A New Red Meat
Since the high glycogen content of Ostrich meat confers to it an almost sweet flavor, it is suggested to serve it along with a complement of vegetables that contrast nicely with sweet, such as red radicchio and rocket. Rich in proteins and iron, the meat is also low in fat (1-2g per 100g of meat). A large part of those 2g consists of polyunsaturated fatty acids (healthier) as compared with saturated fats. This makes ostrich meat ideal for the diets of babies and the elderly, pregnant and lactating women as well as athletes and people suffering from anemia. As for its flavor; it is more or less similar to high quality beef, although it is much more tender and made up of very short muscle fibers that allow for easier digestion.
Choice
Most ostrich meat comes from farms, many of which are located in Israel, South Africa and the US. Sold ever more commonly even in traditional butcher shops, the major obstacle to its purchase is its relatively high price. This due in large part to three factors: high mortality rates among the farm-raised birds, long growing periods (9 months to a year) and low meat yields relative to the animal's weight (35kg edible meat from a 150kg animal).
Preservation
This meat should be stored in the coldest part of the refrigerator soon after purchase, ideally wrapped in the appropriate polyethylene wraps or in wax paper. It should be consumed within one or two days of purchase at the most.
Cuts
Ostrich is a flightless bird because it has a flat breastbone that makes it unsuitable for flight. On top of making it flightless, the bird's flat breastbone means it does not have large breast or wing muscles. Therefore the meat from comes from the thigh, leg and back. Cuts are nearly exclusively from the various muscle groups found in the animal's leg, divided into the fillet, sirloin, and thigh. The last cut comes from the neck. From the fillet, cut from the less fibrous part of the animal's thigh, are cut the medallions, kebabs, carpaccios and roasts. From the sirloin; cutlets, steaks, chops and roulades. From the thigh itself; roasts and ground meat for meatballs and hamburgers, while the neck is used in boiled dishes and ossobuco.
Cooking
In dealing with lean meats such as that of the ostrich, especially when grilling, it is important to baste the meat with abundant extra-virgin olive-oil before cooking it in order to avoid the meat becoming hard and dry due to the quick evaporation of its juices. Another method, useful when cooking whole cuts, is to lard the meat in such a way that it keeps the meat moist. Even for the higher quality cuts, it is preferable to cook ostrich meat in the pan and for only a short period. It is also best if the meat is cooked rare and therefore should be removed from the refrigerator at least half an hour, this also allows for a shorter cooking time. In order to further avoid losing the meat's juices, it is wise not to puncture the meat with a fork but instead handle it with two spoons in a pincer movement. For the same purpose, it is a good idea to brown the ostrich roast in a pan with some butter and extra-virgin olive oil before cooking it in the oven, this creates a barrier on the outside of the meat that helps keep the juices in.
Ostrich meat's extreme tenderness, comparable only to the finest veal fillet, lends itself nicely to being eaten crude and therefore should be tried in a carpaccio or tartar.
Saturday, December 9, 2006
Oh Boy! Its Time For Beef Jerky
With the low carb fashion that has hit the nation beef jerky is again very popular. One of the main reasons that beef jerky is healthy is the fact that to make the jerky last for so long the fat needs to be neat or the beef will go bad unless a lot of salt and preservatives are added.
Considering that there is much more of the beef than the fat in jerky it makes it very high in protein and without a lot of carbs. This is good news to the legions of people that follow the Atkin’s diet. Also many people that are conscious about their health prefer marinating and then smoking their own meat because it affords them the knowledge of exactly what they are consuming.
If you are looking for a healthy and suitable snack to take anywhere, this is it. It is especially great for camping as it is compact, gives needed nutrients, tastes great, and does not go bad. Many people that backpack carry beef jerky just for these reasons. It is also light and easy to carry. It is often put in vacuum preserved packaging to pack in the freshness so no matter how long you carry the beef jerky for it stays fresh.
Even though its origins are thought to be from South America during the 1800’s, Americans love their beef jerky. The Quechua tribe of Indians made a product similar to beef jerky which they called ch’arki which is where the name jerky came from. They used elk, deer, and buffalo meat and added salt to them before drying it out or placing the meat over the fire. This made for the preservation of meat that was needed when food was not as available for whatever reason.
The Spaniards took to making this popular snack as well when they inhabited parts of South America and then introduced it worldwide. American cowboys and the early pioneers took to it as beef jerky became a stable of their diets on the border. The early explorers of the country would construct smoke huts and then they would cut strips of meat to be smoked, dried, or put over a fire. The real beef jerky came along when the meat was first flavored. By adding spices the meat became better tasting.
With more people being wary of what they are eating and at the same time looking for low cost healthy foods, beef jerky is seeing something of a rebirth. It’s a great snack for adults and kids alike and everyone has to admit that eating a stick of beef jerky is much better for you and better tasting than a high fat treat.
Considering that there is much more of the beef than the fat in jerky it makes it very high in protein and without a lot of carbs. This is good news to the legions of people that follow the Atkin’s diet. Also many people that are conscious about their health prefer marinating and then smoking their own meat because it affords them the knowledge of exactly what they are consuming.
If you are looking for a healthy and suitable snack to take anywhere, this is it. It is especially great for camping as it is compact, gives needed nutrients, tastes great, and does not go bad. Many people that backpack carry beef jerky just for these reasons. It is also light and easy to carry. It is often put in vacuum preserved packaging to pack in the freshness so no matter how long you carry the beef jerky for it stays fresh.
Even though its origins are thought to be from South America during the 1800’s, Americans love their beef jerky. The Quechua tribe of Indians made a product similar to beef jerky which they called ch’arki which is where the name jerky came from. They used elk, deer, and buffalo meat and added salt to them before drying it out or placing the meat over the fire. This made for the preservation of meat that was needed when food was not as available for whatever reason.
The Spaniards took to making this popular snack as well when they inhabited parts of South America and then introduced it worldwide. American cowboys and the early pioneers took to it as beef jerky became a stable of their diets on the border. The early explorers of the country would construct smoke huts and then they would cut strips of meat to be smoked, dried, or put over a fire. The real beef jerky came along when the meat was first flavored. By adding spices the meat became better tasting.
With more people being wary of what they are eating and at the same time looking for low cost healthy foods, beef jerky is seeing something of a rebirth. It’s a great snack for adults and kids alike and everyone has to admit that eating a stick of beef jerky is much better for you and better tasting than a high fat treat.
Cooking Western Massachusetts Style
Some of the Chefs in Western Massachusetts like to take native ingredients and recipes and give them their own signature
fish cakes
* 1 lb. mixed fish, cut in large dice (salmon, swordfish, tuna)
* 1 small rib celery, finely diced
* 1/2 small green pepper, finely diced
* 1/2 small red pepper, finely diced
* 1/2 tsp. Old Bay seasoning
* 1/2 cup bread crumbs
* 1 tsp. mixed tarragon & chives, chopped
* 1 cup white wine & 1/2 cup rice wine vinegar
* 1 egg
* 1 Tbsp. Dijon mustard
* 3/4 tsp. Tabasco sauce
* 1/2 tsp. salt
* 1/4 cup milk
* flour & oil as needed for cooking
sweet & spicy aioli sauce
* 4-5 cloves roasted garlic
* 2 oz. rice wine vinegar
* 1/4 cup Thai garlic chili sauce
* 1/2 tsp. salt, plus additional to taste
* 2 large egg yolks
* 2 oz. granulated sugar
* 1/2 cup canola or vegetable oil
Place the chopped fish in a small sauce pan. Cover the fish with tap water, the cup of white wine and the 1/2 cup wine vinegar. Boil gently just until the fish is opaque (just barely cooked through and juicy).
Drain and place in a bowl with the diced vegetables, eggs, Dijon mustard, Tabasco sauce and seasonings, mashing the mixture together like a meatloaf or meatball mixture. Add the milk to the bread crumbs to moisten and incorporate into the fish mixture. Form this mixture into 8 "patties", in a similar manor as making a hamburger patty. Chill until ready to cook.
For the sweet & spicy aioli sauce: place the sugar and vinegar in a small pan and heat over high heat, just to melt the sugar. Pull off the heat and reserve. Place the garlic cloves, eggs, salt and chili sauce in a food processor and turn on the power.
Very slowly incorporate the oil, the sauce should take on a thick mayonnaise consistency once you have added all the oil. Now with the machine still running, add the vinegar mixture, then stop the machine. You have created an emulsion, and the key to a successful emulsion is in the slow addition of the oil, so the sauce doesn't separate. If it is too thick at this point you may incorporate a little water to thin it out. Check the seasoning, it should have a good balance of sweet, sour, spicy and salty flavors to really make your taste buds salivate.
Heat some vegetable oil, enough to cover the bottom of a large sauté pan, until it is very hot, almost smoking. Dip the fish cakes in a flour and then cook for 2-3 minutes on a medium heat, until nice and golden brown. Flip the fish cakes over and cook the other side until nicely golden browned also.
To serve, place the mixed baby greens on serving plates topped with a small amount of vinaigrette. Place the warm fish cakes on top, topping them off with aioli sauce. Enjoy!
Courtesy Chef Chris Albano
http://www.westernmachefs.com
fish cakes
* 1 lb. mixed fish, cut in large dice (salmon, swordfish, tuna)
* 1 small rib celery, finely diced
* 1/2 small green pepper, finely diced
* 1/2 small red pepper, finely diced
* 1/2 tsp. Old Bay seasoning
* 1/2 cup bread crumbs
* 1 tsp. mixed tarragon & chives, chopped
* 1 cup white wine & 1/2 cup rice wine vinegar
* 1 egg
* 1 Tbsp. Dijon mustard
* 3/4 tsp. Tabasco sauce
* 1/2 tsp. salt
* 1/4 cup milk
* flour & oil as needed for cooking
sweet & spicy aioli sauce
* 4-5 cloves roasted garlic
* 2 oz. rice wine vinegar
* 1/4 cup Thai garlic chili sauce
* 1/2 tsp. salt, plus additional to taste
* 2 large egg yolks
* 2 oz. granulated sugar
* 1/2 cup canola or vegetable oil
Place the chopped fish in a small sauce pan. Cover the fish with tap water, the cup of white wine and the 1/2 cup wine vinegar. Boil gently just until the fish is opaque (just barely cooked through and juicy).
Drain and place in a bowl with the diced vegetables, eggs, Dijon mustard, Tabasco sauce and seasonings, mashing the mixture together like a meatloaf or meatball mixture. Add the milk to the bread crumbs to moisten and incorporate into the fish mixture. Form this mixture into 8 "patties", in a similar manor as making a hamburger patty. Chill until ready to cook.
For the sweet & spicy aioli sauce: place the sugar and vinegar in a small pan and heat over high heat, just to melt the sugar. Pull off the heat and reserve. Place the garlic cloves, eggs, salt and chili sauce in a food processor and turn on the power.
Very slowly incorporate the oil, the sauce should take on a thick mayonnaise consistency once you have added all the oil. Now with the machine still running, add the vinegar mixture, then stop the machine. You have created an emulsion, and the key to a successful emulsion is in the slow addition of the oil, so the sauce doesn't separate. If it is too thick at this point you may incorporate a little water to thin it out. Check the seasoning, it should have a good balance of sweet, sour, spicy and salty flavors to really make your taste buds salivate.
Heat some vegetable oil, enough to cover the bottom of a large sauté pan, until it is very hot, almost smoking. Dip the fish cakes in a flour and then cook for 2-3 minutes on a medium heat, until nice and golden brown. Flip the fish cakes over and cook the other side until nicely golden browned also.
To serve, place the mixed baby greens on serving plates topped with a small amount of vinaigrette. Place the warm fish cakes on top, topping them off with aioli sauce. Enjoy!
Courtesy Chef Chris Albano
http://www.westernmachefs.com
Peppermint Sweets Gift
At Christmas time we all like to indulge in rich foods, such as Christmas pudding and Christmas Cake, sweets and candy. During the Second World War when food was rationed, children went without sweets. Sugar was rationed to 8oz (225g) per person per month. Sugar is the main ingredient of sweets, which is why they were so scarce and why they became a luxury item.
To make peppermint sweets you will need...
12 tablespoons of icing sugar
1 egg white
green food colouring (optional)
peppermint flavouring and cooking chocolate.
Remember to wash your hands and clean the work surfaces before you begin.
Method...
Add to a bowl the icing sugar, egg white, 4 drops of peppermint flavouring and 12 drops of green food colouring. Mix well and kneed the mixture to form a smooth ball. If the mixture is a little too wet add more icing sugar.
Roll the ball into a large sausage and slice into individual sweets. Use your hands to shape the sweets and leave them on a chopping board to dry.
Melt the chocolate in a dish in the microwave, it will only need a minute or two. Don't over do it, it just needs enough time to melt. If you do not have a microwave, you may need an adult to help. Stand a mixing bowl inside a pan of boiling water on the hob, keep the water simmering. Don’t let any water bubble over the side and into the chocolate because this spoils the chocolate. Be careful not to let the pan boil dry.
Dip each sweet into the chocolate half way, and leave it on some tinfoil until the chocolate sets.
To package your home made sweets you could buy a small metallic gift box or gift bag, or you could bundle the sweets in paper napkins tied up with ribbon or tinsel, these look a bit like mini Santa sacks.
A perfect Christmas gift for someone with a sweet tooth.
To make peppermint sweets you will need...
12 tablespoons of icing sugar
1 egg white
green food colouring (optional)
peppermint flavouring and cooking chocolate.
Remember to wash your hands and clean the work surfaces before you begin.
Method...
Add to a bowl the icing sugar, egg white, 4 drops of peppermint flavouring and 12 drops of green food colouring. Mix well and kneed the mixture to form a smooth ball. If the mixture is a little too wet add more icing sugar.
Roll the ball into a large sausage and slice into individual sweets. Use your hands to shape the sweets and leave them on a chopping board to dry.
Melt the chocolate in a dish in the microwave, it will only need a minute or two. Don't over do it, it just needs enough time to melt. If you do not have a microwave, you may need an adult to help. Stand a mixing bowl inside a pan of boiling water on the hob, keep the water simmering. Don’t let any water bubble over the side and into the chocolate because this spoils the chocolate. Be careful not to let the pan boil dry.
Dip each sweet into the chocolate half way, and leave it on some tinfoil until the chocolate sets.
To package your home made sweets you could buy a small metallic gift box or gift bag, or you could bundle the sweets in paper napkins tied up with ribbon or tinsel, these look a bit like mini Santa sacks.
A perfect Christmas gift for someone with a sweet tooth.
Why Are Online Organic Food Delivery Services On The Increase?
After a hard week at work or looking after children or relatives, the last thing you want to do is spend time pushing a big heavy shopping trolley around your local supermarket or walking around the busy town or shopping centre. Have you realized how much time you spend, and how much energy you use when shopping?
Are you sick and tired of having to waste this precious time, when you could be spending it with your family, chilling out or doing something of your choice? If so, then you need to start looking into deliver services in your area. Delivery services are becoming more and more popular as the growth of the internet means that nearly everybody has access to a computer and can save time by ordering online. You can even save money as its not as easy to get tempted into impulse buying when you cant see the packaging in front of you. Just think, no more dragging young children around the supermarket and watching in dismay as they try to pull everything off the shelves!
At the moment nearly every region in the UK has a delivery service that is easy to find online, GuideMeGreen has loads of local and national organic, fair-trade and special diet delivery services with an increasing range of food and non-food products. You often have to sign up or register with these sites and then you can begin your shopping right away, They are easy and fun and so convenient that you will find yourself with almost too much time on your hands!
Obviously, different companies offer different foods for delivery but you can often buy most if not all of your favourite groceries and more from these companies. You can find a vast selection of fruits and vegetables, both organic, locally grown and sometimes imported. You will find exotic fruits and vegetables as well as the old staples like potatoes and carrots. No matter what you need you can get it from these great food services.
You will also find a huge selection of organic dried and canned goods that you can have delivered right to your door any day of the week. Canned soup and dried pasta are just a few of the great items you can have delivered to you each week. Most of these services even have goodies like organic cookies and even some organic cakes! Many companies have non food lines such as eco friendly washing and laundry products.
You will get a choice of delivery. You may choose to have your food delivered after work or while you are at work. Many people choose to have their shopping dropped off while they are at work so that they are there when they get home. You can even ask that the goods be left in the back garden or with a neighbour so that they do not get stolen.
Organic food delivery services are flexible and convenient and they are something that every one can benefit from. The increasing number of people using these services is testament to that. The choice comes when you decide which ones to use – should it be supermarkets where you can buy anything and everything in one go or should you support the smaller companies where you may not be able to buy everything that you are used to….ill let you decide.
Are you sick and tired of having to waste this precious time, when you could be spending it with your family, chilling out or doing something of your choice? If so, then you need to start looking into deliver services in your area. Delivery services are becoming more and more popular as the growth of the internet means that nearly everybody has access to a computer and can save time by ordering online. You can even save money as its not as easy to get tempted into impulse buying when you cant see the packaging in front of you. Just think, no more dragging young children around the supermarket and watching in dismay as they try to pull everything off the shelves!
At the moment nearly every region in the UK has a delivery service that is easy to find online, GuideMeGreen has loads of local and national organic, fair-trade and special diet delivery services with an increasing range of food and non-food products. You often have to sign up or register with these sites and then you can begin your shopping right away, They are easy and fun and so convenient that you will find yourself with almost too much time on your hands!
Obviously, different companies offer different foods for delivery but you can often buy most if not all of your favourite groceries and more from these companies. You can find a vast selection of fruits and vegetables, both organic, locally grown and sometimes imported. You will find exotic fruits and vegetables as well as the old staples like potatoes and carrots. No matter what you need you can get it from these great food services.
You will also find a huge selection of organic dried and canned goods that you can have delivered right to your door any day of the week. Canned soup and dried pasta are just a few of the great items you can have delivered to you each week. Most of these services even have goodies like organic cookies and even some organic cakes! Many companies have non food lines such as eco friendly washing and laundry products.
You will get a choice of delivery. You may choose to have your food delivered after work or while you are at work. Many people choose to have their shopping dropped off while they are at work so that they are there when they get home. You can even ask that the goods be left in the back garden or with a neighbour so that they do not get stolen.
Organic food delivery services are flexible and convenient and they are something that every one can benefit from. The increasing number of people using these services is testament to that. The choice comes when you decide which ones to use – should it be supermarkets where you can buy anything and everything in one go or should you support the smaller companies where you may not be able to buy everything that you are used to….ill let you decide.
Two Methods of Chicken Cut - Simply and Professionally
There are two ways in which chickens or poultry can be cut up, one for home use and the other for professional use. The technique can be learned quite easily and it's a useful skill to have.
The advantages are that it is more economical to cut up chicken or poultry yourself than buying in portions, and you can cut the way you want them in any various combinations such as drumsticks with or without the thigh, or breasts with or with the wings, etc.
A key point to remember is to feel the joints when you have to sever sinews and cartilage. To cut through bones, ideally a serrated knife or poultry shears are used.
The method that is common and popular amongst home cooks is as follows:
Basically there are eight steps to cut up the chicken or poultry. Firstly, by using a large sharp knife, free the leg by carefully cutting the skin between the body and the leg. Cut through the skin as far as the joint, bending the leg outwards with the hand. Then twist the leg until the ball of the joint springs out. After that, cut through the joint, pressing lightly. Cut through the leg at the knee joint to separate the thigh from the drumstick. Separate the wing at the shoulder joint, cutting off a small part of the breast with it. Press quite firmly to split the collarbone and divide the back parallel to the backbone. Cut across the back at the middle point, breaking the backbone with short movements of the knife. Finally to separate the breasts, carefully cut left and right along the length of the breastbone.
The professional cooks have a different method of cutting up chickens or poulty and the following method is based on 1-3/4 pounds poultry, in order to achieve portions of equal size:
In eight steps, firstly make a cut approximately 3/8 inch deep across the back under the shoulder blades. Cut along the backbone at a right angle to this and remove the "chicken oysters", which is the tender part whose quality matches that of the breasts. Cut through the skin between the body and the leg. Spread out the leg and cut through the joint. Chop off the outermost section of each wing, cutting through the joint with a small chopper or large knife.
Remove the wings with some breast meat, along the breastbone and wishbone as far as the joint. To remove the breasts, first hold the chicken firmly by the wishbone and cut along the breastbone. Turn the carcass 180 degree, then loosen the breast from the front along the wishbone as far as the joint. Take off the breast, making a cut from the joint to the end of the breastbone.
The legs are left in one piece and the wing tips are removed, for the sake of appearance.
The number of individual pieces depends on the size of the chicken. You can use the remainder of the carcass to make stock, soups and sauces.
The two methods above are simple to master and whether you choose to cut your chickens simply or professionally, these are the correct methods to follow.
The advantages are that it is more economical to cut up chicken or poultry yourself than buying in portions, and you can cut the way you want them in any various combinations such as drumsticks with or without the thigh, or breasts with or with the wings, etc.
A key point to remember is to feel the joints when you have to sever sinews and cartilage. To cut through bones, ideally a serrated knife or poultry shears are used.
The method that is common and popular amongst home cooks is as follows:
Basically there are eight steps to cut up the chicken or poultry. Firstly, by using a large sharp knife, free the leg by carefully cutting the skin between the body and the leg. Cut through the skin as far as the joint, bending the leg outwards with the hand. Then twist the leg until the ball of the joint springs out. After that, cut through the joint, pressing lightly. Cut through the leg at the knee joint to separate the thigh from the drumstick. Separate the wing at the shoulder joint, cutting off a small part of the breast with it. Press quite firmly to split the collarbone and divide the back parallel to the backbone. Cut across the back at the middle point, breaking the backbone with short movements of the knife. Finally to separate the breasts, carefully cut left and right along the length of the breastbone.
The professional cooks have a different method of cutting up chickens or poulty and the following method is based on 1-3/4 pounds poultry, in order to achieve portions of equal size:
In eight steps, firstly make a cut approximately 3/8 inch deep across the back under the shoulder blades. Cut along the backbone at a right angle to this and remove the "chicken oysters", which is the tender part whose quality matches that of the breasts. Cut through the skin between the body and the leg. Spread out the leg and cut through the joint. Chop off the outermost section of each wing, cutting through the joint with a small chopper or large knife.
Remove the wings with some breast meat, along the breastbone and wishbone as far as the joint. To remove the breasts, first hold the chicken firmly by the wishbone and cut along the breastbone. Turn the carcass 180 degree, then loosen the breast from the front along the wishbone as far as the joint. Take off the breast, making a cut from the joint to the end of the breastbone.
The legs are left in one piece and the wing tips are removed, for the sake of appearance.
The number of individual pieces depends on the size of the chicken. You can use the remainder of the carcass to make stock, soups and sauces.
The two methods above are simple to master and whether you choose to cut your chickens simply or professionally, these are the correct methods to follow.
Barbecue Ribs - Competition Style in Your Backyard
Great barbeque recipes are hard to come by. Most recipes and books leave out important information like times and temperatures. In our book, “Competition BBQ Secrets”, we give you all the details on how to cook professional competition quality meats. And... guess what? You can do it to in your back yard. You don’t need a fancy $2000 offset smoker. Just use your Weber kettle grill!...
Prepping your grill
Just about everybody has a Weber kettle charcoal grill in their back yard. You can smoke some pretty good ribs on these things. This is one of my favorite barbeque recipes because I can use mesquite wood and Lee will not allow me to put mesquite in his expensive Lang Smoker because of the residue it leaves on the inside surfaces. Anyway... here’s how to set up your charcoal grill so that you are “offset smoking” and not grilling... I simply start it up by making two piles of charcoal briquettes on opposite sides of the grill (away from the center). Make sure your vents on the bottom of the grill are open and not clogged with ashes. I then squirt my lighter fluid on the briquettes and light them.
Start soaking your wood chips at least an hour before you will need them. I make sure the charcoal is white before I start smoking so that all the lighter fluid has burnt up and does not give your meat a lighter fluid taste. If you want to use a charcoal chimney to start your charcoal, that’s OK too - some people hate using lighter fluid. Just dump your “white” charcoal from the chimney on opposite sides of the grill when they are ready. You can place a disposable aluminum pan between your charcoal piles and fill it with about an inch of warm water or beer if you want.
Prepping your ribs
You can either buy spareribs or what is called loin back ribs. If you buy the big spareribs, cut the brisket end off the ribs at the joint. Then trim the skirt meat off. Don’t throw this away - you can cook it separately and eat it too. You also want to pull the membrane off the back side of the ribs. If you want, you can put your favorite dry rub on both sides of your ribs at this time. I prefer the more natural taste of the smoked meat with a little BBQ sauce, so I do not apply any rub or any other seasonings before smoking. That’s the great thing about barbecue recipes... you can change them up to suit your liking! Just don’t change the “technique” too much.
Let’s start smoking
When you are ready to start smoking, place your grate on the grill so that the holes near the handles are over your charcoal piles. This way, you can add charcoal as needed to maintain your heat. Some newer models have hinged grates for this purpose.
Now all you do is place your meat in the center of the grate - away from the charcoal piles. When I smoke ribs, I use a rib rack on top of the grate. Weber makes a good rib rack and you can get one at any good store that sells Weber grills. Place your trimmed pieces anywhere not directly over the coals. Throw some soaked mesquite chips directly on the charcoal and close the lid (don’t overdo the mesquite chips - mesquite imparts a strong smoke taste so a little goes a long way). Feel free to used soaked hickory, pecan, oak, apple, or any other “flavor” of wood chips that suits your taste buds. This is another way to personalize your barbeque recipes... there are all different types of woods and wood combinations that you can use. There are even unique and exotic woods like grape vine. I personally like mesquite as I feel it is the only smoke flavor that will not get covered up by your sauce. If done right, it’s not overpowering, but you can still taste that delicious smoke flavor.
Open the vents on the lid all the way and insert a thermometer through one of the vent holes. This is important! I use one of those confection/deep fry style thermometers with the clip and long stem on it. It’s important to measure the temperature as close to the meat as possible. Smoke your ribs at 230 - 240 deg F. If the temperature is too high (around 300 deg) for the first 30 minutes, don’t worry about it too much. If it gets any hotter than 300 deg then crack the lid a little to let some heat escape. When the temperature gets too low, just open the lid and toss in a few new briquettes and/or soaked wood chips. Try to stay “ahead of the game” as far as heat is concerned because it’s easier to cool down a hot smoker than it is to get it back up to temperature if your fire goes out.
Cook the ribs for 3 hours. Don’t open the lid unless absolutely necessary - remember, “if you’re looking, you ain’t cooking”. While you are adding charcoal, you can also spray the ribs with apple juice to keep them moist. After 3 hours, take your ribs off and wrap tightly in foil and return to the grill for one more hour.
Ready for glazing
After one hour in the foil, take your ribs out of the foil and place back on the grill. You’ll know your ribs are getting done when the meat is pulling away from the bone - this is a sure sign that your ribs are getting done. Maybe gently tug on one of the bones to see if it is “loose”. Also... if you pick up one end of a slab with a pair of tongs and your slab bends down 90°, then that is another sign that your ribs are getting done. Barbeque recipes are not an exact science... you have to use some common sense. If it’s cold outside, or humid, or dry your times and temps may vary. Just keep an eye on things and increase or decrease times accordingly.
After removing from the foil, apply your favorite BBQ sauce and glaze the ribs for one more hour. You can cut your BBQ Sauce with honey to make a sweet glaze if that is what you like. Apply your glaze to both sides and flip after 15 minutes and reapply glaze after each 15 minutes. After one hour of glazing, let your ribs rest for at least 15 minutes and then slice between each bone. You are now ready to sink your teeth into some of the best ribs you have ever tasted! Mouth watering, tender, and falling off the bone good!
Prepping your grill
Just about everybody has a Weber kettle charcoal grill in their back yard. You can smoke some pretty good ribs on these things. This is one of my favorite barbeque recipes because I can use mesquite wood and Lee will not allow me to put mesquite in his expensive Lang Smoker because of the residue it leaves on the inside surfaces. Anyway... here’s how to set up your charcoal grill so that you are “offset smoking” and not grilling... I simply start it up by making two piles of charcoal briquettes on opposite sides of the grill (away from the center). Make sure your vents on the bottom of the grill are open and not clogged with ashes. I then squirt my lighter fluid on the briquettes and light them.
Start soaking your wood chips at least an hour before you will need them. I make sure the charcoal is white before I start smoking so that all the lighter fluid has burnt up and does not give your meat a lighter fluid taste. If you want to use a charcoal chimney to start your charcoal, that’s OK too - some people hate using lighter fluid. Just dump your “white” charcoal from the chimney on opposite sides of the grill when they are ready. You can place a disposable aluminum pan between your charcoal piles and fill it with about an inch of warm water or beer if you want.
Prepping your ribs
You can either buy spareribs or what is called loin back ribs. If you buy the big spareribs, cut the brisket end off the ribs at the joint. Then trim the skirt meat off. Don’t throw this away - you can cook it separately and eat it too. You also want to pull the membrane off the back side of the ribs. If you want, you can put your favorite dry rub on both sides of your ribs at this time. I prefer the more natural taste of the smoked meat with a little BBQ sauce, so I do not apply any rub or any other seasonings before smoking. That’s the great thing about barbecue recipes... you can change them up to suit your liking! Just don’t change the “technique” too much.
Let’s start smoking
When you are ready to start smoking, place your grate on the grill so that the holes near the handles are over your charcoal piles. This way, you can add charcoal as needed to maintain your heat. Some newer models have hinged grates for this purpose.
Now all you do is place your meat in the center of the grate - away from the charcoal piles. When I smoke ribs, I use a rib rack on top of the grate. Weber makes a good rib rack and you can get one at any good store that sells Weber grills. Place your trimmed pieces anywhere not directly over the coals. Throw some soaked mesquite chips directly on the charcoal and close the lid (don’t overdo the mesquite chips - mesquite imparts a strong smoke taste so a little goes a long way). Feel free to used soaked hickory, pecan, oak, apple, or any other “flavor” of wood chips that suits your taste buds. This is another way to personalize your barbeque recipes... there are all different types of woods and wood combinations that you can use. There are even unique and exotic woods like grape vine. I personally like mesquite as I feel it is the only smoke flavor that will not get covered up by your sauce. If done right, it’s not overpowering, but you can still taste that delicious smoke flavor.
Open the vents on the lid all the way and insert a thermometer through one of the vent holes. This is important! I use one of those confection/deep fry style thermometers with the clip and long stem on it. It’s important to measure the temperature as close to the meat as possible. Smoke your ribs at 230 - 240 deg F. If the temperature is too high (around 300 deg) for the first 30 minutes, don’t worry about it too much. If it gets any hotter than 300 deg then crack the lid a little to let some heat escape. When the temperature gets too low, just open the lid and toss in a few new briquettes and/or soaked wood chips. Try to stay “ahead of the game” as far as heat is concerned because it’s easier to cool down a hot smoker than it is to get it back up to temperature if your fire goes out.
Cook the ribs for 3 hours. Don’t open the lid unless absolutely necessary - remember, “if you’re looking, you ain’t cooking”. While you are adding charcoal, you can also spray the ribs with apple juice to keep them moist. After 3 hours, take your ribs off and wrap tightly in foil and return to the grill for one more hour.
Ready for glazing
After one hour in the foil, take your ribs out of the foil and place back on the grill. You’ll know your ribs are getting done when the meat is pulling away from the bone - this is a sure sign that your ribs are getting done. Maybe gently tug on one of the bones to see if it is “loose”. Also... if you pick up one end of a slab with a pair of tongs and your slab bends down 90°, then that is another sign that your ribs are getting done. Barbeque recipes are not an exact science... you have to use some common sense. If it’s cold outside, or humid, or dry your times and temps may vary. Just keep an eye on things and increase or decrease times accordingly.
After removing from the foil, apply your favorite BBQ sauce and glaze the ribs for one more hour. You can cut your BBQ Sauce with honey to make a sweet glaze if that is what you like. Apply your glaze to both sides and flip after 15 minutes and reapply glaze after each 15 minutes. After one hour of glazing, let your ribs rest for at least 15 minutes and then slice between each bone. You are now ready to sink your teeth into some of the best ribs you have ever tasted! Mouth watering, tender, and falling off the bone good!
Fiber Facts
Fiber is part of a healthy diet, discover why.
Fiber plays a very important role in a healthy diet. Fiber is found in plants, and dietary fiber –the kind of fiber we eat- comes to us inside the fruits, vegetables and grains we eat.
Human provides no calories, as it cannot be digested by humans. Why is it so important then?
Fiber adds bulk to the diet. This bulk aids digestion by making food move faster through the system; not only preventing constipation but preventing the absorption of unhealthy substances as well. Fiber also protects the intestinal wall. With this function in mind, fiber helps to prevent diabetes, heart disease and diverticulosis, which sometimes develops into colon cancer.
Fiber makes you feel full faster and keeps you satisfied for longer, a priceless function when you are trying to control your weight.
DAILY RECOMMENDED AMOUNT OF FIBER
Older children, teenagers and adults should aim to have 20-35 grams fiber per day. Fresh fruit, vegetables and cereals should be introduced to younger children, but without counting grams. The amount of food young children should eat in a day doesn’t allow to reach this level of fiber in their diet.
WAYS WITH FIBER
The way to ensure adequate fiber intake is to eat a variety of foods, including more fruits, vegetables, whole grains, cereals, and dried beans and peas.
If you are not having enough, add fiber to your diet gradually. Water aids the passage of fiber through the digestive system, so drink plenty of fluids. Take a few weeks to build up the amount of fiber in your diet to avoid discomfort.
When you don’t peel fruits and vegetables, you are actually getting some more fiber. Cooked food may actually increase your fiber intake by decreasing the volume of the food that you eat. Eating fiber rich food is beneficial, no matter if it is cooked or raw.
HOW TO GET FIBER
There are two types of fiber: soluble and insoluble.
Soluble fiber attracts water and turns to gel during digestion, slowing it. Soluble fiber is found in oat bran, barley, nuts, seeds, beans, lentils, peas, and some fruits and vegetables. Soluble fiber has been scientifically proven to lower cholesterol, which can help prevent heart disease.
Insoluble fiber is found in foods such as wheat bran, vegetables, and whole grains. Insoluble fiber seems to speed the passage of foods through the stomach and intestines.
THE DARK SIDE OF FIBER
Eating too much fiber in a short period of time can cause bloating and cramps. This usually goes away once the natural bacteria in the digestive system get used to the increase in fiber in the diet. This is the reason to take some weeks to reach the recommended amount of fiber.
It has been mentioned that too much fiber may interfere with the absorption of minerals such as iron, zinc, magnesium, and calcium. As high fiber foods are usually also rich in minerals, this should not take your sleep away. However, consider this effect in the case of young children.
TIP
If you swallow a sharp object by accident –a little piece of broken glass, for instance- eat artichokes and asparagus -bread also helps. Their bulky fiber will wrap the object helping it to go through without causing injure.
Fiber plays a very important role in a healthy diet. Fiber is found in plants, and dietary fiber –the kind of fiber we eat- comes to us inside the fruits, vegetables and grains we eat.
Human provides no calories, as it cannot be digested by humans. Why is it so important then?
Fiber adds bulk to the diet. This bulk aids digestion by making food move faster through the system; not only preventing constipation but preventing the absorption of unhealthy substances as well. Fiber also protects the intestinal wall. With this function in mind, fiber helps to prevent diabetes, heart disease and diverticulosis, which sometimes develops into colon cancer.
Fiber makes you feel full faster and keeps you satisfied for longer, a priceless function when you are trying to control your weight.
DAILY RECOMMENDED AMOUNT OF FIBER
Older children, teenagers and adults should aim to have 20-35 grams fiber per day. Fresh fruit, vegetables and cereals should be introduced to younger children, but without counting grams. The amount of food young children should eat in a day doesn’t allow to reach this level of fiber in their diet.
WAYS WITH FIBER
The way to ensure adequate fiber intake is to eat a variety of foods, including more fruits, vegetables, whole grains, cereals, and dried beans and peas.
If you are not having enough, add fiber to your diet gradually. Water aids the passage of fiber through the digestive system, so drink plenty of fluids. Take a few weeks to build up the amount of fiber in your diet to avoid discomfort.
When you don’t peel fruits and vegetables, you are actually getting some more fiber. Cooked food may actually increase your fiber intake by decreasing the volume of the food that you eat. Eating fiber rich food is beneficial, no matter if it is cooked or raw.
HOW TO GET FIBER
There are two types of fiber: soluble and insoluble.
Soluble fiber attracts water and turns to gel during digestion, slowing it. Soluble fiber is found in oat bran, barley, nuts, seeds, beans, lentils, peas, and some fruits and vegetables. Soluble fiber has been scientifically proven to lower cholesterol, which can help prevent heart disease.
Insoluble fiber is found in foods such as wheat bran, vegetables, and whole grains. Insoluble fiber seems to speed the passage of foods through the stomach and intestines.
THE DARK SIDE OF FIBER
Eating too much fiber in a short period of time can cause bloating and cramps. This usually goes away once the natural bacteria in the digestive system get used to the increase in fiber in the diet. This is the reason to take some weeks to reach the recommended amount of fiber.
It has been mentioned that too much fiber may interfere with the absorption of minerals such as iron, zinc, magnesium, and calcium. As high fiber foods are usually also rich in minerals, this should not take your sleep away. However, consider this effect in the case of young children.
TIP
If you swallow a sharp object by accident –a little piece of broken glass, for instance- eat artichokes and asparagus -bread also helps. Their bulky fiber will wrap the object helping it to go through without causing injure.
How to Lower a Wedding Cake Price
I recall how Mrs. Ingridman taught me invaluable lessons on how to lower a wedding cake price while still going for the classiest of cakes. After her successful wedding, she told me how she managed to treat her guests with a mouthwatering cake which was bought at reasonable price.
She told me the reasons why most wedding cakes turn out to be expensive are because the cake pans used to bake them are expensive. I will list some of the ways by which you can lower a wedding cake price and choose the best cake for your wedding:
1. Before you agree to give an order to the baker, make sure that the decoration and design is the right kind to suit your taste. Go through referrals and see what prices are being quoted. Look through the samples first before deciding on your cake. A supermarket could offer a wide range of cakes at a lesser cost than your bakery.
2. Decide on how you want to decorate your wedding cake…whether you want to keep it simple and cute or splendid and rich. Avoid over decorating the cake. It is not necessary to have a five tiered cake. You can have your cake stacked if you want.
3. Bakers who are not specially into wedding cakes could still bake the best cakes and cost less. Home bakers too do not charge much and could make lovely cakes.
4. You can borrow the pillars. There are disposable pillars available with your local baker or rental companies which are a better alternative than those crystal pillars if you want to cut down on the cost of the pillars. Let the baker or your local rental company helps you with the disposable pillars instead of the crystal ones.
5. Another great idea would be to find prices at a cake making or culinary school near your place. Students have baking and decorating cakes as part of their curriculum. You can be assured that you will get gorgeous cake and have your wedding cake made at a very low price.
6. Investigate prices at a culinary school near you. If students are baking and decorating wedding cakes as part of their curriculum, the per person charge may be greatly reduced.
7. You can even save on your wedding cake topper prices. In Mrs.Ingridman’s case her uncle asked her what she would like to have as a wedding present. Her quick answer was a wedding cake topper. Often relatives and well wishers would ask you to ask what you need as a gift.
8. Another good thing which Miss. Ingridman did, which you may want to do, is that if you buy a multi-tiered cake, see that you decorate it yourself or have the florist do it for you. If you want flowers on your cake but the cost of the artificial flowers isn’t fitting in your budget, let your florist put real flowers on the cake. Just make sure that they are non toxic. Check the price of the organic edible flowers.
As Mrs. Ingridman put it, before you meet with any baker, look around for the best samples. In http://CakeChannel.com Wedding Cake Picture Gallery you will find amazing and interesting varieties of wedding cakes.
Expect to pay per slice of the cake as the cake cost depends more on style than flavors.
Before sign up with your baker, shop around or decide what is the topper you would like, what style you would want for you cake, what flavor is the taste of the season for you and how tiered it should be…but the most important see that your mouthwatering wedding cake comes at mouthwatering price.
It is important to get what you want, at a price which does not tug at your purse strings.
She told me the reasons why most wedding cakes turn out to be expensive are because the cake pans used to bake them are expensive. I will list some of the ways by which you can lower a wedding cake price and choose the best cake for your wedding:
1. Before you agree to give an order to the baker, make sure that the decoration and design is the right kind to suit your taste. Go through referrals and see what prices are being quoted. Look through the samples first before deciding on your cake. A supermarket could offer a wide range of cakes at a lesser cost than your bakery.
2. Decide on how you want to decorate your wedding cake…whether you want to keep it simple and cute or splendid and rich. Avoid over decorating the cake. It is not necessary to have a five tiered cake. You can have your cake stacked if you want.
3. Bakers who are not specially into wedding cakes could still bake the best cakes and cost less. Home bakers too do not charge much and could make lovely cakes.
4. You can borrow the pillars. There are disposable pillars available with your local baker or rental companies which are a better alternative than those crystal pillars if you want to cut down on the cost of the pillars. Let the baker or your local rental company helps you with the disposable pillars instead of the crystal ones.
5. Another great idea would be to find prices at a cake making or culinary school near your place. Students have baking and decorating cakes as part of their curriculum. You can be assured that you will get gorgeous cake and have your wedding cake made at a very low price.
6. Investigate prices at a culinary school near you. If students are baking and decorating wedding cakes as part of their curriculum, the per person charge may be greatly reduced.
7. You can even save on your wedding cake topper prices. In Mrs.Ingridman’s case her uncle asked her what she would like to have as a wedding present. Her quick answer was a wedding cake topper. Often relatives and well wishers would ask you to ask what you need as a gift.
8. Another good thing which Miss. Ingridman did, which you may want to do, is that if you buy a multi-tiered cake, see that you decorate it yourself or have the florist do it for you. If you want flowers on your cake but the cost of the artificial flowers isn’t fitting in your budget, let your florist put real flowers on the cake. Just make sure that they are non toxic. Check the price of the organic edible flowers.
As Mrs. Ingridman put it, before you meet with any baker, look around for the best samples. In http://CakeChannel.com Wedding Cake Picture Gallery you will find amazing and interesting varieties of wedding cakes.
Expect to pay per slice of the cake as the cake cost depends more on style than flavors.
Before sign up with your baker, shop around or decide what is the topper you would like, what style you would want for you cake, what flavor is the taste of the season for you and how tiered it should be…but the most important see that your mouthwatering wedding cake comes at mouthwatering price.
It is important to get what you want, at a price which does not tug at your purse strings.
Watermelon: The Fresh Juicy Fruit With Numerous Health Benefits
Combining a healthy diet with regular exercise promotes health and may substantially reduce the risk of certain fatal diseases associated with old age. A diet rich in fruits, vegetables and whole grains has always been of incredible health benefit. Watermelon, scientifically known as Citrullus lanatus, has a great potential as a basic food source and contributes to a healthy nutritional diet.
Watermelons were primarily grown on lighter soils in regions with warmer climates. Watermelons were a warm season crops consumed as dessert fruits and the rinds were used for making pickles and preserves. However, with increased market acceptance, better edible quality and long distance shipping adaptability, the growth of watermelons has increased worldwide. Certain breeds of watermelons have been developed to be more specific to regions of the world. The breeding has resulted in improved quality, which involves maximum sugar content, excellent flavor, and firm flesh with deep red color pigment due to the presence of lycopene.
The sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. It reduces the risk of fatal diseases like asthma, atherosclerosis, diabetes, colon cancer, and arthritis. Watermelon is rich in the B vitamins necessary for energy production. Watermelon is a very good source of vitamin B6 and a good source of vitamin B1, magnesium, and potassium. Watermelon has a high nutrient density due to the higher water content and lower calorie content than many other fruits. A rich source of vitamins A and C, watermelon also contains lycopene. Lycopene is a red pigment that occurs naturally in certain plant and algal tissues. In addition to giving watermelon and tomatoes their color it is an excellent anti-oxidant that can help prevent heart disease and some forms of cancer.
Up until a few decades ago, watermelon was largely a seasonal fruit that appeared in the market for a few months and then disappeared by the end of summer. Considering the current information regarding the health benefits of watermelon there has been a huge increase in the per capita watermelon consumption. The increase in imports during the winter and early spring is helping satisfy the consumer demand for year-round supplies of watermelon.
Selective plant breeding programs are being employed in order to improve the overall nutritional qualities of watermelon. Commercial companies are employing trained scientists to research and develop long-term solutions that lead to a better product quality in terms of higher sugar content and consequently increases acceptance among the consumers.
In terms of acreage, production, and per capita consumption watermelon is the leading U.S. melon crop. A recent survey indicates that the middle-income groups are the leading consumers of watermelon. The bulk of watermelon purchase has been from retail outlets and it is categorized as a home food. Among the top three melons, the honeydew variety is the most prevalent. Cantaloupe use is similar to watermelon with 16 percent purchased as food away from home.
Watermelons were primarily grown on lighter soils in regions with warmer climates. Watermelons were a warm season crops consumed as dessert fruits and the rinds were used for making pickles and preserves. However, with increased market acceptance, better edible quality and long distance shipping adaptability, the growth of watermelons has increased worldwide. Certain breeds of watermelons have been developed to be more specific to regions of the world. The breeding has resulted in improved quality, which involves maximum sugar content, excellent flavor, and firm flesh with deep red color pigment due to the presence of lycopene.
The sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature. It reduces the risk of fatal diseases like asthma, atherosclerosis, diabetes, colon cancer, and arthritis. Watermelon is rich in the B vitamins necessary for energy production. Watermelon is a very good source of vitamin B6 and a good source of vitamin B1, magnesium, and potassium. Watermelon has a high nutrient density due to the higher water content and lower calorie content than many other fruits. A rich source of vitamins A and C, watermelon also contains lycopene. Lycopene is a red pigment that occurs naturally in certain plant and algal tissues. In addition to giving watermelon and tomatoes their color it is an excellent anti-oxidant that can help prevent heart disease and some forms of cancer.
Up until a few decades ago, watermelon was largely a seasonal fruit that appeared in the market for a few months and then disappeared by the end of summer. Considering the current information regarding the health benefits of watermelon there has been a huge increase in the per capita watermelon consumption. The increase in imports during the winter and early spring is helping satisfy the consumer demand for year-round supplies of watermelon.
Selective plant breeding programs are being employed in order to improve the overall nutritional qualities of watermelon. Commercial companies are employing trained scientists to research and develop long-term solutions that lead to a better product quality in terms of higher sugar content and consequently increases acceptance among the consumers.
In terms of acreage, production, and per capita consumption watermelon is the leading U.S. melon crop. A recent survey indicates that the middle-income groups are the leading consumers of watermelon. The bulk of watermelon purchase has been from retail outlets and it is categorized as a home food. Among the top three melons, the honeydew variety is the most prevalent. Cantaloupe use is similar to watermelon with 16 percent purchased as food away from home.
Great Gourmet Food Gift Ideas
The best gift ideas don't always have to be expensive items like electronics or jewelry. Some of the best gift ideas are gifts that, if they are good, won't last very long at all! Here are some excellent gourmet gift ideas that are sure to please even the most choosy people on your gift giving list.
Boxed Chocolates - Whether from the high end chocolatiers or from the chocolate shop in your local mall, chocolates are always a thoughtful, special occasion gift for any adult. After all, who doesn't love chocolate? You can even find boxed chocolates available in many types, including organic and sugar free.
Gourmet Popcorn - There are so many flavors of gourmet popcorn available, from caramel to cheese flavor, to popcorn drizzled with chocolate and embedded with fancy nuts, popcorn is a food that pleases everyone.
Gourmet Apples - Usually using large, juicy and exquisitely fresh Granny Smith apples, gourmet apples can be found encased in milk, dark, white or flavored chocolate, caramel, roasted nuts and candies with beautiful bows and colored wrapping. Just 1 gourmet apple can serve 4-6 people, so it makes a great gift for a family or someone who entertains for the holidays.
Gourmet Pretzels - These fresh, usually salted pretzels are drenched in chocolate and decorated with sprinkles, nuts, candies and often, more chocolate drizzling. Gourmet pretzels make a terrific gift for someone who likes regular pretzels but also craves something different. The salt from the pretzels makes for a nice contrast in flavor to the rich and sweet chocolate coating. You can find gourmet pretzels in rods or traditional pretzel shapes.
Fine Cheese - Cheeses are a more practical gift since cheese can be stored away for use later on in the year. Cheese is a great gift for people who enjoy fine wine and like to picnic. Don't forget to give them a cheese slicer too!
Wine & Beer - Good wine is a surefire gift for any host, hostess or wine connoisseur. However, choosing good wine can be difficult, as more expensive doesn't always mean more quality. Make sure to go to a local store that specializes in wines and that has an expert available so you can ask questions about picking a good wine. There are also many good online stores that specialize in wine.
Fruit - Fruit is a wonderful holiday gift for people in areas where Winter is in full force and the supply of different fresh fruits is limited. Fruit is also a good gift for the health conscious.
Dried Fruits & Nuts - Dried fruits and nuts are a more traditional gift idea. A great gift for the health conscious and for people who don't like fatty foods or candy.
Cheesecake - Cheesecake and other cakes haven't been as popular for gift giving until recently. With the explosion of e-commerce, freshly made specialty cakes, cheesecakes and pastries are widely available and can be mailed virtually anywhere. Cheesecake is another wonderful gift for the hostess or for someone who just loves cheesecake. Available in many different flavors, with fruit swirled in, cookie and crumb crusts or just plain and creamy like original New York cheesecake, cheesecake is a gift that won't last long in any house.
Coffee & Tea - Whether you have a caffeine fiend on your list or just someone who enjoys the taste of coffee or tea, there is a wide variety of gourmet coffee and tea available to give as gifts. There are hundreds of different flavors of teas, fruity, herbal, green, medicinal and more. While coffee flavors can come from exotic countries and be flavored with just about anything, including chocolate, nuts, spices and vanilla. Coffee is also a practical gift since it's so popular and many people drink it every single morning.
Gift Baskets - Pre-made gourmet food gift baskets are always an option, especially when pressed for time. You can find gift baskets filled with wine and cheese, with chocolates, coffees and teas, candies or any or all of the above.
Whether you choose luxuriously rich chocolate, fine imported cheese or a handmade sweet treat, whoever is given a gourmet food gift is sure to appreciate it.
Boxed Chocolates - Whether from the high end chocolatiers or from the chocolate shop in your local mall, chocolates are always a thoughtful, special occasion gift for any adult. After all, who doesn't love chocolate? You can even find boxed chocolates available in many types, including organic and sugar free.
Gourmet Popcorn - There are so many flavors of gourmet popcorn available, from caramel to cheese flavor, to popcorn drizzled with chocolate and embedded with fancy nuts, popcorn is a food that pleases everyone.
Gourmet Apples - Usually using large, juicy and exquisitely fresh Granny Smith apples, gourmet apples can be found encased in milk, dark, white or flavored chocolate, caramel, roasted nuts and candies with beautiful bows and colored wrapping. Just 1 gourmet apple can serve 4-6 people, so it makes a great gift for a family or someone who entertains for the holidays.
Gourmet Pretzels - These fresh, usually salted pretzels are drenched in chocolate and decorated with sprinkles, nuts, candies and often, more chocolate drizzling. Gourmet pretzels make a terrific gift for someone who likes regular pretzels but also craves something different. The salt from the pretzels makes for a nice contrast in flavor to the rich and sweet chocolate coating. You can find gourmet pretzels in rods or traditional pretzel shapes.
Fine Cheese - Cheeses are a more practical gift since cheese can be stored away for use later on in the year. Cheese is a great gift for people who enjoy fine wine and like to picnic. Don't forget to give them a cheese slicer too!
Wine & Beer - Good wine is a surefire gift for any host, hostess or wine connoisseur. However, choosing good wine can be difficult, as more expensive doesn't always mean more quality. Make sure to go to a local store that specializes in wines and that has an expert available so you can ask questions about picking a good wine. There are also many good online stores that specialize in wine.
Fruit - Fruit is a wonderful holiday gift for people in areas where Winter is in full force and the supply of different fresh fruits is limited. Fruit is also a good gift for the health conscious.
Dried Fruits & Nuts - Dried fruits and nuts are a more traditional gift idea. A great gift for the health conscious and for people who don't like fatty foods or candy.
Cheesecake - Cheesecake and other cakes haven't been as popular for gift giving until recently. With the explosion of e-commerce, freshly made specialty cakes, cheesecakes and pastries are widely available and can be mailed virtually anywhere. Cheesecake is another wonderful gift for the hostess or for someone who just loves cheesecake. Available in many different flavors, with fruit swirled in, cookie and crumb crusts or just plain and creamy like original New York cheesecake, cheesecake is a gift that won't last long in any house.
Coffee & Tea - Whether you have a caffeine fiend on your list or just someone who enjoys the taste of coffee or tea, there is a wide variety of gourmet coffee and tea available to give as gifts. There are hundreds of different flavors of teas, fruity, herbal, green, medicinal and more. While coffee flavors can come from exotic countries and be flavored with just about anything, including chocolate, nuts, spices and vanilla. Coffee is also a practical gift since it's so popular and many people drink it every single morning.
Gift Baskets - Pre-made gourmet food gift baskets are always an option, especially when pressed for time. You can find gift baskets filled with wine and cheese, with chocolates, coffees and teas, candies or any or all of the above.
Whether you choose luxuriously rich chocolate, fine imported cheese or a handmade sweet treat, whoever is given a gourmet food gift is sure to appreciate it.
My Big Fat Italian Belly
Before I start on my rant, you should know the following
1) Two years ago I weighed 160 lbs.
2) Today I weight 200 lbs.
3) I think my doctor said it best when he said "You're getting fatter and fatter and fatter".
What could be the reason for such drastic weight gain? Surely it's some sort of metabolic problem. Maybe I'm retaining water. Or is it that I got engaged, not to just any woman, mind you, but to a fantastic, amazing woman, Stacey, who is also a great cook. Oh yeah, every night, something different, something yummy, something delicious. I have no defence, I can't say no, what am I supposed to do?
There is someting else you should know.
1) I love to eat.
2) I have no willpower.
3) Stacey is a wonderful cook. I know I already said that, but I can't stress it enough.
My favourite food is pasta. Not just any kind of pasta, all kinds of pasta. Everything from Penna a la Vodka (which btw...she makes amazingly) right down to the old bachelor standby ... Kraft Dinner, KD, Mac and Cheese, yep, I love it all. Hey Mom, I promised I would mention your spaghetti and meatballs, so here it goes. Mama's meatballs are by far the finest food on the planet. I can eat them alone, with pasta, on a sammy, cold, hot, you name it. Now that I've said that, Stacey's meatballs are like 99% as good as Mama's. Sorry Stace, nobody wins over Mama...those are the rules.
Pasta Carbonara is another favourite of mine. Stacey doesn't make that quite as much as I'd like, but our friend the monsterous huge big man (Eric) does. Eric is a chef at a local pub and he makes the best carbonara around, apart from that he's one of the nicest guys you'll ever meet. I'm certain that I can talk Stacey into posting the recipe for it at her gocurious recipes web site. You've really got to try it, it's heavenly.
So, now you're sympathetic to my situation. I want to be thin, but my circumstances mandate fatness. I want to say no, but the aroma is too much, the taste too tasty, the yumminess, too yummy. I just ate lunch and can't wait for dinner. My innie has become an outie (I'm serious, that's not a good thing). Last night I ate 3 plates of Pasta a la Vodka, the 8 year old boy across the table put it quite simply; "He sure does eat a lot Mom"...and she said "Yes he does buddy, yes he does".
I do eat a lot, no excuses. I need to stop, I want to stop, however the food is so good and besides, it's another 7 months until I need to wear a t-shirt again. Maybe I'll start dieting tomorrow. See you next summer.
1) Two years ago I weighed 160 lbs.
2) Today I weight 200 lbs.
3) I think my doctor said it best when he said "You're getting fatter and fatter and fatter".
What could be the reason for such drastic weight gain? Surely it's some sort of metabolic problem. Maybe I'm retaining water. Or is it that I got engaged, not to just any woman, mind you, but to a fantastic, amazing woman, Stacey, who is also a great cook. Oh yeah, every night, something different, something yummy, something delicious. I have no defence, I can't say no, what am I supposed to do?
There is someting else you should know.
1) I love to eat.
2) I have no willpower.
3) Stacey is a wonderful cook. I know I already said that, but I can't stress it enough.
My favourite food is pasta. Not just any kind of pasta, all kinds of pasta. Everything from Penna a la Vodka (which btw...she makes amazingly) right down to the old bachelor standby ... Kraft Dinner, KD, Mac and Cheese, yep, I love it all. Hey Mom, I promised I would mention your spaghetti and meatballs, so here it goes. Mama's meatballs are by far the finest food on the planet. I can eat them alone, with pasta, on a sammy, cold, hot, you name it. Now that I've said that, Stacey's meatballs are like 99% as good as Mama's. Sorry Stace, nobody wins over Mama...those are the rules.
Pasta Carbonara is another favourite of mine. Stacey doesn't make that quite as much as I'd like, but our friend the monsterous huge big man (Eric) does. Eric is a chef at a local pub and he makes the best carbonara around, apart from that he's one of the nicest guys you'll ever meet. I'm certain that I can talk Stacey into posting the recipe for it at her gocurious recipes web site. You've really got to try it, it's heavenly.
So, now you're sympathetic to my situation. I want to be thin, but my circumstances mandate fatness. I want to say no, but the aroma is too much, the taste too tasty, the yumminess, too yummy. I just ate lunch and can't wait for dinner. My innie has become an outie (I'm serious, that's not a good thing). Last night I ate 3 plates of Pasta a la Vodka, the 8 year old boy across the table put it quite simply; "He sure does eat a lot Mom"...and she said "Yes he does buddy, yes he does".
I do eat a lot, no excuses. I need to stop, I want to stop, however the food is so good and besides, it's another 7 months until I need to wear a t-shirt again. Maybe I'll start dieting tomorrow. See you next summer.
Engage in a Constructive Debate About Genetically Modified Crops
Richard Heinberg, famous for his rantings against Big Oil, in October delivered a lecture at the E. F. Schumacher Society in Stockbridge, Massachusetts on October 28, 2006.
The abbreviated text of the lecture entitled “Fifty Million Farmers,” is available in the online edition of Energy Bulletin November 17, 2006.
In the lecture, Mr. Heinberg forecasted that prolonged famine looms in the United States due to, among other factors, the effects of global warming, shortage of fuel, and increasing scarcity of water.
Even agricultural technologies such as genetic engineering, according to Mr. Heinberg, would do nothing to alleviate food shortage in the U.S.
This is what he said about genetically modified crops. “Our collective experience with genetically modifying crops so far shows that glowing promises of higher yields, or of the reduced need for herbicides, have seldom been fulfilled.”
He went on, “At the same time, new genetic technologies carry with them the potential for horrific unintended consequences in the forms of negative impacts on human health and the integrity of ecosystems.”
Mr. Heinberg’s rantings about GM crops sound like a comic strip. First what does he mean by “Our collective experience with genetically modified crops…?” Whose collective experience is he referring to? His “Our collective experience…” is null and void considering that 200 million acres of genetically modified crops are being grown in more than 21 countries.
It’s even more misleading for Mr. Heinberg to say that new genetic technologies pose “horrific” threats to human health. This is mere sensationalism because he doesn’t even bother to identify these “horrific threats.”
Mr. Heinberg’s lecture reminds me of a video clip in YouTube that equally attempts to discredit genetically modified crops without any scientific justification. Entitled “Contaminated” the video, as is the habit of anti-technology activists, dwells on hearsays and lies about modern agricultural biotechnology. What do people stand to gain from distorting scientific facts?
It’s time the world resorts to a civil discourse about GM crops. Let’s dwell on the science behind genetically modified crops rather than half-baked issues only tailored to instill fear and despondence in consumers.
The abbreviated text of the lecture entitled “Fifty Million Farmers,” is available in the online edition of Energy Bulletin November 17, 2006.
In the lecture, Mr. Heinberg forecasted that prolonged famine looms in the United States due to, among other factors, the effects of global warming, shortage of fuel, and increasing scarcity of water.
Even agricultural technologies such as genetic engineering, according to Mr. Heinberg, would do nothing to alleviate food shortage in the U.S.
This is what he said about genetically modified crops. “Our collective experience with genetically modifying crops so far shows that glowing promises of higher yields, or of the reduced need for herbicides, have seldom been fulfilled.”
He went on, “At the same time, new genetic technologies carry with them the potential for horrific unintended consequences in the forms of negative impacts on human health and the integrity of ecosystems.”
Mr. Heinberg’s rantings about GM crops sound like a comic strip. First what does he mean by “Our collective experience with genetically modified crops…?” Whose collective experience is he referring to? His “Our collective experience…” is null and void considering that 200 million acres of genetically modified crops are being grown in more than 21 countries.
It’s even more misleading for Mr. Heinberg to say that new genetic technologies pose “horrific” threats to human health. This is mere sensationalism because he doesn’t even bother to identify these “horrific threats.”
Mr. Heinberg’s lecture reminds me of a video clip in YouTube that equally attempts to discredit genetically modified crops without any scientific justification. Entitled “Contaminated” the video, as is the habit of anti-technology activists, dwells on hearsays and lies about modern agricultural biotechnology. What do people stand to gain from distorting scientific facts?
It’s time the world resorts to a civil discourse about GM crops. Let’s dwell on the science behind genetically modified crops rather than half-baked issues only tailored to instill fear and despondence in consumers.
Thursday, December 7, 2006
Secret Recipes Frittlers Part 2 (Italian Pasties)
Secret Recipes Frittlers Part 2 (Italian Pasties)
Hello a couple months ago I did an article on my families all time favourite secret recipe Frittlers (Italian Pasties). There is 2 ways you can make them one is with oil the other without oil. I love them both ways out of 5 with oil I give it 5 without oil I give it 4.75 still sensational. The article I did 2 months ago was with oil so I’ve updated this with the way to do it without oil.
The reason for this without oil is healthier then with oil so if you would like to try it but without oil this is for you. I have them both ways and love them.
Firstly the oil recipe I did 2-3 months ago is below and underneath it is how to do it without oil Secret Recipes Frittlers Part 2 (Italian Pasties).
You are in for a treat. We name the recipe Frittlers (Italian Pasties)
With Oil Secret Recipes Frittlers Part 1 (Italian Pasties)
Ingredients
7g yeast,
1 cup lukewarm water – if need more add extra but don’t make it soggy,
3 cups plain flour,
pinch of salt,
pepper,
cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese,
ham,
tomatoes,
tuna (chunk tuna) instead of ham
canola oil
Put flour in bowl make a hole in the centre then add water and yeast mix together with pinch of salt. Work the dough don’t make it real dry. Then put in plastic bag, close bag up. Then put in a warm spot such as under blankets somewhere warm for about 1hour to 1.5 hours for it to rise to double its size.
While it’s rising get ham and cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese. Cut up ham add cheese then mix together.
Roll out dough to pasty round sizes do one at a time, add ham, cheese and sprinkle of pepper no salt then roll up pasty. When rolled up with filling at the ends with a fork press it and go around the edges. Then prick it lightly with fork twice around the middle.
Continue doing that until finished. Once done put 2 at a time in a frying pan with canola oil so oil covers the whole lot make sure oil is hot. (Just be careful because of heat) Cook to nice gold colour about 4-5 minutes then turn over and do other side. Take them out and put on paper towel to get rid of some of the oil. Can eat them basically straight away or you might wait to they cool down that is up to you.
There is no problems with freezing them they still taste fantastic.
If you want to add tomatoes you can but have it within 24 hours but don’t freeze any with tomatoes, what I do is if take them out the freezer when they thaw out I cut in half and add tomato and put in oven or griller.
Can also have chunk tuna instead of ham with the cheese. Tuna and cheese is also okay to freeze.
Also if you like you can add chopped up onion or anything that you enjoy.
Without Oil Secret Recipes Frittlers Part 2 (Italian Pasties)
You do exactly the same as with oil but instead of using oil and cooking them in a frying pan put them in the oven for roughly 10-15 minutes on 200 Degrees Celsius or 400 Degrees Fahrenheit then flip over again for extra 10 minutes and enjoy. (You can put on just a touch of oil on the Frittlers just before putting them in the oven).
This family secret recipe is one your family and friends will really appreciate, bon appetite!
Secret Recipes Frittlers Part 2 (Italian Pasties)
Hello a couple months ago I did an article on my families all time favourite secret recipe Frittlers (Italian Pasties). There is 2 ways you can make them one is with oil the other without oil. I love them both ways out of 5 with oil I give it 5 without oil I give it 4.75 still sensational. The article I did 2 months ago was with oil so I’ve updated this with the way to do it without oil.
The reason for this without oil is healthier then with oil so if you would like to try it but without oil this is for you. I have them both ways and love them.
Firstly the oil recipe I did 2-3 months ago is below and underneath it is how to do it without oil Secret Recipes Frittlers Part 2 (Italian Pasties).
You are in for a treat. We name the recipe Frittlers (Italian Pasties)
With Oil Secret Recipes Frittlers Part 1 (Italian Pasties)
Ingredients
7g yeast,
1 cup lukewarm water – if need more add extra but don’t make it soggy,
3 cups plain flour,
pinch of salt,
pepper,
cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese,
ham,
tomatoes,
tuna (chunk tuna) instead of ham
canola oil
Put flour in bowl make a hole in the centre then add water and yeast mix together with pinch of salt. Work the dough don’t make it real dry. Then put in plastic bag, close bag up. Then put in a warm spot such as under blankets somewhere warm for about 1hour to 1.5 hours for it to rise to double its size.
While it’s rising get ham and cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese. Cut up ham add cheese then mix together.
Roll out dough to pasty round sizes do one at a time, add ham, cheese and sprinkle of pepper no salt then roll up pasty. When rolled up with filling at the ends with a fork press it and go around the edges. Then prick it lightly with fork twice around the middle.
Continue doing that until finished. Once done put 2 at a time in a frying pan with canola oil so oil covers the whole lot make sure oil is hot. (Just be careful because of heat) Cook to nice gold colour about 4-5 minutes then turn over and do other side. Take them out and put on paper towel to get rid of some of the oil. Can eat them basically straight away or you might wait to they cool down that is up to you.
There is no problems with freezing them they still taste fantastic.
If you want to add tomatoes you can but have it within 24 hours but don’t freeze any with tomatoes, what I do is if take them out the freezer when they thaw out I cut in half and add tomato and put in oven or griller.
Can also have chunk tuna instead of ham with the cheese. Tuna and cheese is also okay to freeze.
Also if you like you can add chopped up onion or anything that you enjoy.
Without Oil Secret Recipes Frittlers Part 2 (Italian Pasties)
You do exactly the same as with oil but instead of using oil and cooking them in a frying pan put them in the oven for roughly 10-15 minutes on 200 Degrees Celsius or 400 Degrees Fahrenheit then flip over again for extra 10 minutes and enjoy. (You can put on just a touch of oil on the Frittlers just before putting them in the oven).
This family secret recipe is one your family and friends will really appreciate, bon appetite!
Secret Recipes Frittlers Part 2 (Italian Pasties)
Be Happy Eat Your Chocolate!
People today are very health conscious and eating sugar is avoided or kept to a minimum either due to health conditions like diabetes or, in some cases, from the simple desire to maintain a healthy lifestyle. Chocolates, on the other hand, are the favorite food item of many people and it is very likely you'll come across individuals where these two contradictory conditions are at loggerheads with each other. That is to say a person likes chocolates but cannot eat them due to the large amounts of sugar that go into the making of mainstream chocolates.
As they say, "where there's a will, there's a way," therefore it is not surprising that an alternative exists for such people, namely the sugarless chocolate. Although the name is self explanatory, that does not mean that such chocolates are not sweet (which would defeat the primary goal of your palette and your love for munching them).
There are several artificial sweetening agents commercially available which can be used to simulate the affect of sweetness on the tongue, but do not have the harmful affects associated with table sugar. Although there is a certain level of uncertainly regarding the safety of such products like saccharin (which was demonstrated to produce cancerous affects under laboratory conditions). Despite the doubts, there does exist several types of sugar alternatives in the market, and these alternatives are being used by manufacturers of food products, including chocolate.
Lucky for most of us wishing to be slim and fit, many of the major producers of chocolate have their sugarless chocolate alternative apart from their mainstream sugared counterparts. The consumer is now given the ability to use their own discretion when deciding which type of chocolate to consume.
Chocolate has a long and illustrious history and people will continue to be drawn to everything chocolate! For diabetics or people with weight problems, chocolate is no longer out of their reach. With care and proper research fine foods once forbidden to many can go back on their diets. From holidays to just a relaxing part of anyone's day, sugarless products are making it possible for everyone to be happy!
As they say, "where there's a will, there's a way," therefore it is not surprising that an alternative exists for such people, namely the sugarless chocolate. Although the name is self explanatory, that does not mean that such chocolates are not sweet (which would defeat the primary goal of your palette and your love for munching them).
There are several artificial sweetening agents commercially available which can be used to simulate the affect of sweetness on the tongue, but do not have the harmful affects associated with table sugar. Although there is a certain level of uncertainly regarding the safety of such products like saccharin (which was demonstrated to produce cancerous affects under laboratory conditions). Despite the doubts, there does exist several types of sugar alternatives in the market, and these alternatives are being used by manufacturers of food products, including chocolate.
Lucky for most of us wishing to be slim and fit, many of the major producers of chocolate have their sugarless chocolate alternative apart from their mainstream sugared counterparts. The consumer is now given the ability to use their own discretion when deciding which type of chocolate to consume.
Chocolate has a long and illustrious history and people will continue to be drawn to everything chocolate! For diabetics or people with weight problems, chocolate is no longer out of their reach. With care and proper research fine foods once forbidden to many can go back on their diets. From holidays to just a relaxing part of anyone's day, sugarless products are making it possible for everyone to be happy!
Wednesday, December 6, 2006
Hot Soups Steakhouse NYC Reminds of Delicious Food and Tasty Soups
Just the name of steakhouse reminds of that lip-smacking taste and delicious food court. Steakhouse is a perfect place for dinning and enjoying out as it offers awesome ambience, delectable food, hot soups and tasty drinks. In other words, steakhouse is absolutely the right place for enjoying your dinning experience. In fact, steakhouse is the ultimate destination point for those people who love steak. If you happen to reside in NYC, you can check out the nearest steakhouse to enjoy a memorable lunch or dinner. Well, quite dinners is not the only thing to be enjoyed at steakhouse, parties are another plus point of spending time at your favorite steakhouse.
It is a common notion that steakhouse is famous for a variety of steak. This may sadden a person who loves to have soup before his main course of food. But, it is a complete myth as steakhouse has a special variety of soups that delights every soup lover. Soups form a part of your first course meal and this enables to enjoy it more than the main course. Everyone likes to have hot soups and if it’s steaming hot then nothing like this. Cold ones just spoil the mood and taste also. Hot soups steakhouse in NYC or elsewhere has been a freak out place for those who love a combination of soup and steak.
Hot soups steakhouse has various benefits that can act as the crowd pullers. The hospitality, interiors, service timing and other arrangements have to be of high quality, so that the steakhouse can have a wonderful business. Everybody enters the market to earn dollars and do competitive business. They need to have certain special qualities that can get compliments for them and positive responses from the customers. These factors are responsible for the growth of their business. It is because of this reason that they have to take care of all the aspects related to their steakhouse.
Surf and turf is a wonderful combination that adds taste to the entire dinning experience. And if you are able to get your choice of soup, then this combination becomes really unbeatable. You can select from a variety of soups along with famous French onion and lobster bisque soups. If you get to have a mix of best steak, surf and turf dish, your choice of soup and a tasty drink, then there is nothing that can compete with this combination. Steakhouses have become a place for celebrating an occasion or you can also enjoy a quite dinner.
Hot soups steakhouse in NYC or any other city has always been a hot spot. There are numerous steak lovers who visit such happening places for a change of taste. It may happen that people get bored from eating that regular home cooked food. In fact, steakhouses are best for a change in terms of food as well as environment. Every steakhouse has something or the other distinctive about their restaurant. Now, it all depends on the customers that which steakhouse they visit.
It is a common notion that steakhouse is famous for a variety of steak. This may sadden a person who loves to have soup before his main course of food. But, it is a complete myth as steakhouse has a special variety of soups that delights every soup lover. Soups form a part of your first course meal and this enables to enjoy it more than the main course. Everyone likes to have hot soups and if it’s steaming hot then nothing like this. Cold ones just spoil the mood and taste also. Hot soups steakhouse in NYC or elsewhere has been a freak out place for those who love a combination of soup and steak.
Hot soups steakhouse has various benefits that can act as the crowd pullers. The hospitality, interiors, service timing and other arrangements have to be of high quality, so that the steakhouse can have a wonderful business. Everybody enters the market to earn dollars and do competitive business. They need to have certain special qualities that can get compliments for them and positive responses from the customers. These factors are responsible for the growth of their business. It is because of this reason that they have to take care of all the aspects related to their steakhouse.
Surf and turf is a wonderful combination that adds taste to the entire dinning experience. And if you are able to get your choice of soup, then this combination becomes really unbeatable. You can select from a variety of soups along with famous French onion and lobster bisque soups. If you get to have a mix of best steak, surf and turf dish, your choice of soup and a tasty drink, then there is nothing that can compete with this combination. Steakhouses have become a place for celebrating an occasion or you can also enjoy a quite dinner.
Hot soups steakhouse in NYC or any other city has always been a hot spot. There are numerous steak lovers who visit such happening places for a change of taste. It may happen that people get bored from eating that regular home cooked food. In fact, steakhouses are best for a change in terms of food as well as environment. Every steakhouse has something or the other distinctive about their restaurant. Now, it all depends on the customers that which steakhouse they visit.
Tuesday, December 5, 2006
All About Michigan Maple Syrup
The history of Michigan Maple Syrup is nearly as old as the land itself. Maple syrup is a true American food, and the art of making maple syrup is generally attributed to Native Americans. The native population of North America was producing maple products when Europeans first arrived.
Producing maple syrup is essentially a matter of concentrating the sugar solution to a predetermined level through evaporation. The equipment needed depends on whether you are producing maple syrup for home or commercial use. If you have maple trees in your forest, then you may want to consider producing maple syrup from them. Although equipment has been modernized, the basic process of producing maple syrup remains the same. As more and more people began producing maple syrup, the technology of doing so improved gradually. It is a general rule-of-thumb that each tap will yield 10 gallons of sap throughout an approximate six week season, producing 1 quart of maple syrup. A large proportion of the costs of producing maple syrup are in fixed overhead, but producing real maple syrup is worth the effort and the risk; its sweet, rich flavor has never been successfully imitated.
Pure maple syrup is graded according to Federal USDA regulations, and is based on both color and flavor. Grading standards are the same for most of the United States. Real maple syrup is a pure, natural product with a unique flavor, and is simply the concentrated sap of the maple tree. Making maple syrup is a time-honored tradition in many parts of Michigan, and it is as much of an art as a science. Maple syrup is approximately 33 percent water and 67 percent sugar, and is a 100 % natural and organic product. Maple syrup is only produced in North America, since Europe does not have the proper weather conditions conducive to producing meaningful amounts of sap. Maple syrup is sublime when poured over buttermilk pancakes or waffles, and is considered by many to be the ultimate natural product.
We find most people are unaware of the many different uses of maple syrup, other than the tried and true 'pancakes and syrup'. Try pure Michigan Maple Syrup on ....grapefruit, hot cereal, granola, plain yogurt, winter squash, or sweet potatoes. Use it as a glaze on meat, or poultry and over ice cream for an outstanding dessert. For a special treat put it in coffee, milk or a milkshake. The uses for maple syrup are never-ending.
Maple syrup is one agricultural crop in which there is no surplus. Maple syrup is only produced in North America, since Europe does not have the proper weather conditions conducive to producing meaningful amounts of sap. All maple syrup is not created equal, and maple syrup is a source of pride for the state of Michigan. Maple syrup is boiled even further to produce Maple cream, sugar and candy and is a natural sweetener with many health benefits. Fresh maple syrup is truly one of the first signs of spring.
Michigan Maple Syrup
Producing maple syrup is essentially a matter of concentrating the sugar solution to a predetermined level through evaporation. The equipment needed depends on whether you are producing maple syrup for home or commercial use. If you have maple trees in your forest, then you may want to consider producing maple syrup from them. Although equipment has been modernized, the basic process of producing maple syrup remains the same. As more and more people began producing maple syrup, the technology of doing so improved gradually. It is a general rule-of-thumb that each tap will yield 10 gallons of sap throughout an approximate six week season, producing 1 quart of maple syrup. A large proportion of the costs of producing maple syrup are in fixed overhead, but producing real maple syrup is worth the effort and the risk; its sweet, rich flavor has never been successfully imitated.
Pure maple syrup is graded according to Federal USDA regulations, and is based on both color and flavor. Grading standards are the same for most of the United States. Real maple syrup is a pure, natural product with a unique flavor, and is simply the concentrated sap of the maple tree. Making maple syrup is a time-honored tradition in many parts of Michigan, and it is as much of an art as a science. Maple syrup is approximately 33 percent water and 67 percent sugar, and is a 100 % natural and organic product. Maple syrup is only produced in North America, since Europe does not have the proper weather conditions conducive to producing meaningful amounts of sap. Maple syrup is sublime when poured over buttermilk pancakes or waffles, and is considered by many to be the ultimate natural product.
We find most people are unaware of the many different uses of maple syrup, other than the tried and true 'pancakes and syrup'. Try pure Michigan Maple Syrup on ....grapefruit, hot cereal, granola, plain yogurt, winter squash, or sweet potatoes. Use it as a glaze on meat, or poultry and over ice cream for an outstanding dessert. For a special treat put it in coffee, milk or a milkshake. The uses for maple syrup are never-ending.
Maple syrup is one agricultural crop in which there is no surplus. Maple syrup is only produced in North America, since Europe does not have the proper weather conditions conducive to producing meaningful amounts of sap. All maple syrup is not created equal, and maple syrup is a source of pride for the state of Michigan. Maple syrup is boiled even further to produce Maple cream, sugar and candy and is a natural sweetener with many health benefits. Fresh maple syrup is truly one of the first signs of spring.
Michigan Maple Syrup
Monday, December 4, 2006
What Does a Water Glass Have to Do with the Storage of Eggs?
If you were to ask the above question the answer would be, "Absolutely nothing." If, however, you were to rephrase that question only slightly, removing the "a" and asking, "What does Water Glass have to do with the storage of eggs?" the answer would be entirely different.
In this case "water glass" does not refer to a tumbler of water, so remove from your mind that image of an egg inserted into a glass of cold water. Water was involved, but it was only as a medium into which a chemical could be mixed. "Water Glass" was that chemical. Popular in the days of pre-refrigeration, it provided a very practical food storage tool.
The Reliance Ink Company of Winnipeg, Manitoba, Canada was one of a number of firms that made Water Glass commercially available. Normally sold in small cans, it was designed specifically for the storage of eggs. Instructions, as imprinted on the one pound tin, were simple.
Thoroughly dissolve 1 pound of Reliance Water Glass in 1 gallon of water.
Fill receptacle about one-third full of the above solution, and put in clean fresh eggs as they are collected. Never use cracked or broken eggs.
The receptacle used should be wooden, crockey, or enamel, as iron or tin will rust. Always keep it well covered.
If some of the liquid evaporates, add water as necessary, always mixing well. The eggs should at all times be well covered with the solution.
If warm water is used to assist in mixing the Water Glass, it should be allowed to become cold before using.
The end result was a solution in which eggs would effectively have their pores sealed, thereby sealing out oxygen and moisture. The lack of oxygen inhibited bacterial growth, preventing spoiling. It was said that "fresh" eggs could be kept up to two years.
It might be asked why anyone would want to keep eggs for up to two years. Well, most didn't. Six months to a year, however, was a practical option. In the days before large flocks and artificially enhanced daylight hours, hens tended to lay more eggs during the longer days of summer. With the arrival of winter and its shorter days egg laying would often significantly decrease. A ready supply of stored, fresh eggs would then come in most handy. It would also protect from the higher prices that would often accompany decreased availability.
There were some drawbacks. The Reliance Company, for instance, warned its customers that "when eggs have been preserved for a long time in Water Glass their shells become somewhat brittle and non-porous, and when put in boiling water are likely to crack." It was recommended that users prick the eggs with a pin prior to the boiling so as to allow expanding air to escape. As well, as they aged, whites became thinner and yolks more delicate. In practical terms, that meant that where once the eggs could be used for any usage including poaching, soft boiling, and frying, by the end of their storage life recommended usage was limited to scrambling, custards and "general cookery."
Water Glass is the trade name of sodium silicate. It is said to be still available through druggists or poultry supply stores, but its use is certainly not as widespread as it once was.
In this case "water glass" does not refer to a tumbler of water, so remove from your mind that image of an egg inserted into a glass of cold water. Water was involved, but it was only as a medium into which a chemical could be mixed. "Water Glass" was that chemical. Popular in the days of pre-refrigeration, it provided a very practical food storage tool.
The Reliance Ink Company of Winnipeg, Manitoba, Canada was one of a number of firms that made Water Glass commercially available. Normally sold in small cans, it was designed specifically for the storage of eggs. Instructions, as imprinted on the one pound tin, were simple.
Thoroughly dissolve 1 pound of Reliance Water Glass in 1 gallon of water.
Fill receptacle about one-third full of the above solution, and put in clean fresh eggs as they are collected. Never use cracked or broken eggs.
The receptacle used should be wooden, crockey, or enamel, as iron or tin will rust. Always keep it well covered.
If some of the liquid evaporates, add water as necessary, always mixing well. The eggs should at all times be well covered with the solution.
If warm water is used to assist in mixing the Water Glass, it should be allowed to become cold before using.
The end result was a solution in which eggs would effectively have their pores sealed, thereby sealing out oxygen and moisture. The lack of oxygen inhibited bacterial growth, preventing spoiling. It was said that "fresh" eggs could be kept up to two years.
It might be asked why anyone would want to keep eggs for up to two years. Well, most didn't. Six months to a year, however, was a practical option. In the days before large flocks and artificially enhanced daylight hours, hens tended to lay more eggs during the longer days of summer. With the arrival of winter and its shorter days egg laying would often significantly decrease. A ready supply of stored, fresh eggs would then come in most handy. It would also protect from the higher prices that would often accompany decreased availability.
There were some drawbacks. The Reliance Company, for instance, warned its customers that "when eggs have been preserved for a long time in Water Glass their shells become somewhat brittle and non-porous, and when put in boiling water are likely to crack." It was recommended that users prick the eggs with a pin prior to the boiling so as to allow expanding air to escape. As well, as they aged, whites became thinner and yolks more delicate. In practical terms, that meant that where once the eggs could be used for any usage including poaching, soft boiling, and frying, by the end of their storage life recommended usage was limited to scrambling, custards and "general cookery."
Water Glass is the trade name of sodium silicate. It is said to be still available through druggists or poultry supply stores, but its use is certainly not as widespread as it once was.
Sunday, December 3, 2006
A Trip Down Memory Lane: The Sugarless Candy Store
A Trip Down Memory Lane: The Sugarless Candy Store
As a young child often one's fondest memory is entering the candy store or the candy aisle of a grocery store. Bright colored packages abound. The choices seem to be endless.
In Vermont, there are towns with true old fashioned candy stores. Wood plank flooring, maybe a scattering of saw dust, even the occasional pickle barrel! A delightful world filled with choices and choices and choices.
Would it suprise you to find out that the number one choice of candy and candy flavors is not chocolate, but... vanilla! It's true as unbelievable as it sounds.
Think of all the possibilities staring a child literal face to face since many counters are conveniently put at not adult height, but child hand height. There's a reason for this, ye old marketing tactic!
Imagine now a candy store counter, child and adult height, filled not with sugar-laden, teeth-decaying, calorie-engourging sweets, but your choice of the finest in sugarless candy and chocolate selections. Is this the dream of a sci-fi movie? No it is not. Nowadays we do have choices - and as time evolves (and rapidly) those choices are ensuring our choice of sugarfree or sugarless no longer means having to accept unappealing flavors and the byproducts of the "sugarless" product. Sweetners are making huge headway. Consumers can find delight in allowing themselves to choose sugarless candy based on pure taste alone. For those that begrudgingly have chosen the sugarfree sweet while gazing longingly at fat-inducing fancies have the satisfaction of full flavor without the rapid waistline growth.
All sorts of artificial sweetners are available on the market today. Unfortunately behind-the-scenes knowledge of these sweetners are never fully revealed to the public. You are most likely aware of just how many articifical sweetners never hold up and are pulled from grocery shelves. Sugar alcohols, the next step beyond, actually build in the blood and, for many, produce unfortunate (and embarassing) side effects.
Watching our waistlines means researching into the best healthy snack choices for ourselves. Read labels, make wise decisions.
As a young child often one's fondest memory is entering the candy store or the candy aisle of a grocery store. Bright colored packages abound. The choices seem to be endless.
In Vermont, there are towns with true old fashioned candy stores. Wood plank flooring, maybe a scattering of saw dust, even the occasional pickle barrel! A delightful world filled with choices and choices and choices.
Would it suprise you to find out that the number one choice of candy and candy flavors is not chocolate, but... vanilla! It's true as unbelievable as it sounds.
Think of all the possibilities staring a child literal face to face since many counters are conveniently put at not adult height, but child hand height. There's a reason for this, ye old marketing tactic!
Imagine now a candy store counter, child and adult height, filled not with sugar-laden, teeth-decaying, calorie-engourging sweets, but your choice of the finest in sugarless candy and chocolate selections. Is this the dream of a sci-fi movie? No it is not. Nowadays we do have choices - and as time evolves (and rapidly) those choices are ensuring our choice of sugarfree or sugarless no longer means having to accept unappealing flavors and the byproducts of the "sugarless" product. Sweetners are making huge headway. Consumers can find delight in allowing themselves to choose sugarless candy based on pure taste alone. For those that begrudgingly have chosen the sugarfree sweet while gazing longingly at fat-inducing fancies have the satisfaction of full flavor without the rapid waistline growth.
All sorts of artificial sweetners are available on the market today. Unfortunately behind-the-scenes knowledge of these sweetners are never fully revealed to the public. You are most likely aware of just how many articifical sweetners never hold up and are pulled from grocery shelves. Sugar alcohols, the next step beyond, actually build in the blood and, for many, produce unfortunate (and embarassing) side effects.
Watching our waistlines means researching into the best healthy snack choices for ourselves. Read labels, make wise decisions.
Saturday, December 2, 2006
Purchasing Espresso Beans
A short guide to purchasing chocolate covered espresso beans wholesale
So you know you want to purchase chocolate covered espresso beans wholesale and going online will give you the best selection and the best prices. The only thing is you aren’t sure how to do this and keep your credit card safe. Well, no problem this will show you how to get your product and keep your identity safe from thieves. We’ve all heard bad stores about people who’ve had their bank accounts plundered and their identity stolen. If you follow a few simple tips you can keep safe when shopping for espresso beans, coffee, or even an espresso maker!
Buying espresso beans or any other coffee product on the internet doesn’t have to be as hard as you think, you just need to make sure you know what you are doing when you want to use your credit card to shop on the internet.
You need to always be sure of what you are purchasing. Even though a web site says it has the best product on the market, make sure you read the description of the product carefully and study the photographs as well. You want to pour over the fine print and see if there are any clues that might indicate that what you are about to order is not the same as what you are seeing online. You need to keep in mind that if you think you are getting a great deal that seems to be too good to be true, than it probably is too good to be true!
You also need to take care with how you buy your products online. Before you punch in a single number online you should carefully read the website and see all the options they accept for payment and how they will ship your brand new espresso maker or yummy espresso beans to you! If your site asks you for private information like your Social Security number, driver’s license number, or your bank account number then you should stay away. No one should be asking you for this kind of information to buy espresso beans or an espresso maker.
Keeping excellent records of your online purchases can keep you safe too. You will want to keep hard copies of all email correspondence, shipping information, and payment transactions. Make sure you have all the details of your business dealings with the company to make sure you get what you paid for.
If you still don’t feel safe ordering things online, then you can always use a trusted 1-800 number to order over the phone. You could also request a wholesale catalog, the old fashioned way — through the mail!
So you know you want to purchase chocolate covered espresso beans wholesale and going online will give you the best selection and the best prices. The only thing is you aren’t sure how to do this and keep your credit card safe. Well, no problem this will show you how to get your product and keep your identity safe from thieves. We’ve all heard bad stores about people who’ve had their bank accounts plundered and their identity stolen. If you follow a few simple tips you can keep safe when shopping for espresso beans, coffee, or even an espresso maker!
Buying espresso beans or any other coffee product on the internet doesn’t have to be as hard as you think, you just need to make sure you know what you are doing when you want to use your credit card to shop on the internet.
You need to always be sure of what you are purchasing. Even though a web site says it has the best product on the market, make sure you read the description of the product carefully and study the photographs as well. You want to pour over the fine print and see if there are any clues that might indicate that what you are about to order is not the same as what you are seeing online. You need to keep in mind that if you think you are getting a great deal that seems to be too good to be true, than it probably is too good to be true!
You also need to take care with how you buy your products online. Before you punch in a single number online you should carefully read the website and see all the options they accept for payment and how they will ship your brand new espresso maker or yummy espresso beans to you! If your site asks you for private information like your Social Security number, driver’s license number, or your bank account number then you should stay away. No one should be asking you for this kind of information to buy espresso beans or an espresso maker.
Keeping excellent records of your online purchases can keep you safe too. You will want to keep hard copies of all email correspondence, shipping information, and payment transactions. Make sure you have all the details of your business dealings with the company to make sure you get what you paid for.
If you still don’t feel safe ordering things online, then you can always use a trusted 1-800 number to order over the phone. You could also request a wholesale catalog, the old fashioned way — through the mail!
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