kernels contain water. Inside the kernel is a soft patch of starch with around 14oisture. The moisture is contained by kernels hard outer shell.

Without this moisture, pop corn will not pop. The best way to store popcorn is air tight containers and stored in a cool place like your cupboard or pantry.

As popcorn kernels heat up the moisture inside builds up and expands against the hard starch shell. Eventually the hard surface gives way and the popcorn explodes. The soft heated starch burst, turning in side out.

Remember a refrigerator can most likely dry your popcorn out. If you find that your pop corn has dried out, you can rejuvenate them and still can get them to pop. Place the kernels in a jar a fill it full of water. It takes about three days but the water will re moisturize the kernel and that will cause the kernels to pop.

About the author:
Richard Amburn http://www.allabout-popcorn.com

Why Does Popcorn Pop

2008-02-27T02:07:00.002-08:00

What you Need to Know about Cat Food

2008-02-27T02:07:00.001-08:00

Cat Food Info #1 Cats Need Protein in their Cat Food
The cat food you feed to your cat should always be rich in protein. This generally should come from meat, poultry or fish. Many cat food brands advertise chicken, beef, and tuna flavored cat food because they know that cats need protein and cat owners are looking for quality cat food. However, you need to make sure the cat food you buy has a sufficient amount of cat food regardless of what flavor it is.

Cat Food Info #2 Cat Food with Taurine
Also check the cat food you typically buy for an amino acid called taurine. This particular amino acid is very important in the overall health of your cat, and your cat will eat as much food as it has to in order to supplement this particular amino acid. So, if you are buying cheap cat food that does not have the proper nutrients your cat will eat a lot. If you buy a nutrient rich cat food then your cat will eat little and save you more money while still getting proper nutrition.

Cat Food Info #3 Canned Cat Food or Dry Cat Food?
Many people do not know whether they should buy canned or dry cat food, or whether it even matters. Because of this, many people simply buy the cat food that is most affordable or convenient for them. This is actually a mistake. Cats should be fed a mixture of cat food. The dry cat food should be given for free feeding, especially if you are away on vacation or out for the day. Canned cat food should be supplemented at other times as well because it has water in the food and significantly more protein than the carbohydrate rich dry cat food. Not to mention the same food over and over might bore your cat and cause him to stop eating that cat food altogether.

Cat Food Info #4 Avoid Cat Food Fillers
Cats need to eat a cat food that is rich in protein, so make sure the amount of fillers is kept to a minimum. Carbohydrates are not essential for a cat’s existence, so don’t buy cat food that is full of them. Instead, read labels and buy cat food that is not filled with fillers and other byproducts.

About the author:
Jay Moncliff is the founder of http://www.catfoodcenter.infoa blog focusing on the Cat Food, resources and articles. This site provides detailed information on Cat Food. For more info on Cat Food visit: http://www.catfoodcenter.info

What wine really is (just in case you thought you knew)

2008-02-27T02:06:00.000-08:00

Although millions of people across the globe enjoy wine, very few of them know exactly what it is about a particular wine that they enjoy. By understanding each of the different components of wine, you can quickly establish the parts you prefer, and therefore choose your next bottle with more confidence.

Sugar
Sweeter wines have more sugar than dry wines. During the fermentation process a lot of the natural fruit sugar is fermented. However, in some wines, residual (remaining) sugar may be higher and therefore a sweeter wine is produced.

Alcohol
Most people know that one of the key components of wine is alcohol! Alcohol is fundamental to the taste of wine. The alcohol volume most wines range between nine and fifteen per cent. Fortified wine can be as high as twenty per cent alcohol.

Tannin
Tannin comes from the skin of grapes. Therefore, tannin is much more fundamental as a taste component in red wine than in white.

Too much tannin in a wine is not a good thing and can result in the wine tasting spoiled.

However, tannin helps to preserve a wine, which means that some wines can be kept for years and even improve with age.

A small amount of tannin is also a positive taste characteristic to regular wine drinkers, if a little over-whelming for novice wine drinkers.

Water
All wines contain water that has been extracted naturally from the grapes from which they were produced. Very rarely, if ever, would extra water be added to a wine. In fact, some wines will be criticized for being excessively watery if the other flavors are not sufficiently powerful.

Acid
Acid found in wine balances against the residual sugar that is left after the fermentation process has finished. There are three key types of acid in wine, tartaric, malic and citric. All of these acids are found in varying quantities in the skins of grapes

Alcohol may react with bacteria within the wine to create acetic acid; this is not generally a good thing as too much acetic acid will make a wine taste more like vinegar than anything else!

Fruit
This is what tends to differentiate one wine from the other. Fruity tastes are what we look for in a wine and different grapes will produce a myriad of fruit flavors. It is the combination of tastes that makes each wine unique and special.

Carbon Dioxide
During every fermentation process, carbon dioxide is produced. Most of this is normally released, however, in some wines a degree of fizz can be left in a wine to add a little extra to an otherwise very ordinary wine. Of course, in sparkling wines, the carbon dioxide is retained and is fundamental to the taste.

Oak
No longer an essential component of everyday quaffing wines, oak barrels are still used on occasions to add a vanilla, oaky flavor. Oak barrels can add an extra dimension to plain wines that will make them much more saleable and enjoyable.

All of these components make the wine that we see in our glasses. Next time you pour yourself a glass of wine, take some time to think about which elements are supporting your enjoyment, and which you could do without.

About the author:
Since Neil Best first pondered the question "Who made the first wine anyway?" he's been recording his findings at http://www.goodglug.comThis article forms part of the new and free Good Glug Wine Appreciation Mini Course. Visit http://www.goodglug.com/free-wine-course.phpand get your copy now.

What Should You Serve If Some Of Your Dinner Party Guests Are Diet-Conscious?

2008-02-27T02:05:00.002-08:00

You are planning an elegant dinner party, with delicious food and drinks. But you know that two or three of the guests you really want around your table are trying to shed a few pounds.

Can you invite them with a clear conscience – without feeling you are “sabotaging” their dieting efforts? At the same time, can you mix them with guests who are not concerned about their weight?

The answer is a resounding yes - as long as you take five simple steps.

The five steps are all designed to give your diet-conscious guests inviting-looking choices they can enjoy without risking their diet. All of them have the bonus advantage that they are inviting-looking for your non-dieting guests as well.

1. Have a jug of sparkling water available for pre-dinner drinks. Garnish it with a lemon or lime so it looks special, and be sure to serve it in lovely glasses. Your dieting friends will be happy to be drinking their sparkling water while others drink wine.

The trick is in the visuals. The sparkling jug garnished with lemon or lime will look like a “designer drink” so diet-conscious guests don’t feel deprived drinking it.

2. Let the eyes of your dieting guests fall immediately on a safe appetizer choice for them. Position a low fat appetizer front and center of any other appetizer choices.

A beautiful tray of crisp raw vegetables or a tempting shrimp ring fills this bill very nicely. If guests can reach for attractive looking low fat appetizers, they won’t feel so tempted to reach for the more calorie-laden choices.

Now you’ve gotten your guests safely to the table without them breaking their diet resolutions. Keep on offering choices that minimize any sense of deprivation.

3. Choose a main dish that relies on savory herbs for its attraction. Don’t choose a dish that relies on a heavy sauce or gravy.

Steak is a dish that most people can eat happily without loading it with calorie-laden sauces. Roast or grilled chicken is another such choice. A piece of chicken flavored with rosemary or your herbs of choice smells good, looks good and tastes delicious.

Just don’t include a large bowl of stuffing on the side, that’s a highly tempting item most of us would have trouble refusing!

4. Include a pureed squash, sweet potato or turnip dish along with your vegetables and salad. Most green vegetables and salad are no problem for most dieters. Diet-conscious guests can also choose your pureed dishes instead of white potatoes or rice. These dishes fill the plate the same way that potatoes and rice do. And they have the same consistency as fluffy mashed potatoes. (The Atkins diet even recommends pureed cauliflower.) Diet-conscious guests can decline potatoes or rice knowing they will still have filling side dishes.

In other words, your diet-conscious guests don’t need to feel deprived because they still have the volume and texture of mashed potatoes in their vegetable purees.

5. Fresh fruit with chocolate bonbons is a great end to the meal. Your guests can eat the fruit without worrying about calories. And since they have been so diet-conscious throughout the evening, they can treat themselves to a piece or two of chocolate candy.

If you were to offer a chocolate cake they might not be able to resist a piece. But there is a huge difference between a small piece of chocolate candy and a serving of cake and icing. So let them choose just a taste of chocolate instead of tempting them with a large serving.

Now ask yourself – will your diet-conscious guests feel deprived if they are served this kind of menu?

- “Designer” garnished sparkling water to drink with appetizers
- Appetizers of fresh vegetable tray and/or shrimp cocktail with lemon garnish
- Savory herbed roast chicken or grilled steak
- Squash puree
- As many vegetable and salad dishes as you wish
- Fruit with chocolate bonbons

I think you know the answer. Of course your guests won’t feel deprived.

Far from feeling deprived, your diet-conscious guests will probably heartily enjoy your meal. And they will appreciate your thoughtful provision of diet-conscious but delicious choices that still allow them to stick to their diet resolutions.

About the author:
Joanie Williams has been giving dinner parties at home for over 25 years. She would love to hear your burning questions about hosting a stress-free dinner party at home. Just click here http://www.thedinnerpartyplanningsite.com/Diet-conscious

What is Nouvelle Cuisine?

2008-02-27T02:05:00.001-08:00

The 1970's brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world: Nouvelle Cuisine.

What is nouvelle cuisine? It is, in a word, the marriage of health-conscious California to traditional France. Consider it an updated version of French cuisine- flavorful food with a light-handed, healthy approach. It's difficult to define nouvelle cuisine in more specific terms because of its huge impact on the way food in general is prepared today. Nouvelle cuisine opened doors to a new generation of restaurant-goers who loved rich tastes and fresh combinations, but didn't want their bodies to pay for it later.

With this new lighter menu came a new style of cooking as well. Chefs in nouvelle cuisine restaurants used shorter cooking times and fresher ingredients, cutting down on the multiple steps that got in the way of the natural flavors of the food. In a world that was waking up to faster-moving times and stricter diets, this new cuisine caught on with incredible speed.

Like any other trend, nouvelle cuisine was often widely misunderstood and misrepresented. Depending on what regional restaurant you visited, you might have been subjected to a low-calorie meal with tiny portions and been told it was nouvelle cuisine. Many chefs and consumers alike did not grasp the concept that lighter did not necessarily mean less.

One of the main goals of nouvelle cuisine was to excite more than just the sense of taste. A skilled nouvelle chef would be able to produce a meal that was artistically arranged on the plate and contained a wonderful mix of smells, textures, and flavors. Oils and fresh spices were used extensively to bring out the natural flavor of the fresh vegetables and pastas in these meals.

The way we cook at home today owes a great deal to nouvelle cuisine. Olive oil, vinaigrette, and fresh herbs are common today in many American kitchens, mainly due to the influence of the nouvelle cuisine movement. Restaurants, too, have taken their cue: before the appearance of nouvelle cuisine, portions were heavier and larger, and consumers went to restaurants expecting to come out full, but not necessarily sated. Nowadays fine restaurants base their expertise on combining flavors, not smothering them; and on their presenting food that satisfies, not simply fills, an empty stomach.

There is still a debate on whether nouvelle cuisine has disappeared from the radar. It has certainly influenced other fields of cooking, but nobody is sure if it can be considered a movement of its own in the current times. Then again, a trend that catches on so quickly is almost always destined to develop in other ways and spread to other things, losing its identity as a separate entity along the way.

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

What are the best shopping bags

2008-02-27T02:04:00.002-08:00

You may have found the latest assistance in relation to shopping bags.
When you're seeking better advice about shopping bags, you'll find it's complex separating value packed information from poorly sourced shopping bags submissions and support so it is wise to recognize how to judge the information you are offered.

Plasticase: Plastic Cases
Provides carrying solutions to businesses in need of packaging cases, equipment cases, and demo cases. Ideal for carrying samples, tools, and papers.

Here's several tips which we really think you should use when you're seeking information about shopping bags. Please understand that the advice we give is only relevant to internet information about shopping bags. We don't really offer any assistance or guidance for researching in 'real world' situations.

myShopAngel.com: Promotional Bags & Cases
Specializes in promotional products, advertising specialties, corporate gifts and tradeshow giveaways. Tote bags, laptop bags, and leather bags.

A really good piece of advice you can follow when offered information or advice on a shopping bags web is to verify the ownership of the website. This may reveal the operators shopping bags integrity The easiest way to reveal who owns the shopping bags web site is to look on the 'about' page or the sites 'contact' page.

Any reputable site providing information about shopping bags, will nearly always have a 'contact', or an 'about', page which will list the people behind the site. The fine points should detail some advice about the owner's necessary expertise. You can then decide for yourself about the vendor's insight and appreciation, to offer assistance with shopping bags.

Weird Foods Of The World - Chinese

2008-02-27T02:04:00.001-08:00

I have eaten some weird and wonderful dishes around the world but some of the more interesting concoctions have been served up to me in China.
A particularly interesting delicacy I ate some years ago consisted of Cow's bronchial tubes - the airways between the cow's lungs and windpipe (gruesome!) in a light white wine sauce.
The appearance of a plate full of macaroni, the taste of nothing but the white wine sauce and the consistency of over-cooked calamari, you could describe this dish as the original Chinese chew recipe!
Another time I was served with a plate of vermicelli with 20 or so delicately arranged deep-fried crispy scorpion complete with sting!
The trick to eating this particular delicacy was to convince myself it was nothing more than a prawn and all I had to do was to pick it up with my chopsticks and slip it into my mouth.
Actually once I had said to myself “it’s a prawn, it’s a prawn” 20 times this was not such an ordeal and basically the texture was, well, just crisp! and the only taste was of the oil it had been fried in, not so much of a Chinese chew, more of a Chinese crisp!
But Cow’s bronchial tubes and deep fried crispy scorpion are not the most gruesome dish I am aware of.
I say aware of rather than ate because even me with my cast iron constitution couldn’t stomach what I am about to describe to you. Anyway I am not sure if it’s just a popular folklore or if people really did this. I am sure it must be illegal now, if its not it should be!
Legend has it that, particularly in the southern parts of China, people had a specially designed ritualistic table with a hole in the centre, just big enough to take the upper part of a Monkey’s head.
Apparently the ritual consisted of capturing a live Monkey and securing it with it’s head wedged up in to hole in the centre of the table. The next step in the ritual was to trepanne the top of the live monkeys’ skull off and pour boiling water into the Monkey’s brain.
People sitting around the table would then proceed to eat the braised Monkey brain with chopsticks directly out of the Monkey’s skull.
I did warn you it was gruesome – it can’t possibly be true, can it?
Fortunately the dishes that we are more familiar with are not quite so outlandish and use much more traditional ingredients. There are many easy Chinese recipes on the Chinese food menu, just as well really because I don’t know about you but I think I must be part Chinese as I love the food and all about the place.

About the author:
Colette York loves all things Chinese but especially Chinese food and loves nothing more than cooking a delicious Chinese recipe. Come to http://www.chinese-foods.organd sample some delicious tastes.

Water-Stocks.com Presents Online Audio Interview with William Brennan, Senior Water Portfolio Manager, discussing the Water Industry and its Global In

2008-02-27T02:03:00.002-08:00

“As a sector performance water has consistently outperformed every sector in the stock market over the last 15 years.”

POINT ROBERTS, Wash., August 17th, 2005 – www.Water-Stocks.com (WS), an investor and industry news portal for the water sector, presents an online audio interview with William Brennan, Managing Director & Senior Portfolio Manager at Boenning & Scattergood, to discuss the out-performance of water stocks compared to other industries. “As a sector performance, water has consistently outperformed every sector in the stock market over the last 15 years. The only time that it has not done this was during the bull run from 1994-1999 when tech led the way,” states Mr. Brennan. The significance of investing in the water industry is that it has historically been seen as a defensive play during times of poor market performance due to its inelastic demand.

Investment opportunities in underdeveloped countries are increasing, with compelling potential being recognized in China (www.China-AsiaStocks.com ). “China in particular has allocated approximately $242 million, an increase of 11%, for efforts to provide the entire Chinese population with access to clean water as quickly as possible. Separately, the Hunan and Guangdong provinces of China recently announced a plan to construct waste water treatment plants over the next two decades, with projects to divert water from the Yangtze river to drought stricken communities expected to cost approximately $1.6 billion over the next five years,” explains Brennan.

Homeland Security issues (www.HomelandDefenseStocks.com ) have surrounded the water industry most notably since 9/11, however as Brennan describes, the water infrastructure is not necessarily at risk because it would take thousands of gallons of poison to reach contamination levels in the reservoirs. The focus instead relates to concerns regarding the point of use and more specifically, building infrastructures, which are potentially at risk for water contamination from the point of entry coming from a municipal water system into a specific building.

Overall Mr. Brennan describes the water market as a sector that offers consistent and evolving opportunities for investment returns, “With the growth rates accelerating as we embark upon the infrastructure build out globally and the infrastructure re-build locally here in the United States, we see nothing but great opportunities for the water business for investors.”

For Access to the Online Audio Interview in Full Click Here:
http://investorideas.com/Water-Stocks/audio/default.asp

The WS website does not make recommendations, but offers a unique free information portal to research news, exclusive articles, interviews, investor conferences and a growing list of participating public companies in each sector.

Water-Stocks.com offers investors research, news and links to public companies within the Water sector. Click here for a partial list of companies doing business within the Water industry:
http://www.water-stocks.com/Water-Stocks/Stock_List.asp

For public and private companies interested in participating in the water sector portal, please contact afleming@investorideas.com for more information.

Read the exclusive InvestorIdeas.com Feature "The Insiders Corner," a weekly feature by well-known financial writer and author Michael Brush. http://investorideas.com/insiderscorner/

Investor Incite Newsletter

InvestorIdeas.com’s free "Investor Incite" Newsletter consists of company and industry updates, investment research and developing trends in key areas such as Homeland Security, Renewable Energy, Nanotechnology, the Gaming Industry, and more.

TO SIGN UP, click here: www.InvestorIdeas.com/Resources/Newsletter.asp

Disclaimer: Our site does not make recommendations, but offers a unique information portal to investors to research news, articles, and recent research. Nothing on our sites should be construed as an offer or solicitation to buy or sell any specific products or securities. All investments involve risk. Although we attempt to research thoroughly, we offer no guarantees as to the accuracy of any information presented. We encourage all investors to use our sites only as a resource to further their own research. All information relating to featured companies is sourced from public documents and/ or the company and is not the opinion of ECON or its related web sites. www.InvestorIdeas.com/About/Disclaimer.asp

For more information contact:
Dawn Van Zant 800.665.0411
Ann-Marie Fleming 866.725.2554
Email: dvanzant@investorideas.com, or afleming@investorideas.com

Want To Buy Shrimp Online? No problem!

2008-02-27T02:03:00.001-08:00

Are you looking for places to buy shrimp online? They’re not so easy to find. That’s what we’re here for. We’ve done all the hard work for you and researched which online stores sell the best and reasonably priced shrimp. If you’re a seafood lover or buying for a friend or loved one, it’s never been easier to get shrimp on the internet than now. You also have a nice variety of sizes to choose from. Of course, merchants lean towards selling the larger shrimps, but you can usually find 31-40/lb count and as big as 16-20/lb.

Due to freshness concerns, most companies will ship your shrimp frozen in special containers to make sure you receive the highest quality shrimp possible. Something else to consider – the shrimp you’re buying may not be from the U.S. This poses no risks at all, but if you’re expecting Cape Cod or Pacific shrimp, you may not be getting it. Not all merchants will tell you where the shrimp comes from, but unless you’re extremely picky, just enjoy it!

Of course, we must talk about price. Now, because prices can fluctuate at different times of year, I won’t be specific. What I can tell you is having priced shrimp at the grocery store (and who knows how old it is!) and the shrimp I’ve found online, the prices are not only comparable, but in many cases much cheaper than in brick and mortar stores. Shipping is always a factor, but many merchants have free shipping specials or price levels. Visit our Meat & Seafood page (http://www.gourmet-food-gifts.com/meat-gift.htm), shop around and try and find the best deal. Just make sure you’ve eaten a big meal first – you’re likely to buy out the store otherwise!

About the author:
Tara Pearce is the webmaster and author of all content at http://www.gourmet-food-gifts.comIf you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find!

Vegetarian Gourmet----Meatless Makeovers

2008-02-27T02:02:00.002-08:00

Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites.

Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless.

The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest:

Meatless American Chop Suey

1 vidalia onion chopped
1-2 tbsp. butter
1/2 pkg Quorn (brandname) veggie grounds frozen
2 cans Campbells Tomato Soup
1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce)
sea salt and pepper to taste

1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini

Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.

Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.

This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular!

Veggie Dolmas

1 jar of Grapeleaves in brine

Filling:
2 cup basmati rice cooked
1/2 cup currants
1/2 cup of pine nuts ground
1/2 cup quorn grounds thawed
2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)
1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)
1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)
1 tsp. sea salt
2 tsp pepper
1 small can tomato paste

Juice of 2 lemons

Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves.

In a large bowl mix the filling ingredients together till they are well incorporated.

Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot.

To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log.

Continue with the rolling process till you use up all the filling.

Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.

Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.

Remove plate and serve with plain yogurt, yummy.

These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.

About the author:
Cathy O is a successful author who provides information on gourmet gift baskets, gourmet food, and gourmet recipes. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."

Vegetarian Cuisine

2008-02-27T02:02:00.001-08:00

Rabbit food. That’s what my dad calls vegetarian cooking and cuisine. Salads and vegetables – can’t be anything more to it, can there? Oh, but there is. Vegetarian cooking is at least as varied as ‘regular’ cooking – and in some cases, far more imaginative.

Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian - recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.

Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.

The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.

Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.

If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat.

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.

Veganism: Not As Intimidating As You Thought

2008-02-27T02:01:00.000-08:00

To some people, the phrase "Vegan Cuisine" sounds like an oxymoron. To others, it sounds like the road of a hardcore food nutritionist. "Scary," was the word used by my roommate when I announced I was going to try to become a vegan. What most people don't realize is that it's very possible, indeed even probable, for a creative chef to make vegan food just as exciting and full of variety as any other type of cuisine.

What is veganism, first of all? Strictly put, veganism is a diet which contains no animal byproducts. Not only do vegans not eat meat, like vegetarians, but they also do not consume any food created by animals. No milk, no eggs, no dairy of any kind. No pasta derived from eggs. No gelatin. When you stop to think, it is surprising how much of the typical American diet is animal-derived.

All of this, I admit, can sound rather scary to the typical meat and milk lover, and certainly to the typical American who is surrounded by fast-food hamburgers and bologna sandwiches from a young age. But veganism is not as intimidating as it sounds. In fact, when the right choices in recipe and menu are made, it can be extraordinarily flavorful and rewarding.

Think of it this way: Vegan cuisine can't rely on heavy, flavorful ingredients like meat and dairy to get its flavor and substance. So what do they do instead? They replace those ingredients in a way that makes you never even miss them- with fresh vegetables, heady spices, wonderful texture combinations and delicate wheat-based starches.

One of the most uniquely vegan foods on the market, and the one that tends to scare the layperson the most, is tofu. Tofu is basically a soybean curd with a sponge-like consistency and a bland taste that absorbs whatever flavors are around it. Am I tempting you yet?

Wait. Let's try this. Imagine a dish of Italian stuffed shells, loaded with tomato sauce and basil, garlic, and oregano. Now imagine that instead of cheese, the shells were stuffed with a mixture of soft tofu, blended with fresh spinach. The tofu absorbs the Italian spices and has a delicate, creamy flavor all its own. Would you notice the absence of the cheese? Sure. Would you miss it? Not likely.

There are many recipes unique to vegan cuisine that are truly surprising in their variety and tastiness. Curry is one of the darlings of vegan cuisine, and is available in all forms and flavors. Other wonderful vegan dishes include several types of stir-fry, swimming in soy sauces and fresh vegetables; salads overflowing with fresh beans and sweet oil dressings, and many spicy and exciting side dishes and appetizers. Many people, for example, love the wonderful garlicky zing of hummus and do not realize that it's a distinctly vegan food.

Give vegan cuisine a try. Once you stop relying on meat and milk for your flavor and fullness, you might just discover a whole new world out there, where spices are abundant and soybean curd can be delicious.

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.

USE SPICES TO COOK LIKE A CONNOISSEUR ON A PAUPERS BUDGET!

2008-02-27T02:00:00.002-08:00

Don’t have the money to make delectable dishes?

Or just don’t know the secrets of flavoring with spices and herbs, and making food stretch?

The former is never right no matter what your income is.

If you have the money to buy enough food to at least feed your family then you have enough money to make whatever you feed them enjoyable, even if it’s a vegetable dish.

Yes, with the right spices or herbs, and recipes, the children in your family will come to love vegetables. My family has several favorite veggie dishes, that our kids like so much they want seconds. And the main secret to them are the different spices we use.

These dishes range from ratatouille, eggplant parmigiani, to stewed tomatoes and stuffed zucchini (for info on these or other recipes feel free to email me at sweetstuff245@hotmail.com).

Just as they do with vegetables; spices, herbs, and sweeteners are the secrets to making all foods delicious.

These three food miracle workers can be relatively inexpensive if you know where to look.

In most health food stores (and in select supermarkets in growing numbers) there is a wondrous invention called a BULK section.

I’m sure everyone knows what this is, but in case you don’t I’ll explain:

It’s a section of a store that has all types of different flours, beans, cereals, spices, herbs, and much more.

Each of which are in separate containers or large plastic buckets with a scoop, that allows you to buy as much or as little as you want of what ever spices or other food they carry.

The store provides you with bags and twist ties, for your convenience.

Spices are an excellent example of how cheap it can be to shop in bulk. Most small jars of spices or herbs like basil, oregano, thyme, etc... cost any where from two dollars a bottle to four ninety nine (which is technically five dollars a bottle).
In a bulk section you can buy these same spices, getting twice as much (or more) for less than a dollar or a little over.

Talk about savings! Herbs and all kinds of spices are much cheaper bought this way than paying the extravagant prices you are charged for a pre packaged bottle of the same spices.

Flour and other cooking and baking necessities are also much cheaper if bought in a bulk section

Note: buying in a bulk section does not mean you have to buy a lot of everything! You could buy only one cup of flour in a bulk section if you wanted to or one tablespoon of any spices or herbs.

Ideally you should shop around at whatever different stores in your area have bulk sections, and compare prices to make sure you’re getting the cheapest price.

Bring a calculator to the store and be prepared to do a little brain work to figure it out.

Another money saving trick is to substitute ground turkey for ground beef in recipes. Here you might prefer the taste of beef but in terms of the money you save it will certainly taste heavenly to your budget.

You can spice up bland omelets, scrambled eggs, soups, meat patties and more with the correct spices, and herbs.

Here is a recipe for deliciously spicy eggs, that won’t dent your wallet:

For scrambled eggs try using 1/4 teaspoon thyme and pepper, and 1/2 teaspoon salt and oregano, and 3 eggs. Mix the eggs, spices, and herbs together in a bowl.

Heat a frying pan on medium heat until very hot, then add your oil (preferably olive oil or coconut oil) to the pan. Wait a few seconds until the oil starts to smoke, then pour the eggs from your bowl into the pan.

Have a fork in your hand ready to scramble the eggs with, because they’ll start cooking instantly. Scramble the eggs for 30 seconds to a minute. Then use a spatula to scoop them out onto a plate.

Do yourself a favor and follow these tips to start saving money today.

About the author:
For more of Beth’s insightful cooking expertise visit: http://breadmaking.apt-products.com
For more amazing recipes go to
http://snipurl.com/90j8

Unique gifts – Send food gifts for something delicious and different

2008-02-27T02:00:00.001-08:00

Whether it’s the Christmas holiday season or the middle of summer, the necessity of having to shop for a birthday or anniversary present is inevitable. While it’s always a thrill to find just the right gift for a friend or associate, sometimes issues such as lack of time or the difficulty of trying to find a unique gift: how many ties can you buy your brother in law, make the buying experience stressful and a hassle.

Unique gourmet gifts: salmon, lobster, crab and steak

There’s really no need to buy yet another tie because what your brother in law really wants is a unique food gift such as an assorted steak box featuring specialty cuts of premium beef. This is a gift that he can take outdoors and grill on a nice summer evening or enjoy dining indoors. If you have a seafood lover to please, you can send them anything from smoked salmon gift baskets to a crab bake, lobster bake, or lobster gram. The last two are really fun because your lobster gifts come with live lobster, a pot, lobster bib and other items for a delightful lobster dinner. Crab bakes are generally the same idea only with live crab.

Gifts for the dessert lover

With so many choices in gourmet chocolates: in boxes, themed gifts baskets and more, you can send anything from romantic, fine chocolates to elegant, hand made chocolates to a colleague. Another popular idea for the confection lover is tower gifts: chocolate tower gifts and cookie tower gifts. These gifts are delivered in the mail and can make quite a presentation. Cookie bouquets are also fun gifts and great if you weren’t planning to spend a lot.

Gifts for the food lover

If you have a gourmand, and they’re hungry to sample different kinds of wine, cheeses, chocolates, coffees, teas and such look for a good food of the month club online. These clubs tend to include interesting choices and include information for your recipient to learn more about different kinds of cheeses, for example if it’s a cheese of the month club (see http://www.a1-food-gifts.com/unique-gifts.htm ). Also, with a monthly food gift plan your recipient is not likely to forget you as there is a reminder each month.

About the author:
Nicole Martins is a contributing author and publisher to http://www.a1-food-gifts.com,your online resource for sending unique food gifts.

Understanding Carbs to Stay Healthy

2008-02-27T01:59:00.003-08:00

Low carb diets are popular. How good are they? How healthy are they? It all depends on what you know about the difference between different types of carbohydrates.

Common table sugar represents 20 to 25 percent of the daily caloric intake of Americans who live on the typical “All American” processed food diet. In the early 1800s average sugar consumption was about 12 pounds per person a year. In 1997, it was 152 pounds per person. Is that too much? You bet it is. It’s making us old before we need to be.

Do we need carbohydrates? No, we don’t. They are non-essential to the human diet. We do need water, fat, and protein. It is possible to survive for long periods without carbohydrates providing fat and protein needs are met. Fat and protein are broken down to make building blocks of carbohydrates as food and energy. This is something the carb-rich processed foods industry doesn’t tell us.

Regardless of what is known about carbohydrate needs, we continue to consume massive quantities of carbohydrates. Therefore, it’s important to know which carbs are better than others. It’s simple: All carbs are broken down into sugar in the body. The key is the rate and the amount that determines the level of sugar in the blood.

Complex carbs such as green leafy veggies, brown rice, potato, whole grain products, and fruits break down slowly. The result is a gradual rise and fall in blood sugar. It is generally understood that most complex carbs are good for you.

Refined, simple carbs such as cake, ice cream, cookies, breakfast bars, so-called cereals, and refined grains break down quickly in the body. This causes rapid elevation of blood sugar levels. These are not good for your health.

It should be understood that while refined carbs should be avoided because they are harmful, some complex carbs such as potatoes are not good because of their relatively fast breakdown.

How do you determine which carbs are really good, and what to avoid? Simple. Become familiar with something called the “Glycemic Index” of foods. When you look at a glycemic index for foods, bear in mind that the lower the rating, or number, the slower the digestion and absorption process and the better it is for your health.

As useful as the glycemic index is, you will need to learn which foods are good for you.. For example, a cup of low fat ice cream has a glycemic index of 50, which is lower than the glycemic index of a baked potato. That’s because the glycemic index rating of a refined sugar product is lower than that of a starchy food! So, learn to discern the difference between refined sugars and everything else. Just assume that if it’s made in a factory, it’s suspect!

Here are some glycemic index numbers for some popular food choices:
Baked Potato: 85; Cheerios: 74; Fanta soft drink: 68; Cheese pizza: 60; Banana: 54; Sweet potato: 54, Low fat ice cream: 50; Carrots: 49; Grapefruit juice: 48; All-bran: 42; Spaghetti: 41; Apple: 38; M&Ms (peanut): 32; Peanuts: 15; Yogurt, lot fat, artificially sweetened:14.

You can see from the above how misleading, yet useful the glycemic index can be.

The bottom is this: Do your homework. Don’t rely on advertising or uninformed advice of well meaning friends to give you guidance about healthy eating. Making educated choices about what you put into your body puts you in the drivers seat and allows you to be in charge of how healthy you are, and how quickly or slowly you age.

About the author:
Barbara Morris, R.Ph., is a 76-year-old working pharmacist and recognized expert on unique anti-aging strategies. Author of Put Old on Hold, her message is for Boomers who want to feel and function as a healthy 40 or 50 year old for 25 or more years. She calls it “Liberation Living” – a process she has discovered that bypasses infirmities and indignities of traditional old age. http://www.PutOldonHold.com

Turn Your Love of Chocolate from a Secret Pleasure to a Fun Social Event

2008-02-27T01:59:00.001-08:00

Chocolate isn’t a Food, but an Experience

Few words evoke the emotional enthusiasm people feel toward chocolate. It has a treasured place in our personal collection of memories - the Easter baskets, the birthday treats, the candy displays at Christmas, the heart that told you someone loves you.

It started young. During our special times, chocolate was there - an integral part of the event. One taste of chocolate (or even the thought alone) makes the mouth water and the emotional associations rush in. It brings back the multitude of fondly-remembered feel-good experiences we didn’t want to end.

So a great-testing piece of chocolate inevitably makes us happy inside. Of course, it doesn’t hurt that chocolate contains phenylethylamine (PEA), a natural substance that’s reputed to stimulate the same reaction in the body as falling in love. That’s why, even at times when we’re feeling down, anything chocolate feels so comforting.

Chocolate is Meant to be Shared

My favorite career was owning The Chocolate Factory in Branson, Missouri. Making chocolate inspired me; it’s so apparent that it makes a person’s soul happy. My passion led me to create 300 new chocolate products and 26 different flavored fudges (one of which won the title, "World’s Best Chocolate" in 1986).

Out of that grew the Chocolate Fantasy events, which are used as non-profit fundraisers. People can’t resist the 30 to 40 different kinds of chocolate creations offered. It combines three great things - chocolate, fun, and doing good through the charity. As crowd-pleasing and impressive as those events are, these same techniques can be accomplished by a rank beginner. With equally enthusiastic reactions.

Making chocolate goodies with others improves the flavor - as well as the enjoyment.

Visualize your whole family gathered around in the kitchen, making gourmet chocolates together. Smell that wonderful chocolatey aroma, feel the rich texture of gourmet chocolate goodies in your fingers.

Now that’s fun! And you’re all creating memories you’ll never forget, at the same time.

You Can "Do this at Home"

The Old Tyme Chocolate Cookbook I wrote shows how to make truly gourmet chocolate in your own home, using the tools you’ve already got. Without prior experience, anyone can create professional-quality results your friends will rave about. You’ll reveal out-of-the-ordinary chocolate expertise. All because you grasp the subtle differences of taste and texture between your gourmet concoctions, and what is sold at the store.

Learn tricks that the pros know. For instance, did you know you must NEVER introduce water into the chocolate during the manufacturing stage? A few drops of water will turn a pot of chocolate into the consistency of modeling clay. Why not try a recipe that will satisfy any chocolate craving?

Chocolate Toffee

2 cups granulated sugar
¼ cup unsweetened cocoa powder
1 cup dark corn syrup
dash salt
½ cup whipping cream
½ stick (¼ cup) butter

Line an 8-inch baking pan with buttered foil. Combine all ingredients in a large saucepan. Begin cooking over medium heat, lowering heat as candy thickens. Cook to 250 degrees F. Pour into prepared pan and let cool. Break into bite-sized pieces or cut and wrap in plastic film.

Check out other chocolate recipes, tricks, and lore from my book at
http://oldtymechocolate.com/home.php.

Dazzle your friends and family with your chocolate proficiency. It’s sure to raise your reputation, along with your social standing. Best of all, you’ll find yourself as welcome as the chocolate masterpieces you create. It’s all in knowing how.

Top Cookie Flavors for Baby Showers and Other Parties

2008-02-27T01:58:00.001-08:00

Cookies are a very popular treat at any party event and as a snack in general. There are now hundreds of different types of cookies that can be served to your guests and at parties. In case you are having difficulty choosing which flavors to serve, here are the five most popular cookie flavors based on our research study:

1. Chocolate Chip - This should be no surprise but chocolate chip tops the list by a landslide. Every cookie maker offers chocolate chip cookies, a delicious combination of batter and chocolate. Chocolate chip cookies were actually invented in the 1900's by Ruth Wakefield and have remain strong in popularity since then.

2. Fortune Cookies - Fortune cookies have also become popular at many occasions. A simple sweet cookie with a message inside that can be customized for any occasion. The history of the fortune cookie dates back to the 13th and 14th century, when secret messages were placed inside of moon cakes to coordinate an uprising against the Mongols, who were known to have no interest in lotus paste. In the mid 1900's, Chinese railroad workers exchanged happy messages in biscuits instead of cakes for their moon festivals. The first automated fortune cookie factory was started in 1964.

3. Sugar Cookies - Sugar cookies are also popular and embody the simple sweetness that people often think about when they think about cookies. This cookie is one of the easiest to make and is a great treat at kid's parties.

4. Peanut butter cookie - Peanut butter has become a favorite flavor among chidren and adults as well. Although use of peanuts in recipes dates back to the early 1900's, it was not until the 1930's when peanuts became a listed cookie ingredient. Since then, peanut butter cookies have enjoyed popularity at bakeries and cookie shops.

5. Oatmeal cookie - In today's health conscious society, oatmeal cookies continue to remain popular. Although they are not entirely healthy, the typically contain less fat than other cookies and still taste great.

Other popular cookies include Oreo cookies, oatmeal raisin cookies, chocolate cookies, and Girl Scout cookies, which contain a variety of sweet cookie flavors. Whichever cookies you choose to have at your party, your guests are sure to enjoy this sweet delicious treat.

About the author:

About the Author - Criss White is a professional web writer on baby and new mother topics for baby and pregnancy websites. For baby shower cookie favors, go to Baby Shower Cookies

Top 10 Mistakes When Buying Seafood

2008-02-27T01:57:00.002-08:00

The best way to break down the mistakes that are done when buying seafood is to look at each type of seafood and the characteristics it should have when you purchase it. You should buy high quality seafood whether it is fresh or frozen and these tips on what to look for to keep you from making the top 10 mistakes when buying seafood.

When you go to buy fresh whole fish do not buy it if the appearance of the fish is not bright and shiny, scales are not intact and adhere to the skin. If the eyes have turned pink, cloudy and sunken, except with small eyes fish like salmon. Gills should not have any type of slime coating or be green or brown in color. Fish should not have a fishy odor.

When you buy fresh whole fish it should be bright, shiny, and most of the scales should be intact and adhere tightly to the skin. Every fish has markings and colors that will fade and be less pronounced as the fish loses its freshness. The eyes should be bright, clear, and full and sometimes protrude according to the species. The color of the gills fade over time, turning from bright red to pink, grey and then to a green or brown color so the brighter red the more fresh. Fish that is fresh will have practically no odor at all, the fishy smell happens over time.

When buying fresh fish filets and steaks do not purchasing if the fishy odor is strong, there are signs of browning or drying around the edges of the filets, if plastic wrapping is not tight, it if there is plenty of space between the fish and the wrapping, and if there is any liquid in the packaging.

Fresh fish filets and steaks odor should be fresh and mild. The flesh should be moist, firm, elastic and have a fresh cut appearance.

When you buy frozen seafood do not buy if it is not frozen solid, if there is any discoloration or any type of drying which can mean freezer burn, if there is an odor. Do not buy any frozen seafood product that has ice crystals or water stains.

Frozen seafood should only be purchased if it is frozen solid and if there is no discoloration and if there is an odor it should be fresh and mild. The wrapping should be moist and vapor proof and should fit around your seafood closely and not damaged in any form. If you notice water stains or ice crystals, the seafood has thawed and been re-frozen. Always look for an expiration date.

When you are purchasing any seafood product fresher is always better. When you buy frozen talk with the person that is in charge of the seafood and learn how the seafood was frozen. If it was “flash frozen” it may in fact be better than fresh. The time it takes to get quality fresh seafood to your store will give the seafood time to age. Flash frozen is when the seafood is frozen within just a few hours of harvesting to ensure the quality that you can buy.

About the author:

Anita is author of
Seafood
Recipes at Steaks-Guide.com

To Fry Or Not To Fry?

2008-02-27T01:57:00.001-08:00

Here's a little known factoid - did you know that KFC changed its image by retiring the slogan Kentucky FRIED Chicken. Instead, they became known as serving up Kitchen Fresh Chicken. Long are the days of Wesson Oil commercials that proudly encouraged yummy fried chicken for dinner. When was the last time you saw a splatter screen? How about a Fry Daddy? It must be a pretty big sin to eat fried foods these days. Or is it?

Look at the menu at Long John Silvers; nothing but fried foods. Look at any menu for that matter, deep fried beer battered shrimp, fried clams, french fries, fried potatoes, fried eggs. Outback restaurant has the Blooming Onion, that puppy is soaked in oil. Fried Fried Fried.

So perhaps no one is trying to say that fried foods are good for you, but nations sure are indulging in the grease laden foods, especially Americans. Perhaps this isn’t a good time to bring up the Obesity statistics. But here’s the kicker, "It tastes so good!" Granted, some fried foods are just too greasy, but a majority of them just taste delicious. That’s why loads of indulgers treat themselves to a so many artery-closing delicacies!

First there were the french fries, now there are deep fried dill pickles and deep fried Oreos? How did THAT leap happen? Don’t forget deep fried ice cream and deep fried peaches. Of course what menu isn’t complete without the deep fried mushrooms, deep friend cheese sticks, and deep friend cauliflower? Perhaps if you deep fry vegetables, it’s a little healthier? Is that how it works? Or if you deep fry already fattening nibbles, such as ice cream and Oreos, then it doesn’t really matter because you’re already cheating?

Nevertheless it continues. There’s deep fried strawberries, Snickers, potato salad, zucchini, tofu, cheesecake, rice balls, bananas, corn, shrimp, and even deep fried turkey. Product flyers claim the winged bird is "so much juicier when cooked in a deep fryer!" So we got rid of the little table top Fry Daddy and went for the floor model turkey fryer. Umm, ok.

Then there’s the big decision about what kind of oil to use? Olive, peanut, vegetable, canola, lard, butter, margarine or Valvoline 10-40? Certainly don’t forget to check out your saturated fats against your polyunsaturated fats versus the monounsaturated fats.

Maybe you should say fats. Did we ever decide if fried was a bad word? Perchance the better word is Sautéed. Indeed. Sautéed Oreos - much healthier!

About the author:
Eileen Church is the webmaster for http://www.finechickens.com,a wonderful resource on the subject of all things chicken. Be sure to visit http://www.finechickens.comfor more information on chicken!

Tips to Buying Food Online

2008-02-27T01:56:00.003-08:00

Did you know that you could buy food online? I was amazed when I discovered this fact. There are hundreds of different food websites on the internet, all of which offer great deals and promotions. So no matter what you are in the mood for, you can find it online. You can choose from steaks, lobsters, fruit, wine, chocolates, cakes, coffee, and much more.

What is available? You may be surprised to find out that almost any item that you desire can be purchased online. Many sites offer discount grocery deliveries, as well as gourmet treats. If you want a cheap elegant dinner date, try ordering two live Maine lobsters! They will be shipped to your doorstep within 24 hours, complete with cooking instructions. You can make it surf and turf by adding some Omaha steaks to the menu. Top it off with a bottle of wine and imported chocolates. All purchased online, for less than you would think! The trick to buying food online is to look for the best deals and promotions.

A good food delivery site will have many important features. First you want to find someone that has been around for a while. I like the selection available at couponchief.com. They only work with the best sites, and you can be sure that you are getting a good deal. Second look at their prices and selection. Most sites will offer various promotions and coupons for repeat customers. So if you get hooked on that fancy chocolate, it may be cheaper the next batch that you order. You can also find coupon codes that may give you free shipping or 15% off the next purchase. Last, make sure to factor in the shipping costs. Good sites offers free shipping anywhere in the country. Most perishable items will need to be specially packed and rush delivered.

Buying food online is a great way to get a good discount. Websites have lower overhead and are able to give you the same product your local grocery store can, at a fraction of the retail price. What a great deal! And with the wide assortment and free shipping, you can’t pass up buying food online. Consider sending a shipment of wine or steaks for cheap, easy gift giving. Most people love food gifts, so you can’t go wrong.

About the author:
Melanie Breeze, avid online shopper and user of http://www.CouponChief.comis always shopping around for the best deals. You can find food coupons available around the web at CouponChief, all in one location. Always find an online coupon 1st before making ANY purchase!

Tips for Hosting a Dinner Party

2008-02-27T01:56:00.001-08:00

There is nothing like an evening of good friends and good conversation. If you love to entertain friends and co-workers, but lack the funds for a traditional dinner party, you are in luck. If you shop smart, it doesn’t take a lot of money to throw an event that will make you the envy of your social circle. When all else fails, consider a potluck. Have each one of your guests bring their favorite dish or appetizer. It can be a lot of fun to try new recipes and variations.

First off set the mood! A good dinner party is all about ambiance. Consider going to your local dollar store or discount store to purchase some inexpensive tapers and candles. They are an easy way to brighten up a room, and encourage conversation. Don’t be afraid to try something fun, either. Try a themed party like a Hawaiian theme, or an 80’s theme. The possibilities are endless, and it will help break the ice among your guests. Encourage your guests to dress up, for instant glamour.

Once you have the mood set, its time to think about food. Contrary to popular belief, you don’t have to serve a seven course meal. Stick with cheap appetizers and fingers foods. Fondue parties are a blast to throw, and cost very little to pull off. Encourage your guests to bring their favorite dippers, to save you even more. A wine tasting party is also a fun event, and can cost you almost nothing to throw. Ask each guest to bring a bottle of their favorite wine. All you have to do is supply the wine glasses! If you choose to go a more traditional route, try buying your food online. There are many websites that sell discount goodies, and you can save even more by using an e-coupon site. If you go through one of these coupon sites you can purchase lobsters, wine, chocolate, steaks, appetizers, and just about anything else you can think of. It only takes a few minutes to shop, and many vendors offer free shipping. It couldn’t be easier!

Pay special attention to the dinner party invitations. A good invitation will help convey the theme of the party, and instruct the guests on any food or items that they need to bring to the event. You can create cheap, one-of-a-kind invitations, by using supplies available at your local craft supply store. Each invitation shouldn’t cost more a few cents a piece. Don’t forget to address the envelope in your own handwriting; it gives it a personal touch. Good luck!

About the author:
Melanie Breeze, avid online shopper and user of http://www.CouponChief.comis always shopping around for the best deals. You can find food coupons including discounts available around the web at CouponChief, all in one location. Finding a coupon before your online purchase helps you get that extra discount!

The World's Best Pickles

2008-02-27T01:55:00.001-08:00

I knew they were the world’s best pickles the moment I tasted one. That first taste took place around 1950, and I’ve tasted a lot of pickles since, am a pickle hound in fact, but I’ve never come across anything else as good.

They came to us by way of my Uncle Ronald Smith, who was an electrician in the Bitterroot Valley of Montana where I grew up. One day he was doing electrical work for a Bulgarian family, and they rewarded him with a sample pickle. He liked it so much he got the recipe and gave it to his wife Gladys, who gave it to Grandma Glidewell, who made it and gave some to me, and I thought I’d died and gone to pickle heaven.

And thus, although they became an old Glidewell family recipe, they are really an old Bulgarian family recipe. The Bulgarian family, whose name I do not know, told Uncle Ronald that in Bulgaria, when the first heavy frost kills the tomato vines, they put all their end-of-garden vegetables –- including those green tomatoes -- into a barrel, fill the barrel with pickling brine, and eat the best pickles in the world all winter.
It turns out, though, that the pickles’ travel from Bulgaria to the U.S. was only one leg of a more ancient journey. Because I mentioned them to an Iranian woman, and she said, “My family has always made pickles like that! Exactly like that, except we add tarragon.”

Iran being the new name for the ancient kingdom of Persia, who knows how many centuries these pickles go back?

There’s more: I later lost the recipe’s brine proportions. Gave some thought to its travels between Persia and Bulgaria, looked in an Armenian-American cookbook (Treasured Armenian Recipes, published in 1949 by the Armenian General Benevolent Union) and there they were, under “Mixed Pickles No. 2.” Turns out the world’s best Armenian pickles are just like the world’s best Bulgarian and Persian and American pickles, except they include dill, and sometimes green beans and coriander seed.

So this is an old, old recipe belonging to the whole human family.

END-OF-GARDEN PICKLES

Vegetables:

Green tomatoes*, cut in half or quartered if large
Carrots, peeled and cut into strips
Cauliflower, separated into small florets
Baby onions, peeled, or larger onions halved or quartered
Green peppers, cut into broad lengthwise slices
Garlic, two peeled cloves per quart jar
Medium-hot peppers, two small whole peppers per quart

You can also add unpeeled and unwaxed small cucumbers, zucchini, or lightly cooked green beans, though we never did. The hot peppers add adventure and zest, but if you prefer to save your tears for really sad occasions, why not?

Amounts and proportions depend on what vegetables you have and how many quarts you plan to make. You don’t have to have the green tomatoes, and the other things can be bought in a grocery store. But you do need a variety of vegetables, and you have to have the onions and garlic, or you won’t have the world’s best pickles. You will have the world’s so-so pickles, and that would be a shame.

Armenian-Persian-Bulgarian Brine

To one quart of water add 1/4 cup pickling salt (salt that isn’t iodized), and one cup of white distilled vinegar. Bring the mixture to a boil. This is enough brine to cover two quarts of mixed pickles, with a little left over.

Processing

Follow the canning instructions in a good, standard cookbook. Or, if you plan to eat them right away, pack the vegetables into clean quart jars, pour over them the hot brine, and keep the pickles covered in the refrigerator. Some of the more impressionable vegetables, like zucchini, will be ready to eat in only two or three days.

About the author:
Go STEAMIN’ DOWN THE TRACKS WITH VIOLA HOCKENBERRY, a storytelling cookbook -- and find Montana country cooking, nostalgic stories, and gift ideas -- at Janette Blackwell’s Food and Fiction, http://foodandfiction.com/Entrance.htmlOr visit her Delightful Food Directory, http://delightfulfood.com/main.html

The Untold Secrets To Making Homemade Vanilla Ice Cream

2008-02-27T01:54:00.000-08:00

Have you ever wondered if there was a healthful alternative to the sugar and preservative filled vanilla ice cream you buy in the supermarkets?

If you have or if you would truly like to try homemade vanilla ice cream then this is for you. I have a recipe for homemade vanilla ice cream, that will knock your socks off when you taste it.

The first thing you need to know is how to make your own 100% healthy and natural vanilla extract for your homemade vanilla ice cream. Vanilla extract is a basic ingredient in almost any homemade ice cream, but is essential in homemade vanilla ice cream.

You might buy the vanilla extract from a good quality store if you can find an unadulterated brand. But to make your own you’ll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey.

You pour the milk in a saucepan and heat on high while you slice the vanilla bean lengthwise and in half.

Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20 minutes, then cook on medium heat for a half hour or until the milk has a thin sheet of film on top.

Stir the mixture constantly as it cooks to prevent burning. Cool the extract and freeze in several small plastic bottles or containers.

This extract will last you for quite awhile since recipes call for only a few teaspoons each. You should-if you plan to make the homemade vanilla ice cream anytime soon- save a half cup of the extract in a container in your refrigerator.

Whenever you want to make more homemade vanilla ice cream (or any other kind of homemade ice cream) just get the vanilla extract out of the freezer and thaw in the refrigerator until a few tablespoons or so are thawed, then refreeze the rest of the vanilla extract before it completely thaws out.

Now I’ll give you my homemade vanilla ice cream recipe, follow the instructions carefully and you’ll get wonderful results.

Homemade Vanilla Ice Cream

You’ll need: 3 eggs, with the egg whites and yolks separated, 1/2 cup honey, 4 cups light cream, and 2 teaspoons vanilla extract.

1. In a medium size bowl beat the yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat the egg whites until stiff, stir beaten whites in with the yolk and honey.

2. Then add the cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.

3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight, stirring the vanilla ice cream every few hours at first and then allowing the vanilla ice cream to freeze on its own.

Serve with an ice cream scoop.

This homemade vanilla ice cream is rich, creamy, natural, and very healthy I’m sure you’ll enjoy it.

About the author:
For more amazing recipes visit:
http://snipurl.com/90j8
for baking how-to's visit:
http://breadmaking.apt-products.com

The Types of Gourmet Coffee

2008-02-27T01:53:00.002-08:00

Since it’s first induction as the world’s most popular beverage, coffee has gone through many changes and improvements. These improvements allow coffee drinkers the chance to choose between many different grades and flavors of the coffee. Whether you are a coffee connoisseur or just need your morning pick me up, there’s nothing to tempt the palate quite like a hot mug of smooth gourmet coffee!

To fully appreciate a cup of hot gourmet coffee, you should take a minute to familiarize yourself with the basics of gourmet coffee. The coffee bean is not really a bean; they are actually the seeds of a cherry that are found on a coffee tree. There are a couple of different ways to extract the seed; wet process and dry process. Each process will bring about the shared result of removing all of the fruit from the seed.

There are two grades of coffee: Robusta and Arabica. The Robusta makes up the coffee that contains the most caffeine, at the lowest price. Arabica (a.k.a. gourmet) coffee is the superior grade. It has half the caffeine of Robusta and has a more desirable taste. Those that enjoy this type of coffee will also tell you that gourmet coffee has a much better smell and more desirable flavors than Robusta.

Gourmet coffee is available in many of your favorite flavors, including: almond, amaretto, Irish crème, French vanilla, Swiss mocha, vanilla, chocolate, mint, peppermint, pumpkin spice and just about anything else you can imagine! Basically, if there is any flavor that you are partial to, you will be able to find.

There are gourmet coffees that are caffeinated and those that are decaffeinated. If you have a sensitive stomach, you can even find gourmet style coffee that is low in acid, making it a little more gentle. Arabica coffee ranks very high among the Specialty Coffee Association of America, which pretty much sets the standards applied to gourmet coffee drinks.

Many coffee making companies offer a gourmet style drink, including: Gevalia, Green Mountain, San Giorgio, San Francisco Bay, Kona and Javalution. The gourmet coffee beans are offered in a variety of different serving sizes. They are also offered at many different prices, depending on your personal preference. Though this type of coffee may be a bit more pricey than the Robusta, it’s the only choice for true coffee lovers!

About the author:
C V is a freelance writer, providing articles and information on all types of
coffee produstc from Bunn
coffee makers, Saeco
espresso machines and coffee
gift baskets and more. http://www.coffee-makers-n-espresso-machines.com

The Truth About Turkey

2008-02-27T01:53:00.001-08:00

All along, turkey has been associated to once a year family feasts. You know,
the Thanksgiving turkey. The Christmas turkey. Roast turkey stuffed with some
yummy stuffing, eaten with gravy or cranberry sauce is a must for the end of the
year celebrations.

The fact is, turkey is such a healthy meat, it should not be reserved ONLY
for Christmas and Thanksgiving. You should have turkey as part of your daily
diet. Especially the breast meat of the turkey, without the skin.

Why?

3 reasons.
1. Turkey meat has a very high protein content
2. Turkey meat itself has low fat content.
3. Turkey can be really delicious. My mom cooks a fantastic roast turkey.

Here are 2 of her roast turkey
recipes. http://www.allkitchen.info/turkey.htm .

Protein.

Ok, so we can get lots of protein from meat, fish and soya beans. Sure, beef
packs plenty of protein that you body needs, but red meats are high in
cholesterol.

For example, 1 oz of turkey contains between 15 mg and 24 mg cholesterol
while 1 oz of beef contains 20 and 30mg of cholesterol. It all adds up to a
large difference in artery clogging cholesterol between beef and turkey. That
means if you have heart disease or high blood pressure, switching from beef to
turkey can make a big difference.

As for protein, USA Poultry and Egg Export Council billed turkey as the
perfect protein. It has more protein than chicken, or even a top loin beef
steak.

That makes turkey the ideal food for growing children, athletes and anyone
who wants lean muscle.

Fat.

Most of the fat in poultry is found in the skin. That means, by trimming off
the skin in chicken or turkey, you remove most of the fat. Beef, pork and lamb
on the other hand have the fat embedded in the meat itself. So just by switching
to poultry alone, and removing the skin, you effectively remove most of the fat.
In fact, 3 ounces of skinless, boneless turkey breast contains a mere 1g of
fat and no saturated fat. That is a weight watcher's dream. This is about as
healthy as you get.

This makes turkey the ideal meat for anyone who wants to stay slim, yet eat
to his or her heart's content, without consuming much fat. Still even if
you do switch to turkey, watch your portion size. Double the amount you eat and
you will still gain weight.

The flip side is the lack of fat in turkey meat compromises the taste. After
all, the yummiest food contain fat. Fat flavors food.
Then again, with the right seasoning, gravy and all, turkey can be delicious.
Just try my mom's recipes like her roast
turkey with rice stuffing http://www.allkitchen.info/turkey-rice-recipe.php or the roast
turkey with bread crumb stuffing http://www.allkitchen.info/turkey-breadcrumb-recipe.php .
It is time to switch to something
healthy and yummy.. like turkey.

About the author:
The writer is the webmaster of http://www.allkitchen.info/which helps you find your kitchen essentials online, easily.
My Mom's recipes are http://www.allkitchen.info/turkey-rice-recipe.phpand http://www.allkitchen.info/turkey-breadcrumb-recipe.phpwhich is more traditional

The Sucessful Dinner Party

2008-02-27T01:52:00.003-08:00

Easy Party "Fix - its"
What isn't right with this picture?
I used to serve delicious dinners with wonderful desserts; (yes, I had checked around and, they were wonderful.) However, I knew, that there was something missing. After I began working in Food Service, I had learned that it's the little things, that complete the big picture.

It's not so hard
For instance, the use of doilies placed on a dessert plate when serving a fine piece of cake. How about light colored napkins, plain, or with a gentle pattern? Did you know that people, generally feel that colored napkins, are more relaxing than white napkins? Especially pastel colors.

Wow, it is painless!
Here are some simple suggestions;
Chill your glasses about one half hour before your guests arrive.
You may want to use a carafe instead of a plain pitcher. There is less chance of spillage and, it takes up less room on the table. Speaking of spillage, wrap a napkin neatly around your wine bottle, covering the neck, so that it will catch the over pour.

Some quick appetizer ideas!
Did you know that a combination of finely chopped: garlic, fresh parsley, and mushrooms mixed with bread crumbs, butter,
and romano cheese, can quickly be stuffed into stemless mushrooms and baked at a low temperature until golden brown?
Okay, it's in the form of a (run on) sentence, but I am trying to prove a point...
How about some soft spread cream cheese with fresh lox, beaten for about a minute?
Serve it with bread sticks, or water crackers. It is usually better for a lunch buffet, but it will work in a pinch.
If it is important that you make a good impression, plan for "surprise" problems, otherwise, problems will pop up. I am a firm believer in Murphy's Law.

These are simple adjustments, but many people I have spoken with, complain that entertaining can cost alot of money. Well, I say no. Start out small and simple. What I mean is, invite people that you feel very comfortable with, i.e., people that you don't have to impress, and wont be talking to the others about your dinner, at the water cooler.

The small and simple of it.. When you replace dinnerware, do it one section at a time. Big hint! Change your wine glasses first, then replace your water and soda glasses. Wine glasses come first, because people generally feel that wine is more important than water and soda, because it is more expensive. Remember, people see your glasses first, when approaching the dinner table. They will feel confident in the meal that you prepare when they see sparkling new glasses.

For the long run
When you can further update you dinnerware, change your eating utensils. These step by step changes do not have to be expensive, they can be the price of your regular dishware. The secret is not to use them every day. You will always have that that clean, finished look, right on hand. To add a professional appearance to your dinner table, spruce up the place settings and server ware. Salad bowls that are made of new wood, (crystal is always preferred) make your guests feel important, because you put alot of thought into the salad. Sparkling clean serving trays, make a big difference. Don't forget that you can dress anything up, by lining it with a cloth napkin.

Place mats made of a wicker or cloth material are very nice. Don't forget coasters, if you decide not to use a light colored table cloth (dark colored table cloths really only work in Italian restaurants).

As for a center piece, fresh cut flowers in a nicely decorated vase, are always good. However, the vase has to be taken out of the room when it is time to serve the meal, because the fragrance will distract the palate.

This is very important to remember: When serving food, do not choose quality over quantity. There is nothing worse than trying to impress someone and just when you've pulled it off, you run out of food. Don't get me wrong, make sure the food is impressive enough and has quality taste, but also make sure there is enough of it. Your guests may try to comfort you and say that it's alright, if you run out of food, but it's not,
i.e. make your guests want to come back.

About the author:
Article written by Kim LaBarbera
She has worked in the food service
industry for twenty years, including Craft Service. Her selection of desserts and coffee can be found at: http://www.delightfulbiteful.com

There is a lot to know about knives

2008-02-27T01:52:00.001-08:00

Have you been looking for the best assistance regarding knives.
When you're in the hunt for the best information about knives, it will be intricate separating value packed information from unprofessional knives submissions or guidance so it is wise to know how to qualify the information you are given.

Harley Davidson Knives and Ram Knives
Some of the best knives are available at Bikerwares. We carry the full line of Harley Davidson and Ram Instrument knives. All knives are made to exacting specifications and excellent quali

Here are several tips that we believe you should think of using when you're seeking information about knives. Please understand that the guidance we put forward is only appropriate to internet information concerning knives. We do not offer you any guidance or advice for researching in 'real world' situations.

Digi-Key: AVEN Knives
Broad-line distributor web site features real-time stock status and pricing, online ordering, RFQ, technical support, product datasheets and photos.

A great tip to pursue when offered help or advice about a knives webpage is to ascertain who owns the site. This may show you who owns the site knives identifications The easiest way to find out who is behind the knives site is to look for the 'about' page.

Any reputable site providing information concerning knives, will nearly always have an 'about' or 'contact' page which will list the owner's details. The particulars should reveal a number of indications regarding the owner's proficency and credentials. You can then arrive at a decision about the webmaster's training and understanding, to offer advice about knives.

About the author:

hugh campbell is the webmaster for http://www.knives-1st.info

The proof of the cake is in the recipe

2008-02-27T01:51:00.001-08:00

Seeking the most informative assistance relating to recipes.
When you are looking for better information on recipes, it will be tricky separating value packed information from foolish recipes proposals and directions so it is sensible to know how to judge the advice that is offered.

Find recipes
Your relevant result is a click away!

Now we'd like to offer you some advice that you should make use of when you are searching for information concerning recipes. It is important to remember that the advice we tender is only appropriate to internet information concerning recipes. We cannot offer any guidance or tips for researching in 'real world' situations.

recipes in the Free Online Encyclopedia
Read about recipes in the free online encyclopedia and dictionary. Over 600,000 articles on any topic and completely free access to the entire content.

A terrifc piece of advice you can follow when offered help or advice concerning a recipes article is to verify the ownership of the website. This may show you the people behind the site recipes integrity The easiest way to reveal who owns the recipes website is to look on the 'contact' page or 'about this site' information.

All respectable sites giving you information on recipes, will always have contact information which will list the people behind the site. The particulars should reveal key points about the site owner's capability. This means you can conduct an appraisal about the site owner's knowledge and skill, to offer help regarding recipes.

About the author:

hugh campbell is the webmaster for http://www.recipes-1st.info

The Power of the Meal

2008-02-27T01:50:00.002-08:00

Since the beginning of time one aspect of human social experience has stood out as the ‘place to be’ for communication and family bonding: the meal. In contemporary human life the evening dinner is often the only place and time that a family all sits down together. In tribal times (of course there are still tribes today) the cooking of a slaughtered animal or cultivated vegetables brought the group together to share ideas and feelings. Think about it these days; when you want to take someone out for a romantic date, meet business colleagues, get together with old friends and acquaintances, we go out for a bite to eat. What is it about sharing some food that puts us in such a relaxed and communicable state? Could it simply be science, and the fact that if you are tense when you eat, the food doesn’t digest as well? Or, could it have some psychological basis having to do with the idea that you are sharing some life-giving sustenance with your fellow species instead of warring over it? Subconsciously do we recognize the facts that we will be able to live another day as well as sew healthy seeds for future generations?

Think of all the problems in the world today. Maybe if we all got together for a feast we could work out some practical solutions, say while sipping on coconut milk, or chewing on a loaf of bread. The current (14th) Dalai Lama is quoted as having said, “I sometimes think that the act of bringing food is one of the basic roots of all relationships.”

There is also the idea of food as being a medium for the transferal of emotional energy. I am currently living with a friend who is very adept in the kitchen. He uses high quality ingredients and professional techniques, but he also follows the belief that what mood you are in, the amount of effort and awareness you give the cooking process, and the love and gratitude that you feel for the ability to eat is imperative to making a good meal. I have read in a famous Hari Krishna cookbook as well as Taoist teachings how the actual emotions that the cook feels when making a meal is transmitted into the food via chi energy. Feelings and food are both forms of energy. Native Americans believe that all thoughts and emotions are ‘alive’.

You may have seen the recent film, ‘What the bleep do we know?’ Read about it at whatthebleep.com. In this film world-renowned scientists discuss the idea that all thoughts and emotions are actually physically material in the sense that they are produced by chemicals and are transmitted in electrical forms. Therefore, a happy chef truly spreads happiness by enjoying the preparation of a meal.

So, next time you sit down to a meal with friends or family, or cook for guests, remember the significance of this often undervalued experience. For hundreds of thousands of years our distant relatives’ whole way of social life was based around the acquisition and sharing of food. It is often the main time to communicate to the ones you hold most dearly, so please don’t take it for granted or think that just because it is necessary for survival that there aren’t any meaningful and mysterious aspects to the experience. Relating to each other is one of the most important elements in a social creature’s existence; the meal is a time and place for relationships to sprout and grow. That’s just some of the power of the meal.

About the author:
Jesse S. Somer
M6.Net
http://www.m6.net
Jesse S. Somer is a creature that eats a little bit too much food at times, and needs to share more meals with other organisms that he loves.

The Lowdown On Barbeque

2008-02-27T01:50:00.001-08:00

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

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

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

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

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

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

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

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.

The History of Coffee

2008-02-27T01:49:00.002-08:00

Who would have thought that a berry that was discovered by a herd of goats would be the single most important ingredient in the world’s most popular drink? Legend has it that back in 850AD, a goat herder noticed his herd was full of energy and eating berries he had never noticed. Since the goats seemed to have such a reaction, the herder decided to give it a try! The berries also gave him a burst of energy and he began to feel very happy. Thus, the beginning of the journey for what is now known as coffee!

Actually, the story of the goat herder isn’t the only legend surrounding this discovery. It is also said that an Arabian man was banished to the deserts with his followers to die of starvation. His men became very desperate for nourishment and before long, they were boiling and eating the product of an unknown tree. The broth that was produced by this unknown substance saved the lives of the men! In the nearest town, Mocha, many took their survival to be a religious sign. Because of the discovery, the drink was then named Mocha.

No matter which story you gravitate to, the bottom line is the same: the berries (actually, the seed of the berry) gave energy and zest to all that would consume it! From it’s earliest beginnings, coffee was thought of as a delicacy and any recipes floating around were considered to be a closely guarded secret!

As time passed, the very first coffee trees were harvested around 1100, in the Arabian Peninsula. The coffee drink became a staple of many early civilizations. In the year 1453, There was a law in Turkey that said that a woman could divorce her husband if he didn’t supply her with a daily supply of coffee!

The very first known coffee shop was established in Constantinople around the year of 1475 and since that initial introduction to the general public, coffee has pretty much taken over the world! Between 1600-1700, there were many advancements, including the world’s first coffee house and the beginnings of commercial production (made by the Dutch). By the middle 1700’s, there were about 2000 coffee shops in Venice, alone!

The first prototype of an espresso machine (made in Italy) was unveiled in the early 1800’s. In the early 1900’s, the first drip coffee machine was invented, making the coffee making process a little less daunting! The automatic espresso maker began its journey in the 1930’s.

By the late 1900’s, coffee became the most popular beverage in the world! The coffee is harvested in many countries, including: Africa, Ethiopia, Brazil, North America, Italy and even Turkey. This kind of crop can also be easily grown and exported by many third world countries, as well. Made to tempt even the pickiest palate, coffee has evolved to include hundreds of flavors and varying grades and prices.

About the author:
C V is an author, providing info on all types of coffee machines, coffee gift baskets, personalized coffee mugs and the best gourmet coffee . Find coffee maker reviews and ratings . http://www.coffee-makers-n-espresso-machines.com

The History of Chocolate is a Record with Centuries of Appreciation

2008-02-27T01:49:00.001-08:00

The history of chocolate doesn't mention the delicious confectionery's source until the ancient Mayan and Aztec cultures came upon and recognized the value of the cacao plant. Chocolate makers used the products of the plant for currency and units of calculation. The first cocoa plantations were said to have been in northern South America where the Mayans migrated in about 600 AD.

Christopher Columbus reportedly brought the valuable beans back to King Ferdinand after his fourth visit to the New World. These beans and their value were overlooked at the time in the shadow of numerous other treasures Columbus had found.

The first notable recognition of chocolate was when Spanish explorer Hernando Cortez attended the court of Emperor Montezuma of Mexico. Cortez brought the treasured chocolate back to the royal court of King Charles the Fifth. The King had Monks that were hidden away in Spanish monasteries process the cocoa beans and was able to keep chocolate a secret for almost a century. This created a profitable industry for Spain who then proceeded to plant cocoa trees in its overseas colonies.

Finally, an Italian traveler by the name of Antonio Carletti came upon the valuable chocolate and introduced it to other parts of Europe. The first chocolate house was reported to have been opened in 1657 in London by a Frenchman. Chocolate was considered to be a beverage strictly for the upper class and was priced accordingly.

Chocolate didn’t make its way to the United States until 1765 when it was introduced by Irish chocolate-maker John Hanan who imported cocoa beans from the West Indies into Massachusetts, and refined them with the help of an American Dr. James Baker. Together they set up America’s first chocolate mill and by 1780 were making the now famous Baker’s ® chocolate.

The Dutch came up with the cocoa press which simplified the process of making chocolate and lowered the price making it more accessible to everyone. Not long after Joseph Fry and Son made a discovery by adding back in some of the cocoa butter removed in processing as well as sugar. They were left with a paste that could be molded and voila, the chocolate bar was born. That was in 1859. From there chocolate production just got tastier, better and became one of the most popular gifts for any occasion. (see: http://www.a1-food-gifts.com/gourmet-chocolate.htm )

About the author:
Nicole Martins is a contributing author and publisher to http://www.a1-food-gifts.coman online buyer’s guide for sending unique food gifts.

The Health Benefits Of Drinking Water

2008-02-27T01:48:00.000-08:00

s Bottled Drinking Water Healthier Than Filtered Tap Water?
Water is a key ingredient in a healthy diet and lifestyle. There are many health benefits of drinking water. It helps flush impurities and toxins out of our systems. It aids in the delivery of oxygen and nutrients. In fact, nearly every system in our bodies relies on water for proper functioning. But what if your water is unhealthy?

In past decades, concerns about tap water and its impact on overall health led some people to turn to bottled drinking water instead. In those days, there were few choices. You could pay to have a company deliver large bulky plastic bottles of water for the water cooler. Or you could purchase gallon jugs of distilled or “drinking water” at the grocery store.

In recent years, there has been an explosion in the number of different bottled waters available, with big distributors such as Coke and Pepsi jumping on the bandwagon. But are bottled drinking waters like Coke’s Dasani brand, Pepsi’s Aquafina, or Wal-Mart’s store brand really any healthier than your tap water? Or would you be better off with a drinking water filtration system?

As we’ve learned more about the water we drink, the technology behind drinking water filters and purification systems has improved dramatically. There are filters to remove impurities, chemicals, heavy metals, bacteria and most every contaminant you can think of. With the right size and filter combination for your specific home, your water can be exceptionally pure and healthy.

Cost Comparison
Drinking water filtration systems have also become more affordable and easy to use. Although the initial cost of a whole house system usually runs several hundred dollars, that cost is often less than $100 each year if spread out over the life of the system.

There may be additional expenses to replace carbon filters, membranes in reverse osmosis drinking water filtration system, or lamps in an ultraviolet light water treatment device. These expenses can add another $100 or so to the annual costs of operating drinking water filters and purification systems.

While some people may hesitate to spend two or three hundred dollars each year for clean, safe drinking water, they are probably paying more for bottled drinking water. Calculations show that at a price of $1 to $4 per gallon, bottled or delivered water costs an average of $400 each year, especially if you purchase individual bottles. And that doesn’t take into consideration the gas needed to drive to the store or the environmental impact of all the empty plastic bottles.

Health Aspects
Many people who choose bottled drinking water understand that it is more expensive, but are willing to pay the extra money because they feel bottled water is safer and healthier than filtered drinking water. After all, bottled water is often marketed as “natural spring water” or “pure glacier water.”

In reality, few bottled waters come from natural springs, and most of them use municipal tap water. The companies are able to get away with this false marketing because the regulations and standards for bottle drinking water are less stringent than those for residential drinking sources.

Bottled water quality is regulated by the Food and Drug Administration (FDA), while drinking water systems are typically regulated by State regulations or the Environmental Protection Agency (EPA). This doesn’t mean that the FDA isn’t doing their job. It’s just that the rules for bottled water only require it to be as good as tap water, not better.

In addition, the FDA regulations only apply to bottled drinking water that is transported across state lines. If a company sells their bottled drinking water in the same state where it was bottled, the federal regulations don’t apply. The result is that many bottled waters are not any healthier than filtered water, and in fact some are less pure.

This was demonstrated in a study conducted in 1999 by the Natural Resources Defense Council. They tested over 100 brands of bottled drinking water and found that about 1/3 of the waters contained contamination in the form of chemicals, bacteria, and arsenic. The study also found that up to 40% of bottled drinking waters come from a city water system.

How To Tell If Your Water Is Healthy
So how do you tell if the water you’re drinking is healthy? With tap water, it’s relatively easy. If you water comes from a municipal source, the suppliers are required by law to provide annual water quality reports. If you have a well, you can have an authorized lab test your water. It may cost $100 or more, but it’s a small price to pay for peace of mind. Or you can purchase a kit and test it yourself, although the results are not as conclusive or reliable.

When it comes to bottled drinking water, it can be more difficult to know what you’re getting. Start by checking the label or the bottle cap. Some may tell you that the water comes from a municipal source or “community water system," which means tap water.

If the label doesn’t give any information, you can call the bottler and ask. But don’t be surprised if you get the run around and are transferred to several different departments. Some states have a bottled water program that tracks bottled drinking water and can tell you the origin of the source water as well as other information.

Safe and healthy drinking water has become big business. Thousands of companies are vying for your hard earned cash, and some are not always honest about what their products offer. The initial investment for a home drinking water filtration system can seem expensive at first, but over time, it is usually less expensive than bottled drinking water. And with a water filter, you at least know where the water you drink came from and how it was treated.

Before going out and spending your hard earned money for bottled drinking water that may be no better than your own tap water, it’s a good idea to do some research. You’re likely to decide that a drinking water filtration system and/or purifier is the healthier choice and provides the best value as well.

About the author:
About the Author:

C.J. Gustafson is a successful writer for
http://www.water-filters-n-purifiers.com, providingconsumer information on

water purification systems such as whole house

The Greatness Of Gumbo

2008-02-27T01:47:00.000-08:00

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

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

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

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

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

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

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

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

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

The easy bake oven grows up..

2008-02-27T01:46:00.000-08:00

Do you remember the Easy Bake Oven of the 70s? My oldest sister had one. I used to gaze longingly as she brought out her Oven, stirred the mix, popped the little pan into the Oven and ceremoniously placed the finished product on the table. Oh, how I wished that were mine! Unfortunately, I never got to experience the thrill of making my own Easy Bake Cake – as daughter 3 of 3, by the time I was old enough the Oven was long gone, never to be replaced.

Ah, but recently I discovered how to fulfill my Easy Bake Oven dream without actually buying one. How, you ask with bated breath? All I need is my microwave oven!

Now don’t be disappointed. I know most of you only use your microwave for defrosting and reheating. But, add a Greeting Cake from The Greeting Cake Company, LLC and your microwave really is the Easy Bake Oven reincarnated.

I discovered this on Father’s Day 2005, when my 6- and 3-year-old daughters decided to make a Greeting Cake for my husband. We had a Greeting Cake kit from Anita DeFrank of http://www.EasyBakeGreetings.com . The girls loved it because every thing was just their size. Our kit came in a clear 4” round microwavable container and included instructions, white cake mix, chocolate frosting mix, a cute little spoon (a la Baskin Robbins), a small mixing container, sprinkles, a candle and confetti! The cover label had a smiley sun and “Have A Nice Day!” on it; had I thought of it advance, I would have gotten a “Happy Father’s Day” label instead.

In less than 10 minutes, we were done. (Total duration will vary depending on how many sprinkles stick to little hands and need to be licked off one by one.) We presented Daddy with his very own cake, song and all. Daddy is a dessert connoisseur and so we waited expectantly for his review…thumbs up! Hurray for us!!

If you, too, always wanted an Easy Bake Oven or are nostalgic for the one you used to have, get yourself a Greeting Cake kit from http://www.EasyBakeGreetings.com . Share the experience with others by sending them their own Greeting Cake kit, choosing from a variety of greeting labels. As Anita’s website says, Why Send a Card When You Can Send a Cake!

About the author:
Melissa Domaloan Layden is the stay-at-home-mother of three and an Independent Consultant with Once Upon A Family. Visit her website at http://www.OhanaTreasures.net to discover the treasures that will help you create, celebrate and preserve family ties.

Soul Food

2008-02-27T01:44:00.000-08:00

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

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

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

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

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

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

About the author:

Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes.

Solving the 7 biggest mistakes in wholemeal bread making...

2008-02-26T05:38:00.002-08:00

Let’s face it EVERY cook makes mistakes (yes, even us professional bakers make boo boo’s).

I’m going to list here, the 7 most common whole wheat bread baking mistakes that you’re probably making, or might make if you’re not forewarned, and what you can do about them.

Whole Wheat Bread Baking Mistake 1

By far the most common bread baking mistake is when the salt is forgotten to be added to the whole wheat bread dough.

This results in very bland bread, and even effects the rising of the dough. Making your whole wheat bread flat on top.

The best solution for this is to use a post it note as a reminder to yourself, to add the salt to the whole wheat bread dough.

You can stick the post it note where ever you’re most likely to see it (fridge, recipe book, etc..)

Whole Wheat Bread Baking Mistake 2

The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling.

This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn’t forget things like this now and then?

But don’t fret, there is a solution: If the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves.

Separate and roll this dough into a few small balls of dough. Allow them to rise 20 minutes to 30 minutes on a small oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls.

Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top.

Another solution to help you keep from forgetting about your bread, is to use a timer which will beep loudly after the selected time period is up.

Using a timer can also help stop other whole wheat bread baking catastrophes from happening.

Whole Wheat Bread Baking Mistake 3

When you heat up your water to put your yeast in, it is easy to accidentally make the water a bit too hot. This mistake will kill the yeast and your bread will not rise

To correct this mistake I strongly recommend you invest in a cooking thermometer, to measure the temperature of the water with.

Whole Wheat Bread Baking Mistake 4

If the recipe you use makes too much dough for your family’s needs and you worry that the extra bread will grow stale before you use it, fear not.

It is perfectly safe to refrigerate unused dough for a few days and allow the whole wheat bread dough to finish it’s rising time once you get it out to use it.

You can use a ziploc bag or plastic wrap over bowls that contain your whole wheat bread dough, to store it in your fridge and still prevent oxidation.

Whole Wheat Bread Baking Mistake 5

Burned bread. Yup, nothing tastes worse than whole wheat bread which is black as charcoal.

To avoid this, be sure you follow baking times and temperatures strictly. And again use a timer to remind yourself when it’s time to remove your whole wheat bread from the oven.

Also remember that gas ovens and electric ovens vary in their temperatures. If you’re using an electric oven you should bake almost all pastries on 350 Fahrenheit.

Sometimes a recipe will call for you to start baking a loaf of bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time.

Whole Wheat Bread Baking Mistake 6

Mistakenly or purposefully using the wrong type of flour. If you are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread.

There are different recipes for all the different types of bread and they all use one specific flour for each recipe.

So don’t try any substitution hoping that by adding rye flour for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won’t.

Whole Wheat Bread Baking Mistake 7

Last but not least there is the problem of air bubbles (also called “pockets”) which create large holes inside the whole wheat bread, after it’s done baking.

The best solution for this is to pinch any such bubbles whenever you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble.

Now you are armed with the knowledge of the 7 most common whole wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.

So don’t let the bread mistake blues get you down ever again.

About the author:

Beth teaches recipes and baking so simply that ANYONE can follow her directions. Visit her website now to grab your FREE subscription to her baking & recipe tips newsletter at:

Several reasons to take acai . . .

2008-02-26T05:38:00.001-08:00

Acai (pronounced ah-sy-ee) is a berry grown mainly in South America that has a number of nutritional properties, and has even been known to prevent certain diseases. There are a number of reasons to take acai supplements or drink acai juice on a daily basis no matter what your health needs are; here are seven of the great qualities of acai juice that everyone should take advantage of.

Antioxidants

Antocianine, one of the main substances in the acai berry, is high in antioxidants like Vitamins C and E and helps the body fight of free radicals in the environment. Harmful substances in the air like smog, cigarette smoke, and even the damaging effects of the sun can be significantly reduced by drinking acai juice.

While there are a number of other fruit juices that fight off antioxidants, none of them come close to acai juice. Acai berries are up to six times more potent than noni juice or mangosteen, so a daily intake of acai could protect you from contracting colds or the flu, as well as give your skin a healthy glow.

Calcium

Acai has a significant amount of calcium, which can help prevent osteoporosis, especially in women. Calcium helps to strengthen the bones and prevent fractures, especially in the hip, spine, and wrist, and in addition with the right diet filled with other calcium-rich foods and Vitamin D, osteoporosis can also be effectively treated.

In addition to osteoporosis prevention, women with extreme menstrual pain can also benefit from acai juice. Calcium-rich foods tend to coat the lining of the stomach and uterus, and reduce the pain that comes from cramps and bloating.

Helping to develop healthy teeth and gums is also another characteristic of calcium. For a whiter smile and stronger teeth, as well as the prevention of gingivitis as well as other gum diseases, try adding a serving of acai juice or powder to your normal dental care routine.

Lower Cholesterol Levels

Acai berries can help to lower cholesterol levels due to their high fiber content. The high fiber in content can also help to prevent colon cancer, since the fiber in the acai berry helps to move substances through the digestive track and arteries. The berries contain Omega-3 fatty acids as well, another substance that lowers cholesterol. Omega-3 fatty acids can also improve the health of your skin because it improves circulation and increase the level of protein in the body.

Macro minerals

Macro minerals are necessary minerals that are found in both foods and supplements. Most people need high amounts of these minerals, so acai juice is one of the easiest ways to make sure that you get the necessary amount of macro minerals per day. Potassium, sulfur, magnesium and phosphorous are some of the main macro minerals that people don't get enough of. Sulfur can help to improve acne, magnesium can help women with menopausal complications, and potassium has been known to improve heart health.

Low glycemic index

Another benefit of acai is its low glycemic index. The glycemic index is the ranking of carbohydrates based on their effect on blood glucose or blood sugar levels. The quicker carbohydrates break down during digestion, the higher the glycemic index. Carbohydrates that breakdown slowly, releasing glucose gradually into the blood stream, have low glycemic index. Foods that are low in glycemic levels are slow to digest and be absorbed into the body's bloodstream and cause the body's blood sugar and insulin levels to rise slowly. Low glycemic Index diets have been shown to improve both glucose and lipid levels in diabetic individuals. They also have benefits for weight control because they help control appetite and delay hunger. Low glycemic levels can also help individuals who are trying to lose weight, since it keeps you fuller longer, and can even prolong physical strength and endurance.

Increased energy

Because of the acai berries ability to help fight off diseases and sicknesses due to its high level of antioxidants, a higher energy level can be attained by drinking acai juice every day. High antioxidant levels boost the immune system, and people have reported having boundless energy and endurance as a result of taking an acai supplement daily. This is also due to the high content of vitamins and minerals in acai, which can help to maintain a healthy diet by providing part of the daily allowance of certain vitamins. Acai juice constitutes a serving of fruit, so the more you consume, the more your body will be cleansed and able to run properly, and fatigue will be eliminated over time.

High celadrin levels

Even if you exercise regularly and eat well, you may still experience the effects of aging and constant physical activity. This can have an affect on your bones and organs over time, and acai berry can help to regulate your stress levels, and even to repair your body.

Celadrin, a natural anti-inflammatory compound of fatty acids that is derived from bovine tallow oil, has been known to promote healthy joint function by lubricating the membranes that cushions joints and bones. Glucosamine, a substance that works well with celadrin and is also found in acai, helps to build healthy cartilage in the body.

Once you decide to take acai on a regular basis, be sure to talk your doctor about your new diet choices to discuss ways to maximize the benefits of acai in your diet. Making certain improvements to your eating habits, exercising regularly, and taking certain prescribed medication as instructed can all help to make acai one of your best dietary choices.

About the author:

Todd Levering is the publisher of a website that provides no-nonsense information about the acai berry. To get more info about acai berry research and products that are made with the acai fruit, visit

Save on food - Ten ways

2008-02-26T05:37:00.001-08:00

To save on food, be an opportunist. Buy what you like, but buy on sale. Do you need oranges every day? Buy them when they're cheap, then buy grapefruit or orange juice when it's on sale. Opportunism is the key to low-cost living in general. You get everything you like, and lots of variety, because everything goes on sale once in a while. Here are ten more ways to get cheap food.

1. Stock up during sales. We recently bought 20 or 30 cans of tomato paste on sale for 10 cents per can. That's cheap food. You can do this with all non-perishables.

2. Try store brands. Some are as good as name brands and some aren't, but all are cheaper. Test them, maybe without telling the kids.

3. Buy fruits and vegetables in season. They are at their highest quality at the point where the price is the lowest.

4. Garden. Gardening can be a great way to stay in shape, and can help you save on food as well.

5. Fruit trees. Even if you don't like to garden, you can have a fruit tree or two that take care of themselves. We love to snack on the grapes and peaches that grow behind the house.

6. Double coupon deals. If a store near you doubles the value of your coupons, buy the smallest size of the coupon item. A doubled 50 cent coupon saves you $1 off a $2 package of toilet paper, but the $1 package is free.

7. Buy by pound or piece. Buy the large pieces of produce when priced by the piece, and you'll get more for the same price. Conversely, buy small pieces when priced by the pound. If you get four bananas for the price of two large ones, you'll still only eat one at a time, right?

8. Plan your shopping. Saving on your grocery bill isn't just about cheap food. It's also about not buying things you don't need on impulse.

9. Use a small cart. If you can't carry too much, you'll buy less.

10. Never shop for food when hungry. Eat a meal first and you'll save on food you don't buy. This simple idea has saved us a lot.

About the author:

Steve Gillman has been studying every aspect of money for thirty years. You can find more money saving tips and useful information on his website;

Regional cusine - As American as apple pie!

2008-02-26T05:36:00.000-08:00

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

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

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

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

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

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

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

About the author:

This article provided courtesy of

Raise your glass to the best wine ...

2008-02-26T05:35:00.000-08:00

Are you looking for some of the best wine of the month gifts? We have taken out all the hard work and done your research for you. See our Wine Gifts page (http://www.gourmet-food-gifts.com/wine-gifts.htm) for our suggestions, but here’s a little information you need before buying any wine of the month gifts.

First, you need to decide your budget. If it’s small, that’s not a problem. There are so many choices when it comes to wine gifts: number of months, number of wines, color of wines, regions and so on that anyone can afford to give a wine of the month gift. You don’t have to go with 12 months – month to month, 3 months, 6 months are also available.

You can also opt for wine clubs that send wine and gourmet food every month. These are of course slightly more expensive, but in my opinion you shouldn’t have to drink your wine without anything to compliment it. A great thing about joining a wine club also is that there’s usually an extra discount on other purchases you make. Yes, it’s not the cheapest gift to give, but if you know a wine lover, a wine of the month gift can be the best gift they ever get!

About the author:

Tara Pearce is the webmaster and author of all content at If you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find!

Perfect pot coffee . . .

2008-02-26T05:34:00.000-08:00

I had the pleasure of trying two flavors of Gabby Goodies Perfect Pot Coffee from Patty King (http://www.mygabbygoodies.biz/501). They are called perfect pots because the packages contain the perfect amount of coffee for one pot. Of course, you can adjust the amount of coffee or water to meet your preference.

When I opened the package, the sweet smell of flavored coffee filled the room. The Cookies and Cream flavor is rich, with a nice aftertaste of cookies (without all of the calories!) The Almond Amaretto has a wonderful almond fragrance and a taste to match. I can imagine it would be great iced with some milk and maybe even a splash of Amaretto liqueur. Some flavored coffees I’ve tried smell good, but the flavor doesn’t make it through the brewing. If you like flavored coffee, I recommend trying Perfect Pot coffee from Gabby Goodies. The 2 oz. foil packets come in 19 flavors and some are available in decaf.

Gabby Goodies offers a whole range of gourmet goodies including coffee, tea, cocoa, cookies, mixes and dips. Browse around Patty’s site at http://www.mygabbygoodies.biz/501 to take in the full line of products.

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Reviewed by Shannon Barnard. Shannon is the owner of K9 Bytes, Inc. She makes gifts for pets and pet lovers including handcrafted dog and cat collars, leashes and treats. Visit her online at: http://www.k9bytesgifts.com

About the author:

Shannon is the owner of K9 Bytes, Inc. She makes gifts for pets and pet lovers including handcrafted dog and cat collars, leashes and treats. Visit her online at:

Planning a spectacular christmas party . . .

2008-02-26T05:33:00.002-08:00

The holiday season is typically filled with large fancy parties, small intimate gatherings, and extravagant dinner parties. Planning your own Christmas party can seem like you’re competing with hundreds of other festive events during this time, but by adding special touches to every aspect of your party, its sure to be a success.

Magical Themes

A great party starts with a great theme. You may be thinking that your party theme is a given since it is Christmas time. But take it one step further and you’ll end up with a fabulous Christmas party that will be the talk of the town. Some theme ideas include:

- Black tie dinner party

- Winter wonderland

- Sophisticated cocktail party

- Casual fireside party

These party themes are easy to put together and aren’t too far from the feel of the season to seem out of place as a Christmas party. People love to get dolled up around this time and so costume parties may be a little out of place. Each of your party themes should tie into all aspects of your party including any decorations, invitations, and even food. Choosing a theme may seem difficult at first but once you get started on planning your party it will make the entire process seem easier.

Sending out party invitations is a great way to get your guests excited about the party. Most people are invited to at least several parties during the holiday season, and invitations can help set your party apart. Your invitations don’t need to be too extravagant to make an impression on the recipients. Just be sure to include all pertinent information that your guests will need to know.

Invitations can be sent in a number of ways. While custom made invitations certainly will have the most impact on your guests, you don’t want to spend your entire party budget on invitations either. Making your own invitations might seem like a lot of work but it can actually be quite simple. You can download invitation templates from the Internet and create your own personalized invitations that will really wow your guests. You can add color pictures to these templates that will look like a professional created them.

Another invitation option is to send electronic invitations. There are several websites that offer invitations services complete with an online RSVP function that makes it easy to check who is coming to the party. You can add festive music and animation to your invitations. Guests will love getting these creative invites in their inbox. Make sure that you contact guests via telephone if they haven’t responded by your RSVP date. Some people don’t check their email often.

Party Decorations

Your house is probably already decorated for the Christmas season with a beautiful tree, garland, and other festive embellishments. Some people don’t put their trees and decorations up until later in December, but if you’re having a party you should have everything up by then. Guests love to check out how you’ve decorated your tree and it puts them in an eggnog kind of mood.

If you’re having a theme party you may want to put up a few extra decorations. For instance, a winter wonderland theme might include some silver snowflakes hanging from the ceiling as well as sparkles and confetti placed on the tables. This adds a little bit of magic to your party space and guests will love the extra effort you have gone to.

To Dress Up or Not to Dress Up

Most people love an excuse to get dressed up in fancy cocktail dress or suit. Christmas is the perfect time to have your friends get all dolled up for an evening in. However, you should take your friend’s personalities into consideration. Christmas parties don’t necessarily have to mean wearing your nicest party dress; a simple fireside eggnog party is just as fun. If you have a fireplace, get a roaring fire going before your guests arrive and hand them a glass of fresh homemade eggnog as they walk through the door. This is a great way to enjoy some time with the people you love.

If you do decide to have guests dress up for your party, be clear about this on your party invitations. Tell your guests whether to wear black tie or a cocktail dress so they know what to arrive in. Make sure your decorations tie into the fancy dress theme with low lighting and little clutter. Serve up cocktails in fancy barware to add to the sophisticated atmosphere.

Culinary Delights

Serving food at your party is a must. Make sure your party food goes along with the theme and the season. Unless you’re having a dinner party, entrees aren’t necessary. Simple appetizers that guests can either eat with their hands or with one utensil are best. You’ll probably have limited seating so you don’t want anything too difficult to eat. A fancy cocktail party should have equally fancy appetizers and dips. A casual get together might serve veggie plates, hot seafood dips, and chips. And don’t forget the Christmas cookies at any type of party.

You’ll probably want to serve some drinks at your party as well. Eggnog is a traditional Christmas drink that is always a favorite. Making your own may take a bit of work but it will taste divine. Serving up some other festive drinks is a good idea as well since many people don’t care for eggnog. A fun idea is a peppermint martini complete with a candy cane for garnish. You should also have several non-alcoholic drinks for designated drivers and those who prefer to stay dry.

Your Christmas party will be a success if you focus on the little details such as invitations that many other party planners forgo. Plan your party well in advance and send invitations out approximately one month before the date. This will ensure you’ve got plenty of time to plan and guests will reserve the day of your party before all the other impromptu parties start popping up. Spread some Christmas cheer and celebrate the season with those close to you.

About the author:

John Lenaghan writes about party planning and other tips for the Party Ideas 4u website, where he provides valuable tips and advice about Christmas party ideas, birthday party ideas and other party planning topics.

Pesticides - Can we avoid them?

2008-02-26T05:33:00.001-08:00

Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption

We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!

Even if the most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Even the minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.

Education is the key. Knowing which produce contain more pollutants can help us make the right choices, avoiding the most contaminated fruits and vegetables and eating the least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bit the eating practices can lower considerably the ingestion of pesticides.

The results of an investigation on pesticides in produce by the USDA Pesticide Data Program, show that fruits topped the list of the consistently most contaminated produce, with eight of the 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.

You don’t like broccoli? Too bad because they are among those least contaminated. In fact the 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.

Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by the USDA PDP are “prepared emulating the practices of the average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.

Washing before consuming is highly recommended because helps decrease the pesticide residues present on the surface of the vegetables, but the majorities of pollutants are absorbed into the plant and can’t be just washed away. Some pesticides are specifically created to stick to the surface of the crops and they don’t come out by washing. Peeling can help eliminating some of the chemicals but not all, and a lot of important substances will be discarded with the skin.

So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on the other hand we have to reduce as much a possible the intake of pesticides. What to do if you are unconvinced by the claims of the chemical companies that certain levels of pesticides are not dangerous?

We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of the produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.

Anna Maria Volpi

About the author:

© 2005
Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria’s website for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter. Permission is granted for this article to reprint, distribute, use for ezine, newsletter, website, as long as no changes are made and the copyright, resource box, and active link to her website are included. Please inform Anna Maria if you use of this article: anna@annamariavolpi.com

Pasta recipes, the very best in Italian cusine

2008-02-26T05:31:00.000-08:00

These pasta recipes are excellent for dinners or parties.

In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less than 30 minutes.

So, here we go…

Lemon Tuna Pasta

4 tsp Butter

18 Black olives, pitted & sliced

1 tsp Oil; olive

2 can Tuna; chunk, drained

4 large Garlic cloves, chopped

Pasta; penne, cooked and drained

1/8 cup Lemon juice

4 tsp Butter (add at end)

3 tsp Capers, drained

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.

Tomato Soup with Pasta

3 tbsp Olive oil

1/2 tsp Black pepper

1 small Onion, chopped

1 tsp Basil

1 lb Tomatoes, chopped

3 pt Stock

1 Carrot, sliced

1 cup Small pasta / broken vermicelli

1 Celery stick, sliced

1 tbsp Chopped parsley

1 tsp Salt

Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix well with the oil. Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley.

Both Pasta Recipes yield 4 servings

If you are concerned about your health and think that the above pasta recipes are too rich in calories, here is one recipe that I’m sure you’ll love…

Broccoli-Pasta Toss

2 cups Broccoli flowerets

3 tbsp Parmesan cheese, grated

4 oz Fettuccine, broken up

1 tsp Sesame seed, toasted

1 tbsp Oil, cooking

1/8 tsp Garlic powder

In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. 4 servings.

PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium.

**MUST TRY** Recipes: http://www.easy-recipes-secrets.com/cold-pasta-salad-recipes.html and http://www.easy-recipes-secrets.com/easy-chicken-recipes.html

Copyright 2005

About the author:

Jonathan loves eating! If you are like him, then you definitely need to visit – The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!

**IMPORTANT**: You may use this article on your website but you are **NOT** granted permission to modify any part of its content and all the links should be kept active!

Oranges, Tangerines and Grapefruit . . .

2008-02-25T05:15:00.000-08:00

Do you know an espresso drinker that you want to get a gift for? Perhaps you’d like to get yourself some gourmet espresso. Well, buying gourmet espresso coffee gifts is easier than ever. With more and more stores online selling gourmet espresso at fantastic prices with cheap shipping, everyone can afford it now. We recommend 3 of the best merchants online on our Coffee and Tea Gifts page (http://www.gourmet-food-gifts.com/coffee-and-tea-gifts.htm), you just need to scroll to the bottom and start shopping.

Here’s a little bit of information on what you can expect to find. There are quite a few choices when it comes to espresso. You can buy whole beans or ground coffee, but if you’re not sure if your friend has a coffee grinder, either pick one up at the same time (2 of the 3 merchants we recommend sell them) or go with ground coffee beans. Most people like the amount of caffeine in espresso (myself included) and not just the taste. But for those of us who can’t have too much caffeine for health reasons, you can also get decaffeinated espresso.

You can also purchase espresso pods. Before doing so though, carefully check if your machine will accept espresso pods. What is a pod you ask? It looks almost identical to a tea bag, perhaps slightly larger and acts in the same way as a teabag. It’s mess-free, unlike using a filter and loose coffee and ensures the same great taste for every cup. It’s much easier to use, but also slightly more expensive.

Whatever you choose, have fun with it. There are so many brands to choose from, you might want to try them all to find the perfect coffee for you. Happy shopping!

About the author:

Tara Pearce is the webmaster and author of all content at If you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find!

Old fashioned tomatoes . . .

2008-02-25T05:14:00.000-08:00

Raw vegetables are dangerous and must be thoroughly fried, steamed, and boiled into submission. So thought our ancestors. The original sin of a recalcitrant vegetable was of course lessened by heat, but the conscientious nineteenth-century cook continued to boil it long after it had sogged into a jelly-like mass, just in case some evil remained.

In the nineteenth century an hour’s cooking barely sufficed for cabbage and for corn on the cob. They did not fix broccoli at all, and I can understand why. I have tried to imagine broccoli after an hour of cooking, but the mind rares back and refuses even to approach the sheer horror.

Which reminds me of an event in the summer of 1956, when my classmate Patsy Sutherland and I lived with Grandpa Hess while we went to business college in Missoula, Montana. Grandpa was a crusty old widower, set in his own way of housekeeping, but he tried to be gracious. In midsummer he bought a whole crate of tomatoes. Luscious, red, ripe tomatoes. They sat in the cellarway for two days, and each time Patsy and I passed them our mouths watered. Each evening we thought he’d invite us to have a tomato or two, but he didn’t. When we arrived home on the third evening, he said, “Girls! I fixed the tomatoes today. Help yourselves!”

He had stewed every last one of them.

Some of those old tomato recipes are good, though. The originator of Tomatoes Maryland probably had an old-fashioned wood stove that could gently simmer something all afternoon on a back burner or in the oven. Which means this was most likely a fall or winter dish rather than a summer one, as people let the cookstove fire go out on summer afternoons.

TOMATOES MARYLAND

Break into bits 2 slices of stale bread. Add to 4 cups canned or fresh tomatoes, peeled and quartered, with half an onion, chopped, and about 2/3 cup brown sugar. Salt lightly.

Bring the mixture to a boil and simmer gently for 3 hours, stirring occasionally.

My notes say, “It does need three hours to cook, even with the pan lid off most of the time. Perhaps some of the thin tomato juices could be poured off at the beginning, shortening the cooking time.”

Tomatoes Maryland is the kind of sweet side dish American cooks like to serve with chicken or pork. I was going to say, “cooks from regions other than the Northeast.” Then I remembered applesauce with pork, cranberry sauce with turkey, mint jelly with lamb, and baked beans with salt pork. Not to mention pancakes and syrup with sausages cuddled up close. And mincemeat pie, that ultimate mixture of meat and sweet. (And, yes, real mincemeat, as opposed to a packaged mix, does contain meat.)

I will add that some people of Grandpa’s generation did eat diced raw garden tomatoes for breakfast, just as one would eat strawberries, with sugar and cream. You see, it was safe to eat them raw with sugar and cream, because the tomatoes then ceased to be a vegetable and became a fruit.

And actually those old-time breakfasters were right. Fresh vine-ripened tomatoes are good with sugar and cream. Let’s face it, most things are good with sugar and cream. And of course tomatoes really are a fruit.

About the author:

Go STEAMIN’ DOWN THE TRACKS WITH VIOLA HOCKENBERRY, a storytelling cookbook -- and find Montana country cooking, nostalgic stories, and gift ideas -- at Janette Blackwell’s Food and Fiction, Or visit her Delightful Food Directory,

Must haves for any home chef . .

2008-02-25T05:13:00.000-08:00

With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.

Mixing Bowls

Make sure that you have a good, quality set of mixing bowls on hand – the bigger the better! Many dishes need to be beaten, blended or mixed. You’ll be glad you didn’t skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.

Pre-Seasoned Cookware

Cast iron skillets, pots and pans have long been a choice of the pros. But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don’t have to. You can buy cast iron cookware galore – already seasoned – so that you have no fuss and still get the same great benefits of those using simple cast iron. Lodge is a well known maker of pre-seasoned cookware and offers many different types of cast iron cookware. Be aware –soap nor dishwashers should be used for your prized possessions.

Specialty Measuring Spoons

If you’ve ever seen one of grandma’s old recipes refer to a pinch, smidgen or dash and have had to take a guess at the meaning (and hope you’re right) then you absolutely must grab a set of pinch, smidgen or dash measuring spoons. No more guessing or testing your interpretations on your guests (as fun as that may be). This set also makes a great conversation starter – especially at family gatherings where elder members may take you on a trip down memory lane.

First out Pie Spatula

What could possibly ruin the perfect homemade Dutch crumb apple pie? Having it fall apart while you try to get that first piece out of the pie dish. Well, here is a secret of the pros – use a first out pie spatula. You bake the spatula in with the pie. When the pie comes out of the oven and cools, you make the cuts and lift that first piece out in perfect appetizing condition!

Kitchen Companion Guide

Ever wonder how long you need to steam asparagus? Not sure how to stick a thermometer in a turkey? Never butterflied a pork chop before? For all the weird, rarely used information you may need, while preparing a feast, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and anything you may need to know while cooking any meal in any kitchen. For a complete guide that has gotten rave reviews, check out the Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients.

Many of the above items may not be featured at your local retail store, so you might want to find a local kitchen specialty store near you or do your shopping online. But, if you enjoy the art of cooking and want to be armed with the best tools possible, you now have a few more to add to your arsenal which will help you cook like the pros.

About the author:

Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools for those wishing to enter the trade.

Make wie like a pro . .

2008-02-25T05:12:00.000-08:00

Wine making is an easy, cost-efficient way to stock up on your favorite vintages. Although the wine-making process is fairly simple, it’s important to follow the steps carefully to ensure you don’t miss any elements. These steps will be crucial to the success of your batch.

Once you’ve decided to make a batch of wine, the first thing to consider is the equipment needed. The following is a list of the wine making equipment required to make a basic batch of red wine:

• Large nylon straining bag

• Cloth (any kind will do)

• Large pail (with a lid)

• Hydrometer

• Thermometer

• Acid titration kit

• Clear, bendable plastic tubing (a half inch in diameter)

• Two, one gallon glass jugs

• Corks

• Hand corker

• Fermentation lock and bung

• Wine bottles (between 5 and 7)

After you’ve assembled the necessary equipment, just follow these easy steps and you’ll produce a great batch of wine in practically no time at all:

1. Prepare the Produce – First, inspect the fruit to ensure the grapes are ripe and free of insects or other contaminants. Put the grapes in the straining bag and measure the sugar level using your hydrometer. A hydrometer can be purchased at any wine making store. The sugar density should be 22 ideally. Also, remember to remove the stems from all grapes in order to make your wine smoother and sweeter. Finish this step by transferring the ingredients into the jug.

2. Adjust the Juice – This is a crucial step in the wine-making process. You must measure the acid content using your titration kit. The ideal level is 6 to 7 grams per liter for red wine and 6.5 to 7.5 per liter for white wine. You’ll want to regulate the sugar level by measuring it with your hydrometer from time to time. Sugar levels should remain at 22 for both red and white wines. The fermentation should remain around 70-degrees-Fahrenheit for basic red wines. Abiding by these temperatures will ensure that the process goes smoothly.

3. Rack the Wine – Insert your clear plastic hose into the wine jug and attach it to the opening of the other (empty) sanitized jug. Siphon the wine from one jug to the other in order to keep the wine in a completely sanitized container. Next, fit the jug with a bung and fermentation lock. This step may take some time, but it’s important to be slow and careful so you don’t stir up the sediment. Let the wine sit for an extended period of time (some people choose to wait weeks or even months).

4. Bottle the Wine – Bottling your wine is the easy part. Simply siphon your wine from the jug into your wine bottles. Be sure to leave about 2-inches at the top of every bottle, otherwise it will cause overflow when the cork is inserted. To cork your wine bottles simply insert a cork into the hand corker, position the corker over the lever and insert.

5. Drink and Enjoy!

About the author:

Bill Kaplan spends most of his free time researching and practicing the art of beer brewing and wine making and serves as a contributing editor for the Beer Brewing and Wine Making website. The site offers information on making wine, various types of wine cabinets, the beer and wine forums and more.

Low fat salmon recipes . .

2008-02-25T05:11:00.000-08:00

Finding delicious has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.

This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.

For this recipe you will need:

2 pounds of salmon filets,
¾ cup of low or non-fat sour cream,
1/3 cup of low or non-fat mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-fat cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,
salt, pepper, and paprika to taste.

Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.

Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.

Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.

You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.

A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.

For this sauce you will need:

2 tablespoons of non-fat mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
¾ teaspoon of dill weed,
salt and pepper to taste.

Blend together all ingredients with a wire whisk and refrigerate until ready to serve.

About the author:

Hans loves seafood and is author of
http://www.steaks-guide.com/product-pages/seafood-recipes.htm">Seafood
Recipes at

Lets turn up the heat on cookware

2008-02-25T05:10:00.000-08:00

Here is the latest and accurate help regarding cookware.
When you are looking for proposals and help better-quality so it is important to know advice concerning cookware, ways of moderating the information offered to you.

Cookware at Shopping.com!
Find, compare and buy Kitchen and other Home and Garden products at Shopping.com. Read product reviews and compare prices with tax and shipping from thousands of online stores.

Now we'd like to give you some tips any guidance or tips that we think you should use when you are also conducting research offline.

Overstock.com - Cookware
Save up to 80% every day on Cookware and thousands of other products at Overstock.com and get low $2.95 shipping on most orders. aff

A good hint to track web site is to find the sites 'about' page.

All decent sites providing information on cookware, will nearly always have a 'contact', or an 'about', page which will list the people behind the site. The info should make known some indication regarding the owner's proficency and credentials. You can then arrive at a decision about the vendor's qualifications and experience to give recommendations about cookware.

About the author:
hugh campbell is the webmaster for

Japanese Cusine

2008-02-25T05:09:00.000-08:00

Tempura, sukiyaki, sashimi, sushi – even the words used to describe the most basic of Japanese dishes are exotic and beautiful. Japanese cuisine is easily one of the healthiest in the world, with its concentration on fresh fish, seafood, rice and vegetables. The pungent sauces and delicate flavors of fresh foods complement each other beautifully, and the methods of presentation turn even simple meals into beautiful events.

The Japanese have easily a dozen different names for rice, depending on how it is prepared and what it is served with. The most common meal is a rice bowl, a bowl of white rice served with various toppings or ingredients mixed in. So popular is it that the Rice Bowl has even made its way into the world of Western convenience foods alongside ramen noodles. Domburi is a bowl of rice topped with another food: domburi tendon, for instance, is rice topped with tempura and domburi gyudon is rice topped with beef. The Japanese adopted fried rice from the Chinese, and a century ago, when curry was first introduced, developed Kare Raisu, curry rice. It is now such a popular dish that there are many fast-food restaurants that serve several versions of it in take-away bowls.

Besides white rice served as a side dish, Japanese cuisine also features onigiri – rice balls wrapped in seaweed, often with a ‘surprise’ in the middle, and kayu, a thin gruel made of rice that resembles oatmeal.

As an island nation, it’s not surprising that seafood is featured in Japanese cuisine. Sushi and sashimi both are raw fish and seafood with various spices. Impeccably fresh fish is the secret to wonderful sashimi and sushi, served with wasabi and soya sauce. The Japanese love of beauty and simplicity turns slices and chunks of raw fish into miniature works of art. Fish sliced so thin that it’s transparent may be arranged on a platter in a delicate fan that alternates pink-fleshed salmon with paler slices of fish. Sushi is typically arranged to best display the colors and textures to their best advantage, turning the platter and plate into palettes for the artistry of the chef.

Traditionally, meat plays a minor role in the Japanese diet, though it has been taking a larger and larger role over the past fifty years as Japan becomes more westernized. Beef, chicken and pork may be served with several meals a week now. One of the more popular meat dishes is ‘yakitori’ – chicken grilled on a skewer and served with sauce. A typical quick lunch might include a skewer of yakitori and a rice bowl with sushi sauce.

In an interesting twist, Japan has imported dishes from other cuisines and ‘Japanized’ them, adopting them as part of their own cuisines. Korokke, for instance, are croquettes adopted from those introduced by the English last century. In Japan, the most common filling is a mixture of mashed potatoes and minced meat. Other Soshoyu – western dishes that have made their way into Japanese everyday cuisine include ‘omuraisu’, a rice omelet, and hambagau, the Japanized version of an American hamburger.

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Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes.

Italian cusine in the heart of Tuscany..

2008-02-25T05:07:00.000-08:00

When an American conjures up an idea of “Italian cuisine,” often what comes to mind is pasta, red sauce, and garlic bread. Pasta, no doubt, plays a large part in most traditional Italian regional cuisine, and few cultures know how to employ a tomato the way that Italians can. However, there are so many distinct styles and trademarks within the different regions of Italy that it is hard to lump together all Italian regional cuisine into one general type of cooking. In reality each region has a very distinct style and taste, and there is really no way to appreciate Italian regional cuisine without visiting restaurants and eateries all over the boot.

Tuscany is a region of Italy that takes up a small piece of the western coastline on the Tyrrhenian Sea. Since a large border of the Tuscan region is coastal, seafood plays a large role in the regional cuisine of Tuscany. A coveted destination for tourists, Tuscany is overflowing with cultural experiences, with roots stemming from the Renaissance. Florence, Pisa and the busy port of Livorno all lie within this modest region. Like it’s simple but beautiful landscape, Tuscan cooking keeps things simple. Tuscan bread, for example is a saltless crusted compliment to their judiciously spiced entrees.

While many people think of Italian cuisine as being very salty and filled with garlic, onion, and basil, Tuscan cuisine uses seasoning very sparingly to bring out the natural flavors of the vegetables, beans, and grains that make up their traditional regional cooking. Chefs of Tuscany are renowned for their rice dishes, and a fish or duck dish in Tuscany is often not complete without a risotto base. They also blend wine seamlessly into these dishes, evaporating the alcohol content and leaving the fruits to mingle with the grains and filled pastas that compliment the meat and fish entrees that bring the rich and famous from all over the world to Tuscany.

Along the coast, seafood plays an integral part of the cuisine. A trademark of the Tuscan coast is a soup called caccuccio. Caccuccio is a rich soup made from a tomato and fish base. The secret is to use many different types of fish, pureed bones and all directly into the base of the soup. This soup, served with a hearty Tuscan bread is filling enough to constitute an entire meal. While the coast of Tuscany is home to many a delicacy, it is the varied nature of the Tuscan landscape that provides such variety in the regional cuisine of Tuscany.

The cattle and boars that are particular to the region, for example, make for a taste that you cannot find anywhere else, in soups, grilled dishes, and hams. While Tuscany is responsible for only four percent of Italy’s overall olive oil production, Tuscan olive trees can live to be hundreds or even thousands of years old. So while each tree produces less of an oil yield than trees customarily found in other regions of Italy, the trees have a much more rich history. This simplicity grounded in a rich tradition is only appropriate for the Tuscan region.

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Italian cusine . . A trip to the island of sardinia

2008-02-25T05:06:00.000-08:00

The island of Sardinia perhaps most quickly conjures up the idea of sardines. A small island off of the western coast of Italy, it certainly incorporates seafood in to much of its regional cuisine. However, Sardinia has such a rich and various history that it bears little resemblance to the traditional idea of Italian cooking. Like many other Italian regional cuisines, Sardinia’s regional taste is often a surprise for a palette that is expecting red sauce and parmesan cheese to be the beginning and end of traditional Italian cooking. While it is a region of Italy, Sardinia’s history is shared with explorers of many European nations, such as Greece, France, and Spain. This diverse history of people shows in the traditions and culture of this isolated island destination.

While, being an island, seafood, especially shellfish, plays a large part in the regional cuisine of Sardinia, very few Sardinian meals do not incorporate lamb, a rich resource in the mountainous inland of the island of Sardinia. In addition to the lamb’s meat, a favorite of Sardinian chefs, very few meals are complete without the company of sheep’s milk and wild fennel. Stews and roasts are popular choices for the people of Sardinia. Looking at any Sardinian recipe, it is easy to see that the cuisine of this hilly island is a veritable stone soup of the many different cultures that have passed through the island over the years.

The seafood traditions of the Greek isles can be found in the mussel stews and roasted lobster dishes that keep the island’s fishermen busy. Malloreddus is a Sardinian pasta that can be found in many stews and pasta dishes accompanying chicken or rabbit basted in fennel or saffron. Malloreddus is a grooved pasta that very much resembles gnocchi in taste and texture, and is made of semolina flour and sometimes seasoned lightly with saffron, while most gnocchi is made with potato.

Stews are very popular in the regional cuisine of Sardinia, and even meat and poultry dishes are served in rich cooking sauces that could just as easily be served as soups. For this reason, accompanying a Sardinian entrée with a hearty crusted bread or a side of potatoes makes for a very filling meal. Pasta, in the traditional sense is not as large a part of Sardinian cooking as in other regions of Italy. The pastas of Sardinia are more commonly associated with Middle Eastern cuisine. Hearty grains and fusilli more commonly accompany the dishes of Sardinian regional cuisine, as opposed the lasagna, spaghetti or linguine that Americans more commonly associate with Italian cooking.

Between the diverse history of Sardinia’s people, from France to the Middle East, and the various different landscapes and resources that can be found throughout the island, it is hard to put Sardinian cuisine into one category. One thing is for sure though, while you will find many different types of food on the island of Sardinia, it is unlikely that you will find anything like it anywhere else in the world.

About the author:
Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes.

Is green teas good for me?

2008-02-25T05:05:00.002-08:00

Scientific studies show that green tea is good for you.

Tea began as a Chinese medicinal drink, and modern science proves just how green tea is good for you.

In traditional Chinese medicine, tea helps to clear the eyes and head, resolve excess phlegm, promote urination, relieve toxins, aid the digestion, and quench thirst. As with so many foods and medicines, the traditional Chinese medicinal thoughts are being proven scientifically in modern times. Today, there is ample evidence that tea is good for you as a daily tonic in the interest of preventing or treating a wide range of maladies, including: cancer, hypertension (high blood pressure), high cholesterol, premature aging, food poisoning, dental decay and bad breath, and even arthritis.

So, how is tea good for you?

¥ Tea is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.

¥ Green tea may be good for your waistline. In November, 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

Tea is good for your immune system:

¥ A Japanese report found that men who drank ten cups of green tea per day stayed cancer-free for three years longer than men who drank less than three cups a day (there are approximately 240 - 320 mg of polyphenols in three cups of green tea). Meanwhile, a study by Cleveland's Western Reserve University concluded that drinking four or more cups of green tea per day could help prevent rheumatoid arthritis, or reduce symptoms in individuals already suffering from the disease.

¥ Scientists at the Saitama Cancer Research Institute discovered that there were fewer recurrances of breast cancer, and the disease spread less quickly, in women with a history of drinking five cups or more of green tea daily.

Tea is good for your prevention and treatment of cancer:

¥ Scientists also discovered that EGCG from green tea can help to prevent metastasis, or the movement and spreading of cancer cells from one organ or tissue to the other by bloodstream or lymph. Cancer cells secrete special enzymes in order to enter and colonize tissues. Research shows that EGCG stops the secretion of these special enzymes.

¥ A case study that was done in China, reports that those women who drank green tea regularly had a 50% lower risk of developing esophageal cancer. Men showed less risk as well, but not as significant as women.

¥ Researchers from Sweden reported that green tea blocked the development of new blood vessels in the lungs. By blocking the development of new blood vessels in the lungs, tumors are less likely to grow and metastasize. Scientists believe that EGCG plays a significant rule in blocking the development of tumors. Similar results were achieved in breast cancer, colon cancer and melanoma studies. It is believed that drinking green tea for an extended period of time will help to prevent and might cure cancer naturally.

¥ The antioxidants found in tea--called catechins--may selectively inhibit the growth of cancer. In laboratory studies using animals, catechins scavenged oxidants before cell damage occurred, reduced the number and size of tumors, and inhibited the growth of cancer cells.National Cancer Institute researchers are investigating the therapeutic and preventive use of tea catechins against a variety of cancers.

¥ One Chinese study involving over 18,000 men found tea drinkers were about half as likely to develop stomach or esophageal cancer as men who drank little tea, even after adjusting for smoking and other health and diet factors.

¥ In the laboratory, studies have shown tea catechins act as powerful inhibitors of cancer growth in several ways: They scavenge oxidants before cell injuries occur, reduce the incidence and size of chemically induced tumors, and inhibit the growth of tumor cells. In studies of liver, skin and stomach cancer, chemically induced tumors were shown to decrease in size in mice that were fed green and black tea.

Tea is good for your teeth:

¥ Green tea is good for your teeth, the catechins prevent decay by killing the bacteria (Streptococcus mutans) that cause dental plaque. Green tea also contains fluoride. One cup of brewed green tea contains around 0.3-0.5 mg of fluoride. This is an optimal level of fluoride according to dentists. As we all know, fluoride builds in our teeth's enamel, making it more resistant against acidic environment, of our mouth. Green tea also eliminates other bacteria that responsible for bad breath. According to researchers, green tea polyphenols can inhibit, by 30%, the growth of bacteria that causes unpleasant breath.

¥ A study at the Beijing Dental Hospital found consuming 3 grams of tea a day, or about 2 cups, along with the application of a tea extract reduced the size and proliferation of leukoplakia, a precancerous oral plaque.

¥ Recent research suggests that green tea is good for your HDL cholesterol ( the Ògood oneÓ) and lowers triglyceride levels. Several tests have been done. And Green tea extract has been shown to be good for your cholesterol.

Tea is good for your blood pressure:

¥ At the the end of a 5 week experiment, one group with the regular diet showed blood pressure increases. For the catechin fed group, the blood pressure stayed normal. After this initial testing the scientists switched the diets for the two groups. This switch led to a reversal of the blood pressure trends. The study concluded that drinking moderate amounts of green tea each day can help to prevent high blood pressure.

The catechins in green tea have addiitonally been shown to help prevent excess cholesterol in the blood, killing the bacteria that causes food poisoning, lower blood sugar, additionally tea is good for your high blood pressure by supressing the production of angiotensn II. Catechin is also a strong anti-oxidant, which aids in aging related concerns.

Green and white tea leaves are less processed than oolong or black teas, which prevents oxidation and retains the highest levels of beneficial compounds. But all tea is good for you, so find the ones you like and drink them daily!

About the author:

By Jake Mayer Lapis Teahouse My own background includes an extensive grounding in philosophy and eastern religion (I have a B.A. in comparative religion, and a Master's Degree in Oriental Medicine). I am available for public speaking, and can be reached at jake@tea-dojo.com

Acai. . .The worlds most powerful superfood?

2008-02-25T05:05:00.001-08:00

The acai berry consists usually of a pit, and only 10 per cent of the berry is edible. It is small, round, and dark purple in color. It resembles a grape, but it is usually smaller and darker. It consists of an enormous seed and very little percentage of pulp (or skin). It is usually mixed with energy drinks, ice cream, and even energy bars. Healthy acai requires quick processing right after its harvest.

Though it is not actually considered organic, the acai can actually be said to be better than organic as it grows in the rainforests of the Amazon. The rain forest is untouched, and everything is grown naturally, and cared for by the natives. No mass farming or mass production exists.

Pronounced ah-sigh-ee, acai, or euterpe oleracea (arecaceae) boasts of numerous health rewards, which is why its reputation as a wonder product has been growing impressively. It is highly promoted by Dr. Nicholas Perricone, a health guru and best-selling author, calling the acai a "superfood."

The acai berry was not found in North America until two years ago. It is a small, dark, purple fruit from the palmberry tree. It usually grows in the wild Amazonian jungles in Brazil, where it is harvested by natives who have been reaping its health benefits for generations now. Acai is usually served pureed, and consumed as you would a drink. You can even enjoy it as Brazilians do-as fruit shakes, where it is mostly sold along the beaches of Brazil.

Acai is an acquired taste, as the taste will remind you of red wine with a few touches of chocolate. Because of this, most juice bars in the west coast use it as an ingredient when serving smoothies and fruit juices.

Because it is rich in anthocyanins, an antioxidant that battles cholesterol and free radicals, regular intake of acai will help prevent blood clots, improve blood circulation, and relax blood vessels. It is also a great help in preventing arthresclerosis and a powerful combatant of cancer. Red wine has been said to be healthy, and this is because of the anthocyanin content found in grapes. Acai actually has 33 times more anthocyanin than the grape. Anthocyanins also help treat diabetes retinopathy.

Aside from anthocyanins, the acai also includes oleic acid, an acid that is very good for the heart. Oleic acid also keeps a cancer-causing oncogene, usually found in breast cancer patients, from acting up. Acai is also rich in iron and is a great help for people who suffer from digestive malfunctions.

What makes acai so good is that it is also low in calories and fat, yet high in fiber. Its benefits can usually be found in its skin, which includes nutrients such as phytosterols, vitamin C, vitamin E, manganese, chromium, copper, and even boron. Acai also boasts of more calcium content than milk.

Studies show that aside from the benefits mentioned, taking acai helps protect you from viruses and prostate concerns. It also helps improve lipoprotein metabolism and reinforces your immune system. Another positive factor of acai is that it is also considered a potent aphrodisiac, because of its revitalizing qualities. To come up with your energizing aphrodisiac, simply mix your acai pulp with Brazilian guarana. The mix acts like a caffeinated drink. You can also mix it with a number of other mixtures, as nothing in the acai's composition has been considered dangerous when mixed with other drinks. You can mix it in with citrus juice, milk, or even beer.

US users may be disappointed to know that acai is not usually found in US stores. This is because the acai fruit spoils easily. However, most health stores usually offer acai juice or frozen pulp, which you can purchase. Brazilian athletes, on the other hand, consider acai as an important staple in their diets.

While you can definitely get the nutrients found in acai from other nutrients, what gives acai the advantage over other sources is that it packs all these beneficial ingredients in just one tiny product. You don't have to get all the other fruits and supplements to get your fill of healthy nutrients; you just get your hands on some acai juice and your healthy lifestyle is underway.

Other benefits of this amazing product include giving you greater energy and stamina. Aside from improving your digestion, it also helps you focus more mentally in your work. Taking acai juice or acai smoothie will also help you sleep better at night. Acai also includes more proteins than that egg you have for breakfast. It also serves as a revitalizing product, giving you the energy equivalent to that of a raging bull, which helps increase your sexual drive and performance.

It also includes a roster of the nutrients that you need: phosphorus, calcium, iron, potassium, plus the vitamins thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), ascorbic acid (vitamin C) and tocopherol (vitamin E). It also has monounsaturated linoleic acid, known as Omega 6, to help lower your harmful cholesterol (or LDL) while still maintaining good cholesterol (HDL) in your system. Its 12% linoleic acid (Omega 9) content is polyunsaturated, which also helps maintain cholesterol levels. It contains amino acid complex and trace minerals that will help improve muscle contraction and regeneration. It contains low sugar levels and also helps you detoxify.

Aside from all these, acai contains valuable phytosterols. These sterols provide several beneficial qualities, such as helping reduce your blood plasma cholesterol. These sterols are also being used to help treat symptoms associated with BP.

What else are you waiting for? Get your hands on one of those luscious acai juices or acai smoothies and be on the fast track to the healthy life.

About the author:

Todd Levering is the publisher of a website that provides no-nonsense information about the acai berry. To get more info about acai berry research and products that are made with the acai fruit, visit

How to make sure you are buying the best prime rib. . .

2008-02-25T04:51:00.000-08:00

Six Ways to Make Sure you are Buying the Best Prime Rib Available

The best grade of rib or any type of beef is of course prime grade. The problem comes in when trying to buy prime grade beef, there is only 20 percent of prime grade beef in America cut and most of this grade of beef finds its way to those fancy restaurants. Some prime rib can be found in your local grocery store and some in the butcher shop. If you are lucky enough to find prime grade then you will still need to know how to make sure you are buying the best prime rib available. Here are some things to look for and some to steer away from.

Now, you know what prime rib is but did you know that that the rib cut includes cuts like the Rib Roast, the Rib eye Steak and the back ribs and is the least tender of all the other sections. So, when you begin to look at the prime ribs in the store you will want to seek out the more flavorful and best you can find in order to prepare a delectable meal. With this guide you should be able to make sure you are buying the best prime rib you can find.

1. Always look at the date the prime rib was packaged. This is an indicator as to how long it has been sitting around in the store. Look at the color of the prime rib; it should have a bright red color and no dry or brown edges. Check for any damage to the packaging and wrapping.

2. Buying prime rib that has been injected with flavorings is also a very bad idea. Many people believe that this process will ensure that their prime rib is flavorful and juicy but that is not the case. Usually the flavorings will cause the meat to break down and become mushy. This can produce a tougher prime rib.

3. Several people also search out prime rib that has been tenderized by the butcher, but once again that is another error. When the butcher tenderizers the prime rib or any beef he beats and pierces the meat. Any piercing allows the natural juices and flavorings to escape. This will not only leave your meat un-flavorful but it will also be tough.

4. Next is how the prime rib is aged. The best method of drying your prime rib is dry aged. . Dry aging is when the meat is taken from the bag that it arrives in to the butcher and is hung in a cooler for a certain amount of time to dry out. This method allows for the meat to shrink naturally. Most meat you find in your supermarket has been cut beside the slaughter house, wrapped in plastic and has aged on the way to the store in a Styrofoam packaging and plastic. This is for sure not the way to get a great tasting prime rib. You can talk with the butcher at your supermarket and ask him about the aging process used if he knows. If not and you desire the best prime rib around, then you should go directly to a butcher shop and talk with them.

5. Not only should your prime rib be bright red but it should have some fat. This is called marbling. The fat should be in thin lines and distributed evenly throughout the prime rib. The marbling will give your prime rib more flavor.

6. You also want to buy prime rib that is cut close to the bone or with the bone still intact as much of the flavoring also comes from the bone marrow.

With these few tips you should know how to make sure you are buying the best prime rib.

About the author:

Hans is author of
http://www.steaks-guide.com/related-maps/prime-roast.htm">Prime Roast,
Steaks, Seafood Articles at Steaks-Guide.com

How to make the best coffee . . not rocket science..

2008-02-25T04:50:00.000-08:00

There is good coffee and absolutely abysmal coffee. Both may start with the same elements, but one cup can taste completely different to another. Freshness is the key to great tasting coffee. Here is the play by play smackdown of how to create a fantastic tasting cup of coffee.

1. Use good beans. Go to a local coffee roaster and buy only enough coffee beans to last you a week. Buying fresh beans is one key to good taste. When you buy beans make sure the beans are all relatively the same size and same color for even grinding and flavor. If you buy beans from the supermarket at minimum, check to see if the beans are Arabica.

2. Use filtered water. Even if your coffee maker has a charcoal filter it is best to start off with filtered water to ensure there are no impurities like chlorine or minerals to alter the real taste. Use cold water.

3. For the best tasting coffee ensure you have a coffee maker which can brew up to 95 to 98 degrees Celsius, just off the boil. This temperature is the optimal temperature to get the best flavor out of the bean.

4. The grind. Only grind as much coffee as you are going to need for that moment. The finer you grind, the more flavor you will receive. The grind has to be even to ensure even taste. If you are using a cheap coffee maker you should only use a medium grind to avoid the over-extraction. However, grind to your equipment’s recommendations.

5. Use two level tablespoons of coffee per cup. If you are making more than 10-cups of coffee you should use the strength meter on its highest position possible to allow more water to penetrate the grounds evenly.

6. Use unbleached coffee filters or ensure your permanent filter is free from all coffee sludge. When it comes to coffee, cleanliness is next to Godliness.

7. Stir the pot. Once the coffee is brewed, stir the pot to infuse the taste.

At bare minimum, these steps should always be used when making coffee. Think about the farmer’s in the field, if you skip a step are you doing their hard work justice? On a selfish note, missing one of those steps will affect the taste of your coffee, even slightly. Other things to make a great cup of coffee are:

1. Always ensure your equipment is clean. Old coffee sludge can really change the taste of coffee. Polident can clean your equipment to almost new.

2. NEVER reuse coffee grinds.

3. NEVER grind beans just taken out of the freezer. Let them thaw first.

4. Always store coffee in air-tight containers away from direct sunlight.

5. NEVER leave the coffee on a heater for longer than ½ an hour. It gets a burnt taste and smell.
6. Always warm your cup and never reheat coffee.

The best coffee starts with fresh beans, clean equipment and clean water. Adhering to at least those three guidelines will give you great tasting coffee. Everything else is just gravy.

About the author:

Kate Simpson is a freelance writer who contributes for the Coffee Bean Queen - - a website offering information on everything from coffee to coffee making and capresso coffee and more.

How to find the right coffee maker . .

2008-02-25T04:49:00.000-08:00

It's unbievable, but when you start your search for a new coffee maker, you will find a huge variety to choose from. The first step in choosing the right one is deciding what type you want. This depends on what kind of drinks you want to prepare. Your basic decision here is if you want traditional coffee or a specialty drink. A standard machine is preferred by people who like the taste of weaker coffee. Most flavored grounds are made for traditional pots. If you like to try a wide variety of coffee types, you may want a standard machine. Drip machines work by heating the water and then dripping it through the grounds. The grounds are placed in the filter and the dripping water extracts the flavor. The Bunn coffee makers are very reliable machines that brews a cup in about three minutes. Many models offer pause and pour features that allow you to interrupt the brewing process, if you can’t wait for that first cup in the morning. Timers allow you to program the machine to start brewing before you wake up in the morning.

These machines are easy and convenient to use. They are great if you drink a lot of coffee or will be serving a crowd. You can brew a pot at a time, rather than just a cup or two.

Specialty Machines

If you love the specialty drinks at your local café and want to make them at home, an espresso maker may be for you. These machines are more expensive, but make a superior drink. You need to be willing to spend some more time in preparation and these machines only make one or two cups at a time. If you will be serving a crowd, that may not be practical. The most common machines are semi automatic, automatic and super automatics.

Automatic

With automatic machines, you load the portafilter with ground beans. You set the water level, depending on the drink you are making. Once everything is set, the machine does the rest. A milk frother attachment is included for making cappuccinos and lattes. Some automatics come with a built in grinder, but many do not. Many espresso lovers prefer a separate grinder for quality grinds. Adjustable coffee grinders allow you to set the consistency of the beans. Automatic machines are pod compatible, if you want to skip the grinding altogether. Opinions differ regarding pods, with some people loving the convenience and others thinking the taste is weak or bitter.

Super Automatic

Super automatics are the most expensive home machines. They also make drinks of superior quality, which makes them worth the expense. These machines do the whole job for you. Add some beans and the machine will grind the beans, tamp them into the filter and prepare your drink. Super automatics are fully programmable. You set the machine for strength, texture of the beans, water level, temperature and quantity. The size of the reservoir varies by brand, but you will need to refill it regularly. Distilled water is the best choice for keeping your machine clean and your drinks tasting their best. You will need to empty the waste box frequently. This is where the machine dumps the used grinds. Additional features like cup warmers and hot water dispensers are convenient.

Cleaning and Maintaining Your Coffee Maker

Whether you have a standard or specialty machine, you will need to clean it regularly to keep it in good working order. Build up from your water can cause scaling inside, which can shorten the life of the appliance. Vinegar is helpful for removing deposits inside the machine. If you have hard water, consider using distilled water. Because the water doesn’t contain impurities, it won’t leave scales behind. More cleaning is involved with semi automatic and automatic makers. You need to clean all areas of the machine regularly. The specifics vary by model, so read the directions for how to clean yours properly. If your model has a removable brew group, you will need to take it out and rinse it at least once a week. Non removable models are self cleaning.

Some automatics and all super automatic expresso machines are self cleaning. You program the cleaner for how often you want the machine cleaned. These are the most convenient for both making drinks and cleaning up.

About the author:

J. Beker is an experienced contributor to http://www.coffee-espresso-maker-tips.com a free website with resources and infos on. Robert is working on topics like coffee grinder and provides information on espresso maker.
You may use this article online and in your email newsletters as long as you leave all links intact and do not alter it in anyway. The authors byline and biography must remain in the article. Permission is NOT required to use it offline. It would be great if you could let me know where my article is used online and off line.

How to eat healthy while dining out . . .

2008-02-25T04:48:00.000-08:00

When faced with a menu it can be difficult to know if you are making a healthy decision, or if the food you order will head straight for your waistline! Read the following tips on how to eat healthy while dining out, and dine out guilt free!

Steer Clear of Buffet Style Restaurants: Since buffet style restaurants offer you an unlimited amount of food, the result is often major overeating. You feel the need to not only get your money’s worth, but also to sample everything that catches your eye. Buffets often have high fat foods such as cream-based salads and fried foods, which are quite tempting and appealing to the palate. Avoid putting yourself in a buffet line, and stick with ordering a portioned meal instead.

Pay Attention to How things are Cooked: You can learn a lot about what a dish will do to your waistline by knowing how it was cooked. Food items that are fried are always going to be higher in fat and calories, and should be avoided. Order foods that have been baked, steamed, broiled or roasted, and your waist will thank you.

Watch Out For Creamy Dressings: When you are ordering watch out for cream based dressings. Alfredo, ranch, and thousand island are all culprits when it comes to fat and calorie saturation. If the dish that you wish to order contains a creamy dressing, ask your waiter for another option, or order the dressing on the side and eat a small portion of it.

Control Portion Size: Most restaurant meals are two or more times larger than a typical meal we would eat at home. This means that you end up eating calories that you really don’t need. Ask your waiter for a to go box when you order your food and fill it with half of your meal as soon as you get it. This will keep you from eating more than you should, and you have lunch ready for tomorrow!

Eat Vegetables: Order meals that contain fresh vegetables or salad rather than carbohydrate filled rice or pasta. Vegetables are healthier for you and will fill you up with fiber and vitamins rather than carbohydrates or fat.

Share Dessert: Nothing tops off a great meal quite like a sweet dessert. Instead of throwing caution to the wind and downing the New York cheesecake yourself, share it with your significant other! This cuts out half of the calories, but leaves you with just as much enjoyment.

You are now ready to brave the world of daily specials and white tablecloths with ease as you order healthy meals without guilt! Have a great dinner!

About the author:

Diana Keuilian, Certified Personal Trainer, and author of “Avoid The Freshman Fifteen”, has a proven method for avoiding college weight gain. Visit to learn more. She is also the head Fitness Trainer for the nation’s leading online fitness site and board member of Learn more at

How to carve a turkey . . .

2008-02-25T04:47:00.000-08:00

To someone who is just learning to cook, this topic may seem like one of the hardest meals you will ever have to prepare. Needless to say, if you’re having a turkey there’s usually company involved which means a number of hungry people are relying on you to prepare a great meal. This can be very intimidating. Luckily we have all the information you need, in order to ensure a great meal for you, your friends and your family.

In order to successfully carve a turkey, you will need to have the following pieces of equipment:

• One warm serving platter

• A pair of kitchen scissors

• An electric knife or a large slicing knife (you may want to choose a manual knife since they provide more control than electric ones)

• A small carving knife or fork for arranging and serving the meat

Now that you have the equipment you need to carve the turkey, follow these steps in order to become a turkey carving expert:

1. Leave the turkey to sit 20-30 minutes after roasting and before carving. This will make the meat moister and easier to cut.

2. After the turkey has sat for the time indicated above, transfer the turkey onto a cutting board; this is where you will begin carving the turkey.

3. Remove the Leg: To do this, hold the drumstick firmly with your fingers and gently pull the meat away from the body of the turkey. While doing this, cut through the skin between the leg and the body. Next, cut through the joint joining the leg to the backbone. Then separate the drumstick and thigh by cutting downwards through the joint, until the knife hits the cutting board.

4. Slicing the Drumstick (Leg) Meat: Once you have detached the leg from the rest of the body, you will want to slice the meat. Hold the drumstick in an upright position and turn the drumstick in a circular motion while cutting downwards. This will produce tasty slices of meat which are approximately equal size.

5. Slicing the Thigh Meat: When slicing thigh meat, you want to hold it close to the plate and secure it so it does not move. For best results when cutting thigh meat, make sure your knife is parallel to the bone and cut downwards towards the plate in slow, steady motions.

6. Slicing the Breast Meat: Make a deep cut into the breast of the turkey towards the body frame, as close to the wing as you can. Starting at the front of the turkey (about halfway up the breast) start cutting downwards, parallel to the cut you made to the wing. Only cut enough meat as you think necessary for the amount of people. Uncut meat will stay fresher longer.

7. Serve the Turkey: place all the slices of meat in an attractive manner on a large platter and serve to your guests.

* Note: Remove stuffing from the turkey either by taking it out of the hole made where the leg was removed or by making a new hole in the neck and taking it out from there.

About the author:

Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools and obtaining a Culinary Degree for those wishing to enter the trade.

How the food industry affects/influences health and nutrition. . . .

2008-02-25T04:45:00.000-08:00

When was the last time you consumed soda? Most likely, it wasn't that long ago. You may even drink several cans or bottles each day. In the U.S, carbonated soft drinks are a huge business. Every year, they generate more than $50 billion in annual sales.

Two companies � Coca-Cola and PepsiCo -- dominate the soda market. They are in a constant battle for the market share of the product � a conflict known as the "Cola War." Hundreds of millions of dollars are spent annually for advertising. Not surprisingly, the companies are always looking for new markets. And, increasingly, they are directing their attention to adolescents and children.

For decades, schools have allowed soda to be sold in on-site vending machines. So, generating income for schools from the sale of soda is not a new policy. However, in the early 1990s, pouring-rights contracts emerged. These put a different spin on the sale of soda in schools. And, over the years, they have increasingly gained in popularity.

In return for the exclusive sale of one-company's product, pouring-rights contracts give school districts large lump-sum payments and extra payments and/or gifts over a period of five or 10 years. The contracts provide additional incentives for consumption levels that surpass quotas. So, they tend to encourage the consumption of higher amounts of soda, even by the youngest students. In one of the most extravagant contracts, a 53-school district in Colorado, gave up its Pepsi vending machines and signed an $8 million, 10 year agreement with Coca-Cola that included cash bonuses when sale targets were exceeded and a new car for a senior with high grades and perfect attendance. But, even the smaller contracts tend to be generous. The goal is to create brand loyalty among young people � a loyalty that could continue throughout their lives. Without a doubt, administrators in cash-strapped school districts have a litany of reasons to be enticed. But, adherence to the contracts may be taken to extremes. For example, a Georgia student was suspended when he wore a shirt with a Pepsi logo to a student government-sponsored "Coke Day" rally.

So what is contained in a typical soda that may be found in a school vending machine? A 20-ounce screw-top plastic bottle of soda has 275 calories. While there are other ingredients such as flavorings and caffeine, the soda is primarily sugar and carbonated water. High in calories and zero in nutritional value, it is the quintessential "junk food." The Center for Science in the Public Interest refers to soft drinks as "liquid candy." Since the bottles have screw-tops, the liquid may be sipped throughout the day, thereby bathing the teeth with sugar and upsetting dentists. While it is unclear how many sodas a typical student might drink in one day, one is not a bad guess. Just one a day means 1925 empty calories per week. Heavy users drink more than one soda per day. Children who begin drinking soda when they are still young tend to increase the amount they consume through adolescence into young adulthood. Many children drink more soda than juice or milk. While juice and whole milk contain about the same amount of calories as soda, they contain useful vitamins and minerals. Juice and milk are far better nutritional options.

Although the relationship cannot be proven conclusively, soda consumption correlates with obesity. Children who drink sodas take in more calories, are fatter and have worse diets than those who don't. If you need to lose weight, start by replacing sodas with water, fat free or 1% milk, or 100% juice (but not too much).

References:

Marion Nestle Paulette Goddard Professor of Nutrition and Food Studies, and Public Health, New York University

Author, Food Politics: How the Food Industry Influences Nutrition and Health (2002)

Safe Food: Bacteria, Biotechnology and Bioterrorism (2003), both from the University of California Press

About the author:

Copyright � 2005, by Weight Loss Buddy Press

Joey Dweck is the founder of WeightLossBuddy.com , committed to helping you find a 24/7 buddy who will not only help you lose weight but who also will get you to change to a healthy lifestyle. You choose your own diet and your own exercise regime, and we find you a buddy who literally will stick with you through thick and thin. Signing up for a buddy is free. Simply go to or call 1-877-BUDDY-UP.

Getting a gourmet meal delivered . . .

2008-02-25T04:44:00.000-08:00

Sometimes the best gift you can give yourself or someone you’re close to is a gourmet meal that’s received in the mail. Just imagine – plop the lobsters in the boiling water and you have a meal for 2. Or put the ham in the oven, heat up the delicious side and you’re ready to go. This kind of gift is especially great for someone who is recuperating after an illness, a new mom with no time to cook, or maybe you – yes you! – have a busy lifestyle and want to save some time. If you just want the best prices for gourmet meals delivered to you, head over to our Condiments and Meals (http://www.gourmet-food-gifts.com/complete-meal-gifts.htm) page and see the sites we suggest at the bottom.

You can go as fancy or casual as you want. Would you prefer a full seafood meal? Perhaps a nice filet mignon with roasted potatoes? Or maybe you would rather something simple like a nice Italian pasta with a marinara sauce. Possibly you want to treat yourself with some lovely appetizers as well. Whatever you’re pleasure you can find a meal to satisfy your craving.

You should know also that sending gourmet meals to yourself or a friend doesn’t have to cost a fortune either. One site that we suggest visiting has 4 meals in one gift package for under $100. Single meals for 2 can even be under $25. Of course, if you prefer a big seafood dinner with all the fixings it will be more expensive, but a lot more comes with it. Enjoy browsing, but be sure to set your budget first – you’ll be tempted to buy everything!

Toffee crucnch flavoured popcorn . . .

2008-02-25T04:43:00.000-08:00

Who doesn’t love popcorn? Of course, we don’t love the part where the popcorn hull sticks between our teeth, but mmm, the rest is great! Have you considered giving gift baskets with popcorn for your friend or loved one’s next special occasion? They work wonderfully as a compliment to a birthday gift, congratulations or graduation, among others.

Gone are the days of simply buttered or plain popcorn. You can now get many different flavors, such as:

- Cheddar

- Caramel

- Jalapeno

- White cheddar

- Chocolate

- Peanut butter and white chocolate

- Toffee crunch

And that’s just a few of the flavors we’ve found – there are quite a few more. And our favorite choice when it comes to popcorn? Popcorn pops - caramel popcorn covered in milk chocolate and drizzled with vanilla icing. They weigh 5.2 ozs! You’ll love every bite!

If you’re not sure what flavor to get, send a sampler and then when the next special occasion comes around, you’ll know your friend’s favorite flavor. You can even get refills to send – since they already have the tin or basket, which means more delicious popcorn for them to enjoy. Make sure to visit our Salty Gifts page (http://www.gourmet-food-gifts.com/salty-gifts.htm) for more information and the links to the stores whose products we’re mentioning. Happy shopping!

About the author:

Tara Pearce is the webmaster and author of all content at If you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find!

History of the coffee and espresso machines . . .

2008-02-25T04:37:00.000-08:00

A large percentage of the population loves to drink both coffee and espresso. We are all aware of the fact that coffee and espresso provide a boost of energy and they also warm your body up on those cold winter days. Most, however, are not familiar with the history of the coffee and espresso machines, themselves. Without these machines, we probably wouldn’t see such a large population that can easily and affordably prepare these common drinks.

Where did the coffee maker come from?

Since the days of the early Egyptians, coffee has been a staple beverage for most people. Though the Coffee bean originated in Africa, it quickly spread to neighboring countries, like Arabia and Egypt. The first method of preparation was to roast the beans on an open fire and then added to boiling water for consumption.

It is believed that coffee was probably considered a type of wine and used to barter and trade. Fermented in much the same as grapes, coffee was a source of energy and warmth for most, but some drank it because they loved the taste, too.

A man by the name of Mr. Laurens came up with the first coffee-making machine in 1818. The machine was constantly modified by coffee drinkers. The coffee machine was actually a product that had just as many patents by women as men, that was practically unheard of at that time!

Through the years, the machine has become a reliable, dependable and easy to use product. In the 1960’s, the first filter machines were invented and the modifications have improved even more since then. Coffee machines began as crude looking inventions, but have evolved into many different styles, making it possible for a Governor and a Harley biker to own the same style!

Found in just about every home, the coffee machine is made by many manufacturers, including: Braun, Senseo, Kitchenaid, Krups and Pod.

Where did the espresso machine come from?

Discovered by a goat herder and developed by a tired, hungry traveler, the espresso drink has provided many with the extra energy they may need. The goat herder noticed the goats acting like they had an extreme boost of energy. As he searched for his heard, he noticed they were snacking on a red berry growing from shrubs. Curious, he ate a berry and felt as if he had suddenly gained more energy as a result. At the same time, a tired, hungry traveler witnesses the occurrences and jumped at the chance to try it for himself. Having the same reactions as the herder and goats, he knew that they were on to something. He took some berries and began to add them to drinks for those in his hometown, as the drink seemed to be a good source of energy. The idea took off from there!

The first espresso maker is said to have originated in 1901, by Italian manufacturing company owner, Lugia Bezzer. He was simply looking for a way to help speed up his employee’s coffee breaks. He figured out that if pressure was applied in the brewing process, the drink could be made in a lot less time. Nicknamed “The fast coffee machine”, the espresso machine patent was sold in 1905. The new owner, Desidero Pavoni developed an espresso machine that used a piston pump to force water through a tube and into the coffee.

Modifications on the espresso machine were halted by the onset of WWII. Production picked up after the war and in 1946, the commercial espresso machine was invented. Since that time, the espresso maker has been produced by many name brand companies, including: Juda, Mr.Coffee, Kitchenaid and Braun. Offering various features, styles, colors and prices, the espresso machine has come a long way!

About the author:

C V is a freelance writer, providing articles and information on where to buy
the best coffee
makers

Gourmet espresso coffee..mmmmmm!

2008-02-25T04:36:00.000-08:00

Got sprouts?

2008-02-25T04:35:00.000-08:00

They're not only good for you, but they taste good, too. Sprouts are also a great source of vitamins, fiber, protein, anti-oxidants, andenzymes. A sprout is produced when a seed starts growing into a vegetable. Sprouts can grow from the seeds of vegetables, from grains such as buckwheat, and from beans. While Mung beans are perhaps the most common source of sprouts, you can also obtain good results from lentils, soybeans and chickpeas just to name a few.

Sprouts can be grown almost anywhere and the best part is you only need a few basic supplies to get started. By following a few simple steps, you can receive a continual supply of nutritious sprouts.

While there are several commercial products available to cultivate sprouts, here are some of the easiest methods to help you get started.

- Growing Sprouts in Flower Pots -

1. Start with a clean clay or plastic flower pot. Make sure there is a hole in the bottom of the pot to ensure good drainage. Then place a piece of cheesecloth or muslin in the bottom of the pot over the hole so that the seeds/beans cannot fall out.

2. Next, soak the seeds or beans overnight and then put them in the pot. Remove any that are broken or damaged. Cover the plant pot with a dish.

3. Once a day, hold the pot under running water for a few minutes. This is to soak the seeds/beans thoroughly.

4. Once the sprouts begin to show, remove the dish and cover the pot with a piece of clear plastic wrap to let in the light. Place the sprouting pot near a window that allows daylight but is not in direct sunlight.

- Growing the Sprouts in Trays -

1. Soak the seeds or beans overnight. Remove any that are broken or damaged before you begin the sprouting process.

2. Select a low, flat dish (like a pie plate) or tray. You can purchase growing trays wherever planting supplies are sold.

3. Next, spread out a 2-inch layer of soil and then sprinkle the soaked seeds or beans on top of the soil.

4. Cover the seeds/beans with four layers of damp newspaper.

5. Cover the top of the tray with clear plastic wrap.

6. When the sprouts start to lift the plastic cover, (usually about three days) remove the newspaper.

7. Place the tray in a window so that the light can turn the sprouts green. You will need a space to place the sprouting tray that receives daylight but is not in direct sunlight.

8. Because the thin layer of soil dries out quickly, water twice each day.

9. After about 8-10 days, you will have sprouts tall enough to harvest.

- Growing Sprouts in a Jar -

1. Soak the seeds, grains, or beans in lukewarm water overnight in a wide-mouth glass jar. Remove any that are broken or damaged before you begin the sprouting process. (Sprouting increases the seed volume. 4-tablespoons will be sufficient for a quart size container.)

2. In the morning, pour off the water in the jar and rinse the seeds/beans thoroughly.

3. Place a piece of cheesecloth or muslin over the mouth of the jar. Use a rubber band to hold the material securely in place. This makes rinsing easier.

4. To keep the sprouts constantly damp, repeat the rinsing 2-3 times a day. Remember to drain any excess water because the sprouts should not stand in water.

5. Keep the jar away from the light for the first few days.

6. When the seeds/beans begin to sprout, (usually about the forth day) move the jar into the light to activate the chlorophyll and turn the sprouts green.

- Harvesting and Storing the Sprouts -

Newly germinated grain, seed, and sprouts, increase in food value in the very first period of growth. Grains should be harvested and eaten from when they are six days old until they are 4-5 inches tall. To harvest, just take your kitchen scissors and cut what you need.

Sprouts from beans, peas, etc., are ready earlier and can be eaten when they are 3-6 days old, depending on the type of sprout. For spouts grown in no soil or in seed trays, you can harvest the green "grass" when it starts to grow. Sprouts, from grain sown in jars, are ready sooner and are edible even before they turn green. Seeds sown in soil take a little longer.

If necessary, wash the sprouts thoroughly to remove the seed coat. Sprouts need to be stored in the refrigerator once they are ready to eat. Put the sprouts in tight sealing bags, and they will remain flavorful and crisp for one to two weeks. Rinsing the sprouts daily under cold water can extend their life.

Sprouts may be frozen by blanching them over steam for three minutes and then cooling them in ice water. Drain them and pack into freezer containers.

By growing your own sprouts, you will save yourself money because it is less expensive to buy sprout seeds and grow and harvest the sprouts yourself than it is to buy the sprouts from a market. Sprouting at home takes only a few minutes a day, and can produce a good part of your daily requirements of the nutrients you need from fresh produce. The hassles are minor, the costs are low, and the freshness is wonderful.

About the author:

Shirley Bullington operates She has studied nutrition and understands the importance of vegetables in the diet.

Gift, The lazy mans guide to gift giving . . .

2008-02-23T04:02:00.001-08:00

If you are like me and are a very lousy shopper and always end up getting everyone the wrong gift at Christmas time, think about a Gift-of-the-Month Club. G.O.M Clubs have all the things the lazy gift giver requires: Ease of purchase, no shopping at the dreaded mall and an almost guaranteed positive response accompanied by a monthly "At-A-Boy" from the recipient. And there are plenty of clubs to choose from for everyone on your gift-giving list.

First, you have to know your giftee. For instance, my dad is an avid coffee drinker. For him a coffee of the month club would be perfect…and there are plenty of choices. At www.coffeecoffee.com there are 12 different coffee clubs. You can choose anything from flavored coffees to dark roasts to a monthly sampler. Prices range from $60 to $100.

However, coffee clubs aren't the only types of gift of the month clubs. You can get Fruit-of-the-Month clubs for the vegetarian in your life. Flower-of-the-Month clubs are popular with husbands and boyfriends who are constantly screwing up. Sign up your significant other for any of the many Flower-of-the-Month clubs and you have a ready set apology landing at her doorstep every 30 days.

There are a number of other clubs for everyone in your life: Gag-of-the-Month clubs for the prankster in your life; Wine-of-the-Month clubs for the wannabe wine connoisseur; Beer-of-the-Month clubs for the sports fan; Chocolate-of-the-Month clubs for the addicted; Pizza-of-the-Month clubs for the teen or college student; and Cigar-of-the-Month clubs for Granddad.

But how do you decide the best club? The Internet is always a good place to start your research. Go to any search engine and type in Gift of the Month clubs. You will find nearly 1,000 sites trying to sell you everything from DVDs to practical jokes…all shipped monthly to the recipient of your choice.

However, you need to read the payment and delivery plans carefully. Many DVD and CD plans require that you put in a lot of work, sending back a card every month telling them if you want their monthly selection. If you forget, you are stuck with whatever they send. But worse than that, the recipient of your "gift" is stuck with the bill. Is that really a gift?

About the author:

You may use this article on your site as long as the 2 URL's are hyperlinked.

Allen Shaw is a successful author who provides information on gift of the month clubs and wine clubs.

Gather round the barbecue pit. . ..

2008-02-23T04:00:00.000-08:00

Barbecue pit

The barbecue pit has been around since 1920,s and it was used to cook barbecue beef ribs. BBQ ribs had a far more delicious than ribs cooked in the kitchen.

Barbecue pits were very popular in 1950’s. Just about everyone had one in their back yard. Back then groups of friends and family got together more often. Today with our busy lives we just don’t seem to find the time for the backyard barbecue pit. Too bad!

Finding plans to build your own back yard BBQ can be a bit of a challenge. The best place to look is online where there are several sites with basic plans. Since the popular pits have not been around for over fifty years, there are not a lot of people left who know how to build one from scratch.

Sorry, you just can’t dig a hole in the back yard and throw in wood and charcoal. Those days are gone. With all the government and municipal regulations you’ll probably land up with a big ole fine. The fire department might even show up at your door, and they’ll not be happy about your backyard open fire.

Be sure to check with the local town or city to see if you need a license to burn. Some cities even have a building inspector who will need to approve the BBQ pit before you build it or use it.

If you plan on adding electricity or a gas burner you will likely need additional permits which are usually issued by your town, city, or region. Regulations may require the gas or electric apparatus to be installed by a licensed professional. So take some time to research your project.

You also have to decide how simple or how complex you would like your BBQ pit to be. Is it going to be a basic fire pit or do you want a fully functional gas grill which would include side burners and warming flats.

What type of grill is you build is only limited by how big your pocket book is and what your personal needs are. Really all you need is a place for the fire that is well ventilated and a grate or grill to place the food.

There are some simple rules you should follow. The placement of the barbecue should be away from other structures so as not to create a fire hazard.

Be sure the location you choose for your BBQ will be one you’ll be happy with for years to come, because you don’t want to have to move it.

Blend with the appearance of your house and your yard. That way the pit fit in nicely and not look out of place. Do not place it too close to large flowering plants that get bigger each year or you’ll be faced with moving the plant or the pit.

You should be able to use the out door kitchen all year round. Build the barbecue grill to stand up to all the seasons in your location. You want the outdoor kitchen to last. With a little extra thought you could have good storage and preparation space

When designing the out door grill make it easy to clean. It would be a shame if you had to cut out some bricks to clean the unit or to replace a part.

There are only a few books with plans for building a back yard barbecue pit. Your local library may have older books that can help you. The internet is also a good source of information.

Remember a well designed barbecue pit can be more than a place to cook food. It can be a place to entertain and enjoy good friends, good conversation and good food in the traditional Texas style!

About the author:

Tom Strayhorn is one of the few real cowboys left so why not saddle up and come visit him at

Garlic,A quick guide . . .

2008-02-23T03:59:00.002-08:00

Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it's taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it's own.

Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.

About the author:

Tim Sousa is the webmaster for an online directory of free recipes.

Fun Halloween party themes and ideas . . .

2008-02-23T03:59:00.001-08:00

Halloween is the day of the year that has the most parties thrown in its honor. Everyone loves to dress up and attend Halloween parties with their friends. Most people end up getting several invitations to different Halloween parties that are often on the same night. If you are planning to throw your own Halloween party, how can you get all your friends to head to your shindig and not someone else’s? You need to come up with some unique and fun ideas that will get everyone on your list so excited about your party they won’t even consider going anywhere else.

Not Just Any Old Theme

Many people don’t bother thinking of a theme for their Halloween party since it seems to be somewhat of a theme already. But rather than just putting up some Happy Halloween banners and fake cobwebs, why not come up with a great theme party idea? You can do anything from a haunted house or graveyard to a monster mash or horror movie bash. Once you’ve chosen your theme apply it to everything from your invitations to your party food. Guests will love some guidance on what to dress up as, especially if you do something a little different.

Your Halloween party invitations are one of the most important aspects of your party. Invitations are the best way to get your guests excited about your party. Many people don’t even send invitations anymore so even sending out simple ones will help your party stick in people’s minds. Be sure to apply your party theme to your invitations. If you can’t find any invitations at your local party store that go with your theme you can always use invitation templates that you can download for free from the Internet.

You can totally customize invitation templates and add colorful pictures as well. Guests will love to receive these fun invitations in the mail. You should send your invitations out approximately three to four weeks before your party to give everyone time to make plans to attend. If you’re running short of time sending electronic invitations is a great idea too. You can add animation and sound to e-invitations and even check guest’s responses online. Be sure to contact anyone who doesn’t respond via telephone since not everyone checks their email often.

Spooky Decorations

Everyone will expect to see your house decorated to the nines on Halloween so be sure not to disappoint. Your decorations should match your theme, so give them plenty of thought. For instance, a haunted house theme should be complete with low lighting, smoke, a spooky soundtrack, and even live ghouls to jump out and scare the guests as they arrive. A horror movie bash might include retro horror B-movie posters stuck on the walls which you can find on the Internet and print off at home.

Decorations can be found just about anywhere in the months leading up to Halloween. Even grocery stores carry a wide selection. Start shopping early so you can get the best selection possible and take advantage of any sales. If you can’t find just what you’re looking for you can always rent decorations from a local party supply shop or even purchase decorations from the Internet. The Internet has an almost endless selection and you can find just about any party supplies or decorations you’ll need.

Music is an important aspect of any party as well. While some spooky tunes are fun at first, you’ll want to switch over to some more upbeat music once the party gets going. People love to dance so have plenty of high energy songs ready to go. If you are inviting a variety of different people have several different types of music so no ones gets bored.

Tasty Halloween Treats

Food is an important part of any party. While you don’t need to provide a full meal, some creative and tasty snacks and treats will help keep your guests fueled for the night’s festivities. Turning simple party food into ghoulish culinary delights will surprise and please your guests. Try making some bewitching cupcakes, and put out snacks such as gummy worms and other Halloween candy treats.

Costumes are a given, since this is Halloween after all. If you are having a Halloween theme of some sort, let your guests know on your invitations that they should dress to fit the theme. For instance, if you’re throwing a horror movie bash, you can simply say, “come as your favorite horror movie star”. Don’t expect all your guests to comply with your request. Some people have been thinking up their Halloween costume since last year!

Don’t forget about the party favors! Depending on how many people you’re inviting and how much you’re willing to spend, the possibilities are endless when it comes to party favors. A simple idea is candy bags full of traditional treats such as candy corn. Something more substantial might be a pumpkin carving kit that comes with cutouts and tools. Your guests will love having a little something to take home with them.

Endless Costume Possibilities

If you really aren’t into the scary aspect of Halloween, you can always break with tradition and hold a different type of Halloween party. Have a famous couples party or a crazy hat party instead. Guests can still dress up but might be more creative then a white sheet with holes cut out of it. Dressing up for Halloween is something that both adults and kids can enjoy so great creative and have fun with it!

Having games at your party isn’t a necessity, but can be a great deal of fun for your guests. Games act as an excellent icebreaker if everyone doesn’t know each other. Any games where you can break people off into teams will help to get everyone talking. Pumpkin carving contests are a good idea, as is bobbing for apples. Be sure to give a prize to the best costume as well.

Your Halloween party is sure to be a success if you take the time to plan. Leave yourself plenty of time and don’t forget it’s all the little details that help to make a fabulous party. Enlist the help of family and friends if you’re feeling overwhelmed, and remember, planning is half the fun!

About the author:

John Lenaghan writes about party planning and other tips for the Party Ideas 4u website, where he provides valuable tips and advice about Halloween party ideas, birthday party ideas and other party planning topics.

Frugal menu planning . . .

2008-02-23T03:57:00.000-08:00

Getting started making a plan for a week's worth of

meals can surely be a bit daunting at first. It

need not be complicated--though a little bit of

time spent planning will be well worth it!

A good way to start is by looking at what you already

have on hand -- sort of taking a visual inventory.

Next,it's helpful to list on a piece of paper, all the meals

for the coming week.

For example, list all the days, then Breakfast, Lunch,

Dinner, etc.

On this list of meals, write down a main dish and a couple

of side dishes that you want to make, keeping in mind what

staples are on hand in the cupboard and in the

freezer. Try to come up with as many meals as you

can with what you have on hand.

Remember to write down some of the extras you

think you might like to make during the coming week --

such as cookies, snacks or desserts.

Always keep the ads from the local grocery store

handy and plan meals around the weekly specials,

if possible. Don't just think about main dishes; if

bananas are on sale, make banana bread for snacks,

or lunches, for example.

While you are making your menu plan, think about what

will be happening in the next week. Is Friday night

Football Game Night? Plan to have a supper that is

quick to fix. Is Wednesday your day off? That is the

day you might want to try out a new recipe that takes

a little longer to prepare.

Whatever your schedule, plan your menus around it.

And be flexible! If it snows on Tuesday, and you hadn't

planned to make chili until Thursday, you can just switch the

menus around.

Keep your lists, so that in weeks to come, you can be

reminded of some meals your family especially liked

(or disliked!). After a few weeks, you will end up with a

set of weekly menus that you can use over and over.

With your plan in hand, you won't be tempted to

go for takeout because you just can't think of anything

to make for supper. And you won't get caught without

that "one ingredient" you need to make tonight's supper,

so no more last minute trips to the grocery store!

About the author:

Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another"
bi-weekly newsletter and founder of the website of the same name.

foods to avoid bad breath . . .

2008-02-23T03:56:00.000-08:00

Did you know that there are specific foods that may lead to bad breath? This is because of volatile sulfur compounds - the culprit in causing bad breath!

For example, if food sits out too long it will spoil. That spoiling action is due to anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the bugs that create bad breath when they break down proteins in the milk (and basically in all dairy foods). A reaction takes place where 'the bad breath bugs' extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is converted to Hydrogen Sulfide (which has a rotten egg smell) and Methionine becomes Methyl Mercaptan (which smells like a cross between old socks and garlic). The same analogy applies to meat if it sits out too long.

Everyone knows that onions and garlic will create bad breath. But do you know why? It's because the odorous molecules in onions and garlic are actually sulfur compounds themselves called Mercaptans. Sulfur is nature's way of creating odors. You're all familiar with the skunk. Its odor is created by a defense and/or attack mechanism. Skunk odor is made up of skatoles, which are naturally occurring sulfur compounds. In a similar fashion, bacteria in your mouth creates the volatile sulfur compounds of bad breath and taste disorders.

There are 4 food categories that will result in an increase of sulfur production because these categories have a stimulating affect on the bacteria that cause bad breath:

1. Drying Agents

2. Dense Protein Foods

3. Sugars

4. Acidic Foods

Let's look closely at each of these food categories and how they stimulate bad breath!

DRYING AGENTS

The most common drying agent in food is alcohol. Alcohol of course, is the basis of all "adult" beverages such as beer, wine, and hard liquor. It is also used, unfortunately, in many mouthwashes you find in the grocery stores, which only makes a bad breath problem worse.

Alcohol, known chemically as a desiccant, is used quite often in laboratories to "dry out" hard to reach areas in test tubes and beakers. The same end result takes place in the oral cavity.

Although cigarettes are not really food, smoking is probably the quickest way to dry out your mouth, with alcohol being the second. If you smoke, you are bound to have bad breath!

DENSE PROTEIN FOODS

Dairy foods are notorious for creating bad breath. An article that appeared in the "Los Angeles Times" once noted that over 50% of the population in Southern California was "lactose intolerant". With regards to bad breath, many of these people (numbering in the tens of millions) end up with more dense proteins available as bad breath fuel for the bacteria than those who have no problem with dairy foods like milk, cheese, yogurt, ice cream, etc. The end result is a buildup of amino acids, which are easily converted into volatile sulfur compounds by the anaerobic bacteria found within the surface of your tongue and throat.

To a lesser extent, people have the same problem with other types of food that are considered to be dense in protein such as beef, chicken, and fish.

Another problem, thankfully rare, has to do with people who have an inability to break down certain proteins found in beans. This condition is called TMA (Trimethylaminuria) and is sometimes known as the "Fish Odor Syndrome," because the odor produced is similar to decaying fish. The odor consists of sulfur compounds, plus nitrogen compounds (amines). People with this condition must abstain from beans and other types of food that are dense in protein.

SUGARS

Wouldn't it be great if we could get rid of bad breath by chewing on M&Ms? Or what if the cure for bad breath were Hershey Kisses?

That's what the makers of Altoids would have you believe. Altoids, and other products of the same ilk, are trying to fool the public into believing that a strong "good" taste in your mouth is equivalent to the "freshness" of your breath. This is so anti-scientific it's absurd! If you think about it for a minute, it really doesn't make any sense.

By using concentrated mint flavorings, your taste buds pick up mint as a taste. However, Altoids contains two types of sugar which again, are a fuel for the bacteria to reproduce and create more sulfur compounds - thus bad breath. In addition, the frightening part is that other bacteria can take the sugars and produce glycan strands, which in turn end up causing thick layers of plaque on the enamel of your teeth and around your gums. This leads to tooth decay and gum disease - and you guessed it - worse breath than you started with!

Since you can't smell your own breath, you just go merrily along with that great strong mint taste in your mouth, while others close to you are backing away - backing away from your increased bad breath, decayed teeth, and gross, swollen, bleeding gums!

Stay away from candies, mints, and chewing gum if they contain sugar! Instead, let me recommend an alternative created by TheraBreath called the TheraBreath Oxygenating Chewing Gum (http://www.therabreath.com/products.asp?CAT=5). It releases Oxygen molecules directly into your mouth and also contains the antibacterial agent, Zinc Gluconate. This agent is found in many cold medications. In addition it contains Xylitol, which is a natural sweetening agent with an anti-decay compound.

ACIDIC FOODS

Foods with a high acidic content are a problem as well. pH is a term used to describe the acidity of an environment. The oral cavity has a normal pH of 6.5 (7 is considered neutral). Some of the foods you should watch out for are coffee and many citrus juices. Both decaffeinated and regular coffee contain acids. However, tea is okay. Among the citrus juices the ones with the highest acidic content include tomato juice, orange juice, pineapple juice, and grapefruit juice.

We know that acids make the bacteria reproduce much faster. In order to decrease the production of odorous sulfur compounds, the acid environment needs to be neutralized.

What can you learn from all this? Avoiding foods that contribute to, if not cause, bad breath is vital if you want to have clean fresh breath. While this is a difficult task, being aware of these bad breath causing elements is the first step in developing confidence in your breath. In addition, it is important to use oral care products that are free of alcohol, sugar, and that also have a high pH level.

About the author:

Dr. Harold Katz is the worldwide expert on the topics of bad breath, halitosis, and dry mouth.

Finally.. A breath mint that does what its supposed to . . .

2008-02-23T03:55:00.000-08:00

One weekend you get together with friends for dinner at a delectable restaurant that serves cheese fondue, and you have a martini to cap it off. You want to make sure you have fresh breath, so after dinner you pop in an Altoids or other similar breath mint. Although you may now have a cinnamon-like taste in your mouth, what you've really done is made your bad breath problem much worse. Let me explain...

All the "breath mint candies" that you're used to seeing in the stores (Altoids, Tic-Tacs, Certs, Ice Breakers, etc...) all commit some kind of fatal mistake in the documented science of creating fresh breath. You see, by now the academic halitosis community knows the causes of bad breath...and we also know the exact conditions that create an oral environment in your mouth that is more likely to produce bad breath.

A LITTLE BIT ABOUT SITUATIONAL BAD BREATH AND WHAT TRIGGERS IT

A common type of bad breath that occurs in 99.9% of the world population, at one time or another, is situational bad breath. It happens when someone activates what is called a "trigger" which causes the oral environment in their mouth to become more likely for the anaerobic bacteria to begin creating the volatile sulfur compounds (VSC's) that cause bad breath.

In scientific terms, when your mouth encounters one of these triggers, it creates an oral environment that encourages the anaerobic bacteria to begin extracting sulfur compounds from specific amino acids. One amino acid called Cysteine, turns into Hydrogen Sulfide, which has a rotten-egg smell. Another amino acid, Methionine, becomes Methyl Mercaptan which smells sort of like dirty socks. What are the common bad breath triggers? They include foods that are high in protein, alcohol, medication with dry mouth side effects, smoking, garlic, onions, coffee, citrus juice, and sugar.

WHY DID THE 'BREATH MINT CANDY' AFTER DINNER NOT WORK AT REFRESHING YOUR BREATH?

During dinner you introduced two "triggers" to your mouth (protein and alcohol) that weren't previously there. These triggers make your oral environment very eager to begin creating foul-smelling VSC's (volatile sulfur compounds). Thus, the process of producing bad breath began.

Wouldn't you think that a breath mint would contain ingredients that make this oral environment less likely to happen? At the very least, there shouldn't be anything in a breath mint that would make that oral environment worse right?

SO, WHAT MAKES A BREATH MINT ACTUALLY NEUTRALIZE BAD BREATH PRODUCTION?

First, you need a breath mint that does not contain sugar - your breath mint should NEVER have sugar as an ingredient. Rather, the ingredient xylitol should be used. Xylitol is a NATURAL sweetener and has also been proven to have tremendous anti-decay properties.

Next your breath mint should also contain zinc gluconate. This ingredient literally puts a "straight-jacket" around those bad breath producing anaerobic bacteria. Specifically, it blocks the receptors on the anaerobic bacteria so that they don't bind with the amino acids thus preventing the production of VSC's (volatile sulfur compounds), which causes bad breath!

Remember, your breath mint should be free of aspartame, saccharin, and artificial colors or flavors. Do you see where I'm getting at? The top breath mint fresheners on the market ALL contain either sugar, or an artificial flavor that is designed to cover up rather than prevent bad breath and taste.

WHAT'S THE BOTTOM LINE? WHAT BREATH MINTS DO I RECOMMEND?

One such breath mint that contains none of these ineffective ingredients but does contain all of the good ones, are ZOX breath lozenges. With their patented combination of Zinc, Oxygen, and Xylitol they are literally the most effective breath mint available.

About the author:

Dr. Harold Katz is the worldwide expert on the topics of bad breath, halitosis, and dry mouth.

Favourite cake flavours for baby and bridal showers..

2008-02-23T03:53:00.002-08:00

A cake is an excellent treat at any party, especially baby showers and bridal showers. Asides from making a great centerpiece for your snack table, cakes are a delicious treat that everyone will enjoy. Here are some of the most popular flavors for cakes:

1) Cheesecake - Cheesecake has always been a top cake flavor for exquisite occasions. Like other cakes, they can also be decorated with custom lettering specific for your special occasion.

2) Funnel Cake - Funnel cake is another great party cake. It is not so big, so it does not usually serve as a centerpiece. Nevertheless, it is not difficult to make and can be a nice treat for your guests.

3) Chocolate Cake - Chocolate has always been a popular flavor, particularly among women, so it is no surprise that chocolate cake is one of our top ten shower cakes.

4) Ice Cream Cake - Ice cream cakes are a delicious treat, combining two party favorites - ice cream and cake. These cakes are also decorated to suit your occasion. Although such cakes are challenging to make at home, they can be purchased from your local bakery.

5) Pound Cake - Another common cake that often makes its way into baby and bridal shower celebrations is the pound cake. These cakes are often sliced into less filling segments than other cakes and are a nice complement to other snacks.

6) Carrot Cake - Carrot cake is another cake that is commonly available at celebrations and usually contains sweet decorative icing.

7) Red Velvet Cake - This layered cake is a popular southern cake and contains both vanilla and cocoa.

8) Strawberry Cake - Strawberry cake is another favorite, especially at parties where there are kids. Fresh strawberry toppings can make these cakes even more tempting.

9) Pineapple Upside-down Cake - Another sweet treat is the pineapple upside-down cake. Although this cake is rarely the centerpiece, it is often a popular choice on the snack table.

10) Dirt Cake - Dirt cakes look like dirt, but taste like cake. These cakes have many creative possibilities. As an example, for a baby shower, the dirt cake can be placed in a flower pot shaped container and then baby feet lollipops can be planted in the dirt to make an eye-catching decoration.

There are other cakes, like banana cake, and many more. Cakes are a fine food idea for any party and will be greatly appreciated by your guests.

About the author:
About the Author - Criss White

Essential glassware you must know as a bartender..

2008-02-23T03:53:00.001-08:00

As a bartender, it's essential to serve drinks in the correct glassware. The whole essence and experience of a drink is in the quality and style of the glass it's served in.

Would a nice cognac really be the same in a highball glass as opposed to a snifter?

Would a glass of wine really be the same in a rocks glass?

Would that sexy cocktail really be the same in a pint glass as opposed to a frosty, chilled cocktail glass?

Glassware isn't just designed for the look and feel of a drink either. There's often a beneficial purpose behind the design. For example, the slim, tapered neck of a champagne flute is designed to prevent the bubbles in the champagne from escaping. Also, the wider bowl of a red wine glass is designed to let the wine breathe.

Now I'm not going to list every shape and style of glassware in the universe. I'm going to focus on basic, ESSENTIAL glassware you'll be expected to use and be familiar with as a bartender. I want to help you succeed, not intimidate you with dozens of different glasses out there.

Remember also that good-quality, sparkling clean glasses make a huge difference to the customer. Drinking is a ritual and all aspects of the ritual should be perfect, so glassware is something you should take very seriously.

Ready? Let's go...

=-=-=-=-=-=-=
Shot Glass
1 – 2 oz.
=-=-=-=-=-=-=

You'll have more of these break on any given night than any other glass. The kind of people pounding shots back will naturally slam them down on the bar, which often chips and even shatters them.

The most common are 1 oz. or 2 oz. shot glasses. Shot glasses are used for any shot or shooter. From a flaming shot of Bacardi 151 to a layered B-52 shooter.

Shooters with juice in them, like a Broken Down Golf Cart, should go into a 2 oz. shot glass so that the customer gets their 1 oz. of booze in the shot.

Used as a measuring tool as well, shot glasses are a must have in every bar.

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Rocks Glass (Old Fashioned)
4 - 9 oz.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Known as a rocks glass because it's used to serve many drinks with ice in them. The rocks glass is used for serving any built, single cocktail on-the-rocks.

When you'd use this glass:

- if a customer asks for their drink "short", this is what you'd use.

- for a "scotch on the rocks".

- for a "vodka martini on the rocks".

- for a Black Russian

- for a Gin & Tonic

You get the idea. J

=-=-=-=-=-=-=-=-=
Highball Glass
8 - 12 oz.
=-=-=-=-=-=-=-=-=

A "highball" is any drink that mixes alcohol and a mixer. i.e. vodka cranberry, rum & coke, gin & tonic, whiskey seven etc. Thus, the highball glass was developed to accommodate these types of drinks.

While "highballs" can just as easily be mixed into a rocks glass, it all depends on what the policy is where you work, as well as the volume of the glass. I will use highballs for ‘doubles' and rocks glasses for "singles". I'd rather give the customer a little less mixer on the "single" which is why I use a rocks glass in that situation.

Highballs are by far your most versatile glass.

=-=-=-=-=-=-=-=-=-=-=-=-=
Cocktail/Martini Glass
4 - 6 oz.
=-=-=-=-=-=-=-=-=-=-=-=-=

This glass has true presence. You can take a simple cocktail, like a screwdriver, and shake it with ice, pour it into a frosty cocktail glass, add a nice garnish and voila! You've got a very sexy cocktail!

Any martini must go into this glass unless requested otherwise. Only shaken drinks will go into this glass as well, you'll never build a cocktail into this glass, that would be very low-class.

Also, because of its 'V' shape, having ice in this glass is very awkward because it will keep hitting your teeth when trying to drink the concoction. Never add ice to a cocktail in this glass, unless a customer requests it, which does happen occasionally.

=-=-=-=-=-=-=-=
Brandy Snifter
=-=-=-=-=-=-=-=

Despite the often large size of the brandy snifter, don't pour more than a couple of ounces of brandy into one. The short stemmed bowl design is meant to be cupped to allow you to use your hand to warm the brandy.

Also, the size of the snifter will greatly influence the strength of the aroma, and unless you warm your brandy you will likely prefer to have a snifter smaller than 16 ounces.

=-=-=-=-=-=-=-=-=-=
Beer Mug/Glass
=-=-=-=-=-=-=-=-=-=

For some, there's nothing better than a frothy, big headed mug of beer to satisfy one's craving. Not every bar has mugs but your bar should have some type of glass designated for beer.

There are so many types and styles out there. In Belgium for example, each beer has it's own signature glass!

Generally beer glasses are very thick and sturdy compared to other glasses.

-----------------
Now you're a little more familiar with the necessary glassware that every bar should have.

Theres an espresso maker just for you...

2008-02-23T03:52:00.001-08:00

Since Starbucks first went International in the early 1990s, espresso has been the number-one item on the minds of those who need a quick pick-me-up to get their day started. It started out as a fad, but with the onslaught of Friends on NBC in 1994 and Starbucks reproducing like rabbits throughout the last decade of the 20th Century, it has morphed into a worldwide phenomenon.

But what is espresso exactly. To put it in the simplest terms, espresso is coffee's more aggressive and strong willed little brother. Espresso is caffeine's answer to a shot of whisky. Just as addictive in some cases, but will not get you thrown in jail.

Espresso is made by filtering 1.5 to 2 ounces of water through tightly ground, espresso coffee, roughly the caffeine equivalent of four cups of coffee. If everything goes according to plan, what you get is 2 ounces of compressed caffeine with a small layer of foam on the top. The resulting concoction looks like a dark German beer with a head…only a lot smaller.

But how do you make espresso? Is it as easy as Starbucks would have you believe? In a word…yes. So where do you start? Again, the answer is simple…right here. There are five basic types of espresso machines. Let's take a quick look:

Stovetop espresso makers are popular with hikers and tourists because they do not require electricity. But since the stovetop espresso maker is usually the "one-cup" variety, you won't get the creamy foam layer top. What you will get though is a very concentrated shot of espresso.

Steam powered espresso makers work a lot like the stovetop variety but is fashioned more like the standard pump driven espresso makers. Still convenient for tourists and hikers, the steam powered espresso maker is not as popular with this crowd because of its bulky size.

The piston driven espresso maker is the grandfather of all espresso makers and the reason most espresso comes with a foamy top. Invented in 1938 by Achille Gaggia, the piston driven maker is still a good way to make espresso, though not often used. This kind of of espresso maker is sold as an antique as often as it is the caffeine junkie's primary maker.

Pump driven espresso makers are the offshoot of the piston driven variety and the most popular maker in commercial settings. Usually hooked up directly to the building's plumbing, pump driven makers heat the water as it is filtered through the coffee and uses a built in shot timer to help insure every shot of espresso is exactly the same.

Automatic espresso makers are becoming increasingly popular because the machine does almost everything for you. Automatic machines consistently produce the same espresso shot every time and require less fine-tuning than commercial makers. In addition, this expensive but consistent alternative to your daily trek to the corner coffe house does everything from grinding the beans to disposing of the spent grounds. The only thing the user has to do is turn on the machine.

Now that you know how to make espresso, how do you decide what your favorite concoction is? After all Starbucks has more varieties of espresso than Baskin Robbins does ice cream. You do not want to make a fool of yourself when you when you are late for work and don't have time to make your morning wake-me-up at home. Yo need to feel confident and proud when you walk up to the conter and ask for:

ESPRESSO - For those who prefer the simple things in life, a single shot of espresso, no foam, is probably best.

ESRESSO DOPIO – Or a double espresso is for those days when you just cannot wake up.

If you are feeling a need for some balance in your life, try an ESPRESSO MACCHIATO (a single or double shot of espresso with a whipped cream top).

For those sweet and sour days, try an ESPRESSO ROMANO, a single shot of espresso topped with a sliced lemon peel.

For amateur espresso drinkers who prefer a foamier, creamier, more chocolaty taste than a straight shot of espresso, CAPPUCCINO, CAFÉ LATTE and MOCHA CAPPUCCINO is probably the safest bet.

So now that you know everything there is to know about espresso and why there seems to be a Starbucks on every corner of every city in every state in every country in the world, you can decide whether you want to join in on this worldwide phenomenon. But beware...if you decide not to join the crowd on this one, you will likely be left behind. A caffeine-powered work force is what made the world what it is today.

About the author:

Allen Shaw is a successful author who provides information on espresso makers for A1 Coffee Makers. "I am the news director at USA News Network and have been working as freelance writer for 2 years. I've been published in a few magazines, newspapers and websites and my specialty up to this point has been movie and music reviews."

11 benefits of Green Tea

2008-02-23T03:51:00.000-08:00

Green tea is known to provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of spinach, broccoli, carrots, or strawberries

Studies show that green tea contains antioxidants, polyphenols, theanine, as well as a wide variety of vitamins and minerals. Green tea is definitely good for your body.

Enhances Health

Tea is known for its incredible power to prolong life. In recent research into green tea, results show its power in preventing disease as well.

Prevents Cancer

The death rate from cancer is known to be significantly lower for both women & men in Japan. Why is this you may ask? As much as 5-6 cups daily are consumed in areas that produce green tea, making it the main beverage to drink. This suggests that the main ingredients of green tea (tannin, catechin); in sufficient amounts lower the standard mortality rates for stomach cancer.

Restricts Blood Cholesterol

There are two types of cholesterol, one is "bad" cholesterol (LDL), and heavy accumulation of these in tissues can lead to atherosclerosis. The other is good cholesterol (HDL) that prevents accumulation of excessive "bad" cholesterol. It has been proven and demonstrated that green tea catechin restricts the excessive buildup of cholesterol.

Controls High Blood Pressure

High blood pressure is a serious burden on the vascular system and is known to cause heart disease, stroke, and other cardiovascular diseases. Green tea is known for lowering blood pressure.

Lowers Blood Sugar

Green teas given to diabetes patients cause a decrease in the blood glucose levels. Green Tea has the capability of lowering blood sugar. The sugars and carbohydrates in our food are digested mainly in the duodenum, where it is converted to glucose and then absorbed into the blood stream.

The agent that regulates the intake of blood sugar into tissues is insulin. Diabetes is characterized by lack of insulin or not the body not using insulin properly, which does not allow proper absorption of glucose into tissues and leads to a high blood sugar level that must eventually be excreted into urine. If this high concentration of blood sugar continues for a long period, it will affect the vascular system and cause serious diseases including arteriosclerosis and retinal hemorrhages.

Suppresses Aging

Oxygen plays a key role in metabolism, but can also be an unhealthful agent. As a free radical, oxygen in the body can corrode cell membranes, which will damage DNA and the fats. This then leads to diseases such as cancer, cardio-vascular disease and diabetes. Lipid peroxide created by fats combined with oxygen tends to build up in the body and create aging.

Consumption of antioxidants such as vitamins E and C promises longer life, and we already know that green teas are rich in those two vitamins.

Refreshes the Body

Green tea caffeine taken in proper quantity stimulates every organ in the body and clears your mind. The small amount of caffeine (about 9 mgs of caffeine) present in a normal serving of green tea can stimulate the skeletal muscles and smooth the progress of muscular contraction.

Deters Food Poisoning

It has long been known that green tea has the ability to kill bacteria and is known to deter food poisoning. Treating diarrhea with consumption of strong green tea. Green tea is a powerful sterilizing instrument for all sorts of bacteria that cause food poisoning.

Prevents and Treats Skin Disease

Soaking in green tea has been successful as a treatment for athlete's foot. Bedsores and skin disease can be prevented or healed by using a green tea bath.

Stops Cavities

Green tea contains natural fluorine and is thought to aid in the reduction of cavities in schoolchildren. It has been known for some time that small amounts of fluorine can strengthen teeth and help prevent cavities.

Fights Viruses

Green tea catechin and theaflavin, which are both present in black tea, have a strong effect on the flu virus. It is also thought that the anti viral capability of green tea catechin may have some beneficial effect on the AIDS virus.

Additional Information

· Green Tea drinkers appear to enjoy better health.

· Catechin is 100 times more potent than vitamin C and 25 times more potent than vitamin E.

· Green Tea drinkers have half the risk of fatal heart attacks. Compounds in the tea called flavonoids stop blood platelets from forming clots, much like aspirin does.

About the author:

For more information, visit these sites:

edith's cake that thrilled the french!

2008-02-23T03:50:00.000-08:00

Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.

They were stunned. Happily so, it seems. The chef for the president of France said, “Cooking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that.”

But the desserts impressed them most. Especially one they couldn’t name. One they described as a light “pain d’epices” (spice cake) with a layer of chocolate filling. Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe. His request was refused.

The Amish family did not want their identity revealed, which refusal greatly hampered efforts to identify the cake as well. Research by Phyllis Richman, then food editor of the Washington Post, seemed to show that the mystery dessert was Amish applesauce cake with chocolate frosting, and the Post printed a version of it contributed by Betty Groff, a cookbook author from the Pennsylvania Dutch country.

Which applesauce cake turned out to be pretty much what our family had been enjoying since my father married Edith Kennedy in 1977, and which Edith’s family had been enjoying long before that. Her daughter, Lorenelle Doll, who gave me the recipe, says that it was a favorite of my father and Lorenelle’s husband Arnie. (So far as I know, Edith didn’t actually feed any to a French chef.)

I like to think Edith’s version is better than Betty Groff’s, because that recipe says to “frost with vanilla or chocolate frosting if desired.” Whereas Edith’s gives a recipe for chocolate frosting MADE WITH BUTTER. And in my view the humblest frosting made with butter is better than the fanciest frosting made without. I’m not implying that Edith’s frosting is humble. It isn’t. It’s purely wonderful, as is her cake.

Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake not the least of them.

EDITH’S APPLESAUCE CAKE

Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.

Lightly oil a 9" x 12" pan and dust with flour. Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cake’s center springs back when touched. Frost with chocolate frosting when cool.

Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat until the frosting has a satin finish.

About the author:

Find Janette Blackwell’s storytelling country cookbook, Steamin’ Down the Tracks with Viola Hockenberry, at -- or visit her at

Eating wild plants ....

2008-02-23T03:49:00.000-08:00

There are a number of reasons you might want to use wild plants as food.

Wild plants have some unique flavors that can be among your enjoyed favorites. Watercress with something sweet such as pancake syrup in a peanut butter sandwich is one I particularly enjoy. Dandelion greens pesto mixed with spaghetti sauce is another.

Since the taste of many wild edible plants is so different from the usual cultivated vegetables, you likely will at first not accept some of them as a delicious flavorful food. Just about any food flavor other than sweet, salty, starchy, and fat are, I suppose, acquired tastes. It takes time for your mind to recognize an unfamiliar flavor as a 'tried and true' favorite. Introduce a wild food into your diet by eating a small amount when you are most hungry. Repeatedly doing so can make the new

food one that you especially enjoy.

The amount of vitamins, minerals and other nutrients in wild food, according to many sources, is on the average greater in wild foods. Domesticated vegetables have been selectively bred for looks, production quantity, taste, length of storage and other qualities other than nutrition.

The fruits and vegetables sold in the supermarket have been chemically fertilized; exposed to herbicides, pesticides, fungicides, and a variety of other chemicals; and they may have been genetically modified and/or irradiated. The safety of eating such produce is of concern to many people. Wild foods for the most part, avoid those concerns. If you do gather wild foods avoid taking them from along roadsides, lawns that have been treated with chemicals or any other areas that may have been treated.

There is the possibility that supermarket food can be contaminated with pathogens. Dozens of diseases can be spread by an infected person handling food anywhere from the time it is harvested until it is put into your grocery bag. Plants growing in the wild are untouched by human hands.

Wild plants can be prepared in many ways. Greens can be put through a food processor or blender to make pesto. Add just enough oil and/or water to let the mixture process well. The pesto can then be easily mixed with other ingredients such as peanut butter, tomato sauce, or syrup for flavoring. Some greens such as lambsquarters, chickweed and purslane can be used anyway spinach is prepared. Strong or bitter tasting greens can be boiled changing the water once or twice to reduce bitterness. This is sometimes done with dandelion leaves. Then other ingredients can be added for flavoring and texture.

Wild fruit can simply be mixed with nuts or seeds such as sunflower seeds or almonds.

Some plants such as cattail tuber shoots and burdock root can be boiled to increase tenderness or to reduce strong flavors and then simply eaten as is.

Be sure of what it is that you are going to eat and be sure that it is edible. Consult a good reference book. If possible have someone who is familiar with a particular plant point it out to you. Most photographs are not of high enough quality to be relied upon to positively identify a wild plant.

Some edible plants have poisonous look-alikes. Some plants have edible parts and have poisonous parts. Some plant parts are edible only after being prepared in a particular way. It is common that a small quantity of a plant can be eaten without problems but if you eat too much your digestive system will protest forcefully.

There's about 6 or 8 disaster scenarios that I can think of that seem likely to happen at some time. Most of them seem unlikely to happen in my lifetime. But you never know. Isn't it prudent to be prepared, at least to some extent, in the event the normal food supply is interrupted. Examples of disasters that seem likely to happen are an asteroid hitting the earth, a massive nuclear war, a global epidemic, and the failure of one or two major crops such as corn and wheat due to a widespread disease or climate change.

The gathering of wild foods is interesting and enjoyable. Foraging for a favorite or new addition to your menu may take you through woods, through open fields and meadows and other places of beauty. It is a great way to get out into the natural world and enjoy its complexity and majesty. It adds to the perception that the world is a good place that is to be enjoyed. It is emotionally pleasing to find something that seems free and of exceptional value.

Making use of natural foods gives you greater awareness of the inter-relatedness of living things to each other and to the environment. That greater awareness helps us more appreciate the weather and climate, the abundance of nature, agriculture and the food supply, and the importance of protecting those things.

If you are interested in a few detailed recipes and a couple of other general preparation methods see www.bobcatswilderkitchen.com

For more information on wild edible plants and recipes see Foraging the Edible Wild community.webtv.net/Taimloyd/FORAGINGTHEEDIBLE

For a list of links to more informaion see

dmoz.org/Recreation/Outdoors/Wildlife/Plants/Edible/

For a few books on wild edible plants see theforagerpress.com/bookstore/plantguides.htm

About the author:

This article can be published in print or electronically, free of charge as long as it is substantially unaltered and contains the following author info and links (text or active):

Alan Detwiler is the author of several books about things to do for fun. The books are available at Amazon.com

Easing coughs naturally . . .

2008-02-21T07:05:00.000-08:00

Whether it be the dead of winter or the high life of summer, colds and allergies seem to pop up out of nowhere and “catch” us completely off guard. Hand-in-hand with these seasonal terrors come the dreaded cough and there are two ways you can fight cold's comrade-in-arms----- with either over the counter cough drops ----- or ones that you can make yourself.

Make yourself, you ask? Why not! it's easy and many of the ingredients within these little soldiers can be found right in your own kitchen. Sugar, corn syrup and water gently brought to a robust boil till they reach what is known as the “hard crack” stage will give you the "medium." The only secret to a successful drop is to use a tasty and simple combination of herbs "steeped" in the water before adding it to the sugar-syrup. This wonderful cough relieving tea along with your "dry" ingredients" are all you need to make your own natural cough confection-ators.

Some herbs that are found in many of the other natural cough drops you find on the market that you may want to try alone or in combination are; Coltsfoot, Korean Licorice Mint (easy to grow; seeds are available from Seeds of Change), thyme, slippery elm, horehound, comfrey leaf, hyssop, marsh mallow and common mullein, to name a few. Many of these herbs are perennial so you will have them for your own personal “medicine cabinet” year after year. Use the leaves only of these herbs either singly or in combination. It helps to try them out as a tea first, that way you know which herbs will taste best in your cough drops. About 2-3 tsp. of herb to 1 1/2 cups boiling water ought give you the concentration that you need; let steep till cool.

Here’s a tried-and-true hard candy recipe, straight from the pages of Cooking for American Homemakers. I have used this gem for many years for lollypop making and it is first rate for making the “medium:”

1 cup sugar

1/3 cup light corn syrup

2/3 cup water (herbal tea)

vegetable coloring (optional)

Mix sugar, herbal tea and corn syrup and cook over low heat stirring until sugar is dissolved and mixture boils. Continue boiling without stirring until a small amount is very brittle when dropped into cold water. Wash away crystals from side of pan with a damp cloth. Cook slowly at end so that the syrup will not discolor. Remove from the heat and add color. Either drop quickly from the tip of a spoon onto a greased surface or into prepared hard candy molds. Allow to harden and cool completely before removing. You can roll them in powdered sugar and wrap in plastic wrap or waxed paper for storage.

For gift giving, why not add a personal touch by pressing some of the fresh herbs between waxed paper and use to decorate or wrap your gift box. Add a nice tag listing the herbs that you used for a professional look.

About the author:

Cathy O is a successful author who provides recipes for and information on candy and lollipops. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."

How many ways are there to eat a cat head biscuit?

2008-02-21T07:04:00.000-08:00

A time honored Southern tradition, the infamous "Cat Head" biscuit has become as much an icon of

southern cooking as fried chicken. Just say the words "Cat Head Biscuits" almost anywhere in the

South and you will instantly conjure up memories childhood and of mouthwateringly delicious meals.

Born of humble beginnings, the "Cat Head Biscuit" was never anything fancy. Just a few simple

ingredients, usually mixed and "patted" out by hand, these delicacies bring back wonderful memories

like no other food can.

What makes a "Cat Head Biscuit" so special; it’s just a biscuit after all, right? I can’t honestly

say why they are loved so much or why just the mention of the name sparks such comforting memories.

Maybe it’s the thoughts of our mothers and grandmothers standing in hot kitchens, over wood burning

stoves, lovingly preparing food for their families or maybe it’s that first bite fresh from the

oven. This is the very definition of "Comfort Food". From that first savory taste of butter as you

bite through the crispy crust to the soft, warm inside; you know you are in for a real treat!

As in days gone by, the "Cat Head Biscuit" is enjoyed with almost every meal. In fact this

versatile bread can easily be eaten in a different way with every meal or become a meal in itself.

Here are just a few ways to enjoy them:

Aside from the usual biscuit filled with various homemade jams and jellies, we sometimes eat them

hot from the oven, filled with a generous amount of brown sugar and butter. The butter melts over

the brown sugar and creates a breakfast food that no store-bought brown sugar and cinnamon toaster

pastry can even touch. This is what my grandmother would fix me for breakfast as a child.

Split open or torn into small pieces and smothered with one of the delicious southern gravies such

as Chocolate Gravy, Sausage Gravy, or one of the homemade fresh "Fruit Jams".

Not much in the world of food is as good as a sandwich made out of a big ol’ "Cat Head Biscuit" with

a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham.

"Cat Head" biscuits also make great desserts when served warm and covered with your favorite

berries, ice cream, and whipped cream. This is also a very easy way to make a wonderful strawberry

shortcake.

Another way I remember eating them was to cream butter and honey or butter and molasses together and

spread over the hot biscuits.

The list goes on and on. Bake up a big ol’ batch for yourself and you will find that the "Cat Head

Biscuit" is one of the most versatile and delicious foods ever to come out of your oven.

Cat Head Biscuits (as big as a cat’s head)

2 cups of flour

1/4 teaspoon of baking soda

2 teaspoons of baking powder

1 teaspoon of salt

5 tablespoons of lard or shortening

About 1 cup of buttermilk

Sift the dry ingredients together and cut in the lard or shortening. Add enough buttermilk to make a

soft dough. Pinch off about a lemon-sized ball of dough for each biscuit and pat out with your

hands. Bake for 12 - 15 minutes at 450 degrees or until the tops are golden brown. Remove the

biscuits form the oven and rub butter on the tops of the hot biscuits to coat.

© Copyright Joe Harris - http://www.cat-head-biscuits.com - All Rights Reserved

-------------------------

Note: This article may be used freely as long as the "About The Author" resource box at the bottom

of this article is included and links remain intact.

-------------------------

About the author:

A Native Of The Blue Ridge Mountains of Western North Carolina, Joe Is Webmaster And Author Of The

Critically Acclaimed "Cat Head Biscuits And Garlic Fried Chicken" Southern Country Cookbook

Available At:

Diners - An american icon

2008-02-21T07:03:00.000-08:00

The definition of a diner is typically a narrow structure resembling a railroad dining car with the interior containing a service counter with stools for seating. Food preparation is along the back wall behind the counter.

History

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

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

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

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

Today

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

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

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

About the author:

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

Culinary dishes of South America -Argentina

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

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

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

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

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

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

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

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

About the author:

This article provided courtesy of

Culinary Traditions of Cuba . .

2008-02-21T07:01:00.000-08:00

The East Caribbean island of Cuba has a rich cultural heritage from which has arisen culinary traditions that are as vibrant and varied as the variety of cultures that have contributed to the development of this distinct and delicious cuisine. In addition to the ancient influence of the native peoples of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti.

As these various influences came together, a distinctly Cuban flavor and style evolved, which is reminiscent of country peasant styles of cooking by oral tradition and eye, rather than relying on specific measurements and the creation of dishes that tend towards the simple and hearty, and that can be left on their own to simmer. Fussy, heavy sauces are unusual and deep-frying is simply not a favored cooking method. The island nation, naturally, uses a great deal of seafood in its cuisine, which encourages the use of simple cooking techniques and spicing that is meant to enhance, not smother, natural flavors.

The most common spices used in Cuban cuisine are garlic, cumin, oregano and bay or laurel leaves. Sofrito is also popular, and used in a wide range of dishes, from those of beans to those of meats to those that are made from a base of tomato sauce. A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper, onion and garlic are soft and translucent and the flavors blend to perfection.

The dense, nutritious, energy producing vegetables commonly used belie the African and native peoples’ influence on the cuisine of Cuba. Yuca, malanga, boniato, and plantano are among these, and are often simmered together with complementary vegetables and served simply, drizzled with olive oil and sprinkled with chopped fresh onion – a satisfying, strengthening and simple dish for a hard working people.

Meats are often prepared using island flavored marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered very slowly with spices, often for hours. Beans and rice are an essential part of most meals, with black beans being well known as a Cuban specialty.

Cuban cuisine is also notable for its baked goods, which include a variety of turnovers. Some are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items.

In Cuban cuisine, the subtle flavors of healthy foods are enhanced by cooking and spicing methods designed to bring out the best in each component of a dish. The culinary traditions of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole.

About the author:

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

Crockpot cooking - advantages and disadvantages

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

In my 'un-biased' opinion, the crockpot / slow cooker is one of the most

convenient and easy to use appliances in my kitchen. The time savings

features of the slow cooker and the delicious dinners that have resulted

more than offset any minor drawbacks.

Before I list my top reasons why the crockpot is the most useful appliance

in any kitchen, I will list a few of the areas where it does not perform

as well.

- Large cuts of meat such as boneless prime rib or leg of lamb are still

best when oven roasted.

- Except for stews and chowders, the slow cooker does not cook fish very

well.

- The slow cooker collects a lot of the juices since the steam does not

escape during cooking and these juices can become diluted and watery,

which can affect the flavoring of the food.

- If not careful, a slow cooker can overcook food -especially some of

the more tender meats and poultry.

These drawbacks are relatively minor compared to the positives which

I will list now.

- The slow cooker needs virtually no tending while it cooks, freeing you

up to do other chores or recipes.

- The slow cooker will tenderize less expensive, tough cuts of meat and

make great stews out of them.

- The slow cooker allows you to be out of the kitchen for extended periods

of time -sometimes even all day.

- Burning your food is rarely a problem. The slow cooker will make many

dishes for you better than any other appliance -especially those that tend

to stick to the bottom of a pan.

In my opinion the slow cooker is one of the most under-utilized and yet

superior of kitchen appliances. When used for what it does best, you will

find that you are able to prepare great dishes in less time than you thought

possible!

About the author:

Tony has been working diligently to provide
free cooking related resources for the chef
in all of us. His website
is a labor of love which provides delicious and easy
to make crockpot recipes and related tips and advice.

Create a table centerpiece for the perfect dinner party..

2008-02-21T06:59:00.000-08:00

You have permission to publish this article electronically or in print, free of charge, as long as the bylines are

included. A courtesy copy of your publication would be appreciated.

You can create a lovely but simple and inexpensive

table arrangement that will work for almost any dinner party at your house. First, collect your supplies, then just follow ten easy steps to create your arrangement.

Collecting your supplies

Choose white flowers and some simple foliage. White carnations and a couple of ferns are readily available. They provide a simple, inexpensive white arrangement that would go on almost any dinner party table.

Choose a low round vase. This way you can easily create an arrangement that is pleasing from all sides. Remember that your guests should be able to see over the arrangement.

Choose white candles and candlesticks that match the color and material of your vase. If you don’t want to use candlesticks, you can just use pillar candles on glass dishes.

Now you’re ready to create your table centerpiece.

Ten easy steps to creating your arrangement:

1) Fill your vase two thirds full of water.

2) Cut the flowers down enough so they just pop over the top of the vase.

3) Strip off foliage that would be underwater since it will rot faster in the water.

4) Start around the edges, putting one or two on opposite sides. Criss-cross the stems as you go. This does two things, it helps to stabilize the flowers, and if your vase is clear it makes a pleasing arrangement through the water.

5) Keep filling in, making the middle flowers slightly higher than the sides so you create a bit of an arc. The experts say it’s always good to aim for a shape to your arrangement. In this case we’re

creating the suggestion of an arc or half-circle shape.

6) Arrange ferns around the sides underneath the flowers, so it looks like the ferns are almost cradling the flowers.

7) Trim ruthlessly. If a flower sticks out, pull it out and cut it again.

8) Check the arrangement on all sides to make sure everyone has a pleasing view and make any adjustments.

9) Place your arrangement on the table and position your candles.

10)Like what you’ve done? Take a picture of this simple floral table centerpiece so you can remember the next time you need a quick and easy centerpiece.

That's it! Now you have a simple white table centerpiece that goes with almost anything else you use to decorate your dinner party table.

About the author:

Joanie Williams has been giving small dinner parties at home for years.She would love to hear your burning questions about
planning a dinner party.
You could qualify for a free ebook on dinner party planning just by asking your burning question about throwing a small dinner
party at home. Click now.