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.
Wednesday, February 27, 2008
Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress?
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
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
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
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
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
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
What you Need to Know about Cat Food
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
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)
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.
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?
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
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?
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 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
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.
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
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.
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
“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
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!
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!
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
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."
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
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.
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
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.
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!
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
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
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.
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
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
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
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.
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
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:
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
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:
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?
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!
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
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!
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
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!
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
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
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
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
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
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
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
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 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
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
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
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